Christmas - Southern Cravings

Sherbet Punch Recipe

Anna Kate — Mon, 04 Sep 2023 18:48:27 +0000

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy. I promise it will have everyone coming back for seconds and thirds!

If you’re not familiar with Southern recipes, like Southern pear salad and pineapple casserole, the ingredients might seem unusual, but just trust me here. This recipe has stood the test of time!

It’s simple, fun, and oddly addicting. Just grab your two ingredients and a punch bowl, and you’re set for a great night with friends and family!

Why You’ll Love This Recipe

Simple: Lime punch with sherbet comes together in less than 5 minutes, making it an easy last-minute addition to any dinner party menu or event.
Versatile: From birthdays to holidays, this recipe can be enjoyed anywhere. Plus, with the ability to add alcohol, it’s sure to be a hit with both kids and adults!
Refreshing: The combination of zesty lemon-lime soda and smooth sherbet creates a cool, rejuvenating drink perfect for hot days.
Budget-friendly: Using just two main ingredients, this punch doesn’t break the bank yet it still delivers big on flavor and festivity.

Southern Sherbet Punch Recipe

This sherbet punch recipe isn’t just a drink, it’s a nostalgic walk down memory lane for many folks in the South. Made with zesty lemon-lime soda and swirled with creamy lime sherbet, it’s both tangy and sweet.

Once you mix the two together, something magic happens — a frothy, bubbly treat that’s guaranteed to be the life of the party! And let’s be real, it’s so simple to make.

All you have to do is toss two ingredients in a bowl and you’re done! Whether it’s for a wedding, baby shower, tea party, or holiday gathering, this punch fits in at any event.

Ingredients For Lime Punch With Sherbet

Sprite: Adds the necessary fizz and citrusy sweetness. If Sprite isn’t available, any lemon-lime soda will work.
Lime sherbet: Provides a creamy texture and tangy-sweet flavor. If lime isn’t your thing, try raspberry or orange sherbet for a twist. Or, experiment with rainbow sherbert!

How To Make This Sherbet Punch Recipe

Step 1: Find The Right Bowl

First, find a suitable punch bowl that will comfortably accommodate your mixture. Most punch bowls on the market can fit at least a gallon of liquid, which equates to about 12 servings. Also, keep in mind that garnishes will take up space if you’re using them.

Step 2: Make The Punch

Begin by spooning scoops of lime sherbet into the selected punch bowl. Carefully pour the Sprite over the sherbet, ensuring it covers it evenly. Thoroughly stir to combine the two, but don’t be too aggressive to prevent the soda from turning flat.

Step 3: Chill The Punch

For optimal taste, place the punch bowl in your refrigerator for a brief cooling period. Once it’s adequately chilled, your sherbet punch recipe is ready for serving!

What To Serve With Sherbet Punch

Here are some delicious additions to make this sherbet punch recipe stand out for guests of all ages:

Fresh fruit: Sliced oranges, strawberries, or even pineapple can be added to the punch or served on the side.
Juice: To give your punch more complexity, try adding a splash of cranberry, orange, or pineapple juice. It can help balance the sweetness and impart a new flavor.
Alcohol: If your gathering includes adults, consider offering an option for a spirited punch by adding a splash of gin or vodka.
Garnishes: Mix fresh mint leaves, grated lime zest, or a cinnamon stick into the punch for a festive touch.
Accompanying snacks: Serve your punch with light, savory snacks like cheese, crackers, or pretzels. You can even make up a simple charcuterie board to really impress your guests.

Recipe Variations

Tropical: Replace Sprite with tropical soda, and use pineapple or mango sherbet.
Wintery: For holiday festivities, use cranberry juice with raspberry sherbet and sprinkle in some pomegranate seeds.
Mojito: Add fresh mint leaves and use lemon sherbet for a sherbet punch recipe with a hint of mojito flavors.
Tea infused: Replace half of the Sprite with brewed and cooled green or black tea for a subtle depth.

Tips For The Best Recipe

Stir gently: Avoid vigorous stirring as it can cause the soda to lose its fizz. Gentle folds will ensure this sherbet punch recipe remains bubbly.
Chill the ingredients: Make sure both your Sprite and sherbet are cold before preparing the punch, then chill it for an additional period after mixing.
Add ice sparingly: If you decide to add ice, use larger blocks or an ice ring. This prevents rapid melting and diluting of the punch.
Be mindful of portions: It’s easy to overdo portions when making a punch. Be sure to measure according to your guest count to avoid wasting anything.
Freshness first: Always aim to serve the punch as fresh as possible.

What To Do With Leftovers

Although lime punch with sherbet is a drink best consumed fresh, here are a few creative ways to repurpose and enjoy it if you end up with leftovers:

Popsicles: Pour the leftover punch into popsicle molds and freeze them.
Smoothie base: Use the punch as a base for morning smoothies. Add in some fresh fruits, yogurt, or berries for a nutritious kick.
Gelatin desserts: Combine the punch with unflavored gelatin to create a jiggly dessert.
Ice cubes: Freeze the punch in ice cube trays. These punch-infused ice cubes can be added to future drinks to give them a cool burst of flavor without watering them down.
Sorbet: If you have an ice cream maker, churn the punch to create a sorbet.
Cooking syrup: Reduce your sherbet punch over low heat until it thickens into a syrup. This can then be drizzled over desserts, pancakes, or waffles.
Re-fizz and serve: If you’re planning on drinking the punch within a day, try adding a splash of fresh soda before serving again to rejuvenate some of its fizz.

Additional Drink Recipes

If you enjoyed this sherbet punch recipe and are in the mood for more drinks, take a look at some festive options like these:

Mimosa Recipe

Southern Sherbet Punch

This sherbet punch recipe is an old-school Southern classic, perfect for the special occasions in your life. Filled with fizzy lemon-lime soda and creamy sherbet, it’s sweet, tangy, and creamy.

Course Drinks

Cuisine American, Southern

Keyword old fashioned recipe, punch, southern recipes, special occasion, vintage

Prep Time 5

Total Time 5

Servings people

Calories 2777kcal

Author Anna Kate

Equipment

Punch Bowl and Glasses

Ingredients

2 liters Sprite or other lemon-lime soda
48 ounces Lime sherbet about one container

Instructions

Spoon sherbet into punch bowl.
Pour sprite over sherbet. Stir.
Garnish and serve chilled.

Nutrition

The post Sherbet Punch Recipe appeared first on Southern Cravings.

Christmas Tree Cake

Anna Kate — Mon, 17 Oct 2022 12:56:25 +0000

Kick off your holiday festivities this year by making a Christmas tree cake. Not only is this recipe simple to make, but it’s a great way to create an annual tradition with the family. Tender and moist chocolate cake is decorated with festive sprinkles, maraschino cherries, peppermints, and a chocolate chip trunk.

I still remember baking a Christmas tree cake each year with my mom when I was young. She would bake, and I would help decorate! Recreating her recipe today gives me such nostalgia!

I urge you to try making one to treat your family and friends with during the holidays. Follow along with my step-by-step guide on how to prepare and decorate your very own Christmas tree cake recipe!

Why I Love This Recipe

Fun to make: Baking and decorating this Christmas tree cake is a kid-friendly activity that will put everyone in a happy mood for the holidays. Don’t be afraid to let things get a little messy!
Festive: If you’re headed to a Christmas party this year, a Christmas tree cake makes the perfect centerpiece!
Minimal ingredients: You will love how easy this recipe is to throw together! All that’s required is cake mix, frosting, and decorations of your choosing!
Flavorful: Not only is this cake vibrant and beautiful, but it also happens to taste incredibly delicious (especially if you’re a chocolate lover)!

What Is A Christmas Tree Cake?

Christmas tree cakes come in many different shapes and sizes, but the one I’m sharing with you today highlights simplicity! Both beginner and experienced home cooks will enjoy this baking project.

Boxed cake mix makes up the base, which is then coated with a green cream cheese frosting. Add some peppermint candies and maraschino cherries for ornaments, chocolate chips for the trunk, and a dusting of festive sprinkles for good measure.

Both kids and adults always go crazy for this cake whenever I serve it at holiday gatherings and events!

Special Equipment

You will need a Christmas tree cake pan for this recipe.

If you don’t own one, use a rectangular cake pan. Once the cake is baked, make two diagonal cuts starting from one of the short sides down to both bottom corners. Flip the two outer pieces to form a trianglur shape, and stack them underneath the middle triangle before icing it.

Ingredients For A Christmas Tree Cake

See the full list of ingredients in the recipe card below.

Chocolate cake mix: For the base of this Christmas tree cake, I use chocolate cake mix. Look for brands like Pillsbury, Betty Crocker, or Duncan Hines for the best results.
Eggs: To give the cake lift and a soft texture. Make sure they are large eggs!
Water: To thin the cake batter. If you want, you can use milk for a richer consistency.
Oil: Along with eggs, the oil creates a rich and tender cake texture. Make sure to opt for a neutral-flavored oil like canola, sunflower, safflower, soy, or vegetable oil.
Frosting: I prefer the slight tanginess of cream cheese frosting, but go for whatever you like! This can be store-bought or homemade.
Green food coloring: To mix with the frosting. The green color will act as the Christmas tree “branches,” and as a base to add decorations.
Festive sprinkles: Add any combination of red, green, and white sprinkles at the end of decorating your Christmas tree cake.
Maraschino cherries & peppermints: Use both maraschino cherries and peppermints for the ornaments. If you don’t have either one, use jujubes, gum drops, m&m’s, star candies, or any type of round candy you have on hand.
Chocolate chips: Dark or milk chocolate chips form the base of the Christmas tree. You can also use chocolate squares or melts if you’ve run out of chocolate chips.

How to Make A Christmas Tree Cake

Step 1: Bake the cake

Bake the cake in the Christmas tree pan according to the package directions.

Then, carefully turn it out onto a cooling rack, a large cake plate, or a piece of cardboard wrapped in pretty Christmas wrapping paper.

Step 2: Mix the frosting

To a bowl, add the frosting and a few drops of green food coloring. Stir until the color is mixed through, adding more drops as needed.

Step 3: Frost the cake

Once the cake is completely cool (at least several hours or overnight), spread the green frosting to all of the edges, including the trunk of the tree.

Step 4: Decorate the tree

Place peppermints and maraschino cherries on the tree just like in the photos below. These decorations should look like Christmas tree ornaments.

Step 5: Add finishing touches

Cover the trunk of the tree with chocolate chips, and lightly add sprinkles as a finishing touch.

Recipe Variations

Use another cake mix: Instead of a chocolate interior, use vanilla, red velvet, gingerbread, or even confetti cake mix!
Stack the cake: Make a layered Christmas tree cake recipe by cutting the baked cake in half and spreading icing in between layers.
Make Christmas tree brownies: Instead of cake, try making triangle brownies with green frosting, ornaments, and pretzel trunks.
Use white frosting: Skip the green food coloring and use a simple white frosting, or add streaks of white on top of the green to make a snowy Christmas tree cake.

Tips For The Best Recipe

Bake a springy cake: For the best results, bake the cake until it feels springy when gently pressed in the center.
Let the cake cool: Make sure you wait for the cake to cool completely before icing it. This will prevent a runny mess of icing and decorations.
Flatten the top: If the top of the cake is quite rounded, use a serrated knife to slice it until it is flat enough to stay in place while you decorate it.

What To Do With Leftovers

Room temperature: I don’t recommend storing this cake for more than a few hours at room temperature since it contains eggs.
Fridge: It’s best to keep the cake under a cake cover or large container. If you don’t have those, loosely cover it with foil or wax paper.
Freezer: To store the cake for longer than 1 week, transfer it to an airtight container and it will keep in your freezer for up to 3 months. Let the cake thaw at room temperature before serving it again.

Additional Christmas Recipes

If you enjoyed this Christmas tree cake recipe, make it part of an entire Christmas spread with some of these other delicious recipes:

More Christmas Recipes here…

Frequently Asked Questions

Can I make this Christmas tree cake ahead of time?

Yes, you can make it up to 1 day ahead of time. Bake the cake and keep it covered in your fridge until you are ready to ice it. I wouldn’t recommend leaving it for much longer than that since the texture will dry out too much.

Can I make this Christmas tree cake gluten-free?

To make a gluten-free Christmas tree cake, swap out the regular cake mix with a gluten-free cake mix. Other than that, just double-check that the frosting, sprinkles, candies, and chocolate chips are certified gluten-free.

Easy Christmas Tree Cake

Course Christmas Recipes, Dessert Recipes

Cuisine American

Keyword cake, chocolate cake, christmas dessert, christmas tree cake, cream cheese icing, pretty cake

Cook Time 30

Decorating Time 30

Total Time 1

Servings servings

Calories 367kcal

Author Anna Kate

Equipment

1 Christmas Tree Cake Pan

Ingredients

For the Cake

1 box chocolate cake mix any flavor; Pillsbury, Duncan Hines, etc. all work
3 large eggs
1 cup water
½ cup oil

For the Decorations

16 ounces white frosting any flavor; I prefer cream cheese (see notes for link to homemade)
2 drops green food coloring
sprinkles green, red, and white sprinkles
peppermint candy
1 cup chocolate chips
maraschino cherries

Instructions

Bake the cake in the Christmas tree pan according to the package directions. Carefully turn out onto a cooling rack, large cake plate, or a piece of cardboard wrapped in pretty Christmas wrapping paper.
Add the frosting and 2-3 drops of green food coloring to a bowl. Stir until the color is mixed through. Feel free to make this green tint as dark or light as you desire.
When the cake is completely cool (at least several hours or overnight), spread frosting on the cake to all of the edges, including the trunk of the tree.
Place peppermints and maraschino cherries on the tree for the “ornaments” on the tree.
Cover the trunk of the tree with the chocolate chips.
Lightly add sprinkles over the top of the tree as a finishing touch.

Notes

Homemade Cream Cheese Icing Recipe

Nutrition

The post Christmas Tree Cake appeared first on Southern Cravings.

Christmas Charcuterie Board

Anna Kate — Thu, 06 Oct 2022 19:55:18 +0000

No holiday spread is complete without a Christmas charcuterie board. This simple how-to guide will show you exactly what you need to know about charcuterie and how to build a festive Christmas tree charcuterie of your own!

Don’t be afraid to try making a charcuterie board this holiday season. After looking at all of the picture-perfect boards online, it may seem like a daunting task. However, I can assure you they’re both fun and easy to create!

Learn different meats and cheese pairings, unique ideas for fruit and vegetables, and how to create a festive charcuterie Christmas tree!

What Is Charcuterie?

Charcuterie (pronounced shar-koo-tuh-ree) is a branch of cooking that involves preparing meats like salami, ham, sausage, bacon, pâtés, and confit.

The term “charcuterie” is French, and translates to “products of a fancy pork butcher.” Although pork is often used as the main ingredient, many modern charcuterie boards include a wide variety of options from cheese and crackers to fruit, vegetables, nuts, and dips.

Charcuterie Boards For Special Occasions

Charcutier boards might be the single best appetizer to put together for special occasions like Christmas, Thanksgiving, Halloween, and Easter. They’re easy to prepare, look absolutely stunning, and are always a hit amongst the crowd.

Of course, one of the most popular versions is a Christmas charcuterie board. You can design it to look like a tree, a wreath, or even a star if you’re up for it! Choose festive colors to turn a mishmash of ingredients into a gorgeous charcuterie Christmas tree!

Christmas Tree Charcuterie Ingredients

See the full list of ingredients in the recipe card below.

Fresh Herbs

I layer fresh rosemary in between the other ingredients to form the Christmas “tree” branches. You can also use fresh thyme, sage, or even real fir tree branches.

Cheese

Choose whichever cheese varieties you and your guests will love! I included cheddar and pepper jack in this board, but here are some more ideas:

Hard & semi-hard cheese: Cheddar, pepper jack, Colby, Parmesan, smoked Gouda, Asiago, gruyere, manchego, Havarti, or Provolone.
Soft cheese: Gorgonzola, Gourney (Boursin), mozzarella, burrata, goat cheese, or brie.

