Author: Jenny Park

Creamed Corn Dip

In less than 30 minutes, you’ll be serving up and diving into a pan of this decadent creamed corn dip that’s the perfect meld of three cheeses, corn, and spices. We love serving this dip with a big bowl of corn chips whenever we have guests over, but especially for game days and holiday parties when a crave-worthy dip is an absolute necessity. Try serving it as a dip-trio with our buffalo chicken dip with…

Read More

The post Creamed Corn Dip appeared first on Spoon Fork Bacon.

Creamed corn dip recipe with chips on the side.

In less than 30 minutes, you’ll be serving up and diving into a pan of this decadent creamed corn dip that’s the perfect meld of three cheeses, corn, and spices. We love serving this dip with a big bowl of corn chips whenever we have guests over, but especially for game days and holiday parties when a crave-worthy dip is an absolute necessity. Try serving it as a dip-trio with our buffalo chicken dip with pita chips and roasted onion dip alongside a plate of veggies.

Using canned corn helps this appetizer come together incredibly quickly and with minimal effort. A little sauteing, stirring, and baking is all you need to do for this crowd-pleasing appetizer.

How to Make Creamed Corn Dip

Ingredients

Creamed Corn Dip ingredients on a kitchen counter.

Process

  1. Preheat oven to 375˚F. In a pan, melt butter over medium heat. Add shallots and garlic and sauté for 1 minute. Add corn and continue to cook for 3 to 4 minutes. Stir in sugar and season with salt and pepper. Cook for 1 more minute. Remove from heat.
  2. Place cream cheese and mayonnaise into a large mixing bowl and stir together to break up the block of cream cheese.
Corn in a skillet with shallots and butter.
Corn dip base in a glass bowl.
  1. Add all of the corn mixture and all but 2 tablespoons each of the mozzarella, gruyere, and Parmesan—season with salt and pepper. Mix until completely and evenly combined.
  2. Pour the mixture into a 3-4 cup baking dish or 8-inch skillet and smooth the top. Sprinkle with the remaining cheese.
Corn dip mixture in a glass bowl.
Corn dip in a skillet with cheese on top.
  1. Bake the creamed corn dip for 15 minutes. Then place it under the broiler for 30 seconds to 1 minute.
  2. Remove the pan from the oven, top it with chives, and serve with corn chips.
Corn dip in a skillet warmed.
Corn dip in a skillet with chives on top.

Using Canned Corn vs Fresh Corn vs Frozen Corn

While we use canned corn for convenience and uniform flavor, you can use any corn for this recipe.

Fresh corn: We love using fresh corn in recipes when it’s in season! If using fresh corn off the cob, you’ll need to cook it before adding it to the dip.

Canned corn: Canned corn is packed at peak ripeness and is ready to be tossed into the recipe straight from the can after being drained and rinsed.

Frozen corn: Like canned corn, frozen corn is picked and frozen when ripe, so the flavor is fresh and uniform any time of year. If using frozen corn, empty it into a colander and thaw it under running water before adding it to the dip.

Corn dip close up with chips being dipped into it.

Prep Ahead Instructions and Storing and Reheating Leftovers

Prep Ahead

To make this recipe even easier, with less hands-on time during the day of serving, you can prepare a few things ahead of time so it’s ready to go.

Prepare everything for this creamed corn dip, up to step 4, just before it needs to be baked in the oven. Cover and refrigerate the unbaked dip for up to 48 hours. When you’re ready to serve, place the dip in the pan and continue to bake as directed. If baked straight from the refrigerator, it may need a couple extra minutes in the oven.

Storing and Reheating Leftovers

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. The best way to reheat your creamed corn dip is to place it back into an oven-safe pan or baking dish and bake at 375˚F for 5-7 minutes or until heated through and bubbly again.

Creamed corn dip on corn chips.

Variations for our Creamed Corn Dip

We kept this recipe pretty basic because it tastes incredible without many extras. But with a few additions, you can give this corn dip a whole new flavor. Try some of these fun variations:

  • Make it spicy. Dice up a jalapeno pepper and saute it along with the shallots and garlic, or add 1/4- 1 teaspoon of cayenne pepper.
  • Swap the cheeses. With three types of cheese, there’s plenty of room to experiment with different varieties to find your favorite. Try incorporating Pepper Jack, Monterey Jack, or Sharp Cheddar.
  • Add bacon. Dice a few slices of cooked bacon and stir it into the dip before baking. Then, sprinkle the top with minced chives before serving.
  • A little sweet, a little spice. Sweet corn already has a subtle sweetness, but you can take that up a notch by adding a hefty drizzle of honey to the dip and balancing it with a couple of splashes of your favorite hot sauce.
Corn dip in a skillets with chips on the side.

