Grumpy's Honeybunch

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Almond Joy Cupcake Topping

by 17 Comments

Almond Joy Cupcakes - what candy would you like to turn into a cupcake?

Kristina's birthday wasn't too long ago.  I believe we all know by now that Kristina loves coconut as does Justin and myself! Even Grumpy & Chris love it!

I can't take the credit at all for this cupcake idea.  I found it in the Food Network Magazine.  I knew the moment I saw the cupcake concept that I was going to do it for Kristina's birthday.  We share a love for Hershey's Coconut Cream Kisses and I was really wishing to find a coconut cream topping that reminded me of them....but this topping is close and good enough for now.  The cupcake recipe I used is the Cooking Light recipe for Coconut Cupcakes with Lime Buttercream Frosting (an amazing recipe!).  I made the toppings as follows:

Coconut topping:

7 oz coconut
½ cup coconut milk
½ cup water
2 tablespoons water

Mix all of the above and cook over medium heat until liquid is absorbed and coconut mixture thickens.  Set aside to cool.

Chocolate topping:

6 oz semi sweet chocolate chips
1-½ tablespoons corn syrup
1 tablespoon unsalted butter

Place all of the above in a microwavable measuring cup and microwave 30 seconds at a time until melted and smooth (don't microwave too long or it will seize!).

Top cupcake with a spoonful of coconut then with a dollop of chocolate mixture.  Place 1-2 almonds (roasted and salted) 🙂 Enjoy!

Peanut Butter Banana Muffins (High Protein Muffins)

by 1 Comment

I love these Peanut Butter Banana Muffins and they became a total breakfast win in my house. I wanted to make a muffin with a serious protein boost that was still full of flavor, moist, and tender. This recipe is just that, the muffins are so soft and fluffy, and you'd never even guess they're a "better-for-you" version of the classic.

A close-up of high-protein peanut butter banana chocolate chips muffins in paper liners, topped with melted semi sweet chocolate chips on a white plate.

I'm all about turning basic pantry staples into something that actually keeps me full until lunch. These muffins have all the flavor of a thick slice of warm banana bread, but that nutty peanut butter twist makes them much more substantial. They are the perfect grab and go for those busy mornings!

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Why You'll Love Peanut Butter Banana Muffins

High protein: I used PB Fit powder and ultra-filtered milk to get these up to 9 grams of protein per muffin. It's the perfect way to justify having a muffin (or two) for breakfast!

The best flavor combo: you really can't go wrong with peanut butter, banana, and chocolate. It's sweet, but not "dessert-level" sweet, so you don't feel sluggish afterward.

Great texture: the mashed bananas keep these so tender. Even with the extra protein, they don't get dry or crumbly like some "fit" recipes do.

Key Ingredients for High Protein Muffins

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

An overhead view of a muffin tin filled with light-colored batter and topped with chocolate chips in each cup.
  • Ripe bananas: these add natural sweetness and help keep the muffins soft and tender.
  • PB Fit Powder (affiliate link): peanut butter powder gives strong peanut butter flavor while blending smoothly into the batter.
  • Ultra-filtered milk: I love using ultra-filtered milk here because it has 50% more protein and half the sugar of regular milk. My preferred brand is Fairlife 2% Milk.
  • Chocolate chips: I like to use semi-sweet chips chips here.
  • Brown sugar: adds a deeper sweetness that pairs nicely with banana and peanut butter.
  • Cinnamon: a small amount brings warmth to the flavor without overpowering the other ingredients.

Ingredient Substitutions

  • Milk swap: regular whole milk can replace the ultra-filtered milk, though the protein content of the muffins will be lower.
  • Sugar option: use all light brown sugar instead.
  • Chocolate choice: use dark chocolate chips or mini chips.
A close up of freshly baked high protein muffins with melted chocolate chips in a silver muffin tin.

Variations on Peanut Butter Banana Muffins

Double Chocolate: swap ½ cup of flour for cocoa powder and an extra splash of ultra filtered milk to keep them moist. It's basically a high-protein peanut butter cup in muffin form!

The Crunchy Power-up: trade the chocolate chips for ½ cup of chopped walnuts or pecans.

PB&J Twist: skip the chocolate chips and drop a teaspoon of strawberry or grape jam into the center of the batter before baking. It's a fun nostalgic version that always disappears fast in my house.

An overhead view of high protein muffins topped with chocolate chips on a wire rack.

Tips for the Best High Protein Muffins

  • Don't overmix the batter: once you add the wet ingredients to the dry, stir just until you don't see any more streaks of flour. If you overwork the batter, the muffins can turn out tough and dense instead of soft and fluffy.
  • Use ripe bananas: bananas with brown spots mash easily and provide better sweetness and moisture.
  • Check for doneness early: since every oven runs a little differently, start checking your muffins at the 18-minute mark. Stick a toothpick in the center; if it comes out clean or with just a few moist crumbs, they're ready to come out!

How to Store

  • On the counter: keep in an airtight container for 3 days. Line the bottom with a paper towel to keep them from getting sticky.
  • In the fridge: they'll stay fresh for 5-6 days. Just zap one in the microwave for 10 seconds to soften it back up.
  • In the freezer: wrap them individually and freeze for up to 3 months. Thaw on the counter or defrost in the microwave for a quick breakfast.
A close up of three soft muffins in patterned paper l iners, topped with large melted chocolate chips on a white ceramic plate.

Serve With...

Pair these muffins with Crockpot Boiled Eggs or Homemade Chicken Breakfast Sausage for a quick, high-protein breakfast. If you want something lighter, a side of Fruit Salad with Lime Ginger Dressing adds a nice refreshing zip.

More Recipes You'll Love

If you are looking for more flavorful, protein packed ways to enjoy breakfast, you will want to try my Garlic Scrambled Eggs, Low Carb Oatmeal, or Breakfast Quesadilla!

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 3 peanut butter banana muffins dotted with melty chocolate chips wrapped in black paper liners on a white plate.

Peanut Butter Banana Muffins (High Protein Muffin)

Shelby Law Ruttan
Peanut Butter Banana Muffins are full of peanut butter and banana flavor studded with chocolate chips - and they are packed with 9 grams of protein per muffin! They make a great start to your day or an afternoon snack that satisfies.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 20 Muffins
Calories 234 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350℉. Line muffin pans with paper liners and set aside.
  • In a large bowl, using a hand whisk, mix together flour, peanut butter powder, cane sugar, brown sugar, baking powder, salt and cinnamon. Set aside.
  • In another mixing bowl, mash the bananas. Using a hand whisk, mix in the milk, egg, melted butter, and vanilla until well combined.
  • Add the wet mixture to the dry mixture and mix together using a wooden spoon until dry ingredients are just combined. Stir in chocolate chips.
  • Using a large scoop, portion batter into prepared muffin pan, filling each cup about ¾ full.
  • Bake muffins for 20-25 minutes, rotating the pans halfway through baking time, until a toothpick comes out clean when inserted in the center of the muffin.
  • Remove muffins from oven and allow to cool for 10 minutes before removing from the pan.

Notes

Things I do when making these muffins:
  • Add a few extra chocolate chips to the tops of each muffin for a little extra chocolate!
  • Use parchment paper liners - the muffins will not stick to the parchment paper.
  • Try other PB Fit Powders. They have a no sugar added one and a chocolate one.

Nutrition

Calories: 234kcalCarbohydrates: 35gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 227mgPotassium: 144mgFiber: 3gSugar: 18gVitamin A: 82IUVitamin C: 2mgCalcium: 51mgIron: 1mgNet Carbohydrates: 30g
Keyword Banana peanut butter muffins, high protein banana muffins, high protein muffins, peanut butter banana breakfast muffins., peanut butter banana chocolate chip muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Nanny's Ginger Molasses Cookies

by 33 Comments

These thick Ginger Molasses Cookies with icing are a great recipe that was often in my Nanny's cookie cupboard. They are super soft cookies with the ginger flavor that so many people love and are the best ginger molasses cookies.

Soft molasses cookies are my very favorite cookies. Unlike ginger snaps, these are not flat, chewy cookies but rather are thick cookies that are more cake like in texture These homemade molasses cookies are great any time of the year and are one of my favorite holiday cookies to share at Christmas time.

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❤️ Why I Love This Recipe

✔️ This is an old-fashioned ginger molasses cookie recipe that my grandmother made that is delicious with a little bit of nostalgia.

✔️ Spice is nice and I love the warmth of these spiced ginger cookies, especially topped with icing.

✔️ These large molasses cookies are satisfying and perfect for sharing with friends and family during the holiday season.

🥘 Ingredients

Granulated sugar

Large egg

Dark molasses

Canola oil

Buttermilk

Baking powder

Baking soda

Ground ginger

Ground Cinnamon

All purpose flour

Unsalted butter

Confectioners sugar

Vanilla extract

Milk

Frosted spiced molasses cookies on a paper plate

🔪 Instructions

  1. In a large bowl using a hand mixer on medium speed, combine the sugar, egg, molasses, and canola oil.
  2. In medium bowl sift together 3 ½ cups flour, salt, baking powder, soda, ginger, and cinnamon.
  3. Add the flour mixture to the wet ingredients alternately with buttermilk, scraping the sides with a rubber spatula periodically. You may need to add more flour to stiffen the dough. Cover the bowl with plastic wrap and chill for 2 hours
  4. Remove the cookie dough onto a floured surface and cut into thirds. Place the dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll cookie dough to about ½" thick. Cut with round cookie cutter. Repeat with remaining dough.
  5. Transfer cookie cut outs to a parchment paper lined baking sheet. Bake for 10 minutes or until cookie looks dry on top and a slight dent remains when touching top of cookie with finger. Cool completely on a wire rack.
  6. In a large saucepan, melt the butter and mix in with the confectioners' sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.

🙋 Recipe FAQ's

What is the difference between light, dark molasses and blackstrap molasses?

Dark molasses is light molasses that has been boiled a second time. Dark molasses is not as sweet as light molasses but has a deeper richer flavor. Blackstrap molasses is thick, syrupy, dark, and more bitter than the former. It is high in iron but yet is aids in relieving constipation.

How did you get the soft texture of ginger molasses cookies?

The difference is in the fat (oil) and buttermilk. These two ingredients contribute to a soft texture that is more cake like.

Two thick ginger molasses cookies on a white plate

💭 Tips

  • Light molasses can be used in place of dark molasses.
  • Use a flour sifter to sift the dry ingredients together. This will combine the dry ingredients and soften the four.

📖 Variations

  • Substitute brown sugar for the granulated sugar for a deeper flavor.
  • Stir in 1 cup of mini chocolate chips or raisins.
  • Top with caramel frosting or a cinnamon cream cheese frosting instead of the vanilla frosting.
  • Substitute 1 tablespoon fresh finely chopped ginger for the ginger powder.
  • Sprinkle the tops of the unbaked cookies with coarse sugar.

🍽 Equipment

Mixing bowls

Wooden spoon

Flour sifter

Cookie sheet

Parchment paper

🏫 What I've Learned

There is a difference between thick soft cookies and thin soft cookies. A thick cookie, like these old-fashioned ginger molasses cookies are more cake like in texture. They are more spongy and have no chewiness to them.


The buttermilk and oil is what makes the difference and creates the soft texture of this cookie.

Nanny's Ginger Molasses Cookies

Serving Suggestions

These ginger molasses cookies are great with a hot cup of tea, coffee, or as a special snack enjoy it with this Salted Caramel Latte!

Storage

Store these delicious soft ginger molasses cookies in an airtight container on the counter up to 4 days or freeze for up to 3 months.

Blueberry Cookies with Lemon Glaze

Pineapple Cookies with Orange Glaze

Nanny's Sugar Cookies with Orange Moscato Frosting

Glazed Lemon Cookies

Sour Cream Drop Cookies

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Nanny's Ginger Molasses Cookies

Shelby Law Ruttan
A soft thick ginger molasses cookies with a vanilla flavored icing remind me of Nanny's kitchen with their good old-fashioned spiced cookie warmth.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookie Recipes, Desserts
Cuisine American
Servings 24
Calories 200 kcal

Equipment

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Ingredients
  

For the cookies

For the icing (Optional)

Instructions
 

For the cookies

  • In a large bowl combine the sugar, egg, molasses, and canola oil.
  • In medium bowl sift together 3 ½ cups flour, salt, baking powder, soda, ginger, and cinnamon.
  • Add the dry ingredients to the wet ingredients alternately with buttermilk. You may need to add remaining flour to stiffen the dough if needed. Chill for 2 hours.
  • Remove the cookie dough onto a floured surface and cut into thirds. Place the dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll to about ½" thick. Cut with round cookie cutter. Repeat with remaining dough.
  • Bake for 10 minutes or until cookie looks dry on top and a slight dent remains when touching top of cookie with finger. Cool completely on a wire rack.

For the icing

  • In a large saucepan, melt the butter and mix in with the confectioners' sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.
  • Frost completely cooled cookies and store in an airtight container.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 179mgPotassium: 246mgFiber: 1gSugar: 19gVitamin A: 28IUVitamin C: 1mgCalcium: 55mgIron: 2mg
Keyword Cookies, ginger, Ginger Molasses Cookies, molasses
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Cheesecake Empanadas

by 28 Comments

These Apple Cheesecake Empanadas are made with wonton wrappers that have been filled with an apple cheesecake filling then fried to crispy perfection. A delicious, quick and easy to make dessert recipe your family will love!

Apple Cheesecake Empanadas are slightly reminiscent of a cheesecake factory recipe that my former daughter-in-law used to enjoy. These fried apple cheesecake pies are just the perfect touch to end dinner. They are not too big and not too sweet.

An Apple Cheesecake Empanada on a serving platter

Why I made this recipe

My former daughter-in-law loved Cheesecake Factory. When this recipe was first shared on Grumpy's Honeybunch, I myself had never eaten at the restaurant. Mainly, because it was not a local place for us. The closest one to us was over 2 hours away in Syracuse!

Since it was such a loved recipe, Kristina decided she wanted to make this at home. She was so excited about it that I received a message that I had to go right over so I could try it! This is how it also happened to become a recipe on my website!

A new family recipe

This recipe for Apple Cheesecake Empanadas is now a family recipe on file and one that will be made for years to come. Family recipes are so important to my family and me and putting them here on my website is my way of preserving them for years to come for my children.

I am very happy that Kristina shared this recipe with me and allowed me to post it! Now, if the craving hits for a crispy fried pie after we have had our dinner of Cheese Enchiladas with Red Sauce, then we have a go to recipe for it!

What you need to make Apple Cheesecake Empanadas

The process for making these Apple Cheesecake Empanadas is very simple. The one tool I recommend is an Empanada Press. This press is very versatile and can also be used to make ravioli or pierogies!

You also need fresh apples for this recipe. I like to use the HoneyCrisp apple for this recipe. HoneyCrisp Apples are a nice crispy apple with great flavor. You can cook them down and they will still have "bite" to them, making them perfect for this recipe.

However, if you want to take a shortcut, and use apple pie filling, that that is also completely acceptable! I have a recipe for my Mom's Homemade Apple Pie in a Jar that works perfectly in this recipe.

Top Tips

  • These Apple Cheesecake Empanadas can be made in a couple of different ways. I tend to like to mix the apple pie filling into the cheesecake filling. However, you can also add the filling separately to the empanadas. Either way will work fine.
  • An Empanada Press will make them easier to assemble. However, it is not required to have one. You can simply place some filling in the wonton wrapper, fold it over, and seal with a little bit of water, pinching the edges together with your fingers.
  • You want to be sure you have a good seal on the wonton wrapper. If you don't get a good seal, you could end up with filling bursting out into the hot oil when cooking.
Apple Cheesecake Empanada that has been cut in half

Storing the Empanadas

Apple Cheesecake Empanadas are easy to make ahead and freeze. Then you can pull them straight from the freezer and into the deep fryer when the craving hits. This is my preferred way to store extras that I know will not be eaten. This way, you get a freshly fried pie every time the craving hits.

If you decide to fry them all at once and do have leftovers, you should store them in the refrigerator or freezer. They can easily be reheated in the oven at 350 degrees for 5-7 minutes, or in the microwave for just a few seconds. I recommend the oven method over the microwave for reheating although both ways work.

Butter Rum Glazed Applesauce Cake Recipe

Salted Caramel Apple Cake with Toasted Walnuts

Caramel Apple Cheese Danish

Apple Fritters Recipe using Canned Pie Filling

Apple Hand Pies

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Apple Cheesecake Empanada that has been cut in half

Apple Cheesecake Empanadas

Shelby Law Ruttan
Apple cheesecake filling inside and crispy outside dough!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Course Desserts
Cuisine Mexican
Servings 8
Calories 574 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Cook apples with butter until soft. Stir in brown sugar and cook until sugar has dissolved. Cool completely.
  • Blend together 8 oz cream cheese, ¼ cup sugar, and ¼ cup sour cream, and 1 teaspoon vanilla extract.
  • Combine cream cheese mixture with apple filling.
  • Place eggroll wrapper on empanada maker. If you don't an empanada maker you can cut eggroll wrapper into large circles and use a small amount of water when sealing.
  • Place approximately 1 tablespoons of filling on one side of wrapper and fold to cover filling.
  • Deep fry in oil heated to 350 degrees until brown. Sprinkle with cinnamon sugar.

Nutrition

Serving: 2empanadasCalories: 574kcalCarbohydrates: 14gProtein: 1gFat: 59gSaturated Fat: 6gCholesterol: 7mgSodium: 7mgPotassium: 59mgFiber: 1gSugar: 13gVitamin A: 101IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword Apple Cheesecake Empanadas, Cheesecake, empanadas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mashed Potato Cakes (Easy Baked Potato Side)

by 18 Comments

Mashed Potato Cakes are a simple, oven-baked way to turn leftover mashed potatoes into a comforting side dish with a lightly crispy edge. They come together quickly and make good use of what's already in the fridge.

Upclose image of four mashed potato patties garnished with onion slices on a pale blue plate.

This is the kind of recipe I lean on after a holiday meal or Sunday dinner, when there's a bowl of leftover mashed potatoes waiting to be used. It's practical, familiar food that still feels special on the plate.

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Why You'll Love this Mashed Potato Cakes Recipe

Easy prep: these come together with pantry basics and leftover mashed potatoes you already have on hand.

Oven baked: no standing at the stove, these baked mashed potato cakes cook evenly and clean up is simple.

Great use: a smart way to turn leftover mashed potatoes into a fresh side dish everyone enjoys.

Key Ingredients for Baked Mashed Potato Cakes

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

  • Mashed potatoes: the base of the recipe, using freshly made or leftover mashed potatoes.
  • Garlic cloves: slowly cooked to mellow the flavor and blend smoothly into the potatoes.
  • Yellow onion: adds a gentle sweetness once softened in oil.
  • Cream or milk: helps loosen thick potatoes just enough for scooping.
  • Egg: binds the mixture so the potato cakes hold their shape while baking.

Ingredient Substitutions

  • Use shallots in place of yellow onion for a softer flavor.
  • Swap half and half for cream or milk.
  • Replace the egg with one tablespoon mayonnaise for a similar binding effect.

Variations on Mashed Potato Cakes with Garlic

  • Stir in grated Parmesan cheese for a savory finish.
  • Add chopped fresh chives or parsley to the potato mixutre.
  • Sprinkle paprika or smoked paprika over the tops before baking.

Tips for Baked Potato Cakes

  • Keep the potato mixture thick, similar to cookie dough, so the cakes don't spread.
  • Use a wet fork when flattening the scoops to prevent sticking.
  • Lightly grease the baking sheet to help the bottoms brown evenly.

How to Store and Reheat

Store leftover mashed potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F for 8-10 minutes until warmed through and lightly crisp again.

Serving Suggestions for Mashed Potato Cakes

Serve alongside Dill Pickle Meatloaf for a comforting dinner. They also pair well with Baked Haddock or alongside Air Fryer Pork Chops when you want something hearty. A simple vegetable like Air Fryer Frozen Green Beans rounds out the plate nicely.

More Potato Recipes You'll Love

If you love potatoes, you will want to try my Loaded Potato Soup, Homemade Scalloped Potatoes, Potato Kielbasa Skillet, and Air Fryer Hasselback Potatoes.

