Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basicall…
Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or…
Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to a…
Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to add toasted panko breadcrumbs and Parmesan cheese that take the casserole to the…
Creamy Gruyere Mashed Potatoes are the ultimate holiday side dish with buttery smoothness and the nutty flavor of freshly shredded Gruyere cheese. Ready in just 30 minutes. Looking for a holiday side that’s easy, delicious, and a little bit fancy? Thes…
Creamy Gruyere Mashed Potatoes are the ultimate holiday side dish with buttery smoothness and the nutty flavor of freshly shredded Gruyere cheese. Ready in just 30 minutes. Looking for a holiday side that’s easy, delicious, and a little bit fancy? These Gruyere Mashed Potatoes come together in 30 minutes, making them a perfect last-minute addition…
Pumpkin desserts (pumpkin cake, pumpkin pie, pumpkin cookies) get a lot of attention during the fall months, but let’s not forget about apple desserts. Apple pie, apple crisp, apple cobbler, and this Apple Cake with Toffee Sauce are all DELICIOUS…
Pumpkin desserts (pumpkin cake, pumpkin pie, pumpkin cookies) get a lot of attention during the fall months, but let’s not forget about apple desserts. Apple pie, apple crisp, apple cobbler, and this Apple Cake with Toffee Sauce are all DELICIOUS. Trust me, you don’t want to miss out on these apple desserts, especially this cake!…
As we say goodbye to peaches in the summertime, I stay positive and look forward to the next season… pear season! Pears are one of my favorite fall fruits, and this perfectly fall-festive Pear Galette with caramel sauce is a delicious way to showcase them. This free-form pie is one of the easiest desserts you’ll EVER make, and the filling is deliciously simple. Spiced pears and tangy dried cranberries are wrapped in a flaky, buttery crust to create the best beginner-friendly dessert on a budget!
What is a Galette?
Originating from France, a galette is the answer to all your pie needs this busy holiday season! It’s essentially a rustic, free-form pie made with a single crust and folded-up edges over a simple filling. They differ from traditional pies because you don’t bake them in a pie pan (a baking tray is all you need!), and they’re often quicker to make. They also don’t have a top crust, so there’s no messing around with latticework or fancy pastry techniques. All you need is a pre-made pie crust and your filling! I use sliced pears, dried cranberries, cinnamon, ground ginger, sugar, and lemon juice for a sweet-tart pear galette perfect for fall.
Ingredients
Here’s what you’ll need to make this simple pear galette recipe:
Pears: You can use any type of pear you like. I used a green Bartlett pear and a red Anjou pear for beautiful color contrast in my filling. I recommend choosing a pear that feels firm but not too hard (it should give a little when you press on it).
Granulated Sugar & Light Brown Sugar: Mix these sugars with lemon juice and spices to create a sweet and slightly tangy marinade.
Lemon Juice: Stops the pears from browning and adds a bright flavor to the filling.
Spices: Ground cinnamon and ginger add a warm, fall flavor.
Salt: Just a pinch for flavor.
Dried Cranberries: These add a chewy texture and tart flavor to every bite. They might be labeled “craisins” in your local grocery store.
Pre-Made Pie Dough: This is a shortcut I’m always willing to take when I’ve got a lot going on around the holidays! I use a pre-made pie crust to save myself time and effort. They often come in packs of two, so you could freeze the other and make our peach galette come summertime. For homemade, try our pie crust recipe.
Milk: Brush a little milk over your pie crust to help it brown in the oven.
Turbinado Sugar: A coarse, raw sugar that adds a crunchy texture and sweet flavor to the crust. Coconut sugar, demerara sugar, or brown sugar would all differ slightly, but would still work if you can’t find turbinado sugar.
Caramel Sauce: I use salted butter, room temperature heavy cream, vanilla extract, and brown sugar to make an easy caramel sauce for serving!
Variations to try
This easy pear galette recipe is just that—easy! But don’t let it’s simplicity fool you. The flavors and textures in this dessert are anything but basic. However, if you want to use this recipe as a base and switch up the flavor, here are some variations I think you’ll love:
Swap out one of the pears for an apple (make sure it’s sliced thin).
Try raisins or dried cherries in place of the craisins.
Drizzle melted dark chocolate over the top.
Use different spices like cardamom, allspice or nutmeg instead of cinnamon/ginger.
What About the Leftover Spiced Pear Juice?
If you want to do something creative with any leftover pear juice after step 8, you can make a cocktail with it or briefly simmer it on the stovetop to make a pear simple syrup. Delicious and no-waste—win-win!
Serving Suggestions
I took our caramel sauce recipe and reduced the heavy cream used ever so slightly to make it thicker for this pear galette. Drizzle it over the top of the warm slices and enjoy every last bite! A scoop of vanilla ice cream or a dollop of freshly whipped cream would take this elegant dessert to the next level!
Storing Leftovers
This homemade pear galette recipe is best served fresh, but it’ll keep in the fridge for 2-3 days if covered with foil or plastic wrap. Just note the crust may lose some of its crispness.
