Oh, That's Good

Creamy Onion and Bacon Tart

Mary — Sun, 26 Jul 2026 19:44:46 +0000

This savory Creamy Onion and Bacon Tart combines tender, lightly caramelized onions with crisp bacon, crème fraîche, fresh herbs, and a touch of nutmeg in a flaky pastry crust. It's rich enough to serve as a main dish with a simple salad, but it also makes an elegant brunch or lunch. Because this is such a great dish to serve guests, I made a 9" tart, perfect for the holidays! Best of all, it can be served warm or at room temperature.

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Why This Recipe Works

Slow-cooked onions provide natural sweetness. Two pounds may look like an enormous amount when they first go into the skillet, but they cook down considerably and become the foundation of the filling.
Bacon adds smoky, savory flavor. Cooking the onions in some of the rendered bacon fat carries that flavor throughout the tart.
Crème fraîche keeps the filling rich and creamy. Its slight tang balances the sweetness of the onions and richness of the bacon.
Fresh herbs and nutmeg add depth. Sage and thyme complement the onions beautifully, while just a little nutmeg gives the creamy filling warmth without making the tart taste strongly spiced.
Pre-baking the crust helps prevent sogginess. The head start in the oven is particularly helpful because the onion filling contains quite a bit of moisture.

Ingredient Notes

Yellow onions: Yellow onions are my first choice here because they become mild and sweet as they cook. Five medium onions should weigh approximately 2 pounds before peeling and slicing.

Bacon: Thick-cut bacon gives you substantial pieces that don't disappear into the filling. Cook it until crisp before adding it to the tart.

Crème fraîche: This cultured cream is rich, thick, and slightly tangy. Unlike some other dairy products, it also handles oven heat particularly well.

Fresh sage and thyme: Fresh herbs make a noticeable difference in this simple filling. Chop them finely so their flavor is evenly distributed.

Nutmeg: Freshly grated nutmeg is especially good with creamy savory dishes. A little goes a long way.

Chives: The chives aren't essential to the filling, but their mild onion flavor and fresh green color make them an especially nice finishing touch.

Step-by-Step Photo Instructions

Preheat the oven to 400°F and lightly grease a 9" tart pan. Fit the crust into the pan.

Cover the dough with foil and add pie weights or dried beans. Bake at 400°F for 10 minutes.

Fry the bacon in a skillet. remove the bacon and leave the bacon grease in the pan.

Slice the onions.

Fry the onions in the bacon grease plus 1 tablespoon butter following the recipe directions for timing.

Whisk the crème fraîche, sage, thyme, salt, pepper, and nutmeg in a bowl. Add bacon and onions. Mix well.

Pour the filling into the cooled tart crust.Make sure there is no oozing over the top.

Bake at 400°F for 25-30 minutes. Cool 10" before serving.

Pro tipS

Slice the onions as evenly as possible so they cook at the same rate. Use a mandoline if you are comfortable with them.
Don't rush the onions over high heat. You want them soft, sweet, and lightly golden, not browned and crisp around the edges.
Cook off visible liquid before removing the onions from the heat. Excess moisture can make the finished tart watery.
Give the onions time to cool before mixing the filling.
Place the tart pan on a baking sheet before filling it. This makes a removable-bottom tart pan much easier to transfer in and out of the oven and catches any accidental drips.
Let the baked tart rest for at least 10 minutes before slicing. You'll get much cleaner wedges.

Substitutions/variations

Sour cream can be used in place of crème fraîche if necessary, although crème fraîche gives the tart a richer texture and is less likely to separate when heated.
A homemade savory tart crust can replace the refrigerated pie crust.
Regular-cut bacon can be substituted for thick-cut bacon. Watch it closely because smaller pieces will cook more quickly.
If you don't have fresh thyme, use about 1 teaspoon dried thyme. Fresh sage is preferable here because dried sage can become quite assertive.
For a vegetarian version, omit the bacon and cook the onions in 2 tablespoons of butter or olive oil.
You could also replace some of the yellow onions with leeks for a milder, slightly sweeter onion flavor.

Serving Suggestions

This tart works especially well for brunch or lunch with a simple green salad dressed with a sharp vinaigrette. The acidity helps balance the creamy filling and bacon.
For dinner, serve it alongside roasted vegetables, asparagus, green beans, or a leafy salad.
Because it tastes good warm or at room temperature, it would also be a nice addition to a brunch buffet or holiday table.

Storage

Don't leave the tart at room temperature for more than 2 hours because the filling contains eggs and dairy.

Store leftovers covered in the refrigerator for up to 3 days. Individual slices can be gently reheated in a 325°F oven until warmed through. An oven or toaster oven will keep the crust crisper than the microwave.

Grocery Budget Rating

FRUGAL

Onions make up most of this tart, and they're one of the least expensive vegetables available. Bacon and crème fraîche add some cost, but only modest amounts are needed, and the tart makes eight servings.

Creamy Onion and Bacon Tart

Creamy Onion and Bacon Tart combines tender sweet onions, crisp bacon, crème fraîche, fresh herbs, and eggs in a flaky pastry crust. Serve it warm or at room temperature for brunch, lunch, or a savory side dish.

Course Appetizer, Brunch, Main Course

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 55

Cooling Time 15

Total Time 1 25

Servings

Calories 247kcal

Ingredients

1 refrigerated pie crust
3 bacon slices, cut into ½-inch pieces
1 tablespoon butter
2 pounds yellow onions, (about 5 medium), thinly sliced
½ cup crème fraîche
1 tablepoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
t teaspoon kosher salt
¾ teaspoon black pepper, freshly ground
½ teaspoon nutmeg, freshly grated
3 large eggs, lightly beaten
1 tablespoon chives chopped fresh, for garnish

Instructions

Preheat the oven to 400°F. Lightly coat a 9-inch tart pan with nonstick cooking spray. Fit the pie crust into the pan, gently pressing it into the bottom and up the sides, and trimming off excess.
Bake the empty tart shell for 8 to 10 minutes, or until it is lightly browned. Remove from the oven and allow the crust to cool while you prepare the filling. Leave the oven set at 400°F.
Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet.
Reduce the heat to medium. Add the butter to the bacon drippings and allow it to melt. Add the sliced onions and a pinch of the measured salt. Cook for 5 minutes, stirring frequently.
Cover the skillet and continue cooking for about 10 minutes, or until the onions are tender and lightly browned. Remove the lid and cook for another 2 to 3 minutes, stirring frequently, until any accumulated liquid has evaporated.
Remove the skillet from the heat and let the onions cool completely.
Whisk together the crème fraîche, sage, thyme, remaining kosher salt, black pepper, nutmeg, and eggs in a medium bowl until well combined.
Add the cooled onions and cooked bacon and stir until evenly incorporated. Spoon the mixture into the prepared tart shell and spread it evenly.
Place the tart on a rimmed baking sheet. Bake for 25 to 30 minutes, or until the filling is set and the top is golden.
Place the tart on a wire rack and let it rest for 10 minutes before slicing. Garnish with the chopped fresh chives and serve warm or at room temperature.

Notes

Cool the onions completely. I want to emphasize this because that's what the tested recipe specifies. Adding hot onions directly to the crème fraîche and egg mixture could begin cooking the eggs prematurely.

Don't deeply caramelize the onions. They should be very tender and lightly browned. You're not looking for the dark, jammy onions you'd use for French onion soup.

Cook away the excess moisture. After uncovering the onions, continue cooking until the liquid in the skillet has evaporated. This helps prevent a watery filling and soggy crust.

Watch the crust during the first bake. You're looking for light browning rather than a deeply golden crust because it will spend another 25 to 30 minutes in the oven with the filling.

