4 Ingredient Archives - The Slow Roasted Italian

Beer Bread Recipe + Video

Donna Elick — Thu, 05 Mar 2026 10:00:00 +0000

This Beer Bread Recipe is a keeper! Golden, buttery crust. Soft, tender crumb inside. Slightly sweet with that subtle malty depth from the beer. The top of the loaf gets crisp and almost crackly from the melted butter, while the inside stays moist and sturdy enough for thick slices. It smells like a bakery without any of the work. Simple ingredients. Big payoff.

WHY YOU’LL LOVE THIS RECIPE FOR BEER BREAD

No yeast. No rise time.
Four ingredients. That’s it.
Crisp, buttery top every time
Ready in just over an hour
Foolproof and beginner-friendly

Beer Bread Recipe

This is the bread I make when I want homemade bread… but I don’t want to babysit dough.

You stir it. It looks a little lumpy. That’s fine, don’t overmix it.

Seriously. Leave it alone.

The beer does all the heavy lifting here. That’s your rise. That’s your flavor. That’s your magic.

And when that melted butter hits the top before baking? That’s where the crust comes from. Don’t skip it!

This beer bread recipe is easy. And while it may not be fancy bread, it is dependable bread.

It’s the kind you slice thick and slather with more butter while it’s still warm. And nobody complains.

EASY BEER BREAD RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Self-Rising Flour: Already has the leavening and salt built in. If you substitute with AP flour, measure those two carefully.
Granulated Sugar: Just enough to balance the bitterness of the beer. Don’t worry, it won’t taste sweet.
Beer (12 oz): Lighter beers give a milder flavor. Dark beers add more depth and richness.
Salted Butter: Poured on top for that crisp, golden crust. It’s not optional in my book.

VARIATIONS

Keep in mind that certain mix-ins may increase the bake time, so keep a close eye on your loaf!

Cheddar Beer Bread: Fold in 1 to 1½ cups of shredded sharp cheddar.

Garlic Herb: Add 1 tablespoon dried Italian seasoning and ½ teaspoon garlic powder.

Honey Butter Top: Replace sugar with honey and brush extra melted butter on top after baking.

Spicy: Stir in diced jalapeños and a pinch of cayenne.

Bacon: Mix in ½ cup of cooked crumbled bacon (also good with cheese).

Flavor Twist: Mix up to 1 tablespoon of dried rosemary or a handful of chopped sun-dried tomatoes into the dough.

Sweet Version: Use lemon-lime soda instead of beer for a softer, sweeter loaf.

No Alcohol: Replace beer with ginger ale or a non-alcoholic beer.

SERVING SUGGESTIONS

Slice thick and serve with our slow cooker chili.
Toast leftovers and spread with honey butter.
Pair this easy beer bread recipe with a bowl of creamy tomato soup.
Use for hearty sandwiches with sliced roast beef.
Serve alongside our old-fashioned beef stew.

BEER BREAD FAQ

Does it taste like beer?

Not strongly. It has a subtle, malty depth, not a “beer” flavor.

Can I use any kind of beer?

Just about! Lighter beers lend a milder flavor and create more of an airy texture. Dark beers give a more robust flavor and result in a darker loaf.

Even seasonal brews (like pumpkin ale) or hard cider will work. Avoid anything too hoppy, such as IPAs or strong stouts, as those tend to make the bread taste bitter.

Why is my beer bread dense?

Usually caused by overmixing or packing the flour too tightly. Always spoon and level when measuring.

Can I make this beer bread recipe ahead?

Yes. This loaf keeps well for 2-3 days at room temperature, and slices freeze beautifully.

I started making this recipe for beer bread years ago when I forgot to buy yeast. Accidental win.

The carbonation in the beer activates the leavening in the flour, which gives you lift without kneading.

That’s why you don’t want to overmix… too much stirring knocks out those bubbles before they ever hit the oven.

And pouring butter over the top instead of mixing it in? That creates that golden crust everyone fights over.

I’ve tested this recipe with cheap beer, fancy beer, even non-alcoholic… It’s forgiving. Which is exactly why it’s stayed in my kitchen all these years.

DONNA’S PRO TIPS

Always spoon and level your flour. Don’t scoop and pack it.
Stop stirring as soon as you don’t see dry flour. Overmixing = a dense loaf.
Place the pan in the center of the oven for even browning.
If the top browns too quickly, loosely tent with foil.
Let it cool before slicing for clean cuts.
Brush extra butter on top right after baking if you want a softer crust.

TOOLS NEEDED

9 x 5-inch Loaf Pan: Standard size matters for the right height.
Large Mixing Bowl: Nothing fancy.
Wooden Spoon: No mixer required for this beer bread recipe!
Measuring Cups: Accurate flour measurement is key for a fluffy texture.
Wire Rack: Helps prevent a soggy bottom.

Enjoy!

With love, from our simple kitchen to yours.

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More Quick Bread Recipes

Cheesy Pepperoni Pizza Beer Bread

Starbucks Banana Bread Loaf Copycat Recipe

Best Homemade Cinnamon Swirl Bread Recipe + Video

Cheesecake Factory Brown Bread Copycat Recipe

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

4 ingredients, no yeast
Stir and bake — that’s it
Melted butter creates crisp top
Light beer = mild flavor, dark beer = richer flavor
Don’t overmix
Slices and freezes beautifully
Perfect with soups, stews, and chili

Beer Bread Recipe + Video

This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter!

Course Bread

Cuisine American

Method Oven

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 179cal

Author Donna Elick

Ingredients

3 cups self-rising flour
3 tablespoons granulated sugar
1 bottle beer, 12 ounces
3 tablespoons salted butter, melted

Instructions

PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.

Video

Notes

Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.

Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.

Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.

Storage: Store in an airtight container at room temperature for up to 3 days.

Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.

Nutrition

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Beer Bread Recipe + Video appeared first on The Slow Roasted Italian.

Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

Donna Elick — Wed, 18 Feb 2026 10:00:00 +0000

Soft, gooey, and unapologetically sweet, these Lucky Charm Treats are everything you loved about childhood cereal mornings, turned into thick, marshmallow-packed bars. Buttery, vanilla-scented marshmallow pulls through every bite, the cereal stays crisp, and those little rainbow marshmallows hit with pure nostalgia. They’re chewy, sticky, and just a little ridiculous in the best way… the kind of treat that makes people smile before they even take a bite.

WHY YOU’LL LOVE LUCKY CHARMS MARSHMALLOW TREATS

Extra gooey, not dry or crumbly
Pure nostalgia in bar form
No baking required
Perfect for parties and holidays
Easy enough for kids, reliable enough for adults

Lucky Charm Treats

These bad boys are NOT subtle. They’re sweet. They’re sticky. And they’re supposed to be!

I like these Lucky Charms marshmallow treats because they’re familiar, but better than what you remember.

The butter actually shows up. The marshmallow doesn’t disappear. And you don’t end up with a pan of hard cereal glued together pretending to be dessert.

My trick is low heat and a light hand. You melt just enough, you stir just enough, and you stop before you think you should.

This Lucky Charms bars recipe is for celebrations, bake sales, and days when dinner feels serious but dessert shouldn’t be.

INGREDIENT NOTES

Unsalted Butter: Adds richness and keeps the Lucky Charm treats soft.
Mini Marshmallows: Melt smoothly and give better control over the texture.
Lucky Charms Cereal: The mix of cereal and marshmallows matters, so don’t skimp!
Green Candy Melts / Almond Bark: Purely decorative, but so much fun.
Kosher Salt: Optional, but it balances the sweetness of the bars beautifully.

VARIATIONS

Extra Gooey: Add another cup of mini marshmallows to the pot.

Chocolate Drizzle: Swap the green melts for milk or semi-sweet chocolate.

Holiday Colors: Change up the color of the drizzle for different occasions.

No Drizzle: Just skip it… these Lucky Charms cereal treats are great plain too!

Rainbow Sprinkles: Scatter on top for extra color and fun.

Thick Bars: Use a smaller pan for bakery-style treats.

SERVING SUGGESTIONS

Cut Lucky Charm treats into small squares. They’re pretty rich!
Perfect for St. Patrick’s Day parties… especially with some Leprechaun Munch Mix.
Great recipe for classroom treats.
Add to a dessert board with shamrock cookies and St Paddy’s Day crockpot candy.

LUCKY CHARMS CEREAL TREATS FAQ

Why are my cereal treats hard?

Either the marshmallows were overheated or the mixture was pressed too firmly into the pan. There isn’t really a way to save them once set, but you can make adjustments for the next batch!

Can I use regular marshmallows?

The mini ones melt more evenly, but larger ones will work if you chop them up first.

Do Lucky Charm treats need to cool before slicing?

Yes. They set as they cool, which means they’ll cut cleaner and hold their shape.

How long does it take them to set?

