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This 3 packet roast is my go-to for an easy but delicious Sunday dinner. Add brown gravy, Italian dressing, and ranch dressing powders to a slow cooker with your beef and then let it work its magic! It creates an ultra-tender, flavorful roast you’ll love coming home to at the end of the day.

Need some quick and easy sides to go with your 3 packet roast? Try these Instant Pot mashed potatoes or parmesan garlic air fryer carrots! Both are ready in just 15 minutes.

3 Packet Pot Roast

You all know I LOVE me a simple, hearty dinner. Especially recipes that you can make from basic pantry ingredients! (Enter 8 can chicken taco soup.) Now, pot roasts are a pretty common Sunday dinner at my house. I have a great pot roast recipe on the blog if you’re wanting to tweak the flavor just to your liking, but for those times when you just want to set it and forget it? This 3 packet roast is the way to go.

All you need is ranch seasoning powder, Italian dressing powder, and brown gravy mix. I usually have a few of these floating around my pantry so it makes prep a breeze! Trust me, this trio gives the roast the best flavor ever. It’s rich, savory, and loaded with all the tasty herbs! Add everything to your slow cooker along with some beef broth and then let it do its thing while you go about your day. You’ll come home to the most fork-tender, juicy pot roast.

Ingredients Needed

We know that these ingredients are super simple, but here’s what each does to make the roast extra flavorful. Throw them all together and you’ll have a dinner the whole family will go crazy over!

Boneless Rump Roast: This is your big piece of beef that will get all tender and tasty as it cooks slowly. You can also use chuck roast if you prefer.

Ranch Seasoning Powder: A powdery mix of herbs and spices that gives your roast a zesty, tangy flavor with a bit of kick.

Italian Dressing Powder: This one adds a bunch of nice Italian spices to the mix. You can never go wrong with things like oregano and basil!

Brown Gravy Powder: This helps make a rich and savory sauce for your roast, giving it a deep, meaty flavor.

Low-Sodium Beef Broth: This is what keeps everything juicy and flavorful in the slow cooker. It helps dissolve the powders and makes sure your roast stays nice and moist. If you don’t have any beef broth on hand, you can also swap it out for chicken broth or even use water as a substitute. Just keep it mind that it may change the flavor slightly.

How to Make 3 Packet Roast in the Slow Cooker

This pot roast is extremely simple to prepare. I throw everything in the Crock Pot in the morning, and then run errands as it cooks! Another perk of making this 3 packet pot roast recipe? The AMAZING smell it gives your kitchen. It will definitely get everyone excited for dinner!

Add Roast to Slow Cooker: Place the beef roast in the bottom of the slow cooker.

Combine Seasonings: Add the beef broth or water to a small bowl. Then pour in the ranch dressing mix, Italian dressing mix, and brown gravy. Whisk together until the powders are dissolved.

Pour Over the Roast: Pour the mixture over the roast into the slow cooker.

Cook: Cover and cook on low for 8 hours or 4-5 hours on high.

Serve: Shred and serve with mashed potatoes and roasted vegetables!

Meet your new favorite fall treat: caramel apple bark made with pretzels and a mix of white and dark chocolate! It’s rich and sweet with the perfect crunch. One bite and you’ll be hooked!

Bring on the fall desserts! As much as I love pumpkin, apple has my heart. And it’s even better when you pair it with caramel! If you love caramel apples as much as I do, try out these caramel apple cupcakes, salted caramel apple butter bars, or caramel apple cheesecake next!

Caramel Apple Bark Recipe

Looking for an easy and delicious fall snack? This caramel apple bark is everything you need in your life! Seriously, it checks all the boxes. It’s rich and chocolatey, crunchy from the pretzels, and let’s not forget the star of the show – those crisp little apple pieces smothered in melted caramel.

You should definitely whip up this caramel apple bark because it’s a quick, no-fuss recipe that is the best combination of flavors and textures. Rich, crunchy, tangy, and sweet! Whether you need a last-minute snack fix or an easy dessert to share with friends and family, this bark is the best choice. So, go ahead and treat yourself to this caramel apple deliciousness! You won’t regret it.

