Author: Jess - Budget Bytes

Peanut Butter Pie

This recipe for Peanut Butter Pie is made from scratch using cream cheese, homemade whipped cream, peanut butter, and an Oreo crust. So easy!

The post Peanut Butter Pie appeared first on Budget Bytes.

You’ll be hard-pressed to find another flavor combination more beloved than chocolate and peanut butter! This creamy, light Peanut Butter Pie is a great way to use extra Halloween candy, but it’s timeless! My family loves to enjoy this chocolatey, whipped, chilled treat any time of year. There’s something extra sweet about making a from-scratch dessert for your loved ones versus buying something ready-made at the store! I use homemade whipped cream and a chocolate cookie crumb crust to make this pie extra special (all on a budget, of course!)

Overhead view of peanut butter pie.

What is Peanut Butter Pie?

This Peanut Butter Pie is an indulgent dessert that combines the deliciousness of peanut butter and chocolate in one irresistible treat. There are many variations of this classic pie, but I use peanut butter, cream cheese, powdered sugar, and freshly whipped cream for the filling in my recipe. The crust is made from crushed chocolate sandwich biscuits (aka Oreos!), and I top it off with more whipped cream, melted chocolate, peanut butter chips, Reese’s peanut butter cups, and peanuts…is your mouth watering yet?! It’s the perfect pie for the holidays, potlucks, or family gatherings!

Ingredients

Here’s what you’ll need to make this peanut butter cream pie:

  • Oreos: I have a confession to make. I didn’t actually use branded Oreos to make the pie crust. I used the more budget-friendly chocolate sandwich cookies from Great Value, Walmart’s store brand. They’re cheaper and just as tasty!
  • Salted Butter: Use salted butter to bind the pie crust and offset some of the sweetness.
  • Smooth Peanut Butter: You can’t have this pie without… well, peanut butter! I use smooth peanut butter to create a rich and creamy filling. I used a no-stir creamy peanut butter, but if yours has oil on top, make sure you stir it well before using.
  • Cream Cheese: I use a full 8 oz package of softened cream cheese. Make sure it’s at room temperature before using, or it won’t mix as easily with the other ingredients.
  • Powdered Sugar: Sweetens the pie filling while keeping it smooth and light. I also add some to my freshly whipped cream. Granulated sugar would also work, but the texture may be a bit grainy. Try processing granulated sugar in your blender if you don’t have any powdered sugar on hand.
  • Heavy Whipping Cream: Homemade whipped cream is a must for this pie! It adds a light and airy texture to the filling. Go for heavy whipping cream with at least 36% fat content for the best results.
  • Vanilla Extract: Adds a subtle vanilla flavor to the whipped cream.
  • Toppings: Chopped mini Reese’s peanut butter cups, peanut butter chips, and peanuts are drizzled in melted chocolate chips to make the ultimate pie topping. You can also use regular-sized Reese’s cups (chopped into small pieces) or whatever leftover chocolate Halloween candy you have lying around!

I use chocolate sandwich cookies to make the crust for this chocolate peanut butter pie, but you can absolutely use another crisp cookie, like graham crackers or vanilla wafers! Just keep in mind that the creamy white filling of the Oreo cookies helps hold the crust together and adds sweetness. I’d follow the crust recipe in our no-bake cheesecake and then fill it with my peanut butter pie filling if you want to use graham crackers.

Recipe Tips!

  1. I use my fingers to press the crust into my pie dish, paying close attention to the corners and edges to make sure they’re evenly thick. You can also press the crust down evenly with a flat-bottomed glass or measuring cup! Make sure your crust goes up the side of the dish (I used a 9” pie dish) to hold in all that delicious filling.
  2. Check your ingredient temperatures! I recommend using room-temperature cream cheese to avoid lumps in your filling. Let it sit out for about 30 minutes to 1 hour, depending on how warm your kitchen is. It’s ready to use when it feels slightly soft if you press it. On the flip side, your whipping cream needs to be cold! This will help it whip up correctly to form medium/firm peaks and create a stable whipped cream topping for the pie.
  3. Whip your cream to medium/firm peaks. I find this is the perfect consistency to help the pie hold its shape when cut. If you’ve never made whipped cream before, I highly recommend checking out our how to make whipped cream guide for more tips!
  4. I melt my chocolate chips in the microwave for 15-20 seconds, then stir. Repeat this process until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate or let it come in contact with any water whatsoever, or it’ll seize up and become grainy. Let it cool slightly if it’s really hot before decorating your pie. The goal is to warm it up just enough to be smooth when stirred and drizzle with ease.

Storage Instructions

This peanut butter pie will keep in the fridge for up to 3 days, covered in plastic wrap, or stored in an airtight container. You can also freeze individual slices for up to 2 months in freezer-safe containers, but the texture may change slightly once thawed. If freezing, I’d decorate the pie with the chopped candy and melted chocolate after thawing because chocolate can bloom (turn white) in the freezer—which is fine to eat, but it doesn’t look as pretty!

Side view of a piece of peanut butter pie being taken from a pie dish.
Overhead view of peanut butter pie.
Print

Peanut Butter Pie Recipe

This recipe for Peanut Butter Pie is made from scratch using cream cheese, homemade whipped cream, peanut butter, and an Oreo crust. So easy!
Course Dessert
Cuisine American
Total Cost ($9.39 recipe / $1.17 serving)
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings 8 slices in a 9” pie pan
Calories 697kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Crust Recipe

  • 25 Oreos* $1.50
  • 4 Tbsp salted butter, diced $0.60

Filling Recipe

  • 1 cup smooth peanut butter $0.97
  • 8 oz cream cheese, room temperature $1.97
  • ¾ cup powdered sugar + 2 Tbsp $0.45
  • 1 cup heavy whipping cream, cold $1.68
  • 1 tsp vanilla extract $0.81

Toppings

  • 2 Tbsp chocolate chips, melted $0.24
  • 2 Tbsp peanuts $0.14
  • 1 Tbsp peanut butter chips $0.15
  • 6 mini Reese's cups (from our Halloween candy stash!), chopped $0.88

Instructions

  • Preheat oven to 350F. In a food processor, combine Oreos and salted butter. Pulse to form a fine, crumbly crust.
  • Press Oreo butter mixture into a 9'' pie pan and bake for 12 minutes. Allow the crust to completely cool before filling!
  • Wash and dry food processor (you want the filling to be nice and smooth, but if you don’t mind some Oreo crumbs, it's ok to just wipe it out.) Add smooth peanut butter, cream cheese, and ¾ cup powdered sugar to processor and blend until completely smooth.
  • Transfer peanut butter mixture to a large mixing bowl and make your whipped cream by pouring cold heavy whipping cream, vanilla, and 2 Tbsp powdered sugar in a separate mixing bowl. Whip on medium speed until peaks form. For this recipe, I like medium/firm peaks.**
  • Scoop half of the whipped cream into the mixing bowl with peanut butter filling and fold it together until consistent.
  • Scoop the peanut butter whipped cream filling into your completely cooled Oreo pie crust and smooth it out.
  • Spread the remaining half of the whipped cream on top of the peanut butter filling.
  • Decorate with melted chocolate chips, peanuts, peanut butter chips, and chopped mini peanut butter cups. Cover and freeze for 1 hour before slicing and serving.