Not long at all! Cereal treats should be ready to slice in about an hour.

Whether they’re made with Lucky Charms or Rice Krispies, cereal treats are all about sugar structure and heat control.

Marshmallows are essentially a foam stabilized by gelatin and sugar. When gently melted, that structure relaxes just enough to coat the cereal while still trapping air, which is what keeps the bars soft.

Overheating breaks that structure down completely, leading to dense, hard treats once they cool.

Butter plays a critical role here too. Fat coats the cereal and interferes with sugar crystallization, which slows firming and keeps the texture chewy instead of brittle.

Folding in unmelted marshmallows at the end adds pockets of intact foam, creating contrast and that signature gooey bite.

This Lucky Charms treats recipe isn’t complicated. It’s temperature, timing, and restraint.

DONNA’S PRO TIPS

Use fresh marshmallows. If you’ve had a bag in the back of the pantry for a while, this is not the time to use it.
Keep the heat low… always. Higher temps will scorch the marshmallows and cause hard treats.
Remove marshmallows from heat as soon as they’re smooth, and fold in the cereal right away.
Stir cereal gently and quickly. You want every piece coated before the melted marshmallow sets.
Don’t press the mixture firmly into the pan. A gentle touch keeps the bars soft and gooey.
Let cool at room temperature only. Chilling Lucky Charms marshmallow treats will make them rock hard.
Cut with a lightly greased knife. These can be quite sticky!

TOOLS NEEDED

Large Heavy-Bottom Pot: Heats evenly and prevents scorching.
Silicone Spatula: Gentle stirring won’t crush the cereal.
9×13-inch Baking Dish: Just the right thickness for soft bars.
Wax Paper or Buttered Spatula: For pressing the mixture into the pan without it sticking to your hands.
Microwave-Safe Bowl: For melting the candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Recipes

No Bake Avalanche Cookies

Lucky Charms No-Bake Icebox Pie

St. Paddy’s Day Leprechaun Bait

Mint Chocolate Chip Cookie Dough Dip

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Low heat keeps treats soft
Butter prevents hardness
Mini marshmallows melt best
Extra marshmallows = gooier bars
Don’t press firmly into the pan
No refrigeration
Nostalgic, sweet, crowd-pleasing

Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

Lucky Charm Treats are gooey, colorful, and have just the right amount of crunch! Make this no-bake dessert for a little luck o' the Irish!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

Total Time 20

Servings bars

Calories 180cal

Author Donna Elick

Equipment

Ingredients

6 tablespoons unsalted butter
6 cups mini marshmallows
12 cups Lucky Charms cereal
1/2 cup green candy melts or vanilla almond bark with green food coloring
1/2 teaspoon kosher salt optional
2 cups mini marshmallows
1 cup Lucky Charms marshmallows for garnish (optional)

Instructions

PREP PAN: Lightly grease a 9 x 13-inch baking dish with butter or nonstick spray. Set aside.
MELT BASE: In a large pot over low heat, add 6 tablespoons unsalted butter. Cook until fully melted and bubbling gently, but not browning.
MELT MARSHMALLOWS: Add 6 cups mini marshmallows and the optional 1/2 teaspoon kosher salt. Stir constantly until the marshmallows are mostly melted and the mixture looks smooth and glossy. You should smell a light, sweet vanilla aroma. Remove from heat as soon as melted.
ADD CEREAL: Immediately add 12 cups Lucky Charms cereal. Stir gently but quickly until all the cereal is evenly coated and sticky.
FOLD IN MARSHMALLOWS: Add the remaining 2 cups mini marshmallows and stir just until mixed in. You should still see whole marshmallows for extra gooey texture.
PRESS INTO PAN: Transfer the mixture to the prepared baking dish. Using a buttered silicone spatula or wax paper, gently press the mixture into an even layer. Do not press firmly or the treats will turn hard.
DECORATE: Melt the 1/2 cup green candy melts or vanilla almond bark with green food coloring according to package directions. Drizzle over the top of the treats. Sprinkle with 1 cup Lucky Charms marshmallows if using.
SET AND SLICE: Let the treats cool completely at room temperature, about 30 minutes, until set. Cut into 24 squares and serve.

Notes

Make-Ahead: These treats can be made up to 2 days ahead for parties or holidays.

Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate or they will harden.

Ingredient Note: The salt is optional, but it balances the sweetness and makes the flavors pop.

Candy Melt Tip: If using almond bark, microwave 1 to 2 squares in 30-second intervals, stirring each time, until melted.

Add green food coloring a few drops at a time until the desired shade is reached.

Nutrition

Originally published March 2016, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lucky Charms Treats (Marshmallow Cereal Bars Recipe) appeared first on The Slow Roasted Italian.

Homemade Salted Caramel Sauce Recipe + Video

Donna Elick — Sat, 15 Nov 2025 10:05:00 +0000

Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home, your stovetop, and some attention to detail as it cooks. Once you’ve tried it, you’re going to want to make this salted caramel recipe weekly. It’s that good!!

The first time that I made this recipe, I knew it was a winner. Not only is it delicious, but it’s the best way to cover apple slices for the ultimate fall treat.

I used to make caramel apples all the time as one of my favorite desserts, but trust me when I say that making this homemade caramel sauce with a few simple ingredients and pairing it with apple slices is a much easier method!

The rich amber color of this sauce is also one of the best parts. You can store it in a glass container or jar, and it makes a great gift for the holidays.

If you’re ready to learn how to make the best salted caramel sauce, let’s dive in. The only thing you need is a little bit of time to get started.

Homemade Salted Caramel Sauce Recipe

Sea salt caramel has got to be one of my favorite variations of the sweet treat topping! And believe me, I’ve tried (and shared) ‘em all.

Between my 4 ingredient homemade caramel sauce, crockpot dulce de leche, and all of my other recipes made with caramel, you could say I’ve become a bit of an expert at this point!!

It’s rich, it’s creamy, it’s buttery… basically everything I look for in a dessert.

And as soon as I discovered how easy it was to make from scratch, let’s just say there’s never a shortage of it in my house.

This salted caramel sauce is the latest in my growing collection. It features a sweet and savory flavor that I can’t get enough of… I have to admit, I could eat this by the spoonful!

Ingredient Notes and Substitutions

Granulated Sugar – This is the key ingredient that turns into caramel as you cook it.

A little science lesson for you: the heat from your stovetop breaks down the white sugar molecules and creates that rich and complex flavor we all know and love. Now you know!
Unsalted Butter – Yes, this is homemade salted caramel sauce, but we’re using unsalted butter so we have more control over the sodium content.

You’ll add some sea salt to get that signature sweet and salty flavor.
Heavy Cream – Adds a creamy texture to the mix and also gives your sauce a, well, sauce-like consistency.
Sea Salt – Balances out all of the sweetness of the other ingredients — plus, it actually makes your salted caramel taste deeper and richer!

Tips and Tricks to Make the Perfect Caramel with Sea Salt

Patience is key.

Making caramel from scratch is one of my favorite recipes but it requires a bit of care and a lot of patience. You want to melt the sugar slowly over medium heat… don’t rush the process!

This is one of those recipes that you need to pay close attention. Stir constantly to make sure the sugar and cream melt evenly, and to keep it from burning.

Don’t stray too far from your stove top or sauce pan.

Watch out for splatters.

You need to heat the sugar to a very high temperature in order for it to turn into sea salt caramel.

The hot liquid may also splatter as it heats, so it’s important to work carefully to avoid burning yourself.

I usually use a long-handled spatula or spoon for stirring. And again… watch that pot carefully to make sure it doesn’t burn!!

Adjust for your desired consistency.

Since you’re making this salted caramel recipe from scratch, you have full control over the texture and consistency.

For a thicker sauce, cook it for longer. Or, remove it from the heat early for a thinner consistency.

Add your own flavor… literally!

Follow my salted caramel recipe as is, or add some extra flavorings. Vanilla extract, bourbon, or spices like nutmeg or cinnamon are all popular choices.

You could even swap out the fine sea salt for smoked sea salt for a really unique flavor. YUM. The great thing about making this caramel sauce is that you have options.

Prep Ahead

Cut the butter
Measure out the other ingredients

Kitchen Tools You Will Need

Medium Saucepan – Heats evenly and is easy to clean too.
Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

How to Use Sea Salt Caramel

There are so many options when it comes to using your freshly made salted caramel sauce!

Warm it up and drizzle generously over a few scoops of vanilla ice cream, or try it on one of my many other ice cream flavors! The hot carame lis my go-to for ice cream sundaes.
Pour it over freshly baked brownies or blondies, or drizzle over the top of freshly baked chocolate chip cookies.
Stir a spoonful or two into your morning coffee or hot chocolate to add a big depth of flavor.