You can also try freezing individual slices for up to 3 months, but let them thaw completely before serving. And like any fresh fruit dessert, the texture may be slightly softer after being frozen. I’d reheat slices in the oven at about 350F for a few minutes until warmed through.
In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
Pour the mixture over sliced pears and set aside.
Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with milk.
Sprinkle turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***
*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.
Preheat oven to 450F. Slice 2 cored and quartered pears ¼ inch thin.
In a medium mixing bowl, stir together 2 Tbsp sugar, 2 Tbsp brown sugar, 2 tsp lemon juice, ½ tsp cinnamon, ½ tsp ground ginger, and a pinch of salt.
Pour the mixture over sliced pears and set aside.
Unroll 1 pre-made pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add 1 Tbsp craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt ¼ cup salted butter over medium-low heat. Then, add ½ cup brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in ¼ cup room temperature heavy cream and ½ tsp vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with 1 Tbsp milk.
Sprinkle 1 Tbsp turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***
This easy dessert recipe is one to keep in your back pocket for those last-minute fall gatherings! It’s quick, delicious, and sure to impress anyone who takes a bite.
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!)
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!
Can I Use a Different Type of Cookie to make the Crust?
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!
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.
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.
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!
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!
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.
*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.
how to make Peanut Butter Pie – step by step photos
Preheat oven to 350F. In a food processor, combine 25 Oreos and 4 Tbsp 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 1 cup smooth peanut butter, 8 oz 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 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.**
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 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.
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!
Chicken florentine is pure comfort food, perfect for days when you crave a good, warm meal. Chicken breasts are simmered in a creamy wine sauce with tons of spinach.
Chicken florentine is pure comfort food, perfect for days when you crave a good, warm meal. Chicken breasts are simmered in a creamy wine sauce with tons of spinach.
If you’ve been around for a while then you probably know how much we love meatball recipes over here at Budget Bytes. And for good reason. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.
Ingredients For Chicken Meatballs
These chicken meatballs are easy to make and are made similar to our turkey meatballs. However, I wanted a creamy sauce to go with them to add more moisture and flavor to the meatballs. So here’s all the ingredients that you’ll need:
Ground Chicken: I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast – it is too lean and does not have enough fat to keep the meatballs tender and moist. So be careful when you’re buying your meat so you don’t accidentally pick up the wrong package.
Breadcrumbs: Breadcrumbs combine with the egg to help bind the ground chicken together to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
Egg: The egg combines with the breadcrumbs to bind the meatballs together and prevent them from falling apart.
Seasoning: The meatballs are seasoned with a blend of Italian seasoning, salt, black pepper, garlic powder and onion powder.
Parmesan Cheese: Parmesan gives an extra boost of rich umami flavor to the meatballs, making them super delicious!
Worcestershire Sauce: Just a little bit of Worcestershire sauce adds even more umami flavor to these meatballs.
Cream Sauce: The creamy sauce starts with garlic sautéed in a little butter, then chicken broth, heavy cream and seasoning is added. A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce. Everything simmers together with the meatballs until the sauce has reduced and thickened.
Can I Bake The Meatballs?
Yes, if you prefer to bake chicken meatballs in the oven instead of using a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor. I also chose to cook these meatballs in a skillet to keep everything in one pan since I was making a cream sauce to go with them.
Serving Suggestions
What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles. The options really are endless!
In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add the cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add the chicken broth, heavy cream, oregano, salt, pepper, grated parmesan and 2 Tbsp of lemon juice. Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
*A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!
How to Make Creamy Chicken Meatballs – Step by Step Photos
In a small bowl, combine 1/2 cup breadcrumbs, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
Add 1 lb. ground chicken to a separate large bowl along with 1 large egg, 1/2 tsp Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
In a large skillet add 2 Tbsp cooking oil and heat over medium. Once hot add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed.
Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add 1 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Next add 1 1/2 cups chicken broth, 1/2 cup heavy cream, 1/4 tsp dried oregano, 1/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp grated parmesan and 2 Tbsp of lemon juice (about half a lemon). Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large gra…
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large grains of rice. It doesn’t take…
Creamy Tortellini with Butternut Squash and Sausage is a comforting and flavorful dish that is easy to make at home. The combination of tender tortellini, savory sausage, sweet butternut squash, and a rich, creamy sauce is pasta perfection. It basically feels like a warm hug on a plate. It’s the perfect meal for fall or… 
Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to add toasted panko breadcrumbs and Parmesan cheese that take the casserole to the… 
Pumpkin desserts (pumpkin cake, pumpkin pie, pumpkin cookies) get a lot of attention during the fall months, but let’s not forget about apple desserts. Apple pie, apple crisp, apple cobbler, and this Apple Cake with Toffee Sauce are all DELICIOUS. Trust me, you don’t want to miss out on these apple desserts, especially this cake!… 
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large grains of rice. It doesn’t take…