Peach Cobbler is in my blood. As a born and raised Southerner, it wasn’t a celebration without this sweet dessert on the table. There are so many ways to make it, but this Lazy Man’s Peach Cobbler may be one of the easiest methods.

It takes 10 minutes to assemble and uses just a mixing bowl and a baking dish to make a comforting dessert that’s perfect served with ice cream or whipped cream. If you love a cobbler, be sure to also try my Strawberry Peach Cobbler or Mixed Berry Cobbler.

why you’ll love this recipe

• 5 ingredient peach cobbler. Trust me when I say this peach cobbler tastes fully made from scratch and it uses minimal ingredients.
• Great for beginner bakers. If you are learning how to bake or it’s not your strong suit, try this easy peach cobbler! It’s almost impossible to mess up.
• Easy to serve a crowd. If you need a simple dessert, this is it! With 10 minutes of prep time, you can bake it while you enjoy your meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising flour – Flour that already has leavening in it. You can easily make it yourself by combining 1 ½ teaspoons baking powder and ¼ teaspoon of salt with 1 cup of all purpose flour.
• Granulated sugar – Adds a hint of sweetness.
• Salted butter – The fat that gives moisture and rich flavor to the cobbler.
• Heavy whipping cream or milk – Adds creaminess and extra richness to every bite
• Jars or cans of peaches in regular or light syrup juice reserved – Use jarred or canned peaches for ease here! Be sure to reserve the syrup for extra peachy flavor.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Whisk
• Measuring Cups and Spoons
• 13”x9” Baking Dish

how to make lazy man’s peach cobbler

1. Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
2. Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.

3. In a medium bowl whisk together self-rising flour and sugar.

4. Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don’t mix.

5. Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.

6. Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

expert tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

storage

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Frequently Asked Questions

More easy southern dessert recipes

• Chessman Cookie Banana Pudding
• Coconut Pound Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

Print

Lazy Man’s Peach Cobbler

This Lazy Man’s Peach Cobbler is the easiest Southern dessert recipe with just 5 ingredients. Affordable, thanks to pantry staples, it’s a recipe you’ll make on repeat all year long.

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Ingredients

• 1 cup self-rising flour
• 1 cup granulated sugar
• 1/2 cup salted butter
• 1 1/4 cups heavy whipping cream or milk
• 2 20- ounce jars or cans of peaches in regular or light syrup juice reserved.

Instructions

• Preheat oven to 350ºF. Melt butter in a 13×9-inch baking dish.
• Reserving the juice, transfer the peaches to a cutting board. Slice into 1/2-inch slices or in bite-sized pieces.
• In a medium bowl whisk together self-rising flour and sugar.
• Once combined, blend in heavy whipping cream. Pour the batter into the melted butter. Slightly spread, but don't mix.
• Evenly disperse the peach slices or pieces on top of the batter. Drizzle 1/2 cup of the reserved juice over the top.
• Bake 60-70 minutes or until the top is golden brown. Serve with ice cream and/or fresh whipped cream.

Notes

Storage: 

Store any leftover Lazy Man’s Peach Cobbler in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.

While you can freeze this baked peach cobbler, we don’t advise to do it since it can often change texture once it thaws.

If you want to bake it in advance of a party, that works great! You can reheat it in the oven again prior to serving.

Tips

• Always reserve the juice from the canned peaches. You will want to drizzle this over the cobbler batter before baking for extra fruity sweetness.
• Swap the heavy cream for whole milk if desired. This is an easy swap that still gives creaminess just with less fat.
• Add more seasonings like nutmeg and cinnamon. A drizzle of salted caramel is great as well!
• Allow the Lazy Man’s Peach Cobbler to rest for 15 minutes before serving. It will be piping hot! So it’s best to let the filling set and cool a bit before serving with ice cream.
• Always add the peach slices on top of the batter. This may seem strange, but it’s a key technique in making sure your peach cobbler comes out correctly.

The post Lazy Man’s Peach Cobbler appeared first on Dinner in 321.

If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.

I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.

