The Best Green Beans Ever by Chelsea Lords These are our favorite Green Beans ever! Sautéed on the stovetop with glazed almonds and savory, salty bacon — these are the best! Why We Love Green Beans The Best Flavor: They’re enhanced with chicken stock, bacon, garlic, and almonds. Kid-Approved: Kids of all ages love these. Special Occasion Worthy: Wow everyone at Thanksgiving or other holidays with them. Versatile: Pair great with any meal as a side. High Quality: We use high quality ingredients for high quality flavor. Ingredients Butter & Almonds: Cooked together gives the beans a crunchy topping. Lemon Juice & Zest: Add citrusy flavor to the almonds. Chicken Stock: Enhances flavor; used for cooking almonds and beans. Bacon: Adds smokiness; it’s fat is used for cooking shallots and garlic. Shallot & Garlic: Provide aromatic flavors to your dish. Green Beans: Main ingredient, cooked until tender. QUICK TIP Fresh green beans should snap when bent and be bright green with firm skin. Avoid using if they’re tough, rubbery, slimy, moldy, or have an off smell. Cooked beans last 3-4 days in the fridge; discard if sour or off-smelling. How To Make Green Beans Cook Bacon: Fry until crisp, then set aside, leaving grease. Sauté Shallot & Garlic: In bacon grease, cook until fragrant. Add Beans: Coat beans in grease. Add Chicken Stock: Pour in, cover, cook until tender. Season: Salt and pepper to taste. Combine with Toppings: Mix in bacon and lemon butter almonds. Serve: Enjoy immediately. Tips For Success Toast Almonds Slowly: Brown the butter and toast the almonds patiently for an even, flavorful topping. Use Quality Chicken Stock: Opt for good-quality stock like Swanson’s® for better flavor. Dry Beans Well: Ensure beans are dry before cooking to maintain flavor. Taste and Adjust: Taste the dish before serving and adjust seasoning as needed for the perfect flavor balance. What To Serve With Green Beans Instant Pot Beef Stew Crockpot Turkey Breast Grilled Chicken Shepherds Pie Lasagna Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Green Beans 5 from 2 votes - Review this recipe These are our favorite Green Beans ever! Sautéed on the stovetop with glazed almonds and savory, salty bacon -- these are the best! SAVE TO RECIPE BOX Print Recipe Green Beans 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These are our favorite Green Beans ever! Sautéed on the stovetop with glazed almonds and savory, salty bacon -- these are the best! Course Side Dish Cuisine American, Vegetarian Keyword green beans Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 6 as a side Chelsea Lords Calories 197kcal Author Chelsea Lords Cost $5.21 Ingredients▢ 2 tablespoons unsalted butter diced into small pieces▢ 1/3 cup sliced almonds▢ 1 tablespoon lemon juice + 1/2 teaspoon lemon zest▢ 1 tablespoon chicken stock (we love Swanson's!)▢ 3 slices bacon▢ 1/3 cup shallot very thinly sliced (2-3 small shallots)▢ 1 teaspoon minced garlic▢ 1 pound (16 oz.) green beans (Note 1)▢ Fine sea salt and fresh cracked pepper▢ 1/2 cup chicken stockUS - Metric USMetric InstructionsPREP: Prepare and set out lemon zest, juice, and chicken stock before starting. Line a plate with wax paper and another plate with paper towels. Set aside.LEMON ALMONDS: Melt 2 tablespoons diced butter in large non-stick skillet. As soon as it's melted, add sliced almonds and cook evenly until golden and fragrant, stirring constantly with a (heatproof) spatula for about 5 to 8 minutes. Then, add lemon juice, lemon zest, and 1 tablespoon chicken stock. Continue stirring until liquid thickens, about 1 minute. Transfer mixture onto wax paper-lined plate using a spatula and set aside.BACON: Return empty skillet to stovetop, and add diced bacon. Cook over medium heat, until bacon fat is rendered and bacon is browned. Taking care to leave bacon grease behind, remove bacon with a slotted spoon to paper towel-lined plate. Leave all bacon grease in pan and reduce heat to low. Add in thinly sliced shallots and garlic. Cook, over medium-high heat for 1 minute or until fragrant. GREEN BEANS: Add in green beans and stir to coat with tongs. Add in 1/2 cup chicken stock. Stir again. Cover pot and cook over medium heat, stirring occasionally, until beans are mostly tender, about 7-10 minutes (if liquid has all evaporated and beans aren't tender, the heat might be too high- add in a splash more chicken stock). Remove lid and cook over medium-high heat until all liquid has evaporated, another 2-4 minutes. Season to taste with salt and pepper. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.)FINISHING: Remove from heat and, using the spatula, scrape everything from the wax paper-lined plate onto the beans (including any butter that has hardened). Add in the bacon and gently stir to combine. Serve immediately. Video Recipe NotesNote 1: Wash and dry green beans. Trim if necessary. Alternatively, buy pre-washed green beans for convenience. Nutrition FactsServing: 1serving | Calories: 197kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 339mg | Fiber: 4g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 11mg | Calcium: 68mg | 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.
Beet and Goat Cheese Flatbread by Chelsea Lords Beet and Goat Cheese Flatbread makes for a show-stopping, flavorful holiday appetizer. These flatbreads are cooked on the grill (save that precious oven space!) and are topped with grilled butternut squash and beets. Beet and Goat Cheese Flatbread Since creating this crazy delicious Harvest Bowl recipe, I have not been able to eat butternut squash any other way — once you grill it, you might not ever go back either! After grilling squash, I had the thought: why not grill beets in the same way? And so I did, and, not to sound like a broken record, but there is no other way to prepare beets! Toss those perfectly grilled beets and squash atop a flatbread with creamy goat cheese, fresh thyme, salty prosciutto and finish things off with an irresistibly sweet and tangy balsamic glaze and you’ve got the best Thanksgiving appetizer ever. These Beet and Goat Cheese Flatbreads will be on your menu every year! The Grill Is A Holiday Lifesaver! Oven space is often the trickiest part of managing Thanksgiving dinner. Just about everything needs time in the oven and for that reason alone, the grill is one of my go-to alternative cooking methods for holiday meals. Use the oven, slow cooker, and grill to have appetizers, side dishes, and main course ready and hot all at the same time so you can entertain like a pro! For this Beet and Goat Cheese Flatbread, we start by grilling beets and squash. There will be leftovers of both– which are perfect to add to salads, pizzas, wraps, nourish bowls, or snack on. We love the leftover grilled veggies! How to grill beets Trim the beets. Cut the tops off the beets (save the beet greens and use them in one of these recipes!) and trim the root. Peel the beets. Completely peel the beets with a vegetable peeler. Slice. The beets should be in 1/2 -inch thick rounds. The more evenly they’re sliced, the more evenly they’ll grill. Coat. Brush a mixture of olive oil, salt and pepper all over the sliced beets. Grill. Using tongs, add the beets directly to the grill grates. Grill, flip with tongs, and grill on the other side. QUICK TIP You may want to wear gloves when working with beets, because they can stain your hands and fingernails. Also, I recommend a dark plastic cutting board, since beets will stain wood and lighter boards.And if you use a cloth kitchen towel, make sure to use a dark red one when cooking beets! How to grill butternut squash Peel. Cut off the stems at both ends and then peel the entire squash with a vegetable peeler or paring knife. Cut. Where the thinner end begins to widen around the middle, cut the squash in half. Thinly slice. Cut the entire squash into 1/2-inch thick slices. (When you get to the end with seeds, continue to cut into 1/2-inch thick slices and then use a paring knife to cut around and remove the seeds) Cut these slices into even thickness for even grilling. Coat. Brush a mixture of olive oil, salt and pepper all over the sliced squash pieces. Grill. Using tongs, add the squash slices directly to the grill grates. Grill, flip with tongs, and grill on the other side. QUICK TIP Cutting a butternut squash for this Beet and Goat Cheese Flatbread can be tricky with a dull knife. Use a very sharp knife to cut it to avoid any possible injury and to make the process easier. Beet and Goat Cheese Flatbread Tips Generously oil the grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and using tongs, rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure nothing gets stuck to the grates. Watch the flatbread carefully. The bottom of the flatbread can go from perfectly browned to burnt in a matter of seconds. I recommend watching carefully and checking often until you get the feel for how long they take on your specific grill. Use a pizza peel or wide metal spatula. It’s near impossible to place and remove the naan pizza from the grill without a good, wide spatula or pizza peel. Fresh thyme. It may seem like a small detail, but the fresh thyme adds so much to these Beet and Goat Cheese Flatbreads! If you can’t find fresh, I’d add a sprinkle of dried thyme to the flatbreads. Beet and Goat Cheese Flatbread: Balsamic Glaze We’ve tried these flatbreads with all kinds of balsamic glazes — use one you love best or make it homemade. We recently had Beet and Goat Cheese Flatbreads with a white balsamic reduction glaze (raspberry infused, even!) and we were obsessed with it! Mix and match balsamic glazes and add as much as you’d like to individual slices. We’ll usually drizzle the balsamic glaze on the flatbread as a whole and then add more as we slice ’em up and eat. More holiday recipes Pistachio Crusted Cheese Ball with goat cheese Beet and Goat Cheese Salad with an orange vinaigrette Crockpot Mashed Potatoes creamy slow cooked potatoes Roasted Vegetables with a delicious seasoning blend Green Bean Casserole from scratch FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beet and Goat Cheese Flatbread 5 from 2 votes - Review this recipe Beet and Goat Cheese Flatbread makes for a show-stopping, flavorful holiday appetizer. These flatbreads are cooked on the grill (save that precious oven space!) and are topped with grilled butternut squash and beets. SAVE TO RECIPE BOX Print Recipe Beet and Goat Cheese Flatbread 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Beet and Goat Cheese Flatbread makes for a show-stopping, flavorful holiday appetizer. These flatbreads are cooked on the grill (save that precious oven space!) and are topped with grilled butternut squash and beets. Course Appetizer Cuisine American Keyword Beet and Goat Cheese Flatbread Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 2 flatbreads, with leftover grilled veggies! Chelsea Lords Calories 520kcal Author Chelsea Lords Cost $8.72 Ingredients▢ 2 full-sized Stonefire Naan Breads▢ Olive oil, salt, and pepper▢ 4 ounces goat cheese▢ 1 cup cubed grilled butternut squash ▢ 1 cup cubed grilled beets▢ 1 ounce prosciutto▢ Fresh thyme and balsamic glaze, for toppingGrilled Squash and Beets (See Note 1)▢ 1 small (1-1/2 lbs.) butternut squash, peeled and cut into 1/2-inch thick slices▢ 3 tablespoons olive oil▢ 1 pound beets, peeled and cut into 1/2-inch thick slices▢ 2 tablespoons olive oil▢ Fine sea salt and freshly cracked pepperUS - Metric USMetric InstructionsGRILL: Preheat grill to medium high (400-450 degrees F.) Clean and grease grill (I rub grill grates with a vegetable oil-drenched paper towel). BUTTERNUT SQUASH: Cut off both ends and then peel the squash. Using a very sharp knife, cut the squash into 1/2-inch thick slices. When you slice where there are seeds, cut around the center with a pairing knife and then press the center seedy section out to remove. In a small bowl, combine the oil and salt and pepper (to taste; I add 1/4 teaspoon of each). Use a pastry brush to spread the oil mixture over both all sides of the squash slices. Grease grill grates and then add squash directly to heated (450 degrees F) grill grates. Grill for 4-5 minutes per side or until tender. Remove and then chop for the flatbreads. (Save leftover chopped squash and beets in an airtight container in the fridge to top salads with, enjoy in wraps/tacos, etc.)BEETS: Cut off both ends from the beets and peel the beets. Using a sharp knife, slice into 1/2-inch thick rounds. In a small bowl, combine the oil and salt and pepper (to taste; I add 1/8 teaspoon of each). Use a pastry brush to spread the oil mixture over both all sides of the beet slices. Grease grill grates and then add beet slices directly to heated (450 degrees F) grill grates. Grill for 6-8 minutes per side or until tender. Remove and then chop for the flatbreads.FLATBREADS: Remove flatbreads from packaging and drizzle about 1 teaspoon oil on each flatbread. Top each flatbread with about 2 ounces goat cheese and then 1/2 an ounce of prosciutto. Add grilled beet cubes and grilled butternut squash cubes. Using a metal pizza peel or large metal spatula, transfer flatbreads to clean and greased grill grates. Grill for 3-5 minutes (watch carefully!) or until flatbread is lightly browned around the edges. Use the spatula or peel to remove from the grill to a large plate or platter.FINISH: Remove flatbreads and give flatbreads a quick drizzle of olive oil. Generously top with fresh thyme and additional salt/pepper if desired. Generously drizzle balsamic glaze over flatbreads and enjoy! Video Recipe NotesNote 1: There will be leftover of both grilled beets and squash which are perfect to add to salads, pizzas, wraps, nourish bowls, or snack on. We love the leftover grilled veggies! Note 2: Calories do not include the extra grilled beets and butternut squash. Nutrition FactsServing: 1serving | Calories: 520kcal | Carbohydrates: 60.1g | Protein: 23.7g | Fat: 21.3g | Cholesterol: 32.5mg | Sodium: 915.3mg | Fiber: 5.3g | Sugar: 9.3g 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.
