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Say hello to this creamy pumpkin crème brûlée, a seasonal twist on a classic dessert. This delicious fall version of crème brûlée has a pumpkin custard spiced to perfection and topped with a caramelized sugar coating.

If you love pumpkin desserts like I do, I have some incredible recipes for you to try this fall. These pumpkin snickerdoodles are always a favorite and this pumpkin roll is a classic. My kids also love these cookies because of the cream cheese frosting.

What is Pumpkin Crème Brûlée?

This pumpkin crème brûlée is a pumpkin version of the world’s best dessert! Creme brûlée is made of eggs, cream, sugar, and vanilla, but this recipe has the addition of pumpkin puree and pumpkin pie spice! It’s the perfect sweet and creamy fall dessert. It makes a delicious custard-like filling that you put into a ramekin and allow to set. Then the best part, sprinkle it with sugar and torch it to get that crunchy caramelized top!

Crème brûlée makes the perfect dessert for serving to guests because it can be made ahead of time and has such a beautiful presentation! If you’re looking for more desserts like this that impress your guests, make this gorgeous pie or this mind-blowing cheesecake.

Ingredients Needed

You only need six ingredients to make this incredible pumpkin crème brûlée! Anyone can make this, and EVERYONE will love it! It’s impressive for the holidays, so plan on making it this year. See the recipe card at the bottom of the post for a list of exact measurements.

Heavy Cream: Heavy cream is a must for achieving a custard texture. No substitutions here.

Egg Yolks: Using only egg yolks helps get that creamy rich texture. If you used whole eggs including the egg whites, then it would be too firm and set.

Granulated Sugar: This sweetens the custard! You will also use this for the topping to get that crunchy top!

Pumpkin Puree: Use pure pumpkin puree here and not pumpkin pie filling.

Vanilla: Enhances the sweetness of this dessert.

Pumpkin Pie Spice: The perfect spice to give it that pumpkin pie flavor!

Pumpkin Crème Brûlée Recipe

Follow these directions closely then your pumpkin crème brûlée will turn out perfectly! It really is very easy to make so don’t be intimidated. Your guests will be complimenting you all night long!

Heat the Cream: In a small pot, heat the cream over medium until steaming and just beginning to bubble at the edges, but not boiling

Whisk the Egg Yolks, Sugar, Pumpkin, Vanilla, and Pumpkin Pie Spice: Meanwhile, in a medium bowl whisk together the egg yolks, granulated sugar, pumpkin, vanilla, and pumpkin pie spice.

Add the Hot Cream to the Egg Mixture: Slowly pour the hot cream into the egg mixture while whisking constantly.

Strain the Mixture/ Fill the Ramekins: Pour the mixture through a fine mesh sieve. Use a rubber spatula to stir the mixture in the sieve, helping the liquid through and the pumpkin solids to strain out. Carefully ladle the strained mixture into 5, 7-8 ounce ramekins.

Place Ramekins on Baking Sheet/ Add Water Around Ramekins: Place the ramekins in a large baking dish or baking sheet with 1-2 inch sides. Place the pan in the oven and then add hot water to the pan, being careful to not splash water into the ramekins, until the water is halfway up the sides of the ramekins.

Bake: Preheat the oven to 325 degrees Fahrenheit. Bake for 30-45 minutes until it’s mostly set but still has a little jiggle to it.

Chill and Brûlée

Chill Ramekins: Remove from the oven, carefully remove from the water bath then let cool to room temperature. Chill in the fridge for at least 3 hours before serving.

Add Sugar Coating/ Torch the Sugar: When ready to serve, sprinkle each ramekin with 2-3 teaspoons of granulated sugar and tilt the ramekin around until the sugar touches the edges and is even across the top. Use a torch or a broiler to caramelize the sugar. Serve immediately.

These easy and delicious Navajo tacos are made with thick, soft fry bead then layered with tasty taco fixings. A delicious family-friendly meal that you can pile high with all of your favorite toppings!

