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Scotcharoos are a perfect combination of butterscotch and peanut butter with a twist of a Rice Krispie crunch in the middle and a thick, rich chocolate layer that makes an irresistible treat. Sink your teeth in these ooey, gooey bars!

Peanut butter-chocolate combination bars are always a hit in our family. These chocolate peanut butter bars or these crunchy peanut butter bars are also very similar to these scotcharoos and have the same great flavors!

What are Scotcharoos?

You just never know when you are going to need a sweet treat with a little crunch! This chocolate peanut butter bar is perfection. The fact that they are no-bake (like these Rice Krispie Treats or these Peanut Butter No Bake Cookies) means that even your kids can make them!

The flavor of these scotcharoos is out of this world. The butterscotch mixed with the peanut butter and chocolate makes it the perfect hand-held treat for any occasion! Add these to your dessert list for sure and beware… You might want to double the recipe because they are that good.

Ingredients in Scotcharoos

Don’t let this shortlist fool you! The combination of these flavors melts in your mouth and keeps you coming back for seconds!

Peanut Butter: Creamy peanut butter is best, and it keeps the base nice and smooth.

Sugar: This sweetness helps bind everything together.

Light Karo Syrup: Thick and rich syrup that will hold it all together like glue for these bars to hold their form.

Rice Krispie Treat Cereal: The peanut butter-sugar mixture is stirred into the cereal that is rich, thick and crunchy. 

Butterscotch Chips: Melt these down and add to the chocolate melts. This is the “scotch” part of the scotcharoos.

Semi-Sweet Chocolate Chips: Microwave or melt on the stovetop for a thick chocolatey butterscotch layer over the top.

Are Scotcharoos Easy to Make?

Yes! This no-bake treat can be ready to eat in less than 15 minutes and it will be worth every second!

Melt together: In a large-sized microwave-safe bowl, combine peanut butter, sugar, and Karo syrup.  Melt, stirring every 30 seconds until smooth.  Add in Rice Krispies and stir until combined.

Prepare a pan: Line a 9×13-inch pan with aluminum foil or parchment paper.  Spread the mixture evenly into the pan.

Melt topping: In a medium-sized microwave-safe bowl, add the butterscotch chips and chocolate chips.  Melt, stirring every 30 seconds until smooth.  Pour on top and spread evenly over the bars.  Let cool completely.

Chicken Fried Steak. The ultimate in Southern comfort food! Tender seasoned steak, coated in a thick batter and fried until golden brown with a creamy gravy drizzled on top. Simple, basic ingredients are all that is needed to bring this recipe to life in your own kitchen!

This perfect southern comfort meal of chicken fried steak is easy to recreate at home. I am sharing with you all of the tips and tricks you need to know to create a restaurant-worthy dish in your own kitchen! This dish is perfect served along with some of Dad’s Famous Mashed Potatoes, or some Roasted Carrots. Finish off with some Slow Cooker Peach Cobbler for a truly southern meal.

Chicken Fried Steak

Here today to share one of my all-time FAVORITE southern comfort foods. Homemade Chicken Fried Steak. It’s a definite classic and a favorite in our home. It’s one of those meals that I don’t make all the time, so it’s a special treat for the family when I do. This dish is incredibly flavorful, with just a few simple ingredients. Most of which you probably have on hand.

The only thing I usually need to pick up is some cube steak! Even though the ingredients list is fairly simple, there are a few tips and tricks in HOW I make this dish that make it even better than a restaurant. One bite of this chicken fried steak with the best cream gravy, and you’ll be a believer!

Ingredient List

Let’s dive into each ingredient and how they make chicken fried steak taste so good. (If you’re looking for measurements, they’re all in the recipe card at the end of the post!)

Cube Steak: The meaty foundation of your chicken fried steak. It’s typically tenderized beef, often cut into patty shapes, perfect for frying up to a golden, crispy perfection.

Salt and Pepper: Basic seasonings to add flavor to your steak.

All-Purpose Flour: The flour sticks to the steak, creating that perfect golden crust when fried.

Baking Powder: So the coating is extra crispy.

Buttermilk: Buttermilk is a magic ingredient for chicken fried steak. It not only tenderizes the meat but also infuses a tangy, rich flavor into every bite, making it incredibly moist.

Eggs: These are the binding agents that help the coating stick.

Vegetable Oil: For frying the steaks in so they get nice and golden brown!

Paprika: A subtly smoky flavor enhancer.

Garlic Powder: So your steaks have tasty, savory flavor.

Onion Powder: Another great seasoning to add a punch of flavor!

For the Gravy:

Oil and Drippings: The flavorful leftovers from cooking the steak.

