Looking for a cozy, easy, cheesy side dish that will please a crowd? Cheesy Cabbage Casserole combines tender cabbage with creamy Velveeta and a crispy cracker topping for a dish that’s both hearty and satisfying.

This easy cabbage casserole is HANDS DOWN a must at every potluck or holiday get-together for our family. It’s a tried and true recipe that my Aunt Marilyn has always made and it's a great addition to any meal. It proves that cabbage can be so much more than just a basic vegetable!

Once you fall in love with this classic casserole, you'll want to try out my other favorite casserole dishes, Cheesy Ham and Potato Casserole, 6 ingredient Jiffy Corn Casserole, and French Onion Hashbrown Casserole!

Why You'll Like This Recipe

• Comfort food at its finest. The blend of melted cheese, soft cabbage, and crispy cracker topping is the ultimate comfort combination.
• Family-friendly. Even picky eaters will be tempted by the creamy, cheesy goodness in this dish. They'll be asking for more cabbage recipes!
• Versatile side dish. This cheesy cabbage casserole recipe is perfect paired with almost any main dish, from roasted chicken to grilled steak.
• Simple ingredients. This recipe uses pantry staples and simple ingredients you likely have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted butter: Adds richness and flavor to the casserole, used both in sautéing the cabbage and in the cracker topping.
• Green Cabbage: The star of the show, providing texture and flavor. Once softened, fresh cabbage soaks up the flavors of the butter and cheese. A small head of cabbage should yield enough for this recipe.
• Granulated sugar: A small amount balances the natural bitterness of the cabbage and enhances the overall flavor.
• Seasoning salt blend or salt & black pepper: Essential for seasoning the cabbage and bringing out all the flavors.  Livia’s Seasoning Salt is my go-to blend.
• Crushed red pepper flakes: Adds a subtle heat that complements the richness of the dish.
• Velveeta cheese: Creamy, melty, and deliciously cheesy, Velveeta binds everything together in a smooth, satisfying sauce.
• Buttery round crackers: These create a crunchy, golden topping that adds a perfect contrast to the creamy filling. Ritz crackers are my preference.

Tools You'll Need

• Large Skillet 
• Spatula
• Measuring Cups and Spoons
• 13"x9" Casserole Dish or 3.5-4 Quart Dish
• Cutting Board
• Chef's Knife

How to Make Cheesy Cabbage Casserole

1. Preheat oven to 350°F. Butter or spritz with non-stick spray a 13"x9" or 3.5-4 quart baking dish. Set aside.
2. Using a sharp knife, slice and cut the cabbage in 1-inch pieces.

3. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add cabbage, and cook stirring occasionally until tender, about 10-12 minutes.
4. Add Velveeta cheese cubes, sugar, seasoning salt, and crushed red pepper flakes. Gently fold the mixture until the cheese has melted.

5. Transfer the cabbage mixture to the prepared baking dish
6. In a small bowl, melt the remaining 4 tablespoons of butter. Combine the melted butter with the crushed crackers. Sprinkle the mixture evenly over the top of the casserole.

7. Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley or sliced green onion, if desired.

Southern Cook Pro Tips and Substitutions

• Swap the cheese. If you prefer a more natural cheese, swap Velveeta for shredded cheddar or a cheese blend like Colby Jack or Monterey Jack. You can also opt to use American Cheese.
• Make it spicy. For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Use breadcrumbs instead of crackers for topping. You can substitute the butter round crackers with panko bread crumbs or crushed cornflakes for a different texture. Adding a ¼ cup shredded parmesan cheese to the cracker mixture is also an excellent addition.
• Make it a meal. For a heartier dish, add cooked bacon, ham, or ground sausage into the cabbage before baking.

Cabbage Casserole Recipe Variations

Many cabbage casserole recipes contain cream-based soups like cream of mushroom, cream of chicken soup, or cream of celery soup. While those are really delicious, this is simply a different way to make it.

If you'd like to this casserole with a cream-based soup base, omit the Velveeta cheese. Cook the cabbage as directed in this recipe. In a bowl, mix together this homemade soup or 10.25-10.5 ounce can of whatever soup flavor you'd like and ⅓ cup mayonnaise. To the casserole dish, layer the cooked cabbage, the soup mixture, then the cracker mixture (adding 1 cup shredded cheese - cheddar cheese or mozzarella cheese work best).

Some folks also like to add onion and/or garlic to this casserole. If doing so, add 1-1 ½ cups chopped vidalia onion or 1-2 teaspoons onion powder, and/or 1 tablespoon fresh minced garlic or 1-2 teaspoons garlic powder to the skillet when you're cooking the cabbage. Both are a great idea and would add great flavor!

Storage Instructions

Store any leftover cabbage casserole in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F for 15-20 minutes.

You can freeze the unbaked casserole for up to 2 months. Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight, add the cracker topping, and bake as directed.

Frequently Asked Questions

More Vegetable Side Dishes

• Marinated Vegetable Salad
• Sour Cream Mashed Potatoes (3 Ingredients!)
• Easy Cooked Vegetables
• Buttered Potatoes

Print

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole is the ultimate comfort food side dish that’s easy to make and bursting with flavor. It has 6 basic ingredients and is filled with cheesy savory goodness! Easy for anyone to whip up in under an hour.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 119kcal

Ingredients

• 6 tablespoons salted butter divided
• 12 cups chopped cabbage
• 2 tablespoons granulated sugar
• 1 teaspoon seasoning salt blend or salt and black pepper amount as desired
• ¼-1/2 teaspoon crushed red pepper flakes optional
• 6 ounces Velveeta cheese cubed
• 1 sleeve crushed butter round crackers approximately 30 crackers

Instructions

• Preheat oven to 350°F. Butter or spritz with non-stick spray a 13"x9" or 3.5-4 quart baking dish. Set aside.
• Using a sharp knife, slice and cut the cabbage in 1-inch pieces.
• In a large skillet, melt 2 tablespoons of the butter over medium heat. Add cabbage and cook stirring occasionally until tender, about 10-12 minutes.
• Add Velveeta cheese cubes, sugar, seasoning salt, and crushed red pepper flakes. Gently fold the mixture until the cheese has melted.
• Transfer the cabbage mixture to the prepared baking dish
• In a small bowl, melt the remaining 4 tablespoons of butter. Combine the melted butter with the crushed crackers. Sprinkle the mixture evenly over the top of the casserole.
• Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
• Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley or sliced green onion if desired.

Video

Notes

Southern Cook Tips and Substitutions

• • Cheese swap: If you prefer a more natural cheese, swap Velveeta for shredded cheddar or a cheese blend like Colby Jack or Monterey Jack. You can also opt to use American Cheese.

• • Spice level: For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

• • Cracker topping: You can substitute the butter round crackers with panko bread crumbs or crushed corn flakes for a different texture. Adding a ¼ cup shredded parmesan cheese to the cracker mixture is also an excellent addition.

• • Make it a meal: For a heartier dish, add cooked bacon, ham, or ground sausage into the cabbage before baking.

Storage Instructions

Store any leftover cabbage casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F for 15-20 minutes. You can freeze the unbaked casserole for up to 2 months. Assemble the casserole but don’t add the cracker topping. Cover tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight, add the cracker topping, and bake as directed.

Nutrition

Calories: 119kcal | Carbohydrates: 9g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 686mg | Potassium: 201mg | Fiber: 2g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 22mg | Calcium: 188mg | Iron: 0.3mg

The post Cheesy Cabbage Casserole appeared first on Dinner in 321.

