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

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

why you’ll love this recipe

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

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You’ll Need

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

how to make lazy man’s peach cobbler

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

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

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

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

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

expert tips

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

storage

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

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

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

Frequently Asked Questions

More easy southern dessert recipes

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

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Lazy Man’s Peach Cobbler

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

Course Dessert

Cuisine American

Keyword holiday, holidays, summer

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Ingredients

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

Instructions

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

Notes

Storage: 

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

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

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

Tips

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

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

If 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.

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.

This Ham and Cheese Casserole is a favorite with my kids. They love the cheesy, creamy sauce paired with smoky ham and tender noodles. My secret is that it’s the easiest dinner recipe for a busy weeknight – you don’t even have to boil the pasta!

I combine everything in a casserole dish in about 10 minutes before it bakes to perfection. You can serve it with a side dish or keep it as the whole meal, it’s super hearty and comforting with every bite. If you love a casserole, try my Chicken Cornbread Casserole or my Tuna Noodle Casserole, you can’t go wrong!

Why You’ll Love this Recipe

• One dish casserole. Forget using a bunch of pots and pans, this ham and cheese casserole doesn’t even require boiling of the noodles! They cook in the casserole as it bakes in the oven.
• Use up leftover ham. It’s a recipe my family loves to make the day after a holiday meal.
• Customize to your liking. Swap the protein or the cheese, add vegetables, and more! It’s as versatile as you’d like.

Ingredients

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

• Philadelphia Whipped cream cheese: A delicious creamy base to the sauce. I like the texture of whipped but you can also use regular, just be sure to soften it to room temperature prior to using.
• Pasta rotini, penne, cellentani, or fusilli: All different pasta options that I’ve used in this casserole throughout the years! I love pasta with ridges or a curly shape for this to adhere even better to the creamy, cheesy sauce.
• Shredded medium or sharp cheddar cheese: Adds all that cheesy goodness to the sauce in every bite.
• Chicken broth, regular or low sodium: Helps with making the sauce the correct consistency, cook the noodles, and also adds richness.
• Seasoning salt or salt and black pepper: Season to taste here, with seasoning salt, mine is a mixture of salt, pepper, and garlic powder.
• Garlic powder: A hint of concentrated garlic flavor in every bite.
• Onion powder: The best way to add sweet onion flavor, the powder dissolves into the sauce.
• Cooked ham: Rich and smoky to compliment the cheese nicely.
• Velveeta or American cheese: The secret ingredient to the cheesiest and creamiest sauce to coat the noodles.
• Heavy cream: A little bit adds a rich flavor and helps with the luscious texture.

Tools You’ll Need

• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Spatula
• Cheese Grater
• Chef’s Knife
• Cutting Board

How to Make Ham and Cheese Casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 3/4 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.

4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
5. Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Expert Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Comforting Casserole Recipes

• Broccoli Cheddar Casserole
• King Ranch Chicken Casserole
• Beef Cobbler
• Hamburger Potato Casserole

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Ham and Cheese Casserole

This Ham and Cheese Casserole is comforting in every bite. It's the ideal recipe for using up leftover ham after a big holiday meal. With only 10 ingredients, and no boiling of the pasta needed, it's a simple dinner that will serve a crowd quickly and easily!

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 2 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups chopped cooked ham
• 2 ounces Velveeta or American cheese
• 2/3 cup heavy cream

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 3/4 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on seasoning salt, garlic powder, and onion powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cubed ham, Velveeta or American cheese, and 3/4 cup of the shredded cheddar cheese and heavy cream. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1/2 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Garnish with parsley if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips

• No need to boil the pasta! How easy is that? The noodles cook perfectly in the sauce while the casserole bakes in the oven and helps to thicken the sauce.
• Avoid adding the Velveeta cheese until the end of cooking. It will help it to melt to the perfect consistency to make sure the sauce is creamy every time.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add some vegetables to the mac and cheese. Feel free to stir in peas, cauliflower florets, or broccoli florets for some added veggie goodness.
• Use another protein. You can easily use shredded rotisserie chicken or even pulled turkey if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Ham and Cheese Casserole appeared first on Dinner in 321.

