Is there anything more comforting than a piping hot dish of Baked Macaroni and Cheese? This classic favorite combines tender pasta, a rich cheese sauce, and a golden, crispy topping to create a mouthwatering side dish delight!

While there are hundreds of delicious baked macaroni and cheese recipes, this is the way my family and I love it! Most of the time, I use sharp cheddar, American and Monterey Jack blend cheeses. However, sometimes I make it with a unique blend of cheese that simply need to be used up from the refrigerator cheese drawer. It comes out delicious every time!

We love to serve this on the side of barbecue ribs, beef brisket, or around the holidays with turkey tenderloin.

Why You’ll like this Recipe

• Versatile and Customizable: It goes with so many meals and you can get creative with various kinds of cheeses.
• COZY deliciousness: It’s comfort food at it’s finest!
• Side Dish Hit: It’s always a crowd-pleasing side dish favorite!!
• Cheese Heaven: It’s creamy, dreamy irresistible cheesy goodness!

What You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Elbow Macaroni: Provides the main structure of the dish. It absorbs the cheese sauce and adds a chewy texture.
• Butter: Adds richness to the cheese sauce and contributes to the overall flavor profile. It also helps in creating a velvety texture.
• All-Purpose Flour: Makes the roux, which is a thickening agent. It helps in binding the cheese and milk together, creating a smooth and cohesive sauce.
• Half-and-Half and Milk: Adds creaminess to the cheese sauce. It also helps to bind the cheese and coat the pasta evenly, creating a smooth texture.
• Cheeses: American Cheese or Velveeta, Monterey Jack, Sharp Cheddar
• Salt and White Pepper: Adds savoriness and slight heat.
• Panko Bread Crumbs: Adds a crunchy texture to contrast the creamy interior.

Tools You’ll Need

• Medium Pot
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

How to Make Baked Mac and Cheese

1. Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain. Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute. 

2. Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture. 

3. Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta. 

4. Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.

5. Bake 375℉ 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Expert Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don’t melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Add a crunchy topping. Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

Avoid a Gritty Cheese Sauce

A gritty texture in cheese sauce in baked macaroni and cheese can occur due to a few different reasons:

1. Overcooking: Cheese contains proteins that can become gritty if overheated. Overcooking the cheese sauce can cause these proteins to clump together, creating a gritty texture.
2. Low-Quality Cheese: Cheeses with a higher moisture content and fewer additives tend to melt more smoothly. Lower-quality cheese or cheese with added starches and fillers may not melt as well and can result in a gritty texture.
3. Incorrect Emulsification: Cheese sauces are essentially emulsions of fat (from cheese and butter) and liquid (usually milk). If the emulsification process is not done properly, the cheese can clump and create a gritty texture.
4. Acidic Ingredients: Adding acidic ingredients like lemon juice or certain types of wine can cause the proteins in cheese to tighten and become gritty.

To avoid a gritty cheese sauce, use high-quality cheese with fewer additives, and melt it over low heat. Gradually add the cheese to the sauce while constantly stirring.

If your sauce still turns gritty, you can try blending it in a blender or with an immersion blender to smooth out the texture. Adding a small amount of cornstarch or sodium citrate can also help stabilize the sauce and prevent grittiness.

What to Serve with Homemade Baked Macaroni and Cheese

Macaroni and Cheese has a place in nearly any dinner menu. It’s the starch that can easily go with proteins like Savory Chicken Vegetable Skillet, Roasted Juicy Drumsticks, Pulled Pork, and Balsamic Flank Steak.

Add a vegetable side dish like Crispy Green Beans, Green Bean Salad, Garlic Broccoli and Mushrooms or a Loaded Restaurant Salad and your meal is set up for success!

Storage and Freezing

This recipe is so easy to store for leftovers or just for later!

• Store leftovers in an air-tight container in the refrigerator up to 4-5 days.
• While you can freeze, thaw and reheat baked macaroni and cheese, I don’t recommend it as it compromises the smooth, creamy texture of the recipe.

Frequently Asked Questions

More Macaroni-inspired Recipes

• Best Ever Macaroni Salad
• Smooth and Creamy White Mac and Cheese
• Simple Mac and Cheese
• Beef and Cheese Mac

Print

Baked Macaroni and Cheese

When it comes to comfort food, few dishes can rival the cheesy goodness of baked macaroni and cheese. Whether you're preparing a cozy family dinner or hosting a potluck party, this classic dish is always a crowd-pleaser.

Course Side Dish

Cuisine American

Keyword cheese

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 9 Servings

Calories 436kcal

Ingredients

• 2 cups elbow macaroni
• 2 ½ tablespoons butter
• 2 ½ tablespoons all-purpose flour
• 2 cups half-and-half
• 1 cup milk
• 4 ounces American cheese or Velveeta
• 4 ounces shredded Monterey Jack cheese
• 8 ounces shredded sharp cheddar cheese divided
• ½-3/4 teaspoon salt
• ½-3/4 teaspoon white pepper
• 2 tablespoons panko bread crumbs

Instructions

• Preheat oven to 375℉.
• Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain.
• Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute.
• Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture.
• Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta.
• Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.
• Bake 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Video

Notes

Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don't melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

Nutrition

Calories: 436kcal | Carbohydrates: 31g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 667mg | Potassium: 240mg | Fiber: 1g | Sugar: 5g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 510mg | Iron: 1mg

The post Baked Macaroni and Cheese appeared first on Dinner in 321.

This Cranberry Salsa is the fresh addition you need on your holiday spread. It has a sweet and slightly spicy kick that marries or well with so many dishes makes the party even merrier! Every time I make it for a party, I leave with an empty dish.

It's the perfect make ahead appetizer or side dish to for chips, toasts, and proteins like steak or salmon. Plus with just 8 ingredients and 20 minutes of prep, you can whip this up in almost no time.

We love to simply serve it with cinnamon sugar tortilla chips, but it’s also excellent on a pumpkin or butternut squash soup or fish tacos. One of my favorite ways to use it is on my Gobbler Sandwich that can be made with leftover holiday turkey or deli turkey. It’s also amazing mixed with my Winter Salad with Maple Dijon Dressing!

Cranberry lovers, you've got to try this Cranberry Snack Cake that can also be made with fresh or frozen cranberries.

Why You'll Love this Recipe

• Burst of Flavor. The combination of spicy jalapeños with the sweet-tart taste of cranberries creates a incredible blend of flavors
• Pairs with so many things. Cranberry salsa is incredibly versatile. It can be paired with so many dishes like tacos, grilled meats, or simply enjoyed with regular or cinnamon sugar tortilla chips.
• Make-Ahead Appetizer or Side Dish. Recipes like this one that can be made ahead of time for a get-together make for easier entertaining.
• Perfect for the Holidays. The vibrant colors of the salsa, featuring red cranberries and green jalapeños and cucumbers, make it the perfect addition to a festive gathering.

Ingredients

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

• Fresh Cranberries: Cranberries are the star of the show, providing a sweet and tart flavor to the salsa. They also contribute a juicy and slightly crunchy texture. The cranberries add a festive and vibrant color to the salsa.
• Green Onions: Brings a savory depth and a satisfying crunch to the salsa.
• Cilantro: Contributes freshness, color, and a citrusy note.
• Jalapeños: Provides crunch and the perfect amount of heat.
• Cucumber: Adds a fresh crunch and offsets the heat of the jalapeños.
• Sugar: Balances the taste by offsetting the heat and tartness.
• Lemon & Lime: The acidity not only enhances the taste but also helps meld the flavors together.
• Cinnamon Sugar Chips or Pita Chips (optional): The vehicle to scoop up the salsa to snack on.

Tools You'll Need

• Cutting Board
• Chef's Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Citrus Squeezer

How to Make Cranberry Salsa

1. To a medium bowl, combine cranberries, green onion, cilantro, jalapeño, cucumber, sugar, lemon juice, lime juice and salt. 

2. Mix well, cover, and refrigerate 2 hours or up to overnight. 

3. Serve with cinnamon sugar chips, tortilla chips or as a dish topper.

What to Serve with Cranberry Jalapeno Salsa

The options are endless. Here are some of our favorite ways to serve this delicious holiday salsa.