A holiday meal isn't complete until old fashioned Strawberry Pretzel Salad Recipe is on the table! This dessert, that's as easy to eat as it is to whip up, has been a part of every family holiday get-together for my entire life, thanks to my Aunt Marilyn.

With its buttery crushed pretzel crust, rich cream cheese layer, and fruity strawberry Jello topping, this retro dessert is perfect for any gathering and is sure to bring a taste of nostalgia to the table. It has 8 basic ingredients and is an excellent make-ahead go-to dessert.

Whether it’s a family gathering, potluck, or summer BBQ, this retro dessert jello salads like this one will surely impress your guests! Bring back even more yummy dessert memories with this Fruit Cocktail Cake, Tomato Soup Cake, or Oatmeal Cake.

Why You'll Like This Recipe

• Sweet and Salty Combo: The crunchy, salty pretzel crust provides a salty contrast to the sweet layers, creating a perfect balance of flavors.
• Retro Charm: This nostalgic recipe is a classic, bringing back memories of family dinners and holiday tables.
• Creamy and Fruity: The creamy layer balances the tangy strawberries and adds richness to the dessert.
• Crowd Pleaser: This delicious dessert or side dish is a hit with both kids and adults, making it perfect for potluck dinners, family gatherings, or celebrations.
• Wonderful Make-Ahead Dish: Strawberry pretzel dessert is easy to prepare in advance and tastes even better after chilling in the fridge for a few hours.

Ingredients

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

Jello Layer:

• Pineapple Juice: Adds a subtle tropical sweetness and depth to the strawberry flavor.
• Strawberry Jello: Provides the classic fruity, strawberry gelatin layer that holds everything together.
• Frozen Sliced Strawberries in Syrup: Enhances the fruity flavor and adds texture to the Jello layer.

Pretzel Layer:

• Crushed Pretzels: Salty pretzels are the base of the dish. They provide a crunchy, savory contrast to the sweet filling.
• Salted Butter: Helps bind the crust together and adds richness.
• Granulated Sugar: Adds sweetness to balance the saltiness of the pretzels.

Cream Cheese Layer:

• Cream Cheese: Gives the dish its creamy, tangy filling that complements the sweet strawberry topping.
• Granulated Sugar: Sweetens the cream cheese layer for a smooth, rich taste.
• Cool Whip or Fresh Whipped Cream: Whipped topping lightens up the cream cheese mixture, making it fluffy and easy to spread.

Topping:

• Fresh Strawberry Slices: Fresh berries add a burst of color and extra strawberry flavor to the finished dish.

Tools You'll Need

• Mixing Bowls
• Hand Mixer 
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Dish

How to Make Strawberry Pretzel Salad Recipe

Strawberry Jello Layer

1. In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved. 
2. Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

1. In a bowl, combine the crushed pretzels, melted butter, and sugar. Press the pretzel mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. 
2. Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled crust, making sure to spread it all the way to the edges to seal the layer.

3. Gently pour the strawberry gelatin mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Cover with a lid or with plastic wrap and refrigerate for at least 4 hours, or until the jello is set. 

4. Slice and serve!

Southern Cook Expert Tips and Substitutions

• How to Crush Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.
• Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.
• Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.
• Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.
• Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
• Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
• Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious.

Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Frequently Asked Questions

More Nostalgic Desserts

• Old Fashioned Tea Cakes
• Blackberry Dumplings
• Apple Roll
• Strawberry Jam Cake

Print

Strawberry Pretzel Salad Recipe

This Strawberry Pretzel Salad Recipe is old fashioned retro dessert HEAVEN! With 8 simple ingredients, it brings the perfect mix of fruity freshness, a tangy cream cheese filling, and salty crunch to the table. It's a true favorite among so many friends and family members!

Course Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 20 servings

Calories 226kcal

Ingredients

Strawberry Layer

• 2 cups pineapple juice
• 2 3 ounce boxes Strawberry Jello
• 16 ounce package frozen sliced strawberries in syrup thawed
• Garnish: 6-8 sliced fresh strawberries

Crust Layer

• 2 cups crushed pretzels
• ¾ cup salted butter
• ¼ cup granulated sugar

Cream Cheese Layer

• 8 ounces cream cheese
• 1 cup granulated sugar
• 8 ounces cool whip or fresh whipped cream (see note)

Instructions

Strawberry Layer

• In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved.
• Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

• In a bowl, combine the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

• In a medium bowl, beat the softened cream cheese and sugar until smooth.
• Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the layer.
• Gently pour the strawberry mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Refrigerate for at least 4 hours, or until the jello is set.
• Slice and serve!

Video

Notes

Southern Cook Tips and Substitutions

• • How to Crust Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.

• • Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.

• • Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.

• • Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.

• • Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
  • Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
  • Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 299IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg

The post Strawberry Pretzel Salad Recipe appeared first on Dinner in 321.

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

With 5 simple ingredients and minimal prep, coming home to the smell of buttery, fluffy potatoes ready to be served straight from your slow cooker is a no brainer! It's literally a game-changer for holiday entertaining! It frees up stove space and allows you to focus on other recipes or entertaining guests. Our Thanksgiving Day and Christmas dinner wouldn't be complete without them.

Want to stick to the stove top mashed potato recipe method, no problem! Both my fail-proof Whipped Mashed Potatoes and Sour Cream Mashed Potatoes will be the perfect combination with any meal!

Why You'll Like This Recipe

• Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
• Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
• Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
• Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
• Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Russet or Yukon Gold Potatoes: The foundation of your mashed potatoes, russets create a fluffier texture, while Yukon Golds add a buttery richness.
• Salted Butter: Adds richness and a smooth, creamy texture to the potatoes.
• Chicken Broth or Chicken Stock: Infuses the potatoes with a savory depth of flavor as they cook, making them more flavorful than using water alone.
• Cream Cheese: Adds creaminess and a slight tang, helping to thicken the mashed potatoes.
• Heavy Whipping Cream: Provides an extra level of creaminess, making the mashed potatoes luxuriously smooth.
• Salt: Enhances the flavors and brings out the best in the other ingredients.
• Garnishes (Chopped Fresh Parsley, Sliced Chives or Green Onions, or a Bit of Butter): Adds a fresh and flavorful finish, elevating the presentation and taste of the dish.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Hand Mixer
• Crockpot

How to Make Crock Pot Mashed Potatoes

1. Place the peeled and cut russet potatoes into a crockpot.

2. Pour broth over the potatoes and half of the butter, cubed.

3. Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.

4. Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 

5. Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.

6. Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Expert Tips, Substitutions and Variations

• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.
• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

What to Serve with Crockpot Mashed Potatoes

Slow cooker mashed potatoes are one of those side dishes that pairs well with a wide variety of main courses and other sides. Here are some delicious hearty meal options to serve with them:

• Easy Salisbury Steak Recipe
• Glazed Pork Tenderloin
• Braised Beef Short Ribs
• Easy Swiss Steak Recipe
• Slow Cooker Barbecue Chicken Legs
• Pork Bites and Gravy

Storage and Freezing

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.

