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Remoulade sauce, a tasty dip from Louisiana, is made with mayonnaise, mustard, hot sauce, relish, and some Cajun spices for the best flavor ever! Whether you use it as a dip or spread, you’re going to love the kick of flavor it adds to your favorite recipes.

Love homemade sauces? So do I! They always taste better than store bought and you can customize the flavor to your liking. Here are some other great recipes to try: mumbo sauce, copycat Cane’s sauce, and comeback sauce!

What is Remoulade Sauce?

Remoulade sauce is a special condiment that hails from the heart of Louisiana. It’s known for its bold punch of flavor and is typically made with mayonnaise, a hint of spicy brown mustard, and a blend of Cajun seasonings that gives it a unique kick. But what truly sets this sauce apart is the addition of dill relish, a squeeze of lemon juice, and a dash of Louisiana hot sauce, which make it irresistible. I know you’re going to love it if you’ve never tried it before!

So, why should you give this spicy remoulade sauce recipe a shot? Because it takes so many dishes to the next level! Whether you’re dipping your favorite fried treats or drizzling it over fresh seafood, this sauce adds that extra oomph to whatever you’re eating. Grab your ingredients and let’s get started!

Ingredient List

All measurements are in the recipe card below! I made my remoulade sauce to be the perfect balance of savory, spicy, and creamy, but you can adjust the amount of each ingredient added to make it your own.

Mayonnaise: This makes the sauce nice and creamy. You can also use plain Greek yogurt as a lighter alternative.

Spicy Brown Mustard: It gives the sauce a tangy and slightly spicy kick. Honey mustard or Dijon mustard work if you want milder flavor.

Cajun Seasoning: So your sauce has that classic smoky and mildly spicy taste. You can make your own mix with spices like paprika and cayenne, or use a pre-made Cajun blend.

Dill Relish: This adds tanginess and crunch to the mix.

Lemon Juice: To keep the flavor of the sauce bright.

Louisiana Hot Sauce: For the most delicious kick of spice!

Garlic Powder: Adds a subtle garlic flavor. You can also use fresh minced garlic if you want a more savory flavor.

Paprika: Besides color, paprika adds a sweet and smoky taste. You can use smoked paprika or chili powder for a similar effect.

Salt and Black Pepper: Adjust to taste!

Easy Remoulade Sauce Recipe

Making homemade sauces is so easy! Just whisk up your ingredients and then serve with all of your favorite Cajun-inspired meals. (Or any meal for that matter. Remoulade sauce has a flavor that is extremely versatile.)

Combine: In a small bowl, whisk all the ingredients together until well combined. Taste the sauce and adjust the salt and pepper.

Let Flavors Meld: You can use the sauce right away but I recommend covering and placing in the refrigerator for at least 30 minutes to allow the flavors to compound.

These garlic parmesan green beans are perfectly crispy, cooked in a skillet alongside some delicious bacon and make the best side dish that you can pair with any meal!

This side dish goes perfectly with my Garlic Herb Prime Rib , Spinach Bacon Stuffed Pork,  or even this Honey Glazed Ham!

Crispy Green Beans Recipe

Green beans make such a great side to any meal. But when you add garlic, parmesan, and bacon, I could eat this by myself. These green beans were crisp and tender, and the flavor was incredible.

Bacon makes life better in general, so it was a total win in this green bean dish. My family devoured these green beans, and they ended up being the star of the dinner table. Use them as a side, along with some rolls and mashed potatoes and your holiday meal will be a hit!

Ingredients in Parmesan Green Beans

The not-so-secret ingredient in these green beans is the bacon. It takes them to the next level, and even the people in your life who aren’t a fan of green beans will love this recipe! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Green Beans: The main ingredient of the dish! Wash the beans and cut off all of your ends before cooking them.

Bacon: There is 1/2 pound of bacon in this recipe so you will get that delicious flavor in every bite.

Butter: I used unsalted butter with these beans.

