Blog - Page 3 of 5 - Appetizer Bliss

Berry Simple Syrup

May 8, 2024 by Rhonda 3 Comments

Make your own berry simple syrup in under 15 minutes with only 3 ingredients - sugar, water, and berries! Delicious in cocktails, mocktails, or tea.

Berry simple syrup is a staple in our fridge. It is a quick addition for a cocktail, mocktail, or tea, plus it levels up salad dressings! It is so easy and fast to make, lasts up to a month in the fridge and up to 6 months in the freezer.

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What is berry simple syrup?

For more information on simple syrups see our Basic Simple Syrup post.

Plain Basic Simple Syrup is basically a liquid sweetener used in the culinary and mixology world. It is a combination of sugar and water that is heated until the sugar is dissolved. It is easier to measure, distributes more evenly, and incorporates into cold beverages much better than sugar crystals.

So, a berry simple syrup is created by boiling sugar, water, and berries together until the sugar is dissolved and the berries are soft and have released their juice. This recipe is for a basic berry simple syrup which means the ratio of sugar to water is 1:1. If you want a more viscous syrup (like for pancakes) you can make a rich berry simple syrup which uses a sugar to water ratio of 2:1.

Ingredients

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

Fresh blackberries, water, and sugar for berry simple syrup.

This recipe calls for sugar, water, and berries - that's it! We used fresh blackberries but also love this with raspberries, strawberries, and marionberries. If fresh berries aren't in season, frozen works just fine!

How to make a fruit simple syrup

Homemade simple syrups are SO EASY to make. Start by adding the sugar and berries to a heavy duty sauce pan and pour in the water (image 1). Stir until the sugar is not sticking to the bottom of the pan (image 2).

Sugar, water, and blackberries in a pot boiling.

Place the sauce pan on the stovetop and heat until the mixture is boiling (image 3). Boil until the sugar is all dissolved, reduce heat and simmer for an additional 2-6 minutes until the fruit is soft and releases its juice into the syrup (image 4). The syrup will be a little thicker than when you started with just the water.

Blackberries in a strainer over a measuring cup to catch berry simple syrup.

Remove the pot from the stovetop and place a fine mesh strainer over a large bowl or measuring cup to strain the fruit from the syrup (image 5). Press the berries down with a spoon to capture additional juice. Set aside to cool (image 6) before pouring into a clean airtight container for storage.

How to store infused simple syrup

This homemade simple syrup with fruit will last for at least a week in the refrigerator if placed in a clean, airtight container. NOTE: Ours has lasted for up to 2 months and it has been fine. However, since it does have fruit juice, keep an eye on it and throw it away if it shows any sign of going bad (sour smell, mold, sediment in the bottom, etc.). It also freezes great and will last up to 6 months in a freezer-friendly airtight container.

Substitutions and additions

We like to use fresh berries when in season, but frozen works just as good. Use any berry you like to eat or mix them together for a mixed berry syrup. We've made this with blackberries, marionberries, strawberries, raspberries, and blueberries. It would also be good with peaches, nectarines, plums, or cherries. Follow the same process and just strain out the fruit before storing.

This would also be good with a hint of fresh herbs. Try some mint, rosemary, thyme, or basil. Place fresh herb sprigs in the sauce pan after removing from the heat. Let steep for 1-2 hours, strain the syrup, and store.

Demerara, plain, and blackberry basic simple syrups in bottles.

Other simple syrup recipes

Some common FAQs

Do I have to use white sugar?

No. Use white sugar, demerara sugar, or brown sugar. The demerara and brown sugar will give a more caramelly flavor than the white sugar but will still be good.

Can I freeze simple syrup with fruit?

Yes! Strain the fruit out first, but the berry-infused simple syrup freezes great. We make a batch and keep some in the fridge and some in the freezer. Once it's gone, we make more. That way we always have some ready to go for drinks.

What fruit can I use for a fruit simple syrup?

Berries work great; blackberries, strawberries, raspberries, marionberries. Peaches, nectarines, plums, and cherries are good to use. Watermelon and rhubarb also work for a simple syrup.

Why do you boil after the sugar is dissolved?

While the sugar may appear dissolved, we find there's a chance it's not fully there yet. Extending the boiling time a few extra minutes helps ensure it is completely dissolved, leaving us a smooth solution.

Baked Cheesy Corn Dip

May 3, 2024 by Rhonda 4 Comments

This baked cheesy corn dip is a sure crowd-pleaser! Packed with a cheesy trio of cheddar, cream cheese, and Monterey Jack, along with sweet corn and flavorful roasted peppers, it's ready in just 30 minutes. This irresistible dip is the perfect addition to any holiday or game day snack table!

Cast iron skillet with hot cheese, corn, and pepper dip and a bowl of tortilla chips.

There are NOT. ENOUGH. WORDS. to tell you how amazing this hot corn dip is! It's a game changer in my entertaining repertoire! Served hot with tortilla chips, it disappears faster than you can imagine, never leaving leftovers.

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Ingredients

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

We want to highlight a few of the key ingredients here:

Cheese. We used three cheeses; cream cheese, Monterey Jack cheese, and cheddar cheese. We recommend keeping the cream cheese as it helps give a creamy texture in the dip. Substitute some goat cheese, smoked gouda, gruyere or white cheddar for some or all of the Monterey Jack or cheddar cheese.
Peppers. Using roasted peppers adds so much flavor to this dish! Pick your favorite pepper - we used Hatch green chilies but it would also be great with Pueblo, jalapeño, Anaheim, or Serrano peppers.
Corn. We call for a can of corn in this recipe to keep it simple, but if fresh corn is in season, add the extra sweetness of fresh corn instead. Extra credit if you grill the corn first!

A Note About Peppers

We recommend you wear gloves when handling peppers and don't touch your face or eyes! Wash your hands - multiple times - when finished with the peppers.

Here are the Scoville Heat Units (SHU) for a few of the more common peppers we recommend in this dip. The lower the units, the milder the pepper.

Anaheim (500-2500 SHU)
Poblano (1000-2000 SHU)
Hatch (1000-8000 SHU)
Jalapeño or Serrano (2500-8000 SHU)
Pueblo (5000-20,000 SHU)

For a more thorough discussion of the Scoville Heat Scale, which tells you how hot a pepper is, see our Jalapeño Breakfast Casserole post.

To help reduce the heat in peppers you can;

Remove the seeds - most of the heat in peppers is in the ribs. Since the seeds are attached to the ribs they pick up a little heat but if you remove the seeds, you automatically remove the ribs, taking the heat with them.
Roast the peppers - studies show capsaicin (the heat generator in peppers!) breaks down around 400°F.
Add some lemon or lime juice - acidic foods have a low pH and peppers have a high pH, so adding a little acid to peppers will help neutralize some of the heat.

We love the flavor and heat of hatch chilis or Pueblo chilis. Hatch chilis are becoming more available across the country while Pueblo chilis are still somewhat difficult to find, but if you have the chance - grab them!

When in season, you can order Fire Roasted Green or Red Pueblo Chilis from Musso Farms in Pueblo, Colorado.

Equipment

While you don't need any special equipment for this dish, we did use the following:

A hand mixer. This gave our hands a break while still completely combining all of the cheese. You can definitely do this by hand with a wooden spoon and some elbow grease.
Cast iron skillet. This was baked in an 8-inch cast iron skillet, but you can also use a standard baking dish. We find the cast iron gives the bottom a little more crispy texture as well as staying hot longer than a glass dish once it is removed from the oven.

How to Make Hot Cheesy Corn Dip

Bowl with cheese, corn, peppers, and chives mixed together.

This dip is so easy to make and can be ready to eat in just 30 minutes. Start by adding all of the cheese and the Greek yogurt to a mixing bowl (image 1). Mix this together until it is well combined and smooth (image 2). NOTE: We used a hand mixer for this step.

Add in the corn, roasted peppers, chives, salt, and pepper to the bowl (image 3). Stir with a spoon until well mixed (image 4).

Place the dip mixture into a cast iron skillet (image 5), or a glass/ceramic baking dish, and smooth it out so it is evenly distributed (image 6). Bake immediately or cover and refrigerate until ready to bake.

Cheese, corn, and pepper dip in cast iron skillet.

Substitutions and Additions

It's easy to change up this hot corn dip recipe to make it your own.

Use your favorite cheese combination. Make sure at least one is a creamy cheese; cream cheese or goat cheese, to give that creaminess in the dip. Play with other combinations; provolone, gruyere, Monterey Jack, Havarti, Colby, even blue cheese would all be great. Avoid cheese that doesn't melt as well - hard, aged cheese like parmesan or dry crumbly cheese like feta.
Adjust the spice level to your preference for a personalized kick. We love the flavor and heat of hatch chilis or Pueblo chilis. Jalapeño and hatch chilis will be around the same heat level, while Pueblo chili peppers may have a little more heat and Anaheim peppers will be slightly milder. Add more chili peppers to increase the heat. Feel free to continue up the Scoville Heat Scale and add some even hotter peppers if you like. For a more thorough discussion of hot peppers, see our Jalapeño Breakfast Casserole post.
Use canned, frozen, or fresh sweet corn kernels. Roast the corn in advance for more flavor.
Substitute sour cream for the Greek Yogurt.
Add some crispy bacon, prosciutto, diced chicken, or black beans to the dip mixture.
Add a dash or two of your favorite hot sauce to the mixture.
Top the dip with some diced tomatoes when it comes out of the oven.

Make Ahead Tips

To make this simple cheesy corn dip ahead of time, mix the dip through step 4 above. If storing more than a day before serving, store in an airtight container (we like using a deli food container) for up to 5 days in the refrigerator. If baking within a day, store covered in your cast iron skillet or baking dish in the refrigerator.

When ready to bake remove dip from the refrigerator while the oven preheats. Place in skillet or baking dish if necessary, and follow the recipe instructions for baking the dip. NOTE: it may take a few more minutes to get bubbly and creamy when putting a cold dip into the oven. Keep an eye on how brown the top is getting and cover if necessary until the dip is hot throughout.

REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Time Saving Tips

Having some roasted chili peppers in the freezer is a big time saver. We like to roast a few sheet pans of peppers when they are in season, remove the seeds and skins, and store in air tight containers in the freezer to use as needed. Roasted peppers thaw fast in the fridge and are ready to use in just a few hours.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, (and lucky enough to have any of this dip leftover) this Cheese, Pepper, and Corn Dip will last in an airtight container in the refrigerator for up to 5 days. Reheat and add to some tacos, enchiladas, or a taco salad.

Some Other Favorite Dip and Spread Recipes

Some common questions

Do I have to use cream cheese?

No, but we do recommend using a soft cheese like cream cheese as a binder for the other cheese. Goat cheese would be a good substitution.

I don't have a cast iron skillet, what do I use?

Use an oven safe baking dish. It won't keep the corn dip hot as long as a cast iron skillet, but it works just as well. Remember, never place a cold glass or ceramic baking dish in a hot oven. The temperature difference can cause the dish to crack.

How do I serve this dip?

Serve this spicy corn dip hot with tortilla chips, bread, crackers, or fresh veggies.

Is this dip really spicy?

The cheesy corn dip has a nice heat as written, but I wouldn't consider it spicy. If worried about the heat level in this dip, start with ½ the amount of peppers listed and taste as you go. For a more thorough discussion of hot peppers, visit our Jalapeño Breakfast Casserole post.

Hot pepper, corn, and cheese dip on a tortilla chip.p

Jalapeño Popper Mac & Cheese Bites

April 25, 2024 by Rhonda Leave a Comment

These jalapeño popper mac & cheese bites are the ultimate comfort appetizer. Easy to prepare, customizable to your taste preferences, and perfect for making ahead of time. Baking these bites in a mini muffin tin makes them a perfect grab and go bite for your next BBs, game day party, or casual gathering!

Jalapeño popper mac and cheese bites with sliced jalapeño on top.

These baked mac and cheese jalapeño popper bites are the best of two of our favorite foods; jalapeño poppers and mac & cheese, and are a guaranteed crowd-pleaser! We always make extra, hoping for leftovers, but we always underestimate how popular these are!

These jalapeño mac and cheese bites are similar to jalapeño mac and cheese balls, but are baked in the oven in a mini muffin tin instead of being coated in a breading and then deep fried. We get all the flavor without the deep frying!

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Main ingredients

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

Jalapeño popper mac and cheese bite ingredients in individual dishes.

Jalapeños. Fresh diced jalapeños are the namesake of this dish. Adjust the number or jalapeños depending on your desired spice level. We recommend wearing gloves when handling hot peppers. For more information about peppers and the Scoville Heat Units, see our Jalapeño Breakfast Casserole post.

Pasta. Since these bites will be baked in a small muffin tin, we recommend using a small pasta shape like; small shells, small elbows, ditalini, or one of the other many small shapes available in your local market.

Cheese. A combination of shredded cheddar cheese and cream cheese gives these jalapeño popper mac & cheese cups a creamy, cheesy mix. Top with some blue cheese to bring in even more "popper flavor".

Bacon. We can't have a jalapeño popper without some crispy crumbled bacon!

Staples. Butter, flour, milk, salt, and pepper.

Order of operations

This jalapeño popper mac & cheese bites recipe has several steps, but they are easy to make and ready to eat, start-to-finish, in under an hour.

Cut jalapeños

We recommend wearing gloves when working with hot peppers.

Jalapeño peppers being deseeded and diced into small pieces.

Start by washing the jalapeño pepper (image 1). Cut the stem off the pepper and slice it in half lengthwise (image 2). Use a spoon, or your fingers, to remove the seeds from both sides. Removing seeds will help reduce the heat of the pepper, but feel free to leave them in if you want the heat and don't mind the seeds (image 3). Make 12-14 slices off the end of one side of the jalapeño. Cut each of these slices in half and set aside for later (image 4). Slice all of the remaining jalapeño pepper into thin strips (image 5). Cut small pieces off the strips so you end up with small, diced pepper pieces (image 6).

Remember to wash your hands - multiple times - when done handling hot peppers.

Cook pasta

A pot of boiling water with elbow macaroni.

Add water to a medium-sized pot and heat until boiling (image 7). Salt the water and add the pasta. Cook 3-4 minutes less than the recommended time on the package (the pasta will continue cooking in the oven), drain pasta in a colander, run cold water over the pasta, and set aside while making the cheese sauce (image 8).

Make cheese sauce

Making a cheese sauce with butter, flour, milk, cheddar cheese, and cream cheese.

Return the pot you cooked the pasta in to the stovetop and add butter and flour (image 9). Stir this together until the butter is melted and the flour has cooked. When flour cooks it will have a delicious smell like lightly toasted almonds and just begin to brown (image 10). Slowly whisk in the milk. Then add salt and pepper to taste and cook over medium-low heat until it begins to thicken (image 11 & 12). Once the white sauce has thickened, remove from the heat and add the shredded cheddar cheese and cream cheese (image 13). Stir until all of the cheese is melted and you are left with a smooth cheese sauce (image 14).

Mixing jalapeño popper mac & cheese bites

Pot with jalapeño popper mac and cheese and scooping mixture into mini muffin tins.

Add the cooked pasta, crispy bacon crumbles, and diced jalapeños into the pot with the cheese sauce (image 15). Stir until everything is coated with the cheese sauce (image 16).

NOTE: there should be a significant amount of sauce in the pan after you stir everything together. If there is not enough sauce, the bites will become too dry when baking.

Gather your mini muffin pan, pasta mixture, small sliced jalapeños, and blue cheese crumbles (if using) all together (image 17). Fill each muffin cup with the pasta mixture and gently press the pasta into the cup so it is loosely packed. This will help form a tight cup that holds together versus one that falls apart once baked (image 18).

Baking bites

Unbaked and baked jalapeño popper mac & cheese bites in silicone mini muffin pan.

Place one of the sliced jalapeño peppers on top of each bite (image 19). Bake until hot all the way through and the cheese is beginning to get crispy and golden brown on top (image 20). Let cool 1-2 minutes so you don't burn yourself, and then remove the bites from the pan. Serve immediately or let cool and store in the fridge until ready to reheat.

Serve these jalapeño mac and cheese bites while hot with some Blue Cheese Dip for an extra bit of deliciousness.

Equipment

We want these to be a bite-sized treat, so we used a mini muffin tin when baking these to get the perfect size. We tested this with mini silicone muffin pan and a mini metal muffin pan, and both yielded excellent jalapeño popper mac & cheese cups. Silicone pans may take an 5 minutes longer than the metal pans to get the same crispy outside we love.

To prevent sticking, remove the bites from the pan while they're still hot. Simply glide a spoon around the edges of each muffin cup and use it to gently lift the bite out. If you're not serving these immediately, transfer them to a cooling rack, cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.

NOTE: If you remove them from the pan while hot, you don't need to butter the metal pan. There is enough oil from the butter and cheese in the bites to keep them from sticking.

Substitutions

It is easy to adjust the heat of these bites. Use additional jalapeños for more heat or fewer for less heat. Substitute hatch, Pueblo, or Anaheim chilis in place of the jalapeño peppers.

For a more thorough discussion of the Scoville Heat Scale, which tells you how hot a pepper is, see our Jalapeño Breakfast Casserole post.

We recommend leaving the cream cheese as a binder for this dish, but substitute your favorite cheese for some or all of the cheddar cheese. Try some white cheddar, goat cheese, gruyere, smokey cheddar, or smokey gruyere to mix things up a little.

Top these with crispy bacon crumbles or blue cheese crumbles instead of (or in addition to) the jalapeño slice. Top the baked bites with a dollop of Blue Cheese Dip. Each variation is AMAZING! Sample some of each and discover your favorite.

Time saver and make ahead tips

Make ahead and bake later. Follow the recipe through step 16, let mixture cool, and store in the refrigerator in an airtight container for up to 4 days. When ready to bake, simply fill your muffin pans and bake according to recipe directions. If baking the bites straight from the fridge, it may take a few extra minutes to reach that delicious crispiness.

Bake ahead of time and reheat later: To save time on the day of your party, you can also bake these bites ahead of time. Let them cool completely, and then store in the refrigerator in an airtight container for up to 4 days. Remove from the refrigerator and place on a baking sheet while the oven preheats to 300°F. Once the oven is hot, place the bites into the oven until warmed through, usually 5-10 minutes.

