Author: Beth - Budget Bytes

One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!

The post One Pot Chili Mac appeared first on Budget Bytes.

So you grew up on Hamburger Helper, but now you’re an adult and have a more ✨refined✨ palate (read: sarcasm). Well, this One Pot Chili Mac recipe is your grown-up “I actually know how to cook now” substitute! And don’t worry, it’s almost just as easy as the boxed mix. Promise. It’s rich, hearty, cheesy, beefy comfort food pasta all cooked in one easy-to-clean pot. WIN!

Overhead view of a bowl full of chili mac, garnished with parsley.

What Is Chili Mac?

Chili Mac is simply macaroni noodles drenched in a rich tomato-based meat sauce, seasoned with chili spices, and with plenty of creamy cheddar cheese melted in. Some recipes also include beans, but I’m going for more of a Hamburger Helper dupe with mine, so I went sans beans. And you might be thinking, “I call that Goulash in my house.” While Chili Mac is similar to American Goulash in that they both contain macaroni noodles and a tomato-based meat sauce, they differ in their seasonings and flavor profiles.

Ingredients for Chili Mac

Here’s what you’ll need to make your own homemade chili mac:

  • Onion and Garlic: The delicious meat sauce starts with onions and garlic sautéed in olive oil to give the beef plenty of flavor.
  • Ground Beef: Ground beef makes this dish super hearty and delicious, while still being quick and easy to make. Opt for 85 or 90% lean ground beef to avoid having to drain the fat from the pan.
  • Flour: A little flour cooked into the sauce helps thicken it up into a delicious gravy-like consistency.
  • Spices: A mix of spices are added to the sauce for maximum flavor, including chili powder, smoked paprika, garlic powder, and oregano.
  • Tomato Sauce: Tomato sauce gives the sauce a tangy tomato flavor and adds to the chili flavor profile.
  • Beef Broth: Beef broth adds tons of flavor to this dish and enough salt to keep everything properly seasoned. If using a low-sodium broth, you may need to add a little salt at the end to taste to really help the flavors pop. We used Better Than Bouillon to make our beef broth for maximum flavor.
  • Macaroni: Macaroni noodles are an inexpensive and filling ingredient that helps stretch the cost of the beef and keep the entire recipe budget-friendly.
  • Cheddar Cheese: Cheddar cheese is stirred into the sauce and added on top of the noodles for extra cheesy flavor!

What Else Can I Add?

If you want to take your chili mac to the next level, try adding one or more of these ingredients:

  • Drained kidney or black beans
  • Frozen corn kernels
  • Sliced green onions
  • Pickled jalapeños
  • Diced tomatoes (or tomatoes with green chiles)
  • Chipotle chile powder

What to Serve with Chili Mac

Chili mac is a true meal in a bowl, but if you want to serve something on the side I’d go for something fresh and light like Cowboy Caviar, Sweet Corn Salsa, or even Cumin Lime Coleslaw.

Storing and Reheating Leftovers

As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers. That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months. Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave.

Close up overhead view of chili mac in the pan.
Close up overhead view of a bowl of chili mac.
Print

One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!
Course Dinner, Main Course
Cuisine American
Total Cost $9.79 recipe / $1.63 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 (1 cup each)
Calories 471kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Instructions

  • Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
  • Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
  • Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
  • Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
  • Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minuts).
  • Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 36g | Protein: 25g | Fat: 25g | Sodium: 825mg | Fiber: 3g
Close up of chili mac on the fork held over a bowl.

How to Make Chili Mac – Step by Step Photos

Sautéed onion and garlic in a deep skillet.

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Flour and spices added to browned ground beef in the skillet.

Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano.

Flour and spices cooked into ground beef.

Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn.

Tomato sauce added to the skillet and beef broth being poured into the side.

Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.

Macaroni being poured into the skillet.

Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top.

Cooked macaroni in the skillet.

Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).

Cheddar cheese added to the skillet.

Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted.

Melted cheese on top of the chili mac, garnished with chopped parsley.

Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off. Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired.

Side view of chili mac being scooped out of the skillet

So cheesy, beefy, and delicious!!

More One Pot Pasta Recipes

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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.

The post Egg Muffins appeared first on Budget Bytes.

It’s that time of year when we all try to get back into the groove of daily life, make a fresh fresh start, and rebuild good habits after the chaos of the holidays. Meal prepping has always been one of the things that really helps me save time, stay on budget, and keep overwhelm to a minimum. Especially meal prepping breakfast. Knowing that I don’t have to put any mental energy into breakfast every morning is a godsend! These super simple and versatile egg muffins have been my go-to meal prep breakfast for a few months now. With endless add-ins and flavor possibilities, I never get sick of this egg muffin recipe. Plus, they help me use up the odds and ends in my refrigerator every week!

Overhead view of egg muffins lined up in a grid on a blue background.

What Are Egg Muffins

Egg muffins, also known as egg bites, are eggs baked into a muffin tin with add-ins like vegetables, cheese, or meat. You can think of them like individual mini-sized frittatas! They’re small enough to be handheld and don’t require any utensils, so they make the perfect grab-and-go meal prep breakfast. They’re a great way to use up odds and ends in your refrigerator and since you can toss in just about any ingredient, and your taste buds will never get bored.

Ingredients for Egg Muffins

Egg bites are super simple and you’ll only need a few ingredients! Here’s what we use to make our soft and tender egg muffins:

  • Eggs: We used large eggs for this recipe, so make sure you have the correct size egg to keep the proportions the same.
  • Cottage Cheese: Mixing cottage cheese into the eggs adds more protein, more flavor, and helps keep the egg muffins super soft and tender (instead of rubbery). If you don’t like the texture of cottage cheese, don’t worry! It gets blended until smooth and creamy and you won’t even notice it.
  • Salt & Pepper: The eggs are seasoned simply with salt and pepper, but you could always experiment with other seasonings if you prefer.
  • Add-ins: We used a variety of add-ins below, like vegetables, cheese, and meat. We scavenged our fridge for this batch and made four flavors: spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese. See our suggested list of flavor combinations below!

How to Keep Egg Muffins Soft

Eggs tend to get rubbery if overcooked, so we use some tricks to keep these egg muffins soft and smooth instead of rubbery or spongey. Blending cottage cheese into the eggs helps the eggs cook more evenly and it helps stabilize the proteins a bit so they don’t get quite as stiff. It’s also important to keep a close eye on the egg muffins while they’re in the oven. The longer they cook, the more spongey they will become. Remove the egg muffins from the oven as soon as they are puffed in the center, no longer look wet in the center, and are just barely golden on the edges. If they’ve browned a lot on top, chances are they’re overcooked inside.

Egg Muffin Flavor Ideas

The fun part about egg muffins is that you can make so many different flavors! Here are some of my favorite ingredient combinations and flavor ideas:

  • Broccoli cheddar
  • Red pepper and goat cheese
  • Bacon and onion
  • Spinach and feta
  • Ham and cheese (cheddar or Swiss)
  • Sausage and onion
  • Spinach and tomato (sun dried or grape tomatoes)
  • Mushroom and onion

How to Store and Reheat Egg Muffins

After allowing the egg muffins to cool, they can be stored in an air-tight container in the refrigerator for about four days. To reheat, simply place the egg muffins on a plate and microwave for a brief 30 seconds on high power, or until heated through. Take care not to overcook the egg muffins while reheating, or they can become rubbery.