• Tortilla Chips: Classic and simple, dipping regular or cinnamon sugar tortilla chips into jalapeño cranberry salsa is perfect for a celebration or holiday get-together.
• Soup Topper: A scoop of salsa on top of pumpkin, acorn, or butternut squash soup will give you all the warm and fuzzy feels of fall and winter!
• Tacos: Add a spoonful of the salsa to your tacos for an extra burst of flavor. It pairs well with various proteins like grilled chicken, fish, or even vegetarian options.
• Grilled Meats: Top grilled meats, such as chicken or steak, with jalapeño cranberry salsa to enhance their flavor and adds freshness.
• Quesadillas: Incorporate the salsa into your quesadilla filling for a unique and zesty twist.
• Baked Brie or Cream Cheese: Serve the salsa over baked brie or cream cheese for an appetizer that combines creamy and spicy flavors.
• Salads: Use the salsa as a vibrant dressing for salads.
• Sandwiches or Wraps: Spread jalapeño cranberry salsa on sandwiches like the Gobbler Sandwich or in wraps to elevate the taste with a hint of spice and sweetness.
• Seafood Topping: Pair the salsa with seafood dishes like grilled shrimp or fish.
• Serving with Cheese Platter: Include jalapeño cranberry salsa as part of a cheese platter to offer a sweet and spicy element alongside different cheeses.
• Breakfast Accompaniment: Add a spoonful to your morning eggs, omelets, or breakfast burritos for a flavorful kick.

Tips and Substitutions

• Experiment with Cranberries: Based on availability, use fresh or frozen cranberries that have been thawed. Frozen will yield a slightly wetter end product but equally as delicious. It'll also be a bolder red color.
• Yummy Additions and Substitutions: This salsa can be modified to your taste preference and is fun to get creative with. Other ingredient that pair well with these flavors are pomegranate arils, diced mango, avocado chunks, orange zest, jicama cubes, diced bell peppers, diced apple, chopped pineapple, and toasted nuts.
• Adjust Heat to Taste: Control the spiciness by modifying the quantity of jalapeños. For a milder salsa, remove seeds and membranes from the jalapeños.
• Balance Sweetness: Tailor the sweetness by adjusting the amount of sugar or use honey, agave syrup, or sugar substitutes as alternatives.
• Let It Marinate: Allow the salsa to rest in the refrigerator for a few hours or overnight. This enhances the melding of flavors, resulting in a tastier salsa.
• Fresh Lime and Lemon Juice: Opt for fresh lime juice for a vibrant citrus flavor. Adjust the quantity based on your preference for acidity.
• Pepper Variations: If jalapeños are too hot, consider milder peppers like poblanos or bell peppers. Conversely, for more heat, experiment with serranos or other spicy peppers.
• Onion Varieties: Experiment with different onion varieties such as red, white, or sweet onions to alter the salsa's flavor profile.
• Nutty Addition: Consider adding a handful of chopped nuts like toasted pine nuts or almonds for extra texture and flavor complexity. These will soften
• Fruit Variation: Not a fan of cranberries, check out this sweet and spicy Strawberry Salsa recipe! It's got the similar flavors but with a strawberry twist. Fresh mint is an optional add in that can give it a fresh and pretty touch!

Storage and Freezing

It's best enjoyed fresh, but if stored in an airtight container in the refrigerator, it can last for up to 2-3 days. Keep in mind that the texture may change over time. It is not recommended to freeze and thaw.

Frequently Asked Questions

Try these other Appetizer Recipes

• Roasted Tomato Basil Ricotta Toast
• Fresh Pico de Gallo
• Herb and Onion Dip
• Fall Turkey and Cheese Sliders Recipe

Print

Spicy Cranberry Salsa

This make-ahead spicy Cranberry Salsa with jalapenos brings fresh, holiday flavors to any spread. It’s an excellent appetizer or food topper!

Course Appetizer

Cuisine American

Keyword christmas, holidays, thanksgiving

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 52kcal

Ingredients

• 12 ounces fresh cranberries finely chopped
• 4 green onions sliced
• ¼ cup cilantro minced
• 1-2 jalapeños diced
• 1 cup diced cucumber
• ½ cup sugar
• 1 lemon juiced
• 1 lime juiced
• ¼ teaspoon salt
• Optional: Cinnamon Sugar Chips or Pita Chips

Instructions

• To a medium bowl, combine cranberries, green onion, cilantro, jalapeño, cucumber, sugar, lemon juice, lime juice and salt.
• Mix well, cover, and refrigerate 2 hours or up to overnight. 
• Serve with cinnamon sugar chips, tortilla chips, or as garnish or topper.

Video

Notes

Tips and Substitutions

• Yummy Additions and Substitutions: This salsa can be modified to your taste preference and is fun to get creative with. Other ingredient that pair well with these flavors are pomegranate arils, diced mango, avocado chunks, orange zest, jicama cubes, diced bell peppers, diced apple, chopped pineapple, and toasted nuts.
• Adjust Heat to Taste: Control the spiciness by modifying the quantity of jalapeños. For a milder salsa, remove seeds and membranes from the jalapeños.
• Balance Sweetness: Tailor the sweetness by adjusting the amount of sugar or use honey, agave syrup, or sugar substitutes as alternatives.
• Experiment with Cranberries: Based on availability, use fresh or frozen cranberries that have been thawed. Frozen will yield a slightly wetter end product but equally as delicious.
• Let It Marinate: Allow the salsa to rest in the refrigerator for a few hours or overnight. This enhances the melding of flavors, resulting in a tastier salsa.
• Fresh Lime and Lemon Juice: Opt for fresh lime juice for a vibrant citrus flavor. Adjust the quantity based on your preference for acidity.
• Pepper Variations: If jalapeños are too hot, consider milder peppers like poblanos or bell peppers. Conversely, for more heat, experiment with serranos or other spicy peppers.
• Onion Varieties: Experiment with different onion varieties such as red, white, or sweet onions to alter the salsa's flavor profile.
• Nutty Addition: Consider adding a handful of chopped nuts like toasted pine nuts or almonds for extra texture and flavor complexity. These will soften

Nutrition

Calories: 52kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 71mg | Potassium: 71mg | Fiber: 2g | Sugar: 10g | Vitamin A: 113IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 0.3mg

The post Spicy Cranberry Salsa appeared first on Dinner in 321.

This is our famous Broccoli Cranberry Salad, over a million people have watched the recipe come to life and we're so excited! It’s a great make-ahead, easy recipe making entertaining simple. It has a spot at every holiday get-together, potluck, or celebration.

Talk about a holiday party of flavors! The combination of sweet and savory notes blended with veggies and an incredible creamy, tangy dressing makes for the perfect side dish!

If your’e a broccoli lover, be sure to check out my other popular broccoli recipes Garlic Broccoli and Mushrooms and Broccoli Cauliflower Bacon Salad!

Why You'll Love This Recipe

• Easy to Prepare. This delicious broccoli salad is easy to prepare, making it a perfect dish for cooks of all levels.
• Festive Appeal. Festive ingredients, amazing flavors, and holiday appeal makes this fresh broccoli salad a standout dish on a festive table.
• Nutrient-Rich. Beyond taste, this is a healthy salad recipe and nutrient powerhouse. It’s packed with vitamins, minerals, and fiber.
• Flavorful Combination. The mix of the slightly bitter broccoli, the sweetness of dried cranberries and pomegranate arils, the savoriness of crunchy sunflower seeds and crispy bacon, and the richness of cheese and dressing creates the perfect bite! It’ll quickly become one of your new favorite side dishes.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Mayonnaise: The base of the sweet dressing, binds the ingredients together, and adds moisture.
• Apple Cider Vinegar: Adds acidity, balancing the richness of the dressing.
• Sugar: Adds sweetness to the dressing.
• Broccoli Heads: The star of the salad, providing a hearty and nutritious base..
• Dried Cranberries and Pomegranate Arils: Add sweetness and a festive touch, balancing the savory broccoli.
• Bacon: Contributes a savory and smoky element, elevating the salad's richness.
• Red Onion: Adds a sharp and slightly pungent flavor.
• White Cheddar Cheese: Provides creaminess and a salty contrast.
• Roasted and Salted Sunflower Seeds: Sunflower kernels bring a crunchy texture and a nutty flavor, complementing the soft broccoli.