Why You’ll love this Recipe

• A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
• Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
• Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Elbow macaroni – The noodles for making the best mac and cheese sauce.
• Salted butter – The base to the cheese sauce to make a rich roux for thickening.
• All-purpose flour – Thickens the sauce by making a roux with the butter.
• Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
• Evaporated milk – Adds more rich milk flavor and creaminess.
• Milk – I also add regular milk for the best texture.
• Cayenne pepper – A little pinch for added heat!
• Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
• Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
• Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.

Tools You’ll Need

• Large Skillet
• Cheese Grater
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula/Stirring Spoon
• 13”x9” Baking Pan

How to Make Queso Mac and Cheese

1. Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
2. In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.

4. Whisk in cream, evaporated milk, milk, and seasonings. 

5. Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth. 

6. Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.

7. Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Expert Tips

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Storage

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

What to Serve with Queso Mac and Cheese

The options are endless! Here are some more that I love, and my family does too!

• Country Style Ribs
• Kentucky Fried Chicken
• Chicken Fried Steak
• Coleslaw

Frequently Asked Questions

More recipes Using Queso

• Chile con Queso
• Crockpot White Queso
• Southwest Queso Chicken and Rice
• Queso Chicken and Rice

Print

Queso Mac and Cheese

This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!

Course Side Dish

Cuisine American

Keyword cheese, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 376kcal

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 12 ounce can evaporated milk
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon white or black pepper
• 1/4 teaspoon cayenne pepper
• 12 ounces Queso Blanco Cheese Dip
• 2 cups shredded white cheddar cheese divided
• 2 cups shredded pepper jack cheese divided

Instructions

• Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
• In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
• Whisk in cream, evaporated milk, milk, and seasonings. 
• Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.  
• Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
• Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.

Notes

Storage: 

Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.

You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
• Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
• Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
• Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
• Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
• Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
• Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.

Nutrition

Calories: 376kcal | Carbohydrates: 26g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 400mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 0.1mg | Calcium: 442mg | Iron: 1mg

The post Queso Mac and Cheese appeared first on Dinner in 321.

A Few Days at Fresh Air Retreat

The Fresh Air Retreat is an intimate gathering for food bloggers, brand sponsors, and guest speakers to relax, learn, and connect. We spent the week in Atlanta cooking with Chef Trimell Hawkins, exploring the local food scene, and having the kind of conversations that only happen when you slow down. I came home rested, inspired, and with a notebook full of ideas to take my blog to the next level.

So much of the magic of this retreat came from the brands who showed up to learn alongside us: Zwilling, Butterball, Sunset, Amylu, and Mediavine. We got to meet the people behind the products, cook with their ingredients, and hear the stories that make each of them stand out. Inspired by what I tasted and learned that week, I came home and got straight to work on this recipe: Turkey Sausage Bowls made with Butterball Hardwood Smoked Turkey Sausage, SUNSET® BOMBS® tomatoes, and SUNSET® Wild Wonders® mini peppers.

Why Butterball

Butterball has been a trusted brand in my kitchen for years, so getting to learn more in person was such a treat. The Butterball Hardwood Smoked Turkey Sausage is a true do-it-all ingredient! It’s robust, smokey-flavored, fully cooked, and packed with 7 grams of protein per serving, making it an easy way to add lean protein to everyday meals. It browns up beautifully in this recipe and is proof that turkey doesn’t have to be saved for the holidays. It can be an easy, everyday choice.

Why SUNSET®

Spring is SUNSET®’s biggest supply moment, and tasting their BOMBS® tomatoes at peak season made it clear why. They truly make every bite, and every moment, hit different. Whether it’s the texture, the color, the flavor, or the way they look on a beautifully set table, SUNSET® BOMBS® are the detail that elevates the ordinary. In this recipe, the BOMBS® blister and burst in the skillet, while the SUNSET® Wild Wonders® mini peppers bring color, crunch, and a gentle sweetness taking this bowl from a simple weeknight dinner to something that feels truly special.