Meat

Use cured meats like Genoa salami, peppered salami, pepperoni, prosciutto, capocollo, summer sausage, or Spanish chorizo.

Carbs & Nuts

Pretzels, water crackers, Triscuits, pita chips, baguette slices, pistachios, macadamia nuts, candied pecans or almonds, and Christmas cookies all make fantastic additions.

Fruits & Vegetables

Use vibrant fruits and vegetables like grapes (green or red), olives, strawberries, blueberries, pomegranates, apples, raspberries, blackberries, dried figs, dates, bell peppers, radishes, cucumbers, celery, or cherry tomatoes.

How To Build A Christmas Tree Charcuterie

Step 1: Find A Board

Start with a large rectangular platter or wooden cutting board. Plan out how many guests you will be serving, and use a board that will fit all of the ingredients.

Step 2: Make The Trunk

Place pretzel sticks vertically at the bottom of the platter or board to create the trunk of the Christmas tree. You can use crackers, but I find pretzels are the best-looking option.

Step 3: Form The Base

Lay a row of fresh rosemary horizontally across the bottom of the board to establish the base of your tree. As I mentioned above, you can also use other fresh herbs or small fir tree branches.

Step 4: Form The Tree

After that, place a row of cheese above the rosemary. Continue layering ingredients and rosemary in shorter rows as you move up to create a triangular shape.

Step 5: Shape The Meat Slices

For any meat slices (like pepperoni), fold them in half and stick them together with toothpicks so they stand up. Remember to assemble your tree using an even mix of colors!

Step 6: Add The Finishing Touches

Place any ingredients that don’t fit in the tree next to it in small bowls, and make a star on top with extra cheese cubes. Decorate the board with more herbs, branches, or berries. Now, you’re ready to eat!

Must-Have Tools

Use a large cutting board. It needs to be large enough to fit the completed Christmas tree and any additional bowls or decorations.
Serve the charcuterie board with small appetizer plates to prevent any spills!
Colored ramekins and dishes add more festivity to the board.
Don’t forget forks, spoons, and knives to make serving easier (especially if you add any soft cheeses or dips)!

Top Tips

Switch ingredients up: Don’t worry about buying the exact ingredients shown in this guide. Use what you have on hand, or plan out some of your favorites.
Don’t stress over perfection: Christmas charcuterie boards are supposed to be fun! Don’t stress over making it look perfect. Everyone will love that you went through the effort of making it for them!
Prep in advance: Prepping all of the ingredients in advance will help you put together the board much faster. Wash the fruit and vegetables, cut any meats or cheeses that need it, and take foods out of their packages. Don’t cut the produce until just before serving to prevent it from browning.
Use parchment paper: Adding a layer of parchment paper first can help with cleaning up and projecting the board from stains.
Serve at room temperature: Charcuterie boards are best served at room temperature. Before you lay it out for your guests, remove everything from the fridge for at least 30 minutes.

What To Do With Leftovers

If you have leftovers, remove the crackers and nuts and store them in an airtight container. Use plastic wrap to cover the rest of the board and store it in the fridge for up to 1-2 days.

More Christmas Recipes

If you’re planning an entire Christmas feast, try out some of these other holiday recipes:

Frequently Asked Questions

How far in advance should you make a charcuterie board?

You can make a charcuterie board 2-3 hours in advance. Just make sure to keep it refrigerated and take it out 30-45 minutes before serving so the food has time to warm to room temperature.

Are Christmas charcuterie boards gluten-free?

Christmas charcuterie boards (and all charcuterie boards in general) have many varying ingredients. Whether or not your charcuterie board is gluten-free depends on the ingredients you choose to include.

How much food should I include on a charcuterie board?

Your charcuterie board should include about 2 ounces of meat and cheese per person if it will be served as an appetizer. If it is the main course, include approximately 5 ounces of meat and cheese per person.

Quick & Easy Christmas Charcuterie Board

No holiday spread is complete without a Christmas charcuterie board. This simple how-to guide will show you exactly what you need to know about charcuterie and how to build a festive Christmas tree charcuterie of your own!

Course Appetizer Recipes

Cuisine American

Keyword appetizer, Charcuterie, holiday appetizers, special occasion

Prep Time 30

Total Time 30

Servings people

Calories 316kcal

Author Anna Kate

Equipment

Ingredients

8-10 sprigs Fresh rosemary
8 ounces cheddar cheese or colby cubed
8 ounces pepper jack cheese cubed
1 cup green olives pitted
1 cup pepperoni sliced
1 cup salami cubed
1 cup green or purple seedless grapes
¼ cup pretzel sticks
Crackers water crackers, triscuits, pita chips, etc.

Instructions

Use a large rectangular platter or wooden cutting board.
Place your pretzels vertically at the bottom of the platter/board to create the trunk of the tree.
Then lay a row of fresh rosemary horizontally across the bottom of the board to establish the base of your tree.
After that, just begin placing your ingredients in shorter rows as you move up to create a triangle. Make sure as you are assembling your tree to plan it out using a mix of colors!
Layer one cheese, rosemary, cubed salami, then pepperoni (fold in half and stick with toothpicks to stand up), other cheese, olives, red grapes. Nestle sprigs of rosemary between each layer.

Nutrition

The post Christmas Charcuterie Board appeared first on Southern Cravings.

Crockpot Christmas Crack

Anna Kate — Tue, 04 Oct 2022 16:42:33 +0000

Crockpot Christmas crack is the simplest no-bake holiday treat! Roasted peanuts, dark and white chocolate, and festive sprinkles make these easy peanut clusters a family favorite.

Nothing says Christmas is coming like a plateful of almond bark peanut clusters. Plus, a limited amount of hands-on time is always a bonus when it comes to dessert!

The secret weapon in this Christmas candy recipe is the Crockpot. Yes, you heard that right — Crockpot candy! It makes life a breeze, which will give you more time to visit with friends and family this holiday season!

Why I Love This Recipe

Crowd-pleasing: Almond bark peanut clusters are easy to bring to parties, get-togethers, and other family events. Everyone will dive straight in when they see the plate coming their way!
Simple: This recipe is made with widely available and simple ingredients. Plus, you’ll have no problem following the detailed step-by-step instructions.
Kid-friendly: Not only do kids adore almond bark peanut clusters, but it’s so easy to get them involved in the cooking process.

What Is Crockpot Christmas Crack?

Crockpot Christmas crack is a traditional holiday candy recipe and for good reason. It’s easy to make, tastes delicious, and can be easily customized.

This peanut cluster recipe is made with a combination of German chocolate, semi-sweet chocolate, white chocolate, almond bark, and roasted peanuts. All you have to do is dump the ingredients into a slow cooker, melt them together, form mounds, and decorate the tops with holiday sprinkles.

Wait for the clusters to set, and you are ready to eat!

Ingredients For Crockpot Christmas Crack

See the full list of ingredients in the recipe card below.

German chocolate: Sweet, mild, and easily meltable, German chocolate is my top choice for Crockpot Christmas crack. If you can’t find any, use an equivalent amount of semi-sweet or bittersweet chocolate. If you use bittersweet, add a teaspoon of sugar for every ounce.
White almond bark: This can be found in packages, blocks, or round discs where candy and baking supplies are sold. White almond bark might be labeled as vanilla or white candy coating, so check for that as well.
Semi-sweet & white chocolate chips: Add both semi-sweet and white chocolate chips for the perfect balance of intense and bitter plus mild and sweet flavors.
Roasted peanuts: To add the perfect crunch. Use salted and unsalted roasted peanuts so the clusters don’t turn out overly salty!
Holiday sprinkles: Choose whichever colors and shapes you prefer, but make sure they are festive! Wilton makes a wide variety of holiday-inspired sprinkles.

How to Make Crockpot Christmas Crack

Step 1: Line the Crockpot

Lightly spray the Crockpot insert. You can also use a Crockpot liner if you have one.

Step 2: Cook Low and Slow

Add in all of the ingredients (except the sprinkles), then cover the Crockpot and cook on low for 1-2 hours. After the first hour, stir the mixture every 20 minutes or so.

Step 3: Form the Clusters

Once the candy mixture is ready, drop spoonfuls onto baking sheets lined with parchment paper. Stop after every 6 or so to add Christmas sprinkles.

If you have one, use a cookie scoop for this step to create evenly sized peanut clusters.

Step 4: Let the Clusters Set

Allow the candy to set for at least one hour in a cool place, preferably a refrigerator, until the chocolate has firmed up.

Serve immediately, or store the candy inside an airtight container in a cool area.

Recipe Variations

Different chocolate: Easily transform the flavors of these almond bark peanut clusters by swapping in different chocolate flavors like butterscotch, peanut butter, peppermint, espresso, caramel, toffee, or cinnamon.
Drizzled: In addition to sprinkles (or in place of), drizzle the tops of the clusters with melted white chocolate or milk chocolate.
Sprinkles: Use white, red, green, nonpareils, stars, candy, or even coarse sea salt to sprinkle the tops of the clusters.
Other nuts: For a completely new texture and taste, swap out the peanuts for macadamia nuts, almonds, walnuts, pecans, cashews, or hazelnuts.

Tips For The Best Recipe

Use a cookie scoop: For consistent peanut cluster sizes, I find it much easier to use a cookie scoop.
Stir the mixture: After the first hour, keep that chocolate moving! It will help melt it faster and prevent any of it from burning.
Know your slow cooker: Every slow cooker is different. Make sure you keep a close eye on the mixture, especially the first time around making this Crockpot Christmas crack recipe.
Use quality chocolate: Since there are so few ingredients in these almond bark peanut clusters, opt for high-quality German chocolate, semi-sweet chocolate, and white chocolate.
Line your slow cooker: For a quicker and easier cleanup, use a Crockpot liner if you have one on hand.

What To Do With Leftovers

If you have any leftovers, store them in an airtight container in a cool, dark, and dry place. This will ensure they don’t melt. They will last for up to 5 days in the fridge.

Alternatively, you can freeze your Crockpot Christmas crack. They will last in the freezer for up to 3 months. I recommend thawing them in the fridge before biting into them to save on dentist bills!

Additional Sweet Recipes

For more holiday-inspired desserts, why don’t you try one (or all) of the following:

Frequently Asked Questions

Can I make Crockpot Christmas crack on the stovetop?

Yes, you can make this Crockpot Christmas crack recipe on the stovetop. Heat the mixture over low, making sure to stir constantly while the chocolate is melting to prevent burning.

Why do my peanut clusters have a white coating on them?

If your peanut clusters develop a white coating on them, they’re still safe to eat. This is called “chocolate bloom” and can be caused by moisture, improper storage techniques, or dramatic shifts in temperature.

Are almond bark peanut clusters gluten-free?

Yes, these almond bark peanut clusters are gluten-free. Make sure the chocolate you’re using is made in a gluten-free facility.

Crockpot Christmas Crack

Crockpot Christmas crack is the simplest no-bake holiday treat! Roasted peanuts, dark and white chocolate, and festive sprinkles make these easy peanut clusters a family favorite. Nothing says Christmas is coming like a plateful of almond bark peanut clusters. Plus, a limited amount of hands-on time is always a bonus when it comes to dessert!

Course Dessert Recipes

Cuisine American

Keyword candy, Christmas, crockpot, dessert, no-bake dessert

Prep Time 5

Cook Time 2

Resting Time 1

Total Time 3 5

Servings pieces

Calories 484kcal

Author Anna Kate

Equipment

Ingredients

4 ounces German sweet chocolate chopped into small pieces
1 pound white almond bark might be labeled as white candy coating chopped into small pieces
16 ounces semisweet chocolate chips
4 ounces white chocolate chips
1 pound roasted salted peanuts
1 pound roasted unsalted peanuts
holiday sprinkles to your taste

Instructions

Lightly spray (or use a crock pot liner) the crockpot insert and add in all the ingredients.
Cover and cook on low for 1-2 hours. After the first hour, stir the mixture every 20 minutes.
Drop spoonfuls of the candy mix onto baking sheets lined with parchment paper, stopping after every 6 or so to add Christmas sprinkles.
Allow candy to set for at least one hour in a cool place – preferably a refrigerator – until set.
Serve immediately, or store the candy inside an airtight container in a cool area.

Nutrition

The post Crockpot Christmas Crack appeared first on Southern Cravings.

Bisquick Sausage Balls

Anna Kate — Thu, 15 Sep 2022 16:53:47 +0000

Make the best Bisquick sausage balls in no time! These bite-sized beauties feature sharp cheddar cheese, ground sausage, and Bisquick. Serve them at holiday parties or on game day for a quick, easy, crowd-pleasing appetizer.

When a recipe requires just three ingredients, it’s always worth testing out! Thanks to the convenience of Bisquick, this simple sausage ball recipe will save you so much time in the kitchen.

It’s the perfect appetizer to make ahead of time and freeze. When you’re ready to serve it, just pop a batch in the oven and wait for your house to fill up with cheesy and delicious aromas.

Why I Love This Recipe

Quick & easy: All you need is 3 ingredients and 25 minutes to make this recipe.
Crowd-pleaser: I always get compliments on just how good these Bisquick sausage balls taste. I’m constantly giving out the recipe to friends and family!
Finger food: Bisquick sausage balls are ideal for busy holiday preparations or last-minute gatherings because they’re so easy to serve and eat.
Versatility: You can easily adapt this recipe to your taste preferences. Feel free to spice these Bisquick sausage balls up and pair them with your favorite dips.

What Are Bisquick Sausage Balls?

Bisquick sausage balls are one of my favorite recipes because you only need three simple ingredients — sausage, shredded cheddar, and Bisquick. Think meatball meets cheese biscuit. Is your mouth watering yet?!

If you’re unfamiliar with Bisquick, it’s a mixture of flour, baking powder, sugar, salt, and shortening. It was invented back in the 30s to make recipes like this more convenient and time-efficient.

All you need to do is mix the ingredients in a bowl, roll them into balls, and bake them in the oven for about 20 minutes. Talk about an easy way to impress your guests!

What is the best pork sausage to use?

When it comes to Bisquick sausage balls, your choice of pork plays an important role. You want them to be moist and tender, yet sturdy enough to hold up for dipping.

Raw, ground pork is the best choice. Typically, pork bought at the supermarket contains around 15% fat. If you prefer more flavor, sausage-grade pork is a great option. Extra-lean sausage can be used as well, but you may have a harder time getting the mixture to stay together.

Ingredients For Bisquick Sausage Balls

Bisquick: I’m using the original Bisquick from Betty Crocker, but there are other brands like Jiffy baking mix. If you don’t have any on hand, make your own with 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of butter or shortening, and ½ teaspoon of salt.
Sharp cheddar cheese: For the most flavor, use aged cheddar cheese. It adds just the right amount of savory and umami elements to these Bisquick sausage balls. Try to stay away from pre-grated cheese as it can lead to a dry, crumbly mixture.
Ground pork sausage: This can be mild or spicy depending on your taste preferences. For a lighter version, try turkey or chicken sausage.
Milk: If the mixture seems dry, add milk little by little until it reaches a moist consistency that is easy to roll. You can use any type of milk you prefer here.

How To Make Bisquick Sausage Balls

Step 1: Mix the ingredients

While your oven is preheating to 350 degrees F, combine the ground sausage, Bisquick, and shredded cheddar cheese in a large mixing bowl.

If the mixture is too dry or crumbly, add a little milk at this point until it sticks together.

Step 2: Shape The Balls

Shape the mixture into bite-size balls, then spread them out evenly on a few baking sheets. You should get about 24 sausage balls from this recipe, but it depends on the exact size of your scoop.

If you have a cookie scoop, I highly recommend using it for even sizing and cooking time.

Step 3: Bake

Bake the sausage balls for about 20 to 25 minutes, or until they appear golden brown and the sausage is cooked. Serve them immediately while warm!