You could make it even more indulgent by adding a dollop of whipped cream, plus more caramel with sea salt on top!
Use it as a dipping sauce for sliced fruit like apples, bananas, and strawberries.
Add a drizzle over your favorite cheesecake recipe or any dessert recipes.

I personally love dipping Olive Garden zeppoli Italian donuts in this sauce. It’s a surprisingly impressive dessert for guests, too!
Spoon over slices of apple pie, pumpkin pie, pecan pie, or any other pie recipe you love!
Surprise the kids by putting a dollop on top of their French toast.

Storing, Freezing, and Reheating

Allow your caramel with sea salt to cool completely at room temperature, then place it in an airtight container — I love a glass jar — and store in the fridge for up to 2 weeks.

You can also freeze salted caramel for up to 3 months when properly stored in an airtight container. Let it thaw in the refrigerator overnight, then reheat gently before using.

I like to reheat the sauce over low heat on the stovetop, or in short 30-second bursts in the microwave.

Whatever method you use, remember to stir frequently to keep it from burning.

Salted Caramel Recipe FAQ

How can I prevent crystallization?

Don’t stir the sugar when it begins to melt! Instead, swirl your saucepan gently so it melts evenly.

If you do see crystals start to form on the sides of your pan, you can brush them back down into the caramel mixture with a pastry brush dipped in water.

Can I use salted butter instead of unsalted butter?

Sure! But be sure to adjust the added sea salt… I’d say reduce it to ½ a teaspoon to start so you can add more if needed. Or, skip it altogether if you prefer a milder salted caramel flavor.

My caramel turned grainy. What did I do wrong?

The sugar likely crystallized. Grainy caramel can occur if sugar crystals form as you cook it.

Remember my tips on preventing crystallization, and make sure to allow the sugar to dissolve before it starts to caramelize. Avoid stirring once the sugar starts to melt, and start with a clean saucepan!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Caramel Dessert Recipes

Copycat Taco Bell Caramel Apple Empanadas

Easy 6-Ingredient Caramel Apple Dump Cake Recipe

How to Make Salted Caramel Pecan Toffee Bars Recipe

Caramel Apple Cheesecake Recipe with Streusel Topping

Homemade Salted Caramel Sauce Recipe + Video

Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings makes 1 cup

Calories 222cal

Author Donna Elick

Equipment

medium saucepan

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt adjust to taste

Instructions

Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a high heat-resistant spatula or wooden spoon as the sugar melts. It will clump up initially, but keep stirring until it fully melts and turns into an amber-colored liquid. Be careful not to let it burn.
Add butter to the saucepan once the sugar has melted completely and turned amber. The mixture will bubble up, so be cautious. Stir the butter into the caramel until it’s completely melted and well combined.
Slowly pour in the heavy cream while stirring constantly. Again, be cautious, as the mixture will bubble up vigorously. Continue stirring until the cream is fully incorporated and the caramel is smooth.
Remove the saucepan from the heat and stir in the sea salt, adjusting the amount to your taste preference.
Let the caramel sauce cool for a few minutes before transferring it to a glass jar or container for storage.

Video

Notes

To store: Allow the salted caramel to cool completely at room temperature, and then store the leftover sauce in an airtight container in the refrigerator for up to two weeks.

To freeze: You can freeze salted caramel sauce for up to three months. Thaw it in the refrigerator overnight and reheat gently before serving.

To reheat: Reheat gently over low heat on the stovetop or in short bursts in the microwave, stirring frequently to prevent scorching.

Nutrition

Originally published August 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Salted Caramel Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Best Air Fryer Grilled Cheese Sandwich Recipe

Donna Elick — Tue, 07 Oct 2025 22:05:00 +0000

Air Fryer Grilled Cheese is so simple to make, you’ll never want to use a pan again! Enjoy one for a quick and easy meal that’s mess-free too. This simple recipe creates the perfect comfort food! It’s time to take your grilled cheese to the next level! You’re about to make the best grilled cheese sandwich, ever!

If you’re thinking that making grilled cheese on the stovetop is easy enough, let me tell you that air fried grilled cheese is life changing!

Using the air fryer basket is a simple way to create that perfect melty cheese without the mess. With a quick cooking time, it literally is the perfect recipe.

Who knew that air fryer could create the best grilled cheese sandwiches? I’m obsessed with making this easy lunch!

The golden bread and the melted cheese are the best!

This is one of those easy air fryer recipes that the whole family will love.

I never actually thought that I’d love the air fryer method better, but turns out it’s an actual game changer when it comes to the grilled cheese game.

It toasts the slices of bread in the most perfect way, making a classic comforting meal that will produce literally zero leftover sandwiches.

I also love that this recipe takes a super short amount of time to make, and that you need a few simple ingredients to make it.

I like to sometimes change things up and add some crispy bacon or tomato slices, because any option is a great option!

The recipe card below shows you how simple it is to make this grilled cheese recipe – you’re going to be hooked!

Air Fryer Grilled Cheese

With perfectly toasted bread and a gooey center, who could resist making grilled cheese in the air fryer?

There’s less fat, the cheese melts better, and you end up with those perfectly crisp edges that make the best grilled cheese!!

If this recipe is too simple for your taste, check out my gourmet version that’s stuffed with bacon, tomatoes, and arugula.

Or, try a crispy Monte Cristo with raspberry jam – just like the kind you can get at Disneyland!

How to Air Fry Grilled Cheese

Use plenty of cheese. This recipe calls for 3 slices per sandwich so you can really taste the flavor.

Adjust the amounts as needed, especially if you plan to use a bolder variety or a combination of both.
Assemble carefully. Be sure to keep the slices of American away from the edges of the bread. If any hangs over, it tends to get hard or spill down through the basket.
Toothpicks are your friend! Stick one through each sandwich to prevent any sliding or separation at first.

You can remove it once it’s ready to flip since the air fryer grilled cheese sandwich will be melty enough to hold together.
Have leftovers? While these are best when freshly cooked, you can keep extras in a sealed container in the refrigerator for 3 to 5 days.

Reheat grilled cheese in the air fryer until warm and crispy again.

Serving Suggestions

Pair your air fryer grilled cheese sandwich with a bowl of creamy tomato basil soup. It’s a classic comfort food combo for a reason!

Or pair it with Chick Fil A chicken noodle soup for an unexpected but surprisingly wonderful comfort combo!

Too hot for soup? Make a batch of sweet potato chips or crispy fries. Even a simple salad or seasonal fruit would be delicious with air fryer grilled cheese.

I’m also all about serving sweet potato fries and regular French fries, too. That delicious cheese pull goes well with just about anything!

Air Fried Grilled Cheese FAQ

Does grilled cheese in the air fryer come out soggy?

Not at all! In fact, you’re guaranteed perfectly crunchy bites when you air fry grilled cheese sandwiches.

Because of the circulation in the basket, each sandwich gets nice and crisp all around the outer layer.

Can I use butter instead of mayo?

Yes, feel free to use whichever you prefer. The flavor difference shouldn’t be too noticeable.

Mayonnaise and butter are the two most commonly used spreads for this type of sandwich, and either will create a crispy texture on the outside of the bread.

What’s the best bread and cheese combo for air fryer grilled cheese?

This really comes down to preference, and there’s no right or wrong answer. Get creative with different combinations and try two different cheeses at once if you would like!

If you do use a thinner or less dense variety of bread, keep an eye on your sandwich towards the end of cooking. You may need to pull it early so it doesn’t become too dark or crispy.

Breads: Italian, whole wheat, honey wheat, ciabatta, rye, Texas toast, garlic bread, French bread, brioche bread, sourdough bread, any white bread

Cheeses: Velveeta, sharp cheddar cheese, Swiss cheese, American cheese, Havarti, fontina, gruyere, Monterey Jack cheese slices – or any types of cheese that you want

You can really use any type of high quality cheese or aged cheeses with your preferred pieces of bread. Most cheese will make a good melting cheese to pair with your favorite bread. Some people prefer a thicker bread to balance out the slices of cheese.
All bread will come out perfectly golden brown so you can pick and choose the bread slices that you want to use. The hot air makes air frying bread a breeze no matter if it’s wheat bread, white bread, etc.

Enjoy this quick lunch in any delicious way that you want!

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Recipes

Air Fryer Pork Chops

Lemon Pepper Wings (Air Fryer or Oven)

Air Fryer Corn on the Cob

Air Fryer Cauliflower

Best Air Fryer Grilled Cheese Sandwich Recipe

Air fryer grilled cheese is so simple to make, you’ll never want to use a pan again! Enjoy one for a quick and easy meal that’s mess-free too.