Why You’ll Love This Recipe

• One-skillet meal — everything comes together in a single pan, which means less cleanup and more time at the table.
• Loaded with lean protein — Butterball Hardwood Smoked Turkey Sausage delivers 7 grams of protein per serving, making this bowl as filling as it is flavorful.
• Packed with fresh, colorful veggies — SUNSET® BOMBS® tomatoes and Wild Wonders® mini peppers bring brightness, sweetness, and that beautiful pop of color.
• Endlessly customizable — serve it on its own, spoon it over rice or pasta, or pair it with greens for a lighter take.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Olive oil — adds richness and helps everything brown evenly.
• Butterball Hardwood Smoked Turkey Sausage — the star protein of the bowl
• SUNSET® Wild Wonders® mini peppers — they add brightness and a gentle natural sweetness to every bite.
• Onion — sliced thin for a savory, aromatic base.
• Mushrooms (optional) — bring an earthy, meaty depth that pairs beautifully with the smoked sausage.
• SUNSET® BOMBS® tomatoes — juicy, flavorful tomatoes that blister and burst in the pan for that signature pop.
• Cajun seasoning — adds a warm, smoky kick that ties everything together.
• Rice, pasta, quinoa, or cauliflower rice (optional) — for serving; perfect for soaking up all those skillet juices.

How to Make Turkey Sausage Bowls

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced Butterball Hardwood Smoked Turkey Sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.

3. Stir in the sliced SUNSET® Wild Wonders® mini peppers, onion, and mushrooms (if using). Add a splash of water to the skillet and cook until the vegetables are tender.
4. Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.

5. Add the SUNSET® BOMBS® tomatoes to the skillet and sauté for a couple of minutes, just until the tomatoes begin to soften and blister slightly.

6. Return the cooked sausage to the pan and sauté for another 30 to 60 seconds, until everything is warmed through.

7. Serve as is, or spoon over cooked rice, pasta, quinoa, or cauliflower rice.

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Frequently Asked Questions

This post was created in partnership with Butterball and Sunset®. All thoughts and opinions are 100% my own.

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Turkey Sausage Bowls

These Turkey Sausage Bowls are an easy, one-skillet weeknight dinner. Loaded with flavor and color, it'll be a family favorite!

Course Main Course

Cuisine American

Keyword turkey, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 244kcal

Ingredients

• 2-3 tablespoons olive oil
• 13 ounces Butterball Hardwood Smoked Turkey Sausage sliced into rounds
• 8 Sunset® Wild Wonders® mini peppers
• 1/2 large onion sliced
• 4 ounces sliced mushrooms optional
• 1 1/2 cups Sunset® Bombs® tomatoes
• 1-2 teaspoons cajun seasoning
• 3 cups rice, pasta, quinoa, or cauliflower rice optional for serving

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced turkey smoked sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.
• Stir in the sliced Sunset® Wild Wonder Mini Peppers, onion, and mushrooms (if using). Add 1/4 cup water to the skillet. Cook until the vegetables are tender.
• Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.
• Add Sunset® Bombs® to the skillet and sauté for 2 minutes, just until the tomatoes begin to soften and blister slightly.
• Return the cooked sausage to the pain and sauté for 30-60 seconds.
• Serve as is or over cooked rice or pasta.

Notes

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 554mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2535IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg

The post Turkey Sausage Bowls appeared first on Dinner in 321.

If you love easy appetizers that feel a little nostalgic and a whole lot delicious, these pimento cheese pinwheels are for you. They’re loaded with creamy pimento cheese, crispy bacon, fresh green onions, and a touch of honey all rolled up in soft tortillas for the perfect bite-sized snack.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly easy while still delivering bold, homemade flavor. Whether you use the Original or Jalapeño variety, the rich cheddar cheese and smooth cream cheese flavor creates a creamy filling that pairs perfectly with the smoky bacon and fresh green onions.

These pinwheels are ideal for game days, holiday gatherings, baby showers, lunch platters, or anytime you need a quick make-ahead appetizer that everyone will love.