The BEST Chicken Salad Recipe by Chelsea Lords The absolute best-ever Chicken Salad recipe, perfect for upgrading your lunchtime, enjoying on the go, or when hosting! This is the ultimate make-ahead meal — it only gets more and more flavorful as it sits! The Best Chicken Salad Recipe Introducing our go-to classic Chicken Salad recipe! Perfect for a quick and satisfying cold lunch on the go, this dish is known for its unbeatable flavor, speedy preparation, and reliability. Here’s why I love this recipe so much: Chicken salad fanatic? Me too! Tried ’em all, and this one continues to be my favorite. Hands down, best ever! Party favorite: Whip up a double or triple batch ahead of time. Come party time, pop it on mini croissants, and watch everyone go nuts for it. Boom, instant hero! Great outdoors, great food: Picnic, camping—you name it. Toss it in a cooler, grab some bread, and you’re golden. Way better than mushy PB&J! Easy-peasy: Quick to make? Check. Tastes amazing? Double-check. No-fuss, no problem. Taste level: Up! Let it chill–it just gets tastier as it sits. The ultimate make-ahead meal! QUICK TIP The secret to great chicken salad? Tender and flavorful chicken. We achieve this by using a pre-made rotisserie chicken, taking about 2 cups of meat, and saving the rest for other recipes. (Check them out here, here, and here!) Chicken Salad Recipe Ingredients There are only four ingredients in this chicken salad recipe! Chicken Salad: Rotisserie chicken: Provides a savory and protein-rich base for the salad. Toasted pecans: Add a delicious crunch and a rich, nutty flavor. Dried cranberries: Introduces a sweet and slightly tart flavor. Celery: Adds a refreshing and crunchy texture with a mild, vegetable-like taste. The dressing for this Chicken Salad recipe requires only a few ingredients as well. Dressing: Mayonnaise and sour cream: They offer creaminess, bring the ingredients together, and add a tangy note. Honey: Sweetens the chicken salad recipe, complementing the savory and tart components. Dijon mustard: Dijon contributes a bit of sharpness and depth of flavor. Be sure to use Dijon, not yellow mustard Poppy seeds: Bring a subtle, nutty crunch. If you don’t have ’em, no need to make a special trip to the store! Freshly squeezed lemon juice: Provides a fresh, bright flavor to balance the richness of other ingredients. VARIATIONS Variations Mexican Street Corn Chicken Salad: Toss chicken with red pepper, cilantro, green onions, avocado, and a mayo-lime dressing. Pesto Chicken Salad: Chicken, roasted peppers, sun-dried tomatoes, almonds, all in a creamy pesto. Jalapeño Chicken Salad Sandwiches: Chicken meets jalapeños, cilantro, red onion, avocado, and red pepper. Healthy Chicken Salad: Chicken, celery, grapes, almonds, and cranberries in a light dressing. Curry Chicken Salad: Chicken, cashews, raisins, celery, and cilantro, in a curried mayo mix. Pineapple Chicken Salad: Chicken, pineapple, honey almonds, celery, and red onion, in a sweet ‘n’ tangy mix. Honey Mustard Chicken Salad Sandwiches: Chicken, cranberries, celery, all in a sweet mustard mix. Chickpea Salad Sandwich: Veggie alert! Avocado, lemon, olive oil, green onions, cilantro, spices, and chickpeas How To Make This Chicken Salad Recipe You can whip it all together in 10-15 minutes and serve it right away! Toast the pecans: In a dry skillet over medium heat, toast the pecans until fragrant and lightly browned. Be attentive to avoid burning them! Set aside. Combine ingredients: In a large bowl, combine the chopped rotisserie chicken, toasted and chopped pecans, dried cranberries, and thinly sliced celery. Mix dressing: Add the mayo, sour cream, honey, Dijon mustard, poppy seeds, lemon juice, and a generous sprinkle of salt and pepper. Stir and adjust: Gently stir all the ingredients until well combined. Taste and adjust the seasonings if needed, adding more salt, pepper, or lemon juice to your preference. Serve: Enjoy this Chicken Salad recipe with crackers, apples, and celery sticks, or layer it on a croissant with lettuce. Serve immediately. STORAGE Refrigerate: Pop it in an airtight container, and it’ll be good for 3-5 days. Freeze: Better not; the mayo does weird things texture-wise when you thaw it out. Leftovers: They’re best cold, so give them a good stir before serving if they’ve been chilling in the fridge. How To Serve This Chicken Salad Recipe On croissants: Create a perfectly satisfying lunch with full-size croissants orappetizers using miniature croissants. As a dip: Place the Chicken Salad in a bowl and surround it with chips, veggies, and thinly sliced apples. On top of thinly sliced apples: Create a low-carb “sandwich” with apples serving as the bread. With crackers: Serve alongside a variety of crackers for a simple and tasty snack. Inside pita pockets: Stuff it into pita bread for a portable and convenient meal option. Over a green salad: Add a scoop of this chicken salad recipe to a bed of mixed greens or scoop in lettuce boats! More Delicious Lunches Ham and Cheese Hoagies using deli ham BBQ Chicken Sandwich Recipe with mashed avocado Ham and Cheese Sliders with poppy seeds Cucumber Sandwich with a three-ingredient spread Bulgur Salad vegetarian FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Salad Recipe 5 from 6 votes - Review this recipe The absolute best-ever Chicken Salad recipe, perfect for upgrading your lunchtime, enjoying on the go, or when hosting! This is the ultimate make-ahead meal -- it only gets more and more flavorful as it sits! SAVE TO RECIPE BOX Print Recipe Chicken Salad Recipe 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The absolute best-ever Chicken Salad recipe, perfect for upgrading your lunchtime, enjoying on the go, or when hosting! This is the ultimate make-ahead meal -- it only gets more and more flavorful as it sits! Course Appetizer, Dinner, lunch, Snack Cuisine American Keyword chicken salad, chicken salad recipe Prep Time 10 minutes minutes Cook Time 10 minutes minutes Total Time 20 minutes minutes Servings 6 -8 people Chelsea Lords Calories 312kcal Author Chelsea Lords Cost $12.10 IngredientsSalad▢ 2 cups prepared rotisserie chicken, diced▢ ½ cup pecans, coarsely chopped (Note 1)▢ ⅓ cup dried cranberries (or try cherry-infused cranberries!)▢ 2 stalks celery, thinly sliced (½ cup)▢ ¼ cup mayonnaise full-fat ▢ 2 tablespoons sour cream (fat-free or light is great!)▢ 1 tablespoon honey▢ 1½ teaspoons Dijon mustard▢ 1½ teaspoons poppyseeds, optional▢ 1 teaspoon freshly squeezed lemon juice▢ Salt and pepper, to tasteEnjoy With:▢ Croissants or other sandwich rolls (add some lettuce for a sandwich)▢ Thinly sliced apples, celery sticks, crackers (like wheat thins!)US - Metric USMetric InstructionsOPTIONAL, TOAST PECANS: Place pecans in a dry skillet over medium heat. Toast until fragrant, stirring occasionally (keep an eye on them - they can burn fast). Set aside to cool then finely chop.SALAD: In a large bowl, combine all of the ingredients listed under "salad." Season to taste. I start with ¼ tsp salt and ⅛ tsp pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.ENJOY: Dish it up with your choice of sides — great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy! Video Recipe NotesNote 1: Pecans: Feel free to swap out the pecans. Sliced almonds, chopped pistachios, or diced walnuts are all tasty options. Leftovers: Put any leftovers in an airtight container and store in the fridge. Eat within 3 to 5 days. Check for any off smells or colors first—if something seems off, better safe than sorry--toss it! Nutritional information is for Chicken Salad without bread or tossed salad. Nutrition FactsServing: 1servingg | Calories: 312kcal | Carbohydrates: 11g | Protein: 23g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 359mg | Potassium: 89mg | Fiber: 2g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 28mg | 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.
