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Bang Bang Shrimp (Extra Crispy Fried Shrimp Recipe)

by Leave a Comment

This Bang Bang Shrimp recipe brings restaurant-style flavor right to your kitchen. Lightly battered and fried until golden crisp, each bite is tossed in a creamy sweet and spicy sauce that makes it hard to stop eating.

A close up of blue and white patterned bowl filled with bang bang shrimp coated in creamy sauce and topped with green onions, with a second bowl of shrimp in the background.

My inspiration for this came after years of making my Honey Walnut Shrimp. I realized the cornstarch and egg white combo made the crispiest shrimp I'd ever had, so when I first tried Bang Bang Shrimp, I knew that same method would work beautifully. These shrimp are also delicious tucked inside fresh flour tortillas with fresh cilantro, much like we do with my Cashew Shrimp Stir Fry leftovers.

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Why You'll Love Bang Bang Shrimp

Extra crispy coating: Thanks to cornstarch and egg whites, these shrimp fry up super light and crunchy.

Sweet and spicy sauce: The creamy chili mayo is addictive and comes together with just a few pantry staples.

Restaurant quality at home: You can skip takeout and still enjoy a favorite appetizer or main dish in less than 30 minutes.

Ingredients You'll Need

Raw Shrimp: peeled and deveined, tail removed

Cornstarch: helps create that ultra crispy texture.

Egg whites: binds to the cornstarch to form a light batter.

Oil for frying: use vegetable, canola, or avocado oil.

Mayonnaise: makes the sauce rich and creamy.

Sweet chili sauce: adds sweetness and heat

Sriracha (optional): for a spicier sauce

Several battered shrimp pieces frying in bubbling inside a black pan, showing the golden crust forming.

Ingredient Substitutions

  • Greek yogurt can replace mayonnaise for a lighter sauce.
  • Arrowroot powder works in place of cornstarch for a gluten-free option.
  • Hot honey adds a unique kick if you don't have sweet chili sauce.

Recipe Variations

Bang Bang Shrimp Tacos: Serve in warm tortillas with cabbage slaw and lime.

Bang Bang Shrimp Bowl: Pile over rice or cauliflower rice with steamed veggies.

Air Fryer Bang Bang Shrimp: Skip deep frying and use the air fryer at 400°F for about 8 minutes, flipping halfway through.

A white bowl lined with paper towels holding freshly fried golden-brown battered shrimp, showing their crunchy texture.

Tips for Success

  • Keep oil at a steady 350°F using a candy thermometer to prevent greasy shrimp.
  • Don't overcrowd the pan; fry in small batches for even crisping.
  • Let the coated shrimp sit for 5 minutes before frying to firm up the batter.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the air fryer or oven at 375°F until warmed through and crisped up again. Avoid microwaving to keep the coating crispy.

Serving Suggestions

Bang Bang Shrimp makes a delicious appetizer on its own or can be turned into a full meal. We love tucking the crispy shrimp into homemade tortillas with shredded cabbage and cilantro for a fun taco night. It's also great served over white rice, jasmine rice, or cauliflower rice with a side of air fryer broccolini.

An extreme close up shot of bang bang shrimp in a decorative bowl, highlighting the creamy sauce and green onion garnish.

More Shrimp Recipes to Try

  • Boiled Shrimp
  • Cajun Shrimp
  • Thai Shrimp Curry with Zoodles
  • Lemon Pepper Shrimp Scampi

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 small patterned bowl filled with crispy battered shrimp coated in a creamy sauce, garnished with chopped green onions, with another similar bowl blurred in the background.

Bang Bang Shrimp

Shelby Law Ruttan
Bang Bang Shrimp is a crispy fried shrimp recipe tossed in a creamy sweet and spicy chili mayo sauce. Whether you serve it as an appetizer, taco filling, or on top of a rice bowl, this dish brings restaurant-style flavor home with just a few ingredients.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Fish Recipes
Cuisine Thai
Servings 8
Calories 337 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large mixing bowl, whisk together the egg whites and cornstarch until a sticky paste forms.
  • Add the raw shrimp to the cornstarch mixture and toss well to coat.
  • In a large dutch oven, heat the oil until it reaches a temperature of 350 degrees. Add the shrimp, one piece at a time. Cook for 3 minutes, or until batter is lightly browned. Remove the shrimp from the pot and drain on a paper towel lined sheet pan. Continue to fry remaining shrimp.
  • In a small mixing bowl, stir to combine the mayonnaise and sweet chili sauce. Place the fried shrimp in a clean mixing bowl and pour the sauce over top. Toss to coat the shrimp with the sauce. Before serving, sprinkle with green onion tops, if using

Video

Notes

The Secret to Extra Crispy Fried Shrimp
After years of making Honey Walnut Shrimp, I found that cornstarch gives shrimp the best crispy texture when fried. Mixed with egg whites, it forms a paste-like batter that clings to the shrimp and fries up perfectly crispy. While it may take longer to brown than traditional flour, it's well worth the wait for the crunch you get.
Be sure to maintain an oil temperature of 350°F. If the oil gets too hot, the batter can brown before the shrimp cooks through. A candy thermometer helps you monitor it and makes a big difference in consistency.

Nutrition

Calories: 337kcalCarbohydrates: 14gProtein: 25gFat: 19gSaturated Fat: 2gCholesterol: 292mgSodium: 1078mgPotassium: 118mgFiber: 1gSugar: 4gVitamin A: 24IUVitamin C: 5mgCalcium: 164mgIron: 2mg
Keyword Bang Bang Shrimp
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Raspberry Thumbprint Cookies

by Leave a Comment

Raspberry Thumbprint Cookies are a soft buttery cookie with a sweet jam center and a light drizzle of icing. They look beautiful on a holiday cookie tray and taste just as good as they look.

A stack of three raspberry thumbprint cookies on a plate, each topped with jam and a drizzle of icing.

The recipe is a family favorite because it's simple, colorful,and always a hit at gatherings. The almond extract in both the dough and icing adds a warm flavor that pairs perfectly with the tart raspberry jam.

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Why You'll Love Raspberry Thumbprints

  • Pretty and festive: perfect for holidays, baby showers, or tea parties.
  • Simple ingredients: you probably have most of them in your kitchen already.
  • Sweet and tart: the jam adds just the right pop of flavor.

Ingredient Substitutions

  • Strawberry jam or grape jam for a different flavor profile.
  • Vanilla extract instead of almond extract for a softer taste.
  • Butter substitute: use a plant based butter.
Unbaked thumbprint cookie dough with jam filling on a parchment lined baking sheet.

Variations

  • Lemon glaze: swap milk with lemon juice in the icing.
  • Chocolate raspberry: drizzle with melted chocolate instead of icing.
  • Hazelnut filling: bake the cookies without the jame, then fill the thumbprint with Nutella.

Top Tips

  • Be sure to chill the cookie dough for at least 1 hour.
  • Don't overfill with jam. About 1 teaspoon is enough to prevent spilling.
  • Use your thumb (be sure your nail is trimmed) or the back of a small spoon to make the indent in the cookie dough.

Storage:

Store in an airtight container at room temperature for up to 4 days or in the freezer up to 3 months.

Freshly baked raspberry thumbprint cookies on a cooling rack, drzzled with white icing.

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 raspberry thumbprint cookies on a plate, each topped with jam and a drizzle of icing.

Raspberry Thumbprint Cookies

Shelby Law Ruttan
Raspberry Thumbprint Cookies are soft, buttery treats filled with tart jam and drizzled with a sweet almond icing. They're as pretty as they are delicious, making them perfect for holiday baking and special occasions.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Course Dessert Recipes
Cuisine American
Servings 24
Calories 157 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl beat the butter till softened. Add sugar and brown sugar and beat till fluffy. Add the egg, vanilla, and salt and beat well. Add the flour and beat till well mixed. Cover and chill about 1 hour.
  • Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator. Roll the dough into 1 tablespoon sized balls and place on a parchment lined cookie sheet.
  • Make an indent in the center of the dough with your thumb. Place 1 teaspoon of jam in the center of the dough. Bake for 13 minutes, or until the cookies are lightly browned around the edges. Cool completely.
  • In a small mixing bowl, combine the powdered sugar, milk, and almond extract until smooth. Drizzle over top of the cooled cookies and allow the icing to dry. Store in an airtight container.

Video

Nutrition

Serving: 24gCalories: 157kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 32mgPotassium: 26mgFiber: 0.4gSugar: 15gVitamin A: 190IUVitamin C: 1mgCalcium: 9mgIron: 1mgNet Carbohydrates: 24g
Keyword Raspberry Thumbprint Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mushroom Strata Recipe with Bacon and Cheese

by 2 Comments

This Mushroom Strata recipe is made with an artisan bread, mushrooms, bacon, eggs, and cheese. It is a delicious make ahead breakfast recipe that is super easy to prepare the night before to bake the next morning.

We love to enjoy a strata recipe often on the weekend and this Mushroom Strata recipe is one of my favorites. I love the earthy flavor of the mushrooms cooked with onions. The bread soaks up the egg batter and bakes up into a custard like casserole and is studded with crispy bacon, swiss, and gruyere cheese.

overhead view of mushroom strata in a casserole dish

Table of contents

What Is A Strata Recipe

Strata is a casserole made with bread, usually an Artisan bread, that is soaked in an egg custard overnight. When baked, it will puff up nicely. It is very similar to a bread pudding, only it is savory. Strata recipes can be flavored in many differents vegetables, meats, and cheeses and are great breakfast casserole to make ahead and serve for special occasions or on the weekend.

What You Need To Make This Mushroom Strata Recipe

*Please see recipe card at bottom of the recipe for the full ingredients and instructions*

Artisan bread (such as ciabatta)

Fresh mushroom slices

Onion

Pre-cooked Bacon

Large Eggs

2 quart casserole dish

Hand whisk

Cheese

Tips and Substitutions

  • Be sure to use an artisan bread. This is a bread that has a short shelf life, that is sold unpackaged and usually consumed the same day. Ciabatta is a good choice for this recipe.
  • Try using this umami seasoning blend when cooking the mushrooms and onions. It adds a ton of flavor and a tiny kick of spice!
  • Use a thick cut bacon for a firmer and meatier cut of bacon. I like to use my kitchen shears to cut the bacon into bite sized pieces.
  • Substitute cooked hot sausage or breakfast sausage for the bacon.
  • Use broccoli or carrots in place of the mushrooms.
  • Add 2 cloves of garlic with the mushroom and onion mixture.
  • Substitute cheddar, mozzarella, or colby cheese for the swiss and gruyere

Other Breakfast Casseroles To Make

Blueberry Strawberry French Toast Casserole

Cheese Blintzes

Make Ahead Christmas Morning Breakfast Casserole

Overnight French Toast Casserole

Single Serving Breakfast Casserole

Swiss Tomato Sausage Strata

a serving of strata on a plate with the casserole in the background

*If you made this Mushroom Strata Recipe, please give it a star rating*

📖 Recipe

overhead view of mushroom strata recipe in a casserole dish

Mushroom Strata Recipe

Shelby Law Ruttan
A savory breakfast casserole that is made the day before and allowed to sit overnight. Flavored with mushrooms, onions, bacon, and cheese.
4.80 from 10 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast & Brunch
Cuisine American
Servings 8
Calories 409 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 12 ounces Artisan Bread cut into 1" cubes
  • 2 tablespoons unsalted butter
  • 1 lb mushroom slices
  • ½ onion chopped
  • ¾ cup swiss cheese shredded
  • ¾ cup gruyere cheese shredded
  • 8 slices bacon cooked and crumbled
  • 3 cups 1% milk
  • 6 large eggs
  • 2 teaspoons fresh thyme chopped
  • ½ teaspoon black pepper ground
  • ½ teaspoon salt

Instructions
 

  • Arrange the bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until lightly toasted. Transfer bread cubes in to a large mixing bowl. Set aside.
    bread cubes on baking tray
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and mushrooms to the skillet. Saute for 10 minutes, or until liquid evaporates and vegetables are tender.
    mushrooms and onions in skillet
  • Transfer the mushroom and onion mixture to the bread. Toss to combine. Arrange half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray.
  • Sprinkle half of the cheese and half of the bacon over top of first layer. Top with remaining bread mixture, cheese, and bacon. In a large mixing bowl, whisk together the milk, eggs, thyme, salt, and pepper until thoroughly combined. Pour the milk mixture over the bread mixture. Cover and refrigerate 8 hours.
    all layers of the strata assembled
  • Preheat oven to the oven to 350 degrees.Remove the strata from refrigerator and let stand at room temperature for 15 minutes. Bake the strata, covered, 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand for 10 minutes before serving.

Video

Notes

Tips and Substitutions

  • Be sure to use an artisan bread. This is a bread that has a short shelf life, that is sold unpackaged and usually consumed the same day. Ciabatta is a good choice for this recipe.
  • Try using this umami seasoning blend when cooking the mushrooms and onions. It adds a ton of flavor and a tiny kick of spice!
  • Use a thick cut bacon for a firmer and meatier cut of bacon. I like to use my kitchen shears to cut the bacon into bite sized pieces.
  • Substitute cooked hot sausage or breakfast sausage for the bacon.
  • Use broccoli or carrots in place of the mushrooms.
  • Add 2 cloves of garlic with the mushroom and onion mixture.
  • Substitute cheddar, mozzarella, or colby cheese for the swiss and gruyere

Nutrition

Calories: 409kcalCarbohydrates: 28gProtein: 22gFat: 23gSaturated Fat: 11gCholesterol: 189mgSodium: 656mgPotassium: 434mgFiber: 1gSugar: 6gVitamin A: 731IUVitamin C: 3mgCalcium: 344mgIron: 1mg
Keyword Breakfast Casserole, Mushroom Strata, Strata Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Eggnog Fudge with Cherries and Pistachios

by Leave a Comment

There's something extra special about holiday candy, and this Eggnog Fudge with Cherries and Pistachios is a sweet treat that deserves a spot on your Christmas dessert tray. Creamy, rich, and flavored with classic eggnog, it's a festive fudge that everyone will want to taste.

Plate of creamy eggnog fudge squares with cherries and pistachios.

This recipe reminds me of the candies my Mom used to make around Christmastime. I've always loved recipes that pair creamy fudge with a nutty texture like my Nanny's Brown Sugar Fudge.

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Why You'll Love This Recipe

Festive flavor: eggnog brings warm holiday spice notes that make this fudge stand out.

Cheerful colors: bright red cherries and green pistachios make it perfect for Christmas dessert tables.

Easy method: no complicated candy techniques, just a simple boil and stir fudge recipe.

Great gift: package slices of this cherry pistachio eggnog fudge in tins or boxes for holiday gifting.

Key Ingredients for Holiday Fudge

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

  • Granulated sugar: creates sweet and smooth base of the fudge.
  • Homemade eggnog: adds holiday flavor with its creamy, spiced taste.
  • Light corn syrup: prevents sugar crystals, keeping the fudge soft.
  • Butter: helps give the fudge a rich, silky finish.
  • Pistachios: a nutty crunch that pairs well with eggnog.
  • Maraschino cherries: sweet and colorful, they bring holiday cheer to every bite.
  • Vanilla extract: enhances the overall flavor.
Fudge mixture being stirred in a saucepan with a wooden spoon.

Ingredient Substitutions

  • Use walnuts or pecans instead of pistachios for a different nutty flavor.
  • Try dried cranberries in place of maraschino cherries for less sweetness.
  • Replace light corn syrup with honey for slightly different texture and flavor.

Variations on Eggnog Fudge

  • White chocolate swirl: fold in melted white chocoltae for an extra creamy twist.
  • Spiced version: add a pinch of nutmeg and cinnamon to boost the holiday flavor.
  • Layered fudge: make half the batch plain eggnog fudge, then top with the cherry-pistachio mix for a layered look.
Plate of creamy eggnog fudge squares with cherries and pistachios.

Tips for Perfect Eggnog Fudge

  • Use a thermometer: cook to exactly 238°F for the right texture.
  • Dry the cherries: patting them dry keeps excess moisture out of the fudge.
  • Stir until matte: keep stirring after adding butter until the shine is gone; that's when it's ready to set.

How to Store

Store eggnog fudge in an airtight container in the refrigerator for up to 1 week.

Serve With...

This Eggnog Fudge pairs beautifully on a holiday tray alongside Poinsettia Cookies, Candy Cane Cookies, Mint Truffles, and Santa's Whiskers Cookies.

More Holiday Desserts You'll Love

If you enjoy this fudge, you may also like my Cranberry Bliss Bars, Pecan Pie Thumbprints, Eggnog Thumbprints, and Hazelnut Shortbread Cookies.

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

Plate of creamy eggnog fudge squares with cherries and pistachios.

Eggnog Fudge with Cherries and Pistachios

Shelby Law Ruttan
Eggnog Fudge with Cherries and Pistachios is a festive holiday candy that's creamy, colorful, and perfect for gifting or serving on Christmas dessert trays.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Candy
Cuisine American
Servings 24
Calories 99 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line an 8.5" X 4.5" loaf pan with aluminum foil. Rub butter over the foil. Set aside. In a large saucepan, combine the sugar, eggnog, and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  • Insert a candy thermometer into syrup mixture and cook, stirring occasionally, until thermometer registers 238 degrees (soft boil stage).
  • Remove the syrup from the heat and add the butter and vanilla. Stir to combine well and continue stirring until the fudge loses its shine.
  • Stir in the cherries and pistachios.
  • Transfer the fudge to the prepared loaf pan and allow to set for 4 hours before cutting.

Video

Nutrition

Calories: 99kcalCarbohydrates: 20gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 9mgSodium: 7mgPotassium: 31mgFiber: 1gSugar: 20gVitamin A: 56IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword Christmas Fudge, Eggnog Fudge, Eggnog Fudge with Cherries and Pistachios, Holiday Fudge Recipe, Homemade fudge for gifting
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Eggnog

by Leave a Comment

There's nothing more festive than a glass of creamy homemade eggnog during the holiday season. This recipe brings you the old-fashioned flavor that everyone loves with a smooth, custard like texture.

Glass of homemade eggnog topped with whipped cream and a sprinkle of nutmeg.

I grew up enjoying eggnog as soon as the Christmas tree went up, and it always made gatherings feel extra special. If you love cozy winter drinks, you might also enjoy a warm mug of Boozy Sipping Chocolate or Salted Caramel Mocha Latte.

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Why You'll Love Homemade Eggnog

Classic flavor: it's sweet, creamy, and spiced with nutmeg and is the holiday drink you look forward to all year.

Made from scratch: no store-bought carton can compare to the rich texture and taste of homemade.

Festive tradition: perfect for Christmas parties, family gatherings, or a quiet evening by the fireplace.

Key Ingredients

  • Eggs: the base of eggnog, creating its signature custard-like treasure.
  • Milk: brings creaminess without making the drink too heavy.
  • Sugar: sweetens the drink and balances the spice.
  • Nutmeg: the warm smpice that gives eggnog its classic holiday favor.
  • Vanilla extract: adds depth and enhances the overall taste.
  • Heavy cream (optional): makes it extra rich and indulgent.
Overhead view of a glass pitcher filled with homemade eggnog, sprinkled with nutmeg.

Ingredient Substitutions

  • Use almond milk in place of dairy milk for a lighter version.
  • Swap maple syrup for sugar if you prefer natural sweeteners.
  • Replace nutmeg with a mix of pumpkin pie spice for a different seasonal twist.

Recipe Variations

  • Add a splash of bourbon, rum, or brandy for a classic adult version.
  • Whisk in a spoonful of cocoa powder for a chocolate eggnog.
  • Fold in whipped cream before chilling for an extra fluffy texture.

Top Tips

  • Stir constantly when cooking custard to avoid curdling.
  • Use a thermometer to check the mixture reaches 160°F for safety.
  • Chill at least 4 hours before serving for best flavor.
Glass of homemade eggnog topped with whipped cream and a sprinkle of nutmeg.

Storage

Store eggnog in a sealed glass container in the refrigerator for up to 3 days.

More Holiday Recipes from HoneyB's Kitchen

If you enjoy this Homemade Eggnog, you'll also love these 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

Glass of homemade eggnog topped with whipped cream and a sprinkle of nutmeg.

Homemade Eggnog Recipe

Shelby Law Ruttan
This old-fashioned homemade eggnog is smooth, rich, and spiced just right with nutmet and vanilla. It's the perfect holiday drink to make ahead and serve chilled for gatherings big or small.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Beverage Recipes
Cuisine American
Servings 12
Calories 226 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Warm the milk In a large saucepan over medium low heat until hot and steamy. Do not allow the milk to boil.
  • In a large mixing bowl, using a hand mixer, beat the eggs until pale yellow and fully incorporated. Gradually add the sugar to the eggs and mix until the sugar has dissolved.
  • Gradually beat in 1 cup of hot milk to the egg mixture. Add the egg mixture to the remaining hot milk, whisking constantly.
  • Cook the eggnog over low heat, stirring constantly, for 20 minutes, or until the temperature is at 160 degrees and eggnog has slightly thickened.
  • Remove the eggnog from the heat and stir in the vanilla and nutmeg. Cover and chill for 4 hours. Stir well with a wooden spoon just prior to serving, top with whipped cream and an extra dusting of nutmeg (if using).

Video

Nutrition

Calories: 226kcalCarbohydrates: 26gProtein: 9gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 201mgSodium: 152mgPotassium: 203mgFiber: 0.1gSugar: 25gVitamin A: 564IUVitamin C: 0.1mgCalcium: 131mgIron: 1mgNet Carbohydrates: 26g
Keyword Homemade Eggnog, Homemade Eggnog Recipe, Homemade Eggnog without Alcohol, Recipe for Homemade Eggnog
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Eggnog Biscotti

by 1 Comment

Eggnog Biscotti is a crisp, festive cookie that brings the cozy flavors of the season into every bite. It's simple, sturdy, and wonderful for gifting or serving with a warm mug of coffee on a winter morning.

A stack of eggnog biscotti with eggnog frosting drizzle and red, white, and green sprinkles.

This recipe reminds me of the same comfort I get from making my homemade eggnog every December, with that familiar blend of nutmeg and rum that always feels like home. You'll find the eggnog biscotti just as comforting, with a holiday flavor that fits anywhere form cookie trays to morning coffee breaks.

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Why You'll Love This Recipe

Seasonal flavor: nutmeg, rum, and eggnog give it that classic holiday biscotti taste.

Crisp texture: twice-baked edges make it sturdy enough for dipping without getting soggy.

Great for gifting: a homemade treat that travels well and holds up beautifully on Christmas cookie trays.

Baked eggnog biscotti on parchment lined baking tray before 2nd baking.

Key Ingredients for Holiday Biscotti

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

  • Homemade eggnog: adds richness and that familiar seasonal flavor.
  • Fresh nutmeg: the warm spice that defines a true Christmas biscotti recipe.
  • Dark rum: a small amount deepens the flavor without overpowering.
  • All-purpose flour: gives the biscotti structure so it bakes up crisp.
  • Butter and sugar: create a light sweetness that balances the eggnog glaze on top.