See how we calculate recipe costs here.

Notes

*I used budget-friendly Great Value brand “sandwich cookies” from Walmart instead of name brand Oreos and the result was just as good!
**If you need step-by-step photos for making whipped cream, check out our post, How to Make Whipped Cream.

Nutrition

Serving: 1slice | Calories: 697kcal | Carbohydrates: 51g | Protein: 12g | Fat: 52g | Sodium: 421mg | Fiber: 3g
Overhead close up of a peanut butter pie decorated in melted chocolate, peanuts, and chopped peanut butter cups.

how to make Peanut Butter Pie – step by step photos

Oreos and cubed butter in a food processor.

Preheat oven to 350F. In a food processor, combine 25 Oreos and 4 Tbsp salted butter. Pulse to form a fine, crumbly crust.

Oreo crust in a pie dish.

Press Oreo butter mixture into a 9” pie pan and bake for 12 minutes. Allow the crust to completely cool before filling!

Powdered sugar, cream cheese, and peanut butter in a food processor.

Wash and dry food processor (you want the filling to be nice and smooth, but if you don’t mind some Oreo crumbs, it’s ok to just wipe it out.) Add 1 cup smooth peanut butter, 8 oz cream cheese, and ¾ cup powdered sugar to processor and blend until completely smooth.

Whipped cream in a bowl.

Transfer peanut butter mixture to a large mixing bowl and make your whipped cream by pouring 1 cup cold heavy whipping cream, 1 tsp vanilla, and 2 Tbsp powdered sugar in a separate mixing bowl. Whip on medium speed until peaks form. For this recipe, I like medium/firm peaks.**

A spoon folding whipped cream and peanut butter pie filling together in a bowl.

Scoop half of the whipped cream into the mixing bowl with peanut butter filling and fold it together until consistent.

A spatula spreading peanut butter pie filling into an oreo pie crust in a baking dish.

Scoop the peanut butter whipped cream filling into your completely cooled Oreo pie crust and smooth it out.

Overhead view of peanut butter pie topped with whipped cream.

Spread the remaining half of the whipped cream on top of the peanut butter filling.

Overhead view of peanut butter pie in a pie dish.

Decorate with 2 Tbsp melted chocolate chips, 2 Tbsp peanuts, 1 Tbsp peanut butter chips, and 6 chopped mini peanut butter cups. Cover and freeze for 1 hour before slicing and serving.

Overhead view of a fork taking some peanut butter pie from a plate.

This easy peanut butter pie recipe is every bit as indulgent and delicious as it looks. Make it for the holidays, as a birthday treat, or just because!

More Easy Pie Recipes

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Roasted Acorn Squash

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.

The post Roasted Acorn Squash appeared first on Budget Bytes.

Acorn Squash is one of my favorite varieties of squash. It’s pretty dynamic, and you’ll be hard-pressed to find someone who hates the flavor. It’s mild, nutty, and so pleasing to the eye! Cutting the squash into slices rather than halves stretches this already budget-friendly side dish even further. I rub each slice in a warming marinade, which is speckled with cinnamon and raisins (the raisins become caramelized in the oven!), and then roast them until tender. I think this roasted Acorn Squash recipe should make its way onto your holiday dinner spread, and it’s so easy to make!

Roasted acorn squash with raisins and fresh parsley on a white serving platter.

What is Acorn Squash?

If you’re unfamiliar with acorn squash, it’s a winter squash variety known for its small size, distinct ribbed skin, and mild flavor. The flesh becomes creamy and almost buttery when roasted—perfect for a comforting side dish. It’s also packed with vitamins A, C, and potassium! This squash is perfect for stuffing, like in our wild rice stuffed acorn squash recipe, but roasting in a simple seasoning blend lets the natural flavor shine through. It also makes an excellent star ingredient in a blended soup!

I use olive oil, poultry seasoning, minced garlic, brown sugar, and cinnamon for a savory-sweet balance in this recipe. But my secret ingredient to add a unique pop of flavor to savory dishes like this is raisins. Their natural sweetness really bring out the earthy, nutty flavor in the squash by adding some contrast.

Ingredients

Here’s what you’ll need to make this roasted acorn squash recipe:

  • Acorn Squash: A perfectly ripe acorn squash will be firm, heavy for its size, and be a deep green color. They might also have some orange coloring on the skin, which is normal. Avoid squash with soft spots or cracks. If your squash is hard to cut, try poking some holes in it with a fork and microwaving for 1-2 minutes to soften it up. I recommend doing this for any squash recipe, like my roasted butternut squash, as some squash can be tough to cut through!
  • Olive Oil: Helps the seasonings to stick and adds richness to the final dish.
  • Seasonings: Salt, black pepper, cinnamon, and poultry seasoning (a blend of sage, thyme, rosemary, and other herbs) make up the simple yet flavorful seasoning mix.
  • Brown Sugar: I opted for light brown sugar in this recipe rather than honey or maple syrup. The molasses in the brown sugar pairs perfectly with the savory poultry seasoning and adds a nice depth of flavor. But if you have maple syrup on hand, you could save some squash and make our smoky maple roasted acorn squash, too!
  • Raisins: Use any color raisins you like.
  • Garlic: Adds a savory bite and balances out the sweetness from the brown sugar and raisins.
  • Fresh Parsley: For garnishing. The pop of green against the yellow squash would look amazing on your holiday dinner table!

How to Serve

This oven roasted acorn squash makes a cozy side dish for Thanksgiving or any fall meal. It pairs well with meats, such as baked ham or pot roast. For a vegetarian option, serve it alongside a hearty sweet potato black bean skillet or a tomato pie. You could even add extra toppings to match your meal, like a sprinkle of feta cheese or Parmesan for some umami, caramelized onions, or candied pecans for added crunch! A little citrus zest and sour cream on top is another great way to serve these roasted slices of perfection!

Can You Eat Acorn Squash Skin?

Yes, the skin is edible! It softens slightly when baked, but you can easily separate it from the flesh with a fork when eating if you don’t like the texture. I don’t peel my squash because the skin helps the slices keep their beautifully scalloped shape. I also like the visual contrast between the green skin and buttery yellow flesh. Whether you plan to eat the skin or not, be sure to thoroughly wash the outside of the squash before cutting.