An egg muffin cut in half and held in a hand to show the inside.
Cooked egg muffins lined up in a grid on a blue surface.
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Egg Muffins

These super easy and delicious high protein egg muffins are the perfect meal prep breakfast to make weekday mornings a breeze.
Course Breakfast
Cuisine American
Total Cost $2.01 recipe / $0.34 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 (2 each)
Calories 137kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 10 large eggs $1.47
  • 1/2 cup cottage cheese* $0.50
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.5 cups chopped or shredded add-ins** prices vary

Instructions

  • Preheat the oven to 375ºF. Finely chop or shred your chosen add-in ingredients. Add 2 Tbsp of add-ins to each well of a non-stick 12 muffin tin. If your non-stick pan is older or the finish is a bit worn, you may want to grease the wells first with butter or oil.
  • Add the eggs, cottage cheese, salt, and pepper to a large blender. Purée for about 30 seconds or until smooth.
  • Pour the egg mixture into the wells of the muffin tin, dividing evenly between each well. It should fill them almost to the top.
  • Bake the egg muffins in the preheated oven for 18 minutes, or just until the centers no longer look wet and they are barely golden around the edges. Avoid overcooking the egg muffins or they'll become spongey. The egg muffins will puff up quite a bit as they bake and deflate as they cool. This is normal.
  • Allow the muffins to cool in the muffin tin just enough to handle, then loosen them gently with a knife and remove them from the tin. Allow the egg muffins to finish cooling on a wire rack. Enjoy warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*4% milkfat cottage cheese creates the softest egg muffins. You can use a lower fat cottage cheese, but it will affect the texture slightly.
**To make this recipe as budget-friendly as possible, check your fridge for any leftover ingredients that can be used as add-ins. You can use any meat, cheese, or vegetables. You’ll need 2 Tbsp total for each muffin. Make sure they’re finely chopped or shredded. We used spinach & feta, sausage & onion, broccoli & cheddar, and red pepper & goat cheese.

Nutrition

Serving: 2muffins | Calories: 137kcal | Carbohydrates: 1g | Protein: 12g | Fat: 9g | Sodium: 367mg | Fiber: 0.02g

How to Make Egg Muffins – Step by Step Photos

Cheese, meat, and vegetables in muffin tin.

Preheat the oven to 375ºF. Next, decide what add-ins you’d like in your egg muffins. You’ll need about 2 Tbsp of finely chopped or shredded add-ins per muffin well. We did spinach & feta, breakfast sausage (leftovers) & onion, broccoli & cheddar, and red pepper & goat cheese. Make sure to use a non-stick muffin tin. If the muffin tin is older and the non-stick surface is worn, you may want to grease the tin with butter or oil. We did not use any butter or oil.

Eggs and cottage cheese in a blender.

Add 10 large eggs, ½ cup of cottage cheese, ½ tsp salt, and ¼ tsp pepper to a blender. Blend for about 30 seconds, or until smooth.

Egg mixture poured into the muffin tin.

Pour the blended egg mixture into the muffin tin, dividing equally between all twelve wells. It should come close to filling each well up to the top.

Baked egg muffins in the muffin tin.

Bake the egg muffins in the preheated 375ºF oven for about 18 minutes, or just until they no longer look wet in the center and they are barely golden around the edges. Be careful not to overcook the egg muffins or they’ll become spongey. The egg muffins will puff up quite a bit as they cook but will deflate back down as they cool. This is normal.

A stack of egg muffins on a blue background.

Allow the egg muffins to cool just until cool enough to handle, then gently wiggle them from the muffin tin and allow them to finish cooling on a wire rack (to prevent condensation). Enjoy warm or refrigerate until ready to eat!

Cooked egg muffins lined up in a grid on a blue surface.

More Breakfast Meal Prep Recipes

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Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!

The post Cilantro Lime Rice appeared first on Budget Bytes.

If you’ve ever been to Chipotle, you know how good cilantro lime rice is and just how much flavor it can add to a meal. Luckily, it’s super easy and budget-friendly to make at home, too, so you take any meal to the next level just by switching out your plain white rice for this Cilantro Lime Rice recipe. It’s bright, flavorful, savory, and absolutely delicious. This Cilantro Lime Rice recipe is so good, in fact, that sometimes I make it a meal simply by adding some black beans and cheese. Done and done!

Overhead view of cilantro lime rice in a bowl garnished with lime wedges.

What Is Cilantro Lime Rice?

Cilantro lime rice is simply white rice flavored with lime and cilantro, but we throw in a couple more tricks to make it even more delicious and crave-worthy. It’s often served as a side dish with Latin or Tex-Mex meals, adding tons of flavor and color to the plate. But, since cilantro IS the main flavor in this rice, you definitely need to be a cilantro lover to like this recipe. If cilantro isn’t your thing, try our tomato rice instead!

Ingredients for Cilantro Lime Rice

The best part about cilantro lime rice is that you only need a few ingredients and it doesn’t take much longer than cooking plain rice, making it a total win. Here’s what you’ll need to make cilantro lime rice:

  • Long Grain White Rice: You can use any long grain white rice for this recipe, conventional, jasmine, or basmati. Conventional is the most budget-friendly, but you’ll get even more flavor with jasmine or basmati. Avoid medium and short grain rices as they tend to be sticky instead of fluffy.
  • Chicken Broth: Cooking the rice in chicken broth instead of plain water adds a LOT of flavor to the rice, including a deliciously savory base. If you want to make this vegetarian, look for a vegetarian version of chicken broth rather than a regular vegetable broth, which will turn the rice a brownish color, obscuring the cilantro’s pretty green color.
  • Cilantro: This recipe is all about the cilantro! Cilantro gives the rice a really bright and fresh flavor and a beautifully vibrant green color. Fresh cilantro is a must for this recipe, not dried.
  • Lime: Fresh lime also adds a bright flavor, and the tanginess of the juice is a nice contrast to the savory chicken broth. We use both the juice and the zest for maximum lime flavor.
  • Olive Oil: A little olive oil helps coat the cooked rice to give it richness and prevent it from getting to gummy as you fold in the fresh ingredients.

How to Serve Cilantro Lime Rice

Cilantro lime rice is a great side dish to go with any Latin or Tex-Mex meal, but it’s also great as a base to bowl meals, as a flavorful filling in burritos, or you could even use it as a base for a casserole. Try serving cilantro lime rice with shrimp tacos, cheese enchiladas, burrito bowls, chicken fajitas, or some saucy black beans.

Tip: Don’t Waste the Stems!

When using fresh cilantro, don’t toss the stems! Cilantro stems are very tender and have just as much flavor as the leaves, so as long as they’re thoroughly washed and finely chopped, they can be used right alongside the leaves in recipes like this. So you don’t have to spend time meticulously pulling the leaves from the stems and you’ll have less waste, too!

Cilantro lime rice in the pot with lime wedges.
Cilantro lime rice in the pot with lime wedges.
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Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.50 recipe / $0.42 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1 cup each)
Calories 275kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups long grain white rice (uncooked) $0.52
  • 3 cups chicken broth $0.32
  • 1/2 bunch fresh cilantro $0.75
  • 1 lime $0.59
  • 2 Tbsp olive oil $0.32

Instructions

  • Rinse the rice in cool water then let it drain well. Add the rice and chicken broth to a sauce pot, place a lid on top, and bring it to a full boil over high heat without removing the lid or stirring.
  • Once it reaches a full boil, turn the heat down to low, or just above low, and let the rice simmer for 15 minutes (no stirring or removing the lid). After 15 minutes, turn off the heat and let the pot rest for an additional five minutes.
  • While the rice is cooking, zest and juice the lime, and finely chop the cilantro. Add 3 tablespoons of the lime juice, ½ teaspoon of the lime zest, and 1 cup of finely chopped cilantro to a bowl with the olive oil and stir to combine.
  • Once the rice has rested off of the heat for five minutes, remove the lid and fluff with a fork. Drizzle the cilantro lime mixture over the rice, then gently fold to combine. Make sure not to stir the rice vigorously, or that can cause it to become mushy and sticky.
  • Taste the rice and adjust the lime or salt to your liking, then serve with your favorite meal.

See how we calculate recipe costs here.

Nutrition

Serving: 1Cup | Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Sodium: 440mg | Fiber: 1g

How to Make Cilantro Lime Rice – Step By Step Photos

Chicken broth being added to a pot with rinsed rice.

