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Martha Washington Candy is an easy no-bake treat filled with cherries, coconut and pecans, and then coated in chocolate. Perfect for Christmas and Valentine’s Day!

Chocolate-covered anything makes for such an irresistible sweet treat! We love classic Chocolate Covered Strawberries, creamy Chocolate Covered Banana Bites and amazing Chocolate Covered Oreos. They’re all so easy and great for any occasion!

What is Martha Washington Candy?

Martha Washington Candy is one of the those old-fashioned recipes that gets passed down from generation to generation! They are nostalgic and heart-warming, and my favorite kind of recipe to make for my family and friends. It’s unclear how these little bites of heaven originated, but most conclude that they were invented by a chain of candy stores. These stores were popular from the 1890s until the depression in the 1920s.

They are always filled with a creamy coconut center with some type of nuts, and then covered in chocolate. Often recipes include maraschino cherries, which, in my opinion, gives them an extra special taste. Plus, the pop of red color in the center makes them perfect for homemade gift-giving during the holiday season, and for Valentine’s Day treats!

Ingredients Needed

Making this Martha Washington Candy recipe with my kids is a cherished family tradition. Luckily, the ingredients are simple pantry staples that you may already have on-hand. Here’s everything you’ll need, and you’ll find the exact measurements in the recipe card.

Maraschino Cherries: These are preserved, sweetened cherries that are the signature ingredient for this Martha Washington Candy recipe. 

Unsalted Butter: Holds the filling together while adding rich, buttery flavor.

Sweetened Condensed Milk: Makes every bite of these confections super creamy, rich and sweet!

Shredded Sweetened Coconut: Shredded coconut pairs wonderfully with the fruity cherries, crunchy nuts and chocolate.

Powdered Sugar: To sweeten these bites of delight!

Pecans: Toasted pecans add the perfect nutty crunch that is a great contrast to the creamy center.

Vanilla Extract: For a subtle sweet warmth.

Dark Chocolate: You can use dark coating chocolate or candy melts for the outside chocolate coating of the candies.

How to Make Martha Washington Candy

These candies are so easy to make! No need to turn on the oven, and you don’t even need a mixer! Here’s how simply they come together:

Prep: Prepare the maraschino cherries by roughly chopping them into small pieces and then pressing as much juice out of them by squeezing them in cheesecloth or paper towels. Set aside.

Make the Filling: In a large bowl, melt the butter. Add the sweetened condensed milk, coconut, powdered sugar, pecans, vanilla, and the prepared maraschino cherries. Mix together until combined.

Chill & Roll Into Balls: Cover the bowl and chill in the refrigerator for at least 30 minutes. Once chilled, use a medium cookie scoop or a spoon to scoop 3-tablespoon-sized portions into your hand. Roll with your hands to make a uniform ball. Don’t worry if the coconut sticks out here and there.

Chill: Place the balls on a parchment-lined baking sheet and chill in the fridge while you prepare the coating chocolate.

Make the Chocolate Coating: Add the coating chocolate to a small bowl and heat in the microwave for about 1 minute, heating in 20-second intervals. Stir well between each intervals until all the chocolate is melted.

Dip Into Chocolate & Chill: Use a fork to dip the balls in the chocolate until the are fully coated, tapping off the excess on the side of the bowl. Place the coated balls back on the parchment-lined baking sheet. Chill until the chocolate has fully hardened.

This garlic parmesan pull-apart bread is soft, flavorful, and beyond easy to make! It’s filled with cheesy garlic flavor and is just the perfect size for dipping in all of your favorite sauces!

Name a better duo than garlic and parmesan. I’ll wait. It just goes so well with so many different types of dishes! If you love this flavor combo as much as I do, you’ll have to try out these garlic parmesan chicken wings, zucchini spears, or roasted potatoes next. They’re all so irresistible!

Garlic Parmesan Pull-Apart Rolls

This garlic parmesan pull-apart bread is one of my family’s all-time favorite sides. My kids are always requesting it! It’s soft, warm, cheesy, and has the best savory flavor. It tastes heavenly served up with some homemade marinara or alfredo sauce for dipping! However, the best part about this recipe is the fact that you only need a can of Grands biscuits and a couple other simple ingredients to whip it up. It really doesn’t get any easier than this!

Garlic parmesan pull-apart bread makes dinner a breeze. I love that all I have to do is mix all of the ingredients together and then throw them in the oven! These rolls are the perfect side. They’re great paired with anything from pizza to pasta or just served as an appetizer! My family loves having them around to munch on for game days. I know they’ll be just as much of a hit at your house! Because you just really can’t go wrong with warm bread smothered in butter, cheese, and garlic.

Ingredients You’ll Need

Even though this garlic parmesan pull-apart bread uses Grands biscuits, it tastes homemade! I love that you only need a few simple ingredients to throw it together. It’s an inexpensive side that the whole family will go crazy over! Check out the recipe card below for exact measurements.

Grands Biscuits: I love working with Grands biscuits! They’re so versatile! I just used the regular kind here, not the flaky layers.

Butter: Adds flavor and helps your pull-apart bread turn out perfectly golden brown!

Garlic: I always like to go for fresh minced garlic with these rolls, but garlic powder will work too if you don’t have any on hand.

Parmesan Cheese: I use both shredded and grated in this recipe. The shredded parmesan melts and the grated gives it a cheesy texture! The flavor pairs perfectly with garlic, too!

