5 Ingredients or Less Archives - 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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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.

Spiced Pecans Recipe

Donna Elick — Wed, 19 Nov 2025 10:00:00 +0000

This Spiced Pecans Recipe makes a snack that’s the perfect blend of sweet, savory, and a little bit smoky. Toasted pecans are glazed in pure maple syrup, tossed with chili powder and garlic, and baked until crisp and caramelized. Every bite delivers buttery crunch, subtle heat, and a touch of sweetness that’s completely addictive. These nuts are easy to make, smell amazing while baking, and cool into a glossy, crave-worthy snack that’s as good for gifting as it is for snacking straight off the tray.

WHY YOU’LL LOVE THIS RECIPE FOR SPICED PECANS

Sweet-savory flavor with a hint of heat.
Perfect for snacks, salads, or homemade gifts.
Ready in under 25 minutes.
Just five pantry ingredients!

Spiced Pecans Recipe

I make this recipe for spiced pecans every holiday season. And honestly, they never last long enough to package up for friends.

The smell alone is reason enough to bake them! That buttery, maple-chili aroma fills the whole kitchen and makes everyone wander in asking, “What’s in the oven?”

Crunchy, a little sweet, a little salty, and totally addicting… Around here, we call them “snack board gold” because they disappear before the cheese is even sliced.

Sometimes I’ll even mix and match with homemade granola, candied almonds and toasted walnuts so there’s a little something for everyone.

Trust me, you’ll want to make a double batch. Or maybe a double, double batch!!

INGREDIENT NOTES

Pecans: Use whole, raw pecans for the best texture and flavor. Halves work too, but watch the bake time. Smaller pieces toast faster.
Maple Syrup: Pure maple syrup coats evenly and caramelizes beautifully. Honey can work in a pinch, but it browns quicker.
Chili Powder: Adds gentle warmth without overwhelming heat. For a bolder kick, use chipotle chili powder.
Salt: Kosher salt balances the sweetness, while sea salt flakes make a great finishing touch.
Garlic Powder: A subtle savory note that makes the pecans irresistibly snackable.

VARIATIONS

Sweet & Spicy: Add ¼ teaspoon cayenne for extra heat.

Smoky BBQ: Mix in ½ teaspoon smoked paprika and a pinch of brown sugar.

Cinnamon Maple: Replace chili powder with 1 teaspoon cinnamon for a cozy, sweet version.

Savory Herb: Add ½ teaspoon dried rosemary or thyme before baking.

Holiday Blend: Stir in a dash of pumpkin pie spice for festive flavor.

SERVING SUGGESTIONS

Snack Board Favorite: Pair with cheeses, dried fruit, and charcuterie.
Dessert Garnish: Sprinkle over sweet potato casserole or vanilla ice cream.
Salad Topper: Add crunch to mixed greens or a harvest salad recipe with spiced pecans.
Giftable Treat: Package in mason jars with ribbon for an easy homemade gift.
Beverage Pairing: Snack on a handful while you sip bourbon or mulled wine.

RECIPE SPICED PECANS FAQ

Can I use walnuts or almonds instead?

Yes! The coating works perfectly on other nuts. Just watch the bake time since smaller nuts toast faster.

How do I keep the coating from burning?

Stir halfway through baking and keep an eye on the pecans in the final minutes. All that sugar content can make them brown quickly!

Can I double this spice pecans recipe?

Absolutely. Just use two baking sheets to keep the pecans in a single layer. If you’ll be baking both pans at the same time, be sure to swap their positions halfway through the bake time so they brown evenly.

Why do my pecans feel sticky after baking?

They need to cool completely. The maple coating hardens as it cools, creating that crisp texture.

Through the years, I’ve learned that the secret to perfect spiced nuts is timing and temperature.

Pecans are delicate. If they are too hot, they burn before the coating sets; too cool, and they never crisp up.

The maple syrup acts as both a sweetener and a binder, caramelizing around the nuts for that irresistible crunch.