Why You’ll Love These Pimento Cheese Pinwheels

• Creamy, bold Southern flavor with Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with minimal prep
• Perfect balance of savory and sweet from bacon and honey
• Great make-ahead appetizer for parties and gatherings

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Palmetto Cheese Homestyle Pimento Cheese (Original or Jalapeño) – The creamy, cheesy base packed with Southern flavor
• Large flour tortillas, thin wraps, or Lavash bread – Soft and flexible for easy rolling and slicing
• Cooked and crumbled bacon – Adds smoky, crispy texture
• Green onions – Bring freshness and mild onion flavor
• Honey – Adds a subtle sweetness that balances the savory filling

How to Make Pimento Cheese Pinwheels

1. In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, cooked bacon, green onions, and honey until well mixed.

2. Spread a thin, even layer of the filling over each tortilla or wrap, leaving about a 1/2-inch border along one long side.

3. Roll each tortilla tightly into a log, ending with the clean edge to help seal it closed.

4. Wrap each roll tightly in plastic wrap.
5. Refrigerate for at least 30 minutes to help the pinwheels firm up for slicing.
6. Slice into pinwheels and serve chilled or at room temperature.

Expert Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage Instructions

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appearance. It’s not recommended for freezing as it will compromise the texture.

Frequently Asked Questions

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Pimento Cheese Pinwheels

These Pimento Cheese Pinwheels are creamy, savory, slightly sweet, and packed with classic Southern flavor in every bite. They come together in minutes and make the perfect appetizer, party snack, or easy lunch.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

Servings 24 servings

Calories 62kcal

Ingredients

• 11 ounce container Palmetto Cheese Homestyle Pimento Cheese original or jalapeno
• 2 large flour tortillas, thin wraps, or Lavash bread
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sliced green onions
• 1 1/2 tablespoons honey

Instructions

• In a bowl, combine Palmetto Cheese Homestyle Pimento Cheese, bacon, green onions, and honey. Mix until well combined.
• Spread a thin, even layer of the mixture over each tortilla or thin wrap, leaving about a 1/2-inch border along one of the long sides to prevent the filling from spilling out when rolled.
• Roll each tortilla up tightly into a log, ending with the clean edge.
• Wrap each roll in plastic wrap and refrigerate for 30 minutes.
• Slice into pinwheels and serve.

Video

Notes

Tips

• Use thin wraps or soft tortillas for easier rolling and cleaner slices
• Don’t overfill the tortillas or the filling may squeeze out
• Leave a clean border on one side to help seal the roll tightly
• Chill before slicing for neat, bakery-style pinwheels
• Use a serrated knife for the cleanest cuts

Storage

Store pinwheels in an airtight container in the refrigerator for up to 3 days. For the best texture, keep chilled until ready to serve. If making ahead, wait to slice until closer to serving time for the freshest appear

Nutrition

Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.1mg

The post Pimento Cheese Pinwheels appeared first on Dinner in 321.

Do you ever wonder why the rich sauces always taste better at the ice cream store? Well I wanted to figure out my own sauce to make at home that was easy and had the same taste (or maybe better!) and this Brown Sugar Caramel Sauce was born.

Plugrà Premium European-Style Butter takes this desserts to the next level. It has 82% butterfat content (versus 80% that most American butters have), which makes baked goods richer, flakier, and a texture that’s impossible to resist. Plugra makes this sauce extra smooth and rich! It’s the little upgrade that makes a big difference!

With just a saucepan on the stovetop and about 10 minutes, you’ll have a decadent dessert sauce ready to serve. Try it over Chocolate Gooey Butter Cake or your favorite flavor of ice cream.