You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

More Delicious Potato Recipes

• Buttered Potatoes
• Crispy Parmesan Potatoes
• Italian Roasted Potatoes
• Crockpot Ham and Potato Soup
• Garlicky Ranch Roasted Potatoes

Print

Crockpot Mashed Potatoes

Rich and creamy crockpot mashed potatoes are the ultimate hands-off side dish! They're perfect for busy days or holiday feasts!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 393kcal

Ingredients

• 5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
• 1 cup salted butter divided
• 32 ounces chicken broth
• 8 ounces cream cheese softened, regular or ⅓-less fat
• 1 cup heavy whipping cream
• 1 teaspoon salt or to taste
• Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions

• Place the peeled and cut russet potatoes into a crockpot.
• Pour broth over the potatoes and half of the butter, cubed.
• Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
• Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 
• Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
• Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Video

Notes

Expert Tips, Substitutions and Variations

• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.
• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Nutrition

Calories: 393kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 707mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

The post Crock Pot Mashed Potatoes 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.

There's something incredibly nostalgic about a chilled, no-bake dessert on a hot summer day, and my Mamaw's old-fashioned Frozen Fruit Salad is a timeless family favorite. With 7 simple ingredients and 10 minutes of prep time, this treat combines the creamy richness of cream cheese and Cool Whip with the vibrant flavors of fresh fruit. It's a refreshing treat but also a breeze to make!

This frozen fruit salad recipe is fun for the whole family to help make. It also keeps well, so it's the perfect make ahead recipe for a picnic or barbecue.

Whether you’re hosting a family reunion, a backyard BBQ, special or simply craving a cool, sweet treat, this Frozen Fruit Salad is the perfect answer. With minimal effort and maximum flavor, it's perfect for a hot day when you're craving something cool and tasty.

If you love a cool whip dessert, we have some other popular favorites. Along with my other fluff salads Orange Jello Salad and Green Jello Salad, it's sure to get rave reviews!

Why You'll Love this Recipe

• Creamy, Cool and Delicious: The combination of cream cheese and Cool Whip creates a smooth, creamy base. Served straight from the freezer, this fun summer side dish is a delicious way to cool down on hot days.
• Nostalgic: This vintage recipe brings back sweet memories of a delicious spread at holiday meals, backyard barbecues, family get-togethers, and special occasions.
• Easy to Make: With simple ingredients and straightforward steps, this delicious treat is hassle-free and quick to prepare.
• Versatile: You can customize this easy fruit salad recipe with your favorite fruits and nuts.

Ingredients

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

• Cream Cheese: Provides a rich, creamy texture and a tangy flavor that balances the sweetness of the fruits.
• Sugar: Sweetens the cream cheese mixture, enhancing the overall flavor of the salad.
• Drained Crushed Pineapple: Adds a tropical sweetness and a bit of texture to the salad. Save the pineapple juice for a smoothie, dressing, or marinade.
• Cool Whip: Lightens the mixture, making it fluffy and smooth.
• Frozen Sliced Strawberries in Juice: Infuses the salad with a sweet, fruity flavor and a beautiful color.
• Bananas: Adds natural sweetness and a creamy texture.
• Chopped Pecans: Provides a delightful crunch and a nutty flavor that complements the fruits.

TOOLS YOU'LL NEED

• Mixing Bowls
• Rubber Spatula
• Hand Mixer 
• Liquid Measuring Cups
• 8"x5" Loaf Pan (2)

How to Make Frozen Fruit Salad

1. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

2. Blend in the drained crushed pineapple and thawed sliced strawberries with their juice.

3. Gently fold in the Cool Whip until the mixture is well combined and fluffy.

4. Carefully fold in the sliced bananas and chopped pecans, ensuring they are evenly distributed throughout the mixture.

5. Transfer the mixture into two 9"x5" or three 8”x3” loaf pans, 13”x9” freezer-safe dish, or individual serving dishes.

6. Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
7. Before serving, let the salad sit at room temperature for about 10-15 minutes to soften slightly for easier slicing or scooping.

Pro Tips and Substitutions

• Fruit Variations: Feel free to substitute or add other fruits like blueberries, raspberries, mandarin oranges, maraschino cherries, red grapes, or mangoes. Pineapple chunks can also be used. Simply chop them closer to the size of pineapple tidbits or crushed pineapple.
• Nuts: Swap pecans for your favorite nut! You can use pistachios, walnuts, almonds, or leave them out if you prefer a nut-free version.
• Sweetness: Adjust the sugar in this frozen fruit salad recipe according to your taste preference or use a sugar substitute if desired.
• Texture: For a different texture, try adding shredded coconut or mini marshmallows.
• Optional Garnishes: For a pop of color, serve slices or scoops topped with fresh mint, fresh strawberries, banana slices, or sliced fresh pineapple.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
  • To make homemade whipped cream, in a large bowl on high speed, blend together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.
• Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
  • The two methods of thawing I recommend are in the refrigerator or in cold water. Thawing in the refrigerator will take about 5 hours. For the second way, place the Cool Whip tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

Storage and Freezing

Store the frozen salad in a freezer-safe, airtight container, covered tightly with plastic wrap or a lid. It can be kept in the freezer for up to 2 weeks. Let it sit at room temperature for about 10-15 minutes before serving to make scooping easier.

More Old Fashioned Delicious Recipes

• Butter Roll
• Strawberry Jam Cake
• Whipping Cream Pound Cake
• Coconut Meringue Pie

Frequently Asked Questions

Print

Frozen Fruit Salad

This Frozen Fruit Salad is a cool, creamy, and fruity dessert that's sure to become a favorite at your table! This old-fashioned treat takes 10 minutes to prep before freezing to perfection! It's make ahead magic makes it ideal for picnics, barbecues, and birthday parties.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 servings

Calories 219kcal

Ingredients

• 8 ounces cream cheese softened
• ¾ cup granulated sugar
• 20 ounce can crushed pineapple drained
• 8 ounce Cool Whip thawed
• 16 ounces frozen sliced strawberries in juice thawed
• 2 bananas chopped
• ¾ cup chopped pecans

Instructions

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Blend in the drained crushed pineapple and thawed sliced strawberries with their juice.
• Gently fold in the Cool Whip until the mixture is well combined and fluffy.
• Carefully fold in the sliced bananas and chopped pecans, ensuring they are evenly distributed throughout the mixture.
• Transfer the mixture into 2 9"x5" or 3 8”x3” loaf pans, 13”x9” freezer-safe dish, or individual serving dishes.
• Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
• Before serving, let the salad sit at room temperature for about 10-15 minutes to soften slightly for easier scooping.

Notes

Pro Tips and Substitutions

• • Fruit Variations: Feel free to substitute or add other fruits like blueberries, raspberries, mandarin oranges, maraschino cherries, red grapes, or mangoes. Pineapple chunks can also be used. Simply chop them closer to the size of pineapple tidbits or crushed pineapple.

• • Nuts: Swap pecans for your favorite nut! You can use pistachios, walnuts, almonds, or leave them out if you prefer a nut-free version.

• • Sweetness: Adjust the sugar in this frozen fruit salad recipe according to your taste preference or use a sugar substitute if desired.

• • Texture: For a different texture, try adding shredded coconut or mini marshmallows.

• • Optional Garnishes: For a pop of color, serve slices or scoops topped with fresh mint, fresh strawberries, banana slices, or sliced fresh pineapple.

• • Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
    • • To make homemade whipped cream, in a large bowl on high speed, blend together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

• • Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
    • • The two methods of thawing I recommend are in the refrigerator or in cold water. Thawing in the refrigerator will take about 5 hours. For the second way, place the Cool Whip tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

Storage 

Store the frozen salad in a freezer-safe, airtight container, covered tightly with plastic wrap or a lid. It can be kept in the freezer for up to 2 weeks. Let it sit at room temperature for about 10-15 minutes before serving to make scooping easier.