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

Upclose image of four mashed potato patties garnished with onion slices on a pale blue plate.

Mashed Potato Cakes

Shelby Law Ruttan
These Mashed Potato Cakes are an easy way to use leftover mashed potatoes for a simple baked side dish. They're lightly golden on the outside and easy to serve with everyday meals.
No ratings yet
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 181 kcal

Equipment

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Ingredients
  

  • 6 cloves garlic cloves
  • ¼ cup yellow onion sliced
  • 2 tablespoons oil , for frying
  • 3 cups mashed potatoes freshly boiled or leftover
  • 2 - 3 tablespoons heavy cream
  • salt and fresh ground pepper , to taste
  • 1 small egg , well beaten

Instructions
 

  • Preheat oven to 425ºF.
  • In a small fry pan, over medium-low heat, heat oil until hot. Add garlic cloves and onion slices. Cook slowly until tender, 5 to 7 minutes. Remove from heat; set aside.
  • In a large bowl, mix together the mashed potatoes and the sauteed garlic and onions until combined, stirring well.
  • Add cream if the potato mixture is thick, one tablespoon at a time. But not so much as to make it loose. Think cookie dough consistency. Season with salt and pepper to taste. Finally, stir in beaten egg.
  • Using a 1-inch cookie dough scoop, scoop out potato mixture onto a well-greased cookie sheet. Use a wet fork to press potato balls flat to ¼-inch thickness. Add a sliver of cooked onion to top the potato patty.
  • Bake until lightly golden, 10 to 15 minutes.

Nutrition

Calories: 181kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 29mgSodium: 42mgPotassium: 365mgFiber: 2gSugar: 1gVitamin A: 111IUVitamin C: 26mgCalcium: 22mgIron: 1mgNet Carbohydrates: 24g
Keyword baked mashed potato cakes, garlic mashed potato cakes, Leftover mashed potatoes, Mashed Potato Cakes, mashed potato cakes from leftovers, mashed potato patties, mashed potato side dish, potato cakes in the oven
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon Pepper Shrimp Scampi Recipe

by 26 Comments

This Lemon Pepper Shrimp Scampi recipe with orzo pasta is an easy weeknight meal you can have on your table in under 30 minutes! The lemon, pepper, and buttery citrus seasoning flavors perfectly with the shrimp and pasta combination!

Whether you're looking for an easy weeknight dinner, or a special seafood recipe to serve to your loved ones, this Lemon Pepper Shrimp Scampi recipe is sure to be a pleaser! It is a great recipe that isn't hard on the waistline and makes a hearty meal for 4 people with 29 grams of protein per serving.

Lemon Pepper Shrimp Scampi in a serving bowl
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❤️ Why you'll love it

✔️ This shrimp recipe has classic scampi flavors the whole family will enjoy.

✔️ The pasta can easily be swapped out for zucchini noodles to make this a low carb recipe.

✔️ It is a quick weeknight meal that is packed with protein.

Overhead shot of cooked shrimp and orzo pasta in a bowl sprinkled with green parsley.
Getting a close up of Lemon Pepper Shrimp Scampi!

🥘 Ingredients

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

Orzo Pasta, this is a small rice-shaped pasta that works really well in dishes like this Shrimp Scampi. All of the pasta is coated in the sauce and you still get a toothsome bite.

Raw shrimp, I like use frozen large shrimp for this recipe, I just thaw, peel and remove the tails before cooking

Fresh garlic cloves

Butter, salted butter is the way I go for this recipe

Fresh parsley

Fresh Ground Black Pepper

Parmesan cheese (optional)

Stirring the orzo in the cooking pot.

🔪 Instructions

  1. Cook orzo according to package directions. Drain the pasta and place in a medium bowl. Stir in parsley, cover and keep warm.
  2. Sprinkle the shrimp with salt and pepper.
  3. While the orzo cooks, melt 1 tablespoon of butter over medium high heat in a large skillet until butter is melted and bubbles.
  4. Add the shrimp to the skillet and sauté for 2 minutes or until shrimp is almost pink. Transfer shrimp to a plate.
  5. Melt the remaining butter in the same skillet over medium heat and add the garlic. Sauté for 30 seconds.
  6. Return the cooked shrimp to the skillet and add the lemon juice and Parmesan cheese. Transfer the orzo pasta into the shrimp mixture and stir to combine. Remove from heat.
  7. Drizzle each serving with any remaining pan sauce and sprinkle with some more fresh parsley (if desired) and serve.

🍽 Equipment

Citrus reamer, I love this wooden one. When using it, I always use a small sieve to strain the seeds and pulp from the juice.

Liquid measuring cups, I bring these up because I love them and use them all the time, these are the measuring cups I love.

Garlic press for mincing fresh garlic in a flash. I use one similar to this one.

Large pot, for boiling the orzo pasta.

Raw shrimp in a hot skillet with butter.

🥫Storage

Store any leftover shrimp scampi in the fridge in an airtight container up to 3 days.

📖 Variations

  • Add ½ teaspoon crushed red pepper flakes when tossing the shrimp and sauce together.
  • Top each serving with a sprinkling of parmesan cheese.
  • Deglaze the skillet with ¼ cup white wine, then continue to make the lemon butter sauce.
  • Instead of tossing the orzo with the shrimp, serve the shrimp over a bed of orzo.
Pouring lemon juice into the butter and garlic in a hot skillet.

💭 Top Tips

  • The shrimp is cooked when it is no opaque. To prevent overcooking, remove it from the skillet to make the sauce. Do not return the shrimp to the heat. Just toss with the sauce to coat.
  • To make this a low carb scampi recipe, substitute zucchini noodles for the pasta.
Shrimp cooking in lemon butter in a skillet.

🍽 Serve with...

Complete this lemon pepper shrimp scampi recipe with a green side salad and garlic bread for the perfect dinner.

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

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

📖 Recipe

Lemon Pepper Shrimp Scampi Recipe

Shelby Law Ruttan
A lemony shrimp scampi tossed with pasta is an easy recipe to make on any day of the week. Made with simple ingredients this lemon garlic shrimp scampi recipe can be ready in just 20 minutes!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 330 kcal

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Ingredients
  

Instructions
 

  • Cook orzo according to package directions. Drain the pasta and place in a medium bowl. Stir in parsley, cover and keep warm.
  • While the orzo is cooking, melt 1 tablespoon of butter over medium high heat in a large skillet until butter is melted and bubbles.
  • Add the shrimp to the skillet, sprinkle with salt and pepper and sauté for 2 minutes or until shrimp is almost pink. Transfer shrimp to a plate and keep warm.
  • Melt the remaining butter in the same skillet over medium heat and add the garlic. Sauté for 30 seconds.
  • Return the cooked shrimp to the skillet and add the lemon juice and Parmesan cheese (if using). Transfer the orzo pasta into the shrimp mixture and stir to combine. Remove from heat.
  • Drizzle each serving with any remaining pan sauce and sprinkle with some more fresh parsley (if desired) and serve.

Nutrition

Calories: 330kcalCarbohydrates: 32gProtein: 29gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 232mgSodium: 1593mgPotassium: 324mgFiber: 1gSugar: 1gVitamin A: 674IUVitamin C: 9mgCalcium: 134mgIron: 1mg
Keyword Lemon Pepper Shrimp Scampi, Shrimp Scampi
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Coconut Shrimp Curry

by 24 Comments

This Coconut Shrimp Curry is a light and flavorful dish made with tender shrimp, creamy light coconut milk, and butternut squash for a naturally sweet balance. It's an easy stovetop recipe that comes together in less than 30 minutes, making it a perfect choice for busy weeknights.

A white bowl filled with butternut squash coconut shrimp curry showing pieces of rice, squash, red bell pepper, and shrimp.

I love how the light coconut milk gives this curry a silky texture without being heavy and the butternut squash adds a touch of warmth and color. It reminds me of the kind of comfort food that's satisfying but still feels fresh and wholesome. Just the way I like to cook for my family!

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Why You'll Love This Recipe

Light and creamy: the use of light coconut milk keeps the curry rich in flavor without extra fat.

Balanced flavors: sweet butternut squash pairs perfectly with shrimp and a touch of heat from red pepper flakes.

Quick stovetop meal: ready in about 30 minutes from start to finish, making it perfect for weeknights.

Key Ingredients for Butternut Squash Shrimp Curry

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

  • Light coconut milk: gives this curry it's creamy base with fewer calories.
  • Shrimp: adds protein and cooks quickly for a tender, juicy texture.
  • Butternut squash: adds sweetness and depth, balancing the spice in the curry.
  • Red bell pepper: brings color and crunch to each bite.
  • Fresh lime juice and cilantro: brightens the flavor and gives a fresh finish.

Ingredient Substitutions

  • Sweet potatoes can replace the butternut squash.
  • Full-fat coconut milk can be used for a richer flavor if preferred.
  • Chicken or tofu can substitute shrimp for a different protein option.

Variations on Coconut Shrimp Curry

  • Pineapple Curry: add pineapple chunks for a tropical, sweet twist.
  • Spicy Thai Curry: Increase the crushed red pepper and add Thai basil for more heat.
  • Green Curry: Swap the tomato paste for green curry paste for a vibrant, herb-forward version.

Tips for the Best Butternut Squash Curry

  • Cut squash evenly. Small, uniform cubes help it cook quickly and evenly.
  • Don't overcook the shrimp. They only need a couple of minutes once the squash is tender.
  • Finish with lime and cilantro. This brightens the flavors and balances the richness.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or coconut milk to loosen the sauce

Extreme upclose image of coconut shrimp curry with jasmine rice, butternut squash, red bell pepper and shrimp.

Serve With...

This Coconut Shrimp Curry is delicious served with steamed jasmine rice or Coconut Cauliflower Rice. Try pairing it with naan bread and a salad for a balanced meal.

More Easy Shrimp Recipes You'll Love

If you enjoy this Coconut Shrimp Curry, you'll love my Cashew Shrimp Stir Fry, Shrimp Fra Diavolo, Bang Bang Shrimp, and Honey Walnut Shrimp. All delicious and full of flavor from my kitchen to yours!

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 butternut squash coconut shrimp curry showing pieces of rice, squash, red bell pepper, and shrimp.

Coconut Shrimp Curry with Butternut Squash

Shelby Law Ruttan
This light and creamy Coconut Shrimp Curry is simmered with tender butternut squash and red peppers in a coconut-lime broth for a flavorful stovetop dinner that's both quick and satisfying.
No ratings yet
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Additional Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Thai, Thai-Inspired
Servings 4
Calories 320 kcal

Equipment

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Ingredients
  

Instructions
 

  • Over medium heat, in a large pot, using a hand whisk, combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper.
  • Stir in squash and bell peppers. Reduce heat and simmer for about 10 minutes or until squash is tender. Stir in shrimp.
  • Increase heat to medium and bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally. Stir in rice, lime juice, and cilantro. Lower heat and simmer 2-3 minutes.

Notes

 
 

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 19gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 143mgSodium: 1337mgPotassium: 535mgFiber: 3gSugar: 5gVitamin A: 8902IUVitamin C: 68mgCalcium: 111mgIron: 1mgNet Carbohydrates: 38g
Keyword Coconut Shrimp Curry, Shrimp and Butternut Squash in Coconut Milk
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Special K Loaf aka Cottage Cheese Loaf

by 44 Comments

This Special K Loaf aka Cottage Cheese Loaf, is a delicious high protein vegetarian recipe popular in the world of Seventh-Day Adventists. It is a main dish recipe that is often served at church potlucks, holidays, and for dinner with guests.

This vegetarian loaf is made with ingredients that may surprise you! You might not imagine that Special K Cereal, Cottage Cheese, and eggs could come together to replicate a meatloaf and be so delicious! However, this combination of ingredients turned out to be so delicious that the vegetarians in your life will come back for more!

Special K Loaf on a plate with a side of sauteed zucchini
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SDA Vegetarian Loaf

I grew up eating this Special K Loaf. We were first introduced to the recipe when my mom joined the SDA Church. It is highly likely we had it at a church potluck one week and because Mom enjoyed the cottage cheese loaf, she asked for the recipe. We had this often in our home and to be quite honest with you, it was also one of my favorite recipes!

This really is a great recipe. Despite the "ugliness"of the loaf before it is actually baked! It may seem like a plain jane type of recipe, but I promise you it is not! The flavor is completely there! I made this recipe for my children when they were growing up and it is one of the recipes they remember enjoying also. And, even my meat eater hubby eats this Special K Loaf recipe! That should be the biggest telling factor to its deliciousness.

Special K Loaf aka Cottage Cheese Vegetarian Loaf

High Protein Vegetarian Loaf

Special K Cereal was chosen for this recipe because of its high protein content due to the fact that vegetarians are trying to keep their nutritional levels intact. This recipe has 17 grams of protein per serving. Which, for a vegetarian loaf is a good number. Cottage cheese, Special K, and eggs are all great sources of protein.

The flavor cottage cheese loaf is surprisingly "beef" like. If you mix the ingredients as instructed, the loaf bakes up into what looks like a meaty texture. If your going for that look, bake this in a loaf pan instead of a 9x13 pan. The end result will be a thicker loaf that resembles a meatloaf even more so.

🥘 Ingredients

Eggs

Cottage Cheese

Butter

Walnuts

George Washington Broth Mix

Onion

Special K Cereal

Half and Half

🔪 Instructions

Step 1:

  1. Preheat the oven to 400 degrees.
  2. Mix together the boullion and hot water until bouillon is dissolved.
  3. Pour 5 cups Special K Cereal in a large mixing bowl. Pour the half and half, and water with boullion over top of cereal. Stir to combine. Let cereal sit and soak in liquid for 10 minutes

Step 2

  1. Using a hand food processor, process walnuts. Remove the nuts from the processor and add onions and garlic to chop.
  2. Melt the butter in a large skillet over medium high heat. Add onions and garlic. Simmer until onions are translucent.

Step 3:

  1. Add the butter, onion, and garlic mixture to the cereal mixture. Sprinkle in the chopped walnuts.
  2. Whisk the eggs and pour over top of the cereal mixture. Stir to combine well.
  3. Add cottage cheese to cereal mixture and stir to combine.

Step 4:

  1. Pour the cottage cheese mixture into a 9x13 pan that has been coated with cooking spray.
  2. Place in the oven and bake for 40 minutes or until the top of Special K Loaf is no longer wet.
  3. Remove from the oven, let cool 15 minutes before serving.

📖 Variations

  • Use Wheaties or Grape-Nuts in place of Special K.
  • Boost the protein a little more and use the higher Protein Special K Cereal.
  • Substitute chopped pecans, cashews, or almonds in place of the walnuts.
  • Stir in 1 cup of cheddar cheese.
  • Cashew milk makes a good substitute. It adds a creamy richness that is similar to half and half or evaporated milk.
  • I prefer a concentrated bouillon. It is easy to mix with hot water and easy to find in the store or on Amazon.
  • Use the traditional chicken-style instant broth or this rich brown seasoning and broth used in the original recipe.
walnuts in nut chopper

Serving Suggestions

  • Easy Homemade Gravy Recipe works great for that comfort food feel. Just be sure to use a vegetarian based broth if you want to keep it vegetarian.
  • Make this Homemade BBQ Sauce. Just warm it up a little before topping the cooked Special K Loaf.
  • Warm up some of your favorite marinara sauce and spoon some over top of the loaf prior to serving.
cottage cheese loaf

💭 Top Tips

Like many of the other recipe cards from our family files, there are no directions. Apparently everyone just "knew" how to transform the ingredients into a delicious dish! However, since there are some people without that knack, I've come up with some tips to help you succeed in making this cottage cheese loaf recipe!

  • Always add the liquid to the cereal first. Then begin the other preparations.
  • Small curd cottage cheese works best. Large curd can be used, but for aesthetics, I prefer small curd. I don't like seeing big hunks of cottage cheese in my finished loaf!
  • Dice those onions and garlic up fine. Dicing them up really fine helps bring out more flavor.
  • Use a hand nut chopper to quickly chop the nuts you will use in this recipe. I love this nut chopper the best. I will also use it for my onions and garlic!
  • If using a loaf pan instead of 9x13, you will need to increase your baking time by 15 minutes. Be sure to keep an eye on the loaf. It will be considered done when it is no longer let on top.
cottage cheese vegetarian loaf

🥗 Side Dishes

When it comes to sides for this recipe, you can serve up traditional recipes that you would serve with meatloaf.

Mashed potatoes are always a great choice when eating meatloaf. If you want to cut the carbs some, serve this recipe for Garlic Mashed Cauliflower. We love the slight sweetness Roasted Acorn Squash with Maple Browned Butter is another mashed vegetable you could serve in place of potatoes. to the squash.

If your into the squash as a side, this sweet and spicy Roasted Delicata Squash is another great recipe to serve. Or, A garden salad topped with Thousand Island Salad Dressing compliments the flavors in this vegetarian recipe.

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

Special K Loaf aka Cottage Cheese Vegetarian Loaf

Special K Loaf

Shelby Law Ruttan
Special K Loaf, also known as Cottage Cheese Loaf, is a vegetarian meatloaf full of flavor and protein. It is a delicious recipe to serve over the holidays for the vegetarians in your life.
4.35 from 43 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 8
Calories 380 kcal

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Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees.
  • Mix together the boullion and hot water until bouillon is dissolved.
  • Pour 5 cups Special K Cereal in a large mixing bowl. Pour the half and half, and water with boullion over top of cereal. Stir to combine. Let cereal sit and soak in liquid while you move on to step 4.
  • Using a hand food processor, process walnuts. Then process onions and garlic.
  • Melt butter in a large skillet over medium high heat. Add onions and garlic. Simmer until onions are translucent.
  • Add butter, onion, and garlic to cereal mixture. Sprinkle in chopped walnuts.
  • Whisk eggs and pour over top of cereal mixture. Stir to combine well.
  • Add cottage cheese to cereal mixture and stir to combine.
  • Pour into a 9x13 pan that has been coated with cooking spray.
  • Place in oven and bake for 35-40 minutes. Until top of Special K Loaf is no longer wet.
  • Remove from oven, let cool about 15 minutes, then serve.

Nutrition

Calories: 380kcalCarbohydrates: 21.02gProtein: 17.16gFat: 25.59gSaturated Fat: 11.298gCholesterol: 160mgSodium: 992mgFiber: 0.9gSugar: 5.21g
Keyword Cottage Cheese Loaf, Cottage Cheese Vegetarian Loaf, Special K Loaf
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Chocolate Chip Cookies - Family Recipe

by 22 Comments

I procrastinated in making my family recipe for this month. Mostly because I wasn't sure what I wanted to make. I should have made Nanny's Sugar Cookie and decorated them for Christmas but I just didn't "feel" like it. Then, this morning, I had an email from Lynda who thought maybe she had missed my recipe for this month! I had to fess up that I hadn't made anything yet and that I would work on it today!

I looked through all Nanny's recipes and came across one for the Chocolate Chip Cookies pictured in the photograph's above. I had never made this recipe and I probably have never had it before either. Nanny didn't make Chocolate Chip Cookies as often as she made her soft sugar, ginger or pineapple cookies. She would make them sometimes and I do remember one time we made them together but she used the recipe from the back of the chocolate chip bag! Maybe she didn't like the recipe below? Maybe she forgot she had this recipe? Or, maybe it was just easier to use the recipe on the chocolate chip bag! I don't know. But, I wanted to make it because it was in the pile of recipe cards that Nanny had.

See below for instructions
**I also notice the word optional is misspelled 😉

The recipe written on the card is all that was there. When my Aunts and I got together to photograph these recipes we were all puzzled as to whom the handwriting belonged to because I wasn't any of ours, wasn't my mom's and certainly wasn't my Nanny's. We are thinking it may have been my Great Grandmother Lottie Clark who wrote this recipe out, and after reading the recipe I think we could be right.

When some of you read this recipe you may wonder what top milk is. If you grew up on a farm or around a farm, you might know. Top milk is the cream that rises to the top of the milk. When I was very young (but old enough to remember!) I had milk straight from the bulk tank at my Uncle Jimmy's. I didn't really care for it because it was unpasteurized and tasted too much like how the cow smelled to me. Now don't laugh cause it's true!!