Let the tart rest before slicing. Ten minutes gives the creamy egg filling time to settle and should give you cleaner slices.

Nutrition

FAQS

Do I have to caramelize the onions?

No. The goal isn't deeply browned caramelized onions. Cook them until they're very tender, sweet, and lightly golden. This gives the tart plenty of onion flavor without making the filling overly sweet or dark.

Can I make Creamy Onion and Bacon Tart ahead of time?

Yes. You can bake the tart several hours before serving and serve it at room temperature, or refrigerate it and gently reheat it before serving.

Can I use sour cream instead of crème fraîche?

Yes, although the finished filling may be slightly tangier and less rich. Full-fat sour cream will give you the closest result.

Why do I need to pre-bake the crust?

The creamy onion filling contains quite a bit of moisture. Partially baking the crust before adding the filling helps keep the bottom from becoming soggy.

Can I use a regular pie pan instead of a tart pan?

Yes. A 9-inch pie plate will work, although the finished tart will have a different shape and presentation. Baking time may also vary slightly depending on the depth of the filling.

Can I serve onion tart cold?

You can, but I think the flavors and texture are better warm or at room temperature. The crème fraîche filling becomes firmer when thoroughly chilled.

Still thinking about appetizer tarts? Try these:

The post Creamy Onion and Bacon Tart appeared first on Oh, That's Good.

Easy Strawberry Spoon Cake

Mary — Thu, 16 Jul 2026 23:43:09 +0000

Easy Strawberry Spoon Cake is a simple, old-fashioned dessert that pairs a soft, buttery cake with sweet, juicy strawberries. As it bakes, the fruit creates a light, jammy topping while the cake stays tender and moist underneath. Finished with a scoop of vanilla ice cream, this easy dessert is perfect for spring and summer gatherings or a cozy weeknight treat.

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Why This Recipe Works

This Easy Strawberry Spoon Cake combines a soft, buttery cake with juicy strawberries and a touch of fresh lemon.
The berries bake right on top of the batter, creating pockets of sweet fruit and a tender, spoonable texture.
It requires only a handful of simple ingredients and comes together without a mixer, making it an easy dessert for strawberry season or any time a warm, fruit-filled cake sounds good.
Serve it straight from the baking dish with a scoop of vanilla ice cream for a simple dessert that's especially delicious while still warm.

INGREDIENTS

See the recipe card for exact measurements.

Ingredient Notes

Strawberries: Six ounces of fresh or thawed frozen strawberries provide plenty of fruit without overwhelming the cake batter. Lightly mash them to release their juices while leaving some small pieces intact.

Light brown sugar: Brown sugar adds sweetness, moisture, and a subtle caramel flavor to both the strawberries and the cake.

Lemon juice and zest: A small amount of fresh lemon brightens the strawberries and balances the sweetness without giving the cake a strong lemon flavor.

Whole milk: Whole milk contributes to the cake's soft, tender texture. For best results, bring it to room temperature before mixing.

Butter: Melted unsalted butter gives the cake richness and makes the batter especially easy to prepare-no mixer or creaming is required.

Step-by-Step Photo Instructions

Use a fork to core and mash the strawberries.

Add ⅓ cup of the brown sugar and stir to mix. Set aside.

In a mixing bowl, whisk the melted butter, remaining ⅓ cup brown sugar, whole milk, lemon zest, and salt.

Add the flour and baking powder. Stir to combine but don't over mix.

Pour batter into prepared pan and level it out.

Pour the strawberries and juice on top.

Sprinkle with coarse sugar if desired.

Bake at 350°F for 25-30 minutes. Serve warm.

Pro tipS

Don't overmix the batter. Whisk only until the flour is incorporated and the batter is smooth.
Be sure to spoon all of the strawberry juices over the batter. The sweet juices are an important part of the cake's soft, spoonable texture.
Use a light hand when mashing the berries. Some visible pieces of strawberry make the finished cake more appealing and add texture.
Watch the cake closely toward the end of the baking time. It is ready when the cake is set and a toothpick inserted into a cakey area comes out without wet batter.
Allow the cake to rest for a few minutes before serving. This gives the hot fruit juices a chance to settle slightly while keeping the cake warm.

Substitutions/variations

Other berries: Raspberries, blackberries, blueberries, or a combination of berries can be substituted for some or all of the strawberries.
Citrus: Orange zest and a small amount of orange juice can replace the lemon for a sweeter citrus flavor.
Milk: Two-percent milk can be used in place of whole milk, although the cake may be slightly less rich.
Spices: Add a small pinch of cinnamon or cardamom to the batter for a warm flavor variation.

Serving Suggestions

Serve Strawberry Spoon Cake warm, spooned into shallow bowls with a scoop of vanilla ice cream. Whipped cream or lightly sweetened crème fraîche would also pair well with the warm strawberries.
For a simple finish, dust the cake lightly with powdered sugar just before serving.

Storage

Store leftover Strawberry Spoon Cake covered in the refrigerator for up to 3 days.

Individual servings can be gently reheated in the microwave until just warm. For the best texture, avoid overheating, which can make the cake tough.

The cake is best enjoyed freshly baked and is not recommended for freezing, as the strawberries may release additional moisture when thawed.

Grocery Budget Rating

Budget Rating: Frugal

Fresh strawberries are the biggest expense in this recipe, but the remaining ingredients are pantry and refrigerator staples that many home cooks already have on hand. Because it serves four, Strawberry Spoon Cake is an affordable way to enjoy a homemade dessert during strawberry season.

For the best value, buy strawberries when they're in season or use frozen strawberries, which often cost less and work just as well in this recipe.

Easy Strawberry Spoon Cake

A warm, buttery Strawberry Spoon Cake topped with juicy strawberries and a hint of fresh lemon. This easy dessert comes together in one bowl and is delicious served warm with vanilla ice cream.

Course Dessert

Cuisine American

Budget Frugal

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 489kcal

Equipment

8-inch square or round baking dish
Two medium mixing bowls
Whisk
Fork or potato masher
Rubber or silicone spatula
Measuring cups and spoons
Kitchen scale, optional

Ingredients

½ cup unsalted butter, melted, (115 grams) plus additional butter for greasing the baking dish
6 ounces fresh strawberries, (170 grams) hulled, or frozen strawberries, thawed (about 1 ¼ cup)
⅔ cup ( packed light brown sugar,150 grams) divided
1 teaspoon fresh lemon juice
1 teaspoon lemon zest ,finely grated
½ cup whole milk, (120 milliliters) ,at room temperature
½ teaspoon kosher salt
1 cup all-purpose flour, (130 grams)
1 teaspoon baking powder
Vanilla ice cream ,for serving
Coarse sugar ,if desired

Instructions

Preheat the oven to 350°F. Lightly butter an 8-inch square or round baking dish and set aside.
Place the strawberries in a medium bowl and crush them with a fork or your hands until broken down and juicy. Stir in ⅓ cup of the brown sugar and the lemon juice. Set aside while you prepare the batter.
In a separate mixing bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, whole milk, lemon zest, and salt until well combined.
Add the flour and baking powder to the wet ingredients. Whisk just until the flour is incorporated and the batter is smooth, taking care not to overmix.
Pour the batter into the prepared baking dish and spread it into an even layer. The batter will form a relatively shallow layer.
Spoon the crushed strawberries and all their accumulated juices evenly over the batter. Sprinkle the top with coarse sugar if desired.
Bake for 25 to 30 minutes, or until the cake is set and a toothpick inserted near the center comes out without wet batter.
Allow the cake to cool for 3 to 5 minutes before serving. Spoon the warm cake into bowls and serve with vanilla ice cream, if desired.