Jalapeño popper mac and cheese bites on wood table.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these jalapeño popper mac and cheese bites will last in an airtight container in the refrigerator for up to 4 days. Remove and reheat in a 300°F oven until hot through.

Other favorite appetizer bites

Some common questions

Can these be made ahead of time?

These bites are perfect for making ahead of time. Prepare the bites through step 16 above and store the unbaked, cooled pasta mixture in the refrigerator for up to 4 days. Place in mini muffin tins and bake as needed. You can also bake them in advance and let cool. Refrigerate in an airtight container for up to 4 days. Reheat baked bites in a 300°F oven until warmed through.

How are these served?

We like to serve these jalapeño mac & cheese cups when they are hot with a side of Blue Cheese Dip. The dip helps bring even more of the jalapeño popper flavor and feel to these bites!

Can I use something besides jalapeño peppers?

Yes! While this is a jalapeño dish, it is absolutely okay to use a different kind of hot pepper. These would also be great with hatch chili peppers, Pueblo chili peppers, Anaheim chili peppers, or even Serrano peppers. For more information about peppers and the Scoville Heat Units, see our Jalapeño Breakfast Casserole post.

Blue Cheese Dip

April 23, 2024 by Rhonda Leave a Comment

Making your own homemade blue cheese dip is a breeze and much tastier than any store bought version. Serve alongside wings or an array of veggies like celery, carrots, bell peppers, broccoli, or cauliflower.

Blue cheese dip in a bowl with carrots and celery on a plate.

This easy blue cheese dip recipe is ready in just 5 minutes and is a perfect addition to your big game day or holiday party spread!

We love a good blue cheese dip with lots of chunky blue cheese mixed in, but keep reading for tips on turning this dip into a creamy blue cheese dressing for your favorite salads!

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Let's talk blue cheese

Selecting a quality cheese can sometimes be a challenge, and choosing a good blue cheese adds another level of complexity. Blue cheese is made by introducing mold cultures into the cheese. This sounds like it would be bad, memories of being told "don't eat moldy food" rearing its head! However, this type of mold is safe for us to eat.

Different blue cheeses offer different flavors, originate from different regions, use different types of milk, and undergo distinct processes. Many of the various blue cheeses have European Union (EU) law Protected Designation of Origin (PDO) status. This basically means for the cheese to use the name, it must be produced in a certain country, region, or city and adhere to specific processes.

Is it 'blue cheese' or 'bleu cheese'? They are both correct!
Bleu is the French spelling for blue and years ago this cheese was always spelled bleu cheese. However, in recent years the spelling blue cheese has come to be used more and more, so much so that in a recent Google search for 'bleu cheese' it actually asks if you meant 'blue cheese'.

Common types of blue cheese

Here are some basic descriptions of a few of the common types of blue cheese we see in our stores today.

Basic blue cheese, gorgonzola, stilton, and roquefort cheese on a board.

Basic Blue Cheese. This is actually a general category of cheese and the name for much of the blue cheese easily available to us. A basic blue cheese can be made from cow's milk, goat's milk, or sheep's milk. This particular blue cheese, Murray's Dansk Blue, has a lot of deep blue veins running through it which means it will have that tangy flavor we love in a blue cheese. In general, less veins, milder flavor.
Gorgonzola. Is made from cow's milk and named for the town of Gorgonzola, in the region of Lombardy in Italy. It's recognized by the EU and has PDO status; meaning it must be produced in Lombardy or Piedmont to carry the name. This can be a softer white gorgonzola with few veins or a strong, blue-veined gorgonzola. This is Murray's Treasure Cave Gorgonzola and had just a few veins running through it and a milder flavor than the Dansk Blue we had.
Stilton. Also covered under the EU PDO status, to be called 'stilton cheese' it must be produced in one of three English counties; Derbyshire, Nottinghamshire, or Leicestershire. It is made from cow's milk and has a crumbly, drier texture than other blue cheeses. It can also have a stronger flavor. This Murray's Stilton is a little darker in color than the other cheeses we had and has a stronger smell and flavor than our Dansk Blue or Treasure Cave Gorgonzola.
Roquefort. Roquefort is made from fresh, unpasteurized sheep's milk. It's protected by EU PDO status; it must be aged in the caves of Roqueort-sur-Soulzon in southern France to carry the name. It can be made in other parts of France (as long it is following the ingredient requirements) and then brought to the caves to age. This Murray's Roquefort is very creamy and soft with nice veins and a great flavor.

Main ingredients

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

Greek yogurt, salt and pepper, cream, chives, blue cheese, lemon juice, and sour cream in individual dishes.

As always, we recommend you use the best quality ingredients you can to make this creamy blue cheese dip.

Cheese. Use a good blue cheese for this dip, one that you like to eat. You can buy crumbles (if available) or buy a wedge and crumble your own. Leave crumbles on the larger size to have that delightful, chunky, blue cheese goodness in the dip. A good basic blue, gorgonzola, stilton, or roquefort will all work here.
Greek yogurt and sour cream. We use Chobani Greek yogurt and Tillamook sour cream in this dip, but use your brand of choice. We don't recommend using a low fat sour cream in this recipe.
Cream. The cream will thin the dip out to the desired consistency. You may need more or less depending on how thick or thin you want the dip.
Lemon juice. We recommend fresh squeezed lemon juice here to add that brightness we are looking for. Add a little at a time until you get the desired 'zing level'. (Yep! That's the technical term we are going with!)

How to make blue cheese dip

Blue cheese, sour cream, Greek yogurt, cream, lemon juice, and chives in a mixing bowl.

This is so easy to make! Add the ingredients (blue cheese, Greek yogurt, sour cream, chives, lemon juice, and cream) to a dish and stir until well mixed.

Store in an air tight container up to 7 days in the refrigerator.

Substitutions and additions

Use a traditional blue cheese, gorgonzola, stilton, or roquefort cheese. Crumble your own or use purchased crumbles. We don't recommend using a cambozola blue cheese as it can be too soft and more brie like which changes the texture of this dip.

We like the richness of cream, but you can also use half-and-half or even milk. If using half-and-half or milk you may not need as much as if you're using cream since they are thinner and it will take less to thin the dip out. Start with half the amount listed for cream and add in small amounts until the desired consistency is reached.

The tang from the Greek yogurt blends great with the sour cream, but you can also substitute mayonnaise for either of these. You may need to adjust the amount of lemon juice to get the bright flavor depending on the combination and amounts of Greek yogurt, sour cream, or mayonnaise you use.

Substitute green onions for chives.

Add some crispy bacon or crispy prosciutto.

Make this into a salad dressing by adding more cream or adding some half-and-half or milk to the dip. Add this in small amounts until you reach the desired consistency.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this creamy blue cheese dip will last in an airtight container in the refrigerator for up to a week.

Other favorite dip recipes

Blue cheese dip in a bowl with stalk of celery.

Common FAQ's

Can I make this ahead of time?

Absolutely! This is great made ahead of time. Just mix everything and store in an air tight container in the fridge for up to 7 days.

How do I serve this dip?

This is a great blue cheese dip for wings, fresh veggies, or chips. Use it to top potato skins or jalapeno poppers. Make it into a dressing for your favorite salad.

Can I freeze the dip?

We don't recommend freezing this dip. The cream, lemon, yogurt, and sour cream don't play well together when defrosting. It is super fast and easy to make. We recommend keeping the individual ingredients on hand and making a week's worth at a time. NOTE: You can freeze blue cheese individually and then thaw before adding to this recipe.

Can I make this without blue cheese?

You can, but then it isn't blue cheese dip. If you don't like blue cheese, we recommend you try our Creamy Herb Dip recipe.

Black Bean Corn Salsa

June 1, 2023 by Rhonda 2 Comments

Try this delicious black bean corn salsa for your next party! Serve with tortilla chips for a perfect snack or appetizer. Ready in under 30 minutes! Vegetarian. Gluten free.

Black beans, fresh grilled corn, red peppers, onions, cilantro dressing on tortilla chips.

This recipe for corn and black bean salsa is incredibly easy to make, taking less than 30 minutes to prepare. It's also noticeably tastier than the store-bought options. With our clever trick using canned or frozen corn, you can still achieve that delicious fresh corn flavor and speed up the process. Keep reading to find out how!

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Main Ingredients

Ingredients for black bean salsa with cilantro dressing.

Corn. We grill fresh corn on the cob to get the most flavor. This also works with canned or frozen corn. See the substitutions section below for more info.
Black beans. We use canned black beans but if you have some fresh cooked black beans they would be great!
Dressing. We keep this dressing simple and light with chopped fresh cilantro, olive oil, fresh lime juice, vinegar, and a bit of honey.
Extra flavors. We added some diced fresh jalapeño, diced red bell pepper, and diced white onion or shallot. NOTE: this batch and accompanying photos feature a white onion because a shallot wasn't available at the time. However, it's worth noting that the addition of a shallot adds a subtle touch of sweetness to the dish.
Salt and pepper. With the simplicity of these ingredients, it is important to remember the salt and pepper. When it comes to salt and pepper everyone's taste is different, so taste and add as needed when you assemble this salsa.

Try one of our other favorite dip recipes
Bacon Spinach Cheese Dip

All things corn!

Our house loves corn season and grilled sweet corn on the cob is our go to for this corn and black bean salsa. However, if it isn't corn season, or you just don't want to fire up the grill, canned or frozen corn also work great.

To achieve that boost of grilled flavor when using canned or frozen corn you can use the following method. Drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet until fairly hot. Add the drained corn kernels and let cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.

Is there a difference between white corn and yellow corn?

Some sources suggest that yellow corn is marginally healthier than white corn, as explained in this Epicurious article. Some claim yellow corn is sweeter, while others claim that white corn is sweeter. We hold to the belief that there's no taste difference between yellow and white corn - they are just different colors. The sweetness difference comes from the type and variety of corn. There are 3 main types of corn; normal-sugar, sugar-enhanced, or super-sweet, with different varieties grown within each of these types. In the U.S. we don't have a lot of choice in the type of corn we can purchase but the majority of corn on the cob available is of the super-sweet type with different varieties grown in this type family.

Grilled corn on the cob and corn cut off the cob on a plate.

Grilling corn

Grilling corn for this recipe is simple. First, clean the corn. Remove the husk and silk from the ears of corn and give the corn cob a quick rinse. Second, place corn cobs on a HOT grill. If the grill is not hot enough it can take a very long time to get that nice char on the kernels. Rotate them every few minutes until you get the degree of char desired. Third, remove from the grill and cool until you can handle the corn. Now it's time to remove the kernels from the cob.

Removing kernels from the cob

For just a few ears of corn we like to just use a cutting board. Simply hold the thin end of the corn in one hand and place the stem end on a cutting board. Carefully slide a sharp knife down the corn cob to remove the kernels.
You can also do this with a small bowl placed upside down inside a larger bowl. Place the stem of the cob on the upside down bowl and cut the kernels off. The kernels will fall into the larger bowl.
Using a bundt pan also works! Place the stem on the hole in the center of the pan and using a sharp knife, cut the kernels off. They will fall into the bundt pan.

How to make black bean and corn salsa

This recipe is so very easy and fast to make. In 4 easy steps you can have a fresh, delicious black bean corn salsa.

Start by cleaning and grilling your corn. Then remove the kernels from the cob. NOTE: If using canned or frozen corn, thaw, rinse, and drain corn kernels.
Mix the dressing ingredients in a container with a lid and shake to combine.
Combine all the salsa ingredients into a mixing bowl and drizzle with the dressing. Stir to combine.
Refrigerate until ready to serve.

Favorite substitutions

Corn. We love this dish with fresh summer corn grilled on the BBQ. If no BBQ is handy add corn on the cob to a heavy duty skillet over high heat and continue to turn until you get a nice char on the kernels. This salsa is equally good with canned or frozen corn. To get a little of that char flavor in the canned or frozen corn kernels, drain and rinse the kernels (thaw if frozen). Heat a heavy duty skillet and add the drained corn kernels. Cook, stirring every few minutes, until they begin to brown or char a little. Remove from heat and cool.
Spice level. Jalapeños vary in the level of heat so add more or less to fit your desired level of heat. Use Anaheim peppers to reduce the heat, serranos to increase the heat, or any combination of the three. See our Jalapeno Breakfast Casserole For a Crowd post for more information on jalapeños, spice levels, and Scoville Ratings.
Touch of color. Use a diced tomato in place of, or in addition to, the red bell pepper.
Dislike cilantro? Substitute parsley for the cilantro in the dressing.
Make it heartier. Add some cooked, diced chicken, crumbled feta cheese, or diced avocado. NOTE: if using avocado we recommend adding this right before serving as the avocado may begin to turn brown from being exposed to the air.

Black beans, fresh grilled corn, red peppers, onions, cilantro dressing in mixing bowl.

Time saver and make ahead tips

For maximum time saving, opt for canned or frozen corn and omit the step of 'skillet charring'. Simply thaw, rinse, and drain the corn kernels. Prepare the dressing. Combine all the salsa ingredients in a bowl, add the dressing and stir to combine. This takes under 10 minutes if using canned corn.

To allow the flavors to blend, we recommend making this salsa up to a day in advance. We prefer this salsa on the drier side, so a quick stir before serving should be all that's needed. However, if you are turning this into a salad or a topping for chicken, fish, or pork you may consider doubling the dressing. Add half when preparing the salsa and then add more, as needed, before adding the salsa into the salad or as a protein topping.

How to serve this black bean corn salsa

Serve as a snack or appetizer with tortilla chips.
Spoon over the top of grilled chicken, pork, or fish to add extra flavor and texture.
Top some chopped lettuce, tomatoes, avocados, and cucumbers for a delicious black bean and corn salad. Make some extra cilantro dressing to drizzle over the salad.
Sprinkle over nachos for an extra burst of texture and flavor
Add to tacos, burritos, or wraps for a delicious, fresh flavor boost.

Black beans, fresh grilled corn, red peppers, onions, and cilantro dressing in mixing bowl.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, store the salsa in an airtight container in the fridge for up to 3 days. If needed, freshen up with a drizzle of lime juice.

Some of our other favorite snacks and dips

Some common FAQ's

What is the best corn to use for the black bean and corn salsa?

This recipe works great with fresh corn on the cob, canned corn, or frozen corn. Since there is no real flavor difference between white and yellow corn (see post above for more information) use whatever color you prefer and is available.

Can you freeze corn and black bean salsa?

We don't recommend freezing this salsa. It is so fast and easy to put together and freezing it will take away some of its freshness and crisp texture.

Is this corn and bean salsa spicy?

That will depend on how spicy hot the jalapeños used are. You can increase the spicy heat by using more jalapeños or a serrano pepper. Make it less spicy hot by using Anaheim peppers instead of jalapeños.

Black beans, fresh grilled corn, red peppers, onions, cilantro dressing with tortilla chips.

Jalapeño Breakfast Casserole for a Crowd

May 30, 2023 by Rhonda 1 Comment

Indulge in the delicious flavors of jalapeño poppers with this easy jalapeño breakfast casserole recipe. Designed for a large group, it's perfect for special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests! Plus it's gluten-free!

Piece of jalapeño egg casserole on a plate.

This easy-to-prepare dish combines the flavors of jalapeño poppers - for breakfast! It's a great make ahead breakfast casserole making it a perfect dish for those busy mornings, a great addition to any brunch table, or a great casual dinner option when paired with a fresh green salad and artisan french bread.

This recipe yields 15 generous pieces. If you need to serve more, just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

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Main ingredients

For a full list of ingredients and quantities see the recipe below.

Bacon, eggs, cream. butter, jalapeños, cream cheese, salt, and pepper in individual dishes.

Jalapeños. We use fresh jalapeños for this recipe. This would also work with roasted jalapeños. ¾ of one fresh jalapeño pepper is sliced and placed on top of the casserole while the remaining is diced and mixed into the eggs.
Eggs. Since this is loaded with bacon and cheese we plan about 1 egg per serving.
Cream. The cream helps achieve a creamier texture when baking eggs in the oven. You could also use half-and-half or milk.
Cheese. We use cream cheese here but this is also delicious with goat cheese, shredded cheddar, or gruyere.
Bacon. This is a key to any jalapeño popper recipe - lots of crispy bacon.

Try one of our favorite breakfast breads with this dish.
Blueberry Coffee Cake.

Let's talk about hot peppers

A Little History on Peppers and Heat

Capsaicin is the main chemical that makes hot peppers spicy hot and Wilbur Scoville, an American pharmacist, found a way to measure the amount of capsaicin in peppers. The level of spicy heat is measured in Scoville Heat Units (SHU) and there is a HUGE difference in the heat level of peppers.

Bell peppers are at the bottom with a rating of 0 SHU (meaning no heat).
Jalapeño peppers, commonly used in cooking, rate 2500-8000 SHUs.
Ghost peppers, which most of us have heard of, measures 800,000 - 1,000,000 SHUs. THAT'S HOT!
Pure Capsaicin is at the top of the scale with a rating of 15,000,000 SHU - Umm, NO - JUST NO!!

To help reduce the heat in peppers

Remove the ribs and seeds - most of the heat in peppers is in the ribs, since the seeds are attached to the ribs they pick up some of the heat. In order to remove the seeds you remove the ribs which is why recipes with hot peppers frequently just say 'remove the seeds'.
Roast the peppers at 400°F - studies show that capsaicin (the heat generator in peppers!) breaks down around 400°F. Plus roasting peppers brings a caramelly, smokey flavor to the peppers!
Add a little acid (lemon/lime juice) - acidic foods have a low pH and peppers have a high pH, so adding a little acid to peppers will help neutralize some of the heat.

If worried about the heat level in a dish, start with ½ the amount listed in any recipe and taste as you go.

Cooking with hot peppers

We recommend using gloves when cutting and seeding hot peppers, like jalapeños, especially if your hands are sensitive to the oils in hot peppers. Never touch your face or eyes when cutting hot peppers (we've been there and done that and it is NOT FUN)!

