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Pumpkin Cranberry Chip Muffins

by 24 Comments

You are going to love these Pumpkin Cranberry Muffins! They are studded with dried cranberries and mini cinnamon chips and when split open, that heavenly aroma will have you hooked!

Featured image for Pumpkin Cranberry Muffins.
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❤️ Why you'll love it

Easy and delicious: these tasty pumpkin muffins are so easy to make and ready with just a mix and bake!

Portable: these can be packed in lunch boxes or enjoyed on the grab and go as you are headed to work.

Fluffy and moist: they bake up tall and stay moist! These are muffins that will not dry out on you.

🥘 Ingredients

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All-purpose flour

Granulated sugar: part of the structure and what sweetens the muffins

Baking powder: aids in the muffins rising

Ground cinnamon: compliments the fall flavors with the pumpkin

Ground ginger: only a little bit is used as this is very strong in flavor. Can use allspice instead if desired.

Salt: enhances the flavors in the muffin

Canned pumpkin puree: be sure to buy pumpkin labeled puree, not pumpkin pie mix

Vegetable oil: feel free to use canola oil or any other neutral tasting oil

Large eggs:

Sweetened dried cranberries: my preference is Ocean Spray Craisins, I think these are the best flavor wise and do not dry out as fast as other brands.

Mini cinnamon chips: these can be hard to find in the grocery store but I usually can get them online.

Decorator sugar crystals: optional addition for appearance only, I used the large sugar crystals for baking.

Baked muffins in a muffin tin.

🔪 Instructions

  1. Preheat oven to 400 degrees F. Spray muffin tin with cooking spray or line with paper liners. Set aside.
  2. In large bowl mix flour, sugar, baking powder, cinnamon, ginger, and salt. Add cranberries and cinnamon chips, tossing to coat with flour.
  3. In another large bowl, using a hand mixer on medium speed, mix together pumpkin, oil, and eggs.
  4. Gradually add dry ingredients into wet ingredients, stirring until just moistened.
  5. Using a large cookie scoop, equally divide batter into 12 muffin cups.
  6. Bake for 25 minutes, until muffins are golden and no longer wet on top.
  7. Remove muffins from oven and place on wire rack to cool.

🥄 Equipment

Large bowls

Muffin pan (12 cup)

Large cookie scoop

Cooling rack

🥫Storage

Countertop storage: Store cooled muffins in an airtight container in at room temperature up to 5 days.

Freeze: place muffins in an airtight freezer safe bag and seal, removing any excess air. Freeze up to 3 months.

📖 Variations

  • Substitute mini semi-sweet chocolate chips for the mini cinnamon chips.
  • Use raisins, or dried blueberries in place of the dried cranberries, or leave them out.
  • Add 1 cup chopped pecans to the muffin batter.

💭 Tips

  • Muffin batter should be mixed until the ingredients are "just" wet. If you see a few flecks of flour in the batter still, it is ok. Overmixing muffins will make them tough.
Pumpkin Cranberry Muffin split in half.

I love to make and give this Spiced Pumpkin Bread away as hostess gifts!

This Cranberry Upside Down Cake is a delicious winter dessert.

These Pumpkin Snickerdoodles are so easy to make in the air fryer!

🍽 Serve with...

These muffins are perfect as part of a weekend brunch along with a hot cup of coffee, tea, or cocoa!

📖 Recipe

Featured image for Pumpkin Cranberry Muffins.

Pumpkin Cranberry Muffins

Shelby Law Ruttan
These Pumpkin Cranberry Muffins are studded with craisins and mini cinnamon chips for a glorious morning muffin that you can enjoy with a hot cup of coffee, tea, or cocoa.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 313 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees F. Spray muffin tin with cooking spray or line with paper liners. Set aside.
  • In large bowl mix flour, sugar, baking powder, cinnamon, ginger, and salt. Add cranberries and cinnamon chips, tossing to coat with flour.
  • In another large bowl, using a hand mixer on medium speed, mix together pumpkin, oil, and eggs.
  • Gradually add dry ingredients into wet ingredients, stirring until just moistened.
  • Using a large cookie scoop, equally divide batter into 12 muffin cups.
  • Bake for 25 minutes, until muffins are golden and no longer wet on top.
  • Remove muffins from oven and place on wire rack to cool.

Nutrition

Calories: 313kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 28mgSodium: 168mgPotassium: 138mgFiber: 3gSugar: 24gVitamin A: 3222IUVitamin C: 1mgCalcium: 80mgIron: 2mgNet Carbohydrates: 41g
Keyword Pumpkin Cranberry Chip Muffins, Pumpkin Cranberry Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spiced Pumpkin Bread

by Leave a Comment

This Spiced Pumpkin Bread is a quick bread recipe made with pumpkin puree, fall spices and a sprinkling of dried cranberries. It is great for holiday trays, snacks, or to enjoy a couple of slices for breakfast with a cup of steaming hot coffee.

Sliced spiced Pumpkin Bread with Dried Cranberries.
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❤️ Why you'll love it

Fall baking: fans of fall spices and pumpkin will love the flavors in this pumpkin quick bread and the aroma will make your home smell wonderful!

Easy to make: just a little bit of stirring to mix the ingredients and some time in the oven will produce a warm and comforting loaf of quick bread.

Comfort food: nothing says comfort more than a sweet slice of pumpkin quick bread and a hot cup of tea!

🥘 Ingredients

Canned Pumpkin Puree: Be sure to get the pure pumpkin puree, not the pumpkin pie mix.

Sweet spices: cinnamon, nutmeg, cloves, and ginger or a pumpkin pie spice blend.

Applesauce: go with what you prefer here. I like to use unsweetened applesauce.

All purpose flour: is the structure of the bread recipe.

Granulated sugar: adds sweetness and structure

Pumpkin bread in loaf pans.

🔪 Instructions

  1. Preheat oven to 350 degrees F. Coat (2) 1.5 quart loaf pans well with non-stick cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well blended.
  3. In a separate large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Stir the dry ingredients into the wet ingredients until just blended. Divide batter evenly between the two prepared loaf pans.
  5. Bake for 50 minutes or until when a toothpick inserted in center comes out clean.
  6. Cool on a wire rack for 15 minutes before removing from the bread pan.
Pumpkin bread cooling on wire rack.

🥄 Equipment

2- (1.5 quart) glass loaf pans

Large bowls

Rubber scraper

Wooden mixing spoon

A loaf of quick bread that has had a slice cut from it.

🥫Storage

Room temperature: store bread in an airtight container on the counter up to 5 days.

Freeze: store bread in airtight freezer safe bags in the freezer up to 3 months.

📖 Variations

  • Substitute applesauce for oil (using 1 cup of applesauce and no oil).
  • Substitute dried raisins in place of the cranberries
  • Use 1 tablespoon of Pumpkin Pie Spice Blend in place of the spices.

💭 Tips

  • If choosing to use a non-stick cooking spray, one that is made specifically for baking is the best one to use. It sprays a coat of oil and flour.
  • Reserve ¼ cup of the flour and toss with the dried cranberries. This coats the cranberries and prevents them from clumping together in the bread.
Pinnable image for spiced pumpkin bread.

Fans of pumpkin and cranberry will love these Pumpkin Cranberry Chip Muffins.

Pumpkin Spice Latte Cookies are delicious with their mocha flavor and fudge like icing.

Try this Pumpkin Chocolate Chip Muffin recipe for your next brunch.

🍽 Serve with...

Serve pumpkin bread warm spread with butter or jam and a hot cup of coffee or tea.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Spiced Pumpkin Bread

Shelby Law Ruttan
Spiced Pumpkin Bread is a quick bread recipe that is moist, delicious, and studded with dried cranberries.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breads
Cuisine American
Servings 24
Calories 233 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F. Grease and flour (2) 1.5 quart loaf pans or coat well with non-stick cooking spray.
  • In a mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well blended.
  • In a separate mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  • Bake for 50 minutes or until when a toothpick inserted in center comes out clean. Cool on a cooling rack for 15 minutes before removing from the bread pan.

Notes

Each loaf yields 12 slices.

Nutrition

Serving: 1sliceCalories: 233kcalCarbohydrates: 43gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 31mgSodium: 250mgPotassium: 74mgFiber: 1gSugar: 28gVitamin A: 2804IUVitamin C: 1mgCalcium: 14mgIron: 1mgNet Carbohydrates: 42g
Keyword Cranberry Pumpkin Bread, Pumpkin Bread, Spiced Pumpkin Bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Instant Pot Venison Stew with Sweet Potatoes

by 15 Comments

This Instant Pot Venison Stew with Sweet Potatoes is hearty, smoky, and slightly sweet. Perfect for chilly evenings when you want a comforting bowl of something warm.

A bowl of Chipotle Venison stew featuring tender meat and sweet potato chunks i na rich tomato-based broth, garnished with chopped fresh cilantro.

The chipotle and maple syrup add a balance of heat and sweetness that makes every bite satisfying. This recipe reminds me of my cozy beef stew recipe, only faster and richer thanks to the Instant Pot.

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Why You'll Love This Recipe

Bold flavor: chipotle peppers in adobo give this stew a deep, smoky flavor that stands out.

Tender meat: the Instant Pot transforms lean venison into fork tender perfection.

Balanced Sweetness: sweet potatoes and maple syrup bring just the right touch of warmth and sweetness.

Key Ingredients for Chipotle Venison Stew

See the recipe card below for a full list of ingredients and instructions.

Ingredients for Chipotle Venison stew arranged on a wooden surface, including cubed venison in a blue bowl topped with a generous amount of dark seasoning blend.
  • Venison Stew Meat: lean and flavorful, venison brings a rich, earthy taste to this dish. Beef stew meat works just as well if you don't have venison.
  • Sweet Potatoes: add natural sweetness and creamy texture to balance the smoky spice.
  • Chipotle Peppers with Adobo Sauce: bring a smoky depth and a bit of heat that makes this stew stand out.
  • Maple syrup: just a tablespoons enhances the flavor and adds subtle sweetness.
  • Chicken broth: keeps the stew light yet flavorful, allowing the chipotle and spices shine.

Ingredient Substitutions

  • Beef for venison. Ideal if you don't have game meat on hand.
  • Substitute white potatoes for sweet potatoes for a more traditional stew flavor.
  • Use honey instead of maple syrup for a different sweetness with a similar balance.
Cubed venison in a blue bowl topped with a generous amount of dark seasoning blend.

Variations on Instant Pot Venison Stew

  • Add beans for a healthier chili-style version.
  • Stir in kale or spinach after cooking for extra greens and nutrients.
  • Top with avocado or sour cream to cool the heat and add creaminess.

Tips for the Best Venison Stew

  • Brown the meat well: this builds deep flavor before pressure cooking.
  • Deglaze the pot: scraping up the browned bits adds rich taste to the broth.
  • Don't rush the release: letting the pressure come down naturally keeps the meat tender.

How to Store and Reheat

Store leftover venison stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or microwave in short intervals, stirring between each.

Close-up of stew in a rich red broth with chunks of meat and sweet potatoes topped with chopped cilantro.

Serve With...

Serve this Instant Pot Venison Stew with Sweet Potatoes alongside a Sweet DInner Roll or a slice or two of Homemade Soft White Bread for dipping. For a comforting finish, enjoy a bowl of Mom's Baked Rice Pudding for dessert.

More Easy Instant Pot Dinners

If you enjoy this hearty stew, try my Instant Pot Pork Tenderloin, Instant Pot Ham and Cabbage, and Instant Pot Turkey Lentil Soup.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close-up of stew in a rich red broth with chunks of meat and sweet potatoes topped with chopped cilantro.

Instant Pot Venison Stew with Sweet Potatoes

Shelby Law Ruttan
Instant Pot Chipotle Venison Stew with Sweet Potatoes is chipotle seasoned tender pieces of venison smothered in a smoky sweet and spicy sauce along with sweet potatoes for a sweet heat contrast that is delicious.
4 from 13 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Natural release time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 294 kcal

Equipment

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Ingredients
  

Instructions
 

  • Add olive oil to the instant pot and turn on the saute mode.
  • When oil is hot, add onions and saute 2 minutes, or until translucent.
  • Place venison stew meat in a large bowl and toss with the chili powder, ground cumin, and salt.
  • Add seasoned meat to the instant pot and saute until stew is browned on all sides. Cancel the saute setting.
  • Add chicken broth, tomatoes, chipotle peppers, and maple syrup. Scraping the bottom of the pot to bring up any browned bits of flavor. Stir in the sweet potatoes.
  • Seal the instant pot lid and make sure the release valve is in the locked position. Set the manual timer for 30 minutes.
  • When timer goes off, do a slow release. After 30 minutes, manually release any remaining pressure.Serve hot.

Nutrition

Calories: 294kcalCarbohydrates: 31gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 98mgSodium: 892mgPotassium: 947mgFiber: 5gSugar: 10gVitamin A: 16812IUVitamin C: 10mgCalcium: 80mgIron: 6mgNet Carbohydrates: 26g
Keyword Chipotle Venison Stew, Instant Pot Venison Stew, Venison Stew with Sweet Potatoes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chipotle Peanut Brittle

by 30 Comments

Chipotle Peanut Brittle is a sweet and spicy candy with a punch of smoky heat. It is crunchy, sweet, nutty, and incredibly addicting with to fans of sweet heat.

Pieces of Sweet and Spicy Chipotle Peanut Brittle in a white bowl.
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❤️ Why you'll love it

Sweet heat: fans of sweet and spicy food combinations will LOVE this peanut brittle.

Holiday gifts: this spicy peanut brittle recipe is the perfect hostess gift and makes a tasty addition to your holiday candy line up.

Easy recipe: this recipe takes little effort to make, all you need to do is watch the candy thermometer and work quickly with the syrup.

🥘 Ingredients

Granulated sugar

Light corn syrup: helps give the peanut brittle a smooth texture by preventing sugar crystals from forming.

Butter: gives the peanut brittle a creamy flavor.

Dry roasted peanuts: these are peanuts that have been roasted without the oil.

Baking soda: when added to the hot syrup making it bubble up and create air bubbles making the peanut brittle fluffy.

Chipotle chile powder: lends just a touch of a smoky spicy flavor

Cooking spray: prevents sticking

🔪 Instructions

  1. Line a large baking sheet with parchment paper and coat with non stick cooking spray.
  2. In a large saucepan over medium heat, combine sugar, corn syrup, butter and bring to a boil and cook or until a candy thermometer registers 275 degrees F, about 18 minutes.
  3. Stir the peanuts into the syrup mixture and continue to boil, stirring constantly, until a candy thermometer registers 295 degrees F, about 3 minutes.
  4. Remove hot syrup from the heat and carefully stir in baking soda and chipotle chile powder.
  5. Quickly pour mixture onto prepared baking sheet and cover with another sheet of parchment paper.
  6. Using a rolling pin, quickly roll mixture to an even thickness.
  7. Discard top parchment sheet and allow peanut brittle to cool completely.
  8. Break peanut brittle into smaller pieces and store in airtight container up to 2 months.

🥄 Equipment

Large saucepan: choose a pan that has a heavy bottom and tall sides.

Wooden spoon: you need spoon that will not get hot when stirring the syrup.

Candy thermometer: to register the temperature of the syrup.

Large baking sheet: to pour the hot peanut brittle into.

Rolling pin: to roll out the peanut brittle onto the baking sheet.

Parchment paper: to cover the baking sheet.

🥫Storage

Room temperature: store peanut brittle in an airtight container on a pantry shelf up to 2 months.

I do not recommend refrigeration or freezing due to the moisture causing the peanut brittle to break down and become sticky.

📖 Variations

  • Make cinnamon peanut brittle by replacing the chipotle powder with cinnamon.

💭 Tips

  • Use a deep, heavy duty saucepan to prevent the the syrup to bubble over top of the pan when the baking soda is added.
  • Be cautious when adding the baking soda to the hot syrup as it will cause the mixture to bubble up high and become an opaque.
  • Work carefully and quickly with the hot syrup. Once it is poured out of the hot saucepan, the syrup immediately begins to firm up as it cools down.

My whole family loves this recipe for Peanut Butter No Bake Cookies.

This Chipotle Salad Dressing gives that smoky heat to your favorite salad and is great used as a dip for Air Fryer Chicken Nuggets.

I like to serve this Strawberry Chipotle Sauce as a shrimp cocktail dip.

🍽 Serve with...

This sweet and spicy peanut brittle makes a great holiday gift.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Chipotle Peanut Brittle.

Chipotle Peanut Brittle

Shelby Law Ruttan
This sweet and spicy peanut brittle is a hard candy made with a touch of chipotle powder for a smoky spiced flavor that fans of sweet heat will love.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Desserts, Snack
Cuisine American
Servings 28
Calories 134 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line a large baking sheet with parchment paper and coat with non stick cooking spray.
  • In a large saucepan over medium heat, combine sugar, corn syrup, butter and bring to a boil and cook or until a candy thermometer registers 275 degrees F, about 17 minutes.
  • Stir the peanuts into the syrup mixture and continue to boil, stirring constantly, until a candy thermometer registers 295 degrees F, about 3 minutes.
  • Remove hot syrup from the heat and carefully stir in baking soda and chipotle chile powder. Quickly pour mixture onto prepared baking sheet and cover with another sheet of parchment paper.
  • Using a rolling pin, quickly roll mixture to an even thickness.
  • Discard top parchment sheet and allow peanut brittle to cool completely.
  • Break peanut brittle into smaller pieces and store in airtight container up to 2 months.

Notes

You will get about 1¾ pounds of peanut brittle with 1 ounce of brittle being 1 serving. 

Nutrition

Serving: 1ounceCalories: 134kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 118mgPotassium: 76mgFiber: 1gSugar: 17gVitamin A: 34IUCalcium: 9mgIron: 0.2mgNet Carbohydrates: 18g
Keyword Chipotle Peanut Brittle, Spicy peanut brittle recipe, sweet heat peanut brittle
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Crab Cakes with Remoulade Sauce

by Leave a Comment

If you are looking for a good crab cake made in the air fryer, then you have come to the right place! These Air Fryer Crab Cakes are made with fresh crab meat and just enough filler ingredients to hold them together.

Up close image of air fryer crab cakes garnished with chives on a white plate
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❤️ Why you'll love it

Less mess: no grease splatters making a mess on the stovetop!

Little filler: there is more crab meat compared to filler in this delicious crab cakes recipe!

Easy air fryer recipe: making these crab cakes in the air fryer is super easy and will become your favorite seafood air fryer recipe!

Ingredients for remoulade sauce
Remoulade sauce in a mixing bowl.
Bonus recipe for remoulade sauce! This is one of my favorite sauces to top this crab cake recipe.

🥘 Ingredients

Large eggs

Mayonnaise: use full fat mayonnaise, I prefer Dukes or Hellmann's.

Dijon mustard: dijon is a creamy mustard that is made with black mustard seeds and a little spicier than yellow mustard.

Hot sauce: use your favorite hot sauce

Seafood seasoning: I prefer old bay seasoning but feel free to use your own favorite brand.

Fresh Lemons: for the binding sauce and to garnish cooked crab cakes.

Fresh lump crab meat: buy this in a refrigerated section of the grocery store; I like to buy high-quality jumbo lump crabmeat.

Saltine crackers: these are crushed and mixed with the wet ingredients to help create a binder that holds the crab cakes together.

Green onion: used as garnish

Creole or Cajun seasoning: my preference is Tony Cachere's Creole seasoning

Paprika: sweet or smoked paprika will work, depending on your preference.

Fresh garlic

Fresh ginger

Sour cream

Nonstick cooking spray

Crab cake ingredients.
Ingredients for air fryer crab cakes
Binding ingredients for crab cake mixture.
Binding mixture for crab cakes

🔪 Instructions

For the remoulade

  1. In a small mixing bowl, add the sour cream, creole seasoning, paprika, garlic, ginger, and mustard and stir to combine. Place remoulade in the fridge to chill while you prepare the crab cakes.

For the crab cakes

  1. In a medium bowl, crack and whisk the egg using a hand whisk. Whisk in the mayonnaise, mustard, hot sauce, old bay seasoning, and lemon juice until well incorporated.
  2. Place the cracker crumbs and crab meat in a large bowl, tossing to combine. Stir in the egg mixture until combined. Cover with plastic wrap and refrigerate for 1 hour. This allows the cracker crumbs to soak up the egg mixture making it easier for the cakes to bind together.
  3. With a ¼-quarter cup scoop, scoop equal portions of crab mixture and shape into a ball.
  4. Place the crab cakes on parchment paper lined air fryer basket. Spray tops of crab cakes with cooking spray.
  5. Air fry crab cakes at 375 degrees f for 12-15 minutes or until outside of the crab cakes look crispy and turn golden brown. Flip the crab cakes halfway through cooking and spray again with cooking spray.
  6. Remove the crab cakes from the air fryer basket and cool for 5 minutes before serving.
Crab meat mixture with seasonings.
Crabmeat mixture before shaping into cakes.

🥄 Equipment

Air fryer

Parchment paper liner: to line the air fryer when cooking.

Large scoop: use a ¼ cup sized scoop to portion the crab cake mixture

Small turner: to flip crab cakes

🥫Storage

Refrigerate: store leftover crab cakes in an airtight container in the fridge up to 4 days.

Freeze: you can freeze uncooked crab cakes in the freezer in a freezer safe container up to 3 months. To cook frozen raw crab cakes, place in the air fryer as directed and cook 5 min longer than suggested cooking time.

Reheat: reheat thawed leftovers in the air fryer at 350 degrees for 5 minutes.

Uncooked crab cakes in air fryer basket lined with parchment paper.
Cooked crab cakes in air fryer basket.

📖 Variations

  • Add ¼ cup finely diced green or red bell pepper to the crab cake mixture
  • Substitute seasoned bread crumbs for the saltine crackers
  • Imitation crab can be substituted for lump crab meat
  • Leave out the hot sauce and add a few splashes of worcestershire sauce instead.
  • Make mini crab cakes using ⅛ cup of crab meat mixture and serve as an appetizer instead of a main dish.

💭 Tips

  • For crispy crab cakes, you can flatten the cakes instead of leaving them in a ball. If leaving the crab cakes rounded, they will stay moist in the center more than the flattened crab patties. 

🙋 Alternate Cooking Methods

Oven baked crab cakes: place crab cakes on a baking sheet lined with parchment paper that has been sprayed with cooking spray. Spray top of cakes with cooking spray and bake in 350 degree oven for 25 minutes, until golden brown.

Pan- fried crab cakes: I recommend flattening the cakes if pan frying, to ensure the cakes are cooked through on the inside without burning on the outside. Place in a large skillet over medium high heat with a tablespoon of olive oil. Fry on each side for 5 minutes on each side, until golden brown.

A stack of Air Fryer Crab Cakes garnished with chopped chives on a white plate.

My family loves this Crab Rangoon appetizer recipe!

These keto salmon patties are another great seafood dinner recipe.

This Crab and Swiss Quiche makes an elegant weekend brunch.

🍽 Serve with...

Serve these homemade crab cakes with lemon wedge, remoulade sauce, tartar sauce, or your own favorite sauce.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Air Fryer Crab Cakes.

Air Fryer Crab Cakes with Remoulade Sauce

Shelby Law Ruttan
Air Fryer Crab Cakes is a delicious crispy crab cake recipe with a moist center that the whole family will love. They are great as a main dish, appetizer, or make crab cake sandwiches on a bun with sauce for lunch!
4.45 from 9 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 354 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the remoulade (optional)

For the crab cakes

  • 1 large egg
  • ⅓ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoons hot sauce
  • 2 teaspoons old bay seasoning
  • 1 large lemon , juiced
  • 1 pound chunk crab meax
  • 1 cup saltine cracker crumbs
  • ⅛ cup diced green onions
  • lemon wedges

Instructions
 

For the remoulade

  • In a small mixing bowl, add the sour cream, creole seasoning, paprika, garlic, ginger, and mustard and stir to combine.
  • Place remoulade in the fridge to chill while you prepare the crab cakes.

For the crab cakes

  • In a medium bowl, crack and whisk the egg using a hand whisk. Whisk in the mayonnaise, mustard, hot sauce, old bay seasoning, and lemon juice until well incorporated.
  • Place the cracker crumbs and crab meat in a large bowl, tossing to combine. Stir in the egg mixture until combined. Cover with plastic wrap and refrigerate for 1 hour. This allows the cracker crumbs to soak up the egg mixture making it easier for the cakes to bind together.
  • With a ¼-quarter cup scoop, scoop equal portions of crab mixture and shape into a ball.Place the crab cakes on parchment paper lined air fryer basket. Spray tops of crab cakes with cooking spray.
  • Air fry crab cakes at 375 degrees f for 12-15 minutes or until outside of the crab cakes look crispy and turn golden brown. Flip the crab cakes halfway through cooking and spray again with cooking spray.
  • Remove the crab cakes from the air fryer basket and cool for 5 minutes before serving.

Nutrition

Serving: 2cakes with 1 tablespoon sauceCalories: 354kcalCarbohydrates: 19gProtein: 26gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 107mgSodium: 1430mgPotassium: 399mgFiber: 2gSugar: 1gVitamin A: 475IUVitamin C: 29mgCalcium: 112mgIron: 3mgNet Carbohydrates: 17g
Keyword Air Fryer Crab Cakes, Crab Cakes in Air Fryer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Turkey Enchiladas (Air Fryer Recipe)

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These Turkey Enchiladas are an easy way to enjoy a satisfying, better for you Mexican style dinner at home. Made in the air fryer, they're filled with lean ground turkey and black beans, then topped with green enchilada sauce and melty cheese for a comforting meal without being heavy.

Overhead view of turkey enchiladas with visible filling and refried beans in the background.

I love how versatile ground turkey can be, and, just like my Turkey Meatloaf, these turkey enchiladas make a great freezer friendly meal that the whole family loves. And, they are especially handy when you're looking for new air fryer turkey recipes to keep dinner exciting.

