Special Occasions - Southern Cravings

Southern Pineapple Casserole Recipe

Anna Kate — Tue, 07 May 2024 10:30:00 +0000

This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

I’m so excited to share this quintessential Southern dish with y’all today! I love the combination of sweet and savory flavors that comes together with the sharp cheddar cheese and the sweetness of the pineapple chunks. While cheddar cheese and pineapple may seem like an odd combination, once you have your first bite, you’ll be going back for more. Contrary to what you might be thinking, this is not a dessert recipe!

Easy Pineapple Casserole

Pineapple casserole is a Southern classic, typically served at family gatherings and potlucks. It’s been a staple in Southern homes for decades — just like ambrosia and pear salad. Traditionally, this casserole is served during holiday meals but can be made any time of the year. It’s a wonderful addition to Thanksgiving Dinner, Easter Dinner, Christmas Dinner …and it goes really well with a baked ham or pork chops, too.

It might seem like a strange combination, but hear me out! It’s the sweet pineapple, savory cheddar cheese, and buttery cracker crumbs from the Ritz cracker topping that create the perfect balance of sweet and savory. Plus, it’s so easy to make! Just throw everything into a casserole dish and pop it into the oven. Once it’s done, the texture is soft and tender on the inside with a contrasting crunch of the topping.

Why You’ll Love This Recipe

Unique: The fusion of pineapple, cheddar cheese, and a crunchy topping is unexpected but incredibly delicious.
Easy to make: With straightforward steps and pantry staple ingredients, pineapple casseroles are a breeze to put together.
Crowd-pleaser: This dish has a way of wowing guests and sparking conversation.
Comforting: The warm, sweet, and savory combination is heartwarming and comforting.

Ingredients & Substitutions

Pineapple Chunks: Make sure to purchase the canned pineapple in the juice – not syrup. You’ll reserve a little juice to add into the casserole itself. You can also use pineapple tidbits, too. Fresh pineapple will not work with this recipe.
Sugar, Butter, and Flour: These ingredients are combined to thicken the casserole and hold it all together. Self-rising flour and all-purpose flour will work for this recipe.
Cheddar cheese: Adds a savory element to the casserole, giving it that extra bite! I recommend shredding a block of cheddar as pre-shredded cheese contains an anti-caking agent which will prevent it from melting.
Butter and Ritz crackers: These two ingredients come together to for the salty, buttery, cracker topping that is my favorite! You could also try any brand of buttery crackers, including cornflakes.

How to Make a Cheesy Pineapple Casserole

Please see the recipe card below for the complete list of ingredients, measurements, and instructions.

Step 1: Prep

In a large bowl, combine the sugar, flour, and the pineapple juice saved from the can. Toss in your pineapple and give everything a good mix.

Step 2: Assemble

Spoon the pineapple mixture into a square baking dish, then sprinkle a generous layer of cheese on top. Mix crushed Ritz crackers with melted butter for the topping, then spread it evenly over the cheese layer.

Step 3: Bake

Now, all that’s left is to bake it! Pop the casserole in the oven at 350F and bake it until it’s golden brown and bubbly. The flour will thicken up the pineapple juice as it bakes and cools, resulting in a jammy filling with a perfectly toasty and crispy topping.

Allow the dish to rest at room temperature for about 5 minutes before serving.

What to Serve with Pineapple Casserole

The unique flavor of this pineapple casserole pairs well with savory dishes like a spiral holiday ham, crockpot turkey breast, or prime rib. Pair it alongside other holiday classics like Southern cornbread dressing, green bean casserole, and mashed potatoes for a complete holiday dinner.

Tips For The Best Recipe

Melt the butter: Use melted butter for the topping to ensure it coats the crushed Ritz crackers evenly.
Baking: Bake the casserole until it’s golden and bubbly for the best texture and flavor.
Have patience: Let your pineapple casserole cool for a few minutes before serving to allow the flavors to meld together and the filling to thicken.
Don’t overmix: Try not to overmix the pineapple with the sugar and flour mixture to maintain the pineapple’s texture.
Use the right cheese: Pre-shredded cheese can be convenient, but shredding your own gives a fresher flavor.

What To Do With Leftovers

If you have any leftover pineapple casserole, follow these simple storage tips:

Fridge: Any leftovers can be kept in the fridge for up to 3-4 days. Just make sure to keep them in an airtight container or the casserole dish with a lid.
Freezer: I don’t recommend freezing this recipe since it will turn soggy once it thaws.
Reheating: To reheat your pineapple cheese casserole, warm it in the oven at 350F until heated through to your liking.

More Old Fashioned Recipes

If you enjoyed this pineapple casserole, you have to check out a few more old fashioned recipes like these:

Southern Pineapple Casserole Recipe

This Southern pineapple casserole is the perfect blend of sweet and savory! Chunks of pineapple, that bite of shredded cheddar cheese, and the buttery cracker topping make this one of those cherished old fashioned, southern classics! This recipe is so easy to put together in 30 minutes or less and comes together with a few simple ingredients and zero prep work. This easy side dish will be a cherished favorite at your Southern table.

Course Side Dish

Cuisine American, Southern

Keyword casserole, easy side dish recipe, old fashioned recipe, pineapple

Cook Time 30

Total Time 30

Servings

Calories 195kcal

Author Anna Kate

Equipment

1 8×8 inch casserole dish

Ingredients

40 ounces canned pineapple chunks in juice drained (reserve 6 Tbsp. juice)
⅓ cups sugar
5 tablespoons all-purpose flour
1 cup Cheddar cheese freshly shredded
¼ cup butter melted
1 sleeve Ritz crackers crushed

Instructions

Preheat the oven to 350°F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into a greased 8×8-inch casserole dish, and top with shredded cheese.
Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.
Bake at 350°F for 30 minutes, or until bubbly.

Nutrition

The post Southern Pineapple Casserole Recipe appeared first on Southern Cravings.

Charcuterie Skewers

Anna Kate — Wed, 18 Oct 2023 09:10:00 +0000

Charcuterie skewers are an unbelievably quick and easy finger food that always impresses at family get-togethers and holidays. With a combination of Kalamata and green olives, mozzarella balls, salami, and cherry tomatoes, each bite will transport you straight to the Mediterranean!

These antipasto bites have become my go-to recipe when I need something simple to make that will also present well at a party. Not only are they beautiful to look at, but they’re packed with delicious flavors!

With so many customization options available, I promise you will come back to this recipe time and time again.

Why You’ll Love This Recipe

Effortless: This recipe is so simple to prepare! Just thread your favorite antipasto ingredients onto skewers and you’re done!
Crowd-pleaser: Once you put the plate down, these charcuterie skewers will disappear right in front of your eyes. I’ve always had great luck with people loving this recipe!
Portable: Anything served on a stick is perfect for the on-the-go or standing events. Plus, it’s germ-free!

Easy Charcuterie Skewers

Originating from Italy, antipasto (antipasti in plural) means “before the meal” and traditionally consists of cured meats, olives, cheeses, and other appetizers. Translating this into skewers makes it a portable, flavorful, and fun snack or appetizer.

Each charcuterie skewer is packed with two types of olives, creamy mozzarella balls, salami, and fresh cherry tomatoes. Their vibrant colors make them an absolute treat for the eye, but the textures and flavors are the real highlight of this recipe.

My favorite part of antipasto bites? No cooking is necessary! All you have to do is assemble and serve. Enjoy them by themselves or alongside other appetizers like bruschetta, fresh or roasted veggies, dips, and more.

Ingredients For Charcuterie Skewers

Olives: Both Kalamata olives and green olives add a tender, briny, and tangy texture and flavor. Make sure they are both pitted. Alternatively, use black olives.
Marinated mozzarella balls: Provide a soft and creamy texture with tangy, herbaceous notes. You can also use feta or any firm cheese you like cut into cubes.
Salami: Adds a touch of savory spiciness. Make sure to cut or fold the salami so it fits properly on the skewer. Prosciutto, pepperoni, or ham are all great options as well.
Cherry tomatoes: Bring a juicy burst of flavor and a pop of color. Grape tomatoes will also work, or you can play around with sun-dried tomatoes for a more intense taste.

How To Assemble Charcuterie Skewers

The fun part about making charcuterie skewers is that you can thread them in any order you like! I recommend placing an olive at each end to hold everything in place, but it’s up to you.

Additionally, I recommend alternating between olives or cherry tomatoes, then mozzarella cheese balls and salami to keep the flavors interesting.

Once you figure out a pattern that works for you, repeat it with all of the skewers for an organized and beautiful presentation. Arrange the charcuterie skewers on a serving platter of your choice, and you can even garnish them with fresh herbs or a drizzle of olive oil.

What To Serve With Antipasto Bites

Along with other charcuterie favorites, you can pair these antipasto bites with a light Italian vinaigrette or basil pesto without pine nuts as a dipping option.