Have you ever heard of Ham Balls? They are a popular, old fashioned recipe in the South and Midwest and for good reason, they’re comforting and rich with every bite. They’ve been a tradition in my family to make the day after Easter or Christmas for a little twist on a holiday ham.

I bake mine for ease in a rich tomato sauce that has a hint of sweetness, thanks to a spoonful of brown sugar. Serve them over mashed potatoes or rice for the most heart-warming meal!

Why You’ll Love this recipe

• Great recipe for leftover ham. I love to make these ham balls the day after a holiday meal for a new twist on the flavors.
• Easy to prep in 15 minutes. When I’m in a pinch, these make a great appetizer for a party or weeknight dinner.
• A vintage classic that’s a family favorite. It’s a recipe that my grandma used to make and now I make for my kids with any leftover ham.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cubed ham: They key ingredient, smoky and salty in each bite.
• Ground beef or pork: Makes the ham balls rich and meaty in flavor.
• Large egg: Binds the ham balls together.
• Milk: Adds creaminess.
• Graham cracker crumbs: Another ingredient used for binding the ham balls together.
• Tomato soup: The sweet tomato-based sauce for the ham balls.
• Brown sugar: Adds a touch of sweetness to balance the tomato soup base.
• Apple cider vinegar: A little tang helps all of the flavors to pop!
• Yellow mustard: Another acid that helps to emulsify.

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cookie Scoop (optional)
• Mixing Bowls
• 13″x9″ Baking Dish
• Food Processor

how to make ham balls

1. Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
2. Grind ham in a food processor until it’s the texture of ground beef.

3. In a bowl, combine ground ham, ground beef, graham cracker, egg, milk, and seasoning salt or salt and black pepper.

4. Shape into balls (about golf ball size) and place in the baking dish.
5. In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, mustard, and seasoning salt or salt and black pepper.

6. Pour the sauce evenly over the ham balls. Ensure they’re fully glazed.

7. Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
8. Serve hot with the glaze spooned over the top.

What to serve with Ham Balls

There are so many options whether you are serving these as an appetizer or main course. Here are some of my favorite recommendations:

• Cheesy Rice Recipe
• Crockpot Scalloped Potatoes
• Italian Roasted Potatoes
• Brown Sugar Baked Carrots
• Crockpot Cornbread Pudding

expert tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

storage

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

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Frequently Asked Questions

more easy ham recipes

• Crockpot Brown Sugar Pineapple Ham
• Ham and Cabbage
• Slow Cooker Honey Glazed Ham
• Coca Cola Ham

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Ham Balls

These Ham Balls are a vintage recipe passed down through my family! With a handful of easy ingredients, they are prepped in 15 minutes and ready to bake. It's a delicious way to use up leftover ham after a holiday meal.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 146kcal

Ingredients

• 2 cups cubed ham
• 1 pound ground beef or pork
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon seasoning salt or salt and black pepper
• 1 cup graham cracker crumbs
• 10.5 ounce can tomato soup
• 1 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard

Instructions

• Preheat oven to 350°F. Grease a 13×9 baking dish with butter or nonstick spray.
• Grind ham in a food processor until it's the texture of ground beef.
• In a bowl, combine ground ham, ground beef, graham cracker crumbs, egg, milk, and seasoning salt or salt and black pepper.
• Shape into balls (about golf ball size) and place in the baking dish.
• In another bowl, whisk together tomato soup, brown sugar, apple cider vinegar, and mustard. Pour the sauce evenly over the ham balls. Ensure they're fully glazed.
• Bake uncovered for 1 hour, spooning sauce over the top every 20 minutes.
• Serve hot with the glaze spooned over the top.