Storage Instructions

Roasted acorn squash is great for meal-prepping. You can store leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven, air fryer, or microwave until warmed through. You can also try freezing the cooked squash for up to three months, but note the texture may change when thawed. If that happens, you could always use your frozen squash slices in soups, stews, or casseroles.

Overhead view of roasted acorn squash slices on a white plate.
Roasted acorn squash with raisins and fresh parsley on a white serving platter.
Print

Roasted Acorn Squash Recipe

This easy Acorn Squash recipe is roasted with savory spices, brown sugar, and sweet raisins. Perfect for holiday spreads or everyday meals.
Course Side Dish
Cuisine American
Total Cost ($6.75 recipe / $0.75 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 servings (28 pieces total, 2-3 per serving)
Calories 101kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp olive oil $0.57
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.04
  • ¼ tsp poultry seasoning $0.05
  • 2 cloves garlic, minced $0.06
  • 1 Tbsp brown sugar $0.03
  • ⅛ tsp cinnamon $0.01
  • 3 Tbsp raisins (any color), divided $0.36
  • 2 acorn squash $5.58
  • 1 Tbsp fresh parsley, minced $0.04

Instructions

  • In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
  • Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
  • Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
  • Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
  • Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
  • Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
  • Bake at 425F for 20 minutes, flipping the slices half way through.
  • Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Sodium: 134mg | Fiber: 2g
Side view close up of roasted acorn squash slices on a white serving platter.

how to Make Roasted Acorn Squash Slices – step by step photos

Sugar, oil, minced garlic, and seasonings in a mixing bowl.

In a mixing bowl, combine 3 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ¼ tsp poultry seasoning, 2 cloves minced garlic, 1 Tbsp brown sugar, and ⅛ tsp cinnamon.

Oil, seasonings, and raisins added to a mixing bowl.

Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.

Half a deseeded acorn squash on a chopping board with the other half cut into slices.

Cut 2 acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).

Oil and raisin marinade on acorn squash slices in a mixing bowl.

Add the cut squash slices to a large size mixing bowl and pour the marinade over top.

Acorn squash slices coated in oil, seasonings, and raisins in a mixing bowl.

Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.

Acorn squash slices coated in oil and raisins on a baking sheet.

Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.

Roasted acorn squash slices on a baking sheet.

Bake at 425F for 20 minutes, flipping the slices half way through.

Overhead view of a roasted acorn squash pieces on a white plate with a fork digging into a slice.

Top with 1 Tbsp fresh minced parsley and remaining 1 Tbsp of uncooked raisins. Doesn’t the squash look so pretty?! And it tastes even better than it looks!

More Easy Squash Recipes

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Pumpkin Brownies

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

The post Pumpkin Brownies appeared first on Budget Bytes.

Aside from breaking out your sweaters and fuzzy socks, what screams “Autumn has arrived!” more than gooey Pumpkin Brownies? This rich combination of dark chocolate and warming pumpkin spice flavors cannot be beat. But if fudgy, soft, and ultra-moist brownies aren’t enough to convince you, the pumpkin cheesecake topping will definitely seal the deal! My simple recipe uses easy-to-find ingredients and is the perfect budget-friendly fall dessert. May I suggest a leaf-peeping road trip with a batch of these Pumpkin Brownies along for the ride?

A stack of pumpkin brownies on a plate.

Growing up in New England, my mom made visiting Salem, Massachusetts a tradition for our family; we’re all history buffs and love a good ghost story. I’m proud to say I have kept the Salem tradition alive with my daughter for 3 years running, even though we live in Tennessee, and it takes a bit more effort to get there. There’s just something magical and spooky about autumn in New England, so I hope these pumpkin brownies give you a little taste of the excitement I grew up with every October! This recipe is such a fun twist on classic homemade brownies and gets me in the autumn spirit every time I make them.

Ingredients

Here’s what you’ll need to make this recipe for pumpkin brownies:

  • Flour: You only need ¾ cup of all-purpose flour for this recipe.
  • Salted Butter: Measure out your butter and then melt it before adding it to the brownie batter. The melted butter adds moisture and creates a fudgier texture. Warm it briefly in the microwave or on the stovetop until melted but not hot.
  • Spices: I add cinnamon to the brownie batter and pumpkin pie spice to the pumpkin cream cheese topping. These spices are essential for that classic fall flavor.
  • Vegetable Oil: Adds moisture and helps create a chewy texture.
  • Granulated Sugar & Light Brown Sugar: Use light brown sugar and regular granulated sugar to sweeten your pumpkin brownies. I also add a little brown sugar to the topping to cut through the tangy cream cheese flavor.
  • Salt: For flavor and to balance the sweetness.
  • Cocoa Powder: Use unsweetened cocoa powder to give your brownies a rich chocolate flavor.
  • Eggs: You’ll need 2 eggs for this recipe. They help create a fudgy texture and provide some lift during baking.
  • Vanilla Extract: For flavor—use pure vanilla extract for the best results.
  • Pumpkin Purée: Be sure to grab a can of 100% pure pumpkin, not pumpkin pie filling. I’d use any leftover pumpkin purée to make my pumpkin butter, pumpkin cookies or a pumpkin smoothie!
  • Cream Cheese: Use room-temperature cream cheese to make the topping.
  • Chocolate Chips: I mix some into the brownie batter and sprinkle the rest on top of the pumpkin cream cheese layer. Semi-sweet chocolate chips are delicious in this recipe, but you can use any type you like.
  • Pecans: I use chopped pecans to add a little crunch to these pumpkin cheesecake brownies. Walnuts are a great budget-friendly substitute.
  • Cooking Spray: For greasing the pan.

Recipe Tips

  1. Combine the wet ingredients before adding them to the flour mixture to avoid over-mixing. Over-mixing the flour can cause the gluten to develop too much, which creates a tough and not-so-fudgy texture when baked (not ideal!) Fold the wet ingredients into the dry ingredients using a spatula until combined.
  2. I highly recommend letting the cream cheese come to room temperature before mixing it with the other ingredients. Have you ever tried to mix a cold block of cream cheese? It’s not easy!
  3. Don’t forget to grease your baking dish with cooking spray to stop the brownies from sticking. I also line my dish with parchment paper so I can easily lift them out once they’re cooled.
  4. Your brownies are done when a toothpick inserted in the center comes out clean with no wet batter. The topping will also look set and slightly golden.

How to Get Even Slices

I’m all about the rustic look when it comes to baking, but crumbly pumpkin brownies aren’t exactly what I have in mind. To get even slices, let the brownies cool for about 30 minutes before cutting them; otherwise, they might fall apart as you slice. They’ll set and slice much better after cooling. You should also use a sharp, straight-edged knife and wipe it clean after each cut. Doing this stops the fudgy brownie bits from sticking to the knife and creating jagged edges. This recipe creates 9 evenly-sized brownies, but you can cut them into smaller or larger pieces—whatever you like!