Garlic Cloves: If you don’t have fresh garlic on hand, you can use minced garlic. 1/2 teaspoon equals about one clove.

Parmesan Cheese: Use freshly grated parmesan in this recipe.

Salt and Pepper: These enhance all of the flavors in this casserole!

How to Make Garlic Parmesan Green Beans

This recipes is so easy and will take you less than 20 minutes to make! No baking necessary!

Start by trimming the ends of your green beans and slice them into 2-inch pieces. 

Bring a large pot of water to a boil and add the green beans. Cook until tender, 5-8 minutes, and drain and put the green beans in an ice bath.

In a medium-sized skillet, cook the bacon until crisp. Remove with a slotted spoon and drain the fat. 

Add the butter to the skillet and garlic and saute until tender.

Add bacon, green beans, and parmesan cheese to the skillet and cook until heated through. Salt and pepper to taste.

Your new favorite chicken recipe. This hot honey chicken is perfectly crispy and coated in a honey glaze that packs a punch! Honey, hot sauce, chili flakes, and garlic make the flavor so addictive, you won’t be able to get enough.

Fried chicken is the BEST comfort food. And if you’ve never tried making it at home, you really need to! Along with this hot honey chicken, you’ll have to try this recipe for chicken and waffles, or air fryer “fried” chicken if you want something in a snap!

Crispy Hot Honey Chicken

This fried hot honey chicken is an absolute flavor bomb that you don’t want to miss out on! First you’ve got these tasty chicken cutlets that get ultra-tender from being soaked in buttermilk. Then they’re coated in flour and panko breadcrumbs for the perfect crispy shell. But here’s the best part- you don’t need to fry the chicken in oil to achieve crunchy, golden brown deliciousness. This hot honey chicken is oven-baked but tastes just as good as regular fried chicken! Crispy, flavorful chicken without the fuss of deep frying. (And without all those saturated fats.)

Let’s talk about this sauce, though. So simple, but seriously amazing. I used Frank’s Hot Sauce for some heat, honey for that sticky-sweet effect, garlic (because garlic is always the answer,) and red pepper flakes for a little extra flavor in each bite. Good news is, you can swap out the Frank’s for any kind of hot sauce that you like to make it your own. That’s the beauty of making hot chicken at home! If you’re not already convinced, I’ve also included instructions on making your chicken in the air fryer so you can enjoy this recipe even if you’re short on time.

Ingredients for Hot Honey Chicken

To make the best hot honey chicken, you need to check all these boxes: thin and tender chicken cutlets, a crispy breading, and of course, a mouthwatering sauce that’s packed with flavor. Let’s dive into what each ingredient does in this recipe:

Chicken Cutlets: These become incredibly tender when soaked in buttermilk, which also adds a subtle tangy flavor. Pat them dry before coating for the best results. You can also use chicken breasts, just cut them in half horizontally so they’re nice and thin.

Flour and Panko Breadcrumbs: This combo gives your hot honey chicken that irresistible crunch. Make sure to coat the chicken thoroughly for a crispy shell that’s just as good as deep frying.

Hot Honey Sauce: It’s what takes this recipe to the next level, combining Frank’s Hot Sauce for heat, honey for sweetness, garlic for savory flavor, and red pepper flakes for more kick. Feel free to use your favorite hot sauce to customize the spice level and taste.

Buttermilk: Soaking the chicken in buttermilk tenderizes the chicken and also helps to boost its flavor. You’ll want to let it sit for at least 30 minutes to achieve the best results. (Trust me, it’s worth it!)

Red Pepper Flakes: These add a burst of extra flavor to the sauce. Adjust the amount to taste.

How to Make Hot Honey Chicken in the Oven

Once you’ve got all of your ingredients ready, (exact measurements are in the recipe card below) it’s time to make some of the best chicken you’ll ever try! Not only is this hot honey chicken ridiculously good, but there’s no deep-frying involved. A win-win!

Preheat Oven, Prep Pan: Preheat an oven to 425 degrees Fahrenheit. Then line a baking sheet with parchment paper and set aside.

