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Italian Christmas Cookies

by 56 Comments

This is my favorite Italian Christmas Cookies recipe. These are soft cookies coated with sweet sugary glaze, then topped with festive sprinkles. They make the perfect holiday treat and is one one that my whole family loves.

Italian Christmas Cookies decorated with pink and blue sprinkles on a white plate.

Christmas cookie baking brings so many memories of my childhood back and the holiday baking season is one of my favorite times of year. The first year I made these Italian Christmas Cookies, my family couldn't get enough of them! These bite sized cookies are so festive and fun and speak the holidays.

Every year I like to make new and different Christmas cookie recipes, but this Italian Christmas Cookie is one that is always on the list!

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Why you'll Love these Christmas Cookies

Big Batch Recipe: It is a big batch Italian Christmas cookie recipe making it perfect for the holiday season and cookie exchange parties.

Tender and cakey: a soft cookie with a buttery almond flavor that's not too sweet.

Bakery quality: these Italian Christmas Cookies will remind you of those you find in the Italian bakery

Ingredients for Italian Christmas Cookies

Cookie dough in the mixing bowl with a cookie scoop.
  • All-purpose flour
  • Confectioners Sugar
  • Butter Flavored Vegetable Shortening, I like to use this to have buttery flavor with a softer cookie that has a cake like texture.
  • Large Eggs
  • Almond Extract
  • Vanilla Extract
  • Lemon Extract

Hint: instead of non pariels, try these Fun Christmas Cookie Sprinkles! (affiliate link)

🔪 INSTRUCTIONS

A hand holding a cookie dough ball.

For the cookies:

  1. Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
  2. Add the eggs to a large bowl and using a hand mixer on medium speed, beat the eggs for 5 minutes, until light and foamy. Set aside.
  3. In another large bowl, combine 5 cups of the flour, confectioners' sugar, and baking powder. Stir with a whisk to combine. Set aside.
  4. On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
  5. Gradually add the flour mixture to the egg mixture 1 cup at a time, mixing well after each addition. The dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour beginning with ½ cup. (This is where the extra cup of flour comes in). If still not stiff enough, gradually add remaining half cup. By this time the cookie dough should be stiff enough to shape into a cookie ball.
  6. Scoop dough with a 1 tablespoon sized cookie scoop. Then roll dough into balls. Place the cookies at least 2-inches apart on the prepared baking sheet.
  7. Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.
Dough shaped into 1" balls and placed 1" apart on parchment lined cookie sheet.

For the icing:

  1. While the cookies are baking, make the icing. In a small bowl, combine the confectioner's sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
  2. Place on a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours. Place in airtight containers to store.

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Cookie sheets
  • Parchment paper
  • Electric hand mixer
  • Small cookie scoop (1 tablespoon sized)

Substitutions

Butter swap: substitute room temperature butter for the shortening.

Extract swap: Substitute 1 teaspoon vanilla extract for the almond extract.

Holiday themes: don't just make these for Christmas, sprinkle with jimmies or other sprinkles for any holiday from Easter to Thanksgiving!

Variations for Italian Christmas Cookies

Anise Italian Christmas Cookies: use anise extract for the flavoring in the cookies and sugar icing.

Italian Lemon Cookies: substitute lemon extract and sprinkle lemon zest over the top of the iced cookie.

Baked Italian Christmas Cookies on wire rack.

Top Tips

  • Sift the flour first, then lightly spoon it into the measuring cups, leveling it off with a knife before combining with the sugar.
  • Add the dry ingredients 1 cup at a time, stirring until well combined after each addition.
  • If the dough starts to become stiff before all of the flour mixture is added, then don't add any more flour.
  • Frost the cookies while they are still warm by dipping them in the bowl of icing. This allows the icing to seep into the cookie.
  • Sprinkle with the colored jimmies immediately after you dip the cookie in the icing.
  • If the glaze seems too thin, add more powdered sugar one tablespoon at a time until it is at the desired consistency.
Glazed cookies on cooling rack with colored jimmies on top.

Storage

Air-dry the cookies on a cooling rack for 24 hours then store cookies in an airtight container on the counter or fridge for up to 1 week or freeze up to 3 months.

Serve with...

Serve these cookies with a tall glass of cold milk or cup of hot coffee or tea.

They also make an eye appealing presentation on a holiday cookie platter along with these Santa Swirl Cookies, Eggnog Biscotti, M&M Pretzel Cookies, and Chewy Mocha Toffee Chip Cookies!

Italian Christmas Cookies dipped in a glaze and topped off with colorful sprinkles on a white plate.

Serving size

Yield is approximately 4-½ dozen (56) cookies. Two cookies are equal to one serving.

If you are looking for Christmas Cookie Recipes, then you will want to try my Snowman Cookies, Eggnog Thumbprint Cookies, Candy Cane Cookies, and Red Velvet Peppermint Thumbprints.

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 Italian Christmas Cookies.

Italian Christmas Cookies

Shelby Law Ruttan
Italian Christmas Cookies are a classic cookie recipe that is popular during the holiday season. They are a soft ball shaped cookie glazed with a thick glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
4.41 from 122 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Cookie Recipes, Desserts
Cuisine Italian
Servings 56
Calories 147 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cookies:

For the Glaze:

Instructions
 

For the cookies:

  • Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
  • Add the eggs to a large bowl and using a hand mixer on medium speed, beat the eggs for 5 minutes, until light and foamy. Set aside.
  • In another large bowl, combine 5 cups of the flour, confectioners' sugar, and baking powder. Stir with a whisk to combine. Set aside.
  • On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
  • Gradually add the flour mixture to the egg mixture 1 cup at a time, mixing well after each addition. The dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour beginning with ½ cup. (This is where the extra cup of flour comes in).
  • If still not stiff enough, gradually add remaining half cup. By this time the cookie dough should be stiff enough to shape into a cookie ball.
  • Scoop dough with a 1 tablespoon sized cookie scoop. Then roll dough into balls. Place the cookies at least 2-inches apart on the prepared baking sheet.
  • Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.

For the icing:

  • In a small bowl, combine the confectioner's sugar, cream, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
  • Place on a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours before storing in an airtight container.

Video

Nutrition

Calories: 147kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 21mgSodium: 65mgPotassium: 24mgFiber: 0.4gSugar: 14gVitamin A: 40IUVitamin C: 0.01mgCalcium: 37mgIron: 1mgNet Carbohydrates: 24g
Keyword Italian Christmas Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

White Hot Spiced Chocolate

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Sometimes there is nothing more comforting and warming on a bitter cold evening than hot chocolate. Last evening, after being pampered all morning, then at the movies with the kids, I wanted to warm up and be cozy on my couch for a little while. Yes, to answer Cathy's question on my last post, I was alone for dinner because Grumpy is off hunting this weekend. So, he didn't get any of the steak, but he had the steak burgers earlier in the week. 😉


I have the recent Cooking Light issue and in this issue they have a LOT of great sounding recipes. I'll be making more than a few of them over the next few weeks.

White Hot Spiced Chocolate
Cooking Light, November 200

3 cups 1% low-fat milk
⅛ teaspoon grated whole nutmeg
1 (3-inch) cinnamon stick
½ cup premium white chocolate chips
½ teaspoon vanilla extract
½ cup frozen fat-free whipped topping, thawed
Grated whole nutmeg (optional)

Combine milk, nutmeg, and cinnamon stick in a medium saucepan over medium heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until chips melt. Remove from heat; stir in vanilla. Discard cinnamon stick. Serve with whipped topping. Sprinkle with additional nutmeg, if desired.

Makes 8 servings, Calories: 117 (38% from fat), Fat: 5g (sat 4.1g,mono 0.3g,poly 0.0g), Protein: 3g, Fiber: 0.0g

Rum-Glazed Banana Bundt Cake

by 3 Comments

Yup. That's my Grumpy up there in his best pose. Tounge sticking out and walking away. ha ha. He was taking off to enjoy some supper before he dug into the dessert I made tonight. The main comment I hear from him? Are you making this so we can have it or are you taking it all to work? Yeah, right. He makes it sound like I don't give him any of the food I cook.

Before I bring you my Bundt cake tonight I have an award that was passed on to me from Val of More than Burnt Toast. I am not sure how I found Val's blog, but it is one of the very first blogs I found and started reading a little more than a year ago. Val was sweet enough to include me in sharing the love and gave me the Inspiration award and I feel so honored to have received this from her. Thanks Val! There are so many bloggers that I thoroughly enjoy and it is not easy to pick just a few. I have decided to mention the few that have really been an inspiration to me recently. I will go ahead and pass this award onto:

Mari of Once Upon a Plate. Her photos are absolutely gorgeous and they inspire me to make her recipes!

Stephanie of Fun Foods on a Budget. In todays tight financial times it is nice to have someone like Stephanie out there inspiring us all to be more thrifty and showing us how to make tasty, beautiful dishes without spending too much money!

Megan of Megan's Munchies. Megan posts so often! She has great ideas and she is a pumpkin girl just like me. She inspired me to make so many pumpkin desserts earier this fall (now you know!) 🙂

Fit Chick of Lady Craddock's Bakery. WOW. Have you seen this lady? She is one fit woman! She actually inspired me to go join the gym when I joined 3 weeks ago. I'm actually doing weight lifting along with my cardio. I knew I needed to hit the gym after making so much food and having so much of it around here. She was my inspiration to join!

and last, but not least, one of my very special friends whom I met on a cooking forum prior to blogging...

Carrie of Vegan Deliciousness. Carrie inspires me to eat healthier and to eat meat free more often. Every time I see a tofu dish in particular, I really, really want to make it. Hmm. Come to think of it Grumpy won't be around for dinner on the weekend since he will be hunting with his daddy. I think I'm going to buy some tofu tomorrow! :-p

****************************************************************************

Now, what do you do when your bananas look like this?


Well, tonight I took out my new Nordicware Bunt pan and did this!


This quick and easy recipe is originally a cooking light recipe. I made some changes tonight because I didn't have margarine (I just plain don't cook with it) and I didn't have egg substitue. Honestly, I very rarely have egg substitue in my frigde. Also, because I didn't have margarine and used unsalted butter, I did add a ½ teaspoon salt to my recipe. To view the original recipe in Cooking Light form, you can click here. The way I made it is below.


Rum Glazed Banana Bundt Cake
adapted from myrecipes.com

1-¾ cups packed brown sugar
⅔ cup butter
3 eggs
3 medium very ripe bananas, mashed
½ cup fat free greek yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2-½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Cooking spray
¾ cup sifted powdered sugar
2 tablespoons dark rum or ¼ teaspoon imitation rum extract
1 tablespoon butter, melted

Beat brown sugar and ⅔ cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended.
Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.
Note: When using rum extract add 2 tablespoons skim milk to glaze.

Peanut Butter Kisses

by 2 Comments

These Peanut Butter Kisses also known as peanut blossoms, are a soft cookie with a chocolate Hershey's kiss in the center of the cookie. They are popular during the holiday season and perfect for cookie exchanges and cookie trays.

Peanut butter kisses on cookie sheet.
Everyone loves a sugary peanut butter cookie ball with a chocolate kiss on top!

❤️ Why you'll love it

Soft and Chewy: the cookie itself is soft with a little bit of chew to it.

Kid friendly: kids love to help make these cookies and unwrapping the kisses is fun when you can sneak one or two in your mouth while no one is looking!

Food gifts: cookies are a great food gift often given during Christmas time. These are a tasty addition to any cookie plate.

Unwrapped Hershey Kisses in a white bowl with wrapped kisses in the background.

🥘 Ingredients

Basic ingredients you need to be sure you have.

Creamy Peanut Butter: Be sure the peanut butter you use is not all natural. This is my preferred brand to use.

Vegetable Shortening: This is an important part of the recipe and I don't recommend you substitute anything for it. This is the brand I use.

Granulated Sugar: This is in the cookie and what you roll the peanut butter cookie dough ball in.

Brown Sugar: This is part of what makes the cookie chewy!

Hershey Kisses: They won't be a peanut blossom unless you use a Hershey Kiss. I used milk chocolate kisses.

A ball of peanut butter cookie dough in the palm of a hand.

🔪 Instructions

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, with a hand mixer, cream together the shortening and peanut butter until well blended.
  3. Add granulated sugar and brown sugar; mix on medium speed until fluffy.
  4. Add the egg, milk, and vanilla and mix until combined.
  5. In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients until combined.
  6. Shape dough into 1-inch balls. Place ¼ cup granulated sugar (if using) on a plate and roll the cookie dough in the sugar to coat. Place cookie ball on ungreased cookie sheet.
  7. Bake cookies for 8 minutes or until cookies are golden brown.
  8. Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around edges when the kiss is pressed into the center.
  9. Transfer cookies to a wire rack and cool completely before storing.

🥄 Equipment

Large mixing bowls: for the wet and dry ingredients.

Electric mixer

Insulated baking sheet: It will allow heat to distribute evenly while baking the peanut butter blossoms.

Silpat or parchment paper: to prevent cookies from sticking to the baking sheet.

Cookie scoop: a small scoop will measure out the correct proportion of dough.

🥫Storage

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

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

Unbaked peanut butter kisses dough balls rolled in sugar and on the baking sheet.

📖 Variations

  • Use a different flavored hershey kiss. We have used dark chocolate, milk chocolate, chocolate hugs, and peppermint kisses.
  • Leave the Hershey kiss out of the recipe and stir 1 cup of chocolate chips into the batter.
  • Substitute chunky peanut butter for the creamy peanut butter.
  • Make these with cookie butter instead of peanut butter.
  • Cool the peanut blossoms completely on a cooling rack before storing. The heat from the baked cookie will soften the chocolate and if not completely cooled the chocolate kiss will not hold its shape.
  • Be sure the peanut butter and the shortening are at room temperature for easier creaming.
  • Unwrap the Hershey kisses either before you mix the cookie dough, or while the cookies are baking.
Peanut Butter Kisses on a parchment lined baking sheet.

No Bake Fudge Cookies are full of chocolate and peanut butter flavor and taste just like fudge.

Flourless Peanut Butter Cookies are gluten free, with crispy edges and a chewy center.

Peanut Butter Oatmeal Cookies have a touch of almond extract and are a thick and chewy cookie with crisp edges.

Chocolate Peanut Butter Chip Cookies have a chocolate peanut butter cookie dough with peanut butter chips. This is for the total chocolate peanut butter fan!

White Chocolate and Peanut Butter Chip Cookies is Grumpy's favorite peanut butter cookie recipe. Give him white chocolate and he'll love you forever.

Peanut Butter No Bake Cookies are similar to the no bake fudge cookies but without the chocolate.

up close image of peanut blossoms cookie

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

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

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

📖 Recipe

Featured image for peanut butter kisses cookies.

Peanut Butter Kisses

Shelby Law Ruttan
A peanut butter kiss cookie also known as peanut blossoms are a soft peanut butter cookie shaped into a ball and baked, then presented with a chocolate kiss in the center of the cookie!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Cookie Recipes
Cuisine American
Servings 48
Calories 97 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a medium bowl, with a hand mixer, cream together the shortening and peanut butter until well blended.
  • Add granulated sugar and brown sugar; mix on medium speed until fluffy.
  • Add the egg, milk, and vanilla and mix until combined.In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients until combined.
  • Shape dough into 1-inch balls. Place ¼ cup granulated sugar (if using) on a plate and roll the cookie dough in the sugar to coat. Place cookie ball on ungreased cookie sheet.
  • Bake cookies for 8 minutes or until cookies are golden brown.
  • Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around edges when the kiss is pressed into the center.
  • Transfer cookies to a wire rack and cool completely before storing.

Video

Nutrition

Calories: 97kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 5mgSodium: 70mgPotassium: 31mgFiber: 0.4gSugar: 7gVitamin A: 6IUCalcium: 14mgIron: 0.3mgNet Carbohydrates: 10g
Keyword Peanut Blossoms, Peanut Butter Blossoms
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Craisins Filled Cookies

by 10 Comments

These Craisins Filled Cookies are tender, cakey cookies baked with a cozy applesauce cranberry filling sealed inside. They're the kind of old fashioned treat that brings back memories of home baking.

Two pink frosted craisins filled cookies on a white tray.

This recipe is a take on my grandmother's raisin filled cookies, only made with dried cranberries, white chocolate, and coconut in the filling for a brither and slighter sweeter twist.

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Why You'll Love These Cookies

Soft texture: these bake up with a tender, cake like crumb that stays soft for days.

Fruit filled center: the thick applesauce, craisin, and white chocolate filling adds just the right mix of sweet and tart flavor.

Traditional family recipe: a passed down cookie that feels nostalgic and comforting.

Key Ingredients for Craisins Filled Cookies

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

  • Butter: creates a soft dough with rich, homemade flavor.
  • Applesauce: forms the base of the filling with warm, fruity sweetness.
  • Craisins: adds bright tartness and chewy texture.
  • Coconut: gives the filling a pleasant, subtle texture.
  • White chocolate chips: melt slightly inside, adding creamy sweetness to the center.

Ingredient Substitutions

  • Sub dried cherries for the craisins for deeper berry flavor.
  • Replace white chocolate chips with mini chocolate chips for a different sweetness.
  • Swap coconut with finely chopped pecans for a nutty filling.
Cookie dough circles with craisin filling in the center on a baking sheet.

Tips for Filled Cookies

  • Chill the dough until firm enough to roll without sticking or tearing.
  • Keep the filling thick so it doesn't spread or seep during baking.
  • Seal the edges well with your fingers or a fork so the filling stays enclosed.

How to Store

Store in an airtight container in the refrigerator for up to 5 days.

If you enjoyed these soft filled cookies, you may want to try my Lime Jewels, Black and White Cookies, Vanishing Oatmeal Cookies, and Glazed Lemon Cookies.

Craisin Filled Cookies cut in half and stacked on top.

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 pink frosted craisins filled cookies on a white tray.

Craisins Filled Cookies

Shelby Law Ruttan
These Craisins Filled Cookies are soft, tender, and packed with a sweet applesauce cranberry filling mixed with coconut and white chocolate. They bring the charm of old fashioned family baking to your cookie plate.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookie Recipes, Desserts
Cuisine American
Servings 36
Calories 242 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cookies

For the Filling

Instructions
 

For the Cookies

  • In a large mixing bowl, using an electric hand mixer, combine the butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs, one at a time, mixing well after each addition. Set aside.
  • In another mixing bowl, combine the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients, and mix until well combined. Wrap in plastic wrap and refrigerate for 1 hour.

To make the filling:

  • In a large saucepan, over medium high heat, combine the applesauce, craisins, brown sugar, and water, cooking until thickened.
  • Remove from heat and and add butter, coconut and almond extract. Set aside to cool. Once cold, stir in white chocolate chips.

To assemble the cookies

  • Roll cookie dough out onto a lightly floured surface until about ⅛" thick, cut into circles.
  • Place circles on cookie sheet. Place 1 tablespoon of filling on top of cookie. Cover with another cut cookie circle and press edges with fingers (or fork).
  • Bake at 350 until slightly brown (8 - 10 minutes).

Nutrition

Calories: 242kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 165mgPotassium: 82mgFiber: 1gSugar: 23gVitamin A: 167IUVitamin C: 0.1mgCalcium: 58mgIron: 1mgNet Carbohydrates: 40g
Keyword applesauce cookie recipe, craisin cookies, Craisins Filled Cookies, fruit filled cookies, homemade filled cookies, old fashioned cookies, soft filled cookies, White Chocolate Cranberry Filled Soft Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Rolls - Buttery, Soft, and Delicious

by 6 Comments

Butternut Squash Rolls are buttery and sweet with a soft and tender texture. They are a golden color and a wonderful way to use butternut squash from the garden.

Upclose image of a butternut squash rolls to view the texture and flaky layers.
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❤️ Why you'll love it

Buttery and sweet flavors: Butternut Squash Rolls are the perfect recipe to make a soft and delicious dinner roll for your Thanksgiving and Christmas tables.