Storage Instructions

Keep your pumpkin brownies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Just make sure they’re completely cooled before storing and allow them to thaw before serving. These are a great treat for the upcoming autumn holidays!

Overhead view of pumpkin brownies on parchment paper.
A stack of pumpkin brownies on a plate.
Print

Pumpkin Brownies Recipe

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!
Course Dessert
Cuisine American
Total Cost ($8.56 recipe / $0.95 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 brownies
Calories 481kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Brownie Ingredients

  • ¾ cup flour $0.08
  • 1 tsp cinnamon $0.15
  • ⅛ tsp salt $0.01
  • 12 Tbsp salted butter, melted but not hot $1.59
  • 2 Tbsp vegetable oil $0.08
  • ¾ cup granulated sugar $0.26
  • ¾ cup light brown sugar $0.51
  • ½ cup cocoa powder $1.24
  • 2 eggs $0.62
  • ½ Tbsp vanilla extract $0.98
  • ¼ cup pumpkin purée $0.15
  • ¼ cup chocolate chips, divided $0.37
  • cooking spray $0.01

Pumpkin Cream Cheese Topping Ingredients

  • 4 oz cream cheese, room temperature $1.49
  • ⅓ cup light brown sugar $0.36
  • ½ tsp pumpkin pie spice $0.09
  • ¼ cup pumpkin purée $0.15
  • 2 Tbsp pecans $0.42

Instructions

  • Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.
  • Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.
  • Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
  • Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
  • Lightly spray or grease an 8×8'' baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
  • Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.
  • Spoon dollops of the pumpkin mix on top of the brownie batter.
  • Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
  • Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.
  • Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

See how we calculate recipe costs here.

Nutrition

Serving: 1brownie | Calories: 481kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Sodium: 215mg | Fiber: 3g
Overhead view of pumpkin brownies in a parchment lined baking dish.

how to make Pumpkin Brownies – step by step photos

Flour and cinnamon in a mixing bowl.

Add ¾ cup flour, 1 tsp cinnamon, and ⅛ tsp salt to a mixing bowl and whisk to combine.

Melted butter, oil, sugar, and cocoa in a mixing bowl.

In a separate mixing bowl, whisk 12 Tbsp melted salted butter, 2 Tbsp vegetable oil, ¾ cup granulated sugar, ¾ cup light brown sugar, and ½ cup cocoa powder together until smooth.

Pumpkin puree, eggs, and vanilla in a mixing bowl.

Add 2 eggs, ½ Tbsp vanilla, and ¼ cup pumpkin purée to another mixing bowl and gently beat them together.

Pumpkin puree and egg mixture being poured into brownie batter in a baking dish.

Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.

Dry ingredients and chocolate chips added to the wet chocolate mixture in a mixing bowl.

Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.

Pumpkin brownie batter in a lined baking dish.

Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.

Sugar, pumpkin puree, and cream cheese in a mixing bowl.

Preheat oven to 350F. Combine 4 oz cream cheese, ⅓ cup light brown sugar, ½ tsp pumpkin pie spice, ¼ cup pumpkin purée with a hand mixer on low until smooth.

Pumpkin brownie batter topped with dollops of pumpkin cream cheese topping.

Spoon dollops of the pumpkin mix on top of the brownie batter.

A toothpick spreading pumpkin cream cheese topping on top of brownie batter in a baking dish.

Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.

Pumpkin brownie batter topped with pecans and chocolate chips in a baking dish.

Sprinkle with remaining 1 Tbsp chocolate chips and 2 Tbsp of pecan pieces.

Freshly baked pumpkin brownies in a baking dish.

Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

A stack of pumpkin brownies on a plate.

This easy pumpkin brownie recipe is the only way to enjoy pumpkin and chocolate together this fall!

More Pumpkin Spice Recipes

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Shakshuka

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

The post Shakshuka appeared first on Budget Bytes.

Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.

Overhead view of shakshuka in a cast iron skillet.

What is Shakshuka?

Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!

Ingredients

Here’s what you’ll need to make this easy shakshuka recipe:

  • Olive Oil: Softens the veggies and adds some healthy fats.
  • Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
  • Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
  • Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
  • Garlic: A staple in many savory recipes.
  • Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
  • Tomato Paste: Creates an even richer tomato flavor.
  • Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
  • Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
  • Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
  • Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
  • Fresh Parsley: For garnishing.

What Else Can I Add?

This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:

  • Add in extra veggies like zucchini, mushrooms, or spinach.
  • Pour in some canned chickpeas or beans to make a smoky white bean shakshuka.
  • If you eat meat, cook up ground beef or sausage before adding the other ingredients.
  • Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
  • Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
  • Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.

Eggs in Purgatory vs Shakshuka

Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!

Serving Suggestions

My family loves this recipe served with sliced avocado and fresh pita bread. A side of white bean hummus or falafel would be delicious, too! But whatever you do, you MUST serve this with some sort of bread to soak up all of that delicious sauce—a slice of no-knead bread, homemade garlic bread, or even focaccia rolls—anything you like! A side salad like our Mediterranean tuna salad, falafel salad, or even this street corn salad would be perfect for lunch or dinner.

How to Store

This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!

Overhead view of shakshuka on a plate with avocado and pitta bread.
Overhead view of shakshuka in a cast iron skillet.
Print

Shakshuka Recipe

This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!
Course Breakfast, Dinner
Cuisine Tunisian
Total Cost ($10.15 recipe / $2.53 serving)
Prep Time 5 minutes
Cook Time 34 minutes
Total Time 39 minutes
Servings 4 servings (1.5 cups per serving)
Calories 210kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp olive oil $0.57
  • 1 large yellow onion, diced $0.94
  • 1 red bell pepper, diced $1.48
  • 2 jalapeño, seeded and diced $0.80
  • 5 ribs celery, diced $0.75
  • 2 tsp salt $0.02
  • 2 Tbsp smoked paprika $0.98
  • 1 ½ tsp cardamom $1.02
  • ¼ tsp cinnamon $0.02
  • ¼ tsp cayenne pepper $0.06
  • 1 tsp oregano $0.21
  • 1 tsp cumin $0.08
  • ½ tsp freshly cracked black pepper $0.04
  • 4 cloves garlic, minced $0.12
  • 1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
  • 2 Tbsp tomato paste $0.14
  • 1 lemon, zested + 1 Tbsp juice $0.68
  • 2 tsp sugar $0.01
  • 1 cup water, as needed $0.00
  • 3 eggs (optional)** (see note) $0.90
  • 2 Tbsp fresh parsley for garnish $0.10

Instructions

  • Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
  • Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
  • Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
  • Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
  • Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
  • Serve with toasted pita and fresh avocado (optional). Enjoy!

