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1-Bowl Pumpkin Coffee Cake (Vegan + GF)

When the leaves start turning, you know it’s officially baking season! Introducing the ideal treat for your autumn baking adventures: PUMPKIN coffee cake. This tender, fluffy, pumpkin-spiced treat is vegan, gluten-free, and SO delicious! Bonus? It’s ma…

1-Bowl Pumpkin Coffee Cake (Vegan + GF)

When the leaves start turning, you know it’s officially baking season! Introducing the ideal treat for your autumn baking adventures: PUMPKIN coffee cake. This tender, fluffy, pumpkin-spiced treat is vegan, gluten-free, and SO delicious! Bonus? It’s made with just 10 ingredients in 1 bowl for easy cleanup.

You, this cake, and your favorite cup of coffee or tea…it’s happening! Start your kettle and let’s bake, friends!

This 1-bowl PUMPKIN coffee cake begins with using an electric mixer to combine the cane sugar and vegan butter, ensuring a light and fluffy result (a tricky task with pumpkin-based treats!).

1-Bowl Pumpkin Coffee Cake (Vegan + GF) from Minimalist Baker →


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Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it’s great for meal prep, too!

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌

Overhead view of a casserole dish full of apple cinnamon baked oatmeal with the corner being scooped out.

What is Baked Oatmeal?

If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!

Ingredients for Apple Cinnamon Baked Oatmeal

This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:

  • Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
  • Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
  • Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
  • Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
  • Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
  • Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
  • Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.

How to Serve Apple Cinnamon Baked Oatmeal

Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!

How to Store The Leftovers

After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.

A bowl full of apple cinnamon baked oatmeal with milk.
Overhead view of a casserole dish of apple cinnamon baked oatmeal with the corner being scooped out.
Print

Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is the perfect hot breakfast for cool fall mornings, and it's great for meal prep, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $5.92 recipe / $0.99 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 (about 1.3 cups each)
Calories 336kcal

Ingredients

Baked Apple Layer

  • 4 medium apples (about 2 lbs. total) $2.66
  • 1 Tbsp lemon juice $0.06
  • 2 Tbsp brown sugar $0.06
  • 1 Tbsp cornstarch $0.03
  • 1/2 tsp cinnamon $0.05
  • 1/8 tsp cloves $0.02

Baked Oatmeal Layer

  • 1.5 cups unsweetened applesauce $0.91
  • 1/4 cup brown sugar $0.12
  • 2 large eggs $0.18
  • 1 tsp vanilla extract $0.59
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1 tsp cinnamon $0.10
  • 1.5 cups milk* $0.72
  • 2.5 cups old-fashioned rolled oats $0.72

Instructions

  • Preheat the oven to 375ºF. Core and dice the apples.
  • Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
  • Cover the dish with foil and bake for 15 minutes.
  • While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
  • Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
  • After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
  • After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.

See how we calculate recipe costs here.

Notes

*I use whole milk but you can use any type of milk, including non-dairy varieties.

Nutrition

Serving: 1.3cups | Calories: 336kcal | Carbohydrates: 64g | Protein: 9g | Fat: 6g | Sodium: 514mg | Fiber: 7g
Overhead view of a casserole dish full of apple cinnamon baked oatmeal with ingredients on the sides.

How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos

Four apples on a cutting board.

Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).

Apples in the casserole dish with sugar, spices, and cornstarch added.

Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.

Baked apples in the casserole dish.

Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.

Eggs, applesauce, sugar, and spices in a bowl.

While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.

Milk being poured into the bowl of applesauce mixture.

Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.

Dry oats stirred into the applesauce and milk mixture.

Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.

Oat mixture in the casserole dish on top of the baked apples.

After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.

Baked oatmeal in the casserole dish from above.

After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.

Side view of a casserole dish full of apple cinnamon baked oatmeal with a portion scooped out.

The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!

Milk being poured into a bowl of apple cinnamon baked oatmeal.

I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!

The post Apple Cinnamon Baked Oatmeal appeared first on Budget Bytes.

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.

These Coconut Cream Pie Bars are so decadent that I could eat them for breakfast, lunch, and dinner. (And by could, I mean I HAVE.) They’re made with a buttery vanilla cookie crust and a rich and velvety coconut cream filling and topped with dollops of vanilla-scented whipped cream. You get 24 slices from this easy Coconut Cream Pie Bars recipe, so it’s perfect for a school bake sale or a large get-to-gether. I’m obsessed!

Side view of a coconut cream pie bar being lifted out of the casserole dish.

What Are Coconut Cream Pie Bars?

Coconut Cream Pie Bars are basically a simplified Coconut Cream Pie. Instead of making a pie crust and blind baking it, I use a cookie crust that comes together in seconds. I put the most work into the filling, steeping coconut milk with coconut flakes to really punch in on that tropical flavor. The flakes are strained out to create the silkiest texture, and the whole thing is topped with canned whipped cream (which can withstand a hot summer day without liquifying). The final touch is a generous sprinkle of crunchy toasted coconut flakes.

Ingredients For Coconut Cream Pie Bars

This recipe scores a 100 for convenience. You can make the crust and fill it with custard a day ahead, then refrigerate until it’s go time. You can even freeze it up for up to three months. Just leave the whipped cream topping and coconut flake garnish for when you’re ready to serve. Here’s what you need to make Coconut Cream Pie Bars:

  • Unsweetened Flaked Coconut: helps flavor the coconut milk custard and is used as a garnish. I use unsweetened to control the amount of sugar in the recipe. If you want to use sweetened coconut flakes, skip the sugar. You don’t have to strain the coconut flakes out of the custard, but chunky custard isn’t my thing, so I do.
  • Coconut Milk, Condensed Milk, and Evaporated Milk: create our custard base. If two cans of coconut milk are out of your budget, replace one can with a second can of evaporated milk and steep the mixture for an hour instead of 20 minutes. 
  • Brown Sugar and Granulated Sugar: these sweeten the custard, with the brown sugar adding notes of molasses to deepen the flavor. 
  • All-Purpose Flour and Cornstarch: help thicken the custard.
  • Eggs: Egg yolks thicken the custard and help deepen its color. Reserve the white for a different preparation, or use them to make meringue!
  • Salted Butter: adds a velvety finish to the custard.
  • Vanilla Extract: rounds out the flavor of the filling
  • Whipped Cream Topping: I use canned whipped cream because it’s stabilized and tends to hold up on a hot summer day. But if you’re eating this in a controlled and cool environment, and you’re not scared of the cream getting a little soupy, try it with frozen whipped cream or our easy Homemade Whipped Cream.