Since the recipe called for top milk and all I have in the house for the most part is skim milk I went ahead and used heavy cream I had left over from holiday recipes. I figured that was the closest I was going to get to top milk although probably richer since top milk would have some of the milk from below get mixed in when you took it out of the milk can! Yes, I am so old I remember the day's that milk was picked up by drivers who would collect it in a milk can. ;o) My Aunt Pat (who passed away way too young) used to be one of those drivers who collected the milk cans!

Family Recipes Logo
This is my submission for the Family Recipe event that is co-hosted with Laura of The Spiced Life and Lynda of Lynda's Recipe Box. The round up will be sometime after the end of this month and can be found on Lynda's blog!

You may also notice there is no butter and no vanilla in this recipe. If I made these again I would probably put some vanilla in for flavor. My instinct was to do it anyway but I wanted to taste the recipe as close as I could to how it was written. Now, pay attention to this next statement....if you do not like crunchy crisp chocolate chip cookies that you can dunk in your milk....then this recipe is not for you! Grumpy won't even eat them because they are crunchy. I would eat it with a glass of milk and dunk my cookie or I would dunk it in my tea.

There were no directions on how to mix the recipe I will tell you below how I put them together.

***Mix sugars, milk (or heavy cream), egg and salt until well blended. Stir in two cups of flour and baking soda. Add 1 cup semi sweet chocolate chips, 1 cup chopped pecans (what I used). Using small cookie scoop place on parchment lined cookie sheet, leaving enough room for cookies to spread some. Bake in 350 oven for 12-14 minutes.***

These cookies do spread out. I wasn't sure if they would or not when I put them in so I put the first batch in and told myself if they didn't spread out that I would flatten them some when I put the next batch in. Didn't need to do so! This recipe made 30 cookies.

Maple Pecan Baked Brie with Frosted Cranberries

by 24 Comments

Maple Pecan baked Brie is a warm and gooey holiday appetizer wrapped in crescent roll dough with a sweet maple cream and candied pecan topping. It's simple, festive, and always a favorite at family gatherings.

Golden brown Maple Pecan Baked Brie on a green serving platter surrounded by sugared cranberries and garnished with mint.

This recipe is a cozy treat that reminds me of the flavors I grew up loving, especially around Christmastime when we would have something warm and comforting to snack on for Christmas Eve at my grandparent's house.

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Why You'll Love Maple Pecan Baked Brie

Warm comfort: melty brie wrapped in tender pastry makes this a classic baked brie appetizer everyone enjoys.

Sweet crunch: maple cream and chopped candied pecans bring the perfect mix of richness and texture.

Holiday ready: it looks beautiful on a platter, especially with sugar frosted cranberries, making it ideal for Christmas appetizers.

Key Ingredients for Holiday Baked Brie

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

  • Brie cheese: soft and creamy, perfect for melting into a rich center.
  • Crescent roll dough: gives the brie it's golden, flaky crust.
  • Maple cream: adds sweetness with a smooth maple flavor.
  • Candied pecans: bring a sweet crunch and tie into your other candied pecan brie recipes.
  • Sugar frosted cranberries: a bright, sparkling garnish that finishes the presentation.
Crescent wrapped brie cheese topped with pecans with a wedge cut out showing melty cheese flowing from the dough.

Ingredient Substitutions

  • Use puff pastry instead of crescent dough for a slightly thicker, flakier wrap.
  • Replace candied pecans withchopped walnuts or almonds.
  • Use orange marmalade in place of maple cream for a fruity twist.

Variations on Maple Pecan Baked Brie

  • Add a small layer of cranberry sauce under the maple cream for a tart contrast.
  • Sprinkle the top with fresh rosemary before baking for a fragrant, savory note.
  • Make mini baked brie bites by dividing the dough and using small brie rounds.

Crescent Roll Brie Tips

  • Keep the brie cold until assembly so it holds its shape while wrapping.
  • Press the crescent seams together well to prevent leaking.
  • Let the baked brie rest 15 minutes so the cheese settles.
A serving plate with a wedge of crescent wrapped cheese and a side of sugared cranberries.

How to Store and Reheat

Store leftover baked brie covered in the refrigerator forup to 3 days. Reheat in a 350°F oven for 10-12 minutes, or until warmed through and the cheese softens again.

Serve With...

Serve Maple Pecan Baked Brie with crisp apple slices, bread chips, or pita chips. It also pairs well with some of my favorite party recipes like Pepper Poppers, Jalapeno Pimento Cheese, and Cheesy Bacon Dip.

More Appetizer Recipes You'll Love

If you love this baked brie, you'll want to try my Mom's Cheese Ball, Candied Nuts, Bacon Deviled Eggs, and Grape Jelly Meatballs.

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

Maple Pecan Baked Brie on a green serving platter surrounded by sugared cranberries and garnished with mint.

Festive Cranberry Pecan Brie

Shelby Law Ruttan
This Maple Pecan Baked Brie is a warm and inviting holiday treat wrapped in crescent dough with a sweet maple center and crunchy pecans. It's the kind of appetizer that fits beautifully on any Christmas table and always brings people in for another bite.
No ratings yet
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Cook Time 25 minutes
Total Time 25 minutes
Course Appetizers
Cuisine American
Servings 12
Calories 164 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350℉.
  • Divide crescent roll dough in half. Roll out ½ crescent dough on parchment paper lined baking sheet.
  • Place brie cheese in the center of rolled out dough. Spread with maple cream and sprinkle with candied pecans.
  • Bring edges of crescent dough up sides of brie (it will not cover it entirely - it will pretty much cover the sides). Roll out remaing dough and place on top of brie round covering the pecans. Gently wrap around the cheese pressing lightly to make sure dough has adhered to itself, pressing any seams together well to prevent leaking.
  • Bake for 20 minutes or until crescent dough has browned.
  • Remove from oven and let sit 15 minutes. Place brie on serving platter and surround with sugar frosted cranberries (if using) and garnish with mint leaf to set off the festive look! Serve and enjoy!

Notes

Note: To frost cranberries: Place 3 cups cranberries in a mixing bowl and stir together with 2 Tablespoons corn syrup. On a cookie sheet sprinkle ¾ cup granulated sugar. Pour cranberries over top of sugar and using a spoon arrange so berries are spread out over the sugar. Gently shake cookie tray back and forth to move berries and coat them with sugar. Let sit on counter until dry 

Nutrition

Calories: 164kcalCarbohydrates: 13gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 280mgPotassium: 44mgFiber: 0.1gSugar: 7gVitamin A: 112IUCalcium: 44mgIron: 0.4mgNet Carbohydrates: 13g
Keyword Baked Brie Appetizer, brie crescent roll appetizer, candied pecan brie, Christmas apptizers, crescent roll brie, festive baked brie, Festive Cranberry Pecan Brie, holiday baked brie, holiday cheese appetizer, maple cream brie, Maple Pecan Baked Brie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Hazelnut Thumbprint Cookies with Nutella

by 34 Comments

Hazelnut Thumbprint Cookies are rich, buttery cookies rolled in toasted hazelnuts and filled with creamy Nutella for a perfect chocolate-hazelnut treat. They have a tender, shortbread-like texture that melts in your mouth with every bite.

Upclose image of Chocolate Hazelnut Thumbprint Cookies on a snowflake plate

These cookies remind me of the classic raspberry thumbprints my mom used to bake for the holidays, only now they get a modern twist with Nutella. If you love simple, elegant cookies with a little indulgence, this one belongs on your baking list.

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Why You'll Love This Recipe

Buttery texture: each cookie has that melt-in-you-mouth shortbread crumb.

Nutty crunch: toasted hazelnuts give a deep flavor and delicate crunch.

Chocolate bliss: the Nutella center and chocolate shortbread makes every bite rich and creamy.

Key Ingredients for Chocolate Hazelnut Cookies

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

  • White whole wheat flour: adds a wholesome touch while keeping the cookies tender.
  • Unsweetened cocoa powder: deepens the chocolate flavor in the dough.
  • Hazelnuts: toasted and finely chopped for a nutty coating that stays crisp.
  • Nutella: the perfect creamy filling for a chocolate-hazelnut finish.
  • Butter: provides structure and that classic shortbread flavor.

Ingredient Substitutions

  • Use chopped almonds or pecans instead of hazelnuts for a different nutty flavor.
  • Swap Nutella for chocolate buttercream.
  • Use all-purpose flour in place of white whole wheat for a slightly lighter texture.

Variations on Hazelnut Thumbprint Cookies

  • Holiday sparkle: dust the tops with edible gold shimmer or powdered sugar.
  • Double chocolate: add mini chocolate chips to the dough before shaping.
  • Fruit filled: skip the Nutella and fill the centers with raspberry jam for a chocolate-berry combo.

Tips for the Best Chocolate Hazelnut Cookies

  • Chill the dough if it feels too soft before rolling, it helps maintain shape.
  • Toast the hazelnuts before chopping, this step makes the flavor shine.
  • Add Nutella after cooling to keep the centers smooth and glossy.

How to Store

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze up to 2 months and thaw at room temperature before serving.

Serve With...

Serve these Hazelnut Thumbprint Cookies on a dessert tray with Chocolate Peppermint Bark Cookies, Cranberry Orange Shortbread Cookies, and Maple Walnut Biscotti with Maple Icing. They're also wonderful alongside a cup of hot coffee or cocoa for a cozy afternoon treat.

More Holiday Cookies You'll Love

If you enjoy these cookies, you might like my Lemon Cake Mix Cookies, Eggnog Sugar Cookies with Rum Glaze, Pecan Pie Thumbprint Cookies, 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

Upclose image of Chocolate Hazelnut Thumbprint Cookies on a snowflake plate

Chocolate Hazelnut Thumbprint Cookies with Nutella

Shelby Law Ruttan
These Hazelnut Thumbprnt Cookies are rich, chocolatey shortbread cookies rolled in toasted hazelnuts and filled with creamy Nutella. They're elegant yet easy, perfect for gifting or serving on a holiday cookie tray.
No ratings yet
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Cookie Recipes
Cuisine American
Servings 24
Calories 121 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine flour, sugar, cocoa, and salt. Stir to combine.
  • Place butter in large mixing bowl and beat with mixer at medium speed until light and fluffy. Whisk egg yolk and espresso to combine. Add yolk mixture to butter mixture and beat at low speed until just combined.
  • Turn dough out onto smooth surface and knead about 6 times until smooth. Shape dough into 1-inch balls.
  • Roll sides of dough balls in chopped toasted hazelnuts, pressing gently to allow nuts to adhere to dough. Arrange on cookie sheet lined with parchment paper. Press thumb into center of each cookie leaving an indentation.
  • Bake for 10 minutes. Remove cookies from pans and cool completely.
  • Once cooled, spoon about ½ teaspoon of Nutella spread into center of cookie.

Nutrition

Calories: 121kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 52mgPotassium: 68mgFiber: 1gSugar: 7gVitamin A: 139IUVitamin C: 0.2mgCalcium: 16mgIron: 1mgNet Carbohydrates: 11g
Keyword chocolate hazelnut cookies, Chocolate Hazelnut Thumbprint Cookies, christmas cookies, hazelnut desserts, hazelnut thumbprint cookies, Holiday Cookies, nutella cookies, nutella desserts, Thumbprint Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Curried Butternut Squash Flatbread

by 30 Comments

This Curried Butternut Squash Flatbread brings together sweet roasted squash, caramelized onions, and creamy Havarti cheese for the perfect fall-inspired bite. It's warm, aromatic, and full of comforting flavor that makes it ideal for cozy gatherings or an easy meatless dinner.

Oval flatbread covered with chunks of curried butternut squash, caramelized onions, melted cheese, and chopped cilantro resting on a wooden board.

I've always loved the earthy sweetness of butternut squash, especially when paired with curry spice and melty cheese. This recipe is one I come back to every autumn. It's simple, satisfying, and feels a bit like fall on a plate.

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Why You'll Love This Recipe

Easy weeknight win: you'll only need a few simple ingredients, and naan bread makes the perfect shortcut crust.

Cozy fall flavor: curry spice adds warmth that balances beautifully with the sweetness of roasted squash.

Perfect for sharing: slice it up and serve as a fall flatbread appetizer or enjoy it as a light vegetarian meal.

Key Ingredients for Butternut Squash Pizza

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

  • Butternut squash: roasted with curry powder until tender, it adds sweetness and depth.
  • Curry powder: a balanced blend of spices that gives this flatbread its distinctive cozy, flavor.
  • Caramelized onions: add rich, sweet flavor that complements the roasted squash perfectly.
  • Havarti cheese: melts into a creamy layer that ties the whole dish together.
  • Naan bread: acts as the base. Soft, chewy, and ideal for a quick flatbread.

Ingredient Substitutions

  • Use sweet potatoes instead of butternut squash for a heartier flavor.
  • Swap mozzarella or fontina for Havarti if you want a milder cheese.
  • Try pita bread or pizza dough in place of naan bread.

Variations on Curried Butternut Squash Flatbread

  • Add greens: sprinkle fresh spinach or arugula on top after baking.
  • Make it spicy: add sliced jalapenos or extra cayenne for more heat.
  • Add protein: include crumbled feta or chickpeas for extra texture.

Tips for the Best Fall Flatbread

  • Pre-roast the squash: it ensures tender bites and concentrated flavor.
  • Caramelize slowly: let onions cook over low heat so they become rich and sweet.
  • Watch the oven: bake just until cheese melts and naan edges are crisp.
Slices of curried roasted butternut squash, caramelized onions, melted cheese, and fresh herbs on a wooden board.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 8-10 minutes to bring back the crisp edges and melty cheese.

Serve With...

Serve this Curried Butternut Squash Flatbread with a warm bowl of Chipotle Corn Chowder or Green Bean Soup.

More Butternut Squash Recipes You'll Love

If you love this cozy fall flatbread, try my Butternut Squash Crostini, Air Fried Butternut Squash, Butternut Squash Pasta Bake with Sausage, and Butternut Squash 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

Whole flatbread pizza topped with golden roasted butternut squash, caramelized onions, melted cheese, and sprinkled herbs on a wooden board.

Curried Butternut Squash Flatbread

Shelby Law Ruttan
This Curried Butternut Squash Flatbread combines roasted squash, caramelized onions, and Havarti cheese on naan for a quick and comforting fall appetizer or light meal.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Dish
Cuisine Fusion
Servings 4
Calories 714 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 ℉.
  • Mix squash, oil, and curry powder on a large baking sheet to coat. Place in oven and cook for 30 minutes, until tender.
  • Melt butter in a large skillet until bubbly. Add onions and cook over low heat until caramelized, about 30 minutes. Stir in sugar and cayenne pepper and cook another 2-3 minutes. Remove from heat and set aside.
  • Evenly sprinkle cheese over top of each flatbread. Top evenly with onions, squash, and top with a little more cheese (if desired)
  • Bake 12-15 minutes or until cheese is melted and crust starts to brown. slightly.

Notes

Serves 4 as a main dish. Serves 8-10 as an appetizer

Nutrition

Serving: 1flatbreadCalories: 714kcalCarbohydrates: 86gProtein: 26gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 1294mgPotassium: 758mgFiber: 7gSugar: 10gVitamin A: 20485IUVitamin C: 42mgCalcium: 524mgIron: 2mgNet Carbohydrates: 79g
Keyword Butternut Squash Pizza, Caramelized onion flatbread, Curried Butternut Squash Flatbread, Curry Flatbread, Easy Naan Pizza, Fall Flatbread, Havarti Cheese Flatbread, Roasted Butternut Squash, Vegetarian Naan Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rum Raisin Muffins

by 13 Comments

These Rum Raisin Muffins are incredibly tender with a rich buttery crumb and a warm burst of flavor from the dark rum-soaked raisins. They bake up golden with just the right amount of sweetness and make the perfect cozy treat alongside a hot cup of coffee or tea.

Close up of a halved rum raisin muffin showing it's soft, fluffy texture and scattered raisins on a blue plate.

I was inspired to make these after reading a heartfelt post on an old blog called The Neon Celery Kitchen. The story behind the muffins stayed with me. The kind that makes you feel connected through food and memory.

These muffins reminded me of the way my mom used to soak her raisins before baking, a little tip I now carry with me into recipes like my Nanny's Raisin Filled Cookies.

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Why You'll Love Rum Raisin Muffins

Deep flavor: The dark rum adds a rich note that makes these muffins stand out from the usual.

Tender Texture: Soaking the raisins makes them plump and juicy, giving the muffins the perfect bite.

Easy prep: No milk or fancy ingredients needed. Just simple pantry staples.

Key Ingredients

Raisins: Soaked in boiling water and dark rum for deep flavor and tenderness.

Dark Rum: Adds warmth and depth, the flavor holds up beautifully in baking.

Flour, Baking Powder Salt, Sugar: Classic dry ingredients to create a balanced, fluffy muffin base.

Eggs: Helps bind the batter and add richness.

Butter: Melted butter keeps the muffins moist and flavorful.

Ingredient Substitutions

Dark Rum: Try spiced rum or a splash of bourbon if that's what you have.

Raisins: Use golden raisins or even chopped dried cranberries.

Butter: Substitute with an equal amount of coconut oil or a dairy-free butter alternative.

Variations

  • Add ½ teaspoon cinnamon or nutmeg for a warm spice twist.
  • Fold in ¼ cup chopped walnuts for added crunch.
  • Drizzle with a light glaze made from powdered sugar and rum for a bakery style finish.
Three whole golden-brown rum raisin muffins with rounded tops arranged on a bright blue plate.

Top Tips

  • Let the raisins soak fully for at least 30 minutes so they absorb the rum and soften.
  • Don't overmix the batter. Stir just until combined for the most tender crumb.
  • Let the muffins cool for 5 minutes before removing them from the pan to avoid breaking.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer safe bag for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.

Serve With...

These Rum Raisin Muffins pair well with a hot mug of coffee and a spread of jam. For a brunch menu, serve alongside Egg Muffin Cups and Berries with Lime Dressing.

📖 Recipe

Close up of a halved rum raisin muffin showing it's soft, fluffy texture and scattered raisins on a blue plate.

Rum Raisin Muffins

Shelby Law Ruttan
These Rum Raisin Muffins are made with dark rum soaked raisins for a rich, moist muffin that's full of warm flavor. A simple recipe with comforting results.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12 Muffins
Calories 240 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pour boiling water over raisins. Add rum and let sit about 30
    minutes.
  • Preheat oven to 350℉.
  • Stir together flour, baking powder, and salt.
  • Stir in the raisin mixture, liquid included, egg, and
    butter, just until moistened
  • Fill paper-lined muffin cups full, and bake approximately 20 minutes.

Nutrition

Calories: 240kcalCarbohydrates: 37gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 275mgPotassium: 131mgFiber: 1gSugar: 11gVitamin A: 259IUVitamin C: 1mgCalcium: 71mgIron: 1mgNet Carbohydrates: 35g
Keyword Rum Raisin Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Broccoli Rice and Cheese Casserole

by 42 Comments

This Broccoli Rice and Cheese Casserole is a classic recipe that is a long time family favorite. It is a creamy side dish that always makes an appearance on our table for all potlucks, holidays, and special occasions.

Baked Broccoli Rice and Cheese Casserole in a casserole dish with a red and white napkin to the right of the dish.


An easy cheesy broccoli rice casserole made with fresh broccoli and cooked rice stirred into a velveeta cheese sauce is baked until golden and bubbly. It is a quick and easy casserole recipe that is the perfect dish to make ahead and reheat later.

I grew up with this recipe as a side dish staple during the holiday season, right along with my Momma's Crockpot Stuffing!

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Why You'll Love Cheesy Broccoli Rice Casserole

Easy Side Dish: enjoy this broccoli rice casserole recipe as an easy holiday side dish for family gatherings and during the holiday season.

Comfort Food: this nostalgic casserole is creamy, cheesy, and brings back memories of the holiday dinner dable.

✔️ It is a great way to use leftover rice!