Tools You’ll Need

• Large Mixing Bowl
• Tongs
• Cutting Board
• Chef's Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Broccoli Cranberry Salad

1. Cut heads of broccoli into bite-sized pieces. Finely dice cooked, crisp bacon and onion. Cube white cheddar cheese.
2. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and black pepper. Set aside. 

3. In a large bowl, mix together broccoli, cranberries, cheese, pomegranate arils, bacon, red onion, and sunflower kernels. 

4. Pour the dressing mixture over the salad ingredients, and toss until coated well. 

5. Refrigerate a couple of hours for the flavors to marry. When ready to serve, garnish with additional sunflower seeds and cranberries.

Tips for Success and Substitutions

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients the Same Size. Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill so the Flavors can Marinate. Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations. Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs. Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Substitute the Broccoli. If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps. Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations. Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices. Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations. If red onion is too strong, you can use green onions or chives for a milder flavor.

Storage

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

What to Serve with Broccoli Bacon Cranberry Salad

While this fresh salad pairs well with so many dishes, some our favorites to serve it with are French Onion Chicken Casserole, Corn Casserole, Beef Tips and Gravy, and Roast Cornish Hens.

Frequently Asked Questions

More Easy Side Dish Recipes

• Winter Salad with Maple Dressing
• Pistachio Fluff Salad
• French Onion Hashbrown Casserole
• Crispy Parmesan Potatoes

Print

Best Broccoli Cranberry Salad

The Best Cranberry Broccoli Salad is the perfect healthy side dish with bacon and sunflower seeds in a creamy dressing. Easy to assemble in under 15 minutes, it's a delicious make ahead recipe.

Course Salad

Cuisine American

Keyword holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 165kcal

Ingredients

Dressing

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 8 cups broccoli cut into bite-sized pieces
• ½ cup dried cranberries
• ½ cup crumbled cooked bacon
• ½ cup diced red onion
• 4 ounces cheddar cheese cut into small cubes
• ¼ cup pomegranate arils more for garnish
• ¼ cup roasted and salted sunflower seeds more for garnish

Instructions

• In a small bowl, whisk together dressing ingredients. Set aside.
• In a large bowl, mix together salad ingredients. 
• Pour the dressing over the salad and toss until all the ingredients are coated well. 
• Refrigerate until ready to serve. Garnish with additional sunflower seeds and cranberries.

Video

Notes

TIPS FOR SUCCESS AND SUBSTITUTIONS

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients Uniformly: Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill: Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations: Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs: Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Broccoli Alternatives: If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps: Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations: Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices: Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations: If red onion is too strong, you can use green onions or chives for a milder flavor.

 

Storage: 

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 436mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 53mg | Calcium: 100mg | Iron: 1mg

The post Best Broccoli Cranberry Salad appeared first on Dinner in 321.

Jiffy Corn Casserole, Country Scalloped Corn, Corn Pudding, Corn Casserole, Bread Pudding, Cornbread Pudding, Spoon Bread Casserole, Corn Soufflé, whatever you call this side dish, it's delicious!

This old fashioned scalloped corn side dish is one of our favorite family recipes, and once you give it a try, I know it will be for yours, too. It takes less than 10 minutes to prep and goes with nearly any meal.

It has the perfect balance of savory and sweet flavors and keeps you coming back for more. It's one of our favorite recipes and a holiday staple always on our Thanksgiving dinner and Christmas dinner spreads every year!

For an elevated twist on this Jiffy corn casserole recipe, you can add shredded cheese, chopped cooked ham or bacon, chopped canned jalapeños, or chopped green chiles to the mix. It'll make the perfect accompaniment to your next dinner with family and friends!

If you need more side dish inspiration for a holiday meal, be sure to try our Southern Cornbread Dressing, Loaded Mashed Potatoes, or Cranberry Fluff Salad.

Types of Corn Casseroles

There are several types of corn pudding recipes out there with all different names. I've made every kind and can tell you all of the differences.

A corn pudding recipe or also commonly known as corn souffle, doesn’t traditionally have cornmeal as part of the mixture.

Scalloped corn simply means it's a dish that's baked with milk or sauce, similar to a scalloped potato and tends to also have crackers on top. This side dish is interchangeable with so many names, but country scalloped corn has a few slight differences.

Corn casserole could be any of these recipes. Nonetheless, all of the above are super delicious! This Jiffy Cornbread Casserole recipe is a combination of cornbread and pudding.

If you're looking for another easy side dish recipe with a different vegetable, this Bisquick Zucchini Pie is great for get-togethers or holiday events.

Where is Jiffy Corn Casserole From?

The original recipe for Jiffy Corn Casserole is not well-documented and variations of corn casserole recipes have been prepared by home cooks for many years. However, the association of the dish with the use of Jiffy Corn Muffin Mix increased with the availability and promotion of the baking mix.

Corn-based dishes, in general, have a long history in America, where corn (maize) is native. Native American cuisines often incorporated corn in various ways, and early European settlers adopted and adapted these culinary traditions.

My mom found a version of this easy Jiffy Country Scalloped Corn casserole recipe in a "Letter to the Editor" comment in a Good Housekeeping Magazine about 30 years ago. The person's letter said she had eaten it at a bed and breakfast and simply couldn't get enough of it. The chef shared the recipe and it was a savory side dish staple from then on out.

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds flavor and richness to the casserole.
• Eggs: Act as a binder, helping to hold the casserole together.
• Sour Cream: Adds moisture and richness to the casserole. It contributes to the creamy texture and helps balance the sweetness of the cornbread mix.
• Creamed Corn (Cream-Style Corn): Contributes to the creaminess and sweetness of the casserole and adds texture.
• Sweet Corn: Adds both sweetness and texture to the casserole.
• Jiffy Cornbread Mix: The primary ingredient that provides the cornbread base for the casserole. It contains a combination of cornmeal, flour, baking powder, and other dry ingredients. It contributes to the sweet and slightly crumbly texture of the casserole.
• Optional: Chopped Jalapeños, Chopped Green Chiles, Cooked Ham, Cooked Bacon, Shredded Cheese

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Jiffy Corn Casserole

1. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.

2. Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.

2. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Tips and Substitutions

• Optional delicious mix-ins to this dish are:
  • ¼ cup drained chopped green chiles
  • ¼ cup drained chopped canned jalapeños
  • ½-3/4 cup chopped cooked bacon
  • ½-3/4 cup chopped leftover ham
  • 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
• Make the corn muffin mix from scratch. Here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter an 8 quart slow cooker. Pour in the same prepared batter, cover and cook on low 2 hours. Turn off the crockpot and don’t uncover. Allow it to set uncovered for 30-45 minutes. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed. This version is not as “set” as the baked version, but will be done.

Storage and Freezing

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.

Serving Suggestions

The beauty of this dish is that is can be served alongside pretty much anything! I love to serve it with baked ham or turkey and dressing at the holidays.

On a regular weeknight, it pairs well with my Kentucky Fried Chicken, Sheetpan Rosemary Chicken, Balsamic Flank Steak, or Smothered Pork Chops.

Frequently Asked Questions

More Recipes Like This 

• Sweet Onion Casserole
• Pimento Cheese Cornbread
• Sloppy Joe Pie
• Beef Tamale Pie
• Easy Cheesy Potatoes

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Jiffy Corn Casserole Recipe (Six Ingredients)

Jiffy Corn Casserole is the ultimate side dish recipe and so easy to make. With only 6 ingredients and using one bowl, it's perfect for any dinner or holiday get-together!