If you’re going for a full Italian spread, try serving them with bruschetta, Caprese salad, Italian pasta salad, or focaccia bread on the side. For a refreshing option, add an Aperol Spritz or a glass of Prosecco to the side.

Recipe Variations

Tortellini: To bulk up these antipasto bites, add your favorite type of tortellini to the mix.
Cheese: Use feta cheese or provolone instead of mozzarella for a twist.
Artichokes: Add artichoke hearts for a truly Mediterranean feel.
Red peppers: Use roasted red pepper pieces for a sweet touch.
Seafood: Instead of cured meat, try using grilled shrimp for a seafood touch.
Stuffed olives: Swap stuffed olives with cheese or garlic for an extra flavor kick.
Herbs: Mix in fresh basil or mint leaves for a herbaceous element.
Asparagus: Try using grilled or pickled asparagus in place of tomatoes.
Mushrooms: Incorporate marinated mushrooms for an earthy element.

Tips For The Best Recipe

Source the right olives: Use high-quality olives for the best flavor, and don’t forget to make sure they’re pitted!
Serve at room temperature: Allow any cold ingredients to come to room temperature before serving charcuterie skewers. This results in a much more flavorful appetizer.
Ripe tomatoes: Ensure your tomatoes are ripe but firm for the best flavors. You don’t want them to have wrinkled skin.
Fold: Fold the salami neatly into quarters to prevent it from unraveling on the skewers.
Avoid overcrowding: Don’t overcrowd the skewer to allow each ingredient to shine.
Serve immediately: Serve your skewers right away after assembling them for the freshest flavor.

What To Do With Leftovers

If you end up with leftover charcuterie skewers, just follow these simple steps to keep them fresh:

Fridge: Store the skewers in an airtight container for up to 2 days in the refrigerator.
Freezer: Since this recipe is made with fresh produce and cheese, I don’t recommend freezing charcuterie skewers. The texture will change too much once thawed.

Make-Ahead Tips

The great news is that antipasto bites are the perfect make-ahead option for parties, bridal showers, potluck dinners, and more. Just assemble the skewers a few hours or a day ahead of time, then store them in the refrigerator in an airtight container until you’re ready to serve.

When you’re ready, transfer them to a serving platter and let them come to room temperature. Just save any garnishes or drizzles until you’re about to eat.

Additional Recipes

If you enjoyed these charcuterie skewers, take a look at some more quick and easy appetizers like these:

Frequently Asked Questions

How far in advance can I make charcuterie skewers?

It’s best to prepare charcuterie skewers up to a few hours in advance. This ensures freshness and keeps the ingredients crisp, but you can also assemble them the night before if need be.

Do I have to fold the salami?

No, you don’t have to fold the salami. However, folding whatever meat you’re using will enhance its texture and make it look more presentable on the skewer.

Can I use longer skewers?

Yes, you can use longer skewers. They’re especially useful if you want to include more ingredients. Ultimately, it all comes down to personal preference.

Charcuterie Skewers

Course Appetizer

Cuisine American

Keyword Charcuterie, finger food, party food, special occasion

Prep Time 15

Total Time 15

Servings people

Author Anna Kate

Equipment

Short skewers

Ingredients

Kalamata olives whole, pitted
marinated mozzarella balls
Salami
Cherry tomatoes
Green Olives whole, pitted

Instructions

Thread ingredients onto skewers in any order you like. I recommend placing an olive at each end to hold everything in place.

Notes

I folded the salami into quarters – half and then in half again.

The post Charcuterie Skewers appeared first on 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.

Southern Pear Salad

Anna Kate — Tue, 18 Jul 2023 17:58:30 +0000

Try this Southern pear salad for a nostalgic delicacy, made with canned pears, mayonnaise, shredded cheese, and maraschino cherries. It might seem crazy, but the balance of sweet, tangy, and savory flavors work incredibly well together. Let’s take a trip down memory lane!

Growing up, pear salad was a staple in my Southern household, so it’s always held a special place in my heart. You might be thinking I’ve lost my marbles, but ask anyone from the South what a pear salad is, and they’ll pull up a picture of this recipe.

As with most salads in the South, like ambrosia, pear salad very loosely qualifies as an actual salad, but it’s definitely a Southern delicacy. Don’t worry, once you try your first bite, you’ll completely understand what I’m talking about!

Why I Love This Recipe

Simplicity: Just assemble the five layers on a plate. Does it get much easier?
Versatile: Pear salad makes a great side dish or even a light main course.
Unique: The unexpected combination of ingredients never fails to impress.
Nostalgic: Southern pear salad brings back so many fond childhood memories!

What Exactly Is A Southern Pear Salad?

Southern pear salad is an old-school classic that has graced many American dinner tables over the years. Its origin isn’t quite clear, but it’s rumored to have stemmed from an 1899 cookbook — The American Salad Cookbook.

It combines the sweet, juicy flavor of canned pear halves with the creamy tang of mayonnaise, both staples in the South. The sharp bite of cheddar cheese and a sweet pop of maraschino cherries add another element of color and flavor. And to make this an official “salad,” everything is served atop crispy pieces of lettuce.

This dish is typically served chilled, which enhances its refreshing qualities. Try making one for your next family gathering and your guests will love you! If not, at least it will get everyone talking, right?

Ingredients For Southern Pear Salad

Pear halves: This salad is traditionally made with canned pears for a sweet taste and soft texture, but fresh pears can also be used. I recommend peeling and roasting or poaching them.
Lettuce: Adds a refreshing crunch to contrast the soft pear halves. Any type of lettuce can be used, but iceberg, romaine, or butter lettuce work best.
Mayonnaise: The creamy tang of mayo complements the sweetness of the pear. If you prefer, you can substitute mayo with Greek yogurt for a healthier option.
Cheddar cheese: Provides a sharp savory note to the dish. If you don’t have cheddar, try other types of cheese like Jack, Gouda, or Swiss.
Maraschino cherries: Add a burst of sweetness and a pop of color. Fresh cherries can also be used, but maraschino cherries add that classic finishing touch.

How To Make A Southern Pear Salad

Step 1: Arrange Your Base

Start off by arranging the lettuce leaves on a serving platter or plate.

Step 2: Position The Pears

Place a pear half on each lettuce leaf, making sure there is just one half per piece.

Step 3: Add Mayo

Next, top each pear with a generous dollop of mayo. Trust me, this adds a creamy texture and tangy taste that complements the sweet pear perfectly.

Step 4: Sprinkle The Cheese

Now it’s time for cheese! Sprinkle shredded cheddar over the mayo to bring in the umami element.

Step 5: Cherry On Top

Finally, place a maraschino cherry on top of each pear. This adds a sweet finish and a pop of color. Then, chill and serve!

What To Serve With Southern Pear Salad

This salad works well as a side dish or appetizer, especially with mains pork tenderloin or dry ribs. You can also garnish it with a sprinkle of crushed nuts or a drizzle of honey for added texture and sweetness.

Recipe Variations

Cinnamon: Add a sprinkle of cinnamon for a touch of warmth.
Cream cheese: Use cream cheese in place of mayo for a sweeter flavor.
Nuts: Mix in a handful of toasted walnuts or pecans for crunch.
Fresh pairs: Replace canned pears with fresh pears, and add a drizzle of honey.
Bacon: Add crumbled bacon for a smoky twist.

Tips For The Best Recipe

Drain: Use well-drained pears to prevent the salad from turning soggy.
Shred at home: Shred the cheddar cheese yourself for the freshest flavor.
Use ripe pears: If you’re using fresh pears, choose ripe ones for the best texture.
Chill: Chill the salad before serving to allow the flavors to meld together.

What To Do With Leftovers

If you have any leftover Southern pear salad, follow these quick and easy instructions:

Fridge: Keep any leftovers in the fridge for up to 2-3 days. Make sure you keep everything in airtight containers to keep it as fresh as possible.
Freezer: I don’t recommend freezing this pear salad recipe since the lettuce and mayo will turn soggy once thawed.
Prep ahead: You can portion the mayo into the pears and shred the cheese in advance. Assemble the pears on top of the lettuce and add the cherries just before serving.

Additional Salad Recipes

If you enjoyed this Southern pear salad, check out a few more of my favorite salad recipes like these:

Frequently Asked Questions

Can I use fresh pears instead of canned ones?

Of course! I recommend using in-season pears and making sure they’re ripe. For an even softer texture, poach them beforehand.

Can I replace the mayo with something else?

Absolutely! If you don’t like mayo or would prefer something different, you can use Greek yogurt, sour cream, or even mashed avocado.

What can I use instead of maraschino cherries?

If you don’t like maraschino cherries or don’t have access to them, you can use fresh cherries or pomegranate arils instead.

Why is it important to assemble just before serving?

Assembling the salad just before serving prevents the lettuce from becoming wilted and soggy. This ensures your recipe maintains its fresh, crisp texture.