Italian Seasoning: You can’t go wrong by adding some savory herbs! Use prepackaged Italian seasoning or make your own blend. You can find my full recipe here!

Garlic Salt: Just a little bit of garlic salt seasons this pull-apart bread perfectly!

How to Make Garlic Parmesan Pull-Apart Bread

It’s so easy, anyone can do it! All you have to do is combine all of the ingredients and then bake! You’re going to be so amazed when you pull golden brown, cheesy goodness out of the oven.

Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray the bundt pan with non-stick cooking spray and then set aside.

Cut Biscuits/ Add Ingredients: Cut the Grands biscuits into quarters and add to a large bowl. Then add the garlic, Italian Seasoning, garlic salt, and both types of cheese to the bowl.

Melt Better/ Toss to Combine: Melt the butter in the microwave then add to the biscuit mixture. Then toss to coat the biscuits and combine the ingredients.

Bake and Enjoy: Bake for 20- 25 minutes until golden brown. Turn out onto a dish and enjoy it with marinara sauce on the side!

These crack chicken sliders are the most delicious meal for a crowd! Hawaiian sweet rolls topped with creamy ranch chicken and bacon, brushed with a buttery parmesan glaze and then toasted to golden perfection!

Oh crack chicken… so addictive, just like the name suggests! If you love these crack chicken sliders, you’ll have to try crack chicken soup, casserole, or dip next! They’re all filled with that creamy ranch flavor that is so irresistible.

Crack Chicken Slider Recipe

If you’ve never had crack chicken before, prepare to be amazed. It’s a delicious combination of shredded chicken, ranch seasoning, cream cheese, bacon, and cheddar. Then it all gets baked to melty perfection. Crack chicken on its own is so delicious, but even better when you turn it into sliders!

I add the creamy chicken mixture to Hawaiian sweet rolls (because they’re the best!) and then top each slider off with a brushing of parmesan garlic butter. Pop them in the oven, and voila! Toasty, melty, goodness to share. Pull apart each piece of cheesy heaven and enjoy!

Ingredient List

Grab each of the ingredients below to make sliders that are cheesy, loaded with juicy chicken, and seasoned to perfection! Exact measurements are in the recipe card at the end of the post.

Chicken: Cooked and shredded, this forms the base of the protein-packed filling

Ranch Dressing: Adds a punch of delicious flavor to the chicken mixture.

Cream Cheese: Softens the texture, making the filling smooth and spreadable. Use room temperature cream cheese for best results!

Green Onions: Add freshness and oniony flavor.

Bacon: Crumbled for salty and smoky flavor.

Cheddar Cheese: Shredded cheddar in the filling provides gooey goodness, while the reserved portion melts for a cheesy topping.

Hawaiian Rolls: Soft and sweet, they hold that tasty filling.

Melted Butter: Forms the base of the flavorful spread, brushed onto the crack chicken sliders for a golden, crispy finish.

Seasonings: To give the butter spread more flavor, I added garlic powder, onion flakes, and dried Italian seasoning.

Grated Parmesan Cheese: Adds extra cheesiness to the sliders.

How to Make Crack Chicken Sliders

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.

Cut Rolls: Cut the rolls in half so you have a top and bottom piece. Place the bottom half in a baking dish.

Chicken Mixture: In a large bowl, add the shredded chicken, ranch dressing, cream cheese, green onions, ½ cup shredded cheddar cheese, and bacon. Mix to combine then spread evenly over the buns in the baking dish.

Top With Cheese: Top with the remaining 1 cup shredded cheddar cheese then place on the top half of the buns.

Butter Spread

Butter Mixture: Add the butter to a small microwavable bowl and heat until the butter is melted. Mix in the garlic powder, onion flakes, Italian seasonings, and grated parmesan cheese. 

Add to Sliders: Brush the butter mixture on top of the buns using a basting brush.

Bake: Cover the baking dish with foil then bake for 15 minutes. Bake 20 to 25 minutes or until golden brown and the cheese has melted.

Toast the Tops: Remove the foil and bake for another 5 minutes. Bake until the cheese is melted and the tops of the buns are golden.

Add Garnish and Serve: Garnish with fresh parsley if desired. Cut into individual sliders and serve immediately.

Fall in love with this perfectly moist red velvet pound cake with a cream cheese glaze! With its signature red color and the subtle chocolate flavor, this pound cake is easy to make and irresistibly delicious!

If you love the flavor of red velvet then you’re going to love me! I have so many red velvet desserts that I can’t wait for you to try. My favorites are red velvet brownies, these delicious cupcakes, and this red velvet cheesecake is to die for!

Red Velvet Pound Cake

Talk about a rich and decadent cake, this red velvet pound cake is the perfect treat! The boxed cake mix makes this recipe extremely easy, and the pudding powder is the secret weapon. The pudding mix gives it an added lift and results in a super sweet and moist cake. There’s a reason they call it red velvet because of its vibrant red color and velvety texture. Everyone knows a pound cake is rich in flavor and dense in texture. And this red velvet pound cake is all of that and MORE! One bite into this indulgent cake with the cream cheese glaze on top, and you’ll be in heaven.

This red velvet pound cake is going to become your favorite pound cake recipe. Especially for holidays and special occasions. For more holiday-inspired desserts try these sugar cookie bars or these darling cookies. They are sure to be a hit at your next big event because they are SO tasty!

