Heart Oreo Truffles by Chelsea Lords Heart Oreo Truffles are a sweet mash-up of Oreos, creamy filling, and rich chocolate—perfect for Valentine’s Day or just because! Add some Valentine Snack Mix and Valentine’s Popcorn for a fun festive spread! Heart Oreo Truffles Are… Easy to make: No baking required! Customizable: Mix and match chocolates and toppings. Perfect for sharing: Great for parties or gifting. No special equipment needed: Basic kitchen tools get the job done! So tasty: Oreo, cream cheese, and chocolate — what’s not to love?! Note: Oreos are a trademarked brand of chocolate sandwich cookies. Other brands will work just as well. Heart Oreo Truffle Ingredients Oreo cookies: Regular Oreos; don’t use Double-Stuf. Cream cheese: Full-fat, brick-style here. Chocolate: High-quality bars or melting wafers for smooth melting. Coconut oil: The oil thins the chocolate; vegetable oil works too. Optional toppings: Oreo crumbs for texture, white chocolate for a drizzle. How To Make Heart Oreo Truffles Blend: Process Oreos into crumbs. Mix: Combine crumbs and cream cheese. Chill: Press into pan; chill. Cut: Into hearts. Melt: Chocolate + oil, microwave, cool. Dip: Coat hearts in chocolate. Decorate: Sprinkle crumbs or drizzle white chocolate. Finish: Let set and enjoy! Heart Cookie Cutter For these truffles, aim for a 1-inch (or similar size) heart-shaped cookie cutter. Here are a few options to consider: Wilton Heart Cookie Cutter Set Mini Heart Cookie Cutters Heart Cookie Cutter Set Tips For Making Heart Oreo Truffles: Cream cheese: Soften to room temperature for smooth mixing. Press evenly: Compress and flatten the mixture in a pan with a measuring cup. Chill well: Proper chilling keeps shapes firm during cutting and dipping. Hot cookie cutter: Run the cutter under hot water and dry quickly for clean edges. Work in batches: Dip in batches, keeping others chilled. STORAGE Store truffles in an airtight container in the fridge, separating layers with parchment paper, for up to 2 weeks. For longer storage, freeze them for up to 2-3 months and thaw overnight in the fridge before serving. More Valentine’s Day Treats: Valentine Muddy Buddies Valentine’s Pretzels Crème Brûlée Valentine Cookies Chocolate-Covered Wafers FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Heart Oreo Truffles 5 from 1 vote - Review this recipe Heart Oreo Truffles are a sweet mash-up of Oreos, creamy filling, and rich chocolate—perfect for Valentine's Day or just because! SAVE TO RECIPE BOX Print Recipe Heart Oreo Truffles 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Heart Oreo Truffles are a sweet mash-up of Oreos, creamy filling, and rich chocolate—perfect for Valentine's Day or just because! Course Dessert, Snack, treat Cuisine American, Vegetarian Keyword Heart Oreo Truffles Prep Time 20 minutes minutes Chilling and Setting Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 30 truffles Chelsea Lords Calories 100kcal Author Chelsea Lords Cost $8.12 Ingredients▢ 36 regular Oreo cookies, leave in creme▢ 8 ounces full-fat, brick-style cream cheese, softened▢ 2 cups (12 oz.) milk, semi-sweet, or dark chocolate melting wafers (Note 1)▢ 2 teaspoons coconut oil▢ Optional: Oreo crumbs for topping, white chocolate for drizzling on top InstructionsPREP: Line an 8x8-inch pan with parchment paper or foil, ensuring an overhang for easy removal. Set aside. Line a large sheet pan with a silicone liner or parchment paper. Set aside.BLEND OREOS: Place the whole Oreos (cookie and filling) in a food processor or blender. Pulse until you achieve a fine crumb. Re-process any large pieces. Transfer crumbs into a large mixing bowl.MAKE FILLING: Combine the Oreo crumbs with softened cream cheese. Use a stand mixer or electric hand mixers to beat until well combined.CHILL: Press the mixture into the prepared pan, compressing to an even layer. Cover and refrigerate for at least 2 hours, or freeze for 1 hour if short on time.CUT: Once chilled, lift the mixture from the pan using the overhang. Use a heart-shaped cookie cutter to cut out shapes. (You can re-roll any leftovers into small balls.)MELT CHOCOLATE: Combine the chocolate and oil in a glass bowl. Microwave in 15-second increments, stirring between each, until melted and smooth. Allow to cool for ~5 minutes to prevent melting the truffles when dipping.DIP TRUFFLES: Dip each heart truffle into the melted chocolate, ensuring an even coat. Lift out with a fork, tap to remove excess chocolate, and use a toothpick to eliminate any bubbles. Use a table knife to gently slide the truffle onto a lined sheet to set.OPTIONAL: Immediately sprinkle with Oreo crumbs if desired, or let the chocolate set slightly before drizzling with melted white chocolate.SET & STORE: Refrigerate for at least 1 hour to allow the chocolate to set. Store in an airtight container, separated by parchment or wax paper, in the refrigerator for up to 2 weeks. (Due to the cream cheese, these truffles must be refrigerated.) Video Recipe NotesNote 1: Chocolate: We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor of chocolate you like best! Make Ahead and Freeze: You can prepare the shaped balls a couple of days in advance (store in an airtight container). Freeze the finished truffles for 2-3 months and thaw overnight in the refrigerator. Nutrition FactsServing: 1serving | Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Calcium: 15mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Philly Cheesesteak Sliders by Chelsea Lords Philly Cheesesteak Sliders are loaded with cheesy, beefy goodness and caramelized veggies, all topped off with garlic butter and baked to perfection! These Philly Cheesesteak Sliders Are: Perfect for parties: They’re a hit at any gathering or event. Deliciously flavorful: Who wouldn’t love something this cheesy, warm, and satisfying? Simple to prepare: Easy-to-follow steps make a stress-free meal. Pure comfort food: Familiar Philly Cheesesteak flavors make this a comforting dish. Philly Cheesesteak Slider Ingredients Sliders: Hawaiian rolls: Grab soft, fresh rolls for the best results. Mayo: Best Foods® is our fave. Use full-fat mayonnaise for maximum flavor. Yellow onion and green pepper: Thinly sliced veggies make for the perfect sandwich. Deli roast beef: It’s so convenient to grab it from the deli counter! Provolone cheese: This type creates a nice creamy melt. Topping Butter: Use unsalted so you can control the salt. Dried minced onion and garlic powder: These seasonings enhance the flavor. Worcestershire Sauce: This adds a umami flavor to the butter that goes nicely with the roast beef. Dried Thyme: It’s optional, but adds extra flavor. QUICK TIP Ask for rare roast beef from the deli to keep it tender and not overcooked when baked. How To Make Philly Cheesesteak Sliders Prep: Preheat oven to 350°F; grease a 9×13-inch pan. Sauté veggies: Cook onions and peppers until tender. Assemble: Split rolls; spread mayo. Layer cheese, beef, veggies, and more cheese on the bottom half. Top with roll halves. Bake: Without topping to melt cheese. Make topping: Combine butter, minced onion, garlic powder, Worcestershire, and thyme. Add and bake: Place roll tops; spread topping. Cover, bake; uncover, and bake again. Serve hot: Cut into individual sliders. What To Serve With Philly Cheesesteak Sliders Coleslaw: Add some crunch and tang with this refreshing side. Roasted Sweet Potatoes: Here’s a great savory side. Pickle spears: Crisp and vinegary cuts through the sandwich’s richness. Garden Salad: Light and fresh. This Olive Garden Salad is another favorite side. Tomato Soup: Soup and sandwich is a cozy classic combo. Potato chips: They’re easy and require no prep! STORAGE Leftovers? Cool completely: Let sliders cool to room temp. Wrap tightly: Use plastic wrap or foil. Refrigerate: Store in the fridge for up to 3 days. Reheat: Warm in the oven, air fryer, or microwave before serving. More Slider Recipes: Cheeseburger Sliders French Dip Sliders Grinder Sliders Chicken Cordon Bleu Sliders Monte Cristo Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Philly Cheesesteak Sliders 5 from 1 vote - Review this recipe Philly Cheesesteak Sliders are loaded with cheesy, beefy goodness and caramelized veggies, all topped off with garlic butter and baked to perfection! SAVE TO RECIPE BOX Print Recipe Philly Cheesesteak Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Philly Cheesesteak Sliders are loaded with cheesy, beefy goodness and caramelized veggies, all topped