All-Purpose Flour: Thickens the gravy.

Whole Milk: The creamy base.

Heavy Cream: So the gravy has richness and creaminess.

Garlic Powder: A touch of garlic flavor.

Onion Powder: A hint of oniony goodness.

Salt and Pepper: To balance out all the flavors.

How to Make Chicken Fried Steak

Preheat oven to 200 degrees Fahrenheit. Place a wire rack over a large baking sheet and set aside.

Pour oil into a large skillet, depending on the size of your skillet you may need more or less oil, pour enough to have the oil come up about 1/4 of an inch deep. 

Prepare the meat by ensuring it is tenderized, cube steak comes pre-tenderized. Season both sides of the steak with the first measurements of salt and black pepper. Let the steaks sit for about 10 minutes.

Mix the flour, baking powder, salt, pepper, and spices together in a medium bowl.

Mix the buttermilk and eggs together in another bowl. 

Dip the cube steaks one at a time into the flour. Use your fingers to press the flour into the steaks to ensure a nice coating. Then dip into the egg mixture, letting any excess drip off. Then dip the steak back into the flour mixture a second time.

Check the heat of the oil by sprinkling some flour in it, the flour should sizzle. This means the oil is hot enough. Carefully place one steak at a time into the hot oil. Don’t crowd the pan, if using a large skillet you can do 2 steaks at a time, if using a small skillet only do one.

Cook the steaks in the oil for about 4 minutes. Spoon hot oil over the tops of the steaks while they cook, this helps the batter stay while flipping. 

Flip to the other side and cook for 3-4 minutes or until both sides of the steak are golden brown. Remove from the oil and place on the wire rack. Place the baking sheet with the steaks in the oven to keep warm. Repeat this process until all steaks are cooked. 

How to make Cream Gravy:

The key to making the chicken fried steak gravy, is to keep the drippings in the pan from making the actual chicken fried steak. Due to shallow frying the steaks there typically isn’t much leftover oil by the time the steaks are done. Which is the perfect amount for making the gravy. IF you have more than 1/4 cup of oil left in your skillet, you will want to pour some out. But make sure you leave all the bits and pieces leftover from the steaks!

Use 1/4 cup of the drippings and oil left from cooking the chicken fried steaks.

Whisk in 1/3 cup of flour. Salt and pepper.

Cook the flour mixture for 4-5 minutes. The flour needs to cook, and this will get rid of the raw flour taste.

Whisk in the milk. Bring this to a simmer. As the gravy simmers for about 5 minutes you will see it thicken.

Taste the gravy and add more seasonings as needed. I find that it typically needs a lot of coarse ground black pepper.

Tips for making the BEST chicken fried steak recipe:

Salt. Salt. Salt.Trust me. This makes all the difference in this dish. Make sure that you season the meat before dipping into the flour and egg mixtures. Sprinkle a healthy dose of salt and pepper on both sides of the meat and let it sit for about 10 minutes before moving on to the dipping. I also love using kosher salt with this recipe. The grains are bigger and it gives a better seasoning to the meat.

Double dip! This will give a nice thick coat of batter on your steak. When dipping the steak into the flour the first time, you want to press the flour down into the meat with the palm of your hand. This helps it stick and hold the rest of the batter from the egg and second flour dip.

Heat the oil.If your oil isn’t heated enough then it won’t cook the meat through. Also keep an eye out for oil that is too hot. To test the oil toss a bit of flour into it. If it sizzles then you’re good! If it doesn’t do anything, then your oil needs to be hotter. If the flour burns, then turn it down.

Shallow fry. We don’t need a lot of oil, I start with about 3/4-1 cup of oil. This is enough to coat the bottom of my pan and come up about halfway up the sides of the steaks. But it doesn’t need to cover the steaks completely.

Spoon some hot oil on the steaks while they cook. This will help the batter stay on the steaks when you flip them. And only flip the steaks once, the more you flip them while cooking, the more chances for your breading to come off.

Use a wire rack. Once you are done frying the steaks, place them on a wire rack that is over a baking sheet. This allows air to circulate all around the steaks, and they aren’t sitting on a paper towel soaked in oil. This keeps the breading nice and crispy and the bottom of your steak won’t get soggy.

Heat your oven to 200 degrees. Place the baking sheet with the steaks in the oven after you fry them. This will keep them warm while you fry the other steaks and make the gravy.

Don’t be shy with the black pepper! The gravy is fairly basic, and the overdose of fresh ground black pepper, or a coarse ground black pepper really is what gives this gravy it’s flavor. If you taste the gravy and feel it’s lacking something, it just needs a bit more pepper.