Notes

The batter will be fairly shallow when spread in an 8-inch baking dish. As the cake bakes, it rises around the juicy strawberry topping, creating a soft, tender cake with pockets of warm fruit.

Fresh or frozen strawberries can be used. If using frozen strawberries, thaw them completely before mashing and include any juices released during thawing.

The strawberries should be lightly mashed rather than completely puréed. Leaving some small pieces of fruit gives the finished cake more texture.

For the best flavor and texture, serve this cake warm, shortly after baking.

Nutrition

If you like this strawberry cake recipe just wait until you try our Strawberry Lemonade Pound Cake!

FAQS

Can I use frozen strawberries?

Yes. Thaw the strawberries completely before using them, and include any juices released during thawing. They work just as well as fresh strawberries in this recipe.

Why is it called a spoon cake?

A spoon cake has a soft, tender texture that is meant to be scooped and served with a spoon rather than sliced into neat pieces like a traditional cake.

Can I make Strawberry Spoon Cake ahead of time?

You can bake the cake a few hours in advance and reheat individual servings before serving. It is best enjoyed warm, when the cake is at its most tender.

What can I serve with Strawberry Spoon Cake?

Vanilla ice cream is the classic choice, but freshly whipped cream, crème fraîche, or a dollop of lightly sweetened Greek yogurt are all delicious options.

How do I know when the cake is done?

The cake is ready when the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing directly in the strawberry topping.

Can I use other fruit?

Yes. This recipe also works well with raspberries, blueberries, blackberries, peaches, or a combination of summer berries.

How should I store leftovers?

Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave before serving.

Still thinking about cake? Try these:

The post Easy Strawberry Spoon Cake appeared first on Oh, That's Good.

Christmas Cranberry Bread

Mary — Wed, 01 Jul 2026 01:48:00 +0000

Bright, tart cranberries and fresh orange combine to make this Christmas Cranberry Bread a holiday favorite. The loaf is tender, lightly sweet, and easy enough for a weekend breakfast but festive enough for a Christmas brunch or homemade holiday gift. A simple orange glaze adds just the right finishing touch without overpowering the fresh cranberry flavor.

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Why This Recipe Works

The combination of orange juice and orange zest complements the tart cranberries while keeping the loaf moist and flavorful.
Baking powder and baking soda provide a tender, even rise, and the batter comes together quickly with just two bowls.
Fresh or frozen cranberries both work well, making this an easy recipe to enjoy throughout the holiday season.

ingredients

For exact amounts and measurements see the recipe card.

Ingredient Notes

Fresh cranberries provide the brightest flavor, but frozen cranberries work equally well after thawing and draining.

Orange zest adds extra citrus aroma and enhances the orange juice without making the loaf overly tart.

Either vegetable oil or melted butter works well. Oil produces a slightly softer crumb, while butter adds a richer flavor.

The apple adds moisture and texture to the loaf.

Step-by-Step Photo Instructions

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving an overhang to make removing the loaf easier.

In a large bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Whisk until fully combined and set aside.

In a separate bowl, whisk the egg, milk, orange juice, oil, and orange zest until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until only a few streaks of flour remain. Do not overmix.

Peel, core, and finely chop the apple. Fold the chopped apple and cranberries into the batter until evenly distributed.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

Bake for 55 to 65 minutes. Allow the loaf to cool in the pan for 10 to 15 minutes.

Transfer the loaf to a wire rack to cool completely.

Make the glaze and decorate the loaf as you like.

Pro tips

Chop the cranberries and apple into small pieces so the loaf bakes evenly.
Stir the batter just until combined to keep the loaf tender.
If the top browns too quickly, cover it loosely with foil during the last 15 minutes.
Cool the loaf completely before adding the glaze.
This loaf tastes even better the next day as the flavors develop.

Substitutions/variations

Whole milk can be replaced with buttermilk for a slightly tangier loaf.
Use melted butter instead of vegetable oil for a richer flavor.
For a sweeter loaf, add an extra tablespoon of orange glaze after it has set.
Stir in ½ cup white chocolate chips for a sweeter loaf.
Top the loaf with coarse sparkling sugar before baking instead of using the glaze.

Serving Suggestions

Serve for breakfast or brunch.
Enjoy with coffee or hot tea during the holidays.
Package a glazed loaf in festive wrapping for a homemade Christmas gift.

Storage

Store the loaf tightly wrapped at room temperature for up to 3 days.

Refrigerate for up to 1 week.

Freeze the whole loaf or individual slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Grocery Budget Rating

Budget Rating: Frugal

This loaf uses mostly pantry staples, with fresh cranberries being the only seasonal ingredient. It's an economical choice for holiday breakfasts, gift giving, or dessert, especially since one loaf yields about ten generous slices.

Christmas Cranberry Bread

This Christmas Cranberry Bread is a moist orange cranberry loaf topped with a simple orange glaze. Great on Christmas morning or gifting a homemade loaf during the holiday season, it's an easy recipe that looks as festive as it tastes.

Course Dessert

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 55

Cooling Time 1

Total Time 2 10

Servings

Calories 270kcal

Equipment

9 x 5-inch loaf pan
Whisk
Rubber spatula
Wire cooling rack
Microplane or citrus zester
Medium mixing bowl
Large mixing bowl

Ingredients

1 ⅔ cup flour
¾ cup granulated sugar
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
large egg
¾ cup whole milk
⅓ cup orange juice
2 tablespoons neutral oil
2 tablespoons orange zest
1 ½ cups cranberries
1 medium apple

For the glaze:

¾ cup confectioner's sugar
2 tablespoons orange juice or milk
½ teaspoon orange zest (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving an overhang to make removing the loaf easier.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a separate bowl, whisk the egg, milk, orange juice, oil, and orange zest until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until only a few streaks of flour remain. Do not over mix.
Peel, core, and finely chop the apple. Fold the chopped apple and cranberries into the batter until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the loaf begins to brown too quickly, loosely tent it with aluminum foil during the final 15 minutes of baking.
Allow the loaf to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the confectioners' sugar, orange juice (or milk), and orange zest, if using, until smooth. Add a little more liquid if needed to reach a drizzling consistency. Spoon or drizzle the glaze over the cooled loaf before slicing and serving.

Notes

Do not over mix the batter. A few small lumps are perfectly fine.

If using frozen cranberries, thaw and drain them well before adding them to the batter.

The loaf slices most cleanly after it has cooled completely.

Nutrition

FAQS

Can I use frozen cranberries??

Yes. Thaw and drain them well before folding them into the batter.

Why is my loaf dense?

Over mixing the batter can develop too much gluten, resulting in a heavier texture. Stir only until the ingredients are combined.

Can I make this ahead of time?

Yes. In fact, the flavor improves after sitting overnight, making it a great make-ahead holiday loaf.

Can I freeze this bread?

Yes. Wrap the cooled loaf tightly in plastic wrap followed by foil or place it in a freezer-safe container. Freeze for up to three months.

Still thinking about Christmas? Try these recipes:

The post Christmas Cranberry Bread appeared first on Oh, That's Good.

Wild Mushroom Pot Pie with Thyme Cream

Mary — Tue, 23 Jun 2026 05:34:00 +0000

I am so excited to be chosen as a participant in the Wick's Blogger Recipe Challenge, a contest that encourages food bloggers to create original recipes using Wick's Pie Crusts. Who could turn down a chance to win money by baking and eating pies? Not me! Let's Go!

When I started thinking about my entry in the pot pie category, I knew I wanted to create something that showcased the soft, melt-in-your-mouth crumbly crust, while also highlighting ingredients that feel a little special. Comfort food is always a favorite in my kitchen, but for this challenge I wanted to elevate a classic pot pie with a blend of wild and exotic mushrooms, fresh thyme, and a rich cream sauce.