This is a great recipe because it uses Pillsbury biscuits. So easy! For a more authentic Native American fry bread try this recipe. This meal is a fun twist on tacos just like my taco casserole or taco-stuffed avocados. You’ll have to try them both next!

Navajo Taco Recipe

School is now in session and so easy and delicious dinners are a must! It gets pretty hectic after the kids get home from school. And I can’t believe how much homework they get now! My older boys spend at least an hour an a half, and my kindergartener even gets some too! These Navajo tacos have been a lifesaver. So simple to put together and the entire family loved them!

I loved using Pillsbury biscuits as the fry bread for these Navajo tacos. (Although if you’re up for the challenge, making homemade fry bread is always a winner!) They turned out perfectly, and were so simple to make. The best part about these Navajo tacos is that each family member can add their favorite toppings. My little one had two and begged me to make them every week. I am okay with that because of how tasty these turned out! You’ll want to make this family-favorite recipe again and again.

Navajo Tacos Ingredients

Layer on your favorite toppings and be sure to pile them high for the BEST Navajo taco. Top it off with some salsa, guacamole and even Mexican Rice for a complete meal. Note: for each ingredient below, exact measurements can be found in the recipe card at the end of the post.

Ground Beef: I used lean ground beef here! If you want something leaner you can always go for ground turkey instead. Feel free to use your favorite protein here! Ground pork, shredded chicken, or even tofu crumbles will also work.

Taco Seasoning: Homemade taco seasoning or packaged seasoning works well with these tacos. Use your favorite or whatever you have on hand!

Water: Adds moisture to the beef mixture.

Chili with Beans: Mix the chili beans in with the beef creating a thick and hearty taco topping.

Pillsbury Grand Original Biscuits: This acts as the fry bread dough. Simply flatten and then create a taco out of it.

Cooking Oil: For frying the biscuits in.

Toppings

Black Olives: Use a can of sliced olives and add them to the topping of the tacos.

Sour Cream: Add a dollop for a light and creamy taco taste.

Avocados: Cut up into long slices or chop into squares so your Navajo tacos have some (delicious) healthy fats.

Tomatoes: Dice them up or use Roma or cherry tomatoes! You could also use pico de gallo for a different twist.

Lettuce: So your tacos have some crunch.

Cheddar Cheese: Shredded and sprinkled on top of your Navajo tacos.

How to Make Navajo Tacos

It’s SO simple and the perfect weeknight recipe. Everyone in your family will be begging for more! The pillowy bread and savory toppings are just too good of a combination.

Fry the Biscuits: Flatten each biscuit. Then fry each piece of dough in 1/4-inch hot oil over medium heat until golden brown, turning once. Drain biscuits on paper towels, then keep warm.

Cook the Ground Beef: In a medium skillet, brown ground beef until no longer pink. Then add 1/4 cup water, taco seasoning mix, and can of chili beans. Bring to a boil and then reduce heat to low and allow to simmer.

Assemble the Navajo Tacos: Once ready to assemble, lay fried biscuit on a plate and put 1/2 cup of meat mixture on top. Then top with your favorite toppings.

Crispy shrimp tossed in a creamy sweet sauce with candied walnuts. This honey walnut shrimp is so much better than takeout and one of the best shrimp recipes that you will make!

Calling all shrimp lovers! Here are more recipes you need to add to the dinner lineup: bang bang shrimp, dynamite shrimp, and Hawaiian-style garlic shrimp!

Honey Walnut Shrimp Recipe

Let’s talk shrimp. Do you love it or hate it? My husband LOVES shrimp! He asks me to make it all the time. I wasn’t the biggest fan of it before, but I am a firm believer in giving things a second try. I’m so happy I did because shrimp is so delicious and versatile! Since honey walnut shrimp is such a popular dish, I decided to try recreating it at home with fresh, simple ingredients. No need to make a trip to Panda Express this time!