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 16 servings

Calories 214kcal

Ingredients

• ½ cup butter melted and slightly cooled
• 3 eggs
• 16 ounces sour cream regular or light
• 2 14.75 ounce cans cream style corn
• 16 ounce bag frozen sweet corn
• 9 ounce box Jiffy cornbread mix

Instructions

• Preheat oven to 375°F.
• In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.
• Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.
• Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Video

Notes

Tips and Substitutions

• • Optional delicious add-ins to this dish are
    • • ¼ cup drained chopped green chiles
    • • ¼ cup drained chopped canned jalapeños
    • • ½-3/4 cup chopped cooked bacon
    • • ½-3/4 cup chopped leftover ham
    • • 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!

• • If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!

• • The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

• • If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
    • • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt

• • This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter a 4-6 quart slow cooker. Pour in the same prepared batter, cover and cook on high for 2-3 hours or low for 4-5 hours. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed.

Storage:

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 293mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The post Jiffy Corn Casserole Recipe (6 Ingredients) appeared first on Dinner in 321.

If you’re looking for a fun and zesty snack to spice up your next party or just to treat yourself, this Fire Crackers recipe is the way to go! These crunchy, flavorful bites are simple to make and pack a delicious punch. They're delicious on their own, but they pair well with dips like pimento cheese, hummus, or guacamole, or used as a topper on your favorite bowl of chili.

What makes these little snacks even better is their versatility. You can easily adjust the heat level to suit your personal preference, and there are countless ways to customize them. With just a handful of simple ingredients, you can create a party-worthy snack that’s bound to be a hit.

Make sure to check out my other viral crunchy snacks, Caramel Chex Mix, Holiday Praline Crunch, and The Best Homemade Chex Mix!

Why You'll Like This Recipe

• Quick and Easy Party Appetizer. With minimal prep and simple ingredients, these flavorful firecracker crackers come together in no time.
• Customizable Heat. Adjust the spice level to suit your preference, making it as mild or fiery as you'd like. Want less heat, omit or reduce the red pepper flakes.
• Perfect Snack for Sharing. Whether it’s a game night, game day party, or just a snack at home, Firecrackers, also known as the Alabama Fire Crackers recipe, are a great treat to share.
• Store Well to Make Ahead. This spicy firecrackers recipe can be made ahead of time and stored in an airtight container, making them perfect for homemade gift prepping or last-minute snacks.

Ingredients

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

• Miniature Crackers: Mini saltine crackers are the base of this spicy snack. They provide crunch and an excellent vehicle for flavor.
• Canola Oil: This helps the seasoning adhere to the crackers and adds a little richness without overpowering the flavor. Vegetable oil can be used as well.
• Ranch Seasoning Mix: Ranch mix adds a savory, tangy profile to this firecracker recipe that enhances the overall flavor.
• Crushed Red Pepper Flakes: These give the Firecrackers their signature spicy kick. Adjust the amount based on your heat preference. Increase or decrease the amount of red pepper flakes to your desired level of heat.
• Garlic Powder: Adds a robust flavor that complements the ranch and the heat from the red pepper flakes.

Tools You'll Need

• Measuring Cups and Spoons
• Large Mixing Bowl
• Half Size or 12"x17" Sheet Pan
• Whisk
• Spatula
• Parchment Paper
• Liquid Measuring Cups

How to Make this Fire Crackers Recipe

1. Preheat oven to 250°F.
2. In a small mixing bowl, combine canola oil, ranch seasoning mix, red pepper flakes, and garlic powder. Whisk thoroughly until all ingredients are well incorporated.  

3. To a large bowl, add mini crackers. Pour the oil mixture over the top. Gently stir the to ensure the crackers are evenly coated with the mixture.   

4. Spread the coated crackers evenly on a large baking sheet or roasting pan.
5. Bake for 1 hour, stirring every 15 minutes to ensure even seasoning.

6. Once baked, remove the crackers from the oven and allow them to cool. Store in air-tight containers at room temperature.

Pro Tips and Substitutions

• Cracker Options: Other than mini saltines, you can use full size saltines, club crackers, ritz crackers, oyster crackers, or cheese crackers or crisps.
• Oil Substitutes: If you prefer, any neutral oil or melted butter can replace canola oil for a different flavor profile.
• Flavor Variations: Feel free to experiment with seasonings like Italian seasoning, black pepper, onion powder, smoked paprika, or even a dash of cayenne for extra heat. Instead of a ranch seasoning packet, some of our local restaurants make this seasoned cracker with Old Bay Seasoning and a splash of lemon juice and serves them with chili, crab dip, shrimp, and raw oysters.
• To Make It Vegetarian: Ensure the ranch seasoning mix is vegetarian-friendly or use a homemade seasoning blend.
• Homemade Ranch Seasoning: If you'd prefer to make your ranch powder mix from scratch, you can follow my Homemade Ranch Seasoning recipe.

Storage

When stored in an airtight container or zip-top bag, Firecrackers can last for up to two weeks, but they’re so tasty they probably won’t last that long!

Frequently Asked Questions

More Delicious Easy Snacks

• Cinnamon Cream Cheese
• Fall Snack Mix
• Dill Pickle Popcorn
• Southern Chicken Salad

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Fire Crackers Recipe

Perfect for parties, gift-giving, or late-night cravings, this Fire Crackers recipe is a fun and zesty snack perfect for any occasion! This easy recipe has 5 simple ingredients and takes 10 minutes to prep!

Course Appetizer, Miscellaneous

Cuisine American

Keyword holidays

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 24 servings

Calories 272kcal

Ingredients

• 33 ounce box mini square saltine crackers (3 11oz boxes)
• 1 ¼ cups canola oil or neutral oil
• 1 ounce package ranch seasoning mix
• 2 tablespoons crushed red pepper flakes
• 1 teaspoon garlic powder

Instructions

• Preheat oven to 250°F.
• In a small mixing bowl, combine the canola oil, ranch seasoning mix, red pepper flakes, and garlic powder. Whisk thoroughly until all ingredients are well incorporated.  
• To a large bowl, add mini crackers. Pour the oil mixture over the top. Gently stir the to ensure the crackers are evenly coated with the mixture.   
• Spread the coated crackers evenly on a large baking sheet or roasting pan.
• Bake for 1 hour, stirring every 15 minutes to ensure even seasoning.  
• Once baked, remove the crackers from the oven and allow them to cool. Store in air-tight containers at room temperature.

Video

Notes

Pro Tips and Substitutions

• Cracker Options: Other than mini saltines, you can use full size saltines, club crackers, ritz crackers, oyster crackers, or cheese crisps.
• Oil Substitutes: If you prefer, any neutral oil or melted butter can replace canola oil for a different flavor profile.
• Flavor Variations: Feel free to experiment with seasonings like Italian seasoning, black pepper, onion powder, smoked paprika, or even a dash of cayenne for extra heat. Instead of a ranch seasoning packet, some of our local restaurants make this seasoned cracker with Old Bay Seasoning and a splash of lemon juice and serves them with chili, crab dip, shrimp, and raw oysters.
• To Make It Vegetarian: Ensure the ranch seasoning mix is vegetarian-friendly or use a homemade seasoning blend.
• Homemade Ranch Seasoning: If you'd prefer to make your ranch powder mix from scratch, you can follow my Homemade Ranch Seasoning recipe.

Storage

When stored in an airtight container or zip-top bag, Firecrackers can last for up to two weeks, but they’re so tasty they probably won’t last that long!

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Sodium: 466mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg

The post Fire Crackers Recipe appeared first on Dinner in 321.

Now this is a salad we can get behind! With just a handful of sweet, tasty, easy-to-find ingredients that are simply mixed together, this Pistachio Ambrosia Salad is ready to enjoy in just minutes. It's a nutty, pistachio spin on the traditional recipe - and we are all about it!

Sweet crushed pineapple and mandarins, tropical coconut and fluffy marshmallows are all folded into chilled whipped topping in this Green Ambrosia Salad for the ultimate flavor and texture experience. With so many sweet notes and a minty green color, this Southern charm is a crowd-pleasing dessert everyone will love.

If you're a fan of this retro pistachio ambrosia salad, be sure to try these recipes for some of our other favorite old-school side dishes. This Green Jello Salad is colorful and flavorful, and it doesn't get more vintage than this delicious and sweet Green Fluff Salad.

