Blog - Page 76 of 144 - Chelsea's Messy Apron

Green Chicken Enchilada Soup

Quick and Easy Green Chicken Enchilada Soup: Assemble in minutes without chopping veggies. Let the slow cooker do the work for a creamy, hearty, and flavorful meal.

The Best Green Chicken Enchilada Soup

Inspired by this super-popular chicken chili recipe, I created this soup, combining the flavors of a family favorite meal. If you’re a fan of Green Chile Chicken Enchiladas, you’ll adore this soup.

It’s a hearty, protein-rich dish with a thick, creamy consistency, offering the same great taste in a comforting soup form.

Ingredients

Beans (White Kidney and Black): Add heartiness, fiber, and protein.
Chicken: Primary protein source, enriching the soup’s flavor.
Fire-Roasted Green Chiles and Tomatoes: Offer smokiness and mild heat.
Green Enchilada Sauce: Provides tangy, robust flavor.
Seasonings: Create a warm, flavorful blend.
Fresh Cilantro: Optional for a fresh herbal touch.
Chicken Broth: Determines soup’s thickness and forms the liquid base.
Cream Cheese: Adds creaminess and a hint of tang.
Toppings (Sour Cream, Cheese, Avocado, Lime, Cilantro): Enhance flavor and texture, customizable to taste.

QUICK TIP

You’ll only use 10 ounces (286 grams/1 and 1/4 cup) of green enchilada sauce for this soup. Utilize leftover sauce in enchiladas, over scrambled eggs, with rice and beans, or in a breakfast casserole.

How To Make Green Chicken Enchilada Soup

Combine: In a slow cooker, add beans, chicken, chiles, tomatoes, enchilada sauce, spices, and broth.
Cook: Set on low for 5-7 hours or high for 3-5 hours.
Add Cream Cheese: Mix in softened cream cheese until smooth.
Shred Chicken: Return shredded chicken to the soup.
Serve: Garnish with toppings like sour cream, cheese, and avocado.

STORAGE

Refrigerate: Keep in an airtight container for up to 5 days.
Reheat: Warm on the stovetop over medium-low heat.
Freeze: In an airtight container for 4-6 months. Thaw green chicken enchilada soup in the fridge.
Reheat: Slowly on low heat, stirring constantly to maintain cream cheese consistency.

More Delicious Soup Recipes

Spinach Salad

by Chelsea Lords

Enjoy a vibrant Spinach Salad bursting with crisp apples, tangy red onion, sweet cranberries, creamy feta, crunchy bacon, and honeyed pecans, all drizzled in a zesty & simple apple-Dijon vinaigrette.

Spinach Salad

After experimenting with apple pies and cobbler for my husband’s birthday, I used the leftover apples for somethings a little healthier: this delicious Spinach Salad. This sweet-savory blend features crisp apples, sweetened cranberries, bacon, and red onion.

It’s versatile as a filling meal or a light side, and can be enhanced with grilled chicken or steak. Its vibrant colors and flavors are ideal for festive occasions like Thanksgiving or Christmas, and it’s a definite pick for my holiday table.

Ingredients

Spinach, Apples, Red Onion: Spinach provides a fresh base, apples add sweet crunch, and red onion brings tangy sharpness.
Candied Pecans: Offer a sweet, nutty crunch to your spinach salad.
Dried Cranberries: Contribute a chewy, sweet burst.
Feta Cheese: Adds a creamy, salty touch.
Bacon: Provides a savory, smoky crunch.

The dressing combines:

Apple Cider Vinegar, Olive Oil: Vinegar adds tang, while olive oil offers richness.
Maple Syrup, Dijon Mustard: Syrup brings sweetness, and mustard adds a sharp depth.

How To Make Spinach Salad

Prepare: Cook and chop bacon; slice apples and red onion.
Dressing: Shake together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper in a jar.
Assemble: Combine spinach, apples, onion, pecans, cranberries, feta, and bacon in a bowl.
Dress and Serve: Drizzle with dressing, toss, and serve immediately.

STORAGE

Storage

Separate Components: Keep ingredients like spinach, apples, onion, pecans, cranberries, feta, and bacon in individual containers.
Dressing: Store separately in a jar. Shake before using.
Assemble Just Before Serving: Combine ingredients and add dressing to your spinach salad right before eating to maintain freshness.

Use Additional Spinach In

Besides this amazing salad, here are some of the other ways we like to use it:

Pumpkin Carrot Cake

by Chelsea Lords

This moist and flavorful Pumpkin Carrot Cake combines two of the best spiced cakes into one! With warming fall spices and the best cream cheese frosting, what’s not to love?!

If you’re not sure about combining carrot and pumpkin cake, try our plain carrot cake or plain pumpkin cake instead. I do have to say though, the combination of the two is pretty unmatched!

Pumpkin Carrot Cake

This may be my all-time favorite cake, and I think my boys would all say the same! I took my two favorite cake recipes on this site (carrot cake and pumpkin cake), mashed the two together, and was blown away by the results.

This cake has an incredible depth of flavor and it’s exceptionally moist and tender. The cream cheese frosting ties everything together beautifully and there is no way I’ll be able to make it through fall each year without making this cake.

Bring ingredients to room temperature

Using room temperature ingredients will ensure the best-possible Pumpkin Carrot Cake texture.

Using room-temperature eggs helps them blend more evenly into the batter, giving the cake a lighter texture (the eggs trap air).
- Soak refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes to quickly bring them to room temperature.
- Alternatively, pull the eggs out of the fridge about 30 minutes before using to make this Pumpkin Carrot Cake.
Using room-temperature butter and cream cheese for the frosting will ensure a smooth, luxurious frosting without unpleasant chunks of cream cheese.
- Pull both out of the refrigerator about 45 minutes to 1 hour in advance.
- Alternatively, remove the cream cheese from the packaging. Place in the microwave and heat for 5 seconds, flip each and microwave for another 5 seconds. Continue to do this on each side of the cream cheese until softened to room temperature. Flipping frequently helps to evenly soften. Repeat in a separate bowl or plate with butter (I’ve found the two don’t soften at the same rate.)