off with garlic butter and baked to perfection! Course Appetizer, Dinner, lunch, Snack Cuisine American Keyword Philly Cheesesteak Sliders Prep Time 20 minutes minutes Cook Time 35 minutes minutes Total Time 55 minutes minutes Servings 12 sliders Chelsea Lords Calories 310kcal Author Chelsea Lords Cost $14.12 Equipment9x13-inch pan IngredientsSliders▢ 12-count package Hawaiian Rolls▢ ⅓ cup good mayo (Best Foods)▢ 1 tablespoon olive oil▢ ½ large yellow onion, thinly sliced (1 cup)▢ 1 large green pepper, thinly sliced (1 cup)▢ ¾ lb deli roast beef or up to 1 lb (Note 1)▢ 12 slices Provolone cheeseTopping▢ 7 tablespoons unsalted butter▢ 1½ teaspoons dried minced onion▢ 1 tablespoon Worcestershire sauce▢ 1 teaspoon garlic powder▢ ½ teaspoon dried thyme, optional▢ Salt and pepper (recommended ¼ tsp each) InstructionsPREP: Generously grease a 9x13-inch pan with cooking spray. Preheat oven to 350 degrees F.ONION and PEPPER: Add oil to a large skillet over medium-high heat. Once hot, add sliced pepper and onion. Sauté, stirring occasionally until tender and slightly charred all over, about 8-10 minutes. Remove and set aside to cool.ASSEMBLE: Slice the slab of rolls in half horizontally, keeping individual rolls intact. Spread the mayo evenly across the inside surfaces of both the base and the top of the rolls. Place the base bread in the pan and top with 6 slices of cheese. Add roast beef on top then peppers and onions. Add the remaining 6 slices of cheese on top of the veggies. BAKE: Bake WITHOUT the top for 10 minutes, to let the cheese melt. Meanwhile, mix together all “butter” ingredients. Whisk until smooth.ADD BUTTER: Remove pan from oven and add the top slab of rolls. Pour the butter all over, brushing generously on top and on the sides of the rolls. Be sure to cover all the bread (except the bottom).BAKE AGAIN: Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or until golden brown on top and cheese is melty.ENJOY: Cut and serve while hot. Enjoy! Video Recipe NotesNote 1: Beef: Request the rarest roast beef at the deli counter. This ensures it remains tender and not overcooked after baking. For less meaty sliders, use ¾ lb of roast beef, or 1 lb for meatier ones. Nutrition FactsServing: 1serving | Calories: 310kcal | Carbohydrates: 18g | Protein: 14g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 709mg | Potassium: 167mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 429IU | Vitamin C: 25mg | Calcium: 232mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hawaiian Roll Cinnamon Rolls by Chelsea Lords Hawaiian Roll Cinnamon Rolls are sweet, soft, gooey, and topped with an incredible cream cheese glaze. Ready in under 30 minutes! Hawaiian Roll Cinnamon Rolls Are… Quick and easy: They’re ready in 30 minutes, simple to prepare! Gooey and delicious: We pack ’em with cinnamon-sugar sweetness. Rich cream cheese glaze: Slather on tons of glaze for every roll. Versatile: Great for a fun breakfast or dessert. Customizable: Mix it up with your favorite add-ins. Crowd-pleasing: Everyone loves ’em! Hawaiian Roll Cinnamon Roll Ingredients Hawaiian sweet rolls: Choose a fresh pack for the best softness. Unsalted butter: Soften to room temperature for easy spreading; don’t melt. Light brown sugar: Fresh is best for soft sugar that mixes well with butter. Ground cinnamon: Customize the amount to personal preference. Cream cheese: Soften before use to ensure a smooth glaze. Powdered sugar: Add more for a thicker glaze. Milk: Adjust quantity for the glaze consistency you prefer. Vanilla extract: Use pure extract for better flavor. Salt: A pinch boosts sweetness and balances flavors. How To Make Hawaiian Roll Cinnamon Rolls Preheat and grease: Heat oven to 350°F. Grease pan. Mix butter and sugar: Blend butter, brown sugar, cinnamon, and salt. Layer rolls: Slice the rolls horizontally into one large slap. Place the bottom half in the pan, spread butter mix, top with the other half, and apply the remaining mix. Bake: Heat for 11-13 minutes until golden. Make the glaze: Beat cream cheese and butter; add powdered sugar, vanilla, milk, and salt. Frost: Cool rolls briefly, and then glaze. Enjoy! Recipe Tips Softened butter, not melted: Otherwise, it won’t spread well. Coat evenly: Apply butter mixture on all sides except the bottom of the rolls. Use fresh soft rolls: They’ll yield the best texture and flavor. Watch the baking time: Avoid over-baking. Glaze when slightly cooled: Spread on the glaze before the rolls are fully cooled. This helps the glaze stick well. Serve warm: For the best gooey cinnamon roll experience! STORAGE Leftover Hawaiian Roll Cinnamon Rolls? These are best fresh, but if you’ve got leftovers… Refrigerate: Cool fully then store in an airtight container for up to a week. Reheat: Warm briefly in the microwave before serving. More Cinnamon-Sugar Goodness: Cinnamon Roll Cookies Cinnamon Roll Popcorn Monkey Bread Cinnamon Roll Cake Cinnamon Bread I discovered this recipe on Instagram and have been tweaking it to create our ideal quick cinnamon roll. I switched from frosting to a glaze, increased the sugar and cinnamon, and used softened instead of melted butter. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Hawaiian Roll Cinnamon Rolls 5 from 5 votes - Review this recipe Hawaiian Roll Cinnamon Rolls are sweet, soft, gooey, and topped with an incredible cream cheese glaze. Ready in under 30 minutes! SAVE TO RECIPE BOX Print Recipe Hawaiian Roll Cinnamon Rolls 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Hawaiian Roll Cinnamon Rolls are sweet, soft, gooey, and topped with an incredible cream cheese glaze. Ready in under 30 minutes! Keyword Hawaiian Roll Cinnamon Rolls Prep Time 15 minutes minutes Cook Time 13 minutes minutes Servings 12 cinnamon rolls Chelsea Lords Calories 268kcal Author Chelsea Lords Cost $8.73 Equipment9x13-inch panCooking Spray IngredientsCinnamon Rolls▢ 1 tablespoon butter (spread on base of pan)▢ 12-count pkg. Hawaiian Sweet Rolls▢ ½ cup unsalted butter, softened to room temp (do not melt!)▢ ⅔ cup soft light brown sugar, gently packed▢ 1 tablespoon ground cinnamon▢ ⅛ teaspoon saltCream Cheese Glaze:▢ 2 ounces cream cheese, softened (Note 1)▢ 2 tablespoons unsalted butter, softened▢ ½ cup powdered sugar▢ 2 tablespoons milk (we use whole)▢ 1 teaspoon vanilla extract▢ Tiny pinch of salt InstructionsPREP: Grease a 9x13-inch pan with cooking spray. Spread 1 tbsp softened butter on the base of the pan. (I like to put a small plastic bag on my hand like a mitt and spread). Preheat the oven to 350°F. Bring butter to room temp (See note 2).BUTTER MIXTURE: In a medium-sized bowl, combine 8 tbsp butter (that's one stick), brown sugar, cinnamon, and salt. Beat with an electric hand mixer until you have a thick and smooth mixture.ASSEMBLE: Slice the entire slab of rolls horizontally, keeping individual rolls connected. Place the bottom half in the prepared pan. Spread just under half of the butter mixture evenly over it. Place the top half of the rolls on and spread the remaining butter mixture on the top and sides. (Cover all parts of rolls except the bottom.) BAKE: Bake for 11-13 minutes or until the rolls are lightly golden on top. Prepare the glaze while baking.GLAZE: Beat the cream cheese and butter with an electric mixer until smooth. Add powdered sugar, vanilla, milk, and salt, and mix until smooth. Continue to beat until the frosting is light and fluffy.FROST: After removing the rolls from the oven, let them cool for a minute. Then spoon the frosting over them, ensuring it fills all crevices. Optionally, apply a second layer of frosting once they cool a bit more. Enjoy! Video Recipe Notes Note 1: Cream cheese: Use brick-style, full-fat cream cheese. Soften (unwrapped) in the microwave to avoid lumps in the glaze. Note 2: Softening the butter is key: Let the butter sit at room temperature for about an hour or microwave it in short bursts. To microwave, heat for 5 seconds, flip, another 5 seconds, flip again, and then a final 5 seconds if needed. Be careful not to melt it at all. Nutrition FactsServing: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 136mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 393IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 0.2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Ritz Cracker Peanut Butter Cups by Chelsea Lords Whip up some Ritz Cracker Peanut Butter Cups in a snap – just stuff a peanut butter cup between Oreos or Ritz, dunk in chocolate, and voilà – the best sweet and salty snack! Ritz Cracker Peanut Butter Cups are… Super easy: No baking required! Customizable: Ritz or Oreos? Both are amazing! Choose from milk, dark, or white chocolate – it’s your call! A big party hit: Guests will adore these treats. Basic tools only: No fancy kitchen gadgets are needed. Perfect to prep ahead: Make them early and enjoy later! Ritz Cracker Peanut Butter Cup Ingredients Ritz Crackers or Oreo Thins: Ritz for a salty-sweet treat, Oreos for extra sweetness. Reese’s Thins: Thins for balanced flavor and texture. Chocolate wafers or chips: Choose high-quality chocolate for the best flavor and smooth melting. Coconut or vegetable oil: Ensures a glossy, smooth coating. Optional white chocolate: Great for decoration and even more flavor contrast! Optional Sea Salt Flakes: We love a sprinkle of salt on the chocolate-covered Oreos. QUICK TIP Trademark disclaimer: This recipe refers to some trademarked brands: Ritz Crackers, Oreo Thins, and Reese’s Thins. We use these names for two reasons. 