More Southern Comfort recipes for you to enjoy:

Best Homemade Southern Biscuits

Homemade Sausage Gravy

Pulled Pork

Peach Cobbler

Crunchy Frito corn salad is a fun side dish bursting with Mexican-inspired flavors! Corn, cheese, peppers, and onion get tossed in a tasty dressing and mixed with Fritos corn chips. A surprising FAVORITE at any get-together!

Let’s talk side dishes! A good side dish is the way to any guest’s heart. The best ones always go first, and this Frito corn salad is definitely one of those. Have lots of options because your hungry guests will want to try it all. A few of my favorite side dishes are this salad, this yummy jello, or these amazing beans.

What is Frito Corn Salad?

As silly as it sounds to put chips in a salad, this Frito corn salad is where it’s at! This easy salad recipe starts with a base of sweet corn, cheese, bell pepper, and onion. Toss together with a creamy taco-flavored dressing and crunchy corn chips then you have an explosion of flavors! Just like a bag of chips, this salad is irresistible. You won’t be able to stop at just one bite!

I LOVE corn and I’m always looking for new recipe inspiration for corn. It’s such a versatile ingredient that can be used to taste savory or sweet. Try this easy air fryer corn on the cob and this flavorful corn salad. But you will love the texture of cornmeal in these amazing cornbread pancakes. Corn can shine in so many delicious ways and I hope you give these recipes a try!

Ingredients For Frito Corn Salad

The fun part of this salad is the fritos! My kids love the addition of the chips. They’re salty and crunchy and add great texture. It’s a perfect side dish for any potluck or BBQ. Follow the recipe card below for exact measurements.

Canned Corn: Make sure to drain the corn! Thawed frozen corn can also be used.

Colby Jack Cheese: I love the flavor of this cheese but use your favorite cheese!

Red Bell Pepper: Any bell pepper works in this salad. I like the sweetness of the red bell peppers.

Red Onion: The added flavor of red onion is a must! I also garnish with green onions.

Fritos Corn Chips: Yes, a bag of Fritos gives this salad that added crunch! Use chili cheese Fritos for added flavor.

Salt and Pepper: Season to taste.

Cilantro: Chop fresh cilantro then garnish on top for added flavor.

Mayonnaise: The base of the dressing for this salad.

Lime Juice: A little tang and brightness for the dressing.

Taco Seasoning: Adds the perfect seasonings to the dressing.

Let’s Make the Best Corn Salad

This Frito corn salad is the perfect combination of flavors to create the best summertime salad. It’s fresh and bursting with textures! It comes together quickly and can be made ahead of time. Perfect for potlucks and parties.

Combine the Corn, Peppers, Onions, and Cheese: To a large bowl, add the drained corn, peppers, onions, and cheese.

Make the Dressing: To make the dressing, add the mayonnaise, taco seasoning, and lime juice to a medium bowl then whisk to combine.

Combine the Salad and Dressing Ingredients and Chill: Pour the dressing over the salad ingredients then gently toss to coat the ingredients well. Chill for 2-24 hours because the flavors will intensify and fully develop!

Stir in the Chips: Finally, add the corn chips before serving, then toss to combine.

Garnish and Serve: Last, garnish with fresh cilantro and additional cheese. Enjoy!

Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that’s bursting with flavor. You’ve got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It’s the perfect Southern comfort meal!

This slow cooker Mississippi pot roast is a reader-favorite recipe, so naturally I decided to make a version with tender and juicy chicken! It’s super easy to prepare (just set it and forget it!) and your family will love its flavor. Serve it up with some buttery mashed potatoes for a meal they’ll go crazy over!

Slow Cooker Mississippi Chicken (Tender and Juicy!)

Just like its pork counterpart, this Crockpot Mississippi Chicken has quickly become a family favorite, and I couldn’t resist creating a chicken version that’s just as tender and juicy! The best part? It’s a breeze to whip up. Simply set it and let the slow cooker do the rest. Your family is in for a treat with this dish. The chicken is loaded with mouthwatering flavors, thanks to the tangy pepperoncini peppers, ranch seasoning, and au jus mix. Serve it over some creamy mashed potatoes or steamed rice, and you’ve got a meal that’ll have everyone singing its praises. You could also do cauliflower rice or zucchini noodles for a low carb, keto version of this dish.

Picture this: it’s a hectic weeknight, and you’re craving a hearty, satisfying dinner without all the fuss. That’s where this Crockpot Mississippi Chicken comes to the rescue! It’s the ultimate comfort food that practically cooks itself, putting more time back into your day. So, toss those ingredients in the slow cooker, and get ready for a tasty meal that everyone will want seconds of!