Ingredient Substitutions

  • Rum: replace with rum extract for a non-alcoholic version.
  • Homemade eggnog: store-bought eggnog works well.
  • Nutmeg: use a blend of nutmeg and cinnamon if you want a softer spice profile.
Upclose image of baked and decorated Eggnog Biscotti topped with glaze and sprinkles on parchment paper.

Variations on Eggnog Biscotti

  • White chocolate drizzle: skip the glaze and drizzle melted white chocolate for a sweeter finish.
  • Cranberry addition: fold in dried cranberries for a fruit-forward twist that pairs nicely with the nutmeg.
  • Nut topping: sprinkle finely chopped pecans over the glaze before it sets to add texture.

Helpful Baking Tips

  • Chill briefly if sticky: if the dough feels soft, a short rest in the fridge helps make shaping easier.
  • Slice after cooling: a 15-minute cool keeps the log stable so the biscotti cuts cleanly.
  • Flip for even crisping: turning the cookies during the second bake creates that classic crunch texture common in homemade biscotti.
Eggnog biscotti in a floral mug with biscotti on a tray in the background.

How to Store

Store biscotti in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Serve With...

Serve these with a warm mug of homemade hot cocoa, or pair them on a cookie tray with Peppermint Bark Cookies, Double Chocolate Peppermint Cookies, and Peppermint Meltaways.

More Holiday Cookies You'll Love

If you enjoy this recipe, you may like my Gingerbread Cookies which bring a deeper spice to the table. You may also enjoy my Brownie Biscotti, Bailey's Biscotti, and Eggnog Thumbprint Cookies.

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 white plate stacked with eggnog biscotti drizzled with a white glaze and red, green, and white sprinkles.

Eggnog Biscotti with Eggnog Drizzle

Shelby Law Ruttan
A classic twice-baked holiday cookie made with homemade eggnog, warm nutmeg, and a light rum glaze.
4.75 from 4 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Christmas Cookies, Cookie Recipes, Desserts
Cuisine Italian-American
Servings 36
Calories 118 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, combine the butter, sugar, and eggs with a hand mixer on medium speed for 2 minutes, or until well blended. Add the eggnog and rum, mix until combined.
  • In a small mixing bowl, combine the flour, baking powder, nutmeg, and salt. Gradually add the flour mixture to the egg mixture, mixing until well blended.
  • Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.
  • Place 1 dough ball onto the parchment lined cookie sheet and shape into a log approximately 14 inches long. Press down on each roll to flatten to approximately ½ inch tall. Bake for 25 minutes.
  • Remove the biscotti from the oven and cool for 15 minutes. Carefully cut the biscotti crosswise into slices approximately ½" in size getting approximately 36 slices. Place the cookie slices, cut side down, on the parchment lined cookie sheet. Bake for 10 minutes. Remove from the oven and turn cookies over. Return to the oven and bake for 10 minutes more, or until cookies are firm and lightly brown. Remove from oven and transfer the eggnog biscotti to a wire rack to cool completely.
  • In a small mixing bowl, whisk together the powdered sugar, rum, and homemade eggnog. Place a piece of parchment paper underneath the cooling rack and drizzle the cookies with the glaze forming lines over top of the biscotti. Store in a cool dry place up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving: 1biscottiCalories: 118kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 63mgPotassium: 28mgFiber: 0.4gSugar: 9gVitamin A: 104IUVitamin C: 0.1mgCalcium: 24mgIron: 1mgNet Carbohydrates: 20g
Keyword Christmas biscotti recipe, Eggnog Biscotti, Holiday biscotti, homemade biscotti
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Salted Maple Butter

by Leave a Comment

This Maple Butter Recipe is the perfect blend of sweet and salty, made with just three ingredients: real maple syrup, unsalted butter, and fleur de sel. Creamy and rich, it melts beautifully over warm biscuits, pancakes, or roasted vegetables and is sure to become a favorite addition to your table.

Overhead view of a bowl of salted maple butter on a dark countertop surrounded by slices of rustic bread.

I grew up surrounded by maple trees in Northern New York, and springtime meant one thing - syrup season. This maple butter recipe brings back memories of that sweet aroma drifting from the sugar shack. It's especially delicious paired with Applesauce Muffins or served with Homemade Dinner Rolls on a cozy weekend morning or special occasion.

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Why You'll Love This Maple Butter Recipe

All natural sweetness from real maple syrup.

Versatile and easy - spread it on breads, veggies, or breakfast favorites.

Quick prep with just three ingredients and one bowl.

Ingredients You'll Need

Unsalted Butter: Softened butter creates a smooth, creamy base.

Pure Maple Syrup: Grade A amber syrup is my choice for it's light and balanced flavor.

Fleur de Sel: This flaky sea salt gives delicious little bursts of saltiness.

Ingredient Substitutions

Swap maple syrup for honey to make Salted Honey Butter.

Add 1 teaspoon cinnamon for a spiced maple version.

Use smoked sea salt for a deeper, savory flavor profile.

A slice of crusty bread spread with salted maple butter, with a decorative bowl of butter in the background.

Variations

  • Stir in a handful of chopped pecans for texture
  • Blend with cream cheese for a tangy twist
  • Add a dash of cayenne for sweet heat, perfect with cornbread

Recipe Tips

  • Make sure the butter is at room temperature so it mixes smoothly
  • Taste before adding all the salt - fleur de sel adds pops of flavor that can build quickly.
  • Choose a high-quality syrup, local, pure maple syrup makes a noticeable difference

How To Store

Store the finished butter in an airtight container in the fridge for up to 2 weeks. Bring it to room temperature before serving so it spreads easily. Can be frozen up to 3 months.

Serving Suggestions

This maple butter spread is perfect melted over Air Fryer Corn on the Cob or drizzled over Roasted Beets and Sweets. It also shines when spread on warm Sweet Potato Rolls or this copycat Cheesecake Factory Brown Bread fresh out of the oven.

Close up of a bowl filled with creamy salted maple butter, with a loaf of crusty bread in the background.

More Homemade Condiment 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

Overhead view of a bowl of salted maple butter on a dark countertop surrounded by slices of rustic bread.

Salted Maple Butter

Shelby Law Ruttan
This Maple Butter Recipe combines real maple syrup, soft butter, and sea salt into a sweet and salty spread you'll want to use on everything.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 24
Calories 59 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, using a hand mixer, cream the butter until smooth.
  • Add the maple syrup and fleur de sel. Whip until creamy.
  • Store in the refrigerator up to 3 months.

Nutrition

Serving: 0.5tablespoonCalories: 59kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 50mgPotassium: 9mgSugar: 2gVitamin A: 175IUCalcium: 5mg
Keyword Maple Butter Recipe, Salted Maple Butter
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Chocolate Fudge with Irish Cream

by 2 Comments

This Easy Chocolate Fudge Recipe is made with chocolate chips, white chocolate, Irish cream liquor, and sweetened condensed milk. This is a no fail non-cook fudge recipe that is warmed on the stove only long enough to melt the chocolate chips.

Easy Chocolate Fudge Pieces in a stack

This Chocolate Fudge recipe is so simple it can be made in just minutes with about 1 hour of chilling time. It stores great in the fridge and has a great fudgy texture. It is great for adding to holiday treat platters or to set out on the sweet table for any holiday gathering.

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A Never Fail Fudge Recipe

Candy making is not always easy to do and I am one who has been candy challenged in the past, especially with fudge. For years I tried to make boiled fudge and always failed. I think what changed was I actually learned how to have patience. Once I did that, my fudge turned out every single time.

However, before I perfected boiled fudge, I would make this never fail, easy chocolate fudge. The chocolate chips help the fudge to set and when kept refrigerated the fudge stays nice and firm. I haven't tried leaving it out and don't recommend it as it would likely soften some.

cutting the fudge on a wooden board

What You Need To Make Easy Chocolate Fudge

Semi Sweet Chocolate Chips

White Chocolate Chips

Sweetened Condensed Milk

Irish Cream Liquor

Fleur de Sel, also known as grey sea salts, this adds a touch of saltiness.

easy chocolate fudge cut into serving size pieces on a cutting board

Tips and Substitutions

  • Make sure to use a heavy bottom saucepan, one that will heat evenly.
  • Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
  • Stir in ½ cup of toffee bits
  • Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
  • Line the fudge pan with before the fudge is poured in for easy removal.
  • Store the fudge in an airtight container in the refrigerator up to 4 weeks.
  • Use Kahlua or Amaretto in place of the Irish Cream Liquor
a stack of fudge

More Fudge Recipes You May Like

Cherry Chocolate Fudge

Cookie Butter Fudge

Peanut Butter Fudge

Pumpkin Spice Fudge

Nanny's Brown Sugar Fudge

Salted Chocolate Bourbon Praline Fudge

Mint Chocolate Truffles

*If you made fudge recipe, please give it a star rating*

📖 Recipe

Easy Chocolate Fudge with Irish Cream

Shelby Law Ruttan
A quick and easy chocolate fudge recipe flavored with Irish Cream Liqueur and sprinkled with fleur de sel.
4.50 from 4 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Course Candy, Desserts
Cuisine American
Servings 40
Calories 138 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the chocolate chips, white chocolate, sweetened condensed milk, Irish Cream liquor, and vanilla extract in a large saucepan over medium low heat. Stir constantly until chocolate has melted.
  • Pour the fudge into a tin foil lined 8 x 8 dish.
  • Smooth the top of the fudge with a spatula and sprinkle with fleur de sel. Refrigerate for 1 hour, or until fudge is firm.
  • Cut the fudge into 40 equal pieces. Store in an airtight container in the refrigerator up to 4 weeks.

Video

Notes

Tips and Substitutions

  • Make sure to use a heavy bottom saucepan, one that will heat evenly.
  • Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
  • Stir in ½ cup of toffee bits
  • Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
  • Line the fudge pan with before the fudge is poured in for easy removal.
  • Store the fudge in an airtight container in the refrigerator up to 4 weeks.
  • Use Kahlua or Amaretto in place of the Irish Cream Liquor
  • If the white chocolate doesn't fully melt, that is ok, you will end up with tiny bits of white chocolate in the fudge.
 

Nutrition

Serving: 1gCalories: 138kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 5mgSodium: 33mgPotassium: 105mgFiber: 1gSugar: 14gVitamin A: 28IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword Easy Chocolate Fudge, Fudge, Fudge Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Wrapped Butternut Squash Bites

by 1 Comment

Bacon Wrapped Butternut Squash is bite sized pieces of sweet winter squash wrapped in bacon and baked in the oven with a light glaze of spicy maple syrup brushed over each piece halfway through baking. These sweet and salty bites are a perfect appetizer over the holiday and make a fun part of any weeknight family meal as well.

Bacon Wrapped Butternut Squash on an appetizer plate

Table of contents

A Sweet and Salty Match

One of the things I love the most about butternut squash is the sweet nutty flavor. It pairs excellent with brown sugar or maple syrup and makes great Butternut Squash Cookies as well as these tasty Butternut Squash summer rolls.

Rather than wrapping potatoes with bacon, I decided that since I had plenty of butternut squash I would try wrapping pieces of that in bacon instead. Then, to add the sweet heat and salty factor, they were brushed with some maple syrup and cayenne pepper producing a burst of flavors in the mouth that is pure comfort food.

bacon wrapped squash on baking sheet

What You Need To Make Bacon Wrapped Butternut Squash

Bacon - this is my choice of bacon.

Butternut Squash

Pure Maple Syrup

Cayenne Pepper (optional)

Large Baking Sheet

Oven Safe Toothpicks to hold the bacon on without burning

Parchment Paper to prevent the squash bites from sticking

Tips And Substitutions

  • Cut the butternut squash into even sized pieces for even baking
  • Buy pre-cut butternut squash to save on prep time.
  • Substitute sweet potato chunks for the butternut squash
  • Toss the butternut squash with grated parmesan cheese before wrapping with bacon
  • Reduce the amount of fat in the recipe and substitute turkey bacon for the pork bacon
  • Sprinkle the squash with light brown sugar instead of the maple syrup
  • Skip the maple syrup glaze and drizzled with balsamic glaze.

More Butternut Squash Recipes To Try

Buddha Bowl

Butternut Squash Caramelized Onion Lasagna

Savory Corn Crumble

Butternut Squash Rolls

Butternut Squash Galette

Chipotle Butternut Squash Enchiladas

*If you made this recipe, please give it a star rating*

📖 Recipe

bacon wrapped butternut squash

Bacon Wrapped Butternut Squash

Shelby Law Ruttan
A butternut squash wrapped in bacon and brushed with a sweet and spicy maple syrup glaze.
4.48 from 17 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizers
Cuisine American
Servings 10
Calories 251 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. Mix the melted butter, salt and cayenne pepper into the maple syrup.
  • Wrap one bacon half around each squash piece. Secure with a toothpick.
  • Bake the bacon wrapped squash on a parchment lined baking pan 40-45 minutes, or until bacon is crisp and squash is tender. Brush the squash with the maple syrup mixture periodically throughout cooking.

Notes

Tips And Substitutions

  • Cut the butternut squash into even sized pieces for even baking
  • Buy pre-cut butternut squash to save on prep time.
  • Substitute sweet potato chunks for the butternut squash
  • Toss the butternut squash with grated parmesan cheese before wrapping with bacon
  • Reduce the amount of fat in the recipe and substitute turkey bacon for the pork bacon
  • Sprinkle the squash with light brown sugar instead of the maple syrup
  • Skip the maple syrup glaze and drizzled with balsamic glaze.

Nutrition

Calories: 251kcalCarbohydrates: 14gProtein: 7gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 313mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 9737IUVitamin C: 19mgCalcium: 51mgIron: 1mg
Keyword Bacon Wrapped Butternut Squash, Butternut Squash Appetizer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Sage Soup: Cozy, Creamy, and Simple

by 1 Comment

This Pumpkin Sage Soup is creamy and comforting, with the warm nutty taste of browned butter and crispy sage leaves. It's a warm and comforting soup recipe that's easy to whip up and perfect for chilly nights.

Overhead view of a bowl of creamy pumpkin soup garnished with chopped chives and red pepper flakes.

The browne butter and fried sage really takes this soup to another level. It's rich and toasty in the best way. If you like cozy soups, you might also enjoy my Spiced Lentil Soup or my Russian Potato Mushroom soup.

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Why You'll Love Pumpkin Sage Soup

Browned butter magic: that nutty, toasty flavor blends perfectly with the sweet and creamy pumpkin.

Crispy sage: gives a fancy touch with a lot of flavor and little effort.

Quick and simple: ready in minutes with rich flavor that tastes like it simmered all day.

Small orange pumpkin with a curved stem resting in a wooden crate, surrounded by various colorful gourds.

Key Ingredients

Please see recipe card for complete ingredient list and instructions

  • Butter: browned with sage to bring deep, nutty flavor to the soup.
  • Sage leaves: crisp up in the butter, adding earthy aroma and crunch.
  • Onion: softens and sweetens the base.
  • Flour: thickens the soup for a creamy texture.
  • Chicken broth: adds savory depth to balance the pumpkin.
  • Pumpkin puree: the smooth, earthy star of the soup.
  • Salt & red pepper flakes: boosts flavor and adds gentle heat.
  • Chives: brightens the soup at the end with fresh green flavor.

Ingredient Substitutions

  • Swap butter for ghee for even more nutty richness (you will not be able to brown the ghee, but it has a distinct flavor that is still delicious)
  • Use thyme or rosemary instead of sage for a different herb flavor.
  • Replace flour with cornstarch for a gluten-free version.

Recipe Variations

  • Make it extra creamy: stir in a splash of cream or coconut milk before serving.
  • Spice it up: add cinnamon or nutmeg with the pumpkin for a warm twist.
  • Vegan: use plant-based margarine and vegetable broth.
Overhead view of a bowl of creamy pumpkin soup garnished with chopped chives and red pepper flakes.

Top Tips

  • Let the butter brown slowly. It should be golden with a nutty aroma before adding sage.
  • Watch the sage closely, it goes from crisp to burnt quickly.
  • Whisk the flour and broth mixture until smooth before adding to the pot.

Storage and Reheating

Store leftover soup in an airtight container for 3-4 days in the refrigerator.

Reheat by warming gently over low heat on the stove, adding a splash of broth if it's too thick.

Serve With...

Pair this cozy soup with:

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

Overhead view of a bowl of creamy pumpkin soup garnished with chopped chives and red pepper flakes.

Pumpkin Soup with Sage Browned Butter

Shelby Law Ruttan
This Pumpkin Soup with Sage Browned butter is silky smooth with a deep, nutty flavor from browned butter and crispy sage leaves. The sweetness of the pumpkin balances with the toasty richness, making it perfect for serving with crusty bread or a warm biscuit.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Plant Based Recipes
Cuisine American
Servings 4
Calories 118 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large saucepan, heat the butter until melted. Add the sage and cook until butter is browned and sage is crispy. Add the onion and cook, for 7 minutes, until the onion is softened.
  • In a small mixing bowl, whisk together the flour and ¼ cup of the chicken broth, set aside.  Add the flour mixture, the remaining broth, pumpkin, salt, and ¼ teaspoon of the red pepper to the onion mixture.
  • Bring the soup to a boil, whisking constantly. Reduce the heat and simmer for 5 minutes, stirring occasionally.
  • To serve, sprinkle with chives and the remaining red pepper flakes (if using).

Nutrition

Serving: 1.25cupsCalories: 118kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 997mgPotassium: 323mgFiber: 4gSugar: 6gVitamin A: 19328IUVitamin C: 8mgCalcium: 47mgIron: 2mgNet Carbohydrates: 10g
Keyword Pumpkin Sage Soup, Pumpkin Soup, Roasted Pumpkin Soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Maple Pumpkin Pie with Warm Fall Spices

by 4 Comments

A slice of Maple Pumpkin Pie is everything you want in a fall dessert. Warm, spiced, and rich with maple flavor. It's smooth, not too sweet, and perfect with a dollop of whipped cream.

A close up of a slice of maple pumpkin pie topped with whipped cream and sprinkled with cinnamon.

This pie was inspired by my Pumpkin Pie with Condensed Milk recipe, but I wanted to bring in the maple flavor I love using pure maple syrup. The natural sweetness of maple syrup adds depth and a subtle richness that makes this pie stand out. Great for Thanksgiving, but simple enough for a cozy weekend dinner too!

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Why You'll Love Maple Pumpkin Pie

Rich maple flavor: maple syrup gives the filling a smooth sweetness and warm, comforting taste.

Easy and reliable: no need to make crust from scratch (but you can!).

Perfectly spiced: a cozy blend of cinnamon, ginger, nutmeg, and cloves creates the classic fall aroma and taste.

Key Ingredients

Pumpkin pie filling being poured into a blind baked pie crust in a white ceramic pie dish.

Pumpkin puree: gives the pie its creamy base and signature flavor.

Maple syrup: adds a natural, deep sweetness that complements the spices.

Brown sugar: boosts the richness and balances the maple.

Heavy cream: creates a silky, smooth texture in the custard.

Eggs and Egg Yolk: binds the filling and keeps it firm when sliced.

Vanilla extract: enhances the maple and pumpkin flavors.

Cinnamon ginger, nutmeg, cloves, and allspice: classic spice blend that brings warmth and depth to the pie.

Pie crust: make my mom's oil pie crust recipe, or buy a refrigerated one.

Ingredient Substitutions

Make it sugar free: use a sugar free maple syrup like Lankakto and use golden monkfruit in place of the brown sugar (affiliate link).

Heavy cream: sub evaporated milk or full fat coconut milk for a dairy free option.

Brown sugar: Swap with coconut sugar or skip it entirely and use all 1 full cup of maple syrup.

Overhead image of a whole baked pie in a white fluted ceramic pie dish on a rustic wooden surface.

Variations

  • Maple whipped cream topping: whip 1 cup heavy cream with 1 tablespoon maple syrup to serve on top.
  • Maple pecan topping: sprinkle chopped pecans tossed in maple syrup over the filling before baking.
  • Mini pies: use a muffin tin and cut crust circles to make individual servings.

Top Tips

  • Blind bake the crust to avoid sogginess. A 10 minute pre-bake helps keep the bottom crisp.
  • Let the pie cool completely for clean slices.
  • For a smooth filling, whisk until no clumps of pumpkin or egg remain.

Storage

Store leftover pumpkin pie in the refrigerator up to 4 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

A slice of Maple Pumpkin Pie on a decorative plate topped with a swirl of whipped cream, with the rest of the pie in the background.

Serve with...

Maple Pumpkin Pie is delicious with a scoop of homemade vanilla bean ice cream, a dollop of whipped topping and a sprinkle of cinnamon roasted nuts. For variety, serve next to apple hand pies with a Salted Caramel Mocha Latte.

More Pumpkin Dessert 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 close up of a slice of maple pumpkin pie topped with whipped cream and sprinkled with cinnamon.

Maple Pumpkin Pie

Shelby Law Ruttan
Maple Pumpkin Pie is a smooth and creamy fall dessert with warm spices and real maple syrup. Baked in a flaky, golden flaky crust, perfect for any holiday table.
4.78 from 18 votes
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Family Recipes
Cuisine American
Servings 8
Calories 288 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat the oven to 375. Roll and shape pie crust into a pie plate. Poke holes all over the crust and bake in oven for 10 minutes.
  • In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, and eggs. until no clumps remain.
  • Add the heavy cream, vanilla extract, cinnamon, salt, ginger, cloves, nutmeg, allspice. Whisk until smooth.
  • Pour the pumpkin pie filling into the prefaced pie crust. Bake for 65 minutes, or until a knife comes out clean when inserted into the center of the pie.
  • Cool at least 3 hours before serving.

Video

Nutrition

Serving: 1gCalories: 288kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 81mgSodium: 263mgPotassium: 246mgFiber: 3gSugar: 28gVitamin A: 9778IUVitamin C: 3mgCalcium: 74mgIron: 2mgNet Carbohydrates: 41g
Keyword Maple Pumpkin Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bread and Butter Pickles Recipe

by 2 Comments

These Bread and Butter Pickles are crisp, tangy, and just sweet enough to keep you coming back for more. A longtime family favorite, they are the perfect balance of vinegar and spice, with a signature mustard turmeric brine that gives them their bold flavor and color.

Close-up of two sealed jars of pickles on a wooden surface, showcasing the vibrant yellow brine and vegetables inside.

This is the exact recipe my mom made every summer, and it came from her grandmother, Lottie Mae Clark. Alongside our Garlic Dill Pickles and Pickled Green Beans aka Dilly Beans, these always had a spot on our holiday relish tray. Preserving produce is a tradition I hold close and these sweet pickles are a must make every canning season.

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Why You'll Love Bread and Butter Pickles

Generations of Flavor: This is a treasured heirloom recipe passed down through four generations.

Crisp Texture, Sweet Heat: Perfectly sliced cucumbers soak up a tangy sweet brine with just a hint of warmth.

Great for Gifting or Grazing: Add to sandwiches, charcuterie boards, or warp in ribbon as a homemade gift.

Key Ingredients

Bowl of fresh pickling cucumbers with bright green, bumpy skins, ready to be sliced for canning.

Pickling Cucumbers: Small to medium firm cucumbers are best for texture.

Yellow Onion: Adds a hint of bite and balances the sweetness.