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Why You'll Love Turkey Enchiladas

Better for you option: Each serving is high in protein and fiber.

Quick & simple: These air fryer turkey enchiladas come together with pantry staples.

Make ahead friendly: You can assemble and refrigerate them ahead of time for busy nights.

Key Ingredients

Overhead view of ingredients including tortillas, shredded turkey, cheese, black beans, spices, lime, and onion.

Ground Turkey: Lean and packed with protein, the heart of these turkey enchiladas.

Black Beans: Adds fiber and bulk to the filling

Corn Tortillas: Classic choice for enchiladas, sturdy enough for air frying.

Green Enchilada Sauce: Bright and tangy, either store bought or make my homemade green enchilada sauce.

Cheddar Cheese: For a gooey, melty topping, feel free to use what you have.

Cumin & Chili Powder: Add warmth and depth to the turkey mixture.

Lime Juice: A splash of acidity to balance the flavors.

Onion & Garlic: Fresh aromatics for building flavor from the start.

Tomato Paste & Bouillon: Enhance the meat mixture with richness and seasoning.

Ingredient Substitutions

  • Swap in pinto or kidney beans for black beans.
  • Use shredded cooked turkey or leftover rotisserie chicken instead of ground for a great way to repurpose leftovers.
  • Try Monterey Jack or Mexican blend cheese for a different flavor profile.
Overhead view of turkey black bean enchiladas inside an air fryer basket with melted cheese on top.

Variations

  • Use red enchilada sauce if preferred over green.
  • Add a small can of green chiles to the filling for a little extra heat.
  • Substitute flour tortillas if you prefer a softer texture.

Top Tips

  • Warming the tortillas first makes them easier to work with.
  • A dab of sauce on the inside edge of the tortilla helps keep them sealed.
  • Don't skip the resting time, this helps everything set before serving.

Storage and Reheating

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: leftovers can be stored in an airtight freezer safe container up to 1 month.

Reheat: reheat thawed leftovers in the air fryer at 350 degrees for 7-10 minutes, or in the microwave until warm.

Side angle of turkey enchiladas with visible filling and refried beans in the background.

Serve With..

Top your turkey enchiladas with sour cream, chopped cilantro, or green onions. Pair with my Spanish Rice or Homemade Refried Beans for a complete meal. These also go great with a side of Air Fryer Corn on the Cob or Easy Avocado Tomato Stack.

When you make this recipe for Air Fryer Turkey Enchiladas, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead view of turkey enchiladas with visible filling and refried beans in the background.

Air Fryer Turkey Enchiladas

Shelby Law Ruttan
Turkey Black Bean Enchiladas are a healthier Tex-Mex style recipe made in the air fryer. Packed with fiber and protein, these delicious enchiladas are great for any weeknight dinner along with a side of refried beans.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6
Calories 400 kcal

Equipment

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Ingredients
  

Instructions
 

  • Heat oil in a large skillet over medium-high heat until hot.
  • Add the diced onion and garlic and sauté for 6 minutes, until the onion is translucent. Add the ground turkey to the onion mixture and break it up using a meat masher.
  • Stir in the cumin, chili powder, and black pepper. Add tomato paste and lime juice; stir to combine.
  • Add the beans and bouillon granules, and mix to combine. Lightly coat the baking dish with green enchilada sauce, set aside.
  • Microwave corn tortillas for 1 minute. They will be hot but as they cool, they will be pliable enough to roll and not break. Add a heaping tablespoon of turkey mixture to the center of each tortilla and roll tightly. 
  • After rolling, place seam side down in the prepared dish, then add more enchilada sauce to the tops of the enchiladas.  
  • Air fry at 375°f for 8 minutes, add cheese to tops of the enchiladas, and then cook for 3 minutes longer. 
  • Let cool 10 minutes before serving.

Notes

Oven Instructions

To bake these in the oven, use a 9x13 casserole baking dish and assemble as instructed. Bake at 350 degrees for 30 minutes, or until warmed through and cheese has melted and begun to brown.

Nutrition

Serving: 2enchiladasCalories: 400kcalCarbohydrates: 46gProtein: 31gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 60mgSodium: 1157mgPotassium: 672mgFiber: 10gSugar: 7gVitamin A: 795IUVitamin C: 10mgCalcium: 221mgIron: 4mgNet Carbohydrates: 36g
Keyword Air Fryer Turkey Enchiladas, Ground Turkey Enchiladas, Turkey Black Bean Enchiladas
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Deep Fried Pizza Rolls

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These Deep Fried Pizza Rolls are golden brown and crisp fried, with a cheesy pepperoni filling. Reminiscent of fair food (think fried bread dough!) this is a treat that is normally enjoyed back home in Canton, NY at Sergi's Ristorante and one of our favorite items on their menu, one we haven't found anywhere else we have visited!

Hero Image for Deep Fried Pizza Rolls.

❤️ Why you'll love it

Crispy Fried Dough: the crispy fried dough that encases the fillings is so delicious and reminiscent of fair food!

Kid friendly: this pizza in a pocket is a great hand held food making it easy to eat when visiting with friends.

Simple ingredients: you can start with store bought dough and just a few simple fillings.

Deep Fried Pizza Rolls

🥘 Ingredients

Pizza dough: you can make your own homemade pizza dough or use store bought.

Pizza sauce: use your own pizza sauce or marinara. If using marinara, be sure to use a thicker one.

Shredded mozzarella cheese: I like to use low moisture part-skim mozzarella

Pepperoni: I used turkey pepperoni because I feel regular pepperoni is too greasy, but feel free to use regular if you desire.

Ricotta cheese: I used whole milk ricotta, I like the flavor and texture best.

Frying oil: my choice of frying oil is crisco solid shortening.

Pizza dough with ricotta cheese and sauce layer.
First add ricotta and a little pizza sauce.
Pizza dough with cheese, sauce and pepperoni on half.
Then top with cheese and pepperoni

🔪 Instructions

  1. Cut pizza dough into 6 equal pieces.
  2. Press each dough piece out into a circle as you would for a pizza.
  3. On ½ of the dough layer ricotta, mozzarella, sauce, and pepperoni.
  4. Fold dough over top of filling and crimp edges together well. Let sit about 10 minutes prior to deep frying.
  5. Melt shortening in a large pot until temperature reaches 375 degrees F. Gently place pizza roll in oil. Dough should immediately bubble and float to the top.
  6. Cook until well browned on both sides. If desired, place in oven to keep warm until ready to serve.
  7. Serve with extra sauce for dipping.
Pizza dough filled with cheese and pepperoni folded over and sealed.
Be sure to pinch edges of dough together well to seal in all the filling.

🥄 Equipment

Large pot: you will want one large enough to fry the pizza roll in it fully submerged.

Slotted spoon: for removing the pizza roll from the hot oil.

🥫Storage

Refrigerate: store leftover rolls in an airtight container in the fridge up to 5 days.

Freeze: freeze rolls in an airtight freezer safe container in the freezer up to 3 months.

Reheat: place rolls on a baking sheet and reheat in oven at 300 degrees for 10 minutes, until warm through.

Deep Fried Pizza Rolls

📖 Variations

  • Substitute cooked italian or hot sausage for the pepperoni.
  • Add ½ cup sauteed mushrooms, peppers, and/or onions to the pizza roll Filling.

💭 Tips

  • Make sure to pinch all the edges of the dough together really well to prevent seepage while deep frying.
  • When deep frying food always use a thermometer to make sure your temperate is not too hot or too cool.
  • When removing the fried food from the deep fat I have found that the best way to drain it is on a paper bag. The paper bag absorbs the oil and I find my finished product to be less greasy than if I were to use paper towels.
Deep Fried Pizza ROlls draining on paper lined baking sheet sprinkled with fresh parsley.

📚 Related Recipes

Try this One Dish Pepperoni Pizza for a super easy pizza night!

These Cheesy Garlic Pepperoni Rolls make great game day appetizers.

My whole family loves this ground beef pizza!

🍽 Serve with...

Serve deep fried pizza rolls with a side of marinara sauce for dipping and a green salad.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Deep Fried Pizza Rolls.

Deep Fried Pizza Rolls

Shelby Law Ruttan
Pizza dough is wrapped around a pepperoni and cheese filling with a touch of pasta sauce then is deep fried until golden brown.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Main Dish
Cuisine Italian
Servings 6
Calories 611 kcal

Equipment

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Ingredients
  

Instructions
 

  • Cut pizza dough into 6 equal pieces.
  • Press each dough piece out into a circle as you would for a pizza. On ½ of the dough layer ricotta, mozzarella, sauce, and pepperoni.
  • Fold dough over top of filling and crimp edges together well. Let sit about 10 minutes prior to deep frying.
  • Melt shortening in a large pot until temperature reaches 375 degrees F
  • Gently place pizza roll in oil. Dough should immediately bubble and float to the top.
  • Cook for 7 minutes, or until well browned on both sides. If desired, place in oven to keep warm until ready to serve.

Nutrition

Calories: 611kcalCarbohydrates: 42gProtein: 32gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 95mgSodium: 1582mgPotassium: 297mgFiber: 2gSugar: 7gVitamin A: 745IUVitamin C: 2mgCalcium: 528mgIron: 3mgNet Carbohydrates: 41g
Keyword Deep Fried Pizza Rolls, Pepperoni Pizza Rolls
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Buffalo Chicken Baseballs

by 10 Comments

Buffalo Chicken Baseballs are made with buttery crescent rolls wrapped around a creamy buffalo chicken filling and baked until golden brown. They make a great dinner option for busy weeknight and the whole family loves them!

Baked Buffalo Chicken Baseballs on a plate.

❤️ Why you'll love it

Buffalo flavors: fans of buffalo wings will love the buffalo flavors in the creamy chicken filling.

Easy chicken dinner: you will love to have this recipe on file if you are always looking for tasty chicken recipes to make for dinner, or to make with leftover chicken.

Ingredients for Buffalo Chicken Baseballs.

🥘 Ingredients

Leftover chicken: I like to use leftover rotisserie chicken that I've made myself, but you can also buy it from the grocery store.

Crescent roll dough: I only use Pillsbury, there is a difference in quality in my opinion and these work best.

Reduced fat cream cheese: also called ⅓ less fat cream cheese, I recommend Philadelphia brand.

Hot sauce: Your favorite hot sauce will work. I have used Red Hot and Texas Pete. Both are good.

Cilantro: this is optional, if you are adverse to cilantro, just leave it out.

Worcestershire sauce: just a little bit to enhance the flavor of the filling.

Milk: you need just enough milk to loosen the filling up a little bit.

Chicken mixture in a mixing bowl.

🔪 Instructions

  1. In a large mixing bowl, using a hand mixer on medium speed, mix together the hot sauce and cream cheese together until creamy.
  2. Add worcestershire sauce and milk. Once incorporated stir in chopped chicken and cilantro (if using). Set aside.
  3. Open can of crescent rolls and separate the four rectangles from each other. Do not separate the rectangles into the triangles.
  4. Using a rolling pin, roll out one of the rectangles to flatten and stretch it out more, pinching seams together to prevent holes as you roll.
  5. Place ½ cup chicken mixture in the center of dough and then pull opposite corners over the filling and pinch together to seal.
  6. Place on parchment lined cookie sheet and sprinkle with breadcrumbs. Repeat with remaining 3 sections of dough.
  7. Bake at 350 for 25 minutes, or until golden brown.
Two crescent roll triangles pinched together at perforations.
Pinch together the seams in the crescent rolls to seal any holes.
Crescent roll dough rolled out to prepare for filling.
Roll dough out onto a hard surface.
Buffalo Chicken Baseballs filling on top of rolled out crescent dough.
Place filling in center of dough
Wrapping the crescent dough around the chicken filling.
Wrap dough around filling shaping into a baseball shape.

🥄 Equipment

Baking sheet: if using a cookie sheet, line it with parchment paper. I used a baking stone and did not need parchment paper.

Large bowl: to mix the filling

Rolling pin: to roll out the crescent dough

Measuring cups: you will use the ½ cup measure to scoop the filling onto the dough.

Chicken filling wrapped in pastry on a baking stone sprinkled with bread crumbs.
Baked buffalo chicken baseballs on a baking stone.
When it is golden brown, the chicken baseball is done.

🥫Storage

Refrigerate: store any leftover buffalo chicken baseballs in the fridge in an airtight container up to 4 days.

Reheat: reheat in a 300 degree oven for 10 minutes or in the microwave until warmed through.

📖 Variations

  • Use a reduced fat crescent roll for a lower fat and calorie version
  • Stir 1 cup shredded cheddar cheese into the cream cheese filling
  • Add 1 diced jalapeno for additional heat.
Buffalo Chicken Baseballs cut in half on a plate.

📚 Related Recipes

Bacon, Egg and Cheese Breakfast Strudels are a great crescent wrapped recipe perfect for Sunday brunch.

Caramel Apple Cheese Danish is a braided sweet roll for breakfast made with crescent dough, caramel, apples, and cheese filling.

If you love these Buffalo Chicken Baseballs, they you must try the original recipe with a creamy mushroom chicken stuffed crescent!

🍽 Serve with...

This chicken recipe makes a delicious main dish with a green side salad and blue cheese dressing.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Buffalo Chicken Baseballs featured image.

Buffalo Chicken Baseballs

Shelby Law Ruttan
Buffalo Chicken Baseballs are delicious, creamy and slightly spicy chicken filling wrapped in crescent dough and baked to golden perfection. They are a great chicken recipe to make with leftover chicken.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 395 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large mixing bowl, using a hand mixer on medium speed, mix together the hot sauce and cream cheese together until creamy. Add worcestershire sauce and milk.
  • Once incorporated stir in chopped chicken and cilantro (if using). Set aside.
  • Open can of crescent rolls and separate the four rectangles from each other. Do not separate the rectangles into the triangles.
  • Using a rolling pin, roll out one of the rectangles to flatten and stretch it out more, pinching seams together to prevent holes as you roll.
  • Place ½ cup chicken mixture in the center of dough and then pull opposite corners over the filling and pinch together to seal.
  • Place chicken baseball on parchment lined cookie sheet and sprinkle with breadcrumbs. Repeat with remaining 3 sections of dough.
  • Bake at 350 for 20 minutes, or until golden brown.

Nutrition

Calories: 395kcalCarbohydrates: 26gProtein: 15gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 62mgSodium: 795mgPotassium: 215mgFiber: 0.02gSugar: 8gVitamin A: 292IUVitamin C: 6mgCalcium: 65mgIron: 1mgNet Carbohydrates: 26g
Keyword Buffalo Chicken Baseballs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 46

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Here is your free Weekly Meal Plan 46 for November 14 - 18. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for free weekly meal plan 46.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of my recipes are easy to make in a short prep time, however I do have some tips to help you with this week's menu!

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Any prep that can be done on Sunday (November 13) is called prep day.

  • Prep the beef for the street tacos on prep day and let them marinate overnight.
  • Shrimp cakes are an easy weeknight meal that is ready pretty quickly. You can make the homemade coleslaw on Tuesday morning and it will be ready for dinner.
  • Use leftover Rotisserie Chicken to make the chicken baseballs, you can either make your own or buy one in the grocery store.
  • Bourbon glazed pork chops are another super fast weeknight dinner that won't take much prep. The cookies can be made and ready within the same time frame!
  • Friday night pizza is one of my personal favorites, a reminder of a pizza place back home in New York. It is deep fried, but feel free to bake it if you don't want to fry.
  • Make the Cranberry Upside Down Cake on Prep Day so you can enjoy it all week long!

Weekly Meal Plan 46

November 14

Air Fryer Beef Street Tacos FI

Air Fryer Beef Street Tacos

Air Fryer Beef Street Tacos are SO easy and SO delicious! I like to top them off with plenty of Easy Pickled Red Onions!

November 15

Featured image for Shrimp Cakes recipe.

Shrimp Cakes

Shrimp Cakes with Chipotle Spice are SO good! Be sure to make plenty, you might want to take leftovers for lunch! Serve these with a side of Homemade Coleslaw and Fluffy Homemade Biscuits.

November 16

Featured Image for Buffalo Chicken Baseballs.

Buffalo Chicken Baseballs

Buffalo Chicken Baseballs are one of my long time favorite recipes. Crescent rolls are wrapped around a creamy buffalo chicken filling that is absolutely delicious!

November 17

Featured Image for Bourbon Glazed Pork Chops

Bourbon Glazed Pork Chops

Bourbon Glazed Pork Chops are a quick and easy weeknight dinner and it's all made in one skillet! Since it's an easy night, make these Coconut Crunch Cookies for dessert!

November 18

Deep Fried Pizza Rolls Featured Image.

Deep Fried Pizza Rolls

If you haven't tried a deep fried pizza roll, then you are missing out!! These are so good, but if you really must not deep fry, you can bake these also.

.

Dessert of the week

Cranberry Upside Down Cake

Cranberry Upside Down Cake is one of my favorite desserts this time of year, it's so delicious topped with some whipped cream, but it's great on its own too!

Cocktail of the week

An adult beverage in a martini glass with fall colored foliage in the background

Pumpkin Pie Martini

This Pumpkin Pie Martini drink is a recipe for one, so you will want to increase amounts if there are more than one of you. It's creamy, delicious, and perfect for the fall!

Sunday Brunch

A slice of toast with a layered spread of cream cheese, mashed avocado, smoked salmon pieces, capers, and red onions on a brown acaia tray

Avocado Toast with Smoked Salmon

Avocado Toast with Smoked Salmon makes the weekend brunch. Since it's the weekend, why not enjoy a Salted Caramel Mocha Latte with it!

Sunday Supper

Featured image for Instant Pot Pork Roast

Instant Pot Pork Roast

Instant Pot Pork Roast is a delicious comfort food dinner perfect for Sunday Supper. This recipe is ready in just under 60 minutes! Make these Fudgy and Delicious Black Forest Brownies for dessert and serve them with a scoop of Homemade Vanilla Bean Ice Cream!

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When you make these recipes, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Air Fryer Chicken and Broccoli

by Leave a Comment

This Air Fryer Chicken and Broccoli recipe is a quick and easy dinner that comes together with simple ingredients. Crispy bites of chicken are cooked to perfection in the air fryer, then tossed with steamed broccoli and a flavorful homemade sauce.

Overhead view of a white bowl filled with air-fried chicken and broccoli on one side and white rice on the other, topped with sesame seeds and served with chopsticks. Scattered broccoli pieces and a soy sauce bottle are visible in the background.

This healthy air fryer meal was inspired by my love for Asian style dinners like my Low Carb Beef Stir Fry, but made even easier with the air fryer. It's a wholesome family dinner that doesn't take much time and pairs perfectly with Cauliflower Fried Rice.

Why You'll Love Air Fryer Chicken Broccoli

Healthier than take out: You'll still get that crispy chicken feel without deep frying in oil.

Quick and easy dinner: Perfect for busy nights, this meal is on the table in just about 20 minutes.

Simple pantry ingredients: No fancy groceries needed, everything comes from your fridge or spice rack.

Flat lay of ingredients chicken recipe, including raw chicken breasts, a head of broccoli, honey, garlic, soy sauce, hoisin sauce, red wine vinegar, cornstarch, and seasonings like sesame seeds, garlic powder, salt, and pepper.

Key Ingredients

Broccoli Crowns: steam quickly into tender florets.

Chicken breast: lean protein that cooks fast and stays juicy in the air fryer.

Salt, black pepper, and garlic powder: basic seasonings for flavor in the coating

Cornstarch: creates a crisp coating on the chicken when air fried.

Hoisin sauce: sweet and tangy with bold flavor, like Asian style ketchup.

Fresh ginger: adds zing and helps balance the sweetness

Apple cider vinegar: brings a little tang to the sauce.

Soy sauce: for umami and a salty punch.

Raw honey: natural sweetness that balances the sauce.

Sesame seeds (optional): for a nice finishing touch.

Cooked, seasoned chicken pieces in a single layer inside an air fryer basket lined with foil, viewed from above. The chicken is golden and lightly crisped.

Ingredient Substitutions

  • If you don't have hoisin sauce, you can use teriyaki or even black bean sauce for a similar flavor.
  • Chicken thighs are a great substitute if that's what you have on hand. They'll be just as juicy and flavorful.
  • To make this recipe a little lighter, swap the honey with a sugar free brown sweetener like monk fruit.

Recipe Variations

  • Low carb option: skip the cornstarch and swap the honey for a sugar free substitute.
  • Add veggies: steam in sliced red bell peppers or carrites for more color and crunch.
  • Extra heat: stir a little sriracha or red pepper flakes into the sauce.
Cooked chicken pieces and fresh broccoli florets combined in a stainless steel mixing bowl, with a small glass jar containing sauce placed nearby on a marble surface.

Top Tips

  • Pat the chicken dry before coating to help cornstarch stick better.
  • Don't overload the bag, coating in 3 batches helps avoid clumps.
  • Spray the chicken well with oil before air frying for an even, golden crust.

Variations

  • Make this a low carb and lower-calorie option and eliminate the cornstarch and use a sugar-free brown sugar in place of honey to reduce carbs from 35 net carbs to 12 net carbs. Serve with a side of cauliflower rice.
  • Substitute the chicken breast for boneless skinless chicken thighs.
  • Add some color and steam some strips of red bell peppers with the broccoli.
A close-up of a white bowl filled with fluffy white rice and air-fried chicken pieces tossed with broccoli and sprinkled with sesame seeds. Chopsticks rest on the edge of the bowl, and bottles of sauce are blurred in the background.

How to Store and Reheat

Refrigerate: store leftovers in an airtight container for up to 5 days.

Reheat: reheat in the air fryer at 350°F for 5 min minutes.

More Air Fryer and Asian Inspired Recipes

A pair of chopsticks holding air fryer chicken and broccoli.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Air Fryer Chicken and Broccoli

Shelby Law Ruttan
Air Fryer Chicken and Broccoli is an easy weeknight dinner with crispy chicken, tender broccoli, and a bold, zesty sauce.
No ratings yet
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 310 kcal

Equipment

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Ingredients
  

Instructions
 

  • Cut the broccoli and chicken into small bite-size pieces. Keep in separate bowls.
  • Add the cornstarch, salt, pepper, and garlic powder to a gallon-sized storage bag and shake to mix.
  • Gradually add the chicken to the bag of cornstarch in three batch, shaking the bag after adding each batch.
  • Spray air fryer basket with cooking spray. Add breaded chicken to air fryer basket or trays and then spray top of chicken with oil.
  • Air fry at 400° for 12-15 minutes until crispy and golden.While the chicken is cooking, add the broccoli to a microwave-safe bowl with 1 tablespoon of water, cover, and microwave for 3 minutes until slightly tender and bright colored. Drain broccoli and set aside.
  • In a medium saucepan over medium heat, add the hoisin, honey, ginger, vinegar, and soy sauce. Stir to combine and bring to a boil. Let boil for 1 minute then remove from heat. Set aside.
  • Add cooked chicken to a mixing bowl with the broccoli. Pour sauce over the chicken mixture and toss gently until chicken and broccoli are fully coated.Garnish with sesame seeds (if using).

Nutrition

Calories: 310kcalCarbohydrates: 40gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 1172mgPotassium: 958mgFiber: 5gSugar: 15gVitamin A: 983IUVitamin C: 137mgCalcium: 86mgIron: 2mgNet Carbohydrates: 35g
Keyword Air Fryer Chicken and Broccoli
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Mayonnaise Mashed Potatoes

by 1 Comment

These creamy Mayonnaise Mashed Potatoes is the most flavorful, easy to make potato recipe I have ever made. Tha mayo is the secret ingredient that adds a special flavor and velvety texture to the perfect mashed potatoes.

Mayonnaise Mashed Potatoes in serving bowl topped with butter and pepper flakes.

❤️ Why you'll love it

Basic recipe: there are only 3 simple ingredients making it simple recipe to make!

Incredible flavor: the mayonnaise in this recipe lends an incredible flavor to

Creamy comfort food: the creamy flavor and rich texture makes mashed potatoes one of the best comfort food side dishes.

Gold potatoes on a wood board.
Yukon Gold are the best creamy potato to make mashed potatoes with and I love their gold color!
Raw peeled potatoes quartered on a cutting board.
Potatoes should be peeled and quartered for even cooking.

🥘 Ingredients

Yukon Gold Potatoes: yukon golds are the creamiest potatoes and perfect for making mashed potatoes.

Mayonnaise: my favorite brands are Duke and Hellmann's mayonnaise (which seem quite similar to me)

Butter: butter adds flavor and if you use salted butter, be sure to taste the potatoes before adding any extra salt

Salt: optional and only if needed

Cracked black pepper: fresh cracked black pepper add the best flavor.

A teaspoon of salt hovering over cubed potatoes in a pot of water.
Be sure to salt the potato water to enhance the flavor.

🔪 Instructions

  1. Place peeled and quartered potatoes in a large pot and add boiling water until the potatoes are just covered.
  2. Heat pot on high heat until water comes back to a boil. Reduce heat to medium-high and boil potatoes for 20 minutes, until tender.
  3. Remove from heat and drain potatoes.
  4. Add the butter and mayonnaise to the cooked potatoes and using a hand held potato masher, mash the potatoes until they are velvety and smooth.
  5. Transfer potatoes to a large serving bowl, top with remaining butter and sprinkle with salt and pepper (if desired).

🥄 Equipment

Large stockpot: you will want a pot that is large enough to hold the potatoes fully submerged in water and one that will not boil over

Potato masher: please do not use a hand mixer, if you do so, you risk the chance of gummy mashed potatoes. A potato masher does a perfect job giving the potatoes a silky texture that everyone loves.

Cooked potatoes, mayonnaise, and butter.
Boiled potatoes, mayonnaise and butter is all you need for this delicious recipe!

🥫Storage

Refrigerate: store in an airtight container in the fridge up to 5 days.

Freeze: mashed potatoes can be stored in an airtight freezer safe container up to 1 month. Any longer, you will get water crystals that will make the potatoes watery when thawed.