Since the heat in jalapeños varies with some quite hot and others not as hot, the number of jalapeños may need to be adjusted. In general, roasting jalapeños reduces the heat in them. For this recipe, we like leaving them raw, but you can definitely roast the jalapeños before adding to the egg mixture if you want. If you are sensitive to hot foods (yet still love these flavors!) use half of the diced jalapeño peppers or use anaheim peppers instead. If you like HOT dishes add another jalapeño or throw in a serrano pepper (which have a slightly highter SHU rating than jalapeños)!

Difference between an egg casserole, quiche, frittata, and strata?

These dishes are all VERY similar. They can all have additional ingredients like veggies, cooked meats, and cheese in them. Here are the main differences between each.

Breakfast egg casseroles are assembled, put into a casserole dish, and then cooked completely in the oven. Veggies might be roasted or sautéd before adding to the egg mixture, but the eggs are cooked entirely in the oven.
Quiche has a crust (like a pie crust) on the bottom. The egg mixture, which can sometimes be more custard like, is poured into the crust and baked.
Frittatas start cooking on the stove top when the eggs are poured into the hot skillet over the sautéd meat and veggies. It is then placed into the oven to finish cooking. Frittatas cook much faster than casseroles, quiches, or stratas.
Strata recipes usually have a layer of bread on the bottom of the dish with the egg mixture poured over the top and then baked.

How to make an egg casserole for a crowd

Easy breakfast casseroles are one of our favorite go-to dishes for larger groups or company. They are fast and easy to put together, versatile (add the ingredients you like), and delicious!

Diced bacon in baking dish before and after cooking.

First. If not using leftover, cooked bacon, you'll need to cook the bacon. When cooking bacon just for this casserole, we dice it into pieces, place it in a baking dish, and bake in a 425°F oven until crispy. This usually takes about 20 minutes. Drain and set aside until ready to assemble casserole.

PRO TIP: We like to meal-prep bacon (cook large batches of bacon and store in the fridge) to use in recipes all week long. Try one of our other favorite recipes using bacon during the week: Cheddar Bacon Croquettes, Bacon Spinach Cheese Dip, Bacon Deviled Eggs, Bacon Blue Cheese Asparagus, or Corn and Tomato Pizza with Bacon & Gruyere.

Whisking eggs, cream, salt and pepper in large bowl.

Second. Whisk the eggs, cream, salt, and pepper together.

Third. Add the diced jalapeños and pieces of cream cheese to the egg mixture and stir to combine (image 1 & 2 below). If necessary, use a fork or knife to break up cheese into smaller pieces so it is throughout the egg mixture. Add chopped, crispy bacon to mixture and stir until well mixed (image 3 & 4 below).

Adding bacon, cheese, and jalapeños to egg mixture.

Next step - assembling and baking casserole.

Melt the butter in a casserole dish and carefully move the dish around until the dish is covered with the melted butter. REMEMBER - the dish is hot so use hot pads when touching the dish.
Add the egg mixture to the buttered dish.
Place sliced jalapeños on top of the egg mixture.
Place in the oven, cover, and bake.

Baking dish with jalapeño popper egg mixture baked in oven.

Baking the egg casserole

Covering the baking dish prevents the top of this breakfast casserole from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

PRO TIP: We don't like using single use items (like foil or plastic wrap) in the kitchen. Whenever possible we use a cookie sheet as a cover for baking dishes instead of foil. It doesn't have to fit tight, just cover the top.

Equipment We Used

We strongly recommend using a glass or ceramic baking dish for baking this casserole, we used a 13 x 9 inch glass baking dish. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if the eggs will sit in the baking pan for any length of time it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Scaling up this breakfast casserole recipe? Use multiple pans or one larger pan. If you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 1 ½ to 2 inches for the uncooked egg mixture. Anything thicker needs more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use and thickness of egg mixture, so be sure to check it periodically.

Our Favorite Riffs

This is a great base recipe and so easy to make your own!

Use leftover bacon. Cook bacon in large batches and store for your favorite breakfast dishes like this one or a Bacon Cheddar Egg Casserole.
Add some vegetables like broccoli, zucchini, bell peppers, or spinach.
Use anaheim peppers for a milder dish or spice it up even more with additional jalapeño peppers or some serrano peppers.
For a vegetarian option use a meat substitute like Beyond Meat or omit the bacon.
Substitute sausage or ham for the bacon.
We like using cream but milk or half-and-half also work.
Substitute goat cheese, shredded cheddar (white or yellow) cheese, or gruyere cheese for the cream cheese.
Add some diced fresh tomatoes, arugula, or chopped parsley on top of the casserole right before serving.

Pieces of jalapeño egg casserole on board.

Make ahead tips

This is a great make ahead breakfast casserole recipe. There are a few options for making in advance, select the option that works best for you.

Fully bake the casserole. Let the egg casserole cool completely, store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest morning option.
Mix the casserole the night before, cover and place in the refrigerator before baking. Remove baking dish from the fridge in the morning and let it come to room temperature while the oven heats up. Bake according to recipe instructions. Serve. If the casserole is still chilled, the baking time may need to increase slightly.
NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Prep each step of the recipe but don't assemble the casserole until morning. Place each component; whisked eggs and cream, crispy bacon, diced cream cheese, and jalapeños (diced and sliced), in individual airtight containers and store them in the fridge. In the morning simply turn the oven on to preheat, remove each individual component from the fridge, assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.

Reheating tips

Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. Allow the dish to come to room temperature before placing in the oven. Do this by removing the casserole from the fridge while you preheat your oven to 350°F.
If the casserole is frozen, thaw overnight in the fridge.
For the entire casserole cover the dish and place in a pre-heated 350°F oven for 20-30 minutes or until warmed through.
Reheating individual pieces will not take as long as a whole casserole. We recommend checking it after 10 minutes and then every 5 minutes to see if they are heated through. You can also reheat individual pieces in the microwave but be careful not to heat too long as the eggs can become tough.
For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.

Piece of jalapeño egg bake on a plate next to casserole dish.

How to serve this casserole

Cutting

This casserole yields 15 generous sized pieces. It can be cut into whatever size you like. We have cut it into the following:

15 generous sized pieces (3" x 2.5" ish)
18 good sized pieces (2.25" x 2+" ish)
24 pieces (2" x 2" ish)
48 pieces for appetizer buffets (1" x 1" ish)

Side dishes

This is great for breakfast, brunch, lunch, and even dinner. Add some easy biscuits, coffee cake, muffins, scones, mixed green salad, or fresh fruit for a satisfying meal.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this breakfast casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes

Some common FAQ's

Can you freeze egg casserole after it's baked?

Yes! You can freeze baked egg casseroles. Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator and follow the reheating instructions listed in the post above.

Can I make this a day in advance?

This is a great dish made ahead of time. You have a few options, select the one option that fits your schedule best.
- Bake this breakfast casserole in advance and refrigerate for up to 3 days or freeze for up to 2 months.
- Mix the ingredients together, cover, and store, unbaked, in the fridge overnight. Remove and bake in the morning.
- Store each prepared ingredient in individual containers in the fridge overnight. Assemble and bake in the morning.
See post above for more details.

Bacon Cheddar Egg Casserole for a Crowd

May 10, 2023 by Rhonda 2 Comments

This bacon, cheddar, and egg casserole for a crowd is a definite crowd pleaser. Perfect on special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests!

Piece of bacon, egg, cheese bake on a plate.

Bacon! Need I say more? We love bacon and this easy breakfast casserole is loaded! This dish is the perfect addition to any brunch table or a casual dinner with a fresh green salad and some artisan French bread.

Need an easy breakfast for a group? This bacon and egg casserole for a crowd recipe yields 15 generous pieces. Need to serve more? No problem! Just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

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Basic ingredients

Eggs, cream, bacon, butter, green onions, cheddar cheese, salt and pepper in individual dishes.

Bacon. Crispy bacon and lots of it is what make this dish one of our favorites!
Eggs. Since we are loaded with bacon we plan 1 egg per serving.
Cream. This helps achieve a creamier texture when baking eggs in the oven.
Cheese. We used shredded cheddar cheese in this recipe but goat cheese, gruyere, or cream cheese are equally delicious.

See recipe below for full ingredient list and quantities.

Try one of our favorite breakfast breads with this dish.
Blueberry Coffee Cake.

Types of egg casseroles

What's the difference between an egg casserole, quiche, strata, and a frittata?

They are all VERY similar. They can all have additional ingredients like veggies, meats (cooked in advance), and cheese in them. Here are the main differences between each.

Breakfast egg casseroles are assembled, put into a casserole dish, and then cooked completely in the oven. Veggies might be roasted or sautéd before adding to the egg mixture, but the eggs are cooked entirely in the oven.
Quiche has a crust on the bottom (like a pie crust). The egg mixture, which can sometimes be more custard like, is poured into the crust and baked.
Strata usually has a layer of bread on the bottom of the dish with the egg mixture poured over the top and then baked.
Frittatas start cooking on the stove top when the eggs are poured into a hot skillet and then placed into the oven to finish cooking. Frittatas cook much faster than casseroles, quiches, or stratas.

How to make an egg casserole for a crowd

Breakfast casseroles are one of our favorite go-to dishes for larger groups or company. They are fast and easy to put together, versatile (add the ingredients you like), and delicious! There are really only 3 steps to making this egg casserole for a crowd.

Mixing eggs, milk, cheese, crispy bacon, green onions, salt and pepper for egg casserole for a crowd.

Mix the eggs with cream, salt, and pepper and whisk until well mixed.
Stir in the add-ins; green onion, cheddar cheese, crispy bacon and stir to combine.
Melt butter in a casserole dish, pour in the egg mixture, and bake.

Equipment we used

We recommend using a glass or ceramic pan for best results (we used a 13 x 9 inch glass baking dish.) Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit in the baking pan it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

If you plan on scaling up this breakfast casserole recipe, you have the option of using multiple pans or one larger pan. However, if you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 2 inches for the uncooked egg mixture. Anything thicker might need more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use, so be sure to check it accordingly.

Favorite riffs and substitutions

This is a great base recipe and so easy to make your own!

Use leftover bacon. We have also been known to make extra bacon just so we can make this the next day.
Substitute onions, shallots, or leeks for the green onions.
Add some vegetables like broccoli, zucchini, bell peppers, or spinach.
Spice it up with some jalapeño peppers or hot sauce.
For a vegetarian option use a meat substitute like Beyond Meat.
Substitute sausage or ham for the bacon.
We like cream the best but milk or half-and-half also work.
Use goat cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead of shredded cheddar cheese.
Add some diced fresh tomatoes, arugula, or chopped parsley on top of the casserole right before serving.

Make ahead tips

This recipe is a great make-ahead breakfast casserole. There are a few ways to do this, select the option that works best for you.

Fully bake the casserole. Let casserole cool completely, store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months. Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest option.
Mix the casserole the night before, cover and place in the refrigerator before baking. Remove baking dish from the fridge in the morning and let it come to room temperature while the oven heats up. Bake according to recipe instructions. Serve. If the casserole is still chilled, the baking time may need to increase slightly.
NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Prep each step of the recipe but don't assemble the casserole until morning. Place each component; whisked eggs and cream, crispy bacon, shredded cheddar cheese, and sliced green onions, in individual airtight containers and store them in the fridge. In the morning turn the oven on to preheat, remove each individual component from the fridge, assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.

Unbaked and baked egg casserole for a crowd in baking dish.

Reheating tips

If frozen, thaw overnight in the fridge.
When ready to reheat, remove from the fridge while you pre-heat your oven to 350°F.
For the entire casserole, let it come to room temperature first. Cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
If reheating individual pieces, it will not take as long as a whole casserole so check it after about 10 minutes and then every 5 minutes after.
You can also reheat individual pieces in the microwave. Just be careful not to heat too long as the eggs can become tough and rubbery.
For food safety, the USDA recommends the internal temperature of the eggs should reach 165°F when reheating them.

Baking the egg casserole

Covering the baking dish prevents the top of this breakfast casserole from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

Covering casserole dish in the oven with a cookie sheet.

How to serve this casserole

Cutting

This casserole yields 15 generous sized pieces. It can be cut into whatever size you like. We have cut it into the following sizes:

15 generous sized pieces (3" x 2.5" ish)
18 good sized pieces (2.25" x 2+" ish)
24 pieces (2" x 2" ish)
48 pieces for appetizer buffets (1" x 1" ish)

Side dishes

This is great for breakfast, brunch, lunch, and even dinner. Add some easy biscuits, coffee cake, muffins, scones, mixed green salad, or fresh fruit for a satisfying meal.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes for large groups

Some common FAQ's

Can you freeze egg casseroles?

Yes! You can freeze baked egg casseroles Store in an airtight container and freeze for up to 2 months. Thaw in the refrigerator and follow the reheating instructions listed in the post above.

Can you make egg casseroles in advance?

Yes. You can bake this in advance and refrigerate for up to 3 days or freeze for up to 2 months. Mix the ingredients together, cover, and store, unbaked, in the fridge overnight. You can also prep this the day before and store components in individual containers, assemble, and bake in the morning. See post above for more details.

Piece of bacon, egg and cheese breakfast casserole.

Easy Homemade Biscuits for a Crowd

May 9, 2023 by Rhonda 7 Comments

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

This large batch biscuit recipe is very easy to make and great when you have a crowd. This biscuits for a crowd recipe makes 24 - 2 inch biscuits. Need more? Use the handy 2x or 3x button in the recipe to multiple the recipe. Add some butter, jam, honey, or gravy for a delicious addition to any breakfast or brunch table. Serve with butter and honey for a BBQ side dish.

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Only 6 ingredients!

See recipe for exact measurements of ingredients.

Flour, salt, butter, baking powder, baking soda, milk in individual dishes for biscuits.

All-purpose flour. We have found there really is a difference in flours and love King Arthur or Bob's Red Mill for the best texture in our biscuits.
Butter. We use unsalted butter in our baking so we can control the salt in the final product.
Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. If you’re using a baking powder with added aluminum, you may notice a slightly bitter or metallic taste in your baked goods.
Milk. Use whole, 2%, or 1% - we don't recommend non-fat milk.
Other staples. Baking soda and salt.

Try another of our favorite breakfast recipes.
Ham and Gruyere Egg Casserole for a Crowd

How to make homemade biscuits

Because this is a large batch biscuit recipe we are using our Cuisinart to cut in the butter with the dry ingredients. This saves a lot of time from cutting it in with a pastry cutter or our hands but these biscuits can absolutely be done without a food processor.

Mix dry ingredients with butter and milk for homemade biscuits.

Fit Cuisinart with the steel blade and add dry ingredients to the bowl.
Add small cubes of butter to the bowl with the dry ingredients.
Fit the lid on the food processor and pulse until the mixture resembles small peas. Try not to pulse too long or you will not have as many flaky layers in your biscuit.
Pour flour-butter mixture into a large mixing bowl.
Add milk to mixture in bowl.
Use a spoon (or your hands) to mix the milk with the flour-butter mixture. Combine JUST until mixed.

Turn the biscuit dough onto a lightly floured cutting board.
Pat dough out. Fold over on itself and pat again.
Use a biscuit cutter to cut the biscuits.
Place on a baking sheet, brush tops with melted butter, and bake until golden brown.

Tips for making biscuits

Scratch made biscuits are actually easy and quick to make, but there are a few tips that will help produce a fluffy, flaky, soft biscuit.

Keep it cold! Cut the butter into the dry ingredients with a food processor, a pastry cutter, or your hands. Work quickly so the butter doesn't melt. If the butter gets soft (at any step) place the entire mixture into the fridge before moving on to the next step.
Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.
Don't overwork the dough. Mix wet ingredients with the dry ingredients with a spoon JUST until they are well combined.
Fold the dough before cutting. Start by patting the dough to a thickness of about ½ inch. Then, fold it over on itself and pat it down again until it's about ⅔ inches thick. Cut the biscuits and place them on a baking sheet. Following this process will result in beautiful layers in your biscuits after they are baked.
Chill the biscuits before baking. We place our biscuits, on the sheet pan, in the freezer for 10 minutes or refrigerator for 20 minutes before baking. This allows the butter in the dough to firm up, which is crucial for creating the desired layers. During baking, the water in the butter will evaporate, resulting in a light and airy biscuit.
Brush with melted butter before baking. This is totally optional, but we love the flavor (plus the look) of the biscuits when brushed with melted butter.

Unbaked biscuits on a sheet pan brushed with melted butter.

Make ahead of time

These biscuits can be made ahead of time and stored baked or unbaked. Storing cut, unbaked biscuits in the freezer makes it easy to bake the exact number of biscuits you need as you need them. Make sure biscuits are always stored in airtight containers.

FOR BAKED BISCUITS
- Refrigerate up to 2 days.
- Freeze up to 1 month.
FOR UNBAKED BISCUITS
- Refrigerate overnight, bake in the morning according to recipe.
- Freeze up to 2 months. Place frozen biscuits on a metal baking sheet and place in a pre-heated 425°F oven for 12-18 minutes. Baking biscuits from frozen will take a few minutes longer than if they were baked fresh.

Favorite riffs

If you prefer buttermilk biscuits, this recipe can easily be adapted by using buttermilk instead of regular milk. Alternatively, you can create a substitute for buttermilk by combining ¼ cup of apple cider vinegar with 1 ¾ cups of milk to make sour milk. Simply stir the mixture together and add it to your biscuit dough for a tangy flavor.

Add some fresh herbs; rosemary, thyme, chives, and parsley are all great. We like fresh herbs here but you can also use dried herbs, just use ⅓ as many as if they were fresh.

Add other mix-ins; cheese (cheddar, parmesan, asiago, gruyere), crispy bacon, roasted peppers (jalapeño, seranno, anaheim, poblano).

Shape of biscuits. These biscuits can be cut with a round cutter, cut into squares with a knife, or made into a drop biscuit.

Saving leftovers

These biscuits will last on the counter 1-2 days. They will start drying out if stored much longer. You can keep them in the fridge for up to a week or freeze them up to 1 month. Make sure they are always stored in airtight containers.

To reheat biscuits wrap them in foil and place in a 350°F oven for 5-8 minutes. Uncover the tops of the biscuits and heat an additional 3-5 minutes. Wrapping them in foil first helps keep them from drying out. You can also reheat in a microwave in 10 second intervals until warm. They can dry out fast if heated too long in the microwave so heat in short intervals checking after each interval.