Vintage Southern Pear Salad

Course Appetizer, Salad

Cuisine American, Southern

Keyword pear, southern, southern salad, vintage

Prep Time 10

Total Time 10

Servings

Calories 321kcal

Author Anna Kate

Ingredients

15 ounces pear halves drained
5 butter lettuce leaves
½ cup mayonnaise
½ cup cheddar cheese shredded
5 maraschino cherries

Instructions

Arrange the lettuce leaves on a large serving platter or plate. Top each leaf with a pear half. Add a heaping tablespoon of mayo on top of each pear. Sprinkle the shredded cheese over the mayo. Add a cherry to the top of each pear. Serve chilled.

Nutrition

The post Southern Pear Salad appeared first on Southern Cravings.

Easter Bunny Cake

Anna Kate — Tue, 04 Apr 2023 15:40:05 +0000

Get ready to impress your guests this year with an Easter bunny cake that’s as delicious as it is adorable! This easy-to-make cake features a moist vanilla base, creamy frosting, and colorful decorations that bring the bunny to life. Serve it as the perfect centerpiece for your holiday celebrations!

I’m so excited to share this simple tutorial for an Easter bunny cake, which is a recipe that brings back so many happy memories. The best part is how quick and straightforward it is to put together! All you need is a couple of cake pans and a little creativity to make a life-like cake that’s great for all ages.

Check out more Easter Recipes here!

Why You’ll Love This Recipe

Simple: No expert baking skills are required for this coconut Easter bunny cake, making it an easy and fun project for little ones.
Adorable: The cute bunny design is perfect for Easter celebrations. Serve it after an Easter egg hunt to wow your guests (especially the younger ones)!
Customizable: Put your own unique spin on the decorations by using different candies, fruits, sprinkles, or icing flavors.
Nostalgic: This Easter bunny cake will bring back so many memories of family gatherings with loved ones.

What Is An Easter Bunny Cake?

An Easter bunny cake is a fun and playful dessert that has become a popular centerpiece around holiday celebrations. You can serve it as a flavorful dessert after an entertaining Easter egg hunt or a family meal.

The cake is moist and tender, thanks to a simple boxed cake mix. Vanilla frosting adds a layer of creamy sweetness, while flaked coconut offers a slightly chewy texture. Add a pop of color with toppings like jelly beans, licorice, and sprinkles.

You can really get creative with this cake, especially if you’re getting your kids involved! Once frosted and decorated, this Easter bunny cake is best enjoyed at room temperature, so give it a bit of time to come to warm up if it’s been kept in the fridge.

Ingredients For An Easter Bunny Cake

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

Boxed cake mix: Boxed yellow or vanilla cake mix provides a sweet and tender base for the cake. You can also substitute a homemade vanilla or yellow cake recipe.
Cake mix add-ins: This varies slightly by brand, but you’ll typically need eggs, oil, and water, all of which give the cake structure and moisture.
Vanilla frosting: Adds a layer of creamy, rich, and sweet flavors. If you’re up for it, you can try making a homemade vanilla buttercream or cream cheese frosting.
Flaked coconut: Provides a chewy texture and a subtle tropical flavor, while also resembling the bunny’s fur. If you don’t have flaked coconut, you can use shredded coconut in its place.
Licorice: Use Twizzlers or another similar style for the bunny’s whiskers and bowtie. No licorice available? Try fruit leather, Livewires, or rolled-up Fruit by the Foot.
Jelly beans: Adds a pop of color and fruity flavor for the eyes, nose, and bowtie. Gumdrops or even blueberries can be used as alternatives.
Pink sprinkles: To shape the inner ears. Feel free to replace pink sprinkles with sliced strawberries, pink decorating sugar, pink icing, or a mixture of red food coloring and extra coconut flakes for a similar effect.

How to Make An Easter Bunny Cake

Step 1: Mix The Batter

Whip up the cake mix according to the package instructions. Once the batter is nice and smooth, divide it evenly between two 9-inch cake pans.

Step 2: Bake The Cakes

Pop both cake pans in the oven and bake as directed on the box. Once they are done, remove them from the oven and let them cool on wire racks. Leave them for about an hour, or until they’re completely cool before cutting and icing them.

Step 3: Shape The Bunny Cake

Place one of the cooled cakes on a serving tray. Cut the other round cake like the picture below to make the bunny ears and bow tie. Arrange them around the first cake to bring your bunny to life!

Step 4: Frost And Decorate

Carefully spread a generous layer of frosting over the top of the cake. Next, sprinkle coconut flakes all over to create fluffy bunny fur. Use red licorice sticks to outline the bow tie, then make whiskers and a mouth.

Use jelly beans for the eyes and nose, and to fill in the bow tie. Finally, add some pink sprinkles or jelly beans to create the inner ear outline. Keep the completed Easter bunny cake covered at room temperature until you’re ready to serve it!

What To Serve With Easter Bunny Cake

Vanilla ice cream: A scoop of classic vanilla bean ice cream adds a creamy, cool, and rich complement to the cake.
Whipped cream: Whipped cream provides a light and airy component.
Fruit compote: A tangy, fruity compote can balance out the sweetness of the cake and add some vibrance.
Chocolate sauce: A drizzle of warm chocolate sauce adds a rich twist.

Easter Bunny Cake Ideas

Chocolate: Swap the vanilla or yellow cake mix for a chocolate cake mix, and use chocolate frosting for a dark chocolate Easter bunny cake!
Carrot cake: For a fitting Easter theme, opt for a carrot cake mix and a cream cheese frosting in place of vanilla.
Funfetti: Mix sprinkles into your batter, or use funfetti cake mix for a festive and colorful coconut Easter bunny cake.
Red velvet: Instead of classic vanilla, try red velvet cake mix and cream cheese frosting.

Tips For The Best Recipe

Room temperature ingredients: Bring all your ingredients to room temperature, especially the eggs, to make sure the cake bakes evenly.
Don’t over-mix: Over-mixing the cake will result in a tough and dense texture. Mix the ingredients until they are just combined.
Use a serrated knife: Use a serrated knife when cutting the cake into shapes for a cleaner and more precise cut.
Cool it completely: To avoid melted frosting, make sure your cake is fully cooled before adding the frosting and other decorations.

What To Do With Leftovers

Room temperature: Keep the cake covered at room temperature for 1-2 days for the best texture.
Fridge: For longer periods, transfer the Easter bunny cake to an airtight container or cover it with plastic wrap and keep it in the fridge for up to 3-4 days.
Freezer: To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container or bag. The cake can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight.

Additional Recipes

If you enjoyed this coconut Easter bunny cake, take a peek at some more of my best dessert recipes:

Frequently Asked Questions

Can I use a different flavor of cake mix for this recipe?

Of course! You can use your favorite flavor of cake mix for this recipe. Some more options include chocolate, lemon, or strawberry.

Can I make this cake gluten-free or vegan?

To make this Easter bunny cake gluten-free, make sure you use a gluten-free cake mix and double-check all the additional ingredients. For a vegan version, just use a vegan cake mix and replace the frosting with a dairy-free option!

What if I don’t have two 9-inch cake pans?

If you don’t have 9-inch cake pans, you can opt for other sizes like 8-inch pans or even a 9×13. You just have to adjust the baking time and may have to get creative with the bunny shapes based on the size.

Best Easter Bunny Cake

Get ready to impress your guests this year with an Easter bunny cake that’s as delicious as it is adorable! This easy-to-make cake features a moist vanilla base, creamy frosting, and colorful decorations that bring the bunny to life. Serve it as the perfect centerpiece for your holiday celebrations!

Course Dessert Recipes, Easter Recipes

Cuisine American

Keyword cake, dessert, easter

Prep Time 5

Cook Time 30

Cooling and Decorating Time: 1

Total Time 1 35

Servings servings

Calories 504kcal

Author Anna Kate

Equipment

2 9-inch round cake pans

Ingredients

For the Cake:

1 box vanilla/yellow cake mix 15.25 ounces
Ingredients called for on cake mix box

For the Frosting and Decorations:

16 ounces container vanilla frosting
3 ¾ cups flaked coconut
4 sticks red licorice
30 Jelly beans about 30 or more – gumdrops can also be used.
Pink sprinkles

Instructions

Mix cake as directed on box. Divide evenly between the two 9-inch cake pans.
Bake and cool cake as directed on box for two 9-inch round cakes. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
Place one of the cooled cake rounds on serving tray. Cut other round cake as shown here.
Place ears and bow tie of the bunny accordingly.
Carefully frost top of cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

Nutrition

The post Easter Bunny Cake appeared first on Southern Cravings.

Horseradish Sauce For Prime Rib

Anna Kate — Mon, 24 Oct 2022 15:15:14 +0000

This simple horseradish sauce for prime rib, steak, and tenderloin comes together in less than 5 minutes! It’s creamy, zesty, and refreshing, allowing the flavors of the meat to shine through. This versatile recipe should be in every home cook’s kitchen repertoire!