More Delicious Dip Recipes You Will Love

Creamed corn dip recipe with chips on the side.
Print

Creamed Corn Dip

This piping hot creamed corn dip is loaded with mozzarella, gruyere, and parmesan for a cheesy, lusciously decadent dip that's perfect for game day tailgates, parties, or anytime you need an irresistible appetizer on the table.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 295kcal
Author Teri & Jenny

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1 minced garlic clove
  • 15 ounce canned corn drained and rinsed
  • 1/2 teaspoon sugar
  • 8 ounces cream cheese softened
  • 4 tablespoons mayonnaise
  • 2 ounces shredded mozzarella, divided (about 2/3 cup in volume)
  • 2 ounces shredded gruyere, divided (about 2/3 cup in volume)
  • 2 ounces grated Parmesan, divided (about 3/4 cup in volume)
  • salt and pepper to taste
  • 2 tablespoons thinly sliced chives garnish
US Customary – Metric

Instructions

  • Preheat oven to 375˚F.
  • In a pan, melt butter over medium heat.
  • Add shallots and garlic and sauté for 1 minute. Add corn and continue to cook for 3 to 4 minutes. Stir in sugar and season with salt and pepper. Cook for 1 more minute. Remove from heat.
  • Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
  • Add all corn mixture, and all but 2 tablespoons each mozzarella, gruyere, and Parmesan. Season with salt and pepper.
  • Mix together until completely and evenly combined.
  • Pour mixture into a 3-4 cup baking dish or 8-inch skillet and smooth top.
  • Sprinkle with remaining cheese.
  • Bake creamed corn dip for 15 minutes. Then broil for 30 seconds to 1 minute. Remove from oven, top with chives and serve with corn chips.

Notes

Prep Ahead Instructions
To make this recipe even easier, with less hands-on time during the day of serving, you can prepare a few things ahead of time so it’s ready to go.
Prepare everything for this creamed corn dip, up to step 4, just before it needs to be baked in the oven. Cover and refrigerate the unbaked dip for up to 48 hours. When you’re ready to serve, place the dip in the pan and continue to bake as directed. If baked straight from the refrigerator, it may need a couple extra minutes in the oven.
Storing and Reheating Leftovers
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. The best way to reheat your creamed corn dip is to place it back into an oven-safe pan or baking dish and bake at 375˚F for 5-7 minutes or until heated through and bubbly again.

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 876mg | Potassium: 136mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 0.3mg

The post Creamed Corn Dip appeared first on Spoon Fork Bacon.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal
Author Teri & Jenny

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)
US Customary – Metric

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal
Author Teri & Jenny

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)
US Customary – Metric

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Creamy Baked Cauliflower

We love a great cauliflower recipe and our Creamy Baked Cauliflower is up there as one of our favorites. We’ve served this dish as both a cozy side dish as well as a hearty main course and its been a hit every single time! One of our favorite things about cauliflower is its versatility. You can turn it into a mash, a crust for pizza, roasted, and in our case today baked up like a…

Read More

The post Creamy Baked Cauliflower appeared first on Spoon Fork Bacon.

Creamy cauliflower bake recipe in a dish with some served onto a plate.

We love a great cauliflower recipe and our Creamy Baked Cauliflower is up there as one of our favorites. We’ve served this dish as both a cozy side dish as well as a hearty main course and its been a hit every single time!

One of our favorite things about cauliflower is its versatility. You can turn it into a mash, a crust for pizza, roasted, and in our case today baked up like a casserole!

How to Make Our Baked Cauliflower Recipe

Ingredients

Creamy baked cauliflower ingredients all measured out.

Process

  1. Preheat oven to 375˚F. In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper. Spread mixture onto a baking sheet in a single layer.
  2. Roast cauliflower and onions for about 20 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
Cauliflower and pearled onions on a baking sheet.
Roasted cauliflower and pearled onions.
  1. Melt butter in a saucepan over medium-low heat.
  2. Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
Butter melting in a pot.
Butter whisked together with flour in a pot.
  1. Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens. Add mustard and season with salt and pepper. Stir together until mixture is smooth. Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
  2. Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth. Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
Cheese sauce for creamy baking cauliflower.
Cauliflower with a cheese sauce in a pot.
  1. Pour mixture into a baking dish.
  2. Top baked cauliflower with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
Creamy baked cauliflower in a baking dish ready to be baked.
Creamy baked cauliflower topped with cheese and onions to be baked.
  1. Remove baked cauliflower from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.
Creamy cauliflower baked recipe in a casserole dish.

Variations for Our Creamy Baked Cauliflower

  • Although we love that our baked cauliflower recipe is vegetarian friendly, we’ve definitely stirred some crispy bacon into the casserole a few times and have never regretted it!
  • The pearl onions can be swapped out for chopped onions or even some caramelized onions, which adds a really nice and subtle sweetness to the dish!
  • Add some other herbs like minced thyme or tarragon depending on your personal preference.
  • Stir some wilted, leafy greens into the casserole for some added fiber and to make this dish even more hearty.

Make Ahead Instructions

Our baked cauliflower recipe can be made up to 1 day ahead of time. To make ahead of time, prepare the recipe through step 12. Once the casserole has been assembled, without the toppings, tightly wrap the baking dish with plastic wrap or foil and refrigerate.

When ready to bake, remove plastic wrap or foil and top with remaining shredded cheese and fried onions. Add 5 additional minutes to the baking time, remove from the oven and finish with remaining green onions. Serve.

Baked cauliflower recipe in a baking dish with a scoop out.