The chili powder and garlic cut through the sweetness to make these dangerously snackable.

Whether I’m adding them to salads or gifting them in jars, this spiced pecans recipe always ends up stealing the show.

DONNA’S PRO TIPS

Single Layer: Don’t crowd the pan. Leaving space ensures even toasting.
Flip Halfway: Toss once during baking to coat each pecan evenly and prevent hot spots.
Watch Closely: Maple syrup caramelizes fast! Remove the sheet pan as soon as the nuts darken slightly.
Cool Fully: The coating won’t crisp until the nuts are completely cooled.
Make a Double Batch: They store well, and one tray disappears in minutes!

TOOLS NEEDED

Baking Sheet: Large, rimmed sheet pan for even roasting.
Parchment Paper: Keeps the glaze from sticking.
Mixing Bowl: For tossing nuts with syrup and spices.
Spatula: To stir mid-bake.
Airtight Container or Mason Jars: For storing or gifting.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pecan Recipes

Decadent (and Easy) Pecan Pie Dessert Dip Recipe

Homemade Maple Cinnamon Rolls With Pecans Recipe

Banana Bread Pancakes with Toasted Pecans

Frozen Banana Nut Ice Cream with Pecans

Spiced Pecans Recipe

This Spiced Pecans Recipe is as easy as toss, bake, and cool! Sweet and savory with a touch of heat, candied nuts are the ultimate snack.

Course Snack

Cuisine American

Method Oven

Prep Time 5

Cook Time 18

Total Time 23

Servings about 3 cups

Calories 190cal

Author Donna Elick

Ingredients

3 cups whole pecans about 12 ounces
4 tablespoons pure maple syrup
1 1/2 teaspoons chili powder
1 1/2 teaspoons kosher salt
1/4 teaspoon garlic powder

Instructions

Preheat and Prepare: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Coat the Pecans: In a medium bowl, add 3 cups whole pecans, 4 tablespoons pure maple syrup, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon garlic powder. Toss until the nuts are evenly coated and glossy.
Bake: Spread the pecans in a single layer on the prepared sheet. Bake for 10 minutes, then toss gently with a spatula and bake for an additional 8 minutes, until fragrant and lightly toasted.
Cool Completely: Remove the sheet pan from the oven and let the pecans cool on the pan. The coating will firm up as the pecans cool.

Notes

Make-Ahead Tips: Spiced pecans can be baked several days in advance. Store once completely cooled to maintain crispness.

Storage: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.

Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Reheating: If the coating softens, re-crisp in a 300°F oven for 5 minutes.

Serving Idea: Perfect for snack boards, salads, or holiday gifting.

Nutrition

Originally published 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 Spiced Pecans Recipe appeared first on The Slow Roasted Italian.

Snickerdoodle Truffles

Donna Elick — Sat, 08 Nov 2025 10:00:00 +0000

Snickerdoodle Truffles are everything you love about the classic cookie… but richer, creamier, and more irresistible. Imagine the soft sweetness of Golden Oreos blended with cream cheese and cinnamon, dipped in silky white chocolate, and finished with a dusting of sugar or festive sprinkles. Each bite melts in your mouth with that signature snickerdoodle warmth and a luscious frosting-like flavor. These no bake truffles are simple, stunning, and completely addictive… the kind of treat that disappears faster than you can say “just one more.”

WHY YOU’LL LOVE NO BAKE OREO TRUFFLES

Taste just like snickerdoodle cookie dough… without baking.
Perfect for gifting or holiday platters.
Ready in under an hour with minimal effort.
Soft, creamy centers with a crisp, sweet coating.

Snickerdoodle Truffles

Y’all… this snickerdoodle truffle recipe is dangerously good. I mean the kind of good where you tell yourself you’ll have one. And then somehow half the batch disappears.

Golden Oreos and cream cheese make the dreamiest base, and the cinnamon gives them that warm snickerdoodle magic.