1) They’re high-quality products that we use in our test kitchens and 2)they create instant name recognition to illustrate steps in the recipe process. We respect trademarks and branding! How To Make Ritz Cracker Peanut Butter Cups Prep: Line the tray with parchment paper; preheat oven to 250°F. Sandwich: Place peanut butter cups between cookies/crackers. Bake: Only bake for 2.5 minutes at 250 degrees; then press and chill. Melt chocolate: Microwave with oil, stirring often. Don’t overheat or the chocolate could become grainy. Dip: Coat the sandwiches in chocolate, removing the excess. Set: Place on parchment to let the chocolate harden. Chocolate Melting Tips Short bursts: Microwave in 15-second intervals, stirring in between. Low heat: To prevent scorching, aim for gentle warming. Consistent stirring: The stirring process ensures an even melting and smooth texture. Add oil: A bit of coconut or vegetable oil creates a glossy finish and easier coating. Avoid water: Even a small drop can cause chocolate to seize. STORAGE Leftover Ritz Cracker Peanut Butter Cups? You’re probably not going to have leftovers; these treats are always the first to go! But if you made an extra-large batch and have some to save, we have a few storage tips. Store at room temperature: Package in an airtight container. Separate the layers: Use wax or parchment paper between cookie layers. Up to 3 weeks: These treats stay fresh for 2-3 weeks. Gift ’em: Cellophane bags: Secure with a ribbon. Tin containers: Use decorative tins lined with parchment. Custom boxes: Decorate small boxes with tissue and add cookies. Holiday containers: Choose theme-matching containers. More Easy No-Bake Treats: No-Bake Cookies Four No-Bake Treats S’mores Muddy Buddies Oreo Balls Rice Krispies Treats Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ritz Cracker Peanut Butter Cups 5 from 2 votes - Review this recipe Whip up some Ritz Cracker Peanut Butter Cups in a snap - just stuff a peanut butter cup between Oreos or Ritz, dunk in chocolate, and voilà - the best sweet and salty snack! SAVE TO RECIPE BOX Print Recipe Ritz Cracker Peanut Butter Cups 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Whip up some Ritz Cracker Peanut Butter Cups in a snap - just stuff a peanut butter cup between Oreos or Ritz, dunk in chocolate, and voilà - the best sweet and salty snack! Course Dessert, treat, Vegetarian Cuisine American, Vegetarian Keyword Ritz Cracker Peanut Butter Cups Prep Time 30 minutes minutes Cook Time 2 minutes minutes Setting Time 1 hour hour Total Time 32 minutes minutes Servings 18 cookies Chelsea Lords Calories 194kcal Author Chelsea Lords Cost $7.98 Equipmentbaking sheet and parchment paper (or silicone liner) Ingredients▢ 36 Ritz crackers OR 18 Oreo THINS▢ 1 pkg. (7.3 oz) Reese's THINS (about 18)▢ 2 cups (12 oz) milk, dark, or semi-sweet chocolate melting wafers or chips (Note 1)▢ 3 teaspoons coconut oil, separated▢ Optional toppings: white chocolate (for a drizzle), sea salt flakes InstructionsPREP: Line a large sheet pan with parchment paper. Preheat oven to 250°F (120°C).MAKE SANDWICHES: Separate Oreos, keeping the creme on. Sandwich a Reese's Thin between two Oreos. Alternatively, sandwich the Reese's thin between two Ritz Crackers.BAKE: Place in oven for 2½ minutes, remove and, then press gently to adhere. Chill in fridge or freezer until firm.MELT CHOCOLATE: Microwave 1 cup chocolate with 1½ teaspoons oil in 15-second intervals, stirring between, until smooth.DIP: Dip each firm sandwich into the chocolate, using a fork to turn and coat evenly. Tap the fork to remove excess chocolate and smooth out. Use a toothpick to pop any air bubbles.SET: Use a table knife to slide the cookie off the fork and onto the parchment-lined tray. Repeat with the remaining chocolate and oil.If the chocolate thickens while dipping, microwave for 15 seconds and stir. You may need to add a bit more oil. Let set at room temperature.OPTIONAL DECORATION: Melt white chocolate, put in a plastic bag, cut a small hole, and drizzle over sandwiches. Or, add sea salt flakes to chocolate-coated Oreos.STORE: In an airtight container at room temperature, with layers separated by wax or parchment paper, for up to 2-3 weeks. Video Recipe NotesNote 1 - Chocolate: We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers/chips (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor of chocolate you like best! Microwaving tip: Avoid scorching the chocolate by melting it in short bursts and stirring frequently. The chocolate should just get warm enough to melt smoothly and remain at room temperature once melted. Nutrition information is calculated for one treat, using the options for a Ritz Cracker, milk chocolate, and no optional garnishes. Nutrition FactsServing: 1serving | Calories: 194kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 104mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 0.03mg | Calcium: 33mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Valentine Muddy Buddies by Chelsea Lords Valentine Muddy Buddies is a crunchy, creamy mix of peanut butter and chocolate-coated cereal, dusted in sugar and speckled with Valentine-colored M&M’s! We absolutely love Muddy Buddies (you might know them as Puppy Chow) in our house! And don’t miss out on trying these no-bake Muddy Buddy Bars for a fun twist. These Valentine Muddy Buddies Are… Super Easy: No baking, just mix! A Party Hit: Always popular at gatherings. Eye-Catching: Colorful and festive, especially for Valentine’s Day! A Great On-the-Go Treat: Easy to transport. Freezer-Friendly: Save some for later! Crowd-Pleasing: Loved by both kids and adults. Valentine Muddy Buddies Ingredients Corn Chex Cereal: Or use Rice Chex if preferred. Creamy Peanut Butter: Avoid natural peanut butter to prevent oiliness. Chocolate Chips: Choose high-quality for better melt and flavor; milk for sweetness, semi-sweet for depth. Unsalted Butter: Allows control over saltiness. Salt: A small amount enhances flavors. Powdered Sugar: The sugar coating! Pink Sparkling Sugar: Adds color! Valentine-themed M&Ms: Alternatively, just use the reds from a regular pack. How To Make Valentine Muddy Buddies Melt Mix: Microwave peanut butter, chocolate chips, butter, and salt until smooth. Coat Cereal: Pour melted mix over cereal, stir to coat. Sugar Coat: Shake coated cereal with powdered and sparkling sugar in a zip-top bag. Add M&M’s: Stir in, reserve some for topping. Ready to Serve: Enjoy now or store for later. STORAGE What To Do With Leftovers Store Valentine Muddy Buddies in an airtight container at room temperature. For longer shelf life, freeze in a sealed container or bag. Enjoy straight from the freezer for a delicious treat! Gift ‘Em! Mason Jars: Fill, tie with a ribbon, add a tag. Cellophane Bags: Secure with a twist tie or ribbon. Tin Containers: Use decorative tins, line with parchment. Custom Boxes: Fill small boxes with tissue paper and snack mix. More Valentine’s Treats: Valentine’s Pretzels Valentine M&M Cookie Bars Chocolate-Covered Wafers Valentine’s Popcorn Heart Oreo Truffles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Valentine Muddy Buddies 5 from 1 vote - Review this recipe Valentine Muddy Buddies is a crunchy, creamy mix of peanut butter and chocolate-coated cereal, dusted in sugar and speckled with Valentine-colored M&M's! SAVE TO RECIPE BOX Print Recipe Valentine Muddy Buddies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Valentine Muddy Buddies is a crunchy, creamy mix of peanut butter and chocolate-coated cereal, dusted in sugar and speckled with Valentine-colored M&M's! Course Dessert, treat Cuisine American, Vegetarian Keyword Valentine Muddy Buddies Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 12 servings Chelsea Lords Calories 447kcal Author Chelsea Lords Cost $8.23 EquipmentExtra-large bowl, for mixingGallon zip-top bag, for tossing mix with powdered sugar Ingredients▢ 9 cups corn Chex cereal▢ ½ cup creamy peanut butter (Skippy recommended)▢ 1 cup milk or semi-sweet chocolate chips (Note 1)▢ 4 tablespoons unsalted butter▢ ¼ teaspoon fine sea salt▢ 2 cups powdered sugar, separated▢ 6 tablespoons pink sparkling sugar▢ 1 cup Valentine M&Ms (red, pink hues, white) InstructionsCEREAL: Place the cereal in a large bowl and set aside.PEANUT BUTTER-CHOCOLATE MIXTURE: In a microwave-safe bowl, combine peanut butter, chocolate chips, butter, and salt. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted.COAT CEREAL: Pour the melted peanut butter-chocolate mixture over the cereal. Stir gently to evenly coat each piece of cereal, taking care not to crush them.SUGAR COATING: Open a 2-gallon zip-top bag. Layer inside the bag: ½ cup powdered sugar, 2 tbsp pink sparkling sugar, half of the cereal mixture, another ½ cup powdered sugar, and another 2 tbsp sparkling sugar. Seal the bag and shake well until the cereal pieces are uniformly coated. Transfer to a clean bowl. Repeat with the remaining cereal mixture. Combine both batches of sugar-coated cereal in the same bowl.MIX-INS: Add ¾ cup of Valentine-themed M&M's to the sugar-coated cereal. Mix gently. Sprinkle the remaining ¼ cup of M&M's on top for decoration.STORAGE: Serve immediately or store in an airtight container at room temperature. Can also be frozen and enjoyed directly from the freezer (SO good!) Video Recipe NotesNote 1: Chocolate chips: Milk chocolate chips make it sweeter and creamier, while semi-sweet chips give a richer taste. Use high-quality chocolate for the best melt and flavor. Nutrition FactsServing: 1serving | Calories: 447kcal | Carbohydrates: 70g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 274mg | Potassium: 151mg | Fiber: 2g | Sugar: 49g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Air Fryer Breakfast Potatoes by Chelsea Lords Air Fryer Breakfast Potatoes are perfectly seasoned with the best texture — crisp on the outside and tender on the inside. They’re like roasted potatoes, but faster — quick and easy! These Air Fryer Breakfast Potatoes Are… Fast cooking: WAY quicker than traditional roasting. Crispy outside: Mimics deep-fried texture with far less oil. Soft inside: Perfectly tender inside. Versatile: Complements various breakfast dishes. Flavorful: Well-seasoned for an incredible flavor. QUICK TIP Check out our Air Fryer Guide if you’re new to air frying! Air Fryer Breakfast Potato Ingredients Gold/yellow potatoes: Choose firm and unblemished for a buttery, creamy texture. Gold potatoes have thin skins and make peeling unnecessary. Olive oil: Crucial for crispiness. Fine sea salt: The smaller grains adhere better. Black pepper: Try this Table grind. Paprika: Go with smoked paprika for deep flavors or sweet for mildness. Garlic and onion powder: These two add flavor with no chopping required! Optional: Fresh chives and freshly grated Parmesan for even more flavor! How To Make Air Fryer Breakfast Potatoes Cube potatoes: Into ½-inch pieces. Season: Toss potatoes with oil and seasonings. Arrange: Spread in a single layer in the basket. Cook: 10-15 minutes, shaking halfway. Finish: Check for crispiness and tenderness. Serve: Adjust seasoning, add garnish, and enjoy. How To Use Air Fryer Breakfast Potatoes Breakfast side: Pair with eggs, bacon, or sausage. Breakfast bowl: Combine with eggs, cheese, and guacamole. Burritos or tacos: Add to tortillas with eggs and salsa. Brunch hash: Combine with peppers, onions, and a fried egg. Omelet or frittata mix-in: Stir into egg dishes. Meal prep: Use for quick breakfasts throughout the week. Topping: Crunchy addition to soups or salads. Snack dip: Enjoy with ketchup or fry sauce. STORAGE Leftovers? Storing: Keep in an airtight container in the fridge for up to five days. Reheating: Warm in the air fryer at 350°F for a few minutes until heated through. More Breakfast Favorites: Scrambled Eggs Breakfast Toast Parfait Easy Granola Recipe Baked Oatmeal FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Breakfast Potatoes 5 from 1 vote - Review this recipe Air Fryer Breakfast Potatoes are perfectly seasoned with the best texture — crisp on the outside and tender on the inside. They're like roasted potatoes, but faster — quick and easy! SAVE TO RECIPE BOX Print Recipe Air Fryer Breakfast Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Air Fryer Breakfast Potatoes are perfectly seasoned with the best texture — crisp on the outside and tender on the inside. They're like roasted potatoes, but faster — quick and easy! Course Appetizer, Breakfast, Side Dish, Snack Cuisine American, Healthy, Vegetarian Keyword Air Fryer Breakfast Potatoes Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings (as a side) Chelsea Lords Calories 122kcal Author Chelsea Lords Cost $4.12 Equipment6-quart or larger Air Fryer Ingredients▢ 1 pound gold/yellow potatoes, unpeeled; cut into ½-inch pieces (3 cups potato cubes)▢ 1 tablespoon olive oil (Note 1)▢ Salt & pepper (recommended ½ tsp salt and ¼ tsp pepper)▢ 1¼ teaspoon paprika▢ ½ teaspoon garlic powder▢ ¼ teaspoon onion powder▢ Optional: fresh chives, diced and/or freshly grated Parmesan InstructionsPREP: Wash the potatoes, thoroughly dry, and then cut into ½-inch cubes. Measure to ensure you have 3 filled cups.SEASON: Add the potato cubes to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.ADD TO AIR FRYER: Preheat Air Fryer to 400°F. If your model doesn't have a preheat function, run it empty for 3 minutes at 400°F. Spread the seasoned potatoes in the air fryer in a single layer, avoiding overlap. (Cook in batches if necessary.)AIR FRY: Air fry for 10-15 minutes, shaking the basket halfway through and returning potatoes to an even layer.CHECK DONENESS: Potatoes are done when tender with a slightly crisp and charred exterior. Air fryer models have a lot of variance, so if the potatoes aren’t crispy after 15 minutes, continue air frying and check every 1-2 minutes.SERVE: Taste and add a pinch more of salt if desired. Enjoy right out of the fryer, optionally garnished with fresh chives and/or by grating Parmesan cheese on top (use a microplane). Serve and enjoy! Recipe NotesNote 1: Oil: Do not reduce the amount of oil; it's crucial for achieving crispy potatoes. Cutting Potatoes: Ensure uniform cooking by cutting the potatoes into equal ½-inch cubes. Start by slicing them into ½-inch rounds, then chopping the rounds into ½-inch pieces. Nutrition FactsServing: 1serving | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 497mg | Fiber: 3g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Cheeseburger Sliders by Chelsea Lords These Cheeseburger Sliders are the BEST! We slather a delicious sauce on sweet Hawaiian rolls, then top them with cheesy, seasoned beef. Finish the sliders with herbed butter and baked to perfection. Be sure to save these viral French Dip Sliders for the next time you’re in the mood for delicious sliders! These Cheeseburger Sliders Are: Easy to prepare: We love recipes that aren’t complicated. A party favorite: Everybody loves these sliders at any gathering. Versatile: They’re great as a main course or appetizer! Comforting: This is a new twist on classic, hearty comfort food. Can be made ahead: You can easily prep the components in advance and then add the last touches at mealtime. Cheeseburger Slider Ingredients Hawaiian rolls: Grab fresh, soft rolls. If you’re unfamiliar with these slightly sweet dinner rolls, you’ll be amazed! Lean ground beef: Using a 93/7 fat blend keeps the sliders from being too heavy. Beef seasonings: We keep it simple with onion powder, garlic powder, salt, and pepper. Cheese: Choose pre-sliced or freshly grated for optimal melting. We suggest sharp cheese for more flavor. Garlic Herb/plain butter: This enhances flavor and creates a great crispy top. Sesame seeds: The seeds give them that classic cheeseburger feel. Cheeseburger Slider Sauce Ingredients Mayonnaise: Use high-quality mayo. It makes a difference! Yellow mustard: Stick to classic yellow, avoiding Dijon