The result is my Wild Mushroom Pot Pie with Thyme Cream featuring a combination of cremini, shiitake, oyster, maitake, and king trumpet mushrooms for layers of earthy flavor and texture. Mushroom broth, a touch of dark soy sauce, and fresh herbs add depth to the filling, while the golden double crust bakes up beautifully crisp and flaky.

One of the things I appreciate most about Wick's Pie Crusts is the convenience they provide without sacrificing the homemade look and texture that make a pot pie so appealing.

Whether you're a mushroom lover or simply looking for a new twist on a comfort food favorite, this recipe delivers rich flavor, a beautiful presentation, and plenty of cozy appeal.

I hope you enjoy my entry in the Wick's Blogger Recipe Challenge as much as I enjoyed creating and eating it!

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Why This Recipe Works

This Wild Mushroom Pot Pie with Thyme Cream transforms a classic comfort food into something a little more special.
Wick's Pot Pie Crusts bake up golden brown and super flaky. A little sprinkle of flaky sea salt makes the crust irresistible.
A blend of mushrooms creates layers of flavor and texture, while mushroom broth and a splash of dark soy sauce add rich umami depth.
Fresh thyme and cream bring everything together in a velvety sauce, all tucked inside a flaky double crust.

Example only. Exact amounts and measurements are in the recipe card.

Disclosure: The pie crusts used in this recipe were provided by Wick's Pies for the Wick's Blogger Recipe Challenge. The recipe, photos, and opinions shared here are entirely my own.

Did you know?

Crimini Mushrooms are just baby portobello mushrooms, just harvested at different times! You can use only cremini mushrooms in this pot pie and it will still be delicious. But, availability of wild and exotic mushrooms in grocery stores these days gives home cook the chance to be fancy!

Key Ingredient Notes

Wick's Pot Pie Crusts: These tender pie crusts and tops look and taste like homemade, only better in my case!

Wild Mushroom Blend: Using several varieties of mushrooms gives the filling more complexity than using a single type. Cremini provides a familiar mushroom flavor, while shiitake, oyster, maitake, and king trumpet add depth and texture. If you can't find these, use what you like!

Mushroom Broth Concentrate: Mushroom broth reinforces the earthy flavor of the filling. Vegetable broth may be substituted if needed.

Dark Soy Sauce: Just a small amount deepens the color of the sauce and adds savory richness without making the filling taste salty.

Step-by-Step Photo Instructions

Preheat the oven to 400°F. Boil water in a small pot. Cook the carrots for 5 minutes. Blanch fresh peas.

Melt 3 tablespoons of butter in a skillet. Saute the onion until soft but not browned.

Add the crimini and shitake mushrooms and cook until golden brown.

Add the other mushrooms and cook for an additional 5 minutes. Add the garlic and cook for 30 seconds.

Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute.

Simmer the sauce about four minutes. Add the carrots, peas, and parsley. Remove from heat and add the sherry vinegar and dark soy sauce if using.

Allow the filling to cool for 10 minutes. Get the prepared foil pie tins or ramekins ready.

Cut vent holes in the top crust and add cute herb holder if desired.

Divide the filling evenly between the prepared crusts.

Add the top crusts and crimp the edge with a fork. Brush with egg wash and sprinkle with coarse salt if desired.

Place the pies on a baking sheet and bake for 30 to 35 minutes, or until the crusts are deep golden brown and the filling is bubbling.

Remove from oven. Cool for ten minutes before serving! Enjoy!

Pro tips

Brown the mushrooms in stages rather than all at once to prevent steaming.
Brush the tops generously with egg wash for a deep golden finish.
A sprinkle of flaky sea salt before baking adds flavor and visual appeal.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 15 to 20 minutes or until heated through.

The filling can be made up to 2 days ahead and refrigerated before assembling the pies.

Freezing is not recommended, as the cream sauce may separate when thawed.

Wild Mushroom Pot Pie with Thyme Cream

This Wild Mushroom Pot Pie with Thyme Cream transforms a classic comfort food into something a little more special.

Course Main Course

Cuisine American

Budget Splurge

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 853kcal

Equipment

Large skillet.
Medium saucepan
Mixing spoon
Individual pie tins or oven-safe ramekins
Pastry brush
Baking sheet

Ingredients

2 prepared pie crust bottoms
2 prepared pie crust tops
2 tablespoons unsalted butter
½ medium yellow onion, finely diced
4 ounces cremini mushrooms, sliced
3 ounces shiitake mushrooms, stems removed and caps sliced
2 ounces oyster mushrooms, torn into bite-sized pieces
2 ounces maitake mushrooms, torn into small clusters
1 ounce king trumpet mushroom, diced
1 ounce beech mushrooms
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup mushroom broth, prepared from mushroom broth concentrate according to package directions
⅓ cup heavy cream
1½ teaspoons fresh thyme leaves
¼ teaspoon finely minced fresh rosemary
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper freshly ground
½ cup diced carrots
¼ cup frozen peas
1 tablespoon chopped fresh parsley
1 teaspoon sherry vinegar
1 large egg
1 tablespoon water
Flaky sea salt, optional

Instructions

Preheat the oven to 400°F.
Bring a small saucepan of salted water to a boil. Add the carrots and cook for 3 minutes. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes.
Add the cremini and shiitake mushrooms. Cook until deeply browned, about 5 minutes.
Add the oyster, maitake, beech, and king trumpet mushrooms. Continue cooking until all the mushrooms are tender and richly caramelized, about 5 minutes more.
Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute.
Gradually pour in the prepared mushroom broth while stirring. Add the heavy cream, thyme, rosemary, salt, and pepper.
Simmer gently until the sauce thickens but is still slightly looser than gravy, about 4 minutes.
Fold in the carrots, peas, and parsley. Remove from the heat and stir in the sherry vinegar.
Allow the filling to cool for 10 minutes.
Line two individual pie tins with the bottom crusts. Divide the filling evenly between them.
Top with the remaining crusts. Seal the edges and cut several vents in the tops.
Whisk together the egg and water. Brush the crusts with the egg wash and sprinkle lightly with flaky sea salt.
Place the pies on a baking sheet and bake for 30 to 35 minutes, or until the crusts are deep golden brown and the filling is bubbling through the vents.
Allow the pies to rest for 10 minutes before serving.

Notes

The filling should be creamy and spoonable rather than stiff.

Mushroom broth concentrate deepens the flavor and highlights the wild mushroom blend.

For the best texture, avoid overcrowding the mushrooms when browning.

Fresh thyme is the primary herb in this recipe, while the rosemary remains in the background and should not dominate the filling.

Nutrition

Whether you're a mushroom lover or simply looking for a new twist on a comfort food favorite, this recipe delivers rich flavor, a beautiful presentation, and plenty of cozy appeal.

I hope you enjoy my entry in the Wick's Blogger Recipe Challenge as much as I enjoyed creating and eating it!

FAQS

Can I use only one type of mushroom??

Yes. Cremini mushrooms work well on their own, although the flavor will be less complex, but still familiar and comforting.

Can I make the filling ahead of time?

Yes. The filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to assemble.

Why is my sauce too thin?

Continue simmering the filling for a few additional minutes before assembling the pies. The sauce should lightly coat the back of a metal spoon.

Can I make one large pot pie instead of two individual pies?

Yes. Assemble the filling in a 9-inch pie dish and increase the baking time by about 10 to 15 minutes.

What does the dark soy sauce do?

It adds savory depth and gives the sauce a richer, darker color that complements the mushrooms beautifully.

Still thinking about savory pies? Try these:

The post Wild Mushroom Pot Pie with Thyme Cream appeared first on Oh, That's Good.