📖 Variations

  • Try using softened cream cheese in place of the mayo, you will need to add a splash of milk or heavy cream to loosen the potatoes up some.
  • Stir 2 cups shredded cheddar cheese into the hot mashed potatoes.
Mashing potatoes with a potato masher.
Use a hand held potato masher to get the best results.
Creamy mashed potatoes in the pot.
The end result is creamy, velvety smooth and delicious mayonnaise mashed potatoes.

💭 Tips

  • Use room temperature butter to ensure the butter melts completely when mashing.
  • Miracle Whip has a very sweet flavor is not a recommended substitute for this recipe.
  • If you don't like the way black pepper looks in the recipe, feel free to use white pepper.
  • Melting the butter on the stovetop or microwave is a good way to ensure the butter melts completely

We love this Classic Potato Salad recipe.

Looking for a low carb alternative to mashed potatoes? Try this Garlic Mashed Cauliflower with Browned Butter!

Make these Potato Patties or Air Fryer Potato Puffs are great recipes to make with leftover mashed potatoes.

🍽 Serve with...

This creamy mashed potatoes recipe makes the perfect side dish topped with gravy or butter, salt, and pepper.

You can create a variety of dishes with leftover mashed potatoes. Some of my favorites are Mom's Potato Rolls and Potato Patties.

Overhead image of mayonnaise mashed potatoes with a dab of melting butter in the center sprinkled with black pepper.

🏫 The last word

I grew up hating mashed potatoes. The only thing potato you could get me to eat were french fries and potato chips. I even was caught tossing mashed potatoes during a holiday dinner one year. Boy did I get a scolding!

One Thanksgiving my former brother in law made mashed potatoes with mayonnaise. I thought it was crazy, but they had the perfect creaminess and most delicious flavor that they won my vote for best side dish on the holiday table! Now that is saying a lot from a gal you wouldn't touch mashed potatoes as a child.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Mayonnaise Mashed Potatoes.

Mayonnaise Mashed Potatoes

Shelby Law Ruttan
Get ready for the creamiest, most delicious, easy to make mashed potatoes ever! These Mayonnaise Mashed Potatoes are incredibly delicious and make the perfect side dish recipe.
4.75 from 24 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 347 kcal

Equipment

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Ingredients
  

Instructions
 

  • Place peeled and quartered potatoes in a large pot and add boiling water until the potatoes are just covered. Add salt and cover pot with lid.
  • Heat pot on high heat until water comes back to a boil. Reduce heat to medium-high and boil potatoes for 20 minutes, until tender.
  • Remove from heat and drain potatoes.Add the butter and mayonnaise to the cooked potatoes and using a hand held potato masher, mash the potatoes until they are velvety and smooth.
  • Transfer potatoes to a large serving bowl, top with remaining butter and sprinkle with salt and pepper (if desired).

Nutrition

Calories: 347kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 28mgSodium: 772mgPotassium: 841mgFiber: 4gSugar: 2gVitamin A: 249IUVitamin C: 39mgCalcium: 28mgIron: 2mgNet Carbohydrates: 30g
Keyword Mayonnaise Mashed Potatoes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Red Velvet Peppermint Thumbprints

by 14 Comments

Red Velvet Peppermint Thumbprint cookies are soft, delicious, and filled with crushed creamy peppermint candies drizzled with a white chocolate icing. These are peppermint thumbprints are perfect christmas cookies for your next holiday party!

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❤️ Why you'll love it

Easy to make: no chilling of the dough require and the cookies do not spread.

Holiday gifts: these cookies make the perfect holiday hostess gifts wrapped up in pretty gift boxes and are a great addition to Christmas Cookie trays.

Easy to adapt: red velvet thumbprint cookies are easy to adapt and fill with your favorite fillings.

🥘 Ingredients

Salted Butter

Granulated sugar

Red food coloring: choose a food coloring that is a gel base rather than water.

Peppermint extract: my very favorite brand is Adam's peppermint extract.

Flour

Baking cocoa powder: this gives the cookie a chocolate flavor.

Baking powder: I always recommend buying an aluminum free baking powder.

Andes Peppermint Crunch baking pieces: these are red and white pieces of candy, you can always buy the crunch bars and break them up.

White Dipping Chocolate: be picky choosing your white melting chocolate. Not white chocolate melts incredibly smooth. I have never had any issues with Baker's Corner Vanilla coating.

🔪 Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, using hand mixer on medium speed, mix butter and sugar until creamy. Add egg, food coloring, and extract. Mix until well combined.
  3. In a separate bowl, mix together 1-¼ cup flour, baking powder, and salt. Gradually mix flour mixture into butter mixture until combined.
  4. Shape cookies into 1" sized balls. Place cookie balls on baking sheet lined with parchment paper. Press indentation with thumb in center of ball.
  5. Bake for 12 minutes. Remove from oven and press back of teaspoon into center of cookie to form a more prominent thumbprint.
  6. Place 1 teaspoon Andes mint candy pieces in center of cookie. Return to oven and bake another 2-3 minutes.
  7. Remove from oven and transfer cookies to a wire rack. Cool completely.
  8. Melt white dipping chocolate in microwave according to directions. Drizzle over top of cookies. Let chocolate harden prior to storing.

🥄 Equipment

Medium mixing bowls

Electric hand mixer: to mix the ingredients.

Rubber scraper: to scrape down the sides of the bowl while mixing dough.

Baking sheet: for baking the cookies.

Parchment paper: to line the baking sheet and to catch any drips when icing the cookies.

Cooling rack: to completely cool the cookies by allowing air to circulate all around them.

🥫Storage

Room temperature: store cookies in an airtight container on the counter up to 5 days.

Freezer: store cookies in a freezer safe airtight container in the freezer up to 3 months.

📖 Variations

  • Omit the peppermint candy and fill the completely cooled cookies with cream cheese frosting, then sprinkle with holiday sprinkles or crushed candy canes.
  • Make these fit Valentine's day also by using the cream cheese filling and decorating with red, pink, and white valentine sprinkles.
Peppermint Red Velvet Thumbprint Christmas Cookie Recipe

💭 Tips

  • Use the back of a tablespoon to press into the center of the hot cookie after cooking to reinforce the thumbprint.
  • Place a sheet of parchment paper under the cooling rack to catch any drips from the chocolate drizzle.
  • Place melted chocolate in a sandwich bag with a corner snipped off and drizzle the white chocolate over top of the cookies

You will love these Red Velvet Brownies!

Peppermint Brownie Bites are fudgy brownies with peppermint patty candy baked inside!

These Eggnog Thumbprint Cookies have a rum flavored filling and sprinkled with fresh grated nutmeg.

These classic Raspberry Thumbprint Cookies can't be beat!

Another holiday classic are these Pecan Pie Thumbprint cookies.

🍽 Serve with...

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Red Velvet Peppermint Thumbprints.

Red Velvet Thumbprint Cookies

Shelby Law Ruttan
Red Velvet Peppermint Thumbprints have the classic flavor of red velvet cake in a soft cookie form filled with creamy Andes peppermint crunch baking pieces in the thumbprint center. A delicious cookie to serve during the holiday season.
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 146 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • In a medium bowl, using hand mixer on medium speed, mix butter and sugar until creamy. Add egg, food coloring, and extract. Mix until well combined.
  • In a separate bowl, mix together 1-¼ cup flour, baking powder, and salt. Gradually mix flour mixture into butter mixture until combined.
  • Shape cookies into 1" sized balls. Place cookie balls on baking sheet lined with parchment paper. Press indentation with thumb in center of ball.
  • Bake for 12 minutes. Remove from oven and press back of teaspoon into center of cookie to form a more prominent thumbprint.
  • Place 1 teaspoon Andes mint candy pieces in center of cookie. Return to oven and bake another 2-3 minutes.
  • Remove from oven and transfer cookies to a wire rack. Cool completely.
  • Melt white dipping chocolate in microwave according to directions. Drizzle over top of cookies. Let chocolate harden prior to storing.

Nutrition

Calories: 146kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 85mgPotassium: 25mgFiber: 0.5gSugar: 9gVitamin A: 173IUCalcium: 22mgIron: 1mgNet Carbohydrates: 17g
Keyword Holiday Cookies, Red Velvet Peppermint Thumbprints, Red Velvet Thumbprint Cookies, Red Velvet Thumbprints
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Christmas Crack

by Leave a Comment

Christmas Crack is an easy recipe to make for the holiday season and is a delicious treat to make part of a holiday cookie plate.

Side view of Christmas Crack Candy.

❤️ Why you'll love it

Easy recipe: this salty treat is made with just a handful of ingredients and can be made in under 10 minutes

Holiday favorite: everyone loves this christmas cracker candy recipe and can't get enough of it

Salty sweet flavors: this candy has the perfect combination of salty sweet flavors

Ingredients for Christmas Crack.
You need just a handful of ingredients to make this tasty candy.
Crackers on a jelly roll pan.
You will need 48 crackers (about ½ sleeve of saltines).
Toffee mixture in saucepan.
The syrup needs to reach the soft crack stage (270 degrees F)
Toffee poured over saltine crackers on a jelly roll pan.
Spread the hot syrup mixture over the crackers (it will begin to harden quickly)

🥘 Ingredients

Saltine crackers: I like to use the salted crackers but you can use unsalted if desired.

Salted butter: eliminates the need to add any salt to the toffee mixture.

Brown sugar: you can use either light or dark brown sugar. If using dark brown sugar, the toffee will have a deeper flavor.

Vanilla extract: added to enhance the flavor of the toffee

Semi-sweet chocolate chips: these are placed on top of the hot toffee and allowed to melt making it easy to spread.

Christmas holiday sprinkles: any variety or color sprinkles desired

Saltines on jelly roll pan with toffee and chocolate chips on top of toffee.
Place the chocolate chips on the hot toffee layer and allow them to sit there until chocolate begins to melt, then spread over top of the toffee.
Chocolate and a spreader on top of jelly roll pan.
Use an offset spatula to spread the chocolate once it has melted enough to be creamy.
Christmas Crack with chocolate spread over top and red, white, and green sprinkles.
Sprinkle the chocolate while it is still wet so the sprinkles will stick to the chocolate.
Christmas Crack that has been cut into pieces on the jelly roll pan.
A kitchen knife can be used to break the toffee into squares.

🔪 Instructions

  1. Line a large jelly roll pan with parchment paper or silicone baking mat.
  2. Fill the pan with crackers in a single layer, if you need to, break some crackers to fill in all the spaces. Set aside.
  3. Melt the butter in a medium saucepan over medium heat. Add brown sugar and vanilla, stirring to combine. Cook mixture until it reaches 270° f on a candy thermometer.
  4. Once temp is reached, remove from heat and pour toffee mixture over crackers on the baking sheet. Using an offset spatula, spread toffee mixture over every cracker.
  5. While toffee is still hot, top with chocolate chips and let sit for a few minutes, until chips have begun to melt down.
  6. Using an angled spreader, spread the melted chocolate over the toffee, covering the toffee and crackers. Immediately top the chocolate layer with holiday sprinkles.
  7. Place in fridge for 1 hour to fully harden the chocolate and toffee.
  8. Remove and break the cracker into random pieces or use a knife to cut the pieces evenly.
Upclose image of Christmas Crack.

🥄 Equipment

Medium saucepan: to make the toffee

Wooden spoon: to stir the toffee mixture

Jelly roll pan: you need a large pan, if you don't have one, you can use two smaller cookie sheets.

Parchment paper: to line the jelly roll pan

Candy thermometer: to monitor the temperature of the syrup.

Offset spatula: to spread the toffee and chocolate over the crakers.

Kitchen knife: used to help break the candy

🥫Storage

Refrigerate: Store in an airtight container or in the fridge up to 1 week.

Freeze: Store in an airtight freezer safe container up to 3 months.

Overhead image of candy on a white plate.

📖 Variations

  • Substitute ritz crackers, club crackers, or graham crackers for the saltines.
  • Spread milk chocolate or white chocolate chips instead of dark chocolate chips.
  • Make this any time of the year and decorate with toffee chips, mini M&M candies, crushed candy canes, or any of your favorite toppings.

💭 Tips

  • This recipe may be called Christmas Crack, but that is only because of the holiday sprinkles! Feel free to make this recipe any time of year and top with whatever your heart desires from sprinkles to candy!
Saltine Toffee Crackers with chocolate topping and christmas sprinkles.

Cookie Butter Toffee Dip is one of my favorite Christmas or New Years Eve treats!

These Chewy Mocha Toffee Chip Cookies are crazy good! Crisp edges and chewy centers with chocolate, mocha and toffee. Who could ask for more?

This Pumpkin Cream Pie with Toffee Bits is a no bake better for you dessert recipe perfect for Thanksgiving or Christmas dessert tables.

This recipe for sweet and spicy peanut brittle has a wonderful hint of smoky chipotle.

Set out M&M Pretzel Cookies with a glass of cold milk for Santa on Christmas Eve!

We love these White Chocolate Cranberry Cookies and they are a great cookie for holiday cookie trays.

🍽 Serve with...

Serve this Christmas cracker recipe as a part of your sweets table at your next holiday party.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Christmas Crack

Christmas Crack

Shelby Law Ruttan
Christmas Crack is a sweet and salty cracker candy made with saltines, toffee and chocolate and decorated with sprinkles or your favorite toppings. It is perfect for holiday gifting and cookie trays.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Desserts
Cuisine American
Servings 24
Calories 199 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line a large jelly roll pan with parchment paper or silicone baking mat.
  • Fill the pan with crackers in a single layer, if you need to, break some crackers to fill in all the spaces. Set aside.
  • Melt the butter in a medium saucepan over medium heat. Add brown sugar and vanilla, stirring to combine. Cook mixture until it reaches 270° f on a candy thermometer.
  • Once temp is reached, remove from heat and pour toffee mixture over crackers on the baking sheet. Using an offset spatula, spread toffee mixture over every cracker.
  • While toffee is still hot, top with chocolate chips and let sit for a few minutes, until chips have begun to melt down.
  • Using an offset spatula, spread the melted chocolate over the toffee, covering the toffee and crackers. Immediately top the chocolate layer with holiday sprinkles.
  • Place in fridge for 1 hour to fully harden the chocolate and toffee.
  • Remove and break the cracker into random pieces or use a knife to cut the pieces evenly.

Nutrition

Calories: 199kcalCarbohydrates: 19gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 66mgPotassium: 103mgFiber: 1gSugar: 17gVitamin A: 244IUCalcium: 21mgIron: 1mgNet Carbohydrates: 18g
Keyword Christmas Crack, Saltine Cracker Toffee, Saltine Toffee Candy
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Beef Street Tacos

by Leave a Comment

Beef Street Tacos are an air fryer recipe that fans of Mexican food and food trucks will love! These easy street tacos are an amazing recipe and my favorite addition to Taco Tuesday or game day parties. They also make a tasty main dish at dinner time as well!

Upclose image of air fryer beef street tacos.
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Why you'll love it

Easy recipe with simple ingredients: this easy dinner recipe is ready in just minutes and made with just a few simple ingredients and so much flavor.

Perfect game day: carne asada street tacos are smaller sized, making them easy to hold in your hand and making them perfect for game day or taco night!

Make your own taco bar: everyone loves to assemble their own tacos, and this is a recipe that you can make ahead of time and keep warm in the crockpot during a party.

Packed with flavor: marinated beef cooked and minced then served in toasted corn tortillas topped with onion, cilantro, and jalapeno for an irresistible flavor combination.

Ingredients for beef street tacos recipe.
These easy beef street tacos are made with just a few simple ingredients.

Key Ingredients

Stew beef: this is a great cut of beef to make air fryer street tacos, but you can also use skirt steak or flank steak in its place

Beef broth: will be used to marinate the beef

Olive oil: used as part of the marinade

Carne asada seasoning: this is a premade seasoning the you can buy on amazon

Garlic powder: an additional seasoning to boost flavor.

Corn tortillas: choose the street taco size which are smaller tortillas.

Purple onion: I like the color contrast, but white onion can be used here as well.

Jalapeños: fresh jalapeno slices used as garnish.

Limes: use lime wedges to squeeze juice over top of the assembled street tacos before consuming, this adds an acid to the dish that brings the flavors to a whole new level.

Fresh cilantro: if you are not a fan of cilantro, this can be left out.

Pickled jalapeños: these are optional but add a pickled flavor that is delicious!

Marinating beef in a glass dish.
Marinate the beef at up to 2 hours for the best flavor.
Raw beef in sauce in air fryer.
Place meat and marinade in a dish that easily fits in the air fryer.
Cooked beef in sauce in air fryer.
These easy beef street tacos are cooked tender in just
Cooked beef on a cutting board.
Remove the beef from the marinade with a slotted spoon, be sure to keep the marinade to use when the beef is chopped.

Instructions

  1. Add the beef, stock, oil, and spices to a small bowl. Cover dish with plastic wrap and place in fridge to marinate for 1-2 hours. I recommend marinating at no less than 1 hour for the best flavor.
  2. Transfer the beef and the marinade to a pan that fits the air fryer basket. Cook beef at 400°f for 15 minutes, Stirring halfway through.
  3. Once cooked, using a slotted spoon, remove the meat from the juices and place the meat on a cutting board.
  4. Chop the cooked beef into small pieces and combine with half the juices.
  5. Warm corn tortillas on a griddle on each side until toasty and warm.
  6. Assemble tortilla with beef and garnish with onion, cilantro, jalapeños, fresh lime juice, and pickled jalapenos (if using).

Equipment

Air Fryer

Cutting board

Chef knife

Slotted spoon

Shallow dish

Diced cooked air fried seasoned beef pieces.
Once the beef is chopped, it will be returned to the marinade it was cooked in to make them juicy with tons of flavor.
Beef street taco and ingredients with toppings.
Assembling the Beef Street Taco on a wood board.
Beef Street Tacos topped with cilantro, red onion slices and jalapeno on a white plate.

Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.

Reheat: to reheat street tacos, heat in the microwave until warm.

Variations

  • Sprinkle the tops of pickled red onions, cotija cheese, hot sauce or use any of your own favorite toppings
  • Substitute street taco size flour tortillas if desired.

Top Tips

  • Mix together ½ each tablespoon ground cumin and garlic powder, 1 teaspoon each smoked paprika and chili powder, ½ teaspoon each ground coriander and onion powder, and ¼ teaspoon cayenne pepper in place of the carne asada seasoning and garlic powder.
  • If you decide to cook the meat mixture on the stove top, I recommend going to skirt steak or flank steak instead of stew beef.
  • Soft corn tortillas can be fragile, I recommend heating them long enough to become firm, yet still bendable.

My family loves this fresh Pico de Gallo.

Mexican Street Corn is a great side dish for your next Mexican meal!

These Mexican Street Tacos are served with flank steak and plenty of cojita cheese!

Try this Venison Street Tacos with delicious strawberry salsa!

My family loves these Easy Pork Street Tacos and these Tacos Al Pastor!

Serve with...

Serve in warm tortillas topped with onion, cilantro, lime juice, and jalapenos.

Overhead image of 4 beef street tacos on a white plate garnished with red onion, jalapeno, lime, and cilantro.

The last word

I used stew beef when making these beef tacos, which surprisingly worked quite well. Normally stew beef can be tougher, but the air fryer did a great job of cooking the meat and keeping it tender.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Air Fryer Beef Street Tacos FI

Beef Street Tacos

Shelby Law Ruttan
These juicy beef street tacos are made with marinated beef in the air fryer and served up in toasted corn street tacos garnished with fresh lime juice, onions, jalapenos, and cilantro.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Marinate time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4
Calories 430 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the beef, stock, oil, and spices to a small bowl. Cover dish with plastic wrap and place in fridge to marinate for 1-2 hours. I recommend marinating at no less than 1 hour for the best flavor.
  • Transfer the beef and the marinade to a pan that fits the air fryer basket. Cook beef at 400°f for 15 minutes, Stirring halfway through.
  • Once cooked, using a slotted spoon, remove the meat from the juices and place the meat on a cutting board.
  • Chop the cooked beef into small pieces and combine with half the juices.Warm corn tortillas on a griddle on each side until toasty and warm.
  • Assemble tortilla with beef and garnish with onion, cilantro, jalapeños, fresh lime juice, and pickled jalapenos (if using).

Notes

Instructions:
  1. Add the beef, stock, oil, and spices to a shallow dish. Cover and place the dish in the fridge for 1-2 hours.
  2. Remove the beef and marinade and add it to a pan that fits your air fryer basket. Cook at 400°f for 15 minutes. Stir halfway through.
  3. Once cooked, remove the meat from the juices and place the meat on a cutting board.
  4. Chop the meat into small pieces and combine with half the juices.
  5. Warm the tortillas in the microwave for 30 seconds.
  6. Add beef to a tortilla, and garnish with onion, cilantro, and jalapeños. Mix in some pickled jalapeños if desired.
  7. Enjoy!

Nutrition

Calories: 430kcalCarbohydrates: 44gProtein: 31gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 799mgPotassium: 734mgFiber: 7gSugar: 3gVitamin A: 711IUVitamin C: 23mgCalcium: 114mgIron: 4mgNet Carbohydrates: 36g
Keyword Air Fryer Beef Street Tacos, Beef Street Tacos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Star Crunch Cookies (Copycat Recipe)

by Leave a Comment

These Star Crunch Cookies are a homemade version of the classic Little Debbie treat. Chewy caramel, gooey marshmallows, crispy rice cereal, and melty chocolate come together in one nostalgic cookie that's just as good as the original.

A stack of homemade Star Crunch cookies made with chocolate, marshmallows, and crispy rice cereal, displayed on a white pedestal stand.

I grew up loving Star Crunch, and making this copycat recipe at home brings back all the same flavors in a fresh, no-bake cookie. If you've tried my chocolate praline fudge, you'll appreciate how similar this recipe feels with that same chewy caramel chocolatey goodness.

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Why You'll Love Caramel Marshmallow Cookies

Nostalgic favorite: brings back childhood memories of Little Debbie snacks.

Simple ingredients: just a handful of pantry staples needed.

No bake treat: quick to make and perfect for when you don't want to use the oven.

Crowd pleaser: a chewy, chocolatey cookie that everyone loves.

Key Ingredients

For a full list of ingredients and instructions, see the recipe card below.

Overhead view of ingredients in white bowls, including chocolate chips, marshmallows, rice crispies, caramel bits, and butter.
  • Salted butter: adds richness and helps everything melt smoothly.
  • Milk Chocolate chips: the chocolate base of these copycat cookies.
  • Caramel bits: give that signature chewy caramel flavor.
  • Mini-marshmallows: melt into the mixture for a soft, gooey texture.
  • Rice cereal: provides the crunch that makes Star Crunch unique.

Ingredient Substitutions

  • Replace milk chocolate chips with dark chocolate chips for a richer flavor.
  • Use regular caramels (melted with a little cream) if caramel bits aren't available.
  • Try vegan butter and marshmallows for a dairy-free option.
Freshly made Star Crunch cookies cooling on a parchment lined baking sheet.

Variations on Star Crunch Cookies

  • Peanut Butter Crunch: add a couple tablespoons of peanut butter when melting the chocolate.
  • Holiday Twist: top with sprinkles, crushed peppermint candy, or drizzle with white chocolate for seasonal fun.
  • Nutty crunch: mix in chopped almonds, pecans, or peanuts for extra texture.

Tips for Perfect Copycat Star Crunch

  • Microwave slowly: always heat at 50% power so the chocolate and caramel doesn't burn.
  • Work quickly: stir in the cereal and shape cookies right away before the mixture sets.
  • Flatten slightly: pressing the cookies gives them that classic Star Crunch look.
A hand holding one star crunch cookie.

How to Store

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 2 weeks.

Serve With...

Serve Star Crunch Cookies with a cold glass of milk or as a part of a cookie platter alongside other no bake treats like my Chocolate Fudge No Bakes, Peanut Butter No Bakes, and Butterscotch Haystacks.

Fans of this recipe will also enjoy my Frankenstein Krispie Treats, Chocolate Coated Caramel Apples, Date Nut Balls, and Chewy Caramel Popcorn Balls

🤔 Did You Know

Did you know the actual product has rejects of the Little Debbie Oatmeal Cream Pie in their Star Crunch Cookie which adds to their gooeyness? I heard through the grapevine that someone who used to work at the family bakery and she told me that was part of the secret to the chew in the cookie! If you want to go for that authentic Little Debbie version, then grind up a couple of oatmeal cream pies and add them to the mix!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A stack of homemade Star Crunch cookies made with chocolate, marshmallows, and crispy rice cereal, displayed on a white pedestal stand.

Star Crunch Cookies

Shelby Law Ruttan
Star Crunch Cookies are a chewy, chocolatey, and packed with crispy rice cereal. This homemade version of the classic Little Debbie snack makes a fun no-bake dessert or snack.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert Recipes
Cuisine American
Servings 8
Calories 176 kcal

Equipment

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Ingredients
  

Instructions
 

  • Add the butter, chocolate chips, and caramel bits to a large microwave safe bowl. Microwave at 50% power for 1 minute.
  • Stir the mixture and microwave for another 30 seconds at 50% until melted and creamy.
  • Add the marshmallows and microwave for 30 seconds at a time until smooth, stirring after every 30 second interval.
  • Stir in the the rice cereal and mix until the cereal is fully coated.
  • Using a ¼ measuring cup, scoop the mixture and roll it into a ball. Place rolled the ball on parchment paper and compress it with your hand or the flat side of a measuring cup.
  • Let cookies sit until firm, store in airtight container.

Nutrition

Calories: 176kcalCarbohydrates: 31gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 124mgPotassium: 62mgFiber: 0.1gSugar: 21gVitamin A: 219IUVitamin C: 2mgCalcium: 51mgIron: 2mgNet Carbohydrates: 31g
Keyword Star Crunch Cookies
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Instant Pot Pork Roast

by 1 Comment

This Instant Pot Pork Roast recipe is a great recipe for busy weeknights. Instant pot recipes do all the hard work with a short cook time compared to a roast in the oven or slow cooker and the end result is a tender pork roast that is fall apart delicious.