5 Ingredients to Make It

This caramel apple bark with pretzels is so good, I know once you get a taste you’ll be as obsessed as I am. The best part? The ingredients are as simple as can be, and you can easily put your personal twist on them! Check out the recipe card below for exact measurements.

White and Semi-Sweet Chocolate Chips: These are the chocolatey goodness in your bark. I used the semi-sweet chocolate as the bark’s base and the white chocolate for drizzling on top. You also can try different kinds like dark or milk chocolate chips for a unique flavor.

Pretzels: These add a satisfying crunch and a bit of saltiness.

Apples: The apples give your bark a fruity kick. You can pick tart ones like Granny Smith or sweeter ones like Honeycrisp.

Soft Caramels: The caramel is the sweet superstar here. I used Kraft caramel bits, but any kind of soft caramels will work.

How to Make Caramel Apple Bark

Caramel apple bark is extremely easy to whip up. Really, the hardest part is waiting for it to chill and set! This takes 2-3 hours, so be sure to allow yourself enough time if you’re making it for a get-together.

Prepare Pan: Line a 9×13 cookie sheet with parchment paper and then set aside.

Cut Apples: Dice the apples into small, bite-sized pieces. Use paper towels to pat the excess moisture from the apples.

Melt Chocolate: In two separate bowls, melt 1 cup of both the semi-sweet and white chocolate chips by heating them in the microwave in 30-second intervals until completely melted. Be careful not to burn the chocolate by heating it too quickly.

Add to Pan: Pour the chocolate onto the prepared cookie sheet in alternating lines. Use a rubber spatula or a spoon to spread the chocolate out into a fairly thick layer, swirling the two kinds together for a marbled look. It’s okay if they smear together! Sprinkle the pretzels and diced apples evenly over the chocolate.

Melt Caramels: Add the caramel bits to a medium bowl and heat in the microwave in 30-second intervals, until fully melted.

Layer: Carefully spoon the caramel sauce over the top of the chocolate, getting it as even as you can.

Drizzle With Chocolate: Melt the remaining ¼ cup of each chocolate and drizzle over the top of the caramel.

Chill and Set: Refrigerate the bark for 2-3 hours, until the chocolate and the caramel is fully set up. Cut into pieces and serve the same day.

The perfect combination of airy, soft, and chewy, you NEED this homemade fry bread in your life! It’s so versatile. You can enjoy it as-is, or use it as a canvas for all kinds of tasty sweet and savory creations.

My favorite way to enjoy fry bread is with a little cinnamon honey butter, but it’s also great as a base for Navajo tacos! Whether you’re craving something sweet or savory, fry bread does it all!

Navajo Fry Bread

If you’ve never tried it before, fry bread is a tasty food tradition from Native American communities, especially the Navajo. It’s super easy to whip up at home with just flour, baking powder, salt, water, and oil for frying. You flatten the dough and cook it until it’s crispy on the outside and fluffy on the inside. When they’re being fried, they puff up and become deliciously light and airy. You’re in for a treat!

I love fry bread so much. Not only is it super simple to make, but you can enjoy it in lots of different ways! Craving something sweet? Give it a dusting of powdered sugar or cinnamon sugar. It’s also great served with honey butter or caramel sauce. And if you’re wanting something savory, load ’em up with taco fixings, pulled pork, sloppy joe meat, buffalo chicken, the options are endless. Let’s take a look at the ingredients that make this iconic Native American recipe!

Fry Bread Ingredients

As if you needed any more reasons to make this tasty bread, it uses the most simple ingredients. So simple, you probably have them all in your pantry right now! (Exact measurements are in the recipe card below.)

All-Purpose Flour: This is your go-to dough maker. It’s the main ingredient that gives fry bread its structure and chewy goodness.

Baking Powder: Makes your fry bread all fluffy and light, like a delicious cloud.

Salt: The flavor booster! Salt adds that extra oomph to your fry bread and keeps it from tasting bland. Even if you’re going to use sweet toppings, don’t skip the pinch of salt.

Hot Water: Turns the ingredients into a smooth dough.

Vegetable Oil for Frying: This oil is what turns your fry bread dough into crispy, golden deliciousness.

Homemade Fry Bread Recipe

Grab those ingredients and let’s make some tasty homemade bread! Even though the bread is fried in oil, don’t let that intimidate you. The process is super straightforward and you’ll end up with light, fluffy bread each and every time!