More Delicious Cauliflower Recipes You Will Love

Creamy cauliflower bake recipe in a dish with some served onto a plate.
Print

Creamy Baked Cauliflower

A delicious, vegetarian friendly recipe for our Creamy Baked Cauliflower! This recipe makes an incredible side dish, but is also hearty enough to stand alone as the main event for any dinner!
Course Side Dish, sides
Cuisine Amercian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 339kcal
Author Teri & Jenny

Ingredients

  • 2 1/2 tablespoons extra virgin olive oil
  • 2 small heads cauliflower, trimmed and cut into bite sized florets
  • 1 cup frozen pearl onions, thawed
  • 3 1/2 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cup milk
  • 2 teaspoons dijon mustard
  • 4 ounces shredded gruyere cheese
  • 4 ounces shredded cheddar cheese
  • 3 thinly sliced green onions
  • 1 cup crispy fried onions
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Preheat oven to 375˚F.
  • In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper.
  •  Spread mixture onto a baking sheet in a single layer.
  • Roast cauliflower and onions for 25 to 30 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
  • Melt butter in a saucepan over medium-low heat.
  • Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
  • Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens.
  • Add mustard and season with salt and pepper. Stir together until mixture is smooth.
  • Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
  • Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth.
  • Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
  • Pour mixture into a baking dish.
  • Top with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
  • Remove from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.

Notes

Make Ahead Instructions
Our baked cauliflower recipe can be made up to 1 day ahead of time. To make ahead of time, prepare the recipe through step 12. Once the casserole has been assembled, without the toppings, tightly wrap the baking dish with plastic wrap or foil and refrigerate.
When ready to bake, remove plastic wrap or foil and top with remaining shredded cheese and fried onions. Add 5 additional minutes to the baking time, remove from the oven and finish with remaining green onions. Serve.

Nutrition

Calories: 339kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 280mg | Potassium: 598mg | Fiber: 4g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 72mg | Calcium: 359mg | Iron: 1mg

The post Creamy Baked Cauliflower appeared first on Spoon Fork Bacon.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

Read More

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal
Author Teri & Jenny

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional
US Customary – Metric

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

Read More

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal
Author Teri & Jenny

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional
US Customary – Metric

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Whipped Brie

If you’re new to Whipped Brie – you’re in for a HUGE treat! This 1 ingredient appetizer (3-4 ingredients if you include the toppings) will become your new favorite thing to eat and bring to get togethers. It couldn’t be easier to make and is always crazy popular and gone within minutes! We promise you won’t want to eat brie another way after trying this out! How to Make Whipped Brie Ingredients Process Why Whipped…

Read More

The post Whipped Brie appeared first on Spoon Fork Bacon.

Whipped brie recipe in a bowl with honey.

If you’re new to Whipped Brie – you’re in for a HUGE treat! This 1 ingredient appetizer (3-4 ingredients if you include the toppings) will become your new favorite thing to eat and bring to get togethers.

It couldn’t be easier to make and is always crazy popular and gone within minutes! We promise you won’t want to eat brie another way after trying this out!

How to Make Whipped Brie

Ingredients

Whipped brie ingredients on a kitchen counter.

Process

  1. Place brie into the well of a food processor and blend until smooth.
  2. Transfer brie to a bowl and top with honey and sea salt flakes. Finish with herb blossoms of choice, if using. Serve with crostini or crackers.
Whipped brie in a food processor.
Whipped brie in a bowl with honey on top.

Why Whipped Brie is the BEST

When you whip the brie in a food processor you’re aerating it, leaving you with the silkiest and fluffiest brie ever! The creamy texture can’t be beat! Whipping it also turns it into a delightfully dippable treat.

Variations

  • Fold fresh herbs into the mixture or your favorite spices.
  • Add some roasted garlic to the food processor to give the brie a delicious caramelized garlic flavor.
  • Top the brie with some warm jam instead of honey or even a little maple syrup.
Whipped brie with honey and crostini on the side.

What to Serve with Whipped Brie

Some of our favorite things to serve with this dish are:

Make Ahead Instructions

Although we think this dish is best served fresh you can certainly make it ahead of time.

Whip brie until light, fluffy and smooth. Transfer to an airtight container and refrigerate for up to 2 days.

When ready to use, set container of brie on the counter, at room temp, for 30 minutes. Stir thoroughly to soften the cheese back up. Transfer to a serving bowl and top with honey, sea salt flakes and fennel flowers (or other herbs of choice) if using.

Whipped brie smeared on a crostini.

More Delicious and Easy Appetizer Recipes You Will Love

Whipped brie in a bowl with crostini.
Print

Whipped Brie

Whipped Brie – one of the most delicious, decadent and simple appetizers that will be devoured in minutes. We love making this for special occasions or when we just want to enjoy a delicious snack at home!
Course Appetizer
Cuisine French
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 190kcal
Author Teri & Jenny

Equipment

Ingredients

  • 14 ounces brie rind removed and cut into chunks3
  • 3 tablespoons honey
  • 1 1/2 teaspoons sea salt flakes
  • fennel flowers optional garnish
US Customary – Metric

Instructions

  • Place brie into the well of a food processor and blend until smooth.
  • Transfer brie to a bowl and top with honey and sea salt flakes.
  •   Finish with herb blossoms of choice, if using.
  • Serve with crostini or crackers.

