My family has always been big fans of no-bake cookies, and these Peanut Butter No-Bake Cookies are one recipe we’ve been making for generations. They are quick and easy to whip up with ingredients you already have in your kitchen. Plus, for any peanut butter lovers out there, the flavor is pure heaven!

Every bite is super chewy thanks to the boiling stovetop method. I’ve tried these cookies both with old fashioned oats and quick cooking oats over the years and both are equally as delicious, so use what you have. If you love an easy cookie recipe my Chocolate Peanut Butter No-Bake Cookies and Avalanche Cookies (no-bake) are two others to try.

Why You’ll Love this Recipe

• No oven needed! Keep your kitchen cool and make these peanut butter no bake cookies. All you need is your stovetop.
• Pantry ingredient cookies. There’s nothing fancy here to buy, in fact we usually always have these ingredients ready in our kitchen.
• Easy for kids and beginner bakers. If you are learning to bake, these no-bake cookies are a great place to start!

Ingredients

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

• Salted butter: Base to the cookies. If you don’t have salted, just add a pinch of salt to the batter.
• Milk: Adds creaminess to the batter.
• Sugar: Sweetens the cookies just right.
• Old-fashioned or quick cooking oats: Either or here, use what you already have!
• Vanilla extract: Adds floral and caramel notes to the batter. Be sure to use a high quality extract.
• Creamy peanut butter: Gives creaminess plus that signature no-bake cookie flavor.

Tools You’ll Need

• Medium Sauce Pan
• Measuring Cups and Spoons
• Liquid Measuring Cup
• Scoop
• Spatula
• Parchment Paper

How to Make Peanut Butter No-Bake Cookies

1. In a medium saucepan over medium heat, melt the butter.
2. Once the butter is melted, add the milk, and granulated sugar to the saucepan. Stir until the mixture is smooth.

3. Increase the heat to medium-high and bring the mixture to a rolling boil. Let it boil for EXACTLY 1 minute, stirring constantly to prevent burning.
4. Remove the saucepan from the heat. Immediately stir in oats, creamy peanut butter, and vanilla extract until well combined and starting to thicken, about 30 seconds to 1 minute. Allow the mixture to rest 3 minutes.

5. Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto parchment paper. Leave a little space between each cookie as they will spread slightly as they cool.
6. Allow the cookies to cool and set at room temperature for at least 30 minutes, or until firm to the touch.

Expert Tips

• Always stir constantly when the mixture is boiling. This is to prevent it from burning, but will allow the sugar to dissolve.
• Add the vanilla at the end. If you add it too soon, then it will evaporate in the cookie dough mixture.
• Use a cookie scoop to drop equal-sized cookies onto the baking sheet. They will spread a little bit as they cool, so leave about 1-inch of space in between.
• Make sure the cookies cool for long enough before enjoying. The texture needs to set or else they will fall apart.

Variations

There are so many variations to try for these cookies! Here are some options:

• Add chocolate like in my Chocolate Peanut Butter No-Bake Cookies
• Stir in chopped nuts like peanuts, pecans, or walnuts
• Add spices like cinnamon or nutmeg
• Stir in chocolate chips at the end so they hold their texture
• Add a crunchy element like pretzel pieces

Storage

Store any leftover no-bake cookies in an airtight container for up to 3 days. If you keep them in the fridge, they will store for up to 5 days and retain their texture better.

These Peanut Butter No Bake Cookies also freeze like a dream. Freeze for up to 2 months, then thaw on the counter overnight.

Frequently Asked Questions

More Easy Cookie Recipes

• Fruitcake Cookies
• Gooey Butter Cookies
• Oatmeal Raisin Cookies
• Strawberry Shortcake Cookies

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Peanut Butter No Bake Cookies

These Peanut Butter No-Bake Cookies are the easiest 6-ingredient cookie recipe that takes 5 minutes to prep before cooling. I guarantee they will be a crowd-pleaser, they're always the first to go at any family potluck of mine!

Course Breakfast, Dessert

Cuisine American

Keyword cookies

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 Servings

Calories 237kcal

Ingredients

• 1/4 cup salted butter
• 1/3 cup milk
• 1 cup sugar
• 1 1/3 cups old-fashioned or quick cooking oats
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract

Instructions

• In a medium saucepan over medium heat, melt the butter.
• Once the butter is melted, add the milk, and granulated sugar to the saucepan. Stir until the mixture is smooth.
• Increase the heat to medium-high and bring the mixture to a rolling boil. Let it boil for EXACTLY 1 minute, stirring constantly to prevent burning.
• Remove the saucepan from the heat. Immediately stir in oats, creamy peanut butter, and vanilla extract until well combined and starting to thicken, about 30 seconds to 1 minute. Allow the mixture to rest 3 minutes.
• Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto parchment paper. Leave a little space between each cookie as they will spread slightly as they cool.
• Allow the cookies to cool and set at room temperature for at least 30 minutes, or until firm to the touch.

Notes

Storage:

Store any leftover no-bake cookies in an airtight container for up to 3 days. If you keep them in the fridge, they will store for up to 5 days and retain their texture better.

These Peanut Butter No Bake Cookies also freeze like a dream. Freeze for up to 2 months, then thaw on the counter overnight.

Tips: 

• Always stir constantly when the mixture is boiling. This is to prevent it from burning, but will allow the sugar to dissolve.
• Add the vanilla at the end. If you add it too soon, then it will evaporate in the cookie dough mixture.
• Use a cookie scoop to drop equal-sized cookies onto the baking sheet. They will spread a little bit as they cool, so leave about 1-inch of space in between.
• Make sure the cookies cool for long enough before enjoying. The texture needs to set or else they will fall apart.

Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 125mg | Fiber: 2g | Sugar: 22g | Vitamin A: 158IU | Calcium: 24mg | Iron: 1mg

The post Peanut Butter No-Bake Cookies appeared first on Dinner in 321.