Other favorite breakfast recipes

Some common FAQ's about homemade biscuits

Can you make biscuits ahead of time?

Yes! They can be baked and stored on the counter (up to 2 days), in the fridge (up to a week), or frozen (up to 1 month). They can be stored unbaked overnight in the fridge or up to 2 months in the freezer.

Do you have to use a rolling pin to roll the dough?

No! We actually don't use a rolling pin, you can if you like but we find it ends up making the biscuits a little less fluffy. Work quickly with your hands to pat the dough out and cut the biscuits.

What if I don't have a biscuit cutter (or round cutter)?

No problem! Pat the dough into a rectangle and use a knife to cut biscuits into squares. You can also make drop biscuits by just dropping small scoops of dough onto a baking sheet.

This recipe adapted from Life As A Strawberry.

Did you make this recipe?
Leave a comment and star rating below and let us know how it turned out!

Vegetarian Breakfast Casserole for a Crowd

May 4, 2023 by Rhonda 2 Comments

This vegetarian breakfast casserole is perfect for a crowd on special occasions like Christmas, Mother’s Day, Father’s Day, Easter, baby and wedding showers, or when hosting guests! Vegetarian and Gluten Free!

Pieces of veggie breakfast casserole stacked on top of each other.

This recipe is an easy-to-prepare dish and a great make ahead vegetarian breakfast casserole that is perfect for those busy mornings. It is a great addition to any brunch table or paired with a fresh green salad and artisan French bread for a casual dinner.

This veggie breakfast casserole recipe yields 15 generous pieces and is perfect for a crowd. Need to serve more? No problem! Just use the 2x or 3x button in the recipe card to easily adjust the number of servings for larger gatherings.

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Basic ingredients

Ingredient for veggie breakfast casserole in individual dishes.

Veggies. Use what you like and have on hand. We love spinach, mushrooms, broccoli, and red bell peppers. We try to use a combination of veggies to add texture and volume to the dish but just one or two is also good!
Eggs. Since this is loaded with veggies we plan about 1 egg per serving.
Cream. The cream helps achieve a creamier texture when baking eggs in the oven.
Cheese. We LOVE goat cheese. If goat cheese isn't your thing substitute shredded cheddar, gruyere, or cream cheese.

Try another of our favorite breakfast casseroles.
Ham and Gruyere Egg Casserole for a Crowd

Let's talk veggies!

Some veggies benefit from a quick sauté which adds flavor to this breakfast casserole. However, some vegetables are best added to the egg mixture without sautéing and some are best added after baking the casserole. Use any combination of veggies you like.

SAUTE THESE VEGETABLES
- Onions, shallots, leeks
- Mushrooms, peppers, zucchini, artichokes
- Broccoli, squash, asparagus, potatoes, sweet potatoes, bok choy
ADD THESE VEGGIES WITHOUT SAUTÉING
- Spinach
ADD THESE VEGETABLES AFTER BAKING CASSEROLE
- Fresh tomatoes
- Arugula

Basic order of operations

For a full list of ingredients and exact quantities, scroll to the recipe card below.

Sauté vegetables

Sautéing veggies for vegetarian breakfast casserole.

Add onions to a skillet with melted butter (image 1) and sauté over medium heat. Mix in the sliced mushrooms (image 2) and cook until the mushrooms are soft and starting to brown (image 3). Add broccoli florets and red peppers to the skillet (images 4 & 5). Sauté the veggies until bright in color (image 6) and set aside until you assemble the casserole.

Mix eggs and veggies

Mixing eggs, cream, and veggies in a large mixing bowl.

Add eggs, cream, salt, and pepper to a mixing bowl (image 1). Whisk to combine (image 2). Add fresh chopped spinach and stir to combine (images 3 & 4). Add sautéd veggies and stir until well mixed (images 4 & 5).

Assemble casserole

Preparing veggie egg casserole in baking dish for baking.

Add butter to a baking dish and place in the pre-heated oven to melt the butter. Carefully remove the baking dish with melted butter from the oven and tip dish so it is completely coated with the melted butter. Pour egg and veggie mixture into the hot baking dish. Crumble the goat cheese over the top of the casserole.

Bake casserole

Covering the baking dish prevents the top of this breakfast casserole with vegetables from getting over-browned. If you like the top nice and brown then leave uncovered. Less brown, leave covered longer.

Equipment we used

We used a 13 x 9 inch glass baking dish for this egg casserole. If you plan on scaling up this recipe, you have the option of using multiple pans or a larger one. However, if you opt for a larger baking dish, ensure that it's not just deeper, as you want a maximum thickness of 2 inches for the uncooked veggie and egg mixture. A thicker mixture might need more time to bake and could potentially cook unevenly in the center of the dish. Keep in mind that the baking time may vary based on the size of pan you use, so be sure to check it accordingly.

We recommend using a glass or ceramic pan for best results. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut, and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit for a while it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Unbaked and baked vegetarian egg casserole in baking dish.

Favorite riffs and substitutions

This is a great base recipe and so easy to make your own!

Use as many or as few different vegetables as you like.
Substitute onions or leeks for the shallots.
Sauté additional vegetables like zucchini, squash, or asparagus.
Spice it up with some jalapeño peppers or hot sauce.
Add some protein - meat substitute options (like Beyond Meat) to keep it vegetarian or bacon, sausage, or ham for non-vegetarian options.
Mix in other leafy greens like kale.
We like cream the best but milk or half-and-half also work.
Use shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or gruyere cheese instead of goat cheese.
Sprinkle some diced fresh tomatoes or arugula on top of the casserole right before serving.

Egg casserole with veggies in a baking dish.

Make ahead tips

This recipe is a great make ahead breakfast casserole. There are a few ways to do this, select the option that works best with your schedule.

Fully bake the casserole, let cool completely, store in an airtight container in the refrigerator (up to 3 days) or the freezer (up to 2 months). Reheat to serve. NOTE: If time is of the essence in the morning, this would be the fastest option.
Mix the casserole the night before but don't bake until morning. Cover the unbaked casserole dish and store in the refrigerator overnight. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. If the casserole is still chilled, the baking time may need to increase slightly. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Prep each step of the recipe but don't assemble the casserole until morning. Place each component such as sautéed veggies, whisked eggs and cream, spinach, and crumbled goat cheese, in individual airtight containers and store them in the fridge. In the morning turn the oven on to preheat, remove each individual component from the fridge, and assemble the casserole and bake for the recommended time. This approach eliminates concerns about placing cold dishes in a hot oven and it ensures the cooking time stays consistent with what's specified in the recipe.

Reheating tips

When ready to reheat, remove casserole from the fridge and preheat your oven to 350°F.
Allow the baking dish to come to room temperature before reheating. Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.
Cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
Individual pieces can be reheated in the oven as described (check for doneness in 5 minute increments) or can be reheated in the microwave. Just be careful not to heat in the microwave too long as the eggs can become tough.
To reheat from frozen, thaw overnight in the fridge before following the above instructions.
For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this casserole is great for leftovers. Let cool and store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave and serve.

Other favorite breakfast recipes

Some common FAQ's

Can I make this in advance?

Yes. This can be made up to 3 days in advance. Let it cool completely, cover tight, and store in the fridge. Let the casserole come to room temperature, cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through. DO NOT place a cold glass or ceramic dish into a hot oven as it can break. See post above for more reheating instructions.

Can I make this the night before and bake in the morning?

Yes! You can follow the recipe up to baking but cover and store in the fridge overnight instead of baking. Remove baking dish from the fridge in the morning and let it come to room temp while your oven heats up. Then bake according to directions and serve. You can also make each component and store individually in the fridge. Assemble casserole in the morning, bake, and serve. NOTE: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Can you save any leftovers?

Yes - if you are within the FDA recommendations (see post above for more information) this breakfast casserole will store in the fridge for up to 3 days.

Can you freeze this casserole?

Yes! Bake this casserole as directed and let cool completely. Store in an airtight container and freeze for up to 2 months. See reheating tips listed in the post above for reheating instructions.

Piece of vegetable breakfast casserole on a plate.

Ham and Gruyere Egg Casserole For a Crowd

April 6, 2023 by Rhonda 3 Comments

This breakfast casserole with ham and cheese is our go-to when we want a delicious and filling breakfast! It’s a great option for a weekend breakfast or holiday brunch, whether you’re celebrating Mother’s Day, Easter, or Christmas.

This easy breakfast casserole recipe is a great addition to any brunch table. Perfect for a crowd, the recipe yields 15 satisfying pieces. Need to serve more? No problem! Just click on the 2x or 3x button in the recipe card to easily adjust the servings for larger gatherings!

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Basic ingredients

Eggs, sliced leeks, cream, butter, diced ham, gruyere cheese, salt, and pepper in individual dishes.

Leeks. The leeks add a little sweetness that goes perfect with the ham and gruyere cheese!
Eggs. Since this is loaded with ham and cheese we plan about 1 egg per serving.
Cream. The cream helps achieve a creamier texture when baking eggs in the oven.
Cheese. A nice gruyere goes great with the sweetness of the leeks.
Ham. A great use for leftover ham or use a ham steak and dice into bite-sized pieces.

Try another of our favorite brunch recipes.
Mini Puff Pastry Egg Bites

Leeks 101

Don't be intimidated by leeks! They are like a mild, BIG green onion with two main differences in preparation. First, leeks grow in sandy soil and sand gets trapped in the leaves of the leek. They must be rinsed thoroughly before using to make sure all the sand is removed. Second, unlike with a green onion, we don't use the dark green part of the leek as it can be a little bitter and tough.

How do I prepare leeks?

Cut the leeks. Cut the dark green tops off the top of the leeks and cut the roots off the bottom. Slice the remaining leek (the white and light green pieces) in half lengthwise. Place the flat side down on the cutting board and slice into thin slices.

Clean the leeks. This is a crucial part in preparing leeks. Place all the leek slices in a large bowl of cold water. Stir the pieces around to shake all of the sand and dirt loose. Use your hands or a slotted spoon to remove the leeks from the water, leaving the dirt at the bottom of the bowl. If the leeks were very sandy, repeat this step a second time. Don’t drain the leeks by pouring into a colander - this would pour all the sand and dirt in the bottom of the bowl back onto the leeks!

Leeks, sliced and cleaned in a bowl of water.

How much green do I trim off my leeks?

A lot of people recommend trimming the ENTIRE dark green portion of your leeks and only use the white and lightest green portion for cooking. The dark green parts of leeks are perfectly edible, but are often discarded because they can be a little bit tough or bitter.

We trimmed off most (but not all) of the dark green pieces of each leek in this ham, egg, and cheese casserole recipe. Just cut off the dark green area leaving the light green and white of the leek. The dark green part, besides being a little tough, will add a slight bitterness to the dish we don't want in this ham, cheese, and egg casserole. NOTE: There are some dishes where you want that complex, bitter flavor.

The takeaway here is trim your leeks however you want! The recipe below includes cup measurements; if you'd like to trim off all the dark green of each leek and use only the white and VERY light green parts, go for it! You may need an extra leek to ensure you have enough for this recipe. (The dark green pieces of leeks are good added to chicken stock or turkey stock!)

Order of operations

See recipe below for full set of instructions.

Prepare eggs

Eggs, cream, salt and pepper mixed in large mixing bowl.

Crack eggs into a large bowl.
Gently whisk the eggs, cream, salt and pepper until completely combined.

Sauté leeks and ham

Cooking leeks and ham in cast iron skillet.

Melt butter in a heavy skillet.
Add sliced leeks and sauté until soft.
Stir in diced ham and cook until ham and leeks just start to brown.
Remove from the heat and set aside until assembling.

Assemble breakfast casserole with ham

Assembling ham and gruyere egg casserole in glass baking dish.

Melt butter in the casserole dish and carefully tilt dish so the dish is coated with butter.
Spread sautéed leeks and ham in the bottom of the casserole dish.
Top leeks and ham with most of the cheese - save about ½ cup for topping the casserole.
Pour egg mixture over the top of the shredded gruyere cheese.
Sprinkle the remaining shredded cheese over the egg mixture.
Bake in a 350°F oven.

Baking ham and cheese breakfast casserole

Covering the baking dish prevents the top of this breakfast casserole with ham and cheese from getting over-browned. If you like the top nice and crispy, brown then leave uncovered. Less brown, leave covered longer.

Ham and gruyere egg casserole cut into 15 large pieces.

Equipment

Size of baking dish. We used a 13 x 9 inch baking pan for this egg casserole. If you are multiplying this recipe, you can bake this in multiple pans or a larger pan. However, if you use a larger pan, make sure it isn't just deeper, as you still want the leek, cheese, and egg mixture (before baking) to be no more than 2 inches thick. A thicker mixture may take longer to bake and may not cook evenly in the middle of the dish.

Type of pan to use. We recommend using a glass or ceramic pan for best results. Eggs can react with aluminum pans, causing them to turn green over time. An aluminum pan is okay if the eggs are going to be baked, cut and served on a platter. However, if you plan to serve the eggs on a buffet where they will sit for a while it's best to avoid using aluminum to avoid any discoloration. If you do use an aluminum pan and the eggs do turn green, they are still safe to eat, although they may not look as appealing.

Some favorite riffs

This breakfast casserole with ham and gruyere cheese is a great base recipe and so easy to make your own.

Replace the ham with bacon or sausage.
We like cream the best but milk or half and half will also work.
Use shredded cheddar cheese, shredded white cheddar cheese, cream cheese, or goat cheese instead of gruyere cheese.
Add additional veggies - spinach, bell peppers, broccoli, mushrooms, and asparagus are all good.
Spice it up a little with some jalapeño peppers or a drizzle of hot sauce.

Ham and cheese egg casserole pieces topped with chopped parsley.

Make ahead tips

This breakfast casserole with ham and cheese can be made ahead of time and reheated in the morning. Mix and bake the egg breakfast casserole as directed, let it cool completely, and store in an airtight container in the refrigerator up to 3 days or the freezer up to 2 months. NOTE: You can store this in individual pieces or as a whole casserole.

Reheating tips

REMINDER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break. Allow the dish to come to room temperature before placing in the oven. Do this by removing the casserole from the fridge while you preheat your oven to 350°F.
For the entire casserole cover the dish and place in a 350°F oven for 20-30 minutes or until warmed through.
Reheating individual pieces will not take as long as a whole casserole. We recommend checking them every 5 minutes to see if they are heated through. You can also reheat individual pieces in the microwave. Just be careful not to heat too long as the eggs can become tough.
If the casserole is frozen, thaw overnight in the fridge.
For food safety, the USDA recommends the inside of the eggs should reach a temperature of 165°F when reheating them.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA guidelines, place any leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 2 months. Reheat before serving.

Other favorite breakfast recipes

Common FAQ's

Can I make this in advance?

Yes. Make this in advance and store for up to 3 days in the refrigerator or up to 2 months in the freezer. NOTE: You can store this in individual pieces or as a whole casserole. Reheat in a 350°F oven when ready to serve.
See above for more reheating instructions.

Can I assemble this ham breakfast casserole the night before and bake the next morning?

Yes - HOWEVER, we recommend making the casserole up to pouring the eggs over the top (step 9 in the recipe). Whisk the eggs and cream and refrigerate them separate from the other ingredients in the fridge overnight. In the morning pour the egg mixture over the leeks, ham, and cheese and top with the remaining cheese. Bake and serve.

Can you freeze the casserole after it is baked?

Yes, bake as directed and let cool completely. Freeze the whole casserole or individual pieces in an airtight container for up to 2 months. See above for more notes on reheating the egg casserole.

Blueberry Coffee Cake For a Crowd

March 28, 2023 by Rhonda 3 Comments

This buttery, soft and tender blueberry coffee cake recipe is loaded with juicy blueberries and topped with a sweet crumb topping. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, or Easter. This recipe is sized for a large group so everyone can enjoy a slice! Vegetarian.

A piece of blueberry coffee cake on a board.

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Buckle versus coffee cake

What is the difference between a buckle and a coffee cake? The easiest description is that a buckle is a cake that has fruit in the batter and a streusel topping. A coffee cake refers to any cake (with or without fruit) that is intended to be eaten while enjoying a hot beverage, like coffee or tea! So this is a blueberry buckle AND also a blueberry streusel coffee cake!

Ingredients

For a full list of ingredients and quantities, see the recipe card below.

This recipe has all the main ingredients expected in a cake but the stand outs are the blueberries and the streusel topping.

Blueberries

Fresh or frozen? We tested this recipe with both fresh and frozen blueberries and couldn't taste the difference. They both work great. If using frozen berries, DO NOT thaw them before adding to the batter. Add them to the batter frozen and bake immediately.

To coat in flour or not? The thought behind coating fruit in flour before adding to batter is to help the fruit not sink to the bottom of the dish when baking. Does it work? Maybe? Big shoulder shrug! We ran our own test on this and here are the results.

Coating the berries in flour before adding to the batter MAY have kept them from sinking - a little. We looked at multiple slices of the cake and found ones that seemed to show a little difference, but since there wasn't a significant difference across all the pieces we still aren't sold on the theory. However, it doesn't hurt or change the cake, so if you have time, go ahead and toss the blueberries in a little flour!

Streusel Topping

Unlike many streusel toppings that call for cold butter, we opt for soft butter in our recipe. This ensures that all dry ingredients - flour, sugar, cinnamon, and butter - are thoroughly mixed together, eliminating any dry spots in the final result. The use of soft butter also allows for a richer and more indulgent coffee cake with a crumbly topping, as the butter melts and blends with the other ingredients during baking.

A final note on ingredients

If you have a kitchen scale, please use it! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurement for the flour first in the ingredients list. The rest of the ingredients here are fairly consistent when measured by volume, so you can follow the volume measurements for those if you prefer - but we’ve also included gram measurements if you’d like to measure everything by weight! For small amounts (1 teaspoon and less) we recommend just using a volume (teaspoon) measurement because many kitchen scales aren’t reliable in such small amounts.

Basic steps in making blueberry coffee cake

Make the streusel topping

Flour, brown sugar, and butter for streusel topping.

Mix the flour, light brown sugar, cinnamon, and softened butter together until you have a crumbly mixture. Set aside.