A good source of vitamins: butternut squash is high in vitamin A and C!

Soft and tender dinner rolls: these dinner rolls are super soft and remind me of the sweet Hawaiian rolls with their fluffy texture and sweet flavor.

Dough cut into sections on a floured board.

🥘 Ingredients

Butternut Squash, cooked, mashed, and cooled

Milk

Active Dry Yeast

White Whole Wheat Flour - this is my go to brand.

Bread Flour - the only bread flour I will use!

🥄 Equipment

9x13 Casserole Dish

Kitchenaid Mixer (optional) - this is the one that I own.

Butternut Squash Rolls unbaked and in a baking dish.

⏲️ Baking time

From start to finish, prep, proofing time, and baking time, you should allow up to 2 ½ hours to make these Butternut Squash Rolls.

🔪 Instructions

Step 1:

  1. In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes.
  2. Add the milk, butter, brown sugar, squash, and salt. Stir to combine.
  3. Gradually add the white whole wheat flour. Mix the dough on medium speed for 2 minutes. Stir in enough bread flour to form a soft dough ball.

Step 2:

  1. Turn the dough out onto a floured surface. Knead until smooth and elastic.
  2. Place the dough in a bowl coated with olive oil, turning once to coat top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Step 3:

  1. Punch the dough down and turn onto a floured surface. Divide into 16 portions. Place in a 9x13 glass baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes.

Step 4:

  1. Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool.

Storage:

Room temperature: store in an airtight container up to 4 days.

Freezer: freeze butternut squash rolls in an airtight freezer bag up to 3 months.

Make ahead: make the dough the dough the night before and refrigerate shaped rolls overnight. To bake, remove from fridge and bring to room temperature, bake as directed.

📖 Variations

  • Substitute any winter squash, such as acorn or pumpkin for the butternut squash.
  • Stir in 1 cup of shredded cheddar cheese with the flour mixture.
  • Add 1 teaspoon rubbed sage to the flour mixture.

💭 Top Tips

  • If buying butternut squash from the store, buy pre-cut squash for quicker prep time.
  • Test the yeast before using it. Allow the yeast to set for 5 minutes in the water and sugar. It should look foamy on top. If it doesn't, the yeast is no good and shouldn't be used.
  • If kneading the dough by hand, be sure to knead for about 10 minutes.
  • Check the temperature of the roll to be sure it is baked through. The internal temperature of the dough should be 185-190 degrees.
  • Don't over knead the dough if using a kitchenaid. Once the dough starts to form a smooth ball that holds it shape, stop using the mixer and proceed with your hands to work the remaining flour in.
baked rolls on cooling rack

Honey Baked Butternut Squash Fries

Instant Pot Moroccan Spiced Butternut Squash Soup

Butternut Squash Kale Lasagna

Roasted Acorn Squash

Butternut Squash Mac and Cheese

Chipotle Butternut Squash Enchiladas

Butternut Squash Tarts

Butternut Squash Summer Rolls

🍽 Serve with...

These are a perfect bread to serve for Thanksgiving and Christmas dinner! I also love to make sandwiches with the leftover rolls.

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

Butternut Squash Rolls

Shelby Law Ruttan
Buttery, sweet, tender, and flaky dinner rolls made with butternut squash.
4.80 from 10 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 13 minutes
total proof time 2 hours
Total Time 2 hours 33 minutes
Course Breads
Cuisine American
Servings 16
Calories 175 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes.
  • Add the milk, butter, brown sugar, squash, and salt. Stir to combine.
  • Gradually add the white whole wheat flour. Mix the dough on medium speed for 2 minutes. Stir in enough bread flour to form a soft dough ball.
  • Turn the dough out onto a floured surface. Knead until smooth and elastic.
  • Place the dough in a bowl coated with olive oil, turning once to coat top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down and turn onto a floured surface. Divide into 16 portions. Place in a 9x13 glass baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes.
  • Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool.

Video

Notes

Tips And Substitutions For A Successful Dinner Roll
  • Purchase butternut squash that has already been cut for quicker prep time.
  • Test the yeast before using it. Allow the yeast to set for 5 minutes in the water and sugar. It should look foamy on top. If it doesn't, the yeast is no good and shouldn't be used.
  • If kneading the dough by hand, be sure to knead for about 10 minutes.
  • Check the temperature of the roll to be sure it is baked through. The internal temperature of the dough should be 185-190 degrees.
  • Don't over knead the dough if using a kitchenaid. Once the dough starts to form a smooth ball that holds it shape, stop using the mixer and proceed with your hands to work the remaining flour in.
  • Substitute any winter squash, such as acorn or pumpkin for the butternut squash.

Nutrition

Serving: 1gCalories: 175kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 11mgSodium: 170mgFiber: 3gSugar: 4g
Keyword Butternut Squash Rolls
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Caramelized Onion Mashed Potatoes

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Just last week we were buried in snow. Yesterday, we were sunny and in the 60's! All that snow is gone, as I knew it would be. But, I know it will come back. I don't really dislike the snow. Its the cold I don't like. The only thing about the snow I don't really like is the road conditions. When I was a kid I loved the snow - and we would have lots of it! More than we have now days. I remember in the Blizzard of '77 we were only about 2 miles from home and actually couldn't go any further! My dad and uncle came to pick us up on snowmobiles! I feel a lot of nostalgia as I get older and I miss the days of being young and carefree. If we, as children, only knew that life was much harder as an adult, we wouldn't wish it away so easily!

One memory that gives me comfort in some odd way is Christmas eve when I was mabye 13 years old. We always went to visit my dad's parents on Christmas eve. Many of my cousins would be there and there would be all kinds of goodies to munch on. This particular Christmas eve I remember being outside waiting for my parents and the snow was falling. I remember standing there reveling in the falling snow and how beautiful it was. Something about that moment gives me peace. To this day, I am happy when I see it snowing on Christmas eve. Once Christmas is over however, the snow can go away! But it never does.

I found a new recipe for comfort food this week. It is for Caramelized Onion Mashed Potatoes. I was looking for a potato dish that was different and came across this one in one of my older Light & Tasty magazines. We had it tonight with a venison meatloaf and butternut squash. These tasty creamy potatoes will have you feeling all cozy in no time at all!


Caramelized Onion Mashed Potatoes
Light & Tasty, November 2006

1 tablespoon canola oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-½ pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
⅓ cup reduced-fat sour cream
3 tablespoons fat free milk
¼ teaspoon pepper
1 tablespoon butter, melted
½ cup shredded reduced fat cheddar cheese
2 bacon strips, cooked and crumbled

Heat oil in a large non-stick skillet over medium heat; add onions and ½ teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).

Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.

Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

One serving is ⅔ cup. For my weight watcher points counter friends, this is 4 points. (200 calories, 9 grams fat, 3 grams fiber)

Maple Walnut Biscotti with Maple Icing

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If you love trying new biscotti recipes, then you are going to love this Maple Walnut Biscotti! It is a low fat twice-baked cookie sweetened with maple syrup and dipped into a maple icing. These maple biscotti are a delicious with a hot cup of coffee or tea on a chilly afternoon, wrapped up with a cozy blanket and a good book!

Two maple walnut biscotti on a white plate with a light tan maple icing on the bottom of each cookie.
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❤️ Why you'll love it

Food gifts: this maple biscotti recipe can be enjoyed year round but they also make a great addition to your Christmas cookie plate.

Crunchy biscotti: these crispy cookies are naturally sweetened and low fat, perfect for dunking into your hot tea, coffee, or cocoa.

Pure Maple Syrup: fans of maple syrup will love this recipe, I make these every spring with a new batch of maple syrup.

🥘 Ingredients

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All purpose flour

Cornmeal: adds texture to the biscotti

Baking powder

Salt

Walnuts: be sure to chop into smaller sized pieces to make cutting through the baked biscotti log easier.

Large eggs

Pure maple syrup: this is all that is used to sweeten the biscotti dough

Vanilla extract

White chocolate

Maple extract

Half and half

Powdered sugar

Two pieces of Biscotti dough in a log shape on top of parchment paper.

🔪 Instructions

  1. Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper and set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and chopped walnuts. Set aside.
  3. In a medium mixing bowl, whisk eggs, maple syrup, and vanilla extract.
  4. Make a well in the center of the flour mixture and pour the wet ingredients into well. Stir until the dry ingredients just come together.
  5. Turn dough out onto a lightly floured surface and knead until dough comes together. Divide dough into two pieces. Form each piece of biscotti dough into a 12" x 1½ long log shape and place on prepared baking sheet.
  6. Bake in preheated oven for 25 minutes. Remove from the oven and let cool for 15 minutes. Turn oven temperature down to 325.
  7. Transfer cooled biscotti to a cutting board and using a serrated edge knife, cut biscotti into 1½" thick slices at a slight diagonal. Place slices cut side down on the prepared baking sheet in a single layer leaving space between the biscotti. Return to oven and bake 10 minutes.
  8. Remove from oven, carefully flip the biscotti to the opposite side and bake 5 minutes. Remove from oven and cool completely on a wire rack.
  9. In a microwave safe small bowl, melt white chocolate with the half and half and maple extract in the microwave in 30 second intervals until melted and smooth.
  10. Add the powdered sugar 1 tablespoon at a time and stir until thick enough to coat a spoon without running off. Use more or less sugar if needed.
  11. Allow the maple glaze to dry completely before storing.
Baked and sliced Maple Walnut Biscotti on a parchment lined cookie sheet before the 2nd baking.

🥄 Equipment

Large cookie sheet: I like to use my insulated cookie sheet, it is large enough for the whole batch of biscotti.

Mixing bowls

Wooden spoon

Large serrated knife

Parchment paper

Maple Walnut Biscotti cookies on top of with the glaze side up to dry.

🥫Storage

Room temperature: store biscotti in an airtight container up to 5 days.

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

📖 Variations

  • Make a chocolate drizzle by substituting dark chocolate for the white chocolate in the glaze.
  • Substitute chopped pecans for the walnuts, or leave the nuts out all together.

💭 Tips

  • To prevent the maple biscotti from tearing and falling apart, use a serrated knife when cutting the cooled biscotti.
  • The walnuts should be chopped small enough to make the biscotti easy to cut thru.
  • Be sure to allow the dough to cool 15 minutes after the first baking before cutting. If cutting the biscotti while hot, it could easily break.

Maple sugar candy is a delicious fudge made with pure maple syrup.

🍽 Serve with...

Serve maple biscotti with your morning coffee, tea, or hot cocoa.

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

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Maple Walnut Biscotti with Maple Glaze

Shelby Law Ruttan
Maple biscotti is a crisp Italian cookie with walnuts and sweetened with maple syrup coated with a light maple glaze.
4 from 5 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 24
Calories 111 kcal

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper and set aside.
  • In a large bowl, whisk together flour, cornmeal, baking powder, salt, and chopped walnuts. Set aside.
  • In a medium mixing bowl, whisk eggs, maple syrup, and vanilla extract.
  • Make a well in the center of the flour mixture and pour the wet ingredients into well. Stir until the dry ingredients just come together. Turn dough out onto a lightly floured surface and knead until dough comes together. Divide dough into two pieces. Form each piece of biscotti dough into a 12" x 1½ long log shape and place on prepared baking sheet.
  • Bake in preheated oven for 25 minutes. Remove from the oven and let cool for 15 minutes. Turn oven temperature down to 325.
  • Transfer cooled biscotti to a cutting board and using a serrated edge knife, cut biscotti into 1½" thick slices at a slight diagonal. Place slices cut side down on the prepared baking sheet in a single layer leaving space between the biscotti. Return to oven and bake 10 minutes.
  • Remove from oven, carefully flip the biscotti to the opposite side and bake 5 minutes. Remove from oven and cool completely on a wire rack.
  • In a microwave safe small bowl, melt white chocolate with the half and half and maple flavoring in the microwave in 30 second intervals until melted and smooth.
  • Add the powdered sugar 1 tablespoon at a time and stir until thick enough to coat a spoon without running off. Use more or less sugar if needed.
  • Allow the maple glaze to dry completely before storing.

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 52mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 26IUVitamin C: 0.1mgCalcium: 31mgIron: 1mgNet Carbohydrates: 17g
Keyword Maple biscotti, Maple Walnut Biscotti
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cinnamon Biscotti

by 1 Comment

Today is my Dad's birthday. Happy birthday Dad! Tonight, my son Justin will be picking me up and riding over to wish him a happy birthday and give him his present. Grumpy doesn't get home early enough tonight.

When Grumpy and I were married, my dad and I danced to Flies on the Butter by Wynonna Judd. If you haven't heard the song and lyrics they are here. There is a tag to this song that says "There's a black-top road, a faded yellow centerline, it can take you back to the place, but it can't take you back in time." For me that hits hard and close. I live just around the corner from that road and so many times I have wished it could take me back in time to when I was young and when my Nanny & Poppy were still here with us. Every morning when I was a little girl, every chance I could get to go, my dad would take me around the corner (and now just down the road) to my Nanny's house where he would leave me and pick up Poppy to go to work. I walk to that road every time I take a walk and nostalgia is so strong. I live back home again, but its not the same. Getting older really stinks, but being happy with your family while they are here is what counts the most.

Tonight, when we head over to Mom & Dad's (or Momma & Poppa's to my kids) I will also be bringing my dad some of this biscotti to drink with his coffee. Mom, she'll eat the biscotti sans coffee. 🙂

CINNAMON BISCOTTI

2- ½ cup Flour
¾ cup Sugar
1- ½ teaspoon Baking powder
1- ½ teaspoon Ground cinnamon
¼ teaspoon Salt
½ cup mini cinnamon chips
3 large Eggs
2 tablspoons butter, melted
2 teaspoons Vanilla extract
Cooking spray
2 tablespoons Sugar
½ teaspoon Ground cinnamon

Preheat oven to 325F.

Combine first 6 ingredients in a large bowl: make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.


Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16 inch roll. Place roll on a baking sheet coated with cooking spray; flatten to a ¾ inch thickness.

Combine 2 tbsp. sugar and ½ tsp. cinnamon; sprinkle over dough.


Bake at 325F for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (½ inch) slices. Place, cut sides down, on a baking sheet. Bake at 325F for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).

Remove from baking sheet; let cool completely on a wire rack.

Sesame Cardamom Chews

by 1 Comment

Sesame Cardamom Chews are a deliciously spiced cookie rolled in toasted nutty sesame seeds with a buttery creamy frosting. Sesame Cardamom Chews

Before I sat down this evening I spent a few hours in the kitchen. I had no plans to cook dinner because I was warming up meatloaf and mashed potatoes leftover from last evening. Since I didn't have to cook dinner, I decided it was time to try one of my earmarked recipes in one of my holiday magazines.

I wanted something different but good. Something intriguing. I decided to make Sesame Cardamom Chews. The recipe is in the recent Land O' Lakes Holiday cookies magazine. I definitely made the right choice! Ever since the Daring Baker Challenge where we made the Danish Braid I have looked for things I could use cardamom in. I never realized that was probably the spice that I loved in my Chai Tea until I actually used it to cook with myself!

Sesame Cardamom Chews

I first toasted brown sesame seeds for the recipe. Then I mixed the recipe up, rolled the dough in the seeds and baked. I have to admit, that cookie dough was divine and when I "accidently" dropped a piece of dough in the seeds, I had to try it and it was even more divine! I could not wait to try one after they were baked. These would probably be great without the frosting but because the frosting also called for cardamon I had to make it! Be forewarned. They are sweet. You won't want more than one....unless you don't frost them! :~)

Sesame Cardamom Chews
Author: Grumpy's Honeybunch
Ingredients
  • Sesame Cardamom Chews
  • Land O' Lakes Holiday Cookies 2008
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup brown sugar firmly packed
  • 1 egg
  • ½ teaspoon almond extract
  • 1-¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cardamon
  • ¼ teaspoon salt
  • ½ cup toasted sesame seeds (**see note)
  • Frosting:
  • 2 cups powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 3-4 Tablespoons half and half
Instructions
  1. Heat the oven to 350 degrees. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, baking powder, cardamom and salt. Beat until well mixed.
  2. Place sesame seeds in small bowl. Shape dough into 1- inch balls. Roll balls in sesame seed. Place 1" apart onto parchment lined cookie sheet. Bake 9-12 minutes or until golden brown (mine took 11 minutes to cook). Cool 1 minute. Remove to cooling rack. Cool completely.
  3. To make frosting: combine all frosting ingredients in medium bowl; adding enough half & half (I only needed 3 tablespoons) for desired spreading consistency. Beat until well mixed. Frost cooled cookies, let stand until set.
Notes
**to toast sesame seeds place in non-stick frying pan on medium heat. Stir continually until seeds start to turn brown. move to separate bowl to cool.

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Sesame Cardamom Chews

Pumpkin Biscotti with a Vanilla Drizzle

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Pumpkin Biscotti is made with pumpkin puree, flavored with pumpkin pie spices and drizzled with an optional vanilla icing or white chocolate. It is a delicious, easy to make, pumpkin recipe to enjoy with a hot cup of coffee or tea.

Full of pumpkin flavor, these Pumpkin Biscotti bring a feeling of fall comfort and warmth. Enjoy them plain, or, if your feeling a little fancy drizzled with a little bit of vanilla icing on top! These biscotti make a great treat to enjoy while reading a book or just relaxing with your friends!

Why I make Pumpkin Biscotti every fall

I love pumpkin. It is one of my favorite fall squash to bake with. Every fall, I get the craving to enjoy a crisp biscotti with warming pumpkin pie spice. I love cool fall days and baking Pumpkin Biscotti!

Most people get the fall food cravings as summer get closer to an end, myself included! I'm ready to beat the heat and cool down. Something about breathing in the cooler air makes me start thinking along the lines of pumpkin pie spices and baking. Pumpkin Biscotti is a favorite pumpkin spice fall recipes to make, along with Pumpkin Spice Cinnamon Rolls!

Pumpkin Biscotti with icing drizzle and fall colored sugars on parchment paper

A Biscotti that is soft and crispy at the same time

This Pumpkin Biscotti recipe is not super crunchy. While it is a twice baked cookie, it still is not typical of a regular biscotti. Because this biscotti is made with pumpkin puree, it will tend to stay a little on softer side. The moisture from the pumpkin is what causes the cookie to be less crisp.

If you love biscotti that is more traditional, then this pumpkin biscotti is probably not it. My grandaughter described the cookie as chewy. I would say she was correct, however not in the chewy sense that you have a super soft cookie. I think maybe in the sense that it wasn't crunchy like she expected it to be.

Pumpkin Biscotti drizzled with vanilla glaze on parchment lined serving tray

What is Pumpkin Pie Spice?

Pumpkin Pie Spice is an all in one seasoning that brings together the flavors of fall. It a blend of spices such as cinnamon, nutmeg, allspice, and cloves. These are spices that are considered to be warming and are used in recipes that normally have pumpkin as an ingredient.

You can buy Pumpkin Pie Spice as a blend or you can make your own. I like to buy the spice blend. But, you can make your own! This recipe for Pumpkin Pie Spice blend is a good one to use.

Original Pumpkin Biscotti Photo
First photo I ever took of Pumpkin Biscotti!

How to make Pumpkin Biscotti

This pumpkin recipe is super easy to make and takes very little time to put together. Waiting for them to cool completely is the hardest part! There is no added fat other than the eggs, and this calculates to 1 gram of fat per cookie!

Preheat the oven to 350 degrees while you are mixing together your ingredients. Sift the flour and seasonings into a large bowl. The pumpkin, eggs, and vanilla extract are blended together and then added to the dry ingredients.

dry ingredients in a mixing bowl

Stir the dough until it just comes together. Then roll the dough out onto a clean surface and knead it until lightly it all comes together.

dough on floured counter

Next, Divide the dough in half and shape into logs. I do this right on my baking sheet that has been lined with parchment paper. Bake for 25-30 minutes or until the logs are firm to touch.

dough shaped into logs on parchment paper

Remove the pumpkin biscotti from the oven and let cool for 15 minutes. Once cool, use a serrated knife and slice the logs into 1" thick slices.

pumpkin biscotti before 2nd baking

Return to the oven and bake another 15 minutes. If your biscotti feels too soft to the touch, bake a little longer.