Pickling Salt: Keeps the pickles crisp and prevents cloudiness. Don't use table salt here.

Apple Cider Vinegar: Gives the pickles their signature tang.

Sugar: Balances the acidity for that signature sweet profile.

Turmeric and Mustard Seed: Bring warm flavor and the classic yellow hue.

Ingredient Substitutions

White vinegar for a sharper tang if you don't have apple cider vinegar.

Red onion instead of yellow for added color.

Cane sugar can replace white sugar if preferred.

Recipe Variations

Spicy Bread and Butter Pickles: Add red pepper flakes or sliced jalapenos to the brine.

Extra Garlic Version: Toss in a few garlic cloves for a more savory twist.

Zucchini Pickles: Swap cucumbers for thinly sliced zucchini for something different.

Overhead view of an open jar filled with bread and butter pickles, showing thick, glossy pickle slices inside.

Top Tips for Canning Success

  • Use the 1/16" setting on your mandoline for that classic thin slice and crisp finish.
  • Soak your sliced cucumbers in ice water to keep them cold and crunchy.
  • Keep jars hot until filled and use a towel to reduce temperature shock when removing from the canner.

How to Store

Store sealed jars in a cool, dark pantry. Once opened, refrigerate and enjoy within 2 months for the best flavor and texture.

Serving Suggestions

Bread and Butter Pickles go well with any sandwich spread. Serve them alongside Bacon Tomato Grilled Cheese, White Castle Sliders, or next to these Italian Style Deviled Eggs on a relish tray.

A clear glass dish with bread and butter pickles, including cucumber slices, onions, and red pepper chunks, with a jar in the background.

More Canning Recipes

  • Homemade Canning Salsa
  • Garlic Dill Pickles
  • Pickled Green Beans
  • Home Canned Tomatoes

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

Two jares of homemade bread and butter pickles filled with sliced cucumbers, onions, and red peppers, sealed and dated on the lids.

Bread and Butter Pickles

Shelby Law Ruttan
Old-fashioned Bread and Butter Pickles are a crisp, sweet and sour pickle that's perfect for burgers, holiday trays, or snacking straight from the jar. A nostalgic canning recipe handed down through generations.
4 from 9 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Canning Recipes
Cuisine American
Servings 5 pints
Calories 48 kcal

Equipment

  • Mandoline , for quick uniform slices
  • Pint size canning jars
  • Water bath canner
  • Large pot
  • Jar lifter and funnel
  • Lid sterilizer , or small saucepan for lids
  • Clean towel , for wiping jar rims

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 15 medium cucumbers
  • 4 large white onions
  • 1 large sweet pepper
  • ¼ cup pickling salt
  • 2.5 cups vinegar
  • 2 cups granulated sugar
  • 1 tablespoon mustard seed
  • ½ teaspoon turmeric
  • ¼ teaspoon cloves

Instructions
 

  • Slice the cucumbers and onions on the 1/16th setting on the mandoline.
  • Dice peppers and add to cucumbers with the salt.
  • Let stand for 3 hours, drain the liquid from the cucumber mixture.
  • In a large stockpot over medium high heat, stir together the vinegar, sugar, and spices. Bring to a boil.
  • Add the drained cucumbers to the vinegar solution and heat thoroughly but do not boil.
  • Pack the hot pickles into sterile jars and cover with seal and lid. Process in a canner for 10 minutes.
  • Remove the pickles from the canner and set them in a draft free spot covered with a towel.
  • Allow the jars to cool completely before moving. The jars will pop and seal as they cool down. Store any unsealed pickles in the refrigerator.

Nutrition

Serving: 1gCalories: 48kcalCarbohydrates: 11gProtein: 1gSodium: 14mgFiber: 1gSugar: 10g
Keyword Bread and Butter Pickles, Canning Recipe, Pickle Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Applesauce Muffins with Toasted Pecans

by 1 Comment

These Applesauce Muffins are soft, slightly sweet, and filled with just the right amount of cinnamon and chopped pecans. They're the kind of muffin I love to have on hand for a quick breakfast or to go with my afternoon coffee.

Baked Applesauce Muffins with a paper wrapper scattered on a table surrounded by a blue napkin.

This recipe brings back memories of baking with my mom on chilly mornings in Northern New York. We'd often make a batch of Applesauce Drop Cookies with Browned Butter Icing, and these muffins give me that same cozy feeling. They're simple, reliable, and always disappear fast at my house.

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A hand holds a metal cookie scoop, filling a paper-lined muffin tin with applesauce muffin batter. Some cups are already filled, while others are empty, and the pan shows signs of use.

Why I Love These Muffins

One of the reasons I love these muffins is because they're made with basic pantry ingredients I usually have on hand. The applesauce keeps them moist without needing a lot of butter and the pecans add just the right bit of crunch. They're easy to make, and the flavor is comforting in the best way.

The Ingredients

The unsweetened applesauce is the real star here. It adds moisture and a gentle apple flavor that works well with the cinnamon. Brown sugar brings in a soft caramel sweetness, and the chopped pecans give a nice crunch. You can use white sugar if that's all you have, or swap the pecans with walnuts or leave them out if needed.

Close-up of a homemade applesauce muffin in a striped orange, green, and white paper liner, sitting on a rustic wooden surface with a dark cloth in the background.

Variations

If you want to mix things up, try folding in a few raisins or dried cranberries. A sprinkle of cinnamon sugar on top before baking gives them a bit of a crust. I also like making these as mini muffins when I'm baking for my grandson, just the right size for little hands!

Storage

These muffins will keep well in an airtight container for a few days, or you can freeze them for later. I like to warm one up in the microwave or air fryer and enjoy it with a hot amaretto coffee.

Applesauce muffin in a colorful striped paper liner resting on a black wire cooling rack, surrounded by more muffins in various liners.

Serving Suggestions

These muffins are perfect warm from the oven with a pat of butter, but they're just as good paired with a side of savory Air Fryer Bacon. I also love serving them with a hot mug of my Salted Caramel Mocha Latte on cool mornings or for a make-ahead option, try them alongside these Egg Muffin Cups.

Other Recipes You May Like

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

Applesauce Muffins

Shelby Law Ruttan
These easy applesauce muffins are made with pantry ingredients and full of cinnamon flavor with crunchy pecans in every bite. A soft and comforting muffin recipe the whole family will enjoy.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Family Recipes
Cuisine American
Servings 12
Calories 516 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the eggs and sugar until combined and the mixture turns a pale yellow. Stir in the applesauce and melted butter. Set aside.
  • Whisk together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the applesauce mixture and stir until just combined.
  • Scoop with a large cookie scoop into a paper lined muffin paper. Bake for 20 minutes, or until a toothpick inserted in the enter comes out clean.
  • Cool the muffins in the pan for 5 minutes. Transfer to a wire rack and cool completely.

Video

Nutrition

Serving: 1gCalories: 516kcalCarbohydrates: 58gProtein: 7gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 17gCholesterol: 103mgSodium: 519mgFiber: 3gSugar: 32g
Keyword Applesauce Muffins
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Butternut Squash Cookies with Brown Sugar Frosting

by 3 Comments

These Butternut Squash Cookies are filled with chocolate chips and toasted pecans, then finished with a classic boiled brown sugar frosting and a whole roasted pecan on top. They're cozy, slightly sweet, and perfect for fall baking or holiday cookie trays.

Soft Butternut Squash Cookies topped with creamy brown sugar frosting and a pecan half, arranged on a dark surface.

I first made these cookies after harvesting more butternut squash than usual from our garden. I've baked plenty of squash recipes before, like my Butternut Squash Galette, but this was my first time using it in a cookie, and it was worth it!

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Why You'll Love Butternut Squash Cookies

Soft and tender texture: Butternut squash gives these cookies a cake like softness.

Old-fashioned flavor: The brown sugar frosting adds a nostalgic touch.

Perfect for fall: A great way to use up extra squash from the garden.

Key Ingredients

Butternut Squash Puree: Brings natural moisture and sweetness. Cook and drain squash before using.

Chopped Pecans: Toasted for extra flavor, with whole pecans to garnish the frosted tops.

Semi-Sweet Chocolate Chips: Add rich bursts of chocolate to each bite.

Brown and Granulated Sugar: Used in both the dough and the frosting for deep, sweet flavor.

Butter: Adds richness and helps create a soft crumb.

Substitutions

  • Use canned pumpkin instead of butternut squash.
  • Swap raisins for the chocolate chips for a more traditional cookie.
  • Use walnuts in place of pecans.
Soft Butternut Squash Cookies topped with creamy brown sugar frosting and a pecan half, arranged on a dark surface.

Recipe Variations

  • Leave the frosting off for a more breakfast style cookie.
  • Add warm spices like cinnamon and nutmeg for a cozy twist.
  • Make cookie sandwiches with frosting between two cookies.

Top Tips

  • It's normal if the batter looks split after adding squash. It smooths out when flour is added.
  • Let the squash cool and drain off excess water before using in the dough.
  • If the frosting thickens too fast, stir in a splash of milk to keep it spreadable.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5. Cookies may be frozen for up to 3 months.

Serve With...

Serve these cookies with a glass of cold milk, a cup of hot coffee, or a warm mug of tea. They also make a great addition to lunchboxes, cookie exchanges, or a holiday dessert platter.

More Butternut Squash Recipes

  • Butternut Squash Galette
  • Cheese Ravioli with Butternut Squash
  • Butternut Squash Rolls
  • Buddha Bowl with Shrimp and Butternut Squash
A green serving tray filled with frosted cookies each garnished with a pecan half.

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

Soft Butternut Squash Cookies topped with creamy brown sugar frosting and a pecan half, arranged on a dark surface.

Butternut Squash Cookies with Brown Sugar Frosting

Shelby Law Ruttan
These butternut squash cookies are soft and nostalgic treat perfect for fall baking or holiday dessert trays. Sweet, tender, and topped with old-fashioned brown sugar frosting, they're sure to become a seasonal favorite.
4.88 from 8 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dessert Recipes
Cuisine American
Servings 30
Calories 136 kcal

Equipment

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Ingredients
  

FOR THE COOKIES

FOR THE FROSTING

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, cream together the butter, brown sugar, granulated sugar, egg, and vanilla extract.
  • Add the butternut squash and mix until combined.
  • In a small bowl, sift together the flour, baking powder, cinnamon, salt, baking soda, and allspice. Gradually add the flour to the squash mixture, stirring until combined.
  • Stir in the chopped pecans and chocolate chips (if using)
  • Using a small cookie scoop, place cookies 2"apart on a parchment lined cookie tray. Bake for 12 minutes, or until cookie springs back when lightly touched in the center.
  • Cool cookies completely on a cooling rack.
  • FOR THE FROSTING
  • In a large saucepan over medium heat, stir together the milk and brown sugar, bringing to a boil. Boil for 3 minutes. Remove the syrup from heat and add the butter. Stir until melted. Add the powdered sugar and beat until sugar is fully incorporated. The frosting will turn a pale tan color.
  • Spread 2 tablespoon of frosting on top of cookies while warm and top cookie with a whole pecan.

Video

Nutrition

Calories: 136kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 126mgPotassium: 51mgFiber: 1gSugar: 14gVitamin A: 366IUVitamin C: 1mgCalcium: 18mgIron: 1mgNet Carbohydrates: 19g
Keyword Butternut Squash Cookies
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Steak Sandwich with Blue Cheese Spread

by Leave a Comment

These Steak Sandwiches are grilled with a blue cheese spread, delicious smoked beef brisket slices, and red onion. The combination is an explosion of flavors that are of that black and blue fame in a simple lunch sandwich.

A Steak Sandwich a delicious lunch to make with any leftover brisket or beef you may have in the fridge. It can also be quartered and served as an appetizer to any small gathering you may be hosting.

Grilled Steak Sandwich with Blue Cheese Spread, red onion slices, and a dill pickle spear

Table of contents

For The Love Of Black And Blue

I love blue cheese and am always looking for ways to use it in my food. I admit, I have been known to open the refrigerator door and open the blue cheese package and stand there snacking on it! 

It is not a strange thing for me to add blue cheese to a grilled cheese sandwich. I think blue cheese compliments many meats. Other than this Steak Sandwich, I also love to make this Grilled Ham and Blue Cheese Sandwich!

Sliced smoked beef brisket for sandwiches

What You Need To Make This Steak Sandwich

A good sturdy bread. I love to use the Tuscan Pane loaf that I find at Trader Joes. The bread is sturdy, will hold the filling in this steak sandwich and not get soggy. I love how crispy and buttery it tastes when grilled. This is also the bread I use to make my Mom's Lentil Tostadas!

Beef Brisket Flat - We smoked a beef brisket and then I used leftover Smoked Beef Brisket thinly sliced, it was heavenly!

A good quality chunky blue cheese and cream cheese.

Griddle Pan - I use this one

Assembled sandwich on the griddle

Tips and Substitutions

  • Make buttering the bread easier before grilling. Butter each slice of bread, then place two slices, butter side together when assembling the sandwich. When ready to grill, place the slice the sandwich was built on the grill and top with the other slice.
  • Keep the heat at a medium low at the start of grilling. This will help the fillings to warm up faster and the cheese to be melty. After a couple of minutes, turn the heat up to medium or medium high and watch carefully until it has become golden.
  • Substitute grilled onions for the red onion
  • Add 1 tablespoon of sun dried tomatoes to the sandwich
  • Substitute any beef steak slices or deli roast beef for the brisket
  • Add some arugula to the steak sandwich
  • Add 1 tablespoon of barbecue sauce to each steak sandwich. 
  • Slice some fresh figs and add them to the steak sandwich.

Sandwiches For Lunch You May Like

Crispy Chicken Sandwich

Turkey Hot Brown Sandwiches

Loose Meat Sandwiches

Pimento Cheese Tea Sandwiches

Pulled Chicken Sandwich

Buffalo Chicken Sandwich

Grilled Ham and Blue Cheese Sandwich

Slow Cooker Pulled Pork Sandwiches

Egg Salad Sandwiches

Shrimp and Avocado Chaffle Sandwich

*If you made this Steak Sandwich with Blue Cheese Spread, please give it a star rating*

📖 Recipe

Grilled Steak and Blue Cheese

Steak Sandwich with Blue Cheese Spread

Shelby Law Ruttan
A grilled cheese sandwich made with smoked beef brisket, blue cheese spread, red onions all between two slices of buttery grilled tuscan pane bread.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course lunch
Cuisine American
Servings 4
Calories 530 kcal

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Ingredients
  

Instructions
 

  • [mv_schema_meta name="mix cheeses"]In a small mixing bowl, cream together the cream cheese and blue cheese crumbles. [mv_img id="26758"]
    cheese mixture
  • [mv_schema_meta name="butter and cheese spread "]Spread ½ tablespoon of butter on one side of each slice of bread. [mv_img id="26760"]
  • Spread 1 tablespoon of the blue cheese mixture on the inside of each slice of bread (8 slices bread, 8 tablespoons) [mv_img id="26763"]
  • [mv_schema_meta name="add beef"]Place 2 ounces of brisket over top of the cheese. [mv_img id="26757"]
  • [mv_schema_meta name="add onions"]Sprinkle 1 tablespoon red onion slices over top of the brisket slices on each slice of bread. [mv_img id="26759"]
    onion layer
  • [mv_schema_meta name="cover "]Place one slice of bread, blue cheese mixture side down, on top of the brisket. [mv_img id="26765"]
    topping off sandwich
  • [mv_schema_meta name="grill"]Grill on a hot grill pan for 2 minutes per side, or until the bread is toasted and sandwich fillings are warmed through. [mv_img id="26764"]
    grilling sandwich

Video

Notes

Tips and Substitutions

  • Make buttering the bread easier before grilling. Butter each slice of bread, then place two slices, butter side together when assembling the sandwich. When ready to grill, place the slice the sandwich was built on the grill and top with the other slice.
  • Keep the heat at a medium low at the start of grilling. This will help the fillings to warm up faster and the cheese to be melty. After a couple of minutes, turn the heat up to medium or medium high and watch carefully until it has become golden.
  • Substitute grilled onions for the red onion
  • Add 1 tablespoon of sun dried tomatoes to the sandwich
  • Substitute any beef steak slices or deli roast beef for the brisket
  • Add some arugula to the steak sandwich
  • Add 1 tablespoon of barbecue sauce to each steak sandwich. 
  • Slice some fresh figs and add them to the steak sandwich.

Nutrition

Serving: 1gCalories: 530kcalCarbohydrates: 32gProtein: 26gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 12gCholesterol: 116mgSodium: 630mgFiber: 2gSugar: 4g
Keyword Steak Sandwich
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Creamy Creole Shrimp (Low Carb Cajun Shrimp Recipe)

by 1 Comment

This Creamy Creole Shrimp is a bold and flavorful dish made with tender shrimp simmered in a spicy tomato-based cream sauce. It's easy to prepare in just one pan and is perfect for a weeknight dinner or a cozy weekend meal.

A close up top down view of a bowl of Cajun Shrimp in a creamy tomato-based sauce, garnished with scallions, parsley, and bacon bits, served with golden fried polenta wedges.

My son and daughter-in-law love exploring southern food spots, and this creamy shrimp creole dish was inspired by one of their favorite restaurant meals. I made my own version with a twist, adding a splash of white wine and heavy cream for a rich, velvety sauce.

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Why You'll Love Creamy Cajun Shrimp

One skillet meal: All the flavor without all the dishes!

Customizable heat: Adjust the spice level to your taste.

Low carb friendly: Skip the rice and spoon it over cauliflower grits or roasted vegetables.

Key Ingredients

Shrimp: Use large raw shrimp, peeled and deveined for the best texture and flavor.

Diced Tomatoes: Adds acidity and depth to the sauce.

Bell Peppers: Any color works, adds sweetness and crunch.

Scallions: Brings mild onion flavor and freshness.

Heavy Cream: Gives the sauce its creamy texture.

Dry White Wine: Enhances the sauce with bright flavor; optional but recommended.

Creole Seasoning: A blend of herbs and spices that gives the dish its Cajun personality.

A close up of a skillet filled with diced tomatoes and yellow bell peppers simmering in a thin, brothy sauce, forming the tomato base for a spicy shrimp recipe.

Ingredient Substitutions

  • Use olive oil and coconut cream can be used instead of butter and heavy to make a dairy free option.
  • Swap shrimp for chicken, sausage, or a mix for different protein option.
  • Chicken or seafood broth can be used in place of white wine.

Variations

  • Add andouille sausage for a smokier, heartier dish.
  • Make it spicier by adding cayenne or extra hot sauce.
  • Serve over pasta for a creamy Cajun shrimp pasta version.

Top Tips

  • Pat shrimp dry before adding to the skillet so they sear, not steam.
  • Let the sauce simmer to thicken before returning the shrimp to the pan.
  • Taste and adjust seasoning before serving, especially if your creole seasoning is salted.
A bubbling skillet of creamy Cajun shrimp sauce with pieces of shrimp, crispy bacon, fresh herbs stirred into the rich, seasoned base.

How To Store & Reheat

Store leftover creamy shrimp creole in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. I don't recommend freezing this dish due to the cream sauce.

Serve With...

Pair this low carb creole shrimp with Cauliflower Fried Rice, Classic Grits, or steamed zucchini noodles.

More Shrimp Recipes To Try

A bowl of creamy Cajun shrimp topped with chopped green onions and herbs garnished with crispy polenta triangles, photographed at an angle on a rustic wooden surface.

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 top down view of a bowl of Cajun Shrimp in a creamy tomato-based sauce, garnished with scallions, parsley, and bacon bits, served with golden fried polenta wedges.

Creamy Creole Shrimp

Shelby Law Ruttan
Creamy Creole Shrimp is a bold and savory Cajun-inspired shrimp recipe simmered in a tomato-based cream sauce. It's rich, spicy, and perfect for spooning over grits, rice, or polenta. This easy skillet meal is ready in about 30 minutes and can be made low carb with the right sides.
4.62 from 31 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Fish Recipes
Cuisine Cajun
Servings 6
Calories 432 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large skillet over medium-high heat, cook the prosciutto for 5 minutes, or until crispy. Remove the prosciutto from the skillet and set aside.
  • Add the butter to the skillet and melt until bubbly. Add the garlic and onion and cook for 2 minutes, or until the onion has begun to soften.
  • Stir in the red and yellow bell pepper. Cook for 4 minutes, or until peppers are tender. Remove from the skillet and set aside.
  • Add the remaining butter to the skillet and heat until bubbly. Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook and stir for 5 minutes or until the shrimp are no longer opaque.
  • Remove the shrimp from the skillet and set aside. Add the white wine and the diced tomatoes to the hot skillet and stir to deglaze the plan, scraping up any cooked on bits.
  • Return the pepper mixture to the skillet and stir to combine with the tomato mixture. Bring to a boil and simmer for 5 minutes.
  • Stir in the heavy cream and bring back to a boil. Reduce the heat to medium low and simmer for 7 minutes, until the sauce has reduced and thickened.
  • Return the shrimp to the skillet and stir to combine. Sprinkle with the prosciutto, the green parts of the scallion, and parsley.

Video

Nutrition

Serving: 1gCalories: 432kcalCarbohydrates: 12gProtein: 31gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 305mgSodium: 1301mgPotassium: 617mgFiber: 2gSugar: 6gVitamin A: 2189IUVitamin C: 51mgCalcium: 170mgIron: 2mgNet Carbohydrates: 10g
Keyword Cajun Shrimp, Creamy Cajun Shrimp, Creamy Creole Shrimp, Shrimp Tomato Cream Sauce, Spicy Shrimp
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Cheeseburger Soup

by Leave a Comment

This hearty Cheeseburger Soup is packed with ground beef, tender potatoes, and plenty of cheesy goodness. It's a comforting bowl that feels like a cross between a loaded baked potato and a classic burger in soup form.

Overhead image of a bowl of creamy cheeseburger soup topped with crispy bacon pieces and chopped green onions.

I love recipes like this because they're cozy and filling. Perfect for cooler nights when you want something warm and satisfying. If you enjoy this recipe, you might also like my French Onion Soup for another cheesy comforting soup dinner idea.

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Why You'll Love This Recipe

Hearty comfort: loaded with ground beef, potatoes, and veggies, it's a full meal in one bowl.

Cheesy flavor: Velveeta melts perfectly into the broth, making the soup creamy and rich.

Easy prep: made in one pot with simple ingredients you already have on hand.

Key Ingredients for Cheeseburger Soup

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

  • Ground beef: adds rich flavor and makes the soup filling.
  • Potatoes: gives the soup body and a classic "loaded" feel.
  • Mushrooms, carrots, and onions: adds depth, nutrition, and texture.
  • Velveeta cheese: creates that creamy, cheesy base.
  • Beef broth: enhances the meaty flavor of the soup.

Ingredient Substitutions

  • Ground turkey instead of beef for a lighter version.
  • A combination of cheddar cheese and cream cheese in place of Velveeta.
  • Sweet bell pepper instead of jalapeno for less heat.
Ground beef, potatoes, and veggies simmering in a pot of milk broth.

Variations on Cheeseburger Soup

  • Bacon double cheeseburger soup: stir in extra crumbled bacon before serving.
  • Low carb version: swap potatoes for cauliflower florets.
  • Tex-Mex style: add taco seasoning and top with avocado and salsa.