PRO TIP: You can use your hands to combine the butter and dry ingredients, but don't let the butter melt. If it gets too soft place the bowl in the fridge for a few minutes and finish mixing with a fork. You want the final mixture to be soft and hold together if pressed between your fingers, but you still want a crumbly texture.

Mix the coffee cake batter

Mixing dry and wet ingredients with blueberries for blueberry coffee cake.

Mix the dry ingredients together (all purpose flour, sugar, salt, baking soda and baking powder) with the diced, cold butter. Use your hands, a pastry cutter, or a food processor with the steel blade to cut the butter into the dry ingredients. NOTE: we use unsalted butter in our baking. Salted butter will also work, just reduce the salt in the recipe to ½ teaspoon.
Mix the dry ingredients and butter until you have a crumbly mixture with flakes or small pieces of butter mixed into the flour mixture.
PRO TIP: NOTE: you want this to be a 'rough' batter and not smooth so be careful not to over mix the butter with the dry ingredients. A thin batter (like cake), while still tasting great, will allow the berries to sink more easily to the bottom of the pan.
Combine milk, apple cider vinegar, and egg into a small measuring cup or bowl and whisk to combine.
Add the milk mixture to the flour mixture and stir with a spoon just until combined.
Coat the blueberries with a little flour. This step is optional. While it MAY help keep the berries from sinking to the bottom, it doesn't prevent it entirely.
Stir ⅔ of the blueberries into the batter.

Unbaked blueberry coffee cake in pan with streusel topping.

Spread the batter with the blueberries into your baking pan. Sprinkle the remaining ⅓ blueberries over the batter, top with the streusel topping, and bake.

Some favorite riffs

Use raspberries, diced strawberries, or blackberries instead of the blueberries. Substitute buttermilk for the vinegar and milk. Add some fresh lemon zest to the batter for more of a lemon blueberry coffee cake. Make these into blueberry coffee cake muffins or multiple round blueberry coffee cakes. Baking time will need to be decreased if making in smaller sized pans.

Add some toasted, chopped walnuts or pecans to the streusel topping before sprinkling on the batter. Drizzle a quick cream cheese or powdered sugar glaze over the top of the coffee cake when it's cooled.

Unbaked and baked blueberry coffee cake in a pan.

Time saver tips

We like to use our hands to mix cold butter with flour and sugar. It lets us get really nice, flaky pieces of butter mixed into the dry ingredients. However, since there is a lot of butter to mix in we can save time using a pastry cutter or a Cuisinart with the steel blade to cut the butter into the flour and sugar. Pulse the Cuisinart just until you have a coarse mixture. Then pour the mixture into a mixing bowl to stir in the wet ingredients. We don't recommend using the Cuisinart to mix the wet ingredients into the dry ingredients. It will overmix the dough and make the coffee cake heavier.

How many pieces do I get in this recipe?

This blueberry crumb cake is meant to serve a decent-sized group and is baked in a 13 x 9 baking pan. The great thing is it can be cut into as large or small of pieces as you like. We've cut it into 15, 18, 20, 24, and 30 pieces. If you plan on serving a variety of pastry items, we recommend cutting into smaller pieces. Guests love trying a little of everything!

How to store leftover coffee cake

This easy blueberry coffee cake should be stored in an airtight container. It will last 2-3 days on the counter, 5-7 days in the refrigerator, and up to 3 months in the freezer (thaw frozen coffee cake before heating). It can be served room temperature or reheated in a 300°F oven until warm (5-8 minutes). We recommend covering the coffee cake while heating to keep it from drying out too much.

Other favorite brunch recipes

Some common FAQ's

What is the difference between a coffee cake and a buckle?

The basic definition of a buckle is a cake that has fruit in the batter and a streusel topping. A coffee cake refers to any cake (with or without fruit) that is intended to be eaten while enjoying a hot beverage, like coffee or tea! A coffee cake does not refer to a cake with coffee IN the recipe.

Why are my blueberries sinking to the bottom?

Berries, in general, are heavier than batter. The lighter and thinner your batter, the more they will sink, so make sure your batter is a 'rough batter' and not smooth like cake (see notes in post for more on this). Some other theories that can help keep them from sinking are:
1) coat the berries in a little flour before adding to the batter.
2) spread ⅓ to ½ of the batter (without any berries mixed in) on the bottom of the baking pan. Mix the berries into the remainder of the batter and spread it gently over the top of the batter in the pan being careful not to mix the two layers.
Do these work? We've tested both of them and while they may help a little, we still had some berries sink to the bottom in all of our tests.

Can I freeze the streusel topping?

Absolutely. Make a big batch, spread on a sheet pan and break up any large clumps into small pieces. Freeze for until firm (about an hour), transfer to an airtight container and freeze for up to 3 months. Use as needed straight from the freezer!

Can I mix this the night before and bake in the morning?

We don't recommend this since the batter has leavening agents that will become active once the liquid is added. Bake the day before and reheat in a low oven until warmed through OR prepare everything the night before baking; mix the topping and set aside, combine the dry ingredients and measure out the liquids and berries. In the morning just mix the dry and wet ingredients together, add the berries, top with the streusel, and then bake.

Pieces of blueberry coffee cake on a board.

Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

Puff Pastry Cinnamon Twists

March 23, 2023 by Rhonda Leave a Comment

These easy-to-make puff pastry cinnamon twists are a delicious, crispy, simple dessert or snack. With only 4 ingredients, these crunchy treats are ready to eat in just 30 minutes!

Puff pastry cinnamon twists standing up in a glass dish.

Working with puff pastry is easy and makes for some delicious treats like these cinnamon sugar puff pastry bites! Frozen puff pastry thaws in just 30-40 minutes making it a great option to use in appetizers and desserts without a lot of advanced prep.

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Only 4 Ingredients

Puff Pastry. We used frozen puff pastry sheets which can be found in the freezer section of most grocery stores. Thaw according to manufactures instructions. Puff pastry dough can be time consuming to make, so DEFINITE extra credit if you use homemade puff pastry!
Sugar. We used granulated sugar but you could also use brown sugar.
Ground Cinnamon. We love cinnamon but adjust the amount up or down to meet your desired flavor.
Butter. Salted or unsalted butter will both work. We usually use unsalted butter in our baking.

Puff pastry in box, butter, cinnamon and sugar in separate bowls.

Try another of our favorite brunch recipes.
Mini Puff Pastry Egg Bites

What is Puff Pastry?

Puff pastry is a type of dough known as laminated dough. It is made by layering dough and butter. It is made by alternating layers of dough, butter, and dough which are repeatedly rolled out to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.

Why do we roll the puff pastry?

You need to roll the dough a little to smooth out the folds. We like rolling it out even thinner to get a bite that has a good balance of crispy puff pastry with butter, cinnamon, and sugar. We found a thick puff pastry (not rolled) had too much dough for the amount of butter and cinnamon sugar mixture we could put on the dough.

Basic Steps for Making Puff Pastry Twist

Puff pastry dough rolled out with melted butter and cinnamon sugar then twisted on sheet pan.

Place thawed puff pastry on surface and roll out.
Mix cinnamon and sugar together.
Brush the rolled out puff pastry with melted butter.
Sprinkle with the cinnamon sugar.
Cut into strips.
Twist and place on a lined baking sheet.
Bake and enjoy!

Forming the twists

We found that while twisting the pastry results in a great looking cinnamon twist, it can be tricky to execute. We found using an un-folded ½ - ¾ inch strip worked best for these puff pastry twists. You can twist the dough as many times as you like by holding one end and rotating the other. Note: The pastry WILL unwind a little as it bakes.

Some Favorite Riffs

Bake these flat instead of twisting for a puff pastry cinnamon stick. This also saves a little time since you don't have to twist each puff pastry strip.
Roll each strip up like a cinnamon roll and bake. If you want to roll them, leave about ¼ inch of the edge of the dough without any cinnamon mixture. Brush with butter when rolled and pinch the end into the roll to help hold the shape as it bakes. Also, place them close, but not touching, on the baking sheet.

Puff pastry with cinnamon sugar twisted on sheet pan.

How to Serve Cinnamon Twists

These cinnamon puff pastry twists are a perfect mid-day snack when you're craving something crunchy and sweet. They're also great as an appetizer to share with family and friends! They make a delicious addition to special occasions like Easter or Mother's Day Brunch, birthday parties, or baby showers. Enjoy them on their own or pair them with a cup of tea of coffee!

Some Other Favorite Brunch Recipes

Some Common FAQ's

Why doesn't my puff pastry cook through?

For puff pastry to cook evenly and have a crispy, puffy texture, it requires a relatively high cooking temperature, at least 400°F. If you have undercooked or soggy dough, or if the dough fails to puff up, you can verify the accuracy of your oven's temperature using an oven thermometer to ensure the oven reaches the optimal temperature. If the issue persists, you may need to increase the oven temperature slightly.

Can I use something besides puff pastry?

Yes. We would make these when we were kids with leftover pie dough. They won't puff up like the puff pastry, but they are a delicious bite!

Did you make this recipe?
Leave a comment and star rating below to let us know how it turned out!

Easy Lemon Curd

February 22, 2023 by Rhonda 2 Comments

This easy lemon curd recipe is a must have for all you lemon lovers! Homemade lemon curd is sweet and tangy, creamy and smooth, delicious and easy to make with only 4 ingredients.

Lemon curd in pie shells and cups topped with raspberries.

When we have lemons we skip the lemonade and make lemon curd! Homemade lemon curd is so much better than anything you can buy and super easy to make. It's a fresh go-to item that can be eaten on its own, made into mini pie bites, spread on pancakes, biscuits and scones, or used with baked goods like cakes, tarts, and cookies.

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Only 4 Ingredients Needed

Sugar, lemons, butter, and eggs on a table.

Eggs yolks. Gently whisk these until they're well combined and then strain through a fine mesh strainer into a heatproof bowl.
FRESH lemon juice and fresh grated lemon zest. We don't recommend using bottled juice or zest, it changes both the flavor and consistency of the curd.
Sugar. Granulated white sugar.
Butter. We use unsalted butter, but salted will also work. Using a good butter, like Kerrygold, will make a difference. However, we made this with other brands and it is still delicious!

Love Lemons? Try another of our favorite lemon recipes.
Easy Lemon Bars

What's the difference between lemon curd and lemon pie filling?

These are very similar. Curd is just eggs, sugar, lemon juice, lemon zest, and butter. Lemon pie filling is thickened with flour or cornstarch and contains very little, if any, butter. Curd usually has a stronger lemon flavor. Both are good, but lemon curd is buttery, sweet, tangy, and amazing! It is creamy, smooth, and one of our favorite things!

So, is lemon curd a dessert, a breakfast, or a spread?

Answer - it's all three! It is great spread on biscuits, muffins, pancakes, waffles, or scones at breakfast. Scoop into premade pie shells (mini or full size) for a sweet dessert. Top with some fresh berries in individual dishes for an elegant dessert. Use as a filling between cake layers or to fill cupcakes, donuts, or cookies.

How to Make Easy Lemon Curd

Egg yolks whisked and strained into a bowl with sugar and lemon juice.

Homemade lemon curd is very easy to make. Follow a few simple steps and some Must Do Tips and you will have a creamy and smooth, tangy and sweet curd!

Separate the egg yolks from the whites. Save the whites for breakfast eggs or try our Sugared Pecans!
Whisk the egg yolks in a small bowl.
Strain the whisked yolks through a fine mesh strainer into a heatproof mixing bowl. Don't skip this step. It will remove the chalaza from the yolk and result in a smoother finished curd. (Here is a good breakdown on the anatomy of an egg for the curious!)
Add sugar and lemon juice to the strained egg yolks.
Cook the egg mixture in a double boiler, over medium to medium-low heat stirring constantly until the mixture thickens and sticks to the back of a wooden spoon.

Uncooked and cooked lemon curd running off wood spoon.

Remove egg mixture from the heat,
Mix in the butter a piece at a time. Stir continually as the butter melts.
Add lemon zest with the last piece of butter and mix. All butter should be combined with the egg mixture at this point.
Store in a glass jar until chilled.

PRO TIP: When heating the egg mixture, use medium to medium-low heat and stir constantly. Avoid boiling the mixture, as it can lead to clumpy lemon curd resembling scrambled eggs.

Mixing cooked lemon curd, butter cubes, and lemon zest for lemon curd.

A Few Musts When Making Lemon Curd

Only use fresh lemons. Bottled lemon juice (no matter what brand) just doesn't provide the same tangy taste. Take the time to juice and zest fresh lemons.
Use a double boiler. Do not cook lemon curd over direct heat! You will end up with scrambled eggs. Use medium heat or medium-low heat and stir or whisk constantly while on the heat.
Store in a glass container. Use a glass container with an air tight lid for best storage. Place in the fridge for up to 10 days. If not using the curd within 24 hours of making it, place a piece of plastic wrap on the top of the curd to prevent a crust from forming.
Let curd cool completely before putting a lid on the container or serving.

PRO TIP: Don't use a metal bowl.
Metal bowls can tend to leave a metallic taste in the curd. Use heatproof glass, ceramic, or non-metal.

Equipment We Used

Bowl and pan with water turned into a double boiler.

You don't need any special dishes for a double boiler. We make our own with a heat safe bowl (non-metallic) and a sauce pan. Add about 2 inches of water to the bottom of the sauce pan and place the bowl on top of the pan.

The bowl should NOT touch the water.
The bowl SHOULD rest on the sides of the pan. Make sure the bowl is heatproof!

How to Use Lemon Curd

This simple lemon curd is so versatile and can be used in so many delicious ways!

Stand alone dessert. Place into small cups, top with some fresh fruit and serve.
Filling for baked goods. Adds a tangy burst of flavor when used as a filling for cakes, cookies, cupcakes, donuts, and muffins.
Spread on breakfast pastry. Use as a spread instead of jam on toast, biscuits, or scones.
Tart and pie filling. Use as a filling in tartlet, tart, pie, or mini pie shells. Top with some fruit or whipped cream to finish it off.
Cheesecake topping. Try lemon curd instead of a traditional fruit topping.
Topping for ice cream or yogurt. Spoon over your favorite ice cream or yogurt for a tangy addition.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this lemon curd will store in the fridge in an airtight container for up to 10 days.

Some Other Favorite Dessert Recipes

FAQ's

Why does my lemon curd have a metallic taste?

The lemons will react with metal leaving a metallic taste. Make sure to use a glass, ceramic, or non-metal bowl as the top in your double boiler. Remember the utensil you are using too, if it is metal you run the risk of metallic taste. Use a silicone or wood spoon, spatula, or whisk.

Why is my lemon curd chunky and not smooth?

This usually means that the eggs cooked, like a scrambled egg. The mixture may have been cooked at too high of heat. Slow and medium-low heat is the way to go. Another cause for lumpy curd is if the egg-sugar-lemon juice mixture is not stirred CONSTANTLY while heating. Remember, cook slow and stir or whisk constantly until the mixture remains on the back of a wooden spoon.

How long does lemon curd last and can I freeze it?

We don't recommend freezing lemon curd as it may separate from the butter and also change the texture. However, lemon curd will last up to 10 days in an airtight glass container in the fridge.

Easy Chocolate Chip Shortbread Cookies

February 16, 2023 by Rhonda Leave a Comment

This chocolate chip shortbread cookie combines the best of shortbread cookies with the best of chocolate chip cookies (the chocolate chips!) for a buttery, tender cookie. Just 4 ingredients combine for a delicious bite any time of day!

Chocolate chip shortbread cookies on a board.

We love a good buttery shortbread cookie. They are not really crunchy, not really soft, and they just melt in your mouth! The addition of mini chocolate chips to this 3-ingredient shortbread recipe makes this a cookie made in cookie heaven!

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Looking for a shortbread cookie without chocolate?

Try our amazing Pecan Shortbread Cookies!

What is the Difference Between Shortbread, Butter, and Sugar Cookies?

Mini chocolate chips, butter, flour, and sugar in individual bowls.

While these cookies are very similar they do have a few differences. In very basic terms,

Shortbread cookie recipes contain just a few ingredients; butter, sugar, and flour and have a higher ratio of butter to flour. Shortbread is not (usually) very sweet and is baked at a lower temperature. They may tend to spread more than other cookies due to the high butter content. Shortbread should be soft and almost crumbly inside with a little bit of a crisp exterior.
Butter cookies have a bit higher flour to butter ratio than shortbread and usually have additional ingredients like salt, eggs, and vanilla. They are usually a little sweeter and will hold their shape a little better than a shortbread cookie. Butter cookies also bake at a higher temperature than shortbread cookies.
Sugar cookies have the highest ratio of flour to butter of these three cookies. They also have additional ingredients like a leavening agent (baking powder or baking soda), salt, egg, and vanilla. They are sweeter than a shortbread cookie, bake at a higher temperature, and hold their shape if cut.

How to Make These Shortbread Chocolate Chip Cookies

Combine butter and sugar. Use a hand or stand mixer for easiest results. Doing this by hand takes a little time but works. Mix only until sugar and butter are combined. Over mixing can cause too much air in the dough and might cause the cookies to spread when baking.
Mix in flour. Mix until completely incorporated with the butter-sugar mixture.
Add chocolate. We used mini chocolate chips but you can also use regular chips or chop a chocolate bar into pieces. Use the type of chocolate you like - semi-sweet, dark, milk chocolate.
Form and refrigerate dough. We flatten the dough, wrap and refrigerate for at least an hour. Chilling the dough helps the cookies hold their shape and have that soft, tender inside.
Bake and enjoy. Remove the dough from the refrigerator, cut, place on a lined baking sheet, and bake. Let cookies cool and enjoy.

Adding flour and chocolate chips to butter and sugar mixture.

Some Fun Riffs

Use regular sized chocolate chips or chop a chocolate bar instead of the mini chocolate chips. Use semi-sweet, bittersweet, or dark chocolate.
Dip these baked mini chocolate chip shortbread cookies in melted chocolate for EVEN. MORE. CHOCOLATE. (I mean, can you ever have too much chocolate?!)

Pro Tips for Making Shortbread Cookies

Shortbread cookies are easy to make, but with only a few ingredients they can be a bit tricky. Here are some of our best practices for making a successful shortbread cookie.

Use good quality ingredients

With so few ingredients, each ingredient should be the best quality possible. Focus on the two main ingredients, butter and flour, for the most flavorful and tender cookies.

