You'll be obsessed with this dessert after just 1 bite! White Chocolate Cake is a pound cake-like batter filled with melted white chocolate, coconut, and nuts. It's enveloped in a buttery, caramel-like icing that is irresistible!

My mom has made this cake for nearly every holiday for my entire life. I would always be her helper in the kitchen, waiting for her to finish icing so I could scape the bottom of whatever I could lick off the spoon.

Pound cake-like desserts are a speciality in my family - we've been making them for generations. If you like this recipe, be sure to check out my mom's Sweet Cream Pound Cake or its Lemon Blueberry version. My granny's 1-2-3-4 Cake is also always a hit! Happy baking!

Why You'll Love this Recipe

• Rich Buttery Flavor: The star of the show is the rich and indulgent flavor of the caramel-like icing. The deep, buttery sweetness is so delicious that you'll be scraping the pan for every last piece.
• Texture Contrast: The soft and moist cake with the smooth buttery icing, and slight crunch of the coconut and pecans makes for an incredible texture.
• Precious Memories: Having a slice brings back sweet memories of family holidays and special occasions.

Ingredients in White Chocolate Cake

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts

Cake:

• White Chocolate: Imparts a rich and creamy flavor, as well as contributes to the texture and moisture.
• Salted Butter: Adds moisture, richness, and flavor to the batter. It contributes to the tenderness and helps create a soft crumb. For the glaze, it adds a rich, creamy, luxurious flavor.
• Granulated Sugar: Adds sweetness, moisture and tenderness.
• Eggs: Gives stability and structure to the cake as well as helps it rise. It also adds tenderness, moisture and flavor.
• Vanilla Extract: Both an aromatic to the batter as well as enhancement to all of the flavors.
• All-Purpose Flour: The main structural component. It provides the framework for the texture, supporting the other ingredients.
• Baking Powder: Serves as a leavening agent, playing a crucial role in making the cake rise and achieve a light and fluffy texture.
• Buttermilk: Provides moisture, tenderness, binding, and even mixing.
• Shredded Sweetened Coconut: Adds sweetness as well as a pleasant chewiness and a slight crunch.
• Chopped Pecans: Adds a delightful crunch, nutty flavor, and texture.

Icing:

• Granulated Sugar: Sweetens the icing and gives it stability and an overall smooth texture.
• Salted Butter: Adds a rich, creamy, luxurious flavor.
• Evaporated Milk: Provides richness, smoothness, and a luscious texture.
• Vanilla Extract: Enhances the overall flavor of the icing.

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• 13"x9" Cake Pan or Baking Dish
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to Make White Chocolate Sheet Cake

Cake

1. Preheat the oven to 350°F. Butter a 9”x13” pan, line with parchment paper, then lightly butter the parchment paper. 
2. In a stand mixer or large bowl with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside.

3. In the same stand mixer bowl or large mixing bowl, cream the butter with the sugar, and melted chocolate with the electric mixer on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy. 

4. Add baking powder to the mixture. Gradually add the flour to the cake batter, alternating with the buttermilk, beating well after each addition and scraping the sides of the bowl as necessary. Start the mixture on low speed and gradually increase to high speed.

5. On low speed, add the beaten egg whites, coconut, and pecans.

6. Pour the batter into the prepared pan and bake 1 hour or until golden brown and fully cooked. Allow the cake to cool in the pan on a cooling rack at least 10 minutes.
7. Run a butter knife around the edges of the pan to loosen it from the sides. Place a flat serving plate or cardboard cake box base on top of the cake. Hold both the pan and base, and carefully invert them together to release. Lift off the cake pan, and slowly peel away the parchment paper.

8. Spread with icing. 

Icing

1. Place ingredients in a saucepan and let mixture sit while the cake is baking.

2. Once the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly.

3. Remove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until it's a spreadable consistency, about 10 minutes. The texture should be like caramel or soft-spun honey.

4. Pour half of the icing over the top of the cake. Evenly spread the icing along the top side and then down the sides of the cake. Fill any open or thin areas with the remaining icing.

Tips and Substitutions

• White Chocolate Tips. The white chocolate flavor is incredible in this tender cake. You can melt white chocolate chips or a white chocolate baking bar. Using high-quality chocolate is important for optimal melting and the texture of the cake. You can substitute with melted almond bark if needed.
• Shredded Coconut and Nuts Substitutions. If you don't like the flavor or texture of these ingredients, you can simply omit them. You could also substitute the pecans with walnuts.
• Room Temperature Ingredients. Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.
• Proper Mixing. Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.
• Avoid Overmixing. Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.
• Use Cake Flour. Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.

How do I Know When My Cake Is Done?

Knowing when your cake is done is crucial to achieving the perfect texture and prevents over-baking. Here are several methods you can use to determine if it's fully baked.

• Toothpick Test. Insert a toothpick or a clean, sharp knife into the center of the cake. If it comes out clean with no wet batter clinging to it (a few moist crumbs are okay), the cake is done.
• Finger Press Test. Gently press the center of the cake with your fingertip. If it springs back and no indentations remain, it's likely done. If your finger leaves an indentation, it needs more baking time.
• Visual Cues. Look for visual cues such as golden brown edges and a slightly pulled-away appearance from the sides of the pan. These signs indicate that the cake is baked. Be cautious not to rely solely on color, as some cakes, especially chocolate ones, may be naturally darker.
• Shrinking Away from the Sides. The cake will often start to pull away from the sides of the pan as it bakes. When you see this happening all around the edge of the pan, it's a good indication that it's done.
• Cake Tester or Skewer. Use a cake tester or a wooden skewer. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, the it's ready.
• Temperature Check. Use an instant-read thermometer. Insert the thermometer into the center. If the internal temperature reads around 210-212°F (99-100°C), it's likely done.

Remember that every oven is different, so bake times can vary. Additionally, factors like altitude and the type of cake you're baking can influence the baking time. Over-baking can lead to a dry cake, so it's essential to find that perfect moment when the cake is just right.

Storage and Freezing

When stored properly in an airtight container at room temperature, White Chocolate Cake can stay fresh for up to 3-4 days. Refrigerating the cake is not necessary and can dry the cake out quicker.

Freezing isn't ideal for this cake as it tends to compromise the texture of the icing. However, you can freeze if desired in a freezer safe container or wrapped tightly with plastic wrap and placed in an airtight container. Simply thaw at room-temperature before consuming again.

Frequently Asked Questions

Keep in mind any substitutions from the original recipe could result in a different end product.

Try these other Cake Recipes

• Apple Dapple Cake
• Oatmeal Cake
• Honey Bun Cake
• Turtle Cake

Print

White Chocolate Sheet Cake

Old-fashioned White Chocolate Cake is a decadent dessert that uses white chocolate in the cake batter! Toped with a caramel icing, it's the perfect white sheet cake for any holiday or celebration!

Course Dessert

Cuisine American

Keyword cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Servings

Calories 508kcal

Ingredients

Cake

• 4 ounces white chocolate melted
• 1 cup salted butter room temperature
• 2 cups granulated sugar
• 5 eggs separated
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Icing

• 2 cups granulated sugar
• 1 cup salted butter
• ⅔ cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

CAKE

• Preheat the oven to 350°F. Butter a 9”x13” pan, line with parchment paper, then lightly butter the parchment paper. 
• In a stand mixer or large bowl with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside.
• In the same stand mixer bowl or large mixing bowl, cream the butter with the sugar, and melted chocolate with the electric mixer on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy. 
• Add baking powder to the mixture. Gradually add the flour to the cake batter, alternating with the buttermilk, beating well after each addition and scraping the sides of the bowl as necessary. Start the mixture on low speed and gradually increase to high speed.
• On low speed, add the beaten egg whites, coconut, and pecans.
• Pour the batter into the prepared pan and bake 1 hour or until golden brown and fully cooked. Allow the cake to cool in the pan on a cooling rack at least 10 minutes.
• Run a butter knife around the edges of the pan to loosen it from the sides. Place a flat serving cake plate or cardboard cake box base on top of the cake. Hold both the pan and base, and carefully invert them together to release. Lift off the cake pan, and slowly peel away the parchment paper.
• Spread with icing. 

ICING

• Place ingredients in a saucepan and let mixture sit while the cake is baking.
• Once the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly.
• Remove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until it's a spreadable consistency, about 10 minutes. The texture should be like caramel or soft-spun honey.
• Pour half of the icing over the top of the cake. Evenly spread the icing along the top side and then down the sides of the cake. Fill any open or thin areas with the remaining icing.

Video

Notes

• • White Chocolate Tips: The white chocolate flavor is incredible in this tender cake. You can melt white chocolate chips or a white chocolate baking bar. Using high-quality chocolate is important for optimal melting and the texture of the cake. You can substitute with melted almond bark if needed.

• • Shredded Coconut and Nuts Substitutions: If you don't like the flavor or texture of these ingredients, you can simply omit them. You could also substitute the pecans with walnuts.

• • Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. Room temperature butter mixes more evenly, and room temperature eggs incorporate better into the batter, resulting in a smoother texture.

• • Proper Mixing: Cream butter and sugar well until the mixture is light and fluffy. Proper creaming is essential for incorporating air into the batter, which contributes to the cake's lightness.

• • Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can develop gluten, resulting in a denser cake. Stop mixing as soon as no streaks of flour remain.