Start by rinsing 2 cups of uncooked long grain white rice. Let it drain well, then add it to a medium pot with 3 cups of chicken broth. Place a lid on the pot and bring the broth to a full boil over high heat. Once it reaches a full boil, immediately turn the heat down to low, or just slightly above low, to keep the broth at a gentle simmer.

Cooked and fluffed rice in the pot.

Let the rice simmer for 15 minutes without stirring or removing the lid, then turn the heat off and allow the pot to rest, without removing the lid, for an additional five minutes. Finally, remove the lid and fluff the rice with a fork.

Chopped cilantro and zested and juiced lime on a cutting board.

While the rice is cooking, zest and juice one lime. Rinse and finely chop about ½ bunch of fresh cilantro, or about one cup once chopped. Add the chopped cilantro, 3 tablespoons of the juice, and ½ teaspoon of zest to a bowl with 2 tablespoons of olive oil and stir to combine.

Cilantro lime mixture being poured into the rice.

Pour the cilantro lime mixture over the cooked rice, then gently fold it to combine. Be careful not to stir vigorously or fold too much as the more the rice is stirred the more it will become sticky. Just fold the ingredients together in a gentle motion.

Finished cilantro lime rice in a pot.

Serve the cilantro lime rice with your favorite meal and enjoy!

Close up overhead view of cilantro lime rice in the pot with lime garnishes.

More Flavored Rice Recipes

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Homemade French Onion Dip

This creamy and tangy French Onion Dip is full of caramelized onions and perfect for parties, game day, or as a burger or sandwich spread.

The post Homemade French Onion Dip appeared first on Budget Bytes.

Caramelized onions are one of my favorite flavors EVER, so even though you can make a quick French Onion Dip made with just a packet of onion soup mix and sour cream, you know I’m going to try to make it from scratch instead! And this homemade French Onion Dip recipe is surprisingly easy! It only takes a few ingredients and it really lets the flavor of those caramelized onions shine. This dip is creamy, tangy, sweet, savory, and perfect for all your crunchy chips and crackers. Plus, it also makes an ah-maz-ing sandwich and burger spread, so even if you’re not a chip and dip person, you still need to try it!

Overhead view of a bowl of French Onion Dip with a chip in the side and chips all around.

What Is French Onion Dip?

French Onion Dip is a creamy and tangy dip for chips, crackers, vegetables, and more that has a flavor profile similar to French Onion Soup. The quick way to make French Onion Dip is to simply stir a packet of onion soup mix into a container of sour cream, but if you’re looking for more of a “from scratch” approach with that slow caramelized flavor, we’ve got you covered. And while caramelizing the onions does take a little bit of time, you don’t need many more ingredients to turn them into a really stellar dip!

Ingredients for French Onion Dip

Here’s what you’ll need to make a homemade French Onion Dip from scratch:

  • Onions: I just used plain ol’ yellow onions here, but if you want to get fancy you can go for a sweet onion like Vidalia or a Maui onion.
  • Butter: Butter makes the recipe extra rich and gives a slightly nutty flavor to the caramelized onions.
  • Cream Cheese: Cream cheese is the rich and tangy base for the dip.
  • Sour Cream: Sour cream lightens up the cream cheese just a touch and makes the dip much softer and dippable.
  • Worcestershire sauce: This gives the dip a savory note, similar to French onion soup.
  • Seasoning: I kept the seasonings simple so the flavor of the onions could shine through. All you’ll need is a bit of garlic powder, salt, and pepper. You can experiment with adding beef bouillon, but I found this to overwhelm the flavor of the dish, totally masking the delicately sweet flavor of the onions.

How to Serve French Onion Dip

French onion dip is classically served with potato chips, but it’s great for so much more! You can use it for crackers, on a vegetable platter (in place of ranch dip), or as a spread on sandwiches, wraps, or burgers. Try pairing this dip on a sandwich with thinly sliced roast beef, a slice of Swiss cheese, and spring mix. You won’t be disappointed! Or slather it onto a burger with some sautéed mushrooms. YES PLEASE.

How Long Does it Keep?

Homemade French Onion Dip will stay good in the refrigerator for about four to five days, but is not a good candidate for freezing. If your French Onion Dip has been in the refrigerator for a few days, make sure to give it a good stir before enjoying.

Side view of a chip being dipped into a bowl of French Onion Dip.
Overhead view of a bowl of French Onion Dip with a chip in the side and chips all around.
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French Onion Dip

This creamy and tangy French Onion Dip is full of caramelized onions and perfect for parties, game day, or as a burger or sandwich spread. 
Course Appetizer, Snack
Cuisine American
Total Cost $2.85 recipe / $0.48 serving
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 55 minutes
Servings 6 (¼ cup each)
Calories 193kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Dice the onions and place them in a skillet with the butter.
  • Cook the onions over medium-low heat, stirring occasionally, allowing them to soften and then slowly brown. Continue cooking for about 30 minutes, or until they achieve a deep copper brown color and jammy texture. If the skillet dries out too much as the onions cook, lower the heat slightly and add a tablespoon or two of water. On the flip side, if the onions are taking too long to cook, increase the heat slightly.
  • Meanwhile, stir together the cream cheese, sour cream, Worcestershire sauce, garlic powder, salt, and pepper in a bowl until smooth and evenly combined.
  • Once the onions are fully caramelized, stir them into the dip.
  • Allow the dip to sit for about 15 minutes for the flavors to blend, then taste and adjust the seasonings to your liking. Serve with your favorite chips or spread onto a sandwich and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 193kcal | Carbohydrates: 7g | Protein: 3g | Fat: 18g | Sodium: 237mg | Fiber: 1g

How to Make French Onion Dip – Step by Step Photos

Diced onion and butter in a skillet.

Dice one pound of yellow onions (about two medium onions), then add them to a skillet with 2 tablespoons of butter.

Half-cooked onions in the skillet.

Cook the onions over medium-low heat, stirring occasionally, allowing them to soften and then slowly brown. If the skillet gets too dry as the onions cook, turn the heat down slightly and add a tablespoon or two of water to the skillet to help dissolve the browned bits off of the bottom of the skillet. Or, if the onions are taking a very long time to cook down, you can increase the heat slightly.

Fully caramelized onions in the skillet.

When the onions are fully caramelized they should look like this—deep copper brown, translucent, and jammy in texture. The caramelization process should take about 30 minutes.

Dip ingredients in a bowl but not combined.

Meanwhile, combine 4oz. room temperature cream cheese, 1 cup sour cream, 1 tablespoon Worcestershire sauce, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and ¼ tsp salt in a bowl, stirring until the mixture is smooth.

Caramelized onions added to the dip in the bowl.

Add the caramelized onions to the dip and stir to combine.

Finished caramelized onion dip in the bowl with a spoon.

Allow the dip to sit for 15 minutes to allow the flavors to blend, then taste and adjust the seasonings to your liking.

Overhead view of a chip being dipped into a bowl of French Onion Dip.

Serve with your favorite crunchy chips and enjoy!

More Dip Recipes

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Best Recipes of 2023

The top 25 best recipes we published in 2023. These the easy, delicious, and budget-friendly recipes you don’t want to miss!

The post Best Recipes of 2023 appeared first on Budget Bytes.

It’s that time of year again! At the end of every year, I like to round up my favorite recipes that we published throughout the year to make sure you don’t miss out on the best of the best. So get your bookmark tool ready because you’re going to want to save ALL of these recipes for later! These are the top 25 recipes that made me drool, that I can’t stop thinking about, and that I want all of you to experience at least once. So, if you’re wondering what to make for dinner tonight, here are our 25 best recipes of 2023 (In order from oldest to newest)!

Collage of recipes images from 2023 with title text in the center.

1. Paste e Fagioli

Pasta e Fagioli

A white serving bowl of pasta e fagioli soup topped with bacon, parsley and parmesan cheese, and surrounded by torn bread, uncooked pasta, a black serving spoon, italian parsley and a decorative blue and white dish cloth.
Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.
4.97 from 26 votes
$6.71 RECIPE / $1.12 SERVING Get the Recipe

Pasta e Fagioli is a super cozy soup filled to the brim with all the good stuff (read: pork, vegetables, pasta, AND beans). It’s a true meal in a bowl that is also super budget-friendly!