How To Store Coconut Cream Pie Bars

Place leftover bars in an airtight container, top with a piece of parchment paper, seal, and refrigerate for up to 3 days or freeze for up to 3 months. If you plan on making the bars to freeze for later, skip the whipped cream topping and coconut flake garnish. Pour the custard into the cookie crust and refrigerate it until it sets. Then top it with a sheet of parchment directly on the surface, wrap it in two layers of aluminum, and keep it in an airtight container (or wrap it in plastic.) Thaw the frozen bars in the refrigerator before topping them with whipped cream and garnishing them with coconut flakes. 

A fork cutting into a coconut cream pie bar on a plate.
Side view of coconut cream pie bar being lifted out of the casserole dish.
Print

Coconut Cream Pie Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.
Course Dessert
Cuisine American
Total Cost $16.96 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Rest 2 hours
Servings 24 slices
Calories 234kcal

Ingredients

Crust

  • 8 oz. vanilla wafers $1.91
  • 8 Tbsp salted butter, melted $1.00
  • 1 pinch salt $0.01

Filling & Topping

  • 1.5 cups unsweetened flaked coconut, divided $1.19
  • 1 14oz. can sweetened condensed milk $2.19
  • 1 12oz. can evaporated milk $1.50
  • 2 13.5oz. cans coconut milk $5.98
  • 1/4 tsp salt $0.02
  • 1/4 cup brown sugar $0.11
  • 2 Tbsp granulated sugar $0.05
  • 3/4 cup all-purpose flour $0.11
  • 1/4 cup cornstarch $0.12
  • 2 Tbsp water $0.00
  • 3 large eggs yolks, beaten $0.27
  • 4 Tbsp salted butter $0.50
  • 1 tsp vanilla extract $0.72
  • 2 cups whipped cream $1.28

Instructions

Crust

  • In a blender or food processor, blend the vanilla wafers into a sandy consistency.
  • Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.
  • Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don't have an 11×7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Filling

  • Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don't burn. Remove them from the pan when they are golden brown.
  • Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.
  • Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.
  • In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.
  • Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.
  • Strain the mixture through a fine-mesh sieve directly into the chilled crust. Refrigerate until set, about 2 to 3 hours.
  • Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

See how we calculate recipe costs here.

Nutrition

Serving: 1bar | Calories: 234kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Sodium: 134mg | Fiber: 1g
Overhead view of coconut cream pie bars in the casserole dish.

How to Make Coconut Cream Pie Bars – Step by Step Photos

Melted butter added to crushed vanilla wafers in a bowl.

In a blender or food processor, blend the 8 ounces of vanilla wafers into a sandy consistency. Mix in 1/2 cup of melted butter and a pinch of salt until the cookie crumbs are completely saturated and have deepened in color.

Vanilla wafer crust being pressed into a baking dish.

Press the cookie crust into an 11×7-inch baking dish in an even layer and freeze. If you don’t have an 11×7-inch dish, use any square or rectangle dish with a 10-cup volume. 

Toasted coconut in a skillet.

Add the 1 1/2 cups of unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don’t burn. Remove them from the pan when they are golden brown.

Coconut and canned milk in a saucepot.

Add 1 cup of toasted coconut flakes, one 14oz. can of condensed milk, one 12oz. can of evaporated milk, two 13.5oz. cans of coconut milk, 1/4 teaspoon of salt, and 3/4 cup of flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

Coconut and milk mixture being strained through a sieve.

Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

Add egg yolk slurry to custard.

In a small bowl, add 2 tablespoons of water to the 3 egg yolks. Mix in the 1/4 cup of cornstarch to create a slurry, then add it to the milk mixture. Cook over medium heat, stirring constantly until the custard bubbles in spurts. 

Butter being melted into the coconut custard.

Take the pan off the heat and add the 4 tablespoons of butter and 1 teaspoon of vanilla extract. Mix until the butter dissolves. 

Coconut custard being strained through a sieve into the baking dish.

Strain the mixture through a fine-mesh sieve directly into the chilled crust.

Refrigerated coconut cream pie bars.

Refrigerate until set, about 2 to 3 hours.

Coconut cream pie bars topped with whipped cream and toasted coconut.

Top with 2 cups of whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Coconut cream pie bar on a plate being cut into with a fork.

The post Coconut Cream Pie Bars appeared first on Budget Bytes.


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Brown Butter Chocolate Chip Cookie Bars

Cookies are my all-time favorite dessert, but I also love making cookie bars because they are SO easy. You don’t have to roll the dough into balls and bake off lots of cookies, you just press all of the dough into ONE pan! Cut into squares and yo…

Cookies are my all-time favorite dessert, but I also love making cookie bars because they are SO easy. You don’t have to roll the dough into balls and bake off lots of cookies, you just press all of the dough into ONE pan! Cut into squares and you have a delicious dessert with minimal effort.…

Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

The post Strawberry Spinach Salad appeared first on Budget Bytes.