• • Use Cake Flour: Consider using cake flour instead of all-purpose flour if you prefer a softer, more delicate crumb. It has a lower protein content, resulting in a finer texture.

Nutrition

Calories: 508kcal | Carbohydrates: 59g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 212mg | Potassium: 144mg | Fiber: 2g | Sugar: 45g | Vitamin A: 671IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 1mg

The post White Chocolate Cake appeared first on Dinner in 321.

Three ingredients, simple preparation, and pairs well with any meal, it doesn't get much better than these Ranch Roasted Potatoes! It is one of the easiest recipes, as simple as the title itself.

My family regularly requests these crispy and golden brown ranch potatoes to go alongside some of our favorite meals. Guess what? All you need is garlic butter, Hidden Valley Ranch seasoning, and baby potatoes. It's just so easy.

This oven-roasted ranch potatoes recipe develops an incredible golden brown, crispy exterior while staying soft in the middle. They are amazing served with steak, chicken, or fish! Be sure to check out more delicious side dish recipes!

Why You'll Love this Recipe

• Simple Recipe: With 3 simple ingredients and minimal prep, garlic ranch roasted potatoes are perfect for both busy weeknights and special occasions.
• Irresistible Crunch: Literally, the best roasted potatoes! They're fork tender and achieve a perfect golden crispiness that’s impossible to resist.
• Versatile Side: Pair these crispy taters with anything from grilled meats to roasted vegetables.
• Incredible Flavor: The garlic butter char on the outside along with the ranch flavor is an explosion in your mouth! It is crispy perfection!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Mini Baby Gold or Small Yukon Gold Potatoes: The perfect one-bite size and creates a fluffy, melt-in-your-mouth interior as it bakes.
• Homemade or Store-Bought Garlic Butter: Adds flavor, crisps up the taters, and helps the seasonings adhere.
• Homemade or Store-Bought Ranch Seasoning: This dry salad dressing mix adds savory flavors, texture, and color.

WHAT DOES SCORE A POTATO MEAN

Scoring a potato means making shallow cuts or incisions across its surface before baking or cooking. These cuts are typically made with a sharp knife for the heat to penetrate better during baking, faster cooking, allows the seasoning to seep into the flesh, and helps create the crispy outside texture.

To score a potato, place it on a stable surface and, using a sharp knife, make several parallel cuts across the length of the potato, being careful not to cut all the way through. Then turn the potato and make perpendicular cuts, creating a crosshatch pattern. The cuts should be shallow, about ¼ inch deep.

How to Make Ranch Roasted Potatoes

1. Using a sharp knife, carefully score the inside of the potato surface in a criss-cross pattern. 

2. In a baking dish, pour in the seasoning and ⅔ of the melted butter. Stir until combined well, then spread evenly over the bottom of the baking dish. 

3. Lay the potatoes scored side down onto the butter mixture. 

4. Brush the tops of the potatoes with the remaining butter and sprinkle with salt and black pepper if desired.

5. Bake 35-40 minutes or until the potatoes have browned and crisped on both sides. If desired, add parmesan or cheddar cheese in the last 5 minutes of cooking. Optional, serve with bacon and/or sour cream or garlic aioli for dipping.

Made from Scratch Garlicky Ranch Potatoes

Want to try making both the ranch seasoning and garlic butter from scratch? Well it's extremely easy and takes about 10 minutes. Check out my Homemade Ranch Seasoning Mix and Garlic Butter Spread recipes! Both of these create incredible potatoes and can be used with other dishes as well.

The garlic butter is incredible in baked potatoes, tossed in cooked pasta, in mashed potatoes, and mixed in cooked vegetables. Dry ranch mix is amazing in ranch dressing, of course, as well as on cooked meats or vegetables.

Nonetheless, not everyone has the time, patience, or desire to make things from scratch, so the store-bought items are a quick, yummy, and convenient option.

Pro Tips for Recipe Success

• Uniform Slicing: Cut and score the potatoes into uniform sizes to ensure even cooking. 
• Dry the Potatoes: After cleaning, make sure the potatoes are dried well as they'll crisp up better during baking. 
• Potato Size and Roast Time: To achieve the perfect roasted exterior and soft interior, baby yellow potatoes will take 35-40 minutes. Quartered Yukon gold potatoes should take 40-45. Any larger than 1-inch then you'll need to increase the roasting time.
• Kind of Potatoes: You can substitute yellow baby potatoes with your favorite potatoes. Cubed russet potatoes, red potatoes, and sweet potatoes all work great. Adjust the roasting time as needed. Leaving the potato skin on sweet potatoes is personal preference.
• Garnish Options: Adding grated Parmesan cheese or cheddar cheese on top of the potatoes in the last 5 minutes of baking adds another level of deliciousness! Bacon bits, sour cream, and garlic aioli are also excellent additions!
• Fresh Garnishes: After baking, garnish the potatoes with fresh chopped parsley, chives, or green onions.
• Butter Substitution: Olive Oil or plain butter can be used in place of garlic butter.

What to Serve with Roasted Ranch Potatoes

These roasted ranch potatoes are the perfect side dish and can go with nearly any meal. Some of our favorite easy recipes to pair them with are Hamburger Steaks, Cheddar Barbecue Chicken, Juicy Pork Chops, Sweet and Spicy Glazed Chicken, and Balsamic Flank Steak!

Generally, we love having French fries with burgers, but these crispy ranch potatoes are a great alternative!

Storage

For the Fridge. Store leftover garlic ranch potatoes in an airtight container in the refrigerator 2-3 days. As time passes, they will lose some of their crispiness. 

To reheat the leftover potatoes, it's best to use an oven or toaster oven. Preheat the oven to 350°F and spread the potatoes in a single layer on a baking sheet. Reheat for about 10-15 minutes or until they are heated through and crispy again. Avoid using the microwave, as it can make them lose their crispiness.

Freezing this potato dish is not recommended, as freezing can change the texture of the potatoes, making them mushy when thawed. It's best to enjoy them fresh for the optimal crispy experience.

Frequently Asked Questions

More Easy Side Dish Recipes

• Crispy Parmesan Potatoes
• Savory Rice Recipe (3 Ingredients!)
• Whipped Mashed Potatoes
• Buttered Potatoes

Print

Ranch Roasted Potatoes (3 Ingredients)

These 3 ingredient Ranch Roasted Potatoes are a favorite easy side dish recipe. They're prepped in less than 15 minutes with ranch seasoning and absolutely delicious! Anyone can cook this recipe to perfection.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 221kcal

Ingredients

• 1-1 ¼ pound yellow baby potatoes
• 2 ounces seasoned garlic butter melted
• 1 tablespoon ranch seasoning mix

Instructions

• Preheat oven to 425°.
• Using a sharp knife, carefully score the inside of the potato surface in a criss-cross pattern. 
• In a baking dish, pour in the seasoning and ⅔ of the melted butter. Stir until combined well, then spread evenly over the bottom of the baking dish. 
• Lay the potatoes scored side down onto the butter mixture.
• Brush the tops of the potatoes with the remaining butter and sprinkle with salt and black pepper if desired.
• Bake 35-40 minutes or until the potatoes have browned and crisped on both sides.
• If desired, add parmesan or cheddar cheese in the last 5 minutes of cooking. Optional, serve with bacon and/or sour cream or garlic aioli for dipping.

Video

Notes

Pro Tips for Recipe Success

• • Uniform Slicing: Cut and score the potatoes into uniform sizes to ensure even cooking. 

• • Dry the Potatoes: After cleaning, make sure the potatoes are dried well as they'll crisp up better during baking. 

• • Potato Size and Roast Time: To achieve the perfect roasted exterior and soft interior, baby yellow potatoes will take 35-40 minutes. Quartered Yukon gold potatoes should take 40-45. Any larger than 1-inch then you'll need to increase the roasting time.

• • Kind of Potatoes: You can substitute yellow baby potatoes with your favorite potatoes. Cubed russet potatoes, red potatoes, and sweet potatoes all work great. Adjust the roasting time as needed. Leaving the potato skin on sweet potatoes is personal preference.

• • Garnish Options: Adding grated Parmesan cheese or cheddar cheese on top of the potatoes in the last 5 minutes of baking adds another level of deliciousness! Bacon bits, sour cream, and garlic aioli are also excellent additions!

• • Fresh Garnishes: After baking, garnish the potatoes with fresh chopped parsley, chives, or green onions.

• • Butter Substitution: Olive Oil or plain butter can be used in place of garlic butter.

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 381mg | Potassium: 600mg | Fiber: 3g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 28mg | Calcium: 20mg | Iron: 1mg

The post Ranch Roasted Potatoes appeared first on Dinner in 321.

At over 22 million views and countless 5 star reviews, this cozy weeknight casserole has been one of my most popular recipes. This perfect weeknight casserole is so easy to make, all of the ingredients are mixed together in one baking dish--it's truly easy dinner perfection!

Plus it uses just 8 staple ingredients, many of which you probably have in your pantry. This broccoli cheese and rice casserole with chicken is a total meal prep dream. It can also be made in advance and frozen for a quick weeknight meal solution too.

After the success of my Queso Chicken and Rice, I was excited to try this new version by switching up just a few of the ingredients. Broccoli + cheese and chicken + rice = Cheesy Chicken Broccoli Rice Casserole was born! It's simple, quick-to-make, and pure comfort food!