Notes

Make Ahead Instructions
Whip brie until light, fluffy and smooth. Transfer to an airtight container and refrigerate for up to 2 days.
When ready to use, set container of brie on the counter, at room temp, for 30 minutes. Stir thoroughly to soften the cheese back up. Transfer to a serving bowl and top with honey, sea salt flakes and fennel flowers (or other herbs of choice) if using.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 10g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 748mg | Potassium: 80mg | Fiber: 0.02g | Sugar: 7g | Vitamin A: 294IU | Vitamin C: 0.04mg | Calcium: 92mg | Iron: 0.3mg

The post Whipped Brie appeared first on Spoon Fork Bacon.

Shaved Brussel Sprout Salad

When we think of fall brussels sprout come to mind – specifically this Shaved Brussel Sprout Salad! If you’re not a brussels sprout person we think this salad might change things. It’s loaded with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette..yum! It’s a well balanced salad with tons of flavors and textures to keep things exciting. We highly recommend this dish for any thanksgiving or holiday table! How to Make Shaved…

Read More

The post Shaved Brussel Sprout Salad appeared first on Spoon Fork Bacon.

Shaved brussel sprout salad recipe in a bowl.

When we think of fall brussels sprout come to mind – specifically this Shaved Brussel Sprout Salad! If you’re not a brussels sprout person we think this salad might change things.

It’s loaded with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette..yum! It’s a well balanced salad with tons of flavors and textures to keep things exciting. We highly recommend this dish for any thanksgiving or holiday table!

How to Make Shaved Brussel Sprout Salad

Salad Ingredients

Ingredients to make a brussel sprout salad recipe.

Pretzel Croutons Process

  1. Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
  2. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Pretzel bread in a bowl with seasoning.
Pretzel bread being toasted in a skillet.

Vinaigrette Ingredients

Brussel sprout salad vinaigrette recipe ingredients.

Vinaigrette Process

  1. Place a small sauté pan over medium heat and melt butter.
  2. Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
Butter melted in a skillet.
Pancetta cooking in a skillet with butter.
  1. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
  2. Whisk together. Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
Vinaigrette dressing ingredients ready to be mixed together.
Vinaigrette dressing mixed in a measuring cup.

Assembly

  1. Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
  2. Toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
Brussel sprout salad in a big bowl ready to be mixed together.
Brussel sprout salad in a big mixing bowl.

What if I Don’t Like Raw Brussels Sprouts?

This is our biggest question we get with this dish. We get it, not everyone is into the hearty texture. Not a problem!

If you’re not into raw brussels sprouts you can sauté them in a pan for a few minutes with a couple tablespoons of oil, over medium-high heat. Then we recommend adding 1/4 cup water and covering the pan for a minute until the water evaporates.

This will help to take the “edge” off the brussels sprouts and soften them up, while allowing them to maintain a slight bite and keep their nice texture.

Shaved brussel sprout salad recipe in a big bowl.

Make Ahead Instructions

Pretzel Croutons

The croutons in our shaved brussel sprout salad can be made up to 5 days in advance. Once they’re toasted and fully cooled store them in an airtight container, in a cool dry place until ready to use.

Vinaigrette

Our vinaigrette can be made up to 3 days in advance. Transfer vinaigrette to an airtight jar or container and refrigerate until ready to use. When ready to use, pour the mixture into a small saucepan and simmer over medium-low heat until heated through, about 2 minutes.

Shaved Brussels Sprout

The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.

Brussel sprout salad recipe in a bowl close up.

Variations

  • Swap the pretzel bread out for another flvored bread you might prefer such as sourdough.
  • Swap the pancetta out for regular bacon if it’s easier to find or if it’s your preference!
  • The goat cheese can also be swapped out for crumbled feta or even shaved Parmesan!
  • Give this salad and even more of an autumnal vibe by swapping the cherry tomatoes out for cubed and roasted butternut squash!

What to Serve with Our Shaved Brussel Sprout Salad?

More Delicious Salad Recipes You Will Love

Shaved brussel sprout salad recipe in a bowl with a spoon.
Shaved brussel sprout salad recipe in a bowl.
Print

Shaved Brussel Sprout Salad

If you're looking for a delicious veggie dish for your thanksgiving or holiday table, our Shaved Brussel Sprout Salad is for you! The warm pancetta-mustard vinaigrette and pretzel crouton combination take this salad to the next level!
Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 197kcal
Author Teri & Jenny

Ingredients

  • 4 ounces pretzel bread torn into bite sized pieces
  • 2 tablespoons olive oil
  • 24 ounces Brussels sprouts shaved (or thinly sliced)
  • 1 cup cherry tomatoes halved
  • 2 ounces crumbled goat cheese

vinaigrette

  • 1 tablespoon unsalted butter
  • 4 ounces pancetta finely diced
  • 1 shallot, minced
  • 3 minced garlic cloves
  • 2 tablespoons whole grain mustard
  • 1 1/2 tablespoons honey
  • 2 teaspoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
US Customary – Metric

Instructions

pretzel croutons

  • Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
  • Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.

vinaigrette

  • Place a small sauté pan over medium heat and melt butter.
  • Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
  • Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
  • Whisk together.
  • Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.

Assembly

  • Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
  • Toss together with vinaigrette.
  • Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.

Notes

Make Ahead Instructions
Pretzel Croutons
The croutons in our shaved brussel sprout salad can be made up to 5 days in advance. Once they’re toasted and fully cooled store them in an airtight container, in a cool dry place until ready to use.
Vinaigrette
Our vinaigrette can be made up to 3 days in advance. Transfer vinaigrette to an airtight jar or container and refrigerate until ready to use. When ready to use, pour the mixture into a small saucepan and simmer over medium-low heat until heated through, about 2 minutes.