or grainy varieties. Sweet pickle relish: Relish adds sweetness and texture. Sauce seasonings: These are the same as the beef seasonings, but we include paprika. How To Make Cheeseburger Sliders Prep: Preheat the oven. Slice the rolls in half. Beef: Brown the beef with seasonings; drain and let it cool slightly. Sauce: Mix the sauce ingredients; incorporate some into the beef. Assemble: Spread sauce on both halves of the rolls; layer with cheese, the beef mixture, and more cheese. Bake: Bake the bottom half. Then add the top half, brush with butter, and bake again. Serve hot. What To Serve With Cheeseburger Sliders Crispy fries/tater tots: These make a classic, crunchy side. Coleslaw: Fresh and tangy. Pickle spears: You could alternatively add slices of pickles to individual sliders. Sweet potato fries: Or go a bit healthier with these Roasted Sweet Potatoes Garden Salad: It’s a great light side. Fruit Salad: Make it healthier with this refreshing and light choice. Potato Salad: Creamy and tangy potato salad is a crowd favorite. STORAGE Leftovers Though these Cheeseburger Sliders are best enjoyed fresh, the leftovers are still quite tasty! Refrigerate: Cool and then place in an airtight bag; store in the fridge for 3-5 days. Reheat: Warm in the oven or air fryer until heated through. (Avoid microwave) More Slider Recipes: Banh Mi Meatballs Sliders Chicken Cordon Bleu Sliders Grinder Sliders Ham and Cheese Sliders Monte Cristo Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheeseburger Sliders 5 from 1 vote - Review this recipe These Cheeseburger Sliders are the BEST! We slather a delicious sauce on sweet Hawaiian rolls, then top them with cheesy, seasoned beef. The sliders are then finished with herbed butter and baked to perfection. SAVE TO RECIPE BOX Print Recipe Cheeseburger Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe These Cheeseburger Sliders are the BEST! We slather a delicious sauce on sweet Hawaiian rolls, then top them with cheesy, seasoned beef. The sliders are then finished with herbed butter and baked to perfection. Course Appetizer, Dinner, Main Course, Sandwich Cuisine American Keyword Cheeseburger Sliders Prep Time 20 minutes minutes Cook Time 35 minutes minutes Total Time 55 minutes minutes Servings 12 sliders Chelsea Lords Calories 359kcal Author Chelsea Lords Cost $13.98 Equipment9x13-inch pan and parchment paper IngredientsSliders:▢ 12 Hawaiian/soft rolls (Note 1)▢ 1 tablespoon olive oil▢ 1 lb. (16 oz) lean (93/7) ground beef▢ Beef seasonings: 1/2 teaspoon each: salt, pepper, garlic powder, and onion powder▢ 8 oz sharp Cheddar cheese (Note 2)Sauce▢ ¾ cup good mayo (Best Foods)▢ 1 tablespoon yellow mustard▢ 3 tablespoons sweet pickle relish▢ ½ teaspoon each: paprika and onion powder▢ ¼ teaspoon each: garlic powder and saltTopping▢ 3.5 tablespoons garlic-herb butter (or plain), melted (Note 3) ▢ 1 teaspoon sesame seeds InstructionsPREP: Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray and line it with parchment paper. Without separating them, slice the slab of rolls horizontally into two halves.BEEF: Heat oil in a heavy-bottomed skillet over high heat. Add the ground beef, brown it, and then crumble it. As it cooks, season the beef with the beef seasonings. Drain off any excess grease and let the beef cool slightly.SAUCE: In a bowl, whisk together all the sauce ingredients until smooth. Set aside ¼ cup of the sauce and mix it into the slightly cooled beef. Spread 3 tablespoons of sauce on the bottom half of the rolls and another 3 tablespoons on the top half. Store any leftover sauce in the fridge, covered.ASSEMBLE: Place the bottom half of the rolls in the prepared pan. Layer half of the cheese over the rolls. Evenly distribute the beef over the cheese. Top with the remaining cheese. Bake this arrangement (without the top half of the rolls) for 10 minutes (this helps the cheese melt better).BAKE AGAIN: Remove from oven and add the top slab of rolls. Use a pastry brush to spread the melted butter mostly on the top of the rolls, but a bit all over sides. Sprinkle sesame seeds on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for another 5-10 minutes, or until the top is golden brown and the cheese is melted. Serve hot, cutting into individual sliders. Enjoy with any leftover sauce for dipping! Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice in half horizontally: Note 2: Cheese: Choose either an 8 oz block of Cheddar to grate yourself, or an 8 oz package of pre-sliced cheese, ideally with 12 slices. Sharp Cheddar has more flavor! Note 3: Herb butter: For butter, Kerrygold® garlic butter is a great choice for its flavor and simplicity. Alternatively, mix 3½ tablespoons of butter with ¼ to ½ teaspoon of garlic powder and ½ to 1 teaspoon of Italian seasoning for a homemade version. Nutrition FactsServing: 1serving | Calories: 359kcal | Carbohydrates: 17g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 392mg | Potassium: 153mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 0.04mg | Calcium: 142mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
One Pot Taco Pasta by Chelsea Lords Cheesy Taco Pasta, with taco-seasoned ground beef, tender pasta, crisp corn, and of course, a loads of cheese. This meal is prepared in ONE PAN, with the pasta even cooking in the same pot. Pair Taco Pasta with a big salad like this Italian salad, this Caprese salad, or this Panzanella salad. Taco Pasta Recipe This Taco Pasta is a real winner at my home. It’s like the Hamburger Helper you remember, but fresher and tastier. Kids and adults both love it, and it’s a breeze to make. Perfect for those busy nights when you want something delicious without the hassle! Ingredients In Taco Pasta These basic ingredients come together to create a delicious dish. Ground beef: The foundation to the dish. Yellow onion: Contributes depth with a hint of sweetness. Minced garlic: Adds a strong, fragrant flavor to the dish. Taco seasoning: Gives the dish it’s authentic taco flavors, enhancing its savory and spicy notes. Mild salsa: Introduces a spiciness and tomato-rich zest. Frozen corn: Provides a contrasting sweet element and adds textural variety. Elbow macaroni: The main pasta in the dish that soaks up the flavors. Mild taco sauce: Adds taco flavor and moisture to the dish. Mexican shredded cheese or sharp cheddar cheese: Introduces a creamy, cheesy dimension to the dish. QUICK TIP Be mindful when substituting with different types of pasta. Elbow macaroni cooks quickly, making it ideal for this taco pasta. However, using larger pasta shapes might extend the cooking time and require additional liquid to cook. How To Make Taco Pasta Here’s a quick overview of the steps for preparing this simple pasta dish. The numbered photo collages match the steps outlined in the step-by-step photos: Brown the ground beef. Sauté the onion and garlic. Add taco seasoning. You can use either homemade or store-bought for this recipe. Sauté the spices to deepen their flavors. Incorporate the salsa, corn, and water. Introduce the UNCOOKED pasta and taco sauce. This is the ideal time to mix in the browned ground beef. Combine all ingredients and let them simmer. After simmering for a while, pour in additional water and keep simmering until the pasta is al dente. Fold in the cheese (use your desired amount) and stir until it’s thoroughly melted. And voilà! You now have a delectably cheesy and tangy Taco Pasta. The only thing left is to garnish with your preferred toppings. QUICK TIP Ensure you use a LARGE nonstick skillet. Given the abundance of ingredients in this dish, it won’t cook adequately in a small pan. Additionally, the pasta might stick and burn at the bottom without a nonstick surface. QUICK TIP How To Make Your Own Taco Seasoning Here’s my favorite homemade taco seasoning: 1 tablespoon chili powder 1 teaspoon paprika and 1 teaspoon cumin 1/2 teaspoon oregano and 1/2 teaspoon garlic powder 1/2 teaspoon fine sea salt and 1/2 teaspoon pepper Whisk these seasonings together in a small bowl and use in place of the taco seasoning packet in this Taco Pasta. More Easy Dinner Recipes: One Pan Shrimp and Sausage Beef Tacos ready in 30 minutes or less! One Pan Italian Sausage & Veggies reader favorite One Skillet Lemon Chicken & Potatoes Chicken Stir Fry ready in 30 minutes or less! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. One Pot Cheesy Taco Pasta 4.95 from 37 votes - Review this recipe A cheesy taco pasta dish with taco seasoned ground beef, taco sauce, pasta, corn, and lots of cheese! This meal comes together all in one pot - even the pasta gets cooked in the same pan. SAVE TO RECIPE BOX Print Recipe One Pot Cheesy Taco Pasta 4.95 from 37 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A cheesy taco pasta dish with taco seasoned ground beef, taco sauce, pasta, corn, and lots of cheese! This meal comes together all in one pot - even the pasta gets cooked in the same pan. Course Dinner Cuisine Mexican Keyword taco pasta Prep Time 10 minutes minutes Cook Time 15 minutes minutes Total Time 25 minutes minutes Servings 6 servings Chelsea Lords Calories 344kcal Author Chelsea Lords Ingredients▢ 1 pound lean (93/7) ground beef▢ 1/2 cup yellow onion, finely diced▢ 1/2 teaspoon minced garlic▢ 1 packet taco seasoning Note 1▢ 2 cups water, separated▢ 1 cup mild salsa Note 2▢ 1 cup frozen corn▢ 2 cups (10 ounces) elbow macaroni▢ 1 cup mild taco sauce▢ 1 and 1/2 to 2 cups Mexican shredded cheese or sharp cheddar cheese▢ Optional toppings: green onions or cilantro, sour cream, diced tomatoes, diced avocado InstructionsBEEF: Brown the ground beef in a large nonstick skillet. Transfer the beef to a plate and drain the fat. Add in the onion and garlic in the skillet. Stir until fragrant - about 30 seconds to a minute on medium-high heat. Add in the taco seasoning and stir for 30 more seconds.OTHER INGREDIENTS: Add in one cup of water, salsa, and corn. Stir well and add in the uncooked pasta, taco sauce, and reserved cooked beef.BOIL & SIMMER: Bring mixture to a boil and then lower to low-medium heat and cover the skillet with a lid. Let simmer for about 5-7 minutes and then add in the last cup of water and stir everything together again. Return lid and let simmer until pasta is tender, about another 5-7 minutes.ADD TOPPINGS: Remove from heat and sprinkle with cheese. Stir into the pasta until melted. Top taco pasta with optional toppings of choice. We love avocado, sour cream, cherry tomatoes, and fresh cilantro or green onions. Serve immediately. Video Recipe NotesNote 1: if you'd rather use a homemade taco seasoning mix, stir together the below seasonings and use in place of the packet: 1 tablespoon chili powder 1 teaspoon paprika and 1 teaspoon cumin 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper Note 2: If you don’t use a non-stick skillet, you’ll need to stir the pasta ever 3-4 minutes to keep from sticking. During the simmering stage, keep an eye on the liquid level and add up to ¼ cup water if the water has evaporated before the pasta is tender. Note 3: This dish can end up fairly spicy depending on the salsa and taco sauce used. If you're worried about heat, be sure to taste both before adding into this recipe. Nutrition FactsServing: 6servings | Calories: 344kcal | Carbohydrates: 34.3g | Protein: 27g | Fat: 10.8g | Cholesterol: 67mg | Sodium: 542mg | Fiber: 2.6g | Sugar: 3.9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Costco Raspberry Crumble Cookies by Chelsea Lords Costco’s Raspberry Crumble Cookies are amazing with their ultra-buttery base and sweet raspberry center. But homemade? That’s where it’s at –and these are even better! Check out another favorite, our copycat Costco Kale Salad. Reasons To Make Your Own Costco Raspberry Crumble Cookies Customize the flavors: Personalize with your choice of jam flavors. Homemade is BEST: Enjoy the freshness of oven-baked cookies. Ingredient control: Know exactly what goes into your cookies. Cost savings: Making your own is generally more affordable. Baking enjoyment: Fun to take on a solo baking adventure or to make with others. Costco Raspberry Crumble Cookies Ingredients Unsalted butter: Use it straight from the fridge for the best texture. Sugar: Sweeten these cookies with sugar. Vanilla: Use vanilla paste for a more intense flavor. Almond extract: It’s optional for a nice subtle flavor, but skip it if you’re not a fan. Salt: Add just a pinch to enhance flavors. All-purpose flour: Be sure to measure accurately. Weigh it if you can! Raspberry jam: Choose seedless if possible, but any jam works! How To Make Costco Raspberry Crumble Cookies Preheat: Set the oven to 350°F; line and grease a muffin pan. Cream: Beat butter and sugar until creamy. Mix: Add extracts and salt; blend in flour to form the dough. Assemble: Press dough in pans, add jam, and top with more dough. Bake: Bake 18-22 mins until edges are golden. Cool: Cool for five minutes in the pan, then move to a rack. Optional: Dust with powdered sugar. Recipe Tips Chill the dough: If the dough is sticky, refrigerate briefly. Measure jam carefully: You want to avoid overflow or uneven baking on these Costco Raspberry Crumble Cookies. Avoid over-mixing: Mix just until combined for tender results. Cool fully before storing: This prevents sogginess. Avoid overbaking: Cookies should be just golden; they firm up as they cool. Uniform size: Level off measuring spoons for consistent size and even baking. STORAGE Storage Cool completely before storing in an airtight container. Keep at room temperature for up to 5 days. For longer storage, freeze for up to 3 months. Thaw at room temperature. More Favorite Cookie Recipes: Coconut Oil Oatmeal Cookies Chocolate Marshmallow Cookies Lemon Cookies Chocolate Cookies Slice And Bake Cookies Recipe inspired by Costco classic! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Costco Raspberry Crumble Cookies 5 from 2 votes - Review this recipe Costco Raspberry Crumble Cookies are amazing with their ultra-buttery base and sweet raspberry center. But homemade? That's where it's at – these are even better! SAVE TO RECIPE BOX Print Recipe Costco Raspberry Crumble Cookies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Costco Raspberry Crumble Cookies are amazing with their ultra-buttery base and sweet raspberry center. But homemade? That's where it's at – these are even better! Course Dessert, treat Cuisine American, Vegetarian Keyword Costco Raspberry Crumble Cookies Prep Time 30 minutes minutes Cook Time 20 minutes minutes Total Time 50 minutes minutes Servings 10 -12 large cookies Chelsea Lords Calories 218kcal Author Chelsea Lords Cost $6.12 EquipmentRegular-Sized Muffin Pan and Liners Ingredients▢ ½ cup unsalted butter (COLD)▢ ⅓ cup white, granulated sugar▢ ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)▢ ⅛ teaspoon almond extract, optional▢ ¼ teaspoon salt▢ 1 cup (146g) all-purpose, white flour▢ 12 teaspoons seedless raspberry jam▢ Optional: powdered sugar InstructionsPREP: Preheat your oven to 350°F (175°C). Line a regular-sized muffin pan with cupcake liners and lightly grease them with cooking spray.COOKIE BASE: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold butter and sugar on medium speed until the mixture becomes creamy (the consistency of peanut butter). Scrape down the sides of the bowl as necessary.Add vanilla extract, almond extract (if using), and salt. Mix through. Add flour, beating just until a thick dough forms. Be careful not to over-mix.ASSEMBLY: Take a leveled 2½ teaspoons of dough for each muffin tin. Press it to form the base. Add 1 teaspoon of raspberry jam to the center of each base. Do not spread the jam or press it down. Crumble a leveled 1½ teaspoons of dough on top of the jam for each cookie. You should have enough dough for 10-12 cookies.BAKE: Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden. Avoid over-baking. Remove from the oven and let the cookies cool in the tin for 5 minutes. Then, gently loosen the edges of the paper liners to prevent the jam from sticking and hardening.After 10 minutes, remove cookies from liners, and transfer to a cooling rack; allow to cool completely. If desired, dust with powdered sugar before serving. Video Recipe NotesAvoid over-mixing: Mix just until combined for tender cookies. Storage: Cool completely before storing. Place in an airtight container and keep at room temperature for up to 5 days. Nutrition FactsServing: 1serving | Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 63mg | Potassium: 35mg | Fiber: 1g | Sugar: 11g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken and Potato Soup by Chelsea Lords Creamy Chicken and Potato Soup is the ultimate comfort food! You’ll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. After perfecting my ideal Chicken Noodle Soup, it was time to create a delicious chicken soup with potatoes! This Chicken and Potato Soup Is: Comforting: It’s perfect for cold days: filling and satisfying. Flavorful: The