Sauce Mixture: Make the hot honey sauce, in a medium bowl add the honey, hot sauce, chili flakes, and garlic powder and whisk together. Then cover and set aside.

Soak Chicken in Buttermilk: Pat the chicken dry with paper towels and place them into a large bowl. Add the buttermilk to the bowl and cover. Refrigerate the buttermilk soaked chicken for at least 30 minutes.

Dry Ingredients: In a large shallow dish, add the flour, breadcrumbs, paprika, garlic powder, salt and pepper. Whisk together.

Remove From Buttermilk: Once the chicken has set up in the buttermilk for at least 30 minutes, remove it from the buttermilk bowl, one at a time, and allow any excess buttermilk to drip off.

Coat: Place the chicken onto the flour and breadcrumb platter, coat the chicken in the breading completely.

Transfer to Baking Sheet: Remove the chicken from the breading and then place it onto the prepared baking sheet.

Bake: Bake the chicken for 30-35 minutes, or until the chicken is golden all around. The internal temperature of the chicken should reach 165 degrees Fahrenheit. After the first 20 minutes, spray or brush both sides with a little olive oil.

Serve: Remove the chicken from the oven and coat each piece generously with the hot honey sauce and enjoy! Hot honey chicken is great served on its own or used for sandwiches.

Stabilized whipped cream is fluffy and sturdy enough to keep its shape! Thicker than regular whipped cream, it’s perfect for piping and frosting desserts. It’s better than Cool Whip!

A lot of delicious recipes use Cool Whip and this stabilized whipped cream is the BEST replacement to use in its place. Try using it in this cheesecake salad or my strawberry pretzel salad. Or simply dollop it on top of these cute mini cheesecakes!

What is Stabilized Whipped Cream?

There’s regular fluffy whipped cream, and then there’s stabilized whipped cream. Thick and sturdy cream that holds its shape, but is still fluffy and light in texture. The magic of stabilized whipped cream is in the ingredients. Some recipes use gelatin or cornstarch to stabilize the whipped cream, but my recipe calls for instant pudding powder. Even better, vanilla-flavored pudding powder for added sweetness and taste. The pudding powder is the perfect ingredient for achieving stabilized whipped cream!

Needing a thicker whipped cream to keep its shape? This cream is perfect for desserts! Use stabilized whipped cream in this layered dessert, pipe it on this no-bake pie, or make a big batch for all those delicious Thanksgiving pies.

Ingredients Needed

This stabilized whipped cream recipe doesn’t get any easier than 3 simple ingredients. It’s easy to whip up and make any time you need whipped cream for a dessert. This cream will also last for days!

Heavy Whipping Cream: Chilled heavy whipping cream creates the best results!

Instant Vanilla Pudding Powder: The secret stabilizing ingredient to thicken the cream and hold its shape. The secret stabilizing ingredient thickens the cream and holds its shape. Make sure to use the INSTANT dry pudding powder. Cook-and-serve pudding will NOT work.

Powdered Sugar: Adds sweetness to the cream.

How to Stabilize Whipped Cream?

Stabilized whipped cream is all about the ingredients you use. The instant pudding powder in my recipe helps set up the whipped cream. This makes it thick and holds its shape. All you need to do is whip the ingredients together until soft peaks form. Super easy!

Combine the Cream, Pudding Powder, and Powdered Sugar: Add the cream, pudding powder, and powdered sugar (if you want it sweeter) to a large mixing bowl.

Mix Until Peaks Form: Use a stand mixer fitted with the whisk attachment or a hand mixer to beat it on high speed until medium-soft peaks form.

Frost or Pipe: Use to top cakes, cupcakes, pies, and other various desserts.

Meet crescent roll breakfast casserole: your new favorite way to use up that refrigerated crescent dough! Juicy pork sausage, eggs, chopped bell peppers, and shredded cheese get layered on top of that buttery, delicious crust. Easy to whip up in a snap, you’re going to want to make it for breakfast all the time!