Tips for a successful Pumpkin Biscotti recipe

It is important to remember that Pumpkin Biscotti is not your typical biscotti recipe. I don't care what anyone tells you. These biscotti will soften. Believe me, I have tried to make these as hard and crunchy as your regular biscotti recipes. It just will not happen. However, it does not mean they are not delicious!

A few other things to keep in mind while making this recipe are listed below.

  1. If the dough is sticky, use a little extra flour dusted on your hands, or lightly sprinkled over the dough.
  2. Pat and shape the biscotti logs with your hands and do this on a baking sheet lined with parchment paper.
  3. Be sure to let the pumpkin biscotti cool at least 15 minutes after the first baking before you start to cut. This prevents burning your fingers and stops the biscotti from falling apart by cutting them when they are too hot.
  4. Use a sawing motion with a serrated knife to easily cut the biscotti.
  5. Allow pumpkin biscotti to sit on cooling rack for several hours before decorating or storing. This will allow the biscotti to dry out a little more.
Two biscotti on a white plate with blue napkin in background

Favorite Pumpkin Spice Fall Recipes you may like

Pumpkin spice is a flavor that I think will never go out of style! It seems to be something that exploded over the last 10 years. That may be because of the internet and the readily available recipes out there that use this fall flavor. Below are some of my favorite pumpkin spice recipes that I love to make every fall! What is your favorite pumpkin spice fall recipe?

Two Pumpkin Biscotti on a plate with a tray of biscotti to the upper left on a blue towel

Variations to this recipe

The original recipe was written and posted in October 2008. Since then, I have made this recipe several times with different variations to the recipe.

  • Drizzle with a homemade cream cheese frosting or melted white chocolate
  • Sprinkle the top of biscotti with cinnamon sugar before baking.
  • Sprinkle frosted biscotti with fall colored sugars

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

📖 Recipe

Two biscotti on a white plate with blue napkin in background

Pumpkin Biscotti

Shelby Law Ruttan
Pumpkin Biscotti are full of pumpkin and spice! Delicious served up on a cool fall day with your favorite cup of coffee.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine Italian
Servings 16
Calories 132 kcal

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix together the dry ingredients (flour through salt) in a large bowl.
  • In a separate bowl, whisk together 2 eggs, ½ cup pumpkin puree, and 1 teaspoon vanilla extract.
  • Make a well in the dry ingredient mixture and pour the wet ingredients in the well. Stir until just combined.
  • Turn dough out onto a floured surface and knead a few times to bring it all together.
  • Divide dough in half and pat into a log shape, about 15x7 inches. Bake for 25-30 minutes, or until golden brown and dough is firm in the center
  • Remove pumpkin biscotti from oven and cool for 15 minutes. Using a serrated knife, slice into 1" thick slices and lay the slice on the cut side.
  • Return biscotti to oven and bake another 15 minutes, turning once.
  • Cool completely on wire racks. If desired, drizzle with your favorite vanilla icing or chocolate.

Nutrition

Serving: 1gCalories: 132kcalCarbohydrates: 28gProtein: 3gFat: 1gCholesterol: 23mgSodium: 50mgFiber: 1gSugar: 13g
Keyword Pumpkin Biscotti
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Apple Pie

by 2 Comments

This Homemade Apple Pie is a classic dessert with a golden, flaky crust and a warm, cinnamon spiced apple filling. It's made with fresh apples, a hint of nutmeg, and a buttery crust that holds its shape beautifully.

Golden brown baked apple pie with a white ceramic pie bird in the center and fall leaf pastry cutouts baked on top of the pie.

I had a big batch of apples from my parents, which made this the perfect time to bake two pies. One for dinner, and one for the freezer. I used my ceramic pie bird for the first time and added a few fall leaf cutouts to the top crust just for fun!

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Why You'll Love Homemade Apple Pie

Simple ingredients: Made with basic pantry staples and fresh apples.

Buttery and Flaky: The pie crust is nice has nice light layers of pastry and is easy to handle, even for beginners.

Freezes beautifully: You can make two pies, one for now, and freeze the other one for later.

Key Ingredients

All-Purpose Flour: The foundation of a tender and flaky crust.

Butter Flavor Crisco: Adds a light crisp texture and buttery flavor to the crust.

Apples: Use firm, tart apples for the best texture and balanced sweetness.

Granulated Sugar: Sweetens the filling and balances the tartness of the apples.

Cornstarch: Helps thicken the filling as it bakes.

Cinnamon & Nutmeg: Classic warm fall spices that pair perfectly with apples.

Lemon Juice: Adds brightness and keeps the apples from browning.

Unbaked apple pie filled with a heaping mound of thinly sliced cinnamon coated apples, dotted with small cubes of butter and placed in a raw pie crust.

Ingredient Substitutions

Butter Flavor Crisco can be swapped with half butter and half traditional shortening.

Use coconut sugar or light brown sugar instead of granulated sugar for a deeper caramel-like flavor.

Swap cornstarch for arrowroot powder or tapioca starch to thicken the filling.

Recipe Variations

  • Add a handful of chopped walnuts or pecans to the filling for a nutty crunch.
  • Mix in a few thin slices of pear for a twist on classic apple pie.
  • Drizzle with caramel sauce before serving for extra indulgence.
Slice of homemade apple pie with golden flaky crust, filled with tender spiced apple filling, and topped with a generous dollop of whipped cream on a decorative glass plate.

Top Tips For Making Homemade Pie

  • Keep your shortening and water very cold for the flakiest crust.
  • Don't skip chilling the dough, it makes rolling easier and helps the crust hold it's shape.
  • Cover your crust edges with foil during baking to prevent overbrowning.

Storage

Room temperature: Store loosely covered for 1 day.

Refrigerator: Wrap tightly and store for up to 4 days.

Freezer: Wrap the unbaked pie in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.

Serve With...

Serve slices of warm apple pie with a dollop of Homemade Vanilla Bean Ice Cream, a dollop of whipped cream, or a slice of sharp cheddar cheese. Goes great with a cup of hot coffee or cold brew on the side.

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 baked apple pie with golden flaky crust, decorated with pastry leaf cutouts and a white ceramic pie bird vent in the center, sitting on a white pie dish.

Homemade Apple Pie

Shelby Law Ruttan
This Homemade Apple Pie brings the comforting flavors of fall together in a classic dessert with a buttery crust and warm spiced filling. Perfect for family dinners or holiday tables.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 458 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the crust

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • ¾ cup well chilled Crisco Butter Flavor Shortening
  • 4-8 tablespoons ice cold water

Apple Pie Filling

Instructions
 

  • Blend flour and salt in mixing bowl. Cut chilled shortening into cubes into flour mixture using pastry blender until mixture resembles coarse crumbs with pea sized pieces remaining.
  • Sprinkle 4 Tablespoons of water over mixture and stir with a fork. Add more water by the Tablespoon until dough holds together. It takes about 6-8 Tablespoons for me.
  • Divide dough in two with one ball slightly larger than the other. At this point, place both balls of dough back in mixing bowl covered with plastic wrap and chill for 30 minutes.
  • While dough is chilling, make apple pie filling. Place apples in large bowl. Stir sugar, spices, cornstarch, and lemon juice into apples. set aside.
  • Pre-heat oven to 375℉.
  • Remove dough from refrigerator and place larger ball of dough onto floured surface. Using floured rolling pin roll dough into a circle until about 2″ wider than the pie plate.
  • Ease bottom crust into pie plate and trim evenly around plate.
  • Pour apple filling into bottom pie crust. Dot with 1 tablespoon butter and cover.
  • Roll top pie crust, lift onto filled pie. Trim dough with ¾″ overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust. Cover crust edges with pie guard or aluminum foil
  • Bake for 1 hour, until pie is golden brown.
  • Serve warm or room temperature with homemade whipped topping

Nutrition

Calories: 458kcalCarbohydrates: 69gProtein: 4gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 3gSodium: 331mgPotassium: 171mgFiber: 4gSugar: 38gVitamin A: 68IUVitamin C: 6mgCalcium: 15mgIron: 2mgNet Carbohydrates: 65g
Keyword Homemade Apple Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramel-Peanut-Topped Brownie Cake

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Caramel-Peanut-Topped Brownie CakeWhen I was younger, one of my favorite candy bars would be a snickers. I would first eat the chocolate, then eat the nougat, and finally, finish with the caramel and peanut part. Actually, I still eat a candy bar the same way today. Grumpy laughs at me. He says he has never seen anyone eat a candy bar like I do! I guess I just like to savor the different components of the candy bar rather than bite into it all at once! I actually ate my portion of this week's treat in pretty much the same way....in sections!

This week for Tuesdays with Dorie, Tammy of Wee Treats by Tammy chose Caramel-Peanut-Topped Brownie Cake on pages 264 and 265. I had just made another caramel smothered cake last week but mom and dad were coming over to visit and I decided to go ahead and make the TWD choice anyway. What wasn't eaten here went to work. Yeah, I'm letting all the students and professors clean up my leftovers. They don't complain though. Not if I am bringing it in! They actually complain if I don't bring it in!

Caramel-Peanut-Topped Brownie Cake
I was on a time crunch so I did not make the homemade caramel sauce for this. Instead I melted caramels with some heavy cream and stirred the peanuts in then spread on top like I did for the salted caramel walnut topped apple cake! If I had more time, I probably would have gone with Dorie's homemade caramel sauce.
My verdict? The cake part was really good. I bought kettle cooked peanuts (Planters) and I think they were almost too crunchy. If I were to make it again then the next time I would use regular peanuts. I also would take the time to make Dorie's caramel sauce instead of melting the caramels. However, that all said....I still didn't have to throw any away! Mom and Dad both liked it. Grumpy offered his opinion - he didn't like it at all. I would say because the peanuts were too crunchy for him. He doesn't like crunchy food. Chris had a piece and I don't even remember if he said anything about it. Must be it didn't blow him away either. However, I took the rest to work the next day and nobody complained. Will I make it aain? Maybe if someone requested it. Probably not otherwise.
To see how the other TWD participants fared with their brownie cakes, check out our blogroll!
Oh! and a reminder....don't forget to come back on Thursday, October 9, 2008 to enter the chance to win a box of delicious St. Lawrence Chocolates!

Pecan Sour Cream Biscuits

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Warm, fluffy, and slightly nutty, these pecan sour cream biscuits are a delicious twist on the classic biscuit. The sour cream keeps them extra tender while the pecans add a subtle crunch that makes them stand out at breakfast or alongside dinner.

Golden brown pecan sour cream biscuits stacked on a plate, showing a flaky texture with bits of pecan inside.

This recipe coms from my Tuesdays with Dori series, where a group of us who love Dorie Greenspan's Baking Cookbook (affiliate link) are baking our way through month by month. I've always admired Dorie's style of combining comfort with creativity, and this recipe is one of my favorites to share.

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Why You'll Love This Recipe

Tender texture: sour cream keeps the biscuits soft and moist inside.

Nutty crunch: toasted pecans add flavor and a bit of texture to each bite.

Versatile side: great with breakfast, holiday meals, or as a snack.

Easy process: simple ingredients, quick steps, and reliable results.

Key Ingredients for Nutty Biscuits

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

  • All-purpose flour: the base for structure.
  • Brown sugar: adds a touch of sweetness that pairs well with pecans.
  • Cold butter: key for flaky, layered biscuits.
  • Sour cream: keeps the biscuits soft and tender.
  • Toasted pecans: bring nutty flavor and crunch.

Ingredient Substitutions

  • Greek yogurt instead of sour cream for a lighter tang.
  • Walnuts instead of pecans for a slightly stronger flavor.
  • Buttermilk in place of milk and sour cream for a classic biscuit taste.

Variations on Pecan Sour Cream Biscuits

  • Cheddar pecan biscuits: add shredded sharp cheddar for a savory biscuit.
  • Maple glazed pecan biscuits: brush with a light maple glaze after baking.
  • Cranberry pecan biscuits: fold in dried cranberries for a holiday touch.

Tips for perfect Sour Cream Biscuits

  • Keep butter cold: cold chunks of butter create flaky latyers.
  • Don't overwork the dough: gentle kneading keeps biscuits tender.
  • Toast the pecans: toasting brings out their nutty flavor and aroma.

How to Store and Reheat

Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a 325°F oven for 8-10 minutes to bring back their fresh-baked texture.

Serve With...

These pecan sour cream biscuits pair beautifully with Caramel Apple Butter, or alongside Basic Beef Stew for a comforting meal. Try them at breakfast with Muscadine Jam, or as a side to Air Fryer Rotisserie Chicken.

More Easy Biscuit Recipes to Try

If you enjoy these biscuits, you may like my Garlic Cheddar Biscuits, or my low carb recipe for Zucchini Cheddar Biscuits. If you want a classic biscuit recipe try my Mom's Old Fashioned Buttermilk Biscuits or my personal favorite, Fluffy Homemade Biscuits.

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 brown pecan sour cream biscuits stacked on a plate, showing a flaky texture with bits of pecan inside.

Pecan Sour Cream Biscuits

Shelby Law Ruttan
Part of my Tuesday's with Dorie Searies, these pecan sour cream biscuits are made from Dorie Greenspan's Baking: From My Home to Yours. They're light, fluffy, and buttery with just the right touch of sweetness and crunch, making them perfect for breakfast or dinner.
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Cook Time 18 minutes
Total Time 18 minutes
Course Breads, Breakfast & Brunch, Side Dish
Cuisine American
Servings 12
Calories 176 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 425℉.
  • Whisk flour(s), baking powder, salt and baking soda together in a bowl. Stir in brown sugar, making certain there are no lumps.
  • Drop in the butter and using pastry blender, quickly work dry ingredients until mixture is pebbly. You should have pea-size pieces, pieces the size of oatmeal flakes!
  • In a large glass measure, stir the sour cream and milk together and pour over the dry ingredients. Using a fork, stir gently until you have a nice soft dough.
  • Reach into the bowl and give the dough a quick gentle kneading - 3 or 4 turns should be enough. Toss in the pecans and knead another 2 -3 times to incorporate them.
  • Turn dough onto lightly floured counter and dust the top with flour. Roll dough out until it is about ½-inch high.
  • Using biscuit cutter, cut as many biscuits as you can from the dough. Gather scraps, pat together and repeat. Bake for 14 -18 minutes or until they are tall, puffed and golden.

Nutrition

Calories: 176kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 240mgPotassium: 78mgFiber: 1gSugar: 5gVitamin A: 195IUVitamin C: 0.1mgCalcium: 95mgIron: 1mgNet Carbohydrates: 21g
Keyword Dorie Greenspan biscuits, flaky biscuits, nutty biscuits, pecan biscuits, Pecan Sour Cream Biscuits, sour cream biscuits
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegan Cheese Spread - Keto Low Carb Recipe

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This Vegan Cheese Spread is a keto friendly, low carb, plant-based recipe made with tofu, nutritional yeast flakes, vegan mayonnaise, green and black olives, and scallions. It is a delicious alternative to dairy cheese spreads that is lower in fat, calories, and sodium. 

A blue and white bowl full of vegan cheese spread with green olives on top.

Vegan Cheese Spread makes a tasty addition to the appetizer table and is great dairy free alternative to serve to vegan friends or those who are lactose intolerant. 

This vegan cheese recipe was inspired by this cheeseball recipe that is a beloved family favorite!

Why You'll Love Vegan Cheese Spread

High protein: tofu is a great source of plant protein!

Packed with flavor: the added ingredients to this tofu lends great flavor that is absorbed right into the tofu!

Party favorite: this tofu cheese is enjoyed by vegan and non-vegans alike, and it is a great option to put out for your next holiday spread!

Ingredients

Below is a list of what I use to make this Vegan Cheese recipe. Please see the recipe card for full instructions.

Ingredients measured and ready to mix together
  • Firm Tofu
  • Nutritional Yeast Flakes. These are a vegans best friend when it comes to giving food a cheese like flavor. 
  • Vegan Mayonnaise, this is my go to brand, whether vegan or regular!
  • Black and green olives
  • Scallions

Hint: I use a high protein tofu (affiliate link) that is my absolute favorite! It is higher in protein than other tofu products and I highly recommend it!

How to Make Vegan Cheese Spread

Sweet Chili Tofu Salad

Step 1

Place the tofu between a layer of thick paper towels. Place a heavy pot on top of the tofu to press the water out. Allow to set for 10 minutes.

mashing the tofu

Step 2

Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.

Step 3

Stir in the nutritional yeast flakes, vegan mayonnaise, celery, green onions, green olives, black olives, and salt.

Step 4

Refrigerate for at least 4 hours before serving.

Substitutions

  • Tofu swap: substitute a silken firm tofu (affiliate link) (does not need to be pressed)
  • Veggie substitutes: replace the green pepper red bell pepper or shredded carrots.
  • Mayonnaise substitute: if you aren't vegan, but want to enjoy the benefits of this nutritious spread, go ahead and use a regular egg based mayonnaise.

Variations

Spicy Vegan Cheese Spread: add a teaspoon of spice such as chipotle chili powder or regular chili powder.

Italian flavored: add a teaspoon of Italian seasoning to the tofu cheese.

Jalapeno Vegan Cheese: substitute diced jalapeno for the green bell pepper (adjust the amount according to your heat preference)

Vegan Cheese Spread on top of crackers on a white plate with crackers and bowl of spread in the background

Tofu Cheese Tips

  • If using tofu that is stored in water, be sure to press and drain the tofu before using it
  • Be sure to refrigerate the tofu spread for at least 4 hours before serving to allow the flavors to blend.

Storage

Store vegan cheese spread in an air tight container in the refrigerator up to 1 week. Freezing is not recommended.

I have plenty of tofu recipes for those who love this plant protein! Some of my favorites are these tasty tofu burgers and this tofu cauliflower casserole!

See more Tofu Recipes →

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

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

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Vegan Cheese Spread in a blue patterned bowl.

Vegan Cheese Spread

Shelby Law Ruttan
A dairy free alternative to cheese spreads made with tofu, vegan mayonnaise, green and black olives, and scallions. Perfect for spreading on your favorite crackers!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine American
Servings 8
Calories 105 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 12 ounces firm tofu , pressed and mashed
  • ⅓ cup nutritional yeast flakes
  • 4 tablespoons vegan mayonnaise
  • 1 celery stick , diced fine
  • 2 green onions , diced fine
  • ⅓ cup black olives , diced fine
  • ⅓ cup green olives , diced fine
  • Sea salt flakes , to taste

Instructions
 

  • Place the tofu between a layer of thick paper towels. Place a heavy pot on top of the tofu to press the water out. Allow to set for 10 minutes.
  • Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.
  • Stir in the nutritional yeast flakes, vegan mayonnaise, celery, green onions, green olives, black olives, and salt. Refrigerate for at least 4 hours before serving.

Video

Notes

This spread is very versatile and you can add what more or less of veggies/olives according to your taste.

Nutrition

Calories: 105kcalCarbohydrates: 3gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 218mgPotassium: 51mgFiber: 1gSugar: 0.3gVitamin A: 76IUVitamin C: 1mgCalcium: 61mgIron: 1mgNet Carbohydrates: 2g
Keyword Tofu Cheese, Tofu Spread, Vegan Cheese Spread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Scalloped Potatoes with Onion and Ham

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No, this isn't a post about candy pumpkins. BUT I have a glass pumpkin jar FULL of them and I have probably eaten about 20 today. Well, maybe I'm exagerating, but then again, maybe I'm not! I didn't count. The jar isn't too empty though....those things, even though they are super sugary, are so addicting. Bad me. I need to keep out for the rest of the day! Umm, my co-worker Sue probably is reading this and laughing because she knows I can't keep my hands out of the candy corn at work too! :-p

This post is about potatoes. You know, as I type this I am thinking I really should just come out and call myself a potato ho just like many of the rest of you! Maybe now that ABET is almost over (huge sigh of relief will not happen though until they tell us we pass!) I can finally join in with the rest of the gang. I mean, I cook potatoes anyway!