Mini Mango Creamsicle Pies

Mary — Tue, 23 Jun 2026 05:33:42 +0000

When I was chosen to compete in the Wick's Pies Blogger Recipe Challenge, I knew I wanted to create something a little different. The challenge called for recipes that are easy to recreate, delicious, and creative, while showcasing the versatility of Wick's Pie Shells. After a lot of brainstorming, I landed on a flavor combination inspired by one of my favorite frozen treats, the Creamsicle.

These Mini Mango Creamsicle Pies combine sweet honey mangoes, fresh orange zest, cream cheese, and vanilla extract into a creamy filling. Nestled inside a flaky pie crust, the flavor is reminiscent of a classic Creamsicle, but with a tropical twist that makes it feel fresh and unexpected.

Whether you're looking for a summer dessert, a make-ahead treat for entertaining, or simply a new way to enjoy mangoes, these Mini Mango Creamsicle Pies are a delicious reminder that sometimes the simplest ideas are the most memorable.

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Why This Recipe Works

The combination of mango and orange captures the familiar flavor of a Creamsicle while adding a tropical twist.
Cream cheese and sweetened condensed milk create a rich, creamy filling that slices cleanly after chilling.
Using a Wick's Pies prepared pie crust keeps the recipe approachable and easy to recreate.

ingredients

Example only. Exact amounts and measurements are in the recipe card.

Disclosure: The pie crusts used in this recipe were provided by Wick's Pies for the Wick's Blogger Recipe Challenge. The recipe, photos, and opinions shared here are entirely my own.

Key Ingredient Notes

Wick's 8" Pie Crust rounds are tender and deliciously crumbly, and perfect for mini pies for smaller households, like mine!

Honey mangoes are ideal for this recipe because they are naturally sweet, less fibrous, and produce a smooth puree with vibrant color.

Fresh orange zest provides most of the classic Creamsicle flavor, so don't skip it.

Full-fat cream cheese gives the filling structure and a rich, creamy texture.

Sweetened condensed milk adds sweetness while helping create a silky filling.

Step-by-Step Photo Instructions

Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.

Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.

Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool.

Make the mango puree by blending the cut fruit in a blender until smooth.

In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes then microwave for 1-15 seconds. Set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sweetened condensed milk and beat until fully combined.

Mix in the mango puree, orange juice, orange zest, and vanilla On low speed, slowly drizzle in the dissolved gelatin and mix.

Gently fold the whipped cream into the mango mixture until no streaks of whipped cream remain.

Fold the whipped cream into the mango mixture until all streaks are gone.

Divide the filling evenly between the two prepared pie shells. Refrigerate overnight.

Whip heavy cream pipe decorative swirls around the outer edge of each pie.

Place a small cube of fresh mango between each whipped cream swirl. Serve chilled.

Pro tipS

Use fully ripe honey mangoes for the best flavor and color.
Don't skip the orange zest-it gives the pie its signature Creamsicle flavor.
Beat the cream cheese until completely smooth before adding the remaining filling ingredients. I can't stress this enough!
Whip the cream to stiff peaks for a filling that sets up beautifully.
Chill the pie overnight for the cleanest slices.
Use a hot, clean knife for neat slices.

Substitutions

To make one 8" pie use the "Servings" tool in the recipe card to double the filling ingredients.
Regular ripe mangoes may be substituted for honey mangoes.
Bottled orange juice can be used in a pinch, but fresh juice and zest provide the best flavor.

Serving Suggestions

Serve chilled on a warm summer day.
Pair with iced tea, lemonade, or coffee.
Garnish each slice with fresh mango cubes and a little orange zest.
This pie makes a beautiful dessert for summer gatherings, holidays, and special occasions.

Storage

Store the Mini Mango Creamsicle Pies covered in the refrigerator for up to 3 days.

Do not freeze the fully assembled pie, as the texture of the filling and topping may change when thawed.

Mini Mango Creamsicle Pies

Sweet honey mangoes, fresh orange zest, and a creamy no-bake filling come together in a flaky pie crust, topped with whipped cream.

Course Dessert

Cuisine American

Budget Splurge

Prep Time 50

Chill time 6

Total Time 6 50

Servings

Calories 512kcal

Equipment

Two 6" mini pie pans
Electric mixer
Mixing bowls
Rubber spatula
Microplane or zester
Piping bag with star tip optional

Ingredients

For the pie:

2 8 inch Wick's pie crust rounds
4 ounces full-fat cream cheese (113 g), softened
7 ounces sweetened condensed milk (198 g), (about ½ can)
1 cup honey mango puree (240 g)
1¼ tablespoons fresh orange juice
1½ teaspoons orange zest
½ teaspoon vanilla extract
1½ teaspoons unflavored gelatin
2 tablespoons cold water
½ cup heavy whipping cream (120 ml)
½ cup heavy whipping cream (120 ml)

For the topping:

1 tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

For the Crust:

Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool. While the crusts are cooling, prepare the pie filling.

For the filling:

In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes.
Microwave for 10 seconds, or until completely dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sweetened condensed milk and beat until fully combined.
Mix in the mango puree, orange juice, orange zest, and vanilla extract until smooth. With the mixer running on low speed, slowly drizzle in the dissolved gelatin and mix until incorporated.
In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mango mixture until no streaks remain.
Divide the filling evenly between the two cooled pie shells and smooth the tops. Cover and refrigerate overnight.

For the topping:

For the whipped cream border, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer to a piping bag fitted with a large star tip. Pipe decorative swirls around the edge of each pie.
Top each swirl with a small cube of fresh honey mango.

Notes

Use fully ripe honey mangoes for the best flavor and color.

Fresh orange zest is what gives the filling its Creamsicle-inspired flavor.

Chilling overnight produces the cleanest slices and best texture.

Store covered in the refrigerator for up to 3 days.

Nutrition

Good luck to all of the talented bloggers participating in the Wick's Pie Blogger Recipe Challenge. It's been fun seeing the creative ways everyone has used Wick's Pie Shells, and even more fun developing recipes inspired by these delicious pie crusts! Thanks Wick's!

FAQS

Can I make this pie ahead of time?

Yes. In fact, the pie is best when made a day in advance and chilled overnight.

Can I use frozen mango?

Yes. Thaw completely and drain any excess liquid before pureeing

Can I make this recipe in a tart shell?

Yes, but you may have extra filling depending on the depth of the tart pan.

What do honey mangoes taste like?

Honey mangoes are sweeter and less fibrous than many common mango varieties. They have a rich tropical flavor and beautiful golden-orange color that works especially well in this pie.

Can I make this in an 8" pie pan?

Yes, just double the ingredients for the filling and toppings. There is a convenient tool to do that for you in the recipe card "Servings" section.

Still thinking about pie? Try these:

The post Mini Mango Creamsicle Pies appeared first on Oh, That's Good.

Sheet Pan Pancakes – Easy Oven Pancakes for a Crowd

Mary — Tue, 02 Jun 2026 21:14:37 +0000

If you've ever wished pancakes were faster (and a little more fun), this Sheet Pan Pancakes - Easy Oven Pancakes for a Crowd recipe is the answer. One batter, one pan, and four different flavors baked all at once-perfect for those times when you need breakfast for more than two! You can give everyone their favorite without standing at the stove.

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Why This Recipe Works

Sheet Pan Pancakes make breakfast easy by baking the entire batch at once-no flipping required.
The batter bakes up soft and fluffy, while customizable toppings let everyone enjoy their favorite flavors.
It's a simple, hands-off way to serve a crowd with minimal cleanup.

Ingredient Notes

Pancake Mix: Use your favorite boxed pancake mix for a quick and easy breakfast. We love Birchers!