Ingredients for Red Velvet Pound Cake

This red velvet pound cake recipe uses a boxed cake mix and that’s the best part. It makes the recipe super easy! And you’ll love the cream cheese glaze that takes this cake over the top. Check out the recipe card at the bottom of the post for exact measurements.

Pound Cake

Eggs: 4 large eggs create a moist, dense cake.

Red Velvet Cake Mix: Use your favorite boxed red velvet cake mix.

Chocolate Instant Pudding Mix: You can usually find this with the other pudding mixes, make sure it’s instant. You only need the powdered pudding mix!

Vanilla: Adds a sweet flavor!

Milk: Liquid to help dissolve the cake and pudding mixes.

Oil: This makes the cake super moist!

Cream Cheese Glaze

Cream Cheese: Always use softened cream cheese because you don’t want a lumpy glaze!

Salted Butter: Use room temperature butter so that it creams well.

Vanilla Extract: Adds sweetness and flavor to the glaze.

Powdered Sugar: Helps to thicken, add sweetness, and gives a little structure to the glaze.

Red Velvet Pound Cake Recipe

When you don’t have time to make a layered red velvet cake but you still want cake, then make this recipe! Make your cake batter, pour it into the loaf pans, top with glaze after it bakes, and you’re done. Doesn’t get any easier than that!

Pound Cake

Prep:  Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9×5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.

Mix: In a large bowl, lightly whisk the eggs until combined. Add in the remaining cake ingredients and mix until just combined, but be careful not to over-mix.

Pour: Divide the batter evenly and pour them into the prepared pans.

Bake: Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences). Bake until a toothpick comes out clean when inserted into the center. I started with 45 minutes then checked the loaves every 15 minutes.

Cool: Remove from the oven and allow the loaves to cool completely before removing them from the pans.

Cream Cheese Glaze

Mix the Glaze: Beat the cream cheese, butter, vanilla, and powdered sugar until combined.

Warm and Drizzle Glaze: Gently warm the glaze in the microwave in 10-second increments or until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves then spread with a knife.

Whether you’re an amateur baker or a seasoned professional, the best baking tools and equipment can instantly upgrade your next baking session. But with all the different kinds of tools that can go into baking, finding the best baking sheets, best baking dishes, or best silicone baking mat can take a lot of trial and error.

That’s why I put together this master list of some of my all-time favorite baking products, from bread-baking tools to the best mixer for baking! Whether you need a few items to complete your kitchen or you’re starting from scratch, these are the essential baking tools I can’t live without.

Credit: The Recipe Critic

My Top Picks:

Best Baking Sheets: Nordic Ware 3 Piece Baker’s Delight Set – $26.98 at Amazon

Best Food Scale: OXO Good Grips 11-Pound Stainless Steel Food Scale – $55.95 at Amazon

Best Bench Scraper: Amazon Basics Multi-Purpose Stainless Steel Scraper/Chopper – $8.99 at Amazon

Best Cookie Scoop: Open Kitchen by Williams Sonoma Ice Cream Scoop – $22.95 at Williams Sonoma

Best Bowl Scraper: Ateco Bowl Scraper – $3.99 at Amazon

Best Springform Pan: Calaphon Springform Pan – $27.49 at Amazon

Best Offset Spatula: Ateco Offset Spatula – $9.83 at Amazon

Best Rolling Pin: JK Adams French Dowel Rolling Pin – $14.96 at Amazon

Best Dough Blender: Spring Chef Dough Blender – $7.99 at Amazon

Best Cake Decorating Tips: Ateco Cake Decorating Tip Set – $9.99 at Amazon

The Best Baking Tools and Equipment

`1. Best Baking Sheets: Nordic Ware 3-Piece Baker’s Delight Set

Credit: Amazon

I own these baking sheets and am always using them for recipes like my Brookies Cookies and White Chocolate Oreo Cookies! I love them because of their versatility. From making one-pan dinners to sheet-pan cakes, this pure aluminum set includes three different sizes: a quarter sheet, a jelly roll, and a half-sheet pan, so you can always have the perfect option on hand. Nordic Ware’s baking sheets have even landed on guides from other top publications, like Food & Wine, Wirecutter, and more.

2. Best Food Scale: OXO Good Grips 11-Pound Stainless Steel Food Scale

Credit: Amazon

The most accurate way to measure ingredients in baked goods is to do it by weight. I love this nifty digital scale from OXO because it has a pull-out display and easy-to-use functions that can weigh ingredients up to 11 pounds. It also comes highly recommended by Food & Wine, Taste of Home, Epicurious, and Serious Eats.

3. Best Bench Scraper: Amazon Basics Multi-Purpose Stainless Steel Scraper/Chopper

Credit: Amazon

A bench scraper is one of the most underrated kitchen items, but it earns a spot on my list of the best baking tools. I love using one because it helps me maintain a tidy workspace, and this pick from Amazon is great for cutting dough, scraping surfaces, and smoothing icing on cakes. You don’t need anything expensive or fancy when it comes to a bench scraper, but this one has useful tick marks that can help you measure items up to 6 inches long.

4. Best Cookie Scoop: Open Kitchen by Williams Sonoma Ice Cream Scoop

Credit: Williams Sonoma

Although cookie scoops can be fairly affordable, you want to make sure you’re buying a durable tool, like my favorite one from Williams Sonoma. Not only will it help you make uniform cookies, but it can also be used for meatballs, ice cream, cake pops, and more. This scoop will give you pretty standard-sized cookies.