Butter. We love Kerrygold butter - it is richer, creamier, and just better than the generic butter we get in the grocery stores. While we usually use unsalted butter, especially for baking, you can use salted butter with no noticeable difference in this recipe. NOTE: We used Land 'O Lakes unsalted butter when shooting the recipe.
Flour. After doing a side by side test of flour (when making this amazing artisan bread) we were surprised to find that flour made a BIG difference in texture and taste. I now use King Arthur or Bob's Red Mill exclusively. These cookies will work with whatever flour you have, but pick up some King Arthur or Bob's next time you are at the store to see the difference.

Chocolate chip shortbread dough in bowl and wrapped in plastic wrap.

Use room temperature butter

It is almost impossible to thoroughly mix butter and sugar if the butter is cold. Remove the butter 1-2 hours before mixing the cookies. If you forget to soften the butter, put it in the microwave on 50% power for 10 second bursts. Turn the stick of butter over with each burst and continue until butter is soft. Yes, I've had to do this! I find it usually takes 3-4 bursts until my butter is soft.

Don't over mix butter and sugar

We generally don't worry about how long we cream the butter and sugar. However, this step incorporates air into the dough and too much air in the shortbread cookie dough can contribute to the cookies spreading too much while baking. Mix just until combined thoroughly.

Place cold dough into the oven for baking

This is one of the most important steps. If the dough is not cold it will tend to spread more than desired. The cookies will still taste good, they just won't have the desired look and shape.

Use a kitchen scale when measuring

Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one! Measuring by weight (with a scale) is much more accurate than measuring by volume (with cups). No kitchen scale? Measure your flour with the scoop and level method for best results!

How to Shape Shortbread Cookies

There are a few options when shaping shortbread cookies. We've done them all and it really is just a matter of preference.

PRO TIP: Remember, the dough needs to be cold before going into the oven!
Refrigerate again after shaping if necessary.

Thickness and cutting of chocolate chip shortbread cookie dough.

Cut before refrigerating.
- Flatten dough with your hand or a rolling pin to desired thickness.
- Use a cookie cutter or a knife to cut the cookies into desired shapes - circles, hearts, squares, rectangles.
- Place on a lined baking sheet, cover, refrigerate for at least an hour. Remove and bake in a preheated oven.
Cut after refrigerating.
- Flatten dough with your hand or a rolling pin to desired thickness.
- Wrap dough and refrigerate at least an hour.
- Remove dough, cut cookies with a cookie cutter or a knife into the desired shape - circles, hearts, squares, rectangles - and place on a lined baking sheet.
- If the dough is out too long and warms up, refrigerate again before baking.
- Bake in a preheated oven.
Slice cookies from a dough log roll.
- Roll the dough into a log about 1 ½ inches in diameter, wrap tight, and refrigerate at least an hour.
- Remove the dough from the refrigerator and slice into ¼ inch discs.
- Place dough slices on a cookie sheet and bake in a preheated oven.
For more information on these techniques visit our Pecan Shortbread Cookies recipe.

Cutting dough with cookie cutter and slicing dough log with a knife.

Equipment We Used

We use a nonstick silicone baking mat to line our baking sheet pans but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Please use a kitchen scale when measuring flour! Measuring flour with cups is notoriously unreliable. A kitchen scale is much more accurate than measuring by volume (with cups). If you don't have a scale measure your flour with the scoop and level method for best results!

Make Ahead, Storing, and Freezing Tips

Shortbread cookies are great made ahead of time. Always make sure cookies are stored in an airtight container for best results.

Unbaked cookies
- Refrigerate unbaked cookies for 2-3 days before baking.
- Cut and freeze unbaked cookies for up to 3 months. Pull out the number you want to bake and let them thaw on a cookie sheet while you pre-heat your oven. Bake as directed. NOTE: You may need to bake a little longer if the cookies are not completely thawed before putting in the oven.
Baked cookies
- Store baked cookies on the counter for up to 5 days.
- Freeze baked cookies for up to 3 months. Thaw before serving.
NOTE: When freezing shortbread cookies, we prefer freezing them unbaked and baking them as needed.

Unbaked and baked chocolate chip shortbread cookies.

Why is the dough crumbly and not holding together?

This can be for a few reasons.
1. Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one!
2. The ingredients aren't mixed well enough. The sugar and butter need to be completely mixed and then the flour fully incorporated. Using a stand or hand mixer will help with this.

Why do the shortbread cookies spread?

1. If the butter and sugar are over mixed it introduces too much air into the dough and can cause the cookies to spread more than desired.
2. The dough should be cold before placing in the oven. If the dough gets warm after cutting the cookies, place them back in the refrigerator to chill again before baking. Chilling the dough before baking hardens the butter and helps the cookies to hold their shape in the oven.

Why is my dough crumbly after mixing?

A crumbly shortbread dough is not uncommon.
1. Using an electric mixer will help combine the flour into the butter-sugar mixture and hold the dough together.
2. When you squeeze the dough in your hand it should easily hold together. If it is still crumbly you may have added too much flour (make sure you are using a kitchen scale if possible.) You can add another tablespoon of butter OR a tablespoon of cream to the dough to help bring it together. Make sure to mix REALLY well and note that this addition may change the texture and feel of the cookies.

Why are my shortbread cookies hard and crunchy?

1. A crunchy shortbread cookie is usually because they were baked too long. Unlike traditional cookies, we don't want shortbread to get completely brown. They are done just as they begin to brown on the bottom.
2. If they weren't over baked, there may have been too much flour added to the dough. Use a kitchen scale whenever possible!

Stacked chocolate chip shortbread cookies on a board.

Mini Puff Pastry Egg Bites

February 7, 2023 by Rhonda 1 Comment

These puff pastry egg bites are a great way to start the day! With eggs, bacon, and goat cheese this pastry bite is so cute and delicious making it a great option for breakfast, brunch, or an appetizer buffet.

Mini puff pastry cups filled with eggs, bacon, and goat cheese.

These easy mini puff pastry egg cups are a great addition to any table. They are perfect for brunch (Mother's Day, Easter, Christmas), appetizer buffets (baby showers, birthday parties, anniversary celebrations), and on-the-go breakfast (make ahead and reheat).

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Basic Steps for Puff Pastry Egg Bites

Bacon. Cook some bacon until crispy. This can be done in strips and then crumbled or cut into pieces before cooking. We love using leftover bacon for this recipe to save time.
Frozen puff pastry. Let the puff pastry sheets thaw (per package directions), roll the dough, and cut into pieces. Fit each puff pastry square into a mini muffin tin. You want the pastry to sit above the sides of the mini muffin tin to keep the egg mixture inside.
Eggs. Whisk the eggs with some salt and pepper. NOTE: We do this in a container that we can pour from.
Assemble. In each pastry cup place some goat cheese crumbles followed by crumbled bacon. Top each pastry cup with the scrambled egg mixture.
Bake and serve.

Puff Pastry

To achieve a better balance between pastry and filling, we roll out the puff pastry so it is a little thinner. This helps in a few ways:

Ensures when you take a bite you taste the egg, bacon, and cheese and not just flaky pastry. We love flaky pastry but want a balanced bite!
Thinner pastry makes it easier for the pastry to cook all the way through. Even with a hot oven (which puff pastry wants in order to 'puff up'), if the pastry is thick it will take longer to cook through.
Allows the filling and pastry be done at the same time. Since these are a mini bite (meaning there is not a lot of filling in each cup) the filling may be done before a thicker puff pastry shell has time to cook through.

Rolling, cutting, and pressing puff pastry into mini muffin tins.

Equipment We Used

We used a rolling pin to roll the puff pastry dough thinner for a more balanced mini puff pastry bite.

A sharp knife and ruler straight edge was used to cut the pastry into pieces. If you have a 5 wheel pastry cutter it would work GREAT here! It helps ensure each pastry piece is the same size.

We made these as a mini bite in mini muffin tins because we love small bites! However, these are just as good in a full size muffin pan. You will need to adjust the size of the puff pastry squares and make sure you cook them until the filling is cooked through and the pastry is done.

Filling puff pastry shells with eggs, bacon, and goat cheese.

Make Ahead Tips

Cook the bacon in advance and store in an airtight container in the fridge until ready to use. We love using leftover bacon to save time.

Bake these mini puff pastry egg bites up to 3 days in advance. Store in an airtight container in the fridge. When ready to serve, place egg bites on a sheet pan and heat in a 300°F oven until warm, 5-10 minutes. PRO TIP: If they start turning brown before they are warmed, loosely cover them with a piece of foil and continue heating.

The puff pastry cups can be rolled, formed, and frozen before baking. This saves a little time when assembling these bites. Once in mini muffin cups, place unbaked dough in the freezer until frozen, remove from the tin and store in an airtight container in the freezer up to 3 months. When ready to assemble, remove from the freezer and place back in the mini muffin tins. Let the pastry thaw for 10-15 minutes, fill with egg, bacon, and cheese filling. Bake until golden brown and enjoy.

Favorite Riffs

This is a great starting point for a delicious breakfast, brunch, or appetizer bite.

Substitute breakfast sausage or crispy prosciutto for the bacon.
Make them vegetarian by leaving out the bacon.
Add extra veggies to the cups with the cheese; sautéed mushrooms, fresh spinach, chopped kale, diced red peppers, broccoli, onions or shallots.
Include some herbs (fresh or dried) in the egg mixture; thyme, rosemary, or basil.
Use your favorite cheese. Instead of goat cheese try shredded cheddar cheese (white or yellow), crumbled feta, or shredded gruyere.
Make these in full sized muffin tins instead of as mini bites. While the mini bites are perfect for a buffet breakfast, brunch, or as an appetizer, the full size option is great for a sit down breakfast or brunch. Adjust the size of squares cut so they fit in the tins.

Unbaked and baked mini puff pastry egg bites.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations these bites save great. Place in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a 300°F oven until warm.

Mini egg, bacon, and cheese, puff pastry bites on a board.

Other Favorite Breakfast Recipes

Some Common FAQ's

Do I bake the puff pastry before adding the filling?

NO! Fill these pastry cups and then bake them.

Do I need to thaw the puff pastry before using it?

If the pastry is in sheets you will need to thaw it before unfolding and rolling it out so it doesn't break into pieces. If you already made the puff pastry into the 'mini cups' and then froze them (before baking), you can remove them from the freezer and place in the muffin tins before mixing the filling. By the time you mix the filling and fill the tins they should be good to go straight into the pre-heated oven.

Why is my puff pastry not cooked all the way through?

This is usually due to either having the pastry too thick or cooking at too low of a temperature. You want a hot oven so the pastry 'puffs up' and also cooks. If the pastry is too thick, and pressed into a mini muffin tin, it will take longer to cook through.

Caramelized Onion Brie Crostini

January 31, 2023 by Rhonda 1 Comment

For a delicious appetizer, top these caramelized onion crostini with a slice of brie. Makes a perfect bite for entertaining!

Melted brie and caramelized onions on top of crostini.

This crostini reminds me of my favorite parts of French onion soup - the sweet onions, crispy bread and melted cheese on top.

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Basic Steps

Caramelize Onions. We love to keep caramelized onions in the fridge and freezer which then makes this recipe ready in just minutes and perfect for unexpected guests.
Make Crostini. Use a fresh, thinly sliced baguette, drizzle with olive oil, and bake.
Slice Cheese. We use a double or triple cream brie round. Both a brie round or wedges will work in this recipe.
Assemble. Add caramelized onions and sliced brie to each crostini.
Broil. Brie should be soft and melted.
Garnish. This is optional, but we love a little chopped parsley sprinkled over the top.
Serve.

Cheese

There is just something delicious and mouth watering about a creamy, melted brie cheese. It goes perfect with the caramelized onions and crunchy crostini. Not a brie fan? Substitute swiss cheese or gruyere cheese for the brie and bake just until the cheese begins to melt.

It is perfectly safe to eat the rind on brie cheese. We found, in this recipe, a thinner rind on the brie helps it melt a little easier. To thin the rind, gently run a sharp knife over the rind. After thinning the rind, cut the brie into slices about ¼ inch thick.

Brie round with rind and with rind scraped off.

Make Ahead and Time Saver Tips

Make crostini up to a day in advance and store on the counter in an airtight container. You can also purchase, pre-made, crostini from most grocery stores to save a little time. See Homemade Crostini for more notes and detailed instructions.
Caramelized onions take about an hour to do right and shouldn't be rushed. We make ours in large batches and keep some in the fridge and freezer to add to recipes.
See How to Caramelize Onions for more notes and detailed instructions.
Assemble the crostini earlier in the day (up to 6 hours in advance) and store in the fridge. Remove and bake as needed.

Are Crostini and Bruschetta the Same Thing?

The terms crostini and bruschetta have come to be used interchangeably but technically they are not the same. Crostini are usually made from a smaller diameter loaf of bread with a less rustic feel - think a more even texture, like a baguette. Bruschetta are made from a larger, thicker slice of bread that has a more rustic texture - think lots of nice air holes or sourdough! Both are toasted or grilled. You can use bruschetta for crostini recipes and crostini for bruschetta recipes. You may need to increase or decrease the amount of toppings depending on which you make.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

We don't recommend saving pre-made crostini. The crostini usually becomes soft and soggy from the toppings.

Layering caramelized onions and brie slices on crostini.

Other Favorite Crostini and Bruschetta Recipes

Some Common FAQ's

Do I have to remove the rind on the brie cheese?

NO! It is perfectly safe to eat the rind. We found, in this recipe, the brie melts a little easier if the rind on the brie is thinned a little. This is done by gently running a sharp knife over the rind and takes just a few seconds.

What is the key to caramelizing onions?

Time! This process can't be rushed if you want that amazing caramelized finish to the onions. It takes about an hour. We keep caramelized onions in our freezer to use as needed in recipes. See How To Caramelize Onions for more notes and detailed instructions.

Can I serve this on plain sliced baguettes instead of crostini?

The crunch of the crostini is a big element in this appetizer, but it can be served on a plain slice of baguette. For more notes and make ahead tips see Homemade Crostini.

Crostini with melted brie and caramelized onion

Creamy Herb Dip

January 26, 2023 by Rhonda Leave a Comment

This creamy herb dip made with fresh herbs is a perfect appetizer for any event. Serve with fresh veggies, crackers, or pita crisps.

Creamy herb dip in a glass bowl with carrots and celery.

Take the basic sour cream dip recipe up a step with some tangy Greek yogurt and a splash of lemon juice. This homemade dip is so easy and fast to make! It is a perfect appetizer for unexpected guests, game nights, parties, or relaxing weekend afternoons.

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Ingredients

Sour cream, Greek yogurt, lemon, fresh herbs, salt, and pepper in individual dishes.

Herbs. We used parsley, dill, thyme, and basil for this dip but use what you have and what you like. While this is much better with fresh herbs, you can use dried in a pinch. Just use about ⅓ as much.

Lemon juice. Again, fresh lemon juice does make a difference to this dip. In a pinch use bottled, just make sure it is pure lemon juice with no additives.

Our base is Greek yogurt and sour cream. We love Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

Basic Steps for Creamy Herb Dip

Add the base ingredients to a mixing bowl. We use a mixture of sour cream and Greek yogurt for our base.
Mix in the chopped herbs. Use a combination of herbs or a single herb. Choose herbs you like! We used parsley, dill, thyme, and basil for this dip.
Add lemon juice and salt and pepper to taste. A splash of fresh lemon juice helps bring all the flavors together and gives a brightness to the dip. Add salt and pepper to taste.

Chopped fresh thyme, parsley, dill, basil on a plate.

Favorite Riffs and Substitutions

Herbs and seasoning. Fresh herbs make a difference in this dip! Use whatever herbs you like and have access to. Smell them, taste them, and make sure they will compliment each other. Stir in some fresh minced garlic or garlic powder.

If you must use dried herbs, reduce the total amount of herbs to about 1 Tablespoon.

Base. We love this homemade vegetable dip with a combination of sour cream and Greek yogurt but you can substitute mayonnaise for the yogurt if you like. Use only sour cream or all mayo instead of a combination. We do not recommend using only Greek yogurt as it can be a little overpowering in the dip.

Make this a salad dressing. This is a great veggie dip recipe but also makes a delicious salad dressing. Use as is for a thicker dressing or thin out by adding half-and-half 1 Tablespoon at a time and mixing in between each addition until desired consistency is reached.

Sour cream, Greek yogurt, lemon juice, and chopped herbs in a mixing bowl.

Make Ahead Tips

This vegetable dip is great to make ahead of time. It will last in an airtight container in the refrigerator for up to 7 days. Stir before serving to combine any liquid that may have separated during that time. Garnish with some fresh herbs and serve with your favorite veggies!

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendation this dip will last in an airtight container in the refrigerator for 5 to 7 days.

Other Popular Dip Recipes

Some Common FAQ's

Can I use dried herbs instead of fresh?

Dried herbs will work, but fresh is SO. MUCH. BETTER! If you need to use dried herbs use about 1 Tablespoon total herbs.

Do I have to use sour cream as a base in creamy dips?

No! Use all mayonnaise or a combination of mayo and Greek yogurt for the base. If you want a thinner dip, or a dressing, use some half-and-half or heavy cream for the base. Taste and adjust herbs until you reach desired consistency and herb flavor.

Bacon Spinach Cheese Dip

January 16, 2023 by Rhonda Leave a Comment

Adding bacon to spinach cheese dip takes it to another level.

Cast iron skillet with cheesy bacon spinach dip and crostini.

Bacon on most anything is amazing and adding bacon to cheesy spinach dip doesn't disappoint. This easy hot spinach dip recipe is a perfect addition to any snack table for Super Bowl parties, game nights, or holiday gatherings. Plus this dip is ready in just 30 minutes!

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Ingredients

Spinach, cream cheese, parmesan cheese, garlic, mayo, Greek yogurt, bacon, salt, and pepper in individual dishes.

Bacon. Dice your bacon into small pieces before or after cooking. We like to do ours before in this recipe to make it cook a little faster.

Fresh spinach. While we always opt for fresh spinach when possible, you can use frozen here if necessary.