Nutrition

Calories: 219kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 83mg | Potassium: 282mg | Fiber: 3g | Sugar: 28g | Vitamin A: 182IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg

The post Frozen Fruit Salad appeared first on Dinner in 321.

A slice of Raspberry Zinger Cake, made from a white cake box mix, filled with raspberry goodness, and topped with a creamy coconut whipped cream, will bring your childhood treat favorite to a fresh, homemade reality!

You can make this dessert ahead of time making entertaining easier. Whether you're baking it for a special occasion or simply treating yourself, it’s guaranteed to satisfy your sweet tooth!

Why You'll Love this Recipe

• Childhood Favorite: Reminiscent of the beloved Hostess Zinger snack cakes, this homemade version is a nostalgic treat that brings back happy memories from childhood.
• All Occasion Treat: Raspberry Zinger Cake is an excellent make-ahead cake for any holiday, birthday party, or special occasion!
• Easy to Make: With ease of a packaged cake mix and option for fresh whipped cream or Cool Whip, you can make this cake in no time with basic kitchen tools.
• Sweet and Creamy: The layers of raspberry preserves and coconut whipped cream complements the cake's flavor perfectly.

What is a Zinger?

A Zinger is a type of snack cake produced by Hostess Brands. It typically consists of a moist and fluffy cake filled with a layer of creamy filling, coated in a flavored icing, and sometimes topped with sweetened shredded coconut. The most common flavors of Zingers include chocolate, vanilla, and raspberry.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake

• Eggs: The egg yolk contributes to the richness and moisture, while the egg whites provide structure and stability.
• Milk: Adds moisture and tenderness to the cake.
• Canola or Vegetable Oil: Adds moisture to the cake and helps create a tender crumb.
• Coconut Extract: Provides the cake with a distinct coconut flavor.
• White Cake Mix: Serves as the base of the cake, providing the dry ingredients needed for the batter. It includes flour, sugar, leavening agents, and flavorings.
• Raspberry Flavored Gelatin: The raspberry JellO adds both flavor and color to the cake.

Topping:

• Raspberry Preserves: Provides a sweet and fruity filling for the cake.
• Heavy Whipping Cream: Used to create a creamy topping for the cake. It adds richness and a light, airy texture.
• Powdered Sugar: Sweetens the whipped cream topping and helps stabilize it.
• Coconut Extract: Enhances the coconut flavor in the whipped cream topping.
• Sweetened Shredded Coconut: Sweetened shredded coconut adds texture, flavor, and visual appeal.
• Fresh Raspberries: Used as a garnish to add a pop of color and freshness to the cake.

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish

How to Make A Raspberry Zinger Cake

Cake

1. Preheat oven to 350°F. Prepare a 13x9 pan with nonstick spray or butter.
2. In a large bowl, blend with a hand mixer or whisk eggs, milk, oil, and coconut extract.
3. Once combined, add the cake mix and mix just until combined.
4. Pour the batter into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
5. Poke holes over the entire cake, about ½-inch apart.

6. In a medium bowl. Combine 2 cups boiling water and raspberry gelatin. Whisk until fully dissolved.

7. Pour the gelatin mixture evenly over the entire cake. Allow the cake to cool completely before adding the topping.

Topping

1. Spread evenly the raspberry jam over the entire cake.

2. In a large bowl, combine heaving whipping cream, powdered sugar, and coconut extract. Whip on high speed until stiff peaks form, about 1-2 minutes.

3. Either evenly spread all of the topping over the entire cake or spread half of it over the entire cake and pipe the other half along the edges of the pan using a piping bag and star tip.

4. Sprinkle coconut all over the top. Place fresh raspberries along the top as desired.

Pro Tips and Variations

• Topping Substitute: An 8 ounce container of Cool Whip can be used in place of the fresh whipped cream.
• Raspberry Substitute: Instead of a raspberry themed cake, strawberry gelatin and fresh strawberries garnish can be used in place of the raspberry gelatin and fresh raspberries.
• White Cake Mix Substitute: If you want to substitute the boxed cake mix with a homemade cake version, use these ingredients: 2 ¼ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.

Storage

Leftover Zinger Cake is best stored in the refrigerator in an air-tight container. It's best enjoyed within 2-3 days to ensure the cake maintains its desired texture and the whipped cream remains fresh.

Frequently Asked Questions

More Berry Recipes to Try

• Strawberries Tres Leches Cake
• Cherry Berry On a Cloud
• White Chocolate Raspberry Blondies
• Bojangles Blueberry Biscuits (Copycat Recipe)

Print

Zinger Cake

Zinger Cake is a delicious treat that combines the flavors of a classic raspberry Zinger dessert with a moist and fluffy cake.

Course Dessert

Cuisine American

Keyword cake

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 18 Servings

Calories 358kcal

Ingredients

Cake

• 3 large eggs only 1 of the yolks
• 1 cup milk
• ½ cup canola or vegetable oil
• 2 teaspoons coconut extract
• 18.25 ounce box white cake mix
• 3 ounce box raspberry flavored gelatin

Topping

• 13 ounce jar raspberry preserves
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• ½-1 teaspoon coconut extract
• 1 cup sweetened shredded coconut
• 1 cup fresh raspberries

Instructions

Cake

• Preheat oven to 350°F. Prepare a 13x9 pan with nonstick spray or butter.
• In a large bowl, blend with a hand mixer or whisk eggs, milk, oil, and coconut extract.
• Once combined, add the cake mix and mix just until combined.
• Pour the batter into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
• Poke holes over the entire cake, about ½-inch apart.
• In a medium bowl. Combine 2 cups boiling water and raspberry gelatin. Whisk until fully dissolved.
• Pour the gelatin mixture evenly over the entire cake. Allow the cake to cool completely before adding the topping.

Topping

• Spread evenly the raspberry jam over the entire cake.
• In a large bowl, combine heaving whipping cream, powdered sugar, and coconut extract. Whip on high speed until stiff peaks form, about 1-2 minutes.
• Either evenly spread all of the topping over the entire cake or spread half of it over the entire cake and pipe the other half along the edges of the pan using a piping bag and star tip.
• Sprinkle coconut all over the top.
• Place fresh raspberries along the top as desired.

Video

Notes

Pro Tips and Variations

• Topping Substitute: An 8 ounce container of Cool Whip can be used in place of the fresh whipped cream.
• Raspberry Substitute: Instead of a raspberry themed cake, strawberry gelatin and fresh strawberries garnish can be used in place of the raspberry gelatin and fresh raspberries.
• White Cake Mix Substitute: If you want to substitute the boxed cake mix with a homemade cake version, use these ingredients: 2 ¼ cups all-purpose flour, 1½ cups granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt.

Storage: 

Leftover Zinger Cake is best stored in the refrigerator in an air-tight container. It's best enjoyed within 2-3 days to ensure the cake maintains its desired texture and the whipped cream remains fresh.

Nutrition

Calories: 358kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 115mg | Fiber: 1g | Sugar: 32g | Vitamin A: 367IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

The post Zinger Cake appeared first on Dinner in 321.

Light, fresh, and full of bright flavors, this "salad" is one of my favorite side dishes to make for holidays and family get-togethers. It's simple to make with 6 ingredients and a recipe you can make ahead of time for an event for easier entertaining.