Course Main

Cuisine American

Method Air Fryer

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 503cal

Author Donna Elick

Ingredients

4 slices sourdough bread
6 slices American cheese
2 tablespoons mayonnaise divided
serve with dill pickle spear and tomato soup optional

Instructions

Preheat the air fryer at 350°F for 4 minutes.
Spread 1/2 tablespoon of mayo on one side of a slice of sourdough bread. Place bread mayo-side down in the air fryer basket. Repeat for a second slice.
Place 3 slices of American cheese on top of each of the bread slices, keeping the cheese away from the edges.
Spread 1/2 tablespoon of mayo on a new slice of sourdough bread. Place the bread, mayo-side up on top of the cheese slices of the first sandwich. Repeat for the second sandwich. Secure the sandwich stack together with a toothpick.
Cook at 350°F for 10 minutes, removing toothpicks and flipping halfway through.
Flip one more time and cook an additional 1-2 minutes or until the top is golden brown.
Remove promptly from the air fryer and cut in half. Serve with a dill pickle spear and a bowl of tomato soup. Enjoy!

Nutrition

Originally published September 2021, updated and republished October 2025

The post Best Air Fryer Grilled Cheese Sandwich Recipe appeared first on The Slow Roasted Italian.

Homemade Chocolate Syrup Recipe (4 Ingredients) + Video

Donna Elick — Thu, 02 Oct 2025 10:05:00 +0000

This chocolate syrup recipe is easy to make with 4 ingredients! Its rich chocolate taste is delicious in desserts. Make a batch with your kids! Everyone in the house will love the flavor of this homemade syrup!

What could be better than Hershey’s with 4 ingredients that you CAN pronounce? Sugar, cocoa, vanilla, and salt — you’ll thank me later!

The best part about making your own chocolate syrup is that it’s easy to make and tastes to much better than anything that you buy at the grocery store.

This is one of those clean recipes that you’ll love the very first time that you make it – and you don’t have to feel guilty eating it in your favorite way.

There’s nothing quite like making your own homemade chocolate syrup. It’s not only a simple recipe, but it’s one that beats anything hands down that comes from a squeeze bottle from the grocery store.

I’ve heard people call this “chocolate gravy” as well, but to me, it’s syrup!

Great recipes like this don’t cost a lot of money, but bring a bunch of flavor! The next time that you’re wanting to add syrup to a dish, make your own homemade Hershey’s chocolate syrup.

The whole family will compliment you on the flavor, and you only need a small saucepan to make this treat!

Chocolate Syrup Recipe

There are so many different things that you can do with decadent homemade chocolate sauce like this one.

Drizzle it over ice cream or add it to the top of buttermilk waffles or your next cake. The options are endless to make this easy homemade chocolate syrup!

Forget about any store-bought brand and all the artificial sweeteners on the shelf and give this wonderful recipe a try.

It’s made with real ingredients without any artificial flavors. Homemade versions of the good stuff are always preferred.

The steps on the recipe card below show you how easy it is to make this DIY chocolate syrup. I think it’s the best chocolate syrup recipe ever.

If you want to make another type of dessert sauce, I suggest making Chocolate Ganache.

It’s a silky smooth chocolate hazelnut ganache, made with only two ingredients.

Or, my no-fail caramel sauce tastes like caramel with a hint of butterscotch. You only need 4 ingredients and 6 minutes to make it!

Simple Chocolate Syrup Notes

Keep it fresh! Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.
It will thicken. The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.
Chill the leftovers. You can refrigerate any leftover simple chocolate syrup, in a mason jar with a lid.
Warm it up as needed. You can reheat homemade chocolate sauce in the microwave if you want to serve it warm.
Make a larger or smaller batch. This recipe makes 2 1/2 cups, so you can make more or less homemade chocolate syrup as needed.
Swap the salt. If you don’t have Kosher salt, you can substitute regular table salt.

Homemade Chocolate Syrup FAQs

Do you need to refrigerate chocolate syrup?

Yes, you will need to refrigerate the simple chocolate sauce. I find that storing it in a mason jar is easiest.

Just let it come to room temperature after you make the chocolate syrup recipe. Then, store it in a mason jar with a lid. It will thicken up nicely in the refrigerator.

Is chocolate naturally sugar free?

Dark chocolate is naturally sugar-free. However, most commercially prepared chocolate has added dairy, fat, and sugar to improve the taste and make it more meltable.

This chocolate syrup recipe uses unsweetened cocoa powder, which is sugar-free. However, we add sugar to the recipe to make a sweeter syrup.

If you’re concerned about the sugar in this recipe, I have heard that some people replace the sugar with 1/2 cup of Splenda. It’s also possible to use Stevia.

But, you will need to experiment to find the correct ratio for this delicious syrup recipe. Using agave syrup or honey is not recommended. It makes the syrup much too thick and difficult to pour.

How do you use chocolate syrup?

There are lots of different things that you can use this simple chocolate syrup for. When we make this recipe, we use it as a classic vanilla ice cream topping.

But, here are a few other ideas that you might want to try:

Homemade chocolate milk
Top your pancakes or waffles with it
This sauce makes a great dip for churros
Dunk sliced apples in it
Make chocolate milkshakes
Dip your pretzels in it.
Make hot chocolate
Drizzle it over pudding
Garnish for chocolate cake
Make an ice cream soda
Use this easy recipe as a dip for fresh fruits
Drizzle over the top of peanut butter ice cream
Homemade latte
Top your favorite desserts
Add to iced coffee
Drizzle on top of ice cream
Stir into espresso drinks and coffee drinks
Use as a topping for a no bake cheesecake

How long does homemade chocolate syrup last?

This chocolate sauce will last for up to two weeks. We always make a big batch and then store it in the refrigerator so we can use it throughout the week on our ice cream.

If you are having a party, you can double the chocolate syrup recipe easily.

How do I store leftovers?

Due to the simple ingredients, this homemade chocolate syrup recipe can be stored in a glass jar or in an airtight container in the fridge.

When you’re ready to use this recipe for your own homemade syrup, you can dip a spoon in and drizzle a little chocolate syrup over anything that you want.

Finally, if you want more chocolate dessert recipes, give these a try!

Chocolate fudge cake
Chocolate Mint Oreo cookie trifle

Enjoy!

With love, from our simple kitchen to yours.

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Other Chocolate Dessert Recipes

Coca Cola Cake

Hershey’s Chocolate Cake

Chocolate Lasagna Recipe

Chocolate Poke Cake

Homemade Chocolate Syrup Recipe (4 Ingredients) + Video

This chocolate syrup recipe is easy to make with 4 ingredients! Its rich chocolate taste is delicious in desserts. Make a batch with your kids!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 5

Total Time 10

Servings 1/2 Cups

Calories 719cal

Author Donna Elick

Ingredients

3/4 cup light brown sugar
3/4 cup granulated sugar
1 cup Hershey’s unsweetened cocoa powder in the baking aisle
1 cup cold water
1/4 teaspoon kosher salt
1 tablespoon vanilla extract

Instructions

In a cold medium saucepan whisk together salt, sugars and cocoa until they are combined and there are no lumps. Add water and whisk to combine. Turn heat to medium and bring a boil, whisking frequently.
Reduce the heat to medium-low whisking occasionally. Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in vanilla. Pour into a mason jar and allow to come to room temperature. Cover and refrigerate.
Enjoy!

Video

Notes

Be sure to use fresh, soft brown sugar. If you use hard brown sugar, it will throw off the ratio.

The syrup will be thin after it is done boiling. But, it will thicken up as it cools down.

You can refrigerate any leftovers, in a Mason jar with a lid.

You can reheat dessert sauce in the microwave if you want to serve it warm.

You can enjoy it warm or eat it cold; it’s your choice.

If you don’t have Kosher salt, you can substitute regular table salt.

If your syrup is too thick, you may have cooked it for too long. Double-check the recipe to see what might have gone wrong.

Nutrition

Originally published July 2012, updated and republished October 2025

The post Homemade Chocolate Syrup Recipe (4 Ingredients) + Video appeared first on The Slow Roasted Italian.

Crispy Air Fryer Cauliflower (Easy Recipe with Video)

Donna Elick — Tue, 09 Sep 2025 22:05:00 +0000

Air Fryer Cauliflower is about to be one of your favorite ways to prepare this great side dish! Air fryer cauliflower is the perfect combination of crispy and flavorful, making it my new favorite way to prepare air fryer vegetables. Add this crispy cauliflower to your radar! The recipe card below has all the details.

Air fryer recipes will not only save you time but also help you create a delicious alternative to traditional roasted cauliflower.

With just a few simple ingredients and a maximum of 15 minutes, your cauliflower will come out perfectly charred and golden, making it impossible to resist.

That truly makes this the perfect side dish and cauliflower might just be one of your new favorite vegetables!

It’s great for a busy weeknight or a delicious side dish. Who knew that cooking cauliflower could be this unique and yummy?

If you’re wanting a healthy vegetable side dish, this is my go-to method.

The seasoned florets pair really well with just about any main course, which makes easy air fryer recipe like this even better! You’ll love the crispy texture of this seasoned cauliflower recipe! Or try this air fryer butternut squash.