Pam over at For the Love of Cooking has a scalloped potato recipe on her blog that looks so awesome that it made me want to make it! She was my inspiration, however, when Grumpy heard I was "detering" from my normal path of scalloped potato recipe he told me he liked the way I made ours - so I basically stuck to my recipe, but I did cheat a little and added some shredded cheddar cheese! he he. Hopefully he won't gripe about it and will love it. Chris came downstairs saying how great it smelled in the house and I admit, it smelled pretty good!

My Father-in-law (whom I call many different things, but today it's been Daddy-o), grumpy's uncle Jody and cousin Mike came to help do the things around the house that need to be finished before winter flies. They are finishing the forms in the basement and building a lean to off the garage so the boat has protection. This is the kind of occasion that I love because it means I can cook for people who will need to eat!

Below is my recipe for the scalloped potatoes, let me know if you try them and like the recipe. I adapted it somewhat from a few different recipes I have seen around. Don't go ewww at the mayonnaise. I did the first time I saw it and wouldn't give it a chance however, the 2nd time I tried I let myself use both the broth and mayo (I grew up with a sauce made with flour, butter, and milk) and it gave the sauce for the potatoes so much flavor. This is the way Grumpy likes his scalloped potatoes best. Oh, and I have to put in diced ham. To him they aren't scalloped potatoes without the ham in them.

Scalloped Potatoes with Onion and Ham

5 large potatoes, sliced thin
½ large onion, sliced thin
pepper (approx 1 teaspoon fresh ground - I always "guestimate my pepper and salt)
¾ cup diced ham

Layer potatoes, ham, and onion in large baking dish. Make sauce.
Sauce:
2 cups chicken broth
3 tablespoon butter
¼ cup flour
2 tablespoon mayonnaise

Melt butter til bubbly and stir in flour. Cook flour, stirring constantly for 1 minute. Add chicken broth, whisking constantly to prevent lumps. Whisk in 2 tablespoons mayonnaise.

I found this wasn't enough sauce, so I mixed another 2 cups of chicken broth with ¼ more flour, then whisked this into the sauce and cooked until thick and bubbly.

Because I was wanting to have some "au gratin" potatoes also, I decided they would never know if I shredded some white cheddar cheese in (by looking at it anyway!) so I shredded about ½ cup cheddar cheese into the sauce and then and placed another ½ cup shredded cheddar on top.Place covered dish in 350 oven and bake for 1 hour. Remove cover and bake 15 minutes longer.

Snickerdoodles

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It is Thursday evening. One more week until ABET and I will be ever so happy to have it over. As. long. as. we. pass. accreditation. If we don't, I will be sobbing my eyes out because it will mean 3 more years and we have to go through it all over again....instead of 6. However, it is my understanding with Environmental Engineering going through its first accreditation we will probably have to do it again in 3 years anyway?! Boo hoo!

So, as I mentioned before (O.K. Deborah, I'm thinking of you and your story of repeating yourself! BTW, check out her BBQ sandwich it looks awesome!) we have seminar on Friday. This is a course for Graduate students. We bring in speakers from outside and we have speakers from inside. Sometimes grad students themselves give the seminar (meeting part of their requirements for the program). This week we have an outside speaker coming in - so I really hope my cookies turn out great! I am making two kinds, but I am only posting about one here today (because the other one is my TWD treat!).

I have mentioned before I have the Martha Stewart Cookies cookbook. I look through that book often thinking about what cookie I can make for what occasion. I wanted something non-chocolate since my TWD cookie for the week will be chocolate. Seeing snickerdoodles on a few blogs lately and coming across the recipe in the Martha cookbook made me decide to make these. I have never in my entire life made a snickerdoodle! Can you believe that? I have eaten them before, not been crazy about them either - but let me say, these that I made were very delicious and so simple to make! I followed her recipe (which I am listing below in case you want to make them too!) and found that the quantity I got was a whole dozen more than what the recipe states you will get. (I got 2-½ dozen). I don't believe I made my cookies too small either. If I made them any bigger they would have been monster cookies!


Snickerdoodles
ala Martha

2-¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temp
1-½ cups sugar
2 large eggs

Preheat oven to 350. Sift flour, baking powder, and salt into a bowl. (OK, I never sift - I just put in a bowl and whisk them together). Put butter and 1-½ cup sugar in bowl and mix on medium speed about 3 minutes. Mix in eggs, Reduce speed to low; gradually mix in flour mixture.

Stir together 2 teaspoons cinnamon and 2 tablespoons sugar. Shape dough into 1-¾" balls (she states you should get 20. I didn't measure my balls (come on who does?) but had decent sized cookies! Space 3" apart on baking sheets lined with parchment paper (I ran out of parchment paper and I had no trouble baking them right on the sheet itself).

Bake cookies 12-15 minutes. Let cool on sheets on wire racks.

Hmmm. I wonder if I brought these snickerdoodles to the accreditors they would look favorably on us? I probably shouldn't try that one.....

Chocolate Whopper Malted Drops

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This week for Tuesdays with Dorie, Rachel of Confessions of a Tangerine Tart chose, Chocolate Whopper Malted Drops on page 85 of Dorie Greenspan's Baking cookbook. To view the recipe you can visit Rachel's blog.

These cookies went together fast, baked up soft and chewy, and were delicious. I had a hard time eating just one. I'm not even sure if Chris got one - Grumpy had just one! I hoarded them in the freezer, stole a few here and there and the rest went to work so there were cookies for seminar. (homemade - if the grads complain about the cookies they will starve from that point on! ha!)


I made the following substitutions:

⅔ of the whoppers were chocolate whoppers
⅓ of the whoppers were the new peanut butter flavored whoppers
instead of chocolate chunks I dumped in what I had left of the Kraft Caramel bits

I think the caramel bits are better in a brownie than a cookie. I don't like how the caramel kind of burns if it hit the outside edge of a cookie. In the future, I wouldn't add the caramel bits. BUT despite that - the cookies were delicious!

To view what other TWD participants did with their cookie, check out our blogroll.

Cranberry Coconut Muffins

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These Cranberry Coconut Muffins are tender, fluffy, and filled with tart cranberries balanced by the creamy richness of coconut milk. They're an easy muffin recipe that's perfect for breakfast, brunch, or a sweet snack anytime of day.

Golden brown muffins in paper liners cooling on a rack.

The coconut milk keeps the crumb moist while the cranberries bring a burst of tangy flavor in every bite. And, if you love a little indulgence, adding white chocolate chips makes them taste even more special.

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Why You'll Love Cranberry Coconut Muffins

Easy recipe: made with simple pantry ingredients, ready in under 30 minutes.

Moist crumb: coconut milk gives these breakfast muffins a soft and tender texture.

Flavorful combo: tart cranberries and sweet coconut are a classic flavor.

Key Ingredients for White Chocolate Cranberry Muffins

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

  • All-purpose flour creates structure while keeping the muffins soft.
  • Sweetened dried cranberries adds a chewy sweet-tart bite.
  • Light coconut milk keeps the muffins moist and enhances coconut flavor.
  • Lemon zest freshens the flavor and balances the sweetness.
  • White chocolate chips are optional but adds a creamy sweetness to the muffins.
Muffin tin filled with freshly baked coconut cranberry muffins rising in the oven.

Ingredient Substitutions

  • Use dried cherries in place of cranberries for a slightly sweeter muffin.
  • Almond milk can replace coconut milk for a lighter version (this does change the flavor and texture of the muffins.)
  • Dark chocolate chips instead of white for a richer, less sweet flavor.

Variations on Cranberry Coconut Muffins

  • Tropical muffins: add dried pineapple, mango, and/or coconut flakes with the cranberries.
  • Nutty muffins: stir in chopped walnuts or pecans for crunch.
  • Spiced muffins: mix in cinnamon and nutmeg for cozy breakfast muffins.
Overhead view of coconut cranberry muffins in a muffin tin, with golden tops and bits of cranberry peeking through.

Tips for Perfect Breakfast Muffins

  • Don't overmix: Stir just until combined for light and fluffy muffins.
  • Check early: test for doneness a minute or two before the timer ends.
  • Fresh zest matters: lemon zest brightens the flavor and complements the cranberries.

How to Store and Reheat

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or place in 300°F oven for 5 minutes.

Close up of a muffin sliced in half, showing a fluffy inside with cranberries and white chocolate pieces.

Serve With...

These muffins pair wonderfully with a cup of coffee or tea for breakfast. For brunch, serve them with savory favorites like Egg Muffin Cups with Asparagus and Tomato, Crustless Broccoli Quiche, and Praline Pumpkin Muffins. For a festive touch pair them with Cranberry Bread to complete your spread.

More Easy Muffin Recipes You'll Love

If you liked these Cranberry Coconut Muffins, you may also enjoy my Blood Orange Cranberry Muffins, White Chocolate Raspberry Muffins, Coconut Chocolate Chip Muffins, and Cranberry Chocolate Chip 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

Overhead view of coconut cranberry muffins in a muffin tin, with golden tops and bits of cranberry peeking through.

Cranberry Coconut Muffins

Shelby Law Ruttan
Cranbery Coconut Muffins are soft and tender, made with coconut milk and dried cranberries, with optional white chocolate chips for extra sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch, Snack
Cuisine American
Servings 9
Calories 325 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400°.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in center of mixture.
  • Combine coconut milk and next 4 ingredients (through egg), stirring well with a whisk.
  • Add to flour mixture, stirring just until moist.
  • Place 12 muffin cup liners in muffin cups. Spoon batter into lined cups.
  • Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediately; place on a wire rack.

Nutrition

Calories: 325kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 232mgPotassium: 75mgFiber: 2gSugar: 31gVitamin A: 191IUVitamin C: 0.4mgCalcium: 83mgIron: 2mgNet Carbohydrates: 53g
Keyword breakfast muffins, Coconut Cranberry Muffins, coconut muffins, Easy muffin recipes, white chocolate cranberry muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cottage Pie - NY Comfort Food version

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This Cottage Pie is a northern New York girl's comfort food version of Shepherd's Pie. It is made with ground beef, gravy, vegetables, and homemade mashed potatoes topping. Then, it is finished off with a sprinkling of cheese on top. For my Keto peeps, be sure to check out the substitutions to make low carb so you too can enjoy this comfort food recipe.

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Mango Cardamom Muffins

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These Mango Cardamom Muffins are individual breakfast treats of delicious muffin batter that enrobes sweet ripe mango pieces and is scented with ground cardamom. They make a great weekend breakfast, or a portable breakfast or snack throughout the week.

Mango Cardamom Muffins in muffin wrappers on a cooling rack.

I love how easy it is to whip up a batch of these Mango Cardamom Muffins. The fresh mango is so delicious and so sweet that it made perfect sense to dice one up and mix it into a cardamom flavored batter.

Lately, I have been enjoying a Mango Lassi in the mornings. So I started thinking about other ways I could enjoy the sweet, delicious mango.

Why You'll Love Mango Cardamom Muffins

Fresh mangos: mango lovers will love the fresh and sweet mango pieces in every bite of muffin!

Great flavor combination: the sweet flavor of mango pairs well with the subtle cardamom spices.

Portable snack: mango cardamom muffins make a great portable treat and are great for on the go breakfast, as part of a portable lunch or snack!

Ingredients

Fresh mango that has been scored.
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Baking soda
  • Ground cardamom
  • Ripe mango
  • Lemon juice
  •  2% milk
  • Unsalted butter
  • Vanilla extract
  • Large egg

Please see recipe card below for ingredient amounts.

How to Make Mango Cardamom Muffins

  1. Preheat oven to 400°.
  2. Lightly spoon the flour into dry measuring cups, and level with a knife.
  3. Combine the flour, sugar, baking powder, salt, baking soda, and cardamom in a medium bowl. Make a well in the center of the mixture. Stir in the mango.
  4. Whisk together milk, lemon juice, butter, vanilla, and egg. Add the egg mixture to the flour mixture, stirring just until moist (batter will be stiff).
  5. Scoop batter into 12 muffin cups coated with cooking spray.
  6. Bake at 400° F for 20 minutes or until the muffins spring back when touched lightly in the center.
  7. Remove muffins from pans, and cool completely on a wire rack.
overhead view of baked muffins in the muffin pan

Equipment

  • Muffin pan
  • ¼ cup size cookie scoop
  • Parchment paper muffin liners
  • Large bowls
  • Sharp knife
  • Wooden spoon
  • Rubber scraper

I always use muffin liners, but found that the paper ones would stick to the warm muffin. For this reason, I highly recommend parchment paper muffin liners (affiliate link). They serve their purpose of preventing the muffin from sticking to the pan and are easily release from the baked muffin while still warm.

Mango Muffin Tips

  • Be sure the mango you use is ripe. To tell if the mango is ripe enough to use, just gently squeeze it in your hands. It should give a little. If it doesn't give, then it is not ready to use.
  • Dice the mango into tiny pieces and when adding it to the flour mixture, make sure to add any juice that has released from the mango.
  • When measuring the flour, lightly spoon the flour into the measuring cup and then level it with a knife. Do no tap the cup. You don't want the flour to pack into the cup. This will make your muffin heavy.
  • Don't over mix the muffin batter. Mix only until the wet and dry ingredients have just combined.

Substitutions

Fruit substitution: fresh or canned peaches make a good swap for mango if you don't have mango on hand.

Spice swap: if you don't have cardamom on hand, try using cinnamon or nutmeg in its place.

Dairy-free: make this recipe dairy free by substituting almond milk for the 2% milk and margarine (I like to use Smart Balance (affiliate link)) for the butter.

This Strawberry Rhubarb Tart is lightly spiced and oh so delicious! It makes a great dessert, but I have also been known to eat this for breakfast!

Grumpy loves pears, and this Warm Pear Cobbler is a perfect recipe to pair with Cardamom.

These delicious Cardamom Sesame Cookies and Banana Cake Cookies are flavored with Cardamom.

Pinnable Image for Mango Cardamom Muffins.

When you make this Mango Cardamom 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

Mango Cardamom Muffin in a yellow floral paper wrapper.

Mango Cardamom Muffins

Shelby Law Ruttan
A muffin full of delicious sweet mango complimented with the warm and sweet cardamom spice.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch, Snack
Cuisine American
Servings 12
Calories 178 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 400°.
  • Lightly spoon the flour into dry measuring cups, and level with a knife.
  • Combine the flour, sugar, baking powder, salt, baking soda, and cardamom in a medium bowl. Make a well in the center of the mixture. Stir in the mango.
  • Whisk together milk, lemon juice, butter, vanilla, and egg. Add the egg mixture to the flour mixture, stirring just until moist (batter will be stiff).
  • Scoop batter into 12 muffin cups coated with cooking spray.
  • Bake at 400° F for 20 minutes or until the muffins spring back when touched lightly in the center.
  • Remove muffins from pans, and cool completely on a wire rack.

Nutrition

Serving: 1gCalories: 178kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 237mgPotassium: 82mgFiber: 1gSugar: 14gVitamin A: 310IUVitamin C: 6mgCalcium: 71mgIron: 1mgNet Carbohydrates: 30g
Keyword Mango Cardamom Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Brownie Biscotti - an Italian Chocolate Treat

by 4 Comments

This Brownie Biscotti has the flavor and texture of a classic brownie but with the crisp bite you expect from biscotti. It's simple to make and great for everyday snacking or gifting.

Brownie Biscotti stacked on a plate with a cup of tea in the background.

I've always enjoyed recipes that bring two flavors together, and this Brownie Biscotti recipe is made for those who adore the flavor of a brownie with the crispy edges. It reminds me of the chocolate fudge brownies I loved to bake for my kids when they lived at home.

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Why You'll Love This Recipe

Chocolate flavor: rich brownie taste in a crunch biscotti form.

Easy method: no special tools needed and easy to mix by hand.

Great for gifting: sturdy, long lasting, and travels well.

Key Ingredients for Chocolate Biscotti

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

Ingredients for cookies: flour, cocoa powder, sugar, eggs, vanilla extract, baking powder, and salt.
  • Butter: gives the biscotti a tender crunch and helps with browning.
  • Sugar: sweetens and supports the brownie like texture.
  • Eggs: bind the dough and create structure during the double bake.
  • Cocoa powder: adds the deep chocolate flavor that sets this biscotti apart.
  • Pecans: bring a little nutty texture that complements the chocolate.
  • Baking powder: helps the biscotti rise slightly for better slicing.
Two chocolate dough logs on a parchment paper lined baking sheet with a measuring cup filled with a whipped egg for egg wash.

Ingredient Substitutions

  • Walnuts can be used in place of pecans.
  • Almond extract: swap for vanilla for a different flavor twist.
  • Dark cocoa: replace regular cocoa for a more intense chocolate flavor.

Variations on Brownie Biscotti

  • Chocolate Chip: add ½ cup chocolate chips for a chunkier bite.
  • Mocha biscotti: stir in 1 teaspoon instant espresso powder.
  • Drizzled biscotti: finish cooled slices with melted white or dark chocolate.
Baked brownie biscotti logs on parchment lined baking sheet.

Tips for Making Biscotti

  • Cool slightly before slicing: this keeps the loaves from crumbling.
  • Use a serrated knife: helps create clean slices for a neat appearance.
  • Flip halfway through the second bake: promotes even crisping on both sides.

How to Store

Store Brownie Biscotti in an airtight container at room temperature for up to 10 days.

Baked biscotti slices on a parchment lined baking sheet.

Serve with...

This Brownie Pecan Biscotti goes well with a cup of hot tea, coffee, or a glass of cold milk. It also pairs well with a warm mug of Hot Chocolate or enjoy it with a mug of Salted Caramel Mocha Latte.

More Biscotti Recipes You'll Love

If love biscotti recipes, you will want to try my Bailey's Biscotti or these Triple Chocolate Biscotti with Almonds. Coffee lovers will love these Cappuccino Biscotti and fans of maple flavors will want to make these Maple Walnut Biscotti.

Three chocolate biscotti standing up in a china cup with a blue napkin next to the cup.

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

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

📖 Recipe

A stack of brownie biscotti on a blue floral plate.

Brownie Biscotti

Shelby Law Ruttan
Brownie Biscotti brings together the rich taste of brownies and the crunchy texture of traditional biscotti. It's easy to make, slices beautifullym and keeps well for gifting or everyday snacking.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Course Cookie Recipes, Dessert
Cuisine American
Servings 24
Calories 97 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
  • In a large bowl, using a hand mixer, cream together the butter and sugar until smooth. Beat in the eggs and vanilla.
  • Combine the flour, cocoa and baking powder and stir into the creamed mixture using a wooden spoon, until well blended. Mix in the chocolate the chopped pecans
  • Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the prepared baking sheet 4 inches apart.
  • Mix the water and egg yolk together until well blended. Brush the biscotti log with the egg wash.
  • Bake for 25 minutes in the preheated oven, or until biscotti is firm to the touch.
  • Remove from the oven and cool for 5 minutes on the baking sheet.
  • Using a serrated knife, slice the loaves in a diagonal direction cutting in 1 to 1-½ inches wide.
  • Return the slices to the baking sheet, placing them on their sides. Bake for 15 minutes, or until dry, turning the biscotti over halfway through.
  • Place on a cooling rack and cool completely. Store in an airtight container.

