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.

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.

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.

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

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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.

I first had Yummies a couple of years ago when I was living in Texas, a friend brought them to a party and I fell in love. They have all the rich flavors layered into one dessert, and when she told me they were as easy to make as a rice crispy treat, I knew I needed to give them a try.

With only 7 ingredients, they come together fast with a pot on the stove and the microwave, no oven necessary! It’s the kind of dessert even people who don’t like to bake can easily master. If you are a fan of no-bake treats, my Chocolate Peanut Butter Cookies and Lunch Lady Peanut Butter Bars are two recipes you’d enjoy.

What are Yummies?

They’re a dessert from Virginia that’s similar to a no-bake cookie meets a rice krispie treat. Special K cereal is coated in a mixture of peanut butter and marshmallows then topped with a layer of chocolate and butterscotch. Sounds insanely delicious right?

Why you’ll love this recipe

• No-bake dessert anyone can make! If you’ve ever made a rice crispy treat from scratch, you can make Yummies with ease.
• Layers of chocolate and butterscotch goodness. These bars have all of the flavors, peanut butter, chocolate, and butterscotch.
• A dessert that’s ready in 15 minutes. This is the perfect last minute treat for a party or gathering. And is even great to make in advance.

ingredients

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

• Salted butter: Adds richness, you can use unsalted too, just add a pinch of salt to the marshmallow mixture.
• Mini marshmallows: Binds the bars together. Be sure to buy mini, they melt at a more even rate than regular-sized marshmallows.
• Chunky peanut butter: Gives richness with a bite of crunch. You can also use creamy if you don’t like chopped peanuts.
• Light corn syrup: Helps create the chewy sauce to bind the cereal into bars. Also adds sweetness.
• Special K original cereal: The classic cereal for Yummies; it’s crunchy and flaky texture is perfect.
• Butterscotch chips: Adds rich caramel notes that pair with the chocolate well.
• Semi-sweet chocolate chips: I like semi-sweet to balance the sweetness of the butterscotch. You could also use dark chocolate or milk chocolate depending on preference.
• Flaky sea salt: A little salt to finish helps to bring out all of the flavors.

Tools You’ll Need

• Spatula
• Large Pot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 2 Quart Baking Dish or 9″x9″ Baking Dish or 8″x8″

how to make yummies

1. Grease a 9×9-inch pan with butter or non-stick spray.
2. Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.

3. Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.

4. Take the pot off the heat and gently stir in the Special K until all the cereal is coated.

5. Pour the mixture into your prepared pan and press it down into an even layer.
6. Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
7. Pour the melted topping over the cereal layer and spread it out evenly.

8. Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

expert tips

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate for them to harden quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

storage

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 20-30 minutes.

Frequently Asked Questions

more easy dessert recipes

• Strawberry Brownies
• Peanut Butter Sheet Cake
• Cake Mix Cookie Bars
• Almond Pound Cake

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Yummies

These Yummies are the best no-bake dessert recipe with layers of chocolate, peanut butter, and butterscotch flavor. With 15 minutes, you can have a sweet treat ready to bring to any potluck or gathering!

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 417kcal

Ingredients

• 4 tablespoons salted butter divided
• 3 cups mini marshmallows
• 1 cup chunky peanut butter
• 1/2 cup light corn syrup
• 6 cups Special K original cereal
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• flaky sea salt optional

Instructions

• Grease a 9×9-inch pan with butter or non-stick spray.
• Place butter in a large pot or Dutch oven over medium-low heat. Once melted, add the marshmallows and stir until completely smooth.
• Add the peanut butter and corn syrup, stirring until the mixture is silky and fully blended.
• Take the pot off the heat and gently stir in the Special K until all the cereal is coated.
• Pour the mixture into your prepared pan and press it down into an even layer.
• Combine the butterscotch and chocolate chips in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until smooth.
• Pour the melted topping over the cereal layer and spread it out evenly.
• Cool 15 minutes. Cut into squares, and sprinkle on flaky sea salt. Allow them to rest another 20-30 minutes to fully set up. Serve and enjoy!

Video

Notes

Storage: 

Store any leftovers in an airtight container on the counter for up to 5 days. You can also freeze the bars too for up 2 months, although I can’t promise they will be as chewy once they thaw.

Making these yummies ahead of time is great since they need to set for at least 30 minutes anyways.