5. Best Bowl Scraper: Ateco Bowl Scraper

Credit: Amazon

Like a bench scraper, a good bowl scraper will help you keep your kitchen clean and organized during the baking process. It can scrape dough or any ingredients cleanly from bowls or work surfaces. This pick from Ateco is made from plastic, which is gentler and less abrasive than a metal bench scraper, so you won’t have to worry about scratching your mixing bowls or counter. Ateco makes excellent baking accessories — you’ll see a few of them on this list — and this is one of my all-time favorites.

6. Best Springform Pan: Calphalon Springform Pan

Credit: Amazon

The Calphalon springform pan boasts a durable steel construction that’s perfect for an even bake. The nonstick coating helps release cakes easily, which makes it the ideal candidate for recipes like my Biscoff Cheesecake or my Buttermilk Cake. Besides the fact that I absolutely love it, it’s also a top-tier recommendation from experts over at Food Network, America’s Test Kitchen, and Business Insider.

7. Best Offset Spatula: Ateco Offset Spatula 

Credit: Amazon

Once again, Ateco takes the cake (literally). I’ve found that the brand’s cake spatulas, including this offset model, tend to be firmer than others, which makes for easier control and crisper lines when frosting cakes. This option has a 7.63-inch stainless steel blade that’s perfect for my Lemon Raspberry Cake. 

8. Best Rolling Pin: JK Adams French Dowel Rolling Pin

Credit: Amazon

JK Adams’ French Dowel Rolling Pin is my personal favorite tool for rolling out dough. It’s easy to maneuver and simple to maintain thanks to the long, tapered design. Although it’s hand wash only, I think it’s 100% worth having in your kitchen for bread and pizza dough. This rolling pin is also recommended by Serious Eats, The Spruce Eats, and Epicurious.

 9. Best Dough Blender: Spring Chef Dough Blender

Credit: Amazon

Whether you’re hand mixing doughs like pie crusts, dumplings, or scones, the Spring Chef Dough Blender is easy on your hands and wrists and will give your baked goods an even better texture. Plus, it’s made by a small business, and when you’re done, you can easily toss it in the dishwasher.

10. Best Cake Decorating Tips: Ateco Cake Decorating Tip Set

Credit: Amazon

I absolutely love using this cake decorating tip set for creating fun, sleek designs. At around $15, this 6-piece set is affordable but still boasts a durable design — plus, you basically get every kind of piping tip needed for baking and decorating. It’s a great starter set or a long-lasting upgrade.

11. Best Loaf Pan: Wilton Loaf Pan

Credit: Walmart

Baking bread loaves requires a good loaf pan, and I love this one from Wilton. At around $10, it’s a steal thanks to the nonstick surface. It’s ideal for carefully extracting cooled bakes and transferring them to a cooling rack. If you need some inspiration, I recommend using this loaf pan to make my Copycat Starbucks Lemon Loaf and my Perfect Pumpkin Bread.

12. Best Stand Mixer: KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer

Credit: Amazon

KitchenAid stand mixers are an excellent tool if you’ll be baking cakes or breads in large batches. Plus, you can invest in a lot of different attachments, such as an ice cream mixing bowl, a meat grinder, a juicer, or a pasta roller. The tilt-head model is great for beginners and smaller batches, whereas the bowl-lift has a much larger capacity and a higher power motor.

13. Best Silicone Baking Mat: Silpat Silicone Baking Mat

Credit: Amazon

For easier cleaning, a nonstick surface, and even heating, a silicone baking mat is a must. I’m a big fan of this one from Silpat because it’s safe to use in the freezer, microwave, and oven. Don’t just take it from me, though — it has a 4.8-star rating from more than 8,700 Amazon shoppers. 

14. Best Cooling Rack: Wilton 3-Tier Folding Cooling Grid

Credit: Amazon

Like any good cooling rack, this one from Wilton will cool your baked goods when they’re fresh out of the oven. I personally like this pick from Wilton because of the three-tier design that triples your space, giving you ample room to cool a big batch of cookies. And, with a 4.8-star rating from more than 10,200 Amazon buyers, it’s an obvious addition to your arsenal of the best baking tools.

15. Best Flour Sifter: Mrs. Anderson’s Hand Crank Flour Sifter

Credit: Amazon

There’s nothing worse than flour lumps in a baked good, or spending forever sifting it into your wet ingredients. Investing in a flour sifter is a great solution, and this hand crank pick allows you to quickly and easily sift your flour with limited messiness. The stainless steel design is durable and can be used for other dry ingredients, too. 

16. Best Cake Stand: Ateco Cast-Iron Cake Stand

Credit: Amazon

This cast-iron cake stand from Ateco is incredibly sturdy. It has a rotating turntable that comes with a non-slip pad to keep your cake in place, making it a must-have for frosting and decorating. The turntable and base are also separate for easy cleaning, and when you’re not using it, it still makes a beautiful piece to display in your kitchen.

17. Best Dutch Oven: Le Creuset Signature Round Dutch Oven

Credit: Amazon

For all the bread bakers out there, Le Creuset Dutch ovens live up to their reputation. The pot is one of the best baking tools that I regularly use because the enamel is easy to clean and won’t crack or stain. It’s also one of my favorite vessels for cooking soups, stews, and sauces.

