Homemade Rice Krispie Treats

Sweet and fluffy marshmallows, creamy butter, and crispy rice cereal make these homemade rice krispie treats melt-in-your-mouth delicious!

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I love it when a few simple ingredients can come together to create something truly delicious and I think rice krispie treats are one of those magical ingredient combinations. It’s literally four simple ingredients but together they become a new magical thing that is simultaneously melt-in-your-mouth, soft and chewy, and also light and crispy. They’re just *mwuah* perfection. I like to make mine a little extra soft so that sweet marshmallow melts away to the crispy rice cereal within. You won’t be cutting the roof of your mouth on these babies! Just soft, gooey, marshmallowy goodness!

A stack of homemade rice krispie treats

How to Keep Rice Krispie Treats Soft

There’s nothing worse than a rice krispie treat that is rock hard. To make sure your rice krispie treats are marshmallowy soft and delicious, follow these tips:

  • Make sure to use enough marshmallows (if you follow the recipe below you should have no problem).
  • Use fresh marshmallows. If they’re kind of dry or stale, that will affect how soft your rice krispie treats turn out.
  • Don’t overcook the marshmallows and butter. Sugars become more hard the longer they cook. So to keep your treats soft, make sure to only cook the butter and marshmallow mixture just until the marshmallows have melted, and no longer.

How to Store Rice Krispie Treats

Rice krispie treats can be kept at room temperature for a couple of days, or in the refrigerator for about five days. OR, if you’re like me and want to make them last even longer, you can freeze them in an air-tight container for up to three months. I just take one out at a time and thaw at room temperature for 10-15 minutes before going to town. :)

What Else Can You Add?

Add-ins are my favorite part of any recipe. And with something as simple as rice krispie treats, there is so much room for customization! Here are some fun things to add to make new flavors:

  • Almond extract and rainbow sprinkles for birthday cake flavored treats
  • Replace some of the rice cereal with golden graham cereal and add chocolate chips and more mini-marshmallows (stir in with the cereal so they don’t melt) for smores flavored treats
  • Stir some peanut butter into the melted marshmallows and drizzle chocolate over top
  • Use cocoa pebbles in place of plain rice krispie cereal and stir cocoa powder into the melted marshmallows
  • Stir in crushed oreo cookies for a “cookies and cream” treat
  • Add peppermint extract to the melted marshmallows and stir in white chocolate chips with the cereal
A hand pulling apart a rice krispie treat
Stacked rice krispie treats

Rice Krispie Treats

Sweet and fluffy marshmallows, creamy butter, and crispy rice cereal make these homemade rice krispie treats melt-in-your-mouth delicious!
Course Dessert, Snack
Cuisine American
Total Cost $2.30 recipe / $0.26 serving
Prep Time 5 minutes
Cook Time 10 minutes
Cool time 1 hour
Total Time 1 hour 15 minutes
Servings 9
Calories 221kcal
Author Beth – Budget Bytes

Ingredients

  • 6 Tbsp butter (salted) $0.60
  • 6 cups mini marshmallows (10oz. package) $1.00
  • 1/2 tsp vanilla extract $0.14
  • 4 cups rice krispie cereal $0.56

Instructions

  • Line an 8×8 dish with waxed paper or foil and coat lightly in oil.
  • Add the butter to a pot and melt over medium heat.
  • Once the butter is melted, add the marshmallows and continue to stir and cook until the marshmallows are melted and incorporated into the butter.
  • Once the marshmallows are melted and incorporated, remove the pot from the heat. Stir in the vanilla extract.
  • Add the rice krispie cereal and stir until everything is coated in the marshmallow mixture.
  • Press the rice krispie mixture into the prepared dish using a lightly oiled spatula. Avoid over compacting the treats.
  • Allow the treats to cool at room temperature or in the refrigerator until solid. Slice into 9 pieces and serve.

Nutrition

Serving: 1piece | Calories: 221kcal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Sodium: 159mg | Fiber: 1g
Rice krispie treats cut and lined up in a grid

How to Make Rice Krispie Treats – Step by Step Photos

Melting butter in a pot

Add 6 Tbsp of butter to a pot and melt over medium heat.

marshmallows added to the pot with the butter

Once the butter is melted, add 6 cups mini marshmallows (or one 10oz. package). Continue to stir and cook over medium heat.

Melted marshmallows and butter in the pot

When the marshmallows are fully melted and incorporated into the butter, remove the pot from the heat. Stir in ½ tsp vanilla extract.

Rice krispies being added to the pot

Stir in 4 cups of rice krispies cereal.

rice krispie treat mixture in the pot

Make sure to stir until all of the cereal is well coated in the melted marshmallow mixture.

Rice krispie treats in the dish

Line an 8×8 dish with waxed paper or foil coated lightly with oil (I put a little oil on a paper towel and wipe the inside). Press the rice krispie mixture into the dish using a lightly oiled spatula. Avoid packing it down too firmly. Allow the treats to cool at room temperature or in the refrigerator until firm, then slice into nine pieces.

Stacked rice krispie treats

Store the rice krispie treats at room temperature for about two days, in the refrigerator for five days, or in the freezer for longer storage.

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Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors.

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You know how I love my instant ramen upgrades and this coconut curry ramen might just be one of my most favorite yet! You only need five simple ingredients and about ten minutes to make this bowl of delicious noodles. Plus, there’s no chopping required, so this coconut curry ramen is a really great choice for anyone cooking in small spaces or with limited cooking equipment (dorm room, hotel room, RV, etc.). But what I love the most is just how vibrant the colors and flavors are in this bowl.