Base ingredients. We use sour cream, cream cheese, and Greek yogurt. This gives a creamy smooth dip with a little 'tang' from the Greek yogurt! We use Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

We love Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

Cheese. If possible shred your own parmesan cheese, most store-bought shredded parmesan is treated with preservatives that prevent it from melting smoothly, and you'll end up with a dip with clumps of cheese instead of a smooth creamy dip. For best results, buy a block of parmesano reggiano cheese (AKA "real" parmesan cheese) and grate it yourself with a microplane or the small side of a box grater.

How To Measure Spinach

If you love spinach and want a spinach forward dip, pack the cups of spinach. If you want a less spinach forward dip then just fill the cup but don't pack it into the cup. We made our dip using loosely packed cups of spinach. Each cup weighed about 1 ounce. This recipe is very forgiving so don't worry if you pack the spinach or just eyeball it!

How to Make Baked Spinach Dip with Bacon

Cook bacon. Use the oven or the stove top to cook the bacon until it is crispy. Cut the bacon into pieces before or after cooking. Both ways work great.
Sauté the garlic and fresh spinach in bacon fat. We like giving our fresh spinach a rough chop before sautéing so there are smaller pieces of spinach in the dip.
Make the cheese mixture. Whip the cream cheese, sour cream, and Greek yogurt together. Add the parmesan cheese and stir to combine.
Stir in spinach and bacon. When thoroughly combined, spread dip into cast iron skillet or baking dish.
Sprinkle remaining parmesan and bacon on top of the dip.
Bake until bubbly.
Serve with crackers, bread, or veggies.

Make Ahead Tips

Make the bacon in advance. Store in an airtight container up to 5 days in the fridge or up to a month in the freezer. NOTE: If made in advance you can use olive oil in place of the bacon drippings to sauté garlic and wilt spinach.
Prepare dip up to 3 days in advance. Store in an airtight container in the fridge until ready to bake and serve. When ready to serve, remove from the refrigerator, place in oven safe dish (if not already done) and bake in a 350°F oven until bubbly. If placing a cold dip into the oven it may take extra time until the dip is ready.
Put the dip into small baking dishes (like a ramekin) if you are serving this over the course of many hours. Store individual, unbaked dishes, in the fridge until ready to bake. Bake one dish at a time as needed and replenish the table with hot, fresh dip.

REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break. Place the dish into a cold oven and then heat the oven or let the dish warm on the counter for at least 30 minutes before baking.

Wilting spinach in a skillet with garlic.

Some of our Favorite Riffs

Spinach. Use a 12 ounce package frozen chopped spinach instead of fresh. Thaw the spinach and squeeze any excess water out then pat the spinach until it is very dry. NOTE: Using the spinach without removing the water and patting dry will make for a runny dip.

Bacon. This is a great base recipe for spinach dip. Increase or decrease the amount of bacon in the recipe based on your preferences. Love bacon? Add more. Not a huge fan? Add less. Use crispy prosciutto instead of bacon.

Cheese. Substitute gruyere, swiss, goat, yellow or white cheddar for some of the grated parmesan cheese. We recommend leaving all of the cream cheese since it contributes to a smooth and creamy dip.

Substitute mayonnaise for the sour cream or Greek yogurt. Use all sour cream or all mayonnaise instead of sour cream and Greek yogurt. We don't recommend using only Greek yogurt since it has a different fat content and might alter the texture of the final dip.

Other Add-ins. Add some chopped artichoke hearts to the cheese mixture for a bacon spinach artichoke dip. Spice it up with some red pepper flakes in the cheese mixture.

Mixing cheese, sour cream, yogurt, parmesan cheese, spinach, and bacon.

How To Serve Bacon Spinach Cheese Dip

We love serving this with tortilla chips, crackers, or baguette slices. It is also great with fresh veggies like carrots, celery, broccoli, or snap peas.

We like presenting this in both a cast iron skillet (if there is enough room on the food table) or in smaller dishes, like ramekins, when the food will be sitting out for a period of time. This helps us keep the dip fresh and helps ensure we are meeting FDA recommendations for food safety.

Unbaked and baked bacon spinach cheese dip.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations you can save this dip in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven or the microwave until warm and bubbly.

Other Favorite Dip Recipes

Cast iron skillet with bacon spinach cheese dip and crostini.

Some Common FAQs

Can you freeze spinach dip with bacon and cheese?

We don't recommend freezing this dip. Frozen sour cream and greek yogurt have a tendency to break and become full of liquid and grainy. This can cause the dip to be runny and have a granular texture.

Do you eat bacon spinach dip cold or hot?

We recommend serving this dip hot. It is safe to serve it cold but the texture is not smooth and creamy.

Can this spinach dip be heated in the microwave?

We recommend baking this in the oven the first time. This melts the parmesan cheese and crisps up with the bacon on top of the dip. Heating leftovers (if they are within the FDA recommendations) in the microwave works great. You can also top any leftover dip with a little more parmesan or bacon (or both) and reheat in a 300°F oven.

Crostini topped with bacon spinach cheese dip.

Beer Cheese Dip with Skillet Chili

January 14, 2023 by Rhonda 2 Comments

This easy beer cheese dip with skillet chili is the ultimate comfort food. A sure hit at your game night, super bowl party, potluck, special game day, or any day of the week!

Beer cheese dip and chili on a tortilla chip.

It was said that "this might be the best thing we've ever made" and we agree! Creamy, melty, cheese topped with spicy chili - what's not to love!

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How to Make Beer Cheese Dip with Skillet Chili

Make the Skillet Chili

Since this is going on top of the cheese sauce we don't want a traditional chili which can be more liquid and soup like. This skillet chili is thick and has a little kick to pair well with the beer cheese dip. Just 4 main steps for this chili.

Brown the ground beef, chicken, or turkey in a heavy duty skillet. (image 1)
Add the spices. We used salt, pepper, chili seasoning, cayenne pepper, and onion powder. (image 2)
Stir in tomato paste and water until well combined. (image 3 & 4)
Add kidney beans, stir and set aside until ready to assemble dip. (image 5 & 6)

What Beer is Best?

Adding beer to cheese, besides just being delicious, helps to balance the richness of the cheese and adds a depth of flavor to the dish. The cheese dip will definitely have some of the beer flavor so use what you like to drink. We used a lager because we wanted a more subtle flavor. If you like a more hop forward beer an IPA or pilsner would be great. If you like drinking a porter or stout they will also work here. NOTE: If serving this at a larger party, we recommend using a more subtle beer flavor to appeal to a wider range of guests.

Make the Beer Cheese Dip

Make a light roux with butter and flour. Cook the flour over medium heat for a minute or two to remove any raw flour taste. The flour is cooked when the butter and flour mixture smells like toasted almonds and is just starting to turn golden brown. (image 1 & 2)
Add the ground mustard and stir. (image 3)
Mix in the beer and stock and cook until the mixture thickens. (image 4)
Stir in the cream and heat just until warm but not boiling. (image 5 & 6)

Add the shredded cheddar to the pot and stir. Once the cheese begins to melt remove the pan from the heat and stir until the cheese is melted and the sauce is creamy.
NOTE: If the cheese sauce is thicker than you want, add more beer, stock, or cream (in small increments) and stir until combined. If cheese sauce is thinner than you want, add more cheese (in small increments) and stir until melted and desired consistency is reached.

PRO TIP: Shred your own cheese if you can. Some pre-shredded cheese has a coating that, while it keeps it from sticking together in the package, might make it resist melting smoothly.

Assemble and Bake the Dip

Pour the cheese sauce into a cast iron skillet or an equivalent sized baking dish. We used a 10 inch cast iron and it was the perfect size. Gently spoon the skillet chili mixture on top of the cheese in the center of the pan. Place the pan in the oven and heat until cheese is warm and bubbly.

Beer cheese dip topped with skillet chili in a cast iron pan.

Favorite Riffs

For an alcohol free version, use a non-alcoholic beer or substitute stock for the beer in the recipe.
Spice up the cheese sauce with some ground cayenne or chipotle pepper.
Substitute dijon mustard for the ground dry mustard.
Use a mixture of cheeses; sharp cheddar cheese, white cheddar, gruyere, smoked cheddar, or some blue cheese would all be good.
Mix up the chili seasoning with roasted, diced jalapeños, smoked chipotle pepper, paprika, or fresh diced onions (instead of onion powder).
Substitute some garbanzo beans or white beans for the kidney beans in the skillet chili.
Make it vegetarian. Substitute additional beans or a meat alternative like Gardein beefless ground crumbles for the ground meat. Use vegetable stock instead of the chicken stock.
This beer cheese sauce is also great on its own without the skillet chili, BUT the chili takes it up a level!

What to Serve with this Dip

This homemade beer cheese dip is great with tortilla chips, crispy pretzels, or soft pretzel bites. Mix it up a little and serve the dip with some roasted baby potatoes or crispy french fries.

Make Ahead Tips

Make the beer cheese sauce and skillet chili up to 4 days in advance. Store them individually in airtight containers in the fridge until ready to assemble the dip. We recommend heating the cheese sauce until it can pour into the cast iron. Heating the cheese sauce helps it spread out and fill up the pan making it easier to add the chili on top of the cheese. Then bake as directed. REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break.

PRO TIP: If the cheese and chili dip will be served over the course of many hours, consider putting the dip into smaller, oven safe, dishes (like a ramekin). Top each dish with a bit of skillet chili and refrigerate until ready to bake. Bake one at a time, as needed, and replenish the dish with hot, fresh, food safe, dip throughout the party.

Beer cheese dip with skillet chili on top.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you're within the FDA recommendations this dip will last in the fridge up to 4 days. The chili will, most likely, be mixed in with the cheese. While it won't be as stunning of a presentation as originally, it is still delicious! Reheat in the oven or microwave until the cheese is hot and bubbly.

Other Favorite Dip Recipes

Some common FAQ's

Is beer cheese dip alcohol free?

No. This recipe, as written, contains beer. You can substitute non-alcoholic beer or stock for the beer in the recipe for an alcohol free version. NOTE: The alcohol DOES NOT evaporate out of the sauce. To remove all alcohol from a sauce it needs to cook for 3 hours or so.

Can I make this dip ahead of time?

Yes. Make the cheese sauce and skillet chili up to 4 days in advance. Store them in separate airtight containers in the fridge. When ready to assemble the dip, heat the cheese sauce and add it to the cast iron skillet. You want the cheese sauce to be liquid and fill the bottom of the skillet. Add the chili on top (you can heat this, but don't have to). Place the dip in the oven and heat until cheese is bubbly and warm. We don't recommend freezing the cheese sauce. The chili can be frozen and thawed to use.

Beer cheese dip with skillet chili on top and served with tortilla chips.

Pecan Shortbread Cookies

January 5, 2023 by Rhonda 2 Comments

These easy pecan shortbread cookies are a buttery, sweet bite and so easy to make. They aren't just for the holidays but perfect any day with a cup of tea or coffee.

Baked pecan shortbread cookies stacked on top of each other.

Shortbread cookies are one of our favorite comfort treats that takes us to our happy place! This pecan shortbread cookie recipe contains just 5 ingredients - flour, sugar, salt, butter, and toasted pecans. They are SO. EASY. to make!

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A Few Pro Tips for Making Shortbread Cookies

Make sure the butter is room temperature - not hard and not melted. If the butter is too soft or too hard, working with the dough can be a little tricky.
Chill the dough after mixing, before cutting, and before baking if needed.
Crumbly dough is okay. Since there is no liquid in the recipe, this dough might be crumbly but holds together when pressed and rolled. Creaming the butter and sugar completely and thoroughly mixing in the flour will help the dough hold together when pressed and rolled.

Pecans, flour, butter, and sugar in individual dishes.

Basic Steps for Pecan Shortbread Cookies

Toast the chopped pecans. Toasting nuts only takes a few minutes and brings out SO much flavor! Do this on the stovetop in a skillet or in the oven. Whichever method you use, keep an eye on them as they can go from toasted to burnt very quickly.
Cream sugar and room temperature butter together. We like using a hand mixer since there is not a lot of dough. If you scrape the sides of the bowl frequently, a stand mixer also works. Doing this by hand will work, it will just take some time and energy.
Add flour and pecans. Mix until all of the flour is combined with the creamed butter and sugar. Unlike other cookie doughs, this dough may be a little crumbly. That's okay! The dough will come together when rolling it out.

Please use a kitchen scale if you have one! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you a more consistent baked good. There are many inexpensive kitchen scales available. We use this one.

Prepare the dough for cutting. Press the dough together until it forms a ball. If using a cookie cutter, roll the dough flat until it is ¼ - ⅜ inch thick. If slicing into circles, roll the dough into a log that is about 1 ½ inches in diameter.
Refrigerate dough. Wrap dough tight and place in the refrigerator for at least 1 hour and up to 5 days. Wrap the dough airtight if storing longer than a few hours before baking.
Remove dough and cut into cookies.
Bake. Shortbread cookies do not brown like other cookies. Our 1 ½ inch round and ¼ inch thick shortbread cookies took 25 minutes to bake. The edges will JUST start turning a light golden color.

Toasted pecans, creaming butter and sugar, adding flour to make shortbread dough.

What Does Creaming Butter and Sugar Mean?

Creaming sugar and butter means you mix the butter and sugar together (usually at high speeds) until it is completely blended, light, and fluffy. It should be creamy and somewhat smooth with no visible sugar granules. An electric mixer, hand or stand, makes this much easier and faster. The dough can also be mixed by hand. We used a hand mixer for these cookies.

Why do we cream the butter and sugar? First, it helps the sugar dissolve into the butter and makes sure it is evenly blended throughout the batter or dough. Second, it incorporates more air into the batter or dough and results in a lighter baked good.
Use softened butter! This allows the sugar to mix evenly with the butter. Butter that is too hard, like straight from the fridge, won't break down enough to fully mix with the sugar. Too soft butter (like melted) will become greasy with too many air bubbles when it is mixed. To soften butter we remove it from the refrigerator about an hour before use. If short on time, these other methods will also work.
How to properly cream butter and sugar. Add softened butter and sugar to a mixing bowl. Beat at medium-high speed for 2 to 3 minutes until the mixture is completely combined and doesn't look grainy. If doing this by hand, start by mashing the butter into the sugar with a fork. Then use a wooden spoon and stir, stir, stir until the mixture is light, fluffy, and you no longer see any grains of sugar.

Using a cookie cutter for cutting pecan shortbread cookies.

We cut these cookies using a cookie cutter and also rolling the dough into a log and slicing it into round cookies. Both ways work great. Rolling in a log and slicing is probably a little faster since you don't have to re-roll the dough scraps like you do when using a cookie cutter. Also, when slicing the dough roll the cookie has a tendency to become a little flattened instead of perfectly round. If you want a TRUE shape, we recommend using a cookie cutter.

NOTE: Because the dough is cold, we can usually roll and cut these cookies with very little extra flour. Too much extra flour can make the cookies heavy. If the dough gets too soft and is sticking, pop it back in the fridge for 10-15 minutes to firm up and then continue rolling and cutting.

If using a cookie cutter

We used a round cookie cutter but you could also use a square, heart, or rectangle cutter.

Rolling dough. Lightly flour a piece of parchment paper and place mixed dough on top. Press the dough together until it has formed a ball. Flatten the dough using your hand and a rolling pin until it is ¼ - ⅜ inch thick. It is much easier to flatten the dough before chilling it but you can also roll it out after it is chilled.
Refrigerate. Cover with another piece of parchment paper, wrap tight, and refrigerate for at least an hour.
Cut cookies. When ready to cut cookies remove the dough from the fridge and remove the top layer of parchment paper. Use a cookie cutter to cut the cookies. Re-roll the dough scraps and cut again. Continue until all dough is cut. When cutting cookies the dough will get soft if it has been out too long. Refrigerate the dough for 10 -15 minutes to firm up then resume rolling and cutting. Place the sheet pan with the raw, cut cookies in the fridge for 10-15 minutes to firm up again before baking if they are not firm.
Place cut cookies on a baking sheet leaving at least ½ inch between each cookie.

Rolling and slicing a dough log for pecan shortbread cookies.

If slicing a dough roll into circles

After mixing the dough turn it out onto a piece of parchment paper. Press the dough together into a ball until it holds together.
Roll the dough back and forth on the parchment paper until you have a 'dough log' that is about 1 ½ inches in diameter. Wrap the dough tight and chill for at least an hour.
When ready to bake cookies, remove the dough from the fridge and unwrap them. Using a sharp knife, cut the log into ¼ - ⅜ inch slices.
Place each slice on a baking sheet leaving at least ½ inch between each slice.

Storing Pecan Shortbread Cookies

Unbaked cookie dough
- Wrap in parchment or plastic wrap. While we don't usually recommend using a single use plastic, if you are refrigerating for longer than a few hours before baking we recommend wrapping the dough in plastic wrap for a tighter seal.
- Store in the refrigerator up to 5 days or in the freezer up to a month. If frozen, let dough thaw in the fridge overnight before rolling or cutting.
- Freeze individual cut cookies. Cut cookies and freeze them on a sheet pan. Once frozen transfer the individual cookies to an airtight container and freeze for up to a month. Bake them straight from the freezer (add a few minutes to the baking time) or thaw them first and bake as directed.
Baked cookie dough
- Store in an airtight container on the counter up to 5 days or in the fridge up to 10 days.
- Freeze cookies. Place in a single layer on a baking sheet and place in the freezer. Once frozen transfer to an airtight container and freeze up to a month.

Favorite Riffs

If slicing the cookies you can roll the dough log in chopped pecans before chilling for some extra pecan crunch. Form the log, roll in toasted pecans, wrap tight, and refrigerate.
Drizzle melted chocolate over the tops of the cookies once they cool.
We like our shortbread cookies without additional flavoring and find adding it doesn't really add anything to the cookies but feel free to add a dash of vanilla if you like.
For a crispier cookie bake cookies for 1-2 minutes more or roll (or slice) the dough thinner. If slicing thinner, you may need to reduce the baking time by a few minutes so they don't dry out.

Unbaked and baked cookies on a sheet pan.

FAQ's

Can the cookies be baked as a bar cookie in a pan?