I’ve made Oreo balls for years, but these? These are next level. They’re like cookie dough, frosting, and holiday joy all rolled into one.

Plus, Oreo truffles are no bake and easy to prep, so you won’t be stuck in the kitchen for hours. If you bring these cinnamon sugar truffles to a party, don’t expect leftovers… just compliments!

INGREDIENT NOTES

Golden Oreos: These are the secret to that buttery snickerdoodle flavor. Regular Oreos won’t give the same cookie-dough sweetness.
Cream Cheese: Use full-fat, softened cream cheese for the richest flavor and smoothest texture. Cold cream cheese will make the mixture lumpy.
Cinnamon: Ground cinnamon transforms this into a snickerdoodle masterpiece. Use a high-quality one like Saigon cinnamon for extra warmth.
White Almond Bark: This melts perfectly smooth for dipping. You can substitute white chocolate chips or melting wafers, but almond bark sets firmer.
Vanilla Extract: A touch of pure vanilla ties everything together and enhances the cookie flavor.

VARIATIONS

Cinnamon Sugar Topping: Skip sprinkles and dust freshly dipped truffles with a cinnamon-sugar blend for true snickerdoodle vibes.

Brown Sugar Crunch: Sprinkle coarse brown sugar over the tops of no bake Oreo truffles for a caramelized finish.

Chocolate-Dipped Version: Dip half the batch in milk or dark chocolate for a two-tone platter.

Cookie Dough Remix: Stir in a few mini white chocolate chips to mimic cookie dough texture.

Holiday Twist: Use red and green sprinkles for Christmas or gold dust for New Year’s sparkle.

SERVING SUGGESTIONS

Holiday Candy Tray: Pair with chocolate peanut butter crockpot candy and saltine toffee for a festive assortment.
Gift Giving: Wrap individually with other treats like cool whip candy and box them up with a ribbon. They keep beautifully!
Party Platter: Arrange snickerdoodle truffles on a tiered stand with Christmas fudge for a stunning dessert table.
Beverage Pairing: Pair with hot cocoa or a cinnamon latte for the ultimate cozy treat.

SNICKERDOODLE TRUFFLE RECIPE FAQ

Can I use a different cookie flavor?

Absolutely! Make cinnamon sugar truffles with vanilla wafers, shortbread, or Biscoff cookies for a fun twist.

How do I get perfectly smooth truffles?

Chilling the rolled truffles before dipping helps them stay firm and gives a professional finish. Also, use utensils for dipping so the coating is smooth all around, without any dents or fingerprints.

What’s the best way to melt almond bark?

Microwave in short bursts, stirring each time. Don’t overheat or it will seize (become hard, dry, and crumbly).

Can I make this snickerdoodle truffle recipe dairy-free?

Yes! Use dairy-free cream cheese and vegan white chocolate chips instead of almond bark. Oreos are already dairy-free.

I’ve tested more no bake truffles and Oreo balls than I can count, and these are hands-down the most crowd-pleasing version.

The key is balance: just enough cream cheese to bind without turning the mixture greasy, and enough cinnamon to bring that nostalgic snickerdoodle flavor without overpowering the vanilla cookies.

The science behind their magic? The fat in cream cheese emulsifies the crushed cookies, creating a smooth, dough-like texture that mimics a baked cookie crumb.

Dip snickerdoodle truffles in white chocolate, and you’ve got the perfect bite-sized holiday bliss!

DONNA’S PRO TIPS

Chill Before Dipping: Cold truffles hold their shape better and make coating a breeze.
Use a Cookie Scoop: Keeps your truffles evenly sized and pretty.
Avoid Moisture: Water and melted chocolate do not mix. Make sure bowls and utensils are dry.
Decorate Fast: Add sprinkles or cinnamon sugar immediately after dipping, before the coating sets.
Microwave in Bursts: Stir often when melting almond bark to avoid scorching.
Presentation Tip: For gifting, place each truffle in a mini cupcake liner for a professional look.