What To Serve With Bisquick Sausage Balls

While I do think Bisquick sausage balls are scrumptious on their own, you can turn them into an absolute show-stopper with some dips and sauces like the following:

Alabama white BBQ sauce
Ketchup
Regular BBQ sauce
Chili sauce
Honey-mustard or hot mustard
Garlic aioli
Ranch dressing

Recipe Variations

Gluten-free: If you need to make a gluten-free or low-carb version, Betty Crocker has options available for these as well.
Spices: Shake things up with different seasonings like Italian seasoning, paprika, cayenne, chives, Creole seasoning, or taco seasoning.
Cheese: While I prefer the taste of sharp cheddar in this recipe, test out other varieties like Gouda, Manchego, Colby, or even mozzarella for a more mild flavor.

Tips For The Best Recipe

Avoid pre-grated cheese: Freshly grated cheddar cheese will provide a lot more moisture to the Bisquick mixture than pre-grated cheese. Try to avoid it if possible.
Warm the sausage: Bring the ground sausage to room temperature before combining it with the Bisquick and cheese. This will release some of the grease and make mixing easier.
Wet your hands: To prevent the mixture from sticking to your hands, wet them with a little water before rolling the sausage balls.
Check the consistency: After mixing, make a test ball to see if it holds up. If not, add milk a tablespoon at a time until it sticks together.
Batch size matters: Keep your sausage balls uniform in size. This ensures even cooking and prevents some from being undercooked or overcooked.
Space them out: On the baking sheet, make sure the balls are spaced apart. This allows hot air to circulate around each ball, ensuring even browning.
Cook the pork safely: Use a meat thermometer to ensure the pork reaches a safe temperature. For ground meats, 160 degrees F is recommended by the USDA.
Chill before baking: If time allows, chill the formed balls in the refrigerator for about 30 minutes before baking. This helps them maintain their shape, resulting in a better texture.

How to Store Leftovers

If you have leftover Bisquick sausage balls, follow these simple storage tips:

Fridge: Transfer the baked sausage balls to an airtight container. They will keep for 3 to 4 days in the fridge this way.
Freezer: Once cooled, transfer the sausage balls to a freezer-safe bag or container. If stored properly, they will keep for up to 3-4 months.
Reheating: Cooked Bisquick sausage balls can be reheated again in the oven or microwave until warm. They won’t turn out quite as moist and tender, but they are still delicious.

Can Bisquick Sausage Balls be Made in Advance?

To save time on the day of cooking, you can prep these Bisquick sausage balls beforehand. Mix and shape the balls, then freeze them on a parchment-lined pan until firm.

Transfer them to a freezer-safe bag or container, and keep them frozen for up to 1-2 months. If you’ll be serving them within 1-2 days, you can store them in the fridge.

When you’re ready to serve them, sausage balls can be baked straight from frozen. Just remember, you may need to tack on 5-10 minutes of bake time.

Additional Appetizer Recipes

Make an entire appetizer spread by serving these Bisquick sausage balls with other snacks and finger foods like these:

Frequently Asked Questions

Why are my Bisquick sausage balls dry?

Dry Bisquick sausage balls are commonly caused by a high ratio of Bisquick to sausage. Make sure you follow the measurements exactly as written. If you’re still having issues, add a little milk or more sausage.

Why are my sausage balls greasy?

Using high-fat content sausage or overly oily cheese can make the balls greasy. Opt for a sausage with moderate fat content or balance it out with other ingredients.

Why are my sausage balls not sticking together?

If your sausage balls are crumbly or falling apart, it’s likely because you used packaged shredded cheese or low-fat sausage. Add milk to make the mixture moist.

The mixture is too sticky to shape. What can I do?

If the mixture is overly sticky, you can refrigerate it for a bit to firm up or add a tad more Bisquick. But be careful not to add too much to avoid dry sausage balls.

How do I tell if the sausage balls are cooked?

The most accurate way to tell if the sausage balls are cooked is to use a meat thermometer, which should read 160F. Alternatively, you can break a sausage ball open around the 20-minute mark to ensure there is no longer pink in the middle.

My Bisquick sausage balls are hard. What went wrong?

Overbaking or setting the oven temperature too high can cause the balls to develop a hard crust. Always ensure your oven is calibrated correctly and watch the cooking time.

3-Ingredient Bisquick Sausage Balls

Course Appetizer Recipes

Cuisine American

Keyword crowd pleasing recipes, holiday appetizers, holiday recipes, party food, Party recipes, quick recipe, sausages

Prep Time 5

Cook Time 20

Total Time 25

Servings sausage balls

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

2 cups Bisquick
4 cups sharp cheddar Cheese
1 pound ground pork sausage mild or spicy
¼ cup milk only if needed

Instructions

Preheat your oven to 350°F degrees.
In a large bowl, combine the ground sausage, bisquick and shredded cheese.
Form into 24 golf ball sized balls and place on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Nutrition

The post Bisquick Sausage Balls appeared first on Southern Cravings.

How to Cook a Spiral Ham (3 Ways!)

Anna Kate — Thu, 25 Aug 2022 15:09:51 +0000

Learn how to cook a spiral ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a simple baked ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Is there anything better than a classic holiday ham? They are so delicious but get a bad rap for being dry or too salty. This recipe is certainly not original, but these easy tips will help you prepare a beautiful, juicy ham dinner, complete with a glaze. All you need is a store-bought spiral-cut ham with the glaze!

Despite the fact that spiral hams are a common centerpiece around the holidays, they’re usually available year-round. So, whether you’re looking to make one for a special occasion or to have leftovers for sandwiches during the week, this all-purpose ham has you covered. It’s so simple to make, it basically serves itself!

Types of Ham

Before we get started on our spiral-cut ham, let’s get the basics down. Ham comes in three different types: city, country, and fresh.

City Hams are the most traditional type of ham. These are commonly found on holiday tables for Christmas Dinner or Easter Dinner. These are sold fully cooked and sometimes spiral cut. City Hams can be sold bone-in or boneless, as a whole ham or half ham. These are usually referred to as spiral cut hams.

Country Hams are dry-cured and uncooked. Most commonly, these are smoked and very salty. It’s an acquired taste, but has a passionate following. Country ham slices are delicious served on a buttered biscuit.

Fresh Hams are more difficult to find at the grocery store. These are raw hams, sold uncured and uncooked and require more effort to prepare the City Ham or Country Ham.

What is Spiral Ham?

Spiral ham is a pre-cooked, pre-sliced ham designed with simplicity in mind. The preparation technique means much less effort is required for roasting and carving. This frees up time for making delicious sides like mashed potatoes and baked sweet potatoes!

To slice a spiral ham, butchers use a special machine to make one continuous cut around the ham, which creates even slices. While there are bone-in versions available, boneless hams make life even easier. You can also purchase these as a whole ham or half ham.

The only downside of a spiral ham vs. an uncooked ham is the higher potential for drying out during cooking. This is the reason why it’s almost always accompanied by a sweet glaze.

How to Choose a Spiral Ham

There are a few key points to keep in mind when choosing the right ham:

For the best flavor, check the label for “ham” or “ham with natural juices.” Try to avoid those labeled “ham, water added” or “ham and water product.”
Look for a bright pink color that’s uniform throughout.
Check for marbling. Too much fat will negatively influence the taste and texture.
Make sure there are clean, even slices. You can easily see these through the transparent packaging.

How to Cook a Spiral Ham

There are three different ways to prepare bone-in spiral ham: in the oven, in the slow cooker, or on the grill.

Here are a few recommended tools to make this recipe easier:

Internal Meat Thermometer: Yes, this ham is already cooked, but using a meat thermometer will help you gauge when the ham is warmed through and ready to serve.
Roasting Pan: A roasting pan is a tool everyone should have in their kitchen for preparing larger cuts of meat. Use a disposable aluminum pan for easier clean-up.
Carving Knife: I prefer an electric carving set. But, with a spiral-cut ham, you shouldn’t need to do much carving. A chef’s knife should suffice.

No matter which way you decide to prepare it, your spiral ham should be cooked until the internal temperature reaches 140°F. Depending on the size and cooking method, this can take anywhere from 1-5 hours.

Before choosing the cooking method, review the instructions on the ham. Note the cooking time, temperature, and glaze ingredients you will need. You will also need to choose your preferred cooking method before applying the glaze.

In the Oven

For this ham, the glaze used brown sugar and maple syrup. For the oven method, preheat the oven to 250°F. Place the spiral ham on a shallow roasting pan.

Roast the ham for 13-16 minutes per pound, or until it reaches 140°F. For example, a 10-pound spiral ham will take a little over 2 hours.

Then, add the glaze during the last 20 minutes of roasting: Coat the ham with brown sugar. Then, drizzle on the maple syrup.

Apply the glaze carefully as the ham will be hot!

Instructions for the Slow Cooker

Place the spiral ham in your crockpot with the cut side facing down.
Add glaze over the top of the ham, then close the lid. If it doesn’t fit, top the crockpot with foil first to trap the heat in.
Cook the ham on low for about 20-30 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take around 3-5 hours.
With about 30 minutes of cook time remaining, spoon the juices and glaze over the ham.

Instructions for the Grill

Place the spiral ham cut side facing down in a disposable aluminum pan.
Add glaze to the outside of the ham and in between the slices (for more moisture retention).
Set up your grill for indirect grilling.
Cook the ham at a grill temperature of 325°F for 12-13 minutes per pound, or until it reaches 140°F. A 10-pound spiral ham will take about 2 hours.
Baste the ham every 20-30 minutes of grilling.

How Much Ham Per Person

For a bone-in ham – plan for ½ pound per person. For a boneless ham, plan for about ⅓ pound per person.

Here’s a quick chart for reference:

4 people = 2-pound ham
6 people = 3-pound ham
8 people = 4-pound ham
10 people = 5-pound ham
20 people = 10-pound ham

Example: If you are cooking for 8 people, purchase a 4-pound bone-in ham or a 3-pound boneless ham. If you’d like leftovers, bump the amount up to about ¾-1 pounds per person.

Top Tips

Use a thermometer. Even though spiral ham is already pre-cooked, you’ll still want to use a meat thermometer to ensure you don’t overcook it.
Low and slow. Remember, you are just reheating the ham so it doesn’t need to be cooked at a high temperature.
Add a glaze. Lock in moisture and add flavor with a glaze. Spiral ham typically comes with a glaze, or you can make a homemade version with honey, juice, brown sugar, mustard, etc.
Let it rest. Just like other roasts, it’s important to let spiral ham rest for 5-10 minutes before serving to allow the juices time to redistribute.

What to do with Leftover Ham

The best part about spiral ham is that it doubles as a holiday main and as leftovers for breakfast, lunch, and dinner!

Leftover sliced spiral ham makes excellent ham and cheese sliders! Repurpose leftover ham in quiche, sandwiches, and soups. Or, serve individual slices as a ham steak with a few side dishes.

Make a ham and cheese quiche for breakfast, a sliced ham sandwich for lunch, or a hearty split pea soup for dinner.

To reheat spiral ham in the oven, place it in a roasting pan and cover it with foil. Bake it at 250°F. If you only need to heat up a few slices, microwave them in 30-60 second intervals until hot.

What to do with a ham bone

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

Freeze the bone until you are ready to use. Thaw it in the refrigerator or drop it right into the pot. If you prefer, you can remove the bone, shred the meat, and return the meat to the pot for small bits of ham in your soup or beans.

Sides Dishes For Spiral Ham

Turn your spiral ham into the ultimate festive feast with some of these side dish pairings:

Frequently Asked Questions

Do I have to cover spiral ham when cooking it?

You do not have to cover spiral ham when cooking it. However, it can help lock in moisture if the ham appears to be drying out or burning at all.

Why did my ham turn out dry?

Typically, dry ham is caused by overcooking it or cooking it at a high temperature. Since spiral ham is already pre-cooked, it should be kept at a low temperature to prevent dryness.

What is the difference between spiral-cut ham and regular ham?

Spiral ham is both pre-cooked and pre-sliced. Depending on the type of other ham, it may not be pre-cooked or sliced.

How to Cook a Spiral Ham

Learn how to cook a simple baked ham without drying it out! This recipe uses a store-bought ham with the glaze. With instructions for the oven, slow cooker, or grill, a spiral ham is the perfect way to feed a crowd for a special occasion. Keep reading for all the necessary tools and tips to pull off preparing a ham for your next celebration!

Course Main Course

Cuisine American

Keyword Christmas dinner, christmas ham, easter dinner, easter ham, ham recipe, holiday ham, holiday recipes

Cook Time 1 30

Total Time 1 30

Servings people

Author Anna Kate

Equipment

Ingredients

5 pound spiral ham with glaze use the one that comes with the ham

Instructions

Preheat the oven to 250°F.
Review instructions for glaze and set aside.
Remove packaging.
Place ham in a shallow roasting pan, cut side down.
Bake for 13-16 minutes per pound until ham reaches 140°F.
Add the glaze per the instructions.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

Notes

Don’t forget to save the ham bone! This is the alpha of adding flavor to a soup, pot of beans, and delicious broth.

The post How to Cook a Spiral Ham (3 Ways!) appeared first on Southern Cravings.

Green Bean Casserole

Anna Kate — Mon, 15 Aug 2022 16:37:12 +0000

Make a delicious green bean casserole from scratch! This comforting Southern side dish is made with a creamy homemade mushroom sauce and canned green beans, then topped with crispy fried onions. It’s the perfect addition to all your Thanksgiving and Christmas gatherings.

Why You’ll Love This Recipe

Versatile: This green bean casserole can be made with canned, fresh, or frozen green beans. You can easily tailor it to your preference or what’s available in your kitchen.
Easy to make: Even though this recipe has a homemade mushroom cream sauce, it couldn’t be easier to put together. It makes such a difference in the final flavor!
Crowd-pleasing: Hearty flavors and comforting textures make this Southern green bean casserole a hit at any gathering! It’s the kind of dish that both kids and adults rave about, making mealtime fuss-free for everyone.

Instead of canned cream of mushroom soup, this recipe is made with a homemade mushroom sauce. It is not difficult to make, so don’t let that intimidate you.

It’s a simple roux with sautéed cremini mushrooms, shallots, and crunchy water chestnuts, all pulled together with a smooth sauce made of butter, flour, milk, and Parmesan cheese. Plus, don’t forget those delicious French’s Fried Onions. I’ll admit, I always sample a few while I put this casserole together!

While this recipe is similar to the original Campbell’s Green Bean Casserole, it’s kicked up a notch with homemade sauce, added mushrooms and water chestnuts, and a few other seasonings.

The Best Green Bean Casserole Recipe

When Thanksgiving and Christmas rolls around, everyone wants to see this green bean casserole on the table! It’s a favorite holiday side dish for so many families, and if it’s going to be a staple, let’s make it better than the original, shall we?

You are missing out if you’ve never had a homemade green bean casserole! I know this is certainly not an original recipe, but it’s the way I make it every year for Thanksgiving and it’s always the first to go!

It’s such an easy recipe to make and always delicious! Plus, you’ll love that this green bean casserole can be prepared ahead of time and even reheats well!

Ingredients For A Green Bean Casserole

Green beans: This recipe is made with canned green beans. If preferred, frozen or fresh can also be used. Make sure to fully thaw and drain frozen green beans. You will also likely need more seasoning for that ingredient swap.
Mushrooms: Fresh cremini mushrooms add an earthy flavor and hearty texture. Baby bellas, oyster mushrooms, or any white or brown mushrooms will work in its place. Alternatively, canned mushrooms can be used.
Cream sauce: Flour, butter, milk, and Parmesan cheese are mixed together to create a deliciously rich sauce. The step-by-step photos will walk you through the process of making a roux.
Vegetables: In addition to green beans and mushrooms, chopped shallots and water chestnuts add additional flavor and texture.
Fried onions: It’s not a green bean casserole without French’s Fried Onions! You can skip the store-bought version and make your own if you want.

How to Make a Homemade Green Bean Casserole

Step 1: Sauté The Vegetables

Melt the butter in a large Dutch oven, then sauté the shallots and mushrooms until the mixture begins to brown. Be patient as this process takes about 7-10 minutes.