Green Bean Casserole by Chelsea Lords A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner. Green Bean Casserole can easily be doubled or tripled and made ahead of time. This classic holiday side dish pairs perfectly with other sides such as these Mashed Potatoes, Roasted Vegetables, Brussels Sprouts, and/or a Sweet Potato Casserole! Green Bean Casserole Green Bean Casserole has always been a staple at our Thanksgiving dinners, yet it’s a dish I’ve often skipped. The traditional version with canned green beans, cream of mushroom soup, and French-fried onions, popularized by Campbell’s® in 1955, isn’t my favorite. However, I’m thrilled to share a new take on this classic recipe that has won me over. It’s a casserole I happily make room for on my Thanksgiving plate, alongside delicious Roasted Sweet Potatoes. Ingredients In Green Bean Casserole Green Beans: The main ingredient, they provide texture and a fresh, vibrant flavor to the dish. Butter and Flour: These are used to create a roux, which is the base for the sauce, adding richness and helping to thicken it. Milk and Chicken Broth/Stock: They are combined with the roux to create a creamy sauce, with the milk adding creaminess and the broth bringing depth of flavor. Sharp Cheddar and Parmesan Cheese: These cheeses add a tangy, savory flavor to the sauce, with Parmesan also adding a hint of saltiness. Sour Cream: It enhances the creaminess and adds a slight tang to the sauce. Chicken Bouillon Powder, Dijon Mustard, Onion Flakes, Parsley Flakes, Garlic Powder, Salt, and Pepper: These seasonings add complexity and depth to the flavor of the sauce. Panko Crumbs: Used for the topping, they provide a crunchy texture contrast to the creamy green bean casserole when toasted in butter. How To Make Green Bean Casserole Prep the Beans: Preheat your oven to 375°F. Boil halved green beans for 3-5 minutes, then cool them quickly in an ice bath and dry them. Make the Sauce: In a pot, melt butter and whisk in flour to form a paste. Gradually add milk and chicken broth, whisking until smooth. Stir in Cheddar and half of the Parmesan until smooth, followed by sour cream, chicken bouillon, Dijon mustard, onion, parsley, garlic powder, salt, and pepper. Assemble: Place dried beans in a 9×13-inch dish. Pour the sauce over and stir to coat. Sprinkle with the remaining Parmesan. Prepare Topping: In a pan, melt additional butter and toast panko crumbs until brown. Sprinkle over the green bean casserole. Bake: Cover with foil and bake for 30 minutes until bubbly. Serve hot. Variations Bacon: Fry or bake bacon, dice, and sprinkle on top after baking. Healthier Version: Use 1% milk and fat-free sour cream. Mushrooms: Sauté up to 8 ounces of mushrooms and fold into the sauce. Onion: Sauté thinly sliced yellow onion and fold into the sauce. Gluten-Free: Use gluten-free panko and flour in this green bean casserole. Vegetarian: Substitute chicken stock with vegetable stock and use vegetable bouillon powder. QUICK TIP Make sure the green beans are completely dry before adding them to the casserole dish. Wet green beans will make the casserole soggy and less flavorful. STORAGE Make Ahead Of Time And Storage Prep Casserole: Assemble the green bean casserole but don’t add toasted panko. Store cooled panko in a bag at room temperature. Refrigerate: Cover the casserole with plastic wrap and foil; refrigerate up to 24 hours. Bake: Let casserole sit at room temperature while preheating the oven. Add panko, cover with foil, and bake for 35-40 minutes until bubbly. Storing Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently. Freezing: Not recommended, as the sauce may become watery. More tips here if you choose to freeze. More Holiday Favorites Winter Fruit Salad Frog Eye Salad Cranberry Sauce with Crock Pot Turkey Watergate Salad Dinner Rolls Thanksgiving Dinner on 2 Sheet Pans FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Green Bean Casserole 4.58 from 14 votes - Review this recipe A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner. SAVE TO RECIPE BOX Print Recipe Green Bean Casserole 4.58 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A quick and easy Green Bean Casserole recipe, perfect for the holidays. This modern version ditches canned cream of mushroom soup for a homemade creamy cheese sauce, adding a fresh twist to this classic dish, sure to be a favorite at any festive dinner. Course Side Dish, Vegetarian Cuisine American Keyword green bean casserole Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 8 servings (as a side) Chelsea Lords Calories 244kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 2 pounds washed and trimmed fresh green beans, halved▢ 3 tablespoons butter▢ 1/3 cup white all-purpose flour▢ 1 cup milk (1%, 2% or whole; I use 1%)▢ 2/3 cup chicken broth or chicken stock▢ 1 cup freshly grated sharp Cheddar cheese▢ 1 cup freshly grated Parmesan cheese, divided▢ 1/2 cup sour cream (I use fat free)▢ 2 teaspoons chicken bouillon powder▢ 1 and 1/2 teaspoons Dijon mustard▢ 1/4 teaspoon granulated onion flakes▢ 1 teaspoon EACH: dried parsley flakes, roasted garlic powder▢ salt and pepper, to tasteTopping▢ 2 tablespoons unsalted butter▢ 3/4 cup panko crumbs (next to breadcrumbs in grocery store)US - Metric USMetric InstructionsGREEN BEANS: Preheat the oven to 375 degrees F. Bring a very large pot of water to a rolling boil. While water is heating, wash and trim green beans. Halve the beans (make sure they're all bite-size). Add green beans to boiling water and boil for 3 to 5 minutes (3 minutes for al dente green beans (that have a good bite to them) and 5 minutes for softer beans) I like them at the 3-minute mark for a good chew in the final casserole. Although they're being baked later, they don't get too much softer after this initial boil. Fill a large bowl with ice. Drain beans, run under cold water, and then transfer to an ice bath to stop the cooking. Then drain out any ice and let beans dry. I dab with a paper towel until completely dry.SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually whisk in flour until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while whisking. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and last remaining 1/3 cup milk. Whisk after each addition until completely smooth and sauce is thickened. Whisk in 1 cup of Cheddar cheese and 1/2 cup Parmesan cheese until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, granulated onion, dried parsley, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well).ASSEMBLE AND BAKE: Add the dry green beans (if they're still wet, it will make the casserole soggy) to the base of a 9x13-inch ceramic casserole dish. Pour the sauce over everything and spread to evenly coat. Gently stir the beans into the sauce until well coated. Sprinkle the remaining 1/2 cup Parmesan cheese over top of sauced green beans. In a saucepan over medium high-heat, melt the 2 tablespoons butter. Add the panko and toast, stirring constantly, until the crumbs are light brown and toasted. Sprinkle this topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot. Nutrition FactsServing: 8servings | Calories: 244kcal | Carbohydrates: 15.6g | Protein: 14.4g | Fat: 14.6g | Cholesterol: 34.1mg | Sodium: 510.9mg | Fiber: 3.2g | Sugar: 5.6g 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.
Ambrosia Salad by Chelsea Lords This Ambrosia Salad is a family favorite during the holidays. It combines pineapple, oranges, grapes, maraschino cherries, miniature marshmallows, and shredded coconut in a creamy and slightly tangy dressing. What Is Ambrosia Salad? A typical ambrosia salad is a sweet and fruity dessert made with mini marshmallows, shredded coconut, canned fruits like mandarin oranges and pineapple tidbits, maraschino cherries, and often some fresh grapes. These ingredients are mixed together in a creamy dressing made from whipped cream or whipped topping, yogurt, sugar, and a touch of citrus juice or zest. Growing up in Utah, I’ve had the privilege of being immersed in a culture known for its distinctive “dessert” salads, and that makes me a genuine expert on ambrosia salad. Utahns have a knack for taking sweet creations to the next level, and ambrosia salad is a perfect example. It’s a dish that shows the creative and food adventures happening right here in my state. So, when I declare that our ambrosia salad is top-notch, you can rest assured it’s not just a statement; it’s a reflection of the delicious traditions I’ve had the opportunity to enjoy and share. QUICK TIP In Greek mythology, ambrosia was like a special honey-like liquid only for gods, not for people. But Ambrosia Salad, unlike a liquid, is sweet, light, and perfect for us humans to enjoy! Ingredients In Ambrosia Salad Ingredients: Mini Marshmallows: Add sweetness and a soft texture to the salad. Sweetened Shredded Coconut: Provides a tropical flavor and chewy texture. Mandarin Oranges, Maraschino Cherries, Grapes, and Pineapple Tidbits: These fruits together provide a mix of juiciness, sweet and tart flavors, vibrant color, and a juicy and fruity element. Dressing Ingredients: Heavy Whipping Cream: Creates a creamy and rich texture. Powdered Sugar: Sweetens the dressing. Salt: Enhances the overall flavor with a touch of saltiness. Vanilla Extract: Adds a hint of vanilla flavor. Freshly Squeezed Lemon Juice and Lemon Zest: Provide a zesty and tangy kick. Honey Vanilla Greek Yogurt: Enhances creaminess and imparts a honey-vanilla flavor. How To Make Ambrosia Salad Combine Ingredients: Mix mini marshmallows, shredded coconut, mandarin oranges, halved maraschino cherries, grapes, and pineapple tidbits in a large bowl. Prepare Dressing: In a separate bowl, whip cold heavy whipping cream until thick. Add powdered sugar, a pinch of salt, vanilla extract, lemon juice, lemon zest, and honey vanilla Greek yogurt. Mix well. Combine and Coat: Gently fold the dressing into the salad ingredients until everything is evenly coated. Chill: Cover the bowl and refrigerate for 30 minutes to 1 hour before serving. Serve: Give it a final stir and serve your delicious Ambrosia Salad. Enjoy! QUICK TIP The mandarin oranges and marshmallows are delicate. When mixing Ambrosia Salad, use a silicone spatula to gently fold the mixture, rather than stir it. VARIATIONS Ambrosia Salad Variation Ideas Whipped Topping: Replace the homemade whipped cream and yogurt with one 8-ounce container of thawed frozen whipped topping. Nutty Twist: Enhance with 1/2 to 3/4 cup finely chopped pecans or walnuts. Rainbow Marshmallows: Swap white miniature marshmallows for rainbow-colored ones. Sour Cream Option: Substitute Greek yogurt with an equal amount of sour cream. Fresh Fruit Substitution: Use fresh mandarin oranges and pineapple instead of canned during the availability of fresh fruits. Fruit Cocktail Addition: If fresh fruits are scarce, add a can of well-drained fruit cocktail to your Ambrosia Salad. Ambrosia Salad FAQs1Why Is Fruit Salad Called Ambrosia SaladIn ancient Greek myths, “ambrosia” is the food or drink of the Greek gods, giving longevity or immortality to whoever ate it. In America, it is a dessert fruit salad that contains canned (or sometimes fresh) fruit and a creamy dressing. This salad was typically a treat reserved for holidays and other special occasions, earning it’s fancy name “ambrosia” salad. 2Is Ambrosia a Southern dish?This salad is a dish often associated with holiday potlucks or get-togethers for many southerners. You can read more about the history of this salad here. 3How Long Will Ambrosia Keep In The Fridge?Stored in airtight containers in the fridge, it can last for 3-5 days. Some separation is normal; simply stir it well before enjoying. The salad stores and lasts better when all the fruit is well-drained before adding it to the salad. More Dessert Salads Snickers Salad with diced snickers bars Watergate Salad aka pistachio salad Orange Fluff Salad 5-ingredients Candy Salad completely customizable Creamy Fruit Salad creamy cheesecake dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ambrosia Salad 5 from 2 votes - Review this recipe This Ambrosia Salad is a family favorite during the holidays. It combines pineapple, oranges, grapes, maraschino cherries, miniature marshmallows, and shredded coconut in a creamy and slightly tangy dressing. SAVE TO RECIPE BOX Print Recipe Ambrosia Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Ambrosia Salad is a family favorite during the holidays. It combines pineapple, oranges, grapes, maraschino cherries, miniature marshmallows, and shredded coconut in a creamy and slightly tangy dressing. Course Dessert, Salad Cuisine American, thanksgiving Keyword Ambrosia Salad Prep Time 30 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 10 as a side salad Chelsea Lords Calories 387kcal Author Chelsea Lords Cost $4.90 IngredientsSalad▢ 3 cups mini marshmallows (rainbow colors or plain white)▢ 3/4 cup sweetened shredded coconut▢ 1 can (15 oz) mandarin oranges well drained ▢ 1/2 cup maraschino cherries stems removed and halved▢ 1 can (4oz) pineapple tidbits well-drained▢ 1 cup green seedless grapes halved (can use red seedless grapes)Dressing▢ 3/4 cup heavy whipping cream cold▢ 1/4 cup powdered sugar▢ 1/8 teaspoon fine sea salt▢ 1/2 teaspoon vanilla extract▢ 1 tablespoon freshly squeezed lemon juice and 1/2 teaspoon lemon zest▢ 1/2 cup honey vanilla Greek yogurt (we love Greek Gods)US - Metric USMetric InstructionsSALAD: Place the mini marshmallows, shredded coconut, well-drained mandarin oranges, drained and quartered maraschino cherries, well-drained pineapple tidbits, and halved grapes into a large bowl (See Note 1). Gently stir to combine.DRESSING: In a separate large bowl (or bowl of a stand mixer), combine the heavy cream, powdered sugar, salt, and vanilla extract (See Note 2). Whip in a stand mixer (or use an electric hand mixer) until stiff peaks have formed. Add in the lemon juice and zest and, using a spatula, gently fold to combine. Fold in the yogurt.COMBINE: Using a spatula, scoop all of the dressing over the salad ingredients. Gently fold until everything is mixed and ingredients are evenly combined in the dressing.CHILL: Cover and place in the fridge for 30 minutes to 1 hour before serving. Gently stir once again before serving. Video Recipe NotesNote 1: I recommend using fruit that is canned in juice or water-- not sugary syrup. Be sure to drain the fruit really well. I like to put all the canned fruit in a colander and let it sit to drain and dry for about an hour. This will keep the salad from getting watery as it sits. Note 2: A thawed tub of frozen whipped topping can be substituted for the homemade whipped cream. Nutrition FactsCalories: 387kcal | Carbohydrates: 77g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 116mg | Potassium: 101mg | Fiber: 1g | Sugar: 58g | Vitamin A: 282IU | Vitamin C: 1mg | 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.