This is a great recipe to start with if you aren’t a huge shrimp fan. (It will make you a believer!) First of all, the walnuts get a crunchy candied outside. Then, you pan fry the shrimp until the outside gets nice and crispy. But this honey glaze you guys… it is out of this world! It’s sweet, savory, creamy, and coats each piece of crispy shrimp perfectly. With honey walnut shrimp this good, you won’t be able to load enough onto your plate.

Ingredients for Honey Walnut Shrimp

The sauce is a combination of honey, mayonnaise, and sweetened condensed milk. Yes, you heard that right. Sweetened condensed milk! Just a little of this added to the sauce brings all of the flavors together and adds such a delicious and sweet glaze to the shrimp. And the candied walnuts throughout, so amazing!

Water: Adjusts the consistency of the honey glaze.

Sugar: Sweetens everything, making the walnuts sugary and giving a sweet taste to the shrimp.

Walnuts: Makes the dish crunchy and nutty when coated with sugar, which pairs nicely with the shrimp and sauce.

Vegetable Oil: Used to fry the shrimp, making them crispy and golden on the outside while keeping them soft inside.

Egg: Helps the cornstarch stick to the shrimp.

Cornstarch: The main coating for the honey walnut shrimp.

Shrimp: I used large deveined shrimp, but you can use any size you want. You may just need to adjust the cooking times a bit.

Mayonnaise: So the sauce is creamy and rich. Regular mayo and Japanese mayo (also known as kewpie mayo) both work!

Honey: Adds sweetness to the sauce, making it tasty and blending well with the walnuts.

Sweetened Condensed Milk: The secret ingredient! This adds a wonderful creaminess to the sauce.

Sliced Green Onions: Adds a little fresh onion taste and makes the dish look nice.

Let’s Get Cooking!

Honey walnut shrimp is the perfect 30-minute meal to impress your family with. Gather up your ingredients and get ready to make the most crispy and delicious shrimp ever!

Candy Walnuts: In a small saucepan stir together the water and sugar. Then bring to a boil and add the walnuts. Boil for about 2 minutes then drain and place on a cookie sheet to dry.

Fry Shrimp: Heat the oil in a heavy deep skillet over medium high heat. In a small bowl whisk the egg. Then add the cornstarch to another small bowl. Dip the shrimp into the egg and then the cornstarch. Fry the shrimp for about 5 minutes or until they turn pink and the outside is golden brown. Remove with a slotted spoon and drain on a paper towel.

Sauce Mixture: In a medium bowl whisk together mayonnaise, honey, and sweetened condensed milk. Add the fried shrimp and toss to coat. Sprinkle with candied walnuts and green onions. Serve honey walnut shrimp fresh with fried rice or any of your other favorite Chinese takeout recipes!

Once you taste this creamy cilantro lime sauce, you’ll want to drizzle it on everything in sight! It’s a tasty mix of sour cream, cilantro, salsa verde, lime juice, garlic, salt, and pepper. Perfect for grilled meats, salads, tacos, and more!

There’s nothing that ties together flavors like a delicious homemade sauce! Whether it’s chicken enchiladas with avocado cream sauce, or cilantro ranch on literally anything, a creamy homemade sauce will take any dinner from good to great! First, let’s try out this cilantro lime sauce, because it is seriously SO amazing!

Cilantro Lime Cream Sauce

For me, no Mexican dish is complete unless it’s got a tasty sauce drizzled on top. Whether you’re making tacos or grilled meats, trust me, you need to add some of this cilantro lime sauce to it. I know it sounds a little overdramatic, but it’s honestly life-changing. I see a variation of this creamy green sauce at so many of my favorite Mexican restaurants, I don’t know why I didn’t try making it at home until now!

Cilantro lime sauce is made from a tasty blend of sour cream, fresh cilantro, salsa verde, and garlic. This ingredient lineup is the dream team and creates the best flavor ever! Like other homemade sauces, this one is super easy to customize, so if you’re wanting to add in other seasonings or need to omit something, go for it! The good news is that each ingredient in this sauce is so flavorful, it will make up for it if you need to omit something because of dietary reasons or you just don’t like it. Now, if you’re on the fence about cilantro… give it a try just this once for me. This sauce will make you a believer. The cilantro flavor isn’t overpowering at all!