Shaved Brussels Sprout

The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.

Nutrition

Calories: 197kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 597mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 52mg | Calcium: 37mg | Iron: 3mg

The post Shaved Brussel Sprout Salad appeared first on Spoon Fork Bacon.

Easy Baked Mac and Cheese

We love this Easy Baked Mac and Cheese Recipe! I can’t believe it’s taken up so long to put up a standard, no frills, but still crazy delicious baked mac and cheese! While we do love a good stovetop mac and cheese, there’s just something so cozy about a delicious baked mac and cheese. We love serving this recipe up on its own or as a side dish next to a simple protein and vegetable…

Read More

The post Easy Baked Mac and Cheese appeared first on Spoon Fork Bacon.

Baked mac and cheese recipe with a scoop out of it.

We love this Easy Baked Mac and Cheese Recipe! I can’t believe it’s taken up so long to put up a standard, no frills, but still crazy delicious baked mac and cheese!

While we do love a good stovetop mac and cheese, there’s just something so cozy about a delicious baked mac and cheese. We love serving this recipe up on its own or as a side dish next to a simple protein and vegetable combo.

How to Make Easy Baked Mac and Cheese

Ingredients

Ingredients to make baked mac and cheese.

Process

  1. Place a large pot over high heat and bring to a boil. Once water is boiling, add a couple spoonful’s of salt, followed by the macaroni. Stir together. Bring to a boil and cook until al dente. Drain macaroni, pour it back into the pot and toss together with 1 tablespoon butter(this will help the macaroni from swelling when baked). Set aside.
  2. Preheat oven to 350˚F. Melt remaining 4 tablespoons butter in a saucepan over medium heat.
Milk and spiced cooked over a stove in a pot.
  1. Add flour and whisk together until no dry spots remain. Continue to mix for 1 minute.
  2. Pour milk in and continue to whisk together until mixture is smooth and thickens. Stir in garlic powder, onion powder and dry mustard. Season with salt and pepper.
Milk cooking in a pot with flour to make a roux for baked mac and cheese.
Baked mac and cheese sauce cooking on a stove.
  1. Remove from heat and stir in shredded cheese by the handful (reserving 1/4 cup cheese from each kind).
  2. Once cheese has been added, fold in macaroni until fully combined. Add salt and pepper as needed.
Baked mac and cheese sauce on a pot.
Making a cheese sauce in a pot.
  1. Pour mixture into a 8”x8” baking dish in an even layer. Top mixture with remaining shredded cheese.
  2. Bake in the oven for 20 to 25 minutes or until bubbling and top has lightly browned. Transfer to broiler and broil for 1 minute to brown top further.
Mac and cheese in a casserole dish ready to be baked.
Mac and cheese being baked in a casserole dish.
  1. When mac and cheese is done allow the dish to sit for 10 to 15 minutes before scooping and serving (if scooped immediately from the oven the cheese sauce will be too thin/runny and overwhelm the elbow macaroni).
Baked mac and cheese close up in a casserole dish.

Tips for Making Our Easy Baked Mac and Cheese Recipe

  • Tossing the macaroni in butter before folding it into the cheese sauce will help prevent the noodles from absorbing excess liquid and bloating – which would change the macaroni texture and dry out the overall dish.
  • Use a blend of good melting cheeses to maximize the flavor!
  • Don’t skip out on the garlic powder, onion powder and dry mustard. The spices also help to create different levels of flavors so the dish isn’t one dimensional.
  • Allow the mac and cheese to rest for at least 10 to 15 minutes so the cheese sauce is a perfect consistency – it will seem a little soupy right when taken out of the oven.

Variations

  • Switch up the types of cheeses! Other great melting cheeses we love to use are: fontina, comté, gouda, and havarti.
  • Sneak in some veggies like diced/blanched broccoli, frozen peas, and wilted spinach (squeeze out excess liquid and chop).
  • We didn’t add a breaded topping to our easy baked mac and cheese, but you definitely can! We love adding crushed butter crackers to the top (such as Ritz) as well as panko breadcrumbs that have been tossed in a little melted butter.
  • Add herbs based on your flavor preference! We love tossing in some thinly sliced chives or green onion and minced thyme!
Baked mac and cheese with a scoop being taken out of it.

Make Ahead Instructions

Our easy baked mac and cheese can be assembled (pre-bake) up to 2 days ahead of time. Once it’s in the baking dish, tightly cover with foil and refrigerate until ready to use.

Once ready to bake, uncover and allow it to sit out for 15-20 minutes at room temperature before baking.

What to Serve with Our Easy Baked Mac and Cheese

We’ve provided some of our favorite dishes to serve alongside our mac and cheese below!

Baked mac and cheese scooped out into a bowl.