Why You’ll Love Air Fryer Cauliflower

You will absolutely adore making your cauliflower in an air fryer, and here’s why:

Incredibly simple: Air frying cauliflower couldn’t be more straightforward.

The best way is to toss everything together, place it in your air fryer, and with a quick cooking time, your golden brown cauliflower should be ready to enjoy.
Crispy on the outside, tender on the inside: Isn’t that the perfect combination?

With an air fryer, your cauliflower florets will have the perfect crispiness on the outside while retaining a melt-in-your-mouth tenderness on the inside.
Healthy and delicious: Did you know that cooking in an air fryer requires significantly less oil than traditional frying methods?

This means you’ll get all the mouthwatering taste of fried cauliflower without the extra calories and fat.

Plus, cauliflower is packed with nutrients like fiber, vitamins, and antioxidants – making it a smart choice for your overall health.
Versatile seasonings: The possibilities for seasoning your air fried cauliflower are endless!

You can stick to classic combinations like olive oil, garlic powder, onion powder, and salt, or get adventurous with your favorite seasoning blend to create a more bold flavor.

I love New Mexico Chili Powder myself!

So go ahead and give your taste buds a treat with air fryer cauliflower. You’ll be amazed at how easy it is to whip up this flavorful, easy side dish.

And who knows, next thing you might find yourself making air fryer broccoli or air fryer brussels sprouts!

Ingredients

You’re going to love making this tasty air fryer cauliflower dish! Here are the key ingredients you’ll need to perfectly execute this delicious, crispy, healthy recipe:

cauliflower florets: This is the star of the dish, providing all the amazing health benefits and satisfying texture.

You can buy a head of cauliflower and cut it up, or purchase it already in smaller pieces.
extra virgin olive oil: This helps the cauliflower to crisp up in the air fryer and adds a touch of rich flavor.
kosher salt: Balances out the flavors, while also enhancing the natural taste of the cauliflower.
fresh ground black pepper: Just the right amount to give your dish a subtle kick and complexity.
Optional: fresh chopped flat leaf parsley for serving: Sprinkle on top of your finished air fryer cauliflower for a vibrant, flavorful garnish that’ll impress your guests.

You can even try grated parmesan cheese for extra flavor!

Equipment Needed

Ready to make delicious air-fried cauliflower? Let’s gather the essential equipment to get you started!

Having these items handy will make the process a breeze and ensure you have crispy, tasty cauliflower that you’ll love.

Air Fryer: First and foremost, you’ll need an air fryer. Some popular models include those from Instant Pot, Ninja, and Philips.

Don’t worry about the size too much; as long as it’s at least 5 1/2 quarts, you’ll have enough space for your cauliflower.
Mixing Bowls: You’ll need a large bowl. You’ll use it to coat the cauliflower with seasoning and oil before air frying.
Cutting board and knife: Chop your cauliflower into bite-sized pieces on a sturdy cutting board using a sharp kitchen knife.
Measuring Spoons: To measure out the perfect amount of olive oil, spices, and seasoning, you’ll need a set of measuring spoons.
Tongs or spatula: Use tongs or a spatula to easily toss the cauliflower in the air fryer basket, ensuring even cooking.

What to Serve with Air Fryer Cauliflower

Dipping Sauce: A flavorful dip can instantly elevate your air fryer cauliflower experience. Try serving it with buffalo sauce or a cool, creamy ranch dressing.

Proteins: If you’re looking for a great main dish, pair your air fryer cauliflower with your favorite protein.

It complements grilled chicken, salmon, pork roast, or steak wonderfully making for a wholesome and satisfying meal.

Tacos and Wraps: Yes, you read that right! Air-fried cauliflower can be a delicious filling for tacos or wraps.

Simply stuff your tortilla or wrap with the cauliflower, add some fresh veggies, and drizzle your preferred sauce for a mouthwatering meal.

Storage Instructions

First, let the cauliflower cool down completely. You don’t want any steam to create unwanted moisture in the container.

Once it’s cooled, place the leftovers in an airtight container. It can be stored in the refrigerator for up to 4 days.

To reheat toss the cauliflower back into the air fryer at 300°F for about 3-4 minutes.

This will ensure that your crispy air fryer cauliflower recipe leftovers warm up and nice and crispy!

Recipe Tips and Tricks

Get the perfect cauliflower texture with these tips! Remember to cut your cauliflower into even-sized florets.

This ensures that they cook uniformly in the air fryer and develop that wonderful crispy exterior while staying tender on the inside.

Make sure your cauliflower is dry before tossing it in oil and seasonings. Any excess moisture will prevent the florets from crisping up in the air fryer.

Simply pat the florets dry with a paper towel or clean dishcloth after rinsing them.

When you’re ready to cook, ensure that your florets are arranged in an even layer in the air fryer basket.

This allows optimum air circulation and results in perfectly cooked cauliflower.

Depending on the size of your air fryer, you may need to cook in batches to avoid overcrowding.

Here are two essential steps to remember when cooking:

Preheat your air fryer before adding the cauliflower. A preheated air fryer ensures even cooking and helps achieve those desired crispy edges.
Shake the basket halfway through cooking. This will redistribute the florets and promote even browning. Be sure to keep them in a single layer.

You’ll want to cook your florets for a total of 12 to 18 minutes, depending on the size of the pieces and your preferred level of crispiness.

Lastly, experiment with cooking times and temperatures. Air fryers can vary in their power and heat settings, so it’s important to find the sweet spot for your specific model.

Start by following the manufacturer’s recommendation, but don’t be afraid to adjust the time and temperature if needed.

Can I make this recipe using other types of vegetables?

You bet. You can make air fryer carrots, Brussel sprouts, air fryer corn on the cob, or any other healthy ingredients that you want! Just add your favorite seasonings, and enjoy!

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Recipes

Air Fryer Corn on the Cob

Air Fryer Baked Potatoes

Air Fryer Potato Chips

Air Fryer Grilled Cheese

Crispy Air Fryer Cauliflower (Easy Recipe with Video)

Air fryer cauliflower is the perfect healthy snack or side dish. Keep it simple with salt and pepper or get creative with a variety of spices!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 70cal

Author Donna Elick

Equipment

Ingredients

1 1/4 cups cauliflower florets
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Optional: fresh chopped flat leaf parsley for serving

Instructions

Preheat air fryer to 300°F for 3 minutes.
Meanwhile, place the cauliflower florets into a bowl, drizzle with olive oil, and season with salt and pepper.
Tossing the cauliflower to coat evenly. You can use spoons or clean hands.
Add the cauliflower into the preheated air fryer.
Cook for 10 minutes. Halfway through, slide the drawer out and shake up cauliflower. Then slide the drawer back in.
Serve and enjoy!

Video

Notes

You can also season with garlic powder, garlic salt, red pepper flakes, etc.

The recipe can be doubled or tripled based on the size of your air fryer. You don’t want to overcrowd the air fryer or the air can not circulate around the cauliflower.

Nutrition

Originally published August 2020, updated and republished September 2025

The post Crispy Air Fryer Cauliflower (Easy Recipe with Video) appeared first on The Slow Roasted Italian.

Lemon Cream Cheese Dump Cake

Donna Elick — Thu, 14 Aug 2025 10:00:00 +0000

Lemon Cream Cheese Dump Cake is like sunshine in a pan. Perfectly sweet, infused with lavish, velvety cream cheese, and positively bursting with bright lemony freshness. And that texture!! So ooey, so gooey, with just the right amount of crunch from the golden crust. It’s an easy, crowd-pleasing treat that comes together in minutes with just 4 simple ingredients!

Lemon Cream Cheese Dump Cake

In 2020, I went on a dump cake spree. Like, full obsession. I tested every combo you could think of… and this lemon version? It stuck.

It’s the bright, gooey, golden-topped bite of sunshine that always gets people asking for seconds and the recipe. I mean… pie filling, cake mix, cream cheese, butter? That’s not dessert. That’s a public service!

The best part? No mixer. No bowls. Just dump, layer, bake, and bask in your brilliance.

When my sweet tooth starts talking, I know I can whip up this lemon cream cheese dump cake recipe and enjoy tangy lemon flavor within the hour. Perfect for last-minute dinner parties or surprise guests!

For more fruity dump cakes that comes together in minutes, try our Cherry Pineapple Dump Cake & Chocolate Cherry Dump Cake!

Need a dump cake with fall flavors? Our Crockpot Caramel Apple Dump Cake gets you sweet caramel apple flavor, and the best part? It does all the work itself!