Why You'll Love This Recipe

• Quick and Easy Dessert. With just a handful of easy-to-find ingredients that all get mixed together, plus no baking required, this sweet treat is ready to enjoy in just minutes.
• Tasty Twist on Tradition. Ambrosia salad is a classic - an oldie and a goodie, for good reason. This is a fun, pistachio twist on the traditional version.
• Make-Ahead Sweet Treat. Because this sweet salad can be mixed together ahead of time and left to set in the fridge before serving, it's a great dessert to whip up early and serve to a crowd!
• Customizable. Get creative and experiment with different add-ins to this salad. Try different nuts and fruits based on your preferences!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whipped Topping: The light, airy base for this salad, use your favorite kind here. You can find store-bought whipped topping in the refrigerated and freezer sections at the store, or you can make your own homemade whipped cream. Both work!
• Sour Cream or Greek Yogurt: Adds a nice tang and rich, thick texture to the salad.
• Instant Pistachio Pudding Mix: The signature flavor and color of this green ambrosia. Find this in the baking aisle of most grocery stores.
• Crushed Pineapple: Sweet and tropical tasting, this adds delicious flavor to the dish.
• Mandarin Oranges: Also sweet and sometimes tangy, these add flavor, texture and a pop of color to the salad. Be sure to thoroughly drain these before using to keep the salad from being watery.
• Green Grapes: Sweet with a bite, these add nice flavor and texture to this recipe. We like green for their slight tartness, but you can use red or a mixture of both, too.
• Mini Marshmallows: Airy and chewy, these add the perfect sweetness and texture to this retro salad.
• Shredded Coconut: Perfectly sweet and with a tropical flavor profile, this is a signature ingredient for ambrosia salad.
• Maraschino Cherries: Beautifully bright in color and sweet in taste, these offer flavor and a pop of color to this salad.
• Walnuts or Pecans: Either work, or use whatever nut you have on hand. Chopped nuts add a delicious roasted note and great crunchy flavor.

Tools You'll Need

• Mixing Bowls
• Spatula
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons

How To Make Pistachio Ambrosia Salad

1. In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.

2. Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.

3. Fold in the maraschino cherries carefully to avoid breaking them.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Expert Tips

• Chill Ingredients Before Using. To keep everything extra cold and refreshing, chill the ingredients ahead of time before mixing together. Chill the fruit, marshmallows and whipped cream or topping. This will ensure the salad sets correctly and will result in the best flavor.
• Avoid Over-mixing. Don't heavily mix this salad, be gentle and stir together until just combined, to keep all ingredients in tact.
• Homemade 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. The salad will keep for a couple days.

What To Serve With Pistachio Ambrosia Salad

There are so many options of what to pair with this dish. It's always part of a holiday spread at our house. We love to add it to a menu with other recipes like:

• Southern Cornbread Dressing
• Carmel Apple Dip
• Crockpot Mashed Potatoes
• Coca Cola Ham

Storage and Make-Ahead Instructions

• For the fridge: If you've got leftovers of this salad, lucky you! Store them in an airtight container in the fridge for up to three days.
• Make ahead instructions: This is a great dish to make in advance. You can mix everything together and store it covered in the fridge until you're ready to eat. Letting it sit in the fridge a bit helps it to set, but we recommend serving it sooner than later for maximum flavor and freshness!
• We don't recommend freezing this dish as it compromises the texture.

FAQs

More Easy Salad Recipes

• Pistachio Fluff Salad
• Frozen Fruit Salad
• Cranberry Fluff Salad
• Orange Jello Salad

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Pistachio Ambrosia Salad

This 10-ingredient Pistachio Ambrosia Salad takes on 15 minutes to prep and is the perfect make ahead salad or side dish. With whipped topping, pistachio pudding mix, and coconut, there's so much to love about this green ambrosia!

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 8 ounce container whipped topping (thawed) optional use homemade whipped cream
• 1 cup sour cream or plain Greek yogurt
• 3.4 ounce package instant pistachio pudding mix
• 20 ounce can crushed pineapple with the juice
• 1 cup drained mandarin oranges
• 1 cup halved green seedless grapes
• 1 cup miniature marshmallows
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnut optional
• ½ cup drained and halved maraschino cherries

Instructions

• In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.
• Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.
• Fold in the maraschino cherries carefully to avoid breaking them.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg

The post Pistachio Ambrosia Salad appeared first on Dinner in 321.

Get ready to cozy up with a bowl of happiness with this Slow Cooker Chicken Gnocchi Soup! Very similar to the popular Olive Garden chicken gnocchi soup, this hearty delight is like a warm hug in a bowl!

It features tender chicken, fluffy gnocchi, and a medley of tender veggies all in a savory broth. Perfect for any occasion, whether it’s a chilly evening on the couch or a get-together of friends—this soup is sure to be the star of the show!

The best part? It takes 15 minutes to prep then you can toss everything into your trusty slow cooker. Crockpot soup recipes are tough to beat! It'll do the work while you kick back and put your feet up!

Need it made even quicker, follow my stovetop directions below. With this soup warming your belly and brightening your evening, you’ll be counting down the hours until the next delicious bowl.

Be sure to check out more of our soups that warm the soup! My Copycat Dolly Parton’s Stampede Soup and Lasagna Soup are two of my easy go-to feel good food soups!

Why You’ll like this Recipe

• Easy Recipe: Simply throw everything into the slow cooker and let it work its magic! Slow cooker chicken and gnocchi soup is perfect for a busy day!
• Comforting and Hearty: This creamy soup is filling thanks to the chicken and gnocchi, making it a great option for a satisfying dinner.
• Flavor-Packed: The combination of seasonings along with fresh spinach and Parmesan adds layers of flavor that you’ll crave again and again.
• Customizable: Adjust the ingredients to this chicken gnocchi soup recipe to suit your taste—add more veggies, spice it up, or make it creamy according to your preference!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken Broth: Forms the savory base of the soup. Chicken stock can also be used
• Shredded Carrot: Provides natural sweetness and vibrant color.
• Garlic Powder: Delivers a subtle garlic flavor that rounds out the dish.
• Onion Powder: Offers an oniony flavor while keeping prep easy. Fresh diced onion works as well.
• Flaky Poultry Seasoning: A mix of savory spices that complements the chicken and adds warmth to the soup.
• Dried Basil: Adds a hint of herbaceous flavor.
• Boneless, Skinless Chicken: Provides protein and heartiness. Boneless skinless chicken thighs or breasts will work.
• Cornstarch: Used as a thickening agent to create a nice creamy texture.
• Milk: Contributes creaminess and a rich flavor to the broth.
• Gnocchi: Pillowy soft gnocchi makes this soup filling and comforting.
• Fresh Baby Spinach: Adds a pop of color, freshness, and nutritional benefits.
• Parmesan Cheese (not pictured): Sprinkled on top, it adds a savory, rich finish.

Tools You’ll Need

• Crockpot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Chef’s Knife
• Cutting Board
• Meat Chopper
• Cheese Grater

How to Make Slow Cooker Chicken Gnocchi Soup

1. To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.

2. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
3. Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.

4. In a small bowl, whisk together cornstarch and milk. 

5. To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach. 

6. Set the Crock pot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes). They will float to the top when finished.
7. Stir in the parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Stovetop Chicken Gnocchi Soup

To make this on the stove top, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.

Make this easy soup recipe even quicker on the stovetop by using a leftover chicken or a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. (NOTE: If you're using pre-packaged gnocchi, check the package directions for recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.)

Once thickened and gnocchi tender, add shredded chicken and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.

How to Serve Slow Cooker Chicken Gnocchi Soup

Some delicious topping options for Slow Cooker Chicken Gnocchi Soup to add extra flavor, texture, and visual appeal are toasted pine nuts, grated parmesan cheese, cracked black pepper, crushed red pepper flakes, drizzle of olive oil, crispy bacon, crispy prosciutto, crispy pancetta, or fresh herbs like parsley or basil. My homemade croutons are also an excellent touch!

A nice crusty bread or Dolly Parton Biscuit are perfect for dipping. This soup is also excellent to have with a sandwich! Some of our favorites are a Pimento Grilled Cheese, Party Sub Sandwich, and Down Under Chicken Sliders!