Ingredients

  • Long grain rice: instant rice, white or brown rice
  • Broccoli florets: these can be frozen broccoli or fresh broccoli that has been steamed
  • Butter
  • Onion 
  • Celery 
  • Cream of mushroom soup 
  • Cream of celery soup
  • Half and half
  • Velveeta cheese: also known as processed American cheese, cut into cubes
overhead shot of baked casserole

How to Make Broccoli Rice and Cheese Casserole

  1. Preheat the oven to 350 degrees.
  2. Cook the rice according to package directions. Set aside.
  3. Steam or thaw chopped broccoli and set aside.
  4. Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.
  5. Stir in the canned soups and half and half until combined.
  6. Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined.
  7. Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray.
  8. Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top. Cool for 10 minutes before serving.

🙋 Recipe FAQ's

Do you cook the broccoli before adding it to the casserole?

If using fresh broccoli, it should be steamed until fork tender, then chopped and added to the casserole. Frozen broccoli can just be thawed overnight in the fridge and drained before use.

Can you freeze broccoli rice casserole?

Yes, this casserole can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight to bake the next day according to recipe instructions.

A spoon in the casserole dish with a portion scooped out of the casserole

Equipment

  • 2 quart casserole dish
  • Large skillet or pot
  • Large mixing bowl
  • Wooden spoon
  • Rubber spatula

Substitutions

Cheese swap: use cheese whiz in place of Velveeta cheese.

Flavor boost: use sour cream or chicken stock in place of the half and half for added flavor.

Soup swap: use chicken broth or cream of chicken soup in place of the cream of celery soup.

Single serving of broccoli rice and cheese casserole on a red plate with casserole in the background.

Variations

  • Sprinkle the top of the broccoli casserole with shredded sharp cheddar cheese, parmesan cheese, or crushed ritz crackers.
  • Stir in 2 cups of cooked chicken, ham, or leftover beef roast to the casserole to add protein.
  • Substitute cauliflower for the broccoli, or a combination of broccoli and cauliflower in place of the broccoli.

Top Tips

  • Turn this broccoli-rice casserole into a main dish by adding chopped ham, turkey, or chicken.
  • If using fresh broccoli, steam until tender and chop it ahead of time. Frozen broccoli can be thawed ahead of time.

Serving Suggestions

Broccoli Rice and Cheese Casserole is a great side dish to serve at Thanksgiving, Christmas or Easter. It goes great with ham, chicken, or turkey.

Single serving in an orange bowl.

Broccoli Salad with Bacon and Jalapeno

Crustless Broccoli Quiche

Tuna Noodle Casserole - a healthier version

Chicken Enchilada Casserole - low carb recipe

Original Jiffy Casserole

Broccoli Rice and Cheese Casserole

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Easy Broccoli Rice Casserole

Shelby Law Ruttan
A classic casserole recipe that is a popular side dish for holidays and potlucks, this broccoli rice and cheese casserole is made with velveeta cheese and fresh broccoli.
4.48 from 240 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 296 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F.
    baked casserole
  • Cook the rice according to package directions. Set aside.
  • Steam or thaw chopped broccoli and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.Stir in the canned soups and half and half until combined.
  • Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined.
  • Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray.
  • Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top.
  • Cool for 10 minutes before serving.

Video

Nutrition

Serving: 1gCalories: 296kcalCarbohydrates: 30gProtein: 13gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 1130mgPotassium: 443mgFiber: 2gSugar: 5gVitamin A: 1051IUVitamin C: 51mgCalcium: 273mgIron: 1mg
Keyword broccoli casserole, broccoli rice and cheese casserole, easy broccoli cassrole recipe, easy broccoli rice casserole recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Old-Fashioned Cranberry Bread

by 18 Comments

This Old-Fashioned Cranberry Bread recipe was shared with me by a knd reader who told me it had been in his family for over 70 years, and now, more than 90 years later, it continues to bring holiday warmth to kitchens everywhere. This classic quick bread is filled with tart cranberries and bright orange flavor. The kind of recipe that instantly feels like home.

Golden cranberry bread loaf on a wooden board, surrounded by warm candlelight.

It reminds me of the kind of simple, heartwarming recipes passed down through generations. The ones that fill the house with swet citrus aroma and make the holidays feel extra special.

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Why You'll Love This Recipe

Timeless tradition: a treasured family recipe with nearly a century of history.

Holiday aroma: the scent of cranberry and orange baking together feels like Christmas morning.

Perfect balance: tart cranberries and sweet citrus create the ideal quick bread flavor.

Key Ingredients for Orange Cranberry Bread

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

  • Fresh cranberries: give the bread its classic tart flavor and festive color.
  • Orange juice: adds a natural citrus sweetness and keeps the loaf moist.
  • Orange zest: enhances that bright holiday flavor.
  • Egg: helps the bread rise and hold its tender structure.
  • Butter: melted, it creates a soft crumb that feels like a true old-fashioned loaf.
  • Sugar: sweetens just enough to balance the tart berries.
  • Flour, baking powder, and baking soda: the base for this classic quick bread texture.

Ingredient Substitutions

  • Shortening: use melted shortening in place of butter.
  • Lemon juice: swap in for orange juice if you want a tangier citrus flavor.
  • Dried cranberries: use if fresh are unavailable; soak them briefly in warm water or orange juice first.

Variations on Old-Fashioned Cranberry Bread

  • Cranberry Liqueur Twist: add a splash of Boggs cranberry liqueur to the batter for a subtle holiday warmth.
  • Pear-Hazelnut Bread: replace the cranberries with diced pear and stir in chopped hazelnuts for a cozy variation.
  • Cranberry Walnut Bread: stir in ½ cup of chopped walnuts for a bit of crunch and nutty depth.
A line up of 3 slices of cranberry bread on a wooden board.

Tips for the Best Orange Cranberry Bread

  • Don't overmix: stir just until the flour disappears to keep the texture soft.
  • Use fresh zest: it adds vibrant flavor that bottled juice can't match.
  • Cool completely: let it rest before slicing - the flavors deepen as it cools.

Serve With...

Serve this Old-Fashioned Cranberry Bread with a mug of coffee or a holiday brunch spread. It pairs beautifully with Cranberry Bliss Bars, Low Fat Pumpkin Muffins, or Homemade Eggnog.

More Holiday Baking Recipes You'll Love

If you enjoy baking for the holidays, you might also love my Gingersnap Cookies, Winter Wonderland Cake with White Chocolate Snowflakes, Italian Christmas Cookies, and Santa's Whiskers 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

Golden cranberry bread loaf on a wooden board, surrounded by warm candlelight.

Cranberry Bread

Shelby Law Ruttan
This Old-Fashioned Cranberry Bread is a timeless quick bread filled with the bright flavor of cranberries and orange. When it comes out of the oven, the sweet citrus aroma fills the kitchen, wrapping you in that comforting holiday feeling that only a homemade loaf can bring.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breads
Cuisine American
Servings 14
Calories 147 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cup flour
  • 1 cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • 1 large egg
  • 2 tablespoons melted butter
  • 2 tablespoons hot water
  • 2 teaspoons grated orange rind
  • ½ cup orange juice
  • 1 cup chopped cranberries
  • 1 tablespoon Cranberry or Orange Liquor , optional

Instructions
 

  • 1 large Pyrex loaf pan 325 1 hour or 2 small 45 min.
  • I mixed the dry ingredients (flour through baking powder). When I measured the flour I used the spoon & sweep method.
  • I then blended the wet ingredients (egg through orange juice) together well and then carefully mixed the dry (including the cranberries and walnuts)into the wet ingredients until just moist. Baked as instructed.

Notes

I sometimes add a bit of Boggs cranberry liqueur. I have also made it with pears and hazelnuts. The aroma when you take the pan out of the oven is heavenly. I am eating some now.

Nutrition

Calories: 147kcalCarbohydrates: 30gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 186mgPotassium: 49mgFiber: 1gSugar: 15gVitamin A: 92IUVitamin C: 6mgCalcium: 33mgIron: 1mgNet Carbohydrates: 29g
Keyword Christmas breakfast bread, Cranberry Bread, cranberry orange loaf, cranberry quick bread, holiday cranberry bread, Old-Fashioned Cranberry Bread, Orange Cranberry Bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Sheet Cake

by 20 Comments

Pumpkin Sheet Cake is a soft, tender fall dessert with a light crumb and smooth cream cheese frosting. It's an easy recipe that's great for family dinner or sharing with neighbors.

Upclose image of Two pieces of pumpkin sheet cake topped with cream. cheese icing on a white plate.

I've made so many pumpkin treats over the years, and this one always reminds me of quiet afternoons baking with my grandmother. It pairs well with my Air Fryer Turkey Tenderloins and Momma Law's Crockpot Stuffing for a sweet ending to an easy fall dinner.

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Why You'll Love Pumpkin Sheet Cake

Simple prep: comes together with basic pantry ingredients.

Moist crumb: Pumpkin and yogurt keep it soft and tender.

Crowd friendly: Bakes in a sheet pan for quick cooling and easy serving.

Key Ingredients for Pumpkin Cake

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

  • Pumpkin puree: brings gentle sweetness and moisture.
  • Greek yogurt: helps the cake bake up soft and fluffy.
  • Vegetable oil: keeps the texture light and tender.
  • Cinnamon: adds cozy fall flavor.
  • Cream cheese: gives the frosting its silky finish.

Ingredient Substitutions

  • Replace Greek yogurt with sour cream.
  • Swap part of the granulated sugar with brown sugar for a deeper flavor.
  • Use pumpkin pie spice instead of cinnamon.

Variations on Pumpkin Sheet Cake

  • Add mini chocolate chips to the batter for a chocolate touch.
  • Fold chopped pecans or walnuts into the cake.
  • Sprinkle toasted coconut over the frosting for texture.

Tips for the Best Pumpkin Cake

  • Use room-temperature eggs so the batter blends smoothly.
  • Don't over bake, remove the cake when the center springs back lightly.
  • Beat the cream cheese while it's still slightly cool for a thicker frosting.
Two pieces of pumpkin sheet cake topped with cream. cheese icing on a white plate.

How to Store

Store leftovers in the refrigerator for up to 4 days, covered well.

More Pumpkin Desserts You'll Love

If you enjoy this Pumpkin Sheet Cake, you will want to try my Pumpkin Whoopie Pies, Pumpkin Pie Biscuit Bombs, Chocolate Pumpkin Tiramisu, and Keto Pumpkin Cheesecake Bars.

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 pieces of pumpkin sheet cake topped with cream. cheese icing on a white plate.

Pumpkin Sheet Cake

Shelby Law Ruttan
This Pumpkin Sheet Cake bakes up soft, spiced, and lightly sweet, finished with a smooth cream cheese frosting. It's a dependable fall dessert that fits beautifully into any gathering or weeknight dinner at home.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 24
Calories 172 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cake

For the frosting

Instructions
 

For the Cake

  • Preheat oven to 350℉.
  • In a large mixing bowl, using an electric hand mixer, mix together pumpkin puree, granulated sugar, and vegetable oil until well blended. Add eggs, and mix well.
  • In another bowl, using a hand whisk, combine flour, baking soda, cinnamon and salt.
  • Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
  • Bake for 25 minutes, or until cake tests done. Cool.

For the Frosting

  • In a medium sized bowl, using an electric hand mixer at medium speed, combine butter, vanilla extract, and cream cheese in a bowl until creamy.
  • Gradually add 2 cups sifted powdered sugar to the cream cheese mixture, beating until well combined.
  • Spread frosting evenly over top of completely cooled cake.

Nutrition

Calories: 172kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 196mgPotassium: 92mgFiber: 1gSugar: 18gVitamin A: 2884IUVitamin C: 1mgCalcium: 33mgIron: 1mgNet Carbohydrates: 26g
Keyword easy pumpkin dessert, fall desserts, Pumpkin Bars, Pumpkin cake, pumpkin recipes, Pumpkin Sheet Cake, pumpkin sheet cake with cream cheese frosting, sheet cake recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

A Grown-up Halloween Party

by 54 Comments

Grown-up Halloween Party

I decided to submit to Foodbuzz 24, 24, 24, for October and asked my daughter-in-law Kristina if she would be interested in hosting a Grown-up Halloween party with me. The day I got the news I was accepted for this month's event was also a day I had nothing but bad news. So, to get this news at the end of the day was certainly a day brightener! Not only did we have the opportunity to host a great party, but my DIL and I had the opportunity to spend some quality time together shopping, talking, cooking and most unfun...cleaning. ;o)

Kristina and I went shopping and found some cool decorations and Kristina did some shopping on line on her own and found some cool items. ;o) Kristina likes to shop for Halloween things. Well, I think she likes to shop! A girl after my heart! Kristina's mom and sister came up with a game we all played and we all voted on the best costume. Mallyn won the favorite costume prize (a bottle of blood - red wine) donated by Kristina's mother. Congrats Mallyn! Justin came in 2nd place for his toadstool costume and won the 2nd bottle of wine. ;o)

We sent the invitations out and let everyone know that it was a Foodbuzz sponsored Grown-Up Halloween Party and to come dressed up! I know this is going to be a long post but please, do go to the end. It is definitely a post worth reading. I'll tell you the stories along with the photos.

THE PREP

Grown-up Halloween Party
Party prep - Kristina (in back), my friend Amanda and myself.

Grown-up Halloween Party
My son Justin helping!

Grown-up Halloween Party

My DIL Kristina decorating cookies

THE DECORATIONS

Grown-up Halloween Party

The Beverage Station

Grown-up Halloween Party
The Pumpkin Greeters

Grown-up Halloween Party
Table of treats

Grown-up Halloween Party
Of wings and toes...

THE PEOPLE

Grown-up Halloween Party
Justin & Kristina (Toadstool and Spider)

Grown-up Halloween Party
Grumpy & HoneyB - isn't he just the character? No, he wasn't drunk, but from the photos of him you might think he was since that bottle of beer is promptly put into view by him. Not to mention some of the other poses he was caught in throughout the evening....I wonder if he has a secret advertising gig with Budweiser??

Grown-up Halloween Party
My friends Amanda and Randy. Amanda spent the weekend with me and the entire day helping Kristina and I prep the party. Thank you SO MUCH Amanda for your help. You certainly are someone who is a pleasure to be around and think goodness your so easy going! My only question is - why on earth does Randy look so mean in this photo! lol. That just is so not him!!

Grown-up Halloween Party
The grandpuppies even joined in on the Grown-Up Halloween Party! They didn't really dress to party but they were there and were such good puppies!

Grown-up Halloween Party
The Star Trek Fan and his wife (Kristina's mom and dad!)

Sarah
Sarah

Grown-up Halloween Party
Justin's cousin Jessica with her friend Audrey

Grown-up Halloween Party
Justin's cousin Amanda with her hubby Ryan and friend Laura

Grown-up Halloween Party
Kaitlyn (Kristina's sister) & her fiance Jake

Grown-up Halloween Party
Justin's cousin Eric with his girlfriend Malyn and my other son Christopher

THE GROWN-UP HALLOWEEN PARTY

Grown-up Halloween Party
Now, click your heels 3 times and the party begins!!

Grown-up Halloween Party
Grumpy decides to put on a show ... um, I mean a witches hat. :o)

Grown-up Halloween Party
Kady gets Chris to eat some "special" jelly beans!

Grown-up Halloween Party
Scary Movie Pictionary! My team won!! Yay Eric & Mallyn!

Grown-up Halloween Party
Making sure everyone leaves with Treat bags so there are no Tricks!

THE FOOD

Grown-up Halloween Party

Howling Wings. This was a recipe that Kristina had in an older issue of a Pillsbury Halloween magazine. The thought of smoky chipotle chili peppers, caramel sauce and a zesty Italian dressing were too much for me to resist. These were a great party wing!

Grown-up Halloween Party

Mummy Toes. I just thought these were the cutest thing! Well, cute, but still kinda gross! It is also one of Grumpy's favorite appetizers. I think he ate most of these himself...even though he has an aversion to feet. he he. I will say, there weren't many left. We served them with mucus (a honey mustard)

Grown-up Halloween Party

Bubbling Caldron. This is the basic velveeta cheese with salsa dip. really easy and really yummy! This is what Grumpy will ask me to mix up for him when he's craving some cheesy dip and chips.

Grown-up Halloween Party

Crunchie Mummies is another Pillsbury recipe from Kristina's Halloween issue. Not only was this the cutest idea, but it was a delicious one also. There were only a couple left which found their way home with us!

Grown-up Halloween Party

Devilish Eggs. When Grumpy heard we were making deviled eggs he thought we should make bloody eyeballs. Not a bad idea really, but we thought these were so cute! Definitely time consuming, but worth the time to put them together!

Grown-up Halloween Party

Sneaky Snakes we followed this concept, but the recipe I used for the filling is as follows:

1 cup sour cream
1 8 oz package ⅓ less fat cream cheese, softened
1 4 oz can chopped chili
2 Tablespoons Jalapeno Spice Blend
1 cup shredded pizza cheese blend
1 small can sliced black olives
flour tortilla

Mix first 5 ingredients together until well blended. Spread filling over tortilla and roll up, securing with toothpick. Chill up to 2 hours. Slice and arrange on platter in form of a snake.

Grown-up Halloween Party

I can't believe it - I missed a photo so of course, I needed to put some sort of photo to divide food items. ;o) I do have a recipe for you for Guts & Goop: This is a recipe that Kristina got Justin's Aunt April. It is a taco dip recipe that we renamed to fit the party!

1 8 oz package softened cream cheese
16 oz container sour cream
1 packet taco seasoning blend

Blend well together and place on bottom of pan.

Top with ½ of 12 oz jar salsa
shredded lettuce
shredded cheese
diced tomato

Serve with tortilla chips.

Grown-up Halloween Party

Witches Brew punch bowl. My brother Steve sent me a link of Halloween beverages - which I cannot for the life of me find! However, I could remember the ingredients for the Witches Brew and so I will give you the recipe although I can't give the credit where I got it until I hear back from my brother (who is on his way home from his cruise today!).

1 can (46 oz) pineapple juice
1 bottle (64 oz) cranberry juice
1-½ cups coconut rum

Mix together and place in punch bowl with skulls and crossbones ice cubes!

Grown-up Halloween Party

For the Crispy Frankenstein Treats we followed the Rice Krispie Treat recipe, added the green food color when making and dipped the crown in chocolate, drew a face with writing icing and used pretzels and colored mini marshmallows for the bolts.

Grown-up Halloween Party

Halloween Truffles
12 oz semi sweet chocolate
¾ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons dark rum

Heat the heavy cream and butter until very warm. Pour over chocolate and stir until melted. Mix in rum. Put in refrigerator and cool for at least 3 hours. Remove from fridge, shape into balls and roll in sprinkles. Store in tightly covered container in refrigerator.

Grown-up Halloween Party

Ghost Truffles idea was found in the Phyllis Hoffman Celebrate Halloween magazine. Kristina made the Oreo Truffle recipe and then decorated the ghosts!

Grown-up Halloween Party

Looking at You Cheeseball was also found in the Phyllis Hoffman Celebrate Halloween magazine. We halved the recipe which made a good sized cheeseball! The recipe here is for ½.

1 8oz package cream cheese, softened
¼ cup unsalted butter
¼ cup confectioner's sugar
1-½ tablespoons firmly packed brown sugar
½ teaspoon vanilla extract
¼ cup chopped peanut butter cups
¼ cup peanut butter flavored morsels
½ cup chopped peanuts (we used fresh shelled salted peanuts)
Thin Ginger Snaps
Chocolate Wafer Cookies
Garnish: Candy-shaped eyes

Grown-up Halloween Party

Pumpkin Cupcakes! The recipe is from Kraft Foods. Kristina really, really wanted the pumpkin cupcake pan so she ordered it from crate and barrel and we were set to make pumpkin patch cupcakes! She got a few other cute things from crate and barrel (like the candy corn trays we sat the Frankenstein treats and cookies on!)
Grown-up Halloween Party

For the Haunted Cupcakes I made Nanny's Mayonnaise cake recipe, topped it with an almond flavored frosting and decorated with cupcake wraps and haunted toothpicks.

Grown-up Halloween Party

We also put a Hershey's miniature tombstone in a cupcake and decorated with some fall leaves.

That is our round up of yummy treats we had for our Grown-up Halloween Party. I hope you enjoyed reading and I hope you all have a happy and SAFE Halloween!

Loaded Potato Soup

by 31 Comments

Loaded Potato Soup is the kind of cozy, creamy meal that makes you look forward to cooler weather. It's rich and satisfying, filled with chunks of tender potato, smoky bacon, and just the right amount of heat. This comforting classic is simple enough for a weeknight dinner but special enough to share with family on a lazy weekend.