Plate full of Instant Pot Pork Roast covered in gravy..
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❤️ Why you'll love it

Short cooking time: you can have this complete pork roast dinner on the table in a fraction of the time.

Easy dinner: the instant pot cooks the pork roast perfectly

Leftovers: you can make great sandwiches with the leftover pork roast!

Instant Pot Pork Roast Ingredients.
You only need simple ingredients to make this super flavorful and tender roast!
Tossing seasoning onto meat.
Coat the cubed pork with seasonings before searing.

🥘 Ingredients

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Pork shoulder roast: is what I used to make this recipe. Different cuts of pork such as pork loin roast or pork butt roast (also known as boston butt) can be also be used.

Salt, black pepper, onion powder, and minced garlic: to season the roast.

Olive oil: used to sear the pork cubes in the instant pot before pressure cooking.

Caldo de Pollo granulated bouillon: this is made by Knorr and is an instant chicken broth powder.

Soy sauce: added for flavor

Potatoes: you can use russet potatoes or gold potatoes, or baby potatoes. If you use baby potatoes you shouldn't need to cube them.

Baby carrots: if using regular carrots, peel and cut into 2 inch pieces.

Butter: added for flavor.

Cornstarch: to thicken the gravy

Parsley: (optional) for garnish

Cubed pork searing in hot oil
All of the roast ingredients in the instant pot.

🔪 Instructions

  1. Add pork to a large bowl. Season with onion powder, garlic, salt, and pepper. Set aside
  2. Set the instant pot to saute mode and add the olive oil.
  3. Add the meat to the instant pot and sear the meat, browning on all sides.
  4. Using a slotted spoon, remove the seared pork from the instant pot and set aside.
  5. Cancel the instant pot and add 2 tablespoons of water. Using a wooden spatula, scrape the bottom of the instant pot to deglaze scrape up any browned bits in the bottom of the pot. Add remaining water and bouillon granules and stir well.
  6. Using a sharp knife on a cutting board, cube the seared pork and potatoes. Add to the instant pot with the baby carrots. Add soy sauce and any juices from the meat that on the resting plate.
  7. Seal the instant pot lid and turn pressure valve to the sealing position. Set to cook at high pressure for 12 minutes. Pressure will build for 15 minutes.
  8. Once the instant pot beeps, allow a natural release of the pressure cooker for 10 minutes following. Do a quick release for the remaining pressure if needed.
  9. Using a slotted spoon, remove the meat, potatoes, and carrots and set aside to keep warm.
  10. Set the instant pot to sauté function and whisk in the butter and cornstarch slurry. Once the sauce has thickened, remove it from the heat.
Gravy made in the instant pot.
The gravy will be made in the instant pot to be sure to get all the flavors from the roast.

🥄 Equipment

Instant pot

Flat bottom wooden spoon

Hand whisk

Sharp knife

Slotted spoon

🥫Storage

Refrigerate: store pork roast in the refrigerator in an airtight container up to 4 days.

Freeze: leftovers can be stored in an airtight freezer safe container in the freezer up to 3 months.

Reheat: to reheat thawed leftovers, place on a microwave safe plate for 60-90 seconds, until warmed through.

Overhead photo of Instant Pot Pork Roast on a white plate.

📖 Variations

  • Substitute balsamic vinegar for the soy sauce
  • Make a dry rub and use 1 teaspoon garlic powder in place of minced garlic, add a teaspoon of smoked paprika and tablespoon of brown sugar. Rub over the roast before searing.

💭 Tips

  • The saute setting is very hot, so watch the meat carefully when searing to prevent scorching the meat.

Instant Pot Pork Tenderloin is super easy, super fast and one of my family's favorite recipes.

Instant Pot Pot Roast made with chuck roast is served in a rich delicious gravy and veggies.

Air Fryer Pork Loin with Maple Glaze is a marinated pork loin cooked in the air fryer for a tender and delicious roast.

Corned Beef and Cabbage Soup is another delicious recipe made in the instant pot.

These Instant Pot Country Style Ribs are tender and delicious and ready in just an hour!

A piece of roast and potato on a fork.

🍽 Serve with...

Serve pork roast with potatoes and carrots covered with gravy.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Instant Pot Pork Roast

Instant Pot Pork Roast

Shelby Law Ruttan
A delicious pork dinner in under 60 minutes! Instant Pot Pork Roast is the most tender meat served with potatoes, carrots, and homemade pork gravy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Keto Main Dish, Main Dish
Cuisine American
Servings 6
Calories 319 kcal

Equipment

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Ingredients
  

Instructions
 

  • Add pork to a large bowl. Season with onion powder, garlic, salt, and pepper. Set aside.
  • Set the instant pot to saute mode and add the olive oil.
  • Add the meat to the instant pot and sear the meat, browning on all sides.
  • Using a slotted spoon, remove the seared pork from the instant pot and set aside.
  • Cancel the instant pot and add 2 tablespoons of water. Using a wooden spatula, scrape the bottom of the instant pot to deglaze scrape up any browned bits in the bottom of the pot. Add remaining water and bouillon granules and stir well.
  • Using a sharp knife on a cutting board, cube the seared pork and potatoes. Add to the instant pot with the baby carrots. Add soy sauce and any juices from the meat that on the resting plate.
  • Seal instant pot lid and turn pressure valve to the sealing position. Set to cook at high pressure for 12 minutes. Pressure will build for 15 minutes.
  • Once the instant pot beeps, allow a natural release of the pressure cooker for 10 minutes following. Do a quick release for the remaining pressure if needed.
  • Using a slotted spoon, remove the meat, potatoes, and carrots and set aside to keep warm.
  • Set the instant pot to sauté function and whisk in the butter. Mix together water and cornstarch to make a slurry, whisk into the broth mixture. Once the sauce has thickened, remove it from the heat and serve.

Notes

Prep time 10 minutesCook time 12 minutes + pressure buildYields 6 servingsIngredients:⁃
 
 

Nutrition

Calories: 319kcalCarbohydrates: 28gProtein: 22gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 67mgSodium: 690mgPotassium: 949mgFiber: 3gSugar: 3gVitamin A: 5950IUVitamin C: 9mgCalcium: 52mgIron: 3mgNet Carbohydrates: 25g
Keyword Instant Pot Pork Roast
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Weekly Meal Plan 45

by Leave a Comment

Here is your free Weekly Meal Plan 45 for November 7 - 11. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Free Weekly Meal Plan 45 featured image.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of my recipes are easy to make in a short prep time, however I do have some tips to help you with this week's menu!

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Any prep that can be done on Sunday (October 30) is called prep day.

  • On prep day, prepare the marinade for the venison satay and marinate the meat until dinner time on Monday. You can also make the pickles and peanut sauce on prep day to save time on Monday evening.
  • Make the Dill Pickle Pasta Salad on prep day and allow the flavors to develop. Serve it alongside the Crispy Chicken Sandwiches.
  • The hamburger patties can be mixed and shaped on prep day, then freeze the uncooked burger in freezer safe wrapping. Take the frozen burgers out on Tuesday night and allow them to thaw in the fridge until it's time to cook them on Wednesday evening.
  • Buffalo chicken crescent rolls won't need much meal prep to be done ahead of time. These come together pretty quickly. Take the cream cheese out of the fridge at least 30 minutes before mixing the ingredients to be sure it mixes smoothly.
  • For the Hawaiian Pizza you can opt to make your own homemade pizza dough or use store-bought.
  • Prep the cinnamon rolls on Saturday night, put them in the fridge covered with plastic wrap. The rolls can be fresh baked the next morning, just remove from the fridge and allow the rolls to come to room temperature (about 30-40 minutes) before baking.
  • Any type of pasta (spaghetti) sauce can be used for the Meatball Chili. I don't think Prego makes the specific style of sauce anymore.

Weekly Meal Plan 45

November 7

Featured image for venison satay.

Venison Satay with Peanut Sauce

I love the flavors in this Venison Satay with Peanut Sauce and the pickled cucumbers add another level of flavor to the meal! Beef strips can be used here in place of venison.

November 8

Crispy Chicken Sandwich on a bun and topped with dill pickles.

Crispy Chicken Sandwiches

I love these Crispy Chicken Sandwiches! Skillet fried and served on buttery toasted buns and a side of Dill Pickle Pasta Salad.

November 9

Featured image for Smothered Hamburger Steaks.

Hamburger Steaks with Mushrooms and Onions

Hamburger Steaks are smothered with mushrooms and Onion for a delicious lower carb weeknight meal. Serve this with a simple green salad topped with Italian Vinaigrette.

November 10

Featured image for Buffalo Chicken Crescent Rolls.

Buffalo Chicken Crescent Rolls

This is a long time favorite recipe I've been making since my kids were little! Buffalo Chicken Crescent Rolls can be enjoyed as an appetizer or main dish. This week make it a main dish with a side of blue cheese and celery!

November 11

Air Fryer Hawaiian Pizza Featured Image

Hawaiian Pizza

I am a fan of a salty sweet combination and this Air Fryer Hawaiian Pizza brings those flavors forward. For a little bit of creamy heat, I like to dip this pizza in Chipotle Salad Dressing!

.

Dessert of the week

Butter Pecan Cookies Featured Image.

Butter Pecan Cookies

These Butter Pecan Cookies speak the holidays to me! These are great cookies to pull out when you have visitors and serve with a cup of coffee or tea. They also make a great addition to the holiday cookie tray.

Cocktail of the week

Amaretto Coffee

Almond lovers will love this Amaretto Coffee. It is boozy, sweet, and creamy. I love to curl up with a hot cup of this coffee and a couple of Butterscotch Chocolate Chip Cookies and enjoy a good book!

Sunday Brunch

Pumpkin Cookie Butter featured image.

Pumpkin Cookie Butter Cinnamon Rolls

One of my very favorite recipes, Pumpkin Cookie Butter Cinnamon Rolls has pumpkin in the dough and cookie butter in the swirls and frosting! Perfect with a hot cup of coffee in the morning.

Sunday Supper

Roasted Garlic Meatball Chili over Cauliflower Rice

Roasted Garlic Meatball Chili

Roasted Garlic Meatball Chili is a great Sunday supper! Enjoy this while you watch the football game with a side of white rice a slice of Skillet Jalapeno Cornbread.

Grumpy's Honeybunch Shopping List

Download Shopping List
Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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When you make these recipes, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Banana Coffee Cake with Praline Topping

by 9 Comments

This Banana Coffee Cake has a delicious praline topping that makes it extra special. The hint of nutmeg in the cake makes it feel and taste like a coffee cake for holiday brunch or a special occasion.

Banana Coffee Cake with Praline Topping on a cake pedestal.
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❤️ Why you'll love it

Brunch or Dessert: This banana coffee cake makes an excellent weekend brunch that also can pose as dessert!

Tender crumb: the texture of the cake is moist and tender yet firm

Sweet nutty topping: the praline topping is so good! It's like eating fudge on top of cake!

🥘 Ingredients

Cooking spray: to coat the baking pan.

All-purpose flour: this is the structure of the cake,

Salt

Baking powder

Baking soda

Bananas 

Granulated sugar

Vegetable oil

Vanilla extract

Ground nutmeg

Eggs

Brown sugar

Butter

Chopped walnuts

🔪 Instructions

For the coffee cake

  • Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper and coat paper with cooking spray. Set aside.
  • In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
  • In a large bowl, combine mashed banana, sugar, vegetable oil, vanilla extract, nutmeg and egg. Mix at medium speed until well blended.
  • Gradually add flour mixture to banana mixture until well blended. Pour batter into prepared pan.
  • Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes.
  • Remove from pan and carefully peel of parchment paper.

For the praline topping

  • In a small saucepan over medium high heat, combine brown sugar and butter in a small saucepan and bring to a boil. Cook for 1 minute.
  • Immediately remove syrup from from heat and stir in walnuts. Spread topping over warm cake.

🥄 Equipment

9-inch round cake pan

Parchment Paper

Medium bowl

Large bowl

Electric mixer

Cake tester

Small saucepan

🥫Storage

Counter top: Store cake at room temperature in an airtight container up to 5 days.

Freezer: Leftovers can be stored in an airtight freezer safe container up to 3 months.

📖 Variations

  • Substitute chopped walnuts for the pecans
  • For more intense banana flavor, add ½ teaspoon banana extract

💭 Top Tip

  • Use ripe to overripe bananas to make this recipe. If your bananas are not ripe, place them in a paper bag and put in a warm place for 12-24 hours.

This Salted Chocolate Bourbon Praline Fudge is simply irresistable!

My whole family loves this Banana Cake with Browned Butter Maple Frosting.

These Butter Pecan Cookies make the perfect addition to your holiday treat table.

🍽 Serve with...

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Banana Coffee Cake with Praline topping.

Banana Coffee Cake with Praline Topping

Shelby Law Ruttan
A delicious banana cake with a tender and moist crumb is topped with a caramelized praline topping. It makes the perfect holiday brunch cake or dessert for special occasions.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 257 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

For the coffee cake

  • Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper and coat paper with cooking spray. Set aside.
  • In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
  • In a large bowl, combine mashed banana, sugar, vegetable oil, vanilla extract, nutmeg and egg. Mix at medium speed until well blended.
  • Gradually add flour mixture to banana mixture until well blended. Pour batter into prepared pan.
  • Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes.
  • Remove from pan and carefully peel of parchment paper.

For the praline topping

  • In a small saucepan over medium high heat, combine brown sugar and butter in a small saucepan and bring to a boil. Cook for 1 minute.
  • Immediately remove syrup from from heat and stir in walnuts. Spread topping over warm cake.

Nutrition

Calories: 257kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 26mgSodium: 177mgPotassium: 138mgFiber: 1gSugar: 24gVitamin A: 155IUVitamin C: 2mgCalcium: 29mgIron: 1mgNet Carbohydrates: 37g
Keyword Banana Coffee Cake, Banana Praline Coffee Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butter Pecan Cookies

by 7 Comments

Butter Pecan Cookies are a delicious cookie rolled in chopped butter pecans that have been toasted in the oven bring the buttery nutty flavor to the next level.

Hero Image Butter Pecan Cookies.

❤️ Why you'll love it

Delicious pecan flavor, crispy edges, and chewy centers: you will enjoy the buttery toasty flavor of the pecans around the outside of these thick chewy cookies with browned crispy edges.

A great recipe for holiday cookie exchange: butter pecan cookies make a great addition to the holiday christmas cookies platter

🥘 Ingredients

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Chopped pecans and pecan halves

Butter: use salted butter that has been brought to room temperature

Light brown sugar: light brown is best for this recipe, but dark brown sugar can be used to intensify flavor.

Large eggs: egg will need to have the yolk and white separated for this recipe.

Pure vanilla extract

All-purpose flour

Baking powder

Salt

🔪 Instructions

  1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Remove from oven and set aside to cool.
  2. In a large mixing bowl, using a hand mixer, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla.
  3. In another large bowl, stir together flour, baking soda, and salt. Gradually add flour mixture to the butter mixture until well combined. Cover dough with a lid or plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 375 degrees F. Remove cookie dough from fridge and using a 2 tablespoon sized cookie scoop, portion dough and roll into ball shapes.
  5. Roll cookie dough balls in toasted pecans, pressing nuts into dough. Place 2 in. apart on parchment lined baking sheets.
  6. Beat egg white until foamy. Dip the bottom half of pecan in egg white, then gently press one into each ball.
  7. Place pecan half, flat side down on tops of the cookies. Place balls of dough on prepared baking sheet and bake for 10-12 minutes or until cookies are golden brown.
  8. Cool 2 minutes on baking sheet, transfer cookies to cooling rack to cool completely.

🥄 Equipment

Large bowl

Parchment paper

Cookie sheet

2 tablespoon cookie scoop

Wire rack

🥫Storage

Store cookies in an airtight container on the counter up to 1 week.

Freeze: freeze cookies in an airtight freezer safe container up to 3 months.

📖 Variations

  • Stir in 1 cup milk chocolate, white chocolate chips, or toffee bits to the cookie dough.
  • Use half white sugar and half brown sugar in place of brown sugar for a lighter crisper cookie.
  • Sprinkle cookie dough balls with a pinch of sea salt before baking.

💭 Tips

  • Be sure to dip only the bottom of the pecan half into the egg white, don't fully submerge the nut. Any egg white on top of the pecan half will not be eye appealing when baked.

These Bacon Pecan Stuffed Mushrooms are great holiday appetizers.

These Coconut Crunch Cookies have crispy edges, chewy centers, and are packed with coconut and chocolate and a hint of almond flavor.

🍽 Serve with...

Serve cookies with a scoop of your favorite ice cream sandwiched between two cookies, or with a glass of cold milk.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Butter Pecan Cookies Featured Image.

Butter Pecan Cookies

Shelby Law Ruttan
Buttery cookies rolled in toasted pecans with crispy edges and chewy center, this cookie recipe is perfect for the holidays and Christmas cookie platters.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Desserts
Cuisine American
Servings 24
Calories 228 kcal

Equipment

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Ingredients
  

Instructions
 

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently.
  • Set aside to cool.In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla.
  • Gradually add flour, baking powder and salt and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy.
  • Dip the bottom of pecan halves in egg white, then gently press one into each ball. (If you get the foamy egg white on the top of the pecan it with remain after baking and not be attractive)
  • Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Notes

 
 

Nutrition

Calories: 228kcalCarbohydrates: 19gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 28mgSodium: 216mgPotassium: 78mgFiber: 1gSugar: 9gVitamin A: 254IUVitamin C: 0.1mgCalcium: 51mgIron: 1mgNet Carbohydrates: 17g
Keyword Butter Pecan Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Coconut Crunch Cookies

by 1 Comment

Coconut Crunch Cookies have have my favorite combinations of ingredients. These cookies are packed with chocolate and coconut making them slightly chewy inside and with crispy edges.

An upclose image of four stacked coconut crunch cookies.
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Why You'll Love this Recipe

Great texture and flavor: The cookies, while warm from the oven were slightly crispy on the edges, chewy on the inside, chocolatey and melty. Just plain yummy!

Simple ingredients: made with ingredients you probably already have in the pantry.

Ingredients

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Unsalted butter, this should be at room temperature

Granulated sugar

Light brown sugar

Large eggs

Pure Vanilla extract

Almond extract

All-purpose flour

Baking soda

Salt

Coconut flakes

Dark chocolate chips

Chopped pecans

Adding the dry ingredients to wet ingredients
Be sure that you sift the flour before adding to the wet ingredients.

Instructions

  • Preheat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
  • Add eggs and extracts and mix until creamy. Set aside.
  • In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
  • Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
A stack of four cookies.

Equipment

Electric mixer

Cookie sheet

Wooden spoon

Small cookie scoop

Rubber scraper

Cookie spatula

Variations

  • Use toasted coconut in the cookies. Toast the coconut in a 325 degree oven for 3 minutes, until golden brown.
  • Substitute milk chocolate or white chocolate chips for the dark chocolate.

Tips

  • The butter is softened if you can press your finger into the stick easily. If the room is not warm enough for the butter to do this, soften in a microwave safe dish at 30% for 15 seconds. Repeat if necessary.
Cookies cooling on wire rack.

Storage

Room temperature: store cookies in an airtight container on the counter up to 1 week.

Freeze: cookies can be frozen in an airtight freezer safe container up to 3 months.

Try these tasty Chocolate Peanut Butter Chip Cookies!

These Butterscotch Haystacks are only 2 ww points and no bake!

If you love crispy crunch food, then you are going to love these Extra Crispy Maple Hot Wings!

Serving Suggestion

Serve cookies with a glass of cold milk or hot tea as after dinner dessert or snack.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A stack of three Coconut Crunch Cookies .

Coconut Crunch Cookies

Shelby Law Ruttan
A delicious cookie made in under 30 minutes with a tasty crispy edge and chewy center packed with coconut and chocolate. These are perfect for parties, picnics, and holiday cookie trays.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Cookie Recipes
Cuisine American
Servings 54
Calories 125 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
  • Add eggs and extracts and mix until creamy. Set aside.
  • In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
  • Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.

Nutrition

Calories: 125kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 69mgPotassium: 57mgFiber: 1gSugar: 8gVitamin A: 117IUVitamin C: 0.05mgCalcium: 17mgIron: 0.4mgNet Carbohydrates: 12g
Keyword Coconut Crunch Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Cookie Butter Cinnamon Rolls

by 32 Comments

Pumpkin Cookie Butter Cinnamon Rolls are fluffy, soft, and tender pumpkin flavored buns filled with a cinnamon cookie butter swirl and a cookie butter icing. They are the perfect weekend brunch recipe and a recipe the whole family will love.

Pumpkin Cookie Butter Cinnamon Buns
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❤️ Why You'll Love It

Fall flavors: Incorporating pumpkin into the roll along with the cinnamon sugar filling adds the flavor of fall to this tasty breakfast treat that pumpkin fans will love!

Soft and tender rolls: they soft and tender longer! Most cinnamon rolls will dry out quickly, but with the pumpkin they will stay soft and tender longer.

Cookie Butter Frosting: the hint of cinnamon from the cookie butter compliments the flavors in the whole recipe.

Pumpkin cookie butter cinnamon roll on a white plate.

🥘 Ingredients

White whole wheat flour: this is my preference, but you can also use all purpose flour for all of the flour.

All purpose flour

Salt

Granulated sugar

Pumpkin pie spice

Milk: I use cow's milk but any type of nut milk will work also.

Butter

Large eggs

Cooking spray: to prevent the dough from sticking to the dish as well as prevent it from drying out while rising.

Cinnamon Buns cooling on the baking rack

🔪 Instructions

For the rolls

  1. In a large bowl, mix together yeast, white whole wheat flour, all-purpose flour, pumpkin pie spice, sugar, and salt. Set aside.
  2. In separate bowl, using an electric mixer on low speed, mix pumpkin puree, butter, milk and egg until well incorporated.
  3. Add dry ingredients to wet ingredients and stir until well blended.
  4. Turn dough out onto a hard surface lightly coated with flour. Knead the dough with the remaining flour until it is used up and you have a smooth, elastic dough ball.
  5. Place dough into a large bowl coated with cooking spray and lightly spray the top of the dough. Cover bowl tightly with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.

For the filling

  1. In a microwave safe bowl, melt butter and cookie butter in the microwave for 45 seconds.  Remove from microwave and stir until combined.
  2. In small bowl, combine the brown sugar, cinnamon, chopped walnuts, (if using) and raisins (if using) in a small bowl, set aside.

To Assemble the Rolls

  1. Preheat oven to 350 degrees F.
  2. After dough has doubled in size, deflate dough and transfer to a work surface lightly dusted with flour. Pat with your hands or roll with a rolling pin into a 16" x 12" rectangle.
  3. Evenly spread cookie butter mixture over dough leaving about ½ inch space at the edge of the dough and then sprinkle with the sugar mixture.
  4. Tightly roll dough into a log the long way. Cut the rolls into even 9 even slices.
  5. Place slices in a greased 9 x 9 inch square baking pan sprayed with cooking spray. Cover with a clean cotton towel and let rise in a warm spot until almost doubled, about 45 minutes.
  6. Bake at 350 for 30-40 minutes until they turn golden brown across the center.
  7. Remove cinnamon rolls from oven and transfer to a wire rack.

For the Icing

  1. Add butter and cookie butter to a medium sized microwave safe bowl. Microwave for 30 seconds. Remove from microwave and stir butter together until smooth.
  2. Gradually add 1 cup of sifted confectioners sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer or powdered sugar as needed until frosting is of spreading consistency.
  3. Using an angled spread, spread cookie butter glaze over the slightly warm buns.
Single cinnamon bun on a white plate.

🥄 Equipment

Large mixing bowls: you will need 2 large bowls, one for dry ingredients and one for wet ingredients.

Microwave safe bowls: for melting the butters for the filling and frosting.

Electric mixer: the best way to mix the wet mixture together.

Wooden spoon: to mix the dry ingredients into the wet ingredients.

Angled spreader: for spreading the butter mixture and the icing.

Dental floss or sharp knife: to slice the dough

🥫Storage

Room temperature: Store rolls at room temperature in an airtight container up to 4 days.

Refrigerate: Rolls can be stored in the fridge in an airtight container for 1 week.

Freeze: in a freezer safe airtight container for 3 months.

Reheat: Thaw frozen rolls before heating. To reheat, place on a microwave safe plate and hea in the microwave for 40 seconds, until warm.

📖 Variations

  • Substitute pumpkin butter or nutella for the cookie butter in the filling.
  • Use nutella in place of cookie butter.
  • Sprinkle chocolate chips or white chocolate chips on top of the filling instead of raisins and walnuts.
Pinnable image for cookie butter cinnamon buns

💭Top Tips

Use the dental floss trick to easily slice the dough into rolls! Take long string of unwaxed, unflavored dental floss and slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then, pull each side to slice the roll dough!

Pumpkin lovers will love these Soft Pumpkin Cookies with Butter Rum Frosting!

Apple Cinnamon Rolls are filled with pieces of apple in a buttery sweet cinnamon sugar.

These Pumpkin Cranberry Chip Muffins make a delicious portable breakfast.

Try this delicious Spiced Pumpkin Bread spread with some butter or jam!

🍽 Serve with...

Serve Pumpkin Cookie Butter Cinnamon Rolls as part of a weekend brunch or as an afternoon snack with a hot cup of tea or coffee.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Pumpkin Cookie Butter featured image.