Pumpkin Carrot Cake tips

Spoon and level the flour. If you pack in too much flour, the cake with be dry, dense, and less moist. Here’s a great video showing how to properly measure flour for this recipe.
Grate carrots on the small holes of the grater. To ensure the right texture and even dispersion, we want the carrots very finely shredded. This is attained with the small holes on a grater.
Thoroughly drain the pineapple. First, make sure you have the right can size — it’s easy to miss since there are so many different sized cans of pineapple! We want the 8-ounce (tiny!) can and for all the excess moisture to be drained out. I press out the liquid through a fine mesh sieve.
Don’t overbake. To avoid dry cake, you’ll want to make sure you don’t overbake the layers; they can go from perfectly moist to far less flavorful in just a few minutes.
Let the cakes cool for 30 minutes. Cool in the pan for 20 minutes before turning them onto cooling racks to continue cooling. Wait for the cakes to be 100% cool before frosting.

Lining the cake pans

Stick to 9-inch cake pans for best results. Here are the exact cake pans I use.

Pumpkin Carrot Cake is so moist that if the bottom of the cake pans aren’t lined, the cake won’t come out nicely (I speak from experience!). Make sure you line the cake pan with parchment paper.

There’s an easy to way to do this; check out this photo slideshow or read the directions below:

Tear off a sheet of parchment paper slightly larger than the cake pan.
Fold the parchment in half.
Then fold the parchment in half again.
Fold into a triangle.
Fold the triangle in half again.
Hold the triangle against the bottom of the pan from the center outwards.
Cut the parchment right where it meets the edge of the cake pan along the curve of the cake pan.
Unfold the parchment and press into the bottom of the cake pan.

Pumpkin Carrot Cake troubleshooting

What makes the cake moist?

Using incorrect ingredients, over mixing the batter, or baking the cake too long or at too high of a temperature (incorrectly calibrated oven) can produce a dry cake. To make a cake moist, be sure to follow baking directions carefully in a calibrated oven.

How to get even cake layers

When making a layered cake, make sure you are dividing the batter equally between the cake pans.

It’s important for the cake to look even and pretty, but even more importantly, the layers need to bake evenly. The easiest way to confirm the layers are even is to weigh them!

Pour even amounts into each pan and then check the accuracy with a kitchen scale. Adjust the batter in each cake pan so that each pan contains perfectly even amounts.

Pumpkin Carrot Cake storage

Finished cake: Store cake in the fridge, tightly wrapped with plastic wrap, or under a cake dome for up to 3 days. Because of the cream cheese in the frosting, it does need to be refrigerated. The finished and frosted cake doesn’t freeze and thaw well.

Make ahead/freezing: Carefully wrap the cooled cake layers in plastic wrap and refrigerate for up to 2 days. You could also freeze them wrapped in plastic wrap for up to 1 month. Defrost in the fridge for 24 hours before frosting and assembling.

I personally like making the cake layers ahead of time (breaks up the prep, plus I find they become more flavorful as they sit!) I typically will make the cakes a week or so in advance, tightly wrap, and freeze. I’ll thaw for about an hour at room temperature (it’s okay if they aren’t fully thawed — they’re easier to frost this way!) and then frost.

QUICK TIP

Don’t feel like every bit of the frosting needs to be used on this pumpkin carrot cake. I prefer to have a bit extra than to scramble and make more if needed. Use leftover cream cheese on these amazing pumpkin cinnamon roll cookies, on waffles/pancakes, or on these pumpkin cupcakes!

More Pumpkin Recipes

Pumpkin Pecan Streusel Pie with maple whipped cream
Soft Pumpkin Cookies with chocolate chips
Pumpkin Waffles with a buttermilk syrup
7 Layer Pumpkin Bars with sweetened coconut
Pumpkin Scones with a simple glaze

Sweet Potato Couscous

by Chelsea Lords

Sweet Potato Couscous are bowls topped with caramelized roasted sweet potatoes, white beans, almonds, pesto and avocado. This delicious meal is simple to make and packed with nutritious ingredients!

Sweet Potato Couscous

Last month I asked my Instagram readers what they wanted to see more of on my site, and was amazed at how many asked for more veggie-filled meals. I was excited to get that feedback because I love cooking with veggies as the bulk of a meal. Today I’m unveiling Sweet Potato Couscous that I can honestly say is one of my all-time favorite recipes.

And for you meat lovers out there, don’t despair! This meal pairs perfectly with grilled chicken or pan-seared salmon.

There are three main components to this dish: roasted sweet potatoes with white beans, lemon pesto couscous, and the toppings. I’ll discuss each in more detail below.

Roasted Sweet Potatoes

Use an extra-large sheet pan. The more space the potato cubes have, the better (and quicker) they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting, which affects the end taste and texture. Good roasted sweet potatoes should have a crispy caramelized exterior and a soft irresistible interior. I recommend using a 15×21 inch sheet pan when roasting the potatoes.
Toss the sweet potato cubes every 10-15 minutes. This helps to ensure an even bake and caramelization, so pay attention to the color and tenderness of the sweet potatoes when tossing them. You know the sweet potatoes are done roasting when they are easily pierced with a fork.
Season to taste. Instead of an elaborate seasoning blend, we rely on just a few staples — paprika, garlic powder, salt, pepper. Don’t be afraid to add a touch more salt and/or pepper as needed; you’ll be amazed how these two simple seasonings truly transform sweet potatoes!
Add white beans to the tray with the sweet potatoes. To keep this sweet potato couscous simple, we warm the white beans through on the tray with the sweet potatoes after they’re finished roasting. The beans will quickly warm on the still-hot pan with the sweet potatoes — no need to warm them in a separate pot!

QUICK TIP

How To Cut A Sweet Potato For Roasting:

Peel the sweet potato.
Cut off the ends and a lengthwise strip. Removing a thin lengthwise strip on the bottom of the potato allows you to set the sweet potato sturdily on your cutting board. That way, when you make the other cuts, you don’t have to worry about the potato rolling or sliding around– that increases the chances of cutting yourself.
Cut into rounds. Cut the sweet potato into equal 1/2-inch rounds.
Chop into pieces. Cut each sweet potato “round” into 1/2-inch equal-sized pieces.