INGREDIENT NOTES

Lemon Pie Filling – Canned lemon pie filling is the easiest and most convenient option, but if you’re feeling ambitious, replace the pie filling with my homemade curd. You’ll need about 4 cups total.
Boxed Cake Mix – Use what you have! Yellow cake mix is my top pick, but white cake mix, lemon, vanilla, or French vanilla would all work perfectly.
Cream Cheese – Making lemon dump cake with cream cheese adds a scrumptious, satiny smoothness that also mellows out the sourness of the lemon.

Use full-fat block cream cheese for the creamiest texture, and don’t worry about bringing it to room temperature. It is perfectly okay to slice and use it cold for this lemon dump cake recipe.
Unsalted Butter – A lot of recipes call for ¾ cup of butter, but I accidentally used a full 1 cup one time… and the results were even more delectably decadent!! Now, it’s the only way I make it.

VARIATIONS

Citrus Boost: Add 1 tablespoon lemon zest to the filling for extra zingy flavor.

Lemon Berry Dump Cake: Include 1 cup fresh blueberries or raspberries before the cake mix layer.

Glazed Lemon Cake: Drizzle with a powdered sugar glaze after baking for a bakery-style finish.

Coconut Lemon Dump Cake: Sprinkle shredded sweetened coconut over the top before baking.

White Chocolate Lemon: Add ½ cup white chocolate chips before the cake layer for a sweet twist.

LEMON DUMP CAKE FAQ

Do I have to make lemon dump cake with cream cheese?

It does add a tangy, creamy contrast to all the sweetness in the dessert, but the recipe will still work without it!

How do you know when dump cake is done baking?

Once the pie filling becomes hot and bubbly and the crust on top turns a toasty golden brown, it’s done!

What’s the best way to serve lemon dump cake?

The texture is a bit loose, so it’s best to grab a large serving spoon and scoop each serving into a bowl.

Enjoy warm with a scoop of ice cream or a dollop of whipped cream on top!

Does dump cake need to be refrigerated?

Most dump cakes are fine at room temperature for a few days, but because of the cream cheese, this one should go in the fridge after the first day.

Keep it well covered, and lemon cream cheese dump cake should stay fresh for up to 4 days.

Dump cakes became my signature obsession during recipe testing marathons in 2020. I learned that how you layer matters… especially with butter and cake mix.

Pouring melted butter slowly and evenly over the top makes all the difference. Uneven butter = dry patches.

A light shake of the pan after sprinkling the cake mix helps it settle into the filling just enough for that perfect gooey center and golden crust.

And if you’re wondering whether cream cheese belongs in a dump cake… oh, it does.

DONNA’S PRO TIPS

Cut the cream cheese into small pieces so it melts and swirls beautifully into the filling.
Use a spoon or measuring cup to sprinkle cake mix evenly. No clumps, no mess.
Shake the pan gently after layering cake mix to help it settle before adding butter.
Don’t skimp on butter. It’s what brings the dry mix to life and creates that golden top.
Serve warm for maximum gooey goodness.
Refrigerate leftovers for up to 4 days, covered tightly with plastic wrap or a lid.

TOOLS NEEDED

9 x 13-inch baking dish
Cooking spray
Small microwave-safe cup (for melting butter)
Measuring cup (to help sprinkle cake mix)
Spatula or serving spoon

Enjoy!

With love, from our simple kitchen to yours.

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Other Dump Cake Recipes

Oreo Dump Cake

Cherry Dump Cake

Blueberry Dump Cake

Banana Dessert Dump Cake

Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake is an easy to make dessert that's sweet, tart, gooey, and indulgent. It's sunshine on a plate!

Course Dessert

Cuisine American

Method Oven

Prep Time 5

Cook Time 55

cooling time 10

Total Time 1 10

Servings

Calories 295cal

Author Donna Elick

Equipment

Ingredients

2 (21-ounce) cans lemon pie filling
1 (15.25-ounce) box yellow cake mix
1 (8-ounce) block cream cheese cut into small cubes
1 cup melted unsalted butter melted

Instructions

Preheat the Oven: Preheat oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Layer the Filling: Spread 2 (21-ounce) cans lemon pie filling evenly in the bottom of the prepared dish.
Add Cake Mix & Cream Cheese: Sprinkle half of the 1 (15.25-ounce) box yellow cake mix evenly over the lemon filling. Distribute cubed 1 (8-ounce) block cream cheese evenly over the top. Sprinkle the remaining cake mix over the cream cheese in an even layer.
Add Butter: Pour 1 cup melted unsalted butter evenly over the top of the cake mix, making sure to cover as much of the surface as possible.
Shake: Give the pan a little shake to help any excess fall into open areas and prevent dry heaps from forming.
Bake: Bake for 50 to 55 minutes, or until the top is golden brown and bubbly.
Cool and Serve: Remove from the oven and let cool for 10 minutes before serving. Best served warm!

Notes

Make-Ahead Tips: You can layer everything in the baking dish, cover, and refrigerate for a few hours before baking.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Microwave individual portions for 20 to 30 seconds, or warm in the oven at 300°F for 10 to 15 minutes.

Freezing: Not recommended. The texture is best fresh or within a few days of baking.

Customization Ideas: Swap yellow cake mix for lemon, white, vanilla, or French vanilla. You can also add fresh raspberries, blueberries, or a sprinkle of coconut before baking.

Nutrition

Originally published June 2023, updated an republished August 2025

The post Lemon Cream Cheese Dump Cake appeared first on The Slow Roasted Italian.

Cherry Pineapple Dump Cake (4 Ingredient Recipe)

Donna Elick — Tue, 01 Jul 2025 10:05:00 +0000

Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! No complicated technique, no special ingredients, and no fuss — it’s about flavor, texture, and a classically delicious treat to enjoy with friends and family. Anyone can make my cherry dump cake with pineapple. So, don’t wait to give it a try!

This is such a delicious dessert – and it all starts with a box of yellow cake mix.

Then you just need a few other simple ingredients, and you’ll be well on your way to enjoying this simple recipe, bite after bite.

There is a good reason why people make dump cakes and it’s because they’re delicious and one of the easiest desserts to make.

You can literally follow the steps on the recipe card below to make this simple dessert recipe, and your taste buds will jump for joy. All you need are a handful of ingredients to get started!

Cherry Pineapple Dump Cake

Cherries are sweet, sour, and almost woodsy in their dark flavor. Pineapples are bright, tropical, and vibrantly acidic.

Mixed together? That’s a dessert match made in heaven!

I just think dump cakes are so fun, easy, and quick! I’ve played around with a lot of flavors over the years: lemon, Oreo cookie, citrus, and banana are just some of my favorites!

I even like making a gooey chocolate cherry version that’s the easiest dessert you’ve ever tried!

Ingredient Notes & Substitutions

Cherry Pie Filling – There’s nothing more convenient than a pre-made cherry filling!

Fresh cherries don’t really give the same moisture, but you could cook down some fresh ones to use… just don’t forget to remove those seeds!
Canned Crushed Pineapple – Small bits are better than large ones! Want to use frozen? That’s fine, but be sure to let them thaw.

And since you can usually only get them in bigger chunks, chop ‘em up a bit more!
Yellow Cake Mix – We all love to use it! Your favorite brand is perfect to make this recipe. And if you want to use white cake mix instead, then go for it!
Frozen Butter – This is a super trick for moist, buttery pineapple cherry dump cake! You can easily, evenly distribute the butter throughout.

It slowly melts to drench and enrich the crumble topping, and it really tenderizes that crumb texture! Make sure that you use real butter!

You can also use any other fruit filling for this easy cake recipe as well. I also love adding a scoop of ice cream to this crowd-pleasing cake.

Homemade whipped cream is another great topping for easy desserts like this. Whatever you want to do to keep it easy peasy sounds great! It will be a big hit no matter what!

Tips for Making Cherry Dump Cake With Pineapple

Try different flavors of cake mix!

Chocolate, white, yellow, strawberry, so on and so forth… I can’t think of any flavors that wouldn’t be good to use!

Mix it up and let us know in the comments which boxed mix you use!

What about butter substitutes?

I’ve been asked if you can use margarine to make cherry pineapple dump cake.

And here’s the thing: you can, but it’s not ideal.

I’ve already gone over the benefits of using frozen butter (even distribution, buttery topping, and crumb texture).

And margarine won’t give the same rich taste or the same moist texture.

If you still want to make that substitute, I’d recommend going with ½ margarine and ½ butter to still get a similar taste and texture.

Try different flavors of fruit!

There are all kinds of pie filling out there! Pumpkin, blueberry, mixed berry, and so on… and any of them will work in our cherry pineapple dump cake recipe!

Mix a few together, just go with one — whatever you’d like to do!

What’ll be the perfect finishing touch?

How do you want to top off your homemade pineapple cherry dump cake?

You can make it creamy with vanilla ice cream or whipped cream.

You can make it crunchy with toasted pecans or walnuts. Or, if you like a nutty flavor but not the texture, you can flurry shredded coconut on top!