Overhead view of a bowl of coconut curry ramen on a yellow background

What Kind of Vegetables to Use

I suggest keeping a bag of frozen mixed vegetables on hand for this ramen. Frozen vegetables are already chopped, which makes this recipe a breeze to put together. There are so many different vegetable mix combos available to choose from (see photos below for examples) and you can use just a cup at a time without worrying about the rest going bad. That being said, you can use any fresh vegetables you might have on hand, as well.

I’ve made this coconut curry ramen with a few different mixes of frozen vegetables already, and they’ve all been great. Scroll down to the step by step photos below the recipes to see the three types that I’ve tried so far.

What Flavor Ramen to Use

Another great thing about this recipe is that it’s flexible. You can use several different flavors of ramen. I used chicken, but shrimp would also be good. If you don’t want to use the seasoning packet that comes with the ramen, you can replace the water in the recipe below with any type of broth that you like (vegetable, chicken, mushroom, etc.).

What Kind of Curry Powder to Use

I used a yellow curry powder for this recipe, but it’s quite flexible and I think it would work well with just about any type of curry powder. The flavor of curry powder can vary quite a bit from brand to brand, so you may need to do some experimenting to find one that you like. You can use either a mild or spicy curry powder, whichever you prefer.

What Else Can I Add?

The recipe below is very simple but very delicious, but you can always add more ingredients if you have them on hand! I don’t like to see things go to waste and this recipe is perfect for add-ins! If you have shrimp or cooked chicken, you can toss that in there. You can top it with green onions or a drizzle of sriracha. This would also be a great way to use up an extra handful or two of any leftover greens that you may have (spinach, kale, etc.).

a fork lifting ramen noodles from the bowl
Close up overhead view of a bowl of coconut curry ramen

Coconut Curry Ramen

You only need 5 simple ingredients and about 10 minutes to make this Coconut Curry Ramen, a vibrant bowl full of bold colors and flavors. 
Course Dinner, Lunch, Soup
Cuisine American, Asian, Indian
Total Cost $1.34 recipe / $1.34 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 or 2
Calories 770kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup frozen mixed vegetables $0.47
  • 1.5 cups water $0.00
  • 1 3oz. package instant ramen $0.25
  • 1/2 cup full fat coconut milk* $0.52
  • 1 tsp curry powder $0.10

Instructions

  • Add the frozen vegetables and water to a small saucepot. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil.
  • Once boiling, add the ramen noodles (without seasoning). Continue to boil for 2-3 minutes, or until the noodles are soft.
  • Shake the coconut can well to combine the solid fat and liquid before measuring. Add the coconut milk to the saucepot and stir to combine.
  • Finally, add the seasoning packet from the instant ramen and the curry powder. Stir to combine. Serve hot.

Notes

*Use canned coconut milk, not the type in a carton meant to be used as a dairy milk substitute.

Nutrition

Serving: 1recipe | Calories: 770kcal | Carbohydrates: 86g | Protein: 18g | Fat: 43g | Sodium: 1853mg | Fiber: 13g
close up side view of a bowl of coconut curry ramen

How to Make Coconut Curry Ramen – Step by Step Photos

Three bags of frozen vegetable mixes

You can use just about any type of mixed frozen vegetables for this recipe. Here are three examples of vegetable mixes that I’ve used and enjoyed. The vegetables used in the ramen bowl pictured in this post were the “stir-fry starters” mix on the top right.

water pouring into a saucepot with frozen vegetables

Add one cup of frozen vegetables to a saucepot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.

Ramen noodles added to the pot

Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.

Coconut milk being poured into the pot

Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.

seasonings added to the pot of noodles

Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine.

Finished coconut curry ramen in the saucepot

And that’s it! Your deliciously creamy pot of coconut curry ramen is done and ready to devour!

Close up of coconut curry ramen in the bowl with a fork

Try These Other Instant Ramen Recipes:

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Easy Buffalo Sauce

This incredibly easy buffalo sauce only takes a few minutes to make and is perfect for dipping or drizzling all over your favorite foods.

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I posted some Baked Chicken Wings earlier this week, so it’s only natural that I teach you how to make your own buffalo wing sauce as well! Buffalo sauce is an incredibly addictive, spicy, tangy, and rich sauce that is an absolute must-have for your chicken wings. And the best part? It’s so easy. Just four simple ingredients and about five minutes, and you’re ready for dipping and drizzling the buffalo sauce over your favorite foods.

Buffalo sauce in a jar with wings in the background

What is Buffalo Sauce?

If you’re not from the U.S. you’re probably asking yourself how someone made a sauce out of a buffalo, but don’t worry, the name actually comes from Buffalo, New York, where this sauce is said to have originated. It’s an incredibly tasty mix of cayenne hot sauce and butter. This simple combination of ingredients hits four of the major flavor elements (salt, fat, acid, and heat), making it incredibly delicious and almost downright addictive.

Sometimes, depending on the recipe, other ingredients are added for even more flavor. For my recipe below, I kept the sauce fairly simple with just a little garlic powder and Worcestershire sauce for a little more dimension.