Ingredients Needed

The great thing about this creamy cilantro sauce is that it doesn’t have a never-ending ingredient list. Only some sour cream, fresh cilantro, salsa, and other seasonings that you probably have on hand already! Check out the recipe card below for exact measurements.

Sour Cream or Greek Yogurt: The base of the cilantro lime sauce that make it creamy and tangy.

Cilantro Leaves: Add a burst of fresh flavor!

Salsa Verde: Give the sauce a zesty kick with salsa verde, a mix of tomatillos, peppers, and spices.

Garlic: For some strong, savory flavor! Fresh minced garlic is best. You could also use roasted garlic for a different twist on the flavor.

Fresh Lime Juice: So your sauce has some zingy, citrusy flavor. It also helps to keep it light and not too rich. For the best flavor, use fresh limes and not bottled lime juice. Save the rinds! If you love lime flavor, you can add some lime zest as well.

Salt and Pepper: Season to taste!

Cilantro Lime Sauce Recipe

All you need is a blender and 5 minutes to whip up this tasty sauce. Be sure to make enough – it always goes fast at my house! Plus, if you have any leftover sauce, you can store and use it later for a lot of different dishes.

Add Ingredients to Blender: In a food processor or blender, add the sour cream, cilantro, salsa verde, garlic, lime juice, salt, and pepper.

Blend: Blend all of the ingredients together until smooth.

Refrigerate: Store in an airtight container and refrigerate until ready to serve.

Serve: Enjoy as a dipping sauce with chicken and steak or drizzled on top of salad or tacos!

A classic fall treat made into a dip to share! In this caramel apple dip recipe, butter, caramels, and condensed milk get melted together to create the most indulgent treat. It’s heavenly!

Savory dips spend a lot of time in the spotlight, but sweet dips need some love! S’mores dip, dunkaroo dip, and marshmallow cream cheese fruit dip are more great recipes to try.

Caramel Dip for Apples

This caramel apple dip is the perfect way to upgrade an already tasty fruit! It’s made with butter, caramel, sweetened condensed milk, and a hint of vanilla for that extra yummy kick. You can dip apple slices or pour it on desserts—it’s super easy to make and lasts in the fridge for weeks. A simple, delicious treat for snacking anytime!

Trust me when I say this caramel apple dip is one recipe you’ll want to have on repeat this fall. It’s just so good! It has the perfect consistency, not too thick and not too thin. Just smooth and luscious thanks to the butter and sweetened condensed milk! (Any dessert with condensed milk is a win in my book.) For those times when you want to treat yourself to something sweet and indulgent, this dip is the way to go. Go ahead and make yourself some, you can thank me later!

4-Ingredient Caramel Dip

Let’s take a look at the 4 simple ingredients you need to make caramel apple dip! They make it so luscious and tasty. Looking for measurements? They’re all in the recipe card below.

Butter: Adds creamy richness and a buttery flavor to the dip.

Caramel Candies: Add the sweet, caramel flavor that makes the dip so delicious. You can also use caramel sauce, but I prefer using caramel candies to make the dip a little bit thicker.

Sweetened Condensed Milk: Gives the dip a smooth and thick consistency while also adding sweetness.

Vanilla Extract: So the dip has a warm vanilla flavor that complements the sweetness of the caramel.

How to Make It

Caramel apple dip is so easy to make and takes less than 10 minutes. It’s the perfect last-minute dessert that everyone will love!

Add Ingredients to Saucepan: Place the butter, caramels, and sweetened condensed milk in a saucepan over medium-low heat.

Melt and Stir: Heat and stir frequently until the caramel and butter melt. Stir continuously until the caramel dip is creamy and smooth.

Add Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract.

Cool: Allow the dip to cool before enjoying it with apple slices or drizzled on top of desserts!