Creamy loaded potato soup served in an orange soup crock, topped with crispy bacon pieces, shredded cheese and sliced green onions.

It reminds me a lot of my Chipotle Corn Chowder Recipe, another fall favorite when I want something warm and hearty. both soups bring that homemade comfort I grew up with, the kind that fills the kitchen with delicious smells and makes everyone eager to grab a bowl.

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Why You'll Love This Recipe

Comforting flavor: this creamy potato soup is warm, rich, and full of homemade goodness.

Simple to make: an easy soup recipe that comes together in one pot with everyday ingredients.

Family favorite: bacon, potatoes, and cheese make this a cozy meal everyone looks forward to.

Key Ingredients for Creamy Potato Soup

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

  • Potatoes: the heart of this recipe, they create the rich, thick texture everyone loves.
  • Bacon: adds a smoky, savory flavor that pairs perfectly with the creamy base.
  • Onion and garlic: the aromatic foundation for that homemade taste.
  • Chicken broth: keeps the soup flavorful without being heavy.
  • Half and half: brings the creamy consistency that makes this bacon potato soup irresistible.
  • Flour: thickens the soup just enough for a silky texture.
  • Hot sauce: adds a touch of warmth that balances the richness.
Overhead image of bacon potato soup in an orange crock on a fall leaf printed napkin.

Ingredient Substitutions

  • Use heavy cream instead of half and half for an even richer soup.
  • Try turkey bacon for a lighter option.
  • Substitute vegetable broth to make it meat-free (and skip the bacon)

Variations on Loaded Potato Soup

  • Cheesy Loaded Potato Soup: stir in extra shredded cheddar or olby for a bold, cheesy flavor.
  • Vegetable Potato Soup: add carrots, celery, and corn for a heartier, veggie-packed version.
  • Spicy Bacon Potato Soup: add jalapeno for a fiery kick.

Tips for the Best Bacon Potato Soup

  • Mash lightly: leave some chunks of potato for texture.
  • Don't rush the simmer: let the soup thicken slowly to develop flavor.
  • Use freshly grated cheese: buy the brick cheese and shred yourself for a cheese that will easily melt into the soup.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove top over medium-low heat, adding a splash of milk or broth to thin it if needed.

Spoonful of bacon potato soup lifted from an orange bowl.

Serve With...

Serve Loaded Potato Soup with my Homemade Sweet Dinner Rolls or Air Fryer Garlic Knots to soak up every creamy bite.

More Easy Soup Recipes You'll Love

If you enjoy this cozy soup, you'll love my Cheeseburger Soup, Slow Cooker Split Pea Soup with Sausage, Broccoli Dal, and Pumpkin Sage Soup.

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

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

📖 Recipe

Creamy loaded potato soup served in an orange soup crock, topped with crispy bacon pieces, shredded cheese and sliced green onions.

Loaded Potato Soup

Shelby Law Ruttan
This Loaded Potato Soup is creamy, hearty, and flled with the flavors of bacon, garlic, and perfectly cooked potatoes. It's the ultimate comfort food for fall evenings or anytime you crave a satisfying bowl of warmth.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Course Appetizer
Cuisine American
Servings 8
Calories 310 kcal

Equipment

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Ingredients
  

Instructions
 

  • In large soup pot, cook bacon until well browned and crispy. Transfer to paper towel and reserve 2 tablespoons of bacon fat.
  • Add onion and garlic to reserved bacon fat in large soup pot. Add potatoes, chicken broth and basil and bring to a boil. Reduce heat and simmer until potatoes are tender.
  • While potatoes are cooking, mix flour with half and half and hot sauce. Set aside.
  • Once potatoes are cooked, using potato masher, lightly mash potatoes.
  • Stir milk and flour mixture into potato mixture. Cook, stirring constantly until soup starts to bubble and thicken. Add salt and pepper as needed.
  • Serve soup topped with crumbled bacon pieces, shredded cheese and green onion.

Nutrition

Calories: 310kcalCarbohydrates: 21gProtein: 11gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 54mgSodium: 705mgPotassium: 483mgFiber: 1gSugar: 4gVitamin A: 466IUVitamin C: 7mgCalcium: 239mgIron: 1mgNet Carbohydrates: 19g
Keyword bacon potato soup, cheesy potato soup, creamy potato soup, easy soup recipe, fall comfort soup, homemade soup recipe, Loaded Potato Soup, one pot soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheese Fondue

by 18 Comments

This Cheese Fondue brings back memories of family gatherings around the table, updated with a classic Swiss flavor that feels a little lighter on the palate. By swapping heavy cream for broth, it becomes a simple, 15 minute indulgence that makes any weeknight feel like a celebration without being overdone. It's the perfect way to enjoy warm, melted cheese and crisp apple wedges while everyone visits.

A crisp apple wedge being dipped into a bowl of smooth, melted cheese fondue dip.

I always think back to Friday and Saturday evenings when my family would gather around the table with cheese, crackers, and a jar of mustard at the table. This cheese fondue brings that same feeling to the table for me, with that swiss cheese flavor, just a little warmer and perfect for dipping while everyone visits.

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The Secret to a Lighter Cheese Fondue Base

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

  • Emmenthaler cheese: this is where that traditional Swiss flavor comes from, with a smooth melt and slightly nutty taste. (look for this in the specialty cheese case near the deli or bakery section at grocery stores)
  • Chicken broth: helps create a creamy texture without adding extra richness.
  • Dry white wine: works with the cheese to keep everything smooth and adds a subtle depth.
  • Nutmeg: just a small amount adds warmth in the background.

Swap it Out: Simple Substitutions

  • Switch the Brew: If you aren't a wine fan, try a light ale or hard cider. A beer cheese fondue has deeper, more earthy vibe that is fantastic with pretzels.
  • Cheese swap: use Gruyère in place of Emmenthaler for a deeper, more pronounced taste.
  • Broth change: vegetable broth can be used instead of chicken broth for a vegetarian version.

Mix-ins and Creative Dippers

  • The "Honeybunch" Twist: drizzle a bit of honey over the apples before dipping, or stir a teaspoon of hot honey into the cheese for a sweet-and-spicy kick.
  • For a flavor twist: stir in a small spoonful of Dijon mustard or a pinch of smoked paprika for extra depth.
  • New dipping ideas: swap apples for pear slices, or serve with roasted baby potatoes and blanched broccoli for a fuller meal.

Shelby's Tips for a Silky-Smooth Finish

  • The flour trick: I've found that whisking your flour directly into the cold broth and wine before you turn on the heat creates a much smoother base. No lumps allowed!
  • Low and slow is key: once that cheese starts hitting the pan, keep your heat on medium-low. If it gets too hot, the cheese can break and get oily.
  • The figure-8 stir: it sounds silly, but stirring in a figure-8 motion rather than circles helps keep the cheese from clumping together in the center.
  • Keep your apples bright: since we're serving this with apples, toss your wedges in a little lemon water after slicing. It keeps them from browning while you're finishing the dip.

How to Store and Reheat

If you have any leftovers, don't let them go to waste! Store any extra cheese fondue in an airtight container in the refrigerator for up to 3 days.

To reheat: Don't be alarmed when you take it out of the fridge - it will have turned into a solid block! To get it dipping-ready again, place it in a small saucepan over low heat. Stir it constantly and add a small splash of broth or white wine to help loosen the texture. Just be patient; if the heat is too high, the cheese can separate and become oily.

A crusty bread cube dipped into a creamy white cheese fondue in an orange ceramic pot.

Serve With...

Serve this cheese fondue with apple wedges, chunks of crusty bread, Air Fryer Pita Chips, or even lightly steamed vegetables. It works well as part of a relaxed appetizer spread when you want something warm in the center of the table.

If you give this cheese fondue a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how it turned out for you. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your delicious outcome!

📖 Recipe

A crisp apple wedge being dipped into a bowl of smooth, melted cheese fondue dip.

Cheese Fondue

Shelby Law Ruttan
This Cheese Fondue is a lighter version of a classic Swiss-style dip, made with broth and wine for a smooth texture and balanced flavor. It's well suited for casual gatherings or a quiet evening with simple dippers like apples or bread.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizers
Servings 4 servings
Calories 197 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

How to Make Cheese Fondue

  • In a small bowl, combine, cheese and nutmeg, tossing well to coat.
  • Rub cut sides of garlic on inside of a medium, heavy saucepan. Add flour, broth and wine to pan; bring to a simmer over medium heat.
  • Add one-third cheese mixture to pan, stirring with a whisk in a figure-8 motion until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
  • Remove cheese mixture from heat; stir in kirsch. Pour mixture into a fondue pot. Keep warm over low flame. Serve with apple wedges.

Notes

Kirsch Swaps For the Alcohol-Friendly Cook:
  1. Dry Brandy or Cognac: these are the closest matches and provide that classic warmth.
  2. Dry white wine: If you don't want to buy an extra bottle, just add an extra splash of the white wine you are already using.
  3. Grappa or Poire Williams: any clear fruit-based brandy (like pear) works beautifully.
Swaps For a Non-Alcoholic Option:
  1. Apple Cider or Juice: This is a great family-friendly choice! Just mix it with a squeeze of lemon juice - the acidity is key to keeping the cheese from getting stringy.
  2. Extra Chicken Broth: You can simply use a bit more broth, though the flavor will be a little more savory and mild.

Nutrition

Calories: 197kcalCarbohydrates: 26gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 214mgPotassium: 195mgFiber: 4gSugar: 14gVitamin A: 242IUVitamin C: 7mgCalcium: 194mgIron: 1mgNet Carbohydrates: 22g
Keyword Cheese Fondue
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crockpot Venison Stew - Warm and Hearty

by 76 Comments

Crockpot Venison Stew is slow-cooked to perfection in a dark rich broth full of deer meat, potatoes, and tenderizing red wine or brown ale! Whether you use red wine for a bold depth or beer for a malty twist, this stew is perfect for cozy nights.

A gray bowl with pieces stew meat and veggies in a flavorful wine based broth.

The inspiration for this crockpot venison stew recipe came from a love of classic slow-cooked comfort food, like this pot roast with onions. The combination of venison, aromatic herbs, and a splash of wine or beer creates a dish that's as rustic as it is elegant.

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Why You'll Love Slow Cooker Venison Stew

High Protein: Venison is lean and packed with protein, making it a nutritious choice.

Rich and Flavorful: The slow cooking process infuses the stew with deep, robust flavors.

Customizable: Choose between red wine or beer to tailor the taste to your preference.

Slow cooked venison stew in an orange crock with slices of homemade bread in the background.

Ingredients

Below are just some of the basics you need to make this recipe. You will need several seasonings from the pantry which are listed in the recipe card at the bottom of this post.

  • Venison Stew Meat
  • Potatoes: I love to use gold potatoes. I feel like they have the creamiest texture and buttery flavor. They go excellent in this stew.
  • Cremini Mushrooms are my favorite. If you don't like mushrooms, just leave them out. You can also use white button mushrooms or baby portabellas.
  • Tomato Paste: this is an important ingredient. It will help thicken up the stew as well as add flavor.
  • Red Wine or Beer: A dark or light beer will work, whichever you enjoy the most. I prefer a dry red wine.
  • Beef Broth

How To Make Crockpot Venison Stew

Deer meat cubes coated in flour in a mixing bowl.

Season

Prepare the stew meat by tossing it with flour, salt, and pepper in a mixing bowl.

Venison meat being browned in skillet with flour coating.

Sear

Heat a large non-stick skillet until it is hot. Add 1 tablespoon of oil and sear meat until browned on all sides.

Chopped potatoes, onions, and carrots, ready to go into the slow cooker

Chop

While deer meat is searing, prepare your vegetables for the stew. Chop and measure your vegetables for the venison stew and set aside.

Layered potatoes, carrots, and spices in slow cooker.

Layer ingredients

In your crockpot, layer your vegetables and seasoning in your slow cooker ceramic pot. Add seared venison last.

Adding wine over top of crockpot venison stew before cooking.

Add wine or beer

Pour wine or beer along with broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.

Stew Meat on top of vegetable layer in crockpot

Slow cook

Cook on low temperature for 7 hours (recommended) or high for 4 hours.

See recipe card below for full instructions.

Equipment

  • Crockpot: I use this one (affiliate link) I love that it has a warm setting on it so if it finishes before we get home, it keeps it warm still.
  • Cutting board
  • Sharp knife
  • Large skillet (for browning stew meat)
  • Stainless steel spatula

Hint: stainless steel spatulas (affiliate link) are the best type of material to use in a hot cast iron skillet.

Substitutions

Meat: If venison isn't available, substitute with beef or lamb.

Alcohol-Free: Replace red wine or beer with beef broth for a non-alcoholic option.

Vegetables: Use sweet potatoes or parsnips instead of regular potatoes for a sweeter flavor.

Variations

Spicy Kick: Add a diced chili pepper or a dash of cayenne for heat.

Herb Twist: Try rosemary or thyme in place of or in addition to parsley.

Flavor boost: Use bacon grease in place of olive oil to sear the meat.

Creamy Finish: Add a splash of heavy cream at the end for a creamy texture.

Meat, Potatoes, and Vegetables that have just finished cooking in the slow cooker.

Top tips

  • 1" dice: Be sure to dice your carrots and potatoes into smaller pieces. A good recommendation is 1" cubes. Anything larger can cause your vegetables to not cook.
  • Thickening the Stew: If the broth is too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
  • Timing: Avoid lifting the lid too often to keep the heat consistent.

Venison FAQ's

What is venison stew meat?

Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why slow cooking is the best way to prepare it.

Can I use another cut of deer meat for stew?

Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why making venison stew in the crockpot is the best way to prepare it.

Does all venison have a wild gamey taste?

Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.

How long can I store venison in the freezer?

It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.

Crockpot Venison Stew in a orange serving crock sitting on a black plate with two slices of homemade bread.

Serve with...

More Venison Recipes

If you love venison recipes, you will want to try my Easy Venison Sloppy Joes with Homemade Joe Sauce, Spicy Asian Venison Bowl, Venison Stroganoff, and BBQ Cheddar Venison Meatloaf Muffins.

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 crockpot venison stew..

Crockpot Venison Stew

Shelby Law Ruttan
This flavorful, hearty Venison Stew slow cooker recipe has a rich red wine based broth and so easy to make. It cooks on low heat all day for tender stew meat and potatoes meal.
4.45 from 220 votes
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 313 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently.
  • In the following order, layer: potatoes, carrots, onions, celery, mushrooms, and venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using).
  • Pour beer and broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.

Video

Notes

Make this recipe the way you like it

  • Substitute beer for the red wine
  • Feel free to substitute beef for venison to make beef stew
  • Substitute diced turnip for the potatoes for a lower carb version of venison stew.
  • Make this in a dutch oven instead of the crockpot. In step 2, instead of putting the ingredients in the slow cooker, put them in the dutch oven and bake at 350 for 1-½ hours.
  • Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

Nutrition

Calories: 313kcalCarbohydrates: 28gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 96mgSodium: 617mgPotassium: 1164mgFiber: 4gSugar: 6gVitamin A: 3875IUVitamin C: 22mgCalcium: 56mgIron: 6mg
Keyword crockpot venison stew, Slow Cooker, slow cooker venison stew, stew recipe, venison recipe, venison stew
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Banana Rum Cake

by 22 Comments

BBCakeHB

Do you like bananas? How about rum? Cake anyone? How about something quick and easy. Something where the longest time involved is the baking time?

Well, I am a rum lover. I can't say I "love" bananas on their own, but I sure do love them in certain baked goods. I'm also one who likes "mini" as compared to "regular" cakes but hey, sometimes making a "regular" sized cake isn't a horrible thing. Sometimes it turns our much more moist. Sometimes you just don't have the patience to make "mini".

croppedHB

In any case, this cake turned out pretty awesome. I'll be delivering some of this to my kiddies. I found the recipe on allrecipes.com. I did leave my review on the site with my recommendation to only change the frosting recipe. This also uses a cake mix! Something I don't do very often but also something I am not adverse to. Especially when feeling semi-lazy like I have been feeling as of late. 😉

BBCSliceHB

Banana Rum Cake
adapated from allrecipes.com

1 (18.25 ounce) package white cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans

Frosting/glaze:
⅓ cup butter, softened
2 cups confectioners' sugar
1 teaspoons vanilla extract
2 tablespoons dark rum

Preheat oven to 350 degrees F. Spray non-stick bundt pan with cooking spray.

In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.

Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until toothpick inserted into center of cake comes out clean. Cool 10 minutes and then invert cake onto cooling rack.
For the frosting: Combine ⅓ cup butter or margarine with the confectioners sugar, vanilla and rum. Beat until smooth. Drizzle over cake. **Note: This made way more than enough frosting. You could easily cut this in half and still have more than enough frosting for the cake.

Spicy Caramel Corn

by 32 Comments

Spicy Caramel Corn is a sweet, crunchy, and lightly fiery snack that's hard to resist. The buttery caramel coating gets a subtle heat from red pepper flakes that perfectly balances the sweetness.

This recipe reminds me of fall movie nights at home, but it's an anytime favorite for gifting or snacking. It's one of those easy homemade treats that always makes people ask for the recipe.

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Why You'll Love This Recipe

Sweet heat: the blend of caramel and red pepper flakes gives this snack an unforgettable sweet and spicy flavor.

Crunchy texture: baking the caramel corn makes it crisp, light, and perfect for storing.

Great for gifting: pack it in tins or bags for an easy DIY caramel corn treat.

Key Ingredients for Spicy Caramel Corn

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

  • Butter: gives the caramel its rich, buttery flavor.
  • Brown sugar: adds that deep molasses sweetness for the signature caramel coating.
  • Corn syrup: 1 cup butter
  • Red pepper flakes: the spicy kick that sets this caramel corn apart.
  • Popcorn: air popped popcorn makes the best base for an even caramel coating.
  • Baking soda and vanilla: these make the caramel lighter and give it a toasty flavor.

Ingredient Substitutions

  • Honey can replace corn syrup for a different depth of sweetness.
  • Cayenne pepper works instead of red pepper flakes.
  • Try Earth balance spread in place of butter for a dairy-free version.

Variations on Spicy Caramel Corn

  • Spicy Bacon Caramel Corn: stir in crumbled cooked bacon before baking for a smoky-sweet crunch.
  • Maple Chili Caramel Corn: use maple syrup in place of corn syrup and add a pinch of chili powder.
  • Dark Chocolate Drizzle: once cooled, drizzle melted dark chocolate over the caramel corn for a sweet contrast.

Tips for Perfect Caramel Corn

  • Use a large roasting pan. It helps evenly coat the popcorn and makes stirring easier.
  • Stir while baking. Mixing every 15 minutes ensures every kernel gets that crunchy caramel layer.
  • Cool completely. Wait until the caramel corn is fully cooled before storing, it stays crisp longer.

How to Store

Stor cooled caramel corn in an airtight container or resealable bag at room temperature for up to 2 weeks.

More Easy Snack Recipes You'll Love

If you enjoy this Spicy Caramel Corn, you might also like Pumpkin Spice Caramel Corn Snack Mix, Cinnamon Roasted Nuts, Frankenstein Rice Krispie Treats, Sweet and Salty Chex Mix, and Honey Popcorn Balls.

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

📖 Recipe

A close up of a white bowl filled with golden spicy caramel corn, each popcorn kernel coated in a shiny, crisp caramel glaze.

Spicy Caramel Corn

Shelby Law Ruttan
This Spicy Caramel Corn is a homemade treat with a perfect balance of sweet, salty and spicy flavors. It's great for movie nights, holiday gifts or anytime snacking.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Cook Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 15
Calories 294 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat the oven to 250℉.
  • Place the popped popcorn into large roaster pan.
  • In a large saucepan, combine the brown sugar, corn syrup, butter, pepper flakes and salt. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  • Remove the syrup from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat.
  • Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with parchment paper. Dump the spicy caramel corn out onto the parchment paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Nutrition

Serving: 2cupsCalories: 294kcalCarbohydrates: 46gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 228mgPotassium: 73mgFiber: 1gSugar: 37gVitamin A: 382IUCalcium: 30mgIron: 1mgNet Carbohydrates: 44g
Keyword diy caramel corn, easy caramel corn, Spicy Caramel Corn, spicy caramel popcorn, spicy carmel corn recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Old Fashioned Raisin Bran Muffins

by 31 Comments

These Raisin Bran Muffins are a classic old-fashioned recipe straight from the POST© Raisin Bran Box. A vintage cereal box recipe that I have enjoyed since my early childhood and made in my Nanny's kitchen. I consider this muffin recipe an individual quick bread that in modern days are easy to make and take as well as a weekend relaxing pleasure!