Nutrition

Serving: 2biscottiCalories: 97kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 62mgPotassium: 40mgFiber: 1gSugar: 6gVitamin A: 112IUVitamin C: 0.01mgCalcium: 27mgIron: 1mgNet Carbohydrates: 13g
Keyword baking recipes, Biscotti Recipe, Brownie Biscotti, brownie cookies, chocolate biscotti, chocolate treats, cocoa biscotti, crunchy cookies, Double Chocolate Biscotti, easy brownie biscotti, homemade biscotti, pecan biscotti
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Shrimp in Coconut Cream Sauce

by Leave a Comment

Shrimp in Coconut Cream Sauce is a delicious main dish recipe with the heat of curry and the cooling sweetness of coconut. This shrimp recipe is made on the stovetop and has a surprising ingredient; potatoes!

This recipe for Shrimp Coconut Cream Sauce is a great weeknight meal. It is ready in minutes with very little prep needed. It is delicious served over a bowl of rice or cauliflower rice, keeping it low carb.

Shrimp Coconut Cream Sauce

What Is Jamaican Cuisine

Jamaican Cuisine is basically a melting pot of foods from different cultures of people who have moved to the island. Those who moved to Jamaica introduced crops to the island and those crops are now locally grown in Jamaica. Curry is popular and is part of today's recipe.

This Shrimp in Coconut Cream Sauce recipe includes potatoes. Something you don't normally see in a shrimp curry. I am assuming the potato in this recipe is of Irish influence and potatoes in Jamaica are generally called Irish.

chopped red potatoes

What You Need To Make Shrimp in Coconut Cream Sauce

Raw shrimp that has been peeled and deveined

Red Skinned Potatoes, skin left on

Curry Powder

Diced Potatoes

Coconut Cream

Tips and Substitutions

  • To cut down on prep time, substitute precooked shrimp in place of the raw shrimp
  • For a deeper flavor, substitute smoked paprika in place of the sweet paprika
  • Substitute leftover cooked chicken or pork for the shrimp. 
  • Store the can of coconut cream in a warm spot and shake the can well before using.
shrimp coconut cream sauce

More Easy Creamy Dinner Recipe Ideas 

Cajun Shrimp with Creamy Creole Sauce

Cajun Chicken Pasta

Cheesy Penne Chicken Pasta

Chicken Riggies

Crab Mac and Cheese

Creamy Chicken Linguini

Creamy Shrimp and Bacon Linguini

Cod Fish Tacos

Seafood Lasagna

*If you made this Shrimp in Coconut Cream Sauce, please give it a star rating*

📖 Recipe

Shrimp Coconut Cream Sauce

Shrimp in Coconut Cream Sauce

Shelby Law Ruttan
Jamacian inspried recipe for Shrimp in a coconut creamy sauce with curry flavors and potatoes.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 11 minutes
Course Main Dish
Cuisine Jamacian
Servings 6
Calories 391 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb large shrimp peeled & deveined and pre-cooked
  • 4 medium red-skin potatoes diced
  • ½ cup chopped onions
  • 3 tablespoon olive oil divided
  • 1 tablespoon curry powder
  • 3 garlic cloves minced
  • ½ cup diced tomatoes
  • 1 cup coconut cream
  • 2 teaspoon paprika
  • 2 stalks scallion chopped in small pieces, green and white parts separated
  • 1 teaspoon thyme leaves
  • 2 dried red chilis chopped finely
  • ½ cup walnuts optional (I opted to not use the walnuts)

Instructions
 

  • Heat 1 tablespoon of the oil In a large skillet over medium high heat medium-high heat until hot. Add the shrimp and cook for 3 minutes, or until shrimp is no longer opague. Remove the cooked shrimp and set aside.
  • Add the remaining oil to the hot skillet. Heat for 1 minute. Add the potatoes and saute over medium heat for 5 minutes or until just barely tender, stirring constantly.
  • Stir in the onions, and scallion and saute for 2 minutes, or until onions are transparent. Add the garlic, paprika, parsley and curry powder. Reduce heat to low and cook for 3 minutes, stirring constantly.
  • Add the coconut cream, thyme and tomatoes, and cook for 3 mins on medium heat, stirring often.
  • Return the shrimp to the sauce and cook for another 5 mins, until shrimp is heated through.

Notes

Tips and Substitutions

  • To cut down on prep time, substitute precooked shrimp in place of the raw shrimp
  • For a deeper flavor, substitute smoked paprika in place of the sweet paprika
  • Substitute leftover cooked chicken or pork for the shrimp. 
  • Store the can of coconut cream in a warm spot and shake the can well before using.

Nutrition

Calories: 391kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 14gCholesterol: 191mgSodium: 620mgPotassium: 974mgFiber: 4gSugar: 4gVitamin A: 293IUVitamin C: 45mgCalcium: 150mgIron: 4mg
Keyword curry, Shrimp in Coconut Cream Sauce, Shrimp Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

HoneyB's Sausage, Mushroom & Onion Lasagna

by Leave a Comment

I recently joined My Kitchen My World group - where we make a dish once a week (participate at least twice a month) from another country. The most recent week was home! Now some people will say Lasagna is not American - but in our home, its a favorite of Grumpy's so this is my post for MKMW - as Lasagna will always be a part of my kitchen and my world forever!

I never make lasagna the same way and me, being me, wanted to "experiment" and make it all from scratch all on my own using the basic knowledge I have about lasagna making. It turned out pretty good if I do say so myself!. I think I would next time add a little more red pepper flakes for a little more heat in the sauce (but that is because I love heat!).

Everyone enjoyed it - Chris, Justin, & Sam (a friend of the boys who came over for dinner with them and my former student worker at work!). Justin was giving me a hard time telling me it was awful....even though he sat there eating it. My kids love to aggravate me - especially Justin! I wonder where on earth they got that trait from? lol). Grumpy enjoyed it and I guess that is what mattered most to me - although he didn't tell me it was mind blowing delicious, he did say it was good. (all of us cooks/bakers want to be told how mind blowingly delicious our food is - just in case you didn't know). At least my kids tell everyone what a great cook their mom is! One of Christopher's friends recently told me that all Chris talks about is making sure he gets home in time for dinner. God love that boy! he he. Chris even called me at work one day to get my blog web address to give his boss at work! My kids are my best promoters!

HoneyB's Sausage, Mushroom & Onion Lasagna

1 lb Italian Sweet Sausage
16 oz package mushrooms, wiped clean and chopped
½ medium onion, diced
1-½ cups part skim ricotta cheese
1 cup 2% cottage cheese
½ cup Parmesan cheese
2 tablespoons dried parsley
1 lb part skim mozzarella cheese (⅔ shredded, ⅓ thinly sliced)
1 egg, beaten
15 lasagna noodles
HoneyB's Homemade Pasta sauce

Cook the lasagna noodles according to package directions. Once cooked, I rinse with cold water to stop the cooking process, then store in pan with cold water to cover so they do not dry out until I am ready to assemble the lasagna.

Saute the mushrooms, onions, and sausage until sausage is done. Remove from pan and set aside.

In a mixing bowl combine the ricotta, cottage, Parmesan, and ⅓ of the shredded mozzarella cheese. Add the parsley and egg and stir until well blended. Set aside.

Assembling the lasagna:

Spoon some sauce to cover the bottom of the lasagna pan (I use a 9x13 pan). Using 5 lasagna noodles, lay noodles to cover sauce. Spread ⅓ of the cheese mixture over top. Layer ½ of the meat mixture over top of the cheese, sprinkle with shredded mozzarella and cover with sauce. Repeat layer. For the top layer, spread with last ⅓ of cheese mixture, spread with sauce. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil, place slices of mozzarella cheese on top and bake another 30 minutes. Remove from oven and let set at least 15 minutes prior to serving. Enjoy~

Deluxe Waffles

by Leave a Comment

I've been thinking about waffles lately. Its been so long since I've made them - years in fact. The recipe I used to make was a really healthy one but I knew Grumpy would turn his nose up at that recipe, so I went on a search on allrecipes.com. I found one for Deluxe Waffles - not too bad, but not one I will probably make again. Its pretty basic and probably one little kids would gobble right up. Grumpy didn't complain so that goal was met. Maybe next time I'll sneak in the healthy recipe and see what happens. he he. I did make turkey bacon this morning in an attempt to not have so much fat in our breakfast. It wasn't bad, not bad at all!

Here is the recipe I followed:

Deluxe Waffles
from allrecipes.com

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons white sugar
4 egg yolks
4 egg whites
1 ¼ cups milk (I used 2% milk)
½ cup vegetable oil (I used canola oil)

Directions:

In a large bowl sift together the flour, baking powder, salt, and sugar. Make a well in the center of the bowl. In a separate bowl, mix together the egg yolks, milk, and oil. Pour into well of flour mixture and stir well. Stir just until ingredients are moistened. In a small bowl, beat egg whites until stiff. Fold into batter. Cook batter in waffle iron.

Sweetened Condensed Milk Coffee (Easy Iced Coffee Recipe)

by Leave a Comment

Cool, creamy, and just thr right amount of sweet, this Sweetened Condensed Milk Coffee is a refreshing iced drink that's perfect for warm weather sipping. Made with brewed coffee and thick, rich condensed milk, it comes together quickly with just a few ingredients.

A clear crystal glass with iced coffee made with sweetened condensed milk and pieces of ice floating on the top.

I first started making this recipe on hot summer days when I didn't want to waste the extra coffee left in the pot. It reminds me a little of the creamy indulgence of my Lavender Oat Milk Latte, but takes even less effort to prepare.

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Why You'll Love Sweetened Condensed Milk Coffee

Easy to make with only three ingredients.

Great use for leftover coffee instead of pouring it down the drain.

Perfect summer coffee - creamy, sweet and refreshing.

Ingredient Substitutions

Heavy Cream & Sweetener: Swap out condensed milk for 1 cup of cream and a little sugar or your preferred sweetener.

Homemade eggnog: Use eggnog in place of condensed milk for a festive twist.

Keto Low Carb Version: make a sugar free sweetened condensed milk and use in place of regular condensed milk.

Variations

  • Add a dash of cinnamon or nutmeg for a spiced version.
  • Stir in a teaspoon of vanilla extract for added depth.
  • Blend it with ice for a creamy coffee frappe.
Looking inside of a glass of iced coffee with ice cubes floating on top.

Top Tips

  • Start with hot coffee so the condensed milk blends in smoothly.
  • Chill the coffee after mixing or pour directly over coffee ice cubes to avoid dilution.
  • Taste and adjust the sweetness to your preference by adding more or less milk.

Storage

Store the mixed coffee in the refrigerator for up to 3 days. Stir well before serving.

Serve With...

Serve your sweetened condensed milk coffee with one of these tasty treats from my kitchen:

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 clear crystal glass with iced coffee and pieces of ice floating on the top.

Sweetened Condensed Milk Coffee

Shelby Law Ruttan
Sweetened Condensed Milk Coffee is a creamy iced coffee drink made with leftover brewed coffee and thick, sweet condensed milk. It's quick to prepare, easy to customize, and the perfect afternoon cooler.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 8
Calories 125 kcal

Equipment

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Ingredients
  

Instructions
 

  • Combine brewed coffee and sweetened condensed milk in large pitcher. Refrigerate until chilled.
  • Serve over ice in iced coffee glasses.

Notes

If you prefer a less sweet coffee, start with ½-3/4 cup of sweetened condensed milk and adjust accordingly.

Nutrition

Calories: 125kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 53mgPotassium: 258mgSugar: 21gVitamin A: 102IUVitamin C: 1mgCalcium: 113mgIron: 0.1mgNet Carbohydrates: 21g
Keyword Iced Coffee
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Garlic Dill Pickles (Aunt Bonnie's Recipe)

by 34 Comments

My Aunt Bonnie made the best garlic dill pickles in the family, hands down, and everybody knew it. Her recipe has been a fixture in my family for decades, and it's the one I'm sharing with you today.

These are crisp, garlicky, packed with fresh dill, and brined in cider vinegar that gives them a little more depth than the plain white vinegar most pickle recipes call for. Plus, you get to choose your method - can them for the pantry, or skip processing and refrigerate for extra crunch.

Garlic Dill Pickle Recipe in quart jars on a red and white towel.

Aunt Bonnie's Pickles, My Dad's Recipe

Aunt Bonnie was my dad's sister, and pickling was just something she did every summer without fail - cucumbers from the garden, jars lined up on the counter, the whole kitchen smelling like dill and garlic. When she passed away I was still a teenager, but her recipe didn't pass with her. My dad held onto it, passed it on to our family members along with my mom's family, and to this day, it's the one we still make.

Why This Recipe Earns its Place in the Pantry

  • Cider vinegar gives these a little more depth and tang than the plain white vinegar most recipes use.
  • Made the way my family has made it for decades, with a real story behind it.
  • Pick your method: can for the pantry, or refrigerate for extra crunch.
  • The pickled garlic cloves are just as good as the pickles themselves - don't skip them.

Ingredients

Pickling Cucumbers: Look for small kirby cucumbers specifically. Their thinner, less waxy skin and lower water content compared to regular slicing cucumbers means they hold their crunch through the hot brine instead of going soft.

Cider vinegar: This does double duty: it's a preserving agent, but it also brings a softer, slightly fruity tang that plain white vinegar doesn't have. It's a big part of what makes these taste like Aunt Bonnies's pickles and not just any dill pickle recipe.

Canning salt: (also called pickling salt): Made specifically for pickling, with no additives. Table salt contains anti-caking agents that can cloud your brine and discolor your garlic and pickles, so it's worth seeking out the real thing.

Fresh garlic cloves: Whole, not minced. They not only add flavor but they mellow and pickle right alongside the cucumbers.

Fresh dill heads: Whole dill heads (the flowering part of the plant) give you the most authentic flavor. If you can't find them fresh, dill seed is a fine substitute - more on that below.

Pickling Cucumbers soaking in ice cold water with fresh dill in the background.

How These Come Together

Start with the cucumbers. Soak them in ice cold water for 3-4 hours before you do anything else - It's an easy step to want to skip, but it firms them up before they ever touch hot brine, and that's a big part of why these come out crisp instead of soft. While they soak, fill a large pan with water, bring it to a boil, an sterilize your canning jars and lids. You want everything hot and ready to go at the same time, since these pickles come together fast once you start.

Next, make the brine: water, apple cider vinegar, and canning salt, brought to a full boil, then held at a low simmer so it stays hot while you work. This is a hot pack method, meaning the bring goes into the jars hot rather than being poured cold and processed longer - it's part of what makes this suck a quick recipe compared to some other canning methods.

Pull one jar at a time straight from the sterilizing pot with tongs, set it on a towel lined counter, and build it from the bottom up: garlic and dill first, then cucumbers packed in tightly. Tight packing matters here - the more snugly the cucumbers fit, the less they'll float once the brine goes in, and the better your finished jar will look. Pour the hot brine over top, slide a thin rubber spatula down the side to chase out any trapped air bubbles, then wipe the rim clean before sealing with a lid and screw ban. Repeat jar by jar until you're out of cucumbers.

Sterilizing the canning jars in lids in a hot water bath.

Equipment

Pantry or Fridge: How to Store Your Pickles

Canned and pantry-stored: Keep sealed jars in a cool, dark spot - a pantry or basement shelf works well. Properly sealed and stored, these will keep for up to a year.

Refrigerated: Plan to eat these within 1-2 months for the best flavor and texture.

How to tell if a jar has gone bad: Cloudy brine on its own isn't always a red flag - minerals in your water or the salt you used can cause harmless cloudiness. But if the brine is cloudy and fizzy, has visible mold, or smells off in any way, discard the jar. When in doubt, throw it out.

Pouring vinegar into water bath.

Variations

  • No fresh dill on hand? Substitute 1-2 teaspoons of dill seed per jar in place of the fresh head. Fresh is still my first choice if you can get it, but dill seed will get you a very close result.
  • Add ¼-1/2 teaspoon of red pepper flakes per jar for a spicy version.
  • Want a milder garlic flavor? Smash the cloves lightly instead of leaving them whole - it mellows the bite without losing the flavor.

Pickle-Making Notes from Years of Practice

  • The current safe canning recommendation is a 15-minute hot water bath (for altitudes up to 1,000 feet) if you're storing jars on the shelf rather than in the fridge.
  • Regular-mouth or wide-mouth jars both work fine here. I prefer small mouth vs wide mouth, but wie mouth make packing a little easier if you're newer to canning. The only real difference is the jar opening diameter.
  • Pack the cucumbers in as tightly as you can without crushing them. Loosely packed jars mean more brine and fewer pickles per batch.
Fresh cucumbers sliced into quarters.

Frequently Asked Questions

Can I substitute white vinegar for cider vinegar?

Yes, you can use white vinegar in place of cider vinegar. It'll still preserve the cucumbers just as effectively. ust know you'll lose a bit of the depth and mellow tang that cider vinegar brings, which is part of what makes this recipe taste like Aunt Bonnie's pickles specifically. If you want that flavor, stick with cider vinegar; if you just want a reliably crisp garlicky pickle, white vinegar works fine.

Can I substitute regular salt for canning salt?

You can, but I don't recommend it. I've noticed the pickles and garlic cloves turn slightly discolored when I've used table salt instead of canning salt, likely from the anti-caking additives. Pickling salt is inexpensive and worth seeking out for the best-looking results.

Is cloudy brine safe to eat?

Not automatically a problem. Cloudiness can come from minerals in your water or trace additives in you salt, and that's harmless. But if the brine is cloudy and fizzy, smells off, or you see any mold, discard the jar rather than risk it.

How long do these pickles last?

Water bath processed and properly sealed, they'll keep in the pantry for up to a year. If you skip the processing and keep them in the fridge, plan on 1-2. months for the best quality.

Fresh garlic and dill in hot sterilized canning jar.

If you love these Garlic Dill Pickles, you may want to try these Bread and Butter Pickles, Cucumber Kimchi, Nanny's 7 Day Sweet Pickles, and Homemade Canning Salsa

Serve with...

These pickles are perfect on a relish tray, piled onto sandwiches and subs, or just eaten straight out of the jar (no judgement here).

Garlic Dill Pickles in canning jars covered with a red and white towel.

The last word

Canning pickles has always been a family tradition for us, and making a batch of Aunt Bonnie's recipe is one of those things that connects me back to my ad and to her, even now. This recipe makes about 7 quarts, it's genuinely easy whether you process it or refrigerate it, and it's still my favorite pickle recipe, hands down.

Garlic Dill Pickles

📖 Recipe

Aunt Bonnie's Garlic Dill Pickles

Shelby Law Ruttan
A family heirloom canning recipe for crisp, garlicky dill pickles made with Kirby cucumbers and cider vinegar - processe for pantry storage or refrigerate for extra crunch.
4.14 from 112 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Condiments
Cuisine American
Servings 112
Calories 8 kcal

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Ingredients
  

  • 14 pounds pickling cucumbers
  • 2 quarts water
  • 2 cups cider vinegar
  • ½ cup canning or kosher salt
  • 4 garlic cloves per jar
  • 1 Large head of fresh dill per jar

Instructions
 

  • Soak the cucumbers in ice cold water 3-4 hours.
  • Fill a large pan with water and bring it to a boil. Add the canning jars and lids to sterilize.
  • In a large saucepan, bring the water, apple cider vinegar, and salt to a full boil. Reduce the heat to low to keep it hot.
  • Remove one hot jar from the pan with tongs and place on towel lined counter top.
  • Place the garlic and dill in the hot jar and pack with prepared cucumbers until tightly packed.
  • Pour the hot brine solution over cucumbers. Slide a thin rubber spatula into the pickle jar to release any air bubbles. Using clean towel blot any liquid that may be on the lip of the pickle jar.
  • Place the sterilized sealing lid on the jar and seal with screw cap. Repeat the process with the remaining jars.
  • Place the hot pickle jars on a towel. When done, cover the pickles with another towel to prevent air circulating around them until completely cool.
  • Be sure all lids have sealed. Any jars that did not seal will need to be refrigerated.