If you love an easy casserole recipe, we have so many for you to try! Cheesy Ham and Potato Casserole, Tuna Noodle Casserole, and Tater Tot Taco Casserole are all fan favorites too!

Why You'll Like This Recipe

• Minimal Prep Easy Recipe: Other than the dish you season your chicken on, this whole cheesy casserole can be mixed up in the dish you bake it in!
• Comfort Food Win: An easy casserole recipe is always a great go-to when you're craving comfort food. This blend of flavorful rice, chicken, broccoli, and cheese will hit the spot!
• Simple Ingredients: The convenience of pre-seasoned rice, canned condensed cream of chicken soup, and broth makes this a quick to assemble meal. You can also use homemade substitutions as noted under "Tips and Substitutions."

Made this for dinner. My kids ate it up! Protein and vegetables all in one dish...yes please! - Janelle

I can honestly attest to the fact that everything I make from Laura is hands down a 10/10! This Cheesy Broccoli Chicken and Rice Casserole is no exception! Easy to fix and a crowd pleaser! I 100% trust your recipes!! -Janet

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Knorr Cheddar Broccoli Rice Sides: A pre-seasoned cheesy rice blend that serves as the primary carbohydrate and a filling component.
• Chicken Broth: Adds moisture to the casserole, preventing it from being too dry. The broth also infuses additional flavor.
• Cream of Chicken: Acts as a binding and flavorful element. The condensed soup not only adds creaminess but also helps bring all the ingredients together.
• Frozen Chopped Broccoli: Adds a vibrant green color, a fresh and slightly crisp texture, and a nutritious component to the casserole.
• Cheddar Cheese: Shredded cheddar cheese adds a rich and cheesy flavor to the casserole. Cheddar cheese also contributes to the creaminess of the dish when melted. Mild, medium or sharp cheddar cheese as well as Colby or Colby Jack work great!
• Chicken: Provides a protein-rich element to the casserole, making it more hearty and delicious!
• Garlic Powder: Provides depth and savory notes to the casserole.

Tools You’ll Need

• 13"x9" Baking Dish
• Cheese Grater
• Measuring Cups and Spoons

How to Make Cheesy Broccoli Chicken and Rice Casserole

1. The beauty of this recipe is that you can mix everything directly in the baking dish! Combine both rice packets, broth, cream of chicken, water, some cheese, and broccoli in your pan.

2. MAKE SURE your chicken is not thicker than ½-inch. Thicker than this can yield undercooked meat at the end of the bake time. Filet or cut the thighs or breasts into cubes if necessary. Season the meat on both sides with salt, pepper, and garlic powder. Nestle the seasoned protein into the rice in one even layer. Sprinkle the remaining cheese evenly on top.

3. TIGHTLY cover the dish with aluminum foil. This is important so that the steam doesn’t escape. Bake the casserole at 350°F for 1 hour, then remove the foil and cook an additional 10-15 minutes or until the chicken is cooked through and the top is slightly browned. 

What Goes With Chicken Broccoli Cheese and Rice Casserole

Adding a colorful side dish is ideal for this delicious casserole. The wholesome, rich flavors of the rice and cheese go perfectly with fresh vegetables. Some yummy sides to serve it with are:

• Glazed Carrots
• Easy Cooked Vegetables
• Garlic Green Beans
• Grilled Veggie Kabobs
• Green Bean Salad

Tips and Substitutions

• Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.
• Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.
• Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.
• Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.
• Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.
• Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
• Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storing Cheesy Rice Broccoli Chicken Casserole

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Frequently Asked Questions

More Casserole Recipes Like This

• Cheesy Chicken and Rice
• Queso Chicken and Rice
• Southwest Queso Chicken and Rice
• French Onion Chicken and Rice

Print

Easy Cheesy Broccoli Chicken and Rice Casserole

With just 10 minutes to prep and 1 dish to clean, this quick Cheesy Broccoli Chicken and Rice Casserole is a comforting, easy dinner using just 8 simple pantry ingredients. It's perfect for a busy weeknight all year round.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 Servings

Calories 430kcal

Ingredients

• 2 5.7 ounce packages Knorr Cheddar Broccoli Rice Sides
• 14.5 ounces chicken broth regular or low-sodium
• 10.5 ounces cream of chicken soup regular or low-sodium
• ½ cup water
• 10 ounce box frozen chopped broccoli thawed
• 2 cups shredded cheddar cheese divided
• 2 ½-3 pounds boneless skinless chicken thighs or breasts ½-inch thick pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

• Preheat the oven to 350°F.
• To a 13”x9” baking dish, whisk together both Knorr rice packets, broth, soup, water, broccoli and ½ cup of the cheese.
• Season chicken on both sides with salt, pepper and garlic powder. Place the chicken into the rice mixture.
• Sprinkle cheese on top.
• Cover TIGHTLY with foil and bake 1 hour. Remove the foil, and bake an additional 10-15 minutes or until slightly brown and bubbling at the edges.

Notes

Tips and Substitutions

• • Lock in the Steam: It is important that the pan is SECURELY covered with the foil. The steam must be captured in order for the rice to cook properly.

• • Par-Cooked the Chicken: Searing the meat first 1-2 minutes per side in oil in a skillet over high heat is optional. The bake time should be about the same or 5-10 minutes less.

• • Pre-Cooked Chicken: You can also make this using cooked leftover chicken or rotisserie chicken. Simply use 2 ½-3 cups of protein, increase the water from ½ cup to 1 cup (or broth), either microwave the frozen broccoli 5 minutes or substitute with fresh broccoli, and adjust the bake time to 30-35 minutes. The rice will still be tender with this cooking method.

• • Chicken Cut Success: Swap thighs for chicken breasts or tenders if you prefer white meat. The chicken shouldn't be thicker than ½-inch. If the pieces are too big, it will not be cooked through in the specified time. If your meat needs additional cook time, simply recover and bake an additional 5-15 minutes or until and internal temperature of 165ºF is met.

• • Don’t Prepare The Rice Beforehand : Whichever chicken cut you choose or whether it's with the pre-cooked, pre-seared, or raw cooking method chosen, the rice will cook in a minimum cook time of 30 minutes.

• • Homemade Cream of Chicken: You can substitute cream of chicken Campbell's soup with this homemade version:
    • • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.

• • Knorr Rice Substitute: You can substitute rice packets with 1 ¼ cups rinsed long-grain white rice or 1 cup brown rice. You might want to add seasonings such as salt, garlic and/or onion powder. The packets also boost the cheesy flavor, so consider adding more cheddar cheese or parmesan cheese.

Storage: 

Refrigeration: Allow the casserole to cool to room temperature before storing. Transfer to an air tight storage container. Store in the refrigerator for up to 3-4 days. Beyond this time, the quality may start to decline.

Freezing: Ensure that the casserole is completely cooled before freezing. Use a freezer-safe, airtight container or heavy-duty aluminum foil to wrap the casserole. The casserole can be stored in the freezer for up to 2-3 months.

Reheating: If the casserole is frozen, thaw it in the refrigerator overnight before reheating. This ensures more even reheating. Reheat the casserole in a preheated oven (covered with foil to prevent drying) at 350°F for 20-30 minutes or in the microwave. Ensure it reaches an internal temperature of 165°F (74°C).

Nutrition

Serving: 8g | Calories: 430kcal | Carbohydrates: 46g | Protein: 29g | Fat: 14g

The post Cheesy Broccoli Chicken and Rice Casserole appeared first on Dinner in 321.

Crock Pot Chicken Spaghetti is a mealtime staple recipe in our house. It's one of those recipes that's easy to put together with pantry ingredients and a couple of fresh items from the store.

What we love about this recipe is that it's simple to prepare in just 20 minutes, even kids can get involved in prepping this one! It's truly that simple and foolproof to make. Serve it on it's own, or add a delicious side dish recipe to round out a whole meal.

We love Slow Cooker Meals, they're truly the type of recipe we are always dreaming about for dinner. Try our Crockpot Pizza Casserole, Crock Pot Sloppy Joes, and Crock Pot Beef and Noodles.

Why You'll Love this Recipe

• Easy Weeknight Supper. On a busy week when you want a comforting homemade meal, look no further than crock pot chicken spaghetti. It's prepped in 20 minutes and the slow cooker does the rest of the work for you.
• Perfect for meal prepping. Make the sauce in advance and store in the fridge or freezer to reheat easily. Boil the noodles when you're ready to serve, and a delicious meal is prepared almost instantly!
• Customize to your liking. Add more veggies to the sauce, use a different noodle, or try a different protein like turkey or ham. You can't go wrong!

Laura Ashley's Tip: My secret ingredient in this recipe is cream cheese. It makes the cheesy sauce extra creamy and smooth, perfect for coating spaghetti noodles.

Can you make Pasta in the Slow Cooker?

Yes, you can! It's great with certain recipes, like lasagna, but in the case of this spaghetti chicken in the crock pot, we boil it separately. Why? You have more control over the cook time of the noodles and can make them perfectly al dente.