Notes

Tips

• Baste the ham balls every 20 minutes. This helps them get that delicious and shiny glaze.
• Bake them uncovered as well. Another key technique to help the sauce to reduce and thicken, plus also to caramelize on the ham balls.
• Swap the ground beef or pork for ground chicken or turkey. If you want a lighter ham ball, no worries, you can easily swap the meat.
• Don’t skip pulsing the ham in the food processor. It needs to be the consistency of ground meat so that it can bind easily into the shape of a ball.
• If your ham mixture seems wet, add a tablespoon of flour or graham crackers to help bind.

Storage

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

You can easily freeze ham balls for up to 2 months in an airtight container. Thaw overnight in the fridge, then reheat again according to the instructions above.

It’s also a wonderful recipe to make in advance. You can prepare the ham balls and keep them warm in the oven or on the stove until guests arrive or dinner is served.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 264mg | Potassium: 184mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

The post Ham Balls 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

Print

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 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

Print

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.

Chicken Fried Steak is always a special occasion meal in our house. My grandma loved to whip up a big batch for the whole family and serve it with all the Southern fix-ins. If you’ve never had chicken fried steak, oh boy, you’re in for a treat! It melts in your mouth with each bite and is rich in flavor.

They key to this recipe is using a thin, tenderized steak like a cube steak from the butcher department at the grocery store. It’s an affordable cut of meat and when fried, becomes ridiculously tasty. Try a similar twist on this classic, with my Cube Steak Fingers and Gravy or my Mini Chicken Pot Pies.

Why You’ll Love this Recipe

• Classic tried-and-true Southern recipe. There’s not many more entrees that are classically Southern than a chicken fried steak and my family’s recipe has been around for generations.
• Minimal ingredients with maximum flavor. It’s as easy as 1-2-3 to make this steak and will always be a family favorite recipe.
• Serve with all sorts of sides. We love it with gravy, creamed corn, collards, mashed potatoes, and more. The list goes on and on.

Ingredients

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

Cube Steak Fingers

• Cube steaks: This is a tenderized cut of beef usually from the top round or shoulder of the cow. The butcher tenderizes it for you which takes out a lot of the prep work!
• Oil: Use a neutral oil here for frying.
• All purpose flour: Best for dredging to create that coating.
• Paprika: Adds both color and warmth to the dredge.
• Tony Chachere’s seasoning or other cajun seasoning: My favorite seasoning to add to the flour, adds rich flavor and a kick of heat.
• Eggs: Part of the dredging ingredients to help the flour mixture stick to the outside.
• Buttermilk or milk: Whisked with the eggs to help with dredging. Creates a flavorful fried crust and tender bite.

Gravy

• Butter or oil: Use some of the butter and/or oil from frying the steak. The “drippings” as we call them in the South. It infuses the gravy with flavor.
• Reserved flour mixture: Some of the seasoned flour from dredging the cubed steaks.
• Milk: Adds creaminess and richness, plus makes the gravy the correct consistency.

Tools You’ll Need

• Measuring Cups and Spoons
• Dredging Bowls
• Roasting Pan or Large Skillet
• Whisk
• Liquid Measuring Cups
• Thermometer

How to Make Chicken Fried Steak

For the Cube Steaks:

1. Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
2. Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
3. Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.

4. Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.

5. Transfer to a cooling rack and hold in a warming oven while making the gravy.

For the Gravy:

1. In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.

2. Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.

3. Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
4. Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Expert Tips

• Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
• Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
• Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
• Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
• Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

What to Serve with cube steaks and gravy

Like I mentioned before, there are too many delicious options! Here are some more:

• Hoecakes
• Jiffy Corn Casserole
• Cheesy Cabbage Casserole
• Squash Casserole
• Colesalw
• Whipped Mashed Potatoes

Storage

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Frequently Asked Questions

More Great Southern Recipes

• Chicken and Dumplings
• Hot Chicken Salad
• King Ranch Chicken Casserole
• Kentucky Fried Chicken

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Chicken Fried Steak (Cube Steak and Gravy)