Pumpkin Cookie Butter Cinnamon Rolls

Shelby Law Ruttan
Pumpkin dough is wrapped around a cookie butter filling and iced with a cookie butter frosting. These cinnamon rolls make a delicious fall breakfast or afternoon snack with a hot cup of coffee or tea.
5 from 1 vote
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 313 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Dough:

For the filling

For the glaze

Instructions
 

  • In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
  • In separate bowl, mix pumpkin puree, butter, almond milk and egg together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
  • Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
  • Make the filling: melt butter and cookie butter in microwave for about 45 seconds.  Remove from microwave and stir until combined
    Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle.
  • Spread softened butter over dough and then sprinkle with the sugar mixture.
  • Roll the dough into a log the long way. Spread evenly with cookie butter mixture. Sprinkle evenly brown sugar cinnamon mixture. Roll dough into a log the long way.
  • Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
  • Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.
  • Bake at 350 for 30-40 minutes until they turn golden brown across the center.
  • Remove from oven and let cool about 15 minutes.
  • To make the glaze, melt butter and cookie butter in microwave for 30 seconds. Stir together until smooth. Gradually add 1 cup of confectioner sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer if needed.
  • Spread glaze over the warm buns. Serve.

Nutrition

Serving: 1bunCalories: 313kcalCarbohydrates: 46gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 216mgPotassium: 148mgFiber: 3gSugar: 15gVitamin A: 2544IUVitamin C: 1mgCalcium: 45mgIron: 2mgNet Carbohydrates: 43g
Keyword Pumpkin Cookie Butter Cinnamon Buns
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Buffalo Chicken Crescent Rolls

by Leave a Comment

Buffalo Chicken Crescent Rolls are an easy delicious dinner or appetizer recipe made with buffalo chicken flavors and crescent roll dough. These buffalo chicken rolls are perfect for your next game day party during football season!

Buffalo Chicken Crescent Rolls on a white plate with celery and dip in the center of the plate
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❤️ Why you'll love it

Easy and convenient: short prep time and short cook time make these an easy recipe to make for a crowd.

Fan favorite appetizer: the cheesy chicken filling has great buffalo flavor and make the best appetizer for your next game day party.

Great use of leftover chicken: this recipe is a great way to use any leftover chicken in the fridge.

Ingredients for Buffalo Chicken Crescent Rolls.
Just a few simple ingredients make this delicious chicken appetizer.

🥘 Ingredients

Crescent roll dough: you will need 2 cans of dough. I prefer Pillsbury's buttery crescent rolls, and be sure to buy the crescent roll dough with the perforated edges and not the sheet.

Cream cheese: should be softened before using to make mixing easier and smoother.

Hot sauce: you can use your favorite hot sauce or buffalo wing sauce.

Cooked chicken: use leftover rotisserie chicken or canned chicken

Fresh cilantro: adds a fresh flavor to the chicken filling.

Chicken filling mixture in a mixing bowl.
Cream cheese filling with chicken and buffalo sauce.
Cream cheese mixture spread on a crescent triangle.
Evenly spread the chicken filling on top of each dough triangle.
Single chicken roll up on a wood board.
Roll tightly from the wide end of the triangle up, making a crescent shape.

🔪 Instructions

  1. Heat oven to 375 degrees F. In a large mixing bowl, mix cream cheese, chicken, buffalo sauce, and cilantro until creamy and fully incorporated.
  2. Roll out crescent roll dough and separate crescent rolls into triangles along the perforations.
  3. Spread chicken mixture evenly over crescent dough triangles.
  4. Starting at the wide end of the crescent roll, roll dough up tight and curve the ends slightly creating a half-moon shape.
  5. Place crescent dough rolls on an ungreased large cookie sheet.
  6. Bake 12 minutes, until golden brown.
  7. Cool for 5 minutes before serving.
Unbaked crescent rolls on baking sheet.
Golden brown crescent rolls on baking sheet

🥄 Equipment

Baking sheet: use a non stick sheet or a baking sheet lined with parchment paper.

Mixing bowl: use a bowl large enough to combine the chicken filling.

Wooden spoon: a wooden spoon works best when mixing by hand.

Spreader: a spreader has an angled flat bottom that makes it easy to spread the filling.

Parchment paper (optional): if you do not have a non stick baking sheet, then use parchment paper to prevent sticking.

Eight crescent roll appetizers on a white plate with dip in the center.

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.

Freeze: leftovers can be stored in an airtight freezer safe container up to 3 months.

Reheat: to reheat thawed or refrigerated buffalo chicken crescent rolls, place in a 300 degree oven for 10-15 minutes until warmed through.

📖 Variations

  • Mix in 1 cup of shredded cheddar cheese to the buffalo chicken mixture
  • Substitute barbecue sauce for the buffalo sauce.
  • Sprinkle chicken filling with blue cheese crumbles

This Spicy Grilled Baby Bok Choy makes a tasty side dish.

My family loves these Chicken Baseballs with Creamy Mushroom Sauce and I love how easy they are to make!

These Easy Individual Beef Wellingtons are wrapped in a flaky crescent roll dough.

Side view of chicken wrapped pastry on a white plate.

🍽 Serve with...

Serve with a side of blue cheese dressing or ranch dressing for dipping.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Buffalo Chicken Crescent Rolls.

Buffalo Chicken Crescent Rolls

Shelby Law Ruttan
Buffalo Chicken Crescent Rolls have a spicy buffalo chicken filling wrapped up in a buttery crescent roll and baked until golden brown for a delicious party appetizer that can also be enjoyed as a main dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American
Servings 16
Calories 153 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups leftover chicken , shredded
  • ½ cup cream cheese , softened
  • ¼ cup buffalo sauce
  • 2 tablespoons chopped cilantro
  • 16 ounce cans of crescent rolls , (2) 8 ounce cans

Instructions
 

  • Heat oven to 375 degrees F.
  • In a large bowl, mix cream cheese, chicken, buffalo sauce, and cilantro until creamy and fully incorporated.
  • Roll out crescent roll dough and separate crescent rolls into triangles along the perforations.
  • Spread chicken mixture evenly over crescent dough triangles.Starting at the wide end of the crescent roll, roll dough up tight and curve the ends slightly creating a half-moon shape.
  • Place crescent dough rolls on an ungreased large cookie sheet.Bake 12 minutes, until golden brown.
  • Cool for 5 minutes before serving.

Notes

Serve 1 roll as an appetizer, 3 rolls as a main dish.

Nutrition

Calories: 153kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 373mgPotassium: 50mgFiber: 0.001gSugar: 3gVitamin A: 106IUVitamin C: 0.01mgCalcium: 9mgIron: 1mgNet Carbohydrates: 12g
Keyword Buffalo Chicken Crescent Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Hawaiian Pizza

by Leave a Comment

This homemade Hawaiian Pizza recipe made in the air fryer is one that fans of sweet pineapple and salty ham or canadian bacon on their pizza will love. It a personal favorite and big hit on pizza night. and can easily be adapted to bake in the oven.

A slice of pizza on a pizza cutter.
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❤️ Why you'll love it

Perfect combination of flavors: the combination of savory ham and sweet tangy pineapple flavors brings pizza to the next level.

Easy assembly: Just a few ingredients come together to make this classic hawaiian pizza and it can also be baked in the oven.

Simple and delicious: making this pizza recipe is easy peasy, and it has a chewy texture with a delicious flavor combination.

Ingredients for Hawaiian Pizza Recipe.
Just a few basic ingredients (including dough) or use store-bought dough.

🥘 Ingredients

Pizza Dough: you can either make your own pizza dough with this homemade pizza dough recipe, 2 Ingredient Pizza Dough, or use store-bought dough.

Pizza sauce: choose your favorite pizza or marinara sauce.

Shredded mozzarella cheese: I like to use low moisture part-skim mozzarella cheese

Canned pineapple tidbits: these will need to be drained and patted dry to remove any excess moisture

Canadian bacon or ham: you can use canadian bacon (which is similar to ham) or leftover ham.

Cornmeal: to dust the pizza pan before placing dough.

Pizza dough in bowl rising.
If using store-bought dough, bring to room temperature first.
Pizza dough cut into ¼ sections.
Cut pizza dough into quarters to shape individual pizzas.
Pizza dough rolled out with rolling pin.
Roll each dough section out into an 8" circle.
Pizza dough pressed into pan.
Place dough in pizza pan and press to flatten out.

🔪 Instructions

  1. Follow instructions for homemade pizza dough or if using store-bought, remove the dough from the fridge and set in a warm place to bring to room temperature.
  2. Once pizza dough has doubled in size, remove dough ball to a lightly floured surface. Divide dough into 4 sections.
  3. Using a rolling pin, roll dough until each section is 8 inches in diameter.
  4. Dust the pizza pan with cornmeal and transfer pizza dough to the pan. Press dough evenly into the bottom of the pan.
  5. Preheat air fryer to 380 degrees F. Place pizza dough in the air fryer and cook for 4 minutes.
  6. Remove pizza dough from air fryer, and top evenly with ¼ cup sauce, ¼ cup shredded cheese spread evenly, ¼ cup of pineapple, and ¼ cup ham. Sprinkle ¼ cup of cheese on top of assembled pizza. Cook for another 6 minutes. Remove from air fryer and repeat.

🥄 Equipment

Air fryer

Chef knife

8-inch pizza pans

Pizza cutter

Assembled Hawaiian Pizza in an 8" pan.
Tip: be sure to pat pineapple dry with a paper towel to remove any excess moisture.
Pizza in air fryer before cooking.
The air fryer basket should fit an 8"pizza pan easily. Or if you have a tray air fryer, the pan should fit on the tray.

🥫Storage

Refrigerate: store leftover pizza in an airtight container in the fridge up to 4 days.

Freeze: store in an airtight freezer safe container up to 3 months.

Reheat: gently reheat pizza in the air fryer at 350 degrees F for 5 minutes, or in a 300 degree oven for 10 minutes.

📖 Variations

  • Add more freshness to the pizza by using fresh cut pineapple pieces in place of canned.
  • Substitute your favorite barbecue sauce for the pizza sauce.
  • Add any of your favorite toppings, I like to add raw red onion and slices of bell peppers.
  • Add caramelized onions to the pizza toppings for a richer flavor.
Air Fryer Hawaiian Pizza is cooked and in the air fryer.

💭 Tips

  • Pineapple chunks can be used in place of tidbits, just cut them into smaller pieces before topping the pizza.
  • Use a paper towel and press any excess moisture from the pineapple before using on the pizza.

Beef lovers will love this Ground Beef Pizza.

Buffalo Chicken Pizza has incredible flavor without being too spicy!

Kids love this Bubble Up Pizza Casserole and it is super easy and tasty!

🍽 Serve with...

Serve pizza with ranch sauce or bbq sauce for dipping.

🏫 The last word

Canadian bacon and ham are not exactly the same thing, but both come from the pig. Canadian bacon is a loin cut, and usually is bought in slices. It has fewer carbs and less sodium than regular ham. Ham comes from the leg or butt of the pig. It is saltier and can have stronger flavors. Both will work on this pizza, just use what you prefer!

Don't forget to check out my Amazon storefront for some of my favorite products!

Overhead image of air fryer hawaiian pizza on a wood board.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Air Fryer Hawaiian Pizza Featured Image

Air Fryer Hawaiian Pizza

Shelby Law Ruttan
A delicious pizza made right in the air fryer with sweet pineapple and canadian bacon or ham. This pizza recipe is perfect for pineapple lovers!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 8
Calories 320 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Follow instructions for homemade pizza dough or if using store-bought, remove the dough from the fridge and set in a warm place to bring to room temperature.
  • Once pizza dough has doubled in size, remove dough ball to a lightly floured surface. Divide dough into 4 sections.
  • Using a rolling pin, roll dough until each section is 8 inches in diameter.Dust the pizza pan with cornmeal and transfer pizza dough to the pan. Press dough evenly into the bottom of the pan.
  • Preheat air fryer to 380 degrees F. Place pizza dough in the air fryer and cook for 4 minutes.
  • Remove pizza dough from air fryer, and top evenly with ¼ cup sauce, ¼ cup shredded cheese spread evenly, ¼ cup of pineapple, and ¼ cup ham. Sprinkle ¼ cup of cheese on top of assembled pizza.
  • Return pizza to the air fryer and cook for another 6 minutes, until crust is golden brown. Remove from air fryer and repeat with remaining pizzas.

Nutrition

Calories: 320kcalCarbohydrates: 41gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 1021mgPotassium: 313mgFiber: 2gSugar: 15gVitamin A: 339IUVitamin C: 9mgCalcium: 214mgIron: 2mgNet Carbohydrates: 39g
Keyword Air Fryer Hawaiian Pizza, Hawaiian Pizza Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Big Mac Sloppy Joes

by Leave a Comment

Big Mac Sloppy Joes are a fun and flavorful twist on the fast food favorite, made at home in just 30 minutes. This family friendly meal brings all the classic burger flavor into a warm and messy sandwich that's perfect for busy weeknights.

A close-up of a Big Mac sloppy joe sandwich with shredded lettuce, melted cheese, and a saucy ground beef on a soft hamburger bun served on a wooden surface with a side of golden tater tots.

If you've made my Big Mac Casserole or tried the low carb Big Mac Salad, this iis another fun way to switch things up with the same familiar combo. It's an easy option for nights when you want something satisfying without a lot of prep and goes great with a side of crispy air fryer french fries.

Why You'll Love Big Mac Sloppy Joes

One pan dinner: Minimal cleanup and quick prep makes this a go-to on busy nights.

Tastes like the real deal: It's packed with those Big Mac flavors you crave, right down to the pickles and thousand island sauce.

Family approved: Kids and adults alike love it, and you can customize it to suit everyone's tastes.

Key Ingredients

Lean ground beef (85/15): A hearty base that browns up nicely and holds the sauce well.

White or yellow onion: Adds a hint of sweetness and texture to the meat mixture.

Olive oil: Just a small amount is needed to soften the onions before adding the beef.

Chopped pickles: Bring a tangy crunch that balances the richness of the filling. I love using my homemade garlic dill pickles here.

Thousand Island dressing: The creamy "special sauce" that ties everything together. Store bought works just fine, or use my Homemade Thousand Island Dressing.

Cheddar cheese: Melts right into the meat for a rich and cheesy bite.

Shredded lettuce: Fresh and crisp iceberg or romaine are both good choices.

Hamburger buns: Use store bought or make your own homemade hamburger buns.

Four sandwich buns being toasted on a griddle, with golden-brown tops and soft, fluffy edges visible.

Substitutions

American Cheese: For a true McDonald's flavor, swap cheddar for Velveeta or American slices.

Ground Turkey: A lighter option that still gives great flavor.

Low Carb Buns: Use my low carb slider bun recipe for a keto version.

Recipe Variations

  • Make it a Double Decker: Add an extra bottom bun iin the center tto layer it like the original.
  • Add Worcestershire Sauce: Just 1 teaspoon adds a touch of umami richness.
  • Go bunless: Serve the meat mixture in lettuce cups.

Top Tips

  • Toast the buns cut side down on a hot pan for added flavor and texture.
  • Drain excess grease after browniing the beef to keep the sauce from getting greasy.

Storage

Refrigerate: Store any leftover filling iin an airtight contaiiner in the fridge for up to 4 days.

Reheat: Microwave in 30 second intervals until hot, stirring between each interval.

A close-up of a Big Mac sloppy joe sandwich with shredded lettuce, melted cheese, and a saucy ground beef on a soft hamburger bun served on a wooden surface with a side of golden tater tots.

Pari this easy slider sandwich with:

More Recipes You'll Love

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close-up of a Big Mac sloppy joe sandwich with shredded lettuce, melted cheese, and a saucy ground beef on a soft hamburger bun served on a wooden surface with a side of golden tater tors.

Big Mac Sloppy Joes

Shelby Law Ruttan
A fun and messy twist on the classic fast-food burger, these Big Mac Sloppy Joes are loaded with seasoned beef, chopped pickles, melted cheese and special sauce - all piled onto a toasted bun with lettuce for that full burger experience.
4.50 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 738 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat the olive oil In a large skillet over medium-high heat until hot. Add the onion and cook for 1 minute, stirring occasionally.
  • Place beef in skillet with onions and crumble beef using a meat masher. Season with salt and pepper and cook for 7 minutes, until beef has browned and is cooked through. Drain any excess grease from the ground beef pan and discard.
  • While meat mixture is cooking, toast buns, cut side down, on a hot griddle until golden brown.
  • Remove ground beef mixture from heat and stir in the diced pickles, thousand island dressing, and cheddar cheese.
  • Place bottom bun on a plate and scoop ½ cup filling on the bottom bun, top with shredded lettuce and the top bun.

Nutrition

Calories: 738kcalCarbohydrates: 35gProtein: 40gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 13gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 137mgSodium: 1236mgPotassium: 674mgFiber: 2gSugar: 15gVitamin A: 449IUVitamin C: 4mgCalcium: 307mgIron: 6mgNet Carbohydrates: 33g
Keyword Big Mac Sloppy Joes, Big Mac Sloppy Joes Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 44

by Leave a Comment

Here is your free Weekly Meal Plan 44 for October 31 - November 4. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan #44

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of my recipes are easy to make in a short prep time, however I do have some tips to help you with this week's menu!

As an Amazon Associate I earn from qualifying purchases.

Any prep that can be done on Sunday (October 30) is called prep day.

  • For Monday's dinner, shop for a thicker cut pork chop. Bone in or boneless work.
  • When shopping for turkey tenderloins, look in the meat department in the same area you would find pork tenderloins. If you have difficulty finding them, check with someone in the store and they can help you locate them.
  • If making the stuffing, it can be made in the morning and cooked on low all day until you get home from work.
  • Leftover turkey from Tuesday night's meal make Wednesday evening super easy! These oven baked sandwiches go great with frozen fries made in the air fryer.
  • If making the butternut squash for as a side dish on Thursday, you can prep it th by dicing and storing in the fridge on Wednesday night.
  • You can make your own homemade pizza dough or use store bought for Friday night pizza.
  • Make the chocolate fudge brownies on Prep day so you have then to enjoy throughout the week.

Weekly Meal Plan 44

October 31

Featured image for Smothered Pork Chops with Gravy.

Smothered Pork Chops with Gravy

This one dish meal for Smothered Pork Chops with Gravy is pure comfort food packed with tons of flavor. Serve with a side of rice or mashed potatoes and green beans.

November 1

Featured image for Air Fryer Turkey Tenderloins.

Air Fryer Turkey Tenderloins

These Air Fryer Turkey Tenderloins cook super fast, are juicy, and delicious. Serve with Momma Law's Crockpot Stuffing or keep it low carb and serve with a side of Air Fryer Bacon Wrapped Asparagus.

November 2

Kentucky Hot Brown Sliders for weekly meal plan 44.

Kentucky Hot Brown Sliders

Use any leftover turkey and make these Kentucky Hot Brown Sliders served with a side of Air Fryer Frozen Fries.

November 3

A bowlfull of Creamy Pesto pasta topped with fresh basil.

Creamy Pesto Pasta

Creamy Pesto Pasta is packed with flavor and makes a great vegetarian main dish or add some cooked chicken or shrimp for some protein. Air Fryer Butternut Squash is a great side dish.

November 4

Featured image for Ground Beef Pizza.

Ground Beef Pizza

Pizza night calls for this Ground Beef Pizza with a green side salad topped with your favorite dressing. I love this Thousand Island Dressing and it's great drizzled on the pizza too!

.

Dessert of the week

Featured image for Chocolate Fudge Brownies.

Chocolate Fudge Brownies

Chocolate Fudge Brownies are the fudgiest most delicious brownie with a crackly top. You might want to make two batches if you have a big family. I promise they will disappear fast!!

Cocktail of the week

Featured image for hot fireball apple cider.

Hot Fireball Apple Cider

Super easy and so delicious, Hot Fireball Apple Cider is made with Fireball whisky and can be served warm or cold.

Sunday Brunch

Thanksgiving Eggs Benedict featured image.

Thanksgiving Eggs Benedict

If you make the stuffing to go with the turkey tenderloins, use any leftovers to make this Thanksgiving Eggs Benedict. Don't worry if you don't have enough leftover turkey, you can use deli turkey meat for this recipe.

Sunday Supper

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Cheese Enchiladas with Red Sauce

My family absolutely loves these Cheese Enchiladas with Red Sauce. The sauce is homemade and is the best red sauce ever! Serve this Tres Leches Cake for dessert!

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When you make these recipes, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Smothered Pork Chops

by 24 Comments

Smothered Pork Chops are seasoned chops buried in a rich onion gravy served over a bed of rice or mashed potatoes. It is pure comfort food without a lot of work made in one dish making it a perfect weekday supper.

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❤️ Why you'll love it

Easy recipe: fans of pork chop recipes will love how quick and easy this one-dish meal is to make and clean up

Juicy pork chops: this makes the most juicy, tender pork chops that melt in your mouth

Comfort food: the pork chops are smothered in a flavorful creamy gravy making it true comfort food the whole family will love.

Pork chops in packaging.
Use boneless or bone-in pork chops to make this delicious pork chop recipe!

🥘 Ingredients

Thick cut boneless pork chops: I like the flavor of bone-in pork chops but went with a boneless one for this recipe; feel free to use what you prefer but I recommend not using a thin chop.

Garlic powder: used to season the flour coating when frying the pork chops

Salt and black pepper: used to enhance flavors

All purpose flour: used to coat the pork chop and to thicken the gravy

Olive oil: for frying the pork chops

Butter: used to to add flavor and to make the pan gravy

Onion: caramelized and used in the gravy that smothers the pork chops

Chicken broth: used to make the gravy

Half and half: added to make the gravy creamy

🔪 Instructions

  1. In a small bowl, combine salt, black pepper, garlic powder, and 2 tablespoons flour. Coat pork chop with seasoned flour mixture on both sides.
  2. Heat oil in a large skillet over medium-high heat. Place pork chops in hot skillet and cook for 5 minutes on each side, until well browned. Transfer chops to a plate and set aside.
  3. To make the pan gravy, melt butter in same skillet with the pan drippings. Reduce to medium heat and add onion slices with salt to taste. Cook onions for 15 minutes, until caramelized. Stir in garlic and cook 1 minute. Stir in remaining flour and cook, stirring constantly, 2 minutes.
  4. Pour chicken broth into skillet, whisking constantly, scraping the browned bits from the bottom of the pan.
  5. Pour juices that accumulated on plate with pork chops into the sauce. Whisk in half and half and water until smooth. Bring gravy to a low boil, reduce heat to low and simmer sauce for 15 minutes.
  6. Return pork chops to the skillet and spoon gravy over chops to coat. Cover and continue to simmer for 10 minutes, until chops are cooked through.

🥄 Equipment

Large cast iron skillet

Hand whisk: to make the gravy

Meat thermometer: internal temperature should be 165 degrees F

🥫Storage

Refrigerate: store in the refrigerator in an airtight container up to 4 days

Reheat: reheat leftovers in a skillet on the stove top until warmed through, or in the microwave until warm

📖 Variations

  • Beef broth can be substituted for chicken broth
  • Onions can be omitted for a creamy gravy; add ½ teaspoon onion powder to the flour mixture that coats the pork chops for added flavor.

💭 Tips

  • Different cuts of pork chops will require different cooking times. The thicker the chop, the longer it will need to cook. Thin chops can be used, but do not require a long cook time and if overcooked can become tough.

Beef lovers will love these Hamburger Steaks with Mushrooms and Onions.

Venison in Mushroom Gravy is delicious served over egg noodles.

Featured image for Smothered Pork Chops with Gravy.

🍽 Serve with...

Serve pork chops topped with gravy and a side of mashed potatoes or white rice.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Smothered Pork Chops with Gravy.

Smothered Pork Chops

Shelby Law Ruttan
Smothered Pork Chops are juicy chops buried in a flavorful onion gravy served over a bed of rice or mashed potatoes, this is pure comfort food in the middle of the week that doesn't take too long to throw together!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 351 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a small bowl, combine salt, black pepper, garlic powder, and 2 tablespoons flour. Coat pork chop with seasoned flour mixture on both sides.
  • Heat oil in a large skillet over medium-high heat. Place pork chops in hot skillet and cook for 5 minutes on each side, until well browned. Transfer chops to a plate and set aside.
  • To make the pan gravy, melt butter in same skillet with the pan drippings. Reduce to medium heat and add onion slices with salt to taste. Cook onions for 15 minutes, until caramelized. Stir in garlic and cook 1 minute. Stir in remaining flour and cook, stirring constantly, 2 minutes.
  • Pour chicken broth into skillet, whisking constantly, scraping the browned bits from the bottom of the pan. Pour juices that accumulated on plate with pork chops into the sauce. Whisk in half and half and water until smooth. Bring gravy to a low boil, reduce heat to low and simmer sauce for 15 minutes.
  • Return pork chops to the skillet and spoon gravy over chops to coat. Cover and continue to simmer for 10 minutes, until chops are cooked through.

Nutrition

Serving: 1gCalories: 351kcalCarbohydrates: 11gProtein: 31gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 100mgSodium: 722mgPotassium: 621mgFiber: 1gSugar: 3gVitamin A: 103IUVitamin C: 3mgCalcium: 40mgIron: 1mgNet Carbohydrates: 10g
Keyword Smothered Pork Chops
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Chocolate Fudge Brownies

by 3 Comments

Do you love fudgy brownies, with a crinkly top and chewy edges? Then you will love this Chocolate Fudge Brownies recipe! These amazing brownies have the most fudgy texture and the chewy edges are something my whole family fights over!

A stack of three chocolate fudge brownies.
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Why you'll Love Chocolate Fudge Brownies

Simple Ingredients: this basic brownie recipe has just 7 ingredients, and you probably have them all in your pantry!

Quick and easy brownie recipe: prep time is quick and easy.

Party perfect: these are the best brownies and are perfect for potluck, game day, and even as part of a holiday dessert platter!

Ingredients for Fudgy Brownies

See the recipe card below for a full list of ingredients and instructions

Ingredients for chocolate fudge brownies.

Butter: the butter is melted, making this super easy to mix together and what I believe to be the secret to a crackly top! You can melt butter in the microwave or on the stove top.

Large eggs: these need to be at room temperature so remove from the fridge at least 15 minutes before mixing the brownies.

Vanilla extract: enhances flavor, feel free to experiment and use other flavored extracts (ie: mint extract, caramel extract, coconut extract)

All purpose flour: makes up the structure of the brownies. I like to sift my flour to ensure there are no lumps.