Peppermint Sugar Cookies by Chelsea Lords Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the perfect Christmas cookie! Peppermint Sugar Cookies These soft, chewy, peppermint-studded cookies are one of our favorite Christmas treats. The base cookie has crushed peppermint in the dough, the frosting is flavored with peppermint extract, and the tops are sprinkled with more crushed peppermint candy. These cookies are a peppermint lover’s dream. Although there is a lot of peppermint in these cookies, it’s not overwhelming. They’re sweet and rich with a balanced flavor. The cream cheese in the frosting helps balance the sweetness of the cookie. As far as texture goes, these are not cake-like or dense cookies; they’re supremely chewy with crisp edges and a delicious soft center that practically melts in your mouth! While there is some chilling required and a few additional steps (more than your standard chewy chocolate chip cookie), the extra effort is certainly worth it for these Peppermint Sugar Cookies — they’ll be the hit of any holiday party! Let’s talk Peppermint Peppermint Crunch Sprinkles® or Candy Cane Crunch® make outstanding cookie toppings. We add crushed peppermint to the cookie base and to top the cookies off. I like using Wilton’s® peppermint crunch sprinkles best, but if you can’t find the sprinkles, use crushed up candy canes instead (see below). Candy canes or hard peppermint candies can work in a pinch. In place of store-bought crushed candy canes, you can use full candy canes or peppermints. To crush peppermint candies for these Peppermint Sugar Cookies, I’ve found the easiest way is with a mini food processor. I like this one in particular. A small powerful blender also works. (See quick tip below if you don’t have either.) QUICK TIP No food processor or blender? No problem. Add the unwrapped peppermint candies to a large plastic bag (or two; peppermint candy has a tendency to rip through plastic bags as it is crushed, so double bagging is a smart idea), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed Besides the peppermint in the dough and on top of the cookies, we flavor the cookie dough and frosting with peppermint extract. Make sure to use peppermint extract, not mint extract. The mint flavor will make these Peppermint Sugar Cookies taste like toothpaste! The actual strength of the peppermint extract will also depend on the brand (some are more potent than others), so be sure to taste and adjust to personal preference, adding more for a stronger peppermint flavor. I use McCormick’s® peppermint extract in these cookies. Peppermint Sugar Cookies Tips Start with melted and cooled butter. If hot butter is added to the white sugar, the sugar will melt and cause greasy cookies. Allow the butter to cool to room temperature before using. Why melt it in the first place? Melting the butter ensures a chewier, fudgier cookie. Melting the butter is my “secret” to the best cookie texture. And now it’s your secret, too! Measure the flour accurately. If you press a measuring cup into a bag of flour, you will pack in way too much flour (which will result in cake-like cookies with poor texture). To accurately measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement! Chill the dough. Why? The dough becomes more flavorful as it sits, the butter needs a chance to re-solidify from being melted (which will limit the spread of these cookies), and the sugar in the dough needs time to absorb the liquid (which further prevents spreading). While it is an extra step, these cookies do not turn out as well if they’re not chilled. Baking Tips for Peppermint Sugar Cookies Roll tall cookie dough balls. Instead of rolling a perfectly round ball, I’ve found if you roll the dough so it’s taller and skinnier when the cookies bake, you’ll get that perfectly thick and chewy center AND the crisp edges. Using this technique, the bottom of the cookie ball bakes first, which pushes out and becomes the crisp edge. The top of that tall cookie dough ball then becomes the thick and chewy center. Perfect texture every time! Once baked, press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon (or a metal spatula) to press the edges of the cookies into the center. (See the picture above for a visual!) This creates really great crispy edges and ensures the cookie has a nice chewy center. You’ll need to work quickly as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two. Storing Peppermint Sugar Cookies Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. (Cream cheese frosting doesn’t freeze and thaw well, so I recommend making that fresh.) To bake: You can bake Peppermint Sugar Cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft. More Delicious Cookies Recipes Oatmeal Cookies (or Oatmeal Chocolate Chip Cookies) Thumbprint Cookies with raspberry jam filling Peppermint Bark Cookies with a brownie mix! Frosted Honey Graham Cookies with a graham cracker cookie base Avalanche Cookies no baking required! QUICK TIP Download the FREE Sugar Cookie Kit Printables! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Soft Peppermint Sugar Cookies 4.88 from 16 votes - Review this recipe Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the perfect Christmas cookie! SAVE TO RECIPE BOX Print Recipe Soft Peppermint Sugar Cookies 4.88 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the perfect Christmas cookie! Course Dessert, Snack Cuisine American Keyword peppermint sugar cookies Prep Time 30 minutes minutes Cook Time 11 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 41 minutes minutes Servings 26 -28 cookies Chelsea Lords Calories 398kcal Author Chelsea Lords Cost $4.62 IngredientsCookies▢ 16 tablespoons (1 cup) unsalted butter melted and cooled▢ 1 and 1/2 cups white, granulated sugar▢ 1 large egg▢ 1 large egg yolk (discard or save the white for another use)▢ 1 teaspoon pure vanilla extract▢ 1/4 teaspoon pure peppermint extract▢ 1/2 cup peppermint crunch sprinkles (See Note 1)▢ 3 cups all-purpose white flour (See Note 2)▢ 3/4 teaspoon fine sea salt▢ 2 teaspoons cornstarch▢ 1/2 teaspoon baking powder▢ 1/2 teaspoon baking sodaOptional Sugar Coating▢ 1/4 cup white sugar▢ 1/4 cup white sparkling sugar (or additional white sugar)Peppermint Cream Cheese Frosting▢ 1 package (8 oz.) full-fat cream cheese softened to room temperature▢ 8 tablespoons (1/2 cup) unsalted butter softened to room temperature▢ 1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)▢ 1 teaspoon peppermint extract▢ 1/8 teaspoon fine sea salt▢ 3 and 1/2 cups powdered sugar▢ Additional crushed peppermint for topping cookiesUS - Metric USMetric InstructionsOPTIONAL SUGAR COATING: Stir the white sugar and white sparkling sugar together in a small bowl (optional but gives the cookie a nice crunchy exterior and additional sweetness).WET INGREDIENTS: Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugar. (If the butter is hot it will melt the sugar and cause greasy cookies.) Add in the white sugar and stir with a wooden spoon until smooth and incorporated, about 3-4 minutes. Add in 1 whole egg and 1 egg yolk, vanilla extract, and peppermint extract. Stir until smooth.DRY INGREDIENTS: Add the peppermint crunch sprinkles, flour, salt, cornstarch, baking powder, and baking soda to the wet ingredients. Mix until JUST combined. Do not overmix the dough.CHILL: Roll tall balls of dough, each using a full 2 tablespoons of dough. If you have a kitchen scale, the balls of dough should be about 43 grams. Roll the balls of dough generously in the white sugar/white sparkling sugar mixture. Cover and refrigerate the dough balls for 1 hour, and up to 8 hours. BAKE: Preheat the oven to 325 degrees F. Place dough balls on a parchment or silicone-lined sheet pan, spread far apart (I only bake 6 cookies at a time; they spread a lot), and bake for 9-14 minutes. Watch carefully, being sure to not over bake. (Slightly underbaked sugar cookies are the best! I pull them out at 11-12 minutes.) Remove and immediately press the edges of the cookie towards the center with the back of a spoon or metal spatula. Let stand on cookie sheet for 2 minutes before removing to a cooling rack with a spatula. FROSTING: Prepare the frosting while the cookies bake. In a large bowl, beat together the softened butter and cream cheese until completely smooth. Add in the vanilla, peppermint extract, and salt. Beat to combine. Add in the powdered sugar and then beat until the frosting is smooth (it will seem like you need more liquid, but just keep beating; it will come together!)FROST COOKIES: Frost each completely cooled cookie and sprinkle with crushed peppermint. Store any leftover cookies in an airtight container in the fridge. Cookies are best enjoyed within 2-3 days. Recipe NotesNote 1: Use Peppermint Crunch Sprinkles® or Candy Cane Crunch®. If you can't find the crunch/sprinkles, use 1/4 cup crushed up candy canes instead (blend in a blender or pulse in a food processor). Note 2: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. (Visual here). Nutrition FactsCalories: 398kcal | Carbohydrates: 71g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 126mg | Potassium: 34mg | Fiber: 1g | Sugar: 50g | Vitamin A: 360IU | Calcium: 9mg | 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.
Corn Casserole by Chelsea Lords This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It’s thick, moist, and strikes the perfect balance of sweet and savory. Corn Casserole I’ve shared over the past years my affinity for cornbread and cornbread muffins. I’m convinced there is no better way to enjoy a good Crockpot Chili than with loads of cornbread! But come holiday season, I’m often disappointed by corn casseroles. While the boxed mixes make a good corn casserole, nothing compares to homemade-from-scratch corn casserole. And this Corn Casserole — I haven’t been able to stop making and eating it. Even though we’re still a bit away from Thanksgiving and Christmas, this has shown up more times on our dinner table than I’m willing to admit. Yes, it’s a bit more work than your typical corn casserole using a boxed mix, but I’m convinced it’s well worth the extra effort. This Corn Casserole is deeply flavored with a great balance of sweet to savory. It’s very dense, moist, and has pops of crisp corn in every bite. Corn Casserole Tips Let melted butter cool. Adding hot butter to cold ingredients causes clumping. Generously grease the pan with nonstick spray. This will ensure the Corn Casserole serves nicely. Make sure the baking powder is fresh. All you have to do is drop a little bit of baking powder into hot water and look for a bubbling/fizzing reaction — if it fizzes, it’s good to go! Baking time. Different pans and different ovens will bake this casserole differently. Look for the following signs for doneness: golden on top and lightly browned at the edges, springy to the touch with an ever-so-slight jiggle in the center, a toothpick when inserted into the center comes out clean or with a few moist crumbs. QUICK TIPRead up on the differences between baking in metal, ceramic, or glass pans. I recommend using a glass or ceramic pan for this recipe. Corn Casserole FAQs1How long does Corn Casserole last in the fridge?Up to 1 week. Corn Casserole is very moist and leftovers stay nice and tender for days. Let the casserole fully cool to room temperature and then cover tightly with plastic wrap or transfer to an airtight container and store in the fridge. 2How do you reheat Corn Casserole?If Corn Casserole was transferred to an airtight container, transfer it back to an oven-safe pan. Re-warm in a 300 degree F oven for 10-20 minutes or until fully warmed through. 3Which is better: frozen or canned corn?Frozen corn beats canned corn every time! Frozen corn will taste just as fresh as off-the-cob kernels and it is amazing in this Corn Casserole. By using frozen corn, the corn remains crisper and you’ll get delicious bites of it throughout the casserole. Canned corn can be used in a pinch, just make sure to thoroughly drain it first. 4How can I spice up Corn Casserole?Corn Casserole lets the corn truly shine through with no distractions! That said, if you’d like to add some spice or other elements, here are my suggestions: Mix in 1 cup freshly grated sharp Cheddar or Monterey jack cheese. Add in a can of well-drained fire-roasted diced green chiles (4 ounces). Top with cooked and crumbled bacon. Add in 1-2 tablespoons finely diced jalapeños, chili powder, and paprika (1/4 to 1/2 teaspoon of each). 5Is cream style Corn the same as creamed corn?Yes, the two are the same. Creamed corn (which also goes by cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn. Homemade creamed corn is a dish that combines corn with a cream sauce to make a creamy side dish. More holiday side dishes Roasted Sweet Potato Salad with a lemon balsamic dressing Green Bean Casserole from scratch Thanksgiving Salad with a balsamic dressing Sweet Potato Casserole with pecan topping and marshmallows Wild Rice Pilaf with a citrus dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Corn Casserole 5 from 1 vote - Review this recipe This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It's thick, moist, and strikes the perfect balance of sweet and savory. SAVE TO RECIPE BOX Print Recipe Corn Casserole 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This hearty and flavorful, made-from-scratch Corn Casserole is a wonderful addition to your holiday table. It's thick, moist, and strikes the perfect balance of sweet and savory. Course Side Dish Cuisine American Keyword corn casserole Prep Time 30 minutes minutes Cook Time 1 hour hour 5 minutes minutes Total Time 1 hour hour 35 minutes minutes Servings 12 -16 servings Chelsea Lords Calories 360kcal Author Chelsea Lords Cost $5.62 Ingredients▢ 8 tablespoons unsalted butter (1 stick) melted▢ 1 cup low-fat buttermilk▢ 2 tablespoons honey▢ 1/4 cup light brown sugar (packed)▢ 2 tablespoons white granulated sugar▢ 1 can (14 oz.) creamed corn▢ 1 and 1/2 cups frozen corn▢ 2 large eggs, whisked with a fork▢ 1 cup sour cream full fat ▢ 2 tablespoons vegetable oil▢ 1 cup white all-purpose flour▢ 3/4 cup yellow cornmeal (enriched and degermed; I use Albers)▢ 1 teaspoon baking powder▢ 1 and 1/4 teaspoon fine sea salt▢ 1 tablespoon cornstarch▢ Optional: 3-4 tablespoons fresh chivesUS - Metric USMetric InstructionsPREP: Preheat oven to 325 degrees F. Lightly grease a 9x13-inch baking pan with nonstick spray.BUTTER: Place eight tablespoons of butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the refrigerator so they reach room temperature.DRY INGREDIENTS: In a large bowl, combine the flour, cornmeal, baking powder, salt, and cornstarch. Stir to combine.WET INGREDIENTS: In a large bowl, add the 2 eggs and whisk with a fork until smooth. Add in the buttermilk, two tablespoons of honey, brown sugar, white sugar, creamed corn, frozen corn kernels, sour cream, and vegetable oil. While whisking constantly, slowly drizzle in the melted and cooled butter until smooth and combined. (If the wet ingredients are cold and butter is warm, it will clump.) Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not over-mix.BAKE: Transfer batter to the greased pan and smooth the top with a spatula. Bake for 55-65 mins or until set in the center (an ever-so-slight jiggle) and a toothpick comes out clean. Remove from the oven. Sprinkle fresh chives on top and enjoy immediately! Video Nutrition FactsServing: 1serving | Calories: 360kcal | Carbohydrates: 48g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 425mg | Potassium: 253mg | Fiber: 3g | Sugar: 12g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 81mg | 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.