Raisin Bran Muffin cut in half on a plate

The times I am baking in the early morning is when my Grandma Mae (Nanny) comes to my mind. I always think of her, how she would do it and how she would bake muffins in the morning. One particular recipe I remember making with Nanny is this recipe for Raisin Bran Muffins from the POST cereal box!

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Why You'll Love Raisin Bran Muffins

This old-fashioned muffin recipe is comfort food that has a warm, sweet, and inviting aroma. A perfect way to wake your family up in the morning! I love to enjoy one or two Raisin Bran Muffins with a cup of hot coffee on the weekend. Or, they are great to send in lunch boxes or put in someone's hand as they head out the door for the day as a portable breakfast!

Ingredients

Ingredients for Raisin Bran Muffins recipe.
  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Unsalted butter
  • 2% milk
  • Large eggs
  • Raisin bran cereal

See recipe card below for amounts.

How To Make Raisin Bran Muffins

Whisking together dry ingredients in a bowl.
  1. In a large bowl, mix flour with sugar, baking powder and salt.
Melted, butter, milk, and eggs in a mixing bowl.
  1. In another bowl, combine melted butter, milk and egg.
Adding wet ingredients to dry ingredients.
  1. Add wet ingredients to flour mixture. Mix only enough to moisten flour.
Folding raisin bran cereal into muffin batter.
  1. Fold in cereal.
Scooping muffin batter into the paper lined muffin pan.
  1. Fill parchment paper lined muffin pan about ¾ full.
Baked Raisin Bran Muffins in the muffin pan.
  1. Bake at 400 for 20 minutes or until lightly browned.
  1. In a large bowl, mix flour with sugar, baking powder and salt.
  2. In another bowl, combine melted butter, milk and egg.
  3. Add wet ingredients to flour mixture. Mix only enough to moisten flour.
  4. Fold in cereal.
  5. Fill paper lined muffin pans about ¾ full.
  6. Bake at 400 degrees for 20 minutes or until lightly browned.

Equipment

  • Large bowl (2)
  • Wooden spoon
  • Large scoop (¼ cup size)
  • Muffin pan
  • Cupcake liners

Top Tips

  • Use a non-stick pan or muffin liners to keep the muffins from sticking to the pan.
  • To prevent dense heavy muffins, be sure to sift the flour, then spoon it into the measuring cup. Do not tap the cup to pack the flour.
  • If your muffin tops don't dome, it could be your oven temperature is not calibrated. Use an oven thermometer to make sure it is the right temp.
Baked muffins in a paper wrapper in a muffin pan.

Substitutions

Dairy free: use almond milk or your favorite plant based milk in place of the 2% milk and substitute melted coconut oil or vegetable oil for the butter.

Flour swap: substitute white whole wheat flour for the all purpose flour.

Egg free: substitute ¼ cup applesauce or ¼ cup mashed banana for the egg. You can also use a plant based egg substitute (affiliate link) in place of the egg.

Raisin Bran Muffin in paper wrapper on a plate with bacon in the backbround.

Variations

Raisin Nut Bran Muffins: stir in ½ cup chopped walnuts or pecans.

Spiced Raisin Bran Muffins: add 1 teaspoon ground cinnamon to the dry ingredients.

Cranberry Bran Muffins: use a bran flake cereal (such as Wheaties) and add ½ cup dried cranberries.

Baked Raisin Bran Muffins cut in half and spread with butter.

The Final Word

If you haven't guessed, I was very close to my Nanny. I don't know that many people are so lucky. Maybe it is different if you are a girl. I was very blessed to have the most wonderful grandmother. She was sweet, kind, loving and sometimes naive (or so we thought!). And, making these Raisin Bran Muffins always brings that sentiment back to me.

My Nanny loved to joke, she loved music. She had the most wonderful smile and she never judged me. Instead, she opened her arms (and her doors) and brought me in close. Her home was my home and her heart loved me unconditionally. That is how I want my family and friends to remember me.

Pinnable Image for Raisin Bran Muffins

More Muffin Recipes to Try

Rhubarb Crumb Muffins

Maple Cornbread Muffins

Lemon Mascarpone Muffins

Banana Walnut Muffins with Maple Icing

Jumbo Pumpkin Spice Muffins with Streusel Topping

When you make this Raisin Bran Muffin 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 Raisin Bran Muffins.

Raisin Bran Muffins

Shelby Law Ruttan
A light and not too sweet muffin made with Raisin Bran Cereal. These delicious raisin bran muffins are a retro recipe from Grandma's kitchen.
4.25 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 9
Calories 175 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees F. Line a muffin pan with parchment paper liners.
  • In a large bowl, mix flour with sugar, baking powder and salt.
  • In another bowl, combine melted butter, milk and egg.
  • Add wet ingredients to flour mixture. Mix only enough to moisten flour.
  • Fold in cereal.
  • Fill greased muffin pans about ¾ full.
  • Bake for 20 minutes or until lightly browned.

Video

Nutrition

Serving: 1muffinCalories: 175kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 264mgPotassium: 97mgFiber: 2gSugar: 8gVitamin A: 387IUVitamin C: 0.1mgCalcium: 81mgIron: 3mgNet Carbohydrates: 22g
Keyword Raisin Bran Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Banana Zucchini Muffins

by 33 Comments

Chocolate Banana Zucchini Muffins are a great way to incorporate overabundant zucchini and overripe bananas. This breakfast treat is moist, delicious and full of chocolate and banana flavor. A great side to your morning cup of coffee.

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HoneyB's Simple Zucchini Parmesan

by 16 Comments

Zucchini Parm

Last Saturday I made Zucchini Parmesan. Ahem. That was a boo boo. You know. Grumpy needs his meat. So, to appease him, after I told him zucchini parm, well I added, I can grill some shrimp. Which I did and which you have already seen (Grilled Caesar Salad). However, that evening our conversation went like this.

HoneyB: If you want me to make you something you want to eat that you enjoy tomorrow, I need you to give me some input as to what you want.

Grumpy: O.K.

hours later.....

HoneyB: Do you want to eat tomorrow or do you want me to feed you tofu.

Grumpy: expletive....tofu.

HoneyB: Well, then I need your input!

Grumpy: How about shells, spaghetti or manicotti or even country fried steak with gravy.

HoneyB: thinking to herself....ho hum. You are so BORING. 😉

Grumpy was fed manicotti on Sunday evening. But, he also had some of the Zucchini Parm on Saturday. Did he like it? He says no. He did eat a serving but no more. I packed up a serving to take for my work lunch and then took the rest to mom and dads. I knew they would appreciate my vegetarian dish. 😉 Sue did tell me my lunch smelled good that day. I think its all in Grumpy's head....

HoneyB's Simple Zucchini Parmesan

1 large zucchini sliced
1 cup italian bread crumbs
2 eggs, beaten with 1 tablespoon water
Olive Oil
1-8 oz. package shredded part-skim mozzeralla cheese
1 jar (your favorite brand) spaghetti sauce

Heat olive oil in frying pan on medium heat. Dip zucchini in beaten egg mixture and turn to coat. Dip in italian bread crumbs, turn to coat. Place in frying pan and fry until browned on both sides. Layer in 8x8 glass baking dish to cover bottom. Sprinkle with mozzarella cheese and top with spaghetti sauce. Repeat layers. Bake at 350 degrees until heated thru (bubbles will come to top of dish) and cheese starts to brown. Remove from oven, cool for approximately 10 minutes, serve and enjoy - unless your Grumpy. 😀

Crustless Broccoli Quiche

by 39 Comments

Cheesy Garlic Bread

by 41 Comments

Garlic bread is one of those recipes that never goes out of style, and this cheesy garlic bread is a family favorite. It's golden, buttery, and topped with gooey melted cheese that makes every bite irresistible.

Cheesy Garlic Bread with golden spots of melted cheese and crispy edges on a blue cutting mat.

I've been making this garlic bread version for years, and it's always the first thing gone at dinner. It pairs beautifully with pasta, soups, or even as a snack all on it's own. Easy to make with a whole loaf of Italian Bread, this is an easy bread recipe you will want to keep in rotation.

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Why You'll Love This Recipe

Simple prep: just a few ingredients and a loaf of bread.

Cheesy goodness: the mozzarella and Parmesan create the perfect topping.

Crowd pleaser: everyone grabs a slice, and it disappears fast.

Versatile side: works with pasta, soups, or grilled meats.

Key Ingredients for Garlic Bread with Cheese

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

  • Italian bread: sturdy and perfect for holding all the toppings.
  • Butter: softened so it spreads evenly across the loaf.
  • Garlic: fresh or jarred, it gives that signature flavor.
  • Parmesan cheese: adds a salty, nutty bite.
  • Mozzarella cheese: melts into gooey, stretchy perfection.
  • Oregano: a light sprinkle brings in that classic Italian touch.

Ingredient Substitutions

  • Use French bread instead of Italian bread for a lighter texture.
  • Swap mozzarella with provolone for a stronger flavor.
  • Try olive oil instead of butter for a different richness.

Variations on Cheesy Garlic Bread

  • Spicy kick: add red pepper flakes before baking or drizzle with a little bit of chili crisp prior to serving.
  • Herb lovers: mix basil or parsley with the butter.
  • Loaded version: top with cooked bacon bits or pepperoni.
Two slices of cheesy garlic bread on a plate with a side of pasta.

Tips for the Best Garlic Bread

  • Spread evenly: make sure the butter mixture coats the bread from edge to edge.
  • Freshly grated cheese: melts better and has more flavor.
  • Watch the broiler: cheese can go from golden to burnt quickly, so keep a close eye.

How to Store

Keep leftovers wrapped in foil in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 5-7 minutes until warmed through.

Serve With...

This cheesy garlic bread pairs perfectly with Hamburger Soup, Easy Beef Stew, Shrimp Fra Diavolo and Classic Baked Meatballs or Chicken Parmesan Meatballs

More Easy Bread Recipes

If you enjoyed this recipe, try my Cheesy Pull Apart Bread, Honey Wheat Bread, Garlic Cheddar Biscuits, and Homemade Sweet Dinner 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

Cheesy Garlic Bread with golden spots of melted cheese and crispy edges on a blue cutting mat.

Cheesy Garlic Bread

Shelby Law Ruttan
This cheesy garlic bread is baked until golden with a buttery garlic spread, then finished under the broiler for a gooey, cheesy topping that's perfect with any meal.
No ratings yet
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Cook Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Italian-American
Servings 12
Calories 277 kcal

Equipment

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Ingredients
  

Instructions
 

  • Slice loaf of bread in half lengthwise. Mix garlic into softened butter. Spread evenly on both sides of bread slices. Sprinkle with Parmesan cheese, then sprinkle with mozzarella and oregano. Bake in 350 degree oven for about 10 minutes. Turn to broil and broil until cheese just begins to brown. Cool slightly, slice & enjoy!

Notes

Cheesy Italian Bread
 
Author: Grumpy's Honeybunch
Ingredients
  •  
Instructions
  1. Slice loaf of bread in half lengthwise. Mix garlic into softened butter. Spread evenly on both sides of bread slices. Sprinkle with Parmesan cheese, then sprinkle with mozzarella and oregano. Bake in 350 degree oven for about 10 minutes. Turn to broil and broil until cheese just begins to brown. Cool slightly, slice & enjoy!
 

Nutrition

Calories: 277kcalCarbohydrates: 21gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 17mgSodium: 272mgPotassium: 98mgFiber: 1gSugar: 12gVitamin A: 187IUVitamin C: 0.1mgCalcium: 65mgIron: 1mgNet Carbohydrates: 19g
Keyword cheesy garlic bread, easy garlic bread recipe, Garlic bread with cheese, garlic cheese bread, homemade garlic bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon Blueberry Muffins - light recipe

by 18 Comments


This morning..............

I just felt like making muffins......

Ever feel like this? Quiet I mean? Kind of abnormal for me.
Just ask my co-worker Sue....umm, or any of the faculty, students or staff. I have a good dose of the gift of gab for the most part. Probably Grumpy would thoroughly agree too ! ;o)


This muffin is naturally from Cooking Light. Did you expect anything less? ha ha. I think I am their biggest fan. I look at their magazines and cookbooks everywhere. In the boat, on the couch, in bed, in the truck..... and even in the bathroom. Yeah. I think I'm addicted. I'm also upset my new one hasn't shown up yet but I know others have received it! Oh well.

Lemony Blueberry Muffins
from Cooking Light

1 ½ cups all-purpose flour
½ cup yellow cornmeal
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Sausage and Mushroom Calzones

by 23 Comments

Last Friday evening I was in the mood for something pizza like. Its kind of funny how Friday night is pizza night for many people. I think it is because it is the end of the work week and most of us are too tired to think about what to make for dinner and it is easy to think about stopping at the pizza shop on the way home. Well, because I am trying to stay healthy and didn't want to bring home a whole pizza pie that I would eat more than I needed of and that Grumpy would finish....I decided to try these calzones that I had been looking at in an older issue of Cooking Light. I had bought the sausage earlier in the week because I saw it in the store and knew that it was one of the ingredients for this calzone. The dough was super easy to work with and tasted great! If you like sweet, you will like this. Grumpy ate his, but he wasn't crazy about it - he definitely wants more cheese. However, I was very pleased and froze the remaining single servings (the greatest part of this recipe!) and can now pull this out for myself to take to work or have one evening when I'm making something different for Grumpy.

Sausage and Mushroom Calzones
adapted from Cooking Light, May 2007

Dough:
2 ¾ cups all-purpose flour, divided (about 12 ⅓ ounces)
1 cup warm water (100° to 110°)
1 package dry yeast (about 2 ¼ teaspoons)
Dash of sugar
1 tablespoon extravirgin olive oil
¾ teaspoon kosher salt
Cooking spray

Filling:
1 teaspoon olive oil
2 cups sliced mushrooms
1 cup chopped onion (about 1)
2 garlic cloves, minced
1 pound chicken apple sausage, cut into ¼-inch slices (I used Al Fresco)
¾ cup (3 ounces) shredded part-skim mozzarella cheese
½ cup no-salt-added tomato sauce
¼ cup 2% low-fat cottage cheese
2 tablespoons grated fresh Parmesan cheese
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon crushed red pepper

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine ½ cup flour, 1 cup warm water, yeast, and sugar in a large bowl; let stand 15 minutes. Gradually add 1 ¾ cups flour, 1 tablespoon oil, and ¾ teaspoon salt; stir until a soft dough forms. Knead until smooth and elastic (about 8 minutes); add enough of remaining ½ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, heat 1 teaspoon oil over medium-high heat in a large nonstick skillet. Add bell pepper, onion, garlic, and sausage; sauté 10 minutes or until tender. Spoon mixture into a bowl; cool slightly. Add mozzarella and remaining ingredients to sausage mixture; stir well.
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Divide into 8 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface. Spoon about ½ cup sausage mixture onto half of each circle, leaving a ½-inch border. Fold dough over filling; crimp edges of dough with fingers to seal. Place calzones on a large baking sheet lined with foil and coated with cooking spray. Pierce the tops of the dough once with a fork. Lightly coat the calzones with cooking spray. Bake at 450° for 14 minutes or until browned. Remove from oven. Cool completely on a wire rack.
Coat a sheet of foil with cooking spray. Place 1 calzone on coated side of foil; seal. Repeat procedure with remaining calzones and cooking spray. Place calzones in a heavy-duty zip-top plastic bag; freeze.
Preheat oven to 450°.
To reheat, place foil-wrapped, frozen calzones on a large baking sheet. Bake at 450° for 40 minutes or until thoroughly heated.
Calories: 327 (30% from fat), Fat: 10.7g (sat 3.5g,mono 2.4g,poly 0.6g, Protein: 16.3g, Carbohydrate: 42g, Fiber: 4g, Cholesterol: 49mg, Iron: 3.2mg, Sodium: 680mg, Calcium: 124mg

WW Points: 7

Coffee Cake Muffins with Sour Cream

by 27 Comments

These Coffee Cake Muffins with Sour Cream is a version of the popular coffee cake served in a muffin shape. The soft, slightly spongy cake like texture has a hint of brown sugar cinnamon and pecan filling and crumb top. The finishing touch is a vanilla icing drizzled while the muffin is still warm.

A single coffee cake muffin with sour cream on a white napkin with a grey coffee mug behind the muffin with the words mine written on the mug.

I love to serve these sour cream coffee cake muffins on weekends when I have time to sit and relax with a hot cup of coffee and a couple of warm and delicious muffins.

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Mini Crumb Coffee Cakes

I love coffee cakes. This blueberry coffee cake has been a favorite of my family for years now. However, one of my favorite coffee cakes is the New York Crumb Cake.

I also love mini food. So, it is quite natural for me to really love muffins! I love trying new recipes out all the time when it comes to theses breakfast mini cakes. So, I decided to take my mom's coffee cake with sour cream recipe and turn it into muffins.

My family was not disappointed! These Coffee Cake Muffins with sour cream were so delicious, my family devoured almost every one of them the morning I made them!

Two coffee cake muffins in red liners topped with cinnamon streusel and a white vanilla icing drizzle, served on a wooden tray.

Key Ingredients for Coffee Cake Muffins

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

Dark brown sugar, chopped toasted pecans, and ground cinnamon are what makes the streusel and the crumb topping.

Unsalted butter and granulated sugar. The butter should be at room temperature to make it easy to cream into the sugar..

Large eggs, full fat sour cream, water, and pure vanilla extract are the wet ingredients for these coffee cake muffins. The eggs should be room temperature. This combination is what lends the texture and flavor. I highly recommend this vanilla extract.

Bread flour, baking powder, and salt are the dry ingredients. It is bread flour that also lends to the texture and sponginess to this coffee cake muffin recipe. I highly recommend this bread flour.

Baked Coffee cake muffins with sour cream on a brown tray with one muffin that has been cut in half showing the inside streusel.

Ingredient Substitutions

  • All-purpose flour: use a 1:1 swap for bread flour for a slightly less spongy, but still delicious texture.
  • Greek yogurt: substitute full-fat plain Greek yogurt for sour cream to maintain moisture and tang. Or, make my homemade sour cream to use in this recipe.
  • Walnuts: swap pecans for chopped walnuts or almonds to get a similar crunch in the streusel and filling.

Variations

  • Fruit swirl: fold in ½ cup of fresh blueberries or diced apples before layering for a juicy burst.
  • Nut-free: leave out the pecans for a nut free version.
  • Maple glaze: swap vanilla extract for maple extract in the icing.

Tips for the Best Sour Cream Coffee Cake Muffins

  • Mix well: beat the butter and sugar for 3 minutes, then beat another 3 minutes after adding the liquid ingredients to ensure the perfect texture.
  • Measure accurately: weigh the flour for precision, otherwise, sift and spoon it into your measuring cup without packing it down.
  • Level the batter: scoop 1 tablespoon of batter into the liners and tap the pan on the counter to flatten it before adding the filling.

More Muffin Recipes You'll Love

If you loved these Coffee Cake Muffins, you'll definitely want to try more of my family-favorite treats like these decadent Almond Joy Muffins and Classic Banana Crumb Muffins. For even more variety on your breakfast table, don't miss out on my fruity Cherry Chocolate Chip Muffins or the perfectly spiced Cinnamon Sugar Donut Muffins.

I'd love to know what you think of these muffins, so please leave a ⭐⭐⭐⭐⭐ rating and a comment below. If you snag a photo, tag me @grumpyshoneybunch - I love seeing your photos!

📖 Recipe

Coffee Cake Muffins with Sour Cream Featured Image.

