Anything buffalo chicken is a huge hit in our house! And these Buffalo Chicken Tacos may just be the new favorite recipe among my kids and husband. I’ve made them a handful of times now and there are never any leftovers.

The best part about these tacos is they have almost no mess. You don’t need to brown the chicken in advance, just mix, spread and bake for a crispy, cheese bite. If you are a fan of tacos, try my original Sheet Pan Beef Tacos or my Fried Chicken Tacos.

why you’ll love this recipe

• Easiest tacos to assemble. If you are looking for a mess-free recipe, this makes it super easy since you don’t even have to brown the chicken in advance!
• The best mash up of flavors. If you love tacos and you love buffalo chicken, then these are a guaranteed hit!
• Perfect for dinner or entertaining a crowd. They can easily be a snack, appetizer, or main course for any party, tailgate, or simple family meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: For greasing the sheet pan and crisping up the tortillas.
• Flour tortillas: Makes a nice crispy exterior.
• Ground chicken: The protein for inside the waffles.
• Buffalo sauce: Flavors the chicken mixture.
• Ranch seasoning: Use the packet, it adds that perfect garlicky dill flavor to compliment the buffalo sauce.
• Dried minced onion: Adds a bit of sweet onion flavor.
• Shredded Monterey Jack or cheddar cheese: Shred if fresh for the best results if possible.
• Bleu cheese crumbles: The garnish to pair with the buffalo flavor. You can easily omit if you don’t care for blue cheese.
• Toppings: Ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce are all different toppings we love with these tacos!

Tools You’ll Need

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

how to make buffalo chicken 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 chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded 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 chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.

5. Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.

6. Fold the tortillas in half to form a taco and gently press.

7. Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.

8. Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
9. Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

expert tips

• Be sure to nicely grease the tortillas with olive oil or avocado oil cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them stored in the fridge until its time to bake.

Frequently Asked Questions

more easy Buffalo Chicken recipes

• Buffalo Chicken Soup
• Slow Cooker Buffalo Chicken Dip
• Easy Buffalo Chicken Dip
• Baked Buffalo Chicken Wings

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Buffalo Chicken Tacos (Sheet Pan)

These Buffalo Chicken Tacos are the easiest mash-up taco recipe since they are made on a sheet pan! Ready in 30 minutes, they will be the hit of any tailgate, party, or weeknight meal with adults or kids.

Course Appetizer, Main Course

Cuisine American

Keyword cheese, chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground chicken
• 2 tablespoons buffalo sauce plus more for dipping
• 1 tablespoon ranch seasoning
• 1 tablespoon dried minced onion
• 2 cups shredded Monterey Jack or cheddar cheese divided
• 1/2 cup bleu cheese crumbles optional
• Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo 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 chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded 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 chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
• Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
• Fold the tortillas in half to form a taco and gently press.
• Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
• Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
• Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them store in the fridge until its time to bake.

Tips: 

• Be sure to nicely grease the tortillas with cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 792mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.5mg | Calcium: 293mg | Iron: 2mg

The post Buffalo Chicken Tacos (Sheet Pan) appeared first on Dinner in 321.

Nothing says summer quite like a bowl full of fresh garden vegetables tossed together with a sweet and tangy balsamic dressing. This salad comes together in just minutes and is the perfect way to use up all that beautiful produce sitting on your counter right now.

I make a version of this salad on repeat all summer long, and it never lasts more than a day in my fridge. Crisp cucumbers, juicy cherry tomatoes, and sweet raw corn straight off the cob get tossed with fresh basil and a simple balsamic dressing that ties everything together. It’s the kind of no-cook side dish that pairs with absolutely anything coming off the grill, and it looks just as good on a holiday spread as it does at a backyard cookout.

Why You’ll Like This Recipe

• No cooking required. Everything goes into one bowl raw, so it’s ready in about 15 minutes flat.
• Perfect for using up summer produce. It’s a great way to put fresh corn, tomatoes, and cucumbers from the garden or farmers market to good use.
• Make-ahead friendly. It holds up beautifully in the fridge, so you can prep it earlier in the day and let the flavors meld before serving.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cucumber: Adds a crisp, refreshing crunch to every bite.
• Cherry tomatoes: Bring juicy sweetness and a pop of color.
• Sweet onion: Gives a mild, slightly sweet bite without overpowering the other flavors.
• Fresh corn: Sweet and crisp straight off the cob, no cooking needed.
• Fresh basil: Adds a fragrant, herby freshness that ties the salad together.
• Balsamic glaze: A thick, syrupy drizzle that adds concentrated sweet-tangy flavor.
• Balsamic vinegar: Brings brightness and acidity to the dressing.
• Honey: Balances the acidity with just the right touch of sweetness.
• Olive oil: Helps bring the dressing together and coats the vegetables.
• Salt and pepper: Enhances and balances all the fresh flavors.

How to Make a Summer Garden Salad

1. In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
2. Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
3. Toss gently to coat.

4. Taste and adjust any dressing or seasoning ingredients.
5. Season with salt and freshly ground black pepper to taste.Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

Frequently Asked Questions

More Recipes Like This

• Creamy Cucumber Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad Recipe

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Summer Garden Salad

This is the salad that shows up the second summer produce hits its peak. It comes together in just minutes with no cooking required, making it the perfect side for anything coming off the grill.

Course Salad

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 cups sliced cucumber
• 1 1/2 cups halved cherry tomatoes
• 1/4 cup sliced sweet onion
• 1/2 cup fresh corn kernels uncooked
• 1/4 cup sliced fresh basil
• 3 tablespoons balsamic glaze
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• salt and black pepper to taste

Instructions

• In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
• Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
• Toss gently to coat. Season with salt and freshly ground black pepper to taste.
• Taste and adjust any dressing or seasoning ingredients.
• Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Notes

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

The post Summer Garden Salad appeared first on Dinner in 321.

If you can make pancakes, then you can master these Onion Patties with ease. These are a classic side dish recipe. in the South and we had them all the time at my grandma’s house, growing up in Kentucky.