Mornings are chaotic in my house, so I like to try and simplify things as much as possible. One of the ways I do that is by making breakfasts that I know my kids will love, but are super easy to prepare! My family has LOVED this crescent roll breakfast casserole, and some of our other favorites are tater tot casserole and croissant breakfast casserole. You’ll have to try them all!

Crescent Roll Breakfast Casserole Recipe

I’ve got this awesome crescent roll breakfast casserole recipe to share with you, and trust me, it’s a breeze to make and super filling. You won’t believe how simple it is! Any quick and easy recipe that uses Pillsbury Grands or crescent rolls is a winner in my book. Just unroll them, and press them into your baking dish. Then you have a delicious, buttery crust to top with all of your favorite breakfast items!

This crescent roll breakfast casserole combines ground pork sausage, bell peppers, eggs, and cheese. (But you can certainly add in all of your favorite mix-ins!) It’s a flavor-packed combo that’s both savory and comforting. And here’s the best part: once you’ve put it all together in the baking dish, you just pop it in the oven and let it do its thing for about 35-40 minutes. While it bakes, you can catch up on your morning routine! When it’s done, you’ve got a hearty breakfast that’ll make everyone happy without breaking a sweat. It’s the kind of breakfast that makes a busy morning simple.

Ingredients Needed

Nothing fancy here! Just a few simple breakfast items and seasonings. This is one of my favorite breakfast recipes because it doesn’t have a super long list of ingredients.

Refrigerated Crescent Rolls: These act as the base of the casserole. No need to fuss with making a crust from scratch. Just unroll them and press them into the baking dish for buttery, flaky goodness!

Ground Pork Sausage: Cook it up until it’s no longer pink, then throw it in the casserole. You can use either breakfast or Italian sausage, depending on your flavor preference. Ground turkey sausage is another great option if you want something leaner.

Bell Peppers: For color, crunch, and sweetness!

Eggs: The eggs act as the binding agent, holding everything together and giving the casserole that classic breakfast texture.

Half and Half: This adds creaminess to the egg mixture, making the casserole rich and satisfying. Milk also works!

Onion Powder and Garlic Powder: To give the casserole delicious, savory flavor.

Kosher Salt and Black Pepper: The salt enhances the flavors, while the black pepper adds a little kick.

Colby Jack Cheese: This cheese is a melty, cheesy layer of heaven on top of the crescent roll breakfast casserole. You can use other types of cheese if you prefer; cheddar is a another great option! You could also use shredded pepper jack for some kick.

How to Make Crescent Roll Breakfast Casserole

It’s extremely easy and only takes a few steps of layering! It’s hands-off once it’s in the oven, and then you’ll have a tasty, hearty breakfast to enjoy!

Preheat Oven, Prepare Dish: Pre-heat oven to 375 degrees Fahrenheit. Then spray a 9×13 casserole dish with non-stick cooking spray and set aside.

Brown Sausage: In a large skillet, crumble and cook the ground sausage until no longer pink.

Add Vegetables: Add the chopped bell peppers and cook until tender.

Egg Mixture: In a large mixing bowl, whisk to combine eggs, milk, onion powder, garlic powder, and salt and pepper.

Crescent Rolls: Open the can of crescent rolls and place them in the bottom of the prepared baking dish. Gently unroll them and press them into the pan.

Top With Sausage and Vegetables: Add the ground sausage and pepper mixture to the top of the crescent rolls.

Add Eggs and Cheese: Pour egg mixture over the sausage mixture and sprinkle the shredded cheese on top of the casserole.

Bake: Bake in the preheated oven for 35-40 minutes.

Serve: Garnish with green onions and enjoy!

Tender, buttery, and easy-to-make, my Grandma’s perfect pie crust is everything you need this Thanksgiving. It’s so foolproof, you won’t use store-bought ever again!

No matter the pie you want, this crust will make it shine. Chocolate, peach, and apple pies are some of my favorites on the blog. They’re all insanely good, I highly recommend you put them in the Thanksgiving pie lineup this year!