See how we calculate recipe costs here.

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.

Nutrition

Serving: 1.5cups | Calories: 210kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Sodium: 1330mg | Fiber: 5g
Side view of shakshuka on a plate with avocado and pita bread.

how to make Shakshuka – step by step photos

Mirepoix and seasonings added to a skillet to make shakshuka.

Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.

Mirepoix vegetables cooked down in a skillet for shakshuka.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Diced tomatoes, garlic, and lemon juice added to softened vegetable in a skillet for shakshuka.

Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

A hand adding an egg to shakshuka in a skillet.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.

Finished shakshuka in a skillet, sprinkled with fresh parsley.

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!

Side view of shakshuka on a plate with avocado and pita bread, with the yolk broken.

If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!

More Baked Egg Recipes

The post Shakshuka appeared first on Budget Bytes.

Pumpkin Butter

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!

The post Pumpkin Butter appeared first on Budget Bytes.

If you don’t know already, I’m a bit of a rookie homesteader; my husband and I grow our own vegetables, spoil our chickens and ducks, and give homemade gifts to people we love around the holidays. My creamy, festive Pumpkin Butter is one of my go-to recipes for homemade gifts! Whether you make this Pumpkin Butter recipe to share or keep it all to yourself (no shame!), just know it’s ridiculously easy, delicious, and, of course, budget-friendly. Try it on a toasted slice of cinnamon raisin bread just once, and you’ll be hooked!

Side view of a jar of pumpkin butter.

What is Pumpkin Butter?

Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.

Ingredients

Here’s what you’ll need to make homemade pumpkin butter:

  • Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling. The texture and flavor just wouldn’t be the same as using pure pumpkin purée.
  • Brown Sugar: Adds sweetness and a delicious caramel-like flavor.
  • Maple Syrup: Nothing beats the flavor of pure maple syrup in pumpkin butter. It makes everything taste 10x better!
  • Apple Juice: Adds enough liquid to cook down the pumpkin purée and spices into a spreadable consistency. It also works as a natural sweetener! Apple cider would be a delicious alternative.
  • Lemon Juice: Brightens up the other flavors and helps balance out the sweetness.
  • Pumpkin Pie Spice: A must-have for any fall recipe! This spice blend contains cinnamon, nutmeg, ginger, allspice, and cloves. You can use store-bought or make your own pumpkin pie spice blend (use any leftover spice to make these pumpkin cookies or pumpkin bread!)
  • Cinnamon: I add a little more cinnamon in addition to the pumpkin pie spice for extra warmth and flavor.
  • Sea Salt: Just a pinch to bring together all the flavors.
  • Vanilla Extract: The best flavor enhancer! It adds a warm and cozy taste to the spread.

Serving Suggestions

A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:

How to Store

Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.

A knife spreading pumpkin butter onto a slice of raisin bread.
Side view of a jar of pumpkin butter.
Print

Pumpkin Butter Recipe

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!
Course condiment
Cuisine American
Total Cost ($4.27 recipe / $0.17 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 servings, 2 Tbsp each (3 cups/24 ounces/6 mini 4 oz jars total)
Calories 30kcal
Author Jess – Budget Bytes

Ingredients

Instructions

  • Combine all ingredients in a small saucepan.
  • Simmer on low heat for 25 min, whisking often.
  • The color will darken slightly as it simmers. Keep whisking to prevent burning.
  • Once a smooth, thick texture is achieved with a deeper color, you’re done!

See how we calculate recipe costs here.

Notes

*It may seem like using pumpkin pie filling in a can is an easy substitute, but they add water and additional ingredients that don’t yield the same texture.
**Apple cider is a delicious substitute!

Nutrition

Serving: 2Tbsp | Calories: 30kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Sodium: 15mg | Fiber: 1g
Overhead view of pumpkin butter in jars.

how to make Pumpkin Butter – step by step photos

Ingredients for pumpkin butter in a saucepan.

Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.

A whisk mixing the ingredients for pumpkin butter in a saucepan.

Simmer on low heat for 25 min, whisking often.

Pumpkin butter halfway through cooking.

The color will darken slightly as it simmers. Keep whisking to prevent burning.

Pumpkin butter in a saucepan.

Once a smooth, thick texture is achieved with a deeper color, you’re done!

Side view of a jar of pumpkin butter.

Enjoy the taste of fall every day with this simple but oh-so-delicious homemade pumpkin butter recipe.

More Pumpkin Recipes

The post Pumpkin Butter appeared first on Budget Bytes.

Pot Roast

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!

The post Pot Roast appeared first on Budget Bytes.

If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!

Pot roast in a dutch oven with potatoes, carrots, and onions.

I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.

To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)

What is Pot Roast?

A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.

Ingredients

Here’s what you’ll need to make the best pot roast recipe ever:

  • Boneless Beef Chuck Roast: The best meat for pot roast! It’s usually more affordable than other cuts, and when cooked low and slow, it becomes perfectly tender. I recommend shopping for a roast between 2.5 lbs and 3 lbs, depending on how many people you’re feeding. Choose one with some marbling (white flecks of fat throughout) for the best flavor.
  • Salt: I rub the roast with a generous amount of salt and let it sit for 15-20 minutes before searing. This helps tenderize the meat and creates a nice crust.
  • Beef Bouillon: Adds a rich beef flavor to the broth. 
  • Water: Combines with the bouillon to create a flavorful broth for cooking the roast.
  • Olive Oil: For sauteing and adding color to the veggies.
  • Vegetables: Onion, carrots, and mini potatoes bulk up this dish and add extra flavor. Slice the carrot and onions into large chunks and keep the mini potatoes whole so they cook evenly without getting too soft.
  • Balsamic Vinegar: A cheaper alternative to red wine for adding depth of flavor.
  • Worcestershire Sauce: Adds a savory, tangy kick.
  • Tomato Paste: Adds richness and helps thicken the broth.
  • Fresh Rosemary & Thyme: Use whole sprigs of fresh herbs to infuse the homemade broth with amazing flavor. 
  • Garlic: Smash the cloves with the side of a knife or the bottom of a cup before adding them to the Dutch oven. Doing this adds a subtle garlic flavor that’s a bit sweeter than mincing, which would be overpowering.

How to Make Pot Roast Gravy

This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:

  1. Once your roast is cooked, remove some liquid from the Dutch oven and add it to a saucepan.
  2. Heat over medium heat and whisk in a teaspoon of flour at a time.
  3. Keep whisking and adding flour until desired thickness is reached.
  4. Season with salt and pepper to taste.