Broccoli Potato Soup by Chelsea Lords Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls. The Best Broccoli Potato Soup Our favorite Broccoli Soup and Cheesy Potato Soup had a baby and it’s this insanely delicious soup! This creamy, warming soup is exactly what a cold day calls for! It’s thick, hearty, and total comfort food. This soup is loaded with veggies, a creamy broth, and lots of cheese. We also grab a little extra cheese to add on top. Ingredients Butter: Used to sauté vegetables and later combined with flour for the soup’s thickening base. Mirepoix (celery, carrots, onion): Sautéed to create a flavorful base. Garlic: Adds aroma and taste. Potatoes: Provide heartiness and texture. Seasonings: Enhance flavor. Chicken Stock: Serves as the liquid foundation, adding richness. Broccoli: Key ingredient for texture, color, and nutrition. Flour: Helps thicken the broccoli potato soup. Milk: Adds creaminess. Cheddar Cheese: Creates a creamy, cheesy flavor. How To Make Broccoli Potato Soup Sauté Mirepoix: In butter, add garlic later. Add Potatoes & Seasonings: Pour in stock; simmer until potatoes are tender. Sauté Broccoli: Until tender. Make Roux: Combine butter, flour, and milk; thicken. Combine: Add milk mixture to the soup. Add Cheese: Stir in Cheddar until melted. Serve: Optionally with bread or rolls, garnish with chives. Variation Ideas Cook Bacon: Dice and cook in the pot before starting the broccoli potato soup, then use as a topping. Adjust Consistency: Increase broth or milk for a thinner soup. Vegetarian Option: Use vegetable stock and consider increasing seasonings. Extra Cheese: Top with more sharp Cheddar cheese in your soup. Potato Varieties: Swap gold potatoes with red or russet potatoes (peel russets if used). STORAGE Refrigerate leftover broccoli potato soup for 3-4 days. Avoid freezing due to milk and cheese content leading to separation and graininess upon thawing. Reheating Tips: Reheat gently in a pot, stirring frequently. Avoid boiling or high temperatures to prevent separation. More Soup Recipes Chicken Parmesan Soup Creamy Chicken Noodle Soup Butternut Squash Soup Stuffed Pepper Soup Lentil Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Broccoli Potato Soup 5 from 9 votes - Review this recipe Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls. SAVE TO RECIPE BOX Print Recipe Broccoli Potato Soup 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Broccoli Potato Soup: creamy and hearty with broccoli, golden potatoes, and extra veggies, perfect for cold days, served in a sourdough bread bowl or with dinner rolls. Course Soup, Vegetarian Cuisine American Keyword broccoli potato soup Prep Time 45 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 6 servings Chelsea Lords Calories 767kcal Author Chelsea Lords Cost $6.41 Ingredients▢ 6 tablespoons unsalted butter, divided▢ 3 cups mirepoix (celery, carrots, onion) (See Note 1)▢ 1 tablespoon minced garlic ~4 cloves▢ 3 cups diced potatoes baby (Yukon) gold▢ 1/4 teaspoon dried thyme▢ 3/4 teaspoon EACH: ground mustard, paprika▢ 1/8 teaspoon ground cayenne pepper optional▢ Fine sea salt and freshly ground black pepper▢ 4 cups chicken stock or vegetable stock for vegetarian▢ 3 cups finely chopped broccoli florets (~2 large heads)▢ 1/3 cup flour▢ 3 cups whole milk▢ 2 cups (8 oz.) freshly grated sharp (or extra-sharp) Cheddar cheese▢ Optional: additional cheese for topping, crusty bread/rolls for dipping or bread bowls for serving, fresh chivesUS - Metric USMetric InstructionsSAUTE VEGGIES: In a large pot over medium heat, melt 2 tablespoons (28.4g) of the butter. Add diced mirepoix (carrots, celery and onion) and season with a tiny pinch (1/8 teaspoon) of salt and pepper. Sauté 7-9 minutes. Add garlic and sauté 30 seconds longer.SEASONINGS, POTATOES, and BROTH: Add in the diced potatoes, and seasonings: 1/4 teaspoon thyme, 3/4 teaspoon paprika, 3/4 teaspoon ground mustard, scant 1/8 teaspoon cayenne pepper, and more salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Sauté for 2 minutes, still over medium heat. Pour in the 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to medium and rapidly simmer, uncovered, stirring occasionally for 10-12 minutes or until potatoes are mostly tender. Stir in the 3 cups finely chopped broccoli and sauté for 4-5 more minutes or until all veggies are tender (fork easily pierces potatoes).MILK MIXTURE: Meanwhile, in a separate medium-sized pot, melt the remaining 4 tablespoons (56.7g) butter over medium heat. Once melted, add in flour and cook, whisking constantly for 1 minute. While whisking, gradually add in the milk. Briskly whisk until no lumps remain and the mixture thickens. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper here.) Cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender.ADD CHEESE: Stir milk mixture into soup over low heat. Turn off the heat and then add in the Cheddar cheese. Stir until melted. Season a final time with salt and pepper (taste and adjust to personal preference). I add another 1/2 teaspoon salt and 1/4 teaspoon pepper.SERVE: Use a soup ladle to serve up soup, either in bread bowls or regular bowls and top with fresh chives if desired. If not serving in a bread bowl, serve with crusty bread or rolls and enjoy! Video Recipe NotesNote 1: Mirepoix: You can make your own mirepoix by mincing 1 cup of each veggie: yellow onion, celery, carrots. This is approximately 1 small yellow onion, diced (1 cup; 138g), 3-4 stalks celery, diced (1 cup; 110g), and 2-4 large carrots, diced (1 cup; 127g). Nutrition FactsServing: 1serving | Calories: 767kcal | Carbohydrates: 59g | Protein: 35g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 874mg | Potassium: 1295mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2148IU | Vitamin C: 134mg | Calcium: 788mg | Iron: 3mg 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.
Baked Mac and Cheese by Chelsea Lords The is the best Baked Mac and Cheese we’ve ever tasted! It’s ridiculously creamy, cheesy, and rich with the perfect blend of cheeses and the ultimate crispy topping! Plus, it’s not a recipe you need to slave over all day — we’ve made it as simple as possible! Love mac and cheese? Us too! Try our Jalapeño Popper Mac & Cheese or BBQ Pork Mac & Cheese that is made in one pot! What To Expect From This Recipe Here I’ve been sharing recipes for nearly 8 years and yet, I’ve included a standard baked mac and cheese recipe. What in the what?! Let me tell you, I have tried working through dozens of iterations over the years, and to be honest, none have been worth sharing — until now of course. I think I’ve tried every cheese combination under the sun and so many cheese-to-noodle ratios that I’ve lost count. And then there’s the topping, which had to be crunchy, crispy, and tie everything together. Beyond the flavors needing to be robust, I didn’t want a recipe that took a decade to make– because let’s be honest, it’s mac and cheese and who’s got time for lengthy mac and cheese prep?! So, with persistence, I finally present our favorite Baked Mac and Cheese recipe. What should you expect? This recipe is ridiculously rich, creamy, and fully loaded with an ungodly amount of cheese. It’s very indulgent tasting with a generous amount of a cheesy, creamy sauce. The pasta is well encased in plenty of said sauce because nothing is more grievous than a dry plateful of mac and cheese! Yes, I do try to share more nutritious recipes on this site, but this is not intended to be one of those recipes. It’s supposed to be a once-in-a-while indulgence or something special to grace your holiday table this year. This begs the question, is mac and cheese a must-have holiday side dish at your home? It will certainly be on our holiday tables this year! Baked Mac And Cheese: Troubleshooting The Sauce Why is the sauce runny? Most likely, the flour-butter mixture was not cooked long enough. Wait until the flour gets nice and toasty before adding in the milk so it can thicken up properly. Another possibility is the flour mixture and milk weren’t given enough time to bind together over the heat. Take the runny sauce and put it back on the stovetop over medium-high heat and continue to cook, while whisking, until it does thicken up. Don’t take it off the heat until you’ve got a thickened and creamy sauce. Why are there brown flecks throughout the sauce? If you see small brown flecks or taste a touch of nuttiness, the butter-flour mixture was over-cooked and the flour was toasted instead of cooked. When the flour gets toasted, it becomes harder to fully incorporate into the milk. As long as the nutty taste doesn’t bother you, it’s fine to proceed and next time add the milk a little bit sooner. If the taste does bother you, you may want to start the sauce again with new butter and flour. Why is the sauce so thick? If the sauce is too thick, the milk and flour mixture were simply cooked a little too long and the sauce thickened too much. Easy fix: add a touch more milk to thin out the sauce until you reach the desired consistency. Why is the sauce clumpy or not smooth? Most likely you didn’t use a whisk, or the mixture was not whisked enough when adding in the milk. Because the milk is gradually added to the butter-flour mixture, it’s really important to whisk constantly. While there isn’t much that can be done with a clumpy sauce (beyond starting again), rest assured that once the cheese and pasta are mixed in, the clumps won’t be as noticeable in this creamy Baked Mac and Cheese. Let’s Chat Milk We’ve tested Baked Mac and Cheese with whole milk, low-fat milk, dairy milk alternatives, heavy cream, evaporated milk, and all kinds of combinations therein. Our two top recommendations: either evaporated milk (tester favorite!) or whole milk. If you use low-fat, nonfat, or dairy-free milk, the sauce will end up tasting gross and a little watery–trust me on this one. It just won’t thicken the same. QUICK TIP What’s evaporated milk? In some countries it is called “unsweetened condensed milk” and essentially it is a canned cow’s milk product that is shelf-stable. 60% of the water has been removed from the fresh milk making it a more flavorful and creamy product to use this recipe. (By the way, sweetened condensed milk contains added sugar and wouldn’t work in this recipe — it would make it too sweet!) Baked Mac And Cheese: The Cheeses Obviously, cheese is important — it’s the make-or-break factor in a good homemade Baked Mac And Cheese. Here’s what we found when testing: You don’t need to spend extra money on fancy and super-expensive cheeses. Just because the cheese is more expensive doesn’t mean the mac and cheese will taste better. Some of the most delicious cheeses you’ve had on a cheese board simply just don’t translate to an amazing mac and cheese. The more aged the cheese is, the cheesier the flavor. For a really tasty and Cheddar-y mac and cheese, look for a more aged Cheddar. Most of the Cheddars you’ll find in the grocery store are aged around 3 months. But you can find some brands that age 9-15 months which will give you the most robust flavor. (Tillamook® sharp or Tillamook extra sharp are 2 of our favorites — Tillamook’s sharp is typically aged 9 months and extra sharp is aged 15-24 months). How do you know how long Cheddar is aged? It will usually tell you on the package or you can peruse online grocery stores where it will typically tell you how long each cheese is aged in parentheses. As a general rule, seeing the word “sharp” alerts you to aging. That said, not all cheeses need aging to taste good. Some cheeses are used to highlight other flavors or to emphasize creaminess in the mac and cheese. For cheeses like Cheddar, pecorino, Parmesan, or blue cheese — the older the better. Always grate your own cheese. Yes, this is supposed to be an easy Baked Mac and Cheese recipe, but grating is essential! The already grated store-bought cheese will give the sauce a powdery texture and won’t melt as nicely. (The cheeses have a powder coating to keep them from clumping in the bag.) What combo of cheese should I use? We’ve tried so many different combinations of cheeses and hands-down the favorite: sharp (or extra sharp) Cheddar + smoked Gouda + Gruyere. I personally won’t make it any other way nowadays! That said, here are two other combos we enjoyed: 2 cups sharp Cheddar and 1 cup smoked Gouda, 2 cups Gruyere and 1 cup mozzarella. QUICK TIP If shopping for cheeses is a bit overwhelming, use a grocery pick-up service (if available). It’s as easy as typing in the variety of cheese and someone else will find it for you — best service ever! How To Make Baked Mac And Cheese These are our top tips for making the best Baked Mac and Cheese: Use panko! Panko is simply the best. It’s the crispiest and crunchiest breadcrumb with a nice crunchy pop! Regular breadcrumbs are chewier. If you have a heavy-bottomed pot to cook the sauce in, that will keep the milk from burning and allow everything to cook evenly. Salt is cheese’s best friend: If your Baked Mac and Cheese doesn’t taste “cheesy” enough, chances are it’s a salting issue. Try adding a touch more salt and see if that doesn’t make a world of difference. And along these lines, not all salts season the same. If using table salt, use about half of what you would if using kosher salt. Salt slowly and to personal taste preference. Salt the pasta water. Make sure the pasta is well-salted as it cooks since salting is the only chance you have to season the actual pasta. As a general rule of thumb, I add 1 teaspoon of salt to every 4 cups of water. The pasta you use matters. If the pasta is too small or fragile, it may fall apart when cooked (especially since it’s cooked twice — boiled then baked!) Pasta with more shape, ridges, or edges helps to capture the cheese sauce best. Cook till al dente. Even though the pasta is cooked twice, we don’t want it to be mushy! Cook the pasta for 1 minute less than package directs since it will get perfectly al dente as it bakes in the cheese sauce. Use a large pot. If the pasta is cooked in a pot too small or there isn’t enough water, the water will get too starchy and the pasta will develop a sticky texture. Allow plenty of room and plenty of water! (Seasoned cooks will tell you that pasta needs to swim in boiling water, not merely soak.) Immediately after draining, toss the pasta in some butter to keep it from sticking together. How Long To Bake Mac And Cheese To avoid baking away the sauce, don’t bake for longer than 10-15 minutes! VARIATIONS Baked Mac and Cheese Variations Once you’ve got a good basic mac and cheese recipe (what we’re hoping to provide you with today!) the possibilities are near endless. You can mix just about anything you want into your mac and cheese. Okay, probably don’t add in edible cookie dough, but then again,I’m not telling you how to live your best life. 🙂 Easy Baked Mac and Cheese: Keep things simple by only using two types of cheese. Use the cheese-grater attachment on a food processor to grate cheese quickly. Southern Baked Mac and Cheese: This is more of a custard style mac and cheese with eggs and sometimes sour cream. Try this recipe! Mozzarella Baked Mac and Cheese: Replace the Gouda with mozzarella in the recipe for that stretchy gooey goodness mozzarella is known for. Mix-ins: Jazz up the mac and cheese by stirring in some cooked and diced bacon, chorizo, sausage, grilled chicken, cooked ground beef or pork, frozen peas, sautéed mushrooms, chopped spinach, caramelized onions, diced roasted broccoli, roasted butternut squash, etc. (You can test if you like these mix-ins by pulling out a little bit of the mac and cheese before baking it and adding it to a bowl. Stir in a small handful of one of the mix-ins, mix it through and give it a taste test. If you like the mix-in, gently stir it into the mac and cheese pot and then transfer to the baking dish.) STORAGE Baked Mac and Cheese Storage As with most pasta dishes, this recipe is best enjoyed the minute it comes out of the oven! Pasta will continue to soak up whatever sauce is surrounding it, so it becomes less and less creamy the longer it sits. That said, leftovers are still great! Warming up leftovers: We typically warm through leftovers in the microwave and then spritz with cooking spray and finish crisping it off under the broiler for a minute or two. Watch carefully — it can go from perfect to burnt in seconds! Freezing: Freezing is not recommended because of the dairy and pasta in this recipe. The milk solids will separate as the dish thaws, resulting in a grainy texture with separation. Additionally, the elbow pasta doesn’t freeze and thaw very well. Making Baked Mac and Cheese for two: Try halving this recipe and baking in a 9×5-inch loaf pan instead! Preparing ahead of time: This recipe is best made fresh, but here’s how you can make it ahead of time if needed: Follow directions to cook and cool the pasta. Once fully cool, transfer to an airtight container in the fridge. Prepare the panko topping, let cool, and store in an airtight container in the fridge. Finally, prepare the cream sauce, and again, store it in the fridge in an airtight container. Store everything separately and then assemble right before baking. You may need to slightly thin the cream sauce on the stovetop by adding a splash of milk. Only reheat cream sauce over low heat to avoid separation. Assemble and bake — you may need an additional 5 minutes on bake time, depending on how cold everything is. Baked Mac And Cheese FAQs1Should You Cover Your Mac And Cheese When Baking?We recommend baking uncovered to get that delicious Panko topping to crisp up. Baking uncovered helps form a delicious crispy top and corners which is a nice contrast to the creamy pasta. 2Why Does My Mac And Cheese Dry Out In The Oven?If the mac and cheese is baked too long, the sauce will baked out of it leaving you with a dry and lackluster mac and cheese. Bake for less time or at a lower temperature and make sure your oven is calibrated correctly so it’s not baking at a hotter temperature than you think! 3What Does Egg Do In Mac And Cheese?Eggs, evaporated milk, and Velveeta help keep it super creamy. We opt to use evaporated milk in this recipe! Using only shredded cheeses can result in a more grainy instead of creamy mac. 4How Do You Keep Mac And Cheese Creamy? Make it super sauce — be sure to scrape every ounce of sauce from pot to pan when transferring! Don’t over-bake — the sauce will bake up and dry out the entire dish 5How Do You Know When Mac And Cheese Is Done?The pasta should have some bite and be ultra creamy! The top will be a nice light golden brown. 6Is Evaporated Milk Good For Mac And Cheese?We think it’s one of the secrets to the best mac and cheese! It’s concentrated with a richer taste than fresh milk. It also keeps the cheese sauce from breaking and becoming greasy because there is less moisture. More Indulgent Pasta Dishes Butternut Squash Pasta with bacon! Creamy Chicken Pasta with sun-dried tomatoes and spinach Sausage Rigatoni with a creamy tomato sauce Chicken Pot Pie Pasta made in one pot Chicken Orzo with Parmesan cheese FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Baked Mac and Cheese 5 from 5 votes - Review this recipe The best Baked Mac and Cheese we've ever tasted! It's ridiculously creamy, cheesy, and rich with the perfect blend of cheeses and the ultimate crispy topping! Plus, it's not a recipe you need to slave over all day -- we've made it as simple as possible! SAVE TO RECIPE BOX Print Recipe Baked Mac and Cheese 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best Baked Mac and Cheese we've ever tasted! It's ridiculously creamy, cheesy, and rich with the perfect blend of cheeses and the ultimate crispy topping! Plus, it's not a recipe you need to slave over all day -- we've made it as simple as possible! Course Dinner, Vegetarian Cuisine American, Vegetarian Keyword baked mac and cheese, mac and cheese Prep Time 25 minutes minutes Cook Time 15 minutes minutes Total Time 50 minutes minutes Servings 4 -6 servings (it's rich, a little goes a long way!) Chelsea Lords Calories 672kcal Author Chelsea Lords Cost $10.54 Ingredients▢ 2 packed cups uncooked macaroni pasta (elbows) uncooked▢ 7 tablespoons unsalted butter, separated▢ 1 teaspoon garlic powder▢ 1/2 teaspoon each: onion powder, mustard powder▢ Seasoned salt and pepper▢ 1/3 cup white flour▢ 2 cans (12 oz.each) evaporated milk (or 3 cups whole milk -- Note 1)▢ 3 cups freshly grated cheese Note 2 (we love 1 cup gouda, 1 cup sharp Cheddar, 1 cup gruyere)▢ 1/4 cup finely grated Parmesan cheese, optional (Note 3)▢ 2/3 cup panko breadcrumbs Note 4US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch (or 2-1/2 quart) baking pan with cooking spray and set aside.ELBOWS: Bring a large pot of water to a boil and then generously salt the water; I add 1 tablespoon. Once boiling, add pasta and cook for 1 minute less than the package directs. As soon as the pasta is done, drain and return to the empty pot. Add in 1 tablespoon butter and gently stir until butter is melted. Set aside to slightly cool. SAUCE: In a medium-sized pot, melt 4 tablespoons butter on medium heat . Once melted, add in garlic powder, onion powder, mustard powder, and salt/pepper to taste (I add 1/2 teaspoon seasoned salt and 1/2 teaspoon pepper). Whisk into butter and then add in the flour; whisk until smooth. Cook, stirring constantly for 1 minute. Very gradually, while whisking constantly, add in the evaporated milk. Briskly whisk as you add the milk until the sauce is smooth. Once smooth, cook, whisking frequently until mixture is thickened nicely, about 5-7 minutes (Note 5). Once thickened, remove from heat. Add in the grated cheeses and stir -- it's ok if cheese isn't fully melted, since we're baking it all!PANKO TOPPING: Meanwhile, add the last 2 tablespoons butter to a skillet. Heat to medium and once melted, add in the panko and another sprinkle of salt (I add 1/4 teaspoon). Gently stir until butter is absorbed and panko is toasted to a light-medium brown color. Remove from heat.BAKE: Use a spatula to scrape every bit of sauce onto the cooked elbows. Gently stir -- it's saucy and this is intentional! We don't want dry pasta after baking :). Sprinkle Parmesan cheese on top (if using). Sprinkle evenly with the panko topping. Bake for 10-15 minutes or until the top is a light golden brown-- don't bake too long or it will dry out the pasta! Recipe NotesNote 1: Milk: The evaporated milk lends a really nice flavor and creaminess, it's the "secret" to this mac and cheese! It also thickens faster since it's not straight from the fridge and cold. If you'd prefer to not use evaporated milk, whole milk or 2% works (whole is best). We wouldn't recommend a lower fat percentage or non-dairy milk (use whole Lactaid® milk for lactose-free). Note 2: Cheese: The cheese (obviously) makes all the difference. I think we've tested just about every combo out there and nothing compares to an equal blend of these three -- sharp Cheddar, smoked gouda, and gruyere -- WOW! If you'd prefer to just use two types of cheese, we'd recommend 2 cups gruyere and 1 cup sharp Cheddar. Other combos that work: 2 cups sharp Cheddar and 1 cup smoked gouda, 2 cups gruyere and 1 cup mozzarella. Even though this recipe is supposed to be easy, grate your own cheese! The already grated store-bought cheese will give the sauce a powdery texture and won't melt as nicely (they have a powder coating to keep them from clumping in the bag). Note 3: Parmesan: This adds a final layer of seasoning and yet another cheesy flavor, but mac and cheese is still good without it. If opting to use it, grate a block of Parmesan on the small holes of the grater. Loosely measure and sprinkle evenly on top. Note 4: Panko: Panko is a type of breadcrumb that creates an amazing crunch -- so much better than plain breadcrumbs, but either will work. Panko is typically found near other breadcrumbs in the baking aisle or in the Asian section of the grocery store. Note 5: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer Nutrition FactsServing: 1serving | Calories: 672kcal | Carbohydrates: 57.8g | Protein: 28.5g | Fat: 36.3g | Cholesterol: 92.5mg | Sodium: 630.3mg | Fiber: 1.7g | Sugar: 10.1g 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.