Tips for Perfect Cheeseburger Soup

  • Brown well: let the beef sear for extra flavor before adding broth.
  • Melt slowly: add the cheese in small amounts so it blends smoothly.
  • Creamier finish: stir in a splash of heavy cream at the end if you like it richer.

How to Store and Reheat

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in short intervals.

Side view of a bowl of creamy cheeseburger soup topped with crispy bacon pieces and chopped green onions.

Serve With...

Pair this cheeseburger soup with Quick Dinner Rolls for dipping, or enjoy it with a side salad tossed with Italian Vinaigrette. For a fun comfort food spread, serve alongside Air Fryer Grilled Cheese Sandwiches, and finish with a Ginger Lime Berries.

More Easy Beef Recipes You'll Love

If you like this cheeseburger soup, try my Beefy Black Bean Chili, Ground Beef Pizza, Slow Cooker Beef Sliders, and American Chop Suey.

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

Overhead image of a bowl of creamy cheeseburger soup topped with crispy bacon pieces and chopped green onions.

Creamy Cheeseburger Soup

Shelby Law Ruttan
Cheeseburger soup is a creamy, hearty dinner that combines beef, potatoes, and cheese into one satisfying bowl. A cozy recipe perfect for family meals.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine American
Servings 6
Calories 460 kcal

Equipment

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Ingredients
  

  • 1 pound ground beef
  • 3 medium potatoes peeled and diced
  • 4 ounces chopped mushrooms
  • ¼ cup diced carrot
  • ¼ cup diced onions
  • 1 jalapeno pepper diced
  • 1 clove garlic minced
  • ¼ teaspoon black pepper
  • 1½ cups beef broth
  • 3 cups milk divided
  • 3 tablespoons flour
  • 8 ounces velveeta cubed
  • 4 slices cooked bacon crumbled (optional)
  • 2 tablespoons chopped chives optional

Instructions
 

  • In a large dutch oven over medium heat, cook the ground beef until it begins to brown. Add the potatoes, mushrooms, carrots, onions, jalapeno, garlic, and pepper. Cook for 5 minutes, or until the veggies are tender and meat is browned.
  • Drain any excess fat. Return the pan to the cooktop and stir in the beef broth and 1 ½ cups of the milk. Bring the cheeseburger soup to a boil.
  • Whisk together the remaining milk and the flour until no lumps remain. Add the flour mixture into the soup stirring constantly. Continue to cook for 2 minutes, or until the soup begins to thicken.
  • Add the cheese to the soup and stir until the cheese has melted. Serve with bacon and chive garnish (if using).

Video

Notes

Tips and Substitutions

  • Use leftover potatoes or cook the potatoes ahead of time and cool them down to dice
  • If there is a lot of fat in the pot, be sure to drain before adding the liquids
  • If you want a thinner soup, reduce the flour to 2 tablespoons
  • Add a can of drained diced tomatoes
  • Stir some cooked bacon into the soup for a bacon cheeseburger soup
  • For a creamier soup, stir in ¼ cup of sour cream at the end
  • Top with shredded cheese and croutons in place of the bacon (or with the bacon!)

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 35gProtein: 31gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 1020mgPotassium: 1140mgFiber: 2gSugar: 11gVitamin A: 1532IUVitamin C: 10mgCalcium: 403mgIron: 3mgNet Carbohydrates: 33g
Keyword Cheeseburger Soup, creamy cheeseburger soup, easy beef recipes, ground beef soup, hearty soup recipes
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Air Fryer Egg Rolls

by Leave a Comment

Using the air fryer to make crispy egg rolls is a total game changer, and it takes only minutes to cook. This air fryer egg roll recipe makes the perfect appetizer to any meal, or as part of a game day table spread.

Air Fryer Egg Roll cut in half.
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❤️ Why you'll love it

Easy recipe: this recipe is easy to make and can be assembled ahead of time and frozen for future meals.

Healthier recipe: This egg rolls recipe are healthier for you than the deep-fried version..

Less mess: no oil splatters to clean up on the stove-top from deep frying egg rolls.

🥘 Ingredients

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Egg Roll Wrappers: I like to use this eggless egg roll wrapper. 

Green Cabbage

Carrots 

Green Bell Pepper

Coconut Aminos: I prefer this over soy sauce, it has a sweeter flavor with less salt.

Cinnamon

Fennel seed

Cayenne Pepper

Oil Spray - This is my favorite oil spray pump. 

A black plate full of air fryer egg rolls.

🔪 Instructions

  1. Heat the oil in a large skillet over medium-high heat until hot. Add the green onions, garlic, and ginger. Saute for 2 minutes, turning heat down to medium if needed, until vegetables begin to soften. 
  2. Stir in the carrots and cook over medium heat for 1 minute more. Add the cabbage and toss to combine. Cook the cabbage mixture for 7 minutes, or until the cabbage has wilted, stirring occasionally.
  3. Add the coconut aminos, cinnamon, fennel seeds, salt, black pepper, and cayenne pepper (if using). Remove from heat and cool 10 minutes.
  4. Assemble the egg roll by placing 2 tablespoons of egg roll filling near the bottom corner of the egg roll wrapper.
  5. Fold each side of the egg roll wrapper towards the center of the egg roll, covering the filling. Continue to fold and roll the egg roll away from you to form the a log shape.
  6. Place the rolled egg rolls seam side down in the air fryer basket or tray in a single layer and spray with a light spritz of cooking spray on the outside of the egg roll..
  7. Air fry at 350 for 15 minutes, turning halfway thru, until golden. 

🥄 Equipment

Air Fryer to cook the egg rolls.

Silicone Pastry Brush to dampen the edges of the egg roll wrappers.

Egg roll wrapper on a board with a pastry brush beside it and cabbage mixture to the right

🥫Storage

Refrigerate: store leftovers in an air-tight container  in the fridge up to 3 days.

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

Reheat: warm frozen egg rolls  in the air fryer and cook at 350 for 5 minutes, or until warmed through

📖 Variations

  • Substitute ½ tablespoon 5 spice powder for the cinnamon, fennel, and cayenne powder
  • Brush the egg rolls lightly with sesame oil instead of cooking spray for a more nutty flavor to the roll.
  • Add a little more color to the filling and substitute 2 cups of the shredded green cabbage for shredded red cabbage.
  • Add 1 cup chopped mushrooms (raw) to the onion mixture in step 1.
  • Add cooked ground pork or ground chicken to the cabbage mixture for added protein.

💭 Tips

  • Save time and buy pre shredded coleslaw mix in place of cabbage and carrots. 
  • Instead of cooking spray, use a pastry brush and lightly brush the egg roll wrappers with olive oil, toasted sesame oil, or with a beaten egg. This aids in browning and crisping up the egg roll wrapper.
Uncooked egg rolls in the air fryer basked.
Make sure to leave space between the egg rolls to allow hot air to circulate around them.

🙋 FAQ's

Are spring roll wrappers and egg roll wrappers the same?

No, spring rolls are generally made with rice wrappers where egg rolls are made of a thicker flour wrapper.

Are all egg roll wrappers vegan?

No, you will want to check the package to see if it is vegan. Some egg roll wrappers are dipped in egg for richness.

Can you bake air fryer egg rolls instead?

Yes, just place egg rolls on a parchment lined baking sheet and lightly coat with nonstick cooking spray. Bake at 350 for 30 minutes, turning egg rolls over halfway through.

A delicious summertime appetizer Butternut Squash Summer Rolls bring a delicious taste of fresh to the table.

57 Easy Air Fryer Recipes - Appetizers to Dessert

Juicy, tender, and delicious Air Fryer Pork Chops Recipe are a family favorite.

Yes, you can make a roast in the air fryer! Just follow this recipe for Air Fryer Roast Beef.

Are you new to using the air fryer? If so, then be sure to read this post on How To Use an Air Fryer to learn the best one to buy, air fryer cooking tips, cleaning tips, and more!

Egg Roll cut in half with a blue bowl of dipping sauce in the background.

🍽 Serve with...

Serve these air fryer egg rolls with your favorite dipping sauce, soy sauce, or sweet chili sauce.

🏫 The last word

I wasn't sure how the air fryer would work for crisping up the egg rolls. However, it turned out to be an excellent way to make these egg rolls without the mess of oil in deep fryer. While they aren't exactly like deep fried egg rolls, they make a great replacement for those wanting to eliminate deep-fried foods.

Air Fried Egg Rolls will get golden brown and crispy,. They will stay that way while they are hot, but, as they cool down, the steam from the cabbage mixture will soften the egg roll wrapper. However, once reheated, they will crisp up again, though not as crispy as they were when first air fried.

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 egg rolls.

Air Fryer Egg Rolls

Shelby Law Ruttan
These Air fryer egg rolls a vegan recipe and a healthier way to enjoy this delicious recipe. There is less fat than the deep-fried version and the wrapper is still a crispy, golden brown and delicious served with a side of sweet chili dipping sauce. They are the perfect appetizer for your next party!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizers
Cuisine Asian
Servings 8
Calories 104 kcal

Equipment

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Ingredients
  

Instructions
 

  • Heat the oil in a large skillet over medium-high heat until hot. Add the green onions, garlic, and ginger. Saute for 2 minutes, turning heat down to medium if needed, until vegetables begin to soften. 
  • Stir in the carrots and cook over medium heat for 1 minute more. Add the cabbage and toss to combine. Cook the cabbage mixture for 7 minutes, or until the cabbage has wilted, stirring occasionally.
  • Add the coconut aminos, cinnamon, fennel seeds, salt, black pepper, and cayenne pepper (if using). Remove from heat and cool 10 minutes.
  • Assemble the egg roll by placing 2 tablespoons of egg roll filling near the bottom corner of the egg roll wrapper.
  • Fold each side of the egg roll wrapper towards the center of the egg roll, covering the filling. Continue to fold and roll the egg roll away from you to form the a log shape.
  • Place the rolled egg rolls seam side down in the air fryer basket or tray and spray with a light spritz of cooking spray on the outside of the egg roll.
  • Air fry at 350 for 15 minutes, turning halfway thru, until golden.

Video

Notes

Oven Baked Egg Rolls

Bake egg rolls in the oven instead of using the air fryer. Place prepared egg rolls on a parchment lined baking sheet and lightly coat with nonstick cooking spray. Bake at 375 degrees for 30 minutes, turning egg rolls over halfway through.

Nutrition

Serving: 2egg rollsCalories: 104kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 172mgFiber: 4gSugar: 6g
Keyword Air Fryer Egg Rolls
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Vegetarian Meatloaf -Easy and Delicious

by 16 Comments

This Vegetarian Meatloaf recipe is made much like a traditional meatloaf made with ground beef, but using beef flavored meatless crumbles in place of the real deal. This easy recipe is so delicious with a meaty texture and savory flavor that it will even make the most hearty meat eaters happy.

This is my favorite meatloaf recipe and is one that I have enjoyed most of my life. The best part is it is a vegetarian main dish that can be served as a vegetarian option during the holidays.

Vegetarian meatloaf on a cutting board with two slices cut from the loaf.
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❤️ Why you'll love it

✔️ Veggie meatloaf is a great meatless option for those who are looking to eat less animal products that is delicious and satisfying.

✔️ This vegetarian classic meatloaf makes delicious meatloaf sandwiches with leftovers.

✔️ It is vegetarian comfort food that is a delicious alternate to the meat version.

🥘 Ingredients

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Beef-like crumbles. There are a few brands out there that you can find in the freezer section. You can also use vegeburger (in a can).

Large Eggs

Shredded Cheddar Cheese

Butter

Onion

Hearty bread slices

Shredded cheddar cheese

Large eggs

Garlic powder

Rubbed sage

Ketchup

Brown sugar

Unbaked loaf packed in loaf pan.

🔪 Instructions

  1. Preheat oven to 350 degrees. In a large skillet, melt the butter until hot and bubbly. Add the onion and cook for 3 minutes, or until onions have become translucent.
  2. Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed.
  3. Transfer the vegetarian meat mixture to a large mixing bowl. Add the fresh bread cubes, garlic powder, sage, cheese, and eggs. Stir with a mixing spoon until well combined.
  4. Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly.
  5. In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. Spread the sauce topping evenly over the top of the loaf and bake for 1 hour, until loaf has browned and is cooked through.
  6. Let the loaf cool for 15 minutes before serving.

🥄 Equipment

Loaf baking dish

Large mixing bowl

Large skillet

Wooden spoon

Rubber spatula

Baked loaf in a glass loaf pan with ketchup topping.

🥫Storage

Store any leftover meatloaf in the fridge up to 4 days and in the freezer up to 3 months.

📖 Variations

  • Use maple syrup in place of the brown sugar.
  • Substitute your favorite bbq sauce for the ketchup topping
  • Add a teaspoon of mustard to the ketchup topping
  • Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
  • Add and cook ½ cup of green or red bell pepper with the onion mixture
  • Add 2 tablespoons nutritional yeast for added b-12 vitamins
  • Substitute 2 large fresh garlic cloves for the garlic powder, and saute them with the onions in step 1.
  • Saute 8 ounce of chopped mushrooms with the onions to add to the meatloaf.
  • Stir in ½ cup chopped walnuts or pecans.
Meatloaf on cutting board with slices cut from the loaf.

🥫Storage

Store any leftover meatloaf in the fridge up to 4 days and in the freezer up to 3 months.

📖 Variations

  • Use maple syrup in place of the brown sugar.
  • Substitute your favorite bbq sauce for the ketchup topping
  • Add a teaspoon of mustard to the ketchup topping
  • Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
  • Add and cook ½ cup of green or red bell pepper with the onion mixture
  • Add 2 tablespoons nutritional yeast for added b-12 vitamins
  • Substitute 2 large fresh garlic cloves for the garlic powder, and saute them with the onions in step 1.
  • Saute 8 ounce of chopped mushrooms with the onions to add to the meatloaf.
  • Stir in ½ cup chopped walnuts or pecans.
One slice of vegetarian meatloaf on a plate with a side of mashed potatoes and steamed broccoli.

💭 Tips

  • To make this a vegan meatloaf recipe use an egg replacer (like this one) and vegan cheese shreds in place of the eggs and cheese and use olive oil in place of butter.
  • Cut vegetarian meatloaf into individual slices and store in the freezer

🙋 FAQ's

Can this meatloaf be be made in advance and frozen until I ready to bake?

This vegetarian meatloaf can be made ahead and frozen up to 3 months. When ready to cook, thaw the loaf completely overnight in the fridge before baking it. This recipe can also be frozen after baking and reheated in the oven or microwave until warmed through.

Can you reduce the amount of butter in this recipe?

Yes, this recipe can be made without the butter if desired.

Can I replace part of the meat crumbles with cooked lentils?

Yes, you can substitute ½ of the meat crumbles with 1 cup of cooked lentils, or substitute all lentils (2 cups cooked) for the meat crumbles.

Mom's Homemade Vegetarian Meatballs are great served on top of spaghetti or as a meatball sub.

Enjoy these Low Carb Barbecue "Beef" Spirals as part of a meatless appetizer.

These BBQ Veggie Pulled Pork Potato Skins will fool any meat eater!

Vegetarian Patties with Marinara Sauce

Special K Loaf another meatless meat loaf with a chicken style flavor.

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

Vegetarian Meatloaf

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

Vegetarian meatloaf featured image.

Vegetarian Meatloaf Recipe

Shelby Law Ruttan
A delicious veggie meatloaf made with vegetarian beef like crumbles and topped with a ketchup and brown sugar topping similar to a regular meatloaf. This meat free recipe is a perfect vegetarian option for Easter, Thanksgiving, and Christmas
4.31 from 43 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8
Calories 246 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 12 ounce package meatless burger crumbles, thawed
  • ½ cup butter
  • 1 small onion diced
  • 4 slices soft bread crumbs
  • 1 8 ounce package shredded cheddar cheese
  • 3 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon rubbed sage
  • ½ cup ketchup
  • ½ cup brown sugar
  • ¼ cup water

Instructions
 

  • Preheat the oven to 350 degrees. In a large skillet, melt the butter until hot and bubbly. Add the onion and cook for 3 minutes, or until onions have become translucent.
    cooking onions in butter
  • Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed.
    vegetarian meat crumbles in skillet
  • Transfer the vegetarian meat mixture to a mixing bowl. Add the fresh bread cubes, garlic powder, sage, cheese, and eggs. Stir with a mixing spoon until well combined.
    adding cheese to meatloaf mixture
  • Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly.
  • In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. Spread the sauce topping evenly over the vegetarian meatloaf and bake for 1 hour, until loaf has browned and is cooked through.

Video

Notes

Tips and Substitutions

  • Place the vegetarian meatloaf pan on top of a cookie sheet lined with foil to help prevent spillage onto the oven floor.
  • Substitute your favorite barbecue sauce for the ketchup topping
  • Add a teaspoon of mustard to the ketchup topping
  • Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
  • Add and cook ½ cup of green or red bell pepper with the onion mixture

Nutrition

Calories: 246kcalCarbohydrates: 25gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 84mgSodium: 380mgFiber: 1gSugar: 13g
Keyword vegetarian meals easy, vegetarian meals for meat eaters, Vegetarian Meatloaf
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Tomato Basil Ricotta Tart

by 2 Comments

This Tomato Basil Ricotta Tart is a simple yet elegant dish that combines creamy ricotta, fresh basil, and juicy tomatoes in a golden pie crust. It's perfect for a light dinner, brunch, or a beautiful appetizer that looks as good as it tastes.

Slice of tomato pie with cheese filling and fresh basil and tomato slices on a black plate.

I love how easy this tart comes together with a refrigerated pie crust. It feels special without taking all day. The flavors remind me of summer gardens and it pairs so well with a crisp salad or a bowl of soup.

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Why You'll Love This Recipe

Easy prep: made with a ready to use pie crust.

Fresh flavor: juicy tomatoes and basil make it taste bright.

Cheesy goodness: ricotta, mozzarella, and parmesan give it a creamy, savory filling.

Versatile dish: serve it for brunch, lunch, or as a starter at dinner.

Baked tart shell with golden crust and fork marks in the base.

Key Ingredients for Tomato Basil Tart

For a full list of ingredients and instructions, see recipe card at the bottom of this post.

  • Refrigerated pie crust: makes this tart quick and convenient.
  • Ricotta cheese: creamy and mild, the perfect base for the filling.
  • Mozzarella cheese: adds melty texture and richness.
  • Parmesan cheese: sharp and salty for extra flavor.
  • Fresh basil: adds bright, garden fresh taste.
  • Tomatoes: juicy sloices baked on top for a classic pairing.

Ingredient Substitutions

  • Pie crust: swap with puff pastry or Mom's Oil Pie Crust for a flakier texture.
  • Ricotta: use cottage cheese for a lighter option.
  • Mozzarella: try provolone or fontina for a different cheesy layer.

Variations on Tomato Basil Ricotta Tart

  • Add balsamic glaze: drizzle on top before serving for extra flavor.
  • Make it spicy: sprinkle red pepper flakes onto the cheese mixture.
  • Add greens: layer in fresh spinach or arugula before baking.

Tips for Perfect Tomato Basil Tart

  • Pre-bake crust: keeps the bottom from getting soggy.
  • Use ripe tomatoes: firm but juicy tomatoes give the best flavor.
  • Rest before slicing: let the tart cool slightly so the filling sets.
Whole Baked Tomato Basil Ricotta Tart with sliced tomatoes and garnished with basil.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until warmed through, or in an air fryer at 350°F for 5 minutes.

Serve With...

Tomato Basil Ricotta Tart pairs well with easy vegetarian recipes, like a warm bowl of Roasted Tomato Soup and a Spinach Salad. For dessert finish the meal with my Fresh Strawberry Pie.

More Garden Fresh Meals You'll Love

If you love easy meals like this tart, you'll also enjoy my Asparagus Tart, Butternut Squash Tarts, Crustless Spinach Quiche and my Butternut Squash Galette.

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

Slice of tomato pie with cheese filling and fresh basil and tomato slices on a black plate.

Tomato Basil Ricotta Tart

Shelby Law Ruttan
This Tomato Basil Basil Ricotta Tart bakes a creamy cheese filling with fresh basil and sliced tomatoes in a golden pie crust for a beautiful and delicious meal.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Plant Based Recipes
Cuisine American
Servings 6
Calories 303 kcal

Equipment

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Ingredients
  

  • 1 refrigerated pie crust softened per package instructions
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated fresh parmesan cheese
  • 1 cup basil chiffonade
  • 1 large egg
  • ½ teaspoon garlic salt

Instructions
 

  • Preheat the oven to 425 degrees. Form the pie crust into the tart pan, being sure to go up the sides of the pan. Using a fork, poke holes all over the pie crust to prevent puffing while baking. Bake for 9 minutes, or until the pie crust is lightly golden brown.
  • Whisk the egg in a medium sized mixing bowl. Add the ricotta cheese, mozzarella, and basil chiffonade.
  • Evenly spread the cheese filling in the baked pie crust and top with sliced tomatoes. Bake for 30 minutes, or until the filling has set.

Video

Nutrition

Serving: 1gCalories: 303kcalCarbohydrates: 16gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 72mgSodium: 607mgPotassium: 116mgFiber: 1gSugar: 0.4gVitamin A: 631IUVitamin C: 1mgCalcium: 296mgIron: 1mgNet Carbohydrates: 15g
Keyword Tomato Ricotta Tart
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Buffalo Chicken Mac and Cheese

by 2 Comments

Buffalo Chicken Mac and Cheese is creamy, spicy, and full of cheesy goodness that brings comfort food to a whole new level. It's the perfect combo of your favorite game day dip and classic mac and cheese all in one dish.

A bowl of buffalo chicken macaroni and cheese with a large casserole in the background.

This easy baked pasta dish is always a hit at game day parties or weeknight dinners when you want something satisfying without a lot of fuss. If you like this combo of heat and cheese, you'll also enjoy my Buffalo Chicken Casserole or Buffalo Chicken Pasta Salad!

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Why You'll Love Buffalo Chicken Mac & Cheese

Bold cheesy flavor: a mix of cheddar and buffalo sauce gives this dish serious flavor.

Simple pantry ingredients: uses canned chicken, dry pasta, and fridge staples.

Perfect for gatherings: feeds a crowd and can be made ahead and baked later.

Key Ingredients

  • Elbow macaroni: holds onto the sauce and bakes up tender.
  • Butter & Flour: creates a quick roux to thicken the cheese sauce.
  • Milk: forms the base of the creamy sauce.
  • Red hot sauce: adds heat and signature flavor to the dish.
  • Canned chicken: a quick protein option that works perfectly in baked dishes.
  • Cheddar cheese: melts smoothly for a rich, gooey texture.
  • Blue cheese crumbles: optional, but adds that classic tangy contrast to buffalo.
  • Seasoned bread crumbs: toast on top for a crisp finish.
A large white casserole dish with buffalo chicken mac and cheese with a hand spooning out a serving.

Ingredient Substitutions

  • Use rotisserie chicken or leftover cooked chicken in place of canned.
  • Try pepper jack cheese for a spicier version.
  • Substitute crushed buttery crackers in place of the bread crumb topping.