Remove the vegetables from the pot, but do not wipe out the Dutch oven! The browned bits from the bottom of the pot will add another layer of savory flavor to the green bean casserole.

Make the roux.

If you’ve never cooked with a roux before, here’s a little more information about how to make a roux and the different types of roux. For this recipe, we will make a blonde roux, which is light in color and is used in most casserole recipes.

Melt the butter in the pot, then add the flour a little at a time. Be sure to continuously whisk the mixture. It should turn into a paste-like consistency.

Step 3: Finalize The Sauce

Slowly add in the milk a little at a time, whisking all the while. A smooth white sauce will begin to form. After all the milk is added, mix in the Parmesan cheese, salt, and pepper. Stir to combine and allow the cheese to melt.

Next, add the green beans, mushrooms, shallots, and water chestnuts and stir well. Transfer the green bean mixture to a 9×13 casserole dish.

Step 4: Bake The Casserole

The total bake time is about 30 minutes. Bake the casserole uncovered, until bubbly, for about 15 minutes. Then, add the fried onions and cook for another 15 minutes. The fried onions should brown slightly and the casserole should be bubbling.

What To Serve With Green Bean Casserole

You can pair this Southern green bean casserole with any holiday mains or sides. It’s the perfect side dish for Thanksgiving or Christmas dinner! Here are a few serving options:

Recipe Variations

Canned soup: Two or three cans of cream of mushroom or cream of chicken soup can be used in place of the roux. The sautéed vegetables can still be used per the recipe. However, additional cans of soup may be needed.
Gluten-free: To prepare a gluten-free version of this green bean casserole, replace regular all-purpose flour with a reliable gluten-free 1:1 all-purpose flour blend.
Vegan-friendly: For a vegan version of this green bean casserole, use olive oil or a vegan-friendly butter substitute instead of regular butter. Opt for plant-based milk, and you can even use vegan Parmesan cheese instead!
Spicy: Add finely chopped jalapeños to the onion mix. Alternatively, you can sprinkle crushed red pepper flakes into the mushroom sauce to add some spice.
Bacon: Try dicing and frying some bacon or pancetta to infuse this dish with more savory flavors.
Different cheese: Try mixing in your favorite cheese varieties like smoked Gouda, gruyere, mozzarella, havarti, sharp cheddar, Jack, or Colby.

Tips For The Best Recipe

Fresh ingredients: Always choose the freshest ingredients, especially for vegetables like mushrooms and shallots. They impart the most flavor and texture to the dish.
Using fresh beans: If you’re using fresh green beans, cut them to uniform sizes so they cook evenly throughout the casserole. Trim off the ends and cut them into 1 ½ inch pieces. Prepare the green beans, pat dry, and use as directed in the recipe.
Mushroom sauté: Ensure the mushrooms are sautéed until their moisture has evaporated. This concentrates their flavor and prevents the casserole from becoming watery.
Roux consistency: When you’re making the roux, stir continuously to avoid any lumps and aim for a smooth, paste-like consistency before adding in the milk. This ensures a creamy sauce.
Watch the casserole: When baking, keep a close eye during the last 15 minutes to ensure the fried onions don’t burn. They should be golden and crispy. You can cover the baking dish with foil if needed.
Quality cheese: Use quality, freshly grated Parmesan cheese. It melts better and provides a richer flavor to the dish.

What To Do With Leftovers

If you have any leftovers, follow these simple storage and reheating tips to make the most of your green bean casserole:

Fridge: Store any leftover green bean casserole in an airtight container in the refrigerator. It should last for up to 4 days if properly refrigerated. Note: Green bean casserole should not be left unrefrigerated for more than 3-4 hours at a time.
Freezer: Freezing is not recommended for this particular green bean casserole because of its dairy-based sauce. The sauce may separate and become grainy or watery once thawed.
Reheating: You can easily reheat this casserole in an oven-safe dish at 350F for 15-20 minutes. Alternatively, microwave a single serving at 30-second intervals until warmed.

Can I make a green bean casserole ahead of time?

Yes, you can! To do so, prepare and assemble as directed, except for the fried onion topping. After the casserole is assembled, set aside to cool. Then, cover the casserole dish with aluminum foil and refrigerate overnight or up to 3 days before baking.

About 30 minutes before baking, allow the casserole dish to sit uncovered at room temperature to avoid shattering the dish. Then, bake as directed in the recipe card below.

Additional Recipes

If you enjoyed this Southern green bean casserole recipe, take a peek at some more side dishes like these:

Frequently Asked Questions

Can I use a different type of mushroom other than cremini?

Yes, you can substitute cremini mushrooms with baby bellas, oyster mushrooms, or any other type of white or brown mushrooms. If you’re in a pinch, canned mushrooms can also be used.

What can I do to thicken the sauce if it’s too runny?

If your sauce is too thin, you can make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Mix it until smooth, then stir it into the casserole sauce to help it thicken.

What should I do if my casserole turns out soupy?

If the casserole is too watery, it might be due to excess moisture from the green beans or mushrooms. Next time, ensure they are well-drained or sautéed to release their moisture before adding them to the casserole.

Easy Green Bean Casserole

Course Holiday Recipes

Cuisine American

Keyword casserole, Christmas, from scratch, holiday side, Side Dish, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 248kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

48 ounces green beans drained
6 tablespoons butter salted and divided
8 ounces cremini mushrooms roughly chopped
1 shallot chopped
1 clove garlic minced
3 tablespoons all-purpose flour
3 cups whole milk
½ cup parmesan cheese shredded
2 teaspoon kosher salt
½ teaspoon black pepper
8 ounces water chestnuts drained and diced
1 cup French's Fried Onions

Instructions

Preheat oven to 350°F degrees and grease a 9×13 casserole dish.
To a large dutch oven, melt butter over medium-high heat.
Add mushrooms and shallot, and cook until mixture is brown and caramelized – about 7-10 minutes. Add garlic and stir quickly to avoid burning.
Transfer the mixture to a plate, and do not wipe or rinse your dutch oven.
Add butter to the same dutch oven over medium-high heat.
Then, add flour, whisking constantly. Then, gradually add in milk and whisk until smooth. Continue cooking until the flour, milk, and butter thicken and begin to bubble – about 5 minutes.
Remove from heat and add the Parmesan cheese, kosher salt, and pepper. Stir until melted and smooth.
Stir in green beans, mushroom mixture, and water chestnuts.
Transfer the mixture to the 9×13 casserole dish.
Bake, uncovered, until bubbly – about 15 minutes.
Remove from the oven and top with the fried onions and continue baking until the topping is golden brown – about 10-15 minutes.

Nutrition

The post Green Bean Casserole appeared first on Southern Cravings.

Southern Cornbread Dressing

Anna Kate — Tue, 02 Aug 2022 16:14:55 +0000

Delicious Southern Cornbread Dressing is a must on your Thanksgiving menu! This old-fashioned recipe is delicious! Seasoned with sage, celery, onion, and other simple ingredients. This holiday favorite is the soul food recipe you need on your Thanksgiving table.

The perfect family recipe for this holiday season! Southern dressing is the perfect side dish to serve on Thanksgiving Day or for Christmas dinner. It’s one of those old-fashioned recipes that is a family tradition for many in the south, and it’s just not the holidays without it! Growing up in the deep south, this was the one thanksgiving side dish that I could not live without!

There are about a thousand ways to make dressing, but this is the best dressing recipe! While this recipe is not complicated, it’s important to note that this does require some planning ahead. However, you can prepare this ahead and freeze or refrigerate it a few days before baking.

The holidays are hectic for many families, so I totally understand wanting to scoop up that bag of premade stuffing from the store and be done with it. But, once you make this recipe, you never go back to the bagged stuff again!

Thanksgiving Cornbread Dressing Recipe

What is cornbread dressing? Much like a traditional stuffing recipe, cornbread is a combination of bread, vegetables, seasonings, and chicken broth mixed up and baked casserole style. It’s a delicious, southern recipe that is considered an heirloom in our family!

There are many different versions of this recipe floating around the internet. Depending on where you live, others may add ingredients like nuts, oysters, sausage, eggs, or other additions.

Dressing vs. Stuffing

Cornbread dressing is not the same as stuffing. The debate between dressing and stuffing is an argument that seems rather polarizing in many areas. Do you cook the dressing in the bird or out? Is there really a difference between dressing and stuffing?

Dressing and stuffing recipes are similar as they are both a combination of pieces of bread, vegetables, and other ingredients. But, there is one major difference:

Dressing is cooked outside of the turkey cavity in a casserole dish.
Stuffing is cooked and served from the cavity of the turkey.

What is the difference between cornbread dressing and stuffing?

Details	Cornbread Dressing	Cornbread Stuffing
Prep Time	Long prep time, requires overnight rest	Can be prepared within an hour or two
Cooking Method	Cooked in a casserole dish, outside of the bird	Cooked inside the turkey cavity
Food Safety	No risk of undercooked turkey	Potential risk for undercooking the bird to avoid overcooking the stuffing, or vice versa
Difficulty	Easy as making a casserole! Does require planning ahead	Difficult to time the doneness of the bird and doneness of the stuffing

What ingredients are in dressing?

To make an old-fashioned cornbread dressing recipe, you only need a few basic, pantry ingredients.

(See the recipe card for complete details)

Prepared Cornbread: This recipe starts with a skillet or pan of cornbread. You will need to prepare this a few days before assembling the rest of the dressing so that it can dry out. I prefer using a homemade cornbread recipe instead of a boxed cornbread mix. Also, I would avoid any “sweet” style cornbread recipes for a savory southern dressing.

Bread: Any type of bread will do. I prefer neutral flavors, like white, wheat, sourdough, etc. Avoid heavily seeded or flavored breads. Like the cornbread, you will also want the bread cubes to dry out. These large, soft bread crumbs absorb the liquids and create a casserole-like consistency. More on this below!

Seasonings: Herbs and spices stay pretty basic with this recipe. Made without poultry seasoning, the salt, plenty of black pepper, and sage gives this classic dressing recipe all the flavors it needs. It’s the perfect amount of sage that will not overpower the dish!

Onions and Celery: Adding vegetables gives the dressing some texture and added flavor. The onions and celery are cooked down until they are soft, tender pieces with just the right amount of crispiness left. Not mushy!

Large Eggs: Not small or medium eggs. Large eggs are added to the dressing to act as a binder, holding all of the ingredients together. These are lightly whisked before being added to the dressing mixture.

Chicken Broth: Use homemade or store-bought. Stock can also be used in place of broth.

What is the best bread to use for dressing?

The best type of bread for making dressing has a neutral flavor. Avoid heavily flavored or seeded breads. Neutral breads like white, wheat, or sourdough will do.

You can use sandwich bread, hot dog and hamburger buns, biscuits, bagels, English muffins, etc. The actual type of bread really doesn’t matter. They will all be torn into small pieces and stirred into the dressing mixture. The “soft” bread crumbs are used in addition to the stale cornbread to bind the ingredients together.

Tip: I typically start collecting the heels of loaves and odds and ends of different kinds of bread to use in this recipe. Like I said, whether it’s slices of bread or buns, it really doesn’t matter.

How do you make bread stale overnight?

This tip is especially important if you are using fresh bread: To make bread go stale overnight, place the slices or pieces of the bread on a baking sheet and leave them out overnight to dry out.

If you are in a pinch for time, toast the bread on a baking sheet.

How to Make Cornbread Dressing

To start, prepare the cornbread and bread cubes. Make your cornbread and allow it to cool. Using your hands, crumble the cornbread into a bowl or container.

To the same bowl, add the stale bread crumbs that have been torn into larger, thumb-sized pieces. Let this bowl sit uncovered overnight so the bread can dry out.

Next, melt a stick of butter in a large skillet and sauté the onions and celery until they are tender. Stir in the sage.

Add this mixture to the stale bread. Then, stir in the chicken broth and whisked eggs. Season with salt and pepper.

Tip: Add the chicken broth to “cool” the vegetables before adding the eggs to avoid “scrambling” the eggs.

Cover the mixture and allow it to rest in the refrigerator overnight or for up to 3 days. This allows the flavors to marry and the bread to absorb the liquid.

Note: The mixture will look very soupy, even after the bread has had a chance to absorb the liquid. It is supposed to be that way! It will firm up during baking.

When you are ready to bake on Thanksgiving or Christmas Day, give the mixture a good stir before transferring it to a 9×13 inch casserole dish. Depending on the depth of the casserole dish, you may need an additional 8×8 casserole.

Bake at 375F degrees for about 2 hours, or until the dressing does not jiggle in the middle when gently shaken.

How long does it take to cook cornbread dressing?

Depending on the oven, depth of the pan, and the moisture level of the dressing, this dish can take up to two hours to fully cook.

Big Tip for Readers: Do not wait until two hours before serving time to put this in the oven! Give yourself (and the dressing) plenty of time to bake properly.

If you are baking multiple dishes at one time, the baking time for the dressing will likely increase depending on your oven and how much “sharing” is happening inside.

Tips for the Best Cornbread Dressing

Can you make cornbread dressing ahead of time?

Can you prepare uncooked dressing (or stuffing) ahead of time and refrigerate? Can I mix my dressing the night before? Refrigerate the “fresh” cornbread dressing mixture in an airtight container for up to 3 days before baking.

To freeze cornbread dressing: Add the cooled mixture to an airtight container and freeze for up to 3 months. Allow 3 days to defrost before baking.

How do you know when the dressing is done?

Cornbread dressing is done when the center does not jiggle when gently shaken. If it is still jiggly or soupy, continue cooking (uncovered) for another 20-30 minutes, or until done.

How do you keep cornbread dressing from being gummy?

As you are assembling the recipe, be sure not to overmix. This causes the dressing to become gummy.

More tips…

To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5-liter container.
If you are storing the dressing in a casserole dish before baking: Allow the dish and dressing to sit on the counter for about 30 minutes to bring it to room temperature to avoid shattering the glass and reduce cooking time.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round. The drier the bread, the better!
When crumbling the cornbread, break it into larger pieces as they will continue to break down when mixed with the liquid and other ingredients.

More Thanksgiving and Christmas Recipes:

Southern Cornbread Dressing

Course Christmas Recipes, Holiday Recipes, Thanksgiving Recipes

Cuisine American

Keyword casseroles, Cornbread Dressing, Holiday, Side Dish

Prep Time 30

Cook Time 2

Resting Time 8

Total Time 10 30

Servings servings

Calories 179kcal

Author Anna Kate

Equipment

Ingredients

1 Prepared cornbread recipe crumbled and stale
3 cups soft bread cubes torn into thumb-sized pieces and stale (see notes)
1 stick butter
2 cups yellow onion chopped
3 cups celery chopped
1 tablespoon rubbed sage
4 eggs lightly beaten
8 cups chicken broth homemade or store bought
1 tablespoon black pepper

Instructions

Make cornbread in a cast iron skillet or glass casserole dish. Crumble and set aside in a large mixing bowl. To the same bowl, add the "soft" breadcrumbs, torn into thumb-sized pieces. Allow the mixture to sit out and become stale for 1 day, or up to 3 days.
Melt butter in large skillet over medium heat. Add onions and celery. Sauté until tender – about 7-10 minutes. Stir in sage and sauté for one more minute.
To a large mixing bowl, add the breadcrumb mixture, sautéed vegetables, eggs, chicken broth, and pepper. Stir until all ingredients are well-incorporated.
Allow mixture to “set” in the refrigerator for at least 8 hours or overnight.
Pour mixture into one lightly greased 9×13 casserole dish and one 8×8 casserole dish. Bake uncovered at 375°F degrees for about 2 hours or until golden brown.

Notes

Serve this with:

More holiday side dishes.