The ingredients are affordable and staples you usually have at home, which makes dinner preparation even simpler! Serve alongside Slow Cooker Brisket or Barbecue Chicken Drumsticks for a classic Southern supper.

why you’ll love this recipe

• Pantry staples for a side dish made in minutes. No fuss or special equipment here, it’s the simplest of recipes that is so good.
• Customize the flavors. We always kept them simple growing up, but you can easily add your own spices and herbs too.
• A hit with all ages. Even kids love these onion patties since they taste like corn cakes, but in a pancake form!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising cornmeal mix: Helps to bind the onion patties together and make them tender.
• Cornstarch: Gives the patties a crispy outside.
• Granulated sugar: A little sweetness balances the onion.
• Garlic powder: Just a little pinch compliments the natural onion flavor.
• Chopped yellow onion: The star ingredient to add lots of flavor.
• Milk: Add a splash to the onion patty batter.
• Neutral oil and/or bacon grease for frying canola, vegetable, or avocado: For frying the onion patties until golden brown.

Tools You’ll Need

• Large Skillet
• Mixing Bowls
• Spatula
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons

how to make onion patties

1. In a large bowl, whisk together the self-rising cornmeal mix, cornstarch, sugar, garlic powder, black pepper, and salt if using until well combined.

2. Add the chopped onions and toss to coat in the dry mixture.

3. Pour in the milk and stir until a thick batter forms. Heat about ¼ inch of canola oil in a large cast iron skillet over medium-high heat until shimmering.
4. Drop the batter by heaping 2-3 tablespoon portions into the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Work in batches, adding additional oil as needed between rounds.

5. Transfer to a paper towel-lined plate and finish with a sprinkle of salt if desired. Serve hot.

expert tips

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, mix 1 cup cornmeal with 1 1/2 teaspoons of baking powder and a pinch of salt. This makes 1 cup of cornmeal mix. You’ll need 1 1/2 cups for the recipe.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.
• Have fun with the dippers. Onion patties are delicious dipped in so many things. Some great options are ketchup, honey mustard, syrup, garlic aioli, creamy horseradish, cocktail sauce, and marinara.

storage

Store any leftover onion patties in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the onion patties, but I don’t usually recommend it since they can be very soft in texture once they are thawed.

If you want to make them in advance, I suggest a couple hours before a party and to hold them in a 200ºF oven with a rack to keep warm.

Frequently Asked Questions

More easy side dish recipes

• Pea Salad
• Pineapple Casserole Recipe
• Jalapeno Creamed Corn
• Hawaiian Pasta Salad

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Onion Patties

These Onion Patties are a classic Southern side dish I learned from my grandma and use only 7 ingredients. They pair perfectly with any main course and are a delicious side that's so easy for anyone to make (including kids!).

Course Appetizer, bread

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 106kcal

Ingredients

• 1 1/2 cups self-rising cornmeal mix
• 1 tablespoon cornstarch
• 2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups finely chopped yellow onion
• 1 cup milk
• neutral oil and/or bacon grease for frying canola, vegetable, or avocado

Instructions

• In a large bowl, whisk together the self-rising cornmeal mix, cornstarch, sugar, garlic powder, black pepper, and salt if using until well combined.
• Add the chopped onions and toss to coat in the dry mixture.
• Pour in the milk and stir until a thick batter forms.Heat about ¼ inch of canola oil in a large cast iron skillet over medium-high heat until shimmering.
• Drop the batter by heaping 2-3 tablespoon portions into the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Work in batches, adding additional oil as needed between rounds.
• Transfer to a paper towel-lined plate and finish with a sprinkle of salt if desired. Serve hot.

Notes

Storage:

Store any leftover onion patties in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the onion patties, but I don’t usually recommend it since they can be very soft in texture once they are thawed.

If you want to make them in advance, I suggest a couple hours before a party and to hold them in a 200ºF oven with a rack to keep warm.

Tips:

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, mix 1 cup cornmeal with 1 1/2 teaspoons of baking powder and a pinch of salt. This makes 1 cup of cornmeal mix. You’ll need 1 1/2 cups for the recipe.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.
• Have fun with the dippers. Onion patties are delicious dipped in so many things. Some great options are ketchup, honey mustard, syrup, garlic aioli, creamy horseradish, cocktail sauce, and marinara.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 254mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

The post Onion Patties appeared first on Dinner in 321.

German Chocolate Cake happens to be my husband’s favorite! The combination of chocolate, coconut, and nuts is just too decadent to deny. I wanted to make an easier version for a family party one day and that’s how this German Chocolate Sheet Cake was born (and it’s hubby approved too!).

It’s rich, fudgy, and ready to enjoy in an hour and uses a box cake mix as the base to make things streamlined and quick. It’s now become a family favorite for so many occasions. If you love a sheet cake, my White Texas Sheet Cake and Peanut Butter Sheet Cake are two others to try.

why you’ll love this recipe

• 7 ingredient cake recipe. This is really a cake for any level of baker since it uses a box cake mix as the base with other easy-to-find store-bought ingredients.
• Perfect for any occasion with a crowd. No matter what church gathering, picnic, or potluck I bring this German Chocolate Sheet Cake too, it vanishes in a matter of minutes.
• Easy to make in advance. You can bake the cake layer the day before for easier entertaining.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Box German chocolate cake mix: Use a box cake mix as the base for ease.
• Instant coconut cream pudding mix: Adds richness and moisture to the boxed cake, plus a hint of coconut flavor too.
• Milk: Gives moisture to the cake mix.
• Vegetable or canola oil: A neutral oil that is the second ingredient to prevent the cake from becoming dry.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds tang and keeps the cake tender.
• Coconut pecan frosting: Use store-bought for simplicity here.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 15×10 Sheet Pan

how to make german chocolate sheet cake

1. Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
2. In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.

3. Fold in 1 can of the coconut pecan frosting until smooth and well combined.

4. Pour the batter into the prepared sheet pan and spread into an even layer.
5. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
6. Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.

7. Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

expert tips

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

storage

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Frequently Asked Questions

more easy cake recipes

• White Texas Sheet Cake
• Peanut Butter Sheet Cake
• Red Velvet Sheet Cake
• Lemonade Cake

Print

German Chocolate Sheet Cake

This 7-ingredient German Chocolate Sheet Cake is so simple to make in under an hour. It's the easiest crowd-pleasing dessert to transport to any potluck or gathering. If you love chocolate and coconut, this cake is for you!