Ingredient List

This Mississippi chicken recipe is great because it only uses a handful of simple ingredients. I know you’ll love this flavor combination just as much as I do! It’s zesty, savory, and rich! Note: exact measurements are in the recipe card at the end of the post.

Boneless and Skinless Chicken Breasts: This is the main ingredient which becomes super tender and tasty as it cooks slowly. Chicken thighs will also work.

Pepperoncini Peppers: These peppers add a tangy and slightly spicy flavor. If you don’t like a lot of heat, don’t worry! They only add a very mild spice. About the same as a bell pepper.

Pepperoncini Juice From the Jar: The juice from the pepperoncini peppers makes the dish tangy and flavorful.

Ranch Seasoning Powder: Add some ranch dressing mix so the chicken has delicious, savory flavor.

Au Jus Mix: The au jus brown gravy mix adds extra savory flavor and richness to the Crockpot Mississippi chicken.

Unsalted Butter, Cut Into Pieces: The butter makes the dish rich and buttery, ensuring the chicken stays moist and tasty as it slow cooks.

Making Mississippi Chicken in the Crockpot

It doesn’t get any simpler than this! Crockpot Mississippi chicken doesn’t require any extra prep, just throw everything in the slow cooker and let it work its magic!

Spray With Cooking Spray: Spray the bottom of the crockpot with nonstick cooking spray.

Add Chicken: Add the chicken breasts to the crockpot.

Add Peppers and Juice: Pour in the pepperoncini juice and then add the peppers on/around the chicken.

Sprinkle With Seasonings: Sprinkle the chicken with the ranch and au jus seasonings then place the pieces of butter on top.

Slow Cook: Cover and cook for 3-4 hours on high or 6-8 hours on low.

Shred and Serve: Shred the chicken then stir into the sauce. Then serve over mashed potatoes and enjoy!

Delicately crumbly and a little bit sweet, these tea cakes are the perfect afternoon snack! They’re super simple, but so irresistible. Make a cup of your favorite tea to serve with them and enjoy!

I could go on and on about how much I love cookies and biscuits. They’re great on their own or served with a cup of tea or coffee! They’re also a great finger food, especially for the holidays. No one can resists a good cookie! If you love these tea cakes, you’ll have to try Linzer cookies, hamantaschen, madeleines, or Scottish shortbread next!

Tea Cake Recipe

Let me tell you, my love for cookies and little cakes knows no bounds. They’re little bites of happiness, perfect solo or partnered with a comforting cup of tea, coffee, or hot chocolate! Especially during the holidays, they’re the ultimate finger food that steals the show. Cookies are everyone’s weakness! You can’t go wrong with bite-sized desserts.

Now, let’s talk about these fantastic tea cakes. They have bite that’s soft, crumbly, and just the right amount of sweet. They embody everything I adore about cookies and biscuits, but with a unique twist. Ideal for a cozy afternoon or a sweet ending to a meal, these tea cakes will keep you reaching for just one more. If you’re a fan of Danish butter cookies or shortbread, I know you’ll love these just as much as I do!

Ingredient List

Let’s break down the magic of these tea cakes, one ingredient at a time. You can find exact measurements for each in the recipe card at the end of the post!

Unsalted Butter: This is the creamy star of the dough. It makes everything soft and smooth.

Granulated Sugar: Adds just the right sweetness to make the tea cakes super tasty.

Large Eggs: These keep the tea cakes moist and soft. They’ll mix in easily if you bring them to room temperature first.

Buttermilk: Buttermilk adds a nice tangy taste and a bit of moisture. It also gives the tea cakes an even more tender crumb.

Vanilla Extract: A trusty flavor booster!

All-Purpose Flour: Gives the cookies their structure.

Baking Soda and Baking Powder: Make the tea cakes fluffy and soft when baking.

Salt: This makes sure the cakes aren’t too sweet and taste just right.

Ground Nutmeg: A bit of this spice gives the tea cakes a cozy flavor. You could also use a little cinnamon if you wanted to!

How to Make Homemade Tea Cakes

Grab your ingredients and get ready to make the best batch of buttery, crumbly cookies! These tea cakes are so tasty, you’ll wonder why you’ve never made them from scratch before!

Prepare Your Dough

Butter Mixture: In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 4 minutes.

Add Wet Ingredients: Add the eggs one at a time, mixing until combined. Scrape down the sides and bottom of the bowl between each egg. Add the vanilla and buttermilk and mix until combined.

Add Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, and nutmeg in a large bowl. Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very soft and a little sticky.

Chill Dough: Separate the dough into 2-3 sections and wrap tightly in plastic wrap. Chill in the fridge for 1-2 hours.