Energy Bites by Chelsea Lords Easy, protein-packed, granola balls — these Energy Bites make the perfect snack or breakfast on-the-go (no baking required!). We have a few different flavor variations — try these Chocolate Energy Bites, Oatmeal Energy Balls, or these Protein Breakfast Cookies next. Energy Bites Energy Bites are perfect for an on-the-go breakfast, quick snack, pre- or post-workout fuel, road trip treat, hiking fuel, or late-night snack. Or….all of the above! You might find these pretty addicting and crave them all the time. This is definitely not a bad thing since these are made with great nutritious ingredients! And because of the natural sweeteners, healthy fats, and overall protein content, Energy Bites can keep you satiated and quell some sugar cravings. Ingredients Oat Flour: Simply blend some oats up until they’re fine like flour. For a gluten-free option, use gluten-free oats. Creamy Peanut Butter:Feel free to use your favorite creamy peanut butter. If you go for natural peanut butter and it seems too runny, just mix in a little extra oat flour to ensure the energy balls hold together nicely. Honey: The best natural sweetener. If you feel like your mix is too dry add in a little more honey. Vanilla Extract: Makes everything taste better. Salt: Adjust the amount based on whether your peanut butter is salted. Old-Fashioned Oats: Use for a great chewy texture. You can use extra old-fashioned oats to make the oat flour! Coconut Flakes & Chocolate Chips: Totally optional but you can toast the coconut for added flavor. Feel free to swap or skip them. Try using mini M&Ms instead of chocolate chips for a fun twist like in these Energy Bars. How to make these treats One of the great things about this recipe is its simplicity. No baking or stove-top required! Combine peanut butter, honey, salt, and vanilla (see” quick tip” below). Mix until smooth. Add oat flour (blended regular oats), coconut, chocolate chips, and old-fashioned oats. Mix until combined, and then roll into balls and enjoy these tasty Energy Bites! QUICK TIP Different brands of peanut butter can vary quite a bit. This especially happens when you’re using natural peanut butter that requires stirring versus conventional peanut butter with a few additives the difference. I personally use Skippy® creamy peanut butter in these Energy Bites (not sponsored). Skippy is salted, a little sweetened, and it uses roasted peanuts (which adds loads of flavor without any additional effort on your part). So, depending on the peanut butter you use, you may want to adjust how much salt is added. If you’re using salty peanut butter or are sensitive to salt, cut back this addition. Variation Ideas Energy Bites are very adaptable. As long as you can get a consistency that holds together as a granola ball, you’ll be golden. Swap out peanut butter for different nut butter if you have allergies. Other nut butters can be drier than peanut butter — you’ll know you need more if the mixture is crumbly and not coming together nicely. Add additional nut butter slowly; use 1-2 tablespoons at a time. Switch sweeteners. Instead of honey, try maple syrup or agave nectar instead. To make these Energy Bites vegan, you’ll want to use agave or maple syrup. Change up the chocolate. Use coarsely chopped dark chocolate instead of semi-sweet miniature chocolate chips for more nutritious energy bites. Alternatively, replace the chocolate chips with a different mix-in (think finely nuts, chopped craisins, toffee chips, or extra coconut). Replace the oat flour with flaxseed or wheat germ. QUICK TIP For gluten-free no-bake Energy Bites: While the ingredients in these bars are naturally gluten-free, make sure to check all the ingredient labels to verify they weren’t processed in a facility with gluten. Energy Bite Tips Since there can be great variations in specific ingredients (especially peanut butter), you may need to add a bit more oats or a bit more peanut butter/honey to the mixture. If the mixture is too wet and sticky (and not rolling nicely into a ball), add a few more oats and re-mix everything. If the mixture is too dry (and crumbling), add more peanut butter and/or honey and re-mix everything until you can easily roll the balls. Allow time for the oats to absorb the liquid. If these Energy Bites seem too moist, let them sit for a few minutes; they will continue to firm up as the oats and oat flour absorb the honey and peanut butter. Energy Bites FAQs1Are Energy Bites good for you?Energy Bites are typically loaded with nutritious ingredients that contain healthy fats, protein, and fiber. These ingredients make them a nutritious snack that’s great for taking on-the-go and enjoying in moderation. While they’re loaded with good ingredients, they are also typically high in fats (healthy fats) and calories, so if you’re watching calorie or fat intake, you’ll want to limit the number of Energy Bites you consume daily. 2Do Energy Bites need to be refrigerated?They do not, but we think they taste best straight out of the fridge. They will also last longer when refrigerated. To store in the fridge: Add to an airtight container or bag and keep in the fridge for up to one week. 3Can Energy Bites be frozen? Yes! This will help them last longer. To freeze: Space The Energy Bites on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They’ll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. (When these oatmeal Energy Bites are completely frozen through they are very hard to eat, but don’t feel like you need to completely thaw them before eating — we enjoy them still a bit frozen; they’re delicious that way!) 4When should you eat Energy Bites?Any time’s a great time for Energy Bites! Have one… Whenever you need a nutritious pick-me-up! Before a workout for maximum sustained energy. Post-work-out to help with muscle recovery. Energy Bites contain substantial protein and nutrients that can help repair and replenish your body after a work-out. 5Can you eat raw oats in Energy Bites?Yes! Dry oatmeal is perfectly safe to eat raw. The oats have a great chewy texture, and they soften and take on all the amazing flavors of the other ingredients in the Energy Bites. 6What is an Energy Bite?An Energy Bite is a fun name for a snack that’s loaded with ingredients aimed to sustain your body with plenty of energy. Energy Bites typically combine healthy fats, fiber, carbohydrates, and protein to deliver the macronutrients the body needs for energy. More Wholesome Snack Recipes Gluten-Free Zucchini Muffins without refined sugars Healthy Breakfast Cookies no baking required Homemade Protein Bars almond-coconut flavored Overnight Oats four different recipes! Lemon Blueberry Bread made with Greek yogurt FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Energy Bites* 5 from 4 votes - Review this recipe Easy, protein-packed, granola balls -- these Energy Bites make the perfect snack or breakfast on-the-go! SAVE TO RECIPE BOX Print Recipe Energy Bites* 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy, protein-packed, granola balls -- these Energy Bites make the perfect snack or breakfast on-the-go! Course Breakfast, Dessert, Snack Cuisine American, Healthy, Vegetarian Keyword energy bites Prep Time 15 minutes minutes Chilling Time 15 minutes minutes Total Time 30 minutes minutes Servings 23 -24 large energy bites Chelsea Lords Calories 55kcal Author Chelsea Lords Cost $4.82 Ingredients▢ 1/2 cup (56g) oat flour (blend up regular oats until they reach a flour consistency)▢ 1/2 cup (125g) creamy peanut butter (we use Skippy)▢ 1/3 cup (106g) honey▢ 1 teaspoon pure vanilla extract▢ 1/8 teaspoon fine sea salt Note 1▢ 1 cup (101g) old-fashioned oats, (do not use quick or steel-cut oats)▢ 2/3 cup (41g) toasted coconut flakes▢ 1/2 cup (90g) miniature chocolate chips InstructionsBLEND UP OATS: In a regular food processor or blender, add in some old-fashioned oats and pulse until the mixture resembles flour. Measure to get 1/2 cup and you'll have oat flour! WET INGREDIENTS: In a large bowl, add the peanut butter, honey, vanilla extract, and salt. Stir until smooth.DRY INGREDIENTS: Right on top of the wet ingredients, add in the oat flour, old-fashioned oats, toasted coconut flakes, and miniature chocolate chips. Stir until all ingredients are well incorporated. If the mixture is too dry and crumbly, add a touch more peanut butter and/or honey. If it is too moist, add more oats and re-stir.ROLL: Once ingredients are chilled, roll and compress the mixture into even-sized balls. Once rolled, refrigerate to fully firm up (~15 minutes) and then transfer to an airtight container. Store in the fridge for 1-2 weeks or freeze (see next step).FREEZE: To freeze, space the energy balls on a lined plate or tray in the freezer. Once firm (about 1-2 hours), transfer to an airtight bag or freezer container. They'll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. When these bites are completely frozen through they are very hard to eat, but don't feel like you need to completely thaw them before eating -- we enjoy them still a bit frozen, they're delicious that way! Video Recipe Notes*To ensure these Energy Bites are gluten-free, confirm your oats are certified gluten-free and all other ingredients were produced in a gluten-free facility. Note 1: Depending on the peanut butter used, you may want to adjust the amount of salt used. If you're using peanut butter with no salt added, you may want to add a touch more salt to the mixture. On the flip side, if you're using salted peanut butter or are sensitive to salt, don't add additional salt. Nutrition FactsServing: 1serving | Calories: 55kcal | Carbohydrates: 6.5g | Protein: 1.5g | Fat: 3g | Sodium: 23.5mg | Fiber: 0.4g | Sugar: 4.4g 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.
