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Chili crisp is the secret ingredient every kitchen needs to spice up your dishes effortlessly. It’s a mix of crispy shallots, garlic, ginger, fiery chili flakes and sesame seeds that will add the best flavor to any dish!

Asian sauces are the best! They’re packed with so much flavor and make every meal a 10! Try these recipes next: sweet chili sauce, yakitori sauce, yum yum sauce, and homemade hoisin!

Chili Crisp Recipe

Meet chili crisp! It’s like a magic potion of crispy shallots, garlic, chili flakes, and a bunch of tasty seasonings. Just like those trusty pantry staples you keep around, chili crisp is your secret weapon to instantly elevate your dishes. Whether you’re stir-frying, roasting, or even just tossing it into a bowl of noodles, this fiery sauce is the best thing to have on hand.

Imagine you’ve got your favorite stir-fry sizzling in the pan, and with just a spoonful of chili crisp, you transform it from ordinary to extraordinary. It’s that little extra something that takes your cooking to the next level. So, keep a jar of chili crisp in your pantry. You can thank me later!

Ingredients Needed to Make It

These are the ingredients that make our chili crisp so tasty. Each one adds its own special flavor! (Exact measurements are in the recipe card at the end of the post!)

Vegetable Oil: This oil is the foundation of the chili crisp. It helps fry up the shallots and garlic and makes them super flavorful. It also makes the sauce nice and smooth.

Shallots and Garlic: These put the crisp in chili crisp. Sliced thin and fried until they’re golden and yummy, they give it an extra crunch and tasty savory flavor.

Cinnamon Sticks and Star Anise: Bring a warm, cozy flavor to the sauce.

Chili Flakes and Gochugaru (Korean Chili Flakes): Regular chili flakes and Korean gochugaru team up to give our chili crisp its fiery kick and red color. If you’re having trouble finding gochugaru, check out your local Asian market!

Sichuan Peppercorns: Ground Sichuan peppercorns are the flavor booster here. They add a zingy, citrusy twist to the spiciness.

Ginger: For a fresh and tangy kick.

Toasted Sesame Seeds: These seeds bring a toasty, nutty flavor to the mix.

Salt and Sugar: Salt makes everything taste better, and sugar adds a touch of sweetness to even out the spice.

MSG (Optional): If you’re into it, MSG amps up the deliciousness with an extra umami boost. But hey, it’s cool if you want to skip it too!

How Do You Make Spicy Chili Crisp?

Ready to make the most flavorful and delicious oil to add to your favorite dishes? Let’s get started! Chili crisp is super easy to make and has a nice, long shelf life. You’re going to love having it in your kitchen arsenal.

Fry: Heat the oil in a medium saucepan over medium-low heat. Add in the shallots, garlic, cinnamon stick, and star anise and fry until the garlic and shallots have become a crispy golden brown, about 10 minutes.

Strain: Strain out the shallots, garlic, star anise, and cinnamon. Discard the cinnamon and star anise then set the crispy shallots and garlic aside.

Combine Seasonings: In a large heat-proof bowl mix together the chili flakes, gochugaru, sichuan peppercorns, ginger, sesame seeds, salt, sugar, and also MSG if using.

Pour Oil Over Mixture: Pour the hot oil over the spices, then add the crispy shallots and garlic. Stir together so everything is combined. Allow the chili crisp to cool to room temperature before pouring into a jar, or storage container of your choice.

Store: Store the chili crisp in an airtight container in the fridge for up to 2 months.

Make this copycat version of the EPIC Cheesecake Factory brown bread that is loved and devoured by all who dine at this incredible American restaurant. The rich brown color comes from the molasses, honey, whole wheat, espresso, and cocoa powder. These unique ingredients create the tastiest bread that no one can resist!

If you’ve ever tasted this bread, you know what I’m talking about! Cheesecake Factory got it right with this melt-in-your-mouth bread. Fluffy and perfect with softened butter. If you love bread and serving it alongside your meals, try making my Grandma’s bread, these easy 1-hour rolls, or cheesy garlic bread.

What is Cheesecake Factory Brown Bread?