My grandmother has made this sweet salad my entire life. Any holiday table isn't complete until it arrives. The original recipe was given to her by a co-worker of hers at Carhartt in the early 1970s. On her last visit, I got to capture her sweet hands making it. Different names from recipe variations are called Sea Foam Salad, Green Fluff, Pineapple Lime Jell-O Salad, Green Stuff, and Pineapple and Cream Cheese Jell-O Salad.

I could never get enough of vintage Jell-O Salads. A few family recipes that also make their appearance on our potluck spreads is this Old Fashioned Orange Jello Salad and Pistachio Fluff Salad (Green Goop).

Why You'll Love this Recipe

• Great for Any Occasion: With its vibrant green color, this retro dessert is always a huge hit and perfect for St. Patrick's Day, Easter, Thanksgiving, Christmas....any and all holiday meals!
• Sweet and Creamy Goodness: The combination of Jell-O, cream cheese, crushed pineapple, miniature marshmallows, and whipped topping creates indulgent texture and incredible blend of flavors!
• Pantry Staples Recipe: All of the ingredients are often found in the pantry and are easy to have on hand for quick and easy preparation.
• No-Bake Easy Dessert: This delicious dessert can be prepared ahead of time and refrigerated until serving, saving precious oven space and time, especially during busy holiday seasons.

Ingredients

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

• Lime and Lemon Jello: These two Jellos serves as the base of the salad, providing flavor, color, and texture. It adds a tangy and refreshing taste to the salad, complementing the sweetness of the other ingredients.
• Crushed Pineapple: Crushed pineapple adds sweetness, acidity, and a tropical flavor to the salad. It also provides texture and moisture. (Don't drink the pineapple juice).
• Cream Cheese: Cream cheese adds richness and creaminess to the salad. It helps balance out the sweetness of the jello and pineapple while providing a smooth and velvety texture.
• Cool Whip: Adds lightness and fluffiness to the salad. It contributes to the overall creaminess and helps bind the other ingredients together. Cool Whip also adds a subtle sweetness.
• Miniature Marshmallows: Mini marshmallows add chewiness and a hint of sweetness to the salad.

Tools You'll Need

• Mixing Bowls
• Spatula
• Hand Mixer 
• Liquid Measuring Cups
• Whisk

How to Make Green Jello Salad

1. In a large bowl, whisk together lime Jell-O and 1 cup boiling water. Once the Jell-O has dissolved, whisk in ½ cup cold water. Once blended, stir in crushed pineapple. Refrigerate overnight or until firm.

2. Next day, in a mixing bowl, whisk together lemon Jell-O and 1 cup boiling water. Once the Jell-O has dissolved, whisk in ½ cup cold water. Allow the mixture to cool 1 hour in the refrigerator. It should be slightly set, not fully set in this time frame.

3. In a large mixing bowl, whip cream cheese on medium speed until smooth. Add Cool Whip and mix again just until blended. 

4. Remove the bowl of prepared lemon Jell-O from the refrigerator. Whip with a mixer on high speed until fluffy, about 30 seconds.

5. Transfer the whipped lemon mixture into the cream cheese mixture and mix on low speed until blended. 

6. Add the lime pineapple mixture to the lemon/cream cheese mixture and mix once again on low speed until blended. If desired, fold ¼-1/2 chopped pecans into the mixture.

7. Pour the mixture into a 13"×9" serving dish or serving bowl. Garnish with marshmallows and cherries (optional). Refrigerate overnight or until firm.

Expert Tips and Substitutions

• Perfect Lemon Jell-O Texture: In step #3, you'll want to make sure the lemon Jell-O has just started to set but not fully set. This typically takes 1 hour, but you can refrigerate less/longer if needed.
• Choosing Whipped Topping: While Cool Whip is a popular choice, you can use homemade whipped cream as a more natural alternative. Simply whip together 1 ½ cups heaving whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
• Customize the Sweetness: If you prefer a less sweet version, use unsweetened whipped topping and reduce the amount of marshmallows or choose sugar-free Jell-O mixes.
• Thawing Cool Whip: The simplest method is to let the Cool Whip sit at room temperature for about 30 minutes to an hour. Avoid placing it in direct sunlight or near a heat source, as this can cause it to melt unevenly. For a faster thaw, you can submerge the sealed container of Cool Whip in a bowl of cold water. Make sure the water is cold but not warm or hot. This method should thaw the Cool Whip in about 15-30 minutes.
• Experiment with Marshmallows: Instead of using plain miniature marshmallows, try flavored ones like coconut or strawberry for a unique twist.
• Other Mix-Ins: You can also include ¼-1/2 nuts (pecans, walnuts, almonds, pistachios), maraschino cherries, and/or orange segments.

Storage

After preparing the salad, cover it tightly with plastic wrap or lid and store in the refrigerator. When ready to serve, serve it chilled. Store leftovers in an airtight container. It's best to consume within 2-3 days to ensure optimal freshness but can last up to 5 days.

Freezing can change the texture of the whipped topping, marshmallows and pineapple, resulting in a less desirable consistency when thawed. It's not recommended to freeze.

Frequently Asked Questions

More Old Fashioned Sweet Treats

• Oatmeal Cake
• Butter Roll
• Strawberry Jam Cake
• Sad Cake (6 Ingredients)

Print

Green Jello Salad

This vintage Green Jello Salad is a holiday and potluck hit! With only 6 ingredients and bright, fresh flavors, it's the perfect springtime salad, dessert, or appetizer!

Course Appetizer, Dessert, Side Dish

Cuisine American

Keyword holiday

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 20 servings

Calories 94kcal

Ingredients

• 3 ounce package lime Jell-O
• 3 ounce package lemon Jell-O
• 20 ounce can crushed pineapple
• 4 ounces full fat cream cheese softened
• 8 ounce Cool Whip
• 1 cup miniature marshmallows

Instructions

• In a mixing bowl, whisk together lime Jell-O and 1 cup boiling water. Once the Jell-O has dissolved, whisk in ½ cup cold water. Once blended, stir in crushed pineapple. Refrigerate overnight or until firm.
• Next day, in a mixing bowl, whisk together lemon Jell-O and 1 cup boiling water. Once the Jell-O has dissolved, whisk in ½ cup cold water. Allow the mixture to cool 1 hour in the refrigerator.
• In a large mixing bowl, whip cream cheese on medium speed until smooth. Add Cool Whip and mix again just until blended.
• Remove the bowl of prepared lemon Jell-O from the refrigerator. Whip with a mixer on high speed until fluffy, about 30 seconds.
• Transfer the whipped lemon mixture into the cream cheese mixture and mix on low speed until blended.
• Add the lime pineapple mixture to the lemon/cream cheese mixture and mix once again on low speed until blended. If desired, fold ¼-1/2 chopped pecans into the mixture.
• Pour the mixture into a 13"×9" serving dish. Garnish with marshmallows. Refrigerate overnight or until firm.

Video

Notes

• Perfect Lemon Jell-O Texture: In step #3, you'll want to make sure the lemon Jell-O has just started to set but not fully set. This typically takes 1 hour, but you can refrigerate less/longer if needed.
• Choosing Whipped Topping: While Cool Whip is a popular choice, you can use homemade whipped cream as a more natural alternative. Simply whip together 1 ½ cups heaving whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
• Customize the Sweetness: If you prefer a less sweet version, use unsweetened whipped topping and reduce the amount of marshmallows or choose sugar-free Jell-O mixes.
• Thawing Cool Whip: The simplest method is to let the Cool Whip sit at room temperature for about 30 minutes to an hour. Avoid placing it in direct sunlight or near a heat source, as this can cause it to melt unevenly. For a faster thaw, you can submerge the sealed container of Cool Whip in a bowl of cold water. Make sure the water is cold but not warm or hot. This method should thaw the Cool Whip in about 15-30 minutes.
• Experiment with Marshmallows: Instead of using plain miniature marshmallows, try flavored ones like coconut or strawberry for a unique twist.
• Other Mix-Ins: You can also include ¼-1/2 nuts (pecans, walnuts, almonds, pistachios), maraschino cherries, and/or orange segments.