I’ve made several versions of Strawberry Spinach Salad over the years, but this by far is my favorite! It includes fresh strawberries, salty feta cheese, candied pecans, and an easy homemade balsamic vinaigrette. The textures and flavors are insanely delicious and compliment each other perfectly! It reminds you of a fancy salad that you’d get at a cafe, but you can make it at home for a fraction of the cost. This is one of those “summer” salads that I could literally eat all year long!

Close up overhead shot of plated strawberry spinach salad.

What’s in Strawberry Spinach Salad

Strawberry Spinach Salad includes lots of wonderful flavors and textures that compliment each other perfectly. Here’s what you’ll need:

  • Baby Spinach – a simple bed of spinach greens is the base foundation for this salad.
  • Strawberries – fresh, juicy, strawberries add a simple and wonderful sweetness.
  • Red onion – slightly sharp and a nice contrast to the sweetness of the strawberries and candied pecans. 
  • Feta cheese – soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese or blue cheese would also work well.
  • Candied pecans – these candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!
  • Balsamic vinaigrette – easy homemade balsamic vinaigrette dressing tops it all off.

Balsamic Vinaigrette Dressing

The dressing for this strawberry salad is probably my favorite part…ok it’s actually tied with the candied pecans! I started with Beth’s easy homemade balsamic vinaigrette and made one adjustment by replacing the mayonnaise with honey for a slightly sweeter taste. The results – absolutely amazing!

You can certainly use a store bought balsamic vinaigrette if you don’t have a well stocked pantry with all the necessary ingredients on hand, but I promise this homemade balsamic vinaigrette will taste wayyy better! I highly recommend you give it a try! ;)

Budget-Friendly Recipe Tips

  1. If chopped nuts are a little too costly at your local store, toast up some day-old bread to use in place of the chopped pecans, similar to our Panzanella salad.
  2. To bulk up the salad and make it stretch a little further, add your favorite pasta like penne or bow-tie pasta.
Side view of plated strawberry spinach salad

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

Serving Suggestions

This salad makes a great lunch meal by itself, Monti and I totally gobbled it up at the test studio, but you can also add some grilled chicken or sautéed shrimp on top for a more filling meal. This salad also pairs well with other leaner protein like baked cod and pan-seared chicken.

Overhead shot of two plates of strawberry spinach salad with a small bowl of strawberries and feta cheese on the side.
Overhead close up shot of plated strawberry spinach salad.
Print

Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!
Course Salad
Cuisine American
Total Cost $8.72 recipe / $2.18 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 side salads
Calories 405kcal

Ingredients

Balsamic Vinaigrette

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 2 Tbsp honey $0.50
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 garlic clove, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp freshly cracked black pepper $0.02

Candied Pecans

  • 1/2 Tbsp butter $0.07
  • 2 Tbsp brown sugar $0.08
  • 1 pinch salt $0.01
  • 1/2 cup chopped pecans $1.15

Salad

  • 8 oz baby spinach $1.83
  • 1/2 lb strawberries, sliced $1.25
  • 1/4 red onion, thinly sliced $0.21
  • 2 oz crumbled feta cheese $1.82

Instructions

  • Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
  • Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
  • Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
  • Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

Do you love easy summer salad recipes? Try our Creamy Cucumber Salad, Panzanella, or Summer Vegetable Pasta Salad.

HOW TO MAKE STRAWBERRY SPINACH SALAD – STEP BY STEP PHOTOS

Prepared balsamic vinaigrette dressing

Start by making the homemade balsamic vinaigrette. Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, 1/2 Tbsp Dijon mustard, 1 garlic clove minced, 1/2 tsp dried basic, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper to a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Chopped pecans, butter and brown sugar in a nonstick skillet

Next make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begins to melt. Add 1/2 cup of chopped pecan and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coating the pecans.

Candied pecans spread out on a parchment lined baking sheet

Remove the skillet from the heat immediately, to prevent the brown sugar from over cooking and burning. Transfer the candied pecans to a parchment lined baking sheet, spread out in a flat layer. Allow them to cool for 10 minutes and the sugar coating will fully harden.

Sliced strawberries, sliced red onion, feta cheese, and canided pecans on a wood cutting board

Now prep the rest of the salad ingredients. Wash and slice 1/2 pound of strawberries, thinly slice 1/4 of a red onion, portion out 2 oz of crumbled feta cheese, and gather your cooled candied pecans.

Baby spinach in a large serving bowl with balsamic vinaigrette dressing

Divide 8 oz of spinach between four salad plates (roughly 2 oz per plate) or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle 1/3 cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Overhead close up shot of plated strawberry spinach salad.

Divide the toppings (sliced strawberries, sliced red onion, 1 tablespoon of crumbled feta, and 1-2 tablespoons of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

More Easy Salad Recipes

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!

The post Peach Cobbler appeared first on Budget Bytes.

This buttery old-fashioned peach cobbler hits! Juicy summer peaches and a crispy cake-like topping will always be a crowd-pleaser, which is why this homemade peach cobbler recipe is perfect for any occasion, from a simple weeknight dessert to the star of the potluck. Plus, you can make it with fresh, canned, or frozen peaches, so it’s an easy recipe that’s also easy on your wallet! (It comes in at under a dollar a serving! Woot!!)

Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.

What Is Peach Cobbler

Peach Cobbler is often credited as a dessert created in the American South, but it’s actually Native American in origin. This dish of sweet, juicy summer peaches baked with a simple buttery batter is so easy to make and so yummy it’s almost criminal. Be warned: it smells so good that your loved ones will beg to devour it straight from the oven. Let it rest a few minutes before you dig in because it’s LAVA HOT. I speak from experience.