This Chicken Fried Steak, also known as Cube Steak and Gravy, is a Southern recipe my family has been making for decades. It's a thin and tender steak, breaded and fried to perfection for a crispy, golden brown bite. I promise it's so easy to make at home with my family's foolproof tips, it's sure to become a favorite in your house too.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 595kcal

Ingredients

Cube Steak Fingers

• 1 1/2-2 pound cube steaks about 8 thin, tenderized steaks
• 1 1/2 cups oil for frying
• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons paprika
• 2 1/2 teaspoons Tony Chachere’s seasoning or other cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 eggs
• 2 cups buttermilk or milk

Gravy

• 3 tablespoons butter or oil from from frying
• 3 tablespoons reserved flour mixture
• 2-3 cups milk
• Salt/Black Pepper to taste

Instructions

Cube Steak Fingers

• Heat oil in a large skillet on medium-high. Season both sides of the cube steaks with seasoning salt or salt and black pepper.
• Set up a dredging station with 2 bowls: Bowl 1: whisk together flour and seasonings; Bowl 2: whisk together eggs and buttermilk or milk. Set aside 3 tablespoons of the flour mixture for the gravy.
• Working with 1 steak at a time on both sides, dip in the seasoned flour, the egg mixture, then put back into the flour. Shake off the excess between each dip.
• Once the oil is hot (350°F), fry the steaks 3-4 minutes per side or until golden brown and an internal temperature of 145°F is reached. Cook in batches if necessary.
• Transfer to a cooling rack and hold in a warming oven while making the gravy.

Gravy

• In a medium skillet on medium-high, use 3 tablespoons of the reserved grease from the cube steak fingers or butter. Whisk in the reserved seasoned flour into the grease and cook 2-3 minutes.
• Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. Once well combined, add an additional cup of milk, and stir until well combined.
• Allow mixture to come to a light simmer then turn heat to medium-low. As the mixture thickens, add milk to desired consistency and salt and pepper to taste. Simmer 3-5 minutes.
• Serve the chicken fried steak with gravy on the side as well as your favorite southern side dishes.

Video

Notes

Storage: 

When it comes to storing chicken fried steak, it can be placed in an airtight container in the fridge for up to 3 days. Reheat in the oven or the air fryer for best results. If you use the microwave, the outside could become a little soggy.

You can also freeze chicken fried steak for up to 2 months, just be sure to thaw it overnight in the fridge before reheating as mentioned above.

Tips: 

• Make sure your steak is even thickness. This is key for cooking the steaks at the same rate so they don’t overcook and also helps to make them tender. With cube steaks, the butcher usually tenderizes them for you, but if they didn’t then use a meat mallet to tenderize them yourself.
• Preheat your oil to the correct temperature. This guarantees a golden brown fry every single time. The oil is ready when it’s 350°F.
• Drain the steak after you’ve fried it. A key techqniue to remove any excess grease so each bite is tender and crispy, not soggy and greasy.
• Shake off any excess flour when dredging. It’s super important whenever you are frying to shake off any excess coating so that you have a thin layer to fry rather than thick – a pro tip for a perfect crust.
• Use the drippings from pan-frying the cube steaks for the base of the gravy. If you’ve learned anything about Southern cooking from me, it’s to keep using those drippings since they are full of insane flavor.

Nutrition

Calories: 595kcal | Carbohydrates: 36g | Protein: 28g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 514mg | Potassium: 561mg | Fiber: 1g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 4mg

The post Chicken Fried Steak appeared first on Dinner in 321.

If there’s any recipe that was always on a potluck table come spring, it was the Pea Salad. It’s a Southern classic with a creamy dressing, hard boiled eggs, and smoky bacon. Every bite is bursting with bright flavors, thanks to the peas, and is perfect to pair alongside a holiday ham.

I love that this pea salad is made in just a single bowl keeping it mess-free and easy to assemble ahead of time. It’s a side dish that anyone can easily make and bring to picnics, potlucks, and holidays to feed a crowd. If you love a make ahead salad, be sure to also try my Corn Chip Salad or Broccoli Cranberry Salad.