Cocoa powder: my favorite cocoa powder is Hershey's. I like the color and flavor that comes out with this product.

Chocolate chips: I used semi-sweet chocolate chips, but feel free to use white, dark chocolate chips or milk chocolate chips in their place.

Brownie batter with semi sweet chocolate chips on top of the batter in a mixing bowl.

Ingredient Substitutions

  • Fat: swap butter for an equal amount of melted coconut oil or margarine.
  • Sugar: replace half the white sugar with brown sugar for a deeper flavor and extra chew.
  • Mix-ins: trade chocolate chips for chopped peppermint patties, peanut butter candies, or M&M's.

Variations on Chocolate Fudge Brownies

  • Use your favorite add ins in place of the chocolate chips. I like to use Reeses Pieces, chopped York peppermint patties, or regular M&M's
  • Add a teaspoon of espresso powder to the flour mixture to enhance the chocolate flavor
  • Substitute half of the white sugar for brown sugar
Baked Chocolate Fudge Brownies with crackly tops.

Top Tips for the Best Fudgy Brownies

  • Allow brownies to cool completely before cutting. If trying to cut the brownies while warm, they may fall apart easily. When cold, the brownies will pop right out of the pan.
  • For a warm brownie, reheat in the microwave for 30 seconds for warm brownies.
  • A glass baking dish coated with cooking spray is the best way to bake these brownies. This combination prevents the brownies from sticking.

How to Store

Room temperature: Store brownies at room temperature up to 5 days.

Freezer: store in a freezer safe airtight container up to 3 months.

Serve with...

Serve warm brownies with a scoop of vanilla ice cream.

Overhead view of the crackly top of the brownie.

Try these Peanut Butter Caramel Swirl Brownies for an extra special treat!

These Mexican Brownies have a hint of cinnamon and cayenne pepper!

Red Velvet Brownies are SO delicious and perfect for special occasions.

Loaded Peanut Butter Brownies are my youngest son's favorite and these Cake Mix Brownies are fun and easy!

The last word

I have made many brownies over the years and I have found the secret to fudgy chocolate brownies is to use melted butter. I also found that with the combination of ingredients in this recipe baked in a glass dish, that my brownies do not ever stick to the pan!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

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Chocolate Fudge Brownies

Shelby Law Ruttan
The best chocolate fudge brownies with a crackly top and chewy edges that are quick and easy to make! Great for dessert, snacks, or holiday dessert tables.
4.60 from 10 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 24
Calories 258 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Coat the bottom and sides of baking dish cooking spray and set aside.
  • In a large bowl, stir together the melted butter and granulated sugar.Using an electric mixer on low speed, add the vanilla extract and eggs one at a time, mixing well after each addition. Set the egg mixture aside.
  • In another large bowl, sift together the flour, salt, and cocoa powder.Add the dry ingredients to the wet ingredients, mixing with the electric mixer, until ingredients are incorporated.
  • Stir in the chocolate chips (if using).
  • Transfer the brownie batter to the prepared pan and spread batter evenly in the dish using the back of a spoon.
  • Place dish in oven and bake for 35 minutes, until brownies have set and a cake tester inserted into the center of the pan comes out clean.
  • Cool completely on a wire rack before cutting brownies.

Nutrition

Calories: 258kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 112mgPotassium: 120mgFiber: 2gSugar: 28gVitamin A: 285IUCalcium: 18mgIron: 1mgNet Carbohydrates: 35g
Keyword Chocolate Fudge Brownies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Bacon Wrapped Asparagus

by 2 Comments

If you are looking for the perfect side dish, on the keto diet, then this quick and easy recipe for Air Fryer Bacon Wrapped Asparagus is exactly what you are looking for. Salty bacon is wrapped around fresh asparagus for a delicious recipe that is perfect for your next dinner party.

Bundles of bacon wrapped asparagus on a white plate.
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❤️ Why you'll love it

Easy recipe: this recipe is an easy way for the whole family to enjoy a low carb, delicious side dish.

Crispy bacon: the bacon lover these tender asparagus bundles are wrapped in a piece of bacon for a combination textures and flavors that will make this a family favorite!

Fast cooking time: air fryer recipes saves time in the kitchen and makes the most perfect asparagus and crispy bacon fast!

Freshly washed asparagus in a colendar.
Look for fresh spears of asparagus with firm tips.

🥘 Ingredients

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Bacon: I used a thick cut slice of bacon but you can use your favorite kind of bacon. Just remember that different cuts of bacon will require different cook times.

Asparagus spears: for best results, look for fresh stalks that are firm and medium sized. Super thin stalks will over cook and thicker stalks (finger sized) will require a longer cooking time.

Everything bagel seasoning: I opted to top mine with this seasoning, but you can use whatever toppings you like.

A pair of hands snapping an asparagus spear in half.
Hold the asparagus spear in both hands and bend. It will naturally break where the woody part ends!

🔪 Instructions

  1. Tightly wrap bacon strips around asparagus spears. Use one strip for 6 spears.
  2. Place bundles of asparagus in the air fryer basket or tray in a single layer with the end piece of bacon down leaving enough space between bundles to allow hot air to flow around the bundles.
  3. Sprinkle top of bacon with everything bagel seasoning and place in air fryer. Cook for 15 minutes, or until asparagus is cooked through and bacon is crispy.
  4. Remove asparagus bundles from the air fryer and place on a paper towel lined plate to absorb excess bacon grease.

🥄 Equipment

Air fryer: You will be able to make approximately 5 bundles of bacon in a basket air fryer. If making these for a larger dinner party, I recommend a larger air fryer with trays or use the oven method (instructions below).

Toothpicks (optional): use a wooden toothpick if needed to secure the bacon

Asparagus wrapped in bacon on an air fryer tray.
Place the on the air fryer rack with the end where bacon wrap ends down, leaving space between each bundle to allow hot air flow.

🥫Storage

Refrigerate: this recipe is best eaten fresh but if there are leftovers, store in an airtight container in the fridge no longer than 2 days.

Reheat: to reheat, place asparagus bundles in the air fryer on reheat setting (350 degrees) for 5 minutes, or until warmed through and bacon has crisped back up.

How to use leftovers: rather than reheating, try chopping the asparagus with the bacon pieces and add to an omelette for breakfast the next morning!

📖 Variations

  • Use turkey bacon for healthier alternative.
  • Substitute topping with brown sugar, a sprinkle of black pepper, and/or parmesan cheese the last 1-½ minutes of cook time for a sweet and salty combination of flavors.
  • Sprinkle the top with garlic powder and onion powder instead of everything bagel seasoning.
Air fryer rack with asparagus bundles.
I seasoned with everything bagel, but you can use your own favorite flavors here!

💭 Tips

To trim asparagus stalks: wash and snap the woody ends (see image) off by holding the asparagus spear in both hands and bending it. The spear will naturally snap at the top of the woody part of the spear and right before the tender part. Toss the woody ends of the asparagus in the trash or compost.

Even bacon crisping: Turn asparagus bundles over halfway through cooking time to ensure even crisping of the bacon.

Meal prep: bundles can be prepped a day ahead or the morning of and stored in the refrigerator in an air-tight container until ready to cook .

♨️ Oven Method

If you don't own an air fryer, these bundles can be made and baked in the oven. Place bundles on a baking sheet sprayed with cooking spray and bake at 400 degrees F for 30 minutes, until asparagus is tender and bacon is crisp.

This Air Fryer Asparagus recipe is another quick and easy side dish made with my favorite vegetable!

Roasted Asparagus with Balsamic Brown Butter is easy enough for any weeknight meal and special enough for special occasions.

I love to serve this Asparagus Tart for weekend brunch.

Upclose image of Air Fryer Bacon Wrapped Asparagus on a white plate.

🍽 Serve with...

Serve as a side dish to your main meal or the make a perfect snack for those on the keto diet.

🏫 The last word

Yield: I used a bundle of medium-sized asparagus spears and used 6 spears per bundle, for a total of 5 bacon wrapped bundles, one bundle is one serving.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Air Fryer Bacon Wrapped Asparagus.

Air Fryer Bacon Wrapped Asparagus

Shelby Law Ruttan
Bundles of asparagus spears are wrapped in a slice of thick cut bacon and cooked in the air fryer. These Bacon wrapped asparagus bundles have tender spears with crispy bacon that is an explosion of flavor and texture!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Keto Side Dish, Side Dish
Cuisine American
Servings 5
Calories 150 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Tightly wrap 1 bacon strip around 6 spears asparagus. Secure with toothpick (if using). Repeat with remaining bacon strips and asparagus.
  • Place bundles of asparagus in the air fryer basket or tray with the end piece of bacon down leaving enough space between bundles to allow hot air to flow around the bundles.
  • Sprinkle top of bacon with everything bagel seasoning and place in air fryer. Air Fry for 15 minutes at 400 degrees, or until asparagus is cooked through and bacon is crispy.

Nutrition

Calories: 150kcalCarbohydrates: 0.5gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 24mgSodium: 238mgPotassium: 72mgFiber: 0.004gSugar: 0.004gVitamin A: 15IUVitamin C: 0.01mgCalcium: 2mgIron: 0.2mgNet Carbohydrates: 0.5g
Keyword Air Fryer Bacon Wrapped Asparagus, Bacon Wrapped Asparagus
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Pulled Pork Taquitos

by Leave a Comment

If you're looking for a crispy, flavor-packed snack or easy dinner, these Air Fryer Pulled Pork Taquitos are just the thing. With tender pulled pork, gooey cheese, and a touch of salsa verde wrapped in golden tortillas, they make the perfect game day appetizer or weeknight meal.

Crispy pulled pork taquito cut open to show shredded pork filling with cilantro garnish.

This recipe is inspired by my love of Mexican flavors and how the air fryer makes everything so much simpler. If you've enjoyed my Air Fryer Venison Steak Bites, you'll love how this recipe uses the same quick-cooking method for a perfectly crisp outside every time.

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Why You'll Love This Recipe

Quick cooking: the air fryer gets the taquitos golden and crisp in just minutes.

Flavor packed: pulled pork salsa verde, and spices give each bite a bold kick.

Family favorite: easy to make, serve, and eat. Perfect for busy nights or casual get togethers.

Versatile dish: works for appetizers, snacks, or even a main course when paired with side.

Key Ingredients for Pulled Pork Taquitos

Ingredients for pulled pork taquitos including shredded pork, tortillas, cheese, onion, salsa, spices, lime, and cilantro
  • Pulled pork: juicy and tender, it's the star of these taaquitos.
  • Salsa verde: adds tangy heat and bright flavor.
  • Mexican cheese blend: melts into the filling for a creamy, cheesy bite.
  • Flour tortillas: soft and easy to roll, crisp beautifully in the air fryer.
  • Cilantro and lime juice: fresh and zesty finish to balance the richness.

Ingredient Substitutions

  • Use corn tortillas instead of flour for a more traditional taquito.
  • Try shredded chicken in place of pork for a lighter variation.
  • Swap in queso fresco or Monterey Jack for the cheese blend.
Flour tortilla filled with pulled pork mixture on a gray plate.

Variations on Air Fryer Pulled Pork Taquitos

  • Spicy kick: add diced jalapenos or hot sauce to the pork mixture.
  • Breakfast taquitos: mix in scrambled eggs and breakfast sausage.
  • Vegetarian version: substitute black beans, peppers, and corn for the pork.

Tips for Perfect Air Fryer Taquitos

  • Don't overcrowd: leave space in the air fryer basket so each taquito gets crisp.
  • Seal tightly: roll tortillas snug to prevent filling from spilling out.
  • Warm tortillas: softened tortillas roll better and won't crack when air fried.
Uncooked taquitos placed on an air fryer tray before cooking.

How to Store and Reheat

Keep leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispness.

Serve With...

Air Fryer Pulled Pork Taquitos go perfectly with sides like Mexican Street Corn Salad, Homemade Canning Salsa, or Homemade Guacamole. For a bigger meal, serve them alongside Spanish Rice or Shrimp Tortilla Soup.

More Easy Mexican Recipes

If you liked this recipe, you may also enjoy my Air Fryer Chicken Quesadillas, Venison Street Tacos, a fresh batch of Mango Avocado Salsa, or a cheesy pan of Cheese Enchiladas with Red Sauce.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Crispy pulled pork taquito cut open to show shredded pork filling with cilantro garnish.

Air Fryer Pulled Pork Taquitos

Shelby Law Ruttan
These Air Fryer Pulled Pork Taquitos are crispy on the outside, cheesy and savory on the inside, and ready in minutes. A perfect appetizer or quick meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 16
Calories 187 kcal

Equipment

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Ingredients
  

Instructions
 

  • Heat olive oil in a large skillet over medium high heat until hot. Add the onions and cook for 3 minutes, until softened.
  • Stir in the ground cumin, chili powder, and oregano. Cook for 1 minute.Stir in lime juice and salsa verde. Add the pulled pork and toss to coat. Cooking for 2 minutes to heat pork.
  • Remove pork mixture from the heat and stir in the cheese. Set aside.
  • Wrap tortillas in a cotton towel and warm in the microwave for 40 seconds.
  • Place 1 tortilla on a work surface and place approximately 2 tablespoons of filling in the bottom third of the tortilla. Tightly roll up the tortilla, tucking the filling in as you go. Place taquito seam side down in the air fryer basket or tray leaving space between each taquito to allow the hot air to circulate around the taquito.
  • Repeat with remaining tortillas. Note: you will need to cook tortillas in batches.Air fry taquitos at 400 degrees for 5-6 minutes, until golden brown.

Notes

Note: To bake the taquitos in an oven, spray a baking sheet with cooking spray and place taquitos seam side down on the baking sheet. Spritz the tops of taquitos with cooking spray and bake for 30 minutes, until tortillas are golden brown.

Nutrition

Calories: 187kcalCarbohydrates: 21gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 480mgPotassium: 68mgFiber: 1gSugar: 6gVitamin A: 165IUVitamin C: 1mgCalcium: 143mgIron: 2mgNet Carbohydrates: 20g
Keyword Air Fryer Pulled Pork Taquitos, Pulled Pork Taquitos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Momma Law's Crockpot Stuffing

by 31 Comments

This Crockpot Stuffing Recipe takes the traditional recipe and cooks it in the crockpot rather than in the bird. It the most delicious stuffing and is one of the mainstay side dishes for our holiday meal.

Large bowl full of crockpot stuffing.
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❤️ Why you'll love it

Tried and True Recipe: this slow cooker stuffing is my favorite stuffing recipe and has been a family favorite for over 40 years.

Saves oven space: making homemade stuffing in the crockpot is a game changer freeing up oven space for the rest of your Thanksgiving dinner.

Great for holiday meals: Save the boxed stuff for weeknights and serve this crockpot stuffing recipe for your next special occasion or holiday dinner!

Excellent flavor and texture: This is the best stuffing recipe with its crispy bits and fresh mushrooms, adding delicious flavor and texture.

Fresh chopped mushrooms, celery, and onions on a cutting board.

🥘 Ingredients

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Butter: adds flavor, fat, and moisture to the stuffing. It is used to saute the fresh vegetables prior to adding to the slow cooker.

Onion: white or yellow onions are good in this recipe

Celery: use both the stalks and leaves

Fresh mushrooms: buy pre-sliced mushrooms to save time

Fresh parsley sprigs: adds another level of fresh to the stuffing recipe

Dry bread cubes: I like to use Pepperidge Farms Classic Stuffing Mix. It does come pre-seasoned but I still add my own herbs as well

Poultry seasoning: a seasoning blend used to season chicken, turkey and Thanksgiving dishes

Rubbed sage: this is dried sage leaves that are light and fluffy

Salt: I always use kosher salt

Fresh thyme: I prefer fresh, but dried thyme can be used in its place

Black pepper: freshly ground black peppercorns are my preference

Chicken stock: buy premade broth or make your own from concentrate

Large eggs: these hold the stuffing together and add flavor.

A stockpot with butter, mushrooms, onion, and celery simmering.
Sauteing the onion, celery, and fresh mushrooms adds flavor and eliminates the excess moisture in the veggies.

🔪 Instructions

  1. In a large skillet over medium heat, melt the butter until bubbly and hot.
  2. Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
  3. Stir parsley into the onion mixture and immediately remove from heat.
  4. Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
  5. Pour onion mixture over the bread cubes and stir to mix.
  6. Add the chicken broth and eggs to the mixture and toss lightly until combined.
  7. Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.

🥄 Equipment

Slow cooker

Large bowl

Wooden spoon

Stuffing mixture before cooking in crockpot.
Once cooked the stuffing will be crispy on the top and all around the edges, sides and bottom of the crockpot.

🥫Storage

Store: place leftover stuffing in an airtight container in the fridge up to 4 days.

Freeze: store in an airtight freezer safe container up to 3 monthes.

Repurpose: different ways to use leftover stuffing would be to make Leftover Thanksgiving Turkey Casserole or Thanksgiving Eggs Benedict,

📖 Variations

  • Instead of store-bought bread cubes, make your own bread ahead of time with day old bread that has been cubed and dried out in the oven

💭 Tips

  • Substitute fresh sage for the rubbed sage.
  • Don't use canned mushrooms in this crock pot stuffing as they give a tinny flavor that is very unappealing.
  • The last hour of cook time, remove the crockpot lid and let the stuffing simmer and cook out some of the moisture.
  • Stir the stuffing a few times in the last hour. The heat from the crockpot is working on making crispy stuffing along the bottom and sides. When you stir it, the crispy part comes up towards the top and you can get more crispy stuffing!
Overhead view of mom's crockpot stuffing in a serving bowl.

If you love cornbread stuffing, then try this recipe for Easy Cornbread Dressing

This sausage stuffing is packed with flavor!

Air Fryer Green Bean Casserole is another delicious thanksgiving meal favorite that frees up oven space.

Crockpot Venison Stew is another warm comfort food recipe made in the slow cooker.

🍽 Serve with...

Serve this easy side dish recipe on turkey day with Pan Roasted Turkey, green beans, and cranberry sauce.

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📖 Recipe

Featured image for Mom's Crockpot Stuffing

Crockpot Stuffing

Shelby Law Ruttan
Making Thanksgiving Stuffing in the Crockpot is a huge time and space saver. The end result is a delicious stuffing side dish full of flavor with crispy edges.
4.66 from 40 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Side Dish
Cuisine American
Servings 14
Calories 282 kcal

Equipment

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Ingredients
  

  • 1 cup butter
  • 2 cups onion , chopped
  • 2 cups celery , chopped
  • ¼ cup fresh parsley
  • 16 ounces fresh mushrooms , sliced
  • 12 cups stuffing bread cubes
  • 1 teaspoon poultry seasoning
  • 1½ teaspoon rubbed sage
  • 1½ teaspoon salt
  • 2 teaspoons fresh thyme
  • ½ teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 2 large eggs , beaten

Instructions
 

  • In a large skillet over medium heat, melt the butter until bubbly and hot.
  • Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
  • Stir parsley into the onion mixture and immediately remove from heat.
  • Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
  • Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
  • Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.

Notes

Tips for making the best crockpot stuffing recipe

  • Use fresh herbs if you can. I feel fresh gives the best flavor.
  • Take the time to use fresh mushrooms. Don't use canned mushrooms in this crock pot stuffing as they give a tinny flavor that is very unappealing.
  • The last hour of cook time, remove the crockpot lid and let the stuffing simmer and cook out some of the moisture.
  • Stir the stuffing a few times in that last hour. The heat from the crockpot is working on making crispy stuffing along the bottom and sides. When you stir it, the crispy part comes up towards the top and you can get more crispy stuffing!

Nutrition

Serving: 1gCalories: 282kcalCarbohydrates: 27gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 854mgPotassium: 277mgFiber: 3gSugar: 5gVitamin A: 620IUVitamin C: 5mgCalcium: 87mgIron: 2mgNet Carbohydrates: 24g
Keyword Crockpot Stuffing, Slow Cooker Stuffing Recipe, Thanksgiving Stuffing
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Air Fryer Turkey Tenderloins

by Leave a Comment

This recipe for Air Fryer Turkey Tenderloins is the easiest way to make flavorful turkey fast! It is a delicious recipe that an easy weeknight dinner and is suitable for a small groups for your next holiday meal.

Sliced Air Fryer Turkey Tenderloins on a white tray.
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❤️ Why you'll love it

Fast and easy turkey recipe: the air fryer is a great option for juicy boneless skinless turkey breasts in with a cooking time of 30 minutes or less!

Tender meat: usually proteins like a lean turkey tenderloin can dry out fast, but not with the air fryer method! The heat seals the juices in, cooks it fast and it is super tender.

Versatile recipe, simple ingredients: This is a great recipe for an easy weeknight meal or Thanksgiving dinner for a small crowd!

Tenderloins with seasonings portioned out into bowls.

🥘 Ingredients

Boneless Skinless Turkey Breast tenderloins: these usually come in a package of two tenderloins weighing in at 3 pounds total.

Seasoning mixture: garlic powder, onion powder, paprika, dried thyme, dried basil, salt, and black pepper.

Olive oil spray: to add moisture to the seasoning on the turkey

🔪 Instructions

  1. Remove the whole turkey breast tenderloins from the packaging and pat dry with paper towels to remove any excess moisture on the turkey.
  2. In a small bowl, mix to combine the garlic powder, onion powder, paprika, dried thyme, basil, salt, and pepper.
  3. Sprinkle the seasoning over the top, bottom, and sides of the turkey tenderloins, rubbing the seasoning mixture into the the tenderloins.
  4. Place turkey tenderloins in an air fryer basket or tray that has been coated with cooking spray. Be sure there is enough space between the tenderloins to allow hot air to circulate around the meat. Spritz the top of the turkey tenderloins with cooking spray.
  5. Cook turkey tenderloins at 400 degrees F for 20 minutes. After a cook time of 10 minutes, remove tray from air fryer and flip tenderloins over. Spritz with more cooking spray, then return to the air fryer at 400 degrees F for 10 minutes longer, or until breasts are golden brown and internal temperature in the thickest part of the turkey reads 165 degrees F.
Seasoned turkey tenderloins on a white plate.
Rub the seasoning blend into the turkey on top, bottom and sides of the tenderloin.
Seasoned turkey breasts on an air fryer tray.
Place tenderloins on air fryer tray leaving enough space to circulate around the meat.

🥄 Equipment

Air fryer

Instant read meat thermometer

🥫Storage

Store: place leftover turkey in an airtight container in the fridge up to 3-4 days.

Freeze: place in an airtight freezer safe container and freeze up to 3 months.

Reheat: leftover turkey can be reheated in the microwave on a microwave safe plate until warmed or wrapped in foil and warmed in the oven or air fryer on reheat setting.

📖 Variations

  • This method will work for any lean protein such as pork tenderloin or chicken breast.
  • Make your own seasoning blend with herbs and spices you have on hand.

💭 Tips

  • The turkey breast will need at least a spritz of olive oil spray or to be rubbed lightly with olive oil. This ensures that the rub is not dried out and keeps the outer layer of the turkey moist.
Golden brown roasted turkey tenderloin on a white tray.

These Air Fryer Pork Chops are thick, juicy, and bursting with flavor!

Applesauce Drop Cookies are soft, sweet and a perfect afternoon snack or dessert.

Marinated and Grilled Venison Tenderloin is another easy weeknight dinner.

Turkey Hot Brown Sandwiches are a great way to use leftover turkey!

🍽 Serve with...

Air Fryer Turkey Tenderloins are a great way to serve a small dinner party during the holiday season. Serve with a side of broccoli rice casserole with velveeta, stuffing, mashed potatoes, and gravy.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Air Fryer Turkey Tenderloins.

Air Fryer Turkey Tenderloins

Shelby Law Ruttan
Making turkey tenderloins in the air fryer is a quick and easy way to have moist delicious lean protein on the table without a ton of carbs!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Keto Main Dish, Main Dish
Cuisine American
Servings 6
Calories 245 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Remove the whole turkey breast tenderloins from the packaging and pat dry with paper towels to remove any excess moisture on the turkey.
  • In a small bowl, mix to combine the garlic powder, onion powder, paprika, dried thyme, basil, salt, and pepper.
  • Sprinkle the seasoning over the top, bottom, and sides of the turkey tenderloins, rubbing the seasoning mixture into the the tenderloins.
  • Place turkey tenderloins in an air fryer basket or tray that has been coated with cooking spray. Be sure there is enough space between the tenderloins to allow hot air to circulate around the meat. Spritz the top of the turkey tenderloins with cooking spray.
  • Cook turkey tenderloins at 400 degrees F for 20 minutes. After a cook time of 10 minutes, remove tray from air fryer and flip tenderloins over. Spritz with more cooking spray, then return to the air fryer at 400 degrees F for 10 minutes longer, or until breasts are golden brown and internal temperature in the thickest part of the turkey reads 165 degrees F.

Nutrition

Calories: 245kcalCarbohydrates: 1gProtein: 53gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gCholesterol: 101mgSodium: 346mgPotassium: 11mgFiber: 0.2gSugar: 0.04gVitamin A: 18IUVitamin C: 1mgCalcium: 5mgIron: 0.2mgNet Carbohydrates: 0.4g
Keyword Air Fryer Turkey Tenderloins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Kentucky Hot Brown Sliders

by 2 Comments

These Kentucky Hot Brown Sliders are everything you love about the classic open-faced turkey sandwich, baked into a warm, cheesy, pull apart party appetizer. They're easy to assemble and even easier to devour! Perfect for game day, holidays, or any gathering where finger food is a must.

Kentucky Hot brown sliders served on a wooden tray, showing layers of sliced turkey, melted cheese, red peppers, and a creamy sauce inside glossy golden buns.

Inspired by the flavors of the famous Kentucky Hot Brown, this version skips the fork and knife and brings those savory flavors in a portable slider. They're a great addition to your appetizer spread alongside other favorites like my Turkey Cranberry Sliders or Ham and Cheese Sliders.