… Or just enjoy it as it is! Sometimes, sweet and simple is all you want.

Storing and Freezing Pineapple Cherry Dump Cake

Keep leftover dump cake with pineapple in an airtight container so that the crumble doesn’t get stale — and keep it refrigerated to keep the fruit fresh!

Stored properly, you can enjoy it for up to 5 days. Eat the leftovers cold, right out of the fridge, or reheat pineapple cherry dump cake in the microwave.

Kitchen Tools You Will Need

8” Round Pan with high sides.
A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Cherry Pineapple Dump Cake Recipe FAQ

What is the biggest mistake to avoid when making a dump cake?

One big mistake you can make is mixing up the ingredients… Don’t do it!!

The melting butter and bubbling filling will work their magic in the oven, merging the layers and forming an unbelievable crumbly, tender texture. Trust the process!

Is dump cake supposed to be gooey?

There is definitely a yummy, ooey gooey aspect to fruity dump cake.

However, it’s more melty and syrupy than necessarily gooey, and the buttery crumb makes up a lot of the texture!

Should cherry pineapple dump cake be refrigerated?

Yes, absolutely! That fruit will turn sour fast if left at room temperature.

Just take the time to let it cool down before wrapping up and storing.

Enjoy!
With love, from our simple kitchen to yours.

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Other Dump Cake Recipes

Strawberry Dump Cake

Lemon Dump Cake

Cherry Dump Cake

Blueberry Dump Cake

Cherry Pineapple Dump Cake (4 Ingredient Recipe)

Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! So, don’t wait to give it a try!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 465cal

Author Donna Elick

Equipment

Ingredients

21 ounce can cherry pie filling
14 ounce can crushed pineapple
15.25 ounces box yellow cake mix
12 tablespoons unsalted butter (1 1/2 sticks) frozen and chopped

Instructions

Preheat oven to 350 degrees F and spray 8” round cake pan with cooking spray
Dump cherry pie filling and crushed pineapple into cake pan and spread evenly
Dump the entire bag of cake mix on top of fruit and spread evenly. Smooth out any large clumps
Top with chopped, frozen butter. Be sure to get butter all the way to the edge.
Bake for 45-60 minutes until the top is golden brown and bubbly.
Remove from oven and let cool slightly
Serve warm or cold with ice cream and or whipped topping.

Notes

1 1/2 sticks of butter is equal to 12 tablespoons.

It’s totally fine to grease the baking pan with butter instead of baking spray.

Use an 8” round cake pan, or mix it up and use a square or rectangle pan. Dump cakes are versatile, so experiment and have fun!

Use your favorite canned fruit or mix it up and try using fresh fruit. Dump cakes are very easy going!

When adding the cake mix, I recommend using a fork to break up any large clumps.

Use frozen butter for best results, and be sure to chop it up and distribute it evenly on top of the cake mix.

After baking you might notice some bits of cake mix that didn’t get incorporated. That is totally fine, just be sure to spread the butter more evenly next time.

Nutrition

Originally published September 2023, updated and republished July 2025

The post Cherry Pineapple Dump Cake (4 Ingredient Recipe) appeared first on The Slow Roasted Italian.

Homemade Quick and Easy Maple Whipped Cream Recipe

Donna Elick — Thu, 22 May 2025 22:00:00 +0000

Maple Whipped Cream is rich, creamy, and full of incredible maple flavor!! Light, fluffy, and velvety smooth, it perfectly complements a variety of sweet treats and drinks. Made with just a handful of ingredients that you likely already have at home, it’s super easy too!

Maple Whipped Cream

I add whipped cream on top of most of my favorite desserts!!

Ice cream, cake, pie, cookies, or even coffee… you name it, I’ve served it with a dollop of whipped cream on top!

I’ve already shared my recipe for homemade whipped cream with you all — it’s so easy to make from scratch and tastes SO much better than store-bought.

I said it and I’m sticking to it!!

Now that you know how to make the classic version, it’s time to learn how to elevate it by whipping cream with maple syrup!

It’s light, it’s fluffy, and it’s full of delicious pure maple syrup flavor.

Serve this maple whipped cream on top of all of your favorites. Bring it along to your next party and get-together and prepare to be asked where you got it from!!

Ingredient Notes and Substitutions

Heavy Cream – The key to any good homemade whipped cream is good-quality heavy cream.

It’s sometimes called heavy whipping cream, in case you see that when doing your shopping.
Powdered Sugar – Needed to stabilize the whipped cream and adds a subtle sweetness that I love!

You can technically make this recipe without it, but it will affect the texture and flavor of your maple whipped cream, just FYI.

Pure Maple Syrup – Make sure you’re using pure maple syrup! This is what takes the flavor to the next level of deliciousness. Real maple syrup is key!

Pancake syrup can be used in a pinch, but it won’t provide the same natural and rich maple flavor.

It could affect the texture too, as many pancake syrups are made with corn syrup. It’s best to stick to the pure stuff if possible!

Trust me, real is best for that sweet maple flavor. I think that it makes a huge difference.
Vanilla Extract – I love the warm earthy flavor vanilla extract brings to the mix.

You could also use bourbon, almond extract, or even maple extract instead if you’d like!

Tips and Tricks to Make Whipped Cream with Maple Syrup

Chill your mixing bowl and whisk.

Before getting started, make sure to chill your equipment in the freezer for at least 15-20 minutes first.

Not only will this help keep the cream cold which makes whipping easier, but it will also maximize the volume of your whipped cream — and give you the best texture!

Use cold heavy cream too.

Making whipping cream with maple syrup is all about that chill, baby!

But seriously, you’ll need to chill the equipment as well as the heavy cream for the best results. It whips up faster and holds its shape better.

Pull it out of the fridge right before adding it to the chilled bowl!

Do a taste test.

If you’ve never made maple whipped cream before, you may want to add the maple syrup while you whip to determine how sweet you want it.

Start with 1 tablespoon and taste as you go to adjust the sweetness to your liking. I like mine with 2 tablespoons, but everyone’s preferences are different!

Remember, you can always add more maple syrup, but you can’t take it out once it’s added.

Don’t over-whip.

Once those soft peaks start forming, decide whether you want to keep your maple syrup whipped cream on the softer side, or if you prefer firmer stiff peaks.

If so, continue to mix for just a few minutes more.

You want to try your best to avoid over-whipping, as this will result in a grainy texture.

Test for readiness by lifting the whisk out of the bowl — if the whipped cream holds its shape, it’s done!

Prep Ahead

Chill the mixing bowl and whisk
Keep the heavy cream in the fridge

Kitchen Tools You Will Need

Stand mixer or large mixing bowl with a Hand Mixer for whipping the cream with maple syrup.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.

Serving Suggestions

You’ll probably be tempted to eat your whipped cream with maple syrup straight out of the bowl, and I say… no judgment from me!!

Once you’ve had a few spoonfuls, you can use it to top ice cream — add a double dose of maple goodness and serve it with my No-Churn Maple Bacon Ice Cream — or on pie.

I’ve got a maple syrup pie it would taste amazing with, this pecan pumpkin pie is just screaming for some extra maple flavor, or on some yummy apple crisp.

You can add it on top of pancakes for a decadent breakfast, or on top of my creamy Maple Latte!

And if those aren’t enough ideas to get you started, you could even use this as a frosting for cake.

It’s softer than traditional buttercream or cream cheese frosting, but it’s super tasty nonetheless!

Storing Maple Syrup Whipped Cream

Keep your homemade whipped cream with maple syrup in an airtight container in the fridge.

Try to use it within 24 hours — I suggest whisking it slightly before serving if it’s been chilled.

It will keep for 1-2 days, but it’s best enjoyed fresh. It really does only take about 15 minutes to make, so it’s best made close to serving time instead of a few days in advance.

On that note, I don’t recommend freezing maple syrup whipped cream. Thawing will cause the texture and consistency to go a little funny. Again… it’s best when it’s fresh!

Whipping Cream with Maple Syrup FAQ

Is there a trick to whipped cream?

The trick to whipping cream with maple syrup is to start with chilled equipment! It really is that simple. You’ll also want to use a stand mixer or a hand mixer if you have them.

You can whip cream by hand with a whisk and some elbow grease… but you’ll have to use A LOT of elbow grease to get the same light and fluffy texture.

How can I fix over-whipped maple whipped cream?

If you accidentally over-whip the whipped cream and it turns grainy or buttery, you can gently fold in a few tablespoons of fresh heavy cream to smooth it out.

And if that doesn’t work, it’s best to just start over!

What’s the difference between maple syrup and maple cream?

Maple syrup is a natural sweetener that comes from maple tree sap, while maple cream is made from natural maple syrup that’s been boiled down into a smooth cream.

Then there’s maple butter, which is made by combining maple syrup and unsalted butter. Phew!