Cheesecake Factory isn’t just for cheesecake. Before ordering your food, your server brings you a warm loaf of their signature brown bread to enjoy as you read their endless menu of possibilities. Don’t judge the bread by its color because everyone at your table will devour it…even the kids. It has the fluffiest texture and a slight sweetness in flavor from the brown sugar and honey. Sprinkled with rolled oats on top for some added texture this is a perfect loaf of bread!

Their menu is beyond anything I’ve ever experienced. And every table is greeted with this ever so popular brown bread. I’ve even gone there a time or two just for the brown bread! It’s that good! Now you’re in luck because you can make this bread at home! But if you’re looking for more Cheesecake Factory copycat recipes, I have you covered. These avocado eggrolls are always a favorite and this chicken madeira is incredible! And for dessert, make this red velvet cheesecake. They have one similar to mine at the restaurant but I think mine is better!

Ingredients to Make Cheesecake Factory Brown Bread

Basic everyday ingredients are all you need to make this brown bread. And if you keep them on hand you can make it whenever you want! You may be skeptical of a few of the ingredients, but trust me on this, it just works! The unexpected combination of ingredients creates the fluffiest tastiest brown bread you’ve ever tried.

Whole Milk: Warmed, but not hot.

Brown Sugar: Just a little for sweetness. Sugar also helps activate the yeast.

Active Dry Yeast: Just one packet of instant active yeast.

Molasses: Adds moisture and chewiness to the texture of the bread.

Honey: Adds sweetness.

Butter: Use unsalted butter in this recipe.

Whole Wheat Flour: Whole wheat flour makes the fluffiest bread!

All-Purpose Flour: A combination of white and wheat flour is perfect for bread.

Instant Coffee Powder: Trust me on this one! Your bread won’t taste like coffee. It just adds bitter notes of flavor that balance with the sweeter ingredients.

Unsweetened Cocoa Powder: Make sure it is unsweetened!

Salt: To balance the flavors.

Rolled Oats: Just a little sprinkle on top! It bakes into the bread adding a delicious and unexpected texture.

Cheesecake Factory Brown Bread Recipe

There is nothing like homemade bread and this soft Cheesecake Factory brown bread recipe can be made to enjoy all week long for sandwiches. Once you experience this bread at home, you’ll want to make it all the time! Follow my step-by-step instructions below on the recipe card.

Make the Dough

To the bowl of a stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy for about 5 minutes.

Once the yeast is ready, add the molasses, honey, butter, wheat flour, 1 ½ cups of all-purpose flour, instant coffee powder, cocoa powder, and salt.

Using the dough hook attachment, mix on low speed until everything has come together to form the dough, about 2-3 minutes. At this point assess if you want to add additional all-purpose flour. If additional flour is added, do so ¼ cup at a time. Mix until combined.

Increase the speed to medium and allow the dough to be worked for 3-4 minutes. This step helps to develop the gluten and strengthens the dough. The dough should still be slightly sticky but easy to handle with lightly oiled hands.

Proof the Dough

Remove the dough from the stand mixer and place into a lightly oiled bowl. Cover with plastic wrap, then allow the dough to rise for about an hour.

Once the dough has about doubled in size, remove it from the bowl and cut it into thirds. Pound the air out of all the loaves and shape them into loose rounds. Place the loaves into separate lightly oiled bowls and cover them.

Allow your loaves to rest for 30-45 minutes, until they have grown nearly double in size.

Remove your dough balls from their bowls and place them, smooth side down, onto a lightly floured surface. Stretch each dough ball out slightly and roll into 3 baguette shapes, about 8 inches long. Be sure to secure the seam at the bottom of each loaf so they don’t come undone while proofing and baking.

Place the formed loaves of brown bread onto a baking sheet lined with parchment paper. Leave at least a 4-inch gap between the loaves. Cover and let the bread loaves proof until they are double in size. Depending on the temperature of the room they are in this time may vary anywhere from 30 minutes to 1:30. Set a 30-minute timer and check the loaves every 15 minutes after your initial timer.

While the loaves are proofing, preheat the oven to 375 degrees Fahrenheit.

Shape and Bake

Once the loaves are proofed and ready to bake, brush the tops of each loaf with water and sprinkle the rolled oats on top. Bake the loaves for 20-30 minutes. The internal temperature of each loaf should reach 190 degrees Fahrenheit.

Once the loaves have finished baking, remove them from the oven and allow them to cool for at least 20 minutes before cutting into them.

