I created this recipe in partnership with the Iowa Pork Producers Association, and it’s quickly become one of our favorite meals for busy weeknights and weekend gatherings alike. There’s something about that combination of savory pork and sweet pineapple slaw that keeps everyone coming back for seconds.

Pork is such an easy protein to build a family meal around, and it happens to be a great source of high-quality protein along with important nutrients like B vitamins, zinc, and iron. Whether you’re feeding a crowd for game day or just want a low-effort dinner your kids will actually eat, these sliders check every box.

Why You’ll Love This Recipe

• Set it and forget it. The slow cooker does all the work here, so you can walk away for hours and come home to fall-apart tender pork.
• A perfect balance of sweet and savory. The pineapple, teriyaki, and brown sugar create a rich, tropical flavor that’s balanced out by the tangy slaw on top.
• Great for feeding a crowd. Whether it’s game day, a backyard cookout, or a busy weeknight, these sliders come together easily and always disappear fast.

Ingredients

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

Pulled Pork:

• Bone-in pork shoulder or pork butt: The base of the recipe, becomes fall-apart tender after slow cooking.
• Crushed pineapple: Adds natural sweetness and moisture as the pork cooks.
• Teriyaki sauce: Brings savory depth and umami flavor.
• Brown sugar: Adds rich, caramelized sweetness.
• Apple cider vinegar: Balances the sweetness with a little tang.
• Garlic powder, onion powder, smoked paprika: Build layers of savory flavor.
• Salt and black pepper: Season and round out the dish.

Pineapple Slaw:

• Coleslaw mix: The crunchy base of the slaw.
• Fresh pineapple: Adds a juicy, sweet bite that pairs perfectly with the pork.
• Jalapeño: Brings a little heat to balance the sweetness.
• Red onion: Adds fresh, savory flavor.
• Mayonnaise: Creates the creamy dressing base.
• Apple cider vinegar, fresh lime juice, and honey: Balance the dressing with tang and sweetness.
• Salt and black pepper: To taste.

For the Sliders:

• Hawaiian sweet rolls: The soft, slightly sweet bun that ties the whole slider together.
• Barbecue sauce: A finishing drizzle for extra flavor.

How to Make Hawaiian Bun Pulled Pork Sliders

1. Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.

2. In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Place the pork shoulder in the slow cooker and cover with the sauce.

4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fall-apart tender.
5. Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
6. While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together the mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.

7. To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Expert Tips

• Choose bone-in pork shoulder for the best flavor. The bone helps keep the meat moist and adds extra richness as it slow cooks.
• Don’t skip letting the pork soak in the juices. Those extra 15 minutes really let the pork fully absorb all that sweet, tangy flavor.
• Make the slaw ahead of time. It actually gets better as it sits and the flavors meld, so feel free to make it a few hours in advance.
• Toast the rolls for extra texture. A quick toast under the broiler adds a nice contrast to the soft pork and creamy slaw.

What to Serve with Hawaiian Pulled Pork Sliders

These sliders are hearty enough to be the main event, but they also pair beautifully with a few classic sides for a full spread:

• Baked Beans
• Loaded Baked Potato Salad
• Hawaiian Pasta Salad
• Cheesy Corn Casserole

Storage

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Store the slaw separately in the fridge for up to 2 days, since it will soften over time.

You can also freeze the pulled pork for up to 3 months. Thaw overnight in the fridge, then reheat before assembling your sliders.

Frequently Asked Questions

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

Course Appetizer, Main Course

Cuisine American

Keyword pork

Prep Time 14 minutes minutes

Cook Time 7 hours hours 45 minutes minutes

Total Time 8 hours hours

Servings 24 servings

Calories 163kcal

Ingredients

For the Pulled Pork

• 4-5 pounds bone-in pork shoulder or pork butt
• 20 ounce can crushed pineapple undrained
• 1/4 cup teriyaki sauce
• 1/4 cup brown sugar packed
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pineapple Slaw

• 3 tablespoons mayonnaise
• 1 cup finely diced fresh pineapple
• 1 diced jalapeno
• 1/4 cup diced red onion
• 1 tablespoon apple cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon honey
• salt and black pepper to taste
• 3 cups coleslaw mix

For the Sliders

• 12-16 Hawaiian sweet rolls
• 1/2 cup barbecue sauce for topping

Instructions

• Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.
• In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Place the pork shoulder in the slow cooker and cover with the sauce.
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fall-apart tender.
• Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
• While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.
• To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 368mg | Potassium: 240mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

The post Hawaiian Pulled Pork Sliders appeared first on Dinner in 321.