Notes

This is the canning process my family has used for generations, handed down from Aunt Bonnie. Due to updated safety recommendations, I now recommend a 15-minute hot water bath (for altitudes up to 1,000 feet) for any jars you plan to store on the shelf. If you prefer the crunchiest texture and don't mind refrigerator storage, you can skip processing entirely - just be sure to keep those jars refrigerated from processing entirely - just be sure to keep those jars refrigerated from the start. As always, if a jar doeson't seal, refrigerate it rather than storing it on the shelf.
Please read this article on how to pickle safely.
This recipe produces approximately 7 quarts of pickles.

Nutrition

Calories: 8kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 507mgPotassium: 81mgFiber: 0.4gSugar: 1gVitamin A: 42IUVitamin C: 2mgCalcium: 9mgIron: 0.1mgNet Carbohydrates: 1g
Keyword Garlic Dill Pickle Recipe, Garlic Dill Pickles
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World Peace Cookies

by 1 Comment

Last week I saw an email from Susan of She's Becoming DoughMessTic about Operation GALS. She was looking to see if others would be interested in sending goodies to soldiers in Iraq. You can read about it on her site.

I jumped right in and wanted to help out. I have known people who have been over in Iraq and thought it would be great to be a part of this.

Then, life happened. I ended up out of town for 3 days and my first day back, I had one thing after another happening that was putting me down. I didn't have time to post in time. BUT, I made the cookies and they are now on their way to Corporal Jason Ballard. Jason, I hope you enjoy the cookies I made for you!

I decided what better cookie to send than the World Peace Cookies from Dorie Greenspan's Baking cookbook. So, I made a batch and sent them off to Jason. Below are a few photos of the cookies. I hope the guys over there enjoy them with the rest of their goodies they will be receiving!


These cookies were so easy to make. The recipe is as follows:

1-¼ cups flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 Tablespoons unsalted butter, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store bought mini chocolate chips

To mix, I did the following:

I put the flour, cocoa, and baking soda into a bowl and mixed well to combine. Next, put the softened butter in your standing mixer (or use a hand mixer) and beat the butter on medium until soft and creamy. Add both sugars, the salt and vanilla extract, and beat 2 minutes more.

Turn off the mixer and pour in the dry ingredients. I started slowly so flour did not fly everywhere, then once it was incorporated, I continued to mix until the flour disappeared into the dough. Next you toss in the chocolate (I used the mini chips). I have also mixed in some of the Kraft Caramel Bits - which is a nice addition - and sprinkled some grey sea salt on top. Bake at 325 for 12 minutes.

Shape into two logs that are 1-½" in diameter. Wrap in wax paper and refrigerate for at least 3 hours. You can freeze dough for up to 2 months. If you freeze the dough, you don't need to defrost before baking, just slice and bake the cookies for 13 minutes instead.

Country Fried Steak with Mushroom Gravy

by 12 Comments

Country Fried Steak with Mushroom Gravy is a comforting skillet dinner made with tender cube steak that's lightly breaded, pan fried, and served with a rich mushroom gravy. It's the kind of old fashioned meal that brings a little comfort to the table any night of the week.

Country Fried Steak with Mushroom gravy on a serving plate with a side of mashed potatoes covered in brown gravy.

I grew up loving simple steak dinners like this, especially when they came with a generous spoonful of gravy. This recipe reminds me of the kind of hearty, home cooked meals that feel right at home beside dishes like my mashed potatoes or skillet cornbread.

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Why You'll Love Country Fried Steak with Mushroom Gravy

Simple ingredients: everything in this recipe is easy to find and budget friendly, making it perfect for a weeknight comfort meal.

Classic flavor: the seasoned breading and savory mushroom gravy bring classic country fried steak flavor to the table.

Skillet cooking: everything cooks in one skillet, which means less cleanup and a dinner that comes together quickly.

Hearty dinner: this old fashioned cube steak recipe is satisfying and perfect for when you want something warm and comforting.

Key Ingredients for Mushroom Gravy Steak

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

Cube steaks with a bowl of wet and dry ingredients for the batter.
  • Cube steak: tenderized sirloin cube steaks cook quickly and become extra tender when pan fried.
  • All purpose flour: used for both the seasoned breading and to thicken the mushroom gravy.
  • Eggs and milk: help the seasoned flour coating stick to the steak before frying.
  • Paprika: adds warm color and flavor to the breading.
  • Garlic and onion powder: give the coating a savory base flavor.
  • Black pepper with optional cayenne pepper: adds a little bite that pairs nicely with beef.
  • Mushrooms: add hearty flavor and texture to the gravy.
  • Beef broth: creates a savory base for the mushroom gravy.
  • Milk: gives the gravy a creamy texture.
Cube steak in a shallow bowl in the flour mixture.

Ingredient Substitutions

  • 2% Milk: works just as well in place of whole milk in both the breading and the gravy.
  • Cremini mushrooms: use these instead of white mushrooms for a slightly deeper mushroom flavor.
  • Chicken broth: can be used in place of beef broth if that's what you have on hand.

Variations on Country Fried Steak with Mushroom Gravy

  • Onion Gravy Version: skip the mushrooms and saute sliced onions in the skillet before making the gravy.
  • Spicy Country Fried Steak: increase the cayenne pepper and add a dash of hot sauce to the gravy.
  • Buttermilk breading: replace the milk in the egg mixture with buttermilk for a slightly tangy flavor.
Breaded and fried cube steak in the skillet.

Tips for the Best Country Fried Steak

  • Season well: the seasoned flour is where most of the flavor comes from, so don't skip the paprika and garlic powder.
  • Rest the coating: after breading the steaks, let them sit for about 5 minutes before cooking. This helps the coating stick better and creates a crispier crust.
  • Don't crowd the pan: cook the steaks in batches if necessary so they brown properly instead of steaming.

How to Store and Reheat

Store leftover country fried steak and mushroom gravy in an airtight container in the refrigerate for up to 3 days.

Reheat gently in a skillet over medium low heat with a small splash of broth or milk to loosen the gravy. You can also reheat in the microwave in short intervals, stirring the gravy between each one.

Country Fried Steak with Mushroom Gravy and Mashed Potatoes and Mushroom Gravy on a serving plate.

Serve With...

Serve this Country Fried Steak with Mushroom Gravy alongside classic comfort food sides. It's especially good with my Garlic Chive Mashed Potatoes, which soakes up every bit of the gravy. A side of buttery Honey Glazed Carrots or Air Fried Asparagus will complete the dish.

More Recipes You'll Love

If you enjoy hearty comfort food dinners like this one, you might also like my Braised Pork Chops with Country Gravy that comes out tender and juicy. For a vegetarian comfort meal, try these Vegetarian Chicken Fried Steaks! And, my Chipped Beef Gravy is another old fashioned comfort food that makes an easy weekend brunch or weeknight dinner.

Country Fried Steak with Mashed Potatoes and Mushroom Gravy on a plate

When you make this recipe, 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 or #grumpyshoneybunch so I can see your photos!

📖 Recipe

Featured image for Country Fried Steak.

Country Fried Steak with Mushroom Gravy

Shelby Law Ruttan
This country fried steak with brown gravy and mushrooms is comforting skillet dinner made with tender cube steak coated in seasoned flour and pan fried until golden. The savory mushroom gravy adds rich flavor that turns this old fashioned meal into a satisfying weeknight dinner.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Dish
Cuisine American, Comfort Food
Servings 4
Calories 412 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the steak

For the gravy:

Instructions
 

Bread the steak:

  • In a shallow bowl combine: flour, onion powder, garlic powder, paprika, salt, black pepper, and cayenne (if using).
  • In another shallow dish, whisk together the milk and eggs.
  • Dip each cube steak into the egg mixture, allowing excess to drip off. Dredge the steak in the seasoned flour mixture, pressing lightly so the coating sticks. Shake off excess flour.
  • Set the breaded steaks aside while heating the skillet.

Cook the steaks

  • Heat vegetable oil in a large skillet over medium-high heat.
  • Add the breaded cube steaks and cook 3-4 minutes per side, until golden brown and cooked through.
  • Transfer steaks to a wire rack set over a baking sheet to keep warm while preparing the gravy.

Make the Mushroom Gravy

  • Using the same skillet, reduce heat to medium.
  • Add the mushrooms and cook 4-5 minutes, stirring occasionally, until they begin to brown and release their moisture.
  • Sprinkle the flour over the mushrooms and cook 1 minute, stirring constantly to remove the raw flour taste.
  • Gradually whisk in the milk and beef broth, stirring to combine.
  • Bring the mixture to a gentle simmer and cook 3-5 minutes, until the gravy thickens. Season with salt and additional pepper to taste.
  • To serve, spoon ⅓ cup gravy over steaks.

Nutrition

Serving: 1gCalories: 412kcalCarbohydrates: 19gProtein: 34gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 186mgSodium: 1238mgPotassium: 793mgFiber: 1gSugar: 6gVitamin A: 297IUVitamin C: 1mgCalcium: 168mgIron: 3mgNet Carbohydrates: 18g
Keyword Beef recipes, Country Fried Steak, Country Fried Steak with Brown Gravy, Country Fried Steak with Mushroom Gravy, diner style country fried steak, Old fashioned cube steak dinner, weeknight comfort meal
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Roasted Red Skinned Potatoes

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These Oven Roasted Red Skinned Potatoes are made with diced potatoes that have been seasoned and coated with bread crumbs before baking.

Roasted Red Skinned Potatoes are a delicious side dish recipe and is the perfect accompanyment to Braised Pork Chops with Country Gravy!

Roasted Red Skinned Potatoes

Family Favorite Potato Side Dishes

Potatoes are a much loved vegetable in our household. Although, for me, that was not always a true statement (I hated mashed potatoes as a kid), I would never turn down crispy potatoes or french fries. As an adult, my brother in law introduced me to a way of making mashed potatoes that made me finally love them.

However, crispy potatoes are always going to be my own personal favorite and that is why I love these Oven Roasted Red Skinned Potatoes so much!

The Secret To Crispy Roasted Potatoes

I have fried potatoes in a skillet and I have baked them in the oven many times over my lifetime. Always hoping for crispy potatoes, but usually ending up with soggy ones. Until I made these roasted red skinned potatoes!

The secret is in the bread crumb coating. The potatoes have to be oiled lightly and I like to season them with a little garlic and onion flavor. Then, I toss them with Italian bread crumbs. The bread crumbs stick to the diced red potatoes and while baking forms a crispy exterior leaving a tender bite of potato inside!

What You Need To Make This Potato Side Dish

Red Skinned Potatoes, cleaned, with the skin left on, and diced into cubes.

Italian bread crumbs

Extra virgin olive oil, this is my go to olive oil.

Garlic salt and onion powder

Large rimmed baking sheet

Fresh Parmesan cheese (optional)

Tips and Substitutions

  • Dice the potatoes into 1" cubes. Anything bigger will create steam and cause the potato to not crisp up
  • Line the baking sheet with foil to keep the sheet cleaner and prevent sticking
  • Substitute panko crumbs for bread crumbs
  • Use regular salt and add ½ teaspoon garlic powder for the garlic salt
  • Buy a parmesan cheese wedge and grate it yourself, dried parmesan cheese does not have the same effect as fresh.
  • Substitute gold potatoes for the red skinned potatoes
Roasted Red Skinned Potatoes

More Potato Side Dish Recipes To Try

Bacon Wrapped Potato Wedges

Chorizo Jalapeno Potato Puff Bites

Mashed Potatoes with Garlic and Chives

Scalloped Potatoes for Two

📖 Recipe

Roasted Red Skinned Potatoes

Roasted Red Skinned Potatoes

Shelby Law Ruttan
A delicious roasted potato side dish made extra crispy with a coating of seasoned bread crumbs.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 218 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 6 red-skinned potatoes cleaned, diced into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper to taste
  • 3 tablespoons Italian bread crumbs
  • 2 tablespoons fresh grated parmesan cheese optional

Instructions
 

  • Preheat the oven to 375 degrees. Place the diced potatoes In a large mixing bowl and add the olive oil, garlic salt, onion powder, and black pepper. Toss to coat well.
  • Add the breadcrumbs and toss to coat the potatoes. Spread the potatoes out onto a large rimmed cookie sheet.
  • Using a microplane zester, grate the parmesan cheese over top of the potatoes (if using).
  • Bake for 35 minutes, stirring once, until potatoes are browned, crisp, and cooked through.

Nutrition

Serving: 1gCalories: 218kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 332mgFiber: 4gSugar: 2g
Keyword Roasted Red Skinned Potatoes
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Lemon Poppy Seed Muffins with Lemon Glaze

by 2 Comments

These Poppy Seed Muffins with Lemon Glaze are a moist and delicious muffin recipe with a bit of jam baked in the center of the muffin. The lemon flavored sugar in the muffins gives them a wonderful fresh lemon flavor and they have a fine delicious crumb.

These breakfast muffins make a great on the go breakfast and also make a great portable snack or lunch item. These will last up to 3 days stored in an airtight container and up to 3 months in the freezer.

Lemon Poppyseed Muffins

About The Jam Filling

What is great about these Lemon Poppy Seed Muffins is you can fill them with any of your favorite jams, fillings, or curds. Some great filling ideas would be:

muffin batter with jam placed in center of half filled muffin cup

What You Need To Make Lemon Poppy Seed Muffins

*Please refer to the recipe card for a complete list of ingredients and instructions*

Fresh Lemons

Granulated Sugar

Poppy Seeds

Vanilla Extract

Confectioners Sugar

Jam

Lemon Zest and Sugar in a bowl
Tip: Rub the lemon zest into the granulated sugar until fragrant!

Recipe Tips and Substitutions

  • Rub the lemon zest into the sugar with your fingers for a more flavorful muffin. The aroma alone makes this worth doing!
  • Skip the lemon glaze (if you must), and sprinkle some pearl sugar over the muffins, or use both!
  • I do not recommend using jelly in place of jam. Jelly would likely dissolve into the muffin instead of remaining intact.
  • Substitute full fat Greek Yogurt for the sour cream.
  • For a tender muffin, don't over mix the muffin batter. Stir until the dry and wet ingredients are just combined.
Baked Lemon Poppyseed Muffins in the muffin pan

More Muffin Recipes To Try

Almond Joy Muffins

Applesauce Muffins

Banana Walnut Muffins

Berry-Cherry Muffins

Blueberry Almond Cream Muffins

Cranberry Muffins with Chocolate and Orange

Lemon Mascarpone Muffins

Praline Pumpkin Muffins

Pumpkin Chip Muffins

Rhubarb Crumb Muffins

Lemon Poppyseed Muffins

*If you made this recipe for Lemon Poppyseed Muffins, please give them a star rating*

📖 Recipe

Lemon Poppyseed Muffins

Lemon Poppy Seed Muffins

Shelby Law Ruttan
Lemon flavored muffins speckled with poppy seeds and a delicious jam filling.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 301 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Icing

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray muffin tin with nonstick cooking spray. In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong.
  • Whisk in the flour, baking powder, baking soda, and salt. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.
  • Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!
  • Fill the muffin tin half full with better. Place 1-½ teaspoons blueberry jam in center of each muffin cup.
  • Divide the remaining batter evenly among the muffin cups over top of the jam.
  • Bake 18-20 minutes. Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 60mgSodium: 173mgFiber: 1gSugar: 26g
Keyword Lemon Poppyseed Muffins
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Cashew Caramel Cookies with Fleur de Sel

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These Cashew Caramel Cookies are a shortbread cookie made with ground cashews, butter, and brown sugar for a crispy, deep caramel like flavor in the cookie. The final touches are a drizzle of caramel and a sprinkling of grey sea salt, turning the cookie into a special treat that is a delight to eat!

I'm a huge fan of shortbread cookies and these Cashew Caramel Cookies with their buttery, sweet, nutty crunch and love them to enjoy them with an afternoon tea. They are also a great cookie to include on a holiday cookie trays, right next to these Italian Christmas Cookies to give as a food gift, or just because!

Cashew Caramel Cookies with Fleur de Sel

If you searched cookie recipes on this website, you would find that I have plenty of recipes for all kinds of them. That is because a cookie is my first choice for dessert or sweet snack. While I like cakes, cupcakes, and brownies, cookies are my go to because they are easy, and usually not too much work.

When I first made these Cashew Caramel Cookies I knew I had a winner. I love the melt in your mouth cookies like these are and the salt and caramel give it an adult feel that makes it special! 

cookie dough on a spoon

What You Need To Make These Cashew Caramel Cookies

Butter

Unsalted Roasted Cashews

Brown Sugar

Eggs

Caramels, these are my favorite!

Fleur de Sel (aka Grey Sea Salts)

Parchment Paper

Cookie Scoop

Large Baking Sheet

Tips and Substitutions

  • Use a mini food processor or nut chopper to finely process the cashews
  • Gently flatten the cookies when they are placed on the baking sheet. Otherwise they will not spread out.
  • Eliminate the fleur de sel and use roasted salted cashews in place of the unsalted.
  • Substitute a caramel sauce (like this one) for the caramel drizzle. Be sure to only drizzle the cookies with sauce before eating.
  • Make ice cream sandwiches with these Cashew Caramel Cookies, just put the caramel drizzle on the ice cream! They are great with a caramel swirled vanilla ice cream.

Other Cookies You May Enjoy

Chocolate Chip Pecan Cookies

Chewy M&M Cookies

Soft Blueberry Cookies

Chewy Mocha Toffee Chip

Chocolate Zucchini Cookies

Cranberry Shortbread Cookies

Chocolate Hazelnut Gingerbread Cups

Hazelnut Browned Butter Shortbread

Nanny's Sugar Cookies with Orange Moscato Frosting

Zucchini Spice Cookies

*If you made these Cashew Caramel Cookies, please give them a star rating*

📖 Recipe

Cashew Caramel Cookies

Shelby Law Ruttan
A brown sugar shortbread cookie with cashews and caramel drizzle.
No ratings yet
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Desserts
Cuisine American
Servings 24
Calories 116 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and mix with salt in a bowl. Set aside.
  • Coarsely chop 1 cup of cashews. In food processor (or in mini food chopper) process remaining 1-½ cup cashews until finely chopped. Pour in canola oil and process until smooth.
  • Put cashew mixture, butter, and sugars in the bowl of electric mixer fitted with paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually mix in flour mixture and reserved chopped cashews.
  • Using either a 1-½ inch ice cream scoop (or as I did, a tablespoon, and roll the dough in your hands into balls), place on parchment paper lined cookie sheet. Bake 6 minutes; gently flatten cookies. Bake until bottoms are golden, 6-7 minutes more. Let cool on sheets on wire racks.
  • Mix the caramel bits and half and half. Microwave in 30 second intervals until melted. Drizzle over top of cooled cookies.

Notes

Tips and Substitutions

  • Use a mini food processor or nut chopper to finely process the cashews
  • Gently flatten the cookies when they are placed on the baking sheet. Otherwise they will not spread out.
  • Eliminate the fleur de sel and use roasted salted cashews in place of the unsalted.
  • Substitute a caramel sauce (like this one) for the caramel drizzle. Be sure to only drizzle the cookies with sauce before eating.
  • Make ice cream sandwiches with these cookies! They are great with a caramel swirled vanilla ice cream.
  • The cookies can be stored in an airtight container at room temp in single layers 3 days - or do as I will and store them in the fridge with parchment paper between to stop them from sticking to each other!

Nutrition

Serving: 1gCalories: 116kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 19mgSodium: 65mgSugar: 9g
Keyword Cashew Caramel Cookies
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Homemade Danish Dough

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The Story of A Daring Danish Braid

You see that photo above here? That blessed pastry almost wasn't made by me this month. I thought I probably had enough excuses to not do the Daring Baker Challenge this month. I mean, our reports for ABET Accreditation were due this month and I was the lucky one to get to edit two 400 page reports for formatting etc! I was never so happy as the day we turned those reports in for duplicating and they were out of my hands! (As I'm sure Stefan & Levon were happy to have them out of their writing hands!).