Baked Rigatoni is full of zesty meat, tender noodles and lots of cheese! Super simple and incredibly delicious, this is the ultimate comfort food!

Turn this hearty dish into a wonderful meal and serve it with some of my favorite sides: cheesy garlic bread, asparagus with bacon and Italian chopped salad!

Baked Rigatoni

Baked Rigatoni is like taking the best parts of lasagna and spaghetti and putting them together. What you get is a magical hearty, cheesy dish! Everyone loves baked rigatoni! With tons of cheese, zesty marinara sauce and tender noodles, it is just so good! This is truly one of those comfort foods that fills you up both tummy and soul! Baked rigatoni is a meal everyone loves to come home to and will readily devour.

Rigatoni is named for the noodles typically used in this Italian dish. Rigatoni noodles are large, round, and have ridges that help to hold in all that saucy goodness. They are a larger hollow noodle too which makes it wonderful as will fill with the meaty sauce and cheese. Do not get it confused with ziti which is smaller and does not have ridges or penne which is cut on a diagonal. Baked Rigatoni makes a large amount, so come hungry!

What You Need For Rigatoni

Amazing ingredients on their own, combine to create an incredible homecooked Italian dish. Check out the recipe card for exact measurements!

Rigatoni: Cook the pasta al dente for best results.

Olive Oil: The perfect oil to cook with for this Italian dish.

Small Onion: Finely chopped, to add texture and a tasty punch of flavor!

Garlic: Minced to add delicious savory flavor throughout the rigatoni.

Ground Beef: I went for lean ground beef.

Ground Sausage: Using Italian sausage adds a nice bit of spice and flavor.

Italian Seasoning: A great combination of spices and herbs.

Salt and Pepper: Add to taste.

Marinara: Use your favorite jarred sauce or even better make your own, it is so easy and delicious!

Mozzarella: Use freshly shredded mozzarella over pre-shredded.

Parmesan: Finely grated for an extra sprinkle of savory flavor!

Chopped Basil: This is optional but adds great flavor. I love topping homemade Italian dishes with fresh herbs!

Making Baked Rigatoni Pasta

You cook the meat and onions and sauce all in the same pan. It makes cleanup a breeze! Baked rigatoni is the easy weeknight dinner you’ve been looking for.

Prep: Preheat oven to 350 degrees. Spray 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions.

Saute Vegetables: In a medium sized saucepan over medium high heat add the olive oil, onions and garlic. Saute until tender.

Brown Meat: Add in the ground beef and sausage and cook and crumble until no longer pink.

Simmer the Sauce: Add in the Italian seasoning, salt and pepper to taste, and marinara sauce. Reduce heat and let simmer.

Drain Pasta: Drain the pasta and then return to the large pot. Add the meat sauce to the pot and stir until combined.

Layer: Spread half of the pasta in the bottom of your 9×13 inch dish. Then layer with half of the pasta.

Repeat: Layer with half of the cheeses. Repeat with remaining pasta and cheese.

Bake: Cover with aluminum foil and then bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until bubbly.

Creamy and cheesy au gratin potatoes are the perfect side dish to any comforting meal. Tender sliced potatoes baked in a rich and flavorful sauce with a golden layer of melty cheese on top. No one will be able to resist these heavenly potatoes.

These au gratin potatoes are a must for holidays and Sunday dinners. It’s the perfect side dish to accompany beef, poultry, or ham. Serve this alongside the best prime rib, tender chicken, or this classic honey glazed ham.

Homemade Au Gratin Potatoes

Thinly sliced potatoes covered in a creamy sauce made with heavy cream and melty cheeses. The shallots and garlic flavor the sauce to perfection. Every comforting bite leaves you wanting more! There is just something about homemade au gratin potatoes warm from the oven that gets your family running to the dinner table.

Potatoes are the holy grail of side dishes because they are so versatile. There are so many ways to prepare potatoes and every way is delicious. Try them roasted in the air fryer, mashed in the crockpot, or make this yummy hash brown casserole for your next side dish. I also have a scalloped potato recipe that is similar to these au gratin potatoes. The main difference is the added layers of extra cheese and the thicker slices of potatoes in this au gratin potato recipe.