18. Best Muffin Pan: USA Pan Bakeware Muffin Pan

Credit: Amazon

Not all muffin pans are created equally, as proved by this 12-muffin steel pan made by USA Pan. The pan’s superior nonstick surface makes it easy to clean and cook with, and it comes highly recommended by Serious Eats, Allrecipes, Epicurious, and Food & Wine.

19. Best Pie Dish: Made In Pie Dish

Credit: Amazon

This pie dish is a beautiful piece of porcelain bakeware made in France (and is an Amazon small business!). It’s great for even, effective heat distribution, and I adore the sleek cream hue. I especially love that you can choose between a navy or red rim, depending on your kitchenware aesthetic. 

20. Best Mixing Bowls: Crate & Barrel Nesting Glass Mixing Bowls

Credit: Crate & Barrel

It’s easy to underestimate the importance of good mixing bowls. This glass nesting set is my go-to because they’re conveniently stackable. You’ll receive four bowls that are dishwasher-safe and can even be microwaved or put in the oven at up to 500 degrees.

21. Best Measuring Spoons: Crate & Barrel Stainless Steel Measuring Spoons

Credit: Crate & Barrel

Just like Crate & Barrel’s measuring cups, these measuring spoons are made with sleek and durable stainless steel. This set is a staple in my kitchen, and they’re conveniently dishwasher-safe and connectable thanks to a removable ring. The set comes with four spoons (a quarter teaspoon, half teaspoon, teaspoon, and tablespoon), and is also available in a stylish copper.

22. Best Silicone Spatula: Chef Craft Silicone Spoon Spatula

Credit: Amazon

Chef Craft’s spoon and spatula combo is the best of both worlds: It’s not flat like a spatula, but not too round like a spoon. The handy shape means that It’s perfect for mixing, folding, and scraping ingredients, and it can even survive high temperatures of up to 450 degrees. Plus, you’re supporting a small business with your purchase!

23. Best Oven Mitt: HOMWE Extra Long Professional Silicone Oven Mitt

Credit: Amazon

Keep your hands safe with these extremely popular silicone oven mitts from HOMWE. The textured silicone exterior of the mitts allows them to easily grip hot pans without accidentally holding on to food or absorbing liquids. And, when they eventually get dirty, they’re easily cleanable thanks to the machine-washable materials. 

24. Best Whisk: Crate & Barrel Stainless Steel Whisk

Credit: Crate & Barrel

A good whisk needs to be durable, and a great whisk needs to be indestructible. This whisk from my collection is excellent for mixing dressings, sauces, dry ingredients, and wet ingredients. You can choose between 8- and 12-inch options, but either one is safe to throw in the dishwasher for breezy cleaning.

25. Best Pastry Brush: Tezzorio Pastry Brushes

Credit: Amazon

Whether you’re brushing on a glaze or an egg wash, these pastry brushes will help provide an even cover while resisting heat. The boar bristles are surprisingly durable and fluffy, and the handles are sturdy and ergonomic. As a bonus, the two-brush set also comes highly recommended by The Spruce Eats and Taste of the Kitchen, and it comes from a small business.

26. Best Measuring Pitcher: Pyrex 3-Piece Glass Measuring Cup Set

Credit: Amazon

Pyrex measuring cups are some of the best baking tools because they’re known for being durable and affordable. Although they may seem redundant if you already have measuring cups, they’ll save you dishes because they double as great mixing bowls and are conveniently microwave-safe, plus, they’re particularly great for measuring liquids. This handy set also has a 4.8-star rating from more than 56,000 shoppers on Amazon. This set comes in three sizes, 1-, 2-, and 4-cups.

27. Best Baking Dish: Staub 3-Piece Baking Dish Set

Credit: Amazon

Staub and Le Creuset often battle it out in the bakeware category, but you can’t beat the affordability and versatility of this Staub baking dish set. In addition to the standard 9×13-inch size, I love that you also receive two smaller sizes (7.5 x 6 inches and 10.5 x 7.5 inches) for casseroles, cakes, and brownies. Beyond the beautiful ceramic design and breezy nesting storage, you can’t beat the beautiful colorways available, ranging from turquoise to light green. 

28. Best Parchment Paper: Amazon Basics Parchment Paper 

Credit: Amazon

As simple as it sounds, having quality, easily accessible parchment paper is a necessity when you’re baking. Parchment paper is nonstick, which means it’s super easy to slide things off once they’re cool. And with a 4.6-star rating, the Amazon Basics brand is a popular favorite (including mine!).

29. Best Measuring Cups: Crate & Barrel Stainless Steel Measuring Cups

Credit: Crate & Barrel

A reliable pair of measuring cups is an absolute must-have in any kitchen. I adore this stainless steel set from Crate & Barrel because they’re super durable, dishwasher-safe, and come with a handy ring for easy storage. (Bonus: If stainless steel doesn’t quite match your kitchen decor, you can also opt for copper!) 

What to Know About Baking Tools & Equipment

Credit: The Recipe Critic

Credit: The Recipe Critic

Credit: The Recipe Critic

Prices were accurate at the time of publication. 

Introducing the easiest and tastiest appetizer that every party needs! Bacon crackers start with a buttery cracker layered with salty bacon and sprinkled with brown sugar and black pepper. It only takes 4 ingredients to make this sweet and salty snack. 

Any appetizer that has bacon is a winner in my book! I have a few favorite appetizers to serve at your next party. Try this cheeseball, these bacon-wrapped chestnuts, and my personal favorite, jalapeno poppers with bacon!