Why you’ll love this recipe

• 4 ingredient sauce. I bet you probably already have the ingredients in your pantry. It’s so easy, I know you’ll be impressed when you give it a try.
• Easy to serve on so many desserts. Try it on ice cream, pound cake, brownies, or even a trifle.
• Better than store-bought. This is an ice cream store caramel-like sauce, it’s insanely delicious, you may want to eat it with a spoon!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Dark brown sugar: The base to any caramel sauce, it adds richness in every bite.
• Plugra European-Style Salted Butter: The butter with the best flavor and creaminess for this sauce recipe. I prefer salted, but if you use unsalted just be sure to add an extra pinch of salt.
• Heavy cream: Adds creaminess to the brown sugar sauce.
• Vanilla extract or paste: Gives both caramel and floral notes.
• Pinch of salt: Helps to enhance all of the flavors.

How to Make brown sugar sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add dark brown sugar and heavy cream. Whisk until combined well.

3. Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It’ll also thick more as it cools.

4. Remove from the heat and stir in vanilla extra and salt.
5. Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Expert tips

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

what to serve with brown sugar Caramel sauce

There are so many options! Here are some my family loves:

• Ice cream
• White Chocolate Cake
• Chocolate Loaf Cake
• Pound Cake
• Sad Cake
• Amish Baked Oatmeal
• In your favorite coffee

storage

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Frequently Asked Questions

More Easy Dessert Recipes

• Cherry Berry on a Cloud
• White Chocolate Raspberry Blondies
• Butter Roll
• Whipping Cream Pound Cake

This post was created in partnership with Plugrà. All thoughts and opinions are 100% my own.

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Brown Sugar Butter Sauce

This 4-ingredient Brown Sugar Sauce is the most delicious dessert condiment for ice cream, cakes, brownies, and more! It's so much richer in flavor than a store-bought sauce and also stores well in the refrigerator. In just minutes, you'll have a sweet almost caramel-like topping to enjoy right at home.

Course Dessert

Cuisine American

Keyword breakfast, cake, holiday, holidays

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 32 servings

Calories 90kcal

Ingredients

• 1 1/2 cups dark brown sugar
• 1/2 cup Plugra European-Style Salted Butter
• 1 cup heavy cream
• 1 tablespoon vanilla extract or paste
• Pinch of salt

Instructions

• In a medium saucepan over medium heat, melt the butter.
• Add dark brown sugar and heavy cream. Whisk until combined well.
• Whisk gently until the mixture becomes smooth. Once the mixture begins to bubble, cook, stirring frequently, for 7 minutes or until slightly thickened. If the sauce isn’t as thick as you’d like, continue cooking for a few more minutes until it reaches your desired consistency. It'll also thick more as it cools.
• Remove from the heat and stir in vanilla extra and salt.
• Serve as desired as a topping or sauce either hot or cold. If refrigerating, let it come to room temperature first.

Video

Notes

Storage: 

Store the brown sugar butter sauce in an airtight container in the fridge for up to 3 days. Bring to room temperature before spooning overtop of ice cream or a sweet treat.

You can easily heat the sauce too in 15-second intervals in the microwave or gently on the stovetop over low heat.

I don’t recommend freezing this brown sugar sauce since the texture can often change once it thaws.

Tips: 

• You are looking for the sugar to dissolve and the sauce to thicken before stirring in both the vanilla. That is key to making sure your sauce is the perfect consistency.
• Add the vanilla at the end of cooking, or it will cook out of the sauce and leave none of it’s delicious flavor!
• Always know it will continue to thicken as it cools. So if it looks a touch thin on the stovetop, it’s probably the perfect consistency!
• You can serve this sauce hot or cold. Just be sure to let it come to room temperature after storing in the fridge to bring it back to that luscious consistency.

Nutrition

Calories: 90kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 5mg | Potassium: 22mg | Sugar: 10g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.1mg

The post Brown Sugar Butter Sauce appeared first on Dinner in 321.

This Rosemary Garlic Chicken is a simple yet elevated dish that proves how powerful a good marinade can be—especially when made with Lifeway Kefir. It’s juicy, flavorful, and sure to become a go-to recipe in your kitchen.

This recipe delivers big, comforting flavors with minimal effort. The combination of fresh rosemary, garlic, and smoky paprika creates a rich, savory profile, while the kefir works behind the scenes to tenderize the chicken and lock in moisture. The result? Chicken that’s incredibly juicy, flavorful, and versatile enough for any meal.