This Mango Coconut Trifle layers mango juice-soaked pound cake with a silky coconut mango custard, fresh diced mango, and a homemade coconut whipped cream that ties it all together.

Mangos are more than just delicious. They delivers over 20 vitamins, minerals, antioxidants and feel-good nutrients. Each serving offers a delicious balance of natural sugars and fiber to support steady, feel-good energy. A crown of fresh mango, toasted coconut flakes, and mint makes the finished trifle as gorgeous as it is delicious.

Why You’ll Like This Recipe

• No baking required — everything comes together with simple mixing and layering, making this completely stress-free to prepare.
• Stunning presentation — the layers of custard, cream, and fresh mango visible through a glass trifle dish make this look like a professional dessert.
• Make-ahead friendly — the trifle needs at least an hour to chill before serving, which means it’s ready and waiting when your guests arrive.
• Totally tropical — coconut pudding, coconut milk, cream of coconut, mango juice, and fresh mango make every layer taste like a vacation.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Mango Custard

• Instant coconut pudding mix: The base of the custard — it thickens quickly without any cooking and adds rich coconut flavor.
• Full-fat coconut milk: Gives the custard a creamy texture and deep coconut flavor.
• Whole milk: Balances the richness of the coconut milk and helps the pudding set.
• Mango juice: Stirred into the custard for a bright, fruity mango flavor.

Coconut Whipped Cream

• Heavy whipping cream: The base of the whipped cream — it whips up light and fluffy and holds its structure beautifully.
• Cream of coconut: Adds sweetness and a rich, tropical coconut flavor that sets this whipped cream apart from a plain version.
• Powdered sugar: Sweetens the whipped cream and stabilizes it.
• Vanilla extract: A touch of vanilla rounds out the coconut flavor and adds warmth.

Assembly

• Pound cake: Cut into cubes and used as the base of each layer — it soaks up the mango juice and custard for a soft, flavorful bite.
• Fresh mangos: The star of the trifle, layered in and piled on top. Ripe, sweet mangos gives the best flavor and texture.
• Mango juice: Drizzled over the pound cake cubes in each layer to add moisture and extra mango flavor throughout.
• Toasted coconut flakes: Scattered on top as a garnish for crunch, flavor, and texture.
• Fresh mint: A bright, fresh garnish
• Whipped Topping: An optional addition on top for a pretty touch.

How to Make Mango Coconut Trifle

1. Whisk together the coconut pudding mix, coconut milk, whole milk, and mango juice in a medium bowl until smooth and thickened, about 2 minutes. Refrigerate for at least 15 minutes to set.

2. In a large bowl, beat the heavy whipping cream, cream of coconut, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to assemble.
3. Arrange half the pound cake cubes in the bottom of a large trifle dish or glass bowl. Drizzle with half the mango juice.
4. Spread half the mango custard evenly over the cake layer.
5. Scatter half the fresh diced mango over the custard.
6. Spoon half the coconut whipped cream over the mango layer and spread gently.
7. Repeat the layers with the remaining pound cake, mango juice, mango custard, fresh mango, and coconut whipped cream.

8. Top with a generous crown of whipped topping, toasted coconut flakes, diced mango, and fresh mint.

9. Refrigerate for at least 1 hour before serving to allow the layers to set and meld together.

Expert Tips & Substitutions

• Use ripe mangos: The riper the mango, the sweeter and juicier each layer will be. Look for mangos that give slightly when pressed. They should smell fragrant at the stem end.
• Chill everything before assembling: Making sure both the custard and whipped cream are fully chilled before layering keeps the trifle from getting soupy.
• Pound cake swap: Ladyfingers, angel food cake, or vanilla sponge cake all work beautifully in place of pound cake if that’s what you have on hand.
• Store-bought whipped topping shortcut: In a pinch, thawed frozen whipped topping can replace the homemade coconut whipped cream — the trifle will still be delicious, just less coconutty.
• Make it ahead: This trifle actually gets better the longer it chills. Make it up to 24 hours ahead and add the fresh garnishes right before serving.
• Individual servings: Layer the trifle in individual glasses or mason jars for a gorgeous single-serve presentation that’s perfect for parties.

Storage

Cover the trifle tightly with plastic wrap and store in the refrigerator for up to 2 days. The pound cake will continue to absorb the custard and juice over time, becoming softer. This is totally normal and still delicious.

For the best presentation, hold off on the fresh mango, toasted coconut, and mint garnishes until right before serving. This trifle is not recommended for freezing.

Frequently Asked Questions

More Recipes Like This

• Berry Trifle
• Banana Pudding Trifle
• Chocolate Toffee Trifle

This post is sponsored by the National Mango Board. All opinions are my own.

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Mango Coconut Trifle

This Mango Coconut Trifle is the kind of dessert that disappears the second you set it on the table. No baking, no fuss. Just beautiful layers and big tropical flavor that tastes like summer in every single bite.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18 servings

Ingredients

Mango Custard

• 2 3.4 ounce packages instant coconut pudding mix
• 2 cups full-fat coconut milk
• 2 cups milk
• 1 cup mango juice

Coconut Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup cream of coconut
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Assembly

• 16 ounce pound cake cut into 1-inch cubes
• 4 large ripe mangos
• 1/3 cup mango juice for soaking
• 1-2 cups frozen whipped topping (thawed) for garnish
• 1/2 cup toasted coconut for garnish
• 1/2 cup fresh mint for garnish

Instructions

• In a medium bowl, whisk the vanilla pudding mix, coconut milk, whole milk, and mango juice together until smooth and thickened, about 2 minutes. Refrigerate for at least 15 minutes to set.
• In a large mixing bowl, beat the heavy whipping cream, cream of coconut, powdered sugar, and vanilla extract with a hand or stand mixer until stiff peaks form. Refrigerate until ready to use.
• Arrange half the pound cake cubes in the bottom of a large trifle dish or glass bowl. Drizzle with half the mango juice.
• Spread half the mango custard evenly over the cake.
• Scatter half the fresh diced mango over the custard.
• Spoon half the coconut whipped cream over the mango. Layer the remaining pound cake, mango juice, mango custard, fresh mango, and coconut whipped cream.
• Top with a generous crown of whipped topping, toasted coconut flakes, diced mango, and fresh mint. Refrigerate for at least 1 hour before serving to allow the layers to set and meld together.