If you have never cooked with a sweet heat sauce before, this is the one that will convert you. Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce blends juicy ripe raspberries with smoky roasted chipotle peppers. It works beautifully across appetizers, snacks, and even desserts. It is handcrafted in Fredericksburg, Texas with real ingredients and absolutely no artificial flavors or colors. Once you taste it, you will completely understand why it has earned its legendary status.

From a stunning holiday appetizer to a weeknight dip that comes together in two minutes flat, this sauce does the heavy lifting so you don’t have to. Whether you are entertaining a crowd or just treating yourself to something special on a Tuesday night, these recipes prove that one bottle can take you so many delicious places. Keep a few bottles stocked! Once your friends and family taste these, they are going to want the recipe — and the sauce.

Why You’ll Love These Recipes

• One Sauce. 5 Ways: One versatile sauce transforms dishes from ordinary to absolutely unforgettable
• Sweet, smoky, and slightly spicy: the bold flavor profile works beautifully in everything from baked brie to brownies
• Quick and easy: Every recipe comes together quickly with minimal ingredients, making entertaining completely stress-free
• Real Ingredients: Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is made with real raspberries and roasted chipotle peppers. No artificial flavors, no shortcuts, just incredible flavor

Recipe 1: Baked Brie with Roasted Raspberry Chipotle Sauce

This is the appetizer that stops everyone in their tracks the moment it hits the table. Warm, melty brie topped with that gorgeous sweet heat sauce is an absolutely irresistible combination that feels gourmet with almost zero effort.

Ingredients

• 1 sheet puff pastry, thawed
• 8 ounce wheel of Brie
• 1/4 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/2 cup fresh raspberries
• 1 large egg white, whisked
• Crackers, apple slices, or toasted baguette for serving

Lay the puff pastry flat on a lightly floured surface and place the brie wheel in the center. Spoon the sauce generously over the top of the brie, then layer fresh raspberries on top of the sauce. Fold the edges of the puff pastry up and over the brie, pressing and pinching the seams together to fully enclose it into a tight bundle. Flip it over so the seam side is down and place on a parchment-lined baking sheet. Brush the entire surface generously with egg white for that gorgeous golden finish. Bake at 375°F for 20-30 minutes until the pastry is deep golden brown and the brie is warm and melty inside. Serve immediately with dippers.

Recipe 2: Raspberry Chipotle Cream Cheese Dip

This is the two-minute appetizer that looks like you spent hours on it. It is the classic Fischer & Wieser move, and for good reason, because it is absolutely perfect. Keep this one in your back pocket for every party, potluck, and impromptu gathering from now until forever.

Ingredients

• 7.5 ounces plain or flavored cream cheese spread
• 1/3 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• Crackers, pretzels, or fresh fruit for dipping

Spread the cream cheese spread on a serving plate or shallow bowl. Pour the sauce generously over the cream cheese and serve immediately with your favorite dippers.

Recipe 3: Raspberry Chipotle Smokies

Game day, holiday parties, potlucks, these little smokies are always the first thing gone and everyone always asks what is in the sauce. The combination of the sweet chipotle sauce with the smoky little sausages is pure magic and could not be easier to throw together. Set them in a little crockpot on warm and watch them vanish.

Ingredients

• 12-14 ounces cocktail-sized smoked sausages
• 1/2 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/3 cup grape jelly
• 1/3 cup chili sauce

In a medium saucepan over medium heat, cook the cocktail smokies on medium heat until lightly browned. Add the Roasted Raspberry Chipotle Sauce, grape jelly, and chili sauce. Stir until smooth and heated through. Once everything is warmed through, transfer to a small crockpot set to low heat for serving. Provide toothpicks for easy spearing and watch them disappear.

Recipe 4: Raspberry Chipotle Jalapeño Poppers

If you have never finished a jalapeño popper with a drizzle of sweet heat sauce, your life is about to change completely. My Bacon and Sausage Stuffed Jalapeños are already a crowd favorite on their own, but brushed with The Original Roasted Raspberry Chipotle Sauce right out of the oven, they reach a whole new level of incredible. Sweet, smoky, spicy, cheesy, every single bite is perfection.

Recipe 5: Raspberry Chipotle Brownies

You did not see this one coming but trust me completely, these are the brownies that will have everyone asking what your secret is. The sauce swirled through the batter before baking creates the most incredible sweet, smoky, slightly spicy ribbon running through every single bite. Fresh raspberries on top make them look absolutely stunning and they taste even better than they look.