What Kind of Hot Sauce to Use

Buffalo sauce is traditionally made with Frank’s Original Redhot Sauce, which is a vinegar-based cayenne hot sauce. That being said, I’ve made buffalo sauce with other brands of cayenne hot sauce and they were equally as delicious, so if you want to cut costs a bit you can always go with a different brand. Just make sure it’s a vinegar-based cayenne hot sauce.

Customize Your Buffalo Sauce

One reason I love this Buffalo sauce recipe is that it is customizable. By simply adding one or two more ingredients you can really change the direction of the sauce. Here are some ideas:

  • Honey or brown sugar to make a sweet-spicy sauce
  • Smoked paprika for a smokier flavor
  • Ranch seasoning for a garlic-herb infused buffalo sauce
  • Roasted garlic for an extra garlicky kick
  • Cayenne pepper for an extra hot buffalo sauce

How to Use Buffalo Sauce

Buffalo sauce isn’t just for chicken wings! You can use this tasty sauce on plenty of other types of foods. It’s great for dipping, drizzling, or even using as a dressing. Here are some other foods that taste great when blessed with a little buffalo sauce:

Buffalo wings on a plate with celery next to a jar of buffalo sauce
buffalo sauce in a jar with wings in the background

Easy Buffalo Sauce

This incredibly easy buffalo sauce only takes a few minutes to make and is perfect for dipping or drizzling all over your favorite foods.
Course Appetizer, Sauce, Side Dish
Cuisine American
Total Cost $1.73 recipe / $0.29 serving
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6 makes ¾ cup
Calories 69kcal
Author Beth – Budget Bytes

Ingredients

  • 4 Tbsp butter $0.40
  • 1/2 cup Frank's Redhot Sauce $1.26
  • 1 tsp Worcestershire sauce $0.02
  • 1/2 tsp garlic powder $0.05

Instructions

  • Melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
  • Whisk the ingredients together and heat through. Serve hot or refrigerate until ready to use.

Nutrition

Serving: 2Tbsp | Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Sodium: 690mg | Fiber: 1g
a hand dipping a chicken wing into a bowl of hot sauce

How to Make Buffalo Sauce – Step by Step Photos

Buffalo sauce ingredients in the saucepot

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank’s Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce.

Finished buffalo sauce in the pot with a whisk

Whisk the ingredients together and heat through.

buffalo sauce being poured over a bowl of chicken wings

Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Finished buffalo wings in a bowl

This spicy, tangy, rich sauce instantly transforms wings into an insanely addictive snack.

buffalo wings on a platter next to a jar of sauce

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Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.

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Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

close up of two snickerdoodles on a plate, one broken in half

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Total Cost $0.71 recipe / $0.36 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 334kcal
Author Beth - Budget Bytes

Ingredients

  • 3 Tbsp room temperature butter $0.30
  • 3 Tbsp sugar $0.03
  • 1 large egg yolk $0.21
  • 1/4 tsp vanilla extract $0.07
  • 1/8 tsp salt $0.01
  • 1/2 tsp baking powder $0.01
  • 1/3 cup all-purpose flour $0.05

Cinnamon Sugar Topping

  • 1 tsp sugar $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Sodium: 406mg | Fiber: 1g

A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

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One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It’s a simple meal when resources are limited! BudgetBytes.com

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You can never have too many of these quick and easy “emergency” meals. Things you can whip up with very little effort, using things you probably have on hand. I love this One Pot Veggie Rice Bowl because it uses very few dishes, requires next to no chopping, and it’s perfect for people with limited cooking equipment (dorms, RVs, hotel stays). Plus, as always, there are plenty of ways to customize it. ;)

overhead view of veggie and rice bowl topped with sriracha

Cooking Rice and Eggs Together in One Pot

Last summer when talking about favorite potato salad recipes with our community, several people mentioned that they boil eggs for their salad right along with the potatoes in one pot. That got me thinking. It takes about 15 minutes to steam rice, which is really close to the amount of time it takes to hard boil an egg. So I had to try cooking rice and hard boiled eggs at the same time in one pot. Guess what? IT WORKS. But you definitely want to make to wash your egg(s) well first. ;)

Single Serving Recipe

This recipe is designed to be a quick and easy single serving meal for one. It’s perfect for those who are traveling or living in housing with limited cooking equipment. You can scale this up, if needed, by adjusting the number of servings in the recipe card below. Cooking times do not need to be adjusted if scaling the recipe up. Here is a similar recipe for One Pot Chicken Teriyaki and Rice that feeds four.

Use a Pot or Rice Cooker

The instructions below are for making this recipe using a saucepot on a burner or hotplate, but you can also do this using a rice cooker. To use a rice cooker, just add everything to the rice cooker in the same order as described below, then select the cook function. The only caveat with using a rice cooker is that you have a little less control over the cooking time, so if the programmed cooking time is too long, you may end up with an egg yolk that is a little green around the edges.

A green-tinged egg yolk is a classic sign that an egg has been overcooked. It does not mean that the egg is bad, rotten, or unsafe to eat and in most cases, it does not affect the flavor. It’s simply a chemical reaction between the naturally occurring hydrogen, sulfur, and iron in the egg that happens with a certain amount of heat exposure.

Can I Use Brown Rice?

This recipe is best used with white rice. Brown rice needs about three times longer to cook, at which point your egg and vegetables will be far overcooked. For best results, cook the brown rice separately.

What Else Can I Add to My Veggie Rice Bowl?