The post Mango Coconut Trifle appeared first on Dinner in 321.

This dreamy No-Bake Mango Pie comes together with a silky mango coconut filling poured straight into a pre-made crust and chilled until perfectly set. Fresh mango from the National Mango Board takes center stage. Beyond the incredible flavor, mangos are packed with vitamins C and A, folate, and fiber, so every slice feels a little extra good.

Top it with whipped topping, fresh mango, cookies, and mint right before serving for a stunning finish that looks way harder than it is. Whether you’re hosting a backyard get-together or just craving something sweet and refreshing, this pie delivers big tropical flavor with minimal effort.

Why You’ll Like This Recipe

• Zero oven time — this pie comes together entirely without baking, making it the perfect no-fuss warm weather dessert.
• Big tropical flavor — the combination of mango juice, coconut pudding, coconut milk, and fresh mango makes every bite taste like a beach vacation.
• Make-ahead friendly — it needs at least 4 hours to set in the fridge, which means you can make it the night before and it’s ready when you are.
• Crowd-pleasing and gorgeous — the whipped topping, cookie, fresh mango, and mint garnish make this pie look like it came from a bakery, with almost no extra effort.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Lite coconut milk or evaporated milk: The base of the pudding mixture — lite coconut milk keeps things light while adding a subtle tropical flavor.
• 100% mango juice: Amplifies the mango flavor throughout the entire filling and gives the pudding mixture a gorgeous golden color.
• Instant coconut pudding mix: Thickens the filling and adds rich coconut flavor,
• Cream cheese: Gives the filling its creamy, cheesecake-like body and tang.
• Mango Greek yogurt: Adds another layer of mango flavor while keeping the filling light and slightly tangy.
• Fresh mango: Fresh mangos are the star of the show here. Diced and folded into the filling for texture and fruity bursts in every bite.
• Pre-made graham cracker or pecan pie crust: A no-fuss base that pairs perfectly with the tropical filling.
• Frozen whipped topping: Folded into the filling for a light, mousse-like texture, and reserved for garnishing the finished pie.
• Thin mango or vanilla cookies, halved: Used as a decorative garnish on top.
• Fresh mint: A bright, fresh garnish that adds a pop of color and a hint of freshness.

How to Make Mango Coconut Cream Pie

1. In a small mixing bowl, whisk together the coconut milk, mango juice, and instant coconut pudding mix for 1 minute until smooth and slightly thickened. Set aside.

2. In a medium mixing bowl, beat the cream cheese and mango Greek yogurt together with an electric mixer until light and fluffy, about 1 minute.
3. Add the pudding mixture to the cream cheese mixture and fold together until fully combined and smooth.
4. Fold in the diced fresh mango and three-quarters of the whipped topping until just incorporated — don’t overmix to keep the filling light and airy.

5. Pour the filling into the pre-made pie crust and spread evenly.
6. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
7. Garnish the top of the pie with the remaining whipped topping, cookies, fresh mint, and remaining mango. 

Expert Tips & Substitutions

• Room temperature cream cheese is non-negotiable: Cold cream cheese will leave lumps in your filling no matter how long you beat it. Set it out at least 30 minutes before you start.
• Don’t rush the chill time: Four hours is the minimum, but overnight is ideal. The longer it chills, the cleaner your slices will be.
• Crust swap: A Oreo cookie crust or vanilla wafer crust would be delicious alternatives to graham cracker or pecan if you want to change up the base flavor.
• Milk swap: Evaporated milk works just as well as lite coconut milk if that’s what you have on hand. The flavor will be slightly less coconutty but still delicious.
• Yogurt swap: Can’t find mango Greek yogurt? Plain Greek yogurt with a tablespoon of mango jam stirred in works beautifully.
• Garnish ahead tip: Wait to add the whipped topping garnish, cookies, and fresh mango until right before serving so everything stays fresh and the cookies don’t get soggy.

Storage

Store any leftover pie covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly over time but will remain delicious. For best results, add any fresh garnishes like mango, cookies, and mint right before serving rather than storing them on the finished pie.

This pie is not recommended for freezing, as the cream cheese filling and whipped topping can separate when thawed.

Frequently Asked Questions

More Recipes Like This

• Frozen Yogurt Pie
• Banana Split Pie
• No Bake Lemon Pie
• American Cool Whip Pie

This post is sponsored by the National Mango Board. All opinions are my own.Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

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No-Bake Mango Coconut Cream Pie

This No-Bake Mango Coconut Cream Pie is the ultimate summer dessert. Layers of silky mango coconut filling, fresh diced mango, and a cloud of whipped topping all come together in a ready-made crust for a showstopper dessert that wows every single time.

Course Dessert

Cuisine American

Keyword pie

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 8 servings

Ingredients

• 3/4 cup lite coconut milk or evaporated milk
• 3/4 cup 100% mango juice
• 3.4 ounce box instant coconut pudding mix
• 8 ounce package cream cheese room temperature
• 5-6 ounce mango Greek yogurt
• 2 cups diced fresh mango reserve 1/2 cup for garnish
• 6 ounce pre-made graham cracker or pecan pie crust
• 12 ounces frozen whipped topping (thawed) divided
• 8 thin mango or vanilla cookies halved
• Fresh Mint for garnish

Instructions

• In a small mixing bowl, whisk or blend together with an electric mixer lite coconut milk, mango juice, and the coconut pudding mix for 1 minute. Set aside. 
• In a medium mixing bowl, beat cream cheese and mango Greek yogurt until light and fluffy, about 1 minute.
• Once smooth, fold in the pudding mixture.
• Fold in the fresh mango and half of the whipped topping.
• Pour the filling into the pie crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours.
• Garnish the top of the pie with the remaining whipped topping, cookies, fresh mint, and remaining mango.