Ingredients For Peach Cobbler

You might want to double this recipe for Peach Cobbler because it will go fast, and you might have some feelings about that. I recently had two teenagers destroy the whole thing before I finished my first serving, and I was inundated with waves of deep resentment. Here’s what you’ll need to make Peach Cobbler:

  • Peaches– are the star of the show here. You can use fresh, canned, or frozen. You don’t have to peel your peaches if you don’t want to. It’s a textural thing for me. If using canned, get them in their own juices, and don’t discard the juices. If they are canned in syrup, again, keep the juices, but omit the brown sugar in the recipe. If using frozen, let them thaw before mixing with the other ingredients.
  • Sugar – helps sweeten the batter and the filling and deepens the color of the crust. You’ll use brown and granulated, though if you only have one type, use what you have. This recipe is very forgiving.
  • Spices – cinnamon pairs beautifully with peaches, adding a gentle dimension to the flavor profile. I also use a touch of ground ginger and nutmeg to create a deeper flavor, but if your peaches are super tasty, feel free to skip them both.
  • Lemon Juice– adds a much-needed acidity to the sweet filling and helps thicken the peach juices. You can use fresh or bottled.
  • Cornstarch– helps thicken the peach juices while keeping them clear and glossy. If you don’t have cornstarch, thicken the filling with 2 teaspoons of all-purpose flour. FYI, it might get a little cloudy.
  • All Purpose Flour– creates the batter for the cobbler. We have not tested this recipe with gluten-free flour and can’t give any specific guidance, though I bet it would be tasty with almond flour.
  • Baking Powder – leavens and aerates the batter. If you don’t have baking powder, use 1/2 teaspoon of baking soda and add a tablespoon of lemon juice to the cup of milk called for in this recipe.
  • Almonds – pair incredibly with peaches and add texture to the cobbler. While I use sliced, feel free to use chopped. You can substitute the almonds with pecans or walnuts. Skip the almonds if you have a nut allergy or if they’re not as budget-friendly as you’d like.
  • Milk and Butter– create the batter. The fat in the milk keeps the crumb velvety, so use whole or add a tablespoon more butter if you’re using 2% milk. If you want to keep things vegan, use plant-based butter and milk.
  • Vanilla – scents the batter but can also be skipped if you don’t have any on hand.
Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

What To Serve WitH Peach Cobbler

Warm Peach Cobbler pairs perfectly with our easy recipe for No-Churn Strawberry Ice Cream or double down on that peach flavor and make our amazing No-Churn Balsamic Peach Ice Cream. You can also drizzle it with our Easy Caramel Sauce or a few tablespoons of silky Blueberry Sauce. I love it topped with our Homemade Whipped Cream and Small Batch Crunchy Candied Walnuts.

How To Store Peach Cobbler

Peach cobbler is good for up to three days. Since it contains dairy, you’ll want to refrigerate it after it cools in an air-tight container. If you have leftovers, try to enjoy them within a day, as the flavors and textures dull quickly. You can also freeze peach cobbler. Cool it before storing it in an air-tight container with parchment paper on the surface. It will keep for up to 3 months.

How To Reheat Peach Cobbler

It’s best to reheat peach cobbler in a 350°F oven until steaming. If reheating from frozen, it’s fine to put the cobbler in the oven straight from the freezer. While you can reheat peach cobbler leftovers in a microwave, the texture of the cobbler will change. If you choose to go the microwave route, heat it in 30-second increments until steaming.

Side shot of peach cobbler with a scoop taken out in a glass pie plate.
Overhead shot of peach cobbler with a scoop taken out in a glass pie plate.
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Peach Cobbler

This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!
Course Dessert
Cuisine Southern
Total Cost ($7.15 recipe / $0.89 serving)
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 443kcal

Ingredients

Filling

  • 6 peaches*, peeled and cut into 3/4 inch slices $2.76
  • 1/2 cup brown sugar $0.22
  • 1/4 tsp salt $0.02
  • 1/8 tsp ground ginger $0.02
  • 1 tsp cornstarch $0.04
  • 1 tsp lemon juice $0.03

Batter

  • 8 Tbsp salted butter, melted $1.02
  • 1 1/2 cups flour $0.21
  • 1 cup sugar $0.40
  • 1/2 cup sliced toasted almonds $1.27
  • 1 1/2 tsp baking powder $0.09
  • 1/4 tsp cinnamon $0.02
  • 1 pinch nutmeg $0.01
  • 1/4 tsp salt $0.02
  • 1 cup milk $0.30
  • 1 tsp vanilla extract $0.72

Instructions

  • Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the sliced peaches, brown sugar, salt, and ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.
  • Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix the cornstarch with the lemon juice to create a slurry, then add it to the peaches and stir well. Turn the heat to mid-high and bring to a boil.
  • When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.
  • Add the melted butter to the pie dish and add the cooked peaches and their juices to the dish.
  • In a large bowl, mix the flour, sugar, sliced toasted almonds, baking powder, cinnamon, nutmeg, and salt.
  • Stir in the milk and vanilla and mix lightly, just until a batter forms. Pour the batter on top of the peaches.
  • Bake until the cobbler is golden brown, about 35 minutes. Cool before serving and enjoy!!

See how we calculate recipe costs here.

Notes

*You do not have to peel the peaches if you don’t want to. If using canned peaches, use two 15-ounce cans of peaches in their own juices. Do not drain the juices. If using frozen sliced peaches, use 2 pounds, but thaw them before mixing them with the brown sugar.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Sodium: 346mg | Fiber: 3g

How to Make Peach Cobbler – Step by Step Photos

Overhead shot of peaches and brown sugar with other filling ingredients in a white bowl.

Set a rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the 6 sliced peaches, 1/2 cup brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.

Overhead shot of of cornstarch slurry being added to peaches in a silver pan.

Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix 1 teaspoon of cornstarch with 1 tablespoon of lemon juice to create a slurry, then add it to the peaches and mix in well. Turn the heat to mid-high and bring to a boil.

Overhead shot of of peaches being cooked in a silver pan to thicken their juices.

When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.

Overhead shot of cooked peaches being added to butter.