With the holidays fast approaching, I truly believe you need this horseradish sauce in your life! It perfectly accentuates premium cuts of meat without taking over the flavor. I swear it will have your guests ooh-ing and ahh-ing in no time!

Not only is this horseradish sauce for prime rib and other cuts of meat, but it can also be spread on bread, paired with vegetables, and so much more.

What Is Horseradish?

Horseradish is a spicy root vegetable, and not surprisingly, it’s in the same family as wasabi. Just like cauliflower and cabbage, horseradish is a cruciferous vegetable that is utilized all around the world as a spice or condiment.

While you might be able to find fresh horseradish in the produce section, it’s mainly sold as “prepared horseradish.” Typically, prepared horseradish is made from grated horseradish root, salt, and vinegar. It’s much easier to use than fresh horseradish, and a tiny scoop brings this sauce to life!

What Is Horseradish Sauce?

Horseradish sauce combines the pungent flavors of horseradish with ingredients like sour cream, apple cider vinegar, and fresh chives to create a creamy, zesty, and indulgent spread.

Ingredients For Creamy Horseradish Sauce

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

Sour cream: Making up the majority of the sauce, sour cream creates the perfect balance of rich, cooling, and refreshing flavors. If you don’t have sour cream, replace it 1:1 with Greek yogurt.
Prepared horseradish: You should be able to find jars of prepared horseradish in the refrigerated section of your local grocery store. If you have the time, you can try making your own prepared horseradish!
Salt & pepper: Enhances the flavors of the sauce. Make sure to use kosher salt, or use a reduced amount of fine sea salt (about ¾ teaspoon fine sea salt to 1 teaspoon kosher salt).
Chives: For a fresh, herbaceous, and zesty taste with a pop of color. If you don’t have chives, substitute them with green onions.
Apple cider vinegar: Imparts just the right amount of tanginess. While I prefer apple cider vinegar, you can also use white vinegar or lemon juice.
Cayenne pepper: I like to add a pinch of cayenne for some heat. To make a milder sauce, omit it completely.

How to Make Horseradish Sauce

Step 1: Combine All Ingredients

It really couldn’t be easier or quicker to prepare this creamy horseradish sauce!

All you need to do is whisk together the sour cream, prepared horseradish, salt, black pepper, chives, cayenne pepper, and apple cider vinegar in a bowl.

Step 2: Chill The Sauce

Chill the horseradish sauce for at least an hour to allow the flavors to blend together.

What To Serve Horseradish Sauce With

Of course, the best meal to serve creamy horseradish sauce with is tender, juicy, and succulent prime rib. However, you can also pair it with other cuts of meat such as beef or pork tenderloin, pork chops, or steak.

For a little extra kick, add a spoonful to deviled eggs or on top of baked potatoes. You can even spread it over bread, or dip your favorite veggie sticks into it!

Variations

Mayonnaise: Add a tablespoon, or use half mayo and half sour cream for a richer flavor.
Worcestershire: This slightly sweet, umami-rich condiment helps round out the raw spice of horseradish.
Dijon mustard: Many recipes call for Dijon mustard. Add a teaspoon or two to see what you like best!
Hot sauce: Instead of cayenne pepper, add a few drops of your favorite hot sauce!
Sugar: To round out the spiciness, add a pinch or two of sugar.

Tips For The Best Recipe

Let the sauce chill: Once mixed, leave your horseradish sauce in the fridge so the punchiness has time to mellow out.
Use prepared horseradish: Quicker, easier, and milder, prepared horseradish imparts a better flavor profile than freshly grated horseradish root.
Taste & adjust: Everyone’s palate is different, especially when working with a bold ingredient like horseradish. Start slow, taste, and adjust the spiciness to your preference.

What To Do With Leftovers

For any leftover horseradish sauce, follow these simple storage tips:

Fridge: Keep horseradish sauce in the fridge for up to 1 week. If you omit the chives, it should last up to 3 weeks. I prefer using glass jars since they preserve the flavors best.
Freezer: If you’re unable to finish the sauce in time, add it to a freezer-safe bag or container, and freeze it for up to 3 months. The overall potency and texture may change slightly after thawing, but it’s better than wasting ingredients.

Additional Sauce Recipes

If you enjoyed this horseradish sauce for prime rib, try out a few more of my favorite sauce recipes:

Frequently Asked Questions

Is horseradish spicy?

Grated horseradish is spicy, but when it’s mixed with sour cream and apple cider vinegar, it is much more mellow and subdued.

Is horseradish similar to wasabi?

Horseradish and wasabi are different plants that come from the same family. Interestingly, most wasabi consumed outside of Japan is simply horseradish that’s been dyed with green food coloring.

Where can I buy horseradish?

You may be able to find fresh horseradish root at specialty Asian food markets, but most horseradish is “prepared” and sold in jars at major supermarkets.

Creamy Horseradish Sauce For Prime Rib

Course Condiments, Seasonings & Toppings

Cuisine American

Keyword dipping sauce, horseradish sauce, sauce for beef

Prep Time 5

Chill Time 1

Total Time 1 5

Servings servings

Calories 48kcal

Author Anna Kate

Equipment

Whisk
Mixing Bowls
32-ounce Mason Jars optional, for easy pouring and storage

Ingredients

1 cup sour cream
3 tablespoons prepared horseradish
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons thinly sliced chives
1 teaspoon apple cider vinegar
1 pinch cayenne pepper like ⅛ tsp

Instructions

Whisk together sour cream, horseradish, salt, black pepper, chives, cayenne pepper and apple cider vinegar together in a bowl. Chill for at least 1 hour to allow flavors to blend.
Serve with Prime Rib or other beef dish.

Nutrition

The post Horseradish Sauce For Prime Rib 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.

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.

Oven Roasted Pork Tenderloin Recipe

Anna Kate — Wed, 17 Aug 2022 18:22:10 +0000

The best pork tenderloin recipe you will ever make! Oven-roasted pork tenderloin is infused with sage, garlic, and rosemary. Seared for a savory crust, then roasted in the oven for a tender, juicy bite that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

This roasted pork tenderloin has a crispy, caramelized crust with a tender, juicy interior that you won’t be able to get enough of! Prepared with a simple dry rub and served with a buttery sauce, everyone will be asking you for the recipe!

I’m a firm believer that you don’t need to be a professionally trained chef to prepare perfectly cooked meat. I’ll show you how easy it is to turn a restaurant-quality meal into your new go-to family favorite for busy weeknights.

What is Pork Tenderloin?

Pork tenderloin is a boneless, “extra lean” cut of meat with an excellent nutritional profile. It’s extremely tender (hence the name), which makes cooking a breeze. Plus, it can easily be seasoned in a wide variety of ways.

One of my favorite ways to prepare pork tenderloin is to sear and roast it. Searing pork tenderloin is the best way to get that crusty outer layer that locks in juices and tons of flavor!

I went with a simple yet flavor-packed rub, blending sage, garlic, onion, and paprika. With the addition of fresh rosemary, the only thing that may rival the taste is the cozy smell that fills your kitchen!

Pork Tenderloin vs Pork Loin

You may have heard pork tenderloin called by other names such as pork fillet or pork tender. But, none of these three are the same as pork loin. In fact, tenderloin and loin are two completely different cuts of meat, each requiring its own cooking method.

Tenderloin: This cut comes from the muscle along the backbone. It’s long, narrow, and boneless. Compared to loin, it has a more mild, lean flavor.
Pork loin: Sometimes called rib roast, pork loin is a larger, fattier cut that comes either boneless or bone-in. It carries a richer flavor with a tender texture.

In this recipe, we’re roasting pork tenderloin! If you are unsure which type you’re buying, make sure to double-check with the butcher.

Pork Tenderloin Internal Temperature

Pork is a little finicky to prepare. Undercooking can lead to illness while overcooking will lead to tough, flavorless meat.

Many folks insist that you must cook all pork until it reaches 145 degrees internally. However, this preparation method removes the pork from the oven at a much lower temperature. As the meat rests, the internal temperature continues to rise. This is called “carry-over cooking”.

Carry-over cooking occurs when the ingredients are removed from the heat source (oven, grill, skillet, etc.), but the cooking continues as the temperature is released from the meat.

Depending on the recipe, the internal temperature of the food can increase by 5-25 degrees in a matter of minutes during carry-over cooking. This method is 100% safe and the risk of foodborne illness is no more than any other preparation method.

Depending on the weight and thickness of your pork tenderloin and how you like your meat prepared, you may choose to roast it a little longer or allow it to rest longer than noted. Please see the notes in the recipe card below!

With all of that said, this is where a meat thermometer comes in handy! Seriously, it will make life so much easier.