The post Mango Coconut Cream Pie appeared first on Dinner in 321.

This Watermelon Crostini is proof that the best summer appetizers don’t need a long ingredient list or hours in the kitchen. It’s the kind of app that disappears fast at a cookout, bridal shower, or backyard dinner party.

The real star of this recipe is Lifeway Farmer Cheese, a soft, mild, spreadable cheese that whips together with honey in seconds to create a rich, slightly tangy base for the toppings. It holds its texture on the crostini without getting runny, and its subtle flavor lets the watermelon and mint shine. If you’ve never cooked with Farmer Cheese before, this recipe is a great, easy introduction.

Why You’ll Love This Recipe

• Comes together in under 30 minutes, start to finish
• A gorgeous, colorful appetizer that looks like it took way more effort than it did
• Sweet, salty, and creamy flavors balance perfectly in every bite
• Easy to customize and scale up for a crowd

Ingredients

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

• French baguette – sliced into rounds and toasted, this forms the crisp base for every crostini
• Olive oil – brushed on the bread before toasting to help it crisp up and turn golden
• Lifeway Farmer Cheese – a creamy, tangy spread that serves as the flavorful base layer
• Honey – whisked into the farmer cheese for sweetness, plus a drizzle on top for extra flavor
• Fresh watermelon – cubed small for a juicy, refreshing topping
• Fresh mint – adds a bright, herby contrast to the sweet watermelon
• Toasted pine nuts – bring a buttery crunch and nutty flavor to finish each bite
• Balsamic glaze – a drizzle that adds a tangy-sweet finish
• Flaky salt (optional) – enhances all the other flavors with a final touch of texture and seasoning

How to Make Watermelon Crostini

1. Brush or drizzle olive oil over both sides of the sliced baguette and season lightly with salt and pepper. Place in a preheated large skillet and cook until both sides are golden and crisp. Let cool slightly.

2. In a small bowl, stir together the Lifeway Farmer Cheese and honey until smooth.

3. Spread a generous layer of the sweetened cheese onto each crostini.

4. Top each crostini with a few pieces of watermelon, a drizzle of balsamic glaze, and fresh mint. Top with toasted pine nuts.

5. If desired, finish with a pinch of flaky salt. Serve immediately.

Expert Tips and Substitutions

• Toast the baguette slices in a skillet for a golden, buttery crunch, or bake them in the oven if you’re making a larger batch.
• Pat the watermelon cubes dry with a paper towel before assembling so the crostini don’t get soggy.
• No pine nuts on hand? Crushed pistachios or toasted almonds work beautifully as a swap.
• For a spicy kick, add a pinch of chili flakes or a tiny drizzle of hot honey.
• Assemble these just before serving so the bread stays crisp.

Storage

Watermelon crostini are best enjoyed fresh, as the bread will soften once topped. If you need to prep ahead, toast the baguette slices and mix the honeyed Farmer Cheese up to 2 days in advance, storing each separately in the refrigerator. Cut the watermelon no more than a few hours ahead of time. Assemble just before serving for the best texture.

Frequently Asked Questions

More Easy Appetizers

• Ricotta Bruschetta with Roasted Tomatoes
• Boat Dip
• Bacon and Sausage Stuffed Jalapeños
• Pizza Crescent Rolls

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Watermelon Crostini

Summer entertaining calls for something light, pretty, and fuss-free, and this Watermelon Crostini checks every box.

Course Appetizer, Dessert

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

5 minutes minutes

Total Time 20 minutes minutes

Servings 20 servings

Calories 82kcal

Ingredients

• 1 French baguette sliced into 1/4-inch rounds
• 3 tablespoons olive oil
• 1 cup Lifeway Farmer Cheese
• 2 tablespoons honey plus more for drizzling
• 2 cups fresh watermelon cut into small cubes
• balsamic glaze amount as desired
• 1/2 cup fresh mint leaves
• 1/4 cup toasted pine nuts
• flaky salt optional

Instructions

• Brush or drizzle olive oil over both sides of the sliced baguette and season lightly with salt and pepper. Place in a preheated large skillet and cook until both sides are golden and crisp. Let cool slightly.
• In a small bowl, stir together the Lifeway Farmer Cheese and honey until smooth. Spread a generous layer of the sweetened cheese onto each crostini.
• Top each crostini with a few pieces of watermelon, a drizzle of balsamic glaze, and fresh mint. Add toasted pine nuts.
• If desired, finish with a pinch of flaky salt. Serve immediately.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 124mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

The post Watermelon Crostini appeared first on Dinner in 321.

My mom loves to make this Candied Puff Corn for all the holidays in our house. She sets it out with the snack plate or dessert for everyone to enjoy. Let me just say, there’s never any leftovers, it’s that delicious!

The best part is it’s 3 ingredients and quick to mix together in about 10 minutes before setting. We’ve brought it as a hostess gift to all different events over the years and everyone can’t wait to dig into it! Add your favorite themed sprinkles to customize. If you are looking for another easy sweet treat, my Saltine Cracker Toffee and Peanut Butter Cup Cookies are two others to try.

Why You’ll Love this Recipe

• 3 ingredient dessert. Yes, kids love to help with this and it’s ideal for beginner bakers!
• Add to any spread all year round. Pick a new sprinkle and it’s the star of any occasion.
• Make a double batch first! I promise, it will disappear before your eyes.