Milk, Eggs, and Oil: Prepare the batter according to the package directions.

Chocolate Chips: Add sweetness and a little indulgence.

Strawberries and Bananas: Fresh fruit adds flavor, color, and natural sweetness.

Pecans: Provide a delicious crunchy contrast to the soft pancake.

Sugar: A light sprinkle over the fruit helps it caramelize as the pancakes bake.

Step-by-Step Photo Instructions

Preheat the oven to 350°F and grease a 12×17-inch sheet pan with nonstick spray or butter.

Prepare pancake batter according to package directions. Let sit for 10 mins.

Slice the strawberries and bananas. Chop the pecans

Pour the batter into the sheet pan. Spread to level it out.

Arrange toppings on each quarter of the batter.

Bake at 350°F for 20-25 minutes.

Pro tip

Leave a little room between different toppings. As the batter spreads in the oven, the toppings can shift slightly and blend together.

Substitutions/variations

Make your own pancakes batter using your favorite recipe.
Add blueberries or raspberries for a classic pancake option. 
Try a cinnamon sugar section for a simple, cozy flavor. 
Swirl in Nutella or peanut butter before baking for a more indulgent version.

Serving Suggestions

Serve Sheet Pan Pancakes warm with maple syrup, butter, and fresh fruit for an easy family breakfast.
For a special occasion brunch, pair them with scrambled eggs, breakfast sausage, or crispy bacon.
Set out a variety of toppings such as whipped cream, sliced bananas, strawberries, blueberries, chocolate chips, chopped nuts, or fruit preserves so everyone can customize their slice.
These pancakes also work well as part of a breakfast buffet alongside yogurt, granola, and a fresh fruit salad.
Leftover squares can be reheated and served with a drizzle of syrup for a quick weekday breakfast.

Storage

Store in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave or oven until warmed through.  Freeze individual squares for up to 2 months.

Grocery Budget Rating

These sheet pan pancakes fall into the Frugal category. You might be able to lower the serving price by making your pancake batter from scratch. We used a packaged pancake mix for keeping it simple.

Mini Mango Creamsicle Pies

Sweet honey mangoes, fresh orange zest, and a creamy no-bake filling come together in a flaky pie crust, topped with whipped cream.

Course Dessert

Cuisine American

Budget Splurge

Prep Time 50

Chill time 6

Total Time 6 50

Servings

Calories 512kcal

Equipment

Two 6" mini pie pans
Electric mixer
Mixing bowls
Rubber spatula
Microplane or zester
Piping bag with star tip optional

Ingredients

For the pie:

2 8 inch Wick's pie crust rounds
4 ounces full-fat cream cheese (113 g), softened
7 ounces sweetened condensed milk (198 g), (about ½ can)
1 cup honey mango puree (240 g)
1¼ tablespoons fresh orange juice
1½ teaspoons orange zest
½ teaspoon vanilla extract
1½ teaspoons unflavored gelatin
2 tablespoons cold water
½ cup heavy whipping cream (120 ml)
½ cup heavy whipping cream (120 ml)

For the topping:

1 tablespoon powdered sugar
½ teaspoon vanilla extract

Instructions

For the Crust:

Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool. While the crusts are cooling, prepare the pie filling.

For the filling:

In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes.
Microwave for 10 seconds, or until completely dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sweetened condensed milk and beat until fully combined.
Mix in the mango puree, orange juice, orange zest, and vanilla extract until smooth. With the mixer running on low speed, slowly drizzle in the dissolved gelatin and mix until incorporated.
In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mango mixture until no streaks remain.
Divide the filling evenly between the two cooled pie shells and smooth the tops. Cover and refrigerate overnight.

For the topping:

For the whipped cream border, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer to a piping bag fitted with a large star tip. Pipe decorative swirls around the edge of each pie.
Top each swirl with a small cube of fresh honey mango.

Notes

Use fully ripe honey mangoes for the best flavor and color.

Fresh orange zest is what gives the filling its Creamsicle-inspired flavor.

Chilling overnight produces the cleanest slices and best texture.

Store covered in the refrigerator for up to 3 days.

Nutrition

FAQS

Can I make Sheet Pan Pancakes ahead of time?

Yes. Bake the pancakes, allow them to cool completely, then store them covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven before serving.

Can I freeze Sheet Pan Pancakes?

Absolutely. Cut the cooled pancakes into squares, place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.

Can I use different toppings?

Yes. Try blueberries, raspberries, diced peaches, chopped nuts, cinnamon sugar, or your favorite baking chips. This recipe is easy to customize.

Why are my pancakes dense instead of fluffy?

Over mixing the batter can lead to dense pancakes. Mix just until the ingredients are combined; a few small lumps are perfectly fine.

Can I use a different size pan?

This recipe is designed for a 12 x 17-inch half-sheet pan. Using a smaller pan will create thicker pancakes and may require a longer baking time.

Can I make this recipe with a boxed pancake mix?

Yes. Prepare the pancake mix according to the package directions, spread it in the prepared sheet pan, add toppings, and bake until golden and cooked through.

How do I know when the pancakes are done?

The top should be lightly golden and spring back when gently touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make these pancakes dairy-free?

Yes. Substitute your favorite non-dairy milk and use melted dairy-free butter or a neutral cooking oil.

Still thinking about pancakes? Try these:

The post Sheet Pan Pancakes – Easy Oven Pancakes for a Crowd appeared first on Oh, That's Good.

Tex-Mex Pasta Skillet

Mary — Sun, 08 Feb 2026 20:22:25 +0000

Creamy, spicy, and hearty, this one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, lightly spiced sauce. It's bold without being heavy, comes together quickly, and is perfect for an easy weeknight dinner with big flavor.

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MARY'S TWO CENTS

This is a frugal recipe, largely driven by the chorizo and cheese. Using store-brand beans, frozen corn, and pasta keeps costs down. If needed, reducing the cheese slightly or substituting half-and-half for cream can lower the overall cost without sacrificing much flavor.

INGREDIENTS

See the recipe card for quantities and measurements.

INGREDIENT NOTES

Chorizo - This recipe is written specifically for fresh Mexican chorizo, not Spanish chorizo. Mexican chorizo is a raw, seasoned pork sausage that cooks and renders fat, forming the base of the sauce. Spanish chorizo is cured and firm, and it will not break down or release enough fat to properly flavor the dish. If your chorizo comes in casings, remove them before cooking.

INSTRUCTIONS FOR Tex Mex Pasta Skillet

Brown the chorizo pver medium/high heat.

Add the onion, peppers, and garlic and cook to soften.

Add the canned tomatoes and spices.

Add the cream, corn, and black beans. Simmer.

Add the pasta and cheese off the heat.

Rest briefly before garnishing and serving.

SWAP IT OUT

If Mexican chorizo is unavailable, use another fresh, raw sausage such as spicy Italian or breakfast sausage and increase the taco seasoning slightly to compensate for lost spice.
Heavy cream can be replaced with half-and-half for a lighter sauce, though it will be thinner. Will also cut calories!
Monterey Jack may be swapped for pepper jack, Colby Jack, or a mild shredded cheddar.
Black beans can be replaced with pinto beans or kidney beans.
Green bell pepper may be swapped for poblano or red bell pepper for a sweeter flavor.

CHANGE IT UP

Add sliced jalapeño or chipotle powder for more heat.
Stir in a handful of baby spinach at the end until just wilted.
For a baked finish, transfer the skillet to a 400°F oven for 8-10 minutes after adding cheese, just until bubbly.
For a slightly tangier sauce, add a spoonful of sour cream or crema just before serving.
Swap the cavatappi for penne, rotini, or shells if needed.