Ingredients

• Condensed cream of chicken soup regular or low-sodium: Gives a comforting richness to the sauce.
• Condensed cream of mushroom soup regular or low-sodium: Adds a nice vegetable creaminess in each bite. You can use store-bought in a pinch or make my homemade recipe.
• Rotel (diced tomatoes and green chilies): Gives a nice tomato and chile flavor.
• Chicken broth or water: Keeps the sauce silky smooth and adds a warm flavor.
• Seasoning salt or salt and black pepper: Seasoning salt is great, but if you don't have it on hand, salt and pepper are just fine. Livia’s Seasoning Salt is my go-to blend.
• Garlic powder: Infuses with sweet garlic flavor.
• Onion powder: Adds hints of onion flavor in every bite.
• Dried parsley flakes: Gives fresh pop of green and fresh herb flavors.
• Smoked paprika: Adds a smokiness as well as brightness to the sauce.
• Boneless skinless chicken breasts or thighs: Use a combination or your favorite cut here. The slow cooker cooks them perfectly so they're moist and juicy.
• Onion: Feel free to add for additional onion flavor or you can omit.
• Green bell pepper: I love to add this for a fresh veggie flair, but you can also omit if desired.
• Shredded Colby jack cheese: The best cheese to use for this pasta recipe, so melty and gooey.
• Cream cheese cubed, regular or reduced-fat: The secret ingredient to making the sauce extra silky smooth.
• Spaghetti: The pasta for the recipe, you can use any noodle shape you like as well.

How to Make Crockpot Chicken Spaghetti

1. To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.

2. Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

3. Inside the Crockpot, shred the chicken using two forks.

4. Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.

5. While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
6. Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
7. Fold the drained spaghetti in the Crockpot mixture.

8. Serve and garnish with parsley or parmesan cheese, if desired.

Pro Tips for Recipe Success

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Substitutions and Variations

• Try a different cheese. Use a melting cheese here, you could also use Velveeta instead of cream cheese, and fontina or gouda for the Colby jack.
• Swap the protein. Turkey or ham would also be delicious for this recipe too. Ground chicken would also work, just be sure to cook it on the stovetop before placing into the slow cooker.
• Add more veggies. You can add carrots, broccoli, even peas to this sauce as well if you want to boost the veggies!
• Use more herbs. Fresh thyme and parsley are nice in the sauce or to garnish.

Storage and Make Ahead Instructions

It's so easy to store this chicken spaghetti either in the fridge or the freezer, so you can eat it later in the week or have a quick dinner to reheat during a busy week.

• Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.
• Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

What to Serve with Crock Pot Chicken Spaghetti

We have so many recommendations! While this cheesy chicken pasta can be served by itself as a meal, you can also add some side dishes to round everything out. Here are some suggestions:

• Gremolata Asparagus
• Green Bean and Tomato Salad
• Garlicky Green Beans
• House Salad

Frequently Asked Questions

More Slow Cooker Recipes

• Slow Cooker Pork Chops with Apples
• Slow Cooker Pork Roast
• Slow Cooker Green Chicken Chili
• Crockpot Chicken and Noodles

Print

Crock Pot Chicken Spaghetti Recipe

The Crock Pot Chicken Spaghetti Recipe is the most comforting weeknight dinner recipe that's prepped from start to finish in just 20 minutes. Delicious any time of the year, it's a meal that's guaranteed to be a family favorite and may even end up on your meal prep rotation.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 463kcal

Ingredients

• 1 can condensed cream of chicken soup regular or low-sodium
• 1 can condensed cream of mushroom soup regular or low-sodium
• 10 ounce can Rotel (diced tomatoes and green chilies)
• 1 cup chicken broth or water
• 1 teaspoon seasoning salt or salt and black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1 teaspoon smoked paprika
• 1 ½-2 pounds boneless skinless chicken breasts or thighs
• 1 small onion chopped, optional
• 1 green bell pepper chopped, optional
• 8 ounces shredded Colby jack cheese
• 4 ounces cream cheese cubed, regular or reduced-fat
• 12 ounces spaghetti

Instructions

• To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.
• Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• Inside the Crockpot, shred the chicken using two forks.
• Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.
• While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
• Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
• Fold the drained spaghetti in the Crockpot mixture.
• Serve and garnish with parsley or parmesan cheese, if desired.

Video

Notes

Storage

• • Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.

• • Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.

Tips 

• Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
  • Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
• Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
• Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
• Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
• Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.

Nutrition

Calories: 463kcal | Carbohydrates: 41g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1265mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg

The post Crock Pot Chicken Spaghetti Recipe appeared first on Dinner in 321.

This is the ultimate Cheesy Ham and Potato Casserole. A delicious homemade cream sauce coats frozen diced potatoes for a store-bought solution that makes this recipe extra easy. With just 10 ingredients that are all simple to find, it's a brunch, side dish, or easy dinner for a weeknight or a crowd.

This recipe is truly a favorite in my family, we make it on a regular basis and have also served it around the holidays too. It's especially delicious using leftover holiday ham.

If you love a casserole recipe, it happens to be our expertise. Try our Jiffy Corn Casserole, French Onion Hashbrown Casserole, and Cheesy Broccoli Chicken and Rice Casserole too!

Why You'll Love this Recipe

• Crowd-pleasing main course or side dish. This Ham and Cheese Potato Casserole recipe is so easy to make, any beginner cook can learn to cook it up to perfection. Plus it's something your friends and family will ask for time and time again.
• Approachable and affordable ingredients. None of the ingredients are difficult to find and also won't cost a fortune, making it the ideal recipe to feed a crowd.
• Make ahead magic recipe. You can prep this ahead of time and pop it into the freezer for a busy weeknight, or keep it in the fridge for up to a day before baking.

Laura Ashley's Tip: In this recipe, we teach you to make a bechamel sauce. A basic cream sauce made on the stove with butter, flour, and milk. We then stir cheese into ours, but it's so simple to make and very versatile!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: The fat for cooking the vegetables and making the roux, can never go wrong.
• Cooked ham: Gives a smoky, meaty flavor that's oh so good. Thicker sliced ham is preferred in this case.
• Diced onion: Adds a savory, vegetable note to the base of the casserole.
• All-purpose flour. Thickens the casserole perfectly.
• Whole milk: Gives that nice creamy texture to the bake.
• Garlic powder: Infuses with sweet garlic flavor.
• Onion powder: Adds a hint of onion sweetness in every bite.
• Sharp cheddar cheese: A punch of cheesy goodness that pairs so nicely with the potatoes.
• Shredded mozzarella cheese: Adds that gooey cheesy touch required in this type of casserole.
• Frozen diced potatoes: The store-bought solution that makes this recipe so easy!

Tools You'll Need

• Large Skillet 
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowls
• Spatula
• 13"x9" Baking Dish
• Cheese Grater

How to Make Cheesy Ham and Potato Casserole

1. Preheat oven to 350°F. Grease a 13"x9" baking dish.
2. Heat 1 tablespoon of the butter in a medium skillet on medium-high heat. Once hot, add diced ham and onion. Cook until the onion is translucent and ham is starts to brown. Remove from the skillet to a bowl, and set aside.

3. In the same skillet, turn the heat to medium, and melt the remaining butter. Whisk in flour and cook 1-2 minutes, until the mixture is bubbly and lightly golden brown.

4. Add the milk, continuing to whisk periodically until the mixture thickens, about 3-5 minutes. Stir in garlic powder, onion powder, salt, and pepper.

5. Add 2 cups of the shredded sharp cheddar cheese, and stir until the cheese is completely melted and the sauce is smooth. Remove from heat.

6. In a large bowl, combine the frozen diced potatoes, cooked ham and onions, and cheese sauce. Stir until everything is well coated. Season with additional salt and pepper if desired.

7. Transfer the mixture to the prepared baking dish and spread out evenly.
8. Sprinkle the remaining shredded sharp cheddar cheese and mozzarella cheese evenly over the top.

9. Bake 45-50 minutes, or until the casserole is bubbly and the top is golden brown. Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley or sliced green onions, if desired.

Expert Tips

• Grate your cheese fresh rather than pre-grated. The already grated cheese has a powdery coating on it that can prevent it from melting nicely.
• Use leftover ham. This is ideal for any leftover ham from a holiday meal! Great for brunch, lunch or dinner.
• Add other spices to change the flavors. Dry mustard powder, thyme, and even a punch of nutmeg would all be delicious.
• Swap out the cheese. We also love gruyere, fontina, gouda, or white cheddar with this recipe.
• Swap out the ham. We also love making this with 8-12 ounces sausage or bacon. If using sausage, crumble it while cooking. If using bacon, cook the slices then chop into small pieces once they cool. With either, drain the pan of the grease from the pan before making the cheese sauce, and adjust the salt content if desired.
• Avoid over baking this casserole. The cheesy sauce is very forgiving, but it's still important to follow the bake time so it isn't dry.

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the casserole before or after it's been baked. Just be sure to wrap it tightly in plastic wrap. Defrost on the counter for a couple of hours and then bake to perfection.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Tuna Noodle Casserole
• Poppy Seed Chicken Casserole
• Crockpot Chicken and Stuffing Casserole

Print

Cheesy Ham and Potato Casserole

This 10-ingredient Cheesy Ham and Potato Casserole will truly put a smile on your face. It's so easy to make using frozen potatoes that are mixed with veggies, ham, and cheese for ooey, gooey goodness in every bite. In just an hour, you can have this main course or side dish on the dinner table.