More Delicious Mac and Cheese Recipes You Will Love

Baked mac and cheese close up in a casserole dish.
Print

Easy Baked Mac and Cheese

We love our Easy Baked Mac and Cheese Recipe very much! It's super rich and creamy, so no need to worry about dry mac and cheese here! We use a combination of cheddar and gruyere to maximize the flavor and the melty, ooey-gooey texture! We promise you will fall in love with this dish!
Course dinner, lunch, Main Course, main dish
Cuisine Italy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 105kcal
Author Teri & Jenny

Ingredients

  • 8 ounces elbow macaroni
  • 5 tablespoons unsalted butter
  • 5 tablespoons ap flour
  • 3 cups whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 2 cups (8 ounces) shredded cheddar cheese (by volume) divided
  • 1 cup (4 ounces) shredded gruyere cheese (by volume) divided
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Place a large pot over high heat and bring to a boil. Once water is boiling, add a couple spoonful’s of salt, followed by the macaroni. Stir together. Bring to a boil and cook until al dente.
  • Drain macaroni, pour it back into the pot and toss together with 1 tablespoon butter(this will help the macaroni from swelling when baked). Set aside.
  • Preheat oven to 350˚F. Melt remaining 4 tablespoons butter in a saucepan over medium heat.
  • Add flour and whisk together until no dry spots remain. Continue to mix for 1 minute.
  • Pour milk in and continue to whisk together until mixture is smooth and thickens. Stir in garlic powder, onion powder and dry mustard. Season with salt and pepper.
  • Remove from heat and stir in shredded cheese by the handful (reserving 1/4 cup cheese from each kind).
  • Once cheese has been added, fold in macaroni until fully combined. Add salt and pepper as needed.
  • Pour mixture into a 8”x8” baking dish in an even layer. Top mixture with remaining shredded cheese.
  • Bake in the oven for 20 to 25 minutes or until bubbling and top has lightly browned. Transfer to broiler and broil for 1 minute to brown top further.
  • When mac and cheese is done allow the dish to sit for 10 to 15 minutes before scooping and serving (if scooped immediately from the oven the cheese sauce will be too thin/runny and overwhelm the elbow macaroni).

Notes

Tips for the BEST Baked Mac and Cheese
    • Tossing the macaroni in butter before folding it into the cheese sauce will help prevent the noodles from absorbing excess liquid and bloating – which would change the macaroni texture and dry out the overall dish.
    • Use a blend of good melting cheeses to maximize the flavor!
    • Don’t skip out on the garlic powder, onion powder and dry mustard. The spices also help to create different levels of flavors so the dish isn’t one dimensional.
    • Allow the mac and cheese to rest for at least 10 to 15 minutes so the cheese sauce is a perfect consistency – it will seem a little soupy right when taken out of the oven.
Make Ahead
Our easy baked mac and cheese can be assembled (pre-bake) up to 2 days ahead of time. Once it’s in the baking dish, tightly cover with foil and refrigerate until ready to use.
Once ready to bake, uncover and allow it to sit out for 15-20 minutes at room temperature before baking.

Nutrition

Calories: 105kcal | Carbohydrates: 21g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 2mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 0.4mg

The post Easy Baked Mac and Cheese appeared first on Spoon Fork Bacon.

Our Best Thanksgiving Recipes

Thanksgiving is right around the corner and we have our Best Thanksgiving Recipes for you! We have everything from appetizers, breads/biscuits, side dishes, mains (and not just turkeys!), and desserts. It’s the ultimate list of thanksgiving recipes! Thanksgiving Appetizers Everyone loves to prep their stomach by nibbling on a little something before the big meal, so we have a list of some of our favorite hot and cold appetizers that will definitely kickstart any appetite….

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The post Our Best Thanksgiving Recipes appeared first on Spoon Fork Bacon.

Thanksgiving is right around the corner and we have our Best Thanksgiving Recipes for you! We have everything from appetizers, breads/biscuits, side dishes, mains (and not just turkeys!), and desserts. It’s the ultimate list of thanksgiving recipes!

A collage of our best Thanksgiving recipes.

Thanksgiving Appetizers

Everyone loves to prep their stomach by nibbling on a little something before the big meal, so we have a list of some of our favorite hot and cold appetizers that will definitely kickstart any appetite.

Cold Appetizers

Cold appetizers are perfect for Thanksgiving. Why? Because cold means make ahead! We know oven space gets limited so these are all our trusted and most loved appetizer recipes.

A close up of several undeviled eggs with pickled red onion, caperberries, and anchovies.
A close up of a bowl of black pepper and lemon asiago dip.
  • Our Undeviled Eggs are ALWAYS a hit. They’re a simplified way to serve the more traditional deviled eggs and can be topped with just about any yummy, topping of your choice!
  • One of our favorite dips for a crowd is this Black Pepper and Lemon Asiago Dip! We love to serve it with a variety of crackers as well as a bunch of fresh crudité!
  • ‘Tis the season for all things pumpkin so another dip option is our Roasted Pumpkin Hummus! It’s thick, creamy and always hits the spot! An added bonus is that this dish is vegan!
  • Our Mexican Shrimp Cocktail is delicious, bright, fresh, and light enough to enjoy without filling you up too much before the big meal.
  • Our Prosciutto Topped Cucumber Crostini is so good! A lightly take on the traditional crostini, using sliced cucumbers instead of sliced pieces of toasted baguette.
Glasses of Mexican shrimp cocktails with saltine crackers and spoons.
A plate of prosciutto cucumber crostini.