Course Dessert

Cuisine American

Keyword chocolate

Servings 18 servings

Calories 309kcal

Ingredients

• 13.25 ounce box German chocolate cake mix
• 3.4 ounce instant coconut cream pudding mix
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 4 large eggs
• 1/3 cup sour cream
• 2 15.5 ounce cans coconut pecan frosting divided

Instructions

• Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
• Fold in 1 can of the coconut pecan frosting until smooth and well combined.
• Pour the batter into the prepared sheet pan and spread into an even layer.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
• Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
• Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

Notes

Storage: 

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Tips: 

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 168mg | Fiber: 1g | Sugar: 24g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

The post German Chocolate Sheet Cake appeared first on Dinner in 321.

Growing up, my mom always made us Rice-a-Roni for dinner on weeknights that were super busy. I’ve turned it into an even easier Rice a Roni Chicken Casserole complete with protein and veggies for a dinner that takes only 15 minutes to prep.

What I love about this meal is that it’s a hit both with kids and adults and is so easy to customize. I usually buy a rotisserie chicken to keep the prep time minimal and add in any frozen veggies that I already have at home. If you love a good casserole, I’m well-known for them, so be sure to try my Barbecue Chicken Casserole and Chicken and Biscuit Casserole too.

why you’ll love this recipe

• 10-ingredient casserole. With just a handful of basic ingredients, this comforting dinner is ready in about an hour.
• Little to no mess. You stir all of the ingredients together in the baking dish, making clean up quick and easy.
• Perfect for kids to help with. This rice-a-roni casserole is super easy, so kids can help out with making dinner too.

ingredients

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

• Chicken-flavored Rice-A-Roni: Buy the classic boxes of chicken rice-a-roni as the base.
• Shredded chicken: Use leftover, rotisserie chicken, or cook some fresh yourself before shredding.
• Low-sodium condensed cream of chicken soup: Adds creaminess to the chicken casserole.
• Low-sodium chicken broth: Liquid to cook the rice-a-roni and also adds rich flavor.
• Water: More liquid for cooking.
• Sour cream: Gives richness to every bite.
• Frozen peas or chopped broccoli: Optional veggie additions.
• Garlic powder: Adds nice garlicky flavor to compliment the chicken.
• Onion powder: Gives a little hint of onion sweetness.
• Shredded cheddar cheese: Cheesy topping for the gooiest bite.
• Ritz crackers: A little crunchy topping that also adds buttery flavor.
• Unsalted butter: Just a touch of butter is perfect for finishing with richness.

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

how to make rice a roni Chicken casserole

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Pour the dry Rice-A-Roni and seasoning packets from the boxes directly into the baking dish. Add the chicken, cream of chicken soup, chicken broth, water, sour cream, garlic powder, onion powder, salt, pepper, peas or broccoli (if using), and 1 cup of the cheddar cheese. Stir everything together right in the dish until combined.

3. Cover TIGHTLY with foil and bake for 45-50 minutes, until the rice is tender and liquid is absorbed.
4. Remove foil and sprinkle the remaining 1 cup cheddar evenly over the top. Toss the crushed Ritz with the melted butter and spread over the cheese layer.

5. Bake uncovered for 10-12 more minutes until the topping is golden and the cheese is bubbly. Let rest 5 minutes before serving.

expert tips

• Be sure to cover the baking dish with foil tightly for baking. This will create steam inside the baking dish so that the Rice-a-Roni is cooked perfectly.
• Sprinkle over crushed Ritz crackers for a little extra crunch. Always toss them in butter so they toast a little bit in the oven to become extra crunchy.
• Use rotisserie chicken for ease. This keeps the prep time to 15 minutes. I even shred mine using a stand mixer or hand mixer to avoid making a mess.
• Add as many veggies as you’d like. I suggest peas and broccoli, but you can also add green beans, carrots, and greens like spinach or kale.
• Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

storage

Store any leftover Rice-a-Roni Chicken Casserole in an airtight container in the fridge for up to 3 days. You can easily freeze it too for up to 2 months, just thaw before reheating.

When it comes to reheating, use the microwave or oven and allow to warm through. It’s also an easy casserole to make ahead of time if you want to bring it to a potluck or just make dinner easier on a busy weeknight.

Frequently Asked Questions

more easy casserole recipes

• King Ranch Chicken Casserole
• Broccoli Cheddar Casserole
• Johnny Marzetti Casserole
• Beef Cobbler

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Rice-A-Roni Chicken Casserole

This Rice-a-Roni Chicken Casserole is a comforting and easy homemade dinner made simple thanks to the oven. Just mix the classic rice-a-roni box with other hearty ingredients for an easy meal that tastes like it took hours to make.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Ingredients

• 2 6.9 ounce boxes chicken-flavored Rice-A-Roni
• 3 cups cooked shredded chicken
• 10.5 ounce low-sodium condensed cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 cup water
• 1 cup sour cream
• 1 cup frozen peas or chopped broccoli optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper to taste
• 2 cups shredded cheddar cheese divided
• 1 sleeve Ritz crackers crushed
• 3 tablespoons unsalted butter melted

Instructions

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
• Pour the dry Rice-A-Roni and seasoning packets from the boxes directly into the baking dish. Add the chicken, cream of chicken soup, chicken broth, water, sour cream, garlic powder, onion powder, salt, pepper, peas or broccoli (if using), and 1 cup of the cheddar cheese. Stir everything together right in the dish until combined.
• Cover TIGHTLY with foil and bake for 45-50 minutes, until the rice is tender and liquid is absorbed.
• Remove foil and sprinkle the remaining 1 cup cheddar evenly over the top. Toss the crushed Ritz with the melted butter and spread over the cheese layer.
• Bake uncovered for 10-12 more minutes until the topping is golden and the cheese is bubbly. Let rest 5 minutes before serving.

Notes

Storage: 

Store any leftover Rice-a-Roni Chicken Casserole in an airtight container in the fridge for up to 3 days. You can easily freeze it too for up to 2 months, just thaw before reheating.

When it comes to reheating, use the microwave or oven and allow to warm through. It’s also an easy casserole to make ahead of time if you want to bring it to a potluck or just make dinner easier on a busy weeknight.