Bake

Preheat Oven, Prepare Pans: Once the dough has chilled, preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper. Then prepare your workspace by lightly dusting a clean surface with flour.

Shape: Using one section of dough at a time, roll it out until it is 1/4 inch thick. Use a round cookie cutter or biscuit cutter to cut out as many cakes as you can before bringing the scraps together. Wrap the scraps in plastic wrap and place in the fridge.

Bake: Place the cakes on the prepared baking sheets leaving 2 inches between them. Bake for 9-10 minutes, just until they lose the sheen on top. They should not be browned at all. Let the cakes cool on the baking sheet for 3-4 minutes before transferring to a cooling rack to finish cooling.

Repeat and Serve: Repeat with the remaining dough, bringing the scraps all together and rolling out again. Serve the finished cakes with tea or coffee and enjoy!

Cinnamon Syrup is the best way to take your pancakes to the next level! It’s creamy, buttery and adds delicious cinnamon roll flavor to pancakes, waffles or anything else you want to sweeten up!

Breakfast just got way better with this homemade syrup! Drizzle it over Buttermilk Waffles, Belgian Waffles, Applesauce Pancakes or Sausage Pancake Muffins.

Homemade Cinnamon Syrup Recipe

Move over maple syrup, Cinnamon Syrup is my new favorite sweet condiment! It’s creamy, rich, buttery, and with only 6 simple ingredients, you can mix it up in a matter of minutes! Perfect for lazy weekends and holiday breakfast spreads too! 

Cinnamon syrup makes any breakfast instantly more special! I think we can all agree that homemade usually tastes best, but sometimes the convenience is not worth the trade-off. Well, with an easy, mouthwatering recipe like this one, making it from scratch is totally worth it!

Cinnamon Syrup Ingredients

To make this cinnamon syrup recipe, you’ll need just 6 ingredients and a little over 5 minutes! We suggest making a double batch because this recipe is definitely a crowd pleaser. You’ll want to drizzle it over everything! You can find measurements for each of the ingredients listed below in the recipe card at the end of the post.

Sugar: Use granulated sugar so your syrup has that perfect sweet flavor.

Light Corn Syrup: For sticky, sweet syrup that you’re sure to love!

Water: Just 3 tablespoons of water for the best consistency.

Ground Cinnamon: A warm and cozy spice that makes this pancake syrup extra special!

Vanilla Extract: Enhances the flavor with warmth and a subtle sweetness.

Evaporated Milk: Adds creaminess and the perfect thick texture.

How to Make Cinnamon Pancake Syrup

This is one of the easiest recipes, which is a major plus because once you taste it, you’ll want to enjoy it on repeat. In just about 5 minutes, you’ll have sweet, cinnamon-y deliciousness ready to drizzle over all of your favorite breakfast treats! Here’s how:

Whisk Ingredients: Combine the sugar, corn syrup, water, and cinnamon in a medium saucepan.

Heat Mixture: Bring mixture to a boil over medium heat and then stir for 2 minutes.

Cool: Remove from heat and then allow the syrup to cool for about 5 minutes. 

Mix in the Remaining Ingredients: Whisk in the evaporated milk and vanilla extract.

Serve: Transfer syrup to a pitcher or jar that’s convenient for pouring and for storage. Then enjoy immediately over pancakes, waffles or French toast!

Indulge in pure dessert delight with this no-bake Oreo cheesecake! It has a creamy filling packed with crushed Oreos on a crust made of even more Oreos—talk about dreamy! And the best part? It’s a breeze to whip up, no need to turn on your oven!

Let’s talk all things cookies & cream. It’s one of my favorite dessert flavors and I can never get enough! If you love this classic flavor combo as much as I do, here are a few more amazing recipes to try: mini Oreo cheesecakes, white chocolate Oreo cookies, and cookies and cream fudge!

No Bake Oreo Cheesecake Recipe

A velvety cream cheese filling loaded with iconic Oreo flavor, all nestled on a crust made from finely crushed Oreos and melted butter. It’s a double dose of Oreos in every bite! The best part? There’s no baking involved. That means no sweating over a hot oven or fretting about achieving the perfect bake. (Traditional cheesecakes can be tricky to get right!) This no-bake Oreo cheesecake recipe simplifies the dessert game—just mix, chill, and enjoy.

Whether it’s a get-together with friends and family, birthday party, or simply a well-deserved sweet treat for yourself, this cheesecake’s got your back. The perfect way to add a little sweetness to any occasion, it will have everyone asking for seconds!