Ingredients

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

• Butter puff corn: You’ll need a couple bags, I like the brand Chester’s.
• Vanilla candy coating: Easiest for coating in a delicious white chocolate and vanilla flavored candy.
• Sprinkles: For a festive touch!

Tools You’ll Need

• Large Bowl
• Spatula

How to Make Candied Puff Corn

1. Line a large baking sheet or countertop with parchment paper and set aside.
2. Melt the vanilla candy coating according to package directions, either in the microwave in 30-second intervals stirring between each, or in a double boiler, until completely smooth.

3. Pour the puffcorn into a large bowl. Pour the melted candy coating over the puffcorn and gently toss until every piece is evenly coated.

4. Spread the coated puffcorn in a single layer onto the prepared baking sheet or countertop.
5. Immediately add sprinkles over the top before the coating sets.

6. Let sit at room temperature for 20-30 minutes until fully hardened. Break apart any clusters and serve.

Expert Tips

• Be sure to spread the crack corn out evenly on a baking sheet after tossing. This will help it cool into regular-sized pieces that are not too large of chunks.
• If you want to use regular white chocolate, just add 2 tablespoons of coconut oil when melting to turn it into a candy coating.
• Heat the candy coating gently whether on the stovetop or microwave. Too fast or hot of heat will cause it to seize.
• Have fun with toppings! I love sprinkles, but you could even add nuts, chopped chocolate, dried fruit, and more.
• Always let the crack corn fully harden before enjoying. It guarantees that addicting texture.

Variations

There are so many fun variations and ways I’ve made this candied puff corn! Here they are divided by different categories so it’s easy.

Holidays

• Christmas — red and green sprinkles with white vanilla coating for a festive holiday treat
• Valentine’s Day — pink candy coating with red and pink heart sprinkles
• Easter — pastel candy coating topped with Easter sprinkles or mini candy eggs
• Halloween — orange candy coating with black and orange sprinkles or candy eyeballs 
• Fourth of July — red, white, and blue sprinkles over vanilla coating 
• Thanksgiving — brown or orange candy coating with autumn leaf sprinkles
• St. Patrick’s Day — green vanilla coating with green sprinkles and gold star confetti

Seasons

• Summer Funfetti — bright rainbow sprinkles over vanilla coating 
• Fall Harvest — drizzle with caramel coating and top with cinnamon sugar before it sets
• Winter Wonderland — white vanilla coating with silver and white pearl sprinkles

Special Occasions

• Birthday Cake — vanilla coating with rainbow sprinkles and a dusting of edible glitter
• Baby Shower — pink or blue candy coating to match the gender reveal theme
• Bridal Shower — white coating with gold or rose gold sprinkles for an elegant touch
• Game Day — coat in your team’s colors for the ultimate football season snack
• Teacher Appreciation — package in a mason jar with a ribbon 
• Graduation — use your grad’s school colors

Mix-ins to Add

Here are other ideas of mix-ins too! You can make this as decadent or as simple as you want. We’ve made all of these versions and honestly it’s so difficult to choose a favorite:

• S’mores Puff Corn — replace half the puff corn with Golden Oreo pieces and mini graham crackers. After coating in vanilla candy coating, drizzle with melted milk chocolate and top with mini marshmallows and crushed graham cracker crumbs before it sets.
• Strawberries and Cream Puff Corn — toss puff corn in white vanilla coating, then immediately top with freeze-dried strawberry pieces, white chocolate drizzle, and pink sprinkles.
• Birthday Cake Puff Corn — mix puff corn with Golden Oreo crumbles before coating in vanilla candy coating. Top with rainbow sprinkles, white chocolate drizzle, and a dusting of yellow cake mix (cooked) for that true birthday cake flavor.
• Cookies and Cream Puff Corn — replace half the puff corn with crushed Oreos. Coat in vanilla candy coating, drizzle with dark chocolate, and finish with Oreo crumble on top before it sets.
• Turtle Puff Corn — after coating in vanilla candy coating, drizzle generously with melted caramel and milk chocolate, then top with chopped pecans and a pinch of flaky sea salt.
• Peanut Butter Cup Puff Corn — stir a few spoonfuls of creamy peanut butter into the melted vanilla coating before tossing with puff corn. Drizzle with milk chocolate and top with mini Reese’s Pieces before it sets.
• Cinnamon Roll Puff Corn — coat in vanilla candy coating mixed with a teaspoon of cinnamon, drizzle with a simple powdered sugar glaze, and finish with cinnamon sugar sprinkled on top.

Storage

Store any leftovers in an airtight container for up to 1 week. Avoid freezing the candied puff corn since it will change the texture.

It’s the perfect hostess gift or dessert to bring to a party. Wrap in cellophane bags and tie with a pretty bow!

Frequently Asked Questions

More Easy Dessert Recipes

• Coconut Delight
• Banana Split Ice Cream Sandwiches
• Chocolate Chip Skillet Cookie
• Saltine Cracker Toffee

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Candied Puff Corn (Crack Corn)

This Candied Puff Corn also sometimes called Crack Corn is so easy to make with 3 ingredients for a festive snack or dessert for any holiday or party. Customize it with sprinkles to make it themed to your event all year round!

Course Appetizer, Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 13 minutes minutes

Cook Time 2 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 20 servings

Calories 151kcal

Ingredients

• 2 3.25 ounce bags butter puffcorn such as Chester's
• 16 ounces vanilla candy coating
• sprinkles of your choice

Instructions

• Line a large baking sheet or countertop with parchment paper and set aside.
• Melt the vanilla candy coating according to package directions, either in the microwave in 30-second intervals stirring between each, or in a double boiler, until completely smooth.
• Pour the puffcorn into a large bowl. Pour the melted candy coating over the puffcorn and gently toss until every piece is evenly coated.
• Spread the coated puffcorn in a single layer onto the prepared baking sheet or countertop.
• Immediately add sprinkles over the top before the coating sets.
• Let sit at room temperature for 20-30 minutes until fully hardened. Break apart any clusters and serve.