Couscous

One of my favorite things about couscous is how quick it is to whip together. From start to finish it can be ready in 10 minutes or less.

There are several different types of couscous, so you want to make sure to get the small couscous so it cooks up in this short amount of time. (We use the large couscous in this Summer Couscous Salad!)

And once the couscous is fully cooked, you’ll stir in some pesto, lemon juice, and season it with salt and pepper. So simple! Layer this lemon pesto couscous as the base and load it up with the roasted sweet potatoes and white bean mixture.

Then it’s all about the toppings…

Sweet Potato Couscous Toppings

Just a few toppings tie everything together and pack the final punch of flavor. Here’s what you’ll want to top this sweet potato couscous with:

sliced and candied or roasted almonds (I use a bag of store-bought honey roasted almonds)
ripe avocado (chopped or sliced)
a wedge of fresh lemon
a few more spoonfuls of pesto

QUICK TIP

Since the pesto is a big part of this dish, make sure you get a really delicious one. You can of course make your own, but if you’re looking to save some time I’d recommend getting a refrigerated, freshly-made pesto, which you can typically find near refrigerated fresh pastas and gourmet cheeses. Rana’s® Basil Pesto is my personal favorite store-bought pesto sauce (not sponsored).

More easy vegetarian recipes

Vegetarian Chili loaded with veggies
Sweet Potato Burrito Bowls with the best sauce
Avocado and Orange Quinoa Salad with a citrus vinaigrette
Vegetarian Shepherd’s Pie with creamy mashed potatoes on top
Vegetarian Enchiladas with black beans and corn

Brussels Sprouts and Bacon

by Chelsea Lords

These sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish!

Serve it with comforting classics like this Crockpot Roast, Turkey Bolognese, or Porcupine Meatballs.

Brussel Sprouts and Bacon

These Roasted Brussels Sprouts are a loved family favorite, now rivaled by Brussels Sprouts and Bacon. Sautéing them offers a tasty, quick alternative to roasting. Ideal for busy oven times like holidays, (when you have this Shepherds Pie in the oven), they’re a perfect side for Thanksgiving and Christmas.

This dish combines crispy bacon, toasted almonds, and Brussels sautéed in bacon grease for a smoky, nutty taste and satisfying texture.

Ingredients

Bacon: Gives a smoky taste and crunch.
Olive Oil: Helps cook and adds flavor to the Brussels Sprouts and Bacon.
Garlic: Adds a strong, tasty smell and flavor.
Almonds: Make it crunchy and nutty.
Brussels Sprouts: The main vegetable, they get soft and flavorful when cooked.
Soy Sauce: Adds a rich, salty flavor.

How To Make Brussel Sprouts and Bacon

Cook Bacon: Fry bacon in a pan until crispy, then take it out and set aside.
Sauté Garlic and Almonds: In the same pan, cook garlic and almonds in olive oil.
Add Brussels Sprouts and Soy Sauce: Put Brussels sprouts and soy sauce into the pan.
Cook Until Tender: Stir and cook everything until the sprouts are soft.
Add Bacon Back: Put the cooked bacon back into the pan.
Season: Add salt and pepper to taste. Enjoy your Brussels Sprouts and Bacon.

Tips For Success

Cool the Skillet: After cooking bacon, let the skillet cool for about 5 minutes to avoid burning the garlic and almonds.
Use Fresh Garlic: Freshly minced garlic works best as it’s less likely to burn compared to jarred garlic.
Season Gradually: Taste before adding salt since the bacon and soy sauce already add saltiness. Add salt and pepper as needed.
Add Cheese: For extra flavor in your Brussels Sprouts and Bacon, sprinkle freshly grated Parmesan or Pecorino Romano cheese at the end instead of salt.

More Delicious Thanksgiving Sides

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Brussels Sprouts and Bacon

5 from 4 votes

- Review this recipe

These sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish!

Brussels sprouts and bacon on a plate, cooked to perfection and ready to be enjoyed.

Print Recipe

Brussels Sprouts and Bacon

5 from 4 votes

- Review this recipe

Print Recipe

These sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish!

Course Side Dish

Cuisine American

Keyword Brussel Sprouts and Bacon, Brussels Sprouts and Bacon

Prep Time 20

Cook Time 15

Total Time 35

Servings 6 side dishes

Chelsea Lords

Calories 217kcal

Author Chelsea Lords

Cost $6.12

Ingredients

▢ 5 slices bacon cut into 1/2-inch pieces (6 oz.; 171g)
▢ 1 tablespoon olive oil
▢ 1 teaspoon minced garlic (1-2 cloves)
▢ 1/2 cup (47g) sliced almonds
▢ 7 and 1/2 cups large Brussels sprouts trimmed and quartered (2 lbs before being trimmed; ~1.8 lbs; 657g AFTER being trimmed)
▢ 2 tablespoons regular soy sauce
▢ Fine sea salt and ground pepper

Instructions

BACON: Dice bacon into 1/2-inch pieces (this is easiest with very cold bacon and a sharp knife!). Fry the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Remove the pan from the heat and let cool for about 5 minutes.
DRAIN BACON FAT: If there is more than 1 tablespoon bacon fat, pour it off from the skillet (See Note 1).
OIL, GARLIC AND ALMONDS: Once the skillet is cool, return it to medium heat. Add the olive oil, garlic, and almonds and sauté over low heat until the garlic is fragrant, about 1-2 minutes. Add the trimmed and quartered Brussels sprouts and the soy sauce.
COOK: Cook, stirring frequently, until the sprouts are tender, about 6-8 minutes. Season to taste with salt and pepper (I add 1/4 teaspoon of each).
ADD BACON: Stir in the bacon and serve warm.

Recipe Notes

Note 1: To drain off extra bacon grease, line a small cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined bowl immediately after removing the bacon. Let this bowl stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.

Nutrition Facts

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.

Crockpot Chicken Wild Rice Soup

by Chelsea Lords

Crockpot Chicken Wild Rice Soup: Full of veggies, tender chicken, and seasoned wild rice. Just add to slow cooker and enjoy the delicious aromas until dinner.