The other great thing about this bowl is just how flexible it is. You can use any type of frozen veggie mix (a stir fry mix works great), you can adjust the seasonings to your liking, and you can add all sorts of fun toppings if you happen to have them on hand! Here are some things that would taste great as an additional topping for your veggie rice bowl:

  • Avocado
  • Sesame seeds
  • Leftover cooked meat (ham, rotisserie chicken, etc.)
  • Shredded carrots
  • Kimchi
  • Cucumber
  • Sautéed spinach
  • Teriyaki sauce
  • Jalapeño
  • Cilantro
  • Red bell pepper
Close up side view of one pot veggie rice bowl
Overhead view of a rice and veggie bowl

One Pot Veggie Rice Bowl

This simple veggie rice bowl can be made with just one pot and a hot plate, or a rice cooker. It's a simple meal when resources are limited!
Total Cost $1.29 per bowl
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 561kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup long grain white rice $0.31
  • 1 clove garlic, minced $0.08
  • 1 cup frozen vegetables $0.38
  • 1 cup water $0.00
  • 2 tsp soy sauce, divided $0.04
  • 1 large egg $0.21
  • 1/2 tsp toasted sesame oil $0.05
  • 1 green onion, sliced $0.11
  • 1 Tbsp sriracha (or to taste) $0.11

Instructions

  • Add the rice, garlic, and frozen vegetables to a small saucepot.
  • Combine the water with 1 teaspoon soy sauce, then pour that into the pot. Stir to combine with the rice, vegetables, and garlic.
  • Wash one large egg well, then place it in the center of the pot, on top of the rice.
  • Place a lid on the pot, turn the heat on to high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and allow the water to continue to simmer for 15 minutes without removing the lid or stirring.
  • After 15 minutes of simmering, turn the heat off. Remove the egg from the pot and replace the lid right away. Allow the rice to rest with the heat turned off and the lid in place for another five minutes.
  • After removing the egg from the pot, place the egg in a bowl of ice water or place it under cold running water for a few minutes to stop the cooking process.
  • After letting the rice and veggies rest for five minutes, remove the lid and fluff with a fork. Season the rice and veggies with the sesame oil and another 1 teaspoon soy sauce, or to taste.
  • Transfer the rice and vegetables to a bowl. Peel the egg and slice it in half or into quarters, then place it on top of the rice. Top the bowl with sliced green onion and a drizzle of sriracha.

Nutrition

Serving: 1bowl | Calories: 561kcal | Carbohydrates: 102g | Protein: 21g | Fat: 8g | Sodium: 1190mg | Fiber: 9g

How to Make A One Pot Veggie Rice Bowl – Step by Step Photos

Rice, vegetables, and garlic in a pot

Combine ½ cup long grain white rice, 1 cup frozen vegetables, and one clove of minced garlic in a small saucepot.

soy sauce and water being poured into a pot

Combine 1 cup water and 1 teaspoon soy sauce. Add that to the saucepot and stir everything to combine.

Egg added to the pot

Wash one large egg well, then place it in the center of the pot on top of the rice. Place a lid on the pot, turn the heat up to high, and allow the water to come up to a full boil. Once the water reaches a full boil, turn the heat down to low and let it continue to simmer over low for 15 minutes without lifting the lid or stirring.

Egg being removed from the pot with cooked rice

After 15 minutes, turn the heat off and remove the egg from the pot. Replace the lid on the pot and let the rice rest for 5 more minutes. Place the hot egg in a bowl of ice water or run under cold water for a few minutes to stop the cooking process.

fluffed rice and vegetables in the pot

After letting the rice rest with the heat turned off and lid on for five minutes, remove the lid and fluff the rice and vegetables with a fork.

sesame oil being sprinkled over the rice

Season the rice and vegetables with ½ teaspoon toasted sesame oil and another teaspoon of soy sauce, or to taste.

Sriracha being drizzled over the veggie rice bowl

Transfer the rice and veggies to a bowl. Peel your egg, cut it in half or quarters, and add it to the bowl. Top the bowl with sliced green onion and a drizzle of sriracha to taste. Enjoy!

Overhead view of a rice and veggie bowl

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Mushroom Rice

This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.

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I’m all about keeping side dishes really easy, but that doesn’t mean you need to stick to plain white rice. Adding a ton of flavor to rice is really simple and can take your meal to the next level. This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish. So if you find yourself buying boxed flavored rice mixes, you’ve got to try it from scratch at least once. I promise it’s just as easy! :)

Mushroom rice in a white serving bowl

What Kind of Mushrooms to Use

You can use just about any type of mushrooms for this rice, which means you can be flexible based on your budget. I used baby Bella mushrooms today because I was able to get them for a good price and they produce a nice deep brown color when sautéed.

What Type of Rice to Use

You can use any type of long-grain white rice. Plain white rice is great, but if you happen to have something a little more aromatic like basmati or jasmine rice, that would be even more next level. You could even turn this into a risotto by using short-grain rice, like arborio rice, but you might need more broth and you’ll need to add it incrementally while stirring.

What Type of Broth to Use

This mushroom rice will only be as flavorful as the broth you use, so make sure to use a quality broth with vibrant flavors. I used vegetable broth, but you could double down on the mushroom flavor and use a mushroom broth, if you prefer. You can use chicken broth or beef broth, if that’s what you have, just keeping in mind that it will change the flavor and potentially the color of the finished dish.

What Else Can I Add?