2. Chicken Nachos

Chicken Nachos

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
4 from 2 votes
$14.83 recipe / $1.85 serving Get the Recipe

I can’t pass up a good plate of nachos, especially these light and fresh Chicken Nachos! They’re piled high with fresh greenery, seasoned bites of chicken breast, and cool sour cream for the perfect crunchy-creamy-spicy mix!

3. Easy Dumpling Soup

Easy Dumpling Soup

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.
Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.
4.96 from 21 votes
$2.98 RECIPE / $1.49 SERVING Get the Recipe

Keep a bag of frozen dumplings stashed in your freezer because this super fast and easy Dumpling Soup is a LIFE SAVER on busy nights. It’s like upgraded instant ramen, but BETTER.

4. Spinach Tortellini Skillet

Spinach Tortellini Skillet

Overhead view of a bowl full of spinach tortellini with a fork in the side.
Spinach Tortellini Skillet is an easy and hearty dinner recipe that comes together quickly and will make you want to come back for seconds!
4.60 from 22 votes
$9.11 recipe / $2.78 serving Get the Recipe

Why are tortellini so fun to eat? I don’t know. There’s just something about those little cheese-filled pillows that makes them always delicious, and since they cook in a matter of minutes this Spinach Tortellini Skillet is a winner for quick weeknight meals!

5. Peanut Noodles with Chicken

Peanut Noodles with Chicken

Close up overhead view of peanut noodles in the skillet with tongs.
These Peanut Noodles with Chicken are an easy meal with a rich, creamy, sweet, and savory flavor that is completely addictive.
4.79 from 23 votes
$9.20 recipe / $2.30 serving Get the Recipe

Peanut sauce makes everything delicious, IMHO. So these Peanut Noodles with Chicken were an instant winner in my book. Creamy, rich peanut sauce, wide noodles, juicy pieces of chicken, and a little lime and red pepper for a kick!

6. Creamy Chicken and Orzo Skillet

Creamy Chicken And Orzo Skillet

Close up shot of Creamy Chicken And Orzo.
When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!
4.83 from 34 votes
$7.99 recipe / $2.00 serving Get the Recipe

O.M.G. This one is just 🤤 You can’t beat a one-pot meal, especially when it includes a super creamy sauce, tender orzo pasta, and juicy chicken thighs. Put this Creamy Chicken and Orzo Skillet on your list ASAP!

7. Tortellini Salad

Tortellini Salad

Overhead shot of tortellini salad in a white bowl.
This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!
4.91 from 10 votes
$15.57 recipe / $1.30 serving Get the Recipe

I’m a sucker for a good “refrigerator salad,” the type of salads that hold up to refrigeration and you can eat off of for days, and this Tortellini Salad is one of the best!

8. Ramen Noodle Salad

Ramen Noodle Salad

Overhead view of ramen noodle salad on an oval serving platter.
This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
5 from 7 votes
$8.33 recipe / $1.39 serving Get the Recipe

Ramen Noodle Salad is a CLASSIC for potlucks and summer get-togethers, but I love making it as a light and fresh meal prep to chomp on all week long! So delish!

9. Texas Sheet Cake

Texas Sheet Cake

A slice of chocolate cake being lifted out of the sheet pan.
Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!
5 from 4 votes
$11.27 recipe / $0.75 serving Get the Recipe

We made this Texas Sheet Cake back in May, but I’m not lying when I tell you that I was digging around in our freezer just last week hoping to find some stashed in the back. It’s so good that I’m still craving it seven months later!

10. Potato and Green Bean Skillet

Potato and Green Bean Skillet

Close up overhead view of a bowl of potatoes and green beans.
This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.
5 from 5 votes
$6.86 recipe / $1.72 serving Get the Recipe

Six ingredients are all you’re going to need to make this simple stunner! This Potato and Green Bean Skillet is great as a side dish or in a larger portion as a quick meal. It’s got all the goodies: bacon, caramelized onions, potatoes, and plenty of seasoning!

11. Pasta Primavera

Pasta Primavera

A bowl of pasta primavera with a fork in the center.
Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.
5 from 6 votes
$5.96 recipe / $1.49 serving Get the Recipe

As soon as the Spring veggies start flooding the market, you’ve GOT to try this Pasta Primavera. It’s simple, elegant, fresh, and oh-so delicious!

12. Creamy Chicken and Gnocchi

Creamy Chicken and Gnocchi

Side shot of Creamy Chicken and Gnocchi in a silver skillet with a wooden spoon in it.
This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!
4.97 from 30 votes
$8.41 recipe / $2.10 serving Get the Recipe

It had me at “creamy chicken.” But no, seriously, if you’re looking for an easy, indulgent, and comforting meal to make for dinner, this Creamy Chicken and Gnocchi is it!

13. Zucchini Muffins

Zucchini Muffins

Side view of Zucchini muffins on a wire rack.
These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
5 from 12 votes
$3.53 recipe / $0.44 each Get the Recipe

These Zucchini Muffins alone are reason enough to look forward to summer! They’re sweet, moist, and the perfect compliment to your morning coffee. Make sure to bookmark this one for when your zucchini plant starts producing!

14. Stuffed Bell Peppers

Stuffed Bell Peppers

Overhead close up view of stuffed bell peppers on a serving plate.
These Stuffed Bell Peppers are a classic comfort food that’s hearty, filling, has incredible flavors, and can easily feed a large family.
4.80 from 24 votes
$12.21 recipe / $2.03 serving Get the Recipe

A comfort food classic and perfectly portioned for meal prep, you can’t miss with these delicious Stuffed Bell Peppers!

15. Lemon Pound Cake

Lemon Pound Cake

Side view of a sliced loaf of lemon pound cake.
This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.
4.56 from 9 votes
$4.85 recipe / $0.40 serving Get the Recipe

PROMISE me you’ll never pay $3 for a slice of pound cake at the coffee shop ever again because you can make this Lemon Pound Cake at home for about $0.50 per slice and keep it stashed in the freezer for whenever the craving hits!

16. Pickled Jalapeños

Easy Pickled Jalapeños

Overhead view of a bowl full of pickled jalapeños.
These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.
5 from 2 votes
$2.30 recipe / $0.29 serving Get the Recipe

I want to eat these Pickled Jalapeños on EVERYTHING. They’re so good and only take six ingredients to make, so I will never not have them in my fridge from now on!

17. Pumpkin Muffins

Pumpkin Muffins

Overhead view of a basket full of pumpkin muffins with coffee and pumpkins on the sides.
These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center. 
5 from 12 votes
$5.43 recipe / $0.45 each Get the Recipe

I know everyone goes crazy for pumpkin in October, but these Pumpkin Muffins are too good to not make the rest of the year. They’re super soft and moist and have the most delicious little cache of cream cheese in the center.

18. Pumpkin Pie Bars

Pumpkin Pie Bars

Side view of a pumpkin pie bar on a white plate with whipped cream on top.
These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!
4.70 from 13 votes
$5.63 recipe / $0.63 serving Get the Recipe

These Pumpkin Pie Bars were a runaway hit with our readers and I have to agree. The simple shortbread crust is SO much easier than a traditional pie crust and you can cut them into perfect little single-serving-sized squares for parties or Thanksgiving day.

19. Chicken and Dumplings

Chicken and Dumplings

Overhead view of chicken and dumplings in a skillet.
Tender chicken simmered in a rich gravy and topped with fluffy dumplings makes these chicken and dumplings the perfect comfort food for cold nights.
4.82 from 16 votes
$7.26 recipe / $1.21 serving Get the Recipe

I would eat these Chicken and Dumplings every day of my life if I could. ‘Nuff said.