If you are a fan of the Olive Garden copycat recipes like this on, Crockpot Olive Garden Chicken Pasta will also be a hit.

Pro Tips and Substitutions

• Make a Thicker Soup. For an extra creamy texture, you can add more cornstarch slurry as needed. You can also opt to thicken it with half and half, heavy cream, or heavy whipping cream.
• Swap the Chicken Options. Boneless skinless chicken breasts or thighs will work. Feel free to use leftover or rotisserie chicken instead; just add it in for the last 30 minutes.
• Add some Vegetables. Try adding diced bell peppers or peas for added flavor and nutrition.
• Use Low-Sodium Chicken Broth. Low-sodium chicken broth can also be used.
• Swap out the Gnocchi. You can substitute store-bought gnocchi with homemade or other similar pasta if desired. Mini penne shells or rotini works great as well!
• Seasoning Options. Feel free to adjust the seasoning according to your taste preferences. Fresh garlic, Italian seasoning, and herbs can be used in place of dried.
• More Cheese Options. Romano cheese can be used in addition to or along with parmesan for extra richness.

Storage

Once leftovers have cooled, store in the refrigerator in an airtight container up to 4-5 days.

While you can freeze leftovers up to 2-3 months in a freezer-safe container, it can compromise the texture of the gnocchi. Thaw it in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Frequently Asked Questions

More Recipes Like This 

• Cheesy Chicken Alfredo Soup
• Green Chicken Enchilada Soup
• Copycat Dolly Parton’s Stampede Soup
• Loaded Vegetable Soup

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Slow Cooker Chicken Gnocchi Soup

Warm your heart and fill your belly with this delightful Slow Cooker Chicken Gnocchi Soup, featuring juicy chicken and pillowy gnocchi. Simply toss everything into the slow cooker and let it simmer to perfection for a meal that’s effortlessly delicious.

Course Main Course

Cuisine American

Keyword crockpot, soup

Prep Time 15 minutes minutes

Total Time 3 hours hours

Servings 7 Servings

Calories 384kcal

Ingredients

• 48 ounces chicken broth regular or low sodium
• ¾ cup shredded carrot
• ½ cup diced celery
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 2 teaspoon flaky poultry seasoning (½ teaspoon if using ground)
• 2 teaspoon dried basil
• 1-2 teaspoon salt
• 1-2 teaspoon white or black pepper
• 2-2 ½ pounds boneless, skinless chicken thighs, breasts or tenderloins
• 3 tablespoons cornstarch
• 2 cups milk
• 16 ounce package ready-made mini gnocchi
• 6 ounces fresh spinach
• ½ cup parmesan cheese plus more for garnish
• Garnish: crushed red pepper flakes

Instructions

• To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
• Cover and cook on low for 5-6 hours or on high for 3-4 hours.
• Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
• In a small bowl, whisk together cornstarch and milk.
• To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
• Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).

  NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
• Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.

Video

Notes

• • • To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
    • Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
    • If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
    • If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
    • Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
    • Romano cheese can be used in addition to or along with parmesan for extra richness.
    • Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
    • Breadsticks or French bread are excellent dippers for this soup!

Nutrition

Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg

The post Slow Cooker Chicken Gnocchi Soup appeared first on Dinner in 321.

When it comes to holiday meals, my mamaw’s old fashioned Southern Cornbread Dressing is the dish I look forward to the most! Every Thanksgiving and any special occasion featuring turkey, her family recipe graces our table. The blend of cornbread, leftover biscuits, broth and savory herbs creates a masterpiece that perfectly soaks up gravy and pairs wonderfully with roasted turkey.

Since I was a little girl, I've watched her effortlessly whip up this classic thanksgiving dinner recipe, and now it has become a cherished part of my own cooking repertoire. It isn't just a side dish; it’s a symbol of family love and tradition that deserves a place in every home.

It truly isn't a happy Thanksgiving without mamaw's southern dressing, and she'd love for it to be a part of your holiday meal. Make her Frozen Fruit Salad and Green Jello Salad to go along with all of our holiday favorites! They're vintage favorites you're sure to love too!

Why You'll Like This Recipe

• Thanksgiving Side Dish Must: Just like green bean casserole, sweet potato casserole, and cranberry sauce, this southern style cornbread dressing is an essential part of the Thanksgiving menu. The whole family will love it!
• Flavor-Packed: The combination of crumbled cornbread, biscuits, and fresh herbs creates a warm, holiday flavor that feels like home. The holiday table isn't complete without this southern dressing!
• Customizable: You can easily tweak these simple ingredients to suit your taste, whether you prefer extra herbs or want to sneak in some vegetables or meat. You can also cut the recipe in half and make in 1 13x9 pan.
• Perfect for Leftovers: This dressing is a wonderful way to use up leftover biscuits and turkey broth, reducing food waste while creating something delicious. After it's prepared, it's also delicious as leftovers!

Laura Ashley's Tip: You can make the biscuits and cornbread ahead of time to make your holiday prep easier!

Ingredients

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

• Self-rising cornmeal mix: The base of this cornbread, providing a sweet and crumbly texture that’s essential for cornbread dressing.
• Self-Rising Flour: This helps enhance the cornbread texture, making it light and fluffy.
• Milk: Adds moisture and richness to the cornbread.
• Eggs: Adds richness and acts as a binding agent for the cornbread
• Bacon Grease or Butter: Adds a distinct richness and flavor to the crust of the cornbread.
• Leftover Buttermilk Biscuits: These add an extra soft texture and buttery flavor to the dressing.
• Ground Dried Sage: The staple herb in mamaw's cornbread dressing. She grows and dries her own fresh sage, but store bought dried sage will work just fine.
• Onion: Adds sweetness and depth of flavor.
• Turkey Broth: Provides moisture and flavor. It infuses the dressing with rich, savory notes. Homemade chicken stock or chicken broth can be used if you don't have turkey broth or if you don't have enough from the method you cook your turkey.

Tools You'll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Spatula
• 13"x9" Casserole Dish and 9"x9" Baking Dish
• Cutting Board
• Chef's Knife
• Saucepan (optional)

How to Make Southern Cornbread Dressing

Cornbread for Dressing

1. Preheat oven to 450°F. 
2. In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  

3. Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 

4. Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

1. Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
2. Crumble the prepared corn bread and biscuits in a large mixing bowl.

3. Add ground sage and onion. 

4. Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 

5. Pour the mixture into the prepared baking dishes, and spread evenly. 

6. Bake at 350° for 1 hour or until golden brown on top and set.

Southern Cook Tips and Substitutions

• Cut it in Half. This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time. If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful. The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing. Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives. In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option. Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well. Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Turkey Gravy

What's dressing without gravy? An incomplete meal in my books! They're a match made in holiday heaven!

If you want to make mamaw's gravy to ladle on top of your dressing and all over your potatoes and turkey too, here's her simple recipe:

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Storage and Freezing

Store any leftover dressing in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dressing for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven covered with foil or in the microwave until heated through.

Frequently Asked Questions

More Side Dishes for the Holidays

• Crock Pot Mashed Potatoes
• Jiffy Corn Casserole (6 Ingredients)
• French Onion Hashbrown Casserole
• Crispy & Garlicky Green Beans

Print

Southern Cornbread Dressing

Make your holidays memorable with my mamaw's Southern Cornbread Dressing. Made with homemade cornbread, biscuits, sage, and a few basic ingredients, this recipe is a must-have for any turkey feast!

Course bread, Side Dish

Cuisine American

Keyword holidays

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 36 servings

Calories 175kcal

Ingredients

Cornbread for Dressing

• 5 cups self-rising cornmeal mix
• 1 cup self-rising flour
• 4 cups milk
• 2 large eggs
• 2 tablespoons bacon grease or salted butter

Dressing Ingredients

• 1 prepared cornbread for dressing recipe
• 2 cups crumbled buttermilk biscuits
• ⅓ cup dried rubbed sage
• 1 cup finely minced yellow onion about 1 medium onion
• 11 cups turkey or chicken broth can use stock as well

Instructions

Cornbread for Dressing

• Preheat oven to 450°F. 
• In a medium bowl, combine self-rising cornmeal mix and self-rising flour. Stir in milk and eggs just until combined.  
• Preheat a 12-inch and 9-inch cast iron skillet over medium-high heat on the stovetop or in the oven for 3 minutes. Once hot, add bacon grease or butter, ensuring the entire surface has been greased. Pour the cornbread batter into the prepared skillets. 
• Bake 20-25 minutes or until fully baked through and golden brown. Remove from the oven and cool completely.