Tips for Easy Cornbread Dressing:

When adding eggs to the bowl, make sure your bread mixture has cooled to avoid “scrambling” or cooking the eggs.
Dressing will be very soupy before baking – almost too soupy in appearance. This is normal!
To keep dishes to a minimum, mix and freeze the dressing in the same container. I use a 4.5 liter container.
Don’t wait until November to begin “collecting” bread for soft bread crumbs. Toss heels, burger buns, etc. into a freezer bag all year round.
When crumbling the cornbread, break into larger pieces as they will continue to break-down when mixed with the liquid and other ingredients.
Uncooked dressing can be frozen for up to 3 months. Allow 2-3 days to thaw before baking.
Thawed, uncooked dressing can be stored in the refrigerator for up to 3 days. Transfer to a casserole dish and bake.
To avoid shattering your dish, allow it to sit on the counter for about 30 minutes to bring it to room temperature before placing inside the oven..

Options for soft bread crumbs:

Hot dog/hamburger buns
Loaf bread (white bread or wheat bread)
French bread (or other artisan style breads)
Biscuits
Sourdough

Nutrition

The post Southern Cornbread Dressing appeared first on Southern Cravings.

Best Boneless Prime Rib Recipe

Anna Kate — Tue, 14 Dec 2021 15:10:02 +0000

This boneless prime rib roast is crusted with an herb and garlic rub for a tender, juicy, and perfectly cooked holiday dinner. With easy-to-follow step-by-step instructions, learn how to choose the perfect rib roast, how long to cook it, and how much you need per person. This recipe also includes a delicious rib rub that makes this a must-have on your Christmas dinner menu! Beginner-friendly!

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

Like any other large cut of meat, cooking a rib roast can be intimidating. It’s expensive and often purchased in larger portions, but this is actually very simple and easy to follow. The ingredients are easy to find and probably already in your spice cabinet. With the info below, even the most beginner cook can pull off this recipe!

What is prime rib?
How to choose a rib roast
Price
How much prime rib per person
How to Cook Prime Rib in the Oven
Prime Rib Rub Notes
How long to cook prime rib
Prime rib cooking temperature chart
What to serve with prime rib
Tips for the perfect prime rib:
- Leftovers and reheating prime rib

What is prime rib?

Prime rib is a large cut of meat, typically weighing in at about 10-12 pounds. This cut of beef rests along the back of the cow’s ribs and has been cut from the 6th through 12th ribs near the muscle.

Considered the king cut of beef, it’s delicious, tender, and requires only a little seasoning to bring out its natural flavors. Because of its quality, it’s also one of the more expensive cuts of beef.

This cut of meat can be purchased from a butcher or your local grocer in the meat case. You can even have the butcher debone the rib roast, so you don’t have to do it when you get home. Make sure you keep the boned roast tied with kitchen twine.

How to choose a rib roast

Your butcher will be a great help with this part! When you are choosing a rib roast, look for one with a bright, milky white fat cap on top and even marbling throughout.

I did not get a shot of the unseasoned roast. But, make note of the milky white fat layer on top and how the red meat is nicely marbled.

This isn’t the time to go lean! Since this roast will be slowly roasted, we want a lot of good, healthy fat distribution throughout the roast so it stays nice and tender.

Price

This is one of the more expensive cuts, which is what makes it so special for celebrations and holidays. Generally, expect to spend around $10-12 per pound. I’ve found that Costco and Sam’s have the lowest prices for larger pieces, but you may find higher quality at your local butcher shop.

How much prime rib per person

Much like with a brisket or pork shoulder, estimating for extra is better than not having enough. I estimate for one pound per person. This way, I am sure I have enough and also have plenty of leftovers for later.

Also, keep in mind that different portions of the roast will be cooked more and less depending on where they were sliced.

How to Cook Prime Rib in the Oven

Step 1: Prepare the Roast

Removing your roast from the refrigerator and allowing it to come to room temperature is another way to ensure a tender end result.

Prepare the herb rub. Pour the wine mixture over the roast, then season the roast with the rub ingredients.

Step 2: Cook the Roast

Cook the roast according to the chart below. An in-oven meat thermometer will greatly help you determine just the right temperature for desired doneness.

Step 3: Rest, Carve, and Serve

Just before the roast reaches the ideal internal temp, remove it from the oven and allow the roast to rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat for a tender, juicy cut.

Slice the roast against the grain and serve with au jus, horseradish sauce, caramelized onions, and other delicious side dishes.

The key to cooking a delicious rib roast relies on two important tools:

A digital in-oven meat thermometer – This will take the guesswork out of cooking. With a cut of meat this size, you really don’t want to guess your way through until done. You could end up with an overcooked or undercooked roast.
A roaster with a rack or a disposable roasting pan for easier cleanup – Rib roasts are heavy, so you want a good sturdy roasting pan. If you choose to use an aluminum pan like I did, keep a large baking sheet underneath to stabilize the pan.

Nordic Ware Roasting Rack is great for roasting turkeys and other large cuts of meat.

A great option for easy clean-up.

Absolutely necessary for this recipe!

Prime Rib Rub Notes

This recipe calls for a basic rub using a combination of salt and pepper, dried herbs, and wine. If you have another preferred roast rub, feel free to use that instead, and follow the cooking instruction below.

Rub ingredients:

Kosher salt – Using kosher salt instead of table salt will help create the crispy crust on the outside of the roast. Do not use table salt in place of kosher salt for this recipe.
Dried herbs – if you wish to use fresh herbs instead of dried, simply use a 3:1 ratio. If you use 1 teaspoon of dried herbs, use 3 teaspoons of the same herb.
Freshly ground pepper
Red wine – The red wine addition creates beautiful aromatics and “steams” the roast with added flavor. Use a dry red wine like merlot, cabernet sauvignon, or a blend for best results. Do not use a sweet wine.

How long to cook prime rib

If there’s anything intimidating about this recipe, it’s definitely the cooking. As long as you follow the suggestions in this post, everything should turn out as expected.

NOTE: Everyone has their own preferences of desired doneness when it comes to meat; however, because of the quality and cost of this cut, I strongly advise against cooking to well done. At well done, the meat will have lost most of its natural flavor and will likely be tough, which is considered ruined by many standards. I recommend a medium-rare to medium doneness.

I’ve put together a chart of the cooking time and temperature along with an example of how to calculate the cooking time. I strongly recommend adding an extra hour to the entire preparation time: 30 minutes for resting and 30 minutes as a buffer.

Here’s how to estimate the cooking time for your roast:

Decide on your desired doneness: rare, medium-rare, medium, medium-well, or well done
Then, multiply the chart’s cooking time by the weight of your roast.

For example, to cook a 10-pound rib roast to medium-rare:

10 (pound roast) x 17 (minutes per pound) = 170 minutes / 60 minutes = 2.8 hours

In this example, I would recommend rounding the 2.8 hours up to 3 hours to give yourself plenty of time to ensure the roast is done to your preference.

Don’t forget: Since you are using an in-oven meat thermometer, it will be easy to monitor the doneness so you don’t overcook or undercook the meat.

Be sure to remove the roast from the oven about 10-15 degrees before it reaches the desired temperature and allow it to rest for about 30 minutes, covered with aluminum foil. During resting, the temperature will continue to rise as the internal heat continues to cook the roast.

Allowing the meat to rest before slicing relaxes the meat and allows the juices to be evenly distributed.

Prime rib cooking temperature chart

Desired Doneness	Cooking Time (at 350°F)	Internal Temperature
Rare (cool red center)	15-16 minutes per pound	125° F
Medium Rare (warm red center)	16-17 minutes per pound	130-135° F
Medium (warm pink center)	18 minutes per pound	140° F
Medium Well (slightly pink center)	19 minutes per pound	150° F
Well Done (little or no pink)	20 minutes per pound	160° F

What to serve with prime rib

Mashed potatoes
Hashbrown casserole
Baked potatoes
Sautéed Green Beans
Green bean casserole
Horseradish sauce
Caramelized onions

Tips for the perfect prime rib:

Use a meat thermometer – Please don’t skip this step! Using an in-oven meat thermometer will make the cooking process much less stressful and fool-proof.
Don’t overcook! Even after the meat has been removed from the oven, it will continue to cook, so make sure you are using an in-oven thermometer to monitor the temperature. Remove the roast about 10 degrees before it reaches desired doneness.
Let it rest. As the roast rests, it will continue to rise in temperature. Allow it to rest to continue cooking to desired doneness and allow the juices to redistribute throughout the roast.
Cut across the grain when carving. That means, look at the way the grain flows through the meat and slice with your knife going perpendicular to the grain.

Leftovers and reheating prime rib

Reheat a rib roast slice slowly in the oven with some juices – at 300 for about 15 minutes.

Make sandwiches with the leftovers and top with horseradish and caramelized onions.
Chop this up and serve over a salad with blue cheese and balsamic vinaigrette.
Stuff in a taco with pickled onions, cotija cheese, and avocado.
Reheat with other side dishes.

Best Boneless Prime Rib Recipe

Course Main Course

Cuisine American

Keyword beef, Christmas dinner, Christmas dinner menu, prime rib, Roast

Prep Time 25

Cook Time 1 30

Resting Time 1

Total Time 2 55

Servings servings

Calories 933kcal

Author Anna Kate

Equipment

Ingredients

4 ½ pounds boneless beef rib roast
1 ½ cups dry red wine merlot, cabernet sauvignon, or red blend
1 ½ cups red wine vinegar
½ cup olive oil
1 tablespoon kosher salt
2 tablespoons black pepper
4 cloves garlic minced
1 tablespoon rosemary dried

Instructions

Remove roast from refrigerator and allow to stand until it reaches room temperature, at least 1 hour or more. Preheat the oven to 450°F.
Remove roast from all packaging and place on a lightly greased rack in a roasting pan. Alternatively, you can use a large disposable aluminum roasting pan.
Combine salt, pepper, garlic, and rosemary in a small bowl. Set aside.
Stir together wine, vinegar, and oil. Pour the wine mixture over the roast and into the bottom of the roasting pan. Sprinkle the herb mixture evenly over the top of the roast.
Insert an oven-safe thermometer into the thickest part of the roast. Insert the probe from the side until the tip of the probe reaches the center of the roast (approximately).
Place the roast in the 450°F preheated oven for approximately 15-20 minutes, or until the top of the roast forms a dark brown crust but is not burned.
After the roast is seared, reduce the oven temperature to 350°F and continue to roast until the meat thermometer registers at 125°F or to the desired temperature of doneness. (please see notes)
Remove roast from the oven, cover with aluminum foil and let stand for 20-30 minutes before slicing. As the roast stands, the internal temperature will continue to rise. Keep this in mind as you choose your desired doneness.
Carve by slicing against the grain. Serve with au jus, horseradish sauce, and caramelized onions.

Notes

Since this is an involved recipe, please read the entire post for tips, important details, and recipe notes that may not have been included in this recipe card.

An in-oven meat thermometer is a MUST for this recipe. They are available to purchase at grocery stores, big box stores, and online. I have linked the one I recommend (and use!) under the equipment section above.

Nutrition

The post Best Boneless Prime Rib Recipe appeared first on Southern Cravings.

How to Make Easy Turkey Gravy (with Drippings or Stock!)

Anna Kate — Thu, 23 Sep 2021 10:00:00 +0000

Learn how to make easy turkey gravy from scratch! Once you taste this delicious, creamy gravy, you will never go back to the packet again. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Let’s face it: Mashed potatoes and roasted turkey are basically the vehicles for Thanksgiving gravy, right?

Plus, it’s a great tool to spruce up holiday leftovers the next day.

If you are adding this to your Thanksgiving menu, don’t forget about these classics:

Best Turkey Gravy

Making turkey gravy from drippings has always been an intimidating feat and a stressful one at that. There’s never been an easy way to make gravy right before you serve a big holiday feast.

You remember: The turkey is finally ready to serve. There’s hungry vultures circling the kitchen counter, an electric cutting knife spraying turkey debris, and there you are attempting to scoop boiling-hot turkey drippings from a roasting pan into a sauce pan to make the gravy. Don’t forget not to burn the flour!

Gone are those days! This recipe cancels all of the chaos out of making gravy right before dinner. Instead, you can make this ahead of time and keep it warm on the stove or in a slow cooker. There’s no more panicky gravy making or worrying about enough drippings – it’s a no-stress gravy recipe!

What is gravy made of?

There are many types of gravy: chicken gravy, turkey gravy, brown and white gravy.

For the most part, all gravies consist of a liquid, fat, and a thickener. Typically, the liquid and fat come from the juices the meat releases during cooking, which pools in the bottom of a roasting pan.

The fat comes from the top layer of the drippings, or butter if you aren’t using drippings. This layer will begin to form as the drippings cool.

The trouble with drippings is that 1) you have to wait until the meat is cooked before making the gravy and 2) there’s a chance there aren’t enough drippings to make the gravy.

The liquid is almost always the drippings that are underneath the fat. Broth or stock is often substituted when there aren’t enough drippings. In some gravies, milk is also used.

Thickeners for gravy are flour and cornstarch. Making gravy with flour can be tricky as flour burns very easily, which can ruin your entire batch of homemade gravy. Therefore, many people use cornstarch instead.

How to Make Homemade Turkey Gravy

To make the best homemade gravy, keep your kitchen running efficiently with these product recommendations:

Roasting Pan
Baster
Saucepan
Whisk
Slow cooker (if you are making this ahead of time!)
Gravy boat

This is a basic gravy recipe. Depending on the way the turkey was seasoned, you may need to add additional herbs and seasonings to the gravy.

Herbs that complement gravy well:

Thyme
Sage
Rosemary
Garlic

Preparing this recipe requires a few basic steps:

Warm the drippings or broth.
Melt the butter in a saucepan.
Make the roux for the gravy.
Cook until thickened.
Serve or keep warm.

Roux for gravy

Making a roux will make a good many people shy away from making any recipe, but it’s a foundational skill when learning how to cook.

A roux is a simple mix of flour and butter that results in a thick paste cooked to a variety of shades depending on the use of the roux.

The secret to not burning a roux is to maintain enough heat to melt the butter and brown the flour without scorching them both.

Using an induction stovetop, I recommend medium-low to medium heat.

Melt the butter and continue cooking just until it begins to froth and foam, then add in the flour a little at a time.
Continue whisking until the ingredients are well-combined, then add more flour.
Continue the process until the butter and flour are well incorporated and the roux has reached the desired color.

For turkey gravy, a light brown color, or blonde roux, is just right!

After the roux is complete, the liquid will be added to the pot and whisked until the desired thickness is reached.

Gravy from turkey drippings

Making gravy from turkey drippings is the truly authentic way for delicious gravy. The herbs and seasonings are already incorporated into the liquid released from the bird so there is little more to do!

The steps are mostly the same: Warm the drippings (if not already), make the roux, combine, and cook until the desired consistency is reached.

Gravy without turkey drippings

If you are in a pinch, you can still make great turkey gravy with broth or stock instead of the drippings. In fact, learn how to make bone broth and store in your freezer for soup and holiday season.

As mentioned before, the trouble with making gravy from turkey drippings is that your bird may not release enough drippings to get the job done and you have to wait until the last minute to make the gravy.

However, the process to make the gravy with stock or broth is the same as the drippings:

Warm the stock or broth in a saucepan.
Make the roux in a separate saucepan.
Combine the warm liquid with the flour and butter mixture.
Whisk and continue cooking until the mixture is thickened to your liking.

Make ahead turkey gravy

Whether you are making gravy with or without the drippings, it’s easy to make this ahead of time and avoid the last minute scramble to carve the turkey, make the gravy, and get everything on the table while it’s hot…all while everyone’s watching!

Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays.

A few days before the holiday, remove from the freezer and defrost in the refrigerator. Warm on the stove top and serve.

Keeping Gravy Warm. After the gravy has reached the desired consistency on the stove, carefully transfer to a slow cooker and place on the “keep warm” or “low” setting for up to several hours. Stir occasionally to prevent separating.

When it’s time to serve, ladle into a gravy boat and place on the table.

Easy Turkey Gravy (with Drippings or Stock!)