20. Navy Bean Soup

Navy Bean Soup

Overhead view of a dutch oven pot full of navy bean soup with a ladle scooping some out.
This Navy Bean Soup with ham is hearty, cozy, super flavorful, and perfect on a chilly day. Easy to make and absolutely delicious!
4.60 from 5 votes
$7.32 recipe / $1.22 serving Get the Recipe

Beans are the quintessential budget ingredient, but when they’re prepared like this they feel absolutely gourmet. This Navy Bean Soup is rich, hearty, and everything your cozy dreams are made of.

21. Sweet Potato Pie

Sweet Potato Pie

Overhead view of a whole sweet potato pie with one slice cut and being lifted out of the pie pan.
Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.
4.82 from 11 votes
$4.71 recipe / $0.59 serving Get the Recipe

Okay, this Sweet Potato Pie is going to be a new tradition in my house because I couldn’t get enough of it this past Thanksgiving! It’s rich and sweet, but not too heavy. Absolute perfection!

22. Chicken Pot Pie Soup

Chicken Pot Pie Soup

Overhead view of a serving bowl of chicken pot pie soup with one hand holding the bowl and the other hand holding a spoon .
This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!
5 from 4 votes
$10.19 recipe / $1.69 serving Get the Recipe

If you love chicken pot pie but hate fussing with a crust, you’ve got to try this Chicken Pot Pie Soup! It’s so easy but every bit as delicious and comforting.

23. Cinnamon Rolls

Homemade Cinnamon Rolls

Close up overhead view of cream cheese icing being spread onto homemade cinnamon rolls.
These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 
5 from 2 votes
$4.59 recipe / $0.51 each Get the Recipe

Words can not describe how in love I am with these Cinnamon Rolls. I ate them for a week straight during the recipe testing phase and still want more. I’ll definitely be making these on Christmas morning for years to come. …Or just whenever I need some sweet, cinnamon goodness. ;)

24. Orange Cranberry Bread

Cranberry Orange Bread

Front view of a sliced loaf of orange cranberry bread.
This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.
5 from 8 votes
$5.91 recipe / $0.59 serving Get the Recipe

Hello Gorgeous! I’m a sucker for anything orange-cranberry flavor and this Orange Cranberry Bread is my favorite treat so far. The combination of tart cranberries, bright orange zest, and sweet glaze is just heavenly.

25. Chicken Spaghetti

Chicken Spaghetti

Overhead view of chicken spaghetti in a white casserole dish with a wooden spoon placed inside.
This creamy Chicken Spaghetti recipe is made with a cheesy, luscious, cream sauce and baked to perfection. A pasta lover’s dream!
4.60 from 10 votes
$11.81 recipe / $1.96 serving Get the Recipe

YES PLEASE. This Chicken Spaghetti is warm, creamy, and cozy with juicy chunks of chicken and just a little bit of a kick to cut through all that creaminess. Totally crave-worthy!

What were your favorite recipes from 2023? Share yours with us in the comments below!

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The post Best Recipes of 2023 appeared first on Budget Bytes.

Jalapeño Poppers

The perfect easy appetizer for New Year’s Eve, tailgating parties, or the big game, this Jalapeño Popper recipe is a spicy, cheesy home run!

The post Jalapeño Poppers appeared first on Budget Bytes.

If you love spicy and you love cheesy, you’ll definitely love Jalapeño Poppers! This cute little appetizer recipe has New Year’s Eve written all over it, and it’s perfectly easy and delicious for football games as well. …Or, if you’re just as obsessed with them as I am, they’re also great for a regular Monday afternoon. 😜

Overhead view of a plate full of jalapeño poppers with a dish of ranch dressing.

What Are Jalapeño Poppers?

Jalapeño poppers are a staple in American pop food culture and are often served at sports bars or other fast-casual restaurants. They can take several forms, sometimes breaded and deep fried, sometimes baked, and sometimes wrapped in bacon, but they always consist of fresh jalapeño peppers stuffed with a flavorful mix of cheese for that spicy-cheesy-creamy flavor combo.

For this jalapeño popper recipe, we went the easy and budget-friendly route (obvi) and opted for baked poppers with just enough bacon added in to give great flavor without making them over-the-top expensive. These jalapeño poppers are easy enough for even a beginner to make, and tasty enough that you’ll be thankful you didn’t drop a ton of cash on ordering out!

Ingredients for Jalapeño Poppers:

Here’s what you’ll need to make this delicious jalapeño popper recipe at home:

  • Fresh Jalapeños: Luckily, jalapeños are usually some of the least expensive items in the produce aisle, but if you can’t find them for a good price at your local chain grocery store, look for a Hispanic or Latin grocery store where they’re guaranteed to be super affordable. Look for Jalapeños that are about 3 inches in length for this recipe.
  • Cheese: We used a mix of cream cheese and cheddar cheese for this recipe so we could get an ultra-creamy finish with a nice cheddar bite. You can also try using Monterey Jack or Pepper Jack (if you like it EXTRA spicy!).
  • Bacon: Bacon is a classic flavor in jalapeño poppers and it gives a nice smokey finish to the flavor profile. We use just enough to give these poppers flavor without driving up the price too high.
  • Seasoning: These jalapeño poppers are seasoned with garlic powder, Everything Bagel Seasoning, and green onions. They’re flavorful but not so complicated that you lose the flavor of the jalapeños and bacon. If you don’t have Everything Bagel Seasoning you can increase the garlic powder in the recipe to ½ tsp, and add ⅛ tsp of both salt and pepper.

Are Jalapeño Poppers Spicy?

Yes, jalapeño poppers are pretty spicy! Despite removing the seeds and ribs (the spiciest part of the jalapeño), some of the spicy oils remain in the jalapeño, giving these poppers just the right amount of spicy heat to balance the creamy cheeses. If you’re not a spicy foods fan you’ll probably want to skip this one!

How to Remove Jalapeño Oil From Your Hands

If you’ve ever cooked with jalapeños before, you know the horror of accidentally touching your eyes afterward. Jalapeños contain natural oils that can easily transfer from your hands to your eyes or any other delicate skin, causing an intense burning sensation, and sometimes just washing your hands isn’t enough to remove the oils. Here are a few extra steps you can take to reduce the burn:

  1. Massage a teaspoon or two of cooking oil into your hands. The oil will help dissolve the spicy oils from the jalapeños that are stuck to your hands.
  2. Wash your hands with dish soap instead of hand soap. Dish soap is formulated to break up oily residues whereas hand soaps are often designed to keep skin moisturized.
  3. Rub your hands with an acidic substance, like lemon juice, vinegar, or tomato sauce. This can help break up any spicy oils left on the skin.
  4. OR just wear gloves while working with the jalapeños and avoid the risk. ;)

What to Serve with Jalapeño Poppers

I love these little poppers on their own, but if you want a dipping sauce I would definitely recommend ranch dressing. I’m not usually a ranch person, but the flavor combination between the spicy jalapeño poppers and cooling ranch dressing is hard to beat! I’d also serve them with another starchy appetizer, maybe something like our Steak Fries or Loaded Smashed Potatoes.