Store for Later: Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

Chicken cordon bleu has a delicious layer of ham and cheese wrapped inside succulent crumb-coated chicken breast. Drizzled with mustard cream sauce, this oven-baked chicken is a classic French recipe your family will love!

Chicken is an easy and favorite dish! For more succulent chicken, try this juicy air fryer chicken. I also love to make this slow cooker chicken recipe or this cashew chicken because it tastes way better than takeout!

What is Chicken Cordon Bleu?

This crunchy breadcrumb-coated chicken cordon bleu has it all. Flavorful juicy chicken stuffed with ham and melty cheese, then topped with a rich and creamy mustard sauce. It’s a classic and comforting French dish your family will love.

Chicken cordon bleu is a perfect weeknight dinner idea or elegant enough to serve for special occasions. We love serving this for Christmas or birthdays! If you need ideas on what to serve with chicken cordon bleu, it’s delicious served with green beans, rolls, and my Dad’s famous potatoes.

Ingredients in Classic Chicken Cordon Bleu

One of the greatest things about this recipe is it uses minimal ingredients and they’re all very common. These simple ingredients make a delicious meal that will become a staple in your home. Follow the recipe card below for exact measurements.

Chicken breast: Boneless skinless chicken breast pounded thin.

Deli Ham: Use thinly sliced ham to make rolling a success! You don’t want the center to be too thick or it will make rolling difficult.

Swiss Cheese: Swiss is wonderful, but gouda or provolone works well too. You want a creamy cheese that melts.

Flour, salt, onion powder, and pepper: This makes up the first of the first breading station and perfectly seasoning the chicken at the same time.

Butter: Adds richness and flavor to the breading and helps the breadcrumbs stick.

Italian Bread Crumbs: I like panko as they’re light and super crispy but other types will work too.

Olive Oil: Just a touch is mixed with the breadcrumbs, which helps them to get crunchy and get a touch of color too. I just use my hands to mix the oil into the breadcrumbs.

Ingredients for the Sauce

Chicken Stock or Broth: Use a low sodium, good-quality stock.

Thyme: I love to use fresh thyme but you can use dried as well. Feel free to use other herbs like sage, basil, and oregano.

Heavy Cream: Make the sauce rich creamy and so delicious.

Dijon Mustard: Dijon is definitely best here because it gives a light tang and a good mustard flavor.

Cornstarch and Water: This simple mix will thicken your sauce without changing the flavor.

How to Make Chicken Cordon Bleu

This cordon bleu recipe comes with it’s own super simple creamy mustard sauce too. You will love this oven-baked recipe that tastes like the chicken is fried because of the golden and crispy outside. Here are the step-by-step details for making chicken cordon blue but make sure to check out my tips below this section for all the tips to make them perfect.

For the Chicken

Pound the Chicken: Place the chicken breasts on a cutting board then cover them with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.

Add the Ham and Cheese and Roll Into a Log: Place a slice of ham and a slice of cheese in the center of each pounded chicken breast leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.

Wrap Tightly With Plastic Wrap: Wrap the chicken tightly in the plastic wrap, then set aside. Repeat with the other 3 chicken breasts.

Freeze the Chicken: Freeze for 30-45 minutes or just until a little firm, not frozen.

Preheat Oven/ Prepare the Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.

Prepare the Breading Stations: In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.

Roll in Flour Mixture, Butter Mixture, and Breadcrumb Mixture: Unwrap the chicken then roll in the flour mix, making sure it’s well coated. Next, coat the chicken in the melted butter, then finally in the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.

Bake: Bake for around 30-45 minutes, or until cooked through. Cover with foil if the breadcrumbs start to darken too much.

Chicken Cordon Bleu Sauce

Simmer the Chicken Broth and Thyme: While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.

Add the Cream and Dijon Mustard: Add the cream and Dijon mustard and stir to combine. Bring the mixture back to a simmer.

Add the Cornstarch and Water Mixture: Combine the cornstarch and water then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.