Why You’ll Love This Recipe

• Ultra-juicy chicken every time thanks to the kefir-based marinade
• Bold, savory flavor from garlic, rosemary, and smoked paprika
• Flexible cooking methods—bake, grill, or pan-sear
• Simple ingredients, elevated results perfect for weeknights or entertaining

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Marinade & Chicken

• Lifeway Plain Low-Fat Kefir – Tenderizes the chicken while adding a light tang and creamy consistency
• Olive oil – Adds richness and helps the marinade coat the chicken evenly
• Fresh lemon juice – Brightens the flavor and enhances tenderness
• Garlic – Brings bold, savory depth to the marinade and finishing oil
• Fresh rosemary sprigs – Infuses the chicken with earthy, aromatic flavor
• Salt – Enhances all the flavors in the dish
• Black pepper – Adds subtle heat and balance
• Smoked paprika – Provides a warm, smoky undertone
• Chicken (breasts or thighs) – The main protein, perfect for absorbing all the flavor

How to Make Rosemary Garlic Chicken

1. In a bowl, whisk together kefir, a portion of the olive oil, lemon juice, most of the garlic, salt, pepper, and smoked paprika.

2. Add the chicken and coat it thoroughly in the marinade.
3. Nestle rosemary sprigs around the chicken, cover, and refrigerate for a couple of hours or overnight for deeper flavor.

4. Remove the chicken from the marinade and let any excess drip off. Season lightly with additional salt and pepper if desired.
5. Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.

6. In a small skillet, heat the remaining olive oil. Add finely minced rosemary and the remaining garlic, then turn off the heat and let it gently infuse as it cools.

7. Let the chicken rest, then drizzle with the rosemary garlic oil before serving.

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Expert Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Rosemary Garlic Chicken

If you’re looking for a juicy, flavor-packed chicken recipe that’s anything but boring, this Rosemary Garlic Chicken is a must-make. It’s marinated in a creamy, tangy marinade then cooked to golden perfection.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 1 cup Lifeway Plain Kefir
• 1/4 cup olive oil divided
• 2 tablespoons fresh lemon juice
• 5 minced garlic cloves divided
• 7 rosemary sprigs divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2-2 1/2 pounds boneless skinless chicken breasts or thighs

Instructions

• In a bowl, whisk together Lifeway Plain Kefir, 2 tablespoons of the olive oil, lemon juice, 4 minced garlic cloves, salt, pepper, and paprika.
• Add the chicken and coat it well in the marinade. Place 5 of the rosemary sprigs around the chicken in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
• Remove the chicken from the marinade and let excess drip off. Sprinkle with additional salt and black pepper if desired.
• Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.
• Heat the remaining olive oil in a small skillet over medium heat. Finely mince the leaves from the remaining sprig of rosemary. Turn off the heat, and sauté the rosemary and garlic for 1 minute as the oil is cooling.
• Let the chicken rest for a few minutes before serving. Drizzle the cooked chicken with the seasoned olive oil.

Notes

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

The post Rosemary Garlic Chicken appeared first on Dinner in 321.

This recipe is all about balance—crunchy greens, fresh herbs, and a silky dressing that ties it all together. The secret ingredient? Lifeway Kefir. It brings a tangy, creamy richness while keeping the dressing light and packed with probiotics. It blends beautifully with herbs, garlic, and lemon for that classic green goddess flavor with a modern, nourishing twist.

Lifeway low-fat plain kefir adds both flavor and function. It’s a simple way to elevate your everyday meals while incorporating gut-friendly ingredients you can feel good about. This salad islight, flavorful, and perfect for everything from weekday lunches to easy entertaining.