Dry Ingredients: In the bowl of a stand mixer add the flour, baking powder, and salt. Then whisk by hand to combine.

Add Water: Pour half the water into the bowl and using a dough hook, mix the dough on medium speed, gradually add more of the water until all the water has been added.

Rest: Once everything has come together and the dough is smooth, remove it from the mixing bowl and place in a lightly oiled bowl. Cover and let the dough rest 45 minutes to an hour.

Shape: When the dough has rested, divide it all into 2 inch rounds. Place the rounds on a floured surface and roll them all out about ⅛ to ¼ inch thick. You can either roll them with a rolling pin or flatten and stretch them using your hands.

Fry: Add the vegetable oil to a skillet and heat it up over medium high heat. When the oil is ready, begin frying the frybread one bread at a time by carefully placing them in the oil, frying for 2-3 minutes per side.

Remove Excess Oil: The bread should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel lined plate to soak up any excess oil.

Enjoy: Allow them to rest a little before serving.

Homemade marinara is a thick, rich and savory sauce made from a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes!

All the best Italian sauces are made from scratch. But that doesn’t mean they have to be difficult to make! Try this easy homemade alfredo sauce, creamy Tuscan garlic sauce, or Bolognese sauce next!

The Easiest Homemade Marinara

Get ready to NEVER buy store bought marinara sauce ever again! This marinara will not only wow you with its flavor but it is SO easy to make! Fall in love with this simple recipe that is fresh and can be made year round. Simple ingredients right from the pantry and a beyond-easy recipe is what this marinara is made of!

It’s a good thing this homemade marinara is so easy to make, my kids go through so much of it. We always have it on hand for leftover pasta, dipping breadsticks in, or even using it for homemade pizza! This marinara sauce is so versatile and works for so many recipes. The taste is amazing and the smell in your kitchen- well, everyone will be thanking you for that! It is so good and makes two full mason jars worth. Such a fun way to save time and money plus the benefits of having fresh homemade sauce right at your fingertips! All you need now is your favorite pasta cooked to al dente perfection.

Marinara Sauce Ingredients:

Pantry staples and all ingredients you have on hand! It is that simple and easy to make. This marinara sauce is a tried and true recipe that will keep you from needing any more marinara from the store. All homemade, rich flavorful ingredients blended together making this a one of a kind sweet and savory sauce!

Olive Oil: For sautéing the onions in. If you prefer butter that will work too!

Yellow Onion: Finely dice the onion and sauté it. A yellow onion has a very strong flavoring compared to a white onion.

Stewed Tomatoes: Make this simple with a can of stewed tomatoes. It’s best to purchase a good quality that has less acidity and is a little sweeter.

Tomato Paste: A thick paste that adds more flavor and also adjusts the consistency of the marinara.

Italian Seasoning: All of my favorite herbs blended together in one bottle!

Garlic Cloves: Add in whole garlic cloves and watch them blend perfectly in the food processor or blender. 

Salt and Pepper: Just a pinch of each!

Sugar: Sweeten the sauce with a little white sugar. Feel free to adjust to taste.

Chicken Broth: Liquid flavoring! If you don’t have chicken broth water will also work, but your sauce may not be as flavorful.

Homemade Marinara Sauce Recipe

Forget the store-bought stuff and make this sauce in less than 15 minutes. It’s so simple to make and never lasts long. If any of your favorite Italian recipes call for red sauce, this is seriously the way to go.

Sauté Onions: In a medium-sized saucepan over medium high heat add the olive oil and onions. Saute until tender.

Blend Together: In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper and sugar. Pulse until smooth.

Cook On the Stove: Add to onions in the saucepan and add chicken broth. Then sauté for 10 minutes to let the flavors blend.

Bring this easy and flavorful smoked queso dip to your next party or game day! Add the cheeses chorizo, Rotel, cilantro, garlic, onion, and salsa verde all into the same pan, then let the Traeger do the rest. You’ll love the hint of smokiness that enhances the Mexican flavors in this dip.