Tips: 

• Make sure to heat the base mixture as well as the butterscotch and chocolate chips gradually. Low and slow is the way to go with heat here to prevent any ingredients from seizing, whether its on the stovetop or in the microwave.
• Allow the bars to cool and set before serving. This will take about 20-30 minutes, but I promise it’s so worth it for clean slices. Refrigerate if you need them to set-up quicker.
• Gently stir the cereal into the melted base. You don’t want to crush the cereal, so the key is being careful when stirring.
• Swap the cereal. While Special K is signature, you can use cornflakes, Crispix, or another flaky-like cereal shape.
• Grease the pan well before beginning the recipe. If you want the bars to release easily after cooling, this is key.
• Avoid natural peanut butter. It will separate once it heats, you want crunchy or regular creamy for best success.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 324mg | Potassium: 255mg | Fiber: 3g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 5mg

The post Yummies Recipe appeared first on Dinner in 321.

Growing up my mom always had a big tub of egg salad in the fridge every week. It was a great go-to snack after school or lunch on a Saturday afternoon. I’ve added pickles to my egg salad before, but this Dill Pickle Egg Salad adds even more pickle flavor by adding the juice and fresh dill!

It’s become a staple at our house that I’ve also taken to several potlucks! Everyone loves how pronounced the dill pickle flavor is. Serve it with veggies, crackers, or on a croissant, it will become a new favorite. I’ve even made it with chicken! If you love a prep ahead salad, my viral Chicken Salad is delicious or my Tuna Salad is tasty too!

Laura Ashley’s Tip: It’s best to chill the egg salad before enjoying to help the texture to set and also to help the flavors meld.

Why You’ll Love this recipe

• Great for meal prep. Egg salad is perfect for lunch or as an afternoon snack. Make a big batch on Sunday to enjoy throughout the week!
• Triple pickle flavor for all of the pickle lovers. I add chopped dill pickles, chopped fresh dill, and a splash of pickle juice to help the flavor shine.
• Learn to boil perfect hard boiled eggs. As someone who boils eggs weekly, I give you my method to make sure they peel with ease every time.

Ingredients

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

• Hard-boiled eggs: The base to the egg salad, you can even buy them from the store already boiled for ease!
• Mayonnaise: Adds so much creaminess and rich flavor to every bite.
• Finely chopped dill pickles: The star ingredient of this salad, chop them fine for the best flavor.
• Pickle juice: Add a splash of juice for extra tang and brightness.
• Dijon mustard: A second ingredient that adds spiciness and vibrant flavor.
• Fresh dill: A nice punch of fresh herb flavor that compliments the pickles wonderfully.
• Finely minced red or green onion: A little bite for fresh color and flavor.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

How to Make dill pickle Egg Salad

1. Chop the hard-boiled eggs in large pieces.

2. In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.

3. Taste and add salt and pepper as desired.
4. Let it sit in the fridge for 30 minutes to let the flavors come together.

The Perfect Hard Boiled Eggs

I make hard boiled eggs all the time as a snack, for breakfast, and for deviled eggs, of course! My method has been perfected hundreds of times.

My tried-and-true method is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes (set a timer!). Meanwhile, set up an ice bath.

When the timer beeps, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool for 10 minutes. Peel the eggs and repeat for the perfect hardboiled egg method every single time.

Expert Tips

• Don’t over-mix the egg salad. You want to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, and even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. I like to let it sit out for 10 minutes to remove the chill before eating.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Frequently Asked Questions

More Easy Salad Recipes

• Dill Pickle Chicken Salad
• Orange Jello Salad
• Healthy Pasta Salad
• Pea Salad

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Dill Pickle Egg Salad

This Dill Pickle Egg Salad is a twist on my classic egg salad recipe with tangy, briny pickles! Every bite is full of fresh dill flavor, for an easy make ahead recipe that uses just 7 ingredients.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 113kcal

Ingredients

• 8 large hard-boiled eggs
• 1/2 cup mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tablespoon pickle juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill
• 2 tablespoons finely minced red or green onion

Instructions

• Chop the hard-boiled eggs in large pieces.
• In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.
• Taste and add salt and pepper as desired.
• Let it sit in the fridge for 30 minutes to let the flavors come together.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to let it sit out for 10 minutes to remove the chill.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Tips: 

• Don’t over-mix the egg salad. You wan to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 285mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Dill Pickle Egg Salad appeared first on Dinner in 321.