Super Easy Homemade Pie Crust Recipe

My grandma knew how to make the best pies every year for Thanksgiving. Aside from the absolutely divine fillings, the crusts she made were always tender and flaky! Every year we would look forward to going to my Grandma’s for Thanksgiving. She was the BEST cook. She raised 8 kids and had a home-cooked meal on the table for them each night. Everything she made was from scratch. Growing up, I remember staying a few weeks in the summer with her and she was always baking bread or a batch of peanut butter cookies. As soon as the warm bread came out of the oven she would slice it up and we would eat an entire loaf. You can find that recipe here and join in on the deliciousness!

But really, the best part about Thanksgiving was her pies. You couldn’t wait to finish the meal to have a slice of her cherry pie. In all honesty, I have yet to try a better pie. She would make them all herself and you couldn’t get enough! Her crusts were tender and perfect. In my opinion the best! Sometimes making any kind of dough from scratch can seem intimidating, but today I am going to show you how easy it is! The crust comes together in just a matter of minutes and you probably already have all of the ingredients on hand. Trust me, it’s going to enhance any pie you make! If any recipe is a staple, it’s this one! I’ve included a printable graphic to have on hand for all of your baking needs. Let’s keep the tradition going!

Ingredients to Make a Pie Crust from Scratch

Simplicity is key! The best pies start out with a flaky, golden crust with no frills. This pie crust will bring your whole pie together with just pantry staples! Measurements can be found in the printable graphic or recipe card at the end of the post.

All-Purpose Flour: All-purpose flour works great for achieving a soft, flaky crust. It doesn’t have a high protein content, so it will keep the structure nice and light. You can also use a low-protein pastry flour.

Salt: You need a little salt to enhance the overall flavor.

Shortening: This is needed for fat content. You can also substitute it with butter, margarine, or even coconut oil!

Cold Water: This is used to moisten the dough. Be sure to keep it cold! Cooler temperatures is the secret to a nice and flaky pie crust.

How to Make the Perfect Pie Crust

Making a solid pie crust isn’t difficult at all. All you need is a little love and attention to detail! You’re going to love it. It’s better than anything you can get from the store!

Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. With a pastry blender, cut in shortening till pea-sized.

Moisten: Next, we add some cold water. Sprinkle water on top one tablespoon at a time, tossing with a fork. Push moistened dough to the side. Mix until all flour is moistened. Don’t mix too much or your crust will be hard.

Shape and Roll Out: Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need. It’s now ready for all of your favorite fillings! If you are using this for a cream pie, check out this How To Blind Bake a Pie Crust post on how to cook the crust first.

Make your Thanksgiving pies taste even better this year with some fresh apple pie filling! It has the perfect, glossy consistency and tastes absolutely delicious with the added cinnamon and nutmeg. The perfect substitute for canned apple pie filling. Plus, it’s easy to freeze for later.

Once you’ve got some tasty apple pie filling made, here are a few recipes to try it out in: apple turnovers, apple danish, or of course, homemade apple pie!

Homemade Apple Pie Filling

Apple pies are the absolute best, and even better when you use fresh, homemade filling! Homemade apple pie filling beats the store-bought stuff hands-down for a couple of reasons. First off, you get to pick the best, freshest ingredients, so your filling tastes like it came straight from the orchard, without any funky additives. Your pie ends up with that cozy, homemade flavor that’s just unbeatable.

Plus, going the make-it-yourself route lets you make the filling just the way you like it. You can adjust the sweetness and spices to match your taste perfectly. Not to mention, pick your favorite kind of apples! And using Clearjel as a natural thickener gives you the ideal consistency – not too runny like some store-bought fillings. Trust me, it’s going to make your homemade pies a hit. All you need is a pie crust from scratch (and I’ve got you covered if you’re looking for a great recipe!)