Pair this soup with a tasty roasted veggie salad, quinoa apple salad, or this chicken spinach salad.

Crockpot Chicken Wild Rice Soup

This soup has been one of my favorite soups ever since I can remember. I make it at least every other week all winter long. I’m so excited to finally be sharing my version with you all: a simplified (thank you, slow cooker) soup with a unique veggie addition — sweet potatoes!

Roasted sweet potatoes are easily my family’s favorite side dish (hi Sweet Potato Salad), so a few winters back, I randomly decided to add some leftover sweet potatoes to this soup. Since then, I have never made it any other way! The sweet potatoes add a mild sweetness, subtle heartiness and become amazingly tender in the slow cooker.

Ingredients In Crockpot Chicken Wild Rice Soup

Chicken: Main protein; adds flavor. Use rotisserie chicken for stovetop.
Wild Rice Blend: Provides a hearty base.
Onion, Carrot, Celery, Garlic: Flavor base; adds depth.
Sweet Potato: Adds sweetness and texture.
Chicken Stock/Broth: Forms the savory liquid base.
Butter and Flour: Make a roux to thicken the soup.
Milk: Adds creaminess to the crockpot chicken wild rice soup.
Seasonings: Enhance flavor and complexity.

How To Make Crockpot Chicken Wild Rice Soup

Add Ingredients: Trimmed chicken, wild rice, diced onion, carrot, celery, garlic, sweet potato, seasonings, and chicken broth to slow cooker.
Cook: On low for 5-8 hours or high for 3.5-5 hours.
Make Cream Mixture: Near end, combine butter, flour, and milk; simmer until thickened.
Shred Chicken: Shred cooked chicken and return to slow cooker.
Stir in Cream Mixture: Adjust thickness if necessary.
Serve: Remove bay leaves from crockpot chicken wild rice soup and garnish with optional fresh herbs.

STORAGE

Refrigerate leftover crockpot chicken wild rice soup in an airtight container for 2-3 days. Note that rice continues to absorb surrounding liquid, so thin with broth when reheating.
Freezing is not recommended.

What To Serve Alongside This Soup

A good crusty baguette, homemade honey whole wheat bread, or soup crackers/saltines.
For additional veggies, try roasted broccoli or roasted asparagus on the side.
A big garden salad always complements soup nicely; we love this Olive Garden Salad.
Dip Grilled Cheese in your crockpot chicken wild rice soupfor an extra comforting meal.

Porcupine Meatballs

by Chelsea Lords

Delicious and easy Porcupine Meatballs take mere minutes to whip together and then slow cook until they’re fall-apart-tender!

Enjoy these savory meatballs over cooked rice, accompanied by roasted vegetables and a fresh garden salad, for a complete and satisfying meal.

The Best Porcupine Meatballs

Porcupine Meatballs offer a unique take on classic beef meatballs, packed with rice, seasonings, and onion, slow-cooked in tomato sauce. Named for their rice quills resembling porcupine quills, they’re easy to make and become incredibly flavorful and tender.

QUICK TIP

For easier meatball rolling, keep ingredients cold, use cooking spray or oil on your hands, utilize a cookie scoop for portioning, and roll all meat portions at once for quicker preparation.

Ingredients

Ground Beef: Provides the primary structure and rich, meaty flavor.
White Rice: Adds texture; expands during cooking to give the porcupine effect.
Grated Onion and Minced Garlic: Boost flavor with a subtle, delicious touch.
Egg: Acts as a binder, holding the meatball ingredients together.
Seasonings: Contribute to the overall flavor profile of the porcupine meatballs.

For the sauce:

Beef Stock/Broth: Adds depth to the sauce’s flavor.
Tomato Sauce: Forms the base of the sauce, offering a rich tomato flavor.
Brown Sugar: Balances the acidity of the tomatoes with sweetness.
Worcestershire Sauce: Adds a complex, delicious flavor.

How To Make Porcupine Meatballs

Combine: Mix beef, rice, onion, garlic, egg, and seasonings.
Shape & Broil: Form into meatballs and broil for 6 minutes.
Sauce Mix: Blend beef stock, tomato sauce, brown sugar, and Worcestershire in a slow cooker.
Cook: Add meatballs to sauce; slow cook for 3-7 hours.
Serve: On rice, optionally garnish with parsley.

STORAGE

Store porcupine meatballs in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

What To Serve With Porcupine Meatballs

Brussel Sprouts Salad

by Chelsea Lords

A robust and hearty Brussel Sprout Salad with a tangy-sweet apple cider vinaigrette. This powerhouse salad is loaded with good-for-you tasty ingredients and myriad contrasting textures.

While this is a great meal on its own, pairing it with grilled chicken or steak adds some protein.

Why We Love This Brussels Sprout Salad

Flavorful Blend: Combines sweet apples, tangy cranberries, and nutty seeds for a delicious taste.
Nutritious: Packed with nutrient-rich ingredients like kale, Brussels sprouts, and avocado, this salad is both healthy and satisfying, making it perfect for a nutritious meal.
Easy & Adaptable: Simple to make with a versatile homemade dressing suitable for other dishes.

Ingredients

Brussels sprouts and kale provide a crunchy, nutritious base.
Apples and cranberries add a sweet and tart flavor.
Sunflower seeds and feta cheese offer a nutty taste and creamy texture.
Avocado brings creaminess and richness to this brussel sprout salad.
The dressing, a mix of olive oil, lemon, apple cider vinegar, and seasonings, creates a tangy and slightly sweet flavor that ties everything together.

How To Make This Brussel Sprout Salad

Prepare Dressing: Blend olive oil, lemon juice, zest, vinegar, maple syrup, mustard, garlic, salt, and pepper. Adjust seasonings as needed.
Prep Vegetables: Wash and thinly slice Brussels sprouts; chop kale. Combine in a bowl.
Assemble Salad: Add chopped apples, cranberries, sunflower seeds, feta, and avocado to the greens.
Toss with Dressing: Drizzle the dressing over the salad and toss well. Serve fresh for best taste.