Tips: 

• Be sure to cover the baking dish with foil tightly for baking. This will create steam inside the baking dish so that the Rice-a-Roni is cooked perfectly.
• Add the cheese towards to the end. You’ll want the casserole to cook first, then sprinkle the cheese over just to melt for even gooeyiness in every bite.
• Sprinkle over crushed Ritz crackers for a little extra crunch. Always toss them in butter so they toast a little bit in the oven to become extra crunchy.
• Use rotisserie chicken for ease. This keeps the prep time to 15 minutes. I even shred mine using a stand mixer or hand mixer to avoid making a mess.
• Add as many veggies as you’d like. I suggest peas and broccoli, but you can also add green beans, carrots, and greens like spinach or kale.
• Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

The post Rice a Roni Chicken Casserole appeared first on Dinner in 321.

Calling all chocoholics, this is the recipe for you! These thick, soft-baked Chocolate Chocolate Chunk Cookies are insanely rich, indulgent, and filled with chunks of melty chocolate in every bite. Super simple to make with an impressive bakery-style look, this easy cookie recipe has become our family’s new favorite.

With crisp edges, a fudgy, chewy center, and pools of melty chocolate throughout, these Double Chocolate Chunk Cookies are pure decadence and the ultimate indulgent treat. We love serving these at family parties, during the holidays, and we always keep extra dough on hand for a quick dessert. Double the chocolate, double the fun…and deliciousness! Just add a glass of ice cold milk and enjoy.

If you’re a chocolate lover, be sure to try this Chocolate Gooey Butter Cake and these Double Chocolate Chip Zucchini Muffins for even more sweet treats.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor. These cookies are loaded with indulgent chocolatey flavor in every single bite.
• Made with chocolate chunks. Thick chunks of rich chocolate create gooey pockets of melted chocolate in the cookies. You can’t get that with just chips!
• Crisp edges with a soft, fudgy center. These cookies are the perfect textural balance. They’re crunchy and crisp on the outside but soft on the inside.
• Minimal mixing required. These cookies are so simple to make. Just mix together the wet and dry ingredients separately, then combine and your dough is ready!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: For richness, we like salted to balance out the sweetness from the chocolate.
• Sugar: Granulated sugar works perfectly.
• Brown Sugar: Adds a deep, rich, caramel-like flavor.
• Eggs: To bind the dough together.
• Vanilla: Use good-quality, pure vanilla extract.
• All-Purpose Flour: Gives the cookie their texture.
• Unsweetened Cocoa Powder: For an extra chocolatey base.
• Baking Soda & Baking Powder: To help the cookies rise just so.
• Salt: Just a pinch, for balance.
• Semi-Sweet Chocolate Bar: Chopped pieces for the perfect texture and bite.
• Milk Chocolate Chips: For even more chocolatey goodness.

Tools You’ll Need

• 12″x17″ Cookie Sheet
• Hand Mixer or Stand Mixer
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Large Scoop
• Chef’s Knife
• Cutting Board
• Parchment Paper

How To Make Double Chocolate Chunk Cookies

1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

2. Mix in eggs and vanilla until smooth and fully combined.

3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.

4. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
5. Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.

6. Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes. 

7. When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough.

8. Bake 8-10 minutes, until edges are set but centers look slightly soft.
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Expert Tips

• Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
• Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
• Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
• Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.

Variations

Some of our favorite variations include:

• Add espresso powder. A tablespoon will deepen the chocolate flavor, but won’t add a “coffee” taste.
• Mix in nuts. Crunchy walnuts or pecans add nice flavor and texture.
• Use white chocolate chunks. Just as delicious and extra sweet, these add a nice flavor and visual contrast.
• Sprinkle with flaky sea salt after baking. For the perfect salty-sweet finishing touch.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days.

You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen. Just add an extra minute or two to the bake time.

Frequently asked questions

More Delicious Cookie Recipes

• Gooey Butter Cookies
• Strawberry Shortcake Cookies
• Steel Cut Oat Cookies
• Chewy Oatmeal Raisin Cookies

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Chocolate Chocolate Chunk Cookies

These decadent Double Chocolate Chunk Cookies are loaded with rich, fudgy flavor, and are an easy bakery-style treat you can make at home. They're the perfect crowd-pleasing cookie everyone loves.

Course Dessert

Cuisine American

Keyword christmas, cookies, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Servings 20 cookies

Calories 279kcal

Ingredients

• 1 cup salted butter softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 4 ounce semi-sweet chocolate bar (roughly chopped) divided
• 1 cup milk chocolate chips divided

Instructions

• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Mix in eggs and vanilla until smooth and fully combined.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
• Stir in 3 ounces of the chopped chocolate bar and 3/4 cup of the chips.
• Scoop 3-tablespoon portions into a plastic container or sheet pan. Cover and refrigerate at least 30 minutes.
• When ready to bake, preheat to 350°F. Line a baking sheet with parchment paper. Place the chilled cookie dough balls 2–3 inches apart on the baking sheet. Lightly press the reserved chocolate bar and chips on top of the cookie dough. Bake 8-10 minutes, until edges are set but centers look slightly soft.
• Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Storage

• Store leftover cookies in an airtight container at room temperature for up to 5 days.
• You can freeze unbaked cookie dough in scooped portions to bake later. Store individually wrapped balls or in a single layer in an airtight container, and bake straight from frozen — just add an extra minute or two to the bake time.

Tips

• Pull cookies when centers still look slightly underbaked. You might feel like they’re undercooked, but pulling them out of the oven at this stage is essential for a fudgy texture.
• Chill dough if the kitchen is warm. Keep the dough in the fridge, covered, until you’re ready to bake to prevent excess spreading. Warm cookie dough can spread and create thin cookies once baked.
• Use a mix of chocolate chunks and chips. The big chunks are key for gooey pockets of melted chocolate, while the chips create a nice chocolate balance throughout the cookie. Both are ideal for varied texture.
• Press extra chocolate chunks on top. Do this with a few extra before (and after) baking, for that bakery-style appearance.

Nutrition

Calories: 279kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 188mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 313IU | Calcium: 29mg | Iron: 1mg

The post Double Chocolate Chunk Cookies appeared first on Dinner in 321.

We’ve all snuck a few bites of batter when baking, I know I’m guilty of it, but now with this easy Edible Sugar Cookie Dough recipe, you can indulge, worry-free! Made with just 7 pantry ingredients and a simple process, this rich and creamy Edible Sugar Cookie Dough tastes just like the real thing and is dangerously addictive. It’s the perfect sweet treat to enjoy anytime, anywhere and no baking required.