Recipe Tips and Suggestions

  • The cooking time in this recipe is perfect for chuck roasts between 2.5 lbs and 3 lbs. If your meat still seems tough or you use a larger cut of meat, add an extra 30 minutes of cooking time and check for tenderness. The meat should easily shred with a fork when it’s done.
  • Don’t forget to sear the meat and saute the veggies before slow cooking. This simple step adds so much flavor to the final dish!
  • I like using a Dutch oven because it distributes heat evenly and helps retain moisture, creating a tender roast. You can try using a crock pot (I know many people swear by them!) and cooking on low for about 7-8 hours or high at 4-5 hours, but I haven’t tested this method, so I can’t guarantee the same results. You’d still need to sear the meat and saute the veggies before transferring everything to the crock pot.

Serving Suggestions

You truly don’t need anything else to go with this roast—it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread, dinner rolls, or homemade biscuits. A crisp autumn kale and apple salad or corn pudding would also be great options!

Storing Leftovers

Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.

A pot roast and vegetables on a white plate.
Overhead view of a pot roast in a dutch oven.
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Pot Roast Recipe

This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
Course Main Course
Cuisine American
Total Cost ($23.75 recipe / $2.97 serving)
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 367kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 1 boneless beef chuck roast (mine was 2.61 lbs) $17.33
  • 2 tsp salt $0.02
  • 3 tsp beef bouillon $0.24
  • ½ cup balsamic vinegar $0.96
  • 1 Tbsp Worcestershire sauce $0.05
  • 1 Tbsp tomato paste $0.07
  • 2 cups water $0.00
  • 1 tsp olive oil $0.06
  • 2 large carrots, peeled and cut into large chunks $0.18
  • 1 large yellow onion, peeled and quartered $0.86
  • 1 sprig fresh rosemary $0.29
  • 2-3 sprigs of fresh thyme $0.05
  • 5 cloves garlic, smashed, but kept whole $0.10
  • 1 bag mini potatoes (about 1lb – 1.5 lbs depending on the size of your roasting dish) $3.54

Instructions

  • Rub boneless beef chuck roast on all sides with the salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
  • In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
  • Drizzle olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add carrots and onions. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
  • To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
  • Next, add the seared carrots and onions, fresh rosemary, fresh thyme, smashed garlic, and potatoes on top of the seared chuck roast and pour the beef bouillon mixture over the top.
  • Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

See how we calculate recipe costs here.

Notes

The Dutch oven I used in this recipe was 6.2QT/5.8L

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 23g | Protein: 31g | Fat: 17g | Sodium: 777mg | Fiber: 3g
Side view of a pot roast and vegetables on a plate.

how to make Pot Roast – step by step photos

Raw chuck roast on a red meat mat.

Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.

Broth for pot roast in a saucepan.

In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.

Sliced onions and carrots added to a dutch oven.

Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.

Pot roast browning in a dutch oven.

To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!

Ingredients added to dutch oven for pot roast.

Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.

Finished pot roast in a dutch oven.

 Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.

Close up of a pot roast and vegetables.

This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!

More Easy Beef Recipes

The post Pot Roast appeared first on Budget Bytes.

Canadian Butter Tarts

This easy Butter Tarts recipe is all you need to make delicious Canadian butter tarts at home. They’re buttery, sweet, and perfectly gooey!

The post Canadian Butter Tarts appeared first on Budget Bytes.

Butter Tarts are up there with poutine and maple syrup when it comes to Canadiana for me. The flaky pastry, gooey filling, and sweet buttery flavor all come together to create the perfect bite-sized dessert. I especially love making them around this time of year—when I’m dreaming about fall foliage and seeing my family for the holidays. Most of the ingredients needed are pantry staples, and the tarts themselves are easy to make, so it’s the perfect recipe for any home baker. Make them to celebrate Canadian Thanksgiving or to enjoy with a hot cup of coffee on a chilly autumn day!

Overhead view of butter tarts on a parchment lined cooling wrack.

One of my fondest memories of living in Canada was when I had my first butter tart from The Nutty Bean in Lakefield, Ontario. The Nutty Bean is the cutest locally-owned café (in the most picturesque Canadian town ever) owned by the loveliest person of all time. (Shout out to Sherry! I hope you read this!) Sherry just has this magical, cheerful personality that’s so warm and genuine… she’s like a butter tart personified!

What Are Butter Tarts?

Butter tarts are a quintessentially Canadian dessert with a delicious pastry crust filled with a rich mixture of butter, sugar, eggs, and syrup. They’re often enjoyed as a sweet treat during Canadian Thanksgiving, which falls on the second Monday of October each year. But, honestly, these delectable little tarts can be enjoyed all year round (not just during the holidays!)

Some recipes also add nuts and raisins to the filling… but this is quite the controversial topic among butter tart enthusiasts. Traditionalists believe they should be simple and unadorned, while others enjoy the added texture and flavor nuts and raisins bring. As for me? I like to make some with raisins, some with a sprinkle of pecans, and then I leave the rest plain—meaning I get the best of all worlds! You do you, butter tart lovers.

Ingredients

Here’s what you’ll need to make my Canadian butter tarts recipe:

  • Brown & White Sugar: Equal parts white and brown sugar create a gooey filling with a delicious caramel flavor.
  • Salt: Just a pinch to enhance the flavors.
  • Light Corn Syrup: Helps to create a smooth filling by stopping the sugar from crystallizing.
  • Salted Butter: Using salted butter creates a salty-sweet flavor profile and adds a buttery richness.
  • Eggs: Gives structure to the filling.
  • White Vinegar: I know it might seem odd to use vinegar in a dessert recipe, but trust me, it helps balance the sweetness and adds a subtle tanginess. The acidity also helps to prevent the sugar from crystallizing.
  • Vanilla Extract: Adds a warm, sweet flavor.
  • Premade Pie Crust: If you can only find the premade pie crusts in packs of 2, I recommend freezing the spare (for more tart making in the future!) or using it for a different recipe like these mini dark chocolate pecan pies. Alternatively, our 3-ingredient pie crust is a great choice if you prefer homemade!
  • Cooking Spray: For greasing the muffin tin.
  • Raisins & Pecans: Add-ins that taste amazing in this recipe.

What’s The Difference Between Pecan Pie and Butter Tarts?

I see many people comparing these tarts to the American pecan pie, and I can understand why. Both are sweet and delicious and usually made with similar ingredients. The main difference is that pecan pie has a firmer filling with chopped pecans on top, while butter tarts have a softer filling, which can be left plain with no toppings. Pecan pies are also traditionally larger and served in slices, while the tarts are smaller and eaten in individual portions. Both are delicious in their own way, but they’re not the same!

Should the filling be runny, soft, or firm?

Again, this is another topic that sparks a lot of debate! Different families have their own preferences regarding the texture of the filling. Some like a runnier filling, while others prefer a firmer consistency. Personally, I think the perfect butter tart has a soft, custard-like filling that’s just starting to set—not too runny and definitely not too firm. Avoid overcooking them if you also prefer a softer filling.