I also had the excuse that my son's wedding was coming up but honestly, that wasn't enough of an excuse since I haven't had to do a whole lot for that except get my outfit together. SO, yesterday morning I decided to start with the challenge and bake it this morning - still in time to post on the posting date!

I checked out the Daring Baker forum on a regular basis, reading what some had done with their braids, looking to see if there was any specific troubles anyone had so that if I ended up making it, I had an idea of what to do! Some people made savory braids like Bel of The Silicone Spatula, Amanda of Acker Kitchen, and Chantal of Eclectic (i-klek-tic) Desserts. They had sneak preview of their braids and they made me absolutely drool! I'm sure there were others who had savory fillings that I didn't get a chance to see ahead of time, but you can check out all the other DB'er posts by clicking here.

With all my indecisiveness about if I actually had time to do this challenge - I must say that I am VERY HAPPY I did! This was the most delicious sweet treat I have made. Although I messed up in the spreading of the butter and layering - it still turned out wonderful and now that I 've made the mistake, I know how to do it correctly the next time! I also learned that I will NOT shape the dough out onto just the counter top! That was a mistake! Fortunately, it did not affect how my braids looked in the long run.

I want to send a big thank you to Kelly of Sass & Veracity and Ben of What’s Cookin’? for hosting this month's challenge. If it were not for this challenge, I may have never tried a danish dough - and I am so glad I did. Grumpy and I are already talking about different fillings I can do for the future!

I did not use the apple filling as was suggested in the recipe. For my fillings I decided on a Raspberry/Cream Cheese and an Almond (Solo can!). Our favorite is the Almond! This one actually turned out the best looking also! Otherwise, I followed the recipe completely! I will leave you with a few more photos and then following will be the recipe. Don't let the length scare you, it really isn't hard at all!

For another take on filling for danish, be sure to check out Vohn's Vittles for Pear and Cinnamon Danish!  Grumpy would love that filing I'm certain!

DANISH DOUGH
Makes 2-½ pounds dough

Ingredients

For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
½ cup whole milk
⅓ cup sugar
Zest of 1 orange, finely grated
¾ teaspoon ground cardamom
1-½ teaspoons vanilla extract
½ vanilla bean, split and scraped
2 large eggs, chilled
¼ cup fresh orange juice
3-¼ cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
½ pound (2 sticks) cold unsalted butter
¼ cup all-purpose flour

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
½ cup sugar
1 tsp. ground cinnamon
½ vanilla bean, split and scraped
¼ cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID

Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash

Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

 

Beer Battered Fish Sliders

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This Beer Battered Fish is made with cod that has been dipped in a batter seasoned with Old Bay Seasoning and beer. It is then deep-fried until golden brown and crispy on the outside and moist and deliciously flaky white fish inside.

Beer Battered Fish Slider with a side of Sweet Potato Fries.

This is a great recipe to serve with homemade coleslaw and homemade tartar sauce. Beer Battered Fish is delicious on its own or as a full-sized sandwich, or as sliders (as seen in the photos here).

Making Beer Battered Fish at home

We love beer-battered fish, but because it is a deep-fried recipe, I only make it occasionally. However, those occasions are special and everyone that is at the dinner table is happy and excited to eat it! Most of the time, we would only get beer-battered fish if we went out to a restaurant. But, I decided that one in a while would be ok to make this at home and save our money from going out.

While I do not love the mess of frying any kind of food, the end result is always worth it. I will admit, I maybe fry something like this fish only 2-3 times a year, and that is more than I ever would 20 years ago!

ingredients for the fish recipe.

What is beer-battered fish?

If you have never had beer battered fish before, then you are in for an amazing treat. Beer is added to flour and seasoning, creating a light, aerated batter. This batter fries up nice and crisp, forming a shell around the fish leaving the fish tender and flaky on the inside.

My experience is the beer that you use can be any beer you have on hand in your home. If you love dark beer, you will have a richer flavored batter. We are not big fans of dark beer so we don't normally have it on hand. I will buy a light-colored beer for our batter and it turns out delicious!

This recipe calls for 1 cup of beer. Whatever you do, do not add the whole bottle of beer. That is usually a 12-ounce bottle. It will be too much liquid for the flour and will make the batter way too thin. My suggestion is to measure out the 1 cup of beer, then drink the rest 🙂

Beer batter mixture in a blue bowl.

Fish Frying Tips

The biggest deterrent for me in making any fried food recipe was the mess. I hate grease spattered all over my cooktop. While I don't get away from it totally, I do have tips to follow that help me keep the mess down to a minimum and get the best Beer Battered Fish recipe results.

  • Use a wide pan and make sure to leave about 4 inches from the top of the oil to the top of the pan.
  • Use a thermometer and don't let the oil go over 350 degrees. The hotter the oil, the more chance of burning the batter and leaving raw fish inside.
  • Carefully place the fish in the oil, don't just drop it.
  • Use a spatter screen! A spatter screen keeps the oil from popping and crackling outside of the pot and yet keeps the food from steaming instead of frying.
  • Don't overcrowd the grease. Cook only a few pieces of fish at a time.
  • Use paper towels OR a paper bag to drain the fish on. I prefer a paper bag, but I don't always have them on hand. The oil from the fish will soak into the paper rather than the fish.
Beer Battered Fish draining on paper towel lined plate.

What to serve with Beer Battered Fish

Make Beer Battered Fish sliders! As you can see from the photos, I made slider sandwiches. I used mini rolls that I toasted on the stovetop and topped them with homemade tartar sauce.

It's always a great idea to serve fries with your beer-battered fish. We love to make sweet potato shoestring fries. I will also make sweet potato fries in my air fryer.

Add a side of homemade coleslaw. Pasta Salad with Creamy Parmesan Dressing is another great recipe, as well as potato salad.

Beer Battered Fish Slider on a slider roll.

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

pinnable image of a beer battered fish slider

📖 Recipe

Featured image for beer batter fish sliders recipe.

Beer Battered Fish

Shelby Law Ruttan
Firm codfish is deep fried in a beer batter mixture resulting in a moist flaky white fish inside a crispy golden brown beer batter. Great as sandwiches, sliders or just with a side of your favorite tartar sauce.
4 from 8 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 199 kcal

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Ingredients
  

Instructions
 

  • Heat oil in a deep frying pan until 350 degrees.
  • Place the flour, old bay seasoning, garlic powder, salt, and pepper in a medium-sized bowl, whisking to combine the dry ingredients.
  • Stir in the beer until all dry ingredients have been combined.
  • Cut the fish into desired portion sizes and dip a piece of fish into the beer batter. Then place it in the hot oil and fry fish, turning once the fish is golden brown on the bottom side, about 2 minutes. Cook another 2-3 minutes more or until batter is browned and fish is cooked through.
  • Remove the fish from the oil and drain on paper towels.

Nutrition

Calories: 199kcalCarbohydrates: 18gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 140mgPotassium: 353mgFiber: 1gSugar: 0.1gVitamin A: 44IUVitamin C: 1mgCalcium: 22mgIron: 1mgNet Carbohydrates: 17g
Keyword Beer Battered Fish
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Banana Walnut Chocolate Chunk Cookies

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Banana Walnut Chocolate Chunk Cookies are a soft-baked cookie made with ripe bananas and chock full of chopped walnuts and chocolate chunks. They are a great after school snack or lunch box treat and make great treats to give to someone you love.

Banana Walnut Chocolate Chunk Cookies in a stack

Making Father's Day special with cookies

This photo below is of my dad and me. I love my dad with all my heart and soul. He would do anything for his little girl! I called him this morning to wish him a Happy Father's Day and he was hammering away in the house (my parents have been doing a renovation project).

When I saw Dad last Sunday I gave him these Banana Walnut Chocolate Chunk Cookies because I knew this week we probably wouldn't be able to go anywhere as Grumpy was on call for work. I wish my dad the best day ever - although I know he is doing what he would do any other day of the week - keeping busy! My dad doesn't sit around idle doing anything!

Dad and Me

Banana Walnut Chocolate Chunk Cookies - A Special Father's Day treat

One of dad's least favorite foods is peanut butter and this has always been a teasing point for all of us kids - and it also became one for my kids! My little boys would do what they could to "trick" poppa into eating something that had peanut butter in it and then get him to say he liked it!

However, my Dad LOVES anything with bananas, nuts, and chocolate, so I knew these Banana Walnut Chocolate Chunk Cookies would be a hit with him.

cookie ingredients in place

My other "daddy" is my father-in-law (Grumpy #1). He also has my heart. For Grumpy #1 loves me too even though he wouldn't admit it (not too often anyway!). There is something about these Grumpy men that I just seem to have a soft spot for! I made sure he received some of these Banana Walnut Chocolate Chunk Cookies too!

I recently bought Martha Stewart's Cookies Cookbook and went through it to mark all the cookie recipes I want to try. These Banana Walnut Chocolate Chunk Cookies were first on my list because I had one single overripe banana on my countertop.

Cookie dough on the baking sheet

Grumpy didn't eat his banana in his lunch on Friday so I had it sitting on my counter getting really ripe since it sat in his lunch box all day Friday and Saturday (I wasn't home to empty his lunch box until Saturday night!)

I didn't follow her recipe exactly, but the cookies turned out very tasty with my adjustments. These cookies turn out to be a soft cookie. (meaning Grumpy will like them).

What you need to make Banana Walnut Chocolate Chunk Cookies

Bananas: Overripe bananas are best. They are softer, easier to mash, and sweeter than one that is just ripe enough to eat.

Flour: I like to use white whole wheat flour for baking cookies. This brand is my favorite brand.

Sugar: Granulated sugar is the type of sugar I used in this recipe. I'm good with any brand of cane sugar that I can buy on sale and don't really think it makes a difference in baking.

Chocolate Chunks: Any type of chocolate you want to use. We love bittersweet chocolate chunks.

Walnuts: I like to buy my walnuts in halves and chop them myself with this handy nut chopper.

Insulated Cookie Tray: this is my very FAVORITE Insulated Cookie Tray. It's large and will bake a lot of cookies at once.

Silpat Baking Mat: It is the best invention ever. It keeps your cookies from sticking and is very easy to clean.

Other Cookie Recipes you may want to try

Soft Blueberry Cookies are my personal favorite family cookie recipe. Full of fresh blueberries and drizzled with lemon icing.

These Sour Cream Drop Cookies are an old fashioned recipe from one of my Mom's old cookbooks. They are soft, tender, and delicious with or without icing.

My Nanny's Sugar Cookie Recipe is another soft and delicious cookie. This cookie is frosted with an Orange Moscato Icing!

I recently made these Soft Pumpkin Oatmeal Cookies that went over really well with both Grumpy and me!

*If you made these Banana Walnut Chocolate Chunk Cookies, please leave a star rating*

📖 Recipe

Banana Walnut Chocolate Chunk Cookies in a stack

Banana Walnut Chocolate Chunk Cookies

Shelby Law Ruttan
A soft banana flavored cookie chock full of chocolate chunks and walnuts.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Desserts
Cuisine American
Servings 30
Calories 168 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Mix together the flours, salt and soda. Set aside.
  • Beat butter and sugars until fluffy.
  • Add egg and vanilla; mix until combined.
  • Mix in banana and add flour mixture, mix until combined.
  • Stir in oats, chocolate chunks, and walnuts.
  • Using teaspoon, drop onto large insulated cookie sheet lined with silpat baking mat, spacing about 2″ apart.
  • Bake 12-13 minutes or until golden brown. Store in air tight
    container.

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 23mgSodium: 107mgFiber: 1gSugar: 11g
Keyword Banana Walnut Chocolate Chunk Cookies
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Spicy Black Bean Burger Recipe

by 4 Comments

This Black Bean Burger is made on the stove with simple pantry ingredients and fresh vegetables for a hearty, satisfying meatless meal. It cooks up with a lightly crisp exterior and a flavorful center that works just as well on a bun as it does tucked into a wrap or bowl.

Spicy Black Bean Burger on a slider roll.

like recipes like this for busy nights when I want something filling that doesn't rely on meat. If you enjoy meatless dishes like my Mom's Vegetarian Meatballs, then you'll love how hearty and flavorful these black bean burgers are.

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Why You'll Love This Black Bean Burger Recipe

Great meatless option: Hearty, satisfying, and full of flavor without the meat.

Bold seasoning: from chili powder, cumin, jalapeño, and fresh herbs give real depth.

Everyday ingredients: Made with canned beans, spices, and frozen corn. All ingredients you likely have on hand.

Key Ingredients for Vegetarian Black Bean Burgers

Ingredients displayed on a countertop, including canned black beans, olive oil, bread crumbs, red bell pepper, frozen corn, diced onion, jalapenos, garlic cloves, and assorted spices in a small white bowl.

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

Black Beans: are the base and give the burger structure and protein

Onion and garlic: build flavor right from the start.

Red Bell Pepper: Mild, sweet flavor, and added texture.

Jalapeno Peppers: brings gentle heat without overpowering the burger

Fresh Cilantro & Oregano: Brightens up the mix with fresh herbal notes.

Corn Kernels: Adds sweetness and texture contrast.

Italian seasoned breadcrumbs: Helps bind the mixture together.

Chili Powder & Cumin: give the burger it's savory backbone

Ingredient Substitutions

  • Swap fresh corn for frozen, especially in summer when it's in season.
  • Use 1 teaspoon dried oregano in place of fresh.
  • Leave out cumin or cilantro if sensitive to those flavors.

Variations on Black Bean Burgers

Cheesy Black Bean Burgers: Mix in shredded cheddar or pepper jack before forming patties.

Smoky BBQ Style: Add 1-2 tablespoons of BBQ sauce to the mix.

Baked Version: Instead of pan-frying, bake at 400°F for 20-25 minutes, flipping halfway through.

Vegetarian bean burgers frying in a hot skillet with bubbly oil.

Tips for The Best Black Bean Burger Texture

  • Mash the beans until mostly broken down but still slightly chunky so the burgers hold together without becoming dense.
  • Let the mixture rest for a few minutes before shaping to help the breadcrumbs absorb mixture.
  • Lightly dusting the patties with flour helps create a better surface for browning in the skillet and gives a lightly crisp exteriorer.

How to Store

Place leftover patties between layers of parchment in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a skillet or air fryer for best texture.

Serving Suggestions for Black Bean Burger Dinners

Top with garlic dill pickles, tomato slices, and avocado. Add a side of parmesan pasta salad to complete the meal. For a fun twist, use them as the base for Black Bean Benedict with a poached egg and chipotle hollandaise.

Spicy Black Bean Burger in a slider roll with the bun top on top of the burger.

If you enjoy this black bean burger, you might like my Tofu Burgers, Soy Burgers, Mom's Millet Meatballs, or Vegetarian Pulled Pork Potato Skins.

Love these Black Bean Burgers? Your feedback makes my day! Please leave a ⭐⭐⭐⭐⭐ rating and drop a comment below to tell me how yours turned out.

I love seeing your kitchen wins! Tag @grumpyshoneybunch or #grumpyshoneybunch on Instagram so I can sharae your photo to my stories!

📖 Recipe

Close up of a spicy black bean burger patty with visible corn and red bell pepper pieces, served on a sesame seed bun with fresh green leaf lettuce.

Black Bean Burger

Shelby Law Ruttan
This Black Bean Burger is a stovetop vegetarian main made with seasoned beans, sautéed vegetables, and fresh herbs. It's sturdy, flavorful, and easy to serve in a variety of ways for everyday meals.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6
Calories 344 kcal

Equipment

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Ingredients
  

  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 small jalapeno minced
  • 2 tablespoons olive oil
  • ½ medium medium red pepper diced
  • 31 ounces black beans , drained and rinsed (2-15.5 ounce cans)
  • ½ cup frozen corn niblets
  • ½ cup Italian seasoned bread crumbs
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ cup flour

Instructions
 

  • In a large skillet over medium high heat, saute the onion, garlic, oregano, red bell pepper, and jalapeno in ½ tablespoons of olive oil for 3 minutes, or until vegetables begin to soften and become translucent.
  • Add the corn and cook 1 minute longer. Stir in the fresh oregano and cilantro and cook for 1 minute. Remove from heat and set aside.
  • In a large mixing bowl, mash the black beans. Stir in the pepper mixture, breadcrumbs, chili powder, cumin, and salt. Shape ¼ cup of bean mixture into patties.
  • Heat the remaining oil in a large skillet over medium high heat. Lightly coat the black bean burgers with a dusting of flour.
  • Place the burger patty in the hot skillet and cook for 3 minutes on each side, or until patties have browned and have heated through.

Nutrition

Serving: 1large burger or 2 slider sized burgersCalories: 344kcalCarbohydrates: 56gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.1mgSodium: 375mgPotassium: 699mgFiber: 16gSugar: 2gVitamin A: 1216IUVitamin C: 18mgCalcium: 91mgIron: 5mgNet Carbohydrates: 41g
Keyword Black Bean Burger Recipe, black bean burger without eggs, Black Bean. Burger, crispy black bean burger, easy black bean burger recipe, homemade black ben burger vegetarian black bean burger, pan fried black bean burger, skillet black bean burger meatless black bean burger, Spicy Black Bean Burgers
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheeseburger Pizza Recipe

by 1 Comment

This Cheeseburger Pizza recipe is the best Friday night Pizza. You get the best of both worlds, bacon cheeseburgers and pizza.

Overhead view of cheeseburger pizza slice on a black plate

A Cheeseburger Pizza, with ketchup?

When I first came across the concept of a Cheeseburger Pizza, I didn't think that it would have ketchup for a sauce. I was thinking more along the lines of a pizza sauce with cheeseburger toppings. So, when I was looking at recipes the day I made this, to see what other people did to make a Cheeseburger Pizza, I was surprised to see it included ketchup!

Now, ketchup and me, we are not the best of buds. I like it on my burgers and to dip my fries into, but when it comes to anything else, I basically leave it alone. The recipe I based this pizza on is no longer on the internet and inaccessible. It was the one and only recipe that I saw that incorporated ketchup, mustard, tomato paste, and sugar. I see several around that have ketchup and mayonnaise, but this sauce seems to be one of its own.

A slice of Cheeseburger Pizza on a plate

Ways to top your cheeseburger pizza

When it comes right down to it, you can top your pizza any way you want to. Don't want ketchup? Use pizza sauce. The pizza police will not come after you!

  • Make it a Deluxe and sprinkle with shredded lettuce, tomato, onion, and chopped cooked bacon.
  • For a BLAT Cheeseburger Pizza, top with sliced avocado, bacon, lettuce, and tomato and drizzle with chipotle ranch sauce.
  • How about a Cool Ranch Nacho Pizza topped with shredded lettuce, tomato, onion, and crushed Nacho Cheese or cool ranch Doritos
  • Swap out the dill pickles and use some of Nanny's 7 Day Sweet Pickles on top instead!

How to make a Cheeseburger Pizza

It all starts with a great pizza dough recipe. You can either make your own or buy a premade dough. Whatever is easiest for you.

homemade pizza dough recipe ready to stretch and shape

Once the dough is shaped, add your sauce. This sauce was made with mayonnaise, ketchup, and a little bit of mustard.

Spreading the ketchup mixture on the pizza dough

The ground beef tops the sauce on the dough. Then the tomato and dill pickle slices are next.

unbaked dressed cheeseburger pizza

What to serve with Cheeseburger Pizza

Pizza, wings, salads. All are a natural combination. After all, what is a Friday night without them both on the table? Some of my favorite Chicken recipes are listed below. Maybe one of them will be perfect for you!

Crispy Baked Sweet Hot Chicken Wings

Crispy Sweet Hot Wings are baked to crispy perfection and coated in a spicy sweet hot sauce.

Crispy Maple Hot Wings - a tray of double fried chicken on a serving platter

Crispy Maple Hot Wings are double fried perfections! Believe me, the extra step is absolutely worth it with this recipe!