Course Side Dish

Cuisine American

Keyword pork, vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 15 servings

Calories 264kcal

Ingredients

• 4 tablespoons butter divided
• 12 ounces cooked ham
• ½ cup diced onion
• 3 tablespoons all-purpose flour
• 2 cups milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt more to taste
• ½ teaspoon black pepper more to taste
• 3 cups shredded sharp cheddar cheese divided
• 1 cup shredded mozzarella cheese
• 32 ounce bag frozen diced potatoes

Instructions

• Preheat oven to 350°F. Grease a 13"x9" baking dish.
• Heat 1 tablespoon of the butter in a medium skillet on medium-high heat. Once hot, add diced ham and onion. Cook until the onion is translucent and ham is starts to brown. Remove from the skillet to a bowl, and set aside.
• In the same skillet, turn the heat to medium, and melt the remaining butter. Whisk in flour and cook 1-2 minutes, until the mixture is bubbly and lightly golden brown.
• Add the milk, continuing to whisk periodically until the mixture thickens, about 3-5 minutes. Stir in garlic powder, onion powder, salt, and pepper.
• Add 2 cups of the shredded sharp cheddar cheese, and stir until the cheese is completely melted and the sauce is smooth. Remove from heat.
• In a large bowl, combine the frozen diced potatoes, cooked ham and onions, and cheese sauce. Stir until everything is well coated. Season with additional salt and pepper if desired.
• Transfer the mixture to the prepared baking dish and spread out evenly.
• Sprinkle the remaining shredded sharp cheddar cheese and mozzarella cheese evenly over the top.
• Bake 45-50 minutes, or until the casserole is bubbly and the top is golden brown. Remove from the oven and let it sit for a few minutes. Garnish with chopped parsley or sliced green onions, if desired.

Video

Notes

Tips:

• Grate your cheese fresh rather than pre-grated. The already grated cheese has a powdery coating on it that can prevent it from melting nicely.
• Use leftover ham. This is ideal for any leftover ham from a holiday meal! Great for brunch, lunch or dinner.
• Add other spices to change the flavors. Dry mustard powder, thyme, and even a punch of nutmeg would all be delicious.
• Swap out the cheese. We also love gruyere, fontina, gouda, or white cheddar with this recipe.
• Swap out the ham. We also love making this with 8-12 ounces sausage or bacon. If using sausage, crumble it while cooking. If using bacon, cook the slices then chop into small pieces once they cool. With either, drain the pan of the grease from the pan before making the cheese sauce, and adjust the salt content if desired.
• Avoid over baking this casserole. The cheesy sauce is very forgiving, but it's still important to follow the bake time so it isn't dry.

Storage: 

Store any leftovers in an airtight container in the fridge for up to 5 days. You an also freeze the casserole before or after it's been baked. Just be sure to wrap tightly in plastic wrap. Defrost on the counter for a couple of hours and then bake to perfection.

Nutrition

Calories: 264kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 622mg | Potassium: 415mg | Fiber: 1g | Sugar: 3g | Vitamin A: 489IU | Vitamin C: 18mg | Calcium: 290mg | Iron: 1mg

The post Cheesy Ham and Potato Casserole appeared first on Dinner in 321.

If you’re looking for a quick and delicious meal that doesn’t skimp on flavor, this Ham and Cheese Panini is the way to go. With layers of savory ham, tangy melty cheese, and a touch of honey mustard, all pressed between golden slices of bread, this panini delivers a satisfying crunch and melt-in-your-mouth goodness in every bite. It’s a classic comfort food with a gourmet twist.

This sandwich was our top seller when we had our restaurant (see below). There's a reason why, it's truly delicious. Paired with a cup of soup or salad, it was the go-to mid-day meal lunch order.

But guess what, you can make our famous restaurant-quality panini right in your own kitchen! We are giving you all the tips and tricks on how to cook it up. And guess what? It's a pretty simple recipe to make too.

Try this one and our next best sellers, the Pimento Grilled Cheese made with our Homemade Pimento Cheese and Southern Chicken Salad croissant. Finnish it off with our beverage best seller, the Frozen Hot Chocolate!

Why You'll Like This Recipe

• Quick and Easy: With minimal prep time and a short cooking time, this ham and cheese panini sandwich is perfect for busy days when you need a delicious meal fast.
• Perfectly Balanced Flavors: The sweetness of the honey mustard, the tang of the apple, and the creaminess of the Swiss cheese make every bite a flavor explosion.
• Comfort Food at Its Best: There’s nothing more comforting than a warm, toasty sandwich with gooey melted cheese and savory ham.
• Customizable: You can easily adjust the cheese and ham panini ingredients to suit your taste, making this panini as simple or as loaded as you like.

Ingredients

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts 

• Deli Ham: The star protein of the sandwich, deli ham adds a savory, slightly salty flavor that pairs perfectly with the other ingredients.
• Swiss Cheese: Swiss cheese adds creaminess, a mild nutty flavor, and richness to the panini.
• Granny Smith Apple: Thinly sliced Granny Smith apple brings a tart, crisp contrast to the rich flavors of the ham and cheese.
• Honey Mustard: Mixed with mayo, this sweet and tangy condiment enhances the flavor of the ham and complements the tartness of the apple.
• Mayonnaise: Mixed with honey mustard, it adds moisture and richness to the panini, helping to meld all the flavors together.
• Hearty Wheat Bread: A good quality, hearty wheat bread provides a sturdy base for the sandwich, holding up well to the fillings while adding a nutty flavor.
• Salted Butter: Brushing the bread with salted butter before grilling ensures a golden, crispy crust.

Tools You'll Need

• Panini Press, Skillet, or Grill Pan
• Turner

How to Make a Ham and Cheese Panini

1. Stir together honey mustard and mayo in a small bowl.

2. On a panini press or grill pan, build your sandwich: buttered bread slice down, Swiss cheese slice, ham, apple slices, Swiss slice, and another bread slice with honey mustard/mayo spread on the side going onto the sandwich and butter spread on the outside. 

3. Press and grill until the meat is heated through, cheese is melted, and bread toasted. Alternatively, cook in a large skillet over medium heat, flipping every 2-3 minutes, until cooked through and toasted well.

Pro Tips and Substitutions

• Bread Options: Instead of sandwich bread, consider using croissants, ciabatta, focaccia, or pretzel buns for a unique twist. Gluten-free or whole grain options are excellent for those with dietary restrictions.
• Protein Options: If you prefer a different protein, consider using roasted chicken, sliced turkey, or even a vegetarian option like marinated tofu or grilled portobello mushrooms.
• Switch up Spreads: Experiment with different sauces and spreads. In addition to/instead of traditional mayo and honey mustard, you can also try pesto, a flavored aioli, or honey dijon. Spread condiments evenly on both slices of bread to ensure every bite is flavorful. 
• Yummy Additions: Consider using arugula, spinach, or thinly sliced pears for a refreshing crunch. Crispy bacon, avocado slices, caramelized onions can elevate the flavors and textures.
• Cheese Varieties: Besides Swiss cheese, experiment with different cheeses like cheddar, brie, or gouda cheese.

What to Serve with a Ham and Cheese Panini

This panini pairs well with a side of soup, a fresh salad, or even a handful of chips for a complete meal. A few of our favorite pairings are:

• Easy Vegetable Soup
• Crockpot Ham and Potato Soup
• Homemade Cream of Mushroom Soup
• Copycat Dolly Parton’s Stampede Soup

Make Apple Ham and Swiss Sliders

Transform this sandwich into sliders for a great holiday get-together or game day addition! Simply swap bread slices for a 12-pack of Kings Hawaiian Sweet Rolls. Slice them in half and place the bottoms in a 13"x9" baking dish.

Evenly disperse 1 pound ham, 4-6 slices Swiss cheese, 1 thinly sliced Granny Smith apple, and ¼-1/3 cup each honey mustard and mayonnaise. Add the top buns and brush with ¼ cup melted butter. Cover with aluminum foil. Bake 20 minutes. Remove foil and bake an additional 5-10 minutes or until the buns are toasted and cheese melted.

Storage and Freezing

The more moisture a sandwich has, the more likely the bread is to become soggy over time. In this situation, mayo and honey mustard spread contributes quite a bit of moisture. 

This sandwich is at its peak quality when it is freshly made. If you have leftover sandwich, once it's completely cooled, it can be stored in the refrigerator in an airtight container up to 2 days.

While you can technically freeze a panini press sandwich, it's not recommended. Freezing and thawing can significantly impact the texture of the bread, making it mushy when reheated. If you must freeze the sandwich, wrap it tightly in several layers of plastic wrap to minimize freezer burn and consume it as soon as possible after thawing.

Frequently Asked Questions

More Delicious Sandwiches

• Gobbler Sandwich (Thanksgiving Turkey Sandwich)
• Mississippi French Dip Sandwich
• Fried Green Tomato Sandwich
• Pork Tenderloin Sandwich

Print

Ham and Cheese Panini

A Ham and Cheese Panini is a timeless classic that never disappoints. With crispy bread, gooey cheese, and layers of flavor, it's the ultimate easy lunch or dinner option.