Storage Instructions

Let your tarts cool before storing them in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let them thaw in the fridge before enjoying. You can also reheat them in the oven at 300 degrees to help bring back that freshly baked taste.

Side view of butter tarts on a plate.
Overhead view of butter tarts on a parchment lined cooling wrack.
Print

Butter Tarts Recipe

This easy Butter Tarts recipe is all you need to make delicious Canadian butter tarts at home. They're buttery, sweet, and perfectly gooey!
Course Dessert
Cuisine Canadian
Total Cost ($5.33 recipe / $0.44 serving)
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tarts
Calories 240kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • ½ cup brown sugar, packed $0.34
  • ½ cup white sugar $0.36
  • ½ tsp salt $0.01
  • ½ cup light corn syrup $0.63
  • ¼ cup salted butter, melted $0.60
  • 2 eggs $0.44
  • 1 teaspoon white vinegar $0.01
  • 1 teaspoon vanilla extract $0.47
  • 1 9'' premade pie crust, thawed $1.38
  • cooking spray $0.01
  • 3 Tbsp raisins $0.36
  • 2 Tbsp pecans $0.72

Instructions

  • Combine brown sugar, white sugar, and salt in a large mixing bowl and whisk to combine.
  • In a separate mixing bowl, combine corn syrup, melted salted butter, eggs, white vinegar, and vanilla extract. Whisk to combine.
  • Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.
  • Roll out the premade pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.
  • Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!
  • Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather the raisins and pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!
  • Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.
  • Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.

See how we calculate recipe costs here.

Nutrition

Serving: 1tart | Calories: 240kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Sodium: 208mg | Fiber: 1g
A hand taking a butter tart from a parchment lined cooling rack.

how to make Butter Tarts – step by step photos

Dry ingredients for butter tarts in a mixing bowl.

Combine ½ cup brown sugar, ½ cup white sugar, and ½ tsp salt in a large mixing bowl and whisk to combine.

Wet ingredients for butter tarts in a mixing bowl.

In a separate mixing bowl, combine ½ cup corn syrup, ¼ cup melted salted butter, 2 eggs, 1 tsp white vinegar, and 1 tsp vanilla extract. Whisk to combine.

Pouring butter tart wet ingredients into the dry ingredients in a mixing bowl.

Pour liquid mixture into the sugar mixture and whisk to combine. Set aside.

Hands using a rolling pin to roll out premade pie crust.

Roll out 1 pre-made pie crust on parchment so it is flat and even. You’re not really rolling it out to make it much thinner, just to make it all consistently the same. Sometimes, I find the premade dough has thicker edges.

A hand cutting circles out of premade pie crust for butter tarts.

Using a large cookie cutter or the jar of a large mason jar (that’s what I did!) cut out mini crusts. You can use all of the dough scraps, so keep them to make more tart crusts!

A spoon adding butter tart filling to pie crusts in a cupcake tin, some with pecans and some with raisins.

Lightly grease a cupcake tin with cooking spray. Gently press the tart crusts into each cup and gather 3 Tbsp raisins and 2 Tbsp pecans. Add a few raisins and/or pecan pieces to each crust. I like to leave some plain, prepare some with raisins, and some with pecans. Then, fill each tart with the liquid filling mix. Leave about ¼ of the inch at the top of each tart crust when filling, if possible. I overfilled a few, which caused them to overflow during baking. Oops!

Pie crusts in a cupcake tin filled with butter tart filling.

Before popping them in the oven, add a few more raisins and/or pecan pieces to each tart.

Freshly baking butter tarts in a cupcake tin.

Bake for 20 minutes. They may still be a little jiggly when you take them out of the oven, but they will firm up. They are best when the center is custard-like, so don’t overcook.

Overhead view of butter tarts on a parchment lined cooling wrack.

These Canadian butter tarts couldn’t be easier to make and are always a hit with anyone who tries them!

More Fall Dessert Recipes

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Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.

The post Roasted Butternut Squash appeared first on Budget Bytes.

Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉

Ingredients

Here’s what you’ll need to make this oven roasted butternut squash recipe:

  • Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
  • Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
  • Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
  • Salt & Pepper: Simple but necessary for flavor balance.

What Does Butternut Squash Taste Like?

This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!

Peeling and Cutting Tip

While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.

Serving Suggestions

I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:

I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!

Storage Instructions

Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.

You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.

Close up of roasted butternut squash on a baking tray.
Overhead view of roasted butternut squash cubes on a baking tray with a spatula.
Print

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
Course Side Dish
Cuisine American
Total Cost ($5.67 recipe / $0.47 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings total (½ cup each, as a side)
Calories 73kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
  • ¼ cup oil $0.77
  • 1 tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat oven to 400 degrees and peel butternut squash.
  • Cut butternut squash in half lengthwise and remove seeds.
  • Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
  • Toss diced butternut squash in oil, salt, pepper, and garlic powder.
  • Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
  • Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
  • Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Cooking time may vary depending on the size of your butternut squash cubes.

Nutrition

Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g
Side view of a bowl of roasted butternut squash cubes.

how to make Roasted Butternut Squash – step by step photos

A hand peeling a butternut squash with a vegetable peeler.

Preheat oven to 400 degrees and peel 1 butternut squash.

A spoon scooping the stringy membrane and seeds from a butternut squash half.

Cut butternut squash in half lengthwise and remove seeds.

A butternut squash sliced in half, with one half sliced into cubes on a wooden chopping board.

Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

Butternut squash cubes in a baking bowl with garlic powder, salt, and black pepper.

Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Seasoned butternut squash cubes on two parchment lined baking sheets.

Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

A spatula flipping roasted butternut squash over during cooking on a parchment lined baking sheet.

Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.

Roasted butternut squash on two parchment lined baking trays.

Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!

More Winter Squash Recipes

The post Roasted Butternut Squash appeared first on Budget Bytes.

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.

The post Stuffed Mushrooms appeared first on Budget Bytes.

When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!

Side view of stuffed mushrooms on a wooden chopping board.

Ingredients

Here’s what you’ll need to make these cream cheese stuffed mushrooms:

  • Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary. 
  • Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant. 
  • Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor. 
  • Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
  • Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand. 
  • Crushed Walnuts: Gives the filling a little crunch and texture.
  • Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
  • Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling. 
  • Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
  • Salt & Black Pepper: Enhances the other flavors and brings everything together.

A note on Button Mushrooms

Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)

Recipe Tips and Suggestions

  • I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
  • You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
  • Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
  • For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
  • Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.

What Goes with Stuffed Mushrooms?

I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.

However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!

Storage Instructions

Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.