Calling all of my banana pudding lovers, this Chessman Cookie Banana Pudding will be your new favorite dessert! It’s a twist on my family’s famous banana pudding, using the classic store-bought shortbread cookies as well as a cream cheese whipped cream filling that is so so decadent.

Layered with ripe bananas and refrigerated until every bite melts in your mouth, this banana pudding with chessman cookies will be a dessert that will be requested by friends and family for years and years to come. If you love a Southern dessert, be sure to also try my Coconut Pound Cake or Lemon Delight.

Why You’ll love this recipe

• No-bake dessert that’s easy for anyone to make. If you’ve never made banana pudding before, it’s super simple! Even my kids like to help me layer the dessert.
• Serves a large crowd. It’s the best sweet treat for potlucks, church picnics, holidays, and more. Plus, it transports well too.
• Make ahead magic. I like to assemble the pudding the night before to make sure it’s the correct texture when it’s time to eat.

ingredients

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

Pudding Base

• Instant French vanilla pudding mix: Adds rich vanilla flavor to every bite and responsible for that creamy texture.
• Evaporated milk: One of my secret ingredients, make sure it’s chilled for easier whipping. This adds a rich milk flavor to every bite.
• Sweetened condensed milk: Adds a hint of sweetness and even more creaminess to the chessman banana pudding.

Cream Cheese Whip Layer

• Cream cheese: You’ll want to soften this in advance for easy mixing. Adds a richness with a hint of cheesecake flavor.
• Vanilla extract or paste: Perfect addition for both caramel and floral flavors that will make it irresistible!
• Powdered sugar: Sweetens the cream cheese whip layer perfectly.
• Heavy whipping cream: Make sure this ingredient is chilled, it helps the filling hold it shape and gives it a light, airy quality.

Layers

• Chessmen Butter cookies: The buttery, shortbread cookie that compliments the sweet pudding so nicely.
• Ripe bananas: Make sure your bananas are nice and ripe; they add more natural sweetness to the pudding.
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream are all my favorite options when it comes to finishing this dessert off with a pretty touch.

Tools You’ll Need

• Spatula
• Mixing Bowls
• Hand Mixer 
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Pan

how to make chessman cookie banana pudding

1. In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.

2. In another bowl with a hand mixer, beat the cream cheese until completely smooth.
3. Add powdered sugar and vanilla extract. Beat again until smooth.
4. With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.

5. Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.

6. Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
7. Top with an even layer of sliced bananas.

8. Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.

9. Top with whole or crushed Chessmen cookies.

10. Refrigerate at least 4 hours before serving. Garnish as desired.

expert tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

storage

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Frequently Asked Questions

more southern dessert recipes

• Baked Banana Pudding
• Chocolate Meringue Pie
• Coconut Layer Lush
• White Texas Sheet Cake

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Chessman Banana Pudding

This Chessman Cookie Banana Pudding is a twist on the classic Southern banana pudding. It's a no-bake dessert, that's best to make in advance and can serve quite the crowd! With layers of creamy pudding, buttery shortbread cookies, and ripe bananas, it's a treat that will be gone in minutes at any family gathering.

Course Dessert

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 22 servings

Calories 325kcal

Ingredients

Pudding Base

• 5.1 ounce box instant French vanilla pudding mix (or 1 3.4oz box + 3 tablespoons from another box)
• 12 ounce can evaporated milk chilled
• 14 ounce can sweetened condensed milk

Cream Cheese Whip Layer

• 8 ounce package cream cheese softened
• 1 teaspoon vanilla extract or paste
• 1/2 cup powdered sugar
• 1 1/2 cup heavy whipping cream

Layers

• 14.5 ounces Chessmen Butter cookies plus more for garnish
• 8-10 small ripe bananas
• Garnish options: fresh mint, dehydrated banana slices, fresh banana slices, fresh whipped cream