rich, creamy base brims with savory, tender chicken. Nutritious: This soup is full of chicken protein and vitamins from veggies. Family-friendly: It’s loved by all ages and is great for family dinners. Leftover-friendly: This is even tastier the next day, and great for meal prep. Chicken and Potato Soup Ingredients Chicken breasts: Use two medium-sized breasts. Slice them in half for faster cooking. Seasoning: Keep it simple with garlic powder, Italian seasoning, and chicken bouillon–plus salt and pepper. Mirepoix (carrots, celery, onion): Dice uniformly for even cooking. Minced garlic: Use jarred for convenience. Gold potatoes: Skin is so delicate, there’s no need to peel. Chicken broth: Use the best quality. Swanson® is a great choice. Flour: Used for thickening. Milk: We recommend whole milk. Heavy cream: Adds a touch of richness and improves mouthfeel. Sharp Cheddar cheese: Freshly grated is best. How To Make Chicken and Potato Soup Cook the chicken: Season and cook chicken halves in olive oil; set aside. Sauté the veggies: In the same pot, sauté the mirepoix and garlic. Simmer the potatoes: Add potatoes and broth; simmer until tender. Make the roux: Create a flour and milk mixture in a separate pan. Combine: Blend roux into the soup; add cream. Add chicken and cheese: Return chopped chicken to pot; stir in cheese. Finish and serve: Adjust seasoning and serve warm. What To Serve With Chicken and Potato Soup Crusty Bread or Dinner Rolls: For dipping. Garden Salad: or try this Kale Cranberry Pecan Salad! Grilled Cheese: Does anything beat this combo?! Roasted Vegetables: Like Roasted Broccoli or Roasted Brussels Sprouts Cornbread Muffins: Warm and buttery! STORAGE Leftovers Cool: Bring the soup to room temperature. Refrigerator: Store in airtight containers for 3-5 days. Longer Storage: Freeze in freezer-safe containers for 2-3 months. Reheat: Thaw in fridge if frozen. Reheat on the stove (low heat), stirring often. Add a splash of chicken broth if needed to thin (more tips here). More Hearty Soup Recipes: Vegetarian Split Pea Soup Recipe Italian Sausage Pasta Soup Cheesy Potato Soup Roasted Red Pepper Soup Five-Ingredient Creamy Chicken and Wild Rice Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken and Potato Soup 5 from 1 vote - Review this recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. SAVE TO RECIPE BOX Print Recipe Chicken and Potato Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies. Course Dinner, Main Course, Soup Cuisine Jamaican Keyword Chicken and Potato Soup Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 -8 servings Chelsea Lords Calories 718kcal Author Chelsea Lords Cost $14.47 EquipmentLarge Dutch oven or cast iron pot IngredientsChicken▢ 2 medium-sized chicken breasts (1 lb total)▢ 1 teaspoon Italian seasoning▢ 1 teaspoon garlic powder▢ ¾ teaspoon each: salt and pepper▢ 3 tablespoon olive oil, dividedSoup▢ 5 tablespoons unsalted butter separated▢ 3 cups mirepoix: 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion▢ 1 tablespoon minced garlic▢ 1 teaspoon chicken bouillon powder▢ 4 cups gold potatoes, diced to 1/2 inch (unpeeled)▢ 3 cups chicken broth▢ ⅓ cup all-purpose white flour▢ 3 cups milk (whole recommended)▢ ½ cup heavy cream▢ 2 cups Freshly grated sharp Cheddar cheese (gently pack to measure)▢ Optional: 1 cup frozen peas, fresh parsley or thyme, crusty buttered bread (for dunking!) InstructionsCHICKEN PREP: Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.COOK CHICKEN: In a large pot, heat 2 tbsp olive oil over medium-high heat. Cook the seasoned chicken for 3-4 minutes per side or until fully cooked. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.VEGGIES: In the same pot (don't wipe out!), add 1 tbsp oil and 1 tbsp butter. Add diced carrots, celery, and onion; sauté for 5-7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.SIMMER: Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10-15 minutes until potatoes are fork tender.CREAM BASE: In a separate medium-sized pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally. FINISH SOUP: Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add grated cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. Add frozen peas (if using) and stir until warmed. Taste and adjust seasonings as needed.ENJOY: Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with a crusty loaf of bread if desired. Video Nutrition FactsServing: 1serving | Calories: 718kcal | Carbohydrates: 50g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1211mg | Potassium: 1222mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1225IU | Vitamin C: 37mg | Calcium: 472mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate-Covered Strawberry Dessert Bar by Chelsea Lords Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat for parties, showers, or a casual evening. A guaranteed crowd-pleaser! Take Chocolate Covered Strawberries to the next level! Chocolate-Covered Strawberry Bar Guide After this Caramel Apple Bar was such a hit this past fall, I thought a chocolate-covered strawberry bar would be such a fun idea for Valentine’s or Game Days. But really, this is perfect for so many events – from bridal and baby showers to birthday bashes, Girls’ nights in, to fun family evenings. The best part? Everyone can jazz up their strawberries their way, whether they’re feeling super indulgent or want to keep it on the lighter side. Plus, for anyone with dietary needs, it’s a dream – just pick what you like and skip what you don’t. Chocolate-Covered Strawberry Bar Supplies Wide-mouth Mason Jars for easy dipping in melted chocolate. Half-filled 6-quart slow cooker to keep the chocolates warm and gooey. Muffin Pan with liners or small bowls for various toppings. Squeeze Bottles for drizzles (optional). Skewers or toothpicks for easy dipping. Optional: Labels for sauce and topping identification, festive decorations, and a nut grinder for quickly chopping cookies, nuts, cereals, and candies. Chocolates To Choose From Pick four (or more!) of the following: Dark chocolate: Choose this one for rich and intense flavor. Milk chocolate: Or go with creamy and sweet chocolate. White chocolate: This one is sweet, made from cocoa butter; no cocoa solids mean no chocolate-brown color Ruby chocolate: Berry-like tang, naturally pink, and creamy texture that’ll surprise everyone. Butterscotch: It’s sweet with a distinct caramel-toffee flavor. Peanut Butter Chocolate Chips: Creamy peanut butter flavor mixed with milk chocolate: YUM! QUICK TIP Try Ruby Chocolate! Created in 2017 by Belgian chocolatier Barry Callebaut, this naturally pink chocolate has a berry-like tang and creamy texture. It’s not widely available in stores, but you can find it online. Use high-quality chocolate chips for richer, more indulgent dipping sauces. Optional: Chocolate-Covered Strawberry Drizzles Peanut butter: Add a nutty flavor for the non-chocolate folks. Cookie butter (biscoff): This decadent spread has a spiced, gingerbread-like flavor. Nutella: This chocolate-hazelnut blend with a sweet flavor is a crowd favorite. Strawberries Dry the strawberries: Make sure they’re completely dry for better chocolate adherence. Use toothpicks: Insert for easy dipping and handling. Cool quickly: Place on parchment paper after dipping and decorating. Chocolate-Covered Strawberry Topping Ideas If using a muffin tin, choose 12 of the following: Cereals: Fruity Pebbles, Cocoa Pebbles, crushed Reese’s, and Cinnamon Toast Crunch. Flakes and nuts: Sweetened coconut, crushed nuts. Candy bits: Heath bar, toffee bits, mini chocolate chips, various sprinkles. Crushed cookies: Oreos, Graham Crackers, Nilla Wafers, Pretzels. Note: We refer to some trademarked brands for two reasons. 