I like to keep recipes super simple and basic, then offer more add-in ideas for those who want a little more. Here are some other ingredients that you could add to this mushroom rice to make it a little extra special:

  • Peas
  • Crumbled bacon
  • Parmesan cheese
  • Spinach
  • Top with crispy fried onions
  • Green onions

What to Serve with Mushroom Rice

Mushroom rice would make a great side to something classic like Homemade Meatloaf, Baked Chicken Drumsticks, or Herb Roasted Pork Tenderloin. Add some Roasted Broccoli or a Simple Side Salad as a second side dish and you have an easy, well-rounded meal!

Close side view of mushroom rice in a pan
Close side view of mushroom rice in a pan

Mushroom Rice

This simple mushroom rice combines earthy mushrooms, savory garlic, rich butter, and flavorful vegetable broth for a simple yet flavorful side dish.
Total Cost $2.93 recipe / $0.73 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 ¾ cup each
Calories 264kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. mushrooms $1.49
  • 2 cloves garlic $0.16
  • 3 Tbsp butter, divided $0.30
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/8 tsp salt $0.01
  • 1 cup long-grain white rice (uncooked) $0.62
  • 1.5 cups vegetable broth $0.20
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, thyme, pepper, salt, and 1 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.
  • Add the rice and 2 Tbsp butter to the skillet and continue to sauté for about two minutes more.
  • Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.
  • Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.
  • Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.

Nutrition

Serving: 0.75cup | Calories: 264kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Sodium: 506mg | Fiber: 1g
Side view of mushroom rice in a serving bowl

How to Make Mushroom Rice – Step by Step Photos

Sliced mushrooms on a cutting board

Slice 8oz. of mushrooms and mince two cloves of garlic.

Mushrooms, garlic, and butter in a pan

Add the mushrooms and garlic to a deep skillet along with ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, ⅛ tsp salt, and one tablespoon of butter.

Sautéed mushrooms in the skillet

Sauté the mushrooms and garlic over medium heat until the mushrooms have released all their water and the water has evaporated off the bottom of the pan.

Butter and rice added to the skillet

Add one cup long-grain white rice and 2 tablespoons of butter to the pan. Sauté the rice in the butter for about two minutes more.

Broth being poured into the pan

Add 1.5 cups vegetable broth to the pan. Stir to dissolve any browned bits off the bottom of the pan.

Lid being added to the pan

Place a lid on the pan, turn the heat up to medium-high, and allow the broth come up to a boil. Once it reaches a full boil, turn the heat down to low, or just above low, so the rice remains simmering. Let the rice simmer for 15 minutes, with the lid in place and without stirring. After 15 minutes, remove it from the heat and let it rest (again without stirring and without removing the lid) for an additional 5 minutes.

Mushroom rice being fluffed with a fork

Once the rice is cooked and has rested off the heat for five minutes, remove the lid and fluff it with a fork. Taste and add salt or pepper if desired.

Side view of mushroom rice in a pan

Top with chopped fresh parsley to garnish, if desired!

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Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe a little extra cozy. It’s creamy, lightly sweet, and full of warm spices!

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‘Tis the season for all things cozy and this gingerbread coffee creamer will turn your morning cup of joe into one big warm hug! It’s creamy, lightly sweet, and full of rich warm spices. I’m not going to lie, this creamer is so delicious that I’m tempted to just warm it up in a mug by itself and sip on it as an alternative to hot cocoa! Why not, right??

Overhead view of two cups of coffee with creamer being poured into one

Why I Love This Creamer

Aside from its incredibly warm and cozy flavor, I love this gingerbread coffee creamer because it only takes a few minutes to make and it’s totally customizable. Want it sweeter? Just add some brown sugar. Want it creamier? Substitute cream for the half and half. Need a smaller (or larger) batch? No problem. The recipe scales up or down without issue.

What is Half and Half?

I used “half and half” as the base for my creamer. For those outside the U.S., half and half is a 50/50 mix of whole milk and heavy cream. It’s a common add-in for coffee and can be purchased in pretty much every grocery store in the U.S.

You can make this gingerbread coffee creamer using just cream, or make your own “half and half” by combining equal parts whole milk and cream. Sure, you could probably do it with just whole milk too, but it just wouldn’t be nearly as cozy and creamy. :)

How Long Does it Last?

There isn’t an exact expiration date for homemade creamers like this, so I’d just stick to five days in the refrigerator just to be on the safe side. Luckily, you can make this creamer in very small batches if needed and it only takes minutes to make more when you run out, so there’s no need to risk leftovers going to waste.

How to Use Gingerbread Coffee Creamer

I set the serving size for this creamer at ¼ cup, but it’s totally up to you how much creamer you put in a cup of coffee. I can’t lie, while I was going through testing for this recipe I even drank it like a café au lait (half coffee, half milk) and it was incredible.

Serve your gingerbread coffee alongside a Cinnamon Nut Swirl Mug Cake or a Mini Chocolate Pecan Pie.

I also have plans to try using this gingerbread creamer in an ice cream maker. I’ll keep you posted.

gingerbread coffee creamer in a glass milk bottle with coffee cups and cookies in the background
Two mugs of coffee from above, a bottle of creamer on the side

Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe little extra cozy. It's creamy, sweet, and full of warm spices!
Total Cost $0.73 recipe / $0.18 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 ¼ cup each
Calories 95kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup half and half $0.45
  • 1 Tbsp molasses $0.15
  • 1/4 tsp vanilla extract $0.07
  • 1/4 tsp ground ginger $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp cinnamon $0.02

Instructions

  • Add all of the ingredients to a small saucepot. Heat over medium, stirring often, until the half and half is hot and steaming, but not simmering (about five minutes).
  • Serve hot or refrigerate until ready to serve.