Overhead view of stuffed mushrooms on a wooden chopping board.
Side view of stuffed mushrooms on a wooden chopping board.
Print

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with a herby cream cheese filling.
Course Appetizer, Side Dish
Cuisine American
Total Cost ($11.58 recipe / $1.93 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings (20 mushroom caps, 3-4 caps per person)
Calories 286kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 2 Tbsp salted butter $0.26
  • ½ yellow onion, diced small $0.47
  • 1 sprig rosemary $0.29
  • 3 garlic cloves, minced $0.09
  • 1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
  • 2 Tbsp crushed walnuts $0.42
  • 1 8 oz package of cream cheese $1.83
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ cup Italian breadcrumbs (or plain panko) $0.93
  • ⅓ cup shredded Parmesan $2.21
  • 3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
  • 16 oz fresh button mushrooms $3.98

Instructions

  • In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
  • Pulse in food processor until combined but still chunky
  • Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
  • Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
  • Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
  • Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
  • When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.

See how we calculate recipe costs here.

Notes

*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Sodium: 589mg | Fiber: 2g
A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

Diced onion and a sprig of rosemary sauteing in a skillet.

In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.

Minced garlic added to diced onion and rosemary in a skillet.

Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.

Cooked onions, with chopped walnuts, cream cheese, and parsley in a food processor.

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.

Pulse in food processor until combined but still chunky.

Stuffed mushroom filling with parmesan, sun dried tomatoes and breadcrumbs in a mixing bowl.

Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.

Mushroom caps on a baking sheet with a spoon scooping out the insides for stuffing.

Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

Stuffed mushrooms on a baking sheet with a spoon drizzling oil over.

Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Freshly baked stuffed mushrooms on a baking sheet.

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.

Side view of stuffed mushrooms on a wooden chopping board.

I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!

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Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

The post Scrambled Eggs appeared first on Budget Bytes.

When I was teaching first-year culinary students at Niagara College in Ontario, the egg classes were always fun for me. Why? Because everyone thinks cooking eggs is a no-brainer… until they learn how to do it properly! Scrambled Eggs are easy to make but can be tricky to get just right. However, with the proper technique, they’ll always turn out creamy, fluffy, and downright delicious! They’re also one of the best ways to up your protein intake without skyrocketing your grocery bill. I keep this recipe simple with a little salt, butter, and half n’ half, but I’ve also included some serving ideas to jazz them up below!

It doesn’t matter what type of eggs you’re making—scrambled, hard-boiled, soft-boiled, poached, or fried eggs—they all have a specific cooking technique that makes a huge difference in the final result.

I can’t tell you how often my students had to start over while perfecting each kind of egg for breakfast service, but I saw them learning finesse in the kitchen in real time! I love seeing people experience that “Aha!” moment in the kitchen when they finally perfect a skill—and I promise, making scrambled eggs is one skill worth mastering!

Ingredients

Here’s what you’ll need to make this fluffy scrambled eggs recipe:

  • Eggs: I use 3 large eggs to make 2 hearty servings, but you can adjust the recipe depending on how many people you’re feeding. Use the freshest eggs you can find for the best flavor and texture.
  • Salt: A pinch of salt is all you need to enhance the overall flavor.
  • Half ‘n Half: Do you have to use half’ n half or any dairy whatsoever in this recipe? No! But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!
  • Butter: Let it melt in the pan before adding the eggs. The butter will add to the creaminess and give the eggs a rich, buttery taste. I like to use unsalted butter here to control the total amount of salt.

Tips For The Best Scrambled Eggs

Yes, “best” is subjective… but if I can help you make the BEST eggs you’ve ever made in your own kitchen, that’s good enough for me! Here are some tips to keep in mind:

  1. Whisk the eggs well, and then whisk them some more! You want a bowl of sunshine-yellow eggs that are light and airy, with no large streaks of white remaining.
  2. Be careful not to overcook your eggs. If you notice they’re cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
  3. I always recommend cooking them over a low or medium-low heat. High heat will burn or overcook the eggs, resulting in an undesirable rubbery, chewy texture.
  4. Stir the eggs to control your “curd” size while cooking. I like to use chopsticks (they break the eggs into smaller curds to create an even creamier consistency), but a wooden or rubber spatula will work just fine. Stirring and folding the eggs often stops them from sticking to the bottom of the pan and drying out.
  5. Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a “looser” consistency to your eggs—you’ll want to take them off the heat a little earlier than you think.

Serving Suggestions

This recipe is one of the easiest breakfast options to customize! Mix in some fresh herbs (chives or dill would be delicious) or shredded cheese towards the end of cooking for added flavor. Chorizo, bell peppers, or onions also make great additions for a savory scramble—although I’d cook those first to avoid overcooking the eggs. Here are a few more serving ideas:

Can You Reheat Scrambled Eggs?

Scrambled eggs are best served fresh, but you can store them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave in 20-30 second increments, stirring in between, until heated through. However, you do risk the eggs becoming rubbery and overcooked when reheated. If you can make them fresh each time, that’s what I’d recommend.

Side view of scrambled eggs with bacon on a plate.
Overhead view of a plate of scrambled eggs.
Print

Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.
Course Breakfast
Cuisine American
Total Cost ($0.83 recipe / $0.41 serving)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 167kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 large eggs $0.66
  • ⅛ tsp salt $0.01
  • 1 Tbsp half 'n half $0.04
  • 1 Tbsp butter $0.12

Instructions

  • In a small mixing bowl, combine eggs, salt, and half ‘n half.
  • With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
  • In a non-stick frying pan, melt butter over medium low heat.
  • Once the butter has melted, add your egg mixture to the pan.
  • With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
  • Keep scrambling until the curds form to your liking.*
  • Remove from the heat and enjoy!

See how we calculate recipe costs here.

Notes

* Some people prefer a “loose scramble” which yields a more liquidy scrambled egg, while others prefer a “tight scramble” which yields all defined curds with no liquid leftover.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Sodium: 301mg

how to make Scrambled Eggs – step by step photos

Cracked eggs and half and half in a mixing bowl.

In a small mixing bowl, combine 3 large eggs, 1/8 tsp salt, and 1 Tbsp half ‘n half.

A fork whisking eggs in a mixing bowl.

With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.

Melted butter in a non-stick frying pan.

In a non-stick frying pan, melt 1 Tbsp butter over medium low heat.

Scrambled egg mixture added to a pan and being whisked by chopsticks.

Once the butter has melted, add your egg mixture to the pan.

Chopsticks whisking scrambled eggs in a pan.

With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.

Chopsticks whisking scrambled eggs in a pan.

Keep scrambling until the curds form to your liking.

Scrambled eggs in a pan.

Remove from the heat and enjoy!

Overhead view of a plate of scrambled eggs.

Never worry about overcooked or rubbery eggs again with this easy method!

More Easy Breakfast Recipes

The post Scrambled Eggs appeared first on Budget Bytes.