Ingredients 

• 18-20 ounce package brownie mix
• 1-3 large eggs
• 1/3 cup neutral oil
• 1/4 cup water
• 1/3 cup Roasted Raspberry Chipotle Sauce
• 1 cup fresh raspberries

Preheat oven to 350°F. Grease the bottom of a 9×9-inch baking dish with butter or nonstick cooking spray or line with parchment paper. Prepare brownie mix according to package directions. Pour the batter into the prepared pan and spread evenly. Pour the Roasted Raspberry Chipotle Sauce over the batter. With a tip of a knife, gently swirl the sauce through the batter. Add raspberries to the top, gently pressing into the dough. Bake, adding 10-15 minutes to package bake-time directions. The brownies should still be slightly tender in the middle when they’re done. Cool then cut into squares.

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is available at select retailers and online. Once you try it, you will always want a few bottles on hand — it truly is the sauce that does it all!

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

The post Roasted Raspberry Chipotle Sauce appeared first on Dinner in 321.

Overnight oats are already one of the easiest breakfasts out there, but adding Lifeway Kefir takes them to a whole new level of creamy, tangy, protein-packed deliciousness. This recipe makes five ready-to-grab jars at once, which means your entire week of breakfasts is handled in about five minutes of hands-on time. Whether you are rushing out the door or sitting down for a slow morning, these oats are ready and waiting for you.

Lifeway Kefir is a cultured dairy drink packed with probiotics, protein, and calcium, and it is the secret ingredient that makes these overnight oats so incredibly creamy and satisfying. Available in plain and a wide variety of flavors, Lifeway Kefir is as versatile as it is nutritious, making it the perfect base for this recipe. It is a simple swap that transforms your breakfast from ordinary to something you will genuinely look forward to every single morning.

Why You’ll Love This Recipe

• Make-ahead magic: 5 grab-and-go jars prepped in minutes means breakfast is completely done for the entire week.
• Packed with protein: Lifeway Kefir adds a serious protein and probiotic boost that keeps you full and energized all morning long.
• Completely customizable: use any fruit, any kefir flavor, and any toppings you love to make it your own every single time.
• No cooking required: just stir, jar, and refrigerate. Breakfast has never been this effortless.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Old-fashioned rolled oats — the hearty base of the recipe that softens overnight into a perfectly creamy, satisfying texture.
• Lifeway Kefir — the star of the show, adding creaminess, tang, probiotics, and a serious protein boost.
• Chia seeds — tiny but mighty, these add extra protein, fiber, and help thicken the oats beautifully overnight.
• Honey or maple syrup — a touch of natural sweetness to bring everything together, adjust to your taste.
• Vanilla extract or paste — adds a warm, sweet depth of flavor that makes these oats taste like so much more than just breakfast.
• Fresh fruit — stirred in and layered on top for natural sweetness, color, and freshness. Use whatever is in season.
• Salt (optional) — just a pinch enhances every other flavor in the jar.
• Granola — an optional topping added just before serving for a satisfying crunch.

How to Make High Protein Overnight Oats

1. In a large bowl, stir together the rolled oats, Lifeway Kefir, milk, chia seeds, honey, vanilla, salt and 1 cup of the fruit until well combined.

2. Divide the mixture evenly among 5 12-ounce mason jars.
3. Add the remaining fresh fruit to each jar. 

4. Seal the jars with their lids and refrigerate overnight or for at least 6 hours.

5. In the morning, give each jar a good stir. If the oats are thicker than you like, add a splash of kefir and stir to loosen.
6. If using, top with granola just before serving.

Tips and Substitutions

• Kefir flavor options. Plain Lifeway Kefir gives you a classic, versatile base, but flavored varieties like strawberry, peach, or vanilla add a fun twist without any extra sweetener needed. Match your kefir flavor to your fruit for the best results.
• Sweetener swap. Honey and maple syrup both work beautifully here. If your kefir is already flavored and sweet, you may want to reduce or skip the added sweetener altogether. Taste before jarring and adjust as needed.
• Fruit options. Berries, sliced bananas, diced peaches, mango, kiwi, or pomegranate arils all work wonderfully. Use what is in season for the freshest flavor and best value.
• Add more protein. Stir in a scoop of your favorite vanilla protein powder or a couple tablespoons of nut butter for an even bigger protein boost.
• Oat options. Old-fashioned rolled oats are strongly recommended for the best texture. Quick oats will work in a pinch but will result in a mushier consistency. Steel-cut oats are not recommended for this recipe as they do not soften adequately overnight.

Storage

These overnight oats are designed for meal prep and store beautifully. Once assembled, seal the jars tightly and refrigerate for up to 5 days. For the best texture and freshness, add the granola topping just before serving rather than storing it in the jar. This keeps it perfectly crunchy instead of soggy. If the oats thicken more than you like after a couple of days, simply stir in a splash of Lifeway Kefir to loosen them back up. These oats are not recommended for freezing.