Made with rich butter, sweet vanilla, colorful sprinkles, no eggs, and heat-treated flour, this Edible Sugar Cookie Dough is the ultimate indulgent treat. In fact, you can dip into the dough and eat this right out of the bowl. The whole family can get in on the fun with different mix-in’s, too (my personal favorite are sprinkles).

If you like this holiday sweet, be sure to also try these Whipped Shortbread Cookies and these spicy-sweet White Chocolate Peppermint Cookies for more festive dessert ideas.

Why You’ll Love This Recipe

• Safe to eat raw. This is cookie dough you’re supposed to eat! Because it’s egg-free and made with heat-treated flour, it’s perfectly safe to eat as is.
• Tastes just like classic sugar cookie dough. Sweet, sugary and buttery in flavor, this tastes just like the real thing. It’s the perfect indulgent treat.
• Quick and easy no-bake treat. With a simple method and just a few ingredients, this can be ready in minutes.
• Fun, family-friendly recipe. Easy and delicious, this is great to make with kids so the whole family can get in on the fun.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• All-Purpose Flour: Gives the cookie dough its structure.
• Butter: We like salted butter for baked goods, to balance the sweet flavor.
• Sugar & Powdered Sugar: Two varieties, for the perfect amount of sugary sweetness.
• Heavy Cream: For extra richness and ensures the cookie dough is smooth.
• Vanilla Extract: Adds a depth of flavor and enhances the other ingredients. Use the real stuff!
• Salt: Just a touch to balance the sweetness.
• Sprinkles: Rainbow or chocolate jimmies work for texture and a fun appearance.
• White chocolate (not pictured): Sweet, rich and buttery in flavor, use chopped bars.

Tools You’ll Need

• Mixing Bowl
• Small Scoop
• Spatula
• Sheet Pan
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board

How To Make Edible Sugar Cookie Dough

1. Preheat oven to 350℉.
2. Spread flour in an even layer on a parchment paper-lined sheet pan. Bake 5 minutes. Alternatively, microwave in 30-second intervals, stirring between, until it reaches 165°F. Let cool completely.
3. In a mixing bowl, beat softened butter, powdered sugar, and granulated sugar until light and fluffy.

4. Mix in heavy cream and vanilla extract until smooth.

5. Stir in the cooled flour and salt. Mix until a soft dough forms.

6. Gently mix in sprinkles and white chocolate.
7. Enjoy with a spoon or refrigerate 5-10 minutes then scoop and roll in 1-tablespoon size balls.

8. If desired, add extra sprinkles on the outside. Store in a container in the fridge for up to 1 week.

Expert Tips

• Let heat-treated flour cool completely before mixing. This is essential, or it will melt the butter.
• Add heavy cream gradually. Do this slowly, as you may not need all of it depending on the flour texture.
• Chill the dough. This is helpful if you want firmer, scoopable balls. Even just a few minutes in the fridge makes a difference.
• Use sprinkles that won’t bleed color. Jimmies or flat shaped sprinkles are the best choice. Nonpareils or tiny round ball sprinkles will bleed their color into the dough.

Variations

• Turn it into dip. Spoon it into a bowl, serve it with graham crackers and call it cookie dough dip for a fun dessert idea or snack.
• Roll into balls. Shape the dough into small bowls then dip in melted chocolate for another version of the sweet treat.
• Use different mix-ins & toppings. Swap the sprinkles for mini chocolate chips or crushed candy for another flavor profile and different texture.
• Make a chocolate version. Adding cocoa powder or chocolate chips to the dough to make an extra chocolatey cookie dough base.

Storage

Store leftover cookie dough in an airtight container or wrapped tightly in the fridge for up to 1 week.

You can also freeze leftovers in an airtight container, or in wrapped individual portions for up to 3 months. Thaw in the fridge before enjoying again.

Frequently asked questions

More Delicious Cookie Recipes

• Old Fashioned Ginger Snap Cookies
• Peanut Butter Cup Cookies
• Chewy Oatmeal Raisin Cookies
• Raspberry Thumbprint Cookiesv

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Edible Sugar Cookie Dough

This Edible Sugar Cookie Dough is always a huge hit with kids and adults. It quick and easy to prep in 15 minutes and completely safe to eat. It's the perfect sweet snack to enjoy with friends and family.

Course Dessert

Cuisine American

Keyword candy, christmas, cookies, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

25 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

Calories 78kcal

Ingredients

• 1 cup all-purpose flour
• 1/2 cup salted butter
• 3/4 cup powdered sugar
• 2 tablespoons granulated sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract or paste
• 1/4 teaspoon salt
• 2 tablespoons jimmies sprinkles
• 2 ounces chopped white chocolate bars

Instructions

• Preheat oven to 350℉.
• Spread flour in an even layer on a parchment paper-lined sheet pan. Bake 5 minutes. Alternatively, microwave in 30-second intervals, stirring between, until it reaches 165°F. Let cool completely.
• In a mixing bowl, beat softened butter, powdered sugar, and granulated sugar until light and fluffy.
• Mix in heavy cream and vanilla extract until smooth.
• Stir in the cooled flour and salt. Mix until a soft dough forms.
• Gently mix in sprinkles and white chocolate.
• Enjoy with a spoon or refrigerate 5-10 minutes then scoop and roll in 1-tablespoon size balls. If desired, add extra sprinkles on the outside. Store in a container in the fridge for up to 1 week.

Notes

Storage

• Store leftover cookie dough in an airtight container or wrapped tightly in the fridge for up to 1 week.
• You can also freeze leftovers in an airtight container, or in wrapped individual portions for up to 3 months. Thaw in the fridge before enjoying again.

Tips

• Let heat-treated flour cool completely before mixing. This is essential, or it will melt the butter.
• Add heavy cream gradually. Do this slowly, as you may not need all of it depending on the flour texture.
• Chill the dough. This is helpful if you want firmer, scoopable balls. Even just a few minutes in the fridge makes a difference.
• Use sprinkles that won’t bleed color. Jimmies or flat shaped sprinkles are the best choice. Nonpareils or tiny round ball sprinkles will bleed their color into the dough.

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 146IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg

The post Edible Sugar Cookie Dough appeared first on Dinner in 321.