Nutrition

Serving: 0.25cup | Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Sodium: 27mg | Fiber: 1g
creamer being poured into a cup of coffee

How to Make Gingerbread Coffee Creamer – Step by Step Photos

half and half being poured into a small saucepot

Start by adding one cup of half and half to a small saucepot (or one cup of cream, or any mix of cream and milk that you prefer).

spices being added to half and half in the saucepot

Add 1 Tbsp molasses, ¼ tsp vanilla extract, ¼ tsp ground ginger, ⅛ tsp ground cloves, and ⅛ tsp cinnamon to the half and half.

heated gingerbread creamer in the saucepot

Heat the creamer over medium, stirring often, until the creamer is hot and steaming, but not yet simmering. The spices will clump up while the half and half is still cold, but they’ll begin to mix in as it heats up. Heating the spices in the liquid also helps the flavors bloom and permeate throughout the creamer.

Two mugs of coffee from above, a bottle of creamer on the side

Serve your creamer hot, or refrigerate until ready to use (up to about five days). Enjoy!

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Wild Rice Pilaf

This wild rice pilaf is full of color, texture, and fall flavors. It’s the perfect side dish for dinner during the cooler months.

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Last Thanksgiving I made the most amazing Wild Rice Pilaf that I then stuffed inside roasted acorn squash as a sort of vegetarian main dish recipe idea. It was beautiful and delicious, but I can’t lie, I kind of just wanted to devour that wild rice pilaf by itself! It was so tasty on its own, had so much color, so much texture, that I knew I had to post it as a stand-alone recipe. This pilaf is really delicious and I know I’m going to be making it on repeat every fall and winter from here on out!

Overhead view of wild rice pilaf in a bowl

What’s in Wild Rice Pilaf

This delicious pilaf starts with rice cooked in vegetable broth for extra flavor. While the rice cooks, aromatics like onion, celery, and apples are sautéed in butter until tender. Next comes the cozy mix of seasonings including sage, thyme, salt, and pepper. Once the cooked rice is combined with the aromatics and herbs, it’s finished off with a little extra flavor and texture from walnuts, dried cranberries, and parsley. So much fall flavor in every bite!

What is “Wild Rice Blend”?

I used a bagged “wild rice blend” as the base for this recipe. It’s a colorful blend of different varieties of rice, including wild rice. I used Lundberg brand, which you can find in many major grocery stores, but I was also pleasantly surprised to see ALDI had its own version this year (check the step by step photos below the recipe to see a photo). You can use any brand rice blend for this recipe, just follow the cooking instructions on the package and replace the water with vegetable broth.

What to Serve with Wild Rice Pilaf

This pilaf is the perfect side dish to any roasted meat. I especially like this in the fall and winter months, since it highlights flavors of the season like apples, walnuts, and cranberries. Try serving it alongside Herb Roasted Pork Tenderloin, Cider Roasted Turkey Breast, Apple Spice Pork Chops, or Herb Roasted Chicken Breast. Or, of course, you could serve it as I originally did inside a roasted acorn squash!

Close up side view of wild rice pilaf in the skillet
Overhead view of a bowl of wild rice pilaf

Wild Rice Pilaf

This wild rice pilaf is full of color, texture, and fall flavors. It's the perfect side dish for dinner during the cooler months.
Total Cost $2.73 recipe / $0.68 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 1 cup each
Calories 245kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 cup wild rice blend* $0.07
  • 1 cup vegetable broth $0.13
  • 2 Tbsp butter $0.22
  • 1 yellow onion $0.28
  • 3 ribs celery $0.64
  • 1 apple $0.41
  • 1/2 tsp dried sage $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 cup chopped walnuts $0.30
  • 1/4 cup dried cranberries $0.44
  • 1 Tbsp chopped parsley $0.10

Instructions

  • Add the wild rice blend and vegetable broth to a saucepot. Place a lid on top and turn the heat on to medium-high. Allow the broth to come to a full boil. Once boiling, reduce the heat to medium-low and allow to simmer for 45 minutes, or for the amount of time directed on the package.*
  • While the rice is cooking, prepare the rest of the pilaf. Dice the onion, celery, and apple.
  • Add the onion to a large skillet with the butter and sauté over medium heat until softened.
  • Add the apples, celery, sage, thyme, salt, and pepper to the skillet with the onions and continue to sauté for about five minutes more, or just until the apples and celery begin to soften (they should still have some bite).
  • When the rice has finished cooking, add it to the skillet with the apples, celery, and onion. Also add the chopped walnuts, cranberries, and chopped parsley. Stir until everything is evenly combined.
  • Taste the pilaf and adjust the salt or seasonings to your liking. Serve hot.

Notes

* You can use any brand wild rice blend. Cook according to the package directions, substituting vegetable broth for the water recommended in the instructions. Cooking time may vary depending on the brand.