TOOLS NEEDED

Food Processor: For crushing Oreos into fine crumbs.
Mixing Bowls: One large for mixing, one small for melting almond bark.
Electric Mixer: Helps blend the cream cheese and cookie mixture smoothly.
Cookie Scoop: Keeps truffles uniform in size.
Parchment-Lined Tray: For chilling and dipping truffles, mess-free.
Forks or Dipping Tool: To coat truffles evenly without fingerprints.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Truffle Dessert Recipes

Chocolate Truffles Recipe

Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

Golden Oreo Truffles

4-Ingredient Chocolate Truffle Dessert Dip

Snickerdoodle Truffles

Snickerdoodle Truffles combine tangy, cinnamon sugar cookie goodness with a silky white chocolate coating. Impossible to eat just one!

Course Dessert

Cuisine American

Method No Bake

Prep Time 25

Chill Time 30

Total Time 55

Servings -30 truffles

Calories 111cal

Author Donna Elick

Ingredients

1 (8-ounce) package cream cheese, softened
1 (14.3-ounce) package Golden Oreos
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound white almond bark
Sprinkles optional

Instructions

Prepare the Base: In a large mixing bowl, add 1 (8-ounce) package cream cheese, softened. Set aside.
Crush the Cookies: Add 1 (14.3-ounce) package Golden Oreos to a food processor and pulse until you have fine crumbs with no large pieces remaining.
Combine Ingredients: Add Oreo crumbs, 2 teaspoons ground cinnamon, and 1 teaspoon pure vanilla extract to the cream cheese. Using an electric mixer, blend until smooth and fully combined.
Shape the Truffles: Roll mixture into 1-inch balls and arrange on a parchment-lined tray.
Chill: Place the tray in the freezer for 30 minutes to firm up the truffles before dipping.
Melt the Coating: Microwave 1 pound white almond bark in 30-second intervals, stirring between each, until smooth and melted.
Dip and Decorate: Using two forks, dip each truffle into the melted coating, shaking off excess chocolate before returning it to the parchment. Add sprinkles immediately, before the coating sets.
Set and Serve: Let truffles sit at room temperature until the coating is firm. Serve and enjoy!

Notes

Make-Ahead Tips: Prepare and roll truffles up to 2 days ahead. Keep covered in the refrigerator until ready to dip.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks.

Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Tip: Serve chilled for the perfect bite — creamy inside with a crisp chocolate shell.

Nutrition

Originally published November 2025

The post Snickerdoodle Truffles appeared first on The Slow Roasted Italian.

Instant Pot Frozen Chicken Breast Recipe + Video

Donna Elick — Wed, 29 Oct 2025 10:05:00 +0000

Use Instant Pot frozen chicken breast meat in so many different ways! Make a batch today for delicious flavor with a few pantry staples. If you’re looking for tender chicken breasts, this is my favorite way to make that happen!

Sometimes life gets so busy that you forget to pull the meat out of the freezer to thaw. Don’t worry!

You can have flavorful chicken for chicken tacos, chicken salad, or as a quick and easy way for cooking chicken breast.

In my opinion, this is the best way to get juicy chicken breast the easiest way!

Instant Pot chicken recipes like this prove that you only need simple ingredients to make delicious quick dinners.

I love to use this weekly meal prep for pounds of chicken breasts. I keep frozen breasts in the freezer for a great way to have simple ingredients ready to cook.

Make sure to bookmark this Instant Pot chicken breast recipe so that you can cook a lot of chicken in a quick amount of time!

The best part about this cooking quick tip is that you can also save the leftover chicken for easy leftover meals!

I love to add cooked chicken on top of rice or to give my salads a better texture. Once the chicken cooks, I’m so ready to use it in a variety of recipes!

As a general rule, I cook with chicken a lot so have easy Instant Pot recipes like this is one of my favorite ways to give a little extra flavor to other recipes.