Season to Taste and Serve Warm: Season with salt and pepper and serve warm drizzled over the chicken.

With just one dish to wash and a handful of simple ingredients, you can treat your entire family to this hearty meatball casserole. It has tender meatballs nestled in a bed of rotini pasta, smothered in marinara sauce, and topped with gooey mozzarella and parmesan cheese.

Casseroles are seriously the best. They’re so easy to make but are always a satisfying meal! If you love this meatball casserole, here are a few more recipes you should try: chicken parmesan casserole, baked chicken spaghetti, and Swiss chicken bake!

Easy Meatball Casserole

Looking for the perfect dinner solution that’s not only delicious but also hassle-free? Look no further than this meatball casserole recipe! It seriously is as tasty as it is effortless. Just layer your meatballs, noodles, marinara, and a generous helping of cheese in a baking dish. Then all you have to do is let the oven work its magic!

I can’t even put into words how amazing this casserole is. It’s the perfect dinner for when you’re craving something hearty and savory with that golden, bubbly cheese on top we all love. The other great thing about this meatball casserole recipe is that you use frozen meatballs, so prep is a breeze! Trust me, your kids will be asking you to make this for dinner all. The. Time.

Meatball Casserole Ingredients

It only takes a handful of simple ingredients to put meatball casserole together. This makes it great for feeding a crowd! See the recipe card below for exact measurements.

Rotini Pasta: A twisty pasta that’s fun to eat and captures the delicious sauce so well! Feel free to swap this out for any other type of pasta you like. Penne and rigatoni are great options.

Frozen Meatballs: Frozen meatballs make this casserole so easy to prepare!

Marinara Sauce: For some tangy, savory goodness. Make your own or use your favorite jarred kind!

Mozzarella Cheese: Mozzarella is super gooey and melty. The perfect topping for this casserole.

Parmesan Cheese: A dash of this cheese adds a salty, tasty kick to the dish.

Dried Italian Seasoning: A mix of herbs and spices that makes everything taste a little more delicious.

Cheesy Meatball Casserole Recipe

Get ready for meatball casserole to be a new favorite with your family! It’s so simple that you’ll find yourself making it again and again.

Preheat Oven: Preheat the oven to 375 degrees Fahrenheit.

Cook Your Pasta: Cook and drain the pasta according to package instructions.

Add Sauce: Pour 1/2 cup marinara into a 13X9-inch casserole dish and then spread it evenly to coat the bottom of the dish.

Add Pasta and Cheese: Add the pasta to the casserole dish then sprinkle 1 cup shredded mozzarella cheese over the pasta.

Add Meatballs: Place the frozen meatballs on top of the cheese and pasta.

Top With Sauce: Pour the remaining marinara sauce over the meatballs.

Repeat: Top the sauce with the remaining mozzarella cheese, parmesan cheese, then sprinkle with the dried Italian seasonings.

Bake and Enjoy: Bake for 25 minutes or until hot and bubbly!

Salmon Croquettes are pan-fried and packed with so many great flavors. These make a quick and easy weeknight meal and are delicious with a tartar sauce! 

Salmon is one of my favorite things to make. For some more easy salmon recipes, be sure to make this Garlic Brown Sugar Glazed Salmon, this delicious Sheet Pan Thai Salmon, or this easy Baked Sesame Teriyaki Salmon.

Salmon Croquette Recipe

Salmon lovers, this recipe is for you! If you don’t know what salmon croquettes are, you are in for a treat. This recipe uses canned salmon along with a host of delicious seasonings and ingredients that flavor the salmon to perfection. Once formed into patties, they are pan-fried in a skillet until golden brown.

Not only are these insanely delicious, but they make a great side to any meal or a quick, on-the-go meal if you are short on time. Don’t forget to dip them in some delicious Tartar Sauce! It really elevates these delicious croquettes, and the combined flavor is so delicious that you won’t be able to stop at one!