Ingredients Needed

I love that this easy apple pie filling uses such simple ingredients. All you need is some Clearjel so it has the perfect consistency! Check out the recipe card below for

Granulated Sugar: Adds sweetness to your filling. You can use brown sugar or honey instead, but it’ll change up the flavor slightly.

Apple Juice or Water: So everything stays nice and moist! Apple juice is best, but water works too.

Spices: Break out that spice rack, because ground cinnamon and nutmeg are what give this apple pie filling its signature flavor.

Salt: A tiny bit makes everything taste better.

Lemon Juice: Adds brightness that pairs perfectly with the apples and spices.

Apples: The main event! You can use any kind you want here, but my favorites for pies are Granny Smith and Honeycrisp.

ClearJel: The main thickener. I don’t recommend substituting it for regular cornstarch. Clearjel is modified cornstarch and what makes the filling just right in texture.

How to Make Homemade Apple Pie Filling

This apple pie filling recipe is something that anyone can make. You can use it immediately or can your extras so you have some on hand all throughout the holidays!

Sugar Mixture: In a small bowl, whisk together the sugar and clearjel. Then set aside.

Boil Apple Juice: In a medium pot, bring the apple juice or water to a rolling boil. Once boiling, add the sugar and clearjel mixture and whisk until combined. Reduce the heat to medium and continue to whisk until the liquid thickens and turns opaque, about 4-5 minutes.

Add Flavorings: Reduce the heat to low and add the spices, salt, and lemon juice.

Stir in Sliced Apples: Add the sliced apples and stir until they are fully incorporated into the gel.

If Using Immediately: If you will be using the filling without canning it first, return the mixture to the pot and cook over medium heat for 4-5 minutes, until it bubbles and the gel is clear. Then add to a homemade pie crust.

Canning Homemade Apple Pie Filling

Canning: If you will be canning it, make sure your jars are clean and warm. Add the filling to the prepared jars, leaving ¼ inch head space. Wipe the rims clean and then wipe with white vinegar. Add the lid and screw on the band fingertip tight.

Boil: Place the filled jars on a rack in your canning pot, being sure there is 1 inch of water over the tops. Bring to a low boil. Process for 30 minutes before turning off the heat. Let the jars sit in the water for 5 minutes before removing them to a towel, where they should cool for 24 hours.

Store: Check the lid to make sure it is sealed and not flexing at all before storing apple pie filling in a cool, dark place.

This delicious Chicken Chow Mein is perfect for a quick and easy weeknight meal that your entire family will love! It’s made with fresh veggies, noodles, and sautéed chicken, tossed in a simple, savory glaze.

The entire meal can be thrown together in less than 30-minutes and you’ll feel like you’re eating from your favorite take-out restaurant! Don’t miss some of my other favorite “better than take-out” recipes like this Baked Sweet and Sour Chicken, Mongolian Beef and Easy Fried Rice.

Chicken Chow Mein

If I can make something for dinner that has fresh vegetables, protein, and my kids love it, I consider that a major win! I love how light and fresh this chicken chow mein is and it’s packed with amazing flavor. My husband always requests that I double the recipe so we can have leftovers for lunch during the week. (Because Chinese food is one of those things that tastes just as good heated up the next day!)

This homemade chicken chow mein is super easy to whip up and takes less than 20 minutes. Convinced yet? You’ll be able to make some in less time than it takes for delivery to arrive! So next time you’re craving some takeout, try making it in your kitchen with just a few simple ingredients! (And if you’re looking for more better-than-takeout recipes, try this orange beef or Chinese lemon chicken!)

Ingredient List

These are all the ingredients that will make your chicken chow mein and the savory sauce taste so good! Grab some coleslaw mix and chow mein noodles next time you’re at the store; chances are you already have everything else to make this tasty dish! (Measurements are in the recipe card at the end of the post!)

Sesame Oil (or Canola Oil): Use a little sesame oil for a nice nutty taste, or you can go with canola oil if that’s what you have on hand. This is the cooking oil that you will use for stir-frying.