Recipe Variations

  • Low carb: use cauliflower florets instead of pasta.
  • Veggie boost: stir in cooked broccoli or spinach before baking.
  • Extra crispy topping: mix breadcrumbs with melted butter before sprinkling on top.

Top Tips

  • Use cold milk when making the roux to avoid lumps.
  • Shred cheese from a block for the best melt.
  • Let the casserole rest after baking. This helps everything set up.
Upclose image of a white bowl of macaroni and cheese.

How to Store & Reheat

Refrigerate leftovers in airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of milk, or warm in the oven at 350°F until heated through.

Serve With...

Serve this cheesy casserole with a light crunchy side like Air Fryer Zucchini Fries. For a full game-day meal pair it with Jalapeno Skillet Cornbread and a sweet finish like Pecan Tassies.

More Buffalo Style Recipes To Make

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 large white casserole dish with buffalo chicken mac and cheese with a hand spooning out a serving.

Buffalo Chicken Mac and Cheese Bake

Shelby Law Ruttan
Buffalo Chicken Mac and Cheese blends spicy buffalo flavor with creamy cheddar sauce and tender pasta, baked with a golden crunchy topping that finishes it just right.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Family Recipes
Cuisine American
Servings 8
Calories 502 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups elbow macaroni , cooked according to package
  • ½ cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups cold milk
  • ½ cup buffalo sauce
  • 12.5 ounces canned chicken chunks , drained
  • 3 cups shredded cheddar cheese
  • ½ cup blue cheese crumbles , optional
  • ¼ cup seasoned bread crumbs

Instructions
 

  • Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook for 3 minutes, or until onion is translucent and butter has browned.
  • Add the flour, salt, and pepper to the onion mixture and whisk, cooking for 2-3 minutes.
  • Gradually pour the milk and hot sauce into the flour mixture, whisking constantly. Cook and stir over medium heat until slightly thick and bubbly. Stir in the chicken and cheese until melted.
  • Add the cooked macaroni to the cheese sauce and stir to coat.
  • Transfer the macaroni and cheese mixture to a 2-quart casserole and sprinkle with bread crumbs and blue cheese crumbles (if using).
  • Bake, uncovered, for 30 minutes or until cheese sauce is bubbly and heated through. Let stand for 10 minutes before serving.

Video

Nutrition

Serving: 1gCalories: 502kcalCarbohydrates: 36gProtein: 30gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 86mgSodium: 1269mgPotassium: 319mgFiber: 2gSugar: 5gVitamin A: 762IUVitamin C: 1mgCalcium: 444mgIron: 1mgNet Carbohydrates: 34g
Keyword Buffalo Chicken Mac and Cheese
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Dry Steak Rub for the Grill or Grill Pan

by 1 Comment

This Dry Steak Rub is a delicious homemade seasoning blend of brown sugar and spices that lends a great umami flavor to steak. It is a delicious spice rub that is great for cooking on the grill or grill pan. 

Making a homemade steak rub is one of the best way to season your favorite cut of beef. It is as simple as pulling out your favorite blend of spices, mixing it together, and rubbing it over the steak before grilling. The end result will be the most delicious steak!

Dry Steak Rub in a Jar lying on its side with some of the rub falling down near the top of the jar.
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❤️ Why you'll love it

✔️ It is a salt free steak rub recipe that you can feel good about using (and using liberally!)

✔️ This spice blend is delicious on beef, pork, or chicken.

✔️ It is the perfect way to season steaks bringing flavor to the next level.

🥘 Ingredients

Light brown Sugar - I went with light brown sugar because I feel that a little bit of sweet in any type of rub is complimentary. It also caramelized a little on the steak while it is grilling, making it extra delicious!

Cumin powder - when it comes to seasoning, cumin is one of my very favorites. Usually it is used in combination with chili powder, but I did not want to add chili to this particular rub.

Turmeric powder has a slightly bitter earthy taste and adds some great color to the rub.

Smoked paprika offers a rich smoky flavor.

A hand sprinkling the spice blend on a strip steak.

🔪 Instructions

  1. In a small bowl, combine the brown sugar, salt, cumin, garlic powder, onion powder, turmeric powder, smoked paprika, and black pepper to a small mixing bowl. Stir until well incorporated. Store in an airtight container. 
  2. To use the rub, pat dry the steak with a paper towel.
  3. Liberally sprinkle the rub over the steak and gently rub the seasoning in using your fingers.
  4. Brush grill grates or grill pan with olive oil. Grill steaks on a gas grill or grill pan until desired level of doneness.

🥄 Equipment

Air-tight storage container

Grill or grill pan

Barbecue tongs

Meat thermometer

🥫Storage

Store this dry rub recipe in an air tight jar in the cabinet up to 2 years in the pantry.

📖 Variations

  • Substitute dark brown sugar for light brown sugar. This will give it a deeper flavor.
  • Stir in some chili powder in place of the smoked paprika.
Steak covered with the dry steak rub on a white plate.

💭 Tips

  • Allow the steaks to sit for at least 30 minutes after applying the steak rub. 
  • When grilling steaks, be sure to purchase one that is at least ¾ inches thick. Thin steaks can dry out quickly on the grill.
  • Look for a steak with great marbling for the best flavor.
  • Apply a generous amount of rub to each side of the steak and rub it in with your fingers, covering the entire steak.
  • Always store homemade steak rubs in an airtight jar in the spice cabinet.

🙋 FAQ's

What is the best cut of beef to use this steak rub on?

Use a good quality steak when using this rub. My favorite cut is strip steaks, but you can also use it on flank steak, skirt steak, porterhouse, sirloin steaks, or any other cut that is great for the grill.

Steak cooked to medium well and cut into slices.

🍽 Serve with...

Use this dry steak rub on beef, pork chops, chicken, and chicken wings! It

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

Dry Steak Rub featured image.

Dry Steak Rub

Shelby Law Ruttan
A sweet and smoky dry steak rub to use on steaks for cooking on the grill or grill pan. Excellent for pork chops, chicken wings, and more!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine American
Servings 4
Calories 22 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a small bowl, combine the brown sugar, salt, cumin, garlic powder, onion powder, turmeric powder, smoked paprika, and black pepper. Stir until well incorporated. Store in an airtight container. 
  • To use the rub, pat dry the steak with a paper towel.
  • Liberally sprinkle the rub over the steak and gently rub the seasoning in using your fingers.Grill steaks on a gas grill or grill pan until desired level of doneness.

Video

Notes

Tips and Substitutions

  • Allow the steaks to sit for at least 30 minutes after applying the steak rub. 
  • When grilling steaks, be sure to purchase one that is at least ¾ inches thick. Thin steaks can dry out quickly on the grill.
  • Look for a steak with great marbling for the best flavor.
  • Apply a generous amount of rub to each side of the steak and rub it in with your fingers, covering the entire steak.
  • Stir in some chili powder in place of the smoked paprika.
  • Substitute dark brown sugar for light brown sugar. This will give it a deeper flavor.
  • Always store homemade steak rubs in an airtight jar in the spice cabinet.

Nutrition

Serving: 1gCalories: 22kcalCarbohydrates: 5gSodium: 797mgFiber: 1gSugar: 3g
Keyword Dry Steak Rub
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cranberry Chipotle Sauce

by Leave a Comment

This Cranberry Chipotle Sauce blends smoky chipotle heat with the tart sweetness of cranberry for a bold, flavorful condiment you'll want to use year round. It's especially perfect for jazzing up leftover turkey or adding a sweet heat twist to tacos and tostadas.

Side angle of a glass bowl filled with dark red textured sauce with a red plaid towel in the background.

I first made this sauce after Thanksgiving when I had extra whole berry cranberry sauce and needed a way to use it up. Inspired by my leftover turkey tostadas recipe, I decided to make a sweet and spicy sauce with a little taco flair.

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Why You'll Love Cranberry Chipotle Sauce

Great use for leftovers: gives cranberry sauce a new life in a bold, savory condiment.

Just the right balance of sweet and spicy: perfect for those w ho enjoy sweet heat.

Super versatile: use it as a taco topper, sandwich spread, or meat glaze.

Key Ingredients

Whole berry cranberry sauce: Adds sweetness and texture. Great for balancing out spice.

Taco sauce: brings in tomato, vinegar, and seasoning for a savory depth.

Chipotle peppers in adobo: smoky and spicy, these canned peppers give the sauce its kick.

Ingredient Substitutions

Use jellied cranberry sauce if you don't have whole berry. It will be smoother but still delicious.

Swap in 1 teaspoon chipotle chili powder if you don't have canned chipotles. (adjust to taste)

Use homemade taco sauce instead of store bought if you want more control over flavor.

Recipe Variations

Make it smoother: blend the sauce for a more pourable consistency.

Add honey: stir in a teaspoon for extra sweetness to balance the spice.

Use as a marinade: thin with a little water or broth and marinate chicken or pork.

Tips for Making Cranberry Chipotle Sauce

  • Start with just 1 chipotle pepper and taste before adding more.
  • Don't skip the adobo sauce, it adds a deep smoky flavor.
  • This sauce gets even better after a day in the fridge as flavors meld.
Overhead view of a glass bowl filled with dark red cranberry chipotle sauce on a textured gray surface.

How to Store

Stor in an airtight container in the fridge for up to 7 days. This sauce is also freezer friendly. Freeze in small containers or silicone trays for up to 2 months.

Serve with...

Pair this sauce with these 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

Overhead view of a glass bowl filled with dark red cranberry chipotle sauce on a textured gray surface.

Cranberry Chipotle Sauce

Shelby Law Ruttan
This sweet and smoky Cranberry Chipotle Sauce brings a bold kick to your favorite dishes and turns simple leftovers into something special. It's a flavorful condiment with just enough heat to keep you coming back for more.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course condiment
Cuisine Tex-Mex
Servings 11
Calories 46 kcal

Equipment

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Ingredients
  

  • 1 cup whole berry cranberry sauce
  • ⅓ cup taco sauce
  • 3 chipotle peppers in adobo sauce minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt optional

Instructions
 

  • Whisk all cranberry sauce, taco sauce, chipotle pepper, chili powder, and cumin together. Place in microwave and cook on high for 1 minute. Remove from microwave and stir. Cook for 1 minute more, or until thickened. Season with salt (if using).

Video

[adthrive-in-post-video-player video-id="O0W4wp2R" upload-date="Sat Aug 29 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Chipotle Cranberry Sauce" description="Chipotle Cranberry Sauce is a great way to use leftover cranberry sauce from the holidays. Spiced up and ready to serve on your favorite tacos, nachos, and more."]

Nutrition

Serving: 1gCalories: 46kcalCarbohydrates: 11gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 92mgPotassium: 34mgFiber: 1gSugar: 9gVitamin A: 98IUVitamin C: 1mgCalcium: 3mgIron: 0.4mgNet Carbohydrates: 11g
Keyword Cranberry Chipotle Sauce
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Homemade Taco Sauce

by 1 Comment

Taco night just got better with this Homemade Taco Sauce! It's a quick stovetop sauce made with pantry staples, and it brings that bold, tangy flavor we all love.

A glass bottle filled with vibrant homemade taco sauce, set on a dark countertop with a colorful striped towel in the background.

I started making this sauce during a year when I was focused on simplifying and cutting back on store-bought items. It reminds me of how satisfying it is to make your own staples - just like I do with my Green Enchilada Sauce. This taco sauce has become a regular in my fridge and I love how it adds the perfect finishing touch to Turkey Tostadas, Loaded Nachos, and even a plate of Garlic Scrambled Eggs!

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Why You'll Love Homemade Taco Sauce

Pantry-friendly: No need to run to the store. You probably already have everything you need.

No junk added: No thickeners, preservatives, or mystery ingredients.

Versatile flavor: Use it on eggs, tacos, burritos, tostadas, or even in casseroles.

Key Ingredients

Tomato Sauce: The base of the sauce. I use canned tomato sauce unless I've got homemade on hand.

Distilled Vinegar: Adds the right amount of tang to balance the sweetness and spice.

Dark Brown Sugar: Rounds out the acidity of the tomato and gives a deeper flavor than white sugar.

Chili Powder & Cumin: Bring the warmth and mild heat that's classic in taco flavoring.

Smoked Paprika: Adds a subtle smoky depth.

Cayenne, Onion Powder, Garlic Powder: For that extra kick and aromatic flavor.

A glass bottle filled vibrant homemade taco sauce, set on a dark countertop with a colorful striped towel in the background.

Ingredient Substitutions

  • Swap vinegar for fresh lime juice for a citrusy twist.
  • Use light brown sugar, maple syrup, or even granulated sugar if that's what you have on hand.
  • Replace all spices with 1-½ tablespoons of Homemade Taco Seasoning if you've already made a batch.

Variations

  • Add a teaspoon of chipotle in adobo for a smoky heat.
  • Mix in a tablespoon of tomato paste for a thicker, richer sauce.
  • Stir in a splash of hot sauce for extra spice.

Recipe Tips

  • Simmer low and slow to let the sauce thicken and flavors meld.
  • Taste and adjust the sweetness or heat to your liking.
  • Store in the fridge for up to 2 weeks or freeze for up to 6 months in a freezer safe container.

Serve With...

More Homemade Sauce Recipes to Try

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

Pouring sauce into a glass bottle on a dark countertop, with orange-red sauce partway filled.

Easy Homemade Taco Sauce Recipe

Shelby Law Ruttan
This homemade taco sauce is tangy, slightly smoky, and just sweet enough to balance out the spice. It's quick to make with pantry ingredients and works beautifully as a topping, dip, or stir-in for Tex-Mex meals.
4.50 from 2 votes
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course condiment
Cuisine Mexican
Servings 21
Calories 8 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a medium sized saucepan, over medium-heat, whisk together the tomato sauce, water, vinegar, cumin onion powder, garlic powder, salt, brown sugar, chili powder, smoked paprika, and cayenne pepper.
  • Bring to a boil and immediately reduce heat to a simmer. Cook for 20 minutes, or until slightly thickened.

Nutrition

Serving: 2tablespoonsCalories: 8kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 209mgPotassium: 72mgFiber: 0.4gSugar: 1gVitamin A: 149IUVitamin C: 2mgCalcium: 7mgIron: 0.4mgNet Carbohydrates: 1g
Keyword Homemade Taco Sauce
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Praline Pumpkin Muffins - Sticky Bun Muffin Recipe

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Praline Pumpkin Muffins are soft, spiced pumpkin muffins with a sweet, nutty topping baked right in. Each bite has a warm pumpkin spice flavor and a buttery praline crunch on top.

Pecan praline pumpkin muffin topped with chopped pecans and brown sugar glaze, cooling on a wire rack.

This is the kind of recipe that makes your kitchen smell like fall. The caramelized pecans bake into the tops, giving the muffins a bakery style look and taste without any extra work after baking.

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Why You'll Love Praline Pumpkin Muffins

Two textures in one: moist muffin inside with a sticky praline topping.

Full of fall flavor: pumpkin and warm spice in every bite.

Great for sharing: perfect for bake sales, brunch, or gifting.

Key Ingredients

  • Pumpkin: adds moisture, color, and natural sweetness.
  • Pecans: give a buttery crunch and nutty flavor.
  • Light Brown sugar: sweetens and helps caramelize the praline topping.
  • Pumpkin pie spice: brings that cozy fall aroma.
  • Corn syrup: keeps the praline topping smooth and glossy.
Pumpkin muffins freshly baked in a muffin tin with golden brown tops still in the pan.

Ingredient Substitutions

  • Walnuts instead of pecans for a different nut flavor.
  • Applesauce in place of oil for a lighter version.
  • Dark brown sugar for a deeper molasses like flavor.
  • Make your own spice combination using 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves in place of the pumpkin pie spice.

Variations

  • Mini muffins: make bite sized treats.
  • Glazed version: add a light maple glaze after baking.
  • Chocolate Chip Pumpkin Muffins: fold in mini chocolate chips for extra sweetness.
Overhead view of sticky bun pumpkin muffins cooling on a wire rack, each muffin topped with chopped pecans and caramelized glaze.

Top Tips

  • Grease the muffin tin well to prevent sticking on the sides.
  • Place a baking sheet beneath the muffin pan. This will catch any run over you may have from the praline portion of the muffin.
  • Cool hot muffins 5 minutes, then immediately flip the muffin tin over. Use a cooling rack to lay over top of the muffin pan, then flip it over. The muffins should come right out with the praline portion on top. 
  • Scrape any syrup and pecans that stayed in the muffin tin out and place it on top of the muffins.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. Can be stored in the freezer for up to 2 months.

Pecan praline pumpkin muffin topped with chopped pecans and brown sugar glaze, cooling on a wire rack.

More Fall 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

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Pecan praline pumpkin muffin topped with chopped pecans and brown sugar glaze, cooling on a wire rack.

Praline Pumpkin Muffins

Shelby Law Ruttan
Praline Pumpkin Muffins are tender pumpkin muffins with a sweet pecan praline baked on bottom that when flipped out of the pan because a sticky sweet top! They are perfect for fall mornings, brunch, or holiday gatherings.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Coolingl Time 5 minutes
Total Time 45 minutes
Course Family Recipes
Cuisine American
Servings 12
Calories 383 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F. Spray muffin pan with non-stick cooking spray.
  • Stir together melted butter, brown sugar, and corn syrup. Spoon 1 teaspoon sugar/butter mixture into each cup of a lightly sprayed muffin pan. Top with 1 tablespoon pecans.
  • Stir together the flour, sugar, pumpkin pie spice, baking soda, and salt. 
  • Whisk together the pumpkin, oil, and eggs.
  • Add the wet ingredients to the dry ingredients and stir until just moistened.
  • Using ¼ cup scoop measure, scoop batter into prepared muffin pans, filling ¾ full. 
  • Bake in middle rack for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Video

Nutrition

Serving: 1gCalories: 383kcalCarbohydrates: 48gProtein: 4gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 41mgSodium: 189mgPotassium: 114mgFiber: 2gSugar: 32gVitamin A: 2926IUVitamin C: 1mgCalcium: 26mgIron: 2mgNet Carbohydrates: 46g
Keyword Praline Pumpkin Muffins, Pumpkin Recipe
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Chocolate Zucchini Cookies

by Leave a Comment

These Chocolate Zucchini Cookies are soft, thick, and full of rich chocolate flavor. They are made with simple pantry ingredients and are a great way to use fresh zucchini from the garden or farmers market.

Stack of 3 chocolate zucchini cookies with white chocolate with more cookies in the background

I've always loved baking with zucchini, especially when I want to sneak some extra moisture into baked goods without adding oil. This recipe was inspired by my Chocolate Zucchini Cake, and I wanted to turn that idea into something easy to grab and go. These cookies are just the right amount of fudgy and chocolatey with pockets of white chocolate chips in every bite.

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Why You'll Love This Recipe

Soft texture: the zucchini keeps the cookies tender and moist.
Deep chocolate flavor: cocoa and melted chocolate give them bold richness.
Quick and easy: no chilling required they are ready to bake right away.

Key Ingredients

Shredded Zucchini in a box shredder on a wooden cutting board.

Bread Flour: gives the cookies structure and a chewy texture.
Dutch Process Cocoa Powder: provides a smooth and mellow chocolate taste.
Unsweetened Chocolate: melted into the dough for an intense chocolate base.
Zucchini: finely shredded and moisture squeezed out to keep cookies soft.
White Chocolate Chips: adds a creamy and sweet contrast to the dark cocoa.
Dark Brown Sugar: gives the cookies richness and a soft interior.
Butter, egg, and vanilla: essential ingredients that holds everything together.

Ingredient Substitutions

  • Use all purpose flour if you don't have bread flour.
  • Try semi-sweet chips in place of white chocolate chips.
  • Swap the dark brown sugar with light brown sugar if that is what you have.

Recipe Variations

  • Stir in chopped pecans or walnuts for added crunch.
  • Add mini chocolate chips for smaller pockets of chocolate.
  • Mix in a touch of cinnamon for a warm spicy note.
Freshly baked chocolate zucchini cookies with white chocolate chips cooling on a wire rack. The cookies are thick, soft, and slightly cracked on top, revealing a rich, fudgy texture.

Top Tips for Preparing This Recipe

  • Squeeze out as much water as you can from the shredded zucchini.
  • Use a cookie scoop for even size and better baking results.
  • Bake until just set in the middle for soft, thick cookies.

How to Store

Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just thaw at room temp before serving.

Serving Suggestions

These Chocolate Zucchini cookies go great with a warm mug of Salted Caramel Mocha Latte. You can also serve them as a fun dessert next to a scoop of Coffee Chip No Churn Ice Cream or Homemade Vanilla Ice Cream.

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 thick, soft chocolate cookies with white chocolate chips and visible bits of zucchini, set on a parchment-lined surface. More cookies are cooling on a wire rack in the background.

Chocolate Zucchini Cookies with White Chocolate

Shelby Law Ruttan
Chocolate Zucchini Cookies are soft, thick, and full of rich chocolate flavor. A delicious cookie that hides fresh zucchini in every bite.
No ratings yet
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dessert Recipes
Cuisine American
Servings 30
Calories 124 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
  • Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer, cream together the butter and sugars for 2 minutes, or until creamy and smooth.
  • Add the vanilla extract and the egg to the butter mixture and mix for 2 minutes, or until creamy and smooth. Stir in the zucchini. Set aside.
  • Melt the unsweetened chocolate In a medium sized microwave safe bowl, doing so in 30 second intervals until the chocolate is smooth and creamy.
  • Add the melted chocolate to the wet batter and stir to combine.
  • Stir in the flour mixture and stir until the flour is just incorporated into the cookie dough.
  • Add the white chocolate chips and stir until evenly distributed.
  • Portion the cookie dough by 1 tablespoon sized portions onto a parchment lined cookie sheet.
  • Bake for 13 minutes, or until cookies no longer look wet and bounce back when lightly touched. Cool and store in an airtight container.

Video

Nutrition

Serving: 1gCalories: 124kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 85mgPotassium: 71mgFiber: 1gSugar: 9gVitamin A: 113IUVitamin C: 1mgCalcium: 22mgIron: 1mgNet Carbohydrates: 15g
Keyword Chocolate Zucchini Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Cinnamon Rolls with Vanilla Frosting

by 2 Comments

These Homemade Cinnamon ROlls are tender, fluffy, and packed with warm cinnamon brown sugar flavor in every bite. Topped with a creamy vanilla frosting, they make the most comforting breakfast or brunch treat.

Side view of cinnamon rolls in a glass dish, showcasing their golden brown edges and a thick layer of icing.

This recipe reminds me of slow weekend mornings with a pot of coffee and something warm from the oven. Just like my Blueberry Cream Cheese Coffeecake, these cinnamon rolls are one of those go-to recipes when I want to make brunch extra special for my family.

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Why You'll Love Homemade Cinnamon Rolls

Soft and pillowy: The dough is made with bread flour for extra rise and softness.

Full of Flavor: Brown sugar and cinnamon swirl throughout the rolls for that classic bakery-style taste.

Make-ahead friendly: Prepare the night before, then bake fresh in the morning.

Key Ingredients

Instant Yeast: Helps the dough rise quickly and reliably. I keep it in the fridge to extend its shelf life.