Homemade candy can seem daunting, but this recipe for Cinnamon Hard Candy is surprisingly simple to make. With a bold, spicy-sweet kick, this Cinnamon Hard Candy is a nostalgic treat made from scratch, and dare we say it, even better than the store-bought kind. It happens to be something my husband loves, so it’s always on the recipe list for the holiday season!

With a vibrant red color, delicious spiced sweetness, and full of warm cinnamon flavor, this Cinnamon Hard Candy is just as fun to eat as it is to make. And I love to package it up and gift it, too. ‘Tis the season for sweets, treats, and this homemade candy creation.

If you like cinnamon-spiced recipes like this one, be sure to try these decadent Holiday Cinnamon Rolls and this easy Cinnamon Cream Cheese for a spicy spin on the classic.

Why You’ll Love This Recipe

• Classic red cinnamon candy flavor. Get that signature hot, spiced flavor you love in an easy homemade treat you can whip up in your own kitchen.
• Great homemade gift. This candy is cute, delicious and the perfect host or thank you gift, when added to a decorative jar with ribbon and a tag.
• Customizable spice level. You can make this as hot or mild as you’d prefer, compared to the store-bought variety that can be pretty spicy!
• Fun candy-making project. This recipe is a fun kitchen project using simple equipment. It’s a great way to easily make candy at home.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Sugar: The key sweet ingredient.
• Light Corn Syrup: Essential for the firm texture and glossy appearance.
• Water: To help the sugar and syrup melt smoothly.
• Red Food Coloring: For the vibrant, classic color.
• Cinnamon Oil: Fragrant and aromatic, the star ingredient to give the candy the signature hot, spicy, flavor and smell.
• Powdered Sugar: Adds a touch of extra sweetness and keeps the candy from sticking together.

Tools You’ll Need

• Cookie Sheet (Half Sheet Pan Size 13″x18″)
• Offset Spatula
• Measuring Cups and Spoons
• Medium Saucepan
• Digital Candy Thermometer or Glass Thermometer 

How To Make Cinnamon Hard Candy

1. Line a 15x10x1-inch baking sheet with foil or parchment paper. Lightly grease with butter or nonstick spray.
2. In a heavy-bottom saucepan, combine sugar, corn syrup, water, and food coloring. Cook over medium heat, stirring just until the sugar dissolves. This will take approximately 3-4 minutes.

3. Stop stirring and bring the mixture to a rolling boil. Continue cooking until it reaches 300°F (hard crack stage) on a candy thermometer. This will take approximately 20-25 minutes. 
4. Remove from heat immediately. Carefully stir in cinnamon oil. Steam will rise and the aroma can be strong, so stand back!
5. Pour the hot candy onto the prepared surface. Let it cool completely, about 4 hours.

6. Break into pieces with a mallet. Toss in powdered sugar until lightly coated. Shake off excess and let sit for 10–15 minutes so the coating sets.

Expert Tips

• Use a reliable candy thermometer. This is worth it and will ensure you reach the hard-crack stage that’s essential for the hard, firm texture.
• Add cinnamon oil off the heat and stand back. Turn heat off and add the oil slowly and carefully. The fumes are strong!
• Work quickly once candy is poured. It sets fast, so once it’s poured onto the pan, ensure it’s distributed evenly quickly.
• Store with a light dusting of powdered sugar. This helps to ensure the pieces don’t stick together.

Variations

• Make other flavors. Get creative and have fun! Use the same base method and add in peppermint or clove oil for a different flavor.
• Pour into silicone candy molds. This will create uniform shapes so each piece of candy looks the same.
• Adjust cinnamon oil. Change the amount based on your taste preference. Add less for milder candy or more for spicier candy.
• Package in jars. Add the colorful candy to clear jars with ribbon and a tag for cute (and delicious!) homemade gifts.

Storage

Store leftover candy in an airtight container at room temperature in a dry area, away from humidity. It will last several weeks to a few months if sealed well.

Frequently asked questions

More Easy Holiday Treat Recipes

• Raspberry Thumbprint Cookies
• Mini Pecan Pies
• Eggnog Poke Cake
• Gingerbread Bundt Cake

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Cinnamon Hard Candy

This easy 6-ingredient Cinnamon Hard Candy is packed with spicy-sweet cinnamon flavor and a fun candy recipe to make at home anytime, for any festive occasion.

Course Dessert

Cuisine American

Keyword candy, christmas, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 40 servings

Calories 102kcal

Ingredients

• 3 3/4 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1 cup water
• 1 teaspoon red food coloring optional
• 1 teaspoon cinnamon oil or 2 teaspoons for extra spicy
• powdered sugar for coating

Instructions

• Line a 15x10x1-inch baking sheet with foil or parchment paper. Lightly grease with butter or nonstick spray.
• In a heavy-bottom saucepan, combine sugar, corn syrup, water, and food coloring. Cook over medium heat, stirring just until the sugar dissolves. This will take approximately 3-4 minutes.
• Stop stirring and bring the mixture to a rolling boil. Continue cooking until it reaches 300°F (hard crack stage) on a candy thermometer. This will take approximately 20-25 minutes.
• Remove from heat immediately. Carefully stir in cinnamon oil. Steam will rise and the aroma can be strong, so stand back!
• Pour the hot candy onto the prepared surface. Let it cool completely, about 4 hours.
• Break into pieces with a mallet. Toss in powdered sugar until lightly coated. Shake off excess and let sit for 10–15 minutes so the coating sets.

Notes

Storage

• Store leftover candy in an airtight container at room temperature in a dry area, away from humidity. It will last several weeks to a few months if sealed well.

Tips

• Use a reliable candy thermometer. This is worth it and will ensure you reach the hard-crack stage that’s essential for the hard, firm texture.
• Add cinnamon oil off the heat and stand back. Turn heat off and add the oil slowly and carefully. The fumes are strong!
• Work quickly once candy is poured. It sets fast, so once it’s poured onto the pan, ensure it’s distributed evenly quickly.
• Store with a light dusting of powdered sugar. This helps to ensure the pieces don’t stick together.

Nutrition

Calories: 102kcal | Carbohydrates: 27g | Fat: 0.1g | Sodium: 7mg | Potassium: 0.5mg | Sugar: 27g | Calcium: 2mg | Iron: 0.01mg

The post Cinnamon Hard Candy appeared first on Dinner in 321.