Notes

Storage: 

Store any leftovers in an airtight container for up to 1 week. Avoid freezing the candied puff corn since it will change the texture.

It’s the perfect hostess gift or dessert to bring to a party. Wrap in cellophane bags and tie with a pretty bow!

Tips:

• Be sure to spread the crack corn out evenly on a baking sheet after tossing. This will help it cool into regular-sized pieces that are not too large of chunks.
• If you want to use regular white chocolate, just add 2 tablespoons of coconut oil when melting to turn it into a candy coating.
• Heat the candy coating gently whether on the stovetop or microwave. Too fast or hot of heat will cause it to seize.
• Have fun with toppings! I love sprinkles, but you could even add nuts, chopped chocolate, dried fruit, and more.
• Always let the crack corn fully harden before enjoying. It guarantees that addicting texture.

Nutrition

Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 21mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.3mg

The post Candied Puff Corn (Crack Corn) appeared first on Dinner in 321.

Being from the South, Elvis Presley Cake was a delicious pineapple poke cake we would always see at potlucks and gatherings. It’s perfect for feeding a large group since it’s made in a baking dish and takes minutes to assemble.

While there is no confirmed truth that Elvis requested this cake during his life (he was a lover of pound cake), it’s become associated with his name because of his deep love for pineapple. You may have also heard it called Jailhouse Rock Cake too. If you love a poke cake recipe, my Mocha Tres Leches Cake and Zinger Cake are two other reader favorites.

Why You’ll Love this recipe

• If you can make a box cake mix, you can make Elvis Presley Cake. It’s super simple and so delicious. Just a yellow cake base, with a pineapple topping and a 5 ingredient cream cheese frosting on top.
• Make this in advance and keep in the fridge. Assemble the layers and allow the pineapple mixture to infuse the cake with flavor before serving.
• Retro cake recipe that everyone will love. Kids and adults are always impressed by this cake and love to learn the story behind it too!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Yellow cake mix: Use your favorite box mix.
• Eggs: Adds structure, richness, and helps the cake to rise.
• Neutral Oil: Helps the cake stay moist with a tender crumb.
• Crushed pineapple with juice: Adds that fruity and tropical flavor.
• Granulated sugar: Sweetens the pineapple topping just right.
• Cream cheese: Make sure it’s softened before making the frosting.
• Salted butter: Beat with the cream cheese to make the frosting.
• Powdered sugar: Sweetens the frosting and helps it to hold it’s shape.
• Vanilla extract: Adds both floral and caramel notes.
• Chopped pecans: Toast and cool them before chopping to enhance their flavor.

Tools You’ll Need

• Mixing Bowls
• Spatula
• 13″x9″ Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Small Saucepan

how to make Elvis Presley Cake

1. Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

2. While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.

3. As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.

4. Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.

5. Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Expert Tips

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thin, add more powdered sugar. If it’s too thick, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Frequently Asked Questions

More Delicious Dessert Recipes

• Coconut Pound Cake
• Granny Cake
• Peanut Butter Sheet Cake
• White Texas Sheet Cake

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Elvis Presley Cake

This Elvis Presley Cake is a classic pineapple sheet cake or poke cake that is a vintage recipe full of delicious flavor. Easy to make with less than 10 ingredients, it's a dessert that's delicious all year round.

Course Dessert

Cuisine American

Keyword holiday, holidays

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 15 servings

Calories 422kcal

Ingredients

• 15.25 ounce box yellow cake mix
• 4 large eggs
• 1 cup water
• 1/2 cup neutral oil canola, vegetable, or avocado
• 20 ounce can crushed pineapple with juice
• 1 cup granulated sugar
• 8 ounce package cream cheese softened
• ½ cup salted butter softened
• 3 1/2-4 cups powdered sugar sifted
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chopped pecans toasted

Instructions

• Preheat oven to 350°F. In a large bowl, combine the yellow cake mix, eggs, oil, and water. Mix just until combined and pour in a greased 13×9-inch baking pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• While the cake bakes, combine the crushed pineapple with juice and granulated sugar in a medium saucepan over medium heat. Stir frequently and bring to a boil, then cook for 3–4 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from heat.
• As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the surface. Immediately pour the hot pineapple mixture evenly over the warm cake, spreading gently so it soaks into the holes. Allow the cake to cool completely.
• Beat the cream cheese and butter together with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add the powdered sugar, mixing until combined. Add the vanilla extract and beat on medium-high until smooth and spreadable.
• Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the toasted pecans generously over the top. Refrigerate for at least 1 hour before serving for the best texture.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this cake since it will change the texture once thawed.

It is the perfect dish to make in advance. Just assemble the cake and keep it chilling the refrigerator until it’s time to serve.

Tips: 

• Poke the holes into the cake while it’s still warm. For any poke cake this is key so you can make the holes without causing the cake to crack. Pour the filling over so it can seep into the base cake and marinate in flavor.
• Allow the cake to cool completely before frosting. After adding the pineapple mixture, cool the cake. Then spread the cream cheese frosting right over the top before serving.
• Don’t skip toasting the pecans. This enhances their nutty flavor and makes every bite even more rich.
• If your frosting is too thick, add more powdered sugar. If it’s too thin, then add a teaspoon of more milk.
• Refrigerate for an hour before serving. This will help the layers to set for clean and even slices.
• Make a homemade cake mix. Mix together 2 3/4 cup all-purpose flour, 1 3/4 cups fine sugar, 1 tablespoon baking powder, and 3/4 tsp salt.

Nutrition

Calories: 422kcal | Carbohydrates: 72g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 307mg | Potassium: 99mg | Fiber: 1g | Sugar: 59g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg

The post Elvis Presley Cake appeared first on Dinner in 321.