Why You’ll Love This Recipe

• Creamy without heaviness thanks to Lifeway Low-Fat Plain Kefir
• Packed with fresh herbs for bright, vibrant flavor
• Customizable with your favorite proteins and toppings
• Perfect for meal prep or quick meals with minimal effort

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Dressing

• Plain Lifeway Kefir – Adds a creamy texture and tangy flavor while keeping the dressing light and probiotic-rich
• Olive oil – Brings richness and helps emulsify the dressing
• Fresh lemon juice – Brightens the flavor with fresh acidity
• Garlic cloves – Adds bold, savory depth
• Fresh herbs – The heart of green goddess flavor, fresh and aromatic
• Salt – Enhances all the flavors
• Black pepper – Adds subtle warmth
• Avocado – Creates an ultra-creamy texture without needing heavy ingredients

Salad

• Green cabbage – Adds crunch and structure
• Romaine lettuce – Light, crisp, and refreshing
• Cucumbers – Cool and hydrating with a fresh bite
• Green onions – Mild onion flavor for balance
• Fresh herb – Reinforces the herb-forward flavor

Optional Add-Ins

• Protein (chicken, salmon, shrimp, or steak) – Turns this into a complete meal
• Cheese or crunchy toppings – Adds texture and extra flavor

How to Make Green Goddess Salad

1. Finely chop the cabbage, romaine, cucumbers, and green onions, then add them to a large bowl.

2. Add fresh herbs to the salad mixture.
3. In a blender or food processor, combine kefir, olive oil, lemon juice, garlic, herbs, salt, pepper, and avocado.

4. Blend until the dressing is smooth and creamy.
5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately or chill briefly before serving.
7. Add your favorite protein and toppings if desired.

Storage Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Expert Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Green Goddess Salad

If you’re looking for a fresh, vibrant salad that actually satisfies, this Green Goddess Salad is it. It’s crisp, herb-packed, and tossed in the creamiest homemade dressing.

Course Main Course, Salad

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Dressing

• 3/4 cup plain Lifeway Kefir
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 1/2 cup fresh herbs parsley, basil, and/or chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 small avocado

Salad

• 2 cups finely chopped green cabbage
• 2 cups finely chopped romaine lettuce
• 1 cup diced cucumbers
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh herbs parsley and/or basil
• Optional protein addition: cooked grilled chicken, salmon, shrimp, or steak
• Optional toppings: cheese of choice, crushed parmesan crisps, crispy chickpeas

Instructions

• Finely chop the cabbage, romaine, cucumbers, and green onions. Add them to a large bowl.
• In a blender or food processor, combine Lifeway Low-fat Plain Kefir, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Blend until smooth and creamy.
• Pour the dressing over the salad and toss until everything is evenly coated.
• Serve immediately or chill briefly before serving for extra freshness. Add additional toppings and/or protein as desired.

Notes

Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

The post Green Goddess Salad appeared first on Dinner in 321.

I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!

The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.

If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.

why you’ll love this recipe

• Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
• Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
• Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
• Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
• Ground beef: My favorite protein to use, you can also use chicken or turkey too.
• Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
• Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
• Drained canned green chiles or jalapeños: Adds a hint of spice!
• Shredded cheddar cheese: All the cheesy goodness.
• Refried beans: Adds creaminess in every bite.
• Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make sheet pan tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.

5. Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.

6. Spray both sides of the tacos with the olive or neutral oil spray.

7. Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

expert tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Frequently Asked Questions

more mexican-inspired recipes

• Mexican Lasagna
• Taco Pie
• Chicken Fajita Casserole
• Queso Chicken and Rice

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Sheet Pan Tacos

These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.

Course Main Course

Cuisine American

Keyword beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 220kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 tablespoon dried minced onion
• 2 tablespoons drained canned green chiles or jalapeños
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup refried beans
• Toppings: guacamole, pico de Gallo sour cream, hot sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
• Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
• Spray both sides of the tacos with the olive or neutral oil spray.
• Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

Video

Notes

Tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 550mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

The post Sheet Pan Tacos appeared first on Dinner in 321.

Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

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Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.

I don’t think I’ve ever met a person who isn’t a fan of a skillet cookie. We always love to order them out when we see them at the table, both my kids and husband love the sweet and chocolatey flavors. Recently, I wanted to make my own at home for a birthday party and it was a huge hit! Now this Chocolate Chip Skillet Cookie will definitely be on the top of the dessert recipe list in our home.