Ingredients for Oreo No-Bake Cheesecake

Get ready to whip up a dessert that’s as easy as it is delicious! All you need are a few simple ingredients to make this no-bake Oreo cheesecake a sweet success. Let’s dive in! (Measurements can be found in the recipe card below.)

Crushed Oreos: Smashed-up Oreos make the crunchy crust, giving that chocolatey goodness we love.

Salted Butter: Melted butter makes the crushed Oreos stick together for a solid base.

Cream Cheese: This creamy stuff forms the yummy filling, so the dessert has that classic cheesecake flavor. I used full-fat cream cheese for the most rich and delicious flavor.

Powdered Sugar: Adds a touch of sweetness to the cheesecake.

Vanilla Extract: For an extra flavor boost. I recommend using pure vanilla extract or making your own blend.

Salt: A tiny bit of salt balances out the sweetness, making it tasty.

Heavy Whipping Cream: Whipped until fluffy, this makes the filling super soft and creamy. You’ll also use this for the topping.

Crushed Oreos: Adds more crunch and chocolatey goodness to the filling.

Powdered Sugar: Sweetens the topping.

Crushed Oreos (for garnish): These are for topping! They give the dessert a nice presentation and also add a little extra cookie flavor.

How to Make a No Bake Oreo Cheesecake

It’s SO easy! And only takes 30 minutes to prepare. One thing to keep in mind, though, is that this no-bake Oreo cheesecake needs plenty of time to chill and set. (I’m talking 6 hours or longer if possible!) So this definitely isn’t the dessert to make last minute. That being said, it’s perfect for making ahead! If you’re having a get-together with a lot of people, it can take a lot of the pressure off once dinnertime rolls around.

Crust Mixture: Combine the crushed Oreos and melted butter in a large bowl until it resembles wet sand.

Add to Pan: Press the mixture into a 9-inch springform pan that has been sprayed with pan spray. Place Oreo cookie crust in the refrigerator to chill while you prepare the filling.

Filling

Cream Cheese Mixture: Add the cream cheese to a large bowl and use a hand mixer to beat until smooth. Add the powdered sugar, vanilla, and salt and beat again until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula and mix until combined.

Whip Heavy Cream: In a separate bowl, whip the heavy cream until you reach stiff peaks. Add 1/3 of the whipped cream to the cheesecake mixture and fold it in until combined. Add the remaining whipped cream to the cream cheese and fold until it is nearly combined.

Fold in Oreos: Add the crushed Oreos and fold in gently. Transfer the filling to the chilled crust and smooth over the top. Then cover with foil or plastic wrap and chill in the fridge for 6 hours.

Topping

Whipped Topping: Once the cheesecake has finished chilling, prepare the whipped topping by whipping the cream and powdered sugar to medium-stiff peaks.

Add to Oreo Cheesecake: You may pipe this onto the cheesecake, spread it on for a rustic look, or serve it on the side. Garnish with additional Oreos and Oreo crumbs as desired.

Slow cooker General Tso’s chicken is a super easy version of everyone’s favorite Chinese entree! Crispy chicken cooked in a sweet and savory sauce with a little added heat. This is way better than takeout!

Asian-inspired recipes work great in the slow cooker. It results in tender meat but also gives time for the meat to soak up the flavorful sauces. Make this slow cooker cashew chicken, my Mongolian beef, or this Kung Pao chicken. The flavors just explode because of the long slow simmer.

General Tso’s Chicken

We love Asian-inspired meals at our house, and this slow-cooker version of General Tso’s chicken is a must! Even better, it’s easy to put together and the slow cooker does all the work. The chicken is crispy on the outside but tender on the inside thanks to the magic of the slow cooker. The sauce slowly cooks and absorbs into the crispy chicken perfectly. I love being able to make better-than-takeout recipes right at home! If you make this for your family I promise that everyone will devour it!

The rich and dark sauce in this meal is incredible. It is sweet and savory with just a little bit of heat. I always have to hold out the red pepper flakes until the end just for my kiddos, but it has such incredible flavor. Make this meal complete by serving the chicken and sauce over rice. I also love to serve it with vegetable stirfry and a side of these easy cream cheese wontons. I know this is a meal that your family will love and you’ll want to make it again and again.

Ingredients For the Best General Tso’s Chicken

Simple ingredients that combine to create magic in the slow cooker. You are going to love this easy way of making your favorite Asian-inspired meals. Follow the recipe card below for exact measurements.

Chicken Breasts: Skinless boneless chicken cut into one-inch cubes.

Cornstarch: This will create that crispy outside.

Vegetable Oil: To fry the chicken before slow cooking.

Hoisin Sauce: This sweet and salty sauce can be found in the Asian aisle with soy sauce, and other Asian sauces.