Why You’ll Love this Recipe

• 7 ingredient salad. Yes! It only takes a couple of ingredients to assemble this salad that’s full of flavor in every bite.
• Easy to make in advance. This creamy pea salad needs to chill in the fridge for at least an hour before serving, so take some party prep stress off and make it ahead of time.
• Customize it to your liking. Add ham or bacon, omit the eggs, add a different cheese…the options are endless!

Ingredients

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

• Frozen sweet peas: If serving day of, make sure to thaw the peas in advance. If there’s excess moisture, pat dry with a paper towel.
• Salad dressing: Use your favorite creamy salad dressing or mayonnaise here.
• Sour cream: Adds nice creaminess and a hint of tang.
• Hard boiled eggs: Gives richness and a boost of protein.
• Red onion: Adds both color and brightness to each bite.
• Sharp cheddar cheese: Gives nice rich and cheesy flavor.
• Cooked and crumbled bacon or cubed ham: Either work well depending on your preference or if you already have it at home. It’s a great recipe for leftover ham!

Tools You’ll Need

• Mixing Bowls
• Measuring Cups
• Whisk
• Spatula
• Cutting Board
• Chef’s Knife

How to Make Pea Salad

1. In a large bowl, whisk together salad dressing, sour cream, and seasoning salt or salt and pepper until smooth.
2. Add the peas and gently stir to coat.

3. Fold in boiled eggs, red onion, cheddar cheese, and bacon. Taste and adjust seasoning as desired.

4. Cover and refrigerate at least 1 hour before serving.

Expert Tips

• Salad dressing or mayonnaise, it’s up to you! Folks who prefer mayonnaise sometimes like to add 1-2 tablespoons sugar to the creamy mixture too.
• Be sure to pat extra moisture from peas before mixing. This is key to a good pea salad that is creamy and not watery. Some frozen brands once thawed have more moisture than others.
• Add other mix-ins, spices, and herbs. Feel free to add scallions, chives, parsley, even tarragon, along with Dijon mustard and other fun ingredients for different flavors.
• Use store-bought hard boiled eggs to cut the prep time down to 5 minutes. It’s super easy if you’d rather not spend the time to boil them from scratch.
• Let the salad marinate for at least an hour. This will help the flavors to meld. Just be sure to give it a good stir and sit out at room temperature for a few minutes before serving.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a good stir and let it sit out at room temperature for 15 minutes prior to serving.

Like we’ve mentioned before, it’s a great side dish to prep in advance. Just mix everything to combine and pop into the fridge to marinate for at least an hour!

Frequently Asked Questions

More Easy Salad Recipes

• Loaded House Salad
• Italian Chopped Salad
• Italian Pasta Salad
• Cornbread Salad with Chicken

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Pea Salad

This Pea Salad recipe is an old fashioned classic side dish perfect for spring or your Easter menu. With jusy 7 ingredients, it's quick to whip up and can even be made in advance. Every bite is so creamy and studded with smoky bacon too!

Course Salad, Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 136kcal

Ingredients

• 4 cups frozen sweet peas thawed, well drained, patted dry
• 1/3 cup salad dressing
• 1 tablespoon sour cream
• seasoning salt or salt and black pepper amount as desired
• 2 chopped hard boiled eggs
• 1/2 cup finely diced red onion
• 1 cup diced sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon or cubed ham

Instructions

• In a large bowl, whisk together salad dressing, sour cream, and seasoning salt or salt and pepper until smooth.
• Add the peas and gently stir to coat.
• Fold in boiled eggs, red onion, cheddar cheese, and bacon. Taste and adjust seasoning as desired.
• Cover and refrigerate at least 1 hour before serving.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a good stir and let it sit out at room temperature for 15 minutes prior to serving.

Like we’ve mentioned before, it’s a great side dish to prep in advance. Just mix everything to combine and pop into the fridge to marinate for at least an hour!