The base of the cookie dough is similar to a regular chocolate chip cookie, but I like to use salted butter and dark brown sugar for extra richness. I’ve used all sorts of chocolate, as well as both chips and chopped, and can attest that any combination will yield a delicious bite! If you love a cookie recipe, be sure to try my Strawberry Shortcake Cookies and Cake Mix Cookie Bars.

Why you’ll love this recipe

• A great cookie recipe that’s shareable. The best part of a skillet cookie is that it’s easy to share with all of your friends and family.
• Quick to make with pantry ingredients. Nothing fancy involved here, but I promise it has all the restaurant-quality dessert flavors you love.
• Easy to customize with all sorts of mix-ins. While I’m a fan of the classic, there are endless options of how to make this your own.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted butter: If you use unsalted, add an extra pinch of salt to the recipe.
• Dark brown sugar: Using dark brown gives extra chewy texture and rich molasses flavor. You can also use light brown sugar too if that is what you already have on-hand.
• Granulated sugar: Gives the structure and texture to the cookie.
• Large egg: Binds the cookie dough together.
• Milk: Adds a little bit of richness and keeps the dough moist.
• Vanilla extract or paste: Either work here for that classic vanilla dough base flavor.
• All-purpose flour: Structure for the cookie
• Salt: Seasons the flour.
• Baking soda: Tenderizes the dough.
• Baking powder: Helps the dough to be tender.
• Chocolate chips or chopped chocolate bars: I love chips or chopped chocolate or a mixture of both.
• Flaky sea salt: A sprinkle on top heightens the flavors.
• Topping options: I love to serve this with ice cream, whipped cream, chocolate sauce, or sprinkles!

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Hand Mixer or Stand Mixer
• Mixing Bowls
• 9″ Cast Iron Skillet or 2 Quart Baking Dish 

how to make chocolate chip skillet cookie

1. Preheat oven to 350°F.
2. Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
3. Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.

4. Stir in the egg, milk, and vanilla until fully combined.

5. Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).

6. Fold in the chocolate chips and/or chopped chocolate until evenly distributed.

7. Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).

8. Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
9. Cool for about 5-10 minutes before serving with desired toppings.

expert tips

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying warm. You need the center to set and not be crazy hot before enjoying.

variations

When it comes to mix-ins for the cookie dough, there are so many fun combinations! Here are the ones I’ve tried:

• Chopped nuts, pecans, walnuts, or almonds
• M&Ms
• Sweetened coconut
• Crushed pretzel pieces
• Butterscotch or white chocolate chips

storage

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Frequently Asked Questions

more Delicious Dessert Recipes

• Peanut Butter Cup Cookies
• Peanut Butter Oatmeal Bars
• Lemon Coconut Cake
• Gooey Butter Cookies

Print

Chocolate Chip Cookie Skillet

This Chocolate Chip Skillet Cookie is ooey gooey and a copycat recipe of that restaurant skillet cookie you always love to order for the table. Top with vanilla ice cream, every bite is fully of melty goodness that's easy to make at home in about 30 minutes!

Course Dessert

Cuisine American

Keyword chocolate, cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 488kcal

Ingredients

• 3/4 cup salted butter
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract or paste
• 2 2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 8 ounces chocolate chips or chopped chocolate bars
• 1 teaspoon flaky sea salt
• Topping options: ice cream, whipped cream, chocolate sauce, sprinkles

Instructions

• Preheat oven to 350°F.
• Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
• Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.
• Stir in the egg, milk, and vanilla until fully combined.
• Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).
• Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
• Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).
• Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
• Cool for about 5-10 minutes before serving with desired toppings.

Video

Notes

Storage: 

Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.

You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.

Tips: 

• Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
• Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
• Don’t over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
• You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
• Allow the cookie to cool for 10 minutes before enjoying

Nutrition

Calories: 488kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 66mg | Iron: 2mg

The post Chocolate Chip Skillet Cookie appeared first on Dinner in 321.