There is a reason why this smoked queso dip went viral! It’s the easiest dip recipe and is packed with flavor! Dips are super quick and easy to whip up and are always a crowd-pleaser. Next time you need an appetizer, you have to try this easy beer cheese dip, this creamy baked dip, or this popular Rotel dip.

What is Smoked Queso Dip?

We LOVE Mexican food at our house, so this smoked queso dip is a no-brainer! We can’t resist this warm cheesy dip full of chorizo, tomatoes, salsa verde, cilantro, garlic, and onion. All of the best Mexcian flavors are smoked together in one delicious dip! Serve with chips then let’s get to dipping!

Mexican-inspired appetizers are all the rage at parties or gatherings. They seem to always be everyone’s favorite! I have a few more appetizers in mind that are sure to be a hit. Bring this skillet queso, this cowboy caviar, or my irresistible Mexican street corn. They will not disappoint!

Gather the Ingredients

Velveeta cheese is a great base for a lot of yummy dips! It perfectly melts and has the creamiest texture for dipping. Add in all these delicious ingredients and it’s a match made in heaven. The most incredible smoked queso dip for tailgating, parties, or family get-togethers.

Chorizo or Sausage: Cooked and crumbled.

Velveeta Cheese: Adds the creamiest texture to the dip.

Pepper Jack Cheese: A block of pepper jack cut into cubes.

Rotel: The best combination of diced tomatoes and green chilies.

Red Onion: Finely chopped and I love that added color.

Garlic: Fresh minced garlic is always best.

Jalapeno: This is optional but highly suggested if you like spicy.

Cilantro: Fresh cilantro herbs brighten the flavors.

Salsa Verde: The added green chili flavor is my favorite in this dip.

Milk: If you need to thin the dip then add a splash of milk.

Tortilla Chips: Serve with tortilla chips for dipping.

Smoked Queso Dip Recipe

The Traeger isn’t just for meat! This smoked queso dip recipe will convert you to use your Traeger for all the dips. This cooking method also adds the BEST smoked flavor that is next level! It doesn’t get any easier than throwing it all into the same pan. The Traeger does all the work, and clean-up is a breeze.

Preheat the Smoker: Preheat the Traeger or smoker to 250 degrees Fahrenheit.

Cook the Meat: Cook the chorizo or sausage in a skillet over medium-high heat until no longer pink.

Add the Ingredients to an Aluminum Pan: Add the cooked meat, cheese, Rotel, onion, garlic, cilantro, jalapeno, and salsa verde to a 13X9-inch disposable aluminum pan.

Cook, Stir, Then Finish Cooking: Cook for 1 hour then stir the ingredients together once the cheese melts. Continue to smoke for an additional hour.

Add Milk If Needed: After 2 hours, stir well then add milk as needed to thin it out to your desired consistency.

Enjoy: Serve warm with tortilla chips and enjoy!

Harvest punch is like autumn in a glass. It’s a delightful mix of apple cider, pear juice, fizzy soda, and cozy spices that’ll have you feeling refreshed and in the fall spirit with every sip.

Harvest punch is the perfect drink to make as we transition from summer to fall. It’s cold and refreshing, but is full of warm spices that make it absolutely irresistible! Another great drink to try is this cranberry orange punch. And once temperatures start to drop, try wassail or Crockpot apple cider!

Autumn Harvest Punch

When it comes to the perfect fall drink, harvest punch takes the cake. It’s a go-to choice for autumn gatherings and for good reason. This punch combines the natural sweetness of apple cider and pear juice for the perfect fruity flavor. Plus, the addition of cream soda makes it so bubbly and delicious. I know it seems like an unlikely combination, but trust me on this one! You’re going to love it.

But what makes harvest punch stand out are those cozy spices. You’ve got a touch of nutmeg, cinnamon, and cloves in there. It tastes like a warm hug! Everything that a fall drink should be. Whether it’s a fall party or Thanksgiving (never too early to start planning!) harvest punch is the perfect drink choice. Everyone will be coming back for refills!

Punch Ingredients

Harvest punch is a party in a glass, full of fruity flavors, warm spices, and bubbly goodness. Grab your ingredients, and let’s make a delicious drink that your taste buds will love! (Exact measurements are in the recipe card below.)

Apple Cider or Juice: This is the main fruity ingredient that makes the punch taste great. You can use apple cider or apple juice, whichever you like.