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Why You'll Love Kentucky Hot Brown Sliders

Perfect for leftovers: this is a smart and tasty way to use up cooked turkey from the holidays.

Savory and sweet combo: buttery rolls with melty cheese, smoky bacon, and tangy peppers bring bold flavor in every bite.

Crowd favorite: these are always one of the first dishes to disappear at any party!

Key Ingredients

Overhead view of ingredients for Kentucky Hot Brown Sliders, including halved slider buns in a baking dish, cooked bacon strips, sliced turkey, Swiss cheese, chopped red peppers, and a bowl of mayonnaise on a dark wooden surface.

Cooked turkey: leftover turkey or deli-sliced works well, and keeps the sliders hearty.

Hawaiian sweet rolls: the slight sweetness balances the salty bacon and cheese perfectly.

Havarti cheese: mild and melty, great texture and flavor.

Thick-cut bacon: crispy, smoky, and delicious! Adds depth and that beloved bacon fat crunch!

Sweet and hot salad peppers: a zesty stand-in for the tomato in traditional hot browns.

Mayonnaise, Honey Dijon mustard, and butter sauce: the spread that adds flavor and butter sauce to bake over top of the rolls for that sweet glazed top!

Ingredient Substitutions

  • Swap sweet salad peppers for sliced tomatoes or pimentos for a more classic Hot Brown taste.
  • Use rotisserie chicken or roast beef instead of turkey.
  • Replace havarti with mozzarella or Swiss cheese if that's what you have on hand.

Variations

Spicy version: Add pickled sliced jalapeños for a kick

Southern style: Spread a little pimento cheese on the bottom roll layer.

Maple Bacon twist: Drizzle the bacon with a touch of maple syrup for a sweet contrast.

Kentucky Hot Brown Sliders in a glass baking dish topped with turkey peppers, bacon, and cheese before placing the slider roll tops on.

Top Tips

  • Use pre-cooked bacon to save time.
  • Don't skip the butter glaze, it's what gives the rolls that glossy, flavorful finish.
  • Best served warm while the cheese is melty and gooey.

Storage

Refrigerate: store leftovers in an airtight container up to 3 days.

Reheat: use the microwave (1-2 minutes) or oven at 350 for 7-10 minutes, until warmed through.

Close up of golden brown baked sliders topped with everything bagel seasoning, filled with melted cheese, sliced turkey, and red peppers on a dark tray.

Serve With...

Pair these sliders with a side of homemade potato salad, air fryer french fries, or homemade coleslaw.

More Slider Recipes

Close up of Kentucy Hot Brown Sliders in a glass baking dish showing crispy bacon, melted cheese and red peppers isnide soft, golden buns topped with everything bagel seasoning.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of kentucky hot brown sliders with gooey melted cheese, sliced turky and peppers between toasted slider buns, topped with everything bagel seasoning.

Kentucky Hot Brown Sliders

Shelby Law Ruttan
A fun twist on the traditional Kentucky Hot Brown, these sliders combine layers of turkey, melty cheese, bacon, and peppers on a soft Hawaiian roll. Baked with a buttery sweet and savory glaze, they're party ready and full of flavor.
4.50 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 530 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • Slice the slider rolls in half using a serrated edge knife. Place the bottom halves of the rolls in a baking dish that has been sprayed with cooking spray.
  • Lay half of the cheese slices over the bottom roll half, then add a layer of cheese, a layer of turkey slices, salad peppers, and crispy cooked bacon. Top with the remaining cheese and set aside.
  • In a small bowl, mix together the mayonnaise and mustard. Spread the mayo mixture on the cut side of the top portion of the rolls. Place cut side down on top of the final cheese layer of the sandwiches.
  • Melt butter in a small saucepan (or microwave). Stir in the brown sugar and minced onion pieces. Brush the butter mixture over the tops of the rolls.
  • Cover rolls with aluminum foil and bake for 25 minutes. Remove the foil and return sliders back to the oven and bake 5 minutes more, until tops of the rolls are golden brown and cheese is melty.

Nutrition

Calories: 530kcalCarbohydrates: 37gProtein: 32gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 104mgSodium: 1788mgPotassium: 299mgFiber: 0.4gSugar: 12gVitamin A: 898IUVitamin C: 20mgCalcium: 301mgIron: 1mgNet Carbohydrates: 37g
Keyword Kentucky Hot Brown Sliders
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 43

by Leave a Comment

Here is your free Weekly Meal Plan 43 for October 24 - 28. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Weekly Meal Plan 43 featured image.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of my recipes are easy to make in a short prep time, however I do have some tips to help you with this week's menu!

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Any prep that can be done on Sunday (October 23) is called prep day.

  • Prep the cauliflower on prep day for Monday's dinner so it is ready to steam and process while the hamburger steaks are cooking.
  • Prep the casserole on Tuesday morning and refrigerate until it's time to cook dinner. Remember to take the casserole out at least 10 minutes before baking to prevent breaking a dish.
  • The Chicken Chimichangas are super easy and if you make your own Air Fryer Rotisserie Chicken on Sunday you will be ready for Wednesday night dinner. Of course, you can buy your rotisserie also if desired.
  • The coconut milk shrimp curry is another fast and easy recipe. If your shrimp are frozen, you can thaw them quickly by running cold water over them until thawed.
  • Buffalo Chicken Flatbread fits right in on pizza night. Super easy and the naan flatbread is delicious.
  • Hot Chocolate Cookies are a new recipe and made to be made in the air fryer or oven. These can be made on prep day and served throughout the week, or freeze individually and bake as needed!

Weekly Meal Plan 43

October 24

Featured image for Homemade Salisbury Steak.

Salisbury Steak and Gravy

An oldie but goodie, Homemade Salisbury Steak and Gravy is a delicious fall dinner that doesn't kill the calorie bank or the pocketbook! These are great served with a side of Garlic Mashed Cauliflower.

October 25

Featured Image for Tuna Noodle Casserole.

Tuna Noodle Casserole

Tuna Noodle Casserole is a healthier and lighter version from the classic. It takes 10 minutes prep and 40 minutes in the oven. Serve it with a green side salad or your favorite steamed veggie.

October 26

Air Fryer Chicken Chimichanga Featured Image

Air Fryer Chicken Chimichangas

Air Fryer Chicken Chimichangas are made with simple ingredients and are ready in a flash!

October 27

Featured image for Coconut Milk Shrimp Curry.

Coconut Milk Shrimp Curry

Coconut Milk Shrimp Curry is a 30 minute recipe with so much flavor! Serve it with over top of Coconut Cauliflower Rice or regular rice.

October 28

Buffalo Chicken Flatbread Pizza on a white plate.

Buffalo Chicken Flatbread

Buffalo Chicken Flatbread is a recipe on my other website that you are going to love! Easy and delicious!

Dessert of the week

Featured image for Air Fryer Hot Chocolate Cookies

Hot Chocolate Cookies

Try your hand at making these Hot Chocolate Cookies in the air fryer, or bake them in the oven!

Cocktail of the week

Spiked Arnold Palmer

This Spiked Arnold Palmer is made with sweet tea, lemonade, and whiskey. If you live in the south like I do, by the time afternoon rolls around it may feel like summer again, so refresh on!

Sunday Brunch

Featured Image Fluffy Homemade Biscuits.

Fluffy Homemade Biscuits

If you didn't know, I've been trying for years to make a perfect biscuit. These Fluffy Homemade Biscuits are the product of those attempts and they are absolutely delish! Use them to bake bacon, egg, and cheese sandwichs for breakfast this weekend.

Sunday Supper

Featured image for Instant pot chuck roast.

Instant Pot Chuck Roast

This Sunday it's time to feed the family some good old fashioned comfort food! This Instant Pot Chuck Roast will do just that. Dessert

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When you make these recipes, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Instant Pot Pork Tenderloin

by Leave a Comment

Juicy, tender, and packed with flavor, this Instant Pot Pork Tenderloin is a quick and comforting main dish that's perfect for weeknights. The pressure cooker locks in moisture, giving you pork that's cooked through yet tender, with a rich onion gravy to serve over top.

Slices of juicy pork tenderloin topped with savory gravy, served alongside mashed potatoes with gravy and chives.

I've always loved pork tenderloin for family dinners, and this Instant Pot version is one I make often. It's simple but feels special, and it pairs perfectly with classic side dishes like mashed potatoes or green beans. If you're a fan of quick Instant Pot recipes, this one will become a favorite.

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Why You'll Love This Pork Tenderloin Recipe

Quick cooking: the Instant Pot cuts down on cooking time while still keeping the meat tender.

Simple ingredients: everyday pantry staples like broth, onion, and cornstarch make the recipe approachable.

Flavorful gravy: the onion broth transforms into a silky sauce that brings the whole dish together.

Key Ingredients:

See the recipe card below for a full list of ingredients and instructions.

Raw pork tenderloin seasoned and ready to cook, with beef broth and chopped onions in the background.
  • Pork tenderloin: a lean, tender cut of pork that cooks quickly and evenly under pressure.
  • Olive oil: helps with the searing to develop flavor and color on the pork.
  • Onion: add depth and sweetness to the gravy.
  • Beef broth: the base for the rich, savory sauce.
  • Cornstarch slurry: thickens the broth into a smooth gravy.

Ingredient Substitutions

  • Chicken broth can be used instead of beef broth for a lighter gravy.
  • Shallots can be swapped for onion if you prefer a milder flavor.
  • Arrowroot powder can replace cornstarch for a grain-free option.

Variations On Instant Pot Pork Tenderloin

  • Garlic herb version: add minced garlic, rosemary, and thyme for a fragrant twist.
  • Honey mustard glaze: stir honey and Dijon mustard into the gravy for a tangy-sweet flavor.
  • Spicy kick: mix in a teaspoon of red pepper flakes or chili paste to give the sauce heat.
Pork tenderloin cooked in an instant pot with broth adn onions, showing tender meat in flavorful liquid.

Tips for Perfect Pork Tenderloin

  • Sear first: browning the pork adds flavor and locks in juices.
  • Natural release: letting the Instant Pot release pressure naturally keeps the meat tender.
  • Whisk constantly: stir the slurry into the broth without stopping to prevent lumps in the gravy.

How to Store and Reheat

Leftover pork tenderloin can be store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop in the gravy or cover and heat in the microwave in 1 minute intervals until warmed through.

Serve With...

This Instant Pot Pork Tenderloin is excellent with Creamy Mashed Potatoes to soak up the gravy. Try serving it alongside Air Fryer Green Beans and Quick Dinner Rolls for a complete meal. For a fresh touch, pair it with a crisp green salad topped with Homemade Ranch Dressing.

More Easy Pork Recipes

If you enjoyed this pork tenderloin, you may also like my Maple Glazed Pork Loin, Slow Cooker Baby Back Ribs, Braised Pork Chops, and Instant Pot Ham and Cabbage.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Slices of juicy Instant Pot pork tenderloin topped with savory gravy, served alongside mashed potatoes with gravy and chives.

Instant Pot Pork Tenderloin

Shelby Law Ruttan
This Instant Pot Pork Tenderloin is a quick and flavorful main dish with tender pork and a savory onion gravy, perfect for family dinners.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 3 minutes
Natural release 15 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 6
Calories 201 kcal

Equipment

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Ingredients
  

Instructions
 

  • Use the instant pots sauté function to sear the pork. Add the olive oil and heat until instant pot indicates it is hot.
  • Place the pieces of pork tenderloin in the pressure cooker and sear for 2-3 minutes on each side, until all sides have browned. Transfer pork from instant pot to a plate and set aside.
  • Add the onion to the instant pot and saute for 3 minutes, until onions are softened. Be sure to scrape any browned bits from the bottom of the pot with a flathead wooden spoon. Press cancel on the instant pot to turn off the saute setting.
  • Carefully add the beef broth to the instant pot and deglaze the bottom of the pot. Place the lid on the pot and turn the steam valve to the sealing position. Press the manual setting and set the timer for 3 minutes on high pressure.
  • Once the 3 minutes are up, the instant pot will beep. Allow the instant pot to do a natural release for 15 minutes. (timer will automatically start on instant pot).
  • After the natural pressure release, turn pressure valve to the venting position to allow a quick release of remaining pressure. Remove the pork from the pot and place on a plate tented with foil. While pork rests, make the gravy.
  • Turn the instant pot on the sauté setting and bring the broth in the pot to a boil. Place the cornstarch and water in a small bowl and stir to combine.
  • Once the broth is boiling, using a hand whisk, add the cornstarch slurry to the broth, whisking constantly. Cook for 1 minute, until gravy thickens.
  • Serve sliced pork tenderloin topped with gravy.

Nutrition

Calories: 201kcalCarbohydrates: 2gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 98mgSodium: 378mgPotassium: 664mgFiber: 0.2gSugar: 0.5gVitamin A: 0.2IUVitamin C: 1mgCalcium: 15mgIron: 2mgNet Carbohydrates: 2g
Keyword Easy Pork Recipes, Instaant Pot Pork, Instant Pot Pork Tenderloin, pork tenderloin recipe, pork with onion gravy, pressure cooker pork tenderloin
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Chicken Chimichangas

by 1 Comment

Air Fryer Chicken Chimichangas are a healthier version of the classic deep-fried burritos made in the air fryer or baked in the oven. They are a delicious with a dollop of sour cream and salsa and a perfect easy weeknight meal.

Air Fryer Chicken Chimichangas on a white plate sprinkled with cilantro.
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❤️ Why you'll love it

Simple meals: fans of Mexican food will love how easy this recipe is to make!

Easy to adapt: a simple swap of low carb tortilla makes this a recipe that can be be enjoyed by low carb dieters.

Crispy deliciousness: this air fried chicken chimichanga recipe is just as crispy as it's deep fried version and is healthier for you.

Chimichanga ingredients.
This chimichanga recipe is a great way to use leftover chicken!
Filling ingredients in mixing bowl.
Place all of the ingredients excluding the butter and flour tortilla in a mixing bowl.

🥘 Ingredients

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Shredded chicken: you can use leftover chicken breast or leftover rotisserie chicken.

Shredded cheese: use your favorite cheese, great choices would be a Mexican cheese blend or pepper jack cheese,

Canned diced tomatoes with green chilies: I like to use Rotel brand.

Pickled jalapeños: adds a tang with the heat, can dice them up or leave them whole and adjust the amount used to your own personal preference.

Ground cumin: adds flavor without heat

Flour tortillas: use a large 12" flour tortilla. If making low carb, I recommend the mission carb balance tortilla.

Butter: salted butter adds extra flavor, but use unsalted or olive oil cooking spray if desired.

Chicken filling in center of flour tortilla on a wood cutting board.
Place filling in center of tortilla. Fold side in to cover filling, then roll up tucking filling in as you go.
Rolled chicken chimichanga on a wood board.
Roll tortilla tightly to secure filling.

🔪 Instructions

  1. In a large bowl combine chicken, cheese, tomatoes, diced jalapeños, and cumin.
  2. Lay 1 tortilla out on a flat work surface and place ½ cup chicken mixture to the middle of the tortilla.
  3. Fold in the left and right sides of the tortilla over top of the chicken filling. Roll the bottom edge up and secure the filling, rolling tightly to the top of the tortilla.
  4. Place chimichangas seam side down in an air fryer basket coated with cooking spray.
  5. Using a pastry brush, coat the top of the tortillas, sides, and folded ends with melted butter.
  6. Repeat steps 2-5 for all the tortillas.
  7. Cook at 400°f for 4 minutes, turn chimichangas over, and brush bottoms with butter. Cook for 4 more minutes, until golden brown.
  8. Remove from air fryer and and let rest for 5 minutes.
Rolled chimichangas in air fryer basket.
Leave space between the chimichangas to allow hot air to flow around them.
Golden brown Chimichangas in the air fryer basket.
When they are golden brown they are ready to enjoy!

🥄 Equipment

Air fryer

Large bowl

Mixing spoon

Pastry brush

🥫Storage

Refrigerate: in an airtight container in the fridge up to 4 days.

Freeze: in an airtight freezer safe container in the freezer up to 3 months.

Reheat: Reheat thawed chimichangas in the air fryer at 350 degrees for 5-7 minutes, until warmed through.

A stack of Air Fryer Chicken Chimichangas on a plate.

📖 Variations

  • Substitute ground beef for the shredded chicken
  • Spray chimichangas with olive oil spray in place of butter

Homemade Guacamole goes great with all your favorite Mexican recipes!

Green Chicken Enchiladas are another great Tex-Mex style chicken recipe.

These Air Fryer Stuffed Peppers are pure comfort food and perfect for Sunday supper!

Try these 57 Easy Air Fryer Recipes - Appetizers to Dessert.

You have to try this recipe for Air Fryer Baked Potatoes

🍽 Serve with...

Serve with sour cream, salsa, a sprinkle of cilantro and a side of warm homemade refried beans.

Chicken chimichanga cut in half to see the inside filling.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Air Fryer Chicken Chimichanga Featured Image

Air Fryer Chicken Chimichangas

Shelby Law Ruttan
These delicious chicken chimichangas are made in the air fryer but can also be baked in the oven! The end result is a crispy tex-mex treat that fans of Mexican food will enjoy.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling time 5 minutes
Total Time 28 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 5
Calories 444 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large bowl combine chicken, cheese, tomatoes, diced jalapeños, and cumin.
  • Lay 1 tortilla out on a flat work surface and place ½ cup chicken mixture to the middle of the tortilla.
  • Fold in the left and right sides of the tortilla over top of the chicken filling. Roll the bottom edge up and secure the filling, rolling tightly to the top of the tortilla.
  • Place chimichangas seam side down in an air fryer basket coated with cooking spray.
  • Using a pastry brush, coat the top of the tortillas, sides, and folded ends with melted butter.
  • Repeat steps 2-5 for all the tortillas.
  • Cook at 400°f for 4 minutes, turn chimichangas over, and brush bottoms with butter. Cook for 4 more minutes, until golden brown.
  • Remove from air fryer and and let rest for 5 minutes.

Nutrition

Calories: 444kcalCarbohydrates: 23gProtein: 40gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 119mgSodium: 2344mgPotassium: 593mgFiber: 4gSugar: 5gVitamin A: 2295IUVitamin C: 15mgCalcium: 330mgIron: 5mgNet Carbohydrates: 19g
Keyword Air Fryer Chicken Chimichangas
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Hot Chocolate Cookies

by Leave a Comment

Hot Chocolate Cookies are chewy cookies made with hot cocoa mix and mini marshmallows on top of each cookie and baked in the air fryer. These chewy chocolate cookies are the perfect cookies enjoy after being outside in the cold!

A stack of Hot Chocolate Cookies with one cookie broken in half.

❤️ Why you'll love it

Air Fryer Method: making these hot cocoa cookies in the air fryer is fast and easy and you can make just a few at a time without heating up the oven.

Gift giving and cookie exchange: these are a great cookie to share with others for a christmas cookie exchange or as hostess gifts during the holiday season.

Gooey marshmallow: who doesn't love a gooey golden brown marshmallow and these cookies are studded with them inside and on top of the cookie.

Ingredients for Hot Chocolate Cookies
Just a few basic ingredients are needed to make this cookie recipe.
Dry ingredients for cookies.
First add all dry ingredients to a large bowl.
Dry ingredients for cookies sifted together.
Use a hand whisk and combine the dry ingredients.
Creamed butter and sugar in a white bowl.
In another bowl, cream together the sugars and butter.

🥘 Ingredients

Granulated sugar

Light brown sugar: adds a caramel flavor to the cookies

Salted butter: using salted butter allows you to eliminate salt. If using unsalted butter, be sure to add ½ teaspoon salt to the cookie dough.

Large eggs: be sure the eggs are at room temperature before using.

Pure vanilla extract: a flavor enhancer.

All purpose flour: the structure of the cookie, should be aerated by stirring a spoon through the flour before scooping.

Hot Cocoa Mix: any brand hot cocoa mix you prefer. We love Nestle or Swiss Miss.

Baking soda: a leavening agent that aids in the cookie puffing.

Semi-sweet chocolate chips: this adds a little bit more intense chocolate flavor, milk chocolate chips can be used in its place if desired.

Mini marshmallows: use mini puffed marshmallows, I prefer Kraft brand.

Wet ingredients for cookie dough.
Add room temperature eggs to sugar mixture.
Cookie dough without marshmallows.
Gradually add dry ingredients until completely combined.
Chocolate cookie dough studded with marshmallows.
Stir in marshmallows and chocolate chips with a wooden spoon.
Cookie dough balls on parchment paper in the air fryer basket.
Portion 1 tablespoon sized cookie dough balls.

🔪 Instructions

  1. In a large mixing bowl, with a hand mixer on low speed, cream together the granulated sugar, brown sugar, and butter until light with just a few clumps.
  2. Add the eggs and vanilla to the sugar mixture and mix until creamy. 
  3. In a medium bowl, add the flour, hot cocoa powder, and baking soda. Stir flour mixture a hand whisk until well incorporated.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft cookie dough forms.
  5. Using a wooden spoon, fold in the chocolate chips and 1 cup of mini marshmallows. 
  6. Scoop dough with a tablespoon sized cookie scoop, then roll dough into ball shape.
  7. Place cookie dough ball in a single layer on parchment inside the air fryer basket leaving some space between cookies.
  8. Cook at 300°f for 6 minutes. Remove cookies from air fryer and top each cookie with 2-3 mini marshmallows. Cookies will flatten when doing this step.
  9. Return basket to the air fryer and cook for 4 minutes more, or until marshmallows are golden brown.
  10. Transfer cookies to a wire rack and cool completely.
Hot Chocolate Cookies topped with uncooked marshmallows in the air fryer.
Bake 9 minutes, then top with extra mini marshmallows
Air Fryer Hot Chocolate Cookies with golden brown marshmallow topping.
Bake until marshmallows are golden brown.

🥄 Equipment

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Air fryer

Parchment paper

Hand mixer

Medium bowl

Large bowl

Wire rack

🥫Storage

  • Store cookies in an airtight container on the counter up to 5 days or in the freezer up to 3 months.
  • Cookie dough can be frozen up to 3 months. Line on a parchment lined baking sheet and freeze dough balls. Once frozen, transfer to a ziplock freezer bag. Remove cookies from freezer and bake from frozen state in the air fryer or oven. You will need to add 1-2 minutes cooking time if cooking from a frozen state.
Upclose image of hot chocolate cookie broken in half.

📖 Variations

💭 Tips

  • Use large marshmallows if needed and cut them into smaller pieces the same size as a mini marshmallow.

Oven Instructions

  • Bake cookies in the oven at 350 degrees on a large baking sheet lined with parchment paper for 9 minutes. Remove cookies from the oven and top with marshmallows. Return to the oven for 2 minutes more. Cool completely on a wire rack.

New to Air Frying? Check out these 57 Easy Air Fryer Recipes - Appetizers to Dessert.

My family loves these Stuffed Sweet Potatoes!

Thanksgiving Turkey Burger Bites are everything about Thanksgiving dinner in a slider sandwich (including the marshmallow!)

Overhead image of a stack of hot chocolate cookies.

🍽 Serve with...

Serve these Hot Chocolate Cookies with a cup of hot chocolate, hot latte, or cold glass of milk.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Air Fryer Hot Chocolate Cookies

Hot Chocolate Cookies

Shelby Law Ruttan
A chewy cookie made with hot cocoa powder and gooey marshmallows, these Hot Chocolate Cookies can be made in the air fryer or oven and are perfect for cookie exchanges or hostess gifts.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Desserts
Cuisine American
Servings 48
Calories 150 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, with a hand mixer on low speed, cream together the granulated sugar, brown sugar, and butter until light with just a few clumps.
  • Add the eggs and vanilla to the sugar mixture and mix until creamy. In a medium bowl, add the flour, hot cocoa powder, and baking soda. Stir flour mixture a hand whisk until well incorporated.
  • Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft cookie dough forms.Using a wooden spoon, fold in the chocolate chips and 1 cup of mini marshmallows. 
  • Scoop dough with a tablespoon sized cookie scoop, then roll dough into ball shape.
  • Place cookie dough ball in a single layer on parchment inside the air fryer basket leaving some space between cookies.
  • Cook at 300°f for 6 minutes. Remove cookies from air fryer and top each cookie with 2-3 mini marshmallows. Cookies will flatten when doing this step.
  • Return basket to the air fryer and cook for 4 minutes more, or until marshmallows are golden brown.
  • Transfer cookies to a wire rack and cool completely.

Notes

Notes about cooking time for the air fryer:
If using an air fryer, these cookies will take about 9 minutes per batch. An air fryer basket generally will hold about 5 cookie dough balls.
Oven Instructions:
Cookies can be baked in a 350 degree oven for 9 minutes, top with marshmallows and cook for 2-3 minutes longer, until marshmallows are golden.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 87mgPotassium: 60mgFiber: 1gSugar: 11gVitamin A: 133IUCalcium: 13mgIron: 1mgNet Carbohydrates: 19g
Keyword Hot Chocolate Cookies
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Instant Pot Chuck Roast

by Leave a Comment

This juicy and tender Instant Pot Chuck Roast has so much flavor and it makes a delicious meal for the family. This classic pot roast recipe is perfect for Sunday dinner with its rich homemade gravy paired with perfectly cooked veggies.

Upclose image of Instant Pot Pot Roast.

❤️ Why you'll love it

Fast cooking time under pressure: pressure cooking under high pressure provides a short cook time with the same results you get using a dutch oven or slow cooker.

Tender beef roast: you get melt in your mouth tender meat with so much flavor!

Easy recipe: Instant pot recipes are easy to make and a great way to make comfort foods in a fraction of the time.

Ingredients for Instant Pot Chuck Roast
Just a few simple ingredients add wonderful seasoning to the roast.
Chuck roast with rub seasoning on a plate.
Rub the seasoning mix into the roast all over.

🥘 Ingredients

Boneless chuck roast: a boneless chuck roast has great marbling and is the best cut of beef to make a pot roast.

Extra virgin olive oil: Used when wearing the outside of the roast.