Hot Appetizers

This collection of Thanksgiving appetizers is for those of you who are looking to impress. There are some seriously delicious recipes in this hot appetizer collection, and we know you will find some you just have to make!

Fried burrata over romesco sauce with bread.
Herb and cheese braided star bread.
  • Our Fried Burrata over Romesco Sauce is crazy delicious and always a crowd pleaser. Make the romesco sauce ahead of time and just heat it up before you’re ready to serve it.
  • This Herb and Cheese Braided Star Bread is another great make ahead dish that looks super impressive, but is actually so easy to throw together and tastes delicious! You can make this whole thing ahead of time, freeze it and pop it in the oven right before your guests arrive! The perfect thanksgiving recipe to kickoff the night!
  • These Cheesy Sweet Potato Fritters are delicious and easy to make ahead and reheat for serving.
  • Our Honey Brûlée Brie is always a favorite! Who doesn’t love creamy, melty brie cheese? Why not take it a step further by slathering the top with honey and torching it to create a sweet, crackling top? You’re welcome.
  • Another unique take on deviled eggs, our Fried Deviled Eggs are delicious and totally addicting!
  • Our Crock Pot Beer Cheese Dip is a great make ahead appetizer! Serve it with chips, crackers, pretzels, broccoli florets, and more!
A close up of fried deviled eggs, a new years eve finger food recipe.
Crock pot beer cheese dip with chips and meat for dipping.

Breads and Biscuits

We love carbs and think warm bread and biscuits are a must on every thanksgiving table! Yes, ok, we know there is usually always stuffing which is also bread but come on – you can never have too much bread! We have rounded up our favorite Thanksgiving Bread and Biscuit recipes that are perfect for sopping up the last of that gravy on your plate.

Breads

Slices of cheesy herb beer bread on a white plate.
A close up of ham and cheese popovers.
  • Cheesy Herb Beer Bread is our go to when we want warm bread without all the fuss of yeast. This no-yeast bread is savory, fluffy and delicious and takes no time at all to make!
  • These Ham and Cheese Popovers are absolutely delicious, light and airy, and just a little something special for your table!
  • Our Cheesy Herb Pull Apart Bread is flaky and delicious. We love making a couple loaves to place around the table for guests to share.
  • Pumpkin Cornbread is something we love to make this time of year! It has a delicate pumpkin flavor that we love and should be paired with lots of soft butter. It’s a simple thanksgiving recipe that should definitely be added to your meal!
  • Another awesome no-yeast bread is our Black Pepper and Parmesan Beer Bread! We love this tasty combination of black pepper and Parmesan, it’s so good!
  • Cheesy Garlic and Herb Pane Bianco might look impressive, but it’s actually very easy to make! It’s also really versatile and can be flavored with so many different things like sliced olives, sun dried tomatoes and caramelized onions, just to name a few!
Black pepper parmesan beer bread with butter.
Cheesy roasted garlic and herb pane bianco with a knife.

Biscuits

Drop biscuits served with softened butter.
Homemade buttermilk biscuit recipe with honey on top.

Side Dishes

Thanksgiving side dishes are favorites for many people and we definitely don’t have a shortage of delicious side dishes to include in your thanksgiving meal! In fact, we think side dishes are maybe the best part of Thanksgiving. This collection of side dishes has everything you could want!

Thanksgiving Stuffing Recipes

Sausage stuffing recipe in a casserole dish with a scoop out.
Stuffing in a baking dish with a scoop taken out.
  • Stuffing is probably my favorite part of any thanksgiving meal. I love stuffing of all kinds, but one of my absolute favorites is this Fig, Herb and Sausage Stuffing. I promise you guys, this is SUCH a crowd pleaser. I can never make enough and it’s the first thing to go, ALWAYS!
  • It’s always nice to have some delicious, but “no-frills” dishes on the table during thanksgiving and our Homemade Stuffing recipe is it! Perfectly moist and flavorful with a delicious toasted top!
  • Another stuffing very high on my list is this Apple and Fennel Stuffing. I love the combination of apple and fennel. The flavors balance each other out so nicely and just soak into aaalllll the bread. So good. Swapping the butter out for a vegan alternative and using vegetable stock will make this vegetarian dish, vegan friendly!
  • Our Mushroom and Sage Stuffing is another great vegetarian friendly thanksgiving recipe that can also easily be made vegan by swapping the butter out for a vegan alternative. We love the rich and savory mushroom flavor in this stuffing!
  • Finally, we have our Butternut Squash, Andouille and Herb Stuffing. The spicy andouille pairs so well with the sweet butternut squash, it’s such a delicious
Mushroom and sage stuffing in a baking dish.
A close up of butternut squash sage stuffing with a spoon.