Nutrition

Calories: 94kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.1mg

The post Green Jello Salad appeared first on Dinner in 321.

Oh peach cobbler, it's pretty much that staple dessert recipe in the South that we love to make in the summertime. I have a secret to tell y'all, there's a recipe for this classic cobbler that my family has made for years with just 3 ingredients: cake mix, canned peaches, and butter. What's not to love about that?!

Now the canned peaches makes this easy 3-Ingredient Peach Cobbler accessible anytime of year, but if you can find juicy, fresh peaches, or frozen and thawed peach slices, then those work great too. This truly is the easiest dessert recipe that anyone can perfect every single time.

If you love an easy dessert, well we happen to be experts in that department. You should also try our Coconut Delight, Strawberry Tres Leches Cake, or Mixed Berry Cobbler.

Laura Ashley's Tip: You can easily jazz this peach cobbler with canned peach up by adding some spices. We love adding a dash of nutmeg or cinnamon to ours.

Why You'll Love this Recipe

• Dessert prepped in 5 minutes. No need to stress over dessert, this cobbler using cake mix is whipped up in 5 minutes and then baked an hour. This lets you enjoy the party and stay out of the kitchen.
• Affordable and delicious. With just three ingredients, this is about as affordable as it gets when it comes to a sweet treat for a crowd.
• Comforting summer classic. Nothing is better than a cake top with a jammy peach bottom. Serve it warm with vanilla ice cream for the ultimate treat.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Yellow cake mix: One box is great, buy your favorite brand, it's just that simple.
• Peach slices in heavy syrup: Canned peaches make this dessert great any time of the year. Feel free to use overripe fresh peaches or frozen and thawed peaches too.
• Salted butter: Binds everything together plus adds that classic rich flavor to the peach cobbler.

Tools You’ll Need

• 13”x9” Baking Dish

How to Make 3-Ingredient Peach Cobbler

1. Preheat oven to 350°F. Butter or spray with non-stick spray a 9"x13" baking dish.
2. Pour half of the dry yellow cake mix and one of the cans of peaches in the prepared baking dish. Gently stir until it's mostly combined.

3. Evenly distribute the second can of peaches on top of the mixture. Do not stir.

4. Sprinkle the remaining dry yellow cake mix evenly over the peaches. Do not stir.

5. Slice the butter into thin pats and distribute them evenly over the top of the cake mix.

6. Bake 60-70 minutes, or until the top is golden brown and bubbly.
7. Let the cobbler cool slightly before serving. If you’d like, enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips

Now when it comes to tips for the secret peach cobbler recipe, I must say it's truly a failproof recipe. But we always do have some suggestions to make it even better!

• Layer the ingredients correctly. To ensure this is a moist and delicious cobbler recipe, be sure to layer the ingredients correctly. One can of peaches is stirred into the cake mix and the other on top of everything.
• Shield with foil. When baking, if the cake is getting too dark in color, simply place a piece of foil loosely over the cobbler to prevent it from burning.
• Use fresh or frozen peaches instead of canned. If using frozen peaches, thaw them and use all the juices. If using fresh, make sure they are overripe. Add ½ cup apple juice to the mixture to moisten.
• Try with other canned fruit! You can make this with other canned fruits as well, pears, cherries, and apricots would all be delicious.

Storing Leftovers

Well another great thing about this cobbler with canned peaches is it stores beautifully! Simply place in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a couple of minutes.

You can also freeze leftovers too! Place them also in an airtight container and freeze for up to 2 months. Thaw at room temperature and heat as indicated above.

Frequently Asked Questions

More Easy Dessert Recipes

• No Bake Lemon Pie
• Texas Sheet Cake Bites
• No-Bake Chocolate Peanut Butter Cookies
• Mini Cheesecake Bites

Print

3-Ingredient Peach Cobbler (Canned Peaches)

This 3-Ingredient Peach Cobbler uses cake mix, canned peaches, and butter for the easiest dessert that's truly foolproof and so delicious. With a prep time of just 5 minutes, there's no excuse to skip dessert. Serve with whipped cream or ice cream for a crowd pleasing recipe.

Course Dessert

Cuisine American

Keyword easy

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 261kcal

Ingredients

• 15.25 ounce box yellow cake mix
• 2 15 ounce cans peach slices in heavy syrup
• ½ cup salted butter

Instructions

• Preheat oven to 350°F. Butter or spray with non-stick spray a 9"x13" baking dish.
• Pour half of the dry yellow cake mix and one of the cans of peaches in the prepared baking dish. Gently stir until it's mostly combined.
• Evenly distribute the second can of peaches on top of the mixture. Do not stir.
• Sprinkle the remaining dry yellow cake mix evenly over the peaches. Do not stir.
• Slice the butter into thin pats and distribute them evenly over the top of the cake mix.
• Bake 60-70 minutes, or until the top is golden brown and bubbly.
• Let the cobbler cool slightly before serving. If you’d like, enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Video

Notes

Storing Instructions: 

• Simply place in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a couple of minutes.

• You can also freeze leftovers too! Place them also in an airtight container and freeze for up to 2 months. Thaw at room temperature and heat as indicated above.

Tips: 

• • Layer the ingredients correctly. To ensure this is a moist and delicious cobbler recipe, be sure to layer the ingredients correctly. One can of peaches is stirred into the cake mix and the other on top of everything.

• • Shield with foil. When baking, if the cake is getting too dark in color, simply place a piece of foil loosely over the cobbler to prevent it from burning.

• • Use fresh or frozen peaches instead of canned. If using frozen peaches, thaw them and use all the juices. If using fresh, make sure they are overripe. Add ½ cup apple juice to the mixture to moisten.

• • Try with other canned fruit! You can make this with other canned fruits as well, pears, cherries, and apricots would all be delicious.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 394mg | Potassium: 82mg | Fiber: 1g | Sugar: 23g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 1mg

The post 3-Ingredient Peach Cobbler with Cake Mix appeared first on Dinner in 321.

This simple and satisfying recipe is an extra tasty twist on the traditional baked beans we know and love. Using store-bought ingredients and spices you've got at home, these apple baked beans are the perfect backyard barbecue side to serve at any summer party or outdoor gathering.

The rich, sweetness from the pie filling paired with savory mustard and spices brings the beloved classic canned version to new and exciting flavor heights. Make these baked beans with apple pie filling ahead of time, on the stove or right on the grill, and get ready for them to be the talk of your next backyard bash!

If you like this barbecue staple, be sure to try some of our other favorite side dishes for the summer or any outdoor party. We love these Baked Beans and Ground Beef or creamy Macaroni and Cheese. You also can't miss our famous Cornbread Chicken Salad or this classic, Southern-inspired Easy Squash Casserole.