At the end of the day, they’re all food products made from maple sap.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Topping Recipes

Homemade Italian Meringue Buttercream Frosting Recipe

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Perfect Homemade Whipped Cream Recipe (11 flavor ideas)

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Homemade Quick and Easy Maple Whipped Cream Recipe

Maple Whipped Cream is rich, creamy, and full of maple flavor! Light, fluffy, and velvety smooth, it complements sweet treats and drinks!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

Total Time 15

Servings makes 2 cups

Calories 123cal

Author Donna Elick

Equipment

Ingredients

1 cup heavy cream chilled
2 tablespoons powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract

Instructions

For best results, place your mixing bowl in the freezer for about 10 to 15 minutes before starting.
In your chilled mixing bowl, add the heavy cream, powdered sugar, maple syrup, and vanilla extract. Using either an electric mixer or standing mixer with the whisk attachment, mix on low to combine. Once combined, increase the speed to medium-high. Continue to mix for about 5 to 7 minutes to form soft peaks. Continue to mix if you want a firmer whipped cream with stiff peaks. Don’t overmix, as this can break up the smooth texture and start to form butter.
Serve whipped cream immediately on your favorite desserts or coffee drinks, or refrigerate in an airtight container for later use. Enjoy!

Notes

Store homemade whipped cream in an airtight container in the refrigerator. It is best used within 24 hours; just whisk it lightly before serving if it’s been chilled.

Using pre-chilled equipment maximizes the volume of whipped cream and creates the perfect texture.

Nutrition

Originally published July 2024, updated and republished May 2025

The post Homemade Quick and Easy Maple Whipped Cream Recipe appeared first on The Slow Roasted Italian.

Super Easy Chicken Pesto Tortellini Recipe + Video

Donna Elick — Fri, 16 May 2025 22:05:00 +0000

Chicken Pesto Tortellini is bursting with all the best Italian flavors. Juicy tomatoes help bring the sauce together and add a tangy, sweet flavor to the whole dish. With 4 simple ingredients and 10 minutes of your time, you can have a delicious home-cooked meal on the table that the whole family will love. Win win win!!

When it comes to an easy dinner recipe, this cheesy tortellini recipe is a game changer! It’s one of my favorite recipes for a delicious dinner that even picky eaters will love to eat.

The first time that I made this simple dish, I knew it was a hit. I love the pesto sauce paired with the cheesy tortellini – it’s just the best texture and taste!

And even though I use store-bought tortellini, I still consider this a homemade meal from the heart. Italian recipes like this are a must to make, share, and repeat over and over again!

To get all the details on how to make one of the best dinner recipes, check out the printable recipe card below.

You’ll be serving yourself seconds of this easy recipe in no time at all! (and be adding it to your future meal plans, too!)

Chicken Pesto Tortellini

This recipe couldn’t be any easier to make… Combine tortellini with pesto and chicken, then toss in some cherry tomatoes and call it a day. That’s right, just 4 ingredients!

Quick, simple, and scrumptious — pesto chicken tortellini is the perfect weeknight meal.

I love using tortellini as the base for a quick dinner. There are so many different ways to use it that I never run out of meal ideas!

Whether it tastes like your favorite pizza toppings, a muffaletta sandwich, or a Hawaiian vacation, there’s something for everyone.

And don’t forget the soups! I’ve got a creamy chicken recipe and another with meatballs.

Ingredient Notes and Substitutions

Tortellini – I always have a bag of frozen tortellini on hand, which is how this pesto chicken and tortellini recipe came to be!

Use your favorite brand, as long as it’s filled with cheese and the same package size.

You can try and make fresh tortellini for this recipe, but trust me – buying cheese-filled tortellini from the store is a game changer in saving time.
Chicken – Leftover or rotisserie chicken would be perfect for this recipe!

If you don’t have either, toss some chicken breasts in the air fryer (with seasonings instead of the marinade). They’ll be ready by the time the pasta water is boiling!
Tomatoes – Cherry tomatoes are my top choice because they’re a bit sweeter, but grape tomatoes will work in a pinch.

Tired of slicing individual cherry tomatoes? Halve a whole handful in seconds with my kitchen hack!
Pesto – While you can use a store-bought pesto from the store, I really recommend using homemade pesto for chicken pesto tortellini. It tastes better and it’s easy to make!

If you don’t have basil for pesto, swap it with another green such as spinach or kale. The flavor will be slightly different but just as tasty!

Prep Ahead

Cook and chop chicken
Slice tomatoes
Make pesto (if using homemade)
Bring pot of water to boil

Kitchen Tools You Will Need

4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Tips and Tricks to Make Tortellini Chicken Pesto in 10 Minutes

Get the pasta water on to boil first.

This takes some time, so you can chop the chicken, slice the tomatoes, and even make the pesto while you wait for it to heat up.

Once it starts boiling, add the salt and let it come back up to a rolling boil. Then, drop in the stuffed pasta to cook.

Everything will be ready so you can toss the tomatoes and tortellini with pesto and chicken as soon as the pasta is drained.

Don’t overcook the tortellini.

These only need 2 to 3 minutes to become tender — any longer and they’ll dry out and become tough to chew.

An easy way to know if they’re done is to watch the pot. Once they’re floating on the surface, it’s time to drain!

Swap some ingredients.

While I love the burst of juicy tomatoes, sun-dried tomatoes would also taste incredible!

Be sure to use the jarred variety for tortellini chicken pesto, and drain the oil really well before mixing them in.

You can also stir in some chopped basil leaves or steamed broccoli, or add a drizzle of balsamic glaze.

Try a creamy version!

Once all the ingredients are combined, stir in a little bit of heavy cream or a few tablespoons of cream cheese until melted.

The final result is a creamy pesto chicken tortellini that’s a bit like an alfredo!

Serving Suggestions

What’s a pasta dish without a side of garlic bread, amirite? Make it in the air fryer while you put together this chicken pesto tortellini recipe.

And if you’re craving more greens, add a burrata caprese or a big bowl of Olive Garden salad to make it a full meal — or stretch those servings.

Then, finish everything off with a creamy affogato or some crispy cannolis!

Pesto Chicken and Tortellini FAQ

Can I make this recipe ahead of time?

Yes, in a few different ways! Chicken pesto tortellini is delicious as leftovers and great for meal prepping.

But you can also make the pesto, cook the chicken, and slice the tomatoes ahead of time and store them in the fridge.

Then, all you have to do is cook the pasta, drain, and toss it all together!

Should I use fresh or frozen tortellini?

You can use either to make this tortellini chicken pesto recipe, but I prefer frozen cheese tortellini.

There are also other types of tortellini you can try! Spinach and cheese tortellini or even mushroom tortellini would add another layer of flavor.

If you want a slightly different shape, consider cappelletti. Just look in the frozen section at the grocery store to see what types of frozen pasta are available in your area.
Or if you just don’t want stuffed pasta at all, you can use your favorite type of noodle. Penne or cavatappi would work well in place of tortellini with pesto and chicken. Consider adding some mozzarella pearls to make up for the loss of cheese!

Storing and Reheating Pesto Chicken Tortellini

Once cool, transfer leftovers to an airtight container and refrigerate for 3 to 4 days. You can also freeze tortellini chicken pesto for up to 6 months.

When you want to serve leftovers, just transfer the container from the freezer to the refrigerator and allow it to thaw overnight.

Then, reheat pesto chicken and tortellini in a pot on the stove with a bit of water — I like to reserve some pasta water for exactly this purpose!

Cook on low heat until it is warmed through and stir to prevent burning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Creamy Pesto Pasta Bake with Chicken and Penne Recipe

Easy Chicken Fajita Pasta One-Pot Recipe in 35 Minutes

Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Super Easy Chicken Pesto Tortellini Recipe + Video

Chicken Pesto Tortellini is bursting with all the best Italian flavors. Tomatoes help bring the sauce together and add a tangy, sweet flavor.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 387cal

Author Donna Elick

Ingredients

19 ounces frozen cheese tortellini
12 ounces precooked chicken
2 cups cherry tomatoes
1/4 cup basil pesto

Instructions

Place a 4 quart pot filled ⅔ full of water on a burner over high heat. Cover and bring to a boil. Once water is boiling, add a few tablespoons of salt to the water.
Add tortellini and cook until just barely tender, about 2-3 minutes.
Meanwhile; wash tomatoes and cut each in half. Set aside. Cut chicken into bite size pieces. Drain tortellini and return to pot. Add chicken, tomatoes and pesto.
Stir to combine. Serve and enjoy!

Video

Notes

If you have leftovers, you can store them in a tightly covered container in the refrigerator for 3 to 5 days. If you want to store them for a longer period, you can freeze them for up to 4 months.

Nutrition

Originally published January 2014, updated and republished May 2025

The post Super Easy Chicken Pesto Tortellini Recipe + Video appeared first on The Slow Roasted Italian.