Yes! Press the dough into the parchment lined pan you want to use. We like to 'score' the cookies before baking. Using a fork or knife, gently 'cut or perforate' the dough into the sizes you want the cookies to be. Bake as directed. Cool in the pan for 5-10 minutes and use the parchment paper to lift the cookies out of the pan. While still warm, use a knife to cut the cookies along the perforation marks made before baking the cookies.

How many cookies does this recipe make?

We got 24-30 1 ½ inch round cookies. We got the same amount whether we used a cookie cutter or sliced them. Cut into sizes and shapes that work for you. Squares, rectangles, triangles, circles all work great. The key is to make sure the dough is between ¼ - ⅜ inch thick and even all around. Thinner than ¼ inch and the cookies are crispy. Much more than ⅜ inch and the cookies can become too crispy outside in order to get the inside baked through.

Are shortbread cookies the same as sugar cookies?

Shortbread cookies are not the same as a sugar cookie. Sugar cookies usually have eggs, more sugar, and a leavening agent which will make them lighter and sweeter. Shortbread cookies will be denser, less sweet, and more buttery flavored.

Baked pecan shortbread cookies on a board.

Tater Tot Waffle Bites

December 20, 2022 by Rhonda 2 Comments

These tater tot waffles are a fun twist on tater tots as an appetizer. These crispy tot waffles are a perfect bite for game night, Super Bowl parties, casual entertaining, or movie nights! Plus, they’re so easy to make.

Tater tot waffle topped with sour cream dip.

WE. LOVE. TOTS! Spicy or plain, loaded or dipped in ketchup, tater tots are the perfect comfort food! Now we've upped the tot amazingness by making waffle tater tots for a fun, delicious appetizer!

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Ingredients

Frozen tater tots, ground spice, salt, pepper, green onion, sour cream, and bacon.

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

Frozen tater tots. We start with frozen tater tots. You can definitely use homemade tots if you like.
Spices. Some paprika and cayenne add a little kick.
Toppings. We top these waffle tots with a little sour cream, crispy chopped bacon, and sliced green onion.

How to Make Waffle Iron Tater Tots

Basic Order of Operations

Waffle Iron: Preheat the waffle iron. We like ours on the high setting to ensure a crispy waffle tot.
Tater Tots: Use frozen or homemade tater tots for this recipe. Make sure the tots are defrosted before placing in the waffle iron.
Spices: Toss your defrosted tots with the spices. We used a bit of paprika and cayenne for our tots.
Place tots in the waffle iron and close the lid. Our waffle iron doesn't have a latching top so we like to press down on the top of the lid to press the tots into the waffle grills. Make sure to use a heavy duty pot holder or multi-folded towel if you are pressing on the top of the waffle iron lid - it will be very hot!
Once the tots are done, remove them from the waffle iron. NOTE: The cook time will depend on your waffle iron and how hot it is set. Our waffle iron, on high, took 5-8 minutes per batch to cook.
Serve with your favorite toppings!

Spicy ground pepper spices on tater tots.

How Many Tater Tots to Use

We tested our tater tot waffle bites in a 1-tot bite, a 3-tot bite, and a full tot size waffle where everyone just breaks off their own piece. While they are all great, we liked the 1-tot and 3-tot bites the best. They were easy to make, easy to just pop in your mouth, and the most fun to eat!

HOW TO LOAD THE WAFFLE IRON FOR DIFFERENT SIZE TOT BITES

1-tot waffle bite. Place one tot in a single layer with space between each tot.
3-tot waffle bite. Position two tots, touching, side by side and a third tot on top of the other two tots facing the opposite direction. Note: we tried these many different ways. The third tot across the top of the side-by-side tots helps hold the tot bite together. Otherwise, they sometimes fall apart when you pick them up.
Full size tot waffles. Fill the waffle iron by placing tots, touching, side by side. If you want to help the waffle stay together easier, place another layer of tots across the bottom layer, going the opposite direction, before closing the lid. A full size tot waffle takes extra time to crisp up.

1 tot, 3 tots, and full size tot waffles on the waffle iron.

Time Saver and Make Ahead Tips

We like to make things from scratch, but when we're making appetizers and find a solid shortcut, like using frozen tater tots, we're all in! Of course, extra points to you if you make your own tots!

Use pre-made dips and sauces.

Make the tater tot waffle bites in advance and keep warm in a 170-200°F oven if serving right away. Tater tot waffles can also be made up to a day in advance and placed in an airtight container in the fridge until ready to serve. Remove from the fridge and heat in a single layer in a 200°F oven. Tot waffles can start getting soggy if refrigerated much longer than a day or two. For best results use them within 24 hours.

Sour cream, green onions, and lemon juice dip.

Some Favorite Riffs

Use your favorite dipping sauce; ketchup, blue cheese dip, or cheese sauce are all great!
Use homemade tater tots, frozen tater circles, or even shredded hash browns in 1-2 Tablespoon heaps.
Adjust the amount of cayenne pepper; more for spicier bites and less for milder bites.
Add some smoked cayenne pepper or chipotle pepper.

Single tater tot cooked in a waffle iron.

How to Serve Tater Tot Waffle Bites

We like serving these like we would chips and dip. Tot waffles in a bowl, basket, or on a board/platter with a dish of dip next to the tot bites. Serve with small bowls of different dips so your guests can try them all and select their favorite!

We served these tots with a simple sour cream sauce made with sour cream, a bit of lemon juice, and chives (recipe included). We topped some with bacon and cheese and they were delicious! Other ideas for toppings: ketchup, spicy mustard, cheese sauce, crispy bacon or prosciutto, blue cheese dip, or a caramelized onion dip!

Other Favorite Potato Appetizers

Common FAQ's

Do you have to place the tots in the waffle iron?

We tried just pouring the tots into the waffle iron and cooking but they came out in clumps that fell apart when we picked them up. While you can just dump them in, we like the bites when they have more 'holding power' that comes from placing them purposefully in the waffle iron. It only takes an extra minute to place them and we think it is worth the time.

How can I keep the tots warm during a party?

If you want them to stay warm for longer than 20 minutes or so, we recommend using a chafing dish. Place a linen napkin in the bottom of the food pan to keep the tot waffles from becoming soggy. What is a chafing dish? A chafing dish uses heat, usually from sterno, to heat water in a pan. A food pan rests inside the water pan so the food is indirectly heated from the warm water.

Tater tot waffles topped with sour cream dip.

Risotto Stuffed Mushrooms

November 16, 2022 by Rhonda Leave a Comment

We're taking stuffed mushrooms to another level with this risotto stuffed mushroom recipe! Easy to make and a delicious appetizer for the holidays, company dinners, or relaxing weekends. Vegetarian. Gluten Free.

Mushroom filled with risotto and topped with parsley.

These easy stuffed mushrooms won the taste test at our last tasting party as the best stuffed mushrooms! A fun take on stuffed mushrooms with the addition of creamy, cheesy risotto. We made this a vegetarian stuffed mushrooms recipe, but if a vegetarian option is not needed, add some crispy prosciutto for an even bolder mouth-watering bite!

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Mushrooms, arborio rice, parm, stock, wine, shallot, parsley, and salt and pepper in individual dishes.

Making Risotto

Risotto is a soft, creamy (delicious!) dish that is actually easy to make and should not scare anyone, it just takes some time and attention. The key is to add hot liquid in 3-4 stages, stir when you add each addition, cook on low heat, and let the arborio rice absorb the liquid before adding additional liquid.

A basic risotto recipe uses butter, arborio rice, stock, and parmesan cheese. We add a little extra depth of flavor with some diced shallots and dry sherry.

Butter, shallots, arborio rice and sherry in skillet.

Basic Steps for Making Risotto

Sauté part of the butter and the diced shallots in a heavy duty skillet over medium heat.
Add the arborio rice and sauté in the butter and shallots for a few minutes.
Stir in the dry sherry and simmer on low until the sherry is absorbed.
Stir in ¼ of the hot stock and let simmer until the stock has been absorbed.
Continue adding hot stock 2-3 more times and simmer until almost all of the liquid is absorbed by the arborio rice. After the last addition of stock is absorbed the rice should be tender on the outside with a tiny bite on the inside.
Remove from the heat and add the remaining butter and freshly grated parmesan cheese. Stir until butter and cheese are melted.

Adding stock to arborio rice and cooking for risotto.

How to Prepare Mushrooms for Stuffing

First, remove the stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce, stock, or soup.

Second, clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.

Finally, if the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the filling. Be careful not to squeeze the mushroom and break it.

To wash or not to wash!

There are some who believe mushrooms should not be rinsed with water but just wiped. Mushrooms are like a sponge and will absorb water so we don't want to soak them or have them under water for very long. However, a quick rinse under water while rubbing them will get any remaining dirt off the mushrooms and be just fine.

When mushrooms absorb water (washing too long) they loose their flavor and release all that extra water during cooking, which can ruin a dish. Never store them when they are wet, they will become slimy and very unappealing. We strongly recommend always prepping mushrooms right before using.

Time Saver and Make Ahead Tips

Leftover risotto is perfect for this recipe and saves about half the time listed in this recipe. No risotto leftover in the fridge? No problem, we have you covered. Follow the easy risotto recipe below and make a small amount of risotto just for these stuffed mushrooms. Make the risotto up to 3 days in advance and store in an airtight container in the fridge until ready to assemble the mushrooms. NOTE: It is easier to fill the mushrooms if the risotto is room temperature or slightly warm.

Fill stuffed mushrooms up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

Some Favorite Riffs

This easy stuffed mushrooms recipe is vegetarian but is also amazing with some crispy prosciutto or bacon mixed into the risotto. Add a little extra crumbled crispy prosciutto or bacon as garnish instead of parsley. See our recipe notes on how to bake crispy prosciutto and add it to the recipe.

Add some small diced veggies to the risotto; asparagus, red bell peppers, spinach. Use goat cheese instead of parmesan cheese in the risotto. Use chicken stock instead of vegetable stock.

Mushroom cap filled with risotto and topped with parsley.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these stuffed mushroom caps will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm and serve. You could also dice these up and add them to a creamy chicken dish.

Other Favorite Mushroom Recipes

Common FAQ's for Stuffed Mushrooms

How many mushrooms can this risotto recipe make?

The amount of mushrooms you can fill with this risotto recipe will depend on the size of your mushrooms. If you use a large mushroom cap there will be enough to fill 12-13 mushroom caps. If you use a bite size mushroom cap there will be enough for 30-36 mushroom caps.

What mushrooms work best?

We like using bite size white mushrooms, also called a button mushrooms, or baby bella mushrooms for this appetizer. Larger mushroom caps (white or portobello) are great for a sit down dinner where you have a knife and fork.

Can you freeze mushrooms?

While mushrooms can be frozen, we don’t like freezing them. Frozen mushrooms are okay if using in sauces, soups, or sautéing for recipes. For this recipe, we find frozen mushroom caps can get mushy and become rubbery.

Cheese Stuffed Mushrooms

November 11, 2022 by Rhonda 2 Comments

These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes.

Stuffed mushrooms are one of the easiest and best appetizers of all time! They are quick and can be filled with almost anything. This recipe is for a cream cheese and goat cheese stuffed mushroom cap but adds a bit of sherry to bring all the flavors together.

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Mushrooms, parsley, goat cheese, cream cheese, shallot, sherry, and salt and pepper.

How To Make Stuffed Mushrooms

Start with the best ingredients you can. We like white, button mushrooms or baby bella mushrooms for this appetizer. Select mushrooms that have a nice color, are not too big (1-2 bites) and are firm and smooth. Use a goat cheese you like to eat. We love the Vermont Creamery Classic Goat Cheese (not flavored) and we can find it at most grocery stores.

Mushrooms, diced shallots, cream cheese, goat cheese, chopped parsley, sherry, and salt and pepper in individual dishes.

Basic Order of Steps

Prep mushrooms.
- Remove stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce or soup.
- Clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
- Place the dry mushroom caps on a rimmed baking pan.
- If the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the cheese stuffing. Be careful not to squeeze the mushroom and break it.
Mix goat cheese mixture.
- Combine the cheeses, parsley, diced shallot, and sherry until well mixed.
- We use our hand mixer for this - so much faster! No hand mixer? Use a heavy duty spoon and some muscle!

Fill mushroom caps. It is okay to heap the cheese mixture a little in the mushroom caps, the cheese will melt and settle into the cap. There are a number of ways to fill the mushroom caps, three of our favorite ways are with a teaspoon, a piping bag with a large tip, or a small cookie scoop.
Bake. These bake at a fairly high heat which melts the cheese and keeps the mushroom caps soft but not dry.
NOTE: Mushrooms can roll around on the baking sheet, move slowly when removing the pan from the oven to avoid spills and burns!
Garnish with a little extra parsley.
Eat. The best step in this process!

Favorite Riffs

This is a great base for stuffed mushroom recipes. We love the tanginess from goat cheese, but, if goat cheese isn't your thing, substitute feta, parmesan, or gruyere cheese for some or all of the goat cheese. Make sure to use a cheese that will melt. We recommend you leave the cream cheese as is for a smooth, creamy cheese mixture.

Mix in some crispy bacon or prosciutto. Add some crumbled crispy bacon or prosciutto as garnish. Add small diced veggies like spinach, sun dried tomatoes, or roasted red peppers to the cheese mixture.

No dry sherry? Use a dry white wine instead. Want an alcohol free version? Omit the sherry altogether. The cheese mixture will be a little firmer but will still work great.

Mixing cheese, shallots, parsley, and sherry.

Make Ahead Tips

These goat cheese mushrooms can be filled up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

The cheese mixture for these cheese stuffed mushrooms can be made in advance and stored in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. If frozen, thaw in the fridge and stir well before using to fill the mushrooms.

Pans of unbaked and baked cheese filled mushroom caps.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If within the FDA recommendations, these cheese filled mushrooms will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm to eat as a bite or dice and add to cooked pasta!

Other Favorite Mushroom Recipes

Baked mushroom caps stuffed with cheese mixture.

Common FAQ's for Stuffed Mushrooms

What mushrooms work best?

We like using a bite size white mushroom (also called a button mushroom) or a baby bella mushroom for these mushrooms with goat cheese appetizer. Larger mushroom caps are great for a sit down appetizer where you have a knife and fork.

Can you freeze the mushrooms?

We don’t recommend freezing the mushroom caps for this dish. We find they can get mushy and have a rubbery texture. You can freeze the cheese mixture in advance and use when ready to stuff the mushrooms.

How many mushrooms can this cheese mixture make?

The amount you can make with this recipe will depend on the size of your mushrooms. If you use a large mushroom cap you will have enough cheese mixture for 12-13 goat cheese mushroom caps. If you use a bite size mushroom cap you may have enough cheese mixture for 30-36 mushroom caps.

Baked cheese stuffed mushrooms on a tray.

Caramelized Onion Dip

November 9, 2022 by Rhonda Leave a Comment

This homemade caramelized onion dip is definitely worth making! The flavor is so much richer than anything you can purchase in the stores. A perfect dip for holidays, super bowl parties, or weekend snacking!

Caramelized onion dip on chips and in a dish.

It takes a lot for us to claim something as 'THE BEST' and this dip has earned that title. This is The Best onion dip we have had. So easy to make using homemade caramelized onions. See our How To Caramelize Onions post for the 101 on caramelizing onions.

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Caramelized onions, cream cheese, sour cream, salt and pepper in individual dishes.

Caramelized onion dip vs. French onion dip

French onion dry soup mix was first made in 1952 by Lipton. Two years later, in 1954 a woman in California made the first dip using the Lipton dry soup mix. It went by two names for years, French onion dip and California dip. Lipton's French onion dry soup mix boxes started carrying the recipe and the onion dip became widely popular as Lipton's French onion dip.

While onion dip made with the dry mix is fine, making onion dip using homemade caramelized onions is a game changer! There are levels of flavors you just can't get from a dry box mix. Caramelize the onions in advance (they take about an hour), are very easy, and are SO delicious! Our How To Caramelize Onions post contains info on recommended equipment, how to make in advance, and how to store caramelized onions in the fridge and freezer.

Chopped caramelized onions on a board. — Chopped, deep, golden brown caramelized onions.

Basic Order for Making Caramelized Onion Dip

This onion dip recipe combines just a few ingredients together for this amazing onion dip.

Caramelized onions. We use 2 large onions and 2 Tablespoons butter to caramelize the onions and get this rich, sweet flavor. If making the caramelized onions in advance, we use ¾ cup caramelized onions.
Cream cheese and sour cream hold everything together and make a creamy base for this dip.
Salt and pepper to taste.

Mixing the cream cheese, sour cream, and caramelized onions together.

Favorite Riffs

Most of the flavor comes from the great caramelization on the onions. Add a little spice with a dash of cayenne pepper or some diced roasted jalapeño peppers. Use Greek yogurt instead of sour cream.

Make Ahead and Time Saving Tips

Make the caramelized onions in advance and store in the refrigerator (up to a week) or freezer (up to 2 months) until ready to make this recipe. With already made golden brown, caramelized onions, this dip comes together in just minutes. This is a perfect appetizer when company is coming. See How To Caramelize Onions for more information.

Make the dip up to a week in advance and store in an airtight container in the fridge until ready to serve. The dip can also be frozen for up to 3 months. We prefer to freeze the caramelized onions on their own and then just mix the thawed onions with the cream cheese and sour cream as needed.

Serving Onion Dip

Our all time favorite thing to serve this dip with is, of course, potato chips. The saltiness of the chips with the sweetness of the dip is delicious! This is also great with sliced baguettes, crackers, or veggies (carrots, celery, broccoli, cauliflower, bell peppers).

It brings an extra layer of flavor spread on a chicken sandwich, burgers, or grilled sandwiches. Add to hot pasta for a creamy, sweet addition.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this dip will last up to a week in an airtight container in the refrigerator.

Other Favorite Dip Recipes

Some Common FAQ's

Can I substitute sautéed onions for the caramelized onions?

Not recommended. Sautéed onions, while soft, haven't had the time to develop the sweetness of caramelized onions which means you will miss that amazing flavor desired in this dip.

Can I freeze the dip?

Yes it can be frozen for up to 2 months in an airtight container. Thaw in the refrigerator and then give a good stir before serving. NOTE: Since this dip comes together so fast, we prefer to freeze the caramelized onions separately, thaw, and mix with the other ingredients when needed.