Instructions

• In a medium bowl, with a hand mixer mix together the pudding mix and chilled evaporated milk for about 2 minutes, until thickened. Mix in the sweetened condensed milk until smooth. Cover and refrigerate while you prepare the cream layer.
• In another bowl with a hand mixer, beat the cream cheese until completely smooth.
• Add powdered sugar and vanilla extract. Beat again until smooth.
• With the mixer running on medium speed, slowly pour in heavy whipping cream. Once the mixture begins to thicken, whip on high speed until stiff peaks form.
• Gently fold the chilled pudding mixture into the cream cheese whipped cream until fully combined.
• Add an even layer of Chessmen cookies in the bottom of a 13×9-inch baking dish.
• Top with an even layer of sliced bananas.
• Spread evenly half of the pudding mixture, add another layer of bananas, then spread on the rest of the pudding mixture in an even layer.
• Top with whole or crushed Chessmen cookies.
• Refrigerate at least 4 hours before serving. Garnish as desired.

Video

Notes

Storage: 

Store any leftover banana pudding with chessman cookies in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the dessert as it will change the texture once thawed.

Tips

• Make sure your evaporated milk is cold. This helps with whipping the pudding mix to the correct consistency for that delicious texture.
• When folding the pudding and cream cheese whipped cream together, don’t stir quickly. Slow folding is best and don’t over-mix or you will deflate the whipped cream!
• Give the chessman banana pudding the right amount of time to set. At least 4 hours is key to allow the cookies to soften and become tender in each bite.
• Add other fruit if desired. I’ve also added berries like sliced strawberries, blackberries, or blueberries to this banana pudding for a fun twist on the flavors.
• Opt for a different cookie. You can also make this with vanilla wafers, shortbread cookies, sugar cookies, graham crackers, or Biscoff cookies.

Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 292mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg

The post Chessman Cookie Banana Pudding appeared first on Dinner in 321.

If you love desserts that strike the perfect balance between rich and refreshing, this Lemon Shortbread Cheesecake is exactly that. The base is a buttery shortbread crust with a hint of crunch from pecans, topped with a smooth, tangy lemon cheesecake layer that melts in your mouth. It’s finished with a light, fluffy whipped cream topping for the perfect finishing touch.

Using Truvia® Cane Sugar Blend makes this dessert even better. It blends real cane sugar with stevia leaf extract, allowing you to enjoy the same sweetness and texture as traditional sugar while using less. It’s an easy swap that works beautifully in every layer, making this cheesecake a lighter take on a classic treat.

Why You’ll Love This Lemon Shortbread Cheesecake

• Bright, fresh lemon flavor that’s perfectly balanced with creamy richness.
• Buttery shortbread crust with pecans for added texture and flavor.
• Made with Truvia® Cane Sugar Blend for fewer calories without sacrificing sweetness.
• Perfect make-ahead dessert for gatherings, holidays, or special occasions

Ingredients

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

For the Crust

• All-purpose flour – Creates the structure for the shortbread base
• Chopped pecans – Add a subtle crunch and nutty flavor
• Truvia® Cane Sugar Blend – Sweetens the crust while keeping it lighter
• Salted butter – Brings richness and helps bind the crust

For the Filling

• Cream cheese – The creamy base for a smooth, rich cheesecake
• Egg – Helps set the cheesecake and gives it structure
• Lemon zest and Juice – Adds concentrated citrus flavor and brightness
• Truvia® Cane Sugar Blend – Sweetens the filling while maintaining a classic cheesecake texture

For the Topping

• Whipping cream – Whipped into a light, airy topping
• Vanilla extract or paste – Adds warmth and depth of flavor
• Truvia® Cane Sugar Blend – Lightly sweetens the whipped cream
• Garnish options – lemon slices, lemon zest, and fresh mint

How to Make Lemon Shortbread Cheesecake

1. Preheat your oven and prepare an 8×8 baking pan with parchment or grease.
2. Mix together flour, chopped pecans, and Truvia® Cane Sugar Blend.
3. Add melted butter and stir until the mixture resembles damp sand.
4. Press the mixture firmly and evenly into the prepared pan.
5. Bake until lightly golden around the edges, then let cool.
6. Beat the cream cheese until smooth and creamy.
7. Add the egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
8. Pour the filling over the cooled crust and smooth the top.
9. Bake until the center is set and no longer jiggly.
10. Cool completely, then refrigerate until fully chilled.
11. Whip the cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
12. Spread whipped cream over the cheesecake, garnish as desired, slice, and serve.