More Thanksgiving Side Dishes

Shaved brussel sprout salad recipe in a bowl.
sliced vegetables on a baking dish au gratin
  • We’re starting with our Shaved Brussels Sprouts Salad (and yes, it’s so much more than just a salad! The crispy, salty bits of pancetta, toasty pieces of pretzel bread and crunchy shaved brussels sprouts get tossed together in the best mustard vinaigrette, for the tastiest side/salad/whatever you want to call it!
  • Our Cheesy Root Vegetable Gratin is not only a stunner, but tastes just as delicious as it looks! Filled with bubbling Parmesan and gruyere and super fragrant thyme, it’s one of our favorite side dishes ever!
  • This Butternut Squash with Brown Butter is a delicious side dish that by no means takes the place of mashed potatoes – but certainly will if you need a sub!
  • We have TONS of mac and cheese recipes on the blog, but this classic, Creamy Stovetop Mac and Cheese has always been and will probably be one of our favorites. This no fuss, creamy concoction is something we want to face plant into every time it’s in front of us. So creamy and satisfying!
  • Our Parsnip and Roasted Garlic Mash is the perfect alternative to mashed potatoes and a great vegetarian side dish. You can also swap out the butter and cream for vegan alternatives, resulting in an equally delicious thanksgiving side dish!
  • Maple Glazed Roasted Acorn Squash is always a great addition to any thanksgiving table, and so easy to throw together. We love that it’s a delicious and beautiful dish that takes minimal effort; perfect for when you have an entire feast to plan and cook!
  • If you’re looking for something extra decadent, but also easy to make our Cheesy Potato Casserole is for you! It’s creamy and delicious and the over the top potato chip crust might be one of our favorite things about this crazy good thanksgiving recipe!
  • It’s hard to beat ultra rich and creamy Mashed Potatoes and we promise our recipe won’t disappoint!
  • We think one of the stars of the thanksgiving dinner is the gravy (which we pour on everything!), so it needs to be great, right? Our Roasted Garlic Gravy is our absolute favorite gravy ever!
  • Want a more traditional take on gratin? Our Cheesy Potatoes Gratin is equally as delicious as our root vegetable version, but made with creamy russet potatoes!
  • We have nothing against canned cranberry sauce, in fact we love it! We do also love a nice homemade Cranberry Sauce and think our recipe is a little special with the addition of citrus zest, cinnamon and star anise!
Roasted garlic gravy over mashed potatoes.
sliced potatoes on a baking dish with a spoon
Cranberry sauce recipe in a bowl ready to serve.

Main Dishes

While turkey is the traditional main dish most people expect to enjoy we also have other alternatives if turkey isn’t your thing!

  • Citrus and Herb Roasted Turkey is my go-to if I’m going the classic route for thanksgiving. I love the flavor this brine imparts into the meat, and the cooking method insures you have a very juicy bird, with nice and crispy skin.
  • Our Citrus Dry Brined Turkey is another delicious take on roasting a whole thanksgiving turkey. It takes less fridge space, is a little more low maintenance to make and results in an equally flavorful and juicy turkey with crispy skin.
  • Not into turkey? Then this Pork Belly Porchetta might just be for you! Surprisingly low maintenance and very delicious, this is the perfect entrée alternative for any pork lover.
  • Our Standing Rib Roast recipe is a great beef alternative from the traditional turkey. We serve it with a simple and delicious savory au jus and a creamy horseradish sauce.
  • Maybe you just want something smaller to feed less people. Our Spatchcock Chicken recipe is just for you! The spatchcock method not only results in a deliciously juicy bird with crispy skin, but it also takes less time in the oven!
  • Looking for a vegan option? Our Roasted Chickpea Stuffed Sweet Potatoes with Cilantro-Garlic Cashew Sauce is for you! These sweet potatoes are delicious, so filling and one of my favorite meatless meals! You’ll want to drink the cilantro-garlic cashew sauce!
A platter of citrus and herb roasted turkey garnished with grapes and herbs with carving utensils.
Citrus dry brined turkey on a platter.
A close up of sliced pork belly porchetta with a knife.

Dessert

Even if everyone is ready to roll themselves home after thanksgiving dinner, people can and will always find some stomach space for dessert!

French silk pie with a slice taken out.
German Apple Cake on a platter with a slice out.
  • Pies are all the rage, especially pumpkin, apple, pecan, and sweet potato, but we’re changing things up a bit here with our French Silk Pie. I love this lighter than air chocolate pie with a buttery and delicious Nilla wafer crust!
  • This Sunken German Apple Cake is great pie alternative for thanksgiving dessert. Not only is it such a pretty dish, but so tasty, especially when served slightly warm.
  • Want something a little more traditional? Our Pumpkin Pie with a Chocolate Crust is our take on the traditional pumpkin pie. The chocolate wafer crust pairs surprisingly well with the sweet pumpkin filling. We promise you will love it!
  • We also have a mile high Browned Butter Apple Pie with a Cheddar Crust! If you’ve never had an apple pie with a cheddar crust before you’re in for a real treat!
  • Our Apple Cake with Chai Spiced Buttercream is the perfect cake to serve this holiday season. The bright flavor of chai cuts though some of the richness of the buttercream and compliments the apples in the cake quite well.
  • Our Caramelized Pear Tart is another low maintenance dessert that everyone will love! We love serving it warm with a scoop of vanilla ice cream or some soft whipped cream!
  • Our Cranberry Crostata is a super autumnal, minimal effort dessert that anyone can make! The cranberry topping and phyllo crust can both be made ahead of time and assembled right before you’re ready to serve it up!
  • We love our Mini Citrus Pavlovas. Not only are they delicious, but we love that everyone is able to have their own sweet individual dessert.
A crostata topped with yogurt filling and cranberries with the end cut off.
Mini pavlovas with citrus on top.

More Delicious Thanksgiving Round Ups You Will Love

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