Ingredients For Roasted Pork Tenderloin

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

Pork: It’s important to use an already-tender cut of pork since it won’t be roasted for very long. This is why cuts that come from higher up on the animal, such as pork tenderloin, are the ideal choice for quick-roasting recipes like this.
Dry rub: I like to make a simple homemade rub seasoning. Garlic powder, onion powder, and sage add savory elements while paprika provides a touch of smokiness.
Fresh garlic: Pop a few cloves of fresh garlic into the skillet before roasting the pork tenderloin for extra hearty, savory notes.
Butter & olive oil: I sear my pork tenderloin in both butter and olive oil for richer flavors. For a lighter version, stick to only olive oil. Butter also makes up part of the serving sauce, creating an incredibly decadent meal.
Rosemary: Paired with sage, the fresh rosemary adds yet another layer of herbaceous, earthy flavors that make this dish feel cozy and comforting.

How to Cook Roasted Pork Tenderloin

Step 1: Mix the Rub

Before you start anything else, make sure your oven is preheating to 450°F degrees. Since the pork tenderloin only roasts for about 10 minutes, the temperature is high and hot!

Once the oven is on, mix together the garlic powder, onion powder, dried sage, salt, and paprika in a small bowl.

Step 2: Season the Pork

Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. I recommend applying the rub in a 9×13 casserole dish for easier clean-up.

Make sure you really work the rub into the meat so it is evenly coated and seasoned well.

Step 3: Sear the Tenderloin

In a large cast-iron skillet over medium-high heat, melt one tablespoon of butter with the olive oil. If you don’t have a cast-iron skillet, make sure whatever pan you are using is oven-safe. Otherwise, you will need to sear and roast it in separate dishes.

You only need to sear the pork tenderloin on each side for a few minutes. It should appear golden brown in color.

Step 4: Roast the Pork Tenderloin

Once the meat is seared, it is ready to be roasted! Before you pop it in the oven, add the fresh garlic cloves, more butter, and sprigs of rosemary to the skillet.

If your pork tenderloin is similar in size to mine (1 ¼ pound), it only needs to be roasted for 10 minutes uncovered.

If you have a larger cut, you may need to roast it for a few minutes longer, but check the internal temperature with a meat thermometer so it reads to your desired doneness. Remember, we will have a fair amount of carry-over cooking as we are roasting at such a high temperature.

Once the pork tenderloin is done, let it rest at room temperature for 10 minutes before slicing. The resting period gives the meat juices time to redistribute, ensuring you will have tender and juicy pork tenderloin all throughout.

The internal temperature will continue to rise during resting. The longer you allow the meat to rest, the higher the temperature will climb. I prefer slicing at around 130°F.

Step 5: Make the Sauce

Transfer the pork out of the skillet to a welled cutting board or plate, then place the skillet back onto your stove. Without cleaning the skillet out (that’s where the flavor comes from), add the rest of the butter.

Gently scrape the bottom of the pan with a wooden spoon to lift all of the browned bits or “fond” and incorporate them into the sauce. The rosemary leaves will usually come right off. Be sure to remove the stems before serving.

Depending on your stove and pan, you may need to turn the heat to low to get the butter to melt faster. This is an absolutely delicious sauce that makes the meal!

Step 6: Slice and Serve

After the pork tenderloin has rested, slice the meat into ½-inch thick slices and serve it with the sauce drizzled over top.

Serving Suggestions

For a well-rounded meal, this roasted pork tenderloin pairs incredibly well with savory side dishes like the following:

Tips For The Best Recipe

Invest in a thermometer. If I could give only one piece of advice, it would be to use a meat thermometer. Take the guesswork out of cooking your pork, and use a thermometer for the most consistent, safe, and accurate results.
Let the meat rest. As I mentioned, giving the pork tenderloin enough time to rest will allow the juices to redistribute and not spill out when you go to slice it.
Do not overcook. Pork is an especially important type of meat to not overcook. It will turn dry and tough very quickly. Monitor the internal temperature, and don’t let it cook too much past 145 degrees F for the most buttery texture.
Sear the pork. To lock in the juices and add a beautiful crust, don’t skip searing your pork tenderloin before roasting it! It only takes an additional 5-8 minutes.

Storage & Leftovers

If you have leftover pork tenderloin, here are some storage tips and tasty ways to use up leftovers:

Fridge: Store pork tenderloin in the refrigerator for 3 to 4 days.

Freezer: Once cooled, I recommend wrapping your tenderloin in plastic wrap and placing it into a freezer-safe bag.

Reheating: If frozen, transfer the meat to the fridge to thaw overnight. Then, heat a little oil in a pan over low-medium, add the pork tenderloin, and cover until warm. You may need to flip it a few times for it to properly heat through, depending if it’s whole or sliced.

Leftovers: You can use leftover pork in chillis, tacos, fried rice, sliced for sandwiches, or paired with a fresh side dish.

Additional Recipes

For more protein-packed recipes, be sure to check out some of these fan favorites:

Frequently Asked Questions

Is it okay to eat pork tenderloin if it’s a little pink?

Yes. As long as the pork has been properly prepared to a safe internal temperature, a little pink in the middle is safe to eat.

Which herb is best to season pork with?

Although many herbs and spices pair well with pork, the combination of rosemary, sage, and paprika is one of my favorites.

How long does it take to cook pork tenderloin?

That answer largely depends on the size of your pork tenderloin and oven temperature. The best bet is to rely on the internal temperature of the meat rather than a rigid cook time.

Oven Roasted Pork Tenderloin Recipe

This oven-roasted pork tenderloin recipe is perfect for a date night at home or a beautiful dinner with family. Infused with sage, garlic, and rosemary, the pork is seared for a savory crust, then roasted in the oven for a tender, juicy result that melts in your mouth. Drizzle with a decadent, buttery pan sauce to elevate your weeknight meal! This quick and easy dinner takes less than 30 minutes to make, yet it’s still perfect for a date night at home or a beautiful dinner with family.

Course Main Course

Cuisine American

Keyword butter, cast iron recipe, garlic, oven roasted, pork tenderloin, roasting, rosemary, searing

Prep Time 5

Cook Time 10

Resting Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Anna Kate

Equipment

Ingredients

1 ¼ pound pound pork tenderloin, at room temperature (These usually come in a pack of two. Use only one tenderloin)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried sage
1 teaspoon paprika
6 tablespoons butter divided
1 tablespoon olive oil
4 cloves garlic minced
2 sprigs fresh rosemary

Instructions

About 30 minutes before cooking, allow the meat to rest at room temperature for 30 minutes. This will prevent dry, tough meat.
Preheat the oven to 450°F degrees.
In a small bowl, mix together the garlic powder, onion powder, sage, salt, and paprika. Whisk to combine.
Sprinkle the rub on all sides of the pork tenderloin, turning and pressing the mixture into the meat so it adheres well. (Do this in a 9×13 casserole dish for easier clean-up!)
In a large cast iron skillet, melt one tablespoon of butter with the olive oil over medium-high heat.
Once hot, add the tenderloin to the skillet and sear on each side (about 3 minutes each side), until golden brown. This should take about 5-8 minutes total.
After searing, turn the stove off. Add the garlic cloves, 3 tablespoons of butter, and rosemary sprigs to the skillet. Place the skillet in the oven (uncovered) and roast for 10 minutes.
After 10 minutes, remove from the oven and transfer the pork tenderloin to a cutting board with a well or a serving platter. Allow the meat to rest at room temperature for 10 minutes, or until the internal temperature reaches your desired doneness when read with a meat thermometer.
While the pork tenderloin is resting, make the pan sauce (optional).

To Make the Pan Sauce:

Without cleaning the cast iron skillet, add 2 tablespoons of butter to the skillet with the rosemary sprigs still remaining in the pan. (the pork tenderloin should be resting on a separate dish).
Gently melt the butter in the hot pan and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Remove the rosemary stems when the sauce is complete.
After the pork tenderloin has rested for 10 minutes (or reaches desired doneness), slice the meat into ½-inch thick slices and serve with the sauce drizzled over the top.

Notes

Even after roasting and resting, the pork may have a little pink in the center. It is perfectly safe to eat as long as you have used an internal meat thermometer to check for the proper doneness.

When I prepare this dish, the internal temperature immediately upon removing the pork from the oven reads at about 110-115°F. After resting for 10 minutes, the internal temperature will rise to around 125-130°F.

If you prefer your pork to reach 145°F before serving, roast for an extra 5 minutes and then rest for a total of 10-15 minutes. A meat thermometer will help you determine your desired doneness much easier than cutting into the meat.

Nutrition

The post Oven Roasted Pork Tenderloin Recipe 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.

Baked Ziti with Italian Sausage

Anna Kate — Wed, 03 Aug 2022 12:41:32 +0000

Baked Ziti with Italian Sausage is classic comfort food! With layers of pasta, homemade meat sauce, and melty cheese, this baked pasta casserole is the perfect solution for weeknight dinners. Tips for making it ahead of time and without meat are in the recipe card below!