Ingredients in Salmon Croquettes

These ingredients are simple, and I bet that you can already find most of them in your pantry! This recipe uses classic ingredients to really grab hold of the delicious flavor of salmon and make it taste its best. Go ahead and check out the recipe card at the bottom of the post for all of the exact measurements.

Panko Bread Crumbs: The breadcrumbs help to form the perfect crust.

Flour: I used all-purpose flour in this recipe.

Bell Peppers: These are optional, but I love the added color, crunch, and flavor they bring to the croquettes.

Canned Salmon: Using canned salmon saves so much time!

Garlic Powder: This is so delicious with the salmon.

Salt and Pepper: These enhance all of the flavors in the recipe.

Egg: The egg binds all of the ingredients together making it easy to form patties.

Mayonnaise: This also helps bind the ingredients together and adds a creaminess to the base.

Worcestershire Sauce: This added flavor is out of this world!

Fresh Cilantro: If you aren’t a fan of cilantro (it seems to be a love-it-or-hate-it ingredient), then you can leave it out!

Vegetable Oil: I use the oil to cook the croquettes in the skillet. It helps them get that golden brown color.

How do You Make Salmon Croquettes?

Combine Ingredients: Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.

Form Patties: Shape into 6-8 patties and heat oil in a large skillet over medium-high heat.

Cook: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

Indulge in the ultimate T-bone steak experience with this recipe! It takes an already awesome cut of meat and cooks it to perfection. The mix of olive oil, spices, and a hot skillet gives you a beautifully seared crust. Top it off with some garlic butter and fresh herbs, then you have the perfect dessert ready for any occasion!

Calling all steak lovers! Getting a steakhouse-worthy meal at home is a lot easier than you’d think. Try this recipe for New York steak, skirt steak, or brown sugar garlic flank steak next!

The Best Skillet T-Bone Steak

Okay, let’s break it down. This way of cooking a T-bone steak is a TOTAL winner. First you’ve got to let it rest for 30 minutes. This helps to make the steak melt-in-your-mouth tender. Then, that sizzle in a hot skillet? It’s the magic sear that locks in all the tasty goodness and gives you that crispy, golden outside.

Now, here’s the delicious icing on the cake; garlic butter and fresh herbs. They add a little extra moisture and flavor to your steak so it’s absolutely delicious. This T-bone steak isn’t just tasty, it’s like hitting the flavor jackpot. No need to go to a steakhouse when you can make this recipe at home! All you need are some mashed potatoes and roasted asparagus to complete the meal.

Ingredients Needed

Meet our lineup of simple ingredients, each bringing its own magic to your T-bone steak. From the Tbone steak itself, to the olive oil for that perfect sear, then all the seasonings that add mouthwatering flavor! You can find the exact measurements that I used in the recipe card below.

T-bone Steak: This is a thick, juicy, and tender cut of beef, perfect for a hearty dinner.

Olive Oil: Use this to make sure the steak doesn’t stick to the pan and to also give it a nice, crispy outside when it’s cooked.

Salt and Pepper: Simple seasonings to make your tbone steak more flavorful.

Italian Seasoning: My favorite blend of herbs! They make the steak so tasty and aromatic.

Garlic: Fresh minced garlic is best so your tbone steak has strong, savory flavor in each bite.

Butter: Adds moisture and richness to the steak. You can’t go wrong with butter!

Fresh Herbs: The perfect finishing touch for your t-bone steak. I usually go for fresh rosemary or thyme!

How to Cook a T-Bone Steak

This recipe takes the guesswork out of cooking a T-bone steak. It’s actually pretty simple to get a steakhouse-worthy result at home!

Take Steak Out of Fridge, Preheat Oven: Remove the steak from the refrigerator 30 minutes before cooking. Let it come to room temperature. Preheat the oven to 450 degrees Fahrenheit.

Pat Dry, Add Seasonings: Pat the steak dry with a paper towel then season generously salt, pepper, and Italian seasonings.