Pear Juice: Pear juice adds a bit of juicy goodness, and tastes amazing mixed with the apple.

Cream Soda or Ginger Ale: Makes the punch all bubbly and fun. You can pick cream soda, ginger ale, or even Sprite- whichever floats your boat.

Nutmeg, Cinnamon, Ground Cloves: These are the spices that make the harvest punch cozy and warm. Feel free to adjust the amounts, depending on how much spice you like.

Sliced Apples and Pears (For Garnish): Fresh fruit slices not only make the punch look good but also add a crunchy, fruity kick.

Cinnamon Sticks (For Garnish): Give your punch the perfect fall flavor and also infuse a little extra spice.

Harvest Punch Recipe

It takes less than 5 minutes to whip up some harvest punch. This makes it the perfect last minute addition to any party! (You may want to make a double batch because it goes fast!)

Chill: Chill the juices and soda before assembling the punch.

Combine Apple and Pear Juice: To a large punch bowl, add the apple cider and pear juice.

Mix in Spices: Add the spices and whisk to combine.

Add in Soda: Pour in the soda and stir.

Garnish and Enjoy: Garnish with cinnamon sticks, and apple and pear slices.

Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.

I LOVE corn! It’s such a versatile ingredient that can be used to taste savory or sweet. From this easy air fryer corn on the cob, to flavorful corn salad, or these amazing cornbread pancakes. Corn can shine in so many delicious ways and I hope you give those recipes a try!

What is Cornbread Salad?

If you LOVE cornbread, you are going to love this Southern cornbread salad. Cornbread is a surprising but perfect base to this salad and it adds the most incredible texture. Then you add in the perfect salad ingredients to make this salad complete. The tasty vegetables, bacon, cheese, and dressing all mixed together in one big bowl of yumminess! I can’t wait for you to try it because you’ll want to take it to every party or potluck. This is the first salad to get devoured!

If you love cornbread and the flavors of corn, you will love the flavors in this salad. I also have the best recipe for a corn casserole which is my family’s absolute favorite corn recipe. Corn is also great for making dips and soups. I have you covered on the blog with so many corn recipes!

Ingredients Needed

The ingredients in this salad are full of beautiful colors that make it so appetizing! Everyone is drawn to the fresh veggies and no one can resist the cornbread in this salad. I always make this salad when I have leftover cornbread. 

Cornbread: Cornbread cubes either homemade or storebought. Leftover cornbread is perfect for this recipe!

Cherry Tomatoes: Cherry tomatoes are the perfect size for this salad but any tomatoes will work.

Pinto Beans: Drained and rinsed.

Corn: Drained canned corn.

Bacon: Cooked and crumbled.

Green Onions: I love green onions in this salad for flavor and added color.

Colby Jack Cheese: Shredded Colby Jack is my favorite in this salad. Feel free to use cheddar cheese!

Jalapeno: Diced jalapeno for heat. I love the extra kick but you can leave it out!

Mayonnaise: The base for the creamy dressing.

Sour Cream: Adds a little tang to the dressing.

Ranch Dressing Powder: This adds flavor to the dressing and perfectly complements all the salad ingredients.

Lime Juice: A little bit of lime juice brightens the flavors in the dressing.

Cornbread Salad Recipe

This cornbread salad comes together quickly and can be made one day ahead of time! Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for parties, potlucks, and family reunions.

Prepare and Cut Cornbread: Prepare a pan of cornbread beforehand or use the leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place in a large bowl.

Add Salad Ingredients to a Large Bowl: Add the tomatoes, pinto beans, corn, bacon, green onions, shredded cheese, and jalapeno, if using.

Prepare the Dressing: In a medium bowl, add the mayonnaise, sour cream, ranch powder, and lime juice. Whisk together until combined.

Toss the Dressing With the Salad: Pour the dressing over the salad ingredients and gently toss until fully mixed.

Cover and Chill: Cover and refrigerate for 2 hours or until ready to serve.

Casseroles are a simple and easy way to bring a delicious home-cooked meal to the table! They are so versatile and I have picked out 25 of my favorite recipes. You’re guaranteed to find some that you and your family love!