Dressing Recipe

• Preheat oven to 350°F. Grease a 13x9-inch and 9x9-inch baking dish with butter.  
• Crumble the prepared corn bread and biscuits in a large mixing bowl.
• Add sage and onion. 
• Pour in the turkey or chicken broth, and stir until combined well. The mixture will be very moist. 
• Pour the mixture into the prepared baking dishes, and spread evenly.
• Bake at 350° for 1 hour or until golden brown on top and set.

Turkey Gravy (Optional)

• Pour 8 cups turkey broth in saucepan, and bring to a boil. In a small bowl, whisk together ¼ cup cold water and ¼ cup cornstarch. Whisk the cornstarch slurry into boiling broth. Make and add additional cornstarch slurry if you desire a thicker texture. Optional, dice ½-1 cup of the cooked giblets and/or turkey and add to the gravy. Season with salt and pepper to taste.

Video

Notes

Southern Cook Tips and Substitutions

• Cut it in Half: This recipe makes enough to feed a crowd. If you're looking to feed just a few people, cut all of the ingredients in half and bake in a 13x9 inch baking dish.
• Prep Ingredients Ahead of Time: If possible, make your cornbread and biscuits 1-2 days ahead of time so that it has time to dry out a bit. You can also dice the onion and measure the sage in advance to make your holiday day prep go smoother.
• Add More Flavorful: The recipe Southern Cornbread Dressing can vary from family to family. Consider adding sautéed chopped celery and carrots for added texture and flavor. Chopped water chestnuts are also a popular dressing addition.
• Sausage Cornbread Dressing: Adding sausage to cornbread dressing can enhance its flavor and add richness. Breakfast sausage, sage sausage, Italian sausage, or even smoked sausage all work great. About 1 pound of sausage is typically a good amount for a batch of dressing, but you can adjust depending on your taste preferences. Cook it in a skillet first before adding it to the dressing batter.
• Herb Alternatives: In my opinion (and certainly mamaw's) sage is a must. However, if you aren't able to have it or just don't like it, you could try thyme or rosemary for a different twist.
• Gluten-Free Option: Use gluten-free cornmeal mix and flour to make the dressing gluten-free.
• Season Well: Taste your dressing mixture before pouring into the baking dish. Typically, adding salt isn't necessary because the broth and cornbread has it. However, you can add some if you feel your palate says to. You can add additional herbs like thyme or rosemary for complexity.

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 477mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 2mg

The post Southern Cornbread Dressing appeared first on Dinner in 321.

Get ready to brighten your holiday dessert table with this incredible Cranberry Orange Pound Cake! Combining the tangy sweetness of cranberries with the freshness of orange, this cake is a festive twist on my mom's classic Whipping Cream Pound Cake.

Baking this cake is as easy as pie (or should we say cake?), and the results are simply divine. It's simple to make and calls for simple ingredients (other than seasonal fresh cranberries - but frozen can be used as well). Bursting with flavor and cheer, it's perfect for holiday get-togethers, brunches, or simply as a special treat throughout the year!

Be sure to check out our other berrylicious pound cake favorites, Lemon Blueberry Pound Cake and Strawberry Lemon Pound Cake!

Why You'll Like This Recipe

• Bursting with Flavor: The fresh cranberries complement the sweet and citrusy orange, creating a delightful balance in each bite.
• Decadent Texture: The butter and heavy cream gives this cranberry orange cake a rich, moist, and tender texture that’s simply irresistible.
• Easy Recipe: With basic ingredients and simple steps, this cake can be whipped up easily by bakers of all levels.
• Perfect Any Time of Year: Whether it's a holiday season dessert, a brunch centerpiece, or a gift for a friend, this pound cake is always a hit!

Laura Ashely's Tip: It's best to have your ingredients at room temperature before mixing this cake. If you forgot, simply soak the eggs in hot water for 10 minutes and microwave the butter in 5-second intervals until softened. Softened butter (NOT MELTED) is a must for optimal creaming.

Ingredients 

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted Butter: Provides richness and moisture to the cake while adding a subtle savory note.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Eggs: Adds structure and stability, while also contributing to the cake's richness.
• All-Purpose Flour: The foundation of the cake, providing structure and stability.
• Heavy Whipping Cream: Adds moisture and a luxurious texture to the cake.
• Fresh Orange Zest and Juice: Infuses the cake with bright, tangy orange flavor and matches the tartness of the cranberries perfectly.
• Fresh Cranberries: Tart cranberries provide a flavor contrast that balances the sweetness of the cake while adding a pop of color and holiday flavor!
• Powdered Sugar: Used to make a simple glaze that enhances the orange flavor and adds a touch of sweetness.

Tools You'll Need

• Hand Mixer or Stand Mixer
• Mixing Bowls
• Spatula
• Tube Pan
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Food Chopper
• Cutting Board

How to Make Cranberry Orange Pound Cake

1. Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
2. In a large bowl with an electric mixer or bowl of a stand mixer, cream softened butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.

3. Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition. 

4. Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.

5. Once smooth, add remaining flour and mix until combined.
6. Fold in the chopped cranberries.

7. Pour the batter into the prepared pan. Bake 1 hour 20 minutes to 1 hour 25 minutes. Remove from the oven and place on a wire rack.
8. Let the cake cool 3-5 minutes, then invert onto a serving dish.

9. In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides.

EXPERT TIPS AND SUBSTITUTIONS

• Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
• Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
• Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
• Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
• Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
• Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Storage and Freezing

Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, refrigerate or freeze it to maintain its freshness and extend its shelf life.

If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.

When ready to enjoy the pound cake, transfer it to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.

Frequently Asked Questions

More Holiday Dessert Favorites

• Cranberry Fluff Salad
• Apple Dapple Cake
• Strawberry Pretzel Salad
• Cherry Berry On a Cloud

Print

Cranberry Orange Pound Cake

Indulge in the festive flavors of Cranberry Orange Pound Cake, a delicious blend of tangy cranberries and zesty oranges that’s perfect for any celebration. Moist, bursting with flavor, and topped with a sweet orange glaze, this cake is sure to impress your family and friends!

Course Dessert

Cuisine American

Keyword cake, holiday, holidays

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Servings

Calories 360kcal

Ingredients

Cake

• ½ pound salted butter softened
• 3 cups granulated sugar
• 6 large eggs
• 3 ¼ cups all-purpose flour
• 1 cup heavy whipping cream
• 2 teaspoons orange juice
• 2 teaspoons orange zest
• 1 cup chopped fresh cranberries

Glaze

• 1 cup powdered sugar
• 2 teaspoons orange zest
• 2 tablespoons orange juice

Instructions

• Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
• In a large bowl with an electric mixer or bowl of a stand mixer, cream butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
• Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
• Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.
• Once smooth, add remaining flour and mix until combined.
• Fold in the chopped cranberries.
• Pour the batter into the prepared tube pan. Bake 1 hour 20 minutes to 1 hour 25 minutes.
• Cool 3-5 minutes, then invert onto a serving dish. Cool at least 2o minutes before adding icing.
• In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides..

Notes

EXPERT TIPS AND SUBSTITUTIONS

• Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
• Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
• Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
• Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
• Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
• Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Nutrition

Calories: 360kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 98mg | Potassium: 67mg | Fiber: 1g | Sugar: 37g | Vitamin A: 549IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

The post Cranberry Orange Pound Cake appeared first on Dinner in 321.

Crockpot recipes enter the weekly rotation once, if not twice, when the fall and winter months arrive. They're the wholesome, hearty, simple meals you want when the temperature starts to drop and you want comfort food vibes.