I love how certain recipes remind you of childhood and this Cornflake Candy is a classic old-fashioned treat that does exactly that. Nostalgic and beyond simple to make with 5 ingredients, this recipe is a delicious homemade candy for any occasion. It’s easy enough for a last-minute dessert, but special enough to serve at parties or for the holidays.

Crunchy, chewy, and perfectly sweet, Cornflake Candy comes together with creamy peanut butter and crispy cereal, but no candy thermometer required. Plus, it’s customizable, so feel free to add in marshmallows or chocolate, too. This no-bake, no-fuss homemade Cornflake Candy is an oldie but a goodie, and one to definitely keep in the rotation.

If you like this recipe, be sure to also try these light and crispy Ritz Cracker Cookies and these easy Haystack Cookies for more tasty no-bake holiday treats.

Why You’ll Love This Recipe

• Quick no-bake treat. With just a handful of ingredients and a simple process, this treat comes together fast, in just minutes. Have these ready to serve in no time.
• Just a handful of pantry ingredients. Whip these up with just 5 ingredients you already have in your pantry.
• Kid-friendly recipe. Simple to make with familiar ingredients, these are great for baking with the whole family.
• Perfect for cookie trays. Festive and customizable, these are ideal for cookie swaps, host gifts and holiday treat plates.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Sugar: For sweetness.
• Light Corn Syrup: The candy binder that gives a chewy texture and glossy appearance.
• Peanut Butter: Nutty and flavorful, use creamy for a smooth texture.
• Vanilla Extract: Use pure vanilla for the best flavor.
• Cornflakes Cereal: Light and crispy, for the ultimate crunch.

Tools You’ll Need

• Large Bowl
• Spatula
• Measuring Cups and Spoons
• Large Scoop
• Medium Saucepan
• Parchment Paper

How To Make Cornflake Candy

1. Line two baking sheets with parchment paper or wax paper. Set aside.
2. In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.

3. Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
4. Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.

5. Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.

6. For a festive touch, sprinkle with holiday sprinkles before they set. Once they’ve set completely, you could also add chocolate. If doing so, melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.

Expert Tips

• Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
• Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
• Use a cookie scoop. If you have one on hand, these are helpful to create evenly sized clusters.
• Let the sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.

Variations

• Make a chocolate version. Use melted chocolate and butterscotch chips for another sweet flavor profile.
• Add mix-in’s. Add mini M&Ms or sprinkles for a festive look and extra crunch.
• Use crunchy peanut butter. Swap the creamy variety for crunchy for even more peanut flavor and texture.
• Try different cereals. Swap cornflakes for rice cereal, or rice or corn squares, for a different crunch.

Storage

Store any leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.

Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.

Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture but they’ll last longer if you need!

Frequently asked questions

More Easy Candy Recipes

• Microwave Peanut Brittle
• Saltine Cracker Toffee
• Butter Toffee
• Hot Chocolate Rice Krispie Treats

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Cornflake Candy

This easy 3-ingredient Cornflake Candy is sweet, crunchy, and ready in minutes. It's the perfect no-bake retro treat to add to your holiday dessert spread.

Course Dessert

Cuisine American

Keyword christmas, cookies

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Calories 162kcal

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 6 cups cornflakes cereal

Instructions

• Line two baking sheets with parchment paper or wax paper. Set aside.
• In a medium saucepan over medium heat, combine the sugar and corn syrup. Stir constantly until the sugar dissolves and the mixture just begins to bubble.
• Remove from heat and immediately stir in peanut butter and vanilla until smooth and fully combined.
• Directly in the saucepan or in a large bowl, gently fold the peanut butter mixture with the cornflakes.
• Using a scoop or 2 spoons, drop spoonfuls of the mixture onto the prepared baking sheets. Let the candy set at room temperature until firm, about 30 minutes.
• For a festive touch, sprinkle with holiday sprinkles before they set. Once they've set completely, you could also add chocolate. Melt milk, semi-sweet, or white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth. Drizzle on top or dip the bottom of each candy into the melted chocolate then allow the candies to dry completely.

Notes

Storage

• Store leftovers in between layers of parchment or wax paper in an airtight container at room temperature, or in the fridge, for up to 1 week. Allow the candy to come to room temperature before enjoying again for the best, softened texture.
• Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw and allow to come to room temperature before serving.
• Cornflake candy is a great make-ahead treat. Assemble up to a week in advance and store in an airtight container until ready to enjoy. We recommend eating them within the first 3 days for the crunchiest texture.

Tips

• Fold gently. Gently incorporate the ingredients with a spatula. Stirring too hard will crush the cornflakes and change the texture.
• Work quickly. Try your best to move fast with the warm coating mixture so it doesn’t harden in the pot. It’ll be easiest to work with this way.
• Use a cookie scoop. If you have one on hand these are helpful to create evenly sized clusters.
• Let sugar mixture reach a full boil briefly. This will ensure the clusters will set firmly.

Nutrition

Calories: 162kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

The post Cornflake Candy appeared first on Dinner in 321.

If you’re looking for the ultimate festive and flavorful hand-held treat that’s easy and delicious without the effort, look no further — we’ve got you covered! These sweet and creamy individual Mini Cherry Cheesecakes are one of our favorites. Easier to make than a traditional cheesecake, these adorable bite-sized cheesecakes are the foolproof shortcut version of the classic that are just as delicious. No water bath in sight here!

Made with a rich, buttery graham cracker crust, a creamy filling and sweet cherry topping, these Mini Cherry Cheesecakes hit every flavor and texture note. They’re the perfect size and great for special occasions, parties, and the holidays. I absolutely love that these Mini Cherry Cheesecakes can be made ahead of time, too, so you can spend more time with friends and family, and less time in the kitchen — dessert is served!

If you like this recipe, be sure to try these Mini Cheesecake Bites and this bright and citrusy Lemon Shortbread Cheesecake for other easy dessert ideas.

Why You’ll Love This Recipe

• Perfectly portioned, no slicing required. These bite-sized treats are just the right size. No need to slice, cut, or dirty up another utensil.
• Quick and easy “shortcut”. These are so much easier and faster to make than a full-size traditional cheesecake. Not to mention, they’re so cute and fun to eat!
• No water bath needed. This recipe is simple and no-fuss. No extra steps required.
• Great make-ahead dessert. Prep these in advance and have them at the ready; they’re perfect for parties and entertaining.