This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

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

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

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

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

If you know me, you know I love my biscuits, and am pretty famous for them too. I have all sorts of viral biscuit recipes on my site, but these Lard Biscuits are by far the easiest. Rather than butter in the dough, it’s vegetable shortening, which still gives them the most tender bite and melt-in-your-mouth texture.

With just a single bowl, these are quick to whip up any morning of the week and everyone’s favorite when entertaining too. Serve them with Sausage Quiche or Overnight Breakfast Casserole for a delicious spread.

why you’ll love this recipe

• Pantry staple ingredients. I always have these 4 ingredients in my kitchen so I can make biscuits at a moment’s notice!
• Versatile for any meal. Biscuits always have a spot at our table on any menu.
• Impress your family and friends. Homemade biscuits are always so much more delicious than store-bought. These will definitely be a recipe on repeat.

ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Self-rising flour: Already has the leavener in it. If you need to make your own, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt.
• Lard or vegetable shortening: Pop this into the freezer for 10 minutes before adding to the biscuit mix.
• Chilled buttermilk: Shake the buttermilk well before using.
• Salted butter: Melted butter to brush on top for extra rich flavor.

Tools You’ll Need 

• 9″x9″ Baking Dish or 9″ Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

how to make lard biscuits

1. Preheat oven to 475ºF. 
2. Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.

3. Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.

4. Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method. Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

5. Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.

6. Brush with melted butter and serve.

expert tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

What Is Self-Rising Flour? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called “self-rising” because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don’t have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Frequently Asked Questions

More Delicious Biscuit Recipes

• Bacon Cheddar Biscuits
• Bojangles Blueberry Biscuits (copycat)
• Whipping Cream Biscuits
• Cinnamon Sugar Biscuits

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Lard Biscuits (4 ingredients)

These Lard Biscuits are the easiest 4 ingredient biscuit recipe that comes together in 20 minutes before baking. If you've never made biscuits before, give this recipe a try, it's super simple and makes the tastiest and flakiest biscuits for breakfast, lunch, or dinner.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 335kcal

Ingredients

Biscuits

• 2 1/2 cups self-rising flour
• 3/4 cup lard or vegetable shortening
• 1 cup chilled buttermilk well-shaken
• 1-2 tablespoons salted butter melted

Instructions

• Preheat oven to 475ºF. 
• Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.
• Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method.

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.
• Brush with melted butter and serve.

Notes

Expert Tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

Storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.4mg

The post Lard Biscuits appeared first on Dinner in 321.

This July 4th grazing board brings together creamy cheeses, crispy chips and crackers, fresh fruit, crunchy veggies, and a festive sprinkle cookie or two all anchored by a fresh homemade pico de gallo made with Sunset Flavor Bomb tomatoes.

SUNSET Flavor Bombs are the star. These tomatoes have a bold, concentrated sweetness that takes the pico de gallo to the next level. Whole tomatoes scattered across the board are perfect for snacking straight off the platter.

Whether you’re hosting a backyard bash or heading to a potluck, this patriotic snack board is as easy to assemble as it is gorgeous to serve, and SUNSET Flavor Bombs are the bright, juicy star of the whole show.

Why You’ll Like This Recipe

• No cooking required — this board comes together with zero oven time, making it perfect for hot summer days.
• Totally customizable — swap in your favorite cheeses, dips, or seasonal fruits based on what’s available.
• Crowd-pleasing for all ages — from kids grabbing cookies and chips to adults reaching for the goat cheese and tomatoes, everyone finds their favorites.
• Stunning presentation — the mix of colors and textures makes this board look like it took hours, even though it’s ready in under 20 minutes.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SUNSET Flavor Bombs: The star of the board. These intensely sweet, rich tomatoes are used both in the pico de gallo and scattered whole across the board for snacking.
• Homemade Pico de Gallo: A fresh, zesty dip made from Flavor Bomb tomatoes, onion, jalapeño, cilantro, and lime juice.
• Tortilla chips: The perfect scoop for pico de gallo and any dips on the board.
• Cheddar cheese cubes: A sharp, familiar cheese that pairs well with crackers and fruit.
• Flavored goat cheese: Creamy and tangy, it adds a gourmet touch and pairs beautifully with crackers and tomatoes.
• Crackers: A sturdy, neutral base for the cheeses and goat cheese.
• Blackberries: Add a pop of deep color and a sweet-tart flavor.
• Cherries: Bright red and naturally sweet — perfect for the patriotic color scheme.
• Cauliflower florets: A fresh, crunchy, low-key veggie option for dipping in ranch.
• Ranch dip: A cool, creamy dip for the cauliflower and chips.
• Sprinkle cookies: A festive sweet treat that rounds out the board and adds a fun pop of red, white, and blue.

How to Make a 4th of July Grazing Board

1. Prepare the pico de gallo using Sunset Flavor Bomb tomatoes and set it in a small bowl in the refrigerator until ready to assemble.

2. Place your anchoring items — small bowls or ramekins for the pico de gallo and ranch dressing — on your board first, spacing them out to create natural sections.
3. Add the cheddar cheese cubes and flavored goat cheese log (or scoops) in separate areas of the board.
4. Fill in with clusters of crackers and tortilla chips near the dips and cheeses.
5. Tuck in the cauliflower florets next to the ranch dressing.
6. Scatter the blackberries and cherries in open spaces, using them to add color and fill gaps.
7. Place whole Sunset Flavor Bomb tomatoes around the board for easy snacking.
8. Finish with the sprinkle cookies tucked in the remaining open spaces.
9. Serve immediately or cover loosely and refrigerate for up to two hours before serving.

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

Frequently Asked Questions

More Recipes For July 4th

• 4th of July Cookie Cake
• American Cool Whip Pie
• Boat Dip
• Banana Split Cake

This post is sponsored by Sunset Produce. All opinions are my own.

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4th of July Grazing Board

Nothing says summer entertaining quite like a show-stopping spread, and this 4th of July Grazing Board is the ultimate no-cook centerpiece for your holiday celebration. It comes together in minutes and feeds a crowd without ever turning on the oven.