Ingredients Needed

Making these hearty and delicious au gratin potatoes doesn’t require many ingredients at all! Here’s everything you need, and hopefully you’ll have most of them on hand already. The exact measurements are in the recipe card below.

Unsalted Butter: Grease the baking dish with softened butter.

Russet Potatoes: Russet potatoes are perfect for baking.

Heavy Whipping Cream: Helps thicken and adds richness to the sauce. If you prefer a slightly lighter version, substitute with half and half.

Whole Milk: Whole milk creates a smooth and creamy sauce.

Flour: Helps thicken the creamy sauce for your potatoes.

Salt and Pepper: Potatoes ALWAYS need salt and pepper to taste.

Garlic: Garlic adds a strong, savory, and delicious flavor. Use fresh garlic because your potatoes will have the best flavor!

Shallot: I LOVE to use shallots instead of onions, but onions are also delicious.

Parsley: Fresh parsley for flavor and garnish.

Sharp Cheddar Cheese: Cheddar cheese is the best cheese for melting and is great in potato recipes.

Parmesan Cheese: Freshly grated Parmesan cheese brings a sharp, nutty, and savory flavor to the dish. It forms a golden and crispy crust on top when baked, adding a delightful texture.

Au Gratin Potatoes Recipe

This au gratin potatoes recipe only takes 15 minutes of prep time and is easier than it looks. These are perfect for popping in the oven before a gathering with friends or family! Follow the exact instructions on the recipe card because I walk you through how to make au gratin potatoes.

Preheat Oven and Grease Baking Dish: Preheat oven to 400 degrees Fahrenheit. Grease a 9 x 13-inch baking dish or casserole dish with the softened butter.

Clean and Slice Potatoes: Scrub the potatoes thoroughly and thinly slice them. Use a mandolin if you have one.

Combine Sauce Ingredients: In a large bowl combine the whipping cream, milk, four, salt, pepper, minced garlic and shallot, parsley, ½ cup of the cheddar cheese, and ½ cup of parmesan cheese. Whisk everything together well.

Add Potato Slices to Sauce Mixture: Add the sliced potatoes then stir to evenly coat all the potatoes.

Arrange Potatoes in Baking Dish: Add the cream-coated potatoes to the prepared baking dish, then arrange them in a uniform side-lying stack. Be sure to fill the pan completely.

Top With Cheeses: Pour any excess cream mixture over the top of the potatoes then sprinkle the remaining cheeses on top of the potatoes.

Cover and Bake: Cover the baking dish in aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20-30 minutes.

Rest Potatoes and Enjoy: When the potatoes are finished baking, remove them from the oven. Allow them to rest for at least 20 minutes before garnishing and serving warm.

There’s a reason why the California roll is so popular- you can’t go wrong with crab and avocado wrapped up with creamy mayo and cucumber slices! If you’ve ever wanted to try making sushi at home, this is the perfect recipe to start out with.

If you love all the flavors and textures of California rolls, you’ve got to try out this sushi bake! It’s so hearty and satisfying, loaded with salmon and crab, all drizzled in flavorful sriracha mayo.

California Roll Sushi Recipe

Why make homemade California rolls? Well, for starters, it’s super easy. Even if you’re not a sushi pro, the instructions break it down step by step. Plus, you can find all the ingredients at your regular grocery store- you may even have some of them at home! And the best part? You get to customize your rolls just the way you like them – extra crab, loads of avocado, you’re the boss! You can even add extra sauces on top. Yuzu sauce, Japanese barbecue sauce, sriracha, whatever you like!

Now, let’s talk about the taste of these rolls – they’re like a little slice of sushi heaven. Picture this: creamy crab mixed with mayo, crisp cucumber, and buttery avocado all rolled up in a blanket of sushi rice and nori. It’s a classic flavor pairing and popular for good reason! Dip one of these beauties in some soy sauce, add a dab of wasabi for a kick, and maybe add some pickled ginger for a tangy zing.

Ingredients Needed

Here’s a quick rundown of everything inside a California roll! Feel free to mix and match fillings and sauces. Being able to customize your sushi is one of the best things about making it from scratch! (Exact measurements are in the recipe card below!)

Sushi Rice: This is the heart of your roll, providing that sticky, flavorful base to hold everything together.

Nori Sheets: These are like the sushi wrapping paper. They add a slight salty flavor and a bit of crunch. No real substitute here, but you can find nori sheets at most grocery stores or online.