Pumpkin Spice Snack Mix by Chelsea Lords This delicious Pumpkin Spice Snack Mix starts with cinnamon and honey-nut flavored cereals tossed in mixed nuts and coated in a caramelly sugar mixture with a hint of pumpkin pie spice. Toss in some pretzels and seasonally colored candies and you’ve got a great mix to enjoy with family or friends or a perfect gift; fill up a bag or decorative box with this mix and give it out as a festive treat. Pumpkin Spice Snack Mix One of the first recipes I ever shared on this site was this No-Bake Pumpkin Cheesecake. It has been a popular recipe on the site for the past seven years and one I make every fall or Thanksgiving for my own family. One of the hallmarks of that recipe is a faint pumpkin flavor that is anything but overwhelming. My husband was convinced he didn’t like pumpkin pie, and I was convinced I could get him to love it. Turns out that cheesecake is one of his favorite recipes and he’ll tell you it’s because the pumpkin isn’t overpowering. While most of my other pumpkin recipes have pumpkin as the front-and-center flavor, Pumpkin Spice Snack Mix is not overwhelmingly pumpkin. In fact, there is not any actual pumpkin in this snack mix; instead, there’s just a hint of pumpkin in the form of pumpkin pie spice. QUICK TIP Pumpkin pie spice is a delicious combination of warming spices. You can find it among other spices in the grocery store, or you can make your own! How to make Pumpkin Spice Snack Mix Start by tossing together the cereal and nuts. Use any type of nuts; I love a combination of nuts! I recommend lightly salted nuts so the nuts have a better flavor without requiring you to season them. Make the syrup. Combine butter, brown sugar, and corn syrup and boil for one minute. Be sure to stir the entire time the mixture is boiling! Mix into the cereal and nuts. Pour the prepared syrup over the cereal and nuts and, working very quickly, toss to coat everything in the sugar mixture. Stir together pumpkin pie spice and sugar. Sprinkle this mixture evenly over the cereal and nuts; then bake the mix. Remove the snack mix from the oven. Toss everything with a spatula and return to the oven for a few more minutes. Add mix-ins. After baking, let the mix cool slightly and then add in the pretzels and M&M’s. Let the mix stand for another 30+ minutes to fully harden and solidify. QUICK TIP Make sure the sugar syrup mixture boils for 1 minute; start the timer once it’s doing a full rolling boil, not just simmering. Pumpkin Spice Snack Mix Tips I recommend using an extra-large sheet pan (15×21 inches) or two large sheet pans. Make sure to get the right cereal. The cinnamon and honey-nut flavored Chex cereals add so much to this Pumpkin Spice Snack Mix! (Not sponsored) Line the sheet pans with foil, parchment paper, or Silpat® liners so the mix doesn’t stick and make a big mess! It’s nearly impossible to get off an unlined tray. Let the mix cool completely before serving. This mixture needs some time for the sugar syrup to fully harden and the cereal to become firm. Set aside at least an hour for everything to fully set up. I recommend a good nonstick saucepan; you want one with a heavy bottom so you don’t burn the syrup. Use a pot bigger than you think you’ll need because the syrup “grows” when the baking soda is mixed in. Add pumpkin pie spice to taste. In the recipe I indicate 2-3 teaspoons pumpkin pie spice; add this to personal preference. We like 2 teaspoons, but if you’d like a stronger pumpkin spice flavor, add 3. QUICK TIP Customize this snack mix to the occasion. Use red and green M&M’s for Christmas, blue and white for Hanukkah, and orange and brown for Thanksgiving. And because the pumpkin spice flavor is so subtle, this can be used year-round, not just in fall and winter. More Pumpkin Treats Pumpkin Cinnamon Roll Cookies with cream cheese frosting Our favorite Pumpkin Bread or try this Pumpkin Bread with Streusel Topping Soft Pumpkin Cookies with chocolate chips Pumpkin Waffles with a buttermilk syrup 7 Layer Pumpkin Bars with chocolate and toffee bits FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Spice Snack Mix 5 from 1 vote - Review this recipe This delicious Pumpkin Spice Snack Mix starts with cinnamon and honey-nut flavored cereals tossed in mixed nuts and coated in a caramelly sugar mixture with a hint of pumpkin pie spice. Toss in some pretzels and seasonally colored candies and you've got a great mix to enjoy with family or friends or a perfect gift; fill up a bag or decorative box with this mix and give it out as a festive treat. SAVE TO RECIPE BOX Print Recipe Pumpkin Spice Snack Mix 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This delicious Pumpkin Spice Snack Mix starts with cinnamon and honey-nut flavored cereals tossed in mixed nuts and coated in a caramelly sugar mixture with a hint of pumpkin pie spice. Toss in some pretzels and seasonally colored candies and you've got a great mix to enjoy with family or friends or a perfect gift; fill up a bag or decorative box with this mix and give it out as a festive treat. Course Snack Cuisine American Keyword Pumpkin Spice Snack Mix Prep Time 20 minutes minutes Cook Time 10 minutes minutes Setting Up Time 1 hour hour Total Time 1 hour hour 30 minutes minutes Servings 12 servings Chelsea Lords Calories 1044kcal Author Chelsea Lords Cost $5.82 EquipmentHeavy Duty FoilExtra Large (15x21-inch) Sheet Pan Ingredients▢ 4 cups Cinnamon Chex cereal▢ 4 cups Honey Nut Chex cereal▢ 1 cup mixed nuts lightly salted▢ 1/2 cup (8 tbsp) unsalted butter cut into 1-tablespoon pieces▢ 1 cup dark brown sugar packed (light brown also works)▢ 1/4 cup light corn syrup▢ 1/4 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon vanilla extract▢ 2/3 cup white granulated sugar▢ 2-3 teaspoons pumpkin pie spice▢ 1 cup snap pretzels▢ 1 cup M&M's (See Note 1)US - Metric USMetric InstructionsPREP: Preheat oven to 350. Line a 15x21-inch baking sheet (or 2 smaller baking sheets) with heavy-duty foil or parchment paper (regular foil tends to rip easily) and grease generously with nonstick cooking spray.CEREAL: Add 4 cups Cinnamon Chex, 4 cups Honey Nut Chex, and 1 cup mixed nuts to the prepared sheet pan.SYRUP: In a heavy, medium-sized pot, add the 1/2 cup butter (cut into tablespoons), 1 cup packed light brown sugar, and 1/4 cup corn syrup. Place over medium to medium-high heat and stir constantly until butter is melted. Continue to stir until the mixture comes to a rapid boil. Boil for exactly 1 minute, stirring constantly, and remove from heat. Add in the 1/4 teaspoon baking soda and 1/4 teaspoon fine sea salt. Stir to combine. Add in the vanilla extract and stir to combine. Pour over the cereal on the sheet pan and, working quickly, stir until cereal and nuts are coated in the mixture. Spread cereal and nut mixture into one even layer.PUMPKIN SPICED SUGAR: In a small bowl, combine 2 teaspoons pumpkin pie spice (add 3 teaspoons for a stronger pumpkin spice flavor) and 2/3 cup white sugar; stir to combine. Sprinkle evenly over the cereal mixture. (Don't mix this spiced sugar into the cereal).BAKE: Bake for 5 minutes, remove from the oven, and toss using a metal spatula. Spread mixture again to one even layer. Return to the oven and bake for 4 more minutes. Remove from the oven and toss again. Spread in one even layer and let cool for 5 minutes. Add the pretzels and M&M's onto the sheet pan, toss to combine, and spread in an even layer. Let stand at room temperature for 30 minutes to an hour to fully harden and set up.STORAGE: Store in an airtight bag or container and room temperature. Mix is best enjoyed within 3-4 days. Video Recipe NotesNote 1: To have more Fall-centric colors, I pick out red, orange, yellow, and brown M&M's to get 1 cup of these colors and then add those to the mix. For Christmas or Hanukkah, use candies with those colors. Nutrition FactsCalories: 1044kcal | Carbohydrates: 209g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 1241mg | Potassium: 747mg | Fiber: 22g | Sugar: 67g | Vitamin A: 1968IU | Vitamin C: 20mg | Calcium: 397mg | Iron: 50mg 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.
Apple Streusel Pie by Chelsea Lords This simple Apple Streusel Pie starts with a pecan crust, creamy apple filling, crunchy streusel topping, and a drizzle over top. The perfect holiday pie! Apple Streusel Pie I’m so excited to be sharing this amazing-but-easy pie recipe right in time for the holiday season! While the description might make it seem like a lot of work, we’re relying on some packaged shortcuts to bring some serious time savings to this pie recipe. While this holiday season likely looks pretty different for you again this year, one thing remains the same: the holidays can be stressful. So, this year especially, shortcuts in the kitchen are a must-have! Apple Streusel Pie Ingredients Crust. We’re using pecan pie crust, which makes a tasty switch up over traditional crusts. These ready-to-use nut crusts have a buttery-crumbly texture, made with simple, wholesome ingredients (the number 1 ingredient is tree nuts), there is no corn syrup, no processing aids, or artificial flavors! And of course, if you prefer, you can use any other prepared crust: graham crackers, cookie crumbs, or even a pre-baked pastry crust. Apple pie fruit filling. We use Lucky Leaf® Apple Pie Filling which is a high-quality dessert product with no high-fructose corn syrup. The filling is convenient, versatile, and best of all – it’s tasty! Sweetened condensed milk. The only other ingredient that goes into the filling (told you this is easy!) is sweetened condensed milk. This sweetened condensed milk uses real, simple ingredients — milk and sugar, and that’s it! Their unique process uses real sugar and the natural sugars found in milk to create the perfect base that mixes beautifully with the apple filling. We reserve a little of the sweetened condensed milk to drizzle over the finished pie! Beyond those three ingredients, there is a streusel topping, which I’ll discuss below! QUICK TIP Sweetened condensed milk is a holiday recipe staple. Don’t confuse it with evaporated milk, though. Be sure to read the label! The most readily available brand is Eagle Brand® milk, but you can choose whatever you prefer. Streusel Tips The streusel topping on this pie is sweet, buttery, and flavored with warming spices — you’ll love it! It’s the perfect complement to the creamy and crisp apple filling. Below are a few tips when making the streusel: Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has melted and then returned to room temperature. Hot butter will melt the sugar and cause a greasy streusel. Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons of flour. Don’t press down the streusel. Once the streusel is sprinkled on top of the pie, resist the urge to press it into the pie. Sprinkle it on and let it be! There is a lot of streusel! When made, there is a good amount of streusel topping (it may even seem like it’s too much for the pie!) This is intended; as it bakes down, you’ll end up with a nice thick streusel layer. What Is Apple Pie Spice? Apple pie spice is a blend of seasonings (usually cinnamon, nutmeg, cardamom, allspice, and cloves) that are often used in baked goods with apples. It adds a nice complementary apple flavor to the streusel that pairs well with the rest of the pie. QUICK TIP Apple pie spice can be found among other spices in the grocery store, or you can make your own! (Check out this apple pie spice recipe.) Apple Streusel Pie Tips Allow plenty of time for this pie to set up. Once baked, the pie is not very firm. It needs a good 1-2 hours at room temperature to solidify and set up before cutting into the pie and serving. Bake the Apple Streusel Pie on a sheet pan. Just in case anything bubbles over, you’ll want that to be captured on the tray, not at the bottom of your oven! Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into this pie. Serve and return any leftovers (covered tightly) to the fridge. More Apple Recipes Apple Coffee Cake with a simple glaze Gluten-free Apple Muffins with oats Apple Nachos with different sauces and toppings Applesauce Cake with a cream cheese frosting Caramel Apple Cheesecake with a simple streusel FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Streusel Pie 5 from 2 votes - Review this recipe This simple Apple Streusel Pie starts with a pecan crust, creamy apple fruit filling, crunchy streusel topping, and a drizzle of sweetened condensed milk on top. The perfect holiday pie! SAVE TO RECIPE BOX Print Recipe Apple Streusel Pie 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Apple Streusel Pie starts with a pecan crust, creamy apple fruit filling, crunchy streusel topping, and a drizzle of sweetened condensed milk on top. The perfect holiday pie! Course Dessert Cuisine American Keyword apple streusel pie Prep Time 10 minutes minutes Cook Time 50 minutes minutes Resting Time 2 hours hours Total Time 3 hours hours Servings 8 -12 slices Chelsea Lords Calories 388kcal Author Chelsea Lords Cost $5.62 Ingredients▢ 1 prepared pie crust I used Diamond of California® Ready to Use Pecan Pie Crust▢ 1 can (21 oz.) apple pie filling I used Lucky Leaf Premium Apple Pie Fruit Filling▢ 1 can (14 oz.) sweetened condensed milkStreusel▢ 1/2 cup + 2 tablespoons white all-purpose flour▢ 1/3 cup light brown sugar packed▢ 1 teaspoon ground cinnamon▢ 1/4 teaspoon apple pie spice▢ 1/8 teaspoon fine sea salt▢ 1/4 cup unsalted butter melted and cooledUS - Metric USMetric InstructionsPIE: Preheat the oven to 350 degrees F. Remove the pie crust from the packaging and set aside. Pour the apple fruit filling into a large bowl and use a knife to coarsely chop the apples in the bowl. Pour all but 1/3 cup of the sweetened condensed milk into the apples. (Reserve the rest for later!) Mix until smooth. Pour into the prepared pie crust and smooth into one even layer.STREUSEL: Melt the butter in the microwave and then let stand at room temperature until cooled (don't add hot butter to the streusel -- it will make it greasy). In a separate bowl, whisk together the flour, brown sugar, cinnamon, apple pie spice, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. Sprinkle the streusel mixture evenly over the pie. Do not press the streusel into the pie. Use all of the streusel, even if it seems like a lot!BAKE: Place the prepared pie on a sheet pan and then bake for 50-60 minutes or until firm and streusel is lightly browned. Remove from the oven and let stand for 1-2 hours at room temperature or until clean slices can be cut.DRIZZLE: Drizzle the pie with remaining sweetened condensed milk. Cut and serve. Enjoy immediately! This pie is best eaten the same day it is made. Video Nutrition FactsCalories: 388kcal | Carbohydrates: 70g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 253mg | Fiber: 1g | Sugar: 46g | Vitamin A: 328IU | Vitamin C: 3mg | Calcium: 159mg | 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.