Candied Bacon Crackers

I can’t even describe the magic that happens when these candied bacon crackers bake! The buttery crackers absorb the bacon drippings, and the sugar melts and caramelizes the cracker into an addicting snack. The salty crisp bacon paired with the sweet sugar are PERFECTION! It’s the BEST flavor combination! Everyone goes wild over these appetizers and the best part is how easy they are to make.

I love an easy appetizer that I can whip up last minute. You never know when you’ll have guests last minute and this is the appetizer to make when that happens. Here are some more easy appetizer recipes that don’t require a lot of ingredients. Make these little smokies, this shrimp, or our all-time favorite 5-minute dip!

Ingredients to Make Bacon Crackers

All it takes is 4 ingredients to make these sweet and savory bacon crackers! It’s such a simple appetizer and takes no time at all. Find the exact measurements in the recipe card at the end of the post.

Club Crackers: The perfect-sized cracker to fit the bacon slices.

Bacon: Choose your favorite! Use thick-cut, thin-cut, or peppered bacon. There’s no need to sprinkle with pepper if it’s already on the bacon.

Brown Sugar: Caramelizes and candies the bacon for a sweet and salty combination.

Cracked Black Pepper: A little heat and texture, I love the added pepper!

Let’s Make Bacon Crackers

This bacon crackers recipe is the easiest appetizer to whip up! In no time at all you will have a flavor-packed appetizer that will be everyone’s favorite! Bring these to your next party or game day.

Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit then place a wire rack on a baking sheet.

Arrange Crackers on Prepared Pan: Line the crackers in a single layer on top of the wire rack.

Cut and Place Bacon Pieces on Crackers: Cut the bacon into fourths then place 1 piece on top of each cracker. Save the remaining bacon for another recipe!

Sprinkle with Sugar and Pepper: Sprinkle the brown sugar over the top of the bacon. Lastly, sprinkle cracked black pepper on top of the brown sugar.

Bake: Bake for 15-20 minutes or until the bacon is crisp to your liking. Enjoy!

Tender, juicy pieces of lobster tossed in a creamy tomato sauce with linguine noodles. Prepare to be amazed by this restaurant-quality lobster pasta- each bite is a dream!

Calling all seafood lovers! If you love this lobster pasta, here are a few more recipes you need to add to the dinner lineup: lobster bisque, seafood lasagna, and reader-favorite lobster tail!

Amazing Lobster Linguine

This lobster pasta is comfort food at its finest. Fresh linguine, a creamy, cheesy tomato sauce, and tender lobster pieces all tossed together. What could be better than that? It’s a blend of flavors and textures that is absolutely dreamy.

This restaurant-quality lobster pasta is fancy enough for special occasions or date night, but also simple enough to make for a weeknight dinner. Trust me, even the people that aren’t big seafood lovers in your family will be a fan! Words can’t describe how tasty this dish is. You’ve got to try it for yourself! Here is everything you’ll need:

Ingredient List

I love that this recipe uses so many simple ingredients, even though it tastes like something you would get from a fancy restaurant! Exact measurements for each can be found in the recipe card at the end of the post.

Linguine: This long, thin pasta helps catch the delicious sauce and lobster pieces. Cook it al dente for a perfect bite. Also, reserve some pasta water before draining for the sauce!

Lobster Meat: Cooked and cut into bite-sized pieces. Use cooked lobster tails, claws, or knuckles – any part works!

Unsalted Butter: Adds richness and depth of flavor.

Chopped Shallot: Adds a mild oniony flavor without overpowering the dish. Chop it finely so it’s evenly distributed.

Garlic Cloves: Because everything is better with garlic! Fresh minced garlic works best for adding flavor to every bite.

Tomato Paste: Concentrated tomato flavor base for the sauce.

Heavy Cream: Creates a luxurious, creamy sauce. Full-fat cream will give you the richest flavor, but half and half can also be used for something lighter.

Parmesan Cheese: So the sauce has delicious cheesy flavor.

Italian Seasoning: A blend of herbs like oregano, thyme, and basil. You can adjust the amount to your preference.

Salt and Pepper: For seasoning the lobster pasta to taste.

Reserved Pasta Water: This starchy water helps give the sauce a silky texture and also thins it out.

Fresh Basil and Red Pepper Flakes: Optional, but these add extra delicious flavor!

Lobster Pasta Recipe

Grab that skillet and get ready to make a dinner that everyone will be raving about. If you really want to take things up a notch, try serving it with garlic knots or homemade breadsticks! The sauce is too good not to dip.

Precook Pasta: Cook the pasta according to package instructions. Cook the pasta to al-dente. Before draining the pasta, save some pasta water for the sauce.

Sauté Vegetables: Heat the butter in a large skillet over medium-high heat. Add the shallot and saute until translucent. Stir in the garlic and cook for another 30 seconds.

Add Tomato Paste: Stir in the tomato paste and then cook for 1 minute.

Mix in Cheese and Cream: Lower the heat and slowly add in the cream and parmesan cheese. Heat through and stir until the cheese is melted.

Add Seasonings and Pasta Water: Add the salt, black pepper, and Italian seasonings, and lemon zest. Add 1/2 cup of pasta water to thin the sauce. Then taste the sauce and add additional seasoning to your liking.

Combine: Add the cooked lobster meat and pasta. Toss to combine with the sauce. 