Frequently Asked Questions

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

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High Protein Overnight Oats

These High Protein Overnight Oats made with Lifeway Kefir are the make-ahead breakfast that will completely change your morning routine!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings

Calories 270kcal

Ingredients

• 2 cups old-fashioned rolled oats
• 2 1/2 cups Lifeway Kefir (plain or flavored)
• 4 teaspoons chia seeds
• 3 tablespoons honey or maple syrup or to taste
• 1 teaspoon vanilla extract or paste
• 2 cups bite-sized fresh fruit of your choice
• pinch of salt
• 1 cup granola optional for topping

Instructions

• In a large bowl, stir together the rolled oats, Lifeway Kefir, milk, chia seeds, honey, vanilla, salt and 1 cup of the fruit until well combined.
• Divide the mixture evenly among 5 12-ounce mason jars.
• Add the remaining fresh fruit to each jar.
• Seal the jars with their lids and refrigerate overnight or for at least 6 hours.
• In the morning, give each jar a good stir. If the oats are thicker than you like, add a splash of kefir and stir to loosen.
• If using, top with granola just before serving.

Nutrition

Calories: 270kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 225mg | Fiber: 6g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 34mg | Calcium: 197mg | Iron: 2mg

The post High Protein Overnight Oats appeared first on Dinner in 321.

Going out to dinner at Big Boy growing up in Kentucky was always a special treat. I would look forward to ordering their Hot Fudge Cake at the end of the meal every time. It was a moist, warm chocolate cake slice with ice cream, homemade hot fudge, and whipped cream. Even thinking about it brings back nostalgic memories.

I recently created my own version of this cake so I could have it at home for entertaining. It was a huge hit at our local church, there wasn’t a single slice yet! Plus, I wanted to keep it easy by making the base cake with a box chocolate cake mix. If you’re a chocolate lover, my Chocolate Gooey Butter Cake and Coca Cola Cake are two others to try.

why you’ll love this recipe

• Easy to make for any level of baker. This hot fudge cake is quick to make but has the most decadent flavor.
• Prep the hot fudge and cake ahead of time. Forget being stressed about dessert, it’s a sweet treat that’s great for prepping in advance.
• Customize with your favorite toppings. Add sprinkles, other flavors of ice cream, or even nuts or coconut if you desire.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chocolate Cake:

• Box chocolate or chocolate fudge cake mix: The base to the hot fudge cake, choose your favorite brand.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds richness, moisture, and a slight tang.
• Milk: Gives richness to the cake batter.
• Oil: Adds even more moisture for the richest bite.

Homemade Hot Fudge:

• Heavy whipping cream: Rich and creamy base that makes any hot fudge even more delicious.
• Salted butter: A little bit goes a long way for the best flavor.
• Powdered sugar: Sift before you stir in to make sure no lumps form.
• Unsweetened cocoa powder: Adds nice chocolate flavor.
• Vanilla extract: Make sure it’s pure and not imitation. Adds both caramel and floral notes.

Assembly:

• Vanilla ice cream: Perfect pairing for the warm cake.
• Whipped cream: Another creaminess element.
• Maraschino cherries: Adds that little bit of fruity sweetness on top.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Liquid Measuring Cups
• Small Saucepan
• Silicone Whisk

how to make hot fudge cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
2. In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.

3. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
4. While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.

5. Whisk in the powdered sugar and cocoa powder until completely smooth.

6. Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.

7. To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

expert tips

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.
  

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Frequently Asked Questions

More Easy Cake Recipes

• Chocolate Cake with Peanut Butter Frosting
• White Chocolate Cake
• Fruit Cocktail Cake
• Oatmeal Cake

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Hot Fudge Cake

This Hot Fudge Cake is a copycat recipe of the classic cake at Big Boy restaurants. A tender chocolate cake is topped with homemade hot fudge, ice cream, whipped cream, and of course a cherry on top! Every bite is moist and rich in cocoa flavor, perfect for serving a crowd!

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Ingredients

For the Chocolate Cake

• 15.25 ounce box chocolate or chocolate fudge cake mix
• 4 large eggs
• 1/2 cup sour cream
• 3/4 cup milk
• 1/2 cup neutral oil vegetable, canola, or avocado

For the Homemade Hot Fudge

• 1 cup heavy whipping cream
• 1/2 cup salted butter
• 1 1/2 cups powdered sugar sifted
• 3/4 cup unsweetened cocoa powder sifted
• 2 teaspoons vanilla extract
• pinch of salt

For Assembly

• vanilla ice cream
• whipped cream
• maraschino cheeries

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
• In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.
• Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
• While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.
• Whisk in the powdered sugar and cocoa powder until completely smooth.
• Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.
• To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

Notes

Note: The hot fudge thickens as it cools. If it gets too thick just warm it back up on the stove over low heat or microwave in 15-second intervals stirring between each. 