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Sodium: 457mg | Fiber: 5g
Wild rice pilaf in a skillet with a spoon

How to Make Wild Rice Pilaf – Step by Step Photos

two packages of wild rice blend

I used the Lundberg wild rice blend on the left since I actually still had some leftover from last year, but I bought some of the ALDI wild rice blend on the right just to show you another option. Whatever brand you use, make sure to follow the cooking instructions on the back but substitute vegetable broth for the water it recommends. Cooking time can vary depending on the brand.

wild rice in the pot next to a measuring cup with vegetable broth

Add ½ cup of the wild rice blend to a small sauce pot with 1 cup vegetable broth. Place a lid on the pot and heat over medium-high. Allow it to come to a boil, then reduce the heat to medium-low and let it simmer for 45 minutes.

Chopped apple and celery on a cutting board

While the rice is cooking, prepare the rest of the pilaf. Dice one yellow onion, 3 ribs of celery, and one apple.

onion and butter in a skillet

Add the diced onion to a large skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat for about five minutes, or until the onion has softened.

apples, celery, and seasoning added to the skillet

Add the chopped apples and celery to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté over medium until the apples and celery just begin to soften.

Cooked rice, walnuts, cranberries, and parsley added to the skillet

When the rice has finished cooking, add it to the skillet along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and a tablespoon of chopped parsley.

finished wild rice pilaf in the skillet

Fold the ingredients together until everything is combined. Give it a taste and adjust the seasonings to your liking. Serve hot!

side view of a serving bowl full of wild rice pilaf

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Pumpkin Smoothie

This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is […]

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This pumpkin smoothie was one of my first experiments with pumpkin purée TEN years ago. I had a little bit of pumpkin leftover from another recipe and thought, “Hey, can I put this in my smoothie?” Yes, Beth, yes you can. And it will taste like a pumpkin pie milkshake. Forget the PSL, this is the pumpkin drink I want to be drinking. Especially if you live in the south and it’s still 80 degrees outside in October. :P

Originally posted 10-19-2011, updated 10-27-2021. 

side view of a pumpkin smoothie in a tall glass with whipped cream and a straw

What’s in A Pumpkin Smoothie?

The ingredients for this smoothie are incredibly simple: pumpkin purée, frozen banana, ground flaxseed, pumpkin pie spice, milk, sweetener of choice, and vanilla extract. The frozen banana gives the smoothie an ice-cream-like texture and the ground flaxseed almost makes the smoothie taste like a graham cracker crust has been blended right into the drink. It’s magical!

Use the Milk of Your Choice

I used whole milk because it is the richest and creamiest, but you can use any non-dairy milk substitute in its place. If your non-dairy milk is already sweetened or vanilla flavored, you can reduce the added sweetener and or skip the vanilla extract listed in the recipe below.

Sweeten to Taste

The best part about making your own smoothie is that you can add as much or as little sugar as you want, and use whatever kind of sugar or sugar substitute that you like. I used brown sugar because it has a rich flavor that makes the smoothie even more pie-like, but you can use honey, white sugar, agave, stevia, or whatever you like. The frozen banana does offer some sweetness on its own, but I found the little extra sweetness really made a difference.

Pumpkin Pie Spice

If you don’t have store-bought pumpkin pie spice, you can use my recipe for homemade pumpkin pie spice here, or just sub in ¼ tsp cinnamon if needed. It’s such a small amount in the smoothie that it won’t make or break the smoothie.

overhead view of pumpkin pie smoothie in the glass with a straw and whipped cream

 

side view of pumpkin smoothie, pumpkins behind it

Pumpkin Smoothie

Forget the PSL, this pumpkin smoothie should be the official drink of October. It's fast, easy, and tastes like a pumpkin pie milkshake!
Total Cost $0.94 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16oz.
Calories 339kcal
Author Beth - Budget Bytes

Ingredients

  • 1/3 cup pumpkin purée $0.18
  • 1 frozen banana $0.20
  • 1 Tbsp ground flaxseed $0.03
  • 1/4 tsp pumpkin pie spice $0.02
  • 1 cup milk* $0.42
  • 1/4 tsp vanilla extract $0.07
  • 1 tsp brown sugar* $0.02

Instructions

  • Add the pumpkin, frozen banana, flaxseed, pumpkin pie spice, milk, and vanilla in a blender. Blend until smooth.
  • Add the brown sugar (or sweetener of choice) and blend again. Taste and adjust the sweetness to your liking. Enjoy cold.

Notes

*You can use the milk and sweetener of your choice.

Nutrition

Serving: 1smoothie | Calories: 339kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Sodium: 114mg | Fiber: 7g

Side view of a pumpkin smoothie in a glass with a straw

How to Make a Pumpkin Smoothie – Step By Step Photos

smoothie ingredients in the blender

Add ⅓ cup pumpkin purée, 1 frozen banana, 1 Tbsp ground flaxseed, ¼ tsp pumpkin pie spice, 1 cup milk, and ¼ tsp vanilla extract to a blender.

Blended smoothie in the blender

Blend until smooth, then give the smoothie a taste and add the sweetener of your choice to your liking. I added one teaspoon brown sugar.

Blended smoothie from above

Briefly blend again to dissolve the sweetener into the drink, then enjoy!

Close up side view of a pumpkin smoothie

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Ranch Drop Biscuits

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.

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If you haven’t heard, it’s soup season. ;) And what’s better to go with a warm and cozy bowl of soup than a warm and tender drop biscuit? Drop biscuits are incredibly easy and you can change up the flavors to go with your meal. This week I used my homemade ranch seasoning to make a really simple ranch-flavored drop biscuit. They’re a little tangy, a little herby, and absolutely delicious! I know you’re going to love them, so make sure to put these Ranch Drop Biscuits on your menu.