STORAGE

Best Fresh: Enjoy brussel sprout salad immediately for optimal taste and texture.
Short-term Storage: Store in the fridge for a few hours; note that apples and avocado may brown.
Dressing: Keep leftover dressing in an airtight container in the fridge for up to a week. (We love using leftover dressing in this simple Garden Salad)

More Salad Recipes

Orange Pomegranate Salad

by Chelsea Lords

This show-stopping Orange Pomegranate Salad is topped with clementines, pomegranate arils, candied almonds, sliced avocado, and feta cheese. It’s dressed in an irresistible citrus vinaigrette that takes minutes to whip together.

Pair Orange Pomegranate Salad with a hearty main dish like this Shepherd’s Pie, Chicken Chili, or this Spaghetti Bolognese that is made in the slow cooker.

Orange Pomegranate Salad

This salad is light, refreshing, and the perfect complement to the heartier and heavier holiday side dishes. I love filling my plate with plenty of mashed potatoes, dinner rolls, and this Thanksgiving dressing, but it’s nice to have a lighter dish on the plate to cut through all that richness! This Orange Pomegranate Salad is exactly that — a light side dish filled with good-for-you ingredients and pops of gorgeous, ripe, in-season fruit.

Let’s talk candied almonds

We love quick stovetop candied almonds on this Orange Pomegranate Salad, but if you’d rather, honey roasted almonds are also amazing. If I’m not candying the almonds, I use a bag of store-bought honey roasted almonds.

Here’s how to make your own candied almonds:

Place 1 cup sliced almonds and 1/4 cup + 2 tablespoons white granulated sugar in a large skillet over medium heat. Cook and stir constantly. The sugar will begin to melt, become a sticky liquid, and then stick to the almonds. This takes about 3-4 minutes; watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar starts turning liquid-y, remove the skillet from the heat and continue to stir until almonds are well coated. Spread the candied almonds onto a sheet of parchment paper and let cool. Once hardened, break apart and add to this Orange Pomegranate Salad.

QUICK TIP

This is more almonds than you’ll need for the salad, but sugaring the almonds works best with this volume. Store leftover almonds in an airtight container in the freezer for up to 2 months or in the pantry for 2-3 weeks. Use leftover almonds as a snack, or as a topping for yogurt bowls, acai bowls, or another salad recipe.

Orange Pomegranate Salad Shortcuts

Skip candying the almonds and use store-bought honey roasted almonds.
Use canned mandarin oranges (thoroughly drained) to save time peeling and segmenting clementines. Fresh clementines can be hard to find at certain times of the year.
Grab pre-seeded pomegranate arils

QUICK TIP

Already seeded pomegranate arils are typically sold in small plastic cups in the produce section of the grocery store. They can sometimes be tricky to find and are usually only sold in the States from October to February.

Make Ahead Tips

If you’d like to make this Orange Pomegranate Salad ahead for Thanksgiving or Christmas dinner, follow the tips below:

Prep the fruit. Peel and segment the clementines. Store in an airtight container in the fridge. Cut and deseed the pomegranate; store pomegranate seeds in a separate airtight container (or bag) in the fridge.
Prep the dressing. Give it a quick whiz in the blender and then store it all together in a mason jar until ready to dress the salad. (Give it a quick shake in the jar before dressing the salad.)
Add almonds and feta cheese to small individual containers/bags. Divide out the almonds and cheese and add these to individual bags or containers so they’re ready to grab on the go.
Lettuce and avocado. These last two ingredients are tricky to prepare in advance. For the lettuce, I usually buy a large plastic container of mixed greens. I just leave it in the fridge and take out when ready to prep the salad. The avocado can’t be prepared too far in advance as it will brown. I recommend chopping/dicing the avocado right before eating this Orange Pomegranate Salad. If you do need to chop it up ahead of time, squeeze some lemon juice on the avocado to keep it from browning.

QUICK TIP

Arils are the fleshy covering of the seeds found inside a pomegranate. They’re sparkly, brilliant and delicious! The translucent, ruby-colored flesh coats a tiny, white or pink seed, but the entire aril can be eaten. Because there’s an actual seed there (similar to a grape seed) they do crunch when you chew them. You can also slurp them down, crunching them to get the juice out, but swallowing without actually chewing.

Orange Pomegranate Salad Leftovers

Once dressed, this Orange Pomegranate Salad doesn’t store very well. The dressing makes the lettuce wilt and the avocado begins to brown and change texture.

I’d recommend only dressing what you will enjoy the same day. See tips in the section above for storing the dressing and salad components separately. Try to only cut avocados that will be consumed immediately after making.

More delicious holiday recipes

Autumn Crunch Pasta Salad with a poppyseed vinaigrette
Crockpot Mashed Potatoes creamy and tender
Roasted Sweet Potato Salad with a balsamic dressing
Cornbread Dressing with fresh herbs
No Bake Pumpkin Cheesecake with a graham cracker crust

Pumpkin Cheesecake Ball

by Chelsea Lords

No baking needed to create this simple and delicious Pumpkin Cheesecake Ball! This fun dessert “appetizer” is packed with pumpkin pie-inspired flavors, filled with milk chocolate toffee bits, and coated in miniature chocolate chips.

If you love pumpkin chocolate chip cookies, you will go crazy for this pumpkin dessert ball!

Pumpkin Cheesecake Ball

Come fall time, my boys know just about everything we eat (and drink) is going to include pumpkin. So when we swapped our usual weekend chocolate fondue night for this Pumpkin Cheesecake Ball, they weren’t too surprised. Luckily, they all love pumpkin-filled treats too!

This fun dessert ball is the perfect thing to serve for a fall get together — it’s such a unique treat and everyone we’ve served it to always goes crazy for it.