Soy Sauce: Use regular or low-sodium with great results.

Brown Sugar: Adds a bit of sweetness to combat the heat.

Garlic: A necessary ingredient for this incredible chicken.

Rice Wine Vinegar: Adds that bit of zing that’s awesome.

Sesame oil: Adds intense flavor.

Dry Ginger: Blends easily and has just the right amount of flavor and heat.

Crushed Red Pepper: This brings the heat. Leave it out or use extra for more spice!

Green Onions, Sesame Seeds, Additional Red Pepper Flakes: These are all optional but all worth the extra effort to have them ready to go.

Slow Cooker General Tso’s Chicken Recipe

Start by adding a simple breading to the outside, then pan fry the edges for just a few minutes. This is an extra step, but you will love the crispy edges. The chicken has a tender and juicy center by doing this extra step. If you want to just dump the chicken in with the sauce and let it do its thing, I have a tip for thickening the sauce in the tip section.

Coat the Chicken: In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch.

Brown the Chicken: In a medium-sized skillet over medium-high heat add oil and cook until the chicken is slightly brown but not cooked throughout. Put in the bottom of a slow cooker.

Make the Sauce: In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic rice wine vinegar, sesame oil, ginger, and crushed red pepper. Pour on top of the chicken into the slow cooker.

Cook: Cook on low heat for 3-4 hours or until chicken is cooked throughout.

Serve: Serve over rice and garnish with green onions, sesame seeds, and red pepper flakes if desired.

This gorgeous Harvest Bowl has all the most delicious flavors of fall packed in one easy salad. It’s filled with creamy sweet potatoes, kale, Brussels sprouts, wild rice, grilled chicken, sweet apple, cheese, crunchy candied pecans, and pepitas with the best balsamic vinaigrette dressing. You’ll be craving it all season long!

Sweet potatoes this time of year are just the best and I can’t get enough, especially in this cozy Sweet Potato Chili and classic Sweet Potato Casserole. Also, crispy Sweet Potato Fries never go out of style!

Harvest Bowl Recipe

Get ready to fall in love with the textures and flavors in this Harvest Bowl. From the tender sweet potatoes and juicy apples to the crunch from the pecans and pumpkin seeds, every bite is better than the last. The combination of sweet and savory really makes this harvest bowl recipe something special! The perfect finishing touch is a drizzle of incredibly tasty homemade balsamic vinaigrette. You are going to want to make this again and again!

Not only is this dish super delicious, but the ingredients are nutrient-rich and come together for a satisfying and well-balanced meal. The chicken adds plenty of protein while the fruits and veggies fill this bowl with vitamins, minerals, antioxidants and fiber. I love to fill my salads with meats, grains, vegetables, cheese, and all the toppings to make it a complete meal and oh so satisfying.

Harvest Bowl Ingredients  

This Harvest Bowl recipe is a mix of tasty ingredients like juicy chicken, fresh greens, and flavorful apple and crunchy pecans! Let’s take a closer look at each ingredient and how they come together to make this wonderful dish. Note: exact measurements are in the recipe card below.

The Salad

Sweet Potatoes: For this recipe, we’re roasting one medium chopped sweet potato in olive, salt and pepper.

Kale: Nourishing kale is the base for this bowl. See recipe tip below! You could also use spinach if you prefer.

Brussels Sprouts: Mixing in sliced Brussels sprouts add even more nutrients and texture. They’re just so tasty!

Wild Rice: Naturally gluten-free, a good source of protein and rich in antioxidants and essential minerals, wild rice makes this harvest bowl really filling. You could also use brown rice, it’s another option that’s packed with great vitamins and minerals.

Chicken: Use pre-cooked chicken or rotisserie chicken for easy prep. I love this shredded chicken recipe! You could also use this boiled chicken recipe to prep the chicken.

Apple: Use a sweet-tart, perfectly crisp apple. I love using Honeycrisp, Pink Lady, Fuji, or Ambrosia apples!

Cheese: Sprinkle on crumbled goat cheese or feta cheese for creamy tanginess.

Pecans: Candied pecans are sweet and crunchy, and add lots of texture and subtle sweetness to the salad. Use regular toasted pecans or another type of nut, if preferred. Sliced almonds are another great option!

Pepitas: With a smoother skin than pumpkin seeds, pepitas are great for adding texture and crunch to salads.

Dressing

Olive Oil: Smooth, mild oil for the base of the dressing.

Balsamic Vinegar: Has a unique flavor that is balanced in both sweetness and acidity.

Dijon Mustard: Works as an emulsifier in this recipe to keep the oil and vinegar from separating and also adds zippy flavor.