Course Appetizer

Cuisine American

Keyword holiday, holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Ingredients

• 1 batch pico de Gallo made with 1 12-ounce package Sunset Flavor Bomb tomatoes
• 2-3 cups blue corn tortilla chips
• 6-8 ounces cubed white cheddar cheese
• 4 ounces flavored goat cheese
• 2 cups butter crackers
• 1-2 cups blackberries
• 1-2 cups red cherries
• 1 1/2 cups ranch dip
• 2 cups cauliflower florets
• 12 ounces Sunset Flavor Bomb tomatoes
• 10-12 red, white, and blue sprinkle cookies

Instructions

• Prepare pico de gallo in advance and refrigerate.
• Place bowls for pico de gallo and ranch on the board to anchor sections.
• Add cheddar cubes and goat cheese to separate areas of the board.
• Fan out crackers and chips near the dips and cheeses.
• Place cauliflower florets near the ranch dressing.
• Cluster blackberries and cherries in open spaces.
• Scatter whole Flavor Bomb tomatoes across the board.
• Tuck sprinkle cookies into any remaining gaps. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Expert Tips & Substitutions

• Prep ahead: Make the pico de gallo up to 24 hours in advance and store it covered in the fridge. The flavors only get better.
• Color matters: Lean into red, white, and blue for the holiday. Blueberries can swap in for blackberries, and white cheddar cubes or brie work in place of yellow cheddar.
• Goat cheese swap: If goat cheese isn’t a crowd favorite, try cream cheese with pepper jelly on top or a flavored boursin instead.
• Go bigger: For a large crowd, double the board and use a full wooden board or sheet pan to accommodate everything.
• Keep it fresh: Don’t set out the board more than 2 hours before serving. For outdoor parties, keep it in the shade and set the dip bowls over ice if needed.

Storage

This charcuterie board is best enjoyed the day it’s assembled. If you have leftovers, store each component separately in airtight containers in the refrigerator. Cheese cubes and goat cheese can be stored for up to 5 days. Fruits and veggies are best within 1–2 days. Crackers and chips should be kept in their original packaging at room temperature to maintain their crunch.

The post 4th of July Grazing Board appeared first on Dinner in 321.

This Apple Bacon Smash Burger recipe comes together in under 30 minutes and is guaranteed to be the most talked-about thing at your next cookout — no grill required! What takes this burger completely over the top is Fischer & Wieser Apple & Bacon Jam. It’s a rich, sweet-savory spread made with real bacon and apple that gets spooned generously right over the stack. It adds a depth of flavor that no condiment or sauce could replicate.

Apple & Bacon Jam pairs perfectly with the crispy bacon and irresistible crispy, lacy edges that make smash burgers so addictive. Seasoned simply and covered with cheddar cheese, these burgers are going to become a new weeknight dinner fave! Make it a complete meal and pair it with Creamy Cucumber Salad and Skillet Fried Potatoes and Onions

Why You’ll Like This Recipe

• Ultra-crispy smash technique — pressing the beef flat on a hot skillet creates deeply browned, caramelized edges that you just can’t get with a traditional thick burger.
• Sweet meets savory — the Fischer & Wieser Apple & Bacon Jam is the secret ingredient that takes this from great burger to unforgettable burger.
• No grill needed — a cast-iron skillet or griddle is all you need, so this is a year-round recipe no matter the weather.
• Fast and easy — from start to finish, these come together in under 30 minutes, making them perfect for weeknight dinners or weekend entertaining.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• 80/20 ground beef: The higher fat content is key for juicy, flavorful smash burgers with the best crispy edges. Don’t go leaner.
• Garlic powder & onion powder: A simple seasoning duo that adds savory depth without overpowering the beef.
• Brioche burger buns: Soft, slightly sweet brioche holds up to the juicy patty and rich jam without getting soggy.
• Salted butter: Used to toast the buns in the skillet for a golden, buttery finish.
• Bacon: Cooked until crispy, it adds crunch and smoky, salty flavor to every bite.
• Sharp cheddar cheese: The bold flavor of sharp cheddar stands up to the richness of the beef and jam.
• Fischer & Wieser Apple & Bacon Jam: The star ingredient — a sweet, savory, deeply flavored jam with real bacon and apple that gets spooned right over the finished burger.
• Green leaf lettuce: Adds a fresh crunch and a little color to the burger build.
• Mayonnaise: Spread on the bottom bun for creaminess and to help the lettuce stay in place.

How to Make Apple Bacon Smash Burgers

1. Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
2. Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
3. Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.

4. Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.

5. Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
6. Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

BONUS RECIPE

If you want to take this jam completely over the top, spread 12 ounces whipped cream cheese on a serving tray, then spoon on the entire jar of Fischer & Wieser Bacon & Apple Jam — yes, the whole thing, no shame here. Sprinkle on 1/4 to 1/2 cup each crispy crumbled bacon and freshly chopped Granny Smith apple, then finish with a drizzle of honey. Serve it with crackers and just try to walk away from it.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

Frequently Asked Questions

More Recipes Like This

• Pizza Burger Recipe
• Cheeseburger Salad
• Bacon Cheeseburger Meatloaf
• Cheeseburger Crescent Ring

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

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Apple Bacon Smash Burger

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It's the most craveable sweet-and-savory combination you'll ever sink your teeth into.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pounds ground beef divided into 4 balls
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper
• 4 brioche burger buns
• 2 tablespoons salted butter
• 8 slices thick-sliced bacon
• 1/4-1/3 cup Fischer & Wieser Bacon & Apple Jam
• 4 leaves green leaf lettuce
• mayonnaise for spreading

Instructions

• Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
• Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
• Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.
• Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.
• Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
• Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Notes

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

The post Apple Bacon Smash Burger appeared first on Dinner in 321.