1) They’re high-quality products that we use in our test kitchens and 2)they create instant name recognition to illustrate steps in the recipe process. We respect trademarks and branding! QUICK TIP Be aware of common allergens like nuts. Keep them away from other toppings and label them clearly. More Dessert Recipes To Try: Chocolate Fondue Chocolate Cookies Valentine Snack Mix Cheesecake Bars Pistachio Icebox Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate-Covered Strawberry Dessert Bar 5 from 1 vote - Review this recipe Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat at parties, showers, or any casual evening. A guaranteed crowd-pleaser! SAVE TO RECIPE BOX Print Recipe Chocolate-Covered Strawberry Dessert Bar 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Create a Chocolate-Covered Strawberry Bar! Dips, toppings, and coating tips for a perfect treat at parties, showers, or any casual evening. A guaranteed crowd-pleaser! Course Dessert, treat Cuisine American, Vegetarian Keyword Chocolate-Covered Strawberry Dessert Bar Prep Time 40 minutes minutes Total Time 40 minutes minutes Servings 6 -12 people, depending on how many prepared sauces and strawberies Chelsea Lords Author Chelsea Lords Cost $24.12 EquipmentWide-mouth glass jars (Note 1)6-quart slow cooker, plus waterMuffin tin, plus liners (or miniature bowls), for toppingsToothpicks, for dippingParchment paper, for setting IngredientsChocolates:▢ 1 cup good quality chocolate chips (We use white, dark, milk, and ruby. Other options: butterscotch, peanut butter, peanut butter and milk chocolate▢ 2 teaspoons vegetable or canola oilToppings; Pick Your Favorites:▢ Fruity pebbles, Cocoa pebbles, Crushed Reese's cereal, Crushed Cinnamon Toast Crunch▢ Sweetened coconut flakes, crushed nuts▢ Heath bar, toffee bits, miniature chocolate chips, colorful sprinkles, chocolate sprinkles, festive sprinkles▢ Blended-up Oreos, Graham Crackers, Nilla Wafers, PretzelsOptional Drizzling Sauces:▢ Peanut butter, Cookie butter (Biscoff), NutellaStrawberries, completely dry InstructionsCHOCOLATE SAUCES: Mix chocolate chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Transfer to a wide-mouth mason jar using a spatula. Alternatively, melt the chocolate directly in the jar, stirring well. (See note 2)STRAWBERRIES: Ensure they are completely dry so the sauces adhere properly and to make sure chocolate doesn't seize up.DRIZZLES: Warm in microwave, then transfer to squeeze bottles.ASSEMBLY: Fill a 6-quart slow cooker halfway with water, set on high. Place the chocolate and drizzle sauces into the jars, ensuring no water enters the jars. Keep sauces warm in the crockpot, stirring occasionally and adding water as needed.TOPPINGS: Use a nut grinder or small food processor to pulse cookies, pretzels, and nuts to the desired size. Arrange toppings in a muffin tin with liners or miniature bowls.SERVING STATION: Set up with the slow cooker, dry strawberries, and toppings. Provide skewers or toothpicks for dipping. Put out some trays or plates with parchment paper to set dipped strawberries on. Enjoy! Video Recipe NotesNote 1: Supplies: Wide-mouth Mason Jars for easy dipping in melted chocolate. Half-filled 6-quart slow cooker for warm, gooey chocolates. Muffin pan with liners or small bowls for various toppings. Squeeze bottles for drizzles (optional). Skewers or toothpicks for easy dipping. Optional: Labels for sauce and topping identification, festive decorations, and a nut grinder for quickly chopping cookies, nuts, cereals, and candies. Note 2: Chocolate: Quality matters when it comes to chocolate. Premium brands are worth the higher price. The ingredients are more pure, without additives and waxes. Nutrition information is not included, since your choices of ingredients will affect the end result. Nutrition FactsServing: 1serving We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Air Fryer Sweet Potatoes by Chelsea Lords Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but faster, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! This recipe yields one pound of sweet potato cubes–about 2 ½ cups. Need more? Just air fry extra batches or try our original Roasted Sweet Potatoes recipe for a larger serving. These Air Fryer Sweet Potatoes Are: More nutritious: This recipe uses far less oil than traditional frying. Quick: They’re ideal for busy schedules. Great texture: Crispy outside, tender inside–just the way you like them. Versatile: The small cubes work well in so many dishes. Convenient: Fixing them is much easier and faster than oven roasting. Meal Prep Ready: They store well for later use. Air Fryer Sweet Potato Ingredients Sweet potatoes: You’ll need one pound. This could be one very large potato or a couple of medium-sized spuds. Olive oil: Extra virgin provides the best flavor. Fine sea salt: The smaller grains adhere better to these small roasted veggies. Black pepper: Try this Table grind here. Paprika: Use sweet or smoked depending on preference. Garlic powder and onion powder: Add flavor with no chopping required! Selecting Sweet Potatoes: Choose orange or red-skinned sweet potatoes for a sweeter, creamier texture. Best varieties for roasting: Red Garnet or Jewel. Pick firm, unblemished sweet potatoes; avoid soft or wet ones. Cutting Sweet Potatoes Peel the potato for optimal flavor and texture. Cut off the ends. Thinly slice a strip on the bottom for stability on the cutting board. Slice into½-inch rounds. Chop rounds into equal ½-inch pieces. How To Make Air Fryer Sweet Potatoes Preparation: Peel and cube sweet potatoes into even ½-inch pieces. Seasoning: In a bowl, toss sweet potato cubes with olive oil and seasonings. Cooking: Add sweet potatoes in a single layer in the air fryer basket; cook in batches if needed. Air frying: Air fry for 10-15 minutes, shaking the basket halfway through. Serving: Serve when they’re crispy outside and tender inside. QUICK TIP Check out our Air Fryer Guide if you’re new to air frying! How To Use Air Fryer Sweet Potatoes: Side dish: Pair with meats or fish. Salad add-in: Cool and mix into salads. (Fave salad here!) Breakfast hash: Combine with eggs and veggies. Taco filling: Use in vegetarian tacos. Healthy snack: Enjoy alone or with a dip. Buddha Bowls: Add to grain and veggie bowls. Wraps: Include in veggie and bean wraps. Meal prep: Refrigerate for easy meals. STORAGE Storing: Keep in an airtight container in the fridge, they’ll last for up to 5 days. Reheating: Warm in the air fryer at 350°F for a few minutes until heated through. More Air Fryer Favorites: Air Fryer Sandwich Air Fryer Chicken Tenders Grilled Cheese Air Fryer Chickpeas Air Fryer Falafel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Sweet Potatoes 5 from 1 vote - Review this recipe Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but quicker, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! SAVE TO RECIPE BOX Print Recipe Air Fryer Sweet Potatoes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Introducing the BEST Air Fryer Sweet Potatoes! Just like roasted but quicker, these cubes are crisp outside, tender inside, and tossed in the perfect seasoning. Quick and easy! Course Appetizer, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Air Fryer Sweet Potatoes Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings (as a side) Chelsea Lords Calories 132kcal Author Chelsea Lords Cost $4.76 Equipment6-quart or larger Air Fryer Ingredients▢ 1 pound sweet potatoes, peeled and cut into ½-inch cubes (3 cups cubes)▢ 1 tablespoon olive oil (Note 1)▢ Salt and pepper (recommended ½ tsp salt and ⅛ tsp pepper)▢ 1¼ teaspoon paprika▢ ½ teaspoon garlic powder▢ ¼ teaspoon onion powder InstructionsPREP: Peel and evenly cube the sweet potatoes into ½-inch pieces. Measure to ensure you have 3 filled cups.SEASON: Add the sweet potato cubes to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.ADD TO AIR FRYER: Preheat Air Fryer to 400°F. If your model doesn't have a preheat function, run it empty for 3 minutes at 400°F. Spread the seasoned sweet potatoes in the air fryer in a single layer, avoiding overlap. (Cook in batches if necessary.)AIR FRY: Air fry for 12-16 minutes, shaking the basket halfway through (return cubes to an even layer). Sweet potatoes are done when tender with a slightly crisp and charred exterior. Cooking time can vary wildly between air fryers; if not crispy after 16 minutes, continue air frying, checking every 1-2 minutes. SERVE: Taste and add a pinch more of salt if desired. Enjoy right out of the fryer! Video Recipe NotesNote 1: Oil: Resist the temptation to reduce the oil! It is key to the final texture. Less oil means the potatoes won't be as crispy. Selecting sweet potatoes: Best varieties for roasting: Red Garnet or Jewel. Pick firm, unblemished sweet potatoes; avoid soft or wet ones. Cutting sweet potatoes: Peel the potato for optimal flavor and texture. Cut off ends. Thinly slice a strip on the bottom for stability on a cutting board. Slice into ½- inch rounds. Chop rounds into equal ½-inch pieces. Nutrition FactsServing: 1serving | Calories: 132kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 402mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16396IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