Expert Tips

• Don’t overmix the filling to keep the cheesecake smooth and prevent cracks.
• Use fresh lemon juice and zest for the best bright flavor.
• Let it chill completely before slicing for clean, neat pieces.
• Press the crust firmly so it holds together when sliced.
• Use room temperature cream cheese for a lump-free filling.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4–5 days. Keep chilled until ready to serve for best texture. For longer storage, freeze (without whipped topping) for up to 2 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving

Frequently Asked Questions

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

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Lemon Shortbread Cheesecake

This Lemon Shortbread Cheesecake is bright, creamy, and layered with the most irresistible buttery pecan shortbread crust. Made with Truvia® Cane Sugar Blend, it delivers all the sweetness you love with fewer calories, without sacrificing flavor.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

2 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 9 servings

Calories 276kcal

Ingredients

For the Crust

• 1 cup all-purpose flour
• 1/3 cup diced pecans
• 2 tablespoons Truvia® Cane Sugar Blend
• 6 tablespoons salted butter melted

For the Filling

• 12 ounces cream cheese
• 1/4 cup Truvia® Cane Sugar Blend
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup lemon juice

For the Topping

• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon Truvia® Cane Sugar Blend
• Garnish Options: lemon slices, lemon zest, and fresh mint

Instructions

• Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or grease with butter or nonstick spray.
• In a medium bowl, stir together flour, pecans, and Truvia® Cane Sugar Blend.
• Add melted butter and mix until the texture resembles damp sand.
• Press firmly into the prepared pan. Bake 15-18 minutes, until lightly golden around the edges. 
• In a large bowl, beat cream cheese until smooth.
• Add egg, lemon juice, lemon zest, vanilla, and Truvia® Cane Sugar Blend. Mix just until combined.
• Pour over the cooled crust and smooth the top. Bake 30-40 minutes, until the center is just set and no longer jiggly. Cool completely in the refrigerator.
• In a large bowl, whip heavy cream with Truvia® Cane Sugar Blend and vanilla until stiff peaks form.
• Spread the whipped cream over the top of the cooled cheesecake. Garnish as desired. Slice and serve.

Nutrition

Calories: 276kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 208mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 669IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Lemon Shortbread Cheesecake appeared first on Dinner in 321.

If you love hearty, comforting breakfasts, these sausage biscuit muffins are about to become a new go-to. They combine fluffy eggs, savory breakfast sausage, and sharp cheddar cheese with the bold flavor of Cheddar Bay biscuits, all baked into perfectly portioned muffins. They’re easy to make, super satisfying, and perfect for feeding a crowd.

Using Red Lobster® Cheddar Bay Biscuit Mix makes this recipe incredibly simple while delivering that signature cheesy, garlicky flavor everyone loves. Instead of making biscuits from scratch, the mix does the heavy lifting, giving you consistent, delicious results every time. Paired with a creamy homemade gravy, these muffins feel like a full Southern-style breakfast in one bite.

Why You’ll Love These Sausage Biscuit Muffins

• Loaded with Cheddar Bay flavor in every bite.
• High-protein and filling—perfect for breakfast or brunch.
• Quick and easy to make with simple ingredients.
• Perfect for meal prep or feeding a crowd.

Ingredients

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

For the Muffins

• Breakfast sausage – Adds savory, hearty flavor and protein
• Eggs – Bind everything together and create a fluffy texture
• Sharp cheddar cheese – Brings bold, cheesy richness
• Red Lobster® Cheddar Bay Biscuit Mix – The star ingredient that adds structure and signature flavor
• Seasoning packet (from the mix) – Infuses that classic buttery garlic taste

For the Gravy

• Sausage drippings + butter or neutral oil – Create a rich, flavorful base for the gravy
• Red Lobster® Cheddar Bay Biscuit Mix – Thickens the gravy while adding extra flavor
• Milk – Makes the gravy smooth, creamy, and pourable

How to Make Red Lobster Sausage Biscuit Muffins

1. Cook and crumble the breakfast sausage in a skillet until browned and fully cooked. Transfer to a paper towel–lined plate, reserving the drippings.

2. Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
3. Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
4. In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese and cooked sausage.

5. Add 1 ¼ cups of the Cheddar Bay Biscuit Mix and half of the seasoning packet included in the box until well combined.

6. Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full. 

7. Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
8. For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute. 

9. Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.

10. Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Expert Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage Instructions

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Frequently Asked Questions

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Red Lobster® Biscuit Muffins

These Red Lobster Sausage Biscuit Muffins are savory, cheesy, and packed with flavor in every bite. Made with Red Lobster® Cheddar Bay Biscuit Mix, they bring that iconic buttery, garlicky goodness into an easy, protein-packed breakfast or brunch option.

Course Breakfast

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 242kcal

Ingredients

Muffins

• 1 pound breakfast sausage
• 4 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/4 cups Red Lobster® Cheddar Bay Biscuit Mix

Gravy

• 2-3 tablespoons butter or neutral oil
• 1/4 cup Red Lobster® Cheddar Bay Biscuit Mix
• 2-2 1/2 cups milk

Instructions

• Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
• Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
• In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese, cooked sausage, 1 ¼ cups of the Cheddar Bay Biscuit Mix, and half of the seasoning packet included in the box until well combined.
• Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full.
• Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
• For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute.
• Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.
• Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Notes

Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 553mg | Potassium: 243mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

The post Red Lobster Sausage Biscuit Muffins appeared first on Dinner in 321.

If you’re craving something cool, fruity, and a little bit indulgent, this Pineapple Coconut Mocktail checks all the boxes. It blends juicy pineapple with creamy coconut and a splash of fresh lime for the perfect balance of sweet and tangy. The frozen pineapple and ice create a thick, frosty texture that feels like a smoothie-meets-mocktail, perfect for warm days, parties, or a fun afternoon treat.

What makes this mocktail even better is the use of Truvia® Stevia Leaf Sweetener. It adds just the right touch of sweetness without the extra calories of traditional sugar. Since it’s made from the stevia leaf, it’s a simple swap that lets the natural tropical flavors shine while keeping the drink light and refreshing.

Why You’ll Love This Pineapple Coconut Mocktail

• Tropical flavor in every sip with pineapple, coconut, and lime
• Creamy, frosty texture that feels like a vacation treat
• Sweetened with Truvia® for fewer calories without sacrificing taste
• Perfect for any occasion—mocktail hour, brunch, or summer gatherings

Ingredients

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

• Pineapple juice – The sweet, fruity base that gives this drink its bold tropical flavor
• Frozen pineapple – Adds natural sweetness and creates a thick, slushy texture
• Cream of coconut – Brings rich, creamy coconut flavor and smoothness
• Fresh lime juice – Balances the sweetness with a bright, citrusy kick
• Truvia® Stevia Leaf Sweetener – Adds sweetness with fewer calories than sugar
• Ice – Helps achieve that refreshing, frosty consistency
• Optional Toppings: pineapple wedge, lime slice, fresh mint, toasted coconut flakes

How to Make a Pineapple Coconut Mocktail

1. Add pineapple juice, cream of coconut, lime juice, frozen pineapple, ice, and Truvia® Stevia Leaf Sweetener to a blender.
2. Blend until smooth, thick, and frothy.
3. Pour into a chilled glass.
4. Garnish with pineapple, coconut flakes, mint, or lime if desired.
5. Serve immediately and enjoy!

Expert Tips

• Use frozen pineapple instead of fresh for the best thick, slushy texture
• Adjust sweetness to taste—start with less Truvia® and add more if needed
• Chill your glass beforehand for an extra refreshing experience
• Blend longer for extra creaminess and a smoother finish
• Add a splash of coconut milk if you want it even creamier

Frequently Asked Questions

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

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Pineapple Coconut Mocktail

This Pineapple Coconut Mocktail is the ultimate tropical escape in a glass! Bright, creamy, and perfectly refreshing. 

Course Drinks

Cuisine American

Keyword holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2

Ingredients

• 2 cups chilled pineapple juice
• 2/3 cup cream of coconut
• 2 tablespoons fresh lime juice
• 2 cups frozen pineapple chunks
• 2 cups ice
• 3-4 teaspoons Truvia® Stevia Leaf Sweetener

Instructions

• Add the pineapple juice, cream of coconut, lime juice, frozen pineapple, ice and Truvia® Stevia Leaf Sweetener to a blender.
• Blend until smooth and frothy.Pour into a chilled glass.
• Pour into a chilled glass.
• Garnish as desired and serve immediately.

The post Pineapple Coconut Mocktail appeared first on Dinner in 321.