Course Thanksgiving Recipes

Cuisine American

Keyword fresh herbs, gravy, Sauce, Thanksgiving, turkey

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 728kcal

Author Anna Kate

Ingredients

¼ cup butter or fat from off the top of the drippings
¼ cup all-purpose flour
2 ½ cups turkey drippings or broth*
kosher salt
black pepper

Instructions

With Drippings:

Skim off 1/4 cup of fat from the top of the drippings and set aside. Discard the remaining fat.
Place the remaining drippings on low heat in a saucepan on the stove to keep warm. If necessary, add additional broth to the drippings to make 2 1/2 cups of liquid.
In a separate saucepan, heat the fat over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated. [mv_schema_meta name=”Make a roux”]
Gradually add the warm drippings, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Without Drippings:

In a large saucepan, warm the broth or stock on medium-low heat.
In a separate saucepan, melt 1/4 cup of butter over medium heat. Slowly add the flour one tablespoon at a time while whisking constantly until the flour and fat is well incorporated.
Gradually add the warm broth or stock, whisking constantly to avoid lumps. Once the liquid has been added, continue simmering until the gravy reaches desired thickness, about 7-10 minutes. Whisk frequently.
Season as desired.

Notes

Please read the entire post for details, tips, and more!

Make Ahead Tips:

Make up to 3 days ahead of time (without drippings) and store in the fridge. Warm before serving.
Freezing Turkey Gravy. Flour-based turkey gravy (like this recipe) can be made ahead of time and frozen for up to four months. Freeze in zip top bags, mason jars, or ice cube trays. Defrost in the refrigerator. Warm on the stove top and serve.

What to serve with gravy:

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu.

Mashed Potatoes (IP Method here!)
Cranberry Sauce
Homemade Cornbread Dressing
Oven Roasted Turkey
More Holiday Recipes, Thanksgiving Side Dishes

Recommended tools used in this recipe:

Nutrition

The post How to Make Easy Turkey Gravy (with Drippings or Stock!) appeared first on Southern Cravings.

Ocean Spray Cranberry Sauce

Anna Kate — Tue, 21 Sep 2021 16:53:58 +0000

This Ocean Spray cranberry sauce recipe is such an easy side for holiday get-togethers! It’s super flexible and ready in 30 minutes. Upgrade your holiday dinner from canned cranberry sauce to fresh, whole cranberries, spicy cinnamon, a little sugar, and a splash of optional bourbon!

Why I Love This Recipe

Easy to make: There’s absolutely no need to settle for canned cranberry sauce when you have a simple, no-fuss recipe like this on your hands!
Gourmet feel: You can’t beat the flavor of homemade cranberry sauce! And with a dash of bourbon and cinnamon, it might just be the highlight of your meal.
Make ahead option: Take the stress out of your holiday dinner prep by making this recipe ahead of time and storing it in the fridge for up to a week!
Customizable: Ocean Spray cranberry sauce is made up of 3 primary ingredients. From there, you can fully customize this recipe to suit your preferences.

What Is Ocean Spray Cranberry Sauce?

Cranberry sauce is a classic side dish that you can find on just about every holiday dinner table during the festive season. This Ocean Spray cranberry sauce recipe is easy to prepare, virtually all hands-off, and can be made with just three ingredients (two of which you’ll definitely have on hand).

There are many different variations of cranberry sauce — some with orange juice and zest and others with nuts or spices. However, the most important factor in crafting the perfect sauce is using fresh cranberries! The result is juicy, slightly chunky, and just the right amount of tart.

With this recipe, the one ingredient that really packs a punch is the bourbon! If you are opposed to the alcohol, it can easily be omitted but the alcohol content will cook off by serving time.

Cranberry Sauce vs. Cranberry Jelly

Cranberry sauce and cranberry jelly are essentially the same dish but with a different texture. Here is a quick breakdown of what separates the two:

Cranberry sauce can be in a jellied form (like the canned version) or in whole berry form.
Whole berry cranberry sauce is also canned but with actual berries instead of just plain jelly.

Both of these are different from cranberry jelly or jam that you would serve on toast.

Ingredients for Ocean Spray Cranberry Sauce

See the full list of ingredients in the recipe card below.

Whole cranberries: You can usually find fresh Ocean Spray cranberries in the produce section of your local grocery store, especially during the winter months. If you can’t find fresh cranberries, use frozen ones.
Sugar: The sugar creates a sticky sweetness to the tart berries. I like to use a mixture of granulated and brown sugar for more depth of flavor, but you can use one or the other.
Cinnamon: Just a pinch of cinnamon adds a sweet, warming, and festive flavor. Feel free to omit it, or replace it with ginger, nutmeg, or allspice.
Bourbon: I prefer a Kentucky Bourbon, like Woodford Reserve, for this recipe. As mentioned above, this ingredient is completely optional and the alcohol content does cook off during the cooking process. You can also try orange juice for a citrusy element.

Cooking down cranberries may seem like the last thing you’d want to do on Thanksgiving or Christmas, but this homemade recipe is 100% worth it.

How To Make Cranberry Sauce

The great thing about this recipe is that it can be made up to one week in advance. Simply store it in the fridge, and you’ve got one less thing to worry about when preparing Thanksgiving or Christmas Dinner!

Step 1: Combine All Ingredients

In a glass casserole dish, add the whole cranberries, sugar, and cinnamon. Stir well to combine. Cover the dish with foil before adding to the oven.

Step 2: Bake The Cranberries

Place the cranberries in the oven for about an hour, stirring every so often. Cook until the cranberries have burst and are juicy. The cranberries will begin to burst and the sugar will dissolve after about 20 minutes.

If you are changing the time and temperature, keep an eye out for over-caramelization and adjust accordingly. Also, trust your nose! If it smells like it may be cooking too much, adjust accordingly.

Remove the dish from the oven, and gently “mash” the cranberries with a potato masher or ricer. Stir in the bourbon if you are using it. Cover the dish tightly with foil and let it rest for another 10 minutes. Serve your cranberry sauce warm or refrigerate it for later.

This recipe makes about 2 cups, which will serve approximately 8-10 people.

What To Serve With Cranberry Sauce

If you are making a full Thanksgiving Dinner, make sure you add these other holiday recipes to your menu:

Recipe Variations

Orange: Substitute bourbon with freshly squeezed orange juice and add a tablespoon of orange zest for a bright, zesty Ocean Spray cranberry sauce.
Maple pecan: Replace a half cup of brown sugar with an equivalent amount of maple syrup and stir in a handful of chopped pecans.
Apple: Finely chop a Granny Smith apple and bake the pieces with the cranberries. Also, use apple brandy or bourbon instead of regular bourbon.
Classic: For a classic Ocean Spray cranberry sauce recipe, use all granulated sugar and omit the other flavorings. Also, just use water for your liquid.

Tips For Ocean Spray Cranberry Sauce

Jellied: You can “stretch” this recipe by adding in a can of whole or jellied cranberry sauce to the homemade version.
Texture: For a smoother sauce, use a blender or food processor after baking and before adding the bourbon.
Sugar: Always do a taste test before serving your cranberry sauce. Depending on the tartness of the cranberries, you might need to adjust the sugar.
Bourbon substitute: If you’re out of bourbon, try using brandy or rum, or even apple cider for an alcohol-free version.
Avoid overbaking: Keep a close eye on your oven to prevent burning the cranberries, especially if you’re circulating other dishes in and out.
Aluminum foil: Keep the dish tightly covered as it rests to retain moisture and heat.
Consistency check: If your sauce seems too runny after baking, just remember it will thicken as it cools. If it’s too thick, add a splash of water or orange juice to loosen it.

What To Do With Leftovers

If you have leftover Ocean Spray cranberry sauce, keep these storage tips in mind:

Fridge: Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.
Freezer: Cranberry sauce also freezes well! Let it come to room temperature, then place it in a freezer-safe bag or container. It should keep for up to a month this way.
Reheating: Reheat at 375F degrees for about 10 minutes or until warm, or allow to rest on the counter to reach room temperature.
Prep ahead: Make the recipe up to one week ahead of time and store it in the refrigerator. Serve chilled, at room temperature, or reheated.

More Holiday Side Dishes

If you want to round out your main dishes with more holiday sides, check out some of my favorites:

Cranberry Sauce Frequently Asked Questions

Can you freeze cranberry sauce?

Yes, homemade cranberry sauce freezes well. Follow the recipe below. Then, allow the sauce to cool completely. Add it to a freezer-safe container and store it in the freezer for up to one month.

Freezing in mason jars is a great option!

A good quality Bourbon is required! You don’t need much of it, but it does add some flavor, so quality is key. Woodford Reserve is an excellent choice.

How long does fresh cranberry sauce last?

Leftover cranberry sauce can be stored in an airtight container or the casserole dish it was cooked in for up to one week.

Can you overcook cranberry sauce?

If you have other dishes circulating in and out of the oven, this recipe will be just fine. Increase or decrease the cooking time accordingly. Check the dish more frequently and watch the edges for browning.

Is homemade cranberry sauce worth it?

It’s 100% worth making a homemade version vs. canned cranberry sauce.

How do you make cranberry sauce from scratch?

It’s so easy to make cranberry sauce from scratch! Cooking down fresh, whole cranberries with sugar and bourbon makes a syrupy, saucy holiday side dish.

Is homemade cranberry sauce better than canned?

Yes. With homemade cranberry sauce, you know exactly how much sugar and other ingredients have been added to the sauce.

Festive Ocean Spray Cranberry Sauce

Course Christmas Recipes

Cuisine American

Keyword Christmas, cranberries, from scratch, Holiday, homemade pizza, Thanksgiving

Prep Time 5

Cook Time 1

Rest Time 10

Total Time 1 15

Servings

Calories 245kcal

Author Anna Kate

Equipment

Ingredients

1 pound fresh cranberries whole
1 cup brown sugar
1 cup white granulated sugar
2 teaspoons ground cinnamon
¼ cup bourbon optional

Instructions

Preheat oven to 350°F degrees. Heavily grease a 9×13 inch casserole dish and set aside.
To the casserole dish (or large mixing bowl), combine the cranberries, sugar, and cinnamon. Stir to combine.
Cover the casserole dish and bake for 1 hour. Stirring after 30 minutes. Continue cooking until cranberries burst and release juices.
Remove from oven, and gently "mash" cranberries with a potato masher or ricer. Stir in bourbon if using. Cover tightly with foil and let rest for 10 minutes.
Serve warm or refrigerate.

Nutrition

The post Ocean Spray Cranberry Sauce appeared first on Southern Cravings.

Pressure Cooker Mashed Potatoes

Anna Kate — Wed, 08 Sep 2021 19:22:04 +0000

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Why I Love This Recipe

Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

See the full list of ingredients in the recipe card below.

Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
Water: Used to create steam in the pressure cooker. Don’t forget the water!
Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
Cheesy potatoes: Add cheddar cheese for extra cheesiness.
Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

Easy Pressure Cooker Mashed Potatoes

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10

Cook Time 12

Time for Unit to Come to Pressure 8

Total Time 30

Servings servings

Calories 269kcal

Author Anna Kate

Equipment

Pressure Cooker

Ingredients

3 pounds russet potatoes peeled and quartered
2 cups water
8 tablespoons butter plus more for serving
½ cup milk
½ cup sour cream
salt and pepper to taste

Instructions

Peel and quarter potatoes.
Add potatoes, water, and a generous pinch of salt to an instant pot.
Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
When cooking time is finished, turn the valve to quick release to release the remaining pressure.
Drain the water. Return potatoes to the pressure cooker.
Mash the potatoes with a masher or ricer just until smooth.
Add butter and gently stir until well incorporated.
Add sour cream, milk, and pepper. Stir to combine.
Serve with additional butter if desired.

Nutrition

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

A Guide to Cooking a Thanksgiving Turkey + Recipe!

Anna Kate — Tue, 03 Aug 2021 10:30:00 +0000

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you’d imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Hosting is easy when you know how to roast the perfect Thanksgiving Turkey, but perfecting the art of timing, seasoning, and cook time can be intimidating to most cooks. For most of us, a Clark Griswold moment is never far from our minds.

But, I’d go so far to say that most of our fears are from long, complicated recipes with too many ingredients. And doing weird things like cooking it upside down. None of that here!

The Best Oven-Roasted Turkey Recipe

This method is easy! No brining – because how would you fit that in the fridge? And no basting. Just rub down and roast for a deliciously moist bird that will have your guests singing your praises and putting dibs on thanksgiving leftovers!

By providing a few things I’ve learned along the way, I hope to squash any Turkey Day tragedies and leave you ready to conquer that bird!

Handy tools for a delicious Thanksgiving turkey

In-oven Meat Thermometer
Extra Large Copper Roaster with Rack *highly recommended!
Electric Carving Knife
Thawed turkey
Garnishes – onions, apples, and lemons
Herbs – rosemary, thyme, and sage.
Seasoning – salt, pepper, and garlic
Butter

If you are interested in other handy tools, check out this article from Taste of Home about Thanksgiving Day tools.

How to Bake a Turkey in the Oven

Safely thaw the turkey

First things first, you want to make sure your turkey is completely thawed.

There are two different ways to thaw a turkey: in the refrigerator or in cold water.

If you are defrosting in the fridge, estimate for about 1 day for every 5 pounds of turkey. I like to give myself an extra day to be safe.
If you are thawing with cold water, be prepared to babysit that turkey in the sink for quite some time.

Regardless of the method you choose, I recommend thawing well in advance and add one day for good measure. Typically, 1 week is the sweet spot.

For a complete tutorial, refer to this guide for thawing a turkey safely.

Here’s a chart with the turkey size and thawing times for both methods:

Turkey Size	Thaw in Refrigerator (set to 40F or below)	Thaw in Cold Water (change water every 30 min.)
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours

Season the turkey

There are a lot of recipes out there for the perfect, juicy Thanksgiving turkey. I prefer to use my basic recipe of butter and herbs. It’s almost exactly like my oven-roasted chicken recipe.

There are really 3 steps to season a thanksgiving turkey:

Make the herb butter.
Smear butter on the outside and underneath the skin of the bird.
Place on a large roasting pan, Insert the thermometer, and roast!

Smearing butter on the outside and underneath the skin of the bird will produce a nice, crispy and browned skin on the turkey.

I love to use a combination of rosemary and sage leaves to place underneath the skin as well. The herbs smell heavenly while cooking!

Some recipes call for white wine or champagne poured in the bottom of the roasting pan. That would also add a nice flavor and added moisture to the bird.

Why I don’t use a brine

There are a lot of recipes that use a brine and it does produce a beautifully juicy bird; however, I do know there’s not a whole lot of room in my fridge the night before thanksgiving, so adding another container full of sloshing liquid and raw meat is just asking for disaster.

Plus, you really can’t go wrong with a simple butter and herb rub-down. This recipe gives the bird such a great flavor with plenty of juices to spare!

Roast turkey cooking times per pound

The time allotment for cooking a turkey varies by size and oven temperature.

While these are great estimates for conventional and convection ovens, the key for a perfectly-cooked bird is to go by the thermometer reading.

Roasting times and temperature in a convection oven

Cooking in a convection oven requires a little adjustment in time and temperature. Because a convection oven circulates the hot air, dishes cook about 25% faster using a convection oven.

Continue to follow the recipe, but adjust your cooking times according to the chart below.

See the chart below for cooking times:

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 hours	1 ¾ to 2 ½ hours
6 to 8 lbs. (breast)	2 to 2 ½ hours	2 ½ to 3 ¼ hours
8 to 12 lbs.	1 ½ to 2 hours	1 ¾ to 2 ½ hours
12 to 14 lbs.	2 to 2 ½ hours	2 ½ to 3 ¼ hours
14 to 18 lbs.	2 ½ to 3 hours	3 ¼ to 3 ¾ hours
18 to 20 lbs.	3 to 3 ½ hours	3 ¾ to 4 ¼ hours

Roasting times and temperature in a conventional oven

A conventional oven is a traditional oven. If this pertains to you, follow the cooking times below.