This Crockpot Chicken and Gravy is quick to prep with just 10 basic ingredients. What you serve it over up to you! We love having ours with stuffing because it gives the feels and flavors of the holidays.

My family loves to have this recipe multiple times over the winter months and it's perfect for making during a busy week or for a cozy meal on the weekends. It's one of those recipes that anyone can successfully make and really enjoy.

Along with my viral Crockpot Chicken and Noodles, this slow cooker chicken and gravy is another savory poultry dinner is sure to be a hit with your family! Once you give this dish a try, be sure to check out my Crockpot Tomato Basil Chicken, Easy Crockpot Teriyaki Chicken, and Crockpot Honey Garlic Chicken!

This is a staple at our house. Even my pickiest eaters love this! -Emily

I got this recipe with the holiday recipe card set which was beautiful. This one was very easy and so good. Even my picky son liked it. -Ashley

Why You'll Love this Recipe

• Simple and Quick. This chicken and gravy is just a few simple ingredients and takes less than 10 minutes prep before it spends the day becoming thick, juicy, and delicious.
• Versatile Side Options. This slow cooker meal pairs perfectly with the stuffing noted in this recipe. However, it's also incredible over mashed potatoes, light bread, or rice.
• Leftovers to Look Forward To. Like many crockpot meals, this dish tastes even better the next day as the flavors have had more time to meld together. So, you can look forward to delicious leftovers.
• Comfort Food. There's something inherently comforting about a hot, hearty meal like chicken and gravy. It's the kind of dish that warms you up from the inside, making it perfect for cold weather or when you're in need of some comfort.

Ingredients for Slow Cooker Chicken and Gravy

Scroll down for specific ingredient amounts in the recipe card.

• Chicken Gravy Mix: Serves as a thickening agent and creates a rich and smooth texture for the gravy.
• Condensed Cream of Chicken Soup: Acts as a base for the gravy. Its thick consistency helps in thickening the sauce, providing body and a smooth texture to the gravy.
• Seasonings: Garlic powder, paprika, salt, and black pepper, all enhance the flavor of the recipe.
• Boneless Skinless Chicken Breasts or Thighs: This slow cooker creamy chicken is perfect with the savory flavors of the seasonings and is a hearty dose of protein.
• Cream Cheese: Helps to thicken the gravy, adds a silky texture and richer flavor.
• Butter: Enhances the flavors by caramelizing the vegetables and adds a richness to the overall stuffing.
• Onion: Adds a sweet and savory flavor to the stuffing and a pleasant texture.
• Mushrooms: Brings an earthy, umami flavor to the stuffing and adds a unique texture, slightly chewy and meaty, making the stuffing more substantial.
• Chicken Broth: Provides moisture and savoriness to the stuffing.
• Herb Seasoned Stuffing: Pre-seasoned dried bread crumbs that provides structure and texture to the stuffing. It absorbs the flavors of the liquids and vegetables.

Tools You'll Need

• Crockpot
• Whisk
• Large Skillet
• Spatula/Stirring Spoon
• Measuring Cups and Spoons
• Liquid Measuring Cups

How to make Crockpot Chicken and Gravy

Chicken and Gravy

1. To a Crockpot, combine water or chicken broth, gravy mix, condensed cream of chicken soup, garlic powder, paprika, salt, and pepper.

2. Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 

3. Remove the chicken and split into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes, then whisk until blended well. Gently fold the chicken back into the gravy. 

4. Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing (Optional)

1. Melt butter in a large saucepan on medium-high. Add chopped onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.

2. Add chicken broth and water, and bring to a boil.

3. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Tips and Variations

• You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.
• Use any boneless, skinless cut of chicken that you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.
• If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
  • 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.
• For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie for another shortcut. 
  • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken. Add the cream cheese. After 10 minutes, whisk until blended. Fold in the cooked chicken. Once heated through, serve over your desired side dish.
• If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
  • 1 cup All-Purpose Flour, ¼ cup Chicken Bouillon Powder, ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Storage and Freezing

After cooking, allow the chicken and gravy to cool down to room temperature before storing it in the refrigerator or freezer. Store in an airtight container in the refrigerator up to 3-4 days.

This recipe can be stored in the freezer up to 2-3 months. Add the cooled leftovers or portioned out quantities in freezer-safe containers. 

When you're ready to enjoy the dish again, thaw in the refrigerator overnight. Reheat in a saucepan on the stove over low to medium heat or in the microwave until it reaches an internal temperature of at least 165°F.

What to serve with Crockpot Chicken

Along with your Chicken and Gravy and stuffing, mashed potatoes, or noodles, a vegetable side dish is an excellent addition! Some great options to include are:

• Crispy Green Beans
• Garlic Broccoli and Mushrooms
• Gremolata Green Beans
• Simple Side Salad
• Whole Roasted Honey Carrots

Frequently Asked Questions

More Crockpot Recipes

• Crockpot Barbecue Beef
• Crockpot Sweet and Spicy Chicken
• Crockpot Pork Roast
• Crockpot Chicken Gnocchi Soup

Print

Crockpot Chicken and Gravy

This Crockpot Chicken and Gravy is just a few simple ingredients and takes 10 minutes to prep. It’s incredible served over stuffing or mashed potatoes!

Course Main Course

Cuisine American

Keyword chicken, crockpot

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 355kcal

Ingredients

Chicken and Gravy

• 1 ½ cup water or chicken broth
• 1.67 ounce packet chicken gravy mix
• 10.5 ounce can condensed cream of chicken soup or homemade - see tips and substitutions
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2-2 ½ pounds boneless skinless chicken breasts or thighs
• 8 ounces ⅓-less fat cream cheese cubed

Stuffing

• 4 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped mushrooms
• 2 cups chicken broth
• ½ cup water
• 12 ounces herb seasoned stuffing

Instructions

Chicken and Gravy

• To a Crockpot, combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper.
• Once combined, add the chicken, coat well with the sauce, cover, and cook on high 4-5 hours or low 6-7. 
• Remove the chicken and cut into large pieces. Add cream cheese to the Crockpot. Cover and cook on high 2-3 minutes. Once cooked, whisk until blended well. Gently fold the chicken back into the gravy. 
• Serve the chicken over stuffing, mashed potatoes, rice, noodles, or mashed cauliflower with a ladle of gravy on top. 

Stuffing

• Melt butter in a large saucepan on medium-high. Add onion and mushrooms, and cook until tender and translucent, about 3-5 minutes.
• Add chicken broth and water, and bring to a boil. Turn off the heat, and gently fold in the stuffing mix until all the liquid is absorbed. Rest 3 minutes, then fluff with a fork.

Video

Notes

Tips and Substitutions

• • You can omit the cream cheese and substitute with 1 cup half-&-half and 2 tablespoons whisked together or 1 cup heavy whipping cream and 1 tablespoon cornstarch whisked together.

• • You can use any boneless, skinless chicken cut you prefer. With their higher fat content, thighs can add extra flavor and tenderness to the dish.

• • If you don't like using cream of chicken soup from a can, here is how you can make it from scratch:
    • • 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.

• • For a quicker version of this dish (that takes only 20 minutes!) make it on the stovetop. I like to use leftover chicken or shredded rotisserie chicken for another shortcut. 
    • • Combine water or chicken broth, gravy mix, chicken soup, garlic powder, paprika, salt, and pepper in a large sauce pan, bring to a boil then lower to the heat low. Simmer, stirring often until the mixture begins to thicken.
      • Add the cream cheese. After 10 minutes, whisk until blended.
    • • Fold in the cooked chicken. Once heated through, serve over your desired side dish.
  • If you prefer a homemade chicken gravy mix, here is a blend you can mix together. You'll only need to use 8 teaspoons of the mixture for this recipe:
    • 1 cup All-Purpose Flour
    • ¼ cup Chicken Bouillon Powder
    • ½ teaspoon each: Ground Black Pepper, Garlic Powder, Marjoram, Onion Powder, Onion Powder, Ground Rosemary, Ground Sage

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 18g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 926mg | Potassium: 852mg | Fiber: 2g | Sugar: 6g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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