Boneless, Skinless Chicken Breasts: Slice your chicken into thin pieces for a quicker and tastier cook.

Garlic: Add some fresh minced garlic for that perfect savory flavor.

Coleslaw Mix: Grab a bag of coleslaw mix with shredded veggies for some crunch.

Chow Mein Noodles: Prep your chow mein noodles, either the refrigerated or dry ones. Cook them as the package says beforehand.

Green Onions: Sprinkle chopped green onions on top for a fresh, oniony kick.

For the Sauce:

Soy Sauce: Adds a salty and savory punch. Use low-sodium soy sauce if you’re watching your salt intake.

Chicken Broth: A way to adjust the consistency of the sauce while also adding flavor.

Oyster Sauce: A little oyster sauce for some sweet but savory flavor!

Sesame Oil: More sesame oil in the sauce makes it nuttier and tastier.

Freshly Grated Ginger (or Ginger Paste): Grate some fresh ginger or use ginger paste for a zesty kick in the sauce for your chicken chow mein.

Light Brown Sugar: Sweeten things up with a little bit of light brown sugar.

Cornstarch: This helps thicken the sauce, so it sticks nicely to your noodles and other stir-fry ingredients.

How to Make the BEST Chicken Chow Mein

Grab all of your ingredients and get ready to make a quick and easy meal with the best flavor! This chicken chow mein is sure to become a new favorite in your house. My family loves it so much, we never have leftovers! (Which is a shame because they’re the best for enjoying later! This chicken chow mein retains its flavor and texture so well.)

Prep Noodles: Prepare the noodles according to package instructions.

Sauce Mixture: In a small bowl whisk together the soy sauce, chicken broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch.

Stir-Fry: Heat the oil in a large pan or wok on high heat. Add the chicken and stir fry just until cooked through. Add the garlic and then cook for 30 more seconds.

Add Veggies: Add the coleslaw mix and stir fry for 1-2 minutes or until cabbage has wilted.

Add Sauce and Noodles: Then add the noodles and sauce and cook for 1-2 minutes until the sauce has thickened.

Serve: Garnish with green onions and enjoy!

Delicious Gooey Butter Cake is an easy dessert that has a buttery cake crust and a gooey cream cheese topping. Finish with a dusting of powdered sugar for an absolutely incredible treat! Only 7 ingredients and just 15 minutes of hands-on time are required! It’s perfect for any occasion and will be the star of your next gathering!

Flavorful, yet simple cake recipes are always a hit! Try out my other favorites like this Better Than Anything Cake, Oatmeal Cake, and this super delicious Hot Milk Cake! These are so good, they won’t last long!

What is Gooey Butter Cake?

If you have never tried a Gooey Butter Cake, you’re in for a real treat! This dessert recipe is very popular in the midwest, and there are many claims to the origins of this St. Louis bakery staple. Many think it was created when proportions of butter and flour were reversed by mistake. Some say it happened in the 1930s at Koppe Bakery, while others suggest the 1940s at Danzer’s Bakery. No matter who made the mistake, it sure was a good one to make!

Gooey butter cake is a flat cake that’s traditionally cut into bars, like brownies. It’s rich and flavorful with the best texture. Everyone who tries it, can’t seem to get enough! Which is great because the recipe makes 16 servings, so it feeds a crowd. It is perfect for potlucks, family get togethers, holiday parties, and bridal and baby showers. 

Butter Cake Ingredients

This gooey butter cake recipe requires just 7 ingredients! That’s how easy it is! Check out the recipe card at the bottom of the post for exact measurements.

Yellow Cake Mix: DON’T follow the directions for baking the cake on the box. The mix is combined with an egg and melted butter for the bottom layer of this cake.

Salted Butter: Melted butter adds moisture and flavor.

Eggs: One egg for the bottom cake layer and two eggs for the gooey layer provide richness and ensure the cake bakes properly.

Cream Cheese: Cream cheese makes the gooey layer nice and creamy.

Extracts: Add a mixture of vanilla extract and almond extract to the gooey filling layer so it has plenty of flavor.