Turkey Size	Unstuffed	Stuffed
4 to 6 lbs. (breast)	1 ½ to 2 ¼ hours	n/a
6 to 8 lbs. (breast)	2 ¼ to 3 ¼ hours	3 to 3 ½ hours
8 to 12 lbs.	2 ¾ to 3 hours	3 to 3 ½ hours
12 to 14 lbs.	3 to 3 ¾ hours	3 ½ to 4 hours
14 to 18 lbs.	3 ¾ to 4 ¼ hours	4 to 4 ¼ hours
18 to 20 lbs.	4 ¼ to 4 ½ hours	4 ¼ to 4 ¾ hours

Tips for Prepping and Carving the turkey

I use an electric knife to carve the turkey. I believe I paid $20 for it, so you don’t have to spring for an expensive knife.
Leave the bird whole until you are ready to serve. This locks in moisture and maintains the temperature.
Don’t forget to remove the neck and giblets from the turkey cavity before cooking. Use these turkey pieces to add flavor to your gravy or save for turkey stock later.
If you need to finish other food in the oven, and you do not have another warming option, just leave the bird in the roasting pan with the hot juices and wrap tightly with layers of foil.
Keep the bird warm in the roasting pan by wrapping tightly in foil and placing on the grill at 200F degrees for no more than an hour.

Frequently Asked Questions about Cooking a Turkey

How to estimate the amount of turkey per person

Account for about 1.5 pounds of turkey per guest. When you are estimating how much meat to purchase, you have to account for the entire weight of the bird, which also includes the bones, neck, gizzards, etc.

Estimating for 1.5 pounds per person will assure that you will have enough meat, and quite possibly plenty of leftovers. Always to have too much than not enough!

How do you thaw a whole turkey?

This is where I definitely recommend planning ahead. Let’s avoid defrosting a turkey during Thanksgiving day with a hairdryer, shall we?

Allow for about 24 hours for thawing in the fridge per every 5 pounds. I always give myself an extra 24 hours to be on the safe side. If you have an outdoor fridge, this will be an excellent time to clear it out for the bird.

If you need to thaw in a hurry, you might be outta luck. Aside from the refrigerator, a cold water bath is your next best bet, but be prepared to be busy for a while.

Thawing a turkey in cold water usually takes about 30 minutes for every pound of turkey:

Place the turkey in the sink and fill with cold water.
Drain water and repeat every 30 minutes.

How do you keep the turkey warm?

If your turkey is done before the rest of the Thanksgiving dinner, place the whole thing (roasting pan included) on a grill at 200F to keep warm. I wouldn’t recommend doing this for more than an hour or so.

Should You Cover Turkey When Cooking?

Some recipes suggest covering the top of the bird with aluminum foil until the last hour to prevent over-browning on the breast.

In order to get the crispy skin that everyone loves so much, leave your bird uncovered. If you notice the legs and wings are getting too brown, cover those areas with foil.

How do I know when the turkey is done?

Turkey is safe to eat when a meat thermometer reads 165F in the thickest part of the bird.

How long do I cook a turkey in a convection oven?

Here are the cooking times for turkey in a 325F degree convection oven:

12-15 pounds, 1.5-2 hours
15-20 pounds, 2-2.5 hours
20-25 pounds, 2.5-3 hours

Other Thanksgiving Recipes

If you are looking to complete your entire menu, check these Thanksgiving recipes out. Each of these can be made ahead of time for a stress-free Thanksgiving day.

I hope you enjoy the wonderful holiday season! Remember, the sole reason for gathering on Thanksgiving is to show gratitude for all we have and those we love!

How to Make the Perfect Thanksgiving Turkey

Learning how to make a thanksgiving turkey is a skill! This recipe packs all the flavor and juiciness you'd imagine from a deliciously roasted turkey. This guide will walk you through all the important details, complete with a list of tools, tips, and the perfect recipe!

Course Thanksgiving Recipes

Cuisine American

Keyword poultry, roasting, Thanksgiving, turkey

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 498kcal

Author Anna Kate

Ingredients

12 pounds turkey whole
1 yellow onion peeled and quartered
1 lemon quartered
1 apple cored and quartered
1 tablespoon rosemary fresh, chopped; reserve remaining sprigs
1 tablespoon thyme fresh, chopped; reserve remaining sprigs
1 tablespoon sage fresh, chopped; reserve remaining sprigs
1 cup butter unsalted and softened
1 teaspoon salt
½ teaspoon black pepper
6 cloves garlic minced

Instructions

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Preheat oven to 325 degrees Fahrenheit. Adjust the oven rack so the turkey will sit in the center of the oven.
To make the herb butter, combine the softened butter, minced garlic, salt, pepper, and one tablespoon each of the chopped rosemary, sage, and thyme.
Remove the turkey from the packaging and place directly on the rack inside of the roasting pan. Be sure to remove the neck and giblets. Reserve for gravy or discard.
Gently use your fingers to lift the skin on the turkey breasts and smooth a few tablespoons of the herb butter underneath the skin. You may need to use hands on the top and underside of the skin to smear the butter evenly.
Melt any remaining herb butter and baste over the breasts of the turkey.
Squeeze half of the lemon over the top of the bird. Then, place inside the cavity.
Stuff the cavity with a quartered onion, apple, and any leftover herb sprigs.
Insert an oven-safe meat thermometer into the middle of the thigh or breast.
Place the roasting pan in the oven and roast the turkey at 325 degrees Fahrenheit for about 15 minutes per pound, or until the meat thermometer reads 165 degrees Fahrenheit.
For the juiciest bird, allow the turkey to rest for 20 minutes before carving to allow the juices to redistribute.
Reserve drippings and juices for turkey gravy.

Notes

I remove the turkey once the internal temperature has reached 155 degrees Fahrenheit. Then, I cover with foil and allow it to rest until it reaches 165 degrees Fahrenheit.
If the meat is turning too brown, loosely tent with foil to prevent burning.

Nutrition

The post A Guide to Cooking a Thanksgiving Turkey + Recipe! appeared first on Southern Cravings.

Best Oven-Baked Mac and Cheese Recipe

Anna Kate — Mon, 12 Jul 2021 17:40:07 +0000

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese, this recipe is made completely from scratch and baked in the oven for the ultimate, homemade comfort food. This recipe is so easy to make and without Velveeta! You will never reach for the boxed stuff again!

Mac and cheese is one of those recipes that comes in many different forms. Some prefer drier versions, some like the extra sauce… I’ve been toying with this recipe for years to figure out the perfect combo of cheese and noodles that was creamy but not overly saturated with cheese sauce.

Y’all, I have finally cracked the code for the ideal ratio of creamy cheesiness to perfectly cooked pasta with this recipe!

Even better than homemade, this recipe only takes about 30 minutes to put together, so it’s totally doable for a weeknight meal. In fact, you can make this recipe ahead of time and then toss in the oven when you get home from work!

Also, this would be a great side dish to put together for Friendsgiving or the holiday season. Easy peasy!

How to Make Oven-Baked Mac and Cheese

Here are a few kitchen tools I recommend to make this recipe easier:

KitchenAid Mixer with shredder attachment – this will shred the blocks of cheese in a fraction of the time.
If the KitchenAid and attachments are outside of your budget, this Hamilton Beach food processor is a great option!
Enameled Cast Iron Dutch Oven – Any heavy-bottomed pot will do, but I love my Tramontina dutch oven set. It’s a budget-friendly option that really stands up against the test of time. We’ve used ours for years!
3 Quart Casserole Dish – must be oven safe!

Much like my Chicken Divan Casserole, this recipe has a creamy cheese sauce as the base, which means you need to make a roux!

Step 1: Make a roux for mac and cheese

Making a roux is as easy as combining flour, butter, and then adding cream or milk to make the sauce.

Check out this article on how to get started making a roux. Then, follow the instructions below and in the recipe card and you’ll be all set!

Melt the butter.
Slowly stir in the flour.
The flour and butter will make a thick paste. Continue whisking.
The roux will begin to turn “blonde”.
Whisk in the evaporated milk and cream slowly.
Whisk in seasonings.
Stir to combine. Simmer.
The mixture should begin to thicken, and should stick to the spoon when poured off.

Step 2: Add the cheese.

When the roux is nice and thickened, add in the cheese and stir until everything is melted and silky smooth.

Step 3: Add the pasta and sauce to a dish.

After the cheese has melted, add the cooked pasta to the sauce and stir until all the noodles are well-coated.

Then, add the mixture to a greased 3-quart baking dish. Top with more cheese…

Then, bake! I like to broil for a few minutes at the end of the cooking time to give it a little color and extra crisp around the edges.

Tips for creamy baked mac and cheese

Use freshly grated cheese

Shredding cheese by hand is a pain, but it’s really the only way to get the cheese melted and smooth. Pre-shredded cheese from the store is coated with a chemical that prevents the cheese from sticking together and well…melting.

The best kind of cheese for mac and cheese

I used a combination of mozzarella, colby jack, and sharp cheddar cheeses. Sharp cheddar is one of the more popular cheeses for this dish, but you could also use pepper jack, parmesan, medium cheddar, or any other combination of cheese for your tastes.

I do recommend including at least a little bit of sharp cheddar for that flavor punch!

Don’t overcook pasta

The pasta should be cooked to “al dente”, meaning that it’s just ever-so-slightly undercooked. For this recipe, cook your pasta about 2 minutes shorter than the instructions recommend.

For example, if the instructions say “cook for 7-10 minutes”, cook the pasta for 5 minutes. Then, drain and set aside. The pasta will continue cooking as it’s added to the melted sauce and then in the oven.

Otherwise, you could end up with bloated, soggy pasta… and that texture is not a good one!

Stir constantly

This recipe calls for making a blonde roux (don’t worry, it’s easy!), which means a lot of stirring is involved.

As you are creating the roux, you want to be sure:

Your flour and butter don’t burn
As you are adding in the evaporated milk and heavy cream, you are continuously whisking to avoid a lumpy, separated cheese sauce.

Plenty of sauce

Plenty of sauce is key to creamy mac and cheese!

If you choose to use another type of pasta, instead of elbow noodles, you might need to reduce the amount of pasta added to the cheese. Also, make sure you are choosing a noodle that will “grip” onto the cheese sauce. I’ve got plenty of pasta info right here!

The best way to do this would be to prepare the same amount of noodles as the recipe below instructs, then add the pasta until you are satisfied with the sauce to noodle ratio.

What to serve with mac and cheese

Mac and cheese has an excellent reputation for being a meal in itself, but if you are serving this as a side dish, consider these as the main course:

Add-ins for mac and cheese

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

Making mac and cheese ahead of time

You can make this ahead of time, but skip the baking. Follow the instructions up to the oven baking, then, cover with plastic wrap and fridge for up to three days.

When you are ready to bake, remove from the oven and allow to rest on the counter for 30 minutes. Place in the oven (uncovered) and bake.

Storage tips

This can be stored for up to 3 days in an airtight container or in the casserole dish it was cooked in.

FAQ: Baked Mac and Cheese

What can I add to macaroni and cheese?

This recipe is great as is, but you could always add fried onions on top, mix in pulled chicken or pork, lobster, crawfish, shrimp, crab meat…anything that sounds good to you!

What is the most popular cheese used in mac and cheese recipe?

Sharp cheddar cheese is best and the most popular for mac and cheese.

What can you put in macaroni and cheese instead of milk?

You can use evaporated milk, heavy cream, or half and half.

What is the best pasta for mac and cheese?

Use elbow macaroni noodles for the best results. Any noodle with grooves and ridges will also work.

How to avoid lumps in mac and cheese?

Pour the milk in slowly while whisking constantly.

Best Baked Mac and Cheese Recipe

The best baked mac and cheese recipe I’ve ever made is right here! Made with three different kinds of cheese and completely from scratch, this is the ultimate, homemade comfort food. Made without Velveeta, this macaroni and cheese is rich, creamy, and seasoned with punchy creole spices (not spicy!).

Cuisine American

Keyword baking, comfort food, meal, pasta, Side Dish

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 524kcal

Author Anna Kate

Ingredients

16 ounces elbow macaroni uncooked
4 tbsp. butter
2 tbsp. flour
12 oz. evaporated milk
1 cup half and half
½ tbsp. onion powder
½ tbsp. garlic powder
½ tbsp. Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese grated (about half of an 8-ounce block of cheese), plus more for topping
1 cup sharp cheddar Cheese grated (about half of an 8-ounce block of cheese)
1 cup colby jack cheese grated (about half of an 8-ounce block of cheese), plus more for topping
½ teaspoon black pepper

Instructions

Cook pasta “al dente”. Drain. Set aside.
Over medium heat, add the butter to a heavy-bottomed pot or Dutch oven and melt.
When the butter has melted, whisk in the flour about a tablespoon at a time – whisking constantly! You may need to reduce the heat slightly to prevent the flour and butter from burning. Continue cooking for about 1 minute, constantly whisking.
To the pot, slowly add in the evaporated milk in a steady stream, constantly whisking. Follow with the half and half, still whisking all the while. Gently simmer until the mixture begins to thicken.
Add in the seasonings (onion powder, garlic powder, creole seasoning, and cayenne), and stir to combine.
Stir in the cheeses (reserving the 1 cup for topping) and stir until well-combined and melted. The mixture should be silky smooth.
Then, add the cooked pasta to the pot. Stir to combine.
Transfer the mixture to a lightly greased 3-quart baking dish, and top with the remaining cheese.
Bake at 375 degrees Fahrenheit for 20 minutes uncovered or until gold and bubbly.
If desired, top with additional cheese, and broil on low for 1-3 minutes for additional color and crispiness on top.

Notes

*Please read the entire post for details, tips, and more!*

Serve this with:

Nutrition

The post Best Oven-Baked Mac and Cheese Recipe appeared first on Southern Cravings.

Breakfast Casserole with Sausage

Anna Kate — Tue, 23 Feb 2021 11:00:00 +0000

This overnight breakfast casserole is layered with eggs, sausage, and cheese over hearty slices of bread. Then, it’s baked in the oven for the most epic breakfast lover’s feast! Make this ahead for the perfect Christmas morning Brunch, breakfast for company, or as part of your weekly meal prep.

When it comes to family gatherings, breakfast is definitely the most overlooked meal. Forget the bagels and sugary pastries, you need a recipe that will keep everyone full until lunchtime. And this casserole is a great way to make the most delicious breakfast for a crowd.

This is the perfect breakfast casserol for breakfast or brunch, Christmas morning, Easter, or any other special occasion. We love to enjoy this over the holiday season with a mimosa in hand. This is one of those easy recipes that will be a family favorite!

Easy Sausage and Egg Casserole

This great recipe can certainly feed a crowd, but it’s also perfect for a nice breakfast with your family. One casserole dish serves about 8-10 people, at least. While this is perfect for larger brunches or breakfasts, this can easily be portioned out to reheat and enjoy on busy school mornings.

Since this recipe does require sitting in your refrigerator overnight, make sure you plan ahead to make it the night before. Even with the overnight rest, it really does take the stress out of preparing breakfast the next morning.

Ingredients + Tools: Easy Breakfast Casserole

Bread: Use wheat, white, or whatever you have on hand. Day-old bread is best, so it can absorb the egg and milk mixture well.
Sausage: Use any breakfast sausage of your choice. I like Jimmy Dean. Mild, hot, sweet, or Italian sausage can also be used. Try Chorizo for an extra kick!
Cheese: A blend of sharp cheddar cheese is my personal favorite, but any shredded cheese will work. Try pepper jack, cheddar, taco blend, etc.
Vegetables: If you want to bulk up this recipe, add mushrooms, green bell pepper, green onions, or other vegetables in one-cup increments.
Proteins: This casserole is pretty hearty with the sausage crumbles, but try diced ham, ground beef, or other protein instead.

Here are a few kitchen tools I recommend to make this recipe easier:

Casserole dish: I prefer a clear, glass casserole dish, but aluminum will work fine, too.
Disposable aluminum pan: If you want to minimize clean up, a disposable pan is the way to go! You will still need to spray your pan with cooking spray before assembling the casserole.

How to Make a Sausage and Egg Breakfast Casserole

The main ingredients to this savory breakfast casserole are bread, eggs, cheese, and sausage. These ingredients are layered in a pan together and baked the next day.