Bread Flour: Higher in protein than all-purpose, it creates a soft, chwy roll wiht a tall rise.

2% Milk: Adds richness and moisture to the dough.

Unsalted Butter: Used in the dough and for brushing the top; soft or partially melted works best.

Brown Sugar: Sweetens the filling and adds that deep molasses flavor.

Ground Cinnamon: Essential for the classic swirl and warm aroma.

Vanilla Frosting: Smooth, sweet, and the perfect finishing touch for warm rolls.

Overhead shot of unfrosted cinnamon rolls arranged tightly in a glass baking dish, revealing their neat spirals.

Ingredient Substitutions

  • Use dark brown sugar for a deeper molasses flavor.
  • Swap cinnamon for nutmeg for a slightly spicies roll.
  • Use all-purpose flour if bread flour is unavailable. Just expect a slightly less chewy texture.

Variations

  • Add chopped pecans or walnuts to the filling for a bit of crunch.
  • Top with cream cheese frosting instead of vanilla.
  • Roll in chopped apples or raisins with the cinnamon sugar filling
Single cinnamon roll on a dark plate, covered in icing with visible swirls and a soft fluffy interior.

Top Tips

  • Don't overheat the milk or butter. It should lukewarm, not bubbling, or it may kill the yeast.
  • Add wet ingredient first, then dry, and create a well for the yeast to avoid direct contact with the liquid.
  • The dough should be slightly tacky but not sticky.
  • Use dental floss to slice the rolls. This keeps the spirals intact without crushing the dough.

Storage

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.

Freeze before or after baking. Wrap tightly and freeze for up to 2 months.

To reheat, microwave for about 15-20 seconds or warm in a low oven.

Overhead view of a glass baking dish filled with freshly baked cinnamon rolls, generously topped with creamy icing.

Serve With...

These homemade cinnamon rolls go great with savory sides like Air Fryer Bacon, Venison Breakfast Sausage, or a cozy Salted Caramel Mocha Latte to sip on the side.

More Sweet Roll Recipes You'll Love

  • Apple Filled Cinnamon Rolls
  • Cranberry Orange Sweet Rolls
  • Pumpkin Cookie Butter Cinnamon Buns
  • Maple Bacon Breakfast Rolls

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 a frosted cinnamon roll on a dark plate, showing its tender crumb and gooey center.

Homemade Cinnamon Rolls

Shelby Law Ruttan
Bakery-style Homemade Cinnamon Rolls with a gooey cinnamon swirl and smooth vanilla frosting. Perfect for brunch or anytime you want something sweet.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 427 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE DOUGH

FOR THE FILLING

FOR THE FROSTING

Instructions
 

  • In a kitchenaid bowl with the dough hook, add the warm milk, melted butter, and large eggs.
  • Top the milk mixture with the flour, sugar, and salt. Make a well in the flour and add the instant yeast.
  • Turn the kitchen aid on low and mix until flour is incorporate and dough is still slightly sticky.
  • Remove the dough from the bowl and clean the bowl. Using the same bowl, spray with olive oil and place dough in the bowl. Turn to coat with oil. Proof for 1 hour, or until dough has doubled in size.
  • Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21.
  • Spread the butter on the dough. Sprinkle with brown sugar and cinnamon.
  • Roll the dough and pinch the edges to seal. Cut the dough into 12 equal portions and place in a 9 x 13 inch baking dish.
  • Proof the rolls for 30 minutes or until the rolls are doubled in size and touching one another.
  • Bake for 35 minutes, or until rolls are lightly browned and baked through. Remove from oven and frost warm.

Nutrition

Serving: 1gCalories: 427kcalCarbohydrates: 67gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 305mgFiber: 2gSugar: 29g
Keyword Cinnamon Rolls, Homemade Cinnamon Rolls, Soft Cinnamon Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

 

Zucchini Spice Cookies

by Leave a Comment

These Zucchini Spice Cookies are soft, cake like treats filled with warm spices, sweet raisins, and crunchy pecans, They're perfect for fall baking but just as delicious any time of year when you have extra zucchini on hand.

Stack of soft zucchini spice cookies on a dark countertop, showing bits of zucchini and mix-ins.

I grew up loving recipes like this because they remind me of Nanny and they make the kitchen smell incredible while they bake. If you enjoy my Applesauce Cookies, or Soft Pumpkin Cookies, you'll want to add this one to your baking list.

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Why You'll Love Zucchini Spice Cookies

  • They are a great way to use fresh garden zucchini in a sweet treat.
  • There is the perfect balance of warm spices and a soft, tender texture.
  • Freezes well so you can enjoy them later.

Key Ingredients

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

  • Zucchini: adds moisture and a subtle sweetness without overpowering the spices.
  • Dark brown sugar: gives the cookies a rich, deep flavor.
  • Cinnamon, nutmeg, and cloves: provide warm sweet spice notes that pair perfectly with zucchini.
  • Pecans: add crunch and nutty flavor
  • Raisins: bring natural sweetness and chewy texture.
  • Orange peel: brightens the flavor and complements the spices.
Freshly grated zucchini collected under a metal box grater on a wooden cutting board.

Ingredient Substitutions

  • Swap peans for walnuts or almonds.
  • Replace raisins with dried cranberries or chopped dates.
  • Use vanilla extract instead of rum extract for a milder flavor.

Recipe Variations

  • Add a simple orange glaze made with powdered sugar and orange juice.
  • Stir in mini chocolate chips for extra sweetness.
  • Make them without nuts for a nut-free version.
Zucchini spice cookies cooling on a wire rack, each dotted with visible pieces of zucchini and nuts.

Top Tips

  • Place shredded zucchini on a cotton towel then blot and squeeze with another towel to release excess liquid
  • Use a tablespoon sized cookie scoop for even-sized cookies.
  • Let cookies rest on the baking sheet for 5 minutes before transferring to the rack.

Storage

Room temperature: store in an airtight container for up to 4 days. Can be stored in the freezer for up to 3 months.

Serve With...

These cookies go great with a hot cup of tea or coffee. They also pair nicely with a fall dessert spread that includes Nanny's Soft Oatmeal Cookies or her Ginger Molasses Cookie recipe.

Close up of a zucchini spice cookie broken in half, revealing a soft and moist interior.

More Zucchini Recipes to Try

If you love these Zucchini Spice Cookies, you may also want to try my Chocolate Zucchini Cookies, Chocolate Zucchini Cake Roll, Zucchini Chocolate Chip Cookies, or this Chocolate Zucchini Bread.

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

Zucchini Spice Cookies

Shelby Law Ruttan
Soft, lightly spiced, and full of zucchini, these cookies have a tender cake like texture with a hint of orange and the crunch of pecans. They're a cozy treat for snack time or sharing with friends.
No ratings yet
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Family Recipes
Cuisine American
Servings 30
Calories 106 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves and dried orange peel.
  • In another mixing bowl, using a hand mixer, mix together the butter, and brown sugar until creamy. Add the egg and rum extract and continue to mix until egg is incorporated.
  • Stir in the shredded zucchini.
  • Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and mix until combined.
  • Scoop into tablespoon sized portions onto a parchment lined cookie sheet.
  • Bake for 13 minutes or until cookies are no longer wet on top and bounce back when lightly touched. Rest the cookies for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 106kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 136mgPotassium: 63mgFiber: 1gSugar: 7gVitamin A: 117IUVitamin C: 1mgCalcium: 31mgIron: 1mgNet Carbohydrates: 15g
Keyword Zucchini Spice Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lentil Loaf With Sweet and Sour Topping

by 4 Comments

This Lentil Loaf is packed with delicious vegetarian protein and fiber. Made with cooked lentils, fresh bread crumbs, eggs, and seasoning, this baked vegetarian loaf is topped with a sweet and sour ketchup topping and baked in the oven.

This savory recipe is the perfect vegetarian recipe for holidays and family meals and is delicious with a side of mashed potatoes or garlic mashed cauliflower and a green vegetable side dish.

A slice of lentil loaf on a black plate with a side of potatoes and corn

Table of contents

Enjoying Vegetarian Meal Options

I credit my mom with giving her family a variety of food options like this lentil loaf at the table. She switched to a vegetarian lifestyle of her own when we were kids, but continued to serve my dad his "meat and potato" lifestyle. Her children were allowed to choose from the table what they wanted to eat. I am so thankful for parents who gave us food choices, rather than pressure us to eat what they felt we needed.

Because of this I grew to love many meatless meals in my lifetime and actually ended up preferring them. I have cravings for this lentil loaf and other meatless meals because of it. Vegetarian recipes have so much flavor and a whole lot of nutrition to offer as well. I continued this diversity in diet with my children, and they both have healthy appetites for all food, and especially love vegetarian options.

Things You Should Know About Lentils

All I have to do is have the aroma of lentils hit my nose as they are cooking to be drawn to them. Just one cup of this cooked legume packs in 18 grams of protein, 15 grams of fiber, has less than 1 gram of fat, and is only 230 calories. They are also a great source of iron, full of B vitamins, magnesium, zinc, and potassium. They are a great source of nutrition, especially for vegetarians.

Aside from nutrition, lentils are absolutely delicious. They have a spicy flavor without adding spice. They are excellent boiled with just a little bit of salt. I especially love them on this Lentil Tostada recipe. Nothing else is needed to enjoy this plant based protein. However, they are also great to add to recipes like this lentil loaf and do an excellent job of satisfying even the heartiest of meat eaters.

Dried Lentils have a pantry storage life of 1 year. Once cooked, they can be stored in the fridge up to 1 week. 

unbaked vegetarian loaf in a loaf pan

What You Need To Make This Lentil Loaf Recipe

Dried Lentils

Hearty Whole Grain Bread or make your own whole wheat bread recipe

Large Eggs

Vegetable Bouillon Concentrate - this is a concentrated broth base that comes in a jar. It is by far my favorite choice for bouillon. It also comes in chicken, beef, and seafood concentrates. 

Evaporated Milk 

Onions

Walnuts

overhead view of baked lentil loaf with sweet and sour topping and a bay leaf on top

Why Use Evaporated Milk In This Recipe

What is evaporated milk, and why is it in this lentil loaf recipe? 

Evaporated Milk is shelf stable canned cows milk. It is rich and creamier than regular milk due to the fact that 60% of the water has been removed from it. It has a shelf life of 6 months, which makes it easier for folks who don't consume a lot of milk (like us) to have on hand for use in cooking.

You do not have to use evaporated milk to make this lentil loaf if you do not have it on hand. Cashew milk makes a good non-dairy substitute, while whole milk or light cream can be used in its place for those who don't mind using dairy.

Recipe Tips And Substitutions

  • Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don't want to happen.
  • Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
  • For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don't burn. Then chop and proceed with them in the lentil loaf recipe.
  • Substitute chopped pecans for the walnuts

Other Vegetarian Recipes You May Enjoy

Special K Loaf aka Cottage Cheese Loaf

Tofu Burgers

Spicy Black Bean Burgers

Mom's Homemade Vegetarian Meatballs

Crustless Broccoli Quiche

Mom's Scrambled Tofu

Coconut Curry Tofu Bowl

Vegetarian Patties with Marinara Sauce

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*If you made this lentil loaf recipe, please give it a star rating*

📖 Recipe

Lentil Loaf

Shelby Law Ruttan
A delicious vegetarian loaf full of protein and fiber. Perfect for special family dinners and holiday meals.
4.50 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 300 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup cooked lentils
  • 2 large eggs
  • 2 teaspoon bouillon concentrate
  • ½ cup chopped onions
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 cup walnuts chopped
  • 4 slices hearty multigrain bread
  • ½ cup evaporated milk
  • 2 tablespoons ketchup
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar

Instructions
 

  • [mv_schema_meta name="Make lentil mixture"]In a large mixing bowl, whisk together the eggs, cooked lentils, bouillon concentrate, and onions. [mv_img id="26506"]
    whisking eggs and lentils
  • [mv_schema_meta name="Add seasoning"]Stir in the poultry seasoning, basil, oregano, and thyme until combined. [mv_img id="26507"]
    adding spices
  • [mv_schema_meta name="add remaining ingredients"]Stir in the walnuts, breadcrumbs, and evaporated milk. [mv_img id="26512"]
  • [mv_schema_meta name="spread into loaf pan"]Spread the lentil loaf into a glass loaf pan. [mv_img id="26509"]
  • [mv_schema_meta name="make topping"]Mix together the ketchup, mustard, and brown sugar. [mv_img id="26510"]
    stirring ketchup topping
  • [mv_schema_meta name="spread topping and bake"]Spread the ketchup topping over top of the lentil loaf and top with a bay leaf. Bake at 350 for 40 minutes, or until sides are browned and loaf is heated through. [mv_img id="26511"]

Video

Notes

Recipe Tips And Substitutions

  • Save time and cook the lentils ahead of time and store them in the fridge. If you do cook the lentils when making the recipe, be sure to allow them to cool before whisking them into the eggs. Adding hot lentils to the eggs will scramble them, something you don't want to happen.
  • Dice the onions as fine as possible to allow the onion to cook through completely while baking in the lentil loaf.
  • For even more flavor, toast the walnuts in the oven at 350 degrees for 8 minutes, stirring once and watching carefully so they don't burn. Then chop and proceed with them in the lentil loaf recipe.
  • Substitute chopped pecans for the walnuts

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 26gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 13gCholesterol: 68mgSodium: 350mgFiber: 6gSugar: 7g
Keyword Lentil Loaf
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

What is Mindful Eating - 5 Best Tips

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Have you been practicing mindful eating? Recently I had a discussion with my friend Cindy Chan Phillips about diet and mindful eating came up. I have a blog friend who credits mindful eating with how she stays slim being a food blogger. Since we felt this was a very important topic during the pandemic issues, she agreed to write this post for me to share with my readers.

I hope you enjoy what Cindy has to share with you and be sure to scroll to the end of the post to receive her free mindful eating mini lesson.

Mindful Eating with 5 best tips pinnable image

Table of contents

Too Much Snacking During The Pandemic

I heard from many parents, concerned about their teenagers gaining 10 pounds or more during the pandemic, and feeling helpless about how to help them. Mindful eating is a healthy eating strategy that can help us avoid over-eating.

Like many of you, I am working from home during the pandemic. I began to notice something unusual about my lunch patterns. Often Zoom is logged on (with video off), the web news ready to scroll, or Gmail open on my phone. 

When the Zoom meeting is done, I look down my empty plate and go "What?! I finished my plate already?" What's going on? I got half the satisfaction, feel less nourished, likely eating more calories. Not to mention, I probably became hungry sooner. And I am a dietitian! Not a good deal in my book!

The pandemic has blurred the structure of our lives, and increased our anxiety level, too. 

I temporarily let the current situation get in the way of eating mindfully. What is Mindful Eating and why are people talking about it?

What Is Mindful Eating

Eating is a natural, healthy, and pleasurable activity for satisfying hunger. Mindful eating is eating with the intention of caring for yourself. When I prided myself for multi-tasking. I took my eyes off of the intention. 

Eating mindfully enables us to reclaim the satisfaction of our meals and snacks, and avoid over-eating. We are less likely to be snacking to fill voids of loneliness or emotional stress when we are fully engaged with our internal hunger cues. You will also learn that practicing smart portion control becomes effortless and does not require much control, after all.  Here are 5 of my favorite mindful eating tips:

Slow Down the Eating Process

Mindful Eating is about awareness and intention. Slow down to be aware of your thoughts, feelings and surroundings. Slowing down makes it easier to reflect on the full taste of the food. The phone can wait, the email can wait. Dedicate the intention to the meal on the table. You will be surprised that, with practice, slowing down takes hardly much extra time. No auto-pilot here. The payback is astoundingly positive.

A bowl of aromatic berries

Engaging Your Senses

I was once in a professional event. When the lunch was brought out, I lowered my head to fully take in the smell of the perfectly grilled strip steak. My face must have got pretty close to my plate because my manager sitting next to me thought I was about to drop my head into my food. 

When we eat out at restaurants, we call it an eating experience for a reason. The anticipation of the meal being brought out from the kitchen, the aroma, picking up the silverware, adjusting the napkin, feeling how the knife cuts into the chicken. All that goes into heightening the satisfaction of the meal.

Even at home, engage your senses when enjoying the meal. Explore the taste, flavors and texture of the foods. Feel the heat of the spices going up the back of the palate. Taste the level of sweetness of the cream in the chocolate cake. 

Is the heat just right in the Coconut Curry Shrimp and Zoodles featured in Shelby's new The One-Pot Paleo Cookbook? Explore how the burst of juicy savory flavor of the shrimp complements beautifully the nutty taste in the coconut sauce. (I wrote a testimonial for the cookbook, I am partial of course!)

I think you can tell this is my favorite tip.

Mindful eating - how hungry are you, a white plate with the words hunger across the plate on an orange towel

Are You Really Hungry

Tune into your internal hunger cues and fullness signals. Before you begin eating, pay attention to the level of hunger. Are you ravenous? Is hunger just panging? I encourage my clients to use a hunger scale from 0-10.  Am I eating to satisfy a physical hunger or to fill an emotional need? Download your free mindful eating mini video lesson and hunger scale here. 

Tune into your sense of fullness as you eat. 

Listening to our hunger cues makes it easier to know when we are full. Hunger and fullness are two sides of the same coin. 

Feeling the fullness signal works double-bonus. When we are guided by internal hunger and fullness cues, It helps us to eat just the right portion sizes of our favorite foods. Besides, we become more aware when are snacking at night for reasons other than hunger. 

Being aware of our hunger level is one of the most intuitive abilities for humans. It is like strengthening a muscle. The more your practice, the more second-nature it becomes.

Strawberry Rhubarb Pudding Cake
Strawberry Rhubarb Pudding Cake

Feel The Satisfaction of the Food Consumed

Chew slowly. Savor the irresistible rhubarb-sauce infused pudding of strawberry rhubarb pudding cake. Feel like pouring yourself a little bit of wine to go with it? Go for it!

I often tell my clients that all foods fit in a healthy diet. Love what you eat, eat what you love. Do you know how some of you get hungry soon again after eating? The secret is feeling satisfaction.

As we eat, our guts produce hormones and nerve transmissions that signal to our brain that we are full. This marvelous feedback mechanism helps us prevent over-eating. When we eat too quickly, we do not allow our brains to catch up. 

Pause and check in with your satisfaction and pleasure sensation as you enjoy your foods. As you practice this, you will be surprised that even a small amount of food can leave you completely happy and satisfied. Without satisfaction, portion control is just external control.

a photo of a hotdog and cup of coffee with person in the background holding a phone (distracted eating)

Reduce Distraction While Eating

Eating on the run? Sure, we all find ourselves in that situation sometimes. The principal is the same. Try not to look at the phone while you eat. Multi-tasking makes it next to impossible to practice mindful eating. 

Pull up to the favorite table in your house. Give yourself space and time you so deserve. Mindful eating nourishes your body and satisfies mentally at the same time, all from a place of self-care. 

Here are some free resources to help you give it a try. Access your free mindful eating mini-video lesson and hunger scale here.

CLICK HERE for a FREE Mini Lesson On Mindful Eating

Have you tried any of the techniques before? What works and what does not work? I would love to hear from you!


Cindy Chan Phillips, MS, MBA, RD is the nutrition coach at Cindy Chan Phillips Nutrition and the Past-President of Mohawk Regional Dietetic Association. She helps people eat without guilt, via non-dieting nutrition counseling services, so that people have the energy to pursue what matters to them in life. Read her nutrition blogs on www.cindychanphillips.com. Message Cindy at @cindyphillipsRD on Instagram, or Cindy Chan Phillips Nutrition on Facebook.

Best Homemade Ranch Dressing with Fresh Herbs

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This Homemade Ranch Dressing is creamy, rich, and packed with fresh herbs that make it taste so much better than store bought. Made with mayo, sour cream, and heavy cream, it's perfect for salads, dipping veggies, or spooned over your favorite summer recipes.

A small white pitcher with gold trim filled with homemade ranch dressing, speckled with herbs. A teal patterned cloth is softly draped in the background.

I've been making homemade dressings for as long as I can remember, thanks to the way my mom cooked when I was growing up. It's how I learned that simple ingredients can come together to make something truly special, like this ranch. It's the kind of dressing we always have on hand for things like BLT Pasta Salad or even for dipping Air Fryer Chicken Wings.

Why You'll Love Homemade Ranch Dressing

Fresh flavor: nothing compares to the taste of real herbs and lemon juice.

Simple ingredients: you likely have most of what you need in your fridge and pantry.

Versatile: use it as a dip, drizzle, or dressing. It works with just about everything!

Key Ingredients

Mayonnaise: adds creaminess and acts as the base. Store bought is perfectly fine.

Sour cream: full fat is best for the most flavor.

Heavy cream: helps thin the dressing while keeping it rich.

Fresh dill and chives: classic ranch flavor comes from fresh herbs.

Minced onion and garlic: adds bold savory kick.

Fresh lemon juice: brightens the dressing and balances the creaminess.

A close up of a hand using a chef's knife to finely chop fresh dill on a light cutting board, with a wooden countertop beneath.

Substitutions

  • Swap ¾ cup buttermilk for the sour cream and cream if you want a thinner ranch.
  • Use dried dill (2 teaspoons) in place of fresh if you're in a pinch.
  • Prefer a smoother dressing? Use onion powder (½ teaspoon) instead of fresh onion.

Recipe Variations

Spicy Ranch: add a pinch of cayenne or a few dashes of hot sauce.

Avocado Ranch: blend in half a ripe avocado for a thicker dip style dressing

Greek Yogurt Ranch: replace sour cream with plain greek yogurt for a tangier, protein packed version.

Top Tips

  • Mix the dressing well to fully combine herbs and dairy.
  • Chill for at least 30 minutes before serving. This helps the flavors meld.
  • Taste before seasoning; mayo can vary in saltiness.

How to Store

Store ranch dressing in a tightly sealed jar or container in the refrigerator for up to 1 week. Stir before using, as separation is natural.

A spoonful of creamy homemaderanch dressing, speckled with fresh herbs, is held above a white and gold rimmed sauce dish filled with more dressing. A red patterned cloth is in the background.

Serving Suggestions

This dressing is great on:

Related 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 spoonful of creamy homemaderanch dressing, speckled with fresh herbs, is held above a white and gold rimmed sauce dish filled with more dressing. A red patterned cloth is in the background.

Homemade Ranch Dressing

Shelby Law Ruttan
A creamy homemade ranch dressing made with mayo, sour cream, and herbs. Perfect for salads, wings, and dipping veggies.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Family Recipes
Cuisine American
Servings 10
Calories 113 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, whisk together the mayonnaise, sour cream, and heavy cream until creamy.
  • Stir the dill, onion, chives, and garlic into the mayonnaise mixture.
  • Add the black pepper and lemon juice. Stir in salt to taste (if using). Store in refrigerator up to 1 week.

Video

Nutrition

Serving: 1gCalories: 113kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 15mgSodium: 82mgPotassium: 37mgFiber: 0.04gSugar: 0.3gVitamin A: 152IUVitamin C: 1mgCalcium: 22mgIron: 0.1mgNet Carbohydrates: 1g
Keyword Homemade Ranch Dressing
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Zucchini Chocolate Chip Cookies

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This cookie recipe for Zucchini Chocolate Chip Cookies is made with fresh grated zucchini, quick oats, milk chocolate, and chopped walnuts. It is a soft cookie full of goodness and flavor and a great way to get your family to enjoy zucchini!