Why You'll Love This Recipe

• Simple and Easy Side. With just a handful of store-bought ingredients, these beans are a breeze to make. The simple cooking method allows this side dish to come together in no time. It's super delicious and almost anyone can make them!
• Twist on Tradition. Baked beans are a signature dish for a barbecue or summer party. These are a tasty, slightly sweeter take on the classic version. Decadent apple pie filling and savory mustard brings traditional beans to a brand new level of deliciousness.
• Versatile Recipe. These are perfect on their own as a side, but they can be used in so many ways. Top a burger or tacos with them, enjoy them as a dip, serve them on toast, or add them to chili!
• Make-Ahead for a Crowd. This recipe makes a good amount. It's the perfect dish to cook ahead of time and serve at your next barbecue or outdoor party. It's a crowdpleaser every time!

Ingredients

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

• Apple Pie Filling: This will add a decadent sweetness to these beans. You can find a variety of canned or jarred apple pie fillings in the baking section at most grocery stores.
• Canned Baked Beans: The base ingredient and beginning canvas for this delicious side. You'll jazz these up with other ingredients and flavors, so use a plain or original variation here.
• Ketchup: Adds a little sweet tanginess and tomato flavor to the beans.
• Brown Sugar: Brings an additional sweetness and subtle caramel notes to this dish.
• Molasses: Adds a deep, rich, sweet and slightly smokey flavor
• Yellow or Dijon Mustard: Provides a little zing and more flavor to the beans.
• Barbecue Seasoning or Rub: Use your favorite brand or variety, or mix up your own version at home. This adds that signature barbecue flavor baked beans always have.
• Cinnamon, Nutmeg and Cloves: Warm, spiced, woody flavors that you usually find in most apple pies and a lot of baked goods. These add delicious flavor to the beans and enhance the sweet apple pie filling.
• Bacon: Crispy and smokey, this brings nice flavor and texture to the soft beans.
• Apple: Fresh, crunchy, sweet and tart, these pair perfectly with the saucy beans and balance out the rest of the ingredients.

How To Make Apple Pie Baked Beans

1. Preheat oven to 350°F.
2. Add apple pie filling to a large bowl. Using scissors, a potato masher, or chopper, cut the apple slices into smaller, bite-sized pieces.

3. To the same bowl, add baked beans, ketchup, brown sugar, molasses, mustard, ground cinnamon, ground nutmeg, ground cloves, barbecue rub, half of the bacon, and half of the fresh diced apple. Stir everything together until well combined.

4. Pour the mixture into a 9x13-inch baking dish and spread evenly. Top with remaining chopped apple and bacon.

5. Bake 45-50 minutes, or until the beans are bubbly and the top is slightly caramelized.

Expert Tips

• Serve in a Slow Cooker. You can make these apple pie baked beans in a slow cooker and serve them this way, too. They're easy to transport and they'll stay warm at any gathering you bring them to. Cook on high for 1 hour or low for 2-3 hours, stirring occasionally.
• Too Sweet? Add Mustard. If your beans are slightly too sweet for your taste, add a tablespoon or two of yellow or Dijon mustard. This tang balances sweetness
• Cut Apples to Size. We recommend chopping your fresh apples to a small dice so they're similar in size to the beans and bacon for even cooking. Be careful not to chop too small, or they'll turn mushy!

What To Serve with Baked Beans

These sweet and savory baked beans are a delicious side dish on their own, but if you want to turn them into a heartier meal, serve them alongside any of these barbecue favorites:

• Crock Pot Sloppy Joes
• Slow Cooker Barbecue Chicken Legs
• Pulled Pork Sliders
• Slow Cooker Country Style Ribs
• Ranch Country Style Ribs
• Perfect Brisket

Variations for Baked Beans with Apple Pie Filling

• Add Veggies: You can bulk up these beans with any of your favorite veggies. Try chopped bell peppers (any color will do), onions, or jalapenos for an extra kick.
• Add Spices: You can change the flavor profile by adding in chili powder or cumin, smoked paprika, cayenne pepper (for spice!). Even liquid smoke adds a rich, smoky flavor.
• Make it Meaty: If you'd like your beans a bit heartier, try adding in extra meat. Ground beef, leftover brisket or ham, sweet or spicy Italian sausage, andouille, or even hot dogs would be delicious. Get creative!
• Substitute a Different Pie Filling: Apple pie filling is a classic variation. You could always try peach or cherry pie filling for a slightly different, but just as delicious, flavor profile.

Storing Leftovers

For the Fridge: Let beans come to room temperature, then store leftovers in an airtight container in the fridge for up to 3-5 days.

For the Freezer: You can also freeze any leftover baked beans for an easy side dish on a busy week. Store them in an airtight container for up to 3 months, then thaw in the fridge overnight.

To Reheat the beans: Reheat on the stovetop or in the microwave for a few minutes when you're ready to serve.

Frequently Asked Questions

More Easy Side Dish Recipes

• Ramen Noodle Salad
• Macaroni Salad
• Healthy Pasta Salad
• Green Beans with Bacon and Onion

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Apple Pie Baked Beans

These Apple Pie Baked Beans will be the showstopping side dish of your next barbecue. Made in the oven or on the grill in an hour, they're so easy to make and unbelievably delicious.

Course Side Dish

Cuisine American

Keyword barbecue, vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 218kcal

Ingredients

• 21 ounce can apple pie filling cut into dice-sized pieces
• 30 ounces canned baked beans
• ½ cup ketchup
• ¼ cup brown sugar
• ¼ cup molasses
• 1 tablespoon dijon or yellow mustard
• 1-2 teaspoons barbecue seasoning or rub
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup cooked and crumbled bacon about 6-8 slices
• ¾ cup peeled and diced diced apple

Instructions

• Preheat oven to 350°F.
• Add apple pie filling to a large bowl. Using scissors, a potato masher, or chopper, cut the apple slices into smaller, bite-sized pieces.
• To the same bowl, add baked beans, ketchup, brown sugar, molasses, mustard, ground cinnamon, ground nutmeg, ground cloves, barbecue rub, half of the bacon, and half of the fresh diced apple. Stir everything together until well combined.
• Pour the mixture into a 9x13-inch baking dish and spread evenly. Top with remaining chopped apple and bacon.
• Bake 45-50 minutes, or until the beans are bubbly and the top is slightly caramelized.

Video

Notes

Expert Tips

• Serve in a Slow Cooker. You can make these apple pie baked beans in a slow cooker and serve them this way, too. They're easy to transport and they'll stay warm at any gathering you bring them to.
• Too Sweet? Add Mustard. If your beans are slightly too sweet for your taste, add a tablespoon or two of yellow or Dijon mustard. This tang balances sweetness
• Cut Apples to Size. We recommend chopping your fresh apples to a small dice so they're similar in size to the beans and bacon for even cooking. Be careful not to chop too small, or they'll turn mushy!

Nutrition

Calories: 218kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 491mg | Potassium: 406mg | Fiber: 5g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

The post Apple Pie Baked Beans appeared first on Dinner in 321.

Being from the South, I love some pepper jelly! It's sweet, a little tangy, and has a hint of spice. Basically it's the perfect thing for pairing with any sort of cheesy appetizer, like this amazing Pepper Jelly Cream Cheese Dip!

If you need an easy appetizer to serve to a crowd any time of the year, this cream cheese dip with pepper jelly will be your go-to recipe with just 6 ingredients and 10 minutes of prep time.

Plus it's great to assemble ahead of time and then bake right when the guests arrive. It's truly the ideal appetizer! We love making appetizers, you should also try our BBQ Chicken Sliders, Taco Cups, and viral Pimento Cheese.

What is Pepper Jelly?