Love the flavors of lasagna, but hate the hassle? This easy baked ziti recipe is for you! This casserole combines all of your favorite lasagna ingredients and flavors into a simple meal that’s ready in under an hour.

This is delicious with a piece of fresh garlic bread and a fresh garden salad. This recipe is great for families as you can easily customize it to your personal preference – use spicier sausage, make it vegetarian, add bell peppers, extra cheese…you can customize to your heart’s content!

Easy Baked Ziti Recipe

What is baked ziti? It’s a layered “casserole” of tubular noodles, cheese, and meat sauce.

This recipe is so easy and feeds a lot of hungry people! You can even make this ahead the night before and bake it when you get home from work. It’s easy, simple, delicious, and the kids love it, too.

In fact, this recipe is a great meal to prepare at the beginning of the week for plenty of leftovers later. You can even freeze the cooked dish for another time.

How is baked ziti different from lasagna?

Baked ziti is the perfect solution for lasagna cravings, especially during the week. Instead of long, flat lasagna noodles, this baked pasta dish uses short, tubular noodles.

Ziti noodles are like pockets, holding cheesy goodness and bursts of savory tomato sauce.

Baked Ziti Ingredients

(See the recipe card for complete details)

Meat Sauce: The meat sauce is made with mild, Italian sausage and jarred marinara sauce. Feel free to use spicy sausage or ground beef if desired. Alternatively, omit the meat for a vegetarian option.

You can even make your own tomato sauce with crushed tomatoes, tomato paste, and a few seasonings. Leftover spaghetti sauce works well for this recipe, too

Alternatively, omit the meat for a vegetarian option. Leftover spaghetti sauce works well for this recipe, too.

Pasta: Ziti is the pasta of choice for this recipe, but Penne or another tubular noodle would also work. You can learn more about the types of pasta here.

Cheese: Instead of ricotta cheese, this recipe uses cottage cheese mixed with parmesan and mozzarella. The cottage cheese makes this casserole even more delicious and creamy. Plus, it keeps it from drying out during cooking and reheating.

Seasoning: In addition to the sausage, oregano, garlic, and onion give this recipe tons of great flavor. If you choose to omit the meat, you may need to add additional seasonings to taste. Alternatively, feel free to add additional seasonings as desired, like Italian seasoning (in place of the oregano), red pepper flakes, extra garlic, and even fresh basil.

How to Make Baked Ziti

(See the recipe card below for full instructions and notes.)

Prepare the ziti.

In a large pot of salted water, cook the pasta according to the package directions – just until al dente. Drain and set aside.

Make the meat sauce.

Brown the sausage over medium-high heat in a large dutch oven, heavy-bottomed pot or large sauté pan. When the sausage is almost done cooking, add in the diced onion. Then, add in the garlic and stir well.

If needed, drain the grease from the cooked sausage. Return the meat to the pot and add in the marinara sauce. Feel free to use any flavor of marinara sauce you like most. Simmer for a few minutes, stirring occasionally.

Make the cheese filling (no ricotta).

Mix together the cottage cheese, egg, oregano, garlic, parmesan cheese, and half of the mozzarella cheese. Stir until well combined.

Assemble the pasta casserole.

Spoon a thin layer of the sauce on the bottom of a large casserole dish. This prevents the noodles from burning and sticking to the dish.

Layers are as follows: pasta, cheese, sauce, pasta, sauce, more cheese!

Start by adding half of the cooked pasta and all of the cottage cheese mixture.

When you add the cottage cheese mixture, do so in dollops in each of the corners so it’s easier to distribute on top of the noodles.

Then, spoon half of the sauce, the remaining pasta, and then the rest of the sauce on top. Finish the final layer with the remaining mozzarella cheese.

Bake this uncovered for about 25-30 minutes or until the dish begins to bubble and the cheese begins to turn golden.

Tips for the Best Baked Ziti Recipe

Using Different Noodles

Instead of ziti pasta, you can use any short tubular noodle, like penne, rigatoni, bow ties, etc.

Reheating Baked Ziti

To reheat baked ziti, add a portion to an oven-safe dish, cover with aluminum foil, and reheat at 325F for 15-20 minutes, or until warm. You may want to add extra sauce to keep it from drying out.

Alternatively, reheat in a microwave-safe dish at 1-minute increments, until warmed through. Add additional sauce and cheese as desired.

What can I use instead of ricotta in baked ziti?

This recipe calls for cottage cheese instead of ricotta. Cottage cheese has more moisture content than ricotta and will prevent the casserole from drying out.

During cooking, the curds of the cottage cheese melt and mix with the other cheeses to create a smooth, creamy filling.

Can baked ziti be made ahead of time?

Assemble the casserole, then cover with foil and refrigerate until you are ready to bake. *Make sure you bring the dish to room temp (sit out about 30 minutes) to avoid a shattered casserole dish.

Storing Uncooked Ziti

How long can uncooked baked ziti stay in the fridge? Uncooked ziti can be stored in the refrigerator for up to 3 days before cooking. Before baking, remove the casserole dish from the fridge and allow it to rest on the counter before placing it in the oven. This will prevent your dish from shattering.

Storing Leftover Baked Ziti

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

If freezing, portion into freezer-safe containers and freeze for up to 3 months. Allow the baked pasta to defrost in the refrigerator before reheating.

Vegetarian Baked Ziti

To make this ziti casserole vegetarian, omit the Italian sausage, and prepare the recipe according to the instructions.

What to Serve with Baked Ziti

Consider these options as the side dish:

Fresh garden salad
French bread
Caesar salad

More side dishes…

Baked Ziti with Italian Sausage

Course Dinner Recipes

Cuisine Italian

Keyword baked pasta, casserole, italian, pasta

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 356kcal

Author Anna Kate

Equipment

Ingredients

olive oil
1 pound ground Italian sausage mild, hot, or sweet (I prefer mild)
1 cup yellow onion diced
24 ounces marinara sauce leftover spaghetti sauce, or tomato sauce
4 cloves garlic minced
16 ounces ziti pasta uncooked
12 ounces cottage cheese
1 tablespoon oregano
1 egg
2 cups mozzarella cheese shredded
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.

Prepare Sausage & Pasta Sauce

Brown the sausage over medium high heat in a large dutch oven or large sauté pan.
Add the diced onion to the pot of sausage. Sauté until onion softens, about 3-5 minutes.
Drain excess fat from the sausage as needed.
Reduce the heat to medium. Return the sausage to the dutch oven and add the garlic and stir quickly.
To the same pot, add the marinara sauce (leftover spaghetti sauce or tomato sauce may also be used). Stir and simmer for about 5 minutes.

Make Cheese "Filling"

While the sauce is warming, make the cheese filling by combining the cottage cheese, egg, oregano, parmesan cheese, and 1 cup of mozzarella cheese. Stir until well-combined.

Layer Casserole & Bake

Add about 1/4 cup of the meat sauce to the bottom of the greased casserole dish to prevent the noodles from burning or sticking.
Layer as follows: half of the ziti noodles, all of the cottage cheese mixture, half of the sauce, remaining ziti, and remaining sauce. Top with the remaining cup of mozzarella cheese.
Bake the casserole uncovered for 25-30 minutes or until cheese turns golden on top.

Notes

Alternatives to mild Italian Sausage: hot Italian sausage, sweet Italian sausage, ground beef, ground chicken, other meat alternatives. (note: this recipe has not been tested with meat alternatives.)

Alternatives to ziti noodles: bow ties, penne, rotini, rigatoni, or any short, tubular noodle.

Alternatives to Marinara:

Leftover meat sauce can be used in place of marinara.
Canned tomato sauce can be used as a substitute. Season as desired.

Nutrition

The post Baked Ziti with Italian Sausage 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.

Best French Onion Soup Recipe

Anna Kate — Thu, 02 Sep 2021 10:00:00 +0000

The best French onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty French bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers.

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do.

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store.

Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

There are five basic steps for making an amazing batch of French onion soup:

Caramelize the onions. Plan on about 30-45 minutes for deep caramelization. After caramelizing the onions, the recipe moves quicker. Be careful not to over cook the onions which will result in a bitter taste. Feel free to occasionally taste-test during the cooking process.
Deglaze the pot with red wine. Red wine is an excellent tool for deglazing the pan. You may omit this ingredient if you are opposed, but please note that the flavor will not be as deep.
Simmer with the stock and seasonings to meld the flavors together.
Toast the bread to be used as giant croutons in the soup bowls.
Serve the soup and broil. The finishing touch of toasted bread and broiled cheese is really what takes the presentation over the top. Ladle soup servings into individual ramekins or oven-safe bowls, add the cheese, then broil for 3-5 minutes or until desired browning is reached. Keep a close eye on the oven!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”.