Beef broth: Used to cook the roast in and to make the gravy. Can use half red wine and half beef broth.

Potatoes: I used gold potatoes, peeled and quartered. A white potato or baby potatoes will work here also. I recommend staying away from the russet potato for this recipe.

Carrots: you can use long carrots cut into large chunks or baby carrots, whichever you prefer.

Onion: I use a yellow skinned onion as it has more intense flavor.

Paprika: I used sweet paprika, but you can use smoked paprika for a different flavor profile.

Dried Oregano, Thyme, Garlic Powder, Onion Powder and Salt: the spices that make up the rub.

Worcestershire sauce and Balsamic vinegar:

Maple Syrup: to add just a touch of sweetness and enhance the flavors.

Cornstarch: is mixed with a little bit of water and used to make a slurry that will thicken the gravy.

Ingredients for roast.
Ingredients for cooking the roast
Pouring balsamic vinegar into the broth mixture.
Balsamic vinegar adds so much flavor!
The roast is nice and browned and fall apart tender!
Cooked chuck roast, resting on a platter.
Allow the roast to rest for 5 minutes then shred it on the platter.

🔪 Instructions

  1. Mix together the paprika, oregano, thyme, basil, garlic powder, onion powder, and salt. Gently rub over the entire beef chuck roast working the spices in.
  2. Turn on the saute setting on the Instant pot. Once hot, add the olive oil and swirl to coat the bottom of the pot. Place roast in the hot oil and sear for 2-3 minutes on each side, until golden brown.
  3. Remove the roast from the pot and place on plate. Add onions to the instant pot and saute 2 minutes, until they begin to soften.
  4. Add the beef stock, worcestershire sauce, balsamic vinegar, and maple syrup to the instant pot. Bring to a simmer, scraping up all the cooked on bits of beef on the bottom or the pot. Cancel saute setting.
  5. Place the lid on the pot and be sure valve is turned to the seal position. Turn on the manual setting and set time for 60 minutes.
  6. When instant pot beeps, allow a natural release for 15 minutes.After the natural release, turn the seal valve to quick release any remaining steam. Remove the lid from the pot and using a slotted spoon, remove the roast. Place roast on a plate.
  7. Place potatoes, carrots, and onions in instant pot. Cover with lid and turn valve to seal position. Set on manual setting for 3 minutes.When done, allow the pot to do a natural release for 5 minutes, then turn the valve to release the remaining pressure.
  8. While the vegetables are cooking shred the beef on the serving tray. In a small bowl, mix together the water and cornstarch. Set aside.
  9. Remove vegetables from the pot using a slotted spoon and place on serving plate next to the beef.
  10. Turn the instant pot on the saute setting and bring the broth to a boil. Add the cornstarch slurry, whisking constantly for 1 minute, until gravy thickens.

🥄 Equipment

Instant pot

Wooden spoon

Slotted spoon

Hand whisk

Overhead of roast without gravy.

🥫Storage

Store any leftover pot roast and veggies in an airtight container in the fridge up to 4 days.

📖 Variations

  • Whisk 1 tablespoon tomato paste into the broth for a richer broth profile.

💭 Tips

  • Be sure the steam valve is closed before you start the instant pot.
  • Don't be tempted to release the steam sooner than instructed. Allowing the pressure to naturally release results in a tender pot roast that will literally melt in your mouth!

Beef and Butternut Chili is a delicious fall recipe that will warm you up.

Low carb dieters will love this Chicken Taco Soup.

Try making this instant pot recipe for Corned Beef and Cabbage soup.

Instant Pot Country Style Ribs are tender and delicious!

My family loves this Instant Pot Pork Roast!

Side view of Instant Pot Chuck Roast.

🍽 Serve with...

Serve instant pot roast beef with potatoes and carrots topped with gravy.

🏫 The last word

The instant pot takes a classic recipe for pot roast and brings it to the table fast. The cooking process at a high temp under pressure tenderizes the beef and breaking down any connective tissues that makes meat tough.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Instant Pot Chuck Roast Featured Image.

Instant Pot Chuck Roast

Shelby Law Ruttan
This pot roast is cooked in the instant pot producing a tender chuck roast dinner with so much flavor. This instant pot recipe makes the perfect Sunday supper!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 8
Calories 462 kcal

Equipment

  • Instant Pot

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the dry rub

Cornstarch slurry

Instructions
 

For the Roast

  • Mix together the paprika, oregano, thyme, basil, garlic powder, onion powder, and salt. Gently rub over the entire beef chuck roast working the spices in.
  • Turn on the saute setting on the Instant pot. Once hot, add the olive oil and swirl to coat the bottom of the pot. Place roast in the hot oil and sear for 2-3 minutes on each side, until golden brown.
  • Remove the roast from the pot and place on plate. Add onions to the instant pot and saute 2 minutes, until they begin to soften.
  • Add the beef stock, worcestershire sauce, balsamic vinegar, and maple syrup to the instant pot. Bring to a simmer, scraping up all the cooked on bits of beef on the bottom or the pot. Cancel saute setting.
  • Return the roast to the InstantPot, place the lid on the pot and be sure valve is turned to the seal position. Turn on the manual setting and set time for 60 minutes.
  • When instant pot beeps, allow a natural release for 15 minutes.After the natural release, turn the seal valve to quick release any remaining steam. Remove the lid from the pot and using a slotted spoon, remove the roast. Place roast on a plate.
  • Place potatoes, carrots, and onions in instant pot. Cover with lid and turn valve to seal position. Set on manual setting for 3 minutes.When done, allow the pot to do a natural release for 5 minutes, then turn the valve to release the remaining pressure.
  • While the vegetables are cooking shred the beef on the serving tray. In a small bowl, mix together the water and cornstarch. Set aside.
  • Remove vegetables from the pot using a slotted spoon and place on serving plate next to the beef.
  • Turn the instant pot on the saute setting and bring the broth to a boil. Add the cornstarch slurry, whisking constantly for 1 minute, until gravy thickens.

For the Cornstarch Slurry

  • Whisk together the cornstarch and cold water in a small bowl until completely smooth.
  • Once you. have removed the meat and vegetables, turn the Instant Pot to the Saute setting.
  • Bring the liquid to a boil, then slowly whisk in the slurry. Whisk constantly for about 1 minute, until the gravy thickens to your liking.
  • Serve gravy with beef and vegetables.

Nutrition

Calories: 462kcalCarbohydrates: 31gProtein: 37gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgSodium: 720mgPotassium: 1328mgFiber: 5gSugar: 4gVitamin A: 7699IUVitamin C: 30mgCalcium: 79mgIron: 5mgNet Carbohydrates: 27g
Keyword Instant Pot Chuck Roast, Instant Pot Pot Roast
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Buffalo Chicken Flatbread

by Leave a Comment

This Buffalo Chicken Flatbread recipe is spicy, cheesy, and ready in just 20 minutes. Perfect for busy weeknights or game day cravings.With a crisp naan crust, creamy ranch, and tangy buffalo sauce, it's a crowd-leaser that's easy to throw together.

A single square slice of buffalo chicken flatbread on a white plate, garnished with melted cheese and chopped parsley with a green patterned napkin in the background.

If you love bold flavors, this flatbread is for you. It's got the same kick as classic buffalo wings, but with way less mess. You might also want to try my Buffalo Chicken Mac and Cheese or Buffalo Chickpea Dip for other spicy favorites.

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Why You'll Love Buffalo Chicken Flatbread

Quick and Easy: just 6 ingredients and 20 minutes from start to finish.

Perfect for leftovers: great way to use up leftover rotisserie chicken.

Bold flavor: spicy, cheesy, creamy, and crunchy all in one.

Key Ingredients

Overhead view of measured ingredients including shredded chicken, buffalo sauce, blue cheese, ranch dressing, shredded mozzarella, and an oblong flatbread.
  • Naan flatbread: a pre-made artisan crust that turns crispy and golden in the oven. The perfect base for quick flatbreads.
  • Shredded chicken: use rotisserie chicken for ease and added flavor.
  • Buffalo sauce: a combination or red hot sauce and ranch dressing.
  • Mozzarella cheese: melts beautifully and gives that satisfying cheesy pull.
  • Crumbled blue cheese: sharp, tangy flavor that pairs perfectly with buffalo-style dishes.

Ingredient Substitutions

  • Use Greek yogurt or sour cream instead of ranch for a tangier flavor.
  • Swap cheddar cheese for mozzarella for a sharper, meltier bite.
  • Use barbecue sauce in place of buffalo for a sweet and smoky twist.

Recipe Variations

  • Add red onion or jalapenos for extra spice and crunch.
  • Top with shredded lettuce and diced tomatoes after baking for a flatbread salad.
  • Make it low carb with a cauliflower or keto pizza crust.
Unbaked flatbread topped with shredded mozzarella cheese, generous layer of buffalo chicken, set on foil over a baking sheet.

Top Tips

  • Don't overload the flatbread. Too much sauce or cheese can make it soggy.
  • Preheat your oven fully for the crispiest crust.
  • Let it cool for a minute before slicing to avoid cheese sliding off.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Close up of a fully baked flatbread pizza topped with melted cheese, chunks of chicken, and fresh herbs on a bright green cutting board.

Serve with...

Pair this Buffalo Chicken Flatbread with air fryer french fries or a side salad with homemade ranch dressing.

More Buffalo Style Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A single square slice of buffalo chicken flatbread on a white plate, garnished with melted cheese and chopped parsley with a green patterned napkin in the background.

Buffalo Chicken Flatbread

Shelby Law Ruttan
This Buffalo Chicken Flatbread is a fast and flavorful dish that brings all the bold, spicy flavor of buffalo wings to your dinner table. No frying needed, it's simple to ake, family friendly, and perfect for using up leftover chicken.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4
Calories 346 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together the hot sauce, and ranch dressing. Set aside.
  • Place shredded chicken in medium bowl and spoon 2 tablespoons of sauce on top of chicken. Toss to coat.
  • Place flat bread crust on baking sheet and top with buffalo sauce. Sprinkle with ¾ cup of mozzarella cheese. Top flatbread with seasoned chicken and blue cheese crumbles.
  • Sprinkle with remaining ¼ cup of mozzarella cheese.
  • Bake for 15 minutes, until cheese has melted and flatbread crust is golden brown.
  • Season with more hot sauce and black pepper and garnish with chopped cilantro if desired.

Nutrition

Calories: 346kcalCarbohydrates: 30gProtein: 21gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 51mgSodium: 1948mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 298IUVitamin C: 22mgCalcium: 261mgIron: 2mgNet Carbohydrates: 29g
Keyword Buffalo Chicken Flatbread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Fluffy Homemade Biscuits

by 1 Comment

These Fluffy Homemade Biscuits are delightfully soft and tender on the inside, with a golden, crisp exterior. Perfect for breakfast, brunch, or as a comforting side, they come together with simple pantry staples.

A golden, flaky homemade biscuit sits on a black plate with a strip of crispy bacon in the background. More biscuits are visible on a rustic serving platter in the background.

Growing up, biscuits were a staple at our family table, especially during weekend breakfasts. This recipe is inspired by those cherished moments and also takes cues from my Strawberry Rhubarb Jam, which pairs wonderfully with these warm biscuits!

[feast_advanced_jump_to]

Why You'll Love This Recipe

Versatile: Perfect on their own or as a base for various toppings and fillings.

Simple ingredients: Uses basic ingredients you likely have on hand.

Comfort Food Classic: Brings a touch of homemade warmth to any meal.

Key Ingredients

All purpose flour: Provides structure to the biscuits

Salt: Enhances the flavor of the biscuit.

Baking powder: Acts as a leavening agent, helping the biscuits to rise.

Buttermilk: brings a slight tang and reacts with the baking powder for lift.

Unsalted butter: Adds richness and keeping it cold ensures flakiness.

Sugar: adds a hint of sweetness.

Unbaked biscuit dough rounds on a baking sheet, showcasing a close-up of a thick, flaky biscuit with visible layers and bits of butter in the dough.

Top Tips for Perfect Biscuits

Keep Ingredients Cold: Cold butter and buttermilk are crucial for flaky layers.

Handle Dough Gently: Overworking dough can lead to tough biscuits.

Stacking Technique: Stacking the dough layers creates natural flakiness.

Close Placement: Place biscuits close together on the baking sheet to help them rise evenly.

A buttered biscuit half on a black plate with crispy bacon in the background and a bottle of honey nearby, ready to serve for breakfast.

Storage Suggestions

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Freezing: Freeze baked biscuits for up to 3 months.
  • Reheat: warm in a 350°F oven until warm.

Serving Suggestions

Pair these biscuits with:

Close-up of a fluffy biscuit half on a black plate with golden honey being drizzled on top from a green squeeze bottle, served alongside a piece of crispy bacon.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image Fluffy Homemade Biscuits.

Fluffy Homemade Biscuits

Shelby Law Ruttan
These Fluffy Homemade Biscuits are soft, tender, and perfect for any meal. Made with simple ingredients, they're a comforting classic you'll make again and again.
4.72 from 7 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 18
Calories 213 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Prepare the butter by cutting into small cubes, then placing in the freezer to keep cold until ready to add to the dry ingredients.
  • In a large bowl, sift together the flour, baking powder, sugar, and salt.Using a pastry cutter, work the pieces of butter in the flour mixture until you have coarse crumbs.
  • Stir in the buttermilk using a fork, until the dough begins to look shaggy and starts to come together.
  • Place dough to a lightly floured surface and knead 3-4 times to bring the dough together.
  • Flatten dough out into a circle about 2 inches thick, then cut into quarters. Stack each quarter on top of each other and flatten the dough out again. Cut into quarters and stack. Repeating this process a total of 4 times.
  • After the last stacking, flatten the dough to no less than 2 inches thick. Cut with a biscuit cutter or cut into a thick rectangle. Dip the biscuit cutter in a little flour between cuts to prevent sticking (if needed).
  • Place biscuits close together (they should just barely be touching) on baking pan and bake in preheated oven at 400 degrees for 20 minutes, until biscuits are golden brown.
  • If desired, brush tops of the biscuits with a little melted butter while still hot.

Nutrition

Calories: 213kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 504mgPotassium: 65mgFiber: 1gSugar: 3gVitamin A: 354IUCalcium: 227mgIron: 2mgNet Carbohydrates: 24g
Keyword Biscuit Recipe, Fluffy Homemade Biscuits
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 42

by Leave a Comment

Here is your free Weekly Meal Plan 42 for October 17-21. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan 42.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of my recipes are easy to make in a short prep time, however I do have some tips to help you with this week's menu!

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Any prep that can be done on Sunday (October 9) is called prep day.

  • Make low carb lasagna on Prep day and just reheat on Monday evening.
  • Make the homemade bread and chili on Prep day and reheat the chili on Tuesday evening and serve with the bread.
  • Don't forget to add precooked chicken or a rotisserie chicken for the Air Fryer Chicken Quesadillas on Wednesday. Make the black bean salsa on Tuesday night or Wednesday morning so it has time develop flavor. If serving the guacamole, make that while the quesadillas are cooking.
  • Make the pasta with garlic and olive oil while the pork chops are in the air fryer.
  • Buy premade dough or make this Homemade Pizza Dough on Thursday night and keep it in the fridge until you are ready to begin the pizza. Allow the dough to sit at room temperature at least 20 minutes before stretching. While the dough is coming to room temp, prepare the chicken wings.

Weekly Meal Plan 42

October 17

Featured image for low carb lasagna.

Low Carb Lasagna

This Low Carb Lasagna is just as delicious as one packed with carbs, and personally, I like it better! Serve it with a green side salad topped with Italian Vinaigrette.

October 18

Venison White Bean Chili

Venison White Bean Chili is a great way to use ground venison. If you don't have venison, go ahead and sub ground beef or ground turkey and serve it with a slice or two of Homemade Soft White Bread.

October 19

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Air Fryer Chicken Quesadillas

These super easy 4 ingredient Air Fryer Chicken Quesadillas are a weeknight game changer. Serve them with a side of Black Bean Corn Salsa, Homemade Guacamole Recipe, salsa, and sour cream.

October 20

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Air Fryer Pork Chops

Air Fryer Pork Chops are amazing! Perfectly seasoned and juicy making them a delicious weeknight meal. Serve with a side of Pasta with Garlic and Olive Oil.

October 21

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Buffalo Chicken Pizza

It's time for this yummy Buffalo Chicken Pizza to hit the table! Serve with a side of blue cheese or ranch dressing, celery sticks, and some Baked Sweet Hot Chicken Wings.

Dessert of the week

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Apple Loaf Cake

This Almond Apple Loaf Cake has amazing texture and flavor and makes a great snack or after dinner dessert. It's also a delicious way to use apples!

Cocktail of the week

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Fireball Jello Shots

This week try your hand at some Fireball Jello shots! These fun little jello shots are made with Fireball Whiskey and orange jello. Super easy and a great weekend adult treat.

Sunday Brunch

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Breakfast Quesadillas

There is nothing better than bacon, egg, and pimento cheese between a crispy tortilla. These Breakfast Quesadillas are a family favorite. Serve with a glass of fresh squeezed O.J. or mixed fruit bowl.

Sunday Supper

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Air Fryer Filet Mignon

Sunday supper should be special, delicious, and easy! This Air Fryer Filet Mignon will be just that! Serve baby potatoes (recipe instructions included in post) and green vegetable. Make dessert special and serve this Salted Caramel Apple Cake with Toasted Walnuts!

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When you make these recipes, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Air Fryer Sausage Links

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Italian sausage links cook up perfectly in the air fryer with a crisp golden brown outside and juicy inside. This easy method makes a quick meal option that pairs well with so many sides.

Side view of juicy air fryer sausage links stacked on a white plate, highlighting their browned, crispy exterior.

I've made these Air Fryer Sausage Links on busy nights when I just need dinner on the table fast, and they always turn out consistently good. If you like this recipe, you may also enjoy my Air Fryer Bacon or Air Fryer Breakfast Sausage for another easy air fryer dish!

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Quick method: cooks in just 10 minutes, no pan or oven needed.

Juicy texture: the air fryer keeps the inside tender and full of flavor.

Easy cleanup: no splatter on your stovetop, just one basket to wash.

Uncooked sausage links arranged on a wooden cutting board, prepped and ready to cook in the air fryer.

Ingredients and Substitution Ideas

While this recipe has instructions for making Italian Sausage links in the air fryer, you can use any listed below:

  • Italian Sausage Links: choose mild, sweet, or hot, depending on your taste.
  • Use chicken sausage instead of pork for a leaner option.
  • Try bratwurst in place of Italian sausage for a different flavor.
  • Swap in turkey sausage for a lighter option.
Raw sausage links arranged in an air fryer basket.

Ways to Serve Air Fryer Sausage

  • Sausage and peppers: cook sliced bell peppers alongside the sausage for a classic combo.
  • Breakfast style: use breakfast sausage links and serve with eggs and toast.
  • Sausage hoagie: slice links and add to a toasted roll with onions and marinara.

Tips for Perfect Air Fryer Italian Sausage

  • Preheat first: starting with a hot basket ensures the sausage browns quickly.
  • Don't overcrowd: arrange links in a single layer for even cooking.
  • Rest before serving: a few minutes on paper towels lets juices settle and keeps sausage from being greasy.
Golden brown sausage links freshly cooked in an air fryer basket, showing even crispiness and caramelization.

Storage and Reheating

Store cooked sausages in an airtight container in the fridge up to 4 days. Reheat in the air fryer for 5 minutes at 350°F for about 4-5 minutes until warmed through.

More Easy Air Fryer Recipes You'll Love

If you love this easy air fryer recipe, try my Air Fryer Roast Beef for a simple main dish, my Air Fryer Venison Steak Bites for a quick weeknight meal, and my Air Fryer. Turkey Enchiladas for something with a little spice.

Overhead view of juicy air fryer sausage links stacked on a white plate, highlighting their browned, crispy exterior.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of juicy air fryer sausage links stacked on a white plate, highlighting their browned, crispy exterior.

Air Fryer Italian Sausage Links

Shelby Law Ruttan
Air fryer Italian Sausage Links are a quick and easy way to get juicy, flavorful sausage with a crispy brown outside in just minutes.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Course
Cuisine American
Servings 5
Calories 388 kcal

Equipment

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Ingredients
  

  • 5 Italian Sausage Links

Instructions
 

Raw sausages (such as Italian sausage)

  • Preheat air fryer at 400°f
  • Remove uncooked sausage from the refrigerator and place sausage links air fryer basket or air fryer tray in a single layer.
  • Air fry sausage links for 10 minutes, until the links are a nice dark brown.
  • Remove sausage links from the air fryer and let rest on a paper towel lined plate until swelling has subsided.

For pre-smoked or pre-cooked sausages.

  • Preheat air fryer to 400°f.
  • Remove pre-cooked sausage from fridge or freezer and immediately place the pre-cooked/smoked sausages in the air fryer basket.
  • Cook for 5 minutes or until sausages are swollen and skin is firm.
  • Remove sausage links from the air fryer and let rest on a paper towel lined plate until swelling has subsided.

Nutrition

Calories: 388kcalCarbohydrates: 1gProtein: 16gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 85mgSodium: 819mgPotassium: 283mgVitamin C: 2mgCalcium: 20mgIron: 1mgNet Carbohydrates: 1g
Keyword air fryer Italian sausage, air fryer recipe sausage, Air Fryer Sausage Links, cook sausage in air fryer, How to cook sausage links in the air fryer, Italian sausage in air fryer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Pita Chips

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You can make your own Pita Chips right at home in just minutes using the air fryer! These crispy pita chips are a the perfect healthy snack and a great way to use leftover pitas.

Air Fryer Pita Chips in a blue serving bowl.

❤️ Why you'll love it

Easy homemade pita chips: you can have crispy chips in just a few simple steps

The perfect snack choice: homemade chips make a delicious snack and goes great with your favorite dip on game day

Versatile: this pita chip recipe is easy to adjust this recipe to include your favorite spices

Fresh pita bread.
I like to buy the low carb pita bread for the healthiest version of pita chips.

🥘 Ingredients

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1 bag of pita bread: I used Joseph's low carb pita bread in this recipe. Joseph's also carries regular pita pockets.

Butter spray: to add flavor and assist in the salt sticking to the chip I use I Can't Believe it's Not Butter. Regular olive oil cooking spray can be used as well.

Sea Salt: any salt you have in the kitchen will work.

Pita bread cut into triangles on a cutting board.
Just 3 ingredients make these crispy chips in the air fryer.
Cut triangles of pita bread on an air fryer tray that have been sprayed with butter spray and salt.
Spray the pita bread triangles with a little butter spray and sprinkle with salt for a crispy buttery chip!

🔪 Instructions

  1. Cut rounds into 8 pita triangles using a sharp knife or pizza cutter.
  2. Place pita wedges in an air fryer basket or tray in a single layer without overlapping.
  3. Spritz the top of each triangle with butter spray or olive oil cooking spray. Sprinkle salt and place in air fryer..
  4. Air fry pita chips for 3 minutes. Remove from air fryer and toss, adding more butter spray and salt if desired.
  5. Return pita chips to the air fryer and continue cooking for 3 more minutes, until chips you have golden brown crispy pita chips.
Overhead shot of Air Fryer Pita Chips in a serving dish.

🥄 Equipment

Air fryer

Sharp knife or pizza cutter

🥫Storage

Store air-fried chips in an airtight container at room temperature up to 2 weeks.

A bowl of pita chips with two chips on the table beside the bowl.

📖 Variations

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Make a blend of your favorite seasonings to add extra flavor to your pita chips. A few ideas are below:

  • Use ½ teaspoon each of onion powder and garlic powder with the salt
  • Try a sprinkle of your favorite popcorn seasoning in place of the salt.
  • Make a blend of Italian seasoning, salt, and garlic powder.
  • Omit the butter spray and salt and when pita chips come out of the air fryer, In a large bowl, toss crispy chips with melted butter, then sprinkle with a cinnamon sugar mixture.

💭 Tips

  • Depending on the pita bread used to make chips, you may need more time to crisp them up. Thicker chips will need a longer cooking time.
  • No air fryer? No problem, line the pita chips on a large baking sheet, add seasoning, and bake at 350 degrees f for 8-10 minutes, until

Air Fryer Tortilla Chips are another great recipe to make in the air fryer.

These Peanut-Sauced Chicken Pitas make a delicious lunch!

I love to make this BBQ Vegetarian Chicken Pita Pizza for dinner when I'm dining alone.

This Easy Sausage Pizza recipe is made on pita bread!

Air Fryer Pita Chips with a bowl of hummus in the background.
I love to serve these low carb pita chips with my favorite hummus dips!

🍽 Serve with...

Enjoy warm pita chips with your favourite dip. We like to serve these with Roasted Red Pepper Hummus and Spinach Artichoke Dip.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Air Fryer Pita Chips

Air Fryer Pita Chips

Shelby Law Ruttan
Make this easy air fryer recipe for homemade pita chips in just minutes! Perfect for snacking or to put out with the game day spread served with your favorite dip.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Appetizers
Cuisine American
Servings 6
Calories 60 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 6 pita breads
  • I can't believe it' not butter spray , optional
  • salt , optional

Instructions
 

  • Cut rounds into 8 pita triangles using a sharp knife or pizza cutter.
  • Place pita wedges in an air fryer basket or tray in a single layer without overlapping.
  • Spritz the top of each triangle with butter spray or olive oil cooking spray. Sprinkle salt and place in air fryer.
  • Air fry pita chips for 3 minutes. Remove from air fryer and toss, adding more butter spray and salt if desired.
  • Return pita chips to the air fryer and continue cooking for 3 more minutes, until chips you have golden brown crispy pita chips.

Nutrition

Calories: 60kcalCarbohydrates: 9gProtein: 6gFat: 2gSodium: 270mgPotassium: 34mgFiber: 2gCalcium: 141mgIron: 1mgNet Carbohydrates: 7g
Keyword Air Fryer Pita Chips
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!