Coffee Cake Muffins with Sour Cream

Shelby Law Ruttan
Coffee Cake Muffins with Sour Cream have an angel food cake texture with a cinnamon sugar streusel and vanilla icing drizzle is a perfect weekend indulgent muffin!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 16 Servings
Calories 210 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE TOPPING/FILLING

FOR THE MUFFIN BATTER

ICING DRIZZLE

Instructions
 

  • Preheat the oven to 350°. Combine the first 3 ingredients, set aside.
  • Place granulated sugar and butter in a large
    bowl; beat with a mixer at medium speed until well blended (about 3
    minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water,
    and vanilla.
  • Combine the flour, baking powder, and salt in a large bowl, stirring well with a whisk. Add the flour mixture to the sour cream mixture and mix until blended.
  • Reserve 3 tablespoons of the brown sugar mixture in a small bowl and set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
  • Line muffin pans with paper liners. Spoon 1 tablespoon of the batter into the paper lined muffin cups. Tap the muffin pan on the counter to spread the batter out over the bottom of the muffin cup.
  • Evenly sprinkle the batter with the brown sugar mixture. Spoon the remaining batter evenly over the sugar streusel in the muffin cups.
  • Sprinkle the remaining 3 tablespoons of the brown sugar mixture evenly over the top of the second muffin batter layer. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove the muffins from pan immediately; place on a wire rack.
  • Combine the powdered sugar, heavy cream, and vanilla in a small bowl, stirring until smooth. Drizzle the icing evenly over the warm muffins.

Nutrition

Calories: 210kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgSodium: 148mgPotassium: 61mgFiber: 1gSugar: 23gVitamin A: 227IUVitamin C: 1mgCalcium: 46mgIron: 1mg
Keyword Coffee Cake Muffins with Sour Cream
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Grilled Apricot Glazed Chicken

by 39 Comments

This Apricot-Glazed Chicken is an easy grilled recipe perfect for summer barbecues and picnics. The chicken is coated with a tangy apricot glaze and then cooked over an indirect heat, allowing the meat to cook to perfection.

Overhead view of a plate with grilled chicken legs and potato salad with a strawberry to the left of the chicken

This is a great recipe to make on the grill over indirect heat. The sauce is infused into the chicken as it slowly cooks over the fire

Cooking Raw Chicken on the Grill

I have always been fearful of cooking raw chicken on the grill. There is nothing worse than cutting into a piece of chicken that hasn't fully cooked and is still pink and raw on the inside. That is why, for the most part, I always would parboil my chicken before grilling it.

However, I read about grilling meat over an indirect heat to allow it to cook fully and yet not burn the outside. I decided to give indirect grilling a try and see how I would do with it. The results turned out delicious and I decided to share this recipe and experience with my readers.

partially cooked chicken legs on the grill

How to Grill over Indirect Heat

If your grilling over indirect heat, you may wonder how to get the grill marks on the meat! It's very simple, and I am happy to share with you how to grill over indirect heat until your meat is cooked to perfection.

To Prepare the grill for indirect grilling on a gas grill, heat one side of the grill to medium-high and leave the other side with no heat.

If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

To begin, the meat will be cooked for 5 minutes on each side over direct flame. Once the meat has seared and grill marks have been made, the meat is place on the side of the grill with no flame to continue cooking.

It is important to keep the lid of the grill closed when cooking over indirect heat. This allows the heat to remain trapped and cook the meat as if it were in an oven!

Grilled Apricot Glazed Chicken Legs on a plate with a strawberry in the background

What you need to make Apricot Glazed Chicken

A gas or charcoal grill: I love the results of both, but when cooking on the grill myself I much prefer a gas grill and this is the one I use.

Chicken: I used drumsticks, but you can use chicken breast or thighs if you wish. This recipe serves 4 people so you need at 1 pound of chicken.

Apricot preserves

Red Wine Vinegar give this sauce the tang and helps to tenderize the chicken as it cooks.

Make this Grilled chicken recipe your own

  • Give the sauce a little Asian touch use soy sauce instead of vinegar. I would reduce the amount of soy sauce to 1 tablespoon.
  • Use peach preserves or orange marmalade in place of apricot jam.
  • Remove the skin from the chicken prior to cooking, the meat will still turn out tender and juicy!

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Steak with Grilled Corn Avocado Salad

Asian Drumsticks

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📖 Recipe

Grilled Apricot Glazed Chicken Featured image.

Grilled Apricot Glazed Chicken

Shelby Law Ruttan
A delicious sweet and tangy apricot glaze coats chicken chicken legs being cooked on the grill using the indirect heat method.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 224 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a small mixing bowl, whisk together the apricot preserves, red wine vinegar, olive oil and minced garlic.
  • Prepare the grill for indirect grilling (see notes below). Sprinkle the chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over; grill over direct heat 5 minutes or until browned.
  • Turn the chicken over and brush with apricot mixture. Grill 5 minutes over direct heat or until browned.
  • Turn the chicken over, moving it over indirect heat. Brush the chicken with more apricot mixture. Cover and cook for 15 minutes. Repeat this step one more time cooking the chicken for 20 minutes more or until it reaches an internal temperature of 165 degrees.

Video

Notes

How to Grill over Indirect Heat

If your grilling over indirect heat, you may wonder how to get the grill marks on the meat! Its very simple, and I am happy to share with you how to grill over indirect heat until your meat is cooked to perfection.
To Prepare the grill for indirect grilling on a gas grill, heat one side of the grill to medium-high and leave the other side with no heat.
If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
To begin, the meat will be cooked for 5 minutes on each side over direct flame. Once the meat has seared and grill marks have been made, the meat is place on the side of the grill with no flame to continue cooking.
It is important to keep the lid of the grill closed when cooking over indirect heat. This allows the heat to remain trapped and cook the meat as if it were in an oven!

Nutrition

Serving: 1gCalories: 224kcalCarbohydrates: 10gProtein: 11gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 60mgSodium: 352mgPotassium: 150mgFiber: 0.1gSugar: 7gVitamin A: 91IUVitamin C: 2mgCalcium: 11mgIron: 1mgNet Carbohydrates: 10g
Keyword Apricot Glazed Chicken
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Strawberry-Basil Salad with Balsamic Vinaigrette

by 31 Comments

Fresh, juicy strawberries meet aromatic basil and crisp greens in this light and refreshing Strawberry Basil Salad with Balsamic Vinaigrette. Tossed with a simple homemade dressing, this salad is a sweet, savory, and slightly tangy dish that's perfect for spring and summer meals.

Strawberry Basil Salad on a white plate drizzled with balsamic vinaigrette.

This recipe was inspired by my love for fresh berries and herbs coming from my garden, much like my Strawberry Rhubarb Salad recipe. Combining ripe strawberries and fresh basil into a salad seemed like the perfect way to celebrate those seasonal flavors in a way that's both simple and elegant.

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Why You'll Love This Salad

Versatile: Easy to customize with different fruits, cheeses, or nuts.

Fresh and Flavorful: Every bite bursts with juicy strawberries and fragrant basil.

Healthy and Light: Perfect for a light lunch or as a side for dinner.

Homemade Vinaigrette: Adds just the right balance of sweetness and tang.

Upclose image of strawberries and greens on a white plate.

Ingredient Substitution Ideas

  • Swap strawberries for blueberries or raspberries if preferred.
  • Use arugula or baby spinach instead of romaine lettuce.
  • Substitute feta cheese with goat cheese or blue cheese for a different flavor twist.

Recipe Variations

Creamy Twist: Add pearl mozzarella balls, creamy burrata, or a few slices of creamy grilled avocado.

Add Protein: Toss in some grilled chicken or shrimp for a full meal.

Nuts and Seeds: Sprinkle toasted walnuts, almonds, pinenuts, or sunflower seeds for a little crunch.

Fruit Switch: Mix in fresh peaches or nectarines along with the strawberries.

Top Tips for Preparing This Salad

  • Use the ripest strawberries you can find for maximum sweetness.
  • Tear the basil by hand instead of cutting it to preserve its flavor and aroma.
  • Whisk the vinaigrette well until it emulsifies before drizzling it over the salad.
  • Dress the salad just before serving to keep the greens crisp.

How to Store

Store any undressed salad and vinaigrette separately in airtight containers. The greens and berries are best eaten within 1-2 days. The vinaigrette will keep refrigerated for up to a week.

Serving Suggestions

Finish with a sweet sip of Strawberry Mojito to keep those fresh berry flavors going.

Serve this salad with a slice of Garlic Chicken Pizza for a fun and delicious lunch combo.

Pair it with Air Fryer Pork Chops for a simple and hearty weeknight dinner.

Enjoy alongside a bowl of Instant Pot Cauliflower Soup for a cozy and comforting meal.

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

Strawberry Basil Salad with Basalamic Vinaigrette.

Strawberry-Basil Salad with Balsamic Vinaigrette

Shelby Law Ruttan
This Strawberry Basil Salad with Balsamic Vinaigrette is a light, refreshing, and flavorful dish perfect for warm weather meals.
No ratings yet
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Ingredients
  

  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 8 cups torn romaine lettuce
  • 2 cups sliced strawberries 1 pound
  • ½ cup vertically sliced Vidalia or other sweet onion
  • ¼ cup torn fresh basil

Instructions
 

  • Combine olive oil, balsamic vinegar, salt, and black pepper in a large bowl; stir well with a whisk. Add romaine lettuce, sliced strawberries, sliced onion, and torn basil; toss gently to coat. Serve salad immediately.

Notes

Strawberry-Basil Salad with Balsamic Vinaigrette
 
Author: Cooking Light, May 2009
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 8 cups torn romaine lettuce
  • 2 cups sliced strawberries (1 pound)
  • ½ cup vertically sliced Vidalia or other sweet onion
  • ¼ cup torn fresh basil
Instructions
  1. Combine olive oil, balsamic vinegar, salt, and black pepper in a large bowl; stir well with a whisk. Add romaine lettuce, sliced strawberries, sliced onion, and torn basil; toss gently to coat. Serve salad immediately.
Keyword Strawberry-Basil Salad with Balsamic Vinaigrette
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Grilled Brie Tomato Sandwich

by 43 Comments

This Brie Tomato Sandwich is a grilled flatbread sandwich with made with melty smooth brie cheese, fresh basil and vine ripe tomatoes. It is cooked on the grill pan or grill and makes the perfect lunch sandwich.

This addicting grilled brie tomato sandwich is so delicious you will want to eat this all summer long! Made with summer fresh produce grilled to perfection, with a buttery, sweet, and savory flavor combination.

Two grilled brie tomato sandwichs made with flatbread with brie cheese, red tomato, and green fresh basil on a brown serving tray.
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Summer Grilling

I have been making this sandwich for several years now and it never gets old. It is so fresh and delicious and brie cheese lovers will devour these sandwiches like there is no tomorrow.

It is the perfect summertime sandwich to cook on the grill outside or the grill pan inside. Garden fresh tomato slices bring out the best in this sandwich, it's the major star of the show with the brie as it's sidekick.

Square cut Naan Flatbread pieces with red tomato, white brie cheese and green fresh basil on top of 3 of the slices.

🥘 Ingredients

Please see the recipe card for amounts and full instructions.

Naan flatbread, I use this brand.

Brie cheese, sliced into thin slices. This is my favorite brand for this recipe.

Large tomatoes, I used beefsteak tomatoes.

Fresh basil

Olive oil

Dijion mustard, this one is the best!

🍽 Equipment

Outdoor grill or grill pan to use on cooktop. This is the grill pan I use.

Sharp knife

Cutting board

Fully assembled brie tomato sandwich with a layer of flatbread cheese, tomato, basil, and more cheese

🔪 Instructions

Step 1:

  1. Cut the two flatbread into 6 equal pieces.
  2. Lay the flatbread out on a board and brush the top of the flatbread with oil.
  3. Rub the top of the oiled flatbread with the garlic clove.
  4. Turn the flat bread over so it is oil side down on the board.

Step 2:

  1. Evenly spread the dijon mustard on the bottom half of the flatbread sandwich.
  2. Lay the brie cheese slices evenly over the top of the flatbread with the mustard.
  3. Top evenly with fresh basil.
  4. Place a large tomato slice on top of the basil.
  5. Add 1 more layer of brie cheese on top of the tomato and then place the top portion of flat bread on the sandwich.

Step 3:

  1. Heat the grill or grill pan over a medium heat until hot.
  2. Place the sandwiches on the grill and cook for 2 minutes, or until the sandwich has golden grill marks on the bottom and the brie is beginning to melt.
  3. Flip the sandwiches over and cook for another 2 minutes, or until golden.
  4. Remove from the grill and allow to sit for 5 minutes.
Upclose image of Fresh basil leaves with water droplets on the leaves.

💭 Top Tips

  • Keep a close eye if making the sandwiches on the outside grill. The bread can easily burn if the flame touches the bread.
  • Buy pre sliced brie cheese.
  • Pre-slice the tomatoes and lay the slices on a paper towel. This will absorb excess liquid and keep your sandwiches from getting soggy.

📖 Variations

  • Substitute a firm bakery style bread for the naan flatbread
  • Use mayonnaise in place of olive oil
  • Substitute arugula or baby spinach for the basil
  • Make an open face sandwich and place it under the broiler for 3-4 minutes, or until the bread is toasty and brie has begun to melt.
  • Spread 1 tablespoon homemade basil pesto or pistachio pesto on the bread along with the dijon and eliminate the basil.

📖 Recipe

Two grilled brie tomato sandwichs made with flatbread with brie cheese, red tomato, and green fresh basil on a brown serving tray.

Grilled Brie Tomato Sandwiches

Shelby Law Ruttan
A delicious combination of garden fresh tomatoes, basil, and brie cheese grilled on naan flatbread.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Course lunch
Cuisine American
Servings 3
Calories 280 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Cut the two flatbread into 6 equal pieces. Lay the flatbread out on a board and brush the top of the flatbread with oil. Rub the top of the oiled flatbread with the garlic clove. Turn the flat bread over so it is oil side down on the board. Evenly spread the dijon mustard on the bottom half of the flatbread sandwich.
    Spreading mustard on the flatbread.
  • Lay the brie cheese slices evenly over the top of the flatbread with the mustard. Top evenly with fresh basil. Place a large tomato slice on top of the basil. Add 1 more layer of brie cheese on top of the tomato and then place the top portion of flat bread on the sandwich.
  • Heat the grill or grill pan over a medium heat until hot. Place the sandwiches on the grill and cook for 2 minutes, or until the sandwich has golden grill marks on the bottom and the brie is beginning to melt. Flip the sandwiches over and cook for another 2 minutes, or until golden. Remove from the grill and allow to sit for 5 minutes.
    Placing a sandwich on the grill pan.

Video

Nutrition

Serving: 3gCalories: 280kcalCarbohydrates: 16gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 57mgSodium: 538mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 777IUVitamin C: 2mgCalcium: 145mgIron: 1mg
Keyword Brie Tomato Sandwiches, Grilled Brie Tomato Sandwich
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Honey Wheat Bread

by 22 Comments

Soft, wholesome, and just a little sweet, this Honey Wheat Bread is a homemade loaft that's perfect for everyday use. With a tender crumb and a touch of honey, it's a loaf that's as comforting as it is versatile.

A whole loaf of honey wheat bread cooling on a wire rack.

I grew up on fresh baked bread, and making it by hand brings back those same cozy kitchen memories with mom. This loaf is simple to prepare with just a bowl, your hands and a little patience, and the results are worth every minute.

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Why You'll Love This Recipe

Natural sweetness: honey balances out the earthy whole wheat with a gentle sweetness.

Soft and hearty: the mix of flours and gluten gives structure while keeping it light.

Hands on process: kneading by hand makes the dough smooth and elastic.

Everyday loaf: perfect for sandwiches, toast, or served with dinner.

Key Ingredients for Honey Wheat Bread

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

  • White whole wheat flour: gives the bread a nutty flavor with a lighter texture.
  • Bread flour: helps create a soft, airy, crumb.
  • Vital wheat gluten: strengthens the dough for a better rise.
  • Honey: adds sweetness and moisture.
  • Olive oil: keeps the bread tender and flavorful.
A honey wheat bread loaf with slice cut so you can see the tender crumb inside the loaf of bread.

Ingredient Substitutions

  • Use maple syrup instead of honey for a different natural sweetness.
  • Vegetable or canola oil works in place of olive oil.
  • Replace bread flour with all-purpose flour if needed (bread will be more dense)

Variations on Honey Wheat Bread

  • Seeded top: sprinkle sesame or sunflour seeds over the loaf before baking.
  • Honey oat loaf: brush with honey water and top with oats before it goes in the oven.
  • Fruit and nut bread: add raisins and chopped walnuts for a heartier loaf.

Tips for Perfect Homemade Bread

  • Knead the dough for at leat 8-10 minutes untl smooth and stretchy.
  • Let the dough rise in a warm, draft-free spot until doubled in size.
  • Test for doneness by tapping the loaf - it should sound hollow.
Two slices of bread on a white plate.

How to Store

Keep bread wrapped at room temperature for up to 3 days. For longer storage, freeze in slices for up to 3 months.

Serve With...

Honey wheat bread is wonderful spread with homemade Caramel Apple Butter for breakfast or alongside a bowl of Crockpot Venison Stew. It makes a great sandwich bread for Chickpea Salad Sandwiches, or served with Homemade Basil Pesto for dipping.

More Easy Bread Recipes You'll Love

If you enjoy baking, you'll want to try my Quick Dinner Rolls, Homemade Hamburger Buns, Soft White Homemade Bread, or Butternut Squash Dinner 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

A whole loaf of honey wheat bread cooling on a wire rack.

Honey Wheat Bread

Shelby Law Ruttan
This Honey Wheat Bread is hand-kneaded homemade loaf with tender crumb and natural sweetness, perfect for toast, sandwiches, or enjoying warm with butter.
No ratings yet
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 3 hours
Total Time 3 hours 45 minutes
Course Breads, Side Dish
Cuisine American
Servings 24
Calories 73 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large bowl, combine white whole wheat flour, bread flour, vital wheat gluten flour, salt, and yeast. Stir to combine.
  • In glass measuring cup, place honey, water, and olive oil and whisk to combine.
  • Combine wet ingredients with dry ingredients and mix to combine, Turn dough out onto a floured surface, and knead until smooth.
  • Transfer dough to a well greased bowl, and cover with plastic wrap. Allow to rise 1-½ hours in a warm place, until doubled in size.
  • Remove dough from mixing bowl and shape into a loaf. Place in a loaf pan that has been coated with cooking spray. Cover with a cotton towel and allow to rise for 35-45 minutes, until dough has slightly risen above the loaf pan.
  • Preheat oven to 350 ℉ about 15 minutes before rise is finished. Bake for 20-30 minutes until bread sounds hollow when tapped and is nicely browned.

Nutrition

Calories: 73kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 74mgPotassium: 20mgFiber: 1gSugar: 3gVitamin A: 0.1IUVitamin C: 0.02mgCalcium: 10mgIron: 0.4mgNet Carbohydrates: 12g
Keyword easy wheat bread, hand kneaded bread recipe, homemade honey wheat bread, honey bread recipe, Honey Wheat Bread, whole wheat honey bread
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Homemade Strawberry Rhubarb Jam

by 36 Comments

This homemade strawberry rhubarb jam recipe is super simple and made with just 4 ingredients. It is a freezer jam recipe can also be stored in the fridge or processed in a hot water bath for storage.

This homemade jam recipe was passed down from my mom to me and has become a personal favorite of mine over the years. The great thing about this vibrant jam is you can use fresh or frozen rhubarb and strawberries and get the same delicious results.

Overhead view of homemade berry rhubarb jam in jar
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❤️ Why you'll love it

✔️ This delicious strawberry rhubarb jam recipe is super easy and convenient to make and stored in the freezer.

✔️ You will enjoy having your own jams to enjoy in the winter months that tastes as fresh as the day it was made.

✔️ This strawberry-rhubarb jam makes an excellent filling for thumbprint cookies and tarts.

🥘 Ingredients

Fresh rhubarb 

Sugar

Fresh strawberries

Strawberry gelatin

Rhubarb stalks with the green tops cut off

🔪 Instructions

  1. Place rhubarb and sugar in a large saucepan and stir to combine. Let sit for 15 minutes, stirring often.
  2. Place the rhubarb mixture on a burner at medium heat. Bring the mixture to a full boil. Turn the the burner down to medium low heat and continue to cook until rhubarb is soft.
  3. Combine strawberries with the rhubarb mixture and cook until it begins to thicken, stirring often.
  4. Remove the hot jam mixture from the heat and stir in the gelatin; set aside to cool, or immediately pack in hot jars. Cool to room temperature. Once jam cools, what you won't be using soon in the freezer.