Zucchini Chocolate Chip Cookies

These zucchini cookies are great for for desserts or as a snack. They are easily portable and perfect for picnics and family reunions. And, are an excellent way to make use of the zucchini in your garden!

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What To Do With Zucchini

When it comes to zucchini, for most of my life it was either feast or famine. When we didn't have a garden, it seemed we didn't know people who grew it (and wanted to get rid of it!). Now that we do have a garden, we can't seem to get rid of it! 

This year I decided that I was going to try to make more recipes with zucchini other than Grumpy's favorite Chocolate Zucchini Bread. I put my thinking cap on and have come up with a few different zucchini cookie recipes to share this year between both of my websites.

Shredding Zucchini with a box shredder to make zucchini recipes

Zucchini has a high moisture content and is 95% water. For this reason, it should be salted, drained, and squeezed of as much water as possible before baking with it. If this is not done, the baked good will be soggy and too moist.

However, because zucchini is high in moisture, it makes for soft and delicious cookies, which are the prefered way of eating cookies in the Grumpy household (by Grumpy of course). 

What You Need To Make Zucchini Cookies

Fresh Zucchini, look for a zucchini that has unblemished skin, is firm and not mushy to pressure. This box shredder is my favorite way to shred the zucchini fast.

Bread Flour is used instead of all purpose flour to aid in making the cookies puffier. I use this brand of bread flour for the best results.

Quick Oats are are partially dried, cooked, rolled and pressed thinner than whole oats. I used quick oats because they have less chew and are broken down more than a whole oat.

Milk Chocolate Chips are something I rarely use in recipes for myself. But, the rest of the family seems to love them, so I went with them for this recipe.

Raw Walnuts because we are a nut in the cookie kind of family! I also like the nutritional benefits of walnuts, which include high antioxidants, and a significant source of Omega-3s (more than any other nut).

A Hand Mixer is best for creaming butter and sugar in small batch recipes. Sure, you can do it by hand with a wooden spoon, but I like this quick and easy method best! This is the one I have and have used for over 20 years!

A sturdy wooden mixing spoon is used to mix in ingredients after the dough becomes too stiff to use a hand mixer. And, don't forget the rubber scraper for scraping the zucchini cookie batter from the sides of the bowl and from the spoon.

Shredded zucchini in strainer

Tips and Substitutions

  • Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
  • You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
  • Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
  • Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
  • Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
  • Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.
Stacks of Zucchini Chocolate Chip Cookies

More Zucchini Dessert Recipes To Try

Chocolate Zucchini Cookies

Chocolate Zucchini Bread

Zucchini Spice Cookies with Raisins and Walnuts

Chocolate Zucchini Cake with Spiced Cream

Chocolate Banana Zucchini Muffins

Zucchini Plant

You May Also Like These Savory Zucchini Recipes

Cashew Breaded Baked Zucchini Chips

Zucchini Chips with Everything But The Bagel Seasoning

Zucchini Lasagna

Low Carb Biscuits with Zucchini and Cheese

Zucchini Bake

Simple Zucchini Parmesan

pin image for zucchini cookies

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

Zucchini Chocolate Chip Cookies featured image.

Zucchini Chocolate Chip Cookies

Shelby Law Ruttan
A zucchini cookie with walnuts and milk chocolate chips that is moist, soft, and full of delicious flavor.
4.50 from 4 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Cookie Recipes
Cuisine American
Servings 30
Calories 146 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
    adding dry ingredients
  • In a large mixing bowl, cream together the butter and sugar. Add the egg, and vanilla extract. Mix to combine. 
    cream butter and sugar
  • Add the ½ of the flour mixture to the butter mixture and blend until creamy. Add the remaining flour and mix until just combined.
    adding flour
  • Stir in the oatmeal and zucchini until creamy and smooth.
  • Stir in the walnuts and chocolate chips.
    adding walnut and chocolate pieces
  • Scoop with a small tablespoon sized cookie scoop onto a baking sheet lined with parchment paper. Bake for 13 minutes or until tops of cookies are no longer wet.
    scooping cookie dough

Video

Notes

Tips and Substitutions

  • Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
  • You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
  • Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
  • Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
  • Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
  • Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.

Nutrition

Serving: 1cookieCalories: 146kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 85mgPotassium: 76mgFiber: 1gSugar: 9gVitamin A: 117IUVitamin C: 1mgCalcium: 15mgIron: 1mgNet Carbohydrates: 16g
Keyword Zucchini Chocolate Chip Cookies, Zucchini Cookies, Zucchini Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Best Homemade Croutons with Garlic and Onion Butter

by Leave a Comment

These golden, buttery, Homemade Croutons are crisp on the outside with just the right amount of chew inside. Coated in a rich garlic onion butter and toasted to perfection, they make any salad or soup extra special.

Am navy blue bowl filled with golden, crispy, homemade croutons sits on a colorful red, green, and cream striped kitchen towel with a few croutons scattered on the dark countertop around the bowl.

I've always loved making homemade staples like salad dressings and croutons. There's just no comparison when you taste the difference. These croutons were the perfect touch to my BLT Pasta Salad, and they're also great tossed into creamy Roasted Tomato Soup or used to top my Shrimp Caesar Salad.

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Why You'll Love This Recipe

Better than store bought: no preservatives, just fresh flavor and texture.

Customizable seasoning: make them cheesy, herby, or spicy.

Perfect use for day old bread: a smart way to reduce waste and boost flavor.

Key Ingredients & Why They Matter

A hand holds a loaf of ciabatta bread steady on a wooden cutting board while slicing it with a serrated knife, preparing the bread for homemade croutons.

Ciabatta Bread: chewy and airy, perfect for soaking up butter without getting soggy. Any bakery style firm bread like Italian Bread or homemade Sweet Dinner Rolls will also work well.

Butter: I use salted butter for richness and skip adding extra salt.

Garlic Powder: a punch of garlicky flavor in every bite.

Onion Powder: adds a savory depth to complement the garlic.

Ingredient Substitutions

  • Use olive oil or avocado oil instead of butter for a dairy free version.
  • Swap in ½ tablespoon Homemade Taco Seasoning for a bolder flavor twist.
  • Replace garlic and onion powder with oregano, basil, and thyme for an Italian style version.
Browned cubes of buttery cubes of bread spread out on a dark baking sheet, golden and crisp from roasting with a light sheen of oil visible on the pan.

Flavor Variations

Cheesy Garlic: toss in 2 tablespoons of grated Parmesan just before baking for a savory, cheesy bite.

Smoky Paprika: add ½ teaspoon smoked paprika to the butter mixture for a deep, smoky flavor that pairs well with tomato based soups.s

Spicy Chili Lime: stir in ¼ teaspoon chili powder and a splash of lime juice to the melted butter for a zesty kick with heat.

Top Tips

  • Use bread that's at least one day old. It holds it's shape and crisps better.
  • Toss croutons halfway through baking for even browning.
  • Bakery bread gives the best texture. Avoid soft sandwich bread from the bread asile.
  • If your bread is very fresh, bake longer, but watch closely to avoid over browning.

Storage

Cool completely and store in an airtight container at room temperature for up to 1 week. Re-crisp in a 300 degree F oven if needed.

A small navy blue bowl filled with golden brown homemade croutons sits on a colorful kitchen towel with red, green, and cream stripes. A few croutons are scattered around the bowl.

Serving Suggestions

Use these croutons on top of:

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 small navy blue bowl with handles filled with golden, crispy homemade croutons, placed on a colorful red and green cloth.

Homemade Croutons

Shelby Law Ruttan
Crispy, buttery Homemade Croutons made with ciabatta bread and tossed in a savory garlic onion butter before baking to golden perfection.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Family Recipes
Cuisine American
Servings 16
Calories 80 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. Melt the butter In a microwave safe bowl. Stir in the garlic salt and onion powder.
  • Place the bread cubes in a large mixing bowl. Drizzle with the butter mixture and toss to coat.
  • Spread the buttered bread cubes out on a 11 x 17 baking pan. Bake for 5 minutes. Stir the croutons and bake 7 minutes, or until golden and crispy. Store in an airtight container.

Video

Nutrition

Serving: 0.25cupCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 209mg
Keyword Homemade Croutons
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Shrimp Cakes with Chipotle Spice

by Leave a Comment

Chipotle Spiced Fried Shrimp Cakes are a delicious, quick and easy recipe made with raw shrimp, spices, and seasoned panko breadcrumbs. They are fried til golden and ready to enjoy with Chipotle Salad Dressing and lemon slices.

These Shrimp Cakes are great for those nights when you weren't prepared for dinner and didn't have a protein thawed out. This entire recipe is ready in under 30 minutes and has so much flavor, you will wish you made a double batch! 

Chipotle Spiced Fried Shrimp Cakes on a black plate with lemon slices and chives

Family Dinner Made Easy

My son had wanted to make shrimp cakes for some time now. So, after they moved in with us, and he had a day off, I asked him if he wanted to be responsible for making dinner one evening. He found some shrimp in the freezer and made a version of this shrimp cake recipe.

They were so delicious, that hubby commented that he could have eaten twice as much as he had! So, we made them again so I could share the recipe with my readers. This is probably one of our new favorite go to meals when we don't know what to make!

What Is Needed To Make Shrimp Cakes

Raw Shrimp: It really doesn't matter what size, they will be diced up anyway.

Seasoned Panko Breadcrumbs

Chipotle Chili Powder

Garlic Powder

Large Eggs

Cast Iron Skillet

3 shrimp cakes on a black plate with lemon slices and chives

Tips and Substitutions

  • Buy shrimp that is already peeled and deveined to save prep time. 
  • If the shrimp is frozen, run it under cold water in a colander until it has thawed.
  • Swap red chili powder for the chipotle powder.
  • Use lime zest instead of lemon zest.
Chipotle Salad Dressing
Chipotle Salad Dressing

How to make Keto Shrimp Cakes

This is a recipe that is super simple to modify for the keto diet. Everything in this shrimp cake recipe is keto friendly except for the panko bread crumbs. Follow one of the suggestions below to make it keto friendly.

  • Eliminate the panko and add ½ cup coconut flour and 1 teaspoon Italian seasoning.
  • Use pork rinds in place of the bread crumbs. You may need to stir in more than a 1:1 ration. I would start with ¾ cup and add to it if needed to make the cakes easy to shape.

My preference for this particular recipe is the coconut flour. Coconut flour has binding properties that pork rinds do not. 

Boiled Shrimp with Old Bay Seasoning

Shrimp Fra Diavolo is a delicious spicy Italian-American dinner ready in just 20 minutes.

This Lemon Pepper Shrimp Scampi has bright peppery citrus flavors and tossed with orzo pasta.

A long time favorite Shrimp with Squash and Penne is a healthier shrimp recipe

Velvet Shrimp is another lower calorie creamy shrimp recipe with a little bit old bay.

📖 Recipe

Featured image for Shrimp Cakes recipe.

Chipotle Spiced Shrimp Cakes

Shelby Law Ruttan
Golden Fried Shrimp Cakes with chipotle spices.
4.78 from 9 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Appetizers
Cuisine American
Servings 8
Calories 260 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, eggs, shallot, lemon zest, and chipotle powder.
    egg and seasonings
  • Stir in the diced shrimp and panko breadcrumbs until thoroughly combined.
  • Shape into ¼ cup sized shrimp cakes.
    shaping shrimp cakes
  • Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat until hot. Add ½ of the shrimp cakes and cook for 3 minutes on each side, until golden brown. Repeat with the remaining oil and shrimp cakes.
    frying
  • Serve with lemon and chipotle salad dressing (if using).
    shrimp cake on a fork

Video

Notes

Tips and Substitutions

  • Buy shrimp that is already peeled and deveined to save prep time. 
  • If the shrimp is frozen, run it under cold water in a colander until it has thawed.
  • Swap red chili powder for the chipotle powder.
  • Use lime zest instead of lemon zest.

How to make Keto Shrimp Cakes

This is a recipe that is super simple to modify for the keto diet. Everything in this recipe is keto friendly except for the panko bread crumbs. 
  • Eliminate the panko and add ½ cup coconut flour and 1 teaspoon Italian seasoning.
  • Use pork rinds in place of the bread crumbs. You may need to stir in more than a 1:1 ration. I would start with ¾ cup and add to it if needed to make the cakes easy to shape.
My preference for this particular recipe is the coconut flour. Coconut flour has binding properties that pork rinds do not. 

Nutrition

Serving: 2cakes per servingCalories: 260kcalCarbohydrates: 19gProtein: 32gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 332mgSodium: 1269mgFiber: 1gSugar: 2g
Keyword shrimp cakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Grilled Stuffed Burritos (Better than Taco Bell)

by Leave a Comment

Grilled Stuffed Burritos are toasty, hearty, and full of that comfort food satisfaction. They're a homemade take on one of my favorite fast food cravings, only this version is made fresh and tastes even better!

A grilled stuffed burrito cut in half on a plate, showing a filling of beef, beans, guacamole, and melted cheese, served with a side of fresh salsa.

I was inspired to make these stuffed burritos after my making my first batch of homemade refried beans. I always loved taco bell's grilled stuffed burritos, and knew I could make them and have them be even more delicious!

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Why You'll Love Grilled Stuffed Burritos

Make-ahead friendly: Each component can be prepped in advance and assembled when you are ready to eat.

Customizable: You control what goes inside, from meat choice to spice level.

Better than takeout: Fresh, homemade ingredients mean better flavor.

Key Ingredients

Flour tortillas: large enough to hold all the fillings and easy to crisp up in a skillet.

Beef taco meat: seasoned just right for bold, savory flavor.

Refried Beans (Homemade): Creamy and rich, made from pinto beans for the best texture and taste.

Spanish rice: adds substance and flavor to every bite.

Pico de Gallo: A fresh mix of chopped tomato, onion, jalapeno, and lime for brightness.

Guacamole: Creamy and fresh with just the right amount of lime and salt.

Hands folding a tortilla filled with meat, cheese, and vegetables in preparation for rolling a burrito.

Substitutions

  • Use ground turkey or venison instead of beef for a leaner version.
  • Swap Spanish rice for plain white or brown rice.
  • Skip the meat for a vegetarian version. Just double up the beans.

Variations

  • Add shredded cheese before rolling for a melty center.
  • Spice it up with chopped jalapeños or chipotle peppers.
  • Turn it into a bowl by layering everything over rice instead of wrapping in a tortilla.

Top Tips for Breakfast Burritos

  • Warm your tortilla before rolling so it doesn't crack.
  • Don't overfill. Keep portions measured so the burrito rolls up tightly.
  • Grill seam side down first to seal it and keep everything inside.
  • Preheat your skillet and use a little butter for a crisp, golden crust.

Storage

Wrap cooled burritos in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or toaster oven to keep the outside crisp. You can also freeze them. Just wrap tightly and thaw overnight before reheating.

A grilled stuffed burrito with a golden brown crispy exterior sits on a speckled ceramic plate, with a colorful cloth napkin in the background.

Serve with...

Pair your burrito with a side of Homemade Horchata for something cool and fruity. Top with sour cream and more canned salsa or taco sauce to boost flavors.

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 grilled stuffed burrito cut in half on a plate, showing a filling of beef, beans, guacamole, and melted cheese, served with a side of fresh salsa.

Grilled Stuffed Burrito

Shelby Law Ruttan
Grilled Stuffed Burritos are a quick, satisfying meal packed with homemade flavor. Toasted in a skillet until crisp, each burrito is filled with seasoned beef, creamy beans, rice, guacamole, and pico de gallo for a restaurant style dish made fresh in your own kitchen.
5 from 7 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Family Recipes
Cuisine Mexican
Servings 8
Calories 346 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • For each burrito, layer as follows, refried beans, spanish rice, taco meat, guacamole, pico de gallo, and cheese.
  • To fold, bring up sides of the burrito, then fold the edge closest to you outward. Continue to fold and roll.
  • Grill the burrito in a hot cast iron skillet coated with olive oil for 3-4 minutes on each side, until golden brown.

Video

Notes

Note: If the fillings for the grilled stuffed burrito are cold, be sure to warm them up in the microwave before adding to the burrito. This will ensure the filling is hot after it has been grilled.

Nutrition

Serving: 1burritoCalories: 346kcalCarbohydrates: 29gProtein: 19gFat: 17gSaturated Fat: 6gFiber: 2g
Keyword Grilled Stuffed Burritos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spanish Rice

by Leave a Comment

Spanish Rice is a simple and flavorful side dish with tender rice simmered in tomato sauce and spices. It pairs perfectly with chicken, beef, or your favorite Mexican inspired meals.

A white bowl filled with fluffy Spanish rice.

This recipe has been one of my favorite go to sides for busy weeknight, right alongside my Easy Pork Street Tacos. It reminds me of family gatherings where rice was always on the table, ready to soak up sauces and flavors.

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Why You'll Love Spanish Rice

Quick and easy: comes together in one skillet with pantry staples.

Full of flavor: garlic, cumin, and chili powder give it just the right kick.

Family favorite: perfect for taco night or any meal that needs a hearty side.

Key Ingredients

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

  • Long grain rice: holds it texture and stays fluffy after simmering.
  • Tomato sauce: adds richness and color to the dish.
  • Bouillon concentrate: infuses savory depth into the broth.
  • Garlic, cumin, and chili powder: the flavor base that makes it bold and delicious.
  • Fresh cilantro: brightens the dish at the very end.
A skillet filled with red rice garnished with fresh cilantro with a red and green plaid towel in the background.

Ingredient Substitutions

  • Use vegetable bouillon concentrate in place of chicken for a vegetarian option.
  • Swap basmati rice for long grain rice.
    Substitute your favorite salsa for the tomato sauce.
  • Substitute 1 tablespoon of Homemade Taco Seasoning for the chili and cumin powder.
  • Use a Green Enchilada sauce instead of tomato sauce and make a green rice.

Recipe Variations

  • Stir in diced bell peppers and/or onions for extra texture.
  • Add a pinch of smoked paprika for a deeper smoky flavor.
  • Mix in cooked black beans or corn (or both!) to make it heartier.
  • Add a protein, such as leftover rotisserie chicken, or homemade taco meat to the rice before serving.

Top Tips

  • Toast the rice well in oil before adding liquid to build flavor.
  • Keep the skillet covered while simmering for fluffy rice.
  • Fluff gently with a fork before serving to separate the grains.
A white bowl filled with fluffy Spanish rice.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to keep the rice moist.

Serve With...

Spanish Rice is a natural fit as a side with Chile Rellenos, or try it with my Chipotle Shrimp Tacos. It's also delicious served alongside my Spicy Black Bean Burgers or Cheese Enchiladas.

If you love this Spanish Rice recipe, you might also enjoy:

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 white bowl filled with fluffy Spanish rice garnished with bits of fresh parsley, set on a green patterned cloth.

Spanish Rice

Shelby Law Ruttan
Spanish Rice is a comforting skillet side dish simmered in a savory tomato broth witth spices. It's perfect for weeknight dinners and family gatherings.
4 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Family Recipes
Cuisine Mexican
Servings 4
Calories 219 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup long grain rice
  • 1 tablespoons olive oil
  • 2 cups hot water
  • ½ tablespoon chicken flavored better than bouillon
  • 8 ounces tomato sauce
  • 2 cloves garlic minced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ cup cilantro chopped

Instructions
 

  • In a large skillet, heat the oil over medium heat. Stir in the rice, and cook for 2 minutes or until golden brown, stirring occasionally. Add the bouillon concentrate to the hot water and stir until dissolved. Set aside.
  • Add the garlic, cumin, and chili powder stir, cooking for 1 minute, until fragrant.
  • Stir the broth, tomato sauce, and salt into the rice mixture. Cover the skillet and let simmer for 30 minutes or until the rice is cooked and liquid is absorbed. Stir in chopped cilantro (if using).

Notes

 

Nutrition

Serving: 1gCalories: 219kcalCarbohydrates: 41gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 445mgPotassium: 245mgFiber: 2gSugar: 2gVitamin A: 390IUVitamin C: 5mgCalcium: 31mgIron: 1mgNet Carbohydrates: 39g
Keyword spanish rice
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crispy Chicken Sandwiches

by 1 Comment

These Crispy Chicken Sandwiches are a super easy weeknight dinner that can be made right at home in a flash. These skillet fried chicken cutlets are delicious served up on a toasted bun with hot sauce, blue cheese, and plenty of garlic dill pickles! 

Crispy Chicken Sandwich with blue cheese sauce and pickles on a toasted bun.
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❤️ Why you'll love it

Better than takeout: Forget the chicken sandwiches at fast food restaurants. There is nothing tastier than your own homemade fried chicken sandwich.

Buttery grilled buns: A buttery grilled bun adds another level of flavor and texture. 

Extra Pickles: Pickle fans don't have to worry that the "extra" pickles you request on your take out crispy chicken sandwich isn't enough!

A Crispy Chicken Sandwich You Won't Want To Stop Eating

The year 2020 has thrown upon us all, the need to cook most all of our meals at home. It hasn't been as easy as getting in your car and going out for dinner anymore. I know, you can go to McDonalds or Burger King and still get your favorite Crispy Chicken Sandwich to go. And, in some places you can even sit in the store if you want one bad enough.

But, you really don't have to because making them at home is super easy and quick. These also are great warmed up in the oven if you have leftovers. The coating might not be as crispy the second day, but I promise you it is just as delicious.

Open-faced Crispy Chicken Sandwich in a toasted bun with a pile of pickles on top.

🥘 Ingredients

Chicken Cutlets: I just grabbed a package of pre-cut chicken cutlets. However, if you want to save money, you can just buy the chicken breasts yourself and cut them into cutlets.

Italian Seasoned Bread Crumbs or Panko: We used the breadcrumbs for the sandwiches you see in the photos. However, our preference is Panko. Whatever one you have on hand or prefer works just fine. Panko will make them even crispier.

Hot Sauce: This is our very favorite brand of hot sauce, and the only one I use.

Garlic Dill Pickles: and plenty of them! This family loves their pickles. If your not a fan of them, its ok, I won't judge you.

A sturdy hamburger bun. It's ok that it's called a hamburger bun, you can still use this for a chicken sandwich!

Golden brown chicken frying in a skillet.

🔪 Instructions

  1. In a large shallow bowl, whisk together the red hot sauce, milk, and egg. Place in fridge and allow to marinate at least 30 minutes (optional).
  2. In another large shallow bowl mix together the breadcrumbs, salt, onion powder, paprika, and garlic powder.
  3. Dip the chicken cutlets into the hot sauce mixture, then into the breadcrumb mixture, turning to coat.
  4. Heat the olive oil a large non stick skillet until hot. Place ½ of the chicken cutlets into the skillet and cook for 3 minutes on each side, or until coating is browned and chicken is cooked through. Repeat with the remaining olive oil and chicken cutlets.
  5. Lightly butter each bun with butter. Toast buns, butter side down, on a hot griddle until golden.
  6. Serve the crispy chicken sandwiches with your favorite sauce and pickles (if using).