Imitation Crab: The star of the show, bringing meaty goodness to the mix. You can also use fresh crab if you wish!

Mayonnaise: It adds creaminess and blends beautifully with the crab. If you’re feeling adventurous, try spicy mayo for a kick. Cream cheese can also be used!

Avocado: Adds creaminess and a mild flavor to your rolls.

English Cucumber: This veggie adds a refreshing crunch. You can swap it for regular cucumber, carrot sticks, or even radish or bell peppers to switch things up.

California Sushi Roll Recipe

Grab that bamboo mat and let’s get rolling! California rolls are surprisingly easy to make and SO delicious! They’ll make everyone a sushi fan.

Prepare Fillings

Prepare Mat: Prepare a bamboo mat by wrapping it in plastic wrap one way, and then across the other way, all around the bamboo mat, it should be completely wrapped in plastic so the rice doesn’t stick. I like to keep my bamboo mat on a cutting board for a nice flat clean work surface.

Crab Mixture: Take 8 sticks of imitation crab from the package and cut the sticks into small pieces. Add the pieces to a bowl with the mayonnaise, whisk the crab and mayonnaise together vigorously to break the crab up further and incorporate completely. If you want to add more crab sticks at this point you can.

Slice Avocado: Cut the avocado in half, remove the pit, take the meat out of the skin, and cut into ½ inch slices.

Cucumber Sticks: Cut the ends off the cucumber and slice it into sticks, you should get 8 even sticks from one cucumber. You don’t need to peel the cucumber.

Shaping and Rolling

Cover Seaweed Sheets With Rice: Lay the plastic wrap covered bamboo mat flat on a workspace. Then lay a sheet of nori down on the mat. Spread about ¼ cup of sushi rice evenly onto the top of the nori.

Layer With Crab Mixture: Flip the nori over so the rice is facing down on the mat. Then to the middle of the nori, add about 3-4 tablespoons of the crab mixture evenly in a horizontal line.

Add Fillings: Add the 2 sticks of the cucumber next to the crab and lay the avocado down on top of the two.

Roll: Take the bottom edge of the sushi mat and slowly fold the nori sheet over the filling, keeping everything tightly in its place. Then continue to roll the California roll upwards, keeping firm even pressure. Take your time especially with the first roll. Ensure no fillings are squeezing out the sides.

Pack Tightly: Once the roll has come together, give it one more good tight roll in the bamboo mat so everything stays together in an even cylinder.

Cut Into Rolls: Use a sharp knife to slice the sushi into individual rolls. Use one straight cut for each so you don’t saw back and forth through it.

Serve With Extras: Plate the California rolls with little dishes of wasabi, ginger, and soy sauce.

These soft and delicious Apple Cider Cookies are a delightful blend of apple cider, warm spices, and drizzled with a sweet glaze. These cookies are a cozy and irresistible treat that’s perfect for any occasion.

Isn’t autumn the best? I love all of the apple recipes that come out at this time of year! You have to check out this delicious Fuji Apple Chicken Salad, this yummy Apple Bread and these classic Apple Dumplings!

Apple Cider Cookie Recipe

If you love fall and you love apples then you must try this apple cider cookie recipe. Pumpkin recipes tend to take over this time of year, so if you are looking for a recipe that screams fall but isn’t pumpkin, this is it!

These cookies have a deliciously sweet taste that includes some cinnamon and nutmeg to really take that fall flavor to the top. The cookies are so soft, and once you add on that delicious glaze, I know that you won’t be able to resist having more than one!

Ingredients in Apple Cider Cookies

These ingredients should all be in your pantry during the fall season! Check out the recipe card at the bottom of the post for all of the exact measurements.

Cookie Dough

Apple Cider: This makes it so the cookies have a slight apple flavor.

Butter: I used unsalted butter in this recipe.

Dark Brown Sugar: Gives the cookies a deep and sweet flavor.

Granulated Sugar: The sugar adds sweetness to the cookies.

Egg: The egg binds the dough together.

Vanilla Extract: A splash of vanilla adds in a sweet flavor.

Applesauce: This adds moisture and a bit of additional apple flavor to the cookies.

Flour: I used all-purpose flour in these apple cider cookies.