Add 8 tablespoons of melted butter to the pie dish and add the cooked peaches and their juices to the dish.

Overhead shot of wet ingredients being mixed into dry ingredients.

In a large bowl, mix the 1 1/2 cups flour, 1 cup sugar, 1/2 cup sliced toasted almonds, 1 1/2 teaspoons baking powder, 1/4 teaspoon cinnamon, 1 pinch nutmeg, and 1/4 teaspoons salt. Stir in 1 cup milk and 1 teaspoon vanilla and mix lightly, just until a batter forms.

Overhead shot of raw peach cobbler in a glass pie plate.

Pour the batter on top of the peaches. The butter will rise to the top. I prefer a buttery, crispy topping, so I don’t stir the batter into the peaches. If you’d like to have some of the peaches popping through the topping, mix it lightly into the peaches.

Overhead shot of baked peach cobbler in a glass pie plate.

Bake until the cobbler is golden brown, about 35 minutes. Let it cool for a few minutes before serving and collecting ALL OF THE COMPLIMENTS. For the most amazing experience, top it with ice cream or whipped cream!

Overhead shot of a scoop of peach cobbler in a white bowl topped with a scoop of vanilla ice cream.

More Easy Peach Recipes

The post Peach Cobbler appeared first on Budget Bytes.

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

The post Zucchini Muffins appeared first on Budget Bytes.

This recipe goes out to all of my fellow zucchini lovers who have an abundance of zucchini growing in their gardens right now. Or maybe you’re like me and just have extra zucchini hanging out in the fridge that you need to use before it goes bad. Either way, one of my favorite ways to use up zucchini is by making these delicious and slightly irresistible Zucchini Muffins. They’re soft, super moist and the perfect way to sneak in a green vegetable!

Close up side shot of Zucchini muffins on a wire rack.

Ingredients Needed for Zucchini Muffins

What I love about baking recipes is that they often include pantry staple ingredients that you already have on hand. You can easily whip up a batch of these zucchini muffins using the following:

  • Grated Zucchini – Zucchini naturally contains a lot of water, but there’s no need to pat or squeeze out the excess water for this recipe. In this case the extra liquid helps add moisture to the muffins – saving you an extra step!
  • All Purpose flour – this gives the muffins structure. We used all-purpose flour, but you can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda – both are leavening agents to help the muffins rise. We used both due to the extra acidity from the applesauce.
  • Eggs – to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Brown Sugar – the combination of both sugars helps to balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil – yes, we’re using both in this recipe! The combination of both oil and applesauce helps keep the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce. We’re not making any dry muffins over here! :)
  • Cinnamon & Vanilla – keeping the added spices simple is key. These two pair nicely together to help enhance the flavor of the zucchini muffins.

Should You Peel the Zucchini Before Grating It

Thankfully there is no need to peel your zucchini before grating it. The skin of the zucchini is very thin and tender, so it’s barely noticeable once baked into the muffins. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

A Few Recipe Tips!

  1. Don’t over mix the batter. Overmixing will cause the muffins to become dense and tough instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. We were going for larger, bakery style muffins, so we divided the batter into eight muffin wells.
Overhead view of Zucchini muffins on a wire rack with one cut open and butter spread on top.

How to Store Zucchini Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover zucchini muffins in an airtight container or a food storage bag at room temperature or in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm, then add a little butter and enjoy!

Need to use up the rest of your Zucchini?

Some other great ways to use up your supply of summer zucchini include making a batch of these crispy, Baked Zucchini Fries, this easy Lemon Pepper Zucchini, or baked Zucchini Slice. Other great zucchini recipes include our simple Charred Corn and Zucchini Salad or easily add sautéed zucchini to your favorite meal like this Blackened Salmon with Zucchini dish!

Close up overhead shot of Zucchini muffins
Side view of Zucchini muffins on a wire rack.
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Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
Course Breakfast
Cuisine American
Total Cost $3.53 recipe / $0.44 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 muffins
Calories 306kcal

Ingredients

  • 2 cups grated zucchini (about 1 lb.) $1.49
  • 2 cups all-purpose flour $0.28
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 2 large eggs $0.22
  • 1/2 cup granulated sugar $0.20
  • 1/2 cup brown sugar $0.28
  • 1/3 cup applesauce $0.18
  • 1/4 cup cooking oil $0.16
  • 1 tsp vanilla extract $0.50

Instructions

  • Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
  • In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
  • In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
  • Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Divide the batter between eight greased or lined muffin wells.
  • Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 306kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Sodium: 292mg | Fiber: 1g
Zucchini muffins plated with one cut open and butter spread in the middle.

How to Make Zucchini Muffins – Step by Step Photos

Shredding Zucchini with a box grater on a cutting board

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then grate 2 cups of zucchini (roughly about 1 lb.) and set the grated zucchini to the side.

Dry Ingredients for zucchini muffins in a large white bowl.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until well combined.

Wet ingredients for zucchini muffins in a white bowl.

In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup applesauce, 1/4 cup cooking oil and 1 tsp vanilla extract until well combined.

Shredded zucchini added to wet ingredients bowl

Add the 2 cups of grated zucchini to the bowl with the wet ingredients. Stir until well combined.

Dry ingredients combined with wet ingredients and mixed together.

Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just barely combined and there are no traces of dry flour left in the bowl. Be careful not to overmix the batter at this point.

Zucchini muffin batter added to nonstick muffin pan.

Divide the batter between eight greased or lined muffin wells.

Overhead view of baked zucchini muffins in a muffin pan.

Bake for about 24 minutes or until golden brown and puffed in the center. And be prepared for your kitchen to smell amazing! Allow the muffins to cool for about 5 minutes then carefully loosen the edges of the muffin with a knife. Transfer the muffins to a wire rack to finish cooling.