Powdered Sugar: To perfectly sweeten the cake!

How to Make Gooey Butter Cake

Making an ooey gooey butter cake is so simple. You’ll just combine ingredients for the yellow cake crust layer, and then the ingredients for the cream cheese topping. Layer them together and bake. You’ll have a crowd-pleasing dessert in no time!

Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with pan spray.

Make the Cake Layer: In a large bowl mix the cake mix, butter, and 1 egg. The batter will be very thick, more akin to a dough than a typical cake batter. Press it evenly into the prepared baking dish.

Make the Cream Cheese Layer: In another large bowl, use a hand mixer to beat the cream cheese until smooth. Beat in the remaining 2 eggs, vanilla, and almond extracts. Scrape down the bowl and add the powdered sugar. Beat slowly until the powdered sugar is mostly incorporated before increasing the speed and beating until smooth.

Layer the Two Mixtures: Add the cream cheese mixture over the cake mix and spread evenly.

Bake: Place in the oven and bake for 40-45 minutes, until the edges are golden brown. The center will puff up and then sink down as it bakes.

Cool and Serve: Let the cake cool completely and dust with powdered sugar before serving.

Tender and juicy chicken thighs simmered in a brown sugar bourbon sauce all day long. Your family will love this melt-in-your-mouth crockpot bourbon chicken. A classic New Orleans recipe made easy in the crockpot!

I sure do LOVE New Orleans-inspired food! Try my jambalaya recipe, which is also made in the crockpot. This gumbo recipe is another fave and a classic New Orleans dish. I highly recommend a visit there just for the food, it’s SO yummy!

Crockpot Bourbon Chicken

Bourbon chicken is a dish named after the famous Bourbon Street in New Orleans, Louisiana. This recipe also uses bourbon to add a rich deep flavor to the sauce. Paired with sweet brown sugar, the sauce is sweet and sticky and SO delicious! Cooked low and slow, this crockpot bourbon chicken is an incredible dinner ready when you get home.

Crockpot dinners are the MVP at my house! They are easy to put together and are always our favorite dinners. Try this crack chicken, my famous pot roast, or this tasty beef and broccoli. They’re all made in the crockpot and I just know you will love them!

Ingredients Needed

Each ingredient in this crockpot bourbon chicken gives this recipe its mouthwatering flavor! And it’s less than 10 ingredients, which most likely you already have on hand! All measurements can be found below in the recipe card.

Boneless Skinless Chicken Thighs: Chicken thighs are the secret weapon! It results in the most tender and flavorful chicken.

Kosher Salt and Pepper: Season the chicken to taste with salt and pepper to add flavor.

Bourbon: You can also use whiskey, apple juice, or chicken broth.

Brown Sugar: This creates the sweetness in the sauce and gives the crockpot bourbon chicken the best flavor.

Soy Sauce: Adds depth and richness to the sauce, giving the chicken that savory and slightly salty goodness that will wow your taste buds.

Garlic: Fresh garlic adds great flavor!

Cornstarch: Cornstarch is the thickening agent that helps create a luscious, glossy sauce.

Cold Water: Make sure to use cold water to help dissolve the cornstarch.

Easy Crockpot Bourbon Chicken

Let’s make the best crockpot Bourbon chicken! It’s so incredibly easy, and the results are so tasty! You’re family will be begging you to make this weekly! The instructions are below and also in the recipe card.

Season the Chicken and Place in Crockpot: Season the chicken thighs with salt & pepper on both sides and place them in the bottom of the crockpot.

Make the Sauce and Pour Over Chicken: In a medium bowl add the bourbon, brown sugar, soy sauce, and garlic. Stir well to combine. Pour over the chicken in the crockpot.

Cover and Cook: Cover with the lid and cook on low for 4 hours or high for 3 hours.

Add the Cornstarch Mixture: Add the cornstarch and water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.

Serve Over Rice: Enjoy the chicken over rice and garnish with green onions.