Instant Pot Frozen Chicken Breast

With a pressure cooker, cooking frozen chicken is a breeze, and you can still have dinner on the table in under 30 minutes.

If you did manage to thaw the poultry first, you can make a full meal in one pot by including rice and veggies or mushrooms with sauce.

Ingredient Notes and Substitutions

Chicken – It’s important to use breasts that are similar in size when cooking frozen chicken breasts (or fresh chicken!).

This way, everything cooks evenly and is ready at the same time.
Stock and Lime Juice – You need liquid for any kind of IP cooking. Chicken stock is more flavorful than water, and lime juice adds some acidity.
Butter – Top each piece with a pat of butter for flavor and moisture!

Flavor Variations

Get creative with the seasoning blend so the flavors of your Instant Pot frozen chicken breast matches whatever you are in the mood for!

Garlic powder and onion powder
Taco seasoning
Poultry seasoning
Italian seasoning
Even just salt and pepper!

Tips for Cooking Frozen Chicken

Are the pieces stuck together? Simply place them in a bowl of cool water until they separate or can be pulled apart without tearing.
Don’t make too much at once. I recommend a maximum of four pounds of frozen chicken in the Instant Pot at one time to ensure even cooking.

Otherwise, there is a lot of overlapping which can leave cold or undercooked areas in the meat.
Check the temperature. The safest way to tell if your Instant Pot frozen chicken breast is done is with a digital meat thermometer. It should reach 165°F at the thickest part.
Tip for thawed poultry: You can still use this recipe, just decrease the cooking time. Two pounds of raw chicken would only need about 5 minutes.
Let it rest. Always let cooked meat sit for several minutes before slicing into it. This allows the juices to redistribute for tender, juicy bites.

How To Make Frozen Chicken In Instant Pot

Always start with about 1 cup of liquid before adding the frozen chicken breast to the Instant Pot, since the liquid is needed to build pressure.

Close the lid and make sure the vent is sealed before setting the timer.

Since there are several different versions of the Instant Pot, you can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

The IP will need to come to pressure before the timer starts counting down. Once it’s done, let it sit for another 5 minutes for a natural pressure release.

Then, carefully open the vent to release the remaining pressure. It’s safe to open the lid as soon as the pin next to the vent drops.

Serving Suggestions

There are plenty of ways to turn this simple frozen chicken breast Instant Pot recipe into a variety of meals.

Top with salsa, avocado, sour cream, and green onions
Slice and serve over a bed of mixed greens for a hearty salad
Use it in this Monterey Skillet – start with step 7, top with barbecue sauce, and go from there.
Plate with rice and a side of asparagus
Make a wrap with greens, tomatoes, cheese, and ranch dressing

Instant Pot frozen chicken is great for meal prep too! Just divide the meat into separate containers and pair it with your favorite vegetables.

Then, grab one out of the refrigerator for a quick and easy lunch.

Instant Pot Frozen Chicken FAQ

How long to cook frozen chicken breast in the Instant Pot?

Cooking time will depend on the size of the chicken breasts — both thickness and overall weight.

Smaller breasts (6-8 oz each) will only need about 10 minutes of cooking time, while larger ones (10-12 oz each) will need the full 15 minutes.

Either way, don’t forget the natural pressure release!

Is it safe to cook chicken from frozen?

According to the USDA, it is considered safe to cook frozen chicken in an Instant Pot. However, it will take longer to reach a safe temperature than if the meat was thawed.

Slow cooking is the exception to this since a crockpot will not get the poultry to a safe temperature fast enough, creating the potential for bacteria to flourish.

How long does pressure cooked chicken last in the fridge?

Leftover Instant Pot frozen chicken can be stored in an airtight container for 3 to 4 days. Be sure that you reheat the cooked Instant Pot Chicken Breasts completely before eating either in the microwave or low and slow in the oven.