They come in many different sizes and designs:

Ramekins will be on the smaller side and will often be referred to as mini cocottes.
Soup crocks typically have a handle on them for easy serving.
Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

Used store bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
½ teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock preferably homemade
1 cup dry red wine
1 bay leaf
½ teaspoon ground sage
salt and pepper to taste
½ raw onion grated
16 ounces swiss cheese freshly grated
3 tablespoons brandy or cognac
8 slices French bread about 1 inch thick
4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
Add the beef stock to a saucepan and simmer.
Grate the raw onion and swiss cheese. Set aside.

Caramelize the onions

To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
When the onions are tender and translucent, increase the heat to medium or medium-high heat.
Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

Preheat the oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
Cook the croutes for 15 minutes on each side (30 minutes total).
While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

Remove the bay leaf from the soup.
Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
Remove the toasted bread from the oven and place one slice on top of each soup serving.
Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
Remove from the oven and allow to cool for a few minutes. Serve.

Notes

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

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

Used store-bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

The post Best French Onion Soup Recipe 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.

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.

Beef Brisket in the Oven

Anna Kate — Wed, 18 Nov 2020 11:00:00 +0000

This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!

I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!

Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.

But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.

For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more.

Why I love this recipe

I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!

All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!

Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!

When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.

Ingredient Notes

Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.

Substitutions

Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.

How to Make Brisket in the Oven

Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.

Preparation

To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.

Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.

Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).

About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.

With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.

Cooking

Step 1: Bake the Brisket

Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.

The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.

The meat will be incredibly tender and should fall right apart when shredded.

Step 2: Serve the Brisket

When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time.

How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.

Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.

Expert Tip

I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.

Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.

Using a thermometer can prevent under-cooking and over-cooking the meat.

Cooking Tips

Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.

Serving suggestions

There are so many different BBQ recipes on my site! Here are just a few I would recommend:

Condiments: Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.

Frequently Asked Questions

How much brisket should I buy per person?

Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.

Should I cover my brisket in the oven?

To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.

How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?

Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.

Make sure you give yourself plenty of time for the entire process.

Can you leave a brisket in the oven overnight?

Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance.

What is the best cooking method for brisket?

No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.

Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.

Storing and Reheating

Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!

Fridge

In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.

Freezer

To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.

Reheating

Instructions for reheating defrosted beef brisket…

In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.

More BBQ recipes

Beef brisket in the oven

Course Dinner Recipes

Cuisine American

Keyword beef, brisket

Prep Time 15

Cook Time 12

Additional Time 12

Total Time 1 15

Servings

Calories 176kcal

Author Anna Kate

Equipment

Ingredients

1 whole beef brisket
dry rub

Instructions

Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
Season brisket with homemade dry rub on all sides
Cover with foil and marinate in refrigerator for 12 hours or overnight.
Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
Shred and serve on a bun or by itself with sides.

Notes

This recipe is made with a whole brisket. For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts make up a whole brisket.

Visit this recipe for the dry rub

Nutrition

The post Beef Brisket in the Oven appeared first on Southern Cravings.

Turkey Cheese Ball

Anna Kate — Tue, 15 Sep 2020 10:00:00 +0000

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you’re aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

As Thanksgiving and Christmas are quickly approaching, potluck and party recipes that you can throw together for last-minute holiday gatherings are a must! I’ve made this turkey cheese ball for a few gatherings now, and every single time, I get so many compliments on how adorable it looks.

Since it’s not really even a “recipe” recipe, it’s a fun way to get your kids involved in helping in the kitchen! You can task them with this activity to entertain them while you put the finishing touches on Thanksgiving Dinner.

Why I Love This Recipe

Festive: A turkey cheese ball makes an adorable centerpiece for holiday gatherings.
Rich & creamy: The blend of different cheeses ensures every bite melts in your mouth.
Easy to make: This simple recipe can be assembled and served in under 5 minutes!
Versatile: Serve your turkey cheese ball with any of your favorite sides, like crackers, fresh veggies, or even crusty bread.

What Is A Turkey Cheese Ball?

A turkey cheese ball is a playful take on traditional cheese ball appetizers, designed to resemble a turkey. It’s one of my favorite ways to add a touch of festivity to holiday spreads!

Featuring ingredients like cream cheese, cheddar, and crunchy toppings, each bite is packed with bold, tangy, and comforting flavors. Plus, if you make your own cheese ball, you can really get creative with the mix-ins!

Think onions, red bell peppers, cayenne pepper, and Worcestershire sauce to add more depth and zest. In fact, you can use this Kraft cheese ball recipe if you’re up for it! For the ideal appetizer, serve it with a variety of crackers and veggies, allowing guests to choose their perfect pairing.

The Best Cheese For A Turkey Cheese Ball

If you’re making your own turkey-shaped cheese ball, choosing the perfect cheese is essential to impress your guests! Here are some of the best options to try:

Cream cheese: A staple in almost all cheese ball recipes, cream cheese provides a creamy and easily moldable base that complements most other flavors.
Sharp cheddar: Cheddar lends a rich, tangy flavor. When it’s grated and mixed in, it gives the cheese ball a savory depth.
Blue cheese: For those who love a robust flavor, blue cheese can add a pungent kick. It pairs nicely with sweeter ingredients like dried cranberries or blueberries.
Gouda: Gouda offers a mild, slightly sweet flavor, making it a great choice as well.
Monterey Jack: I love Monterey Jack because of its mild flavor and ability to blend well with other cheeses and ingredients.
Feta: Feta is crumbly, salty, and tangy, and can add a Mediterranean twist to your cheese ball. It’s especially delicious when paired with olives or sun-dried tomatoes.
Goat cheese: Goat cheese provides a soft, creamy texture and tangy flavor profile. If you’re using goat cheese, consider adding herbs like thyme, rosemary, or dill.

Ingredients For This Turkey Cheese Ball

Prepared cheese ball: The star of this recipe! I recommend a basic cheese ball, but you can use a pineapple cheese ball, a cheese ball without nuts, ham, turkey, or whatever you fancy! You can also pick up a store-bought version from the grocery store.
Candy eyes: I usually have the best luck finding edible candy eyes on Amazon, but you may be able to find them in the baking aisle of large craft stores. If you can’t find candy eyes, try small purple carrot slices or gel food coloring.
Pretzel sticks: To make the turkey tail! You can also add thin carrot sticks for a fresh twist. Or, just use regular-shaped pretzels.
Candy corn: Acts as the turkey’s nose. You can also use a piece of bell pepper, carrot, or any other bright vegetable that could act as the nose.
Ritz crackers: To surround the turkey cheese ball for dipping. Feel free to use any buttery cracker you prefer, or swap in other cracker varieties.

How To Make A Turkey Cheese Ball

This recipe is incredibly simple to create and fun to make. The handy tips below and a few minutes in the kitchen will have everyone at the party asking just how you did it!

Step 1: Remove A Cheese Scoop

First, take your cheese ball and scoop out a tiny chunk of cheese from the bottom. Hang on to this because you will be using this scoop of cheese later as “glue” for the eyes and feathers.

Step 2: Insert The Pretzel Sticks

Flip the cheese ball over and place it on a plate or serving platter. Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.

Step 3: Decorate The Turkey Face

Using the scoop of cheese as glue, stick your candy corn onto the turkey neck pretzel stick. Then, add the edible candy eyes.

Step 4: Add The Final Touches

Surround the “bird” with crackers and your turkey-shaped cheese ball is ready for his big debut. Watch as your guests devour it!

Surround the “bird” with crackers and your Turkey Cheese ball is ready for his big debut!

More Thanksgiving Appetizer Ideas

If you need even more appetizers to complete your Thanksgiving menu, check out some of my favorites like these:

Recipe Variations

Fruit: Add chopped dried cranberries for a sweet twist.
Salty: Swap pecans with crushed pretzels for added saltiness.
Smoky: Mix in some smoked paprika for a smoky undertone.
Spicy: Add finely chopped jalapeños for extra heat.
Roasted garlic: Incorporate some roasted garlic for a deeper flavor.
Sun-dried tomatoes: Mix in sun-dried tomatoes for a Mediterranean twist.
Herbs: Add some freshly chopped herbs like dill or chives for a freshness factor.

Tips For The Best Cheese Ball

If you’re making your own turkey cheese ball, keep these tips in mind:

Soften the cheese: Make sure the cream cheese is softened so it mixes more easily.
Toasted nuts: Toast any nuts beforehand to intensify their flavor.
Shape: For an even turkey look, make sure your cheese ball is well-rounded.
Refrigerate: Keep the cheese ball refrigerated until serving time.
Chill before shaping: If the cheese ball mixture is too soft, refrigerate it before shaping.

What To Do With Leftovers

In the unlikely event that you can’t finish your turkey-shaped cheese ball, follow these storage tips:

Fridge: If you don’t eat the whole cheese ball, store leftovers in an airtight container for up to 3 days.
Freezer: Cheese balls can be frozen for up to a month without the crackers. When you’re ready to eat again, just thaw it in the fridge.
Prep ahead: The cheese mixture can be prepared a day or two in advance and shaped just before serving.