Course Main Course

Cuisine American

Keyword fall, sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 sandwich

Calories 633kcal

Ingredients

• 3-4 ounces deli ham thinly sliced
• 2 ounces Swiss cheese slice 2 slices
• 2-4 thin slices Granny Smith apple
• 1 tablespoon honey mustard
• 1 tablespoon mayonnaise
• 2 slices hearty wheat bread
• 1 tablespoon salted butter room temperature

Instructions

• Stir together honey mustard and mayo in a small bowl.
• On a panini press or grill pan, build your sandwich: buttered bread slice down, Swiss cheese slice, ham, apple slices, Swiss slice, and another bread slice with honey mustard/mayo spread on the side going onto the sandwich and butter spread on the outside. 
• Press and grill until the meat is heated through, cheese is melted, and bread toasted. Alternatively, cook in a large skillet over medium heat, flipping every 2-3 minutes, until cooked through and toasted well.

Video

Notes

Pro Tips and Substitutions

• Bread Options: Instead of sandwich bread, consider using croissants, ciabatta, focaccia, or pretzel buns for a unique twist. Gluten-free or whole grain options are excellent for those with dietary restrictions.
• Protein Options: If you prefer a different protein, consider using roasted chicken, sliced turkey, or even a vegetarian option like marinated tofu or grilled portobello mushrooms.
• Switch up Spreads: Experiment with different sauces and spreads. In addition to/instead of traditional mayo and honey mustard, you can also try pesto, a flavored aioli, or honey dijon. Spread condiments evenly on both slices of bread to ensure every bite is flavorful. 
• Yummy Additions: Consider using arugula, spinach, or thinly sliced pears for a refreshing crunch. Crispy bacon, avocado slices, caramelized onions can elevate the flavors and textures.
• Cheese Varieties: Besides Swiss cheese, experiment with different cheeses like cheddar, brie, or gouda cheese.

Nutrition

Calories: 633kcal | Carbohydrates: 38g | Protein: 42g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 1656mg | Potassium: 493mg | Fiber: 4g | Sugar: 11g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 648mg | Iron: 2mg

The post Ham and Cheese Panini appeared first on Dinner in 321.

Buttered potatoes are a classic dish that’s as easy to make as it is delicious to eat. Also called melting potatoes or boiled potatoes, they’re savory, cozy, and downright delicious! With only 2 basic ingredients, it's an easy recipe that's budget-friendly and can go with nearly any dinner.

The trick to these southern-style potatoes is the perfect cook time. You want to cook them just until they’re fork-tender. Any longer and they will disintegrate. The cooking time will depend on the type of potato you use, the chunk size of your potatoes, and altitude. I personally prefer Idaho russet potatoes, but that’s just because it’s what my mom always used.

Mom would often serve buttered potatoes with fried pork chops, salmon patties, and roast chicken. Add on one of Mamaw’s Hoe Cakes and sliced fresh garden tomatoes, and you're in sweet Southern dinner heaven!

Why You'll Like This Recipe

• Minimal Ingredients: With only two ingredients, this potato recipe is incredibly simple and budget-friendly.
• Quick and Easy: Buttered potatoes are easy to prepare and cook, making them perfect side dish for busy weeknights.
• Versatile Side Dish: This dish pairs well with a variety of mains, from roasted meats to grilled vegetables.
• Customizable: You can easily enhance this basic recipe with your favorite herbs, spices, bacon, ham, or cheese for added flavor.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Potatoes: The star of the dish, potatoes provide a hearty, starchy base that absorbs the richness of the butter. Depending on the type of potato you use, you can achieve different textures—from fluffy to creamy.
• Salted or Unsalted Butter: The key to the dish’s richness, butter adds a creamy, silky texture and a savory flavor that complements the natural taste of the potatoes. It also helps to keep the potatoes moist and prevents them from drying out during cooking.

Tools You’ll Need

• Large Pot/Saucepan

How to Make Buttered Potatoes

1. Peel the potatoes and cut them into ¾-1-inch wide chunks.

2. In a large pot, combine the potatoes, butter, salt, black pepper, and enough cold water to be almost 1 and ½ inches below the top of the potatoes. Cover with a lid, turn the pot on medium-high heat. Bring to a boil.

3. Once the potatoes come to a boil, crack the lid and turn the heat to medium heat. Cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 minutes. Transfer to a serving dish. Serve with a protein and another side dish.

Tips and Substitutions

• Types of Potatoes: For a fluffier texture, use Russet or Idaho potatoes. For a creamier result, try Yukon Gold potatoes or new potatoes.
• Herbs and Spices: Enhance the flavor by adding fresh or dried herbs like chopped parsley, rosemary, or thyme. When you add the butter, you can also add fresh garlic, garlic powder, chicken bouillon, onion powder, or bacon grease.
• Cheesy Twist: Stir in some grated Parmesan cheese, cheddar, or Gruyère cheese for an extra layer of flavor and richness.
• Cooking Liquid: Water can be substituted with chicken broth.
• Toppers: Add your favorite baked potato toppings to Buttered Potatoes like cooked and crumbled bacon, ham, shredded cheese, sour cream, green onions, or chives.
• Overcook Troubleshoot: If you accidentally overcook them, no worries! You can easily transform this dish into potato soup. Just add some cream or milk to your desired soup texture and serve with cheddar cheese, bacon, chives, and sour cream.

What to Serve with Buttered Potatoes

Buttered potatoes are versatile and can be served with a wide range of dinners! A few of our favorite main dish favorites to serve them with are:

• Slow Cooker Barbecue Chicken Legs
• Oven Roasted Chicken Drumsticks
• Baked Chicken Leg Quarters
• Marry Me Chicken
• Beef Tips and Gravy

Storage and Freezing

Store leftover buttered potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or on the stovetop with a little extra butter to keep them moist.

While buttered potatoes are best enjoyed fresh, you can freeze them for up to 2 months. To freeze, let the potatoes cool completely, then transfer them to a freezer-safe container. Thaw in the refrigerator overnight and reheat before serving.

Frequently Asked Questions

More Delicious Potato Side Dishes

• Crispy Parmesan Potatoes
• Easy Cheesy Potatoes
• Creamy Whipped Mashed Potatoes
• Cheesy Ranch and Bacon Potatoes
• Funeral Potatoes

Print

Buttered Potatoes

Simple ingredients, simple steps, simply delicious! These potatoes are an excellent side dish to so many meals!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 187kcal

Ingredients

• 4-5 large Idaho russet potatoes (about 2lb) peeled and cut into 1 inch chunks
• ¼ cup salted or unsalted butter
• Salt/Black Pepper as desired

Instructions

• In a large pot, combine the potatoes, butter, salt, black pepper, and enough cold water to be almost 1 and ½ inches below the top of the potatoes. Cover with a lid, turn the pot on medium-high heat. Bring to a boil.
• Once the potatoes come to a boil, crack the lid and turn the heat to medium heat. Cook until half of the liquid has been soaked up/evaporated and the potatoes are fork tender, about 10-15 minutes. Transfer to a serving dish. Serve with a protein and another side dish.

Video

Nutrition

Calories: 187kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 633mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg

The post Buttered Potatoes appeared first on Dinner in 321.

When I polled my social media followers about what I should make make next it was a Pizza Burger. I can't say I had ever hear of this recipe prior to that, but I went and did all of my research.

Let me just say, this may be one of the most delicious burgers I've ever made at home. It's truly restaurant-quality! With a short ingredient list of less than 10 ingredients and in about 30 minutes from beginning to end, you can have these burgers ready to serve to family and friends.

I also recommend customizing the toppings with your favorite pizza ingredients, sautéed mushrooms, onions, olives, diced tomatoes, and basil would all be delicious. The options are endless!

If you love an easy Italian-inspired dinner recipe like we do, we have so many ideas. Try our Chicken Garlic Parmesan Pasta, Sausage and Pepper Pasta, and One Pan Pasta.

Why You'll Love this Recipe

• Crowd-loving recipe. Anyone who loves pizza and loves a burger will be a huge fan of this recipe. You can't go wrong!
• Burger Pizza Mashup Recipe. We season the burger patty with Italian seasonings and top the burger with mozzarella and pepperoni. Yum!
• Customize with your favorite pizza toppings and spices. Feel free to add any of your favorite toppings. Sautéed peppers, mushrooms, olives, banana peppers, you name it, it will be delicious.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

• Ground beef: The base of the burger patty, use your favorite fat content for a your ground beef mix.
• Italian seasoning: Gives that pizza flair to the burger patty.
• Garlic powder: Adds a kiss of garlic to each bite.
• Seasoning salt: If you don't have this on hand, salt and black pepper are great too!  Livia’s Seasoning Salt is my go-to blend.
• Mozzarella cheese deli slices: The perfect pizza melting cheese for a burger patty.
• Pepperoni slices: One of our favorite burger toppers, it adds that spicy, smoky flavor.
• Hamburger buns: Use your favorite buns here!
• Salted butter: For toasting the buns to make them extra delicious.

TOOLS YOU'LL NEED

• Large Skillet or Cast Iron Skillet
• Spatula
• Measuring Cups and Spoons
• Double Burner Griddle
• Meat Tenderizer and Mallet

How to Make a Pizza Burger

Burger:

1. Divide ground beef into 4 even portions. Gently roll into large balls. Season once side with Italian seasoning, garlic powder, and seasoning salt or salt and black pepper.

2. Preheat a large skillet over medium-high heat. Once the skillet is hot, place the rolled beef in the skillet, seasoned side down. Add the same seasonings to the top of the beef. Cook for 1 minute, then press into ½-inch patties. Continue cooking for 2-3 minutes.

3. Flip the burgers, and cook an additional 2-3 minutes or to desired doneness. Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F..