Overhead view of zucchini muffins on a wire rack with one cut open and butter spread in the middle.

Enjoy these soft, fluffy, and absolutely delicious Zucchini Muffins by themselves or with a little butter spread on top!

More Irresistible Muffin Recipes

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Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite.

The post Peach Baked Oatmeal appeared first on Budget Bytes.

I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!

Overhead shot of Peach Baked Oatmeal in a white baking dish.

What is Baked Oatmeal?

Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.

Ingredients For Baked Oatmeal

The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:

  • Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
  • Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
  • Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
  • Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
  • Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
  • Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
  • Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Overhead shot of a portion of Peach Baked Oatmeal being lifted out of a white baking dish.

Tips For The Best Baked Oatmeal

  1. Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
  2. Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
  3. Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.

Baked Oatmeal Toppings

If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )

Storing and Reheating Leftovers

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.

Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it.
Overhead shot of Peach Baked Oatmeal in a white baking dish.
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Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy and budget-friendly breakfast dish will become a morning favorite.
Course Breakfast
Cuisine American
Total Cost ($6.30 recipe / $1.05 serving)
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 508kcal

Ingredients

  • 2 15oz. cans sliced peaches in their juices $3.18
  • 1/2 cup brown sugar, divided $0.24
  • 8 Tbsp salted butter, divided $1.12
  • 1/2 tsp vanilla, divided $0.25
  • 1/2 tsp cinnamon, divided $0.05
  • 1 pinch salt $0.01
  • 3 cups oats (old-fashioned or rolled) $0.54
  • 1/2 cup heavy cream $0.69
  • 2 large eggs, beaten $0.22

Instructions

  • Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to a 13×9 inch baking dish, reserving six slices for garnish. Add 1/4cup brown sugar to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
  • Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon and the remaining 1/4cup brown sugar and mix well.
  • Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
  • Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
  • Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 61g | Protein: 9g | Fat: 27g | Sodium: 179mg | Fiber: 6g
Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it with a spoon lifting a portion out of it.

How to Make Peach baked Oatmeal – Step by Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.

Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.

Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Overhead shot of raw Peach Baked Oatmeal in a white baking dish.

Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.

Overhead shot of Peach Baked Oatmeal in a white baking dish.

Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!

Side shot of Peach Baked Oatmeal in a white bowl with cream being poured into it.

More Baked Oatmeal Recipes

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BBQ Ribs

You don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!

The post BBQ Ribs appeared first on Budget Bytes.

For me, nothing says “Summer is here!” like a succulent rack of BBQ Ribs with All. Of. The. Sides. But maybe, like me, you don’t have a grill or a backyard, or any desire to stand out in the hot sun next to fire. First, I see you. Second, you don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ Ribs. All you need is a baking pan, some foil, and some patience to get oven-baked barbecue ribs on the table that’ll have your whole family asking for more! PS This is a great recipe for Father’s Day, the 4th Of July, or a summer barbecue. So make sure to save it!

Baked ribs on a black plater.

What you need to make BBQ Ribs

Are you ready to skip the grill and fire up your oven? Here’s what you need to make delicious oven-baked barbecue ribs that leave you wishing you’d made a double batch!

  • Ribs– your choice: baby back, spare, short, St. Louis style, you name it. Though cook times will vary, you can make any 3-pound rack using this simple recipe.
  • Barbecue Sauce– we have a great recipe for Homemade BBQ Sauce if you want to make your own, but any BBQ sauce will do. Not only does the sauce add deep flavors, but it also helps caramelize the outer layer of ribs for mouth-wateringly sticky perfection.
  • Spices– a rub is a must if you want to add deep flavor to ribs. For this recipe, we will make our own rub with salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, and mustard powder, but if you have a favorite brand, use 5 tablespoons.
  • Butter – mixing the dry rub with melted butter makes it easy for the seasoning to stick to your ribs as they bake. The butter also adds flavor and keeps your ribs from getting dry.
  • Liquid– placing liquid in the pan will help keep your ribs from drying out. You can use any liquid: water, chicken broth, and if you’re making pork ribs, apple juice works beautifully.

How To Pick Ribs

Here are a few helpful tips to keep in mind when picking ribs:

  1. Look for meaty ribs that are the same thickness from end to end. Press your finger down into the rib to get a feel for how much meat there is on the bone.
  2. Look for ribs marbled throughout with fat, which keeps them juicy and adds flavor. Pass on ribs with big clumps of fat, which adds to the weight and cost of the rack but has to be trimmed before baking.
  3. The ribs should be about the same size and thickness from end to end, which ensures even cooking. Of course, you’ll have some natural tapering at one end, but avoid racks with a considerable size difference from end to end.
  4. Plan on at least 3 to 4 ribs per serving and buy accordingly.
Cut ribs on a white plate with mashed potatoes and green beans.

What To Serve With BBQ Ribs

Kick up your BBQ Ribs 100 notches by serving them with delicious, easy-to-make Budget Bytes classics like:

How To Store And Reheat Ribs

Wrap ribs tightly in plastic or foil and place them in an airtight container. Store leftovers in the fridge for up to three days or in the freezer for up to three months. To reheat from frozen, thaw the ribs in your fridge overnight. When ready to cook, bring the ribs to room temperature while you preheat your oven to 250°F. Line a sheet pan with a rack and fill the pan with a few cups of water. Wrap the ribs in foil, place them on a sheet pan, and warm for about 20 to 30 minutes or until steaming.