Additional Recipes

For a complete holiday spread, add these mains and side dishes to the menu:

Frequently Asked Questions

Can this recipe be made vegan?

Of course! There are many vegan cream cheese and shredded cheese varieties available that will work perfectly for this recipe. You’ll also want to double-check the ingredients in the crackers to make sure they don’t contain milk ingredients.

How long can this sit out at a party?

It’s best to eat the turkey cheese ball within 2 hours to ensure it stays fresh and flavorful. If it’s going to be any longer than that, wrap it up and store it in the fridge.

What can I do if my mixture is too dry?

If your mixture is too dry, you can add a bit more cream cheese or a splash of milk to adjust the consistency. From there, just mix it thoroughly until you achieve the desired texture.

Easy Turkey Cheese Ball

Make this turkey cheese ball to wow your dinner guests during the holidays. Perfect for fending off hungry guests, this easy Thanksgiving appetizer can be assembled and served in under 5 minutes. Whether you're aiming to keep little hands busy on the big day or adding a quirky touch to your Friendsgiving, this cheesy centerpiece is sure to be a hit.

Course Appetizer Recipes, Snack

Cuisine American

Keyword Cheese, Cheese Ball, Holiday

Prep Time 5

Total Time 5

Servings servings

Author Anna Kate

Equipment

Ingredients

Instructions

Take your cheese ball and scoop out a tiny scoop of cheese from the bottom. Set aside. Use this scoop of cheese later as “glue” for the eyes and feathers.
Using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.
Using the scoop of cheese as a glue, glue your candy corn onto the turkey neck pretzel stick. Then, add the eyes.
Place on to a service dish and surround the “bird” with crackers. Serve & Enjoy!

Notes

*A store bought or homemade cheese ball will work for this recipe.

Nutrition

Serving: 1

The post Turkey Cheese Ball appeared first on Southern Cravings.

Pulled Pork Recipe {Oven Roasted Pork Shoulder}

Anna Kate — Tue, 07 Jan 2020 14:41:04 +0000

The best pulled pork recipe! Making pulled pork in the oven is the key to the most tender, juicy, shredded pork. This oven roasted pork shoulder is cooked low and slow and makes the perfect BBQ pork for sandwiches, potlucks, and great leftovers! No smoker or grill needed.

Pulled Pork in the Oven

For the easiest pulled pork, make it in the oven! This oven roasted pork shoulder recipe starts cooking at a high temperature to get that crispy bark that everyone loves, then slowly cooked until it melts away from the bone!

I do not add BBQ sauce to this recipe, but be sure to put out plenty of different types for guests to help themselves. Toast some buns and bust out the pickles – you’ve got yourself a simple meal that tastes like hard work!

Best Cut for Pulled Pork

Whether you are making sandwiches or anything else, the best cut of meat for pulled pork is a pork shoulder. Boneless pork shoulders or bone-in will work for this recipe.

Pork shoulder roasts are ideal for pulling (or shredding) because of its fat content. It’s also essential to let the meat cook low and slow to allow the protein to break down for meat that is easily shredded.

Boston Butt or a Picnic Roast are also great options for pulled pork.

Pork Rub Recipe for Pulled Pork

The seasonings you choose for an oven pork shoulder may vary from the ones you use when smoking or grilling.

I prefer using a blend of my own homemade dry rub. The recipe is equal parts of basic pantry seasonings. It’s gives the meat a great flavor that you can easily build upon. Feel free to add or remove spices to adjust to the flavors you desire as needed.

Alternatively, you can also use any of your favorite store-bought seasonings as a short cut.

Allow plenty of time for the pork to marinate after you apply the rub. I recommend at least 12 hours, preferably overnight.

Some people prefer using mustard as a binder. This is applied to the meat before adding the dry rub. It tenderizes the meat further and helps the seasoning bind to the meat.

How to Make the Perfect Oven Roasted Pork Shoulder

Tools Needed for this Recipe:

In-oven meat thermometer: I highly recommend using a tool like this for any large cut of meat. This takes the guesswork and prevents constantly “checking” on the meat during cooking.
Roasting Pan: I love my Nordic Ware Roasting Pan. We also grab the disposable roasting pans when we are making this for a large crowd, transporting the meat, or just for easy clean-up.
BBQ Shredding Claws: Using claws is the easiest way to shred the pork after it’s ready. If you don’t use shredding claws, you can use regular dinner forks or serving forks to shred the meat.
BBQ Grill Gloves: These are super handy for pulling the meat out of the oven. They give you a little extra grip and more coverage for handling heavy, large pans.

Step 1: Rub and Marinate the Pork Shoulder

Whether you are using a store-bought seasoning or making your own, go ahead and assemble that so you can rub down the pork roast.

Place your defrosted pork shoulder on a clean workspace. I recommend rubbing, marinating, and cooking in the same container. Try a disposable aluminum pan for easy clean up.

Generously rub down the meat with the rub on all sides. The meat should be coated completely.

Then, wrap in plastic wrap and place inside a leak-proof container. Marinate in the fridge for at least 12 hours or overnight.

If you are marinating and cooking in the same pan, you can skip the plastic wrap and cover the pan with foil.

Step 2: Cook Pork Shoulder in the Oven

Unwrap the pork shoulder and place in the roasting pan. Insert the in-oven thermometer into the center of the roast. Be careful that the thermometer isn’t touching the bone.

Roast at 450°F for 20 minutes. Then, reduce the temperature to 325°F for about an hour per pound.

When the internal temperature reaches 205°F, remove it from the oven and allow the pork shoulder to rest for about an hour before shredding.

Shred the meat with shredding claws and serve!

Pork Shoulder Cooking Time

How long does it take to cook a pork shoulder in the oven? Depending on the size of your pork shoulder, the cooking time will vary. This isn’t a quick recipe, so make sure you plan for plenty of time.

This recipe prepares a 9 pound shoulder, so cut the cooking time in half if you have a smaller cut. A meat thermometer will help with cooking time and temp!

Do you cover a pork shoulder when cooking in the oven?

This recipe does not cover the meat while cooking, because we like the “bark” that forms on the outside. However, if you do not like the crispy parts, you can cover your roasting pan lightly with foil.

Best Internal Temperature for Pulled Pork

The best internal temperature for pulled pork is 205°F degrees. While it’s safe to consume at a much lower temperature, the connective tissues will still be intact which will make the meat tough to shred and flavorless.

At an internal temperature of 205°F-215°F, the meat is juicy, succulent, and will shred with minimal effort.

What temperature should pork shoulder be cooked to?

Regular cuts of pork are safe to eat at around 145°F-160°F degrees. This includes pork chops, pork steaks, etc. Since tender, shredded pork is the goal, the internal temperature the roast must reach 200°F.

What temp does pork shoulder fall apart?

A pork shoulder is easily shredded at 200°F-215°F internally.

How Much Pulled Pork Per Person?

A good rule of thumb is to estimate about 1/3 pound of cooked pulled pork per person. It’s what most BBQ experts recommend and is a sure-fire way to make sure you don’t run out of food.

Their are many different things that influence your decision, so make sure you consider all of the major factors when planning to serve pulled pork.

Pulled Pork Leftovers

How do you store leftover pulled pork?

The best and safest way to store leftover pulled pork is in an airtight container the refrigerator for 3-5 days.

If you have lots of leftovers, you can freeze them and reheat them later for sandwiches, salads, and soups.

One of our favorite ways to use up leftovers is to make hearty vegetable soup with pork and serve with hot and buttery southern cornbread!

Here are a few other ways to use up leftovers:

Loaded Pulled Pork Nachos
Top a twice baked potato with leftovers.
Make a mashed potato bowl with pulled pork and your favorite toppings.
Stir leftovers into mac and cheese or hashbrown casserole.

What to serve with pulled pork

What goes well with pulled pork? Delicious side dishes! Whether you are serving it piled high on a bun or by itself, don’t forget plenty of toppings like pickled red onion, different types of bbq sauce (white bbq sauce is our favorite!), caramelized onions, etc.

More side dishes for pulled pork…

Oven Roasted Pork Shoulder

An oven roasted pork shoulder, cooked low and slow, yields beautifully shredded pork. This recipe is great for sandwiches, potlucks and makes great leftovers!

Cuisine American

Keyword bbq, dinner, roasting

Prep Time 5

Cook Time 8

Resting Time 8

Total Time 16 5

Servings Pounds of Meat

Calories 808kcal

Author Anna Kate

Equipment

Ingredients

My Homemade Pork Rub
1, 9 pound pork shoulder or butt

Instructions

Rub down the outside of the meat with the rub.
Wrap in cling-wrap or store in leak-proof container and marinate overnight.
Spray roasting pan with non-stick cooking spray and place unwrapped shoulder in roasting pan.
Place in 450F preheated oven for 20 minutes.
Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees.

Nutrition

The post Pulled Pork Recipe {Oven Roasted Pork Shoulder} appeared first on Southern Cravings.