For longer storage, add to a freezer safe bag or container and store in the freezer for the best results.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Instant Pot Recipes

Instant Pot Chicken and Dumplings

Instant Pot Baked Potatoes

Pesto Chicken Pasta Recipe (Instant Pot)

Instant Pot Pork Chops and Gravy

Instant Pot Frozen Chicken Breast Recipe + Video

Use Instant Pot frozen chicken breast meat in so many different ways! Make a batch today for delicious flavor with a few pantry staples.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5

Cook Time 30

Total Time 35

Servings – 8

Calories 207cal

Author Donna Elick

Ingredients

3/4 cup chicken stock Kitchen Basic is the brand I used
2 tablespoons lime juice squeezed fresh from 1 lime
4 frozen boneless skinless chicken breasts about 1.5-2 pounds
1 tablespoon seasoning blend
2 Tablespoons salted butter sliced into 4 pieces

Garnish

fresh chopped cilantro or flat leaf parsley
lime wedges
salt and pepper to taste

Instructions

Place chicken stock and lime juice in the instant pot.
Season frozen chicken breasts with seasoning on both sides. Place chicken breasts in a single layer, in the instant pot with the chicken stock mixture. Top each chicken breast with a slice of butter.
Cover the Instant Pot with the lid and lock into place. (Make sure the vent is set to “sealing”) Set to POULTRY or MANUAL for 10-15 minutes (depending on size of breasts). Natural release for at least 5 minutes. Then carefully, using a hot pad, quick release any remaining pressure before opening.
After chicken is cooked, remove chicken from the Instant Pot and place on a plate to rest for 5 minutes. Slice chicken and transfer to a serving plate. Top with freshly chopped cilantro or flat leaf parsley and serve with lime wedges. Add salt and pepper to taste, if you like.

Video

Notes

If your chicken breasts are frozen together, place them in a bowl of cool water until they separate.

I recommend only putting a maximum of 4 pounds of chicken to cook at one time to ensure even cooking. When there is too much cooking at once, it has to be overlapped which can leave cold or undercooked areas in the meat.

If your chicken is already thawed, you will need to decrease your cooking time. Two pounds of raw chicken would need a cooking time of around 5 minutes.

There are different versions of the Instant Pot. You can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

Some people may ask if it is safe to cook chicken from frozen. Here is a link to the USDA with more info.

Leftover cooked chicken can be stored in an airtight container for 3-4 days.

Ways to serve: 1.) with salsa, avocado, sour cream, and green onions 2.) on top of mixed greens for a hearty salad 3.) serve over rice with a side of asparagus 4.) Try using the chicken in this recipe. Start at step 7, top with barbeque sauce, and go from there. 5.) Meal prep and get ahead for the week by making this chicken recipe, separating it into containers and pair it with your favorite vegetables. Grab it out of the refrigerator for a quick lunch. 6. ) Place the chicken in a wrap with greens, tomatoes, cheese, and ranch dressing.

Nutrition

Originally published February 2021, updated and republished October 2025

The post Instant Pot Frozen Chicken Breast Recipe + Video appeared first on The Slow Roasted Italian.

Wendy’s Chocolate Frosty Copycat Recipe + Video

Donna Elick — Mon, 27 Oct 2025 22:00:00 +0000

This Wendy’s chocolate frosty recipe is made with just 3 simple ingredients. Make it right at home for a chocolate shake that tastes just like the real thing! Frosty fans will rave over this simple copycat recipe! No Wendy’s frosty key tags needed! This tastes just like the real deal!

My whole family loves this Copycat Wendy’s frosty recipe and craves this sweet treat. I’m a big fan of dipping french fries into it – don’t knock it til you’ve tried it!

The chocolate flavor just pairs so perfectly with the end of a fry – it’s a delicious frosty time! It just might be my favorite menu item from Wendy’s, so I love that I can make this signature dessert at home!

New recipes like this prove that you can easily make