Granulated Sugar: Adds just enough sweetness to contrast the savory tastes.

Salt: Just a dash helps season the dressing and balance the other flavors.

How to Make a Harvest Bowl

Just 3 simple steps to make your bowl and dressing! Harvest bowls taste amazing and are really simple to whip up, making them the perfect lunch or light dinner! Here’s how to bring everything together:

Roast the Sweet Potato: Prepare the sweet potato by peeling and dicing it, then tossing it lightly with olive oil, salt, and pepper. Roast at 375 degrees Fahrenheit for 20-25 minutes, or until the potatoes are cooked through and golden brown. Let cool.

Assemble the bowl: Add the kale and Brussels sprouts first, then layer on the remaining ingredients. 

Dressing

Mix the Dressing: Add all the ingredients to a small container or bowl with a lid. Add the lid and shake until fully combined. Pour over the assembled bowl, using as much as desired.

Comforting and delicious with an extra moist crumb, this Buttermilk Cake is the perfect dessert for any occasion! To make it really decadent, finish it off with an absolutely irresistible brown sugar vanilla glaze. Serve this at your next family gathering or potluck and watch the rave reviews come pouring in!

I just love classic desserts that never go out of style! Some of my favorite cake recipes that have been passed down from generation-to-generation are this hummingbird cake, a traditional carrot cake and a family favorite oatmeal cake!

Buttermilk Cake Recipe

If you haven’t tried baking with buttermilk, now is the time to start! Buttermilk is an incredible ingredient to use in baked goods because it’s acidic, and actually tenderizes the cake. It also acts with the baking soda to help the texture of the cake become lighter and fluffier. In addition, it adds flavor, richness and moisture. Whether you’re baking cake, bread, or pancakes, using buttermilk will take your recipes to a whole new level of delicious. You can see for yourself with these buttermilk pancakes, buttermilk waffles, or this blueberry buttermilk breakfast cake!

This old-fashioned buttermilk cake is perfectly rich, tender and sweet! It’s also really versatile. Enjoy a slice as a snack, for breakfast, or dessert! Great for any occasion, add this to your Easter, Mother’s Day and holiday menus! It’s definitely a crowd pleaser at any cookout, BBQ or party!

Ingredients in Buttermilk Cake

The simple ingredients in this easy buttermilk cake recipe are mostly all basic baking staples and ones you probably have on hand. If you don’t have buttermilk, I’ve provided the link to a recipe for homemade buttermilk. Note: exact measurements are in the recipe card below.

Butter: Don’t forget to leave out your unsalted butter, so that it can soften to room temperature.

Sugar: Use a combination of light brown sugar and granulated sugar to add the perfect amount of sweetness and caramelized flavor.

Egg: One egg provides structure and extra richness.

Vanilla Extract: For sweet, warm flavor. I recommend using pure vanilla extract or making your own blend.

Buttermilk: The star ingredient! Buttermilk adds a delicious tanginess to the cake and makes it super moist and tender.

Flour: No need to use cake flour, all-purpose flour works great for this cake recipe.

Baking Soda & Salt: Helps the cake rise and get nice and fluffy while baking.

Glaze

Butter: For buttery richness.

Dark Brown Sugar: For a complex toffee, caramel flavor. 

Vanilla Extract: Adds subtle sweetness and warmth.

Buttermilk: Creates the perfect consistency for a thin icing that will spread over the cake and drizzle down the sides.

Powdered Sugar: A must in any icing or glaze recipe.

Salt: Balances out the sweetness.

How to Make Buttermilk Cake

This cake is so easy to whip up, you’ll want to make it again and again! I know you’ll love it as much as my family does!

Prep: Preheat the oven to 350 degrees Fahrenheit. Then spray a 9-inch cake pan (with 2-inch high sides) with pan spray and line with a round of parchment paper for easy removal.

Combine Wet Ingredients: In a large bowl, combine the butter, brown sugar, granulated sugar, egg, and vanilla until combined. Then mix in the buttermilk.

Stir Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined.

Bake: Add the cake batter to the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean from the center of the cake.

Cool and Add Icing: Let the cake cool for 15 minutes before poking all over with a skewer and pouring the glaze evenly over the top. You can place a pan or parchment paper under the cooling rack to catch the excess glaze as it spills over the sides of the cake.

Glaze

Melt Butter: Once the cake has been removed from the oven and is cooling, begin making the glaze. Add the butter to a small saucepan and cook over medium heat until fully melted.

Finish the Glaze: Reduce the heat to low and add the brown sugar, vanilla, and buttermilk. Stir until the sugar is completely melted. Remove from the heat and stir in the powdered sugar and salt.