Pumpkin Cheesecake Ball ingredients

Spice cake mix: Our absolute favorite cake mix to use in these cheesecake ball is Betty Crocker’s® Super Moist Spice Cake Mix. It’s got a great flavor, a good amount of seasoning, and there is pudding in the mix, which helps thicken this cheesecake ball and add softness.
Cream cheese: I suggest full-fat cream cheese for this Pumpkin Cheesecake Ball. When using lower-fat cream cheese, it doesn’t hold together as well and can actually get a bit watery.
Unsalted butter: Since the cake mix does have salt in it, use unsalted butter so the total amount of salt in this cheesecake ball can be managed.
Pumpkin pie spice: This is a delicious combination of warming spices (including cinnamon, nutmeg, ginger, cloves and allspice). It can be found among other spices in the grocery store, or you can make your own!
Canned pumpkin: Use pure canned pumpkin and not pumpkin pie filling. Pumpkin pie filling has a lot of added ingredients, as opposed to pure pumpkin which is just pumpkin.
Sugars: Powdered sugar adds sweetness, and also gives a light texture to this Pumpkin Cheesecake Ball. The brown sugar adds a deeper molasses flavor, but we don’t add too much to avoid an overly grainy cheesecake ball.
Vanilla extract: This ingredient contributes a subtle flavor addition.
Toffee bits: Milk chocolate English toffee bits bring such a great flavor and texture to the dessert.
Coating: The whole ball gets rolled in a delicious coating of miniature chocolate chips, but you could also roll it in crushed pecans, toffee bits or crushed graham cracker/cookie crumbs if you prefer.

QUICK TIP

Be sure to use room-temperature cream cheese and butter. It’s really important that the cream cheese and butter are at room temperature. Don’t melt the butter or cream cheese, though, or this Pumpkin Cheesecake Ball won’t set up properly. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker.

Pumpkin Cheesecake Ball dippers

While I’m partial to a nice big spoon…here are a few of our other favorite things to dip into this Pumpkin Cheesecake Ball:

Regular graham crackers or cinnamon graham crackers
Golden Oreos® or Golden Oreo Thins (If you love chocolate and pumpkin together, regular Oreo cookies are also amazing!)
Vanilla wafers
Biscoff® cookies
Pretzels/pretzel thins
Gingersnap cookies
Sliced apples (like Granny Smith, Fuji, or Honeycrisp)

How (and why) to heat treat the spice cake mix

Spice cake mix is one of the ingredients in this Pumpkin Cheesecake Ball. While normally, the cake mix is heated to a high temperature during the course of baking it, and that kills any potential bacteria that may be in the flour, this cheesecake ball isn’t baked, so that means it contains “raw” flour. If you are concerned about this, I recommend heat treating the cake mix to ensure any potential bacteria are killed. There are two options for heat-treating your mix.

Use the microwave: Add the spice cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165 degrees F throughout all the mixture. (If you get less than 165 degrees, return the flour for another burst of 30 seconds).
Or treat it in the oven: Preheat the oven to 300 degrees F. and line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan and bake, removing and stirring the mix every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe.

QUICK TIP

Why heat treat the spice cake mix? Any time grains are used in an uncooked form, there is a small but real risk of salmonella or E. coli bacteria being present…and that is a health concern. This is one reason why we’re warned not to eat raw cookie dough. Baking cake mix according to package instructions, kills any bacteria, but since we’re using the cake mix in its uncooked form, we play it safe and heat treat it to remove any potential bacteria.

Notes on heat treating the spice cake mix

Let the mix cool completely before using it, because hot spice cake mix will make the degrade the consistency of the Pumpkin Cheesecake Ball. Place the pan with the cake mix in the fridge or freezer to quickly bring it to room temperature.
Break up any clumps with your fingers and discard any stubborn clumps that won’t break up. Don’t scrape it up any cake mix that may stick to the sides or bottom of the pan– it’s most likely overcooked.
Discard any discolored sections of cake mix, as they will make the dip taste burnt (we want the heat-treated spice cake mix to look just like it did before heat treating it — the appearance shouldn’t change at all).

Use leftover pumpkin in one of these recipes

Soft-baked Pumpkin Cookies With Cream Cheese Frosting
Maple-glazed Pumpkin Scones
7 Layer Pumpkin Bars with chocolate chips, toffee, and coconut
Soft Pumpkin Cookies with chocolate chips
Pumpkin Créme Brûleé with caramelized sugar on top

BBQ Chicken Sandwich Recipe

by Chelsea Lords

A flavor-packed BBQ Chicken Sandwich recipe that can be ready in 15 minutes or less –it’s the perfect fast lunch or simple dinner the whole family will love!

Fifteen-Minute BBQ Chicken Sandwich Recipe

Whether it’s in-person or distance learning this year, back-to-school time can be busy and overwhelming. And dinnertime should not complicate that even more! I have a few simple recipes — all that can be ready in about 10-15 minutes– that I’ll be sharing the next few days to help make that transition back into routines just a little bit easier.

Today we’re starting with a simple BBQ chicken sandwich recipe. While these sandwiches are crazy easy to make, they taste anything but plain. They’re packed with flavor and texture. From the toasted, crusty bread to the soft and smooth mashed avocado, to the sweet and tender chicken. These sandwiches also make for a nutritious and filling meal — definitely passable for dinner!

QUICK TIP

The word barbecue, often simply abbreviated BBQ, has a long history. Most word nerds believe barbecue came to English from the Spanish barbacoa in the 18th century, with even earlier roots in Caribbean native culture. Those smoky, spicy flavor notes do feel kind of calypso, don’t they?

OK, but really… 15 minutes?

Seriously. We’ve had these sandwiches more times than I’m willing to admit this past week, and I promise they are QUICK. The secret here is using hot rotisserie chicken!

We love the hot-and-ready rotisserie chickens at Costco®. They’re so good and have so much meat on them (enough to make a good number of sandwiches)! But, for the fastest possible prep time, I recommend buying rotisserie chicken meat that has already been pulled from the bones and shredded. It’s available at most grocery stores, and is just like having instant chicken! Grocers recognize a valuable service when they see it!
Use a really ripe avocado. Not only for the best taste possible, but a ripe avocado (see quick tip below) also mashes super fast. If it’s not very ripe, it takes a bit more effort and time.
Pick washed and packaged lettuce. While you don’t have to have lettuce on these sandwiches (we’ve eaten them without any lettuce and they’re still great), we usually add a small handful of mixed greens. Using packaged salad greens that have already been washed, dried, and chopped makes for another quick sandwich shortcut.