Heat Skillet: Add the oil to a large cast iron skillet and heat over high heat. Make sure to coat the skillet really well.

Sear: Place the steak into the hot skillet and sear for 3 minutes on each side until golden brown. Use a splatter screen!

Transfer to Oven: Once the steak is browned on both sides, place the skillet into the preheated oven.

Cook: Cook until the steak temperature reaches your desired doneness. Ours took 6-8 minutes to reach 130 degrees Fahrenheit which is medium-rare.

Rest Then Serve: Transfer steak to a cutting board and let it rest for 10 minutes. Then cut steak from the bone and carve meat across the grain. 

Introducing the BEST twice baked potato casserole you will ever make! Loaded with tender baked potatoes, bacon, and cheese then baked together in a delicious creamy casserole.

I always have potatoes on hand because they are perfect for breakfast, lunch, and dinner. Some of our favorite recipes are potato-based and I know you’ll love them too! Make this hashbrown casserole for breakfast, this soup for lunch, or this steak bites and potatoes for dinner.

Twice Baked Potato Casserole

Skip the time it takes to load up each individual potato just to bake them twice! This easy twice baked potato casserole is the answer to giving you more time in the kitchen. Throw all of your ingredients into a bowl and mix until creamy. Place it into a casserole dish and you have a simplified version that everyone will love.

Let’s talk casseroles. There is just something so comforting and delicious about a warm homemade casserole. They’re also easy because it’s baked and served in one big dish. Easy for transporting and convenient for clean up. Try this incredible breakfast casserole, this popular chicken casserole, or my favorite poppyseed casserole. You will LOVE them all!

Ingredients Needed

This is all you need to make an irresistible twice baked potato casserole! The best part about this recipe is that you can prep the potatoes ahead of time! Then assembling the potatoes only takes minutes. You can find measurements for each ingredient in the recipe card below.

Russet Potatoes: Perfect for mashing, but any kind of potatoes will work.

Oil: For rubbing on the potatoes before they bake.

Bacon: Cooked and crumbled.

Butter: Salt butter is best in this recipe. Potatoes need a lot of salt and seasonings.

Sour Cream: Makes the potatoes creamy and delicious.

Half and Half: You can also use milk.

Cheddar Cheese: Cheese is a must with twice baked potatoes. The cheesy layer on top is my favorite!

Onion Powder: Adds flavor to the potatoes

Kosher Salt and Pepper: Season to taste.

Green Onions: Garnish with green onions on top!

Twice Baked Potato Casserole Recipe

This cheesy hashbrown casserole is something that anyone can make! It’s so easy but turns out perfectly every time. Your friends and family won’t be able to resist the creamy, cheesy goodness.

Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit.

Prepare and Bake the Potatoes: Scrub the potatoes clean then wipe them dry and rub them with olive oil. Prick the potatoes with a fork to help release steam as they bake. Place them on a baking sheet and bake for 40 minutes, or until tender.

Cook the Bacon: Cook and crumble the bacon. Reserve 1/4 cup for the top of the casserole.

Adjust the Oven Temperature: Once the potatoes are done cooking, remove them from the oven then decrease the temperature to 350 degrees Fahrenheit.

Peel the Potatoes: Remove the skins from the potatoes. Cut them into chunks and add them to a large mixing bowl.

Add the Butter, Sour Cream, Half and Half, and Seasonings: Add the butter, sour cream, half and half, shredded cheese, onion powder, and salt and pepper.

Mix Potatoes and Ingredients: Smash the potatoes with a potato masher or electric hand mixer until combined and creamy.

Stir in the Cheese and Bacon: Fold in 1 1/2 cups shredded cheese and 1/2 cup bacon crumbles.

Add Potato Mixture to a Baking Dish: Add the potato mixture to a lightly greased 9 x 13 baking dish.

Top With Cheese and Bacon: Top the casserole with the remaining 1/2 cup of cheddar cheese and reserved bacon.

Bake and Enjoy: Bake for 25-30 minutes or until hot and bubbly.