4. During the last minute of cooking, place a slice mozzarella cheese and pepperoni on top of each patty. Cover with a lid to melt the cheese for 30 seconds.

Buns:

1. In a small bowl, combine butter, and ¼-1/2 teaspoon each seasoning salt, Italian seasoning, and garlic powder.

2. Spread the insides of each bun with the garlic butter.

3. Toast the buns on a large skillet until golden brown.
4. Place a cooked burger patty on the bottom half inside toasted side of each bun.
5. Spoon some warmed pizza sauce over the top of the burger or serve it on the side. Top with the other half of the bun, toasted inside side up. Add additional toppings as desired and serve with your favorite sides.

Pro Tips

• Melt extra cheese over the top for a cheesier burger. Add an extra slice of mozzarella cheese for a super pizza-inspired burger.
• Add your favorite toppings. Top it with sautéed mushrooms, peppers, olives, red chili flakes, and more. The options are endless!
• Check the burger temp Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F.
• Make an indentation in the burger patty before cooking to prevent shrinkage. If you press your thumb into the center of each patty before you cook it, this helps the burger hold it's shape and not shrink as much.
• Press these burgers for a nice crust. After cooking these patties for a minute or two, press them down to make a ½-inch patty for a nice golden brown crust.

What to Serve with this Pizza Burger Recipe

There are so many great side dishes to pair with this burger pizza mashup recipe! Our favorites are:

• Gremolata Asparagus
• Caprese Panzanella Salad
• Glazed Brussels Sprouts
• Garlic Broccoli and Mushrooms
• House Salad

Storage

Store any leftovers in the fridge for up to 4 days. You can also freeze the burger patties raw or cooked for an easy weeknight meal at a later date!

FAQs

More Easy Dinner Recipes

• Beef and Sausage Meatballs
• Pizza Cups
• Lazy Lasagna
• Crock Pot Pizza Casserole

Print

Pizza Burger

This Pizza Burger recipe is a restaurant-quality burger that takes only 30 minutes to cook up from start to finish. Anyone whole loves pizza and loves a burger will be obsessed with this recipe. Customize it with any of your favorite toppings for fun in each bite.

Course dinner

Cuisine American

Keyword beef, pizza

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 556kcal

Ingredients

• 1-1 ¼ pounds ground beef
• 1 teaspoon Italian seasoning
• garlic powder amount as desired
• seasoning salt or salt and black pepper amount as desired
• 4 ounces mozzarella cheese deli slices 4 slices
• 4 ounces pepperoni slices
• 4 hamburger buns
• 2 tablespoons salted butter room temperature

Instructions

Burger

• Divide ground beef into 4 even portions. Gently roll into large balls. Season once side with Italian seasoning, garlic powder, and, seasoning salt or salt and black pepper.
• Preheat a large skillet over medium-high heat. Once the skillet is hot, place the rolled beef in the skillet, seasoned side down. Add the same seasonings to the top of the beef. Cook for 1 minute, then press into ½-inch patties. Continue cooking for 2-3 minutes.
• Flip the burgers, and cook an additional 2-3 minutes or to desired doneness. Use a meat thermometer for accuracy when cooking for a perfect burger. USDA recommends a minimum internal temperature of 160°F. If you prefer a medium cooked burger, aim for 130-135°F.
• During the last minute of cooking, place a slice mozzarella cheese and pepperoni on top of each patty. Cover with a lid to melt the cheese for 30 seconds.

Buns

• In a small bowl, combine butter, and ¼-1/2 teaspoon each seasoning salt, Italian seasoning, and garlic powder.
• Spread the insides of each bun with the garlic butter.
• Toast the buns on a large skillet until golden brown.
• Place a cooked burger patty on the bottom half inside toasted side of each bun.
• Spoon some warmed pizza sauce over the top of the burger or serve it on the side. Top with the other half of the bun, toasted inside side up. Add additional toppings as desired and serve with your favorite sides.

Video

Notes

Storage: 

Store any leftovers in the fridge for up to 4 days. You can also freeze the burger patties raw or cooked for an easy weeknight meal at a later date!

Tips:

• Melt extra cheese over the top for a cheesier burger. Add an extra slice of mozzarella cheese for a super pizza-inspired burger.
• Add your favorite toppings. Top it with sautéed mushrooms, peppers, olives, red chili flakes, the options are endless!
• Cook the burger to 160ºF. Use a meat thermometer for accuracy when cooking for a perfect burger.
• Make an indentation in the burger patty before cooking to prevent shrinkage. If you press your thumb into the center of each patty before you cook it, this helps the burger hold it's shape and not shrink as much.
• Press these burgers for a nice crust. After cooking these patties for a minute or two, press them down to make a ½-inch patty for a nice golden brown crust.

Nutrition

Calories: 556kcal | Carbohydrates: 23g | Protein: 40g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 958mg | Potassium: 555mg | Fiber: 1g | Sugar: 3g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 5mg

The post Pizza Burger appeared first on Dinner in 321.

This retro Fruit Cocktail Cake is a total crowd winning recipe. It’s simple to whip up, no special equipment required, and guaranteed to work for kids and adults alike. My family loves this cake as a snack in the afternoon or dessert any time of the year, it’s fruity and just so good!

The best part about this cake with fruit cocktail is the approachable ingredient list. There’s nothing crazy you need to buy or shop for, it’s all pantry staple items that are affordable too!

If you love a great cake recipe, trust us, we do too! Give our oatmeal cake, tea cakes, and Zinger Cake a try. You won’t be disappointed!

Why You'll Love this Recipe

• Nostalgic cake recipe. This is a retro cake recipe that is still so delicious and tasty! It’s truly a great dessert for any age group to enjoy.
• Easy to make. With just 10 ingredients and 15 minutes of prep time, its easy to mix together and bake up in no time.
• Customize with your favorite ingredients. Add lemon zest, almond extract, or orange zest for a hint of a flavor twist.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Cake:

• Fruit cocktail: A great nostalgic ingredient of your childhood, the canned kind is the best!
• Large eggs: For binding the cake batter.
• All-purpose flour: Provides the structure and light and fluffy texture for the cake.
• Granulated sugar: Adds the sweetness to the cake batter.
• Baking soda: Keeps the cake tender and soft in texture.
• Salt: Always season your baked goods with salt, it enhances the flavors.
• Dark or light brown sugar: Adds a hint of caramel and molasses flavor.
• Sweetened flake coconut: A tropical flavor that pairs perfectly with fruit cocktail.

Topping:

• Granulated sugar: Sweetens the glaze and makes it glossy in texture.
• Salted butter: The base of the glaze, the fat helps to bind everything together.
• Evaporated milk: Adds a creaminess to the topping. This is a version of milk where 60% of the water has been removed, making for a sweet concentrated milk flavor.
• Dark or light brown sugar: Adds a hint of caramel and molasses flavor.
• Pecans: Adds texture, a rich, nutty flavor, and visual appeal to the top of the cake.
• Vanilla extract: Adds nice caramel and floral notes to the topping.

TOOLS YOU'LL NEED

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowls
• Spatula
• 13"x9" Baking Dish
• Small Saucepan

How to Make Fruit Cocktail Cake

1. Preheat oven to 325°F. Grease an 13"x9" baking dish.
2. In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt.

3. In a large mixing bowl, stir together fruit cocktail and eggs.

4. Add the dry ingredients to the wet, and fold just until combined.

5. Pour the batter in the prepared baking dish. Sprinkle brown sugar and coconut on top.

6. Bake 35-40 minutes or a toothpick inserted in the middle comes out with a few moist crumbs.
7. When 20 minutes remain on the cake, make the topping. In a medium saucepan on medium-high heat, stir together butter, evaporated milk, granulated sugar, brown sugar and pecans. Bring to a boil. Boil for 1 ½ minutes. Turn off the heat, and stir in vanilla extract.

8. Pour the topping over the cake. Cool 10 minutes. Serve with a scoop of ice cream or fresh whipped cream.

Pro Tips

• Do not drain the fruit cocktail. You are going to want all of the fruity flavors in the fruit cocktail syrup to infuse the cake with a delicious flavor.
• Use the toothpick test to make sure you don't over bake the cake. When the cake has finished baking, insert a toothpick and it should come out with a few moist crumbs.
• Pour the topping over the warm cake. This will help the topping to set and make a glaze consistency.
• Omit the coconut if desired and add additional chopped nuts instead. Walnuts or pecans are both delicious if you're not a coconut fan.
• Serve with ice cream or whipped cream. That's what we recommend, it's too delicious!
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Store this cake in an airtight container in the fridge for up to 4 days. We don't recommend freezing this cake as it compromises the texture and will prevent it from being so moist.

You can make this cake up to a day in advance for easy serving, if desired.