Baking Powder: This acts as a leavening agent and makes the cookies soft.

Baking Soda: Helps the cookies get their texture and rise a bit.

Salt: Balances the sweet and savory flavors in the cookies.

Cinnamon: Makes the cookies warm and spicy.

Nutmeg: Adds a special nutty flavor to the cookies.

Apple Cider Drink Mix: Makes the apple flavor in the cookies stronger.

Glaze

Powdered Sugar: Makes a sweet and smooth topping.

Vanilla Extract: Adds extra tasty flavor to the glaze.

Apple Cider: Gives the glaze a tangy taste that makes you know this is a fall recipe!

Apple Cider Drink Mix: This extra flavor complements the flavor in the apple cider cookie.

How to Make Homemade Apple Cider Cookies

These cookies are simple to make. Just make sure that you don’t skip out on chilling the dough, it’s necessary so that the cookies don’t spread in the oven.

Boil the Apple Cider: Add the apple cider to a small saucepan and bring to a boil over medium-high heat. Lower to medium-low and simmer until it reduces to ¼ cup. Remove from the heat and let cool.

Beat: Use a hand or stand mixer to beat the butter, brown sugar, and granulated sugar on high for 2-3 minutes, until light and fluffy. Add the reduced apple cider, egg, vanilla, and apple sauce and mix until combined.

Combine and Chill: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and drink mix. Add the dry ingredients to the wet and mix just until fully incorporated. Cover and chill for at least 30 minutes, or overnight.

Prep Oven and Baking Sheets: Preheat the oven to 350 degrees Fahrenheit after the dough has chilled, and line two baking sheets with parchment paper.

Scoop the Dough: Remove the dough from the fridge and use a large cookie scoop to scoop onto the baking sheets, leaving 2 inches between them.

Bake: Bake for 10-12 minutes, rotating the pan halfway through. The edges should be just barely set and slightly golden brown. The center of the cookies will look very underdone, but they will continue to cook as they cool.

Cool on Baking Sheet: Let the cookies cool on the pan for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Make Glaze: While the cookies cool, prepare the glaze by whisking the powdered sugar, drink mix, vanilla, and apple cider together until smooth. Drizzle over the top of the cooled cookies.

The ultimate all-in-one breakfast, here is how you can make the best “egg in a hole!” This easy dish is all about that crispy, buttery toast hugging those perfectly fried eggs. It’s the most simple and delicious way to start off your morning!

Let’s talk eggs. They’re a breakfast staple, but can be tricky to get just right. You’ll have to check out my recipes for the perfect poached eggs and best-ever scrambled eggs to level up your breakfast game!

Egg-in-a-Hole

Egg in a hole (also known as egg-in-a-basket) is like the breakfast equivalent of your favorite comfy hoodie – super simple, but trusty and so wonderful. It’s just bread, butter, and eggs, but when that egg fits snugly in the bread and gets all runny and delicious, it’s magic! If you’ve never tried it before, here’s your sign to.

What’s great about egg in a hole is that you can jazz it up however you like. Add some spices, herbs, or things like hot sauce for extra oomph. Even though it’s as basic as breakfast gets, egg in a hole always hits the spot, making it an awesome way to start your day!

Ingredients You’ll Need

Egg-in-a-hole is the perfect breakfast to make in between grocery trips. It only takes a few simple ingredients to whip up!

Sandwich Bread: White, wheat, rye, French, sourdough- use your favorite kind here!

Butter: To coat the bread and get it all nice and toasty. Both unsalted and salted butter will work, so use whatever you have on hand.

Large Eggs: The MVP here, eggs add a tasty richness and give this dish a boost of protein.

Salt and Pepper: Add to taste! You can always add extra herbs and seasonings to give your egg in a hole more flavor. (Check out my tips section below for ideas!)

How to Make Egg in a Hole

Cooking up an awesome egg in a hole might seem like a piece of cake, but trust me, there’s a little bit of finesse needed to get it just right. So heat up your pan and follow these instructions to make the perfect staple breakfast!

Butter the Bread: Butter the slices of bread with 2 tablespoons of butter.

Cut a Hole in the Center: Lay the pieces of bread on a cutting board and cut a hole out of the center of each piece. You can use a cookie cutter, biscuit cutter, or a cup.