Baked ribs on a rack.
Print

BBQ Ribs

You don't need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.76 recipe / $2.94 serving)
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings of 3-4 ribs
Calories 987kcal

Ingredients

  • 3 lbs pork ribs $8.82
  • 4 Tbsp butter, melted $0.37
  • 2 tsp salt $0.10
  • 1 tsp black pepper $0.10
  • 2 tsp garlic powder $0.20
  • 2 tsp onion powder $0.20
  • 2 tsp smoked paprika $0.20
  • 1 Tbsp brown sugar $0.04
  • 2 tsp cayenne $0.20
  • 2 tsp ground mustard $0.20
  • 3 cups chicken broth $0.39
  • 1 1/2 cups BBQ sauce $0.94

Instructions

  • Place an oven rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing excess fat. Trim the thicker end to even out the thickness. (Cook the trimmed meat with the ribs as a cook's bonus.) Turn the ribs over and remove the silvery membrane from the back of the ribs.
  • Line a sheet pan that's at least 2 inches deep with heavy-duty aluminum foil and place a wire cooling rack in it. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack. Pat off any excess moisture with a paper towel.
  • Make a rub by mixing salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, ground mustard, and melted butter.
  • Rub the seasoning generously all over the meaty top of the ribs in a thick layer.
  • Pour chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes.
  • Cover the ribs in aluminum foil and bake for 60 minutes, rotating the sheet pan midway through.
  • Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.
  • Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 987kcal | Carbohydrates: 51g | Protein: 40g | Fat: 69g | Sodium: 3208mg | Fiber: 2g
Cut ribs on a plate lines with parchment paper.

How to Make BBQ Ribs – Step by Step Photos

Trimming silver skin off the back of a rib rack.

Place a rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing any big clumps of excess fat. Trim the thicker end to even out the thickness and cook the trimmed meat along with the ribs. Cook’s bonus! Turn the ribs over and remove the silvery membrane from the back of the ribs. It gets rubbery when cooked. Use a pairing knife or other sharp small knife to cut away at the skin while you pull it.

Trimmed ribs on a rack.

Line a sheet pan that’s at least 2 inches deep with heavy-duty aluminum foil and place a rack in it. Place the trimmed ribs on the rack. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack or aluminum donut. Pat off any excess moisture with a paper towel.

Ingredients for dry rub in a white bowl.

Make a rub by mixing 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of smoked paprika, 1 tablespoon of brown sugar, 2 teaspoons of cayenne, 2 teaspoons of mustard powder, and 4 tablespoons of melted butter.

Covering ribs with dry rub that are set on a rack.

Rub the seasoning generously all over the meaty top of the ribs.

Adding broth to a sheet pan with ribs on a rack.

Pour the chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes. Cover the ribs in aluminum foil and rotate the sheet pan front to back. Bake for another 30 minutes, then rotate the sheet pan again and bake for an additional 30 minutes.

Adding BBQ sauce to baked ribs on a rack.

Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.

Finished baked ribs on a rack.

Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

Cut ribs on a white plate with mashed potatoes and green beans.

More Easy BBQ Recipes

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Sausage Meatballs and Kale Sheet Pan Meal

This hearty, tangy, and succulent Sausage Meatball and Kale Sheet Pan Meal is perfect for busy days when you just don’t feel like cooking.

The post Sausage Meatballs and Kale Sheet Pan Meal appeared first on Budget Bytes.

This hearty Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It’s perfect for those days when you don’t feel like cooking. And if you’re at the point where you can’t bring yourself to make a meatball, just slice sausage in its casing to get this meal in the oven even faster. PS This sheet pan dinner meal preps excellently. Quick cooking, super filling, no fuss, and you can make it for the week! What’s not to love?

Overhead shot of Sausage Meatball and Kale Sheet Pan Meal.

What You’ll Need

This Italian Sausage Meatball and Kale Sheet Pan Meal is quick, easy, and endlessly versatile! Here’s what you’ll need to make it:

  • Italian Sausage– I use ground spicy Italian sausage but you can use sweet Italian or any of your favorite ground sausages, including plant-based ones. You can also remove the sausage from its casing or skip making meatballs altogether and just slice it in its casing. Fat adds flavor and delivers a tender meatball, so skip low-fat sausages or ground meats.
  • Milk– adds moisture to the sausage and helps create depth of flavor. If you are cooking dairy-free, try using almond milk or coconut milk. If you’re really watching your pennies, just use water.
  • Panko Breadcrumbs– add texture and keep the meatballs from drying out (after a soak in milk). You can substitute Panko with regular breadcrumbs or crushed crackers.
  • Egg – helps to bind the meatballs so they keep their shape. Substitute the egg with 3 tablespoons of plain yogurt, 1/4 ricotta cheese, or 1/3 cup of unsweetened apple sauce.
  • Kale– is hearty and can stand up to a high-heat roast. You can substitute it with other hearty greens like Collards or Swiss Chard.
  • Cherry Tomatoes– deepen in flavor when roasted, but feel free to sub with other fresh elements like bell peppers, mushrooms, and onions. In a pinch, used canned tomatoes. Just make sure to drain them and give them a rough chop.
  • Potatoes– add bulk to this easy meal and soak up all the flavors from the drippings—sub with sweet potatoes or other root vegetables like carrots, radishes, or parsnips.
  • Spices and Seasonings– smoked paprika, chili flakes, garlic powder, brown sugar, dijon mustard, red wine vinegar, and olive oil dress the veggies and greens in robust flavors.
  • Grated Parmesan Cheese– is the chef’s kiss in this dish. The cheese adds umami (AKA savoriness) and a touch of creamy saltiness. Omit it if you like, or substitute it with nutritional yeast.
Overhead shot of Sausage Meatball and Kale Sheet Pan Meal.

What Can I Serve With It?

Make this Italian Sausage Meatball and Kale Sheet Pan Meal even more filling by serving it with Homemade Garlic Bread, Easy Soda Bread, or Hot Honey Cornbread. You can also pair it with a light dessert like Chocolate Mousse, Vanilla Pudding, or No-Churn Strawberry Ice Cream.