STORAGE

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce, stirring halfway through so it heats evenly. Avoid high heat, which can cause the cream sauce to separate.

Top tip

Brown the chorizo thoroughly before adding anything else and let it sit undisturbed for a minute or two at a time. That rendered fat is what flavors the entire dish, and it keeps the finished sauce rich instead of flat.

This one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, spiced sauce.

Course Main Course

Cuisine American, Mexican

Budget Frugal

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 1291kcal

Equipment

8-10-inch cast-iron skillet, about 2 inches deep
Large pot for boiling pasta
Wooden spoon or heat-resistant spatula
Colander

Ingredients

½ pound fresh Mexican chorizo sausage casings removed
½ cup yellow onion chopped
¼ cup bell pepper seeded and chopped
1 cloves garlic minced
5 ounces canned tomatoes with green chiles
½ teaspoon kosher salt
½ teaspoon taco seasoning blend
½ teaspoon dried oregano Mexican, if available
½ cup heavy whipping cream
½ cup frozen yellow corn kernels
¾ cup black beans rinsed and drained
8 ounces cavatappi pasta cooked according to package directions
1 cup shredded Monterey Jack cheese avoid pre-shredded
Garnish: lime wedges, chopped fresh cilantro

Instructions

Set an 8-10 inch skillet over medium-high heat. Add the chorizo and cook, breaking it up, until browned and crumbly, about 6-7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
Add the onion and bell pepper and cook until softened, about 4-5 minutes. Stir in the garlic and cook for about 30 seconds.
Add the tomatoes with green chiles, salt, taco seasoning, and oregano. Stir and simmer for about 2-3 minutes.
Pour in the cream, then add the corn and black beans. Bring to a gentle simmer.
Remove from heat. Fold in the cooked pasta, then stir in the cheese until melted and creamy.
Let rest for a minute or two before serving. Garnish with sour cream cilantro, lime wedges, and/or Cotija cheese.

Notes

This Tex Mex Pasta Skillet is a one-skillet dish once the noodles are cooked, so timing and heat control matter more than precision measurements.

Browning the chorizo well at the start builds flavor and prevents the finished dish from tasting flat.

Because cast iron holds heat, the cheese should be melted off heat to keep the sauce smooth rather than oily.

Nutrition

FAQ

Can I use Spanish chorizo?

No. Spanish chorizo is cured and will not break down or release fat, which is essential to the sauce.

Can I make this ahead?

Yes, but it's best served fresh. Reheat gently with a splash of cream or milk to loosen the sauce.

Can I make it less spicy?

Use mild Mexican chorizo and reduce or omit the taco seasoning.

Can I freeze leftovers?

Freezing is not recommended. Cream-based sauces can separate and become grainy when thawed.

Looking for other Tex-Mex recipes? Try these:

The post Tex-Mex Pasta Skillet appeared first on Oh, That's Good.

Irish Apple Cake

Mary — Thu, 05 Feb 2026 23:35:18 +0000

This small batch Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers. It's lightly sweet, buttery, and packed with tender apples under a crisp oat streusel. Think simple, rustic baking that's meant to be served with coffee or tea rather than dressed up with frosting. A drizzle of caramel sweetens the deal!

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MARY'S TWO CENTS

This small batch Irish apple Cake fits into our Cheap category. This recipe uses pantry staples and a small amount of fresh fruit, with no specialty ingredients required. Apples, flour, sugar, and butter keep costs low while still delivering a classic, satisfying dessert.

INGREDIENTS

Ingredient Note: Apples

We used golden delicious apples here but Granny Smith apples are a good choice too. Their firm texture holds up during baking, and their tartness balances the sweet cake and streusel. Thin slices are important so the apples soften evenly without weighing down the batter. If your apples are very large, weigh them rather than relying on count to avoid excess moisture.

See the recipe card for quantities and measurements.

INSTRUCTIONS FOR Apple Cake

Whisk the flour, baking powder, and cinnamon in a small bowl.

Beat the sugar and softened butter until creamy & light.

Add the egg and vanilla and beat until combined.

Stir the dry ingredints into the wet. Add the heavy cream.

Spoon the cake batter into a greased 6x6 springform pan.

Peel and slice apples and arrange on top of the batter.

MIx the sugar, melted butter, cinnamon, and oats in a bowl.

place the topping on the cake, breaking up any large pieces.

Bake at 350°F for 35-40 minutes.

When cooled, remove the cake from the springform pan.

SWAP IT OUT

You can swap Granny Smith apples for Honeycrisp, Braeburn, or Pink Lady apples, though the cake will be slightly sweeter.
Salted butter can be replaced with unsalted butter plus a pinch of salt in both the cake and streusel.
Half-and-half works in place of heavy cream if needed.
Rolled oats can be omitted from the streusel if unavailable; the topping will be more crumbly than chunky.

CHANGE IT UP

Add a pinch of nutmeg or cloves to the cake batter for a warmer spice profile.

A tablespoon of chopped walnuts or pecans can be mixed into the streusel for added crunch.

For a more dessert-style finish, drizzle with a light vanilla glaze or sprinkled with powdered sugar.

A splash of Irish whiskey or apple brandy can be added to the batter for an adult twist.

STORAGE

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. The cake can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator.

Top tip

Slice the apples thin and evenly, then pat them dry with a paper towel before arranging them on the batter. This removes excess surface moisture, helps the cake bake through without getting soggy, and keeps the crumb tender instead of dense.

Irish Apple Cake

This small batch, lightly sweet, Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers.

Course Dessert

Cuisine American, Irish

Budget Cheap

Prep Time 20

Cook Time 40

Cooling Time 20

Servings

Calories 488kcal

Equipment

6" Springform cake pan
Mixing Bowl
Spatula

Ingredients

For the cake:

⅔ cup all-purpose flour (about 85 g)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup salted butter, softened
¼ cup granulated sugar (50 g)
1 large egg, room temperature
½ teaspoon vanilla extract
3 tablespoons heavy cream (45 ml)
7 ounces apples, peeled, cored, thinly sliced (about 200 g)

For the streusel:

⅓ cup all-purpose flour (about 43 g)
¼ cup granulated sugar (50 g)
3 tablespoons rolled oats
⅛ teaspoon ground cinnamon
3 tablespoons salted butter, melted (42 g)

For the garnish:

Powdered Sugar (dusting) (optional)
Caramel drizzle (homemade or store-bought) (optional)

Instructions

For the cake:

Heat the oven to 350°F. Lightly grease a 6-inch springform pan and set it aside.
In a small bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
In a separate mixing bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes.
Add the egg and vanilla and mix until fully incorporated and smooth.
Stir the dry ingredients into the butter mixture just until combined. Add the heavy cream and mix gently until a thick, even batter forms.
Spread the batter evenly in the prepared pan, smoothing the top.
Arrange the sliced apples over the batter, overlapping slightly so they cover the surface in even layers.

For the streusel:

To make the streusel, combine the flour, sugar, oats, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until clumps form and no dry spots remain.
Sprinkle the streusel evenly over the apples, breaking up any overly large chunks with your fingers.
Bake for 40-45 minutes, checking near the end. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is lightly golden.
Let the cake cool in the pan for about 10 minutes, then release the springform ring.
Cool completely or serve slightly warm. Dust with powdered sugar just before serving, if desired.

Nutrition

FAQ's

Can I use a regular 6-inch cake pan instead of a springform?

Yes, but line the bottom with parchment and expect a slightly trickier unmolding.

Does this cake need to be served warm?

No, it's excellent at room temperature, though slightly warm enhances the apple flavor.

Why is the batter thick?

This is intentional. A thicker batter supports the apples and prevents them from sinking.