You may not have seen pepper jelly around much if you don't live in the South, but it happens to be one of our favorite condiments! The store-bought version is made with red bell peppers, sugar, and vinegar. They sell spicy varieties as well. It's also very easy to make at home!

We also recommend to look at your local farmers' market for different types of pepper jelly, they often sell it there too! You'll want to always have a jar of this in the fridge to spread on toast, sandwiches, and burgers.

Why You'll Love this Recipe

• 6 Ingredient Appetizer: With just a handful of ingredients, this gourmet snack recipe is prepped in just 10 minutes.
• Crowd-pleasing Starter: No matter what the occasion is, as long as everyone likes a warm cheesy dip, they'll love this pepper jelly cheese dip.
• Make-Ahead Magic: Assemble this dip up to a day in advance, then bake before guests arrive.
• Customize the Jelly: Look at your grocery store, online, or the farmers' market for different spicy and savory jellies to use!

Ingredients for Cream Cheese and Pepper Jelly Dip

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Pepper jelly: We use store-bought in this recipe but use whatever kind you can find or make your own!
• Cream cheese: The creamy base to this gooey dip, make sure it's room temperature before combining the ingredients for ease.
• Garlic cloves: Flavors the cream cheese with that garlic flavor we all love.
• Green onion: Adds a night, light onion flavor with a hint of freshness too.
• Sharp cheddar cheese: We had to use two cheeses in this dip! Cheddar cheese adds another flavor and saltiness to the cream cheese.
• Bacon: Everything is better with bacon, this can be optional to add too.
• Crackers and/or Frito Scoops for dipping.

TOOLS YOU'LL NEED

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons

How to Make Pepper Jelly Cream Cheese Dip

1. Preheat oven to 350°F. Lightly grease an 8"x8" square dish or 1 quart baking dish with butter or nonstick spray.
2. In a mixing bowl, combine 5 ounces of the pepper jelly, cream cheese, shredded cheddar cheese, garlic, the white section of the sliced green onion, bacon, and salt until well blended.

3. Spread the mixture evenly into the bottom of the prepared baking dish.

4. Bake 25-30 minutes, or until the dip is bubbly and heated through.
5. Carefully remove from the oven. Heat 2-4 tablespoons of the pepper jelly in the microwave for 10-15 seconds or until it's slightly melted. Dollop over top of the baked cheese dip.

6. Sprinkle the sliced green section of the green onion on top.
7. Serve warm with crackers and/or scoops for dipping.

Recipe Tips & Tricks

• Soften the cream cheese. Make sure the cream cheese is room temperature for easy mixing. If you forgot, just microwave it in 10 second intervals until easy to stir.
• Don't buy pre-shredded cheese. Be sure to grate your own from a block. The pre-shredded has a coating on the cheese that makes the dip grainy.
• Swap out the cheese. Try a different shredded cheese instead of cheddar. Monterey Jack, pepper Jack, and gouda would all be delicious.
• Add spices and seasonings. Jazz the dip up with different spices like Cajun, Creole, smoked paprika, cayenne, and mustard powder for a different spin!

Storing & Make Ahead Instructions

Both storing leftovers and making this cream cheese dip with pepper jelly ahead of time work like a dream! Here are our suggestions:

• When storing in the fridge, simply let the dip cool to room temperature. Cover with plastic wrap and chill for up to 5 days. Reheat in the microwave or oven for a few minutes until gooey and warm again.
• To keep in the freezer, repeat the same process and be sure to wrap well with plastic wrap. Freeze for up to 2 months.
  • To serve the dip after freezing, thaw the dip in the fridge overnight, then warm through again in the microwave or oven for a few minutes until hot and delicious!
• Making this dip ahead of time is perfect too. Assemble the dip and keep in it in the fridge for up to a day before baking and serving to family and friends.

What to Serve with Pepper Jelly Cheese Dip

So many things! That's why we always have a jar of this delicious jelly our fridge. Here are some great things to pair with pepper jelly. Use it as a glaze on vegetables, salmon, chicken, or even in a salad dressing to add some sweet and tangy flavors. As always, it's perfect as a dip or spread.

• Slow Cooker BBQ Chicken Legs
• Roasted Chicken Drumsticks
• Salmon Patties
• Marinated Vegetable Salad
• Slow Cooker Country Style Ribs
• Easy Slow Cooker Pork
• Copycat Kentucky Fried Chicken

Frequently Asked Questions

More Delicious Dip Recipes

• Pimento Cheese
• Herb and Onion Dip
• 4-Ingredient Guacamole
• Crockpot White Queso

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Pepper Jelly Cream Cheese Dip (6 Ingredients)

This 6-ingredient Pepper Jelly Cheese Dip is insanely delicious and will be your new favorite appetizer. It's gooey and warm with cheddar cheese, bacon, and has some heat thanks to store-bought pepper jelly. It's sure to be a hit at your next party!

Course Appetizer

Cuisine American

Keyword finger food, game day, snack

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 20 servings

Calories 109kcal

Ingredients

• 1 10.5-12 ounce jar pepper jelly heat level as desired
• 8 ounces cream cheese
• 2 garlic cloves minced
• 1 thinly sliced green onion white and green separated
• ½ teaspoon salt
• 1 cup shredded sharp cheddar cheese
• ½ cup cooked and crumbled bacon
• Crackers and/or Frito Scoops for dipping

Instructions

• Preheat oven to 350°F. Lightly grease an 8"x8" square dish or 1 quart baking dish with butter or nonstick spray.
• In a mixing bowl, combine 5 ounces of the pepper jelly, cream cheese, shredded cheddar cheese, garlic, the white section of the sliced green onion, bacon, and salt until well blended.
• Spread the mixture evenly into the bottom of the prepared baking dish.
• Bake 25-30 minutes, or until the dip is bubbly and heated through.
• Carefully remove from the oven. Heat 2-4 tablespoons of the pepper jelly in the microwave for 10-15 seconds or until it's slightly melted. Dollop over top of the baked cheese dip.
• Sprinkle the sliced green section of the green onion on top.
• Serve warm with crackers and/or scoops for dipping.

Video

Notes

Nutrition Information is an approximation for ¼ cup of the dip, without crackers or scoops.

Tips: 

• • Soften the cream cheese. Make sure the cream cheese is room temperature for easy mixing. If you forgot, just microwave it in 10 second intervals until easy to stir.

• • Don't buy pre-shredded cheese. Be sure to grate your own from a block. The pre-shredded has a coating on the cheese that makes the dip grainy.

• • Swap out the cheese. Try a different shredded cheese instead of cheddar. Monterey Jack, pepper Jack, and gouda would all be delicious.

• • Add spices and seasonings. Jazz the dip up with different spices like Cajun, Creole, smoked paprika, cayenne, and mustard powder for a different spin!

Storage: 

• When storing in the fridge, simply let the dip cool to room temperature. Cover with plastic wrap and chill for up to 5 days. Reheat in the microwave or oven for a few minutes until gooey and warm again.
• To keep in the freezer, repeat the same process and be sure to wrap well with plastic wrap. Freeze for up to 2 months.
  • To serve the dip after freezing, thaw the dip in the fridge overnight, then warm through again in the microwave or oven for a few minutes until hot and delicious!
• Making this dip ahead of time is perfect too. Assemble the dip and keep in it in the fridge for up to a day before baking and serving to family and friends.

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 180mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 9g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.1mg

Post written by Laura Arnold.

The post Pepper Jelly Cream Cheese Dip appeared first on Dinner in 321.