🥄 Equipment

Large non-stick skillet

(2) Shallow bowls: for the egg wash and crumb coating

Tongs: used to turn the chicken in the hot skillet

📖 Variations

  • Skip the hot sauce and substitute your favorite barbecue sauce for the dipping mixture.
  • Use Panko in place of breadcrumbs, or if you do keto, use crushed pork rinds to coat the chicken cutlets.
  • Top the chicken sandwich with a chipotle dressing or homemade ranch dressing instead of the blue cheese.
  • Use mild pickled peppers or pickled jalapeno slices in place of the pickles.

💭 Tips

  • If you have time, soak the chicken in the hot sauce and hot sauce mixture for an hour or two before cooking. This will allow the chicken to absorb some of the flavor.
  • Make sure the oil in the skillet is hot before you add the chicken to the pan. The chicken should sizzle when placed in the skillet. A medium high heat is best for making these spicy chicken sandwiches.
  • To toast the buns under the broiler, place cut side up on a baking sheet and broil on high until golden brown.
Pinnable Image Crispy Chicken Sandwich.

Crispy Veal Cutlets are served with a creamy dijon sauce and are the perfect meal for a special occasion but easy enough for any weeknight.

These are the best Crispy Baked Sweet Hot Chicken Wings!

The whole family loves these Crispy Pork Belly Sliders

🍽 Serve with..

Serve this chicken sandwich topped with extra pickle slices, a dash of hot sauce and blue cheese dressing with a side of Dill Pickle Pasta Salad, Pesto Pasta Salad, or Parmesan Pasta Salad.

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

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

Crispy Chicken Sandwiches

Shelby Law Ruttan
Thin and lightly spiced chicken cutlets are breaded and fried and served on a toasted bun with your favorite sauce and pickles
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course lunch
Cuisine American
Servings 4
Calories 708 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large shallow bowl, whisk together the red hot sauce, milk, and egg. Place in fridge and allow to marinate at least 30 minutes (optional).
    hot sauce mixture
  • In a large shallow bowl mix together the breadcrumbs, salt, onion powder, paprika, and garlic powder.
    breadcrumb mixture
  • Dip the chicken cutlets into the hot sauce mixture, then into the breadcrumb mixture, turning to coat.
  • Heat the olive oil a large non stick skillet until hot. Place ½ of the chicken cutlets into the skillet and cook for 3 minutes on each side, or until coating is browned and chicken is cooked through. Repeat with the remaining olive oil and chicken cutlets.
  • Lightly butter each brioche bun with the butter. Toast the buns, butter side down, on a hot griddle until golden. Serve the crispy chicken sandwiches with your favorite sauce and pickles (if using).

Video

Notes

Tips And Substitutions

  • If you have time, soak the chicken in the hot sauce and hot sauce mixture for an hour or two before cooking. This will allow the chicken to absorb some of the flavor.
  • Make sure the oil in the skillet is hot before you add the chicken to the pan. The chicken should sizzle when placed in the skillet. A medium high heat is best for making these spicy chicken sandwiches.
  • Use more oil if needed when frying. The breading may soak into the oil and there may not be enough to fry the 2nd side of the chicken.
  • Skip the hot sauce and substitute your favorite barbecue sauce for the dipping mixture.
  • Use Panko in place of breadcrumbs, or if you do keto, use crushed pork rinds to coat the chicken cutlets.
  • Top the chicken sandwich with a chipotle dressing or homemade ranch dressing instead of the blue cheese.
  • Use mild pickled peppers or pickled jalapeno slices in place of the pickles.

Nutrition

Serving: 1gCalories: 708kcalCarbohydrates: 60gProtein: 34gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 261mgSodium: 1727mgPotassium: 442mgFiber: 1gSugar: 3gVitamin A: 1056IUVitamin C: 13mgCalcium: 133mgIron: 3mg
Keyword Crispy Chicken Sandwiches
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Fresh Tomato Salsa

by Leave a Comment

Fresh Tomato Salsa is a bright and flavorful dip that brings freshenss to any meal or snack time. It's a quick and easy recipe that works for everything from taco night to game day snacking.

Close up of fresh tomato salsa served in a glass dish, showcasing diced tomatoes, onions, cilantro, and peppers.

This is a recipe that I love to make every summer when the the tomatoes are ripe right off the vine. It adds color and flavor to the table and perfect served with Garlic Scrambled Eggs or with a side of Air Fryer Tortilla Chips.

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Why You'll Love This Recipe

Super fresh: crisp and light, made with ripe tomatoes.

Perfect heat: just enough spice without overwhelming.

Versatile use: works as a dip, topping, or side for Mexican-inspired meals.

Key Ingredients for Homemade Salsa

See the recipe card at the end of this post for a full list of ingredients and instructions.

  • Roma tomatoes: firm and meaty, ideal for fresh salsa with less liquid.
  • Red onion: adds a color and a bite without overpowering.
  • Cilantro: bright, herby flavor that ties everything together.
  • Jalapeno pepper: brings the spice; you can add more or less depending on heat preference.
  • Lime juice: freshly squeezed for tang and balance.
  • Garlic: minced for a subtle savory depth.
A bowl of diced tomatoes, onions, and jalapenos being combined for fresh pico de gallo.

Ingredient Substitutions

  • Vidalia onion instead of red onion for a sweeter bite.
  • Serrano pepper in place of jalapeno if you like more heat.
  • Lemon juice if you don't have limes on hand.

Variations on Fresh Tomato Salsa

  • Roasted salsa: roast the tomatoes, onion, jalapeno, and garlic before chopping for a smoky depth of flavor.
  • Chunky salsa (Pico de Gallo style): dice the ingredients larger for a hearty traditional pico de gallo.
  • Fruit twist: add diced mango or pineapple for a sweet-spicy version.
A glass idsh filled with fresh tomato salsa, placed on a rustic white wooden surface with a green patterned cloth.

Tips for Perfect Homemade Salsa

  • Drain tomatoes: if they're extra juicy, lightly drain to prevent watery salsa.
  • Rest before serving: chill at least 30 minutes to let flavors meld.
  • Adjust heat: keep the seeds in the jalapeno for spicier salsa, or add a second pepper.

How To Store

Keep your fresh tomato salsa recipe in a sealed container in the refrigerator for up to 1 week.

Serve With...

This fresh tomato salsa is fantastic with Loaded Nachos, spooned over Mexican Street Tacos, or alongside Air Fryer Quesadillas. It's also delicious served with Turkey Tostadas.

More Easy Mexican Recipes You'll Love

If you enjoy this salsa, you'll want to try my Homemade Guacamole, Cheese Enchiladas, Mexican Casserole, and Mexican Black Bean Chili.

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 glass idsh filled with fresh tomato salsa, placed on a rustic white wooden surface with a green patterned cloth.

Fresh Tomato Salsa

Shelby Law Ruttan
This fresh tomato salsa is light, crisp, and perfect for adding a burst of flavor to everything from weeknight dinners to party appetizers.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Total Time 15 minutes
Course condiment
Cuisine Mexican
Servings 16
Calories 14 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Combine all ingredients In a large mixing bowl. Cover and store in the refrigerator up to 1 week.

Notes

 

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 77mgPotassium: 159mgFiber: 1gSugar: 2gVitamin A: 572IUVitamin C: 11mgCalcium: 9mgIron: 0.2mgNet Carbohydrates: 2g
Keyword easy salsa recipe, Fresh Tomato Salsa, Fresh tomato salsa recipe, Mexican salsa, Pico de Gallo, tomato salsa recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Refried Beans with Canned Pinto Beans

by Leave a Comment

Skip the can and make your own Homemade Refried Beans in just minutes using pantry staples. These creamy, flavorful beans are made with canned pinto beans, olive oil, garlic, and warm Mexican spices like cumin and chili powder.

Close up of a rustic yellow ceramic bowl filled with homemade refried beans, set on a green cloth with a blue background.

I first made my own refried beans after finding out I didn't have a can in the pantry when looking to make my Grilled Stuffed Burritos recipe. I decided to whip up my own version at home and the result was even better than expected!

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Why You'll Love Homemade Refried Beans

Fast and simple: Uses canned beans so you can have it ready in under 20 minutes.

Healthier option: No lard, vegetarian beans with wholesome ingredients and heart healthy olive oil.

Versatile: Great in burritos, nachos, tacos, or as a side dish for any Mexican meal.

Key Ingredients

Canned Pinto Beans: A quick and easy base that's high in fiber and protein.

Olive Oil: Adds richness while keeping things on the lighter side.

Garlic: Boosts flavor and has heart healthy benefits.

Cumin & Chili Powder: Bring warm, smoky depth to the beans.

Fresh Lime: A bright finish that enhances all the flavors.

Ingredient Substitutions

  • Swap pinto beans for black beans for a slightly different flavor and color.
  • Use homemade taco seasoning (1 tablespoon) in place of cumin and chili powder.
  • Try avocado oil if you prefer a more natural flavor than olive oil.
Cooked pinto beans being mashed wtih a potato masher in a pot.

Variations

  • Add diced jalapeno for a spicy kick.
  • Stir in shredded cheese while the beans are hot for extra creaminess.
  • Sauté onion with garlic before adding beans for added depth of flavor.

Top Tips

  • Rinse and drain your beans well to remove extra starch and sodium.
  • Mash beans to your preferred consistency: chunky or smooth.
  • Adjust spices to taste and add a splash of lime juice right before serving brightness.

How to Store Refried Beans

Store in an airtight container in the fridge for up to 5 days. You can also freeze in portions for up to 3 months. Reheat on the stove or microwave with a splash of water if needed.

Serving Suggestions

There are so many ways to enjoy refried beans! Some of the recipes below are a great way to incorporate them:

Angled view of a rustic yellow ceramic bowl filled with homemade refried beans, set on a white wooden surface with a green patterned cloth in the background.

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 a rustic yellow ceramic bowl filled with homemade refried beans, set on a green cloth with a blue background.

Homemade Refried Beans

Shelby Law Ruttan
These homemade refried beans come together quickly with canned pinto beans, garlic, olive oil, and bold spices. Creamy, flavorful, and healthier than store-bought, they're the perfect side or filling for your favorite Mexican-inspired meals.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Family Recipes
Cuisine Mexican
Servings 4
Calories 156 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat the olive oil In a large skillet over medium heat until hot. Add the garlic and cook for 1 minute, stirring constantly, or until lightly browned.  
  • Add the pinto beans to the skillet. Using a potato masher, smash the beans until desired consistency.
  • Stir in the, cumin, chili powder, salt, and lime juice. Cook for 5 minutes, or until beans are warmed through.

Video

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 585mgPotassium: 323mgFiber: 5gSugar: 1gVitamin A: 157IUVitamin C: 2mgCalcium: 60mgIron: 2mgNet Carbohydrates: 12g
Keyword Homemade Refried Beans
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Pesto Pasta Salad with Homemade Pesto

by 1 Comment

This Pesto Pasta Salad is made with just 5 ingredients and is full of all kinds of delicious and fresh flavors. A homemade pesto is the dressing for tender cooked spiral pasta that is tossed with mozzarella cheese, cherry tomatoes, and black olives.

Pesto Pasta Salad is a great summertime side salad dish for picnics and reunions. It is also a great weeknight side to your favorite burger or a crispy chicken sandwich.

A bowl full of pesto pasta salad
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Garden Fresh Vegetables

My favorite time of year is harvest time. I love when the fresh basil is pushing out its lovely aroma and the tomatoes are turning nice and ripe. If I had my way, I could live on fresh tomatoes and basil straight from my garden year round. 

Summertime is also the time when we are looking for variety in our side dishes and that is where today's recipe for Pesto Pasta Salad came to be. It seemed natural to think about adding some homemade pesto to spiral pasta. I love how the little swirls catch all that flavor!

Tossing in halved cherry tomatoes seemed the right thing to do and for color contrast, I added the black olives. The whole family fell in love with this new pasta salad recipe and we will be enjoying it often this summer!

a white bowl with pesto in it

What You Need To Make This Recipe

Pesto. If you have never tried pesto, you are surely missing out. I will use this recipe for Pistachio Pesto or Homemade Basil Pesto (made with pine nuts). Making your own pesto is highly recommended as it is much more cost effective.

I highly recommend spiral pasta for this recipe, however any shape you like will work so use what you have on hand.

Pitted black olives add to the colors of the salad but also are delicious. However, if you are not a black olive fan, you can leave them out.

Tips And Substitutions

  • Precook the spiral pasta and make sure it is well drained. It is ok to rinse the pasta with cold water to rinse the starch off for this recipe.
  • Once drained, toss the pasta with a tablespoon of olive oil to prevent it from sticking together.
  • Make it a creamy pesto pasta salad and add ¼ cup of greek yogurt to the pesto before tossing.
  • Add your favorite garden fresh veggies. Cucumbers, red, and yellow bell peppers are good ones to try.

Dill Pickle Pasta Salad is the recipe to make for dill pickle fans!

A classic summer side salad, Macaroni Salad with Tuna and Peas is always a favorite.

Everyone loves this Buffalo Chicken Pasta Salad.

This Parmesan Pasta Salad with Asparagus and Corn is a combination that is irresistible.

Amish Broccoli Cauliflower Salad is packed with cheese, bacon, and fresh veggies enrobed in a creamy dressing.

Keto Broccoli Salad with Bacon and Jalapeno is a low carb salad perfect for picnics!

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

Pesto Pasta Salad

Shelby Law Ruttan
Toothsome spiral pasta swirls are filled with delicious homemade pesto and a combo of tomatoes, mozzarella, and tomatoes.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 409 kcal

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Ingredients
  

  • 4 cups cooked spiral pasta
  • 2 cups mozzarella pearls
  • ½ cup homemade pesto
  • 2 cup cherry tomatoes halved
  • 2 cup Black Olives halved

Instructions
 

  • [mv_schema_meta name="place ingredients in bowl"]In a large bowl, toss the black olives, tomatoes, and mozzarella pearls together. [mv_img id="26188"]
    ingredients in bowl
  • [mv_schema_meta name="toss in pesto"]Add the pesto and toss to coat. [mv_img id="26189"]
    mixed with pesto

Video

Notes

Tips And Substitutions

  • Precook the spiral pasta and make sure it is well drained. It is ok to rinse the pasta with cold water to rinse the starch off for this recipe.
  • Once drained, toss the pasta with a tablespoon of olive oil to prevent it from sticking together.
  • Make it a creamy pesto pasta salad and add ¼ cup of greek yogurt to the pesto before tossing.
  • Add your favorite garden fresh veggies. Cucumbers, red, and yellow bell peppers are good ones to try.

Nutrition

Serving: 1gCalories: 409kcalCarbohydrates: 32gProtein: 16gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 15gCholesterol: 34mgSodium: 673mgFiber: 4gSugar: 2g
Keyword Pesto Pasta Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Taco Meat (Keto, Low Carb, Easy)

by Leave a Comment

This Homemade Taco Meat is quick, flavorful, and made without the sugar and starches found in store-bought seasoning packets. It's a low carb, keto-friendly staple that works beautifully for tacos, salads, burrito bowls, and more.

A white bowl filled with cooked, seasoned ground taco meat, set on a wooden surface with a colorful patterned towel in the background.

I created this recipe out of necessity when I started eating low carb. The sesaoning packets i used to rely on were packed with salt, fillers, and sugar, so I made my own! Much like the seasoning I use in my Vegetarian Burrito Bowls, this blend is sugar free and just one carb per serving. I love how versatile this taco meat is. It's become a meal prep favorite in my fridge all week long!

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Why Youll Love Homemade Taco Meat

Keto Friendly with no added sugar: Just clean ingredients and 1 net carb per serving.

Meal prep ready: Make ahead and reheat throughout the week for a quick protein boost.

Family approved: Tastes just like a traditional taco filling, so even non-keto eaters will love it.

Key Ingredients

Ground Beef: I typically use 80/20, which has enough fat for flavor without being too greasy.

Homemade Taco Seasoning: A blend of chili powder, cumin, paprika and garlic powder with no added starch or sugar.

Water: Helps the seasoning coat the meat evenly and simmer down into a sauce consistency.

Ground taco meat simmering in a skillet, coated in a reddish-brown sauce with visible juices and seasonings.

Ingredient Substitutions

Ground turkey or chicken instead of beef for a leaner option.

Firm tofu for a vegetarian version. Just crumble and cook as you would with meat.

Store-bought low sodium taco seasoning if you're not keto and want convenience.

Taco Meat Variations

  • Add ¼ cup of tomato sauce for a saucier, more traditional-style filling.
  • Stir in ½ cup chopped onion for extra flavor and sweetness.
  • Toss in diced jalapeños or bell peppers for color and heat.

Top Tips

  • If using high-fat ground beef, drain off excess grease before adding seasoning.
  • Skip added oil when cooking. 80/20 ground beef, there's already enough fat.
  • With lean meats or tofu, add a tablespoon of olive oil or spray the skillet to prevent sticking.
A white bowl filled with cooked, seasoned ground taco meat, set on a wooden surface with a colorful patterned towel in the background.

How to Store

Cool completely and store in an airtight container in the fridge for up to 5 days. You can also freeze for up to 3 months. Reheat on the stove with a little bit of water if needed before serving.

Serve With...

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 white bowl filled with cooked, seasoned ground taco meat, set on a wooden surface with a colorful patterned towel in the background.

Homemade Taco Meat

Shelby Law Ruttan
Homemade Taco Meat is a quick and easy stovetop recipe using seasoned ground beef and siimple pantry spices. It's low in carbs, perfect for keto, and works great for tacos, bowls, and meal prep lunches.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Family Recipes
Cuisine Mexican
Servings 4
Calories 246 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons homemade taco seasoning

Instructions
 

  • Heat a large non-stick skillet over medium high heat. Add the ground beef to the skillet and break it up with a wooden spoon.
  • Cook the ground beef, stirring occasionally, for 7 minutes, or until beef is browned.
  • Stir in the homemade taco seasoning until meat is well coated.
  • Stir in ½ cup of water and simmer for 2 minutes, or until liquid is absorbed.

Video

Nutrition

Serving: 1gCalories: 246kcalCarbohydrates: 1gProtein: 21gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 176mgPotassium: 335mgFiber: 0.2gSugar: 0.2gVitamin A: 117IUVitamin C: 1mgCalcium: 17mgIron: 2mgNet Carbohydrates: 0.5g
Keyword Homemade Taco Meat
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Dill Pickle Pasta Salad Recipe

by Leave a Comment

This Dill Pickle Pasta Salad recipe is the summer salad for the dill pickle lover! A mayonnaise based dressing flavored with pickle juice and fresh dill weed coats shell pasta and baby dill pickles. This is the perfect pasta salad to serve next to a Steakhouse Bacon Cheeseburger.

Dill Pickle Pasta Salad Recipe

You Put Dill Pickle In My Pasta Salad

There is no doubt about it. Grumpy is a dill pickle fan. He will be in the kitchen, ever so quiet and if I ask what he's doing and the answer is nothing, well I know he's eating pickles! He is known as the pickle and cottage cheese thief in our home. While he tries to blame it on everyone else, but we all know the truth.

Because Grumpy is such a fan of dill pickles, I decided to go ahead and make a dill pickle pasta salad recipe just for him. Turned out it was a major hit with all of the family. Between the 4 of us, this salad was consumed in less than 2 days.

slicing dill pickles

Only The Best Dill Pickle Will Do

The best dill pickle to use in this recipe is my recipe for Aunt Bonnie's Garlic Dill Pickles. However, we are out of them and I'm waiting for the cucumbers to grow so I can make them. If you can't use my Aunt Bonnie's dill pickles, then you can always buy the baby dill pickles and cut them into slices. We like to buy kosher dill when we do have to buy pickles.

cooked pasta in a bowl

Pasta Shape Does Matter

Just like dill pickles, you want to make sure you use the right pasta for this salad recipe also. I used shell pasta and think it is the best shape for this particular recipe. However, rotini would work well also, all the dressing will cling to the spirals making it tasty. But, the dill pickles won't fit inside a rotini as nicely as it will a shell pasta shape.

Pickle Juice Makes A Difference

Just like my dill pickle meatloaf (see, I told you Grumpy was a dill pickle fanatic), I added pickle juice to this recipe. Adding the dill pickle juice boosts the flavor of the dressing making it super tasty. I like to add a couple of tablespoons of pickle juice as well as fresh chopped dill to my mayonnaise based dressing. 

chopping fresh dill

To Cheese Or Not To Cheese

I say absolutely, you must add cheese to this salad. My favorite is always a sharp cheddar cheese. I like the contrast of flavors. However, you can use any cheese you prefer. Colby, Colby Jack, Monterey Jack, Gouda, or Swiss Cheese all work well in this recipe. 

Tips And Substitutions

  • If the dressing seems to have soaked into the pasta after refrigeration, add a little more mayonnaise and pickle juice to coat.
  • Make sure the pasta is cooked to al dente so you have a slight bite to the pasta.
  • Substitute shredded cheese in place of cubed cheese
  • Swap out 7 Day Pickles for the Garlic Dill Pickles
  • Stir in 1 can of chicken or 1 cup of leftover rotisserie chicken
  • Finely dice 1 small jalapeno or ½ red bell pepper and toss it in with the pasta mixture
Dill Pickle Pasta Salad in a blue serving bowl

Other Pasta Salad Recipes You Will Love

Macaroni Salad with Tuna and Peas

Buffalo Chicken Pasta Salad

Parmesan Pasta Salad with Asparagus and Corn

Roasted Vegetable Pasta Salad

Keto Broccoli Salad with Bacon and Jalapeno

Pinnable Image for Dill Pickle Pasta Salad

*If you made this Dill Pickle Pasta Salad recipe, please give it a star rating*

📖 Recipe

Featured image for Dill Pickle Pasta Salad.

Dill Pickle Pasta Salad Recipe

Shelby Law Ruttan
A creamy dill dressing coats shell pasta, pickles, and cheese for the dill pickle lovers pasta salad.
5 from 4 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine American
Servings 6
Calories 309 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the pasta, cheddar cheese, dill pickles, and onion in a large mixing bowl. Set aside.
    cooked shell pasta
  • In another mixing bowl, add the dill pickle juice, salt, mayonnaise, sour cream, smoked paprika, and garlic powder. Whisk until thoroughly combined.
  • Pour the mayonnaise dressing over the pasta mixture. Toss to coat.
    pouring dressing over top of pasta mixture

Video

Notes

Tips And Substitutions

  • If the dressing seems to have soaked into the pasta after refrigeration, add a little more mayonnaise and pickle juice to coat.
  • Make sure the pasta is cooked to al dente so you have a slight bite to the pasta.
  • Substitute shredded cheese in place of cubed cheese
  • Swap out 7 Day Pickles for the Garlic Dill Pickles
  • Stir in 1 can of chicken or 1 cup of leftover rotisserie chicken
  • Finely dice 1 small jalapeno or ½ red bell pepper and toss it in with the pasta mixture

Nutrition

Calories: 309kcalCarbohydrates: 23gProtein: 7gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 14gCholesterol: 27mgSodium: 813mgFiber: 1gSugar: 3g
Keyword Dill Pickle Pasta Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!