Heat Up Your Skillet: Heat a large skillet up over medium high heat. Then lay the slices of bread on the hot skillet.

Fry the Eggs: Drop the remaining tablespoons of butter into the hole of each slice of bread. Crack one egg into the bread holes and fry the eggs until they are firm enough to flip.

Flip Gently: Use a spatula to flip the bread and eggs, taking care to keep them together and not break the yolk. Continue to fry the eggs and bread until they have reached the desired doneness.

Season and Serve: Remove the egg in a holes from the pan and serve, salt and pepper to taste.

Pad Thai is a popular Thai dish made with rice noodles, chicken, peanuts, scrambled eggs, and bean sprouts, all tossed in a delicious sweet and spicy sauce. It is everyone’s favorite!

Thai food is a favorite in our home and is made weekly. If you love Thai food as much as we do, try this Thai Quinoa Salad, this delicious Sheet Pan Thai Glazed Salmon with Vegetables, or this yummy Thai Peanut Skillet Chicken.

What is Pad Thai?

Thai food is so delicious, but Pad Thai is a favorite! If you have never had it, it is a Thai stir-fry dish made with rice noodles, shrimp, chicken, tofu, peanuts, scrambled eggs, and bean sprouts. The ingredients are sautéed together in a wok and tossed in a delicious Pad Thai sauce.

Traditional pad Thai recipes call for tamarind paste, but because it’s not easily found at your local grocery store, I substituted for ingredients most people have. However, if you would like to use tamarind paste to make the sauce authentic, substitute about 2 Tablespoons in place of the rice vinegar in this recipe.

Ingredients in Homemade Pad Thai

It looks like a lot of ingredients, but don’t let that scare you! Most of the ingredients you will have on hand and ready to go in minutes. There is no prepping, just throwing it all together to make one impressive meal. Check out the recipe card at the bottom of the post for all of the exact measurements.

Pad Thai Ingredients

Rice Noodles: Flat noodles are best, but any width will work too.

Oil: You will want a mild oil to use, such as olive oil, avocado oil, peanut oil, or coconut oil.

Garlic: This adds a delicious and enhanced flavor.

Chicken: I used chicken breasts and cut them into bite-sized pieces. If you are a vegetarian, you can use extra firm tofu (cut into small cubes) instead!

Eggs: I always like to use large eggs when I am cooking.

Bean Sprouts: This is a classic Asian vegetable. You can also add shredded carrots along with it.

Red Bell Pepper: This adds color and flavor to the Pad Thai.

Green Onions: These garnish the dish with a bit of flavor and color.

Crushed Peanuts: These are a must in Pad Thai and bring a deliciously crunchy texture to the dish.

Limes: You can’t go wrong adding a squeeze of lime to anything!

Fresh Cilantro- This is optional, but it is a great garnish to add color and flavor.

Pad Thai Sauce Ingredients

Fish Sauce: You do not want to leave out this fish sauce. It is the main ingredient.

Soy Sauce: I used light soy sauce or low sodium soy sauce so that it doesn’t add any extra salt to the flavor.

Brown Sugar: The brown sugar adds a sweet and savory flavor.

Rice Vinegar: The vinegar has a distinct flavor often described as rich, nutty, and slightly sweet.

Sriracha: I use Sriracha sauce to add in some more heat! Use little to a lot depending on your preference for spicy. I like to make my own sriracha sauce at home using this recipe.

Peanut Butter: Creamy peanut butter is best for that smooth taste.

How Do You Make Pad Thai?

This Pad Thai is packed with fresh ingredients and a simple homemade Pad Thai sauce you will love. This simple recipe comes together in a matter of minutes, which makes it perfect for a weeknight meal!

Cook Noodles: Cook the rice noodles according to package directions, drain, and rinse.

Make Sauce: Whisk fish sauce, light soy sauce, brown sugar, rice vinegar, sriracha, and creamy peanut butter in a small bowl. Set aside. 

Cook Chicken and Eggs: In a large saucepan over medium-high heat, add olive oil and garlic. Then, add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side, add the eggs, and cook until scrambled.

Combine and Toss: Add the noodles, sauce, bean sprouts, and peanuts. Then, toss until it is fully coated in the sauce and heated throughout. 

Garnish: Garnish with green onions, chopped peanuts, cilantro, and lime wedges.

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.