Ingredients

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

For The Crust:

• Cookie Crumbs: The sweet, crunchy base. We like graham crackers for a classic flavor, but gingersnaps, Biscoff cookies, or shortbread are all tasty options.
• Sugar: For sweetness.
• Butter: We like to use salted to balance out the sugar and cookies.

For The Filling:

• Sour Cream: Creamy and tangy to compliment the cream cheese.
• Cream Cheese: For richness and essential for that classic cheesecake flavor. Soften before using.
• Sugar: For sweetness.
• Eggs: To bind the filling together.
• Vanilla Extract or Paste: Use the real stuff for the best flavor.

For The Topping:

• Cream Cheese: For even more tang and rich flavor and texture.
• Powdered Sugar: To add sweetness.
• Vanilla Extract or Paste: Brings extra flavor and enhances the other ingredients.
• Heavy Whipping Cream: For that light, airy texture.
• Cherry Pie Filling or Amaretto Cherries: Sweet, glossy and perfectly fruity.

Tools You’ll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Muffin Tin
• Large Scoop
• Tamper Tool
• Ziptop Bag or Piping Bag and Tips
• Paper Cupcake Liners

How To Make Mini Cherry Cheesecakes

1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. 
2. In a small mixing bowl, combine cookie crumbs, sugar, and butter. Once an even sandy texture forms, divide evenly into the prepared pan. Lightly press with the back of a spoon or tamper. Bake 7-8 minutes. 

3. In a large mixing bowl, blend sour cream and cream cheese with a hand mixer on medium-high speed until smooth. 
4. Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.

5. Divide the batter among the liners. Bake 20-22 minutes or until the cheesecakes are mostly set. Cool completely at room temperature.

6. In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip until blended.
7. Gradually add heavy whipping cream. Whip until stiff peaks form.

8. Spoon or pipe on top of the cheesecakes.

9. Garnish with cherry pie filling or desired toppings. 

Expert Tips

• Use room-temperature cream cheese and eggs. Soften the cream cheese and let the eggs sit on the counter before using to avoid lumps and cracks in the filling.
• Don’t over-bake. No need to over-cook these. A slight jiggle in the center is normal!
• Cool gradually. Don’t place these in the fridge or a cooler immediately after baking. They should cool gradually on the counter to prevent sinking or cracking, then chill.
• Chill at least a few hours (or overnight). Let them set and chill before topping and serving for the best texture and flavor.

Variations

• Try a different fruit topping. Swap the cherry topping for blueberry, strawberry, or even caramel for a different and just as delicious flavor profile.
• Use another cookie crust. Try a chocolatey Oreo crust or shortbread cookie crust instead of graham cracker for a new twist.
• Add an extra swirl of flavor. A layer of chocolate or swirl of lemon curd into the filling would be a delicious spin.
• Make them gluten-free. You can use gluten-free graham crackers for the crust if preferred.

Storage

Store leftover cheesecakes in a single layer in an airtight container in the fridge for 4-5 days.

You can store leftovers in the freezer for up to 2 months, but we suggest removing the fruit topping for the best texture. Thaw in the fridge overnight before serving, then add fresh topping when ready to enjoy.

These are a great make ahead dessert to save time. Make these up to 3 days in advance, store in the fridge, and serve when ready. You can also make and bake them ahead of time, then store in an airtight container in the freezer without the topping, for 3 months. Thaw in the fridge overnight, then add the topping and serve.

Frequently Asked Questions

More Easy Dessert Recipes

• Banana Split Cake
• Chocolate Chip Skillet Cookie
• Berry Trifle
• Lazy Man’s Peach Cobbler

Print

Mini Cherry Cheesecakes

These Mini Cherry Cheesecakes are the perfect bite-sized version of the classic creamy dessert that's so much easier to make and serve when entertaining.

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Servings

Calories 319kcal

Ingredients

Crust

• 1 cup cookie crumbs (graham cracker, ginger, Biscoff, or shortbread)
• 2 tablespoons granulated sugar
• 3 tablespoons salted butter melted

Filling

• 1/4 cup sour cream
• 16 ounces cream cheese room temperature
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1/2 teaspoon vanilla extract or paste

Topping

• 4 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract or paste
• 1 1/8 cups heavy whipping cream
• 1/4 cup cherry pie filling or Amaretto cherries

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• In a small mixing bowl, combine cookie crumbs, sugar, and butter. Once an even sandy texture forms, divide evenly into the prepared pan. Lightly press with the back of a spoon or tamper. Bake 7-8 minutes.
• In a large mixing bowl, blend sour cream and cream cheese with a hand mixer on medium-high speed until smooth.
• Add sugar, eggs, and vanilla and mix until combined well, about 1 minute.
• Divide the batter among the liners. Bake 20-22 minutes or until the cheesecakes are mostly set. Cool completely at room temperature.

Frosting

• In a stand mixer with a whisk attachment or large mixing bowl with a hand mixer, whip cream cheese until smooth. Add powdered sugar and vanilla extract, and whip until blended.
• Gradually add heavy whipping cream. Whip until stiff peaks form. Spoon or pipe on top of the cheesecakes. Garnish with cherry pie filling or desired toppings.

Notes

Storage:

• Store leftovers in a single layer in an airtight container in the fridge for 4-5 days.
• Store leftovers in the freezer for up to 2 months, but we suggest removing the fruit topping for the best texture. Thaw in the fridge overnight before serving, then add fresh topping when ready to enjoy.
• Make these up to 3 days in advance, store in the fridge, and serve when ready. You can also make and bake them ahead of time, then store in an airtight container in the freezer without the topping, for 3 months. Thaw in the fridge overnight, then add the topping and serve.

Tips

• Use room-temperature cream cheese and eggs. Soften the cream cheese and let the eggs sit on the counter before using to avoid lumps and cracks in the filling.
• Don’t over-bake. No need to over-cook these. A slight jiggle in the center is normal!
• Cool gradually. Don’t place these in the fridge or a cooler immediately after baking. They should cool gradually on the counter to prevent sinking or cracking, then chill.
• Chill at least a few hours (or overnight). Let them set and chill before topping and serving for the best texture and flavor.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 261mg | Potassium: 161mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 0.3mg

The post Mini Cherry Cheesecakes appeared first on Dinner in 321.