Serve: Top the pasta with fresh basil, parmesan, and red pepper flakes if desired. Then serve immediately while it’s warm. Enjoy!

These Cherry Cheesecake Bars are the perfect make-ahead dessert for any occasion! Creamy cheesecake sits atop a homemade graham cracker crust, and is finished off with a generous helping of cherries.

Love cheesecake but not the hassle of making it from scratch? Try these recipes instead! Mini cheesecakes, lemon cheesecake bars, or sopapilla cheesecake bars!

Easy Cherry Cheesecake Bars

I love homemade cheesecake. But sometimes I don’t want to go through the effort of making a regular-sized cheesecake and worrying about water baths, cracking, and all those considerations that come along with traditional cheesecake. These cherry cheesecake bars are super simple to make and are always a crowd pleaser!

The first step in this recipe is to make the crust. You’ll need graham cracker crumbs, butter and sugar which get pressed into the bottom of a square pan, then baked until crisp. While the crust is baking, I prepare the filling. Here are the ingredients you’ll need for both:

Ingredient List

The filling is a simple combination of cream cheese, vanilla extract, eggs, sugar and heavy cream. If you don’t have heavy cream on hand, sour cream will also work. The cheesecake bars will need to chill for at least 2 hours, so plan accordingly! You can actually prepare the bars up to 3 days before you plan to serve them, then simply slice and top with cherries right before serving.

Crust:

Graham Cracker Crumbs: Form the base of the crust.

Sugar: Sweetens and helps bind the crumbs together once baked.

Salted Butter: Adds moisture, richness, and also keeps the crust in place. Unsalted butter will also work if that’s all you have on hand. You can add a pinch of salt to the crust mixture separately.

Cheesecake Filling/ Topping:

Cream Cheese: The star ingredient! This creates the classic rich and creamy cheesecake texture.

Sugar: Sweetens up the filling.

Sour Cream: Adds a touch of tang and keeps the filling moist.

Heavy Cream: Enhances richness and also prevents cracks in the baked cheesecake.

Eggs: Bind the ingredients and provide structure for a perfect slice!

Vanilla Extract: Infuses the filling with a hint of sweet, aromatic flavor.

Cherry Pie Filling: For the topping!

How to Make Cherry Cheesecake Bars

I actually think the trickiest part about this cheesecake bar recipe is cutting the bars into neat squares! The bars are easiest to cut straight from the fridge and when you use a hot knife. (See the tips below!) This recipe makes about 9 larger squares or 12 smaller squares.

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper, leaving a 1 or 2-inch overhang on either side of the pan, and spray with pan spray.

Graham Cracker Mixture: In a medium bowl, mix together the graham cracker crumbs, sugar, and butter together until it resembles wet sand. 

Add to Pan: Firmly press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let the crust cool while you prepare the filling for the cherry cheesecake bars.

Cheesecake 

Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer or the paddle attachment of a stand mixer and beat until it is smooth and creamy. Scrape down the sides and bottom of the bowl as needed.

Mix In Remaining Ingredients: Add the sugar, sour cream, heavy cream, and vanilla and beat until combined. Add the eggs one at a time, beating well after each addition. Pour the batter over the cooled crust.

Bake: Return the pan to the oven and bake for 28-30 minutes, or until the center is set. 

Chill: Remove the pan from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.

Cut: Once chilled, carefully remove the cheesecake bars from the pan using the parchment paper. Cut into 9 or 12 squares, depending on your preference.

Add Topping: Spoon approximately 2 tablespoons of cherry pie filling over each cheesecake bar and serve.

Crispy on the outside and perfectly tender inside, Boudin Balls are a cajun classic that you’re sure to love! A seasoned mixture of sausage, veggies and rice are formed into balls, then breaded and fried until deliciously crisp and golden.

Cajun food is intensely flavorful and satisfying! If you love it as much as we do, try some of our other recipes like tender, juicy cajun popcorn shrimp, creamy cajun chicken meatballs or amazing baked cajun fries!

What are Boudin Balls?

Boudin Balls (pronounced “boo-dan”) are fried Cajun appetizers made with pork sausage, rice and sautéed veggies. They are very popular in Louisiana, and are great as an appetizer for game day, parties or other gatherings. You can even enjoy them as a side dish to complete a traditional cajun meal!

These are the perfect delicious and unique appetizer that will really impress your guests! These warm and savory bites are packed with wonderful flavor that will transport you to the heart of Louisiana. We are big fans of cajun food, and if you’re looking for more recipes to complete your menu, we have plenty of tasty options! Try out New Orleans gumbo, slow cooker jambalaya and southern hush puppies. Don’t forget the beignets to finish the meal with something sweet!

What’s in Boudin Balls?

If you don’t live close to Louisiana, it’s unlikely that you will find boudin sausage in your neck of the woods. Luckily, the authentic mix of pork, rice and veggies is easy to make at home. Here is a note on all of the ingredients you’ll need. You can find exact measurements in the recipe card below.

Pork Sausage: If you’re using sausage in a casing, be sure to remove this before cooking.

Green Bell Pepper: Diced and sautéed with the other veggies, green bell pepper adds color, flavor and texture.

Yellow Onion: Adds a savory depth of flavor to each bite.

Celery: Balances the other savory veggies with a slight sweetness.

Rice: Traditional boudin sausage includes rice. However, if you choose to use pork sausage, you’ll need to add 1 cup cooked rice.