Step 1: Prep the casserole.

First, layer the bread slices in the bottom of the dish. I usually use about 8 slices of bread to cover the bottoms and sides of the casserole dish.

Then, brown your sausage in a large skillet and drain off the grease. The sausage doesn’t need to be super finely crumbled. Just use your spoon to break apart the larger pieces of sausage into smaller, bite-sized pieces.

Add the cooked sausage on top of the bread slices, and sprinkle a layer of cheese.

Then, in a large mixing bowl, whisk the eggs and milk together. Season with salt and black pepper. Pour the egg mixture over the bread and sausage mixture.

Use a wooden spoon to press the edges of the bread into the mixture.

Step 2: Soak overnight.

Cover with foil and place the casserole dish in the refrigerator for 8 hours or up to overnight. This allows the bread to absorb the egg and milk mixture so your casserole isn’t runny.

Step 3: Bake

When you are ready to bake, let the casserole dish sit at room temperature for at least 30 minutes. This helps the ingredients cook evenly and prevents your casserole dish from shattering as it’s transferred from a cold fridge to a hot oven.

Top the casserole with the remaining cheese, and place the uncovered casserole in the preheated oven for about an hour, or until the center no longer jiggles.

What to serve with a breakfast casserole:

Reheating Breakfast Casserole

Overnight breakfast casserole can easily be reheated for leftovers. Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Make Ahead Breakfast Casserole and Freezing Tips

Breakfast casserole can be made up to three days ahead of time and refrigerated until ready to bake. If you wish to freeze the casserole, here are two ways:

Uncooked: Make this ahead of time and freeze the uncooked casserole in a 9×13 inch casserole dish. Defrost in the refrigerator until completely thawed. Bake according to the directions.
Cooked: Divide the cooked casserole into single portions and wrap in Glad Press’n Seal. Place each serving in a gallon freezer bag, label, and place in the freezer. Defrost and reheat the unwrapped casserole in an oven-safe dish at 350F degrees for about 20 minutes, or until warm.

Breakfast Casserole FAQ:

How long can breakfast casserole sit out?

A cooked breakfast casserole can sit out for about 2 hours. After 2 hours, there is an increased chance for bacteria to breed and the casserole to dry out.

How long is egg casserole good in the fridge?

Uncooked egg casserole is good for about 3 days in the refrigerator, and then is should be cooked and served.

Cooked egg casserole is good for up to three days in the refrigerator. Then, it should be frozen or thrown out.

How do you reheat egg casserole without overcooking?

Cover the casserole dish with foil and place in a preheated 350F degree oven for about 20 minutes, or until warm.

Do egg casseroles freeze well?

Yes, you can freeze this breakfast casserole cooked, cut into portions, and wrapped with Glad Press’n Seal. Freeze up 3-6 months.

Defrost in the refrigerator or on the counter until completely thawed. Bake according to the directions.

How long can breakfast casserole be refrigerated before cooking?

A breakfast casserole should be assembled and refrigerated for no more than 3 days before cooking.

Best Breakfast Casserole

This best breakfast casserole is made with cheese, eggs and mild sausage, and soaked overnight for easy baking in the morning. This recipe is perfect for hosting company or meal prepping breakfast for the week.

Course Breakfast

Cuisine American

Keyword Breakfast, casseroles, holiday recipes

Prep Time 20

Cook Time 1

Overnight Rest 8

Total Time 9 20

Servings

Calories 287kcal

Author Anna Kate

Equipment

Ingredients

cooking spray
1 pound breakfast sausage ground; mild, hot, or spicy
6-8 slices bread
8 ounces cheddar cheese shredded, plus more as desired
8 count large eggs beaten
2 cups whole milk
salt and pepper to taste

Instructions

Preheat the oven to 375°F. Spray the baking dish with nonstick cooking spray.
Arrange bread slices in a single layer in the prepared baking dish, covering the bottom and the sides of the casserole dish. Set aside.
In a large skillet, brown the sausage over medium-high heat until browned and crumbly. Drain if needed. Set aside.
Layer the browned sausage and cheese over the bread slices.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Carefully pour the mixture over the cheese. Top with additional cheese if desired.
Bake casserole until set and golden – about 60 minutes. Let stand for 10 minutes before serving.

Notes

*Sausage: Feel free to substitute with any breakfast sausage, italian sausage or even chorizo.

*Bread: Can use wheat or white.

*Cheese: Can use any kind of shredded cheese to complement the ingredients you use.

*Additional note: This casserole is versatile and can easily be switched up with other veggies and toppings like peppers, onions, ham, bacon, mushrooms, etc.

Nutrition

The post Breakfast Casserole with Sausage appeared first on Southern Cravings.

Boneless Leg of Lamb Recipe

Anna Kate — Thu, 28 Jan 2021 11:00:00 +0000

A perfectly roasted boneless leg of lamb is a beautiful meal to serve for Easter, special occasions, and holidays. With this simple recipe, you can present an elegant cut of meat that’s tender and juicy with mouthwatering flavors of rosemary and garlic. If this is your first time making lamb, it won’t be your last!

If you are intimidated by lamb, don’t be. This is quite possibly one of the easiest and awe-inspiring recipes. Guests will marvel at how delicious it was, and you will be cool as a cucumber because it was so easy.

In fact, find all of the sides and fixings to round out your Easter Dinner Menu where the rest of my Easter recipes live. Don’t forget the deviled eggs and mashed potatoes! Those complete every Easter meal!

How to cook a boneless leg of lamb

Unlike most recipes for large cuts of meat, this one does not require any brining time. This leg of lamb just needs a simple herb rub that serves as a brief marinade right before it goes in the oven.

Which is better bone-in or boneless leg of lamb?

Bone-in leg of lamb is usually a little cheaper and cooks faster. Plus, you get a bone for making stock. The bone adds a little extra juiciness to the meat; however, boneless lamb roasts can be just as delicious and are much easier to carve without the bone.

Leg of Lamb Marinade Ingredients

Lamb Roast
3 cloves garlic, minced
2 teaspoons fresh rosemary leaves, coarsely chopped (1 teaspoon dry rosemary leaves)
1/4 teaspoons ground black pepper
1/2 cup olive oil, extra-virgin
2 tablespoons lemon juice, fresh-squeezed

This recipe uses a blend of rosemary, garlic, and black pepper. Cumin, oregano, and curry are also popular seasonings for lamb.

You will also need a rack inside of a roasting pan, like the one below. If you do not have a pan like this, a deep casserole dish or dutch oven will also work. Cooking times may vary depending on these changes.

What size lamb roast should I buy?

This is a question I struggled with for a long time. My secret: always estimate more than what you need. I always account for about ½ pound of meat per serving. Most people don’t actually eat that much, especially if you are factoring in children.

With ½ pound per person, here’s a chart for getting the right size for the number of servings:

Servings	Weight of Roast
6 people	3 pounds
8 people	4 pounds
10 people	5 pounds
12 people	6 pounds
12+ people	purchase 2 roasts

Lamb Roast Internal Cooking Temperatures

If you take nothing else away from this article, hear this: Please. Please. Please. Use an in-oven meat thermometer.

You can pick them up off of Amazon, Target, Wal-Mart, or just about any grocery store.

Internal temperature – not time – will yield the perfectly tender result that you want!

The internal temperature is all a matter of taste. Personally, I prefer lamb right at the threshold between Medium Rare and Medium. It’s still pretty pink in the center but not overly runny. The red juices, by the way, are not blood, but a protein in the meat that is released when cooked.

To reach your desired doneness and temperature, follow this chart:

Level	Internal Temp (F)	Looks Like
Rare	120-125F	Bright red center, pinkish toward exterior
Medium Rare	130-135F	Pink center, slightly browned toward exterior
Medium	140-145F	Light pink center, outer portion is brown
Medium Well	150-155F	Not Pink
Well Done	160F and above	Uniformly brown throughout

What is the cooking time for a leg of lamb?

Of course, the time it takes to reach the desired internal temperature is determined by the weight of the lamb roast.

Keep in mind that all ovens vary, which is why it’s so important to use an in-oven meat thermometer while cooking, so you can monitor the process.

As a general guide, refer to this chart when preparing estimates for cook time:

Weight	Rare (120-125F)	Medium-Rare (130-135F)	Medium (140-145F)	Well Done (160-165F)
1 pound	15 minutes	20 minutes	25 minutes	30 minutes
2 pounds	30 minutes	40 minutes	50 minutes	60 minutes
3 pounds	45 minutes	60 minutes	1 hour, 15 minutes	1 hour, 30 minutes
4 pounds	60 minutes	1 hour, 20 minutes	1 hour, 40 minutes	2 hours
5 pounds	1 hour, 15 minutes	1 hour, 40 minutes	2 hours, 5 minutes	2 hours, 30 minutes
6 pounds	1 hour, 30 minutes	2 hours	2 hours, 30 minutes	3 hours

Tips for this recipe

After the roast is removed from the oven, it will continue cooking as it rests. The longer the meat rests, the higher the internal temperature will rise. Keep this in mind when you are calculating serving and cooking times.
If you do not have an in-oven thermometer, use a regular meat thermometer to begin checking the internal temperature about 30 minutes before the estimated roasting time ends.
Bringing the meat to room temperature is crucial for a well-roasted cut of meat. Otherwise, you could end up with a tough roast.

Boneless Leg of Lamb Recipe

Course Easter Recipes

Cuisine American

Keyword easter, lamb, meat

Prep Time 10

Cook Time 3

Total Time 13

Servings servings

Calories 707kcal

Author Anna Kate

Equipment

Ingredients

3 cloves garlic minced
2 teaspoons fresh rosemary leaves coarsely chopped (1 teaspoon dry rosemary leaves)
¼ teaspoons black pepper
½ cup olive oil extra-virgin
2 tablespoons lemon juice fresh-squeezed
4 pound Boneless Leg of Lamb Roast

Instructions

Make the Herb Seasoning Rub:

Allow the uncooked lamb to come to room temperature – about 1 hour.
Combine the garlic, rosemary, black pepper, olive oil, and lemon juice in a small bowl. Whisk to combine, and set aside.
Preheat oven to 450 degrees F.

Prepare the Lamb:

Remove the lamb from the package, but keep the netting on. Pat the roast dry with paper towels, and place on a rack of a roasting pan.
Apply the rub on all sides of the lamb roast.
Insert an oven-proof meat thermometer into the center of the roast, making sure the tip of the probe is not exposed but inserted into the meat.

Roast the lamb:

Place the uncovered lamb roast in a 450F degree oven for 15 minutes to create a “seared” effect and a flavorful brown crust.
After 15 minutes, reduce the oven temperature to 325F degrees for the remaining 1 hour and 20 minutes of cook time. (uncovered; for a 4 pound roast to medium-rare)
Continue cooking until the meat thermometer reads 120F degrees. Remove from the oven and cover with aluminum foil. Allow to rest for approximately 15-20 minutes, or until it reaches the desired internal temperature. (see chart above)
As you are ready to carve, place the roast on a cutting board with a well to catch juices. Remove the netting with scissors.
With a carving knife, slice the meat across the grain into desired thickness. Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Nutrition

The post Boneless Leg of Lamb Recipe appeared first on Southern Cravings.

Granny’s Classic Ambrosia Salad

Anna Kate — Thu, 03 Dec 2020 15:43:27 +0000

The original Ambrosia salad! this recipe is a simple mixture of fruit, crunchy pecans, and delicate coconut flakes. No fluff or marshmallows to be found! Make this ahead for holiday brunch, baby showers, wedding showers, tea parties and any special occasion.

This recipe could tell some stories! My great, great grandmother would serve this every Christmas…with a slice of real coconut cake. It wasn’t Christmas without Granny’s ambrosia!

Now, mom makes this as an accompaniment to our Christmas breakfast. It’s the perfect addition to a brunch menu and complements a hearty breakfast casserole and a mimosa just perfectly!

I was hesitant to even publish this “recipe” because it’s really not even a recipe at all. But after seeing versions mixed with cool whip, sour cream, and stuffed with mini marshmallows, I knew I had to share.

Now, I love a good cool whip coated dessert as much as the next Southern gal, but this is a recipe that can stand up on its own. No help needed!

In fact, I was relieved to discover that I wasn’t the only one who has a fruit-only recipe. Pam from Biscuits and Burlap has a similar ambrosia recipe as well as Virginia Willis.

What is ambrosia?

Ambrosia is a close relative to a fruit salad – just dressed up a bit. The fruit is mixed with crunchy pecans, sweet coconut flakes, and bright red maraschino cherries. It’s a beautiful presentation!

It’s a simple dish to put together in under 10 minutes but elegant enough to serve at brunches, tea parties, showers, and other special occasions and celebrations.

Why is it called ambrosia salad?

Ambrosia means immortality in ancient Greek, and was the food or drink of the Greek gods. It was supposed to bring about longevity or immortality to whomever consumed it.

Tips for Making this Recipe

You’ll see that this recipe calls for a can of sliced cling peaches in syrup. If you are making this when peaches are in season, you are welcomed to use fresh peaches.

Personally, I’m not a fan of canned peaches on their own, but the syrup helps with the sweetness. Instead of adding additional sugar, we stick to the canned peaches.

Of course, if you are allergic to coconut or pecans, leave them out. You could also swap them for a different nut, like walnuts or slivered almonds.

It’s best to prepare ambrosia ahead of time, so it has time to chill in the fridge. After it’s nice and cold, add the maraschino cherries, nuts, and coconut as a finishing touch!

More Festive Recipes

Classic Ambrosia Salad

A simple mixture of fruit, crunchy pecans, and delicate coconut flakes – perfect for holiday brunches, tea parties, showers, and special occasions.

Course Breakfast

Cuisine American

Keyword fruit, fruit salad, old fashioned recipe

Prep Time 5

Chill Time 1

Total Time 1 5

Servings people

Calories 325kcal

Author Anna Kate

Equipment

Large Serving Bowl
Holiday Serving Bowl

Ingredients

2 oranges peeled and sliced into bite-sized pieces
28 ounces canned sliced cling peaches with the syrup
1 ½ cups sweetened coconut flakes shredded
10 ounces maraschino cherry halves, drained 1 jar
½ cup pecans chopped, (toasted if desired)

Instructions

Peel, segment and cut the oranges into bite-sized pieces.
To a medium-sized serving bowl, add the oranges and the can of cling peaches, with the syrup. Stir to combine.
Allow the fruit mixture to chill in the refrigerator for about an hour.
When you are ready to serve, add the maraschino cherries, and garnish with the pecans and a sprinkle of the coconut.
Serve cold!

Notes

Please read the entire post for details, tips, and more!

Note 1: You can serve the coconut and pecans separately if desired.

Note 2: Feel free to use peaches in season if available. Sugar may be needed due to the absence of the peaches’ syrup with this alternative. (note: this recipes has not been tested with fresh peaches)

Note 3: Alternative to pecans: walnuts or slivered almonds. Ambrosia salad is best served icy cold, so be sure to allow plenty of time to chill.

Nutrition

The post Granny’s Classic Ambrosia Salad appeared first on Southern Cravings.

How to Make the Best Mashed Potatoes

Anna Kate — Sun, 20 Sep 2020 10:00:36 +0000

Learn how to make the best mashed potatoes with creamy, smooth results every time! Made without milk, this homemade recipe is simple, but full of rich and creamy flavor! Plenty of tips below for making ahead of time, the best type of potato for mashing, tips, shortcuts, and more in the post below.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew.

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
Add in the rest of the ingredients. Taste layer by layer to adjust to your liking.

What can I add to make mashed potatoes more flavorful?

Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
Leave the skins on for added texture.

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 313kcal

Author Anna Kate

Equipment

1 Potato Masher
1 Potato Peeler

Ingredients

5 pounds russet potatoes
3 tablespoons butter
½ cup Mayonnaise
½ cup Sour Cream
3 cloves garlic minced
salt and pepper to taste to taste

Instructions

Wash, peel and quarter potatoes.
Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

Nutrition

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.