Can I double the recipe?

Yes, double it for an 8- or 9-inch pan and adjust bake time as needed.

What is an Irish Apple Cake?

Irish Apple Cake, sometimes known as Kerry Apple Cake, is a simple, old-fashioned bake built around plenty of spiced apples folded into a tender, not-too-light cake. It's typically finished with a buttery streusel topping and served warm with pouring cream or custard. Mildly sweet and fruit-forward, it works just as well with morning coffee as it does for afternoon tea or an easy dessert.

Looking for other recipes like this? Try these:

The post Irish Apple Cake appeared first on Oh, That's Good.

Ideas for St. Patrick's Day Green Food

Mary — Mon, 05 Jan 2026 00:23:56 +0000

With the luck of the Irish and little leprechauns rounding the corner, green food is the perfect way to celebrate, have fun, honor the little guys and just have something good and fun to eat on St. Patrick's Day.

Here are some great and quick ideas for green St. Patrick's Day food that either don't require a recipe at all or just a ready-made box mix with instructions.

Leprechaun Cereal: just add a few drops of green food coloring to hot cereal and they'll just love it! What bright smiles you'll get when they see that happy, green, Leprechaun cereal surprise! You can also add things like chocolate chips, mini marshmallows, sprinkles, flaked coconut, berries… whatever garnishment they like. Happy St. Patrick's Day!

Green Sugar cookies: just make your usual favorite sugar cookie recipe, but just before you add the dry ingredients to the wet, add a few drops of green food coloring to the wet ingredients, mix it all nice and smooth, then incorporate the wet and dry ingredients together. Now you have green Sugar Cookie dough and with the cookie cutters close at hand, you've got St. Patrick's Day sweets in the green!

Drinks: Who says you can't drink green? Add a few drops of green food coloring to white milk or just to a regular bottle of water! Your child will be the talk of the table when they take out a water bottle at lunch time filled with green "St. Patrick's Day Elixir" or "Leprechaun Juice!"

Green Ice Cubes… yes, just add a few drops of green food coloring to water and pour the water into your ice cubes trays. These days, you will probably have to buy some ice cube trays, but keep them handy - you can use them at every holiday - just change the color!

Noodles, Rice and Pasta: Whether you make it from scratch or just use a quick box mix, the recipe or instructions all call for water. Add a few drops of green food color to the water before you add the rice, noodles or pasta mixture. Once cooked, you've got beautiful green side dish that will be a hit for all ages! It will be a nice change of pace to an otherwise average meal!

Homemade Baked Bread: Whether mixing by hand or using a bread machine, add a few drops of green food color to the water before you add the water to the dry ingredients. In addition to that wonderful, smile instigating aroma that homemade bread always creates, you'll have a wonderful loaf of green "leprechaun bread" that will make the kids jump like leprechaun's!

Pancakes and waffles: Add a few drops of green food color to the batter, mix completely to blend it all together then pour on to the skillet or waffle iron and you will have green pancakes or waffles. Add luscious maple syrup, showered with white powder sugar with a few green sprinkles on top - boy, oh boy, what kid of ANY age wouldn't want that sitting in front of them for breakfast on St. Patrick's Day!

And the list goes on.. Generally speaking, you can add green food coloring to any dish, treat or side line dish that has. Happy St Patrick's Day everyone!

The post Ideas for St. Patrick's Day Green Food appeared first on Oh, That's Good.

Air Fryer Red Potatoes

Mary — Sat, 03 Jan 2026 23:35:25 +0000

These air fryer red fingerling potatoes come out golden on the outside and creamy in the middle, with just enough garlic and rosemary to keep them interesting. They're simple, fast, and work with just about any main dish. Use your Ninja Crispi for best results!

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MARY'S TWO CENTS

This recipe definitely falls into our CHEAP category. Grab a bag of red potatoes and some fresh rosemary, and you probably have everything else on hand! Use your Ninja Crispi!

INGREDIENTS

See the recipe card for quantities and measurements.

INSTRUCTIONS FOR airfryer potatoes

Wash and slice the potatoes.

Pour oil over the potatoes.

Add the garlic powder and salt.

Add the minced rosemary.

Toss to coat evenly.

Place in ari fryer skin side down. Shown in Ninja Crispi.

Air Fry until cooked through.

Keep warm until ready to serve.s

Substitutions

You can use baby Yukon golds or small russet potatoes instead of red potatoes, just keep the pieces similar in size.

Dried rosemary can replace fresh, use about ½ teaspoon.

Avocado oil, light olive oil, or melted butter can stand in for extra virgin olive oil.

Garlic salt can be used instead of garlic powder and kosher salt, just reduce or skip the added salt.

Variations

Thinking about making this recipe your own? Here are some suggestions.

For a lemon-herb version, add a little lemon zest at the end.

Toss in paprika or smoked paprika for a warm, savory twist.

Add grated parmesan right after cooking so it melts onto the hot potatoes.

For a spicy version, sprinkle with cayenne or chili flakes before air frying.

STORAGE

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F for 4 to 6 minutes until hot and crisp again. Avoid the microwave if you want to keep them from turning soft.

Top tip

After you toss the potatoes with oil and seasoning, let them sit for 5 minutes before air frying. That short rest gives the salt time to pull a little moisture to the surface, which helps the outsides brown faster and crisp up better in the air fryer.

Air Fryer Red Potatoes

These delicious red fingerlings are air fried to perfection with nice salty and savory seasonings.

Course Side Dish

Cuisine American

Budget Cheap

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 285kcal

Equipment

Air Fryer
Medium bowl
Spatula

Ingredients

1 pound red fingerling or baby potatoes sliced in half lengthwise
2 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
½ teaspoon garlic powder
1 sprig fresh rosemary leaves removed and minced
Coarse sea salt to taste

Instructions

If using a conventional air fryer, preheat to 400°F. Preheating is not necessary if using the Ninja Crispi Air Fryer.
Wash the potatoes and slice in half lengthwise and place in a medium bowl.
Pour the olive oil over the potatoes and mix well to coat each potato.
Add the garlic powder and the Kosher salt.
Add the minced rosemary.
Mix well to thoroughly coat the potatoes with oil and seasonings.
Place the potato slices skin side down in the air fryer basket.
Air fry the potatoes on 400°F in a conventional air fryer and on the Airfry setting (400°-425°F) if using the Ninja Crispi. Test for doneness and add additional time as necessary.
Remove the fully cooked potatoes onto a preheated sheet pan and place in a 200°F oven to keep warm until ready to serve.
At serving time sprinkle the potatoes with coarse sea salt. Delicious served with sour cream on the side.

Notes

Cutting the potatoes evenly is the key to getting them to cook at the same rate.

Don’t overcrowd the air fryer basket or they’ll steam instead of crisp.

If you like extra-crispy edges, give them a quick shake halfway through cooking.

Nutrition

FAQ's

Do I need to soak the potatoes first?

No. These cook well without soaking, especially since red and fingerling potatoes are lower in starch.

Can I make these ahead of time?

You can cook them earlier in the day and reheat in the air fryer right before serving. They'll crisp back up nicely.

Why are my potatoes not browning?

Usually this means the basket is too full or there isn't enough oil coating the potatoes. Spread them out and make sure they're lightly but evenly coated.

Can I skip the rosemary?

Yes. You can leave it out or swap it for thyme, Italian seasoning, or even just garlic and salt.

What should I serve with these?

They go great with grilled or roasted chicken, steak, fish, or as a side for burgers and sandwiches. Sour cream, ranch, or garlic aioli are all good dipping options.

Looking for other recipes like this? Try these:

The post Air Fryer Red Potatoes appeared first on Oh, That's Good.