Cajun Seasoning: For that authentic cajun flavor, you can add store-bought cajun seasoning or homemade cajun seasoning.

Flour: Use all-purpose flour for a nice crispy breading.

Paprika: Along with salt & pepper, paprika adds flavor to the breading.

Eggs: Helps the breading mixture stick to the sausage balls and will result in a golden crust.

Breadcrumbs: We recommend panko bread crumbs for maximum crispiness.

Oil: Use any neutral oil like canola or vegetable oil for frying.

How to Make This Recipe

Kind of like a fried meatball, get ready to be obsessed with everything about this delicious southern snack! These are best served hot and crispy with a side sauce for dipping. Here’s how they come together:

Cook the Sausage and Veggies: In a skillet over medium high heat, cook the sausage, bell pepper, onion, and celery until the sausage is fully cooked. Remove from heat.

Blend Sausage with Veggies: Place the sausage and vegetables into a food processor or blender and pulse until it is mostly pureed.

Chill and Make Balls: Mix the rice and cajun seasoning into the pureed sausage. Chill the sausage in the fridge for about an hour so it firms up. Form the sausage into tight, 1 ½ to 2 inch balls.

Dredging Station: Set up a dredging station, whisk the flour, salt, pepper, and paprika together in a shallow dish. Beat the eggs in a second shallow dish, pour the panko breadcrumbs into the third dish.

Bread the Balls: Working a couple balls at a time, roll them in the flour first, then dredge in the eggs and move to the breadcrumbs, ensuring the sausage balls are completely covered. Set the breaded boudin balls aside.

Fry: Heat enough oil to submerge the balls in over medium high heat (350 degrees Fahrenheit). Once the oil has come up to temp, fry the boudin balls until they are evenly golden brown, about 3-5 minutes. Work in batches to keep the balls from crowding.

Cool and Serve: Place the cooked balls onto paper towels to absorb any excess oil, let them cool a few minutes then enjoy with your favorite dipping sauce.

If you’re still working on your Super Bowl food lineup, add these amazing boneless wings to the list! They have a crispy buttermilk breading and are tossed in a mouthwatering buffalo sauce.

A good batch of wings is a must-have for any game-day. Try these boneless wings, lemon pepper chicken wings, Thai glazed chicken wings, or parmesan garlic wings!

Boneless Buffalo Wings

For a meal, appetizer, snack, you name it, you can never go wrong with some fresh boneless wings. Skip the takeout and try making some from scratch for your next get-together! Using this recipe, you’ll be able to make drool-worthy boneless wings with the BEST crispy crust. All you need is some ranch or blue cheese dressing for dipping to take them to the next level!

It’s a tasty combination of extra-fine panko breadcrumbs and buttermilk for a breading that’s tender and light, but nice and crunchy! I tossed my boneless wings in some homemade buffalo sauce, but the good news is, this recipe is super versatile and you can use any sauce or rub you like.

Ingredient List

You only need a few simple ingredients to create the best boneless wings with an irresistible, crispy crust. Once you have a batch of them fried up, feel free to toss them in your favorite wing sauce! The sky is the limit!

Boneless, Skinless Chicken Breasts: The base of your wings! Using boneless thighs will also work. Cutting them into 2-inch chunks creates bite-sized pieces that cook evenly.

Seasonings: I used a mix of onion powder, garlic powder, paprika, and salt and pepper to give the chicken pieces flavor.

Breading Station:

Eggs: Binds the dry ingredients to the chicken and helps the coating adhere.

Buttermilk: Adds moisture and richness to the coating, making it tender and flavorful. Regular milk can also be used as a substitute.

All-Purpose Flour: The base of the crispy coating for the boneless wings.

Panko Breadcrumbs: These light and airy crumbs create a super crunchy texture. Pulsing them creates a finer texture for even crispier results.

Extras:

Buffalo Wing Sauce: The classic flavor we all know and love! Use bottled or homemade buffalo sauce. You can adjust the heat level to your preference.

Oil for Frying: Heats up to high temperatures to cook the chicken in. Any neutral oil with a high smoke point works. I recommend canola, peanut, or vegetable oil.

Making the Best Boneless Wings

Takes a little bit of prep but it’s much easier than you’d think. Also, if you’re not up for frying your boneless wings in oil, I have included methods to air fry and bake them below! Whatever is most convenient for you!

Cut Chicken: Cut the chicken into 2-inch pieces and place into a large bowl.

Seasoning Mixture: In a small bowl, add the onion powder, onion powder, paprika, seasoned salt, and pepper and then stir to combine.

Coat: Add the seasoning to the bowl of chicken and then toss to coat well.

Breading Station

Prepare Breading Station: Use three shallow bowls to prepare the breading station. Whisk the eggs and buttermilk in one bowl, and then add the flour to the second bowl. Blend the Panko breadcrumbs to be finer in texture then add to the third bowl.

Dredge: Place each piece of seasoned chicken in the egg wash followed by the flour.

Coat in Breadcrumbs: Dip the chicken piece back in the egg wash, then finish by coating the chicken in the breadcrumbs.

Repeat: Repeat with the remaining pieces of chicken.

Fry: Heat 3 inches of oil in a large skillet and fry the chicken until golden brown and cooked through.

Remove Excess Oil: Place the fried chicken on a paper towel so it absorbs the oil.

Coat in Sauce: Coat the boneless chicken wings in buffalo sauce if you desire.

Serve: Serve with dipping sauce on the side and enjoy!