Side view of a stack of ranch drop biscuits on a plate

What Are Drop Biscuits?

Drop biscuits are a really simple type of quickbread with a free-form dough that is just dropped by the spoonful onto a baking sheet rather than being rolled and cut like a traditional biscuit. They have a wonderfully rustic shape that creates tons of nooks and crannies in the top, perfect for brushing with butter.

This particular drop biscuit recipe is even easier because we use heavy cream in place of butter, so there is no need to use a pastry cutter or to do the tedious work of cutting butter into the flour. You just stir, scoop, drop, and bake!

Can I Substitute the Heavy Cream?

Heavy cream is vital to this recipe because the high-fat content of the cream is what replaces the butter that is traditionally used in biscuits. The fat is what keeps the biscuit soft and tender. Without it, your biscuits will be dense and rubbery. Labels can vary from brand to brand, so just look for cream labeled heavy cream, whipping cream, or heavy whipping cream. Any of those types of cream will have an adequate amount of fat to make the biscuits work well.

Use Homemade or Store-Bought Ranch Seasoning

This recipe works great with either a store-bought packet of ranch seasoning or a batch of homemade ranch seasoning. You can use whatever is most convenient for you!

What Else Can I Add?

As mentioned above, you can add all sorts of delicious flavors to drop biscuits. If you want to add even more to these Ranch Drop Biscuits you could stir some fresh sliced green onions or shredded cheddar cheese to the dough (add with the dry ingredients).

Baked ranch drop biscuits on a baking sheet
side view of ranch drop biscuits on a plate

Ranch Drop Biscuits

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.
Total Cost $2.54 recipe / $0.21 each
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 biscuits
Calories 244kcal
Author Beth – Budget Bytes

Ingredients

Homemade Ranch Seasoning*

  • 2 Tbsp buttermilk powder $0.15
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp lemon pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Biscuits

  • 2.25 cups all-purpose flour $0.35
  • 1 tsp salt $0.05
  • 1 Tbsp baking powder $0.06
  • 1 tsp sugar $0.02
  • 1 pint heavy cream $1.55
  • 2 Tbsp butter (for topping, optional) $0.20

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the ingredients for the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, black pepper). Set one teaspoon of the ranch seasoning aside to mix with melted butter and brush over the finished biscuits.
  • In a large bowl, combine the flour, sugar, salt, baking powder, and the remaining ranch seasoning (if you do not plan to brush melted butter over your baked biscuits, just us all of the ranch seasoning in the biscuit batter). Make sure the dry ingredients are evenly combined.
  • Add the heavy cream to the dry ingredients and stir until a sticky batter forms. Make sure no dry flour is left on the bottom of the bowl.
  • Spoon the batter onto a parchment lined baking sheet in about ¼ cup dollops. The batter does not need to be shaped or smoothed in any way. You should get about 12 biscuits.
  • Bake the biscuits for about 18 minutes, or until they are puffed and golden brown on top.
  • After baking, melt the butter in a small dish, then stir in the reserved ranch seasoning. Brush the ranch butter over the top of the biscuits just before serving.

Notes

*You can use one packet of store-bought ranch seasoning in place of the seasoning ingredients listed in the recipe.

Nutrition

Serving: 1biscuit | Calories: 244kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Sodium: 337mg | Fiber: 1g
Drop biscuits on a round plate, garnished with parsley

How to Make Ranch Drop Biscuits – Step by Step Photos

Ranch seasoning in a bowl

Preheat the oven to 400ºF. If you’re using homemade ranch seasoning, combine the ingredients for the seasoning in a bowl (2 Tbsp buttermilk powder, ½ tsp dried parsley, ¼ tsp dried dill, ¼ tsp onion powder, ⅛ tsp garlic powder, ¼ tsp lemon pepper, ⅛ tsp black pepper). Whether using a homemade ranch seasoning or store-bought, set aside 1 tsp of the seasoning to combine with melted butter to be brushed over the biscuits after baking.

drop biscuit dry ingredients in a bowl

Combine 2.25 cups all-purpose flour, 1 tsp sugar, 1 tsp salt, 1 Tbsp baking powder, and the remaining ranch seasoning in a bowl. Stir until very well combined. If you don’t plan to brush melted butter over the biscuits after baking, you can just add all of the ranch seasoning at this time.

heavy cream being poured into the dry ingredients

Add one pint of heavy cream into the bowl of dry ingredients.

drop biscuit dough

Stir the heavy cream into the dry ingredients until it forms a shaggy ball of dough. It might be very sticky and that’s okay.

portioned biscuits on the baking sheet

Scoop and drop the dough into 12 portions onto a parchment-lined baking sheet (about ¼ cup each). If they’re a little uneven in shape or size, just pinch some off of one and press it onto another. The free-form shape makes them very forgiving! The more texture the better.

baked drop biscuits on a baking sheet

Bake the ranch drop biscuits in the preheated 400ºF for about 18 minutes, or until they’re puffed up and golden brown on the edges.

melted butter with ranch seasoning

Melt 2 Tbsp butter and then stir in the reserved teaspoon of ranch seasoning.

ranch butter being brushed over drop biscuits

Brush the ranch butter over the biscuits just before serving!

side view of ranch drop biscuits on a plate

I garnished with a little chopped parsley for the photos, but it’s not needed for flavor. :)

Love Drop Biscuits? Try These Other Flavors

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