So, here’s the step-by-step breakdown:

Get the bread started in the toaster.
Meanwhile, toss the shredded chicken with prepared (store-bought or homemade) BBQ sauce.
In a separate bowl, mash the avocado. Add a quick squeeze of lime, a pinch of salt and pepper, plus just a touch of garlic powder (again, nothing fancy; these are FAST)
Assemble. Bread — avocado — lettuce — saucy BBQ chicken — bread. And then devour!

QUICK TIP

A ripe avocado adds an immense amount of creaminess in this BBQ Chicken Sandwich recipe. To make sure an avocado is ripe, press gently around the stem and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose).

Pair this BBQ Chicken Sandwich Recipe with…

some fresh fruit! We love these with a side of watermelon chunks, pineapple, clementines, grapes, etc.
chips. Potato chips, Sun-chips®, Doritos®, etc. — whatever chips your family enjoys will work fine here.
a quick garden salad (we can never get enough of this Olive Garden salad)
raw veggies (or roasted like this roasted broccoli, these roasted sweet potatoes, or these roasted carrots)

BBQ Chicken Sandwich Recipe variations

Like I mentioned, we’ve made these sandwiches frequently. Here are some of the different ways we’ve enjoyed them:

We love a good hearty and nutritious wheat bread. My personal favorite is Dave’s Killer Bread (I like the thin sliced best). My kids also really like multigrain sandwich thins for their sandwiches.
Occasionally I’ll add a drizzle of ranch dressing on top of the BBQ chicken. If you love BBQ chicken with ranch, you’ll love this! Or, if we have leftover cilantro-lime sauce from these shrimp tacos, that’s also a great addition.
We’re huge fans of Stubb’s® Original BBQ Sauce (not sponsored), but for a lower sugar option (for those days I’ve had three too many cinnamon roll cookies), G Hughes Smokehouse Sugar-Free BBQ Sauce® (original flavor) isn’t too bad!

More easy and quick recipes

Margherita Pizza on naan bread
Chicken Ramen ready in 30 minutes or less
Egg Wrap with pesto and spinach
Ham and Cheese Hoagies using deli ham
Rotisserie Chicken Tacos with Cheddar cheese

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

BBQ Chicken Sandwich Recipe

5 from 2 votes

- Review this recipe

A flavor packed BBQ Chicken Sandwich recipe that can be ready in 15 minutes or less is the perfect fast lunch or simple dinner the whole family will love!

The finished meal stuffed with delicious meat and vegetables on scrumptious bread.

Print Recipe

BBQ Chicken Sandwich Recipe

5 from 2 votes

- Review this recipe

Print Recipe

A flavor packed BBQ Chicken Sandwich recipe that can be ready in 15 minutes or less is the perfect fast lunch or simple dinner the whole family will love!

Course Dinner, lunch, Main Course, Sandwich

Cuisine American

Keyword bbq chicken sandwich recipe

Prep Time 15

Total Time 15

Servings 3 - 4 sandwiches

Chelsea Lords

Calories 742kcal

Author Chelsea Lords

Ingredients

▢ 6 slices hearty whole wheat bread (we love Dave's killer thin sliced bread best)
▢ 2 and 1/2 cups shredded rotisserie chicken
▢ 1/2 cup + 3 tablespoons BBQ sauce Stubbs original (or similar high-quality BBQ sauce)
▢ 1 large very ripe avocado
▢ 1 tablespoon fresh lime juice
▢ 1/4 teaspoon fine sea salt
▢ 1/8 teaspoon EACH: roasted garlic powder, freshly cracked pepper
▢ 3 handfuls of mixed greens lettuce or chopped romaine lettuce

US - Metric

Instructions

BREAD: Get the bread in the toaster! Toast to desired preference.
CHICKEN: Shred a rotisserie chicken (or use a pre-shredded rotisserie chicken) and measure 2 and 1/2 cups. Warm the BBQ Sauce in the microwave (covered) for about 30 seconds. Pour in the warm BBQ sauce; start with 1/2 cup and add the additional 3 tablespoons as needed. Gently toss with tongs until the chicken is coated to your liking. (If the shredded chicken isn't being pulled hot/fresh from the bones, I like to warm the chicken for 30 seconds to a minute in the microwave.)
AVOCADO: Halve the avocado and use a spoon to scoop out the flesh into a medium-sized bowl. Mash the avocado with a fork. Once mashed, add in the lime juice, salt, garlic powder, and pepper. Mash again to combine the ingredients.
ASSEMBLE: Generously spoon the mashed avocado mixture (be generous here; it adds a delicious creaminess!) on one slice of toasted bread. Add a good-sized handful of mixed greens on top of the avocado and gently press in. Scoop the chicken right on top and finally, place the other slice of bread on top. Enjoy immediately!

Video

Recipe Notes

This recipe scales up or down easily and total quantity really just depends how loaded you like the sandwich. We like a lot of avocado and BBQ chicken on each sandwich!

Nutrition Facts

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.

Lemon Blueberry Sweet Rolls

by Chelsea Lords

Lemon-Blueberry Sweet Rolls start with a soft, sweet dough, are filled with lemon-infused sugar and blueberry filling, and then are topped with a sweet lemon glaze.

Lemon-Blueberry Sweet Rolls

We make and eat cinnamon rolls so often at my home, that a few weeks ago I decided it was time to change up the flavor profile a bit. After a couple of weeks of testing and perfecting, Lemon-Blueberry Sweet Rolls hit the table and my boys haven’t let me go back to making plain cinnamon rolls since!

These sweet rolls are incredible! They’re sweet, buttery, tart, fresh, and vibrant. They’re bursting with juicy sweet blueberries and covered in a sweet-tart lemon glaze.

Today I’ve included step-by-step photos, a full video tutorial, and very detailed instructions so you can make and enjoy these Lemon-Blueberry Sweet Rolls even if you don’t have much baking experience.

How to make Lemon-Blueberry Sweet Rolls

Step one: Warm milk and proof the yeast.