The options of casseroles are endless and the hardest part is picking and choosing which one to make! They are all so incredible and I love that my favorite tastes are made up into something hot that sizzles right as it comes out of the oven! A few that I think will get you to love casseroles are Incredible Parmesan Zucchini Gratin, Overnight French Toast, and Best Ever Baked Rigatoni.

Why Casseroles are the BEST!

Have you ever been sick or had a bad week and a neighbor or friend brings you a delicious home-cooked meal? I have and guess what? It’s usually a piping hot casserole! Casseroles are one of the fastest and smartest ways to bring a meal that is healthy and filling to your dinner table! They remind me of my childhood dinners and also those days when someone was thinking of me! I love how you can always find a casserole for just the occasion that you are looking for!

Casseroles have basically every option from tacos to eggs to noodles and everything in between. They can be cooked for breakfast, lunch, and dinner which makes it an easy YES for any meal! And, if you store it right, then you will have a solution for dinner for the next few days! It doesn’t get much better than that! The best part is, I usually have a lot of the ingredients in my kitchen waiting to be made into something delicious! There are so many tried and true options that are so yummy! Below are 25 of my favorite casserole recipes to get you started.

Get ready to enjoy a slice of pure dessert perfection with this Banana Pudding Cheesecake recipe. This yummy dessert has a buttery vanilla wafer crust, a velvety cream cheese filling with ripe bananas, and a classic banana pudding topping.

Cheesecake, with its creamy filling and delicious crumble crust, is a favorite of mine! There are so many flavors that you have got to try! Start out with this Key Lime Cheesecake, this Lemon Cheesecake, or this classic New York Cheesecake!

Banana Pudding Cheesecake Recipe

Banana pudding flavor is for everyone, and I mean everyone! It’s a classic, and after making this Magnolia Bakery Banana Pudding, I knew I had to take it to the next level with a cheesecake. Cheesecakes are elegant, creamy, and perfect for any occasion. This Banana Pudding Cheesecake is no exception!

Made with very ripe (and I mean almost brown) bananas, this cheesecake is going to be a crowd-pleaser. It has a graham cracker crust and is garnished on top wth fresh banana slices and some delicious nilla wafers. Once your teeth sink into the first bite, it’s game over, and I bet you can’t resist going for slice number two!

Ingredients in Banana Pudding Cheesecake

These ingredients will have you licking your lips as you read through them! Once you combine them all together, you will have a dessert that is sure to be a family favorite! Be sure to check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Crust

Vanilla Wafers: These sweet and crunchy cookies form the perfect base for the cheesecake.

Sugar: Used in both the crust and filling the sugar adds sweetness to balance the tartness of the cream cheese and banana.

Unsalted Butter: The melted butter binds the crust together.

Salt: A tiny amount of salt enhances the flavor and balances out the sweet sugar.

Filling

Cream Cheese: The star of the filling, the cream cheese, gives the cheesecake a smooth and creamy texture.

Banana: Use a really overripe banana for the batter’s best flavor. The brown and mushy ones end up being so sweet and bring explosive banana flavor to the table.

Sour Cream: This adds a tangy flavor in the creamy filling.

Instant Banana Pudding: The pudding mix complements the flavor of the natural bananas.

Large Eggs: Room-temperature eggs help bind the filling together.

Vanilla Extract: A dash of vanilla extract enhances the overall flavor of the cheesecake.

Toppings

Instant Banana Pudding: Since this is in the filling as well, adding it on top really makes the cheesecake come together.

Whipped Cream: The whipped cream not only tastes delicious but it makes the final product look finished.

Vanilla Wafers and Bananas: I use these to top the cheesecake.

How to Make Banana Pudding Cheesecake

Don’t let the length of these instructions discourage you! Anyone can make a cheesecake and I walk you through everything that you will need to know!

Crust

Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.

Blend: Add the vanilla wafer cookies to a blender or a food processor and pulse until they become fine crumbs.

Make the Crust: In a medium bowl, combine the cookie crumbs, sugar, melted butter, and salt together. This should resemble damp sand.

Press the Crust: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the cheesecake will bake at the same temperature.

Cheesecake Filling

Beat the Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer. Beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Add Banana, Sour Cream, Sugar, and Pudding: Add the mashed banana and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds. Add in the sugar and pudding powder and mix until combined.