🥄 Equipment

Freezer safe containers

Large pot

Wooden spoon

Rubber scraper

Berry Rhubarb Jam on toast

🥫Storage

Store homemade jam in air tight sealed containers in the refrigerator up to xx weeks and the freezer up to 1 year.

📖 Variations

  • Substitute fresh raspberries for the strawberries
  • Add a bit of lime juice or zest to the jam in step 3 to add a citrus flair to the recipe.

💭 Tips

  • Purchase the freshest bright red strawberries as possible and choose rhubarb stalks that have more red than green color to them. This will give you the best results in beautiful quality jam.

🙋 FAQ's

Can you use sugar free jello to make this jam?

Sugar free products are not recommended for this recipe.

Do I need to use pectin to help the jam set?

No pectin is needed. The rhubarb and strawberries have their own natural pectin and the gelatin is aids in the setting of the jam.

Do you use a hot water bath canner to seal the jam jars?

This is a freezer jam recipe, so a hot water bath is not necessary, however, if you wish to store the jars on a pantry shelf, I recommend doing a hot water bath.

side view of jam in jar

🍽 Serve with...

Strawberry Rhubarb Jam is a perfect for making peanut butter and jelly sandwiches, to spread on an english muffin, and to use in other sweet delicious recipes.

👪 Serving size

This jam recipe makes 8 cups of jam. Two tablespoons of jam is equal to 1 serving. The whole recipe will yield 64 servings.

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

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

📖 Recipe

Featured Image for Strawberry Rhubarb jam recipe.

Homemade Berry Rhubarb Jam

Shelby Law Ruttan
This homemade strawberry rhubarb jam is a freezer recipe made with 4 simple ingredients. It is great for sandwiches, toast, muffins, and more.
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Condiments
Cuisine American
Servings 64
Calories 46 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • RPlace rhubarb and sugar in a large saucepan and stir to combine. Let sit for 15 minutes, stirring often.
  • Place the rhubarb mixture on a burner at medium heat. Bring the mixture to a full boil. Turn the the burner down to medium low heat and continue to cook until rhubarb is soft.
  • Combine strawberries with the rhubarb mixture and cook until it begins to thicken, stirring often.
  • Remove the hot jam mixture from the heat and stir in the gelatin; set aside to cool, or immediately pack in hot jars. Cool to room temperature. Once jam cools, what you won't be using soon in the freezer.

Nutrition

Serving: 2tablespoonCalories: 46kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 39mgFiber: 1gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword Berry Rhubarb Jam
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Strawberry Rhubarb Tart

by 41 Comments

This Strawberry Rhubarb Tart is an easy, rustic dessert made with flaky filo dough, fresh strawberries, and a touch of strawberry rhubarb jam for just the right balance of sweet and tart. It's the kind of dessert that looks special but comes together without much effort.

Featured image for strawberry rhubarb tart.

I love desserts like this when strawberries are in season, but I've made it year round with great results. It reminds me of the simple fruit tarts my grandmother favored, like this Rustic Strawberry Rhubarb Custard Galette, nothing fussy, just good ingredients doing their job.

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Why You'll Love This Strawberry Rhubarb Tart

Easy prep: this tart uses store-bought filo dough and a simple fruit filling keeping prep time short.

Rustic style: the free-form shape gives it that relaxed, bakery-style look without worrying about perfection.

Seasonal flavor: fresh strawberries paired with strawberry rhubarb jam make this a spring and summer dessert that still works any time of year.

Light texture: crisp and filo pastry keeps the tart light, not heavy, even after dessert.

Key Ingredients for Strawberry Rhubarb Dessert

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

  • Filo dough: creates a thin, flaky crust without making or chilling pastry dough.
  • Strawberries: fresh berries bring natural sweetness and juicy texture.
  • Strawberry Rhubarb Jam: adds edpth of flavor and that classic strawberry-rhubarb pairing.
  • Cardamom: a small amount adds warmth that pairs nicely with fruit.
  • Butter: helps the filo bake up crisp and golden.
  • Sliced almonds: add a light crunch and a subtle nutty finish.
a close-up view of an unbaked tart showing layers of fresh sliced strawberries and jam topped with sliced almonds on a raw filo pastry base.

Ingredient Substitutions

  • Swap strawberry rhubarb jam with raspberry, apricot, or mixed berry jam.
  • Use blueberries or sliced peaches in place of strawberries when in season.
  • Replace sliced almonds with chopped pecans or walnuts for a different texture.

Variations

  • Mixed Berry Twist: substitute the sliced strawberries with a combination of raspberries, blueberries, and blackberries for a deeper color and more complex berry flavor.
  • Peach Ginger Delight: replace the strawberries and jam with sliced peaches and apricot preserves, then swap the cardamom for ground ginger to create a warm, summery profile.
  • Savory Nut Crunch: use chopped pecans or walnuts instead of almonds and add a light sprinkle of coarse sea salt over the top to balance the sweetness of the fruit.
A close-up of a baked strawberry rhubarb tart slice featuring a vibrant red fruit filling, golden-brown flaky pastry edges, and a topping of toasted sliced almonds.

Tips for Working with Filo Dough

  • Keep unused fillo covered with a dampt woel so it doesn't dry out.
  • Layer the filo sheets, brushing lightly with melted butter between layers for the best texture.
  • Don't worry if the edges look uneven. This rustic strawberry rnubarb tart is meant to look casual.

Frequently Asked Questions

Filo vs. Phyllo?

Phyllo and filo dough are simply different spellings for the same paper-thin pastry dough.

Can I swap fresh rhubarb for the strawberries?

You can use fresh rhubarb, but steam it for 8 minutes first and increase the jam to ½ cup to balance the tartness.

How can I prevent a soggy crust?

To keep the bottom crisp, avoid over-filling with juicy fruit and bake the tart on a preheated baking sheet or pizza stone.

A close up of a finished slice of strawberry rhubarb tart featuring a bright red fruit filling and a light, flaky golden-brown filo crust topped with toasted almond slices.

How to Store and Reheat

Store leftover tart covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 8-10 minutes to help the filo crisp back up. Avoid the microwave, as it softens the crust.

Serving Suggestions

Serve this Strawberry Rhubarb Tart slightly warm topped with sweetened whipped cream or a scoop of homemade vanilla bean ice cream.

More Easy Strawberry and Rhubarb Desserts You'll Love

If you enjoy this tart, you might like my Strawberry Almond Cream Tart or this Strawberry Rhubarb Pudding Cake. This Strawberry Rhubarb Compote is delicious over ice cream or alongside your favorite grilled meat. This Rhubarb Lemonade is a refreshing drink while this Rhubarb Ice Cream with Golden Oreos is a tasty summertime treat.

Loved this recipe? Don't forget to leave a ⭐⭐⭐⭐⭐ rating and let me know how your tart turned out in the comments below! If you're on Instagram, tag me @grumpyshoneybunch or use #grumpyshoneybunch so I can see your beautiful bakes!

📖 Recipe

Featured image for strawberry rhubarb tart.

Strawberry Rhubarb Tart

Shelby Law Ruttan
This Strawberry Rhubarb Tart is a simple, rustic dessert that tastes just like spring with its perfect balance of sweet berries and tart jam. Using flaky filo dough makes it incredibly easy to get that bakery-style golden crust without all the extra work!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert Recipes
Cuisine American
Servings 6
Calories 211 kcal

Equipment

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Ingredients
  

  • 5 sheets filo dough
  • 2 tablespoons unsalted butter
  • 1 quart strawberries washed, hulled and sliced
  • ¼ cup sugar
  • 1 teaspoon ground cardamon
  • 3 tablespoons strawberry rhubarb jam
  • 1 tablespoon sugar
  • ⅛ cup sliced almonds

Instructions
 

  • Preheat oven to 425 degrees.
  • Stir jam into sliced berries and set aside. Mix sugar and cardamon and set aside.
  • Lie filo dough out flat on baking sheet (I covered mine with a slipmat) and using a pastry brush cover filo dough with the 2 tablespoons of melted butter. Fold edges of filo dough on all 4 sides.
  • Sprinkle entire filo dough (crust and center) with cardamon sugar. You may not use all of it. I did use most because my berries were tart and the jam wasn't super sweet.
  • Place jam and berry mixture in center of dough being careful to keep inside of the edges. Sprinkle top of berry mixture with 1 Tablespoon sugar and the sliced almonds.
  • Bake in oven for about 20 minutes or until filo dough has browned nicely.
  • Enjoy plain or with some sweetened whipped cream or vanilla ice cream!

Nutrition

Calories: 211kcalCarbohydrates: 38gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 82mgPotassium: 280mgFiber: 4gSugar: 23gVitamin A: 136IUVitamin C: 94mgCalcium: 37mgIron: 1mgNet Carbohydrates: 34g
Keyword easy strawberry rhubarb dessert, filo pastry dessert, rustic strawberry rhubarb tart, spring strawberry dessert, strawberry dessert with jam, strawberry filo tart, Strawberry Rhubarb Tart, Strawberry Rhubarb Tart with Filo Dough, summer strawberry recipe
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Spicy Shrimp and Fettuccine

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Last week I participated in Presto Pasta Nights. I really love pasta. That may seem like a strange statement to some of my friends who knew me before. In my past. Like previous to 2005. I wouldn't make spaghetti for Grumpy. He used to complain that I didn't make it. Then something happened. I tried this dish for Shrimp with Penne and Squash. I fell in love with pasta that wasn't spaghetti. Then, I found out that spaghetti wasn't all that bad when you mixed up the sauce recipe and made it different than just pasta sauce and burger.

Since I now enjoy pasta so much and since I found out there is Presto Pasta Nights, well, how can I not participate!! It is good to have pasta at least once a week! 😀 This week's event is being hosted by Sara of I'm a Food Blog. Make sure you check her blog out on Friday for the roundup!

If you like Cooking Light and you like shrimp, then you really must try this dish. I made this for the first time on New Year's Eve for Grumpy and myself. It was so good that as soon as I knew I was making pasta for this week's event, I knew this was the recipe I would share! Enjoy!

Spicy Shrimp and Fettuccine
Cooking Light October 2007 page 238

8 ounces uncooked fettuccine
1 tablespoon olive oil
½ teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon kosher salt
¼ cup freshly grated Parmesan cheese

Cook pasta according to the package directions, omitting salt and fat. Drain.Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.Place 1 ½ cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

Strawberry Cupcakes

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These Strawberry Cupcakes are light, tender, and filled with real strawberry flavor, making them a perfect treat for any occasion. Topped with a sweet, simple glaze, these cupcakes are a fresh and pretty dessert that's easy to love.

I was inspired to create a lighter cupcake after baking my Strawberry Yogurt Muffins, another recipe I enjoy during berry season. This cupcake recipe reminds me of the simple, wholesome sweets my mom and I would bake together when strawberries were in peak season.

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Why You'll Love Fresh Strawberry Cupcakes

  • They're lower in fat but still moist and flavorful.
  • Real strawberries give them a bright, natural taste.
  • Perfect for spring and summer gatherings.

Recipe Variations

Make them into mini cupcakes for a sweet bite-size dessert perfect for parties.

Add a handful of mini white chocolate chips to the batter for extra sweetness.

Stir finely chopped fresh basil into the glaze for a lightly herbal twist.

Top cooled cupcakes with a fluffy whipped cream frosting instead of a glaze.

Top Tips for Preparing This Recipe

Let the cupcakes cool completely before adding the glaze so it sets nicely.

Use room temperature eggs and butter for a smoother batter.

Don't overbake - remove the cupcakes when a toothpick comes out clean with a few moist crumbs.

How to Store

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months and glaze them after thawing.

Serving Suggestions

Pair these cupcakes with a glass of Strawberry Mojito for a light and refreshing treat. They're also lovely alongside a scoop of Homemade Vanilla Ice Cream, or for a brunch table, serve them with a Strawberry Basil Salad with Balsamic Vinaigrette.

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

Fresh Strawberry Cupcakes

Shelby Law Ruttan
Strawberry Cupcakes made with fresh strawberries and a simple glaze. Light, fruity, and perfect for everyday baking or special occasions.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 24
Calories 255 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

For the cake:

  • Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners and set aside.
  • Place sliced strawberries in a food processor and process until smooth.
  • In a large bowl, combine flour, baking powder, and salt.
  • In another large bowl, using an electric hand mixer on medium speed, beat sugar and ½ cup butter until well blended.
  • Add eggs to sugar mixture, one at a time, beating well after each addition. Then, beat in egg whites.
  • Add flour mixture and buttermilk to sugar mixture alternately, beginning and ending with flour mixture. Add pureed strawberries and mix until just blended.
  • Using a large cookie scoop (or ¼ cup measure), scoop batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool cupcakes in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

For the frosting

  • Place cream cheese, butter, and liqueur in a medium bow. Using an electric hand mixer, beat at medium speed until well blended and creamy.
  • Gradually add powdered sugar, and beat just until blended.
  • Frost cupcakes and decorate with fresh cut strawberries if desired.

Nutrition

Calories: 255kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 136mgPotassium: 46mgFiber: 0.5gSugar: 33gVitamin A: 278IUVitamin C: 5mgCalcium: 35mgIron: 1mgNet Carbohydrates: 42g
Keyword Fresh Strawberry Cupcakes, Strawberry Cupcakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Classic Potato Salad Recipe

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This Classic Potato Salad is a side dish recipe made with potatoes, celery, onion, eggs, and a combination of mayo and mustard dressing. It is then decorated with another hard boiled egg and grape tomatoes then sprinkled with fresh parsley.

Classic Potato Salad is perfect as a side to the Steakhouse Bacon Cheeseburger, or Fireman's Field Day Chicken Barbecue.

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Summer Salads

This potato salad recipe is a traditional summer salad that mom would make often. It was popular potluck salad for picnics, family reunions, or just as a side dish to one of the dinner proteins she would make on the grill.

As a child I was not a fan of potatoes. Unless they were in french fry form or potato salad form. This recipe is light on the onions, which is something I would not eat as a child. Getting a chunk of onion as a kid was not pleasing. As a result, I like any raw onions in cold salads to be chopped fine.

🥔 What Potato To Use

I see this talked about all around the internet. And, like everything else, the best potato to use for potato salad is not something that in general I see everyone agreeing upon.

Having been a long time non-fan of potatoes, I can say from my own experience, there are two types of potatoes that are the best.

I used russet potatoes for this recipe because that is what I had on hand. While I see many people do not recommend russet, I do. Normally considered a baking potato, it has a low moisture content. For this reason alone, I think it is a great potato for this mayonnaise based salad. My interpretation of a low moisture potato means the salad will not become runny.

My second choice of potato for this salad is the Yukon Gold. I like the buttery flavor of this potato and it lends a comfort feel to the salad.

Potato Salad Ingredients clockwise, cooked potatoes in a blue bowl, chopped hard boiled eggs in a cream colored bowl, a red measuring cup with diced onions, a can of smoked paprika, a white dish with diced celery, a turquoise dish with yellow mustard, and a pink bowl with mayonnaise.

🥘 Ingredients

Potatoes, for the recipe pictured russet potatoes were used.

Celery

Onion

Mayonnaise

Mustard

Smoked Paprika

Parsley

🔪 Instructions

Step 1:

  1. Cook, drain, and allow the potatoes to cool.
  2. Chop the potatoes using a hand chopper, or dice with a knife.

Step 2:

  1. Add the chopped egg, celery, and onion to the chopped potatoes. Toss to combine.
  2. In a small mixing bowl, mix together the mayonnaise and mustard.
  3. Add the mayonnaise mixture and potato mixture until well combined.

Step 3:

  1. Transfer the potato salad to a serving bowl.
  2. Cut the remaining egg into quarters. Arrange on top of the salad.
  3. Place halved grape tomatoes on top of the salad. Sprinkle with chopped parsley and smoked paprika.
Mayonnaise and mustard mixed together in a coral colored bowl with a rubber spatula in the mixture.

💭 Top Tips

  • Overcooked potatoes will make a watery and loose salad no matter what potatoes are used.
  • Once cooked, immediately turn off the burner and drain the potatoes. Set the potatoes back on the burner 5-10 seconds. The residual heat will to in evaporating any water left on the bottom of the pan.
  • Cool the potatoes completely before assembling.
  • Use a biscuit cutter to chop the potatoes. I use this one, it is what my mom always used, is inexpensive and lasts forever!
Chopped cooked potatoes in a blue mixing bowl.

Cooking The Potato

Below are what I feel is are the best ways to cook a potato for potato salad:

Baking: Scrub the potato, remove any eyes and stab the potato with a knife 3-4 times. Season and bake on a baking sheet and bake at 425 degrees for 50 minutes or until a fork or knife pierces the potato easily. Allow the potato to completely cool. Then, remove the skin and chop for the salad.

Boiled, depending on the size of the potato, it can take from 15-25 minutes. The larger the potato, the longer it will take. To test the potato for doneness, stab it with a fork or knife. If it slides in easily, the potato is cooked. If it breaks when it is stabbed, it is likely overcooked. Once cooled, the potatoes can be chopped for the salad.

Mixed potato salad in a blue mixing bowl with a rubber spatula in the bowl.

📖 Variations

  • Add ½ cup shredded carrots.
  • To add layer of sweet to the salad add 2 tablespoons of sweet pickle relish.
  • Stir in ½ cup of diced garlic dill pickles.
  • Use a spicy, sweet hot, or yellow mustard in place of the dijon mustard.
  • Reduced-fat mayonnaise or using half greek yogurt and half mayonnaise will reduce the fat content.
  • Substitute sweet paprika for the smoked paprika.
Overhead shot of a classic potato salad recipe in the serving bowl with quartered eggs, chopped parsley, and halved grape tomatoes arranged on top and sprinkled with red smoked paprika.

👪 Serving size

For this Classic Potato Salad recipe I used 5 large russet potatoes. This yielded almost 7 cups of chopped potatoes. 1 serving is ½ cup of salad and should serve 14 people. Be sure to adjust accordingly if the potatoes are not large.

📖 Recipe

Classic Potato Salad Recipe

Shelby Law Ruttan
A classic, simple recipe for potato salad recipe made with cooked potatoes, celery, onion, and eggs in a mayonnaise based dressing.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 14
Calories 293 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the potatoes in a large mixing bowl. Add the diced celery, onion and 3 of the hard boiled eggs, chopped. Stir to combine.
  • Combine the mayonnaise and mustard in a small mixing bowl.
  • Add the mayonnaise mixture to the potato mixture and stir to combine.
  • Transfer the potato salad to a storage container. Top with 1 egg, quartered, grape tomatoes, halved, and chopped fresh parsley. Sprinkle with smoked paprika.

Video

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 3gTrans Fat: 1gCholesterol: 63mgSodium: 200mgPotassium: 598mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Keyword Potato Salad Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tropical Muffins with Coconut-Macadamia Topping

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I can't remember the last time I made muffins. For a while there I was becoming known as the "muffin queen" because I was making them so frequently. I will admit I have thought about them. I just haven't had the urge to actually make them. Partly because *gasp* Grumpy doesn't care for blueberry, which are my favorite, and partly because I like to make something "unique" when I can't make my favorite!

This morning I was back on myrecipes.com and typed in banana muffins for my search. I came across this muffin that instantly appealed to me because of it's title. These are more of a healthy muffin than they sound. They are dense but still delicious. Grumpy ate 2 of them - I'm not sure if it was out of hunger or because he liked them, but they are more on the healthy side than on the sinful side.
Tropical Muffins with Coconut-Macadamia Topping
Cooking Light, April 2008

Muffins:

1 ⅓ cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
½ cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
½ cup canned crushed pineapple in juice, drained
⅓ cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray

Topping:

2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar (I used light brown sugar instead)
1 tablespoon regular oats

**The batter tends to be looser than you expect a muffin batter to be. Don't be alarmed by this, they will still turn out wonderful!
Preheat oven to 400°. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, ⅓ cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.