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Tips: 

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.

The post Hot Fudge Cake appeared first on Dinner in 321.

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

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

why you’ll love this recipe

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

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You’ll Need

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

how to make buffalo chicken tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.

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

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

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

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

expert tips

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

storage

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

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

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

Frequently Asked Questions

more easy Buffalo Chicken recipes

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

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Buffalo Chicken Tacos (Sheet Pan)

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

Course Appetizer, Main Course

Cuisine American

Keyword cheese, chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground chicken
• 2 tablespoons buffalo sauce plus more for dipping
• 1 tablespoon ranch seasoning
• 1 tablespoon dried minced onion
• 2 cups shredded Monterey Jack or cheddar cheese divided
• salt and black pepper as desired
• 1/2 cup bleu cheese crumbles optional
• Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
• Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
• Fold the tortillas in half to form a taco and gently press.
• Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
• Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
• Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

Notes

Storage: 

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

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

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

Tips: 

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

Nutrition

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

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

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

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

Fresh Corn

If you’ve got fresh corn, southern fried corn is my favorite way to make it! Cut the kernels from 8 to 10 ears of corn, scraping the milk from the cobs into the same bowl. Melt 1/2 cup salted or unsalted butter in a skillet over medium heat. Bacon grease is another delicious flavor in corn. You can replace some of the butter with it if you’d like to add it.

Add the corn and 1/4-1/2 cup water or milk as needed to loosen. Season with salt, pepper, and sugar to taste. Cook, stirring occasionally, for 20 to 25 minutes, until thickened and golden in spots. Serve warm or cool then freeze for later.

Why You’ll Like This Recipe

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

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

How to Make a Summer Garden Salad

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

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

Tips and Substitutions

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

Storage

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

Frequently Asked Questions

More Recipes Like This

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

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Summer Garden Salad

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

Course Salad

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Ingredients

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

Instructions

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

Notes

Tips and Substitutions

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

Storage

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

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

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

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

why you’ll love this recipe

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

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You’ll Need

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

how to make onion patties

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

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

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

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

expert tips

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, for 1 1/2 cups of the mix you’ll combine 1 cup + 2 tablespoons plain white or yellow cornmeal, 1/4 cup + 1/2 tablespoon all-purpose flour, 1 1/2 tablespoons baking powder, and 3/4 teaspoon salt.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.
• Have fun with the dippers. Onion patties are delicious dipped in so many things. Some great options are ketchup, honey mustard, syrup, garlic aioli, creamy horseradish, cocktail sauce, and marinara.

storage

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

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

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

Frequently Asked Questions

More easy side dish recipes

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

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Onion Patties

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

Course Appetizer, bread

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 106kcal

Ingredients

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

Instructions

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

Notes

Storage:

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

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

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

Tips:

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

Nutrition

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

The post Onion Patties appeared first on Dinner in 321.

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

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

why you’ll love this recipe

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

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You’ll Need

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

how to make german chocolate sheet cake

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

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

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

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

expert tips

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

storage

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

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

Frequently Asked Questions

more easy cake recipes

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

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German Chocolate Sheet Cake

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

Course Dessert

Cuisine American

Keyword chocolate

Servings 18 servings

Calories 309kcal

Ingredients

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

Instructions

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

Notes

Storage: 

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

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

Tips: 

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

Nutrition

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

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

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

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

why you’ll love this recipe

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

ingredients

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

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

Tools You’ll Need

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

how to make rice a roni Chicken casserole

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

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

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

expert tips

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

storage

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

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

Frequently Asked Questions

more easy casserole recipes

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

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Rice-A-Roni Chicken Casserole

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

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Ingredients

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

Instructions

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

Notes

Storage: 

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

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

Tips: 

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

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

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

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

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

Why You’ll Love This Recipe

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

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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

Tools You’ll Need

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

How To Make Double Chocolate Chunk Cookies

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

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

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

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

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

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

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

Expert Tips

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

Variations

Some of our favorite variations include:

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

Storage

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

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

Frequently asked questions

More Delicious Cookie Recipes

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

Print

Chocolate Chocolate Chunk Cookies

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

Course Dessert

Cuisine American

Keyword christmas, cookies, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Servings 20 cookies

Calories 279kcal

Ingredients

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

Instructions

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

Notes

Storage

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

Tips

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

Nutrition

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

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