Mix in the Eggs: Add the eggs one at a time and beat on low speed until combined (for about 30-60 seconds).

Prep The Cheesecake

Wrap in Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with four sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Add Springform Pan to Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add Batter: Add the cheesecake batter to the springform pan and smooth over the top of it.

Create a Water Bath: Add very hot water to the baking pan until there is about 1 ½ inches of water around the springform pan. Carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.

Bake the Cheesecake

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.

Cool IN THE OVEN: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off. Leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking. One of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove from Oven: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for 4-6 hours, or overnight before serving. Prepare the second box of banana pudding according to the directions on the box and store it in the fridge until you are ready to serve the cheesecake.

Add Toppings: Before serving, top the cheesecake with banana pudding, whipped cream, sliced bananas, and vanilla wafers

Sheet pan pancakes are not only soft and delicious, but the best way to feed a crowd! Serve them up with your favorite toppings for an unforgettable breakfast that’s super easy to make!

Look, these sheet pan pancakes are great as-is, but even better with some toppings! Try some buttermilk syrup, blueberry syrup, or cinnamon honey butter with your next batch!

Sheet Pan Pancakes Recipe

Sheet pan pancakes are a game-changer when it comes to whipping up a delicious breakfast in a flash. No more having to wait around and cook pancakes one by one! By using a single sheet pan, you can avoid the hassle of flipping individual pancakes on a griddle, which not only saves you time but also minimizes the mess in the kitchen. Just mix up the batter, pour it into the pan, and let the oven do the work. It’s the BEST way to feed a crowd.

Just like traditional pancakes, you can customize these to your liking! Try adding in your favorite ingredients like chocolate chips, blueberries, or even a swirl of cinnamon and sugar. The result is a batch of pancakes that are wonderfully fluffy on the inside and golden-brown around the edges. They’re a breeze to prepare, easy to slice into squares, and everyone will love them. It’s such a fun twist on a classic breakfast! Whether it’s a lazy weekend brunch or a busy weekday morning, sheet pan pancakes are a convenient way to satisfy your pancake cravings without the fuss. Here’s what you need to make them!

Ingredients Needed

One of the best things about this recipe for sheet pan pancakes is that it uses such simple ingredients. Grab things like flour, sugar, eggs, and milk, and get ready to watch them transform into a sheet of fluffy, golden goodness!

All-Purpose Flour: Gives the pancakes structure.

Baking Powder: The leavening agent that makes the pancakes rise and become fluffy when baked in the oven.

Salt: A trusty flavor booster!

Granulated Sugar: So the sheet pan pancakes have a little sweetness to them.

Milk: The fat content in milk helps make the pancakes nice and tender.

Large Eggs: Eggs provide structure, moisture, and help bind the ingredients together in the batter.

Vanilla Extract: Gives the pancakes a warm and comforting flavor.

Vegetable Oil or Butter: Vegetable oil or melted butter adds moisture to the mix. I like using butter because of the extra pop of rich flavor it adds.

Add-Ins and Toppings of choice: These can be ingredients like chocolate chips, berries, nuts, or any other favorite toppings you prefer!

Let’s Make Sheet Pan Pancakes!

Sheet pan pancakes are the easiest breakfast whip up. No measuring out batter, no flipping, no mess! Just mix up your ingredients, add it to a pan, and pop it in the oven! Looking for more easy breakfast staples? Try this recipe for bacon in the oven!

Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Then spray a large sheet pan with non-stick cooking spray.

Mix Dry Ingredients: Add the flour, baking powder, salt, and sugar into a large bowl and whisk to combine.

Add Wet Ingredients: Make a well in the center of the dry ingredients and then add the milk, eggs, and oil. Whisk pancake mix together until just combined. Be careful not to overwork the batter or the pancakes will be dense and chewy. The batter will be thick and lumps are ok.

Transfer to Pan: Pour the pancake batter into the prepared baking sheet then spread it evenly in the pan. Sprinkle on the add-ins if you are using them.

Bake: Bake for 12-15 minutes. The pancakes are ready when the center is no longer jiggly and lightly golden around the edges.

Cut and Serve: Remove from the oven and then cut into squares. Top with your favorite pancake toppings and enjoy!