FAQs

More Easy Cake Recipes

• Tomato Soup Cake
• Chocolate Loaf Cake
• Lemon Blueberry Pound Cake
• Chocolate Eclair Cake

Print

Fruit Cocktail Cake

This Fruit Cocktail Cake is a classic old fashioned cake recipe that’s so easy to make! It's a soft and moist cake on the bottom with hints of fruit and coconut, topped with a creamy vanilla glaze that's just divine. With just 10 ingredients and 15 minutes of prep time, you can have a sweet treat perfect for any party or celebration.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 15 servings

Calories 399kcal

Ingredients

Cake

• 15 ounce can fruit cocktail not drained
• 2 large eggs
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• ½ teaspoon salt
• ½ cup dark or light brown sugar
• 1 cup sweetened flake coconut

Topping

• ½ cup salted butter
• 1 cup evaporated milk
• ½ cup granulated sugar
• ½ cup dark or light brown sugar
• ½ cup chopped or diced pecans
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 325°F. Grease an 13"x9" baking dish.
• In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt.
• In a large mixing bowl, stir together fruit cocktail and eggs.
• Add the dry ingredients to the wet, and fold just until combined.
• Pour the batter in the prepared baking dish. Sprinkle brown sugar and coconut on top.
• Bake 35-40 minutes or a toothpick inserted in the middle comes out with a few moist crumbs.
• When 20 minutes remain on the cake, make the topping. In a medium saucepan on medium-high heat, stir together butter, evaporated milk, granulated sugar, brown sugar and pecans. Bring to a boil. Boil for 1 ½ minutes. Turn off the heat, and stir in vanilla extract.
• Pour the topping over the cake. Cool 10 minutes. Serve with a scoop of ice cream or fresh whipped cream.

Notes

Storage: 

Store this cake in an airtight container in the fridge for up to 4 days. We don't recommend freezing this cake as it compromises the texture and will prevent it from being so moist.

You can make this cake up to a day in advance for easy serving, if desired.

Tips: 

• Do not drain the fruit cocktail. You are going to want all of the fruity flavors in the fruit cocktail syrup to infuse the cake with a delicious flavor.
• Use the toothpick test to make sure you don't over bake the cake. When the cake has finished baking, insert a toothpick and it should come out with a few moist crumbs.
• Pour the topping over the warm cake. This will help the topping to set and make a glaze consistency.
• Omit the coconut if desired and add chopped nuts instead. Walnuts or pecans are both delicious if you're not a coconut fan.
• Serve with ice cream or whipped cream. That's what we recommend, it's too delicious!

Nutrition

Calories: 399kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 344mg | Potassium: 137mg | Fiber: 1g | Sugar: 55g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

The post Fruit Cocktail Cake appeared first on Dinner in 321.

This Butterscotch Pie recipe is one that's requested in our house when fall rolls around. The caramel creamy pudding with a light and fluffy meringue on top is truly heaven in a bite.

My mom has been making this butterscotch pie with meringue for years and years and passed the recipe down to me. It's one of our favorite family dessert recipes and perfect for beginner bakers. We take you step-by-step and give you all the expert tips so you can make this fancy pie easily right at home.

Trust us when we say, your friends and family will think this pie came from a true pie shop! If you love a dessert recipe, try our coconut meringue pie, apple roll, chocolate loaf cake, or chocolate peanut butter dream.

Why You'll Love this Recipe

• Bakery-style Recipe at Home. This is a great pie recipe for beginner bakers. As long as you love pudding, this butterscotch pie will be a favorite dessert recipe!
• Impressive pie to wow guests! The meringue topping always impresses family and friends, it's the perfect entertaining dessert any time of the year.
• Great to make ahead. You can make this pie up to a day in advance for easy serving when guests come.

Laura Ashley's Tip: Be sure to cook the butterscotch pudding filling longer than expected so it's very thick with a nice caramel flavor. See the photo or watch the recipe video!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Butterscotch Filling:

• Light or dark brown sugar: Sweetens the pie and makes the caramel butterscotch flavor in the pie.
• All-purpose flour: The thickener for the pudding pie filling.
• Evaporated milk: Makes the rich flavor base for the pudding filling. Evaporated milk has 60% of the water removed for a more concentrated flavor.
• Egg yolks: Adds a richness and creaminess to the filling.
• Whole milk: Additional liquid for the pudding base to make the smooth texture.
• Salted butter: Rounds out all of the flavors and adds richness to the filling.
• Frozen 9-inch pie shell: For ease, use a store-bought frozen pie shell. You can also make a homemade pie crust if desired too.

Meringue:

• Egg whites: The base to any meringue. It's best if your egg whites are room temperature for easy whipping.
• Granulated sugar: Sweetens the meringue and makes it glossy so it can hold its shape.
• Marshmallow cream: Also sweetens the meringue and adds volume and a touch of marshmallow flavor.

TOOLS YOU'LL NEED

• Small Saucepan
• Whisk
• Spatula
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Hand Mixer or Stand Mixer

How to Make Butterscotch Pie

For the Butterscotch Pie Filling:

1. Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
2. In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.

3. As the mixture becomes warm, whisk in butter slices.

4. Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

5. Pour the filling into the pre-baked pie shell.

6. Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 

7. Bake 15-17 minutes, or until the meringue is golden brown on top.

For the Meringue:

1. In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.

2. Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.

3. Continue beating the egg whites until stiff, glossy peaks form.

4. Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Expert Tips

• Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.
• Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.
• Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.
• Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.
• Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
  • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

WHY DID MY MERINGUE WEEP?

Meringue weeping, also known as "syneresis," occurs when liquid releases from the meringue after it has been baked. This liquid can pool on the surface of the pie, resulting in a watery layer beneath the fluffy meringue topping. Several factors can contribute to meringue weeping:

1. Incomplete Dissolution of Sugar: If the sugar is not fully dissolved into the egg whites during the meringue preparation, it can create a grainy texture that leads to weeping.
2. Overbeating the Meringue: Beating the egg whites for too long or at too high a speed can cause them to become over-aerated, resulting in an unstable meringue that is prone to weeping.
3. Underbaking or Overbaking: Incorrect baking times or temperatures can lead to meringue weeping. Underbaking can result in an unstable meringue that hasn't fully set, while overbaking can cause the proteins in the meringue to shrink and expel moisture.
4. Moisture from the Filling: If the filling is too hot when the meringue is applied, steam can be trapped beneath the meringue, leading to excess moisture and weeping as it cools.
5. Rapid Changes in Temperature: Sudden temperature changes, such as transferring a hot pie to a cold environment or vice versa, can cause condensation to form on the surface of the meringue, contributing to weeping.
6. Undercooking the Cornstarch or Flour in the Filling: If the thickening agent (cornstarch or flour) in the filling is not cooked adequately, it can release excess moisture as it cools, contributing to meringue weeping.

To prevent meringue weeping, it's essential to ensure that the sugar is fully dissolved, the meringue is properly stabilized, and the pie is baked at the correct temperature for the appropriate duration. Additionally, allowing the pie to cool gradually and avoiding rapid temperature changes can help minimize the risk of weeping.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

Frequently Asked Questions

More Delicious Pie Recipes

• No-Bake Pumpkin Pie
• Fried Apple Pies
• No-Bake Lemon Pie
• Banana Split Pie

Print

Butterscotch Pie with Meringue

This Butterscotch Pie is an old fashioned pie recipe passed down to me from my mom. We've made it for years, every bite is truly so delicious. A homemade butterscotch pudding is the bottom layer. It's topped with meringue for a dessert that everyone will request time and time again.

Course Dessert

Cuisine American

Keyword pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 Servings

Calories 354kcal

Ingredients

Filling

• ¾ cup light or dark brown sugar
• ⅓ cup all-purpose flour
• 6 ounces evaporated milk
• 3 egg yolks
• ¾ cup milk
• ¼ cup salted butter cut into 4 slices
• 1 frozen 9-inch pie shells baked per package directions

Meringue

• 3 egg whites
• ⅓ cup granulated sugar
• ¼ cup marshmallow cream

Instructions

Butterscotch Filling

• Preheat oven to 350°F. If your frozen pie shell requires pre-baking, follow the package instructions. Otherwise, set it aside.
• In a small saucepan, combine brown sugar and flour. Whisk in evaporated milk, egg yolks, and milk until smooth. Turn the pan to medium heat.
• As the mixture becomes warm, whisk in butter slices.
• Stirring continuously, cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.
• Pour the filling into the pre-baked pie shell.
• Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it. 
• Bake 15-17 minutes, or until the meringue is golden brown on top.

Meringue

• In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
• Add the granulated sugar a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all of the sugar is incorporated.
• Continue beating the egg whites until stiff, glossy peaks form.
• Whip marshmallow cream into the mixture for 15 seconds at medium speed.

Video

Notes

Expert Tips

• • Swap the store-bought pie crust for homemade. You can definitely make your own pie crust in this case. We love the shortcut of using a store-bought crust too.

• • Spread the meringue over the hot pie filling. This is one of my mom's essential tips. This seals the pie and prevents the meringue from shrinking when it bakes.

• • Omit the marshmallow creme if desired. You can make a meringue with just sugar and egg whites. We recommend you increase the sugar to ½ cup if so to help the meringue hold it's shape.

• • Make sure your egg whites are room temperature for an easy meringue. This allows the air to whip into them better and also helps the sugar dissolve faster.

• • Replace the meringue for whipped cream. If you're not a fan of homemade meringue, you can also top the butterscotch custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
    • • How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 ½ teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.

Storage

Once the pie has completely cooled, store in a tall, loosely fit, airtight container in the fridge for up to 3-4 days. This will keep the pudding filling and meringue topping set. We do not recommend freezing the pie as it will compromise the texture.

•  

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 192mg | Potassium: 184mg | Fiber: 1g | Sugar: 34g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 1mg

The post Butterscotch Pie Recipe appeared first on Dinner in 321.