Warm the milk to 100 degrees F and remove it from the stovetop. If you have a candy thermometer or meat thermometer, you can use that for accuracy.
Next, we proof the yeast, which means that we activate it. To do this, add the yeast and sugar on top of the warm milk, give it a quick stir, and let it stand for 5-10 minutes. (See the pictures above for how the yeast looks before and after it’s proofed).

QUICK TIP

Activated yeast will have a bubbly foam on the surface. If you don’t get the foamy yeast you’ll need to start again or you’ll end up with dense sweet rolls. The two most common reasons for the yeast not activating are old/bad yeast or milk that’s too hot.

Step two: Combine butter, vanilla, and egg.

While the yeast is activating, melt 4 tablespoons of butter and let it cool back to room temperature – it’s important the butter isn’t hot so when it’s added to the egg, the egg doesn’t cook.
Whisk together the butter, egg yolk (reserve the whites and use it in this Egg Wrap recipe!), and pure vanilla extract.

Step three: Add everything to the stand mixer.

Now add that butter and egg mixture to the base of your stand mixer.
Add the activated yeast mixture (see quick tip above) right on top.
Mix everything together in the base of the stand mixer.

QUICK TIP

Making bread (or rolls) requires a sturdy mixer. This isn’t the place for a hand mixer.

Step four: Add in dry ingredients.

Add the flour and salt right on top of the wet ingredients in the bowl of the stand mixer.
Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping down the sides with a spatula as needed.
Knead on medium speed until the dough gathers around the hook, (~5-6 minutes).
If the dough is not gathering around the hook, very slowly add in some extra flour. We want the dough to be slightly sticky and tacky, so resist the urge to add too much additional flour; this will take away from the softness of the dough.

QUICK TIP

Humidity, altitude, and other factors can play a huge role in dough structure; you may need an extra 1/4 cup to 3/4 cup extra flour! Add flour gradually (and slowly) until the dough gathers around the dough hook and can be kneaded into a ball without being too sticky.

Step five: Let the dough rise.

Gently form the dough into a ball and place it in a large, greased bowl. Cover with a towel or plastic wrap, and let rise until doubled– about 45 minutes to 1 hour.
Once the dough has risen, give it a punch to release the air! (Kids can be very helpful here.)

Step six: roll out the dough

Lightly flour a clean surface and roll out the dough. Form a rectangle shape that is approximately 15×12 inches (with the 15-inch side facing you). Avoid overworking the dough at this point.
In a separate bowl, add the sugar and lemon zest. Rub the zest and sugar together with your fingers until the zest is broken down and fragrant. Stir in the lemon juice; this is our sweet filling for these sweet rolls.
Spread the softened butter, lemon sugar mixture, and fresh blueberries over the dough.
Starting on the long end, tightly roll up the dough jelly-roll style. You should end up with an even-sized cylinder.
Cut the dough cylinder into 12 even slices (use your measuring tape for perfect accuracy!). Use a sharp knife so that you don’t squish the dough as you cut.

Step seven: Let the rolls rise again.

Generously grease a 9×13-inch pan and place the sliced rolls onto the pan.
Cover the rolls and allow them to rise for 20-30 minutes or until nearly doubled.
Once the rolls have risen, brush warmed heavy cream evenly over the rolls. This makes the Lemon-Blueberry Sweet Rolls gooey, delicious, flavorful, and also slightly caramelizes all the edges.

Step eight: Bake and glaze.

Place the pan of rolls in the oven and prepare the lemon glaze while they’re baking.
Once the sweet rolls are out of the oven, let them cool for 5-10 minutes before spreading the glaze evenly over the rolls.
Enjoy while warm and gooey!

Lemon-Blueberry Sweet Roll tips

Give yourself plenty of time to make these sweet rolls. This recipe takes a good amount of time! Even though a lot of the time is hands-off, it’s still time and labor intensive. Give yourself plenty of time; there can be a lot of variance in how the dough rises and how the sweet rolls bake, depending on the altitude where you live, the humidity, and other factors.
While this recipe is very precise, the flour measurement can greatly vary, again due to many factors. Ultimately, you are looking for a slightly sticky and tacky dough that gathers around the hook and doesn’t stick to the side of the stand mixer.
Avoid metallic baking pans. Metal pans and lemon don’t mix well; I’ve found when baking lemon treats in a metal pan, the treats end up tasting metallic. Use a ceramic or glass pan for the best results.

More Baked Treats

Peanut Butter Brownie Bites with a chocolate ganache topping
Chocolate Muffins Costco copycat
Chocolate Rice Krispie Treats with chocolate cereal
Edible Cookie Dough with food-safe flour
Simple Hawaiian Roll Cinnamon Rolls

The Best Green Chicken Enchilada Soup

Ingredients

QUICK TIP

How To Make Green Chicken Enchilada Soup

STORAGE

More Delicious Soup Recipes

Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup

Equipment

Ingredients

Instructions

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Spinach Salad

Ingredients

How To Make Spinach Salad

STORAGE

Storage

Use Additional Spinach In

Spinach Salad

Spinach Salad

Ingredients

Salad

Dressing

Instructions

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Pumpkin Carrot Cake

Bring ingredients to room temperature

Pumpkin Carrot Cake tips

Lining the cake pans

Pumpkin Carrot Cake troubleshooting

What makes the cake moist?

How to get even cake layers

Pumpkin Carrot Cake storage

QUICK TIP

More Pumpkin Recipes

Pumpkin Carrot Cake

Pumpkin Carrot Cake

Ingredients

Wet Ingredients

Dry Ingredients

Frosting

Instructions

Cake

Frosting

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Sweet Potato Couscous

Roasted Sweet Potatoes

QUICK TIP

Couscous

Sweet Potato Couscous Toppings

QUICK TIP

More easy vegetarian recipes

Sweet Potato Couscous

Sweet Potato Couscous

Ingredients

Instructions

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Brussel Sprouts and Bacon

Ingredients

How To Make Brussel Sprouts and Bacon

Tips For Success

More Delicious Thanksgiving Sides

Brussels Sprouts and Bacon

Brussels Sprouts and Bacon

Ingredients

Instructions

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?