How To Store Leftovers

Store leftovers in an airtight container and refrigerate for up to four days. If meal prepping, add fresh kale on top of the roasted ingredients to keep it from wilting. You can freeze in an airtight container for up to a month with a sheet of plastic or parchment on the surface to prevent frostbite. Thaw in your fridge overnight. You can eat leftovers cold or warm them in a microwave until steaming.

Overhead shot of Sausage Meatball and Kale Sheet Pan Meal in a white bowl with a hand holding the bowl and a wooden spoon serving a portion into the bowl.
Overhead shot of Sausage Meatball and Kale Sheet Pan Meal in a white bowl.
Print

Sausage Meatball and Kale Sheet Pan Meal

This hearty Italian Sausage Meatballs and Kale Sheet Pan Meal is chock full of deep, tangy flavors and succulent textures! It's perfect for those days when you don't feel like cooking.
Course Brunch, Dinner, Lunch
Cuisine American
Total Cost ($15.57 recipe / $3.89 serving)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 928kcal

Ingredients

  • 1 lb red potatoes, quartered $1.25
  • 3/4 cup olive oil, divided $1.44
  • 1 tsp smoked paprika $0.10
  • 3 1/2 tsp kosher salt, divided $0.28
  • 1/4 tsp black pepper $0.02
  • 1/4 tsp red pepper flakes $0.08
  • 1 pint cherry tomatoes $3.49
  • 1/2 cup panko breadcrumbs $0.50
  • 1/4 cup milk $0.06
  • 1 lb Italian Ground Sausage $4.99
  • 1 large egg, beaten $0.17
  • 1 1b kale, chopped $2.49
  • 3 Tbsp red wine vinegar $0.42
  • 2 tsp Dijon mustard $0.06
  • 1 tsp brown sugar $0.02
  • 1/2 tsp garlic powder $0.08
  • 2 Tbsp Parmesan cheese, grated $0.12

Instructions

  • Preheat oven to 450°F. Place quartered red potatoes in a large bowl and drizzle with 1/4 cup olive oil. Mix smoked paprika, 2 teaspoons of salt, black pepper, and chili flakes. Sprinkle over the potatoes and toss. Place the potatoes in a sheet pan.
  • In the same bowl, add the cherry tomatoes and sprinkle with 1/4 teaspoon salt. Scatter them over the potatoes.
  • Soak the breadcrumbs in milk. Break up Italian sausage in a large bowl. Mix in breadcrumbs and egg. Wet your fingers with a bit of leftover oil from the bowl the tomatoes were in. Roll 16 meatballs and place them on the sheet pan between the potatoes and tomatoes.
  • Bake for 10 minutes, then turn the meatballs and bake for another 10 minutes.
  • While the meatballs bake, add 1/2 lb of the kale to the same bowl the potatoes and tomatoes were in. Mix red wine vinegar, 1/2 cup olive oil, Dijon mustard, brown sugar, garlic powder, and 1/4 teaspoon salt. Toss the kale in the dressing, massaging it into the leaves.
  • Remove the sheet pan from the oven, and scatter kale all over.
  • Roast for 3 to 4 minutes until the kale has charred in spots. To serve, split raw kale between 4 bowls. Top with charred kale and tomatoes and mix. Finally, top with meatballs and potatoes. Garnish with parmesan cheese.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 928kcal | Carbohydrates: 32g | Protein: 24g | Fat: 79g | Sodium: 3048mg | Fiber: 3g
Side shot close up of a wood spoon holding a portion of Sausage Meatball and Kale Sheet Pan Meal.

How to Make Sausage Meatballs And Kale Sheet Pan MeAL – Step by Step Photos

Overhead shot of potatoes being dressed in a white bowl.

Preheat the oven to 450°F. Place 1 pound of quartered red potatoes in a large bowl and drizzle with 1/4 cup olive oil. Mix 1 teaspoon of smoked paprika, 2 teaspoons of salt, ¼ teaspoon of pepper, and 1/4 teaspoon chili flakes. Sprinkle over the potatoes and toss. Place the potatoes in a sheet pan.

Overhead shot of tomatoes being dressed in a white bowl.

In the same bowl that you dressed the potatoes, add the sliced pint of cherry tomatoes and sprinkle with 1/4 teaspoon salt. Scatter them over the potatoes.

Overhead shot of ground Italian Sausage, breadcrumbs, and egg in a white bowl.

Soak the breadcrumbs in milk. Break up Italian sausage in a large bowl. Mix in breadcrumbs and egg. Wet your fingers with a bit of leftover oil from the bowl the tomatoes were in. Roll a 1-ounce meatball and place it on the sheet pan between the potatoes and tomatoes. Repeat with the remaining sausage until you have 16 meatballs.

Overhead shot of meatballs, potatoes, and tomatoes in sheet pan.

Bake for 10 minutes, then turn the meatballs and bake for another 10 minutes.

Overhead shot of kale being massaged.

While the meatballs bake, add 1/2 pound of kale to the same bowl the potatoes and tomatoes were in. Mix 3 tablespoons of red wine vinegar, 1/2 cup olive oil, 2 teaspoons Dijon mustard, 1 teaspoon brown sugar, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Toss the kale in the dressing, massaging it into the leaves.

Overhead shot of kale being placed in the sheet pan.

Remove the sheet pan from the oven, and scatter kale all over.

Overhead shot of finished Sausage Meatball and Kale Sheet Pan Meal.

Roast for 3 to 4 minutes until the kale has wilted and charred in spots. To serve, split the 1/2 pound of leftover raw kale between 4 bowls. Top with charred kale and tomatoes and mix. Finally, top with meatballs and potatoes. Garnish with parmesan cheese and chow down!

Overhead shot of Sausage Meatball and Kale Sheet Pan Meal in a white bowl with a wood spoon serving a portion into the bowl.

More Easy Sheet Pan Meals

The post Sausage Meatballs and Kale Sheet Pan Meal appeared first on Budget Bytes.