Side view of a plate full of jalapeño poppers with a dish of ranch on the side.
Super close up view of jalapeño poppers on a plate with a bowl of ranch.
Print

Jalapeño Poppers

The perfect easy appetizer for New Year's Eve, tailgating parties, or the big game, this Jalapeño Popper recipe is a spicy, cheesy home run!
Course Appetizer
Cuisine Amercian
Total Cost $3.94 recipe / $0.66 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (2 poppers each)
Calories 149kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 2 oz. bacon (about 2 slices) $0.50
  • 6 jalapeños* $1.50
  • 4 oz. room-temperature cream cheese $1.10
  • 1/2 cup shredded cheddar cheese $0.62
  • 1 green onion, sliced $0.10
  • 1 tsp everything bagel seasoning $0.10
  • 1/4 tsp garlic powder $0.02

Instructions

  • Preheat the oven to 425ºF. Cook the bacon in a skillet over medium heat until it is brown and crispy. Remove it from the pan and let it cool on a paper-towel-lined plate.
  • Slice the jalapeños in half lengthwise and then use a spoon to scoop out the seeds and white ribs, being careful not to tear or puncture the peppers.
  • Once the bacon is cool, crumble it into tiny pieces and reserve about 1 tablespoon to use as a topping. Add the bacon to a bowl with the cream cheese, shredded cheddar (reserve a small amount for topping as well), sliced green onion, Everything bagel seasoning, and garlic powder. Mix the ingredients together until they're evenly combined.
  • Divide the cheese filling between the 12 pepper halves and then spread it out to fill and smooth out the top.
  • Place the filled peppers on a large parchment-lined baking sheet then sprinkle the reserved crumbled bacon and cheddar cheese over the top.
  • Bake the peppers for 15 minutes or just until the cheese is melted and slightly bubbly. Avoid over-baking the peppers or else they'll become too soft to pick up and enjoy. Allow the poppers to cool just enough to handle, then serve and enjoy!

See how we calculate recipe costs here.

Notes

*Look for jalapeños that are about 3 inches long.

Nutrition

Serving: 2poppers | Calories: 149kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Sodium: 228mg | Fiber: 0.5g
Super close up view of jalapeño poppers on a plate with a bowl of ranch.

How to Make Jalapeño Poppers – Step by Step Photos

Cooked bacon in a skillet.

Cook about 2 oz. of bacon (about 2 slices) in a skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet and let it drain on a paper towel-lined plate as you prepare the rest of the dish.

Scraping out the insides of the jalapeño peppers.

Slice six jalapeño peppers in half length-wise, then scrape out the seeds and white ribs with a spoon, taking care not to tear the outside of the pepper. To prevent the transfer of spicy oils from your hands to your eyes, mouth, or nose, either use gloves while preparing the peppers or see our tips above for removing jalapeño oil from your hands.

Cheese filling ingredients in a bowl, unmixed.

Once the bacon is cool enough to touch, crumble it into tiny pieces. Reserve about 1 teaspoon of the bacon to use as a topping, then add the rest to a bowl with 4 oz. of room-temperature cream cheese, ½ cup shredded cheddar cheese (reserve about 2 Tbsp for topping), 1 sliced green onion, 1 teaspoon Everything Bagel Seasoning, and ¼ teaspoon garlic powder. Mix these ingredients together until evenly combined.

Cheese filling being spooned into jalapeño halves.

Divide the cheese mixture evenly between the 12 jalapeño halves, then spread it out to fill the peppers, smoothing out the top.

Jalapeño poppers ready to bake on a parchment-lined sheet pan.

Place the filled jalapeños on a large parchment-lined baking sheet, then sprinkle the reserved bacon bits and shredded cheddar over top.

Baked jalapeño poppers on the baking sheet.

Bake the jalapeño poppers in the preheated 425ºF oven for 15 minutes, or just until the cheese is melted and bubbly on top. Avoid overcooking the poppers or else the peppers will get too soft to pick up and eat. Allow the peppers to cool just enough to handle, then serve and enjoy!

Overhead view of a plate of jalapeño peppers with one being dipped into a bowl of ranch.

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Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.

The post Homestyle Cornbread appeared first on Budget Bytes.

Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.

Close up overhead view of a stack of cornbread squares with melting butter on top.

Ingredients for Super Moist Cornbread

Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:

  • Yellow Cornmeal: This is the base for the cornbread. For this recipe, we use slightly more cornmeal than flour to give the bread even more corn flavor.
  • All-Purpose Flour: Mixing just a bit of flour into the cornmeal helps keep the cornbread soft, moist, and not too crumbly.
  • Salt: Salt is very important in cornbread, which can otherwise be a little bit bland. The salt helps the flavor of the corn pop!
  • Baking Powder and Baking Soda: Baking powder and baking soda keep this rich cornbread from being too heavy and dense by adding just the right amount of leavening. We use a mix of baking soda and powder because of the acidic pH of the sour cream.
  • Milk & Sour Cream: I used a mix of whole milk and sour cream to moisten the cornbread and give it tons of rich flavor. Sour cream adds flavor similar to buttermilk, but is an ingredient we’re much more likely to already have in our fridge!
  • Egg: Egg helps give the cornbread strength so it doesn’t fall apart, and it adds just a little bit of fluff to the texture.
  • Butter: Instead of just using cooking oil for this cornbread, I used melted butter for extra rich flavor.
  • Oil: Butter gives the cornbread tons of flavor, but just a little bit of oil helps keep the bread super moist after baking in a way that butter alone does not. You can use any neutral cooking oil like canola oil, vegetable oil, avocado oil, or corn oil.
  • Sugar: I tested this recipe both with and without sugar since sugar is a VERY controversial ingredient in cornbread. I will say that I prefer just a little sugar in my cornbread, but you can leave it out if you prefer.

What Bakeware to Use

You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!

What to Serve with Cornbread

Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!

How to Store Leftovers

Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!

You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.

Close up of butter being spread onto a piece of cornbread.
Close up overhead view of squares of cornbread with butter melting top.
Print

Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
Course Bread, Breakfast, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 276kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups yellow cornmeal $0.73
  • 1/2 cup all-purpose flour $0.10
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 2 Tbsp sugar (optional) $0.04
  • 1 cup sour cream $1.06
  • 1/2 cup whole milk $0.24
  • 4 Tbsp salted butter, melted $0.50
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.09

Instructions

  • Preheat the oven to 400ºF. In a large bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar until well combined.
  • In a separate bowl, whisk together the sour cream, milk, melted butter cooking oil, and egg.
  • Pour the dry ingredients into the bowl of wet ingredients and stir just until everything is evenly combined. Avoid over-stirring the batter.
  • Pour the batter into a greased 8×8-inch baking dish. Transfer to the oven and bake for 20 minutes, or until the top is golden brown.
  • Allow the cornbread to cool in the baking dish, then slice into nine pieces and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Sodium: 428mg | Fiber: 3g
Squares of cornbread on parchment with honey and butter on the sides.

How to Make Cornbread – Step by Step Photos

Cornbread dry ingredients in a bowl.

Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.

Wet ingredients for cornbread in a bowl.

In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.

Wet and dry ingredients combined to make cornbread batter.

Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.

Cornbread batter in a square metal baking dish.

Spread the cornbread batter into a greased 8×8-inch baking dish.

Baked cornbread in the baking dish.

Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.

Squares of cornbread on parchment with honey and butter on the sides.

Let the cornbread cool in the pan, then slice into nine squares and serve.

A stack of cornbread squares with honey being drizzled over top.

I love cornbread with butter and honey, but it goes with a variety of savory meals as well!

More Cornbread Recipes

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Black-Eyed Peas

Black Eyed Peas are a flavorful, budget-friendly, and nutrient packed meal for New Year’s Day or any day of the year!

The post Black-Eyed Peas appeared first on Budget Bytes.

It may be tradition to eat black-eyed peas on New Year’s Day, but I’m here to say that you need to be making these delicious and budget-friendly beans year-round! This big ol’ pot of peas is hearty, delicious, freezer-friendly, and about as budget-friendly as it gets. So try them out this New Year’s Day and then add them to your regular rotation for the coming year. Your wallet and taste buds will thank you. ;)

Overhead view of a pot of black-eyed peas being stirred with a wooden spoon.

What Are Black-Eyed Peas?

Black-eyed peas are a small white legume with a black dot, or “eye”, in the center. They’re traditionally served on New Year’s Day in the United States alongside collard greens (or mustard or turnip greens) to bring wealth in the new year. The black-eyed peas represent coins, while the greens signify paper dollars. Some even believe you must consume 365 black-eyed peas to bring the wealth, so make sure to dish yourself up an extra large bowl!