Marinated Tofu Salad Recipe on a blue plate with a red and white napkin

Sneak a little tofu onto their plate next to that pizza! They will never know. This Greek Marinated Tofu Salad is delicious. The tofu has been marinated and totally resembles feta cheese!

Bacon Cheeseburger Meatloaf Muffins are mini meatloaves the whole family will love.

This Bacon Cheeseburger Dip is out of this world delicious.

Everyone loves this Ground Beef Pizza!

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

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

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

📖 Recipe

A slice of Cheeseburger Pizza on a plate

Cheeseburger Pizza

Shelby Law Ruttan
Top that pizza dough with some delicious ground beef, tomatoes, and pickles. This cheeseburger pizza just as good as your regular burger.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 8
Calories 469 kcal

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Ingredients
  

  • [Homemade pizza dough]
  • ½ lb ground beef
  • ½ tablespoon soy sauce
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 1-½ tablespoon mustard
  • Dill pickles
  • Tomato Slices

Instructions
 

  • Make pizza dough according to recipe.
  • Cook ground beef in a large skillet till browned. Stir in ½ tablespoon soy sauce. Remove from heat. Let cool.
  • Mix together mayonnaise, ketchup, and mustard.
  • Once dough is ready, shape and place on pizza stone.
  • Preheat oven to 450 degrees.
  • Spread mayonnaise mixture over top of dough.
  • Sprinkle ground beef evenly over top of mayonnaise mixture.
  • Top with tomato and pickle slices.
  • Bake for 20-25 minutes or until pizza crust has lightly browned.

Nutrition

Serving: 1gCalories: 469kcalCarbohydrates: 52gProtein: 18gFat: 21gSaturated Fat: 5gCholesterol: 33mgFiber: 3gSugar: 2g
Keyword cheeseburger pizza
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Shrimp Caesar Salad

by Leave a Comment

This Shrimp Caesar Salad is served cooked shrimp and romaine lettuce that has been tossed with a homemade quick and easy caesar salad dressing and sprinkled with crispy delicious homemade croutons!

There is nothing as good as a delicious filling Shrimp Caesar Salad in the summer months. It is light and satisfying as a lunch or light dinner.

Salad for Summer

We have been having some awesome weather here lately. It's like we went from winter, instantly to summer totally bypassing spring! Very unlike temps for this time of year in our area and we have been reveling in the warm sunshine! And, summer salads have taken over our meals recently. 

This Shrimp Caesar Salad has become one of our new favorites, along with Broccoli Salad with Bacon and Jalapeno, Marinated Tofu Salad, and Tomato Avocado Salad Stack. Shrimp Caesar Salad is super easy to make and I love that the dressing uses store-bought mayonnaise instead of homemade. 

grating fresh parmesan cheese over top of salads

What You Need To Make Shrimp Caesar Salad

Shrimp that has been deveined, peeled, and cooked. 

Parmesan Cheese will go in both the dressing and top the salad.

Worcestershire sauce for the dressing. Did you know that caesar salad dressing has anchovies in it? This sauce give it that touch without having to add anchovies to the dressing.

Hot Chili Sauce, this is my favorite brand.

Salad bowl, I always mix this up in a large salad bowl to make sure the dressing coats the shrimp and lettuce completely.

Microplane zester, it is probably one of my favorite tools, next to my wooden citrus reamer, which you will also need due to the fresh lemon juice in the dressing.

Tips And Substitutions

  • Buy pre-cooked shrimp that has already been peeled to shorten prep time.
  • Buy fresh grated parmesan cheese. I don't recommend the dried version you can buy on the store shelf for this recipe, fresh is best.
  • Adjust the hot sauce to your own preference. The ¼ teaspoon in this recipe gives only a mild flavor. If you like more spice, I would increase to ½ teaspoon to start.
  • Substitute grilled chicken for the shrimp.
How to toast the pine nuts: spread the pine nuts on a small baking sheet and place in the oven at 350 degrees, for 5-7 minutes, tossing frequently.
adding chopped chives to the salad

Other Summer Salads You May Want To Try

Steak with Grilled Corn Avocado Salad

Blueberry, Blue Cheese, and Pecan Grilled Salad

BLT Pasta Salad

Pesto Pasta Salad

Macaroni Salad

Chicken Noodle Salad Bowl

Jambalaya Salad Bowl

Orzo Chicken Salad

Farro Cherry Walnut Salad

Grilled Asparagus Halloumi Salad

*If you made this Shrimp Caesar Salad, please give it a star rating*

📖 Recipe

Shrimp Caesar Salad

Shelby Law Ruttan
A delicious caesar salad recipe with shrimp and homemade croutons
5 from 1 vote
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Salads
Cuisine Mexican
Servings 4
Calories 302 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For The Dressing:

For The Salad:

  • 1 ½ pounds medium cooked peeled shrimp
  • 1 10-ounce package chopped romaine lettuce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup homemade croutons
  • 3 tablespoons pine nuts toasted
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh chives optional

Instructions
 

  • In a small mixing bowl using a hand whisk, combine mayonnaise, water, lemon juice, 1 tablespoon parmesan cheese, pepper, hot chili sauce, worcestershire sauce, and garlic. Refrigerate until ready to use.
  • In a large salad bowl, toss the croûtons, 2 tablespoons cheese, shrimp, and lettuce together. Add the dressing and toss well to coat.
  • Garnish with pine nuts and chives (if using).

Notes

Tips And Substitutions

  • Buy pre-cooked shrimp that has already been peeled to shorten prep time.
  • Buy fresh grated parmesan cheese. I don't recommend the dried version you can buy on the store shelf for this recipe, fresh is best.
  • Adjust the hot sauce to your own preference. The ¼ teaspoon in this recipe gives only a mild flavor. If you like more spice, I would increase to ½ teaspoon to start.
  • Substitute grilled chicken for the shrimp.
  • Omit the pine nuts

Nutrition

Serving: 3cups salad = 1 servingCalories: 302kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 247mgSodium: 1688mgFiber: 2gSugar: 3g
Keyword Shrimp Caesar Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheese Stuffed Burgers with Bacon and Onion

by Leave a Comment

These Cheese Stuffed Burgers are filled with cheese, bacon, and onion for a burst of delicious flavor in each bite of burger! Barbecue sauce is added to the burger mixture, giving it another level of flavor. Basically, this I is an outside in burger, which means all of the stuff you put on the outside of the burger is stuffed inside!

Cheese Stuffed Burgers can be served year round and they can be made on the grill, skillet, or broiler. They are a my version of a Juicy Lucy burger with the added flavor of bacon and onions. If you are looking for a quick and easy weeknight dinner that is full of flavor and textures, then this cheese stuffed burger is it!

Cheese Stuffed Burger cut in half

Stuffed Burgers Are A Tasty Way To Have It All!

Recently I had the sudden urge to stuff a burger with all kinds of yumminess. I recently bought a new grill and had the urge to grill some burgers and decided to try out a different way of putting them together.

My family loves this burger with barbecue sauce and instead of coating the stuffed burger with it, I decided to mix some high into the meat mixture. I crisped up some bacon, browned some diced onion, and filled the center of the burger with the bacon, onion, and cheese. Serve these delicious burgers were grilled to perfection and served on buttery toasted buns with a little extra sauce on top!

stuffing the burger with cheese onion and bacon

What You Need To this Burger Recipe

*Please see recipe card for full ingredient list and instructions*

One pound of one of the following (or a combination of those listed to equal 1 pound): ground venison meat, ground beef, ground turkey, or ground chicken. Choose a fattier meat to keep the burgers moist. If using ground venison, I like to add ground pork to it to add fat. For the turkey and chicken, I choose a higher fat content ground meat.

Sweet white onions

Pre-cooked bacon, I prefer this brand.

Barbecue Sauce

Cheddar Cheese

Hamburger Buns

burgers filled with stuffing before grilling

Other Ways To Make A Cheese Stuffed Burger

  • Use your choice of cheese. Pepper jack, Cheddar, Muenster, Brie, or Gouda
  • Cook 1 jalapeño, sliced, with the onions
  • Mix a combination of cream cheese, cheddar cheese, and jalapeño for a burger popper
  • Make a double cheese burger, add a slice of cheese to the top of the burger a minute or two before removing from the skillet or grill.
a hand holding ½ of a cheese stuffed burger

Other Delicious Burger Recipes

Bacon Cheeseburger Meatloaf Slider

Bourbon Caramelized Onion and Blue Burger

Caprese Venison Burger

Cheddar Jalapeno Burgers

Grilled Reuben Burgers

Million Dollar Burger Recipe

Shrimp Topped Burger

Steakhouse Bacon Cheeseburger

Thanksgiving Turkey Burger Bites

📖 Recipe

Cheese Stuffed Burger cut in half

Cheese Stuffed Burgers with Bacon and Onion

Shelby Law Ruttan
Beef burgers stuffed with bacon, onion, and cheese.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 505 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, mix together the ground beef, black pepper, barbecue sauce and garlic.
  • Portion into 12 burger patties.
  • Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
  • Melt the butter in a large skillet over medium high heat. Stir in the onions and cook for 5 minutes, or until translucent and just beginning to brown. Stir the cooked crumbled bacon to the onions and set aside.
  • Prepare a grill or large skillet for medium
  • As the grill heats, pull beef patties out of the refrigerator; top 6 of
    the patties evenly with the bacon and onion mixture,
    top each patty with ¼ cup shredded cheese.
  • Place remaining burger patties on top of each burger with filling mixture and press the edges together to seal the filling inside.
  • Grill or pan fry the stuffed and sealed patties until cooked through to your preference.

Notes

*Nutrition information does not include burger bun.
Chris suggests that next time I make these I mix the bacon into the burger instead of stuffing it.

Nutrition

Serving: 1gCalories: 505kcalCarbohydrates: 7gProtein: 41gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 141mgSodium: 590mgSugar: 4g
Keyword Bacon Cheese Stuffed Burgers
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Venison Fajitas

by 4 Comments

Venison Fajitas are tender pieces of deer steak that are marinated with seasonings, stir fried in a hot skillet and tossed with sauteed peppers and onions.

Overhead shot of venison fajitas in a skillet with salsa and flour tortillas in the backgrkound
Venison Fajitas make a quick and easy weeknight dinner on busy weeknights.

As a member of a family of hunters, I learned early that once hunting season begins you need to have free space for any wild game those hunters may bring home and this venison fajitas recipe is one of the easiest to make!

❤️ Why you'll love it

✔️ It is a great way to cook the deer meat in your freezer!

✔️ They are a low fat meal packed with protein and flavor.

✔️ The thinly sliced meat absorbs a ton of flavor and cooks quickly, making it a great weeknight dinner.

🥘 Ingredients

For the Fajita Seasoning

Seasoned salt: enhances flavor

Garlic salt: adds flavor and saltiness (can use garlic powder)

Black pepper, cayenne pepper, and chili powder: these spices add heat to the meat.

Dried oregano: enhances flavor

Raw venison steak strips with a fajita seasoning coating the meat.
The dry marinade will rest with the meat while you cut the bell peppers and onions for the fajitas.

For the fajitas:

Venison steaks: you want to use tender cuts of meat here as the meat will cook quickly.

Olive oil: for cooking the meat and veggies

Red, yellow or green pepper

Onion cut into ½-inch wedges

Homemade flour tortillas warmed

For the toppings (optional): sour cream, lime juice, cilantro, salsa, guacamole

🔪 Instructions

  1. In a large bowl or resealable bag, combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano.
  2. Combine the venison steak strips and marinade ingredients and set aside while preparing the peppers and onions.
  3. Heat 2 tablespoons of oil in a large skillet over high heat.
  4. Add the sliced venison steak strips to the hot oil and cook for 2-4 minutes, stirring often, or until just browned (meat will still be slightly rare inside).
  5. Remove venison from skillet and place in a bowl. Add remaining 2 tablespoons of oil to the same skillet. Cook peppers and onion for 3-5 minutes, until they start to soften.
  6. Return venison back into the skillet and toss with the onions and peppers, cooking for 1 minute longer. Remove from the heat and serve as desired.
Partially cooked strips of seasoned steak in a large skillet with steam rising.
Thinly sliced venison meat is stir-fried in a hot skillet for a quick weeknight dinner.

🥄 Equipment

Large skillet: The best pan to cook venison fajitas in is a cast iron skillet. I like how it holds the heat and cooks the meat up quickly. You need the skillet to be hot and when the meat goes in the pan you should hear a sizzle.

Flat head wooden spoon: for stir frying the meat and veggies.

Chef knife: for slicing the meat and veggies.

Cutting board: for cutting the meat and veggies.

🥫Storage

Store any leftovers in an airtight container in the fridge up to 4 days.

A large skillet with strips of cooked venison, peppers, and onions.

📖 Variations

  • Use a premade fajita seasoning packet.
  • Substitute corn tortillas for the flour tortillas.

💭 Tips

  • When cutting your venison steak for fajitas, it helps if it is still slightly frozen. If it's not, that is ok, you still can trim it. It is just easier if its not completely thawed. We like to remove what is called the silver skin around the edges of the steak. It is an opaque film that covers the meat. If left on the steak it can give the food a gamey taste.
  • Fajita meat should be sliced very thin. It will take very little cook time for it to be done. This is what makes it a great weeknight meal! Flash in the pan and then in your hand!
up close image of easy venison fajita recipe ready to serve from the skillet

If your still looking for more venison recipes, then be sure to check out the list below. This is a compilation of some of our very favorite recipes from over the last 20 years. Some traditional and some non traditional. I am sure there will be one here you will love!

Crockpot Venison Stew is pure comfort food!

I love this  Venison Marinade and use it on beef as well.

Spicy Asian Venison Bowl is a unique asian style venison recipe.

Venison Stir Fry Recipe is another quick and easy weeknight meal. If you are in the mood for chicken, then give this Stir Fry Chicken and Vegetables a try!

When in the mood for meatloaf that is also low carb and made with venison, I go for these Easy BBQ Cheddar Meatloaves.

This Venison Sloppy Joes recipe is sugar free and low carb recipe that the whole family will love.

Venison in Mushroom Gravy is a creamy and delicious version of stroganoff.

We these Bourbon Butter Venison Steak Tips.

Venison Pot Stickers make a great appetizer!

🍽 Serve with...

Serve these with flour tortillas, Homemade Salsa, and a side of Mexican rice, Street Corn Salad, and refried beans.

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

Venison Fajitas Featured Image

Venison Fajitas

Shelby Law Ruttan
You will love serving this quick and easy venison recipe for dinner on busy weeknights! Venison Fajitas are made with cooked bell peppers and onions and seasoned with fajita seasoning and served warm in homemade flour tortillas.
5 from 9 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 6
Calories 415 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Fajita Seasoning

  • 2 teaspoons seasoned salt
  • ¼ teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1½ pounds venison steaks cut into 2 inch strips
  • 2 tablespoons olive oil , divided
  • 1 medium red bell pepper cut into 2 inch strips
  • 1 medium green or yellow bell pepper cut into 2 inch strips
  • 1 medium onion cut into ½-inch wedges
  • 12 homemade flour tortillas warmed

Instructions
 

  • In a large bowl or resealable bag, combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano. Combine the venison steak strips and marinade ingredients and set aside while preparing the peppers and onions.
    Raw venison steak strips with a fajita seasoning coating the meat.
  • Heat 2 tablespoons of oil in a large skillet over high heat. Add the sliced venison steak strips to the hot oil and cook for 2-4 minutes, stirring often, or until just browned (meat will still be slightly rare inside).
    Partially cooked strips of seasoned steak in a large skillet with steam rising.
  • Remove venison from skillet and place in a bowl. Add remaining 2 tablespoons of oil to the same skillet. Cook peppers and onion for 3-5 minutes, until they start to soften. Return venison back into the skillet and toss with the onions and peppers, cooking for 1 minute longer. Remove from the heat and serve as desired.
    A large skillet with strips of cooked venison, peppers, and onions.

Nutrition

Serving: 2fajitasCalories: 415kcalCarbohydrates: 34gProtein: 40gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1392mgPotassium: 651mgFiber: 4gSugar: 4gVitamin A: 934IUVitamin C: 43mgCalcium: 111mgIron: 7mgNet Carbohydrates: 31g
Keyword Easy Venison Fajitas, Venison Fajita Recipe, Venison Fajitas, venison recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Italian Shrimp Pasta with Spinach and Parmesan

by Leave a Comment

Italian Shrimp Pasta with Spinach and Asiago Cheese is super flavorful Italian pasta dish that is ready and on the table in under 30 minutes. Bursting with flavor, this creamy garlic shrimp pasta is a perfect main dish recipe the whole family will love.

Italian Shrimp Pasta
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❤️ Why you'll love it

One pot recipe: the entire shrimp pasta recipe is cooked in the same pot, making clean up a breeze.

Simple ingredients: this recipe is made with ingredients you likely have in your pantry.

Quick and Easy: fans of shrimp pasta recipes will love this quick meal!

What You Need To Make Italian Shrimp Pasta

Dry pasta: use your favorite shape, I used bowtie pasta, but a spiral pasta or cavatappi would be great as well.

Raw Shrimp: peeled and deveined

Olive oil

Fresh baby spinach

Cherry tomatoes

Fresh garlic cloves

Asiago Cheese: is similar to parmesan cheese but not quite as dry.

🔪 Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving ½ cup of the pasta water.
  2. Heat olive oil in the large pot the pasta was cooked in over medium heat. Add garlic and cook until fragrant, about 2 minutes.
  3. Add the shrimp and cook 2 minutes on each side, until almost done.
  4. Add the spinach and tomatoes, cooking for 2 minutes more, until the shrimp is opague, and spinach has wilted.
  5. Add the cooked pasta and toss.
  6. Stir in the cheese, salt, pepper, and the pasta cooking liquid.

🥄 Equipment

Large pot

Colendar: for draining the pasta

Tongs: for tossing ingredients together

🥫Storage

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

Freezing this recipe is not recommended.

Reheat: gently reheat on the stove top in a large pot until warmed through, or in the microwave in a microwave safe bowl until warmed.

📖 Variations

  • Chicken broth can be substituted for pasta water (if desired), just be sure to heat the broth until hot first.
  • Substitute chicken or bay scallops for shrimp.
  • Use ½ cup tomato sauce for the cherry tomatoes (you need just enough to add flavor, not sauce).
  • Substitute parmesan cheese for the asiago cheese.

💭 Top Tips

  • Reserve 1 tablespoon of the olive oil and toss it with the cooked pasta to keep it from sticking together while you are preparing the rest of the meal.
  • Measure the cherry tomatoes before cutting them in half.

More Italian Style Recipes You May Enjoy

Lemon Pepper Shrimp Scampi

Cheesy Italian Bread

Homemade Pasta Sauce

Mom's Italian Style Deviled Eggs

Italian Sausage Sandwiches

Italian Christmas Cookies

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

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

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

📖 Recipe

Italian Shrimp Pasta

Italian Shrimp Pasta Bowl

Shelby Law Ruttan
An easy to make shrimp and pasta recipe with Italian flavors that is ready to serve in just 30 minutes.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 6
Calories 300 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving ½ cup of the pasta water.
  • Heat olive oil in the large pot the pasta was cooked in over medium heat. Add garlic and cook until fragrant, about 2 minutes.
  • Add the shrimp and cook 2 minutes on each side, until almost done.Add the spinach and tomatoes, cooking for 2 minutes more, until the shrimp is opague, and spinach has wilted.
  • Add the cooked pasta and toss.
  • Stir in the cheese, salt, pepper, and the pasta cooking liquid.

Nutrition

Calories: 300kcalCarbohydrates: 31gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 306mgPotassium: 393mgFiber: 2gSugar: 2gVitamin A: 4239IUVitamin C: 18mgCalcium: 251mgIron: 2mgNet Carbohydrates: 29g
Keyword Asiago Shrimp Pasta Bowl
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!