Tips: 

• Salad dressing or mayonnaise, it’s up to you! Folks who prefer mayonnaise sometimes like to add 1-2 tablespoons sugar to the creamy mixture too.
• Be sure to pat extra moisture from peas before mixing. This is key to a good pea salad that is creamy and not watery. Some frozen brands once thawed have more moisture than others.
• Add other mix-ins, spices, and herbs. Feel free to add scallions, chives, parsley, even tarragon, along with Dijon mustard and other fun ingredients for different flavors.
• Use store-bought hard boiled eggs to cut the prep time down to 5 minutes. It’s super easy if you’d rather not spend the time to boil them from scratch.
• Let the salad marinate for at least an hour. This will help the flavors to meld. Just be sure to give it a good stir and sit out at room temperature for a few minutes before serving.

Nutrition

Calories: 136kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 432mg | Potassium: 123mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1407IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 1mg

The post Pea Salad appeared first on Dinner in 321.

Chicken and dumplings may just be my favorite comfort food. Growing up in the South, this was always something my grandma or mom would make on a gloomy, cold day or just to just to cheer the family up during a busy week. My classic version is so delicious, but this Chicken and Dumplings with Canned Biscuits is ready in half the time and so delicious too.

With just one pot, you can make this simple recipe with hardly any ingredients. If you want to cut down on cook time, use rotisserie chicken as another swap to cut the recipe prep even shorter. Definitely give this foolproof family favorite a try, it’s a huge hit at our house!

Why you’ll love this recipe

• 5-ingredient dinner recipe. Chicken and dumplings may seem daunting, but it can be so easy with minimal ingredients using my recipe!
• A comforting classic the whole family will love. There’s nothing better than chicken and dumplings anytime of the year. Both kids and adults love this recipe.
• Ready in under an hour, but tastes like it’s simmered all day. You won’t believe how rich the flavor and texture of this soup is and how quick it is to make!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken broth: The base of the chicken and dumplings that makes it so cozy.
• Cream of chicken soup: Makes the base of the soup nice and creamy.
• Chicken breasts or thighs: Protein for the chicken and dumplings. If you want a quick substitute, you can use shredded rotisserie chicken.
• Flaky poultry seasoning: An easy store-bought seasoning mix that adds so much flavor.
• Refrigerated biscuit dough: Buy your favorite brand of biscuits from the refrigerator section.
• All-purpose flour: For dusting the surface to prepare your dumplings and also thickens the broth.

Tools You’ll Need

• Stockpot or Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Rolling Pin, optional
• Pastry Cutter, optional

How to Make Chicken and Dumplings with Canned Biscuits

1. In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.

2. Remove the chicken. Shred or cut into bite-size pieces, and set aside.
3. Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).

3. Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
4. Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.

5. Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.

6. Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Expert Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 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 leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Frequently Asked Questions

More Easy Chicken Recipes

• Chicken and Biscuit Casserole
• Chick-Fil-A Chicken Noodle Soup
• Cornflake Chicken Tenders
• Chicken Bacon Pasta

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Chicken and Dumplings with Canned Biscuits

This Chicken and Dumplings with Canned Biscuits is a hearty and easy one-pot dinner recipe with only 5 ingredients! A classic Southern recipe made simple with some store-bought ingredients perfect for any night of the week.

Course Main Course

Cuisine American

Keyword chicken

Servings 8 servings

Calories 361kcal

Ingredients

• 48 ounces chicken broth
• 10.5 ounce can cream of chicken soup
• 1 1/2-2 pounds chicken breasts or thighs
• 1-2 teaspoons salt
• 2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
• 1/2 teaspoon ground black pepper
• 16 ounce can refrigerated biscuit dough
• 1/2 cup all-purpose flour for dumpling preparation

Instructions

• In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.
• Remove the chicken. Shred or cut into bite-size pieces, and set aside.
• Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).
• Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
• Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.
• Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.
• Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.

Tips

• Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
• Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
• Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
• If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
• To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
• If you want to make your own condensed soup, combine 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.

Nutrition

Calories: 361kcal | Carbohydrates: 37g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1752mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

The post Chicken and Dumplings with Canned Biscuits appeared first on Dinner in 321.