Ingredients for Black-Eyed Peas

Here’s what you’ll need to make this incredibly delicious pot of black-eyed peas:

  • Black-Eyed Peas: You’ll need one pound of dry black-eyed peas. You can find these near the other dry beans in the grocery store, or on a special display if you’re buying near the New Year!
  • Bacon: Bacon gives the black-eyed peas a deliciously smoky flavor and the fat gives the peas body and a wonderful mouthfeel. You can substitute by adding a ham hock or smoked turkey wing to the peas before simmering and using a bit of oil to sauté the vegetables in the beginning.
  • Vegetables: The black-eyed peas are flavored with a medley of vegetables like onion, garlic, bell pepper, and celery. The vegetables add flavor, color, and texture to the dish.
  • Spices: The pot of peas is seasoned with a savory mix of smoked paprika, oregano, thyme, cayenne pepper, and black pepper.
  • Chicken Broth: The black-eyed peas cook in chicken broth for maximum flavor. Make sure to use a good broth to ensure the peas are very flavorful. We like to use Better Than Bouillon because it’s cost-effective and has great flavor
  • Salt: As with any bean, it’s very important to add salt to taste at the end of cooking. Salt doesn’t just make food “salty” but it amplifies all of the flavors so you can taste each and every ingredient.

Recipe Variations

Vegetarian or Vegan: To make these black-eyed peas vegetarian, simply skip the bacon and use a few tablespoons of coconut oil to sauté the vegetables. The coconut oil has a similar mouthfeel to pork fat, making the peas extra hearty. You’ll also want to increase the smoked paprika slightly to make up for the smokiness of the bacon and swap vegetable broth for chicken broth.

Slow Cooker: To make black-eyed peas in the slow cooker, simply add all of the ingredients (including the pre-soaked peas) to a slow cooker and cook on high for about four hours, or until the peas are tender.

Canned Black-Eyed Peas: If you’re in a rush or forgot to soak your peas, canned black-eyed peas are a great shortcut. Simply follow our recipe for Quickie Black-Eyed Peas with Greens.

The Quick Soak Method

If you don’t have time to soak your beans overnight (or you just forgot), you can use the quick soak method to get the beans ready for cooking in about an hour. Here’s how to quick soak beans:

  1. Rinse the beans with cold water, then add them to a large pot. Add enough fresh water to cover the beans by 2-3 inches.
  2. Place a lid on the pot, turn the heat on to high, and bring the beans up to a boil. Allow the beans to boil for two minutes.
  3. Remove the beans from the heat and let them sit in the hot water, with the lid in place, for one hour.
  4. Rinse the soaked beans and continue to use them in place of the beans soaked overnight.

How to Store Leftover Black-Eyed Peas

This recipe is great for meal prep because the leftovers are amazing. Store the cooked black-eyed peas in the refrigerator for up to five days, or, once they’re chilled, transfer single portions to the freezer for longer storage. They can be kept in the freezer for about three months and easily reheated in the microwave or on the stovetop over medium-low heat, stirring often.

Overhead view of a bowl of black-eyed peas with a piece of cornbread on the side.
Overhead view of a pot of black-eyed peas with a wooden spoon.
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Black-Eyed Peas

Black Eyed Peas are a flavorful, budget-friendly, and nutrient packed meal for New Year's Day or any day of the year!
Course Dinner, Main Course
Cuisine American
Total Cost $6.36 recipe / $1.06 serving
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soak Time 8 hours
Total Time 9 hours 30 minutes
Servings 6 (1.3 cups each)
Calories 362kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 lb. dry black-eyed peas $1.99
  • 4 oz. bacon $1.33
  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 bell pepper $0.99
  • 2 stalks celery $0.45
  • 1 tsp smoked paprika $0.10
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp black pepper $0.02
  • 1 bay leaf $0.15
  • 4 cups chicken broth $0.42
  • 1 tsp salt (or to taste) $0.05

Instructions

  • The day before, rinse the peas with cool water then place them in a large bowl and cover with 2-3 inches of cold water. Soak the peas in the refrigerator for eight hours or overnight.
  • When you're ready to cook the peas, add the bacon to a large pot and cook over medium heat until the bacon is brown and crispy. Remove the bacon, saving it for later, and leave all of the bacon grease in the pot.
  • Dice the onion, bell pepper, and celery, and mince the garlic. Add the onion to the pot with the bacon grease and cook over medium until the onion is tender.
  • Add the bell pepper, celery, and garlic to the pot and continue to cook for about five minutes more.
  • Drain the peas and give them a brief rinse. Add the peas to the pot along with the smoked paprika, oregano, thyme, cayenne pepper, black pepper, bay leaf, and chicken broth. Stir everything to combine, then place a lid on the pot.
  • Turn the heat up to medium-high and allow the pot to come to a boil. Once it reaches a full boil, turn the heat down to medium-low and let the peas simmer for one hour, stirring occasionally, or until the peas are tender.
  • Once the peas have softened, crumble the bacon and stir it back into the pot. Season the peas with salt to taste, starting with ½ tsp and adding more until the flavors of the pot pop.
  • Remove the bay leaf from the pot and serve the peas with a side of collard greens and cornbread, or over a bowl of rice.

See how we calculate recipe costs here.

Nutrition

Serving: 1.3cups | Calories: 362kcal | Carbohydrates: 51g | Protein: 22g | Fat: 9g | Sodium: 1119mg | Fiber: 9g
Close up overhead view of a pot of black eyed peas with a bay leaf.

How to Make Black-Eyed Peas – Step By Step Photos

Soaked black-eyed peas in a bowl.

The night before, begin soaking the black-eyed peas. Rinse the peas well with cool water, then place them in a large bowl and cover with at least three inches of water. Soak the peas for at least eight hours in the refrigerator.

Browned bacon in a Dutch oven.

When you’re ready to cook the peas, add 4oz. bacon to a large pot and cook over medium heat until the bacon is brown and crispy. Remove the bacon and set it aside for later, leaving all of the bacon grease in the pot.

Diced bell pepper and celery added to the pot with sautéed onion and garlic.

Dice one yellow onion, one green bell pepper, and two stalks of celery. Mince four cloves of garlic. Add the diced onion to the pot with the bacon grease and sauté over medium heat until the onions are soft, then add the bell pepper, celery, and garlic. Continue to sauté for about five minutes more.

Beans, spices, and chicken broth added to the pot.

Add the drained black-eyed peas to the pot along with 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon cayenne pepper, ¼ tsp black pepper, one bay leaf, and four cups of chicken broth.

Ingredients being stirred in the pot before cooking.

Stir all of the ingredients together, place a lid on the pot, and turn the heat up to medium-high. Allow the pot to come to a boil. Once it reaches a full boil, turn the heat down to medium-low and let the peas simmer, stirring occasionally, for one hour or until the peas are tender.

Salt being added to the pot of beans.

Once the peas are soft, crumble the bacon and stir it into the pot. Season the pot of peas with salt, starting with ½ teaspoon, and then add more to taste. The total amount needed will vary depending on how much salt is in the chicken broth used, but we used one teaspoon total.

Overhead view of a pot of black-eyed peas with a wooden spoon.

Remove the bay leaf then serve with a side of collard greens and cornbread, or over a bed of rice. Enjoy!

More Delicious Bean Recipes

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Roasted Chicken and Vegetables

Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused marinade.

The post Roasted Chicken and Vegetables appeared first on Budget Bytes.

Roasting is my preferred method of cooking this time of year because it’s easy and hands-off, plus it creates the most scrumptious caramelized flavors and super tender and juicy meat. Not to mention, it will help keep your kitchen warm and cozy. 😏 This recipe for Roasted Chicken and Vegetables combines budget-friendly bone-in chicken thighs with a medley of winter vegetables and an herb-infused seasonoing for a hearty meal that will keep you full and warm on cold winter nights.

Overhead view of a large white casserole dish filled with roasted chicken and vegetables.

Why I Love This Dish

Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.

The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!

Ingredients for Roasted Chicken and Vegetables

Here’s what you’ll need to make this cozy winter dinner:

  • Chicken Thighs: I used bone-in, skin-on chicken thighs for this recipe because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won’t get that beautifully crispy skin!).
  • Vegetables: I used a combination of potatoes, carrots, garlic, and onions to create a colorful, filling, and flavorful mix. The potatoes and carrots are firm enough to hold up to the long roasting time, the potatoes absorb all of that amazing flavor, and the garlic and onions get deliciously soft and caramelized in the process. I used tri-colored baby potatoes, but if those are out of budget you can use red potatoes cut into 1-inch pieces.
  • Herbs and Spices: To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
  • Olive Oil: Oil helps the seasoning stick to the chicken and vegetables and it also helps prevent them from drying out from the heat of the oven. Instead of shriveled dry vegetables, you’ll get tender caramelized vegetables and crispy chicken skin!

What Kind of Baking Dish to Use

You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.

How to Store Leftovers

This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.

Close up overhead view of chicken and vegetables on the plate.
Overhead view of roasted chicken and vegetables in a white casserole dish.
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Roasted Chicken and Vegetables

Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.
Course Dinner, Main Course
Cuisine American
Total Cost $10.94 recipe / $2.74 serving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 781kcal
Author Beth – Budget Bytes

Ingredients

  • 24 oz. baby potatoes* $2.99
  • 2 large carrots $0.31
  • 1 red onion $0.80
  • 4 cloves garlic $0.32
  • 1/4 cup olive oil $0.48
  • 2 tsp dried basil $0.20
  • 1 tsp dried thyme $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp paprika $0.02
  • 1 tsp salt $0.05
  • 1/2 tsp freshly cracked black pepper $0.03
  • 4 bone-in, skin-on chicken thighs (about 2 lbs.) $5.49

Instructions

  • Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
  • Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
  • Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
  • Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
  • Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.

See how we calculate recipe costs here.

Notes

*To reduce costs you can substitute the baby potatoes with red potatoes cut into 1-inch cubes.

Nutrition

Serving: 1serving | Calories: 781kcal | Carbohydrates: 38g | Protein: 41g | Fat: 52g | Sodium: 794mg | Fiber: 6g
Side view of pan juices being drizzled over the chicken and vegetables.

How to Make Roasted Chicken and Vegetables – Step by Step Photos

Vegetables used for roasted chicken and vegetables.

Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.

Herb seasoning mix in a bowl with oil.

Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.

Seasoning being poured over the vegetables in a bowl.

Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.

Seasoned chicken thighs in a bowl.

Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.

Chicken thighs in the casserole dish with the vegetables.

Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.

Roasted chicken and vegetables in the casserole dish.

Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.

Overhead view of roasted chicken and vegetables on a plate.

(Garnished with parsley for color, not needed for flavor.)

More Cozy Winter Recipes

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Candied Pecans

This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.

The post Candied Pecans appeared first on Budget Bytes.

You know those candied pecans they sell from kiosks in shopping malls this time of year? The ones that beckon you from yards away with their buttery, nutty aroma? Well, I’m about to show you how to make them at home with just a few ingredients. They’re the perfect holiday snack for parties or as a little snacky snack while you’re wrapping gifts, watching a classic Christmas movie, or waiting for Christmas dinner to be ready. In other words, bookmark this candied pecans recipe because I promise you’ll be making them over and over for years to come.

Overhead view of a bowl full of candied pecans with a hand grabbing one.

What Are Candied Pecans?

This perfect little holiday snack is simply pecan halves that have a crunchy brown sugar, cinnamon, and vanilla-flavored coating. The nuts roast as they bake in the oven, giving them an even toastier, nutty flavor. These candied nuts are absolutely addictive and are the perfect item to bring to any holiday party, or to package up for easy homemade Christmas gifts.

Ingredients for Candied Pecans

You only need a handful of simple ingredients to make this recipe for candied pecans:

  • Pecan Halves: You’ll need shelled pecan halves for this recipe. Chopped pecans or pecan pieces will be too small for this method. Make sure to check grocery store websites and circulars to find the best price for pecan halves in your area, as this is the most expensive ingredient in the recipe. We got a great deal at ALDI!
  • Brown Sugar: Brown sugar gives the sugar coating on the pecans a really rich warm flavor, thanks to the molasses that gives brown sugar it’s characteristic color.
  • White Sugar: White sugar is added to the brown sugar to create the crunchy coating on the nuts, helping it bake up a little crunchier than brown sugar alone.
  • Cinnamon: A healthy dose of cinnamon gives the nuts a super warm and cozy flavor, perfect for the holidays
  • Vanilla: Vanilla adds a warm element to the flavor profile and just pairs perfectly with the cinnamon and nuts.
  • Egg: Egg white helps the sugar coat the nuts and it changes the texture of the sugar coating to be a really light, airy, and crispy texture instead of a smooth, glassy candy coating.
  • Salt: A little bit of salt really goes a long way in this recipe to really make the candy coating extra flavorful. The salt balances the sugars and really makes everything pop.

How to Store Candied Pecans

Once the candied pecans are completely cooled, these candied pecans can be stored in an air-tight container at room temperature for about a week, or frozen for longer storage. They’ll stay fresh in the freezer for about three months and can be thawed at room temperature.

You might also like our Small Batch Candied Walnuts (perfect for salads!) or our Candied Almonds!

A paper cone filled with candied pecans that are spilling out.
Overhead view of a bowl full of candied pecans.
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Candied Pecans

This recipe for candied pecans only requires a few ingredients and makes the most deliciously sweet, cinnamon-flavored, crunchy nuts for snacking.
Course Appetizer, Dessert, Snack
Cuisine American
Total Cost $6.40 recipe / $0.40 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 (¼ cup each)
Calories 231kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup brown sugar $0.17
  • 1/3 cup granulated sugar $0.12
  • 1 tsp cinnamon $0.10
  • 1/2 tsp salt $0.02
  • 1 large egg, separated $0.09
  • 1/2 tsp vanilla extract $0.30
  • 1 lb. pecan halves $5.60

Instructions

  • Preheat the oven to 350ºF. Add the brown sugar, granulated sugar, cinnamon, and salt to a bowl, then stir them together until evenly combined.
  • Separate the egg and place the egg white in a large bowl. Lightly whisk the egg white until it is frothy, then add the vanilla extract and briefly whisk again to combine.
  • Add the pecans to the egg white mixture and stir to coat. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.
  • Spread the coated nuts out onto a large baking sheet lined with parchment paper.
  • Bake the nuts in the preheated 350ºF for 25 minutes, stirring once halfway through.
  • Allow the nuts to cool completely before enjoying or storing for later.

See how we calculate recipe costs here.

Nutrition

Serving: 0.25cup | Calories: 231kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Sodium: 77mg | Fiber: 3g
Side view of a bowl full of candied pecans.

How to Make Candied Pecans – Step by Step Photos

Sugar and cinnamon in a bowl.

Preheat the oven to 350ºF. Add ⅓ cup brown sugar, ⅓ cup white sugar, 1 tsp cinnamon, and ½ tsp salt to a bowl and stir them together until they’re evenly combined.

Lightly whisked egg white with vanilla extract.

Separate one large egg. Add the egg white to a large bowl and whisk it just until it gets a little frothy, then add ½ tsp vanilla extract and whisk briefly again to combine.

Pecans in the bowl coated in egg white, cinnamon sugar being poured over top.

Add 1 lb. pecan halves to the lightly whisked egg whites and stir until the nuts are coated in the egg white. Sprinkle the cinnamon sugar mixture over the nuts and stir to coat again.

Pecans coated in egg, cinnamon, and sugar.

This is what they’ll look like when coated in egg and cinnamon-sugar.

Candied pecans spread onto a baking sheet, ready to bake.

Spread the pecans out onto a baking sheet lined with parchment paper.

Baked candied pecans on the baking sheet.

Bake the pecans in the preheated 350ºF oven for about 25 minutes, stirring once halfway through. Allow the pecans to cool completely before enjoying or packing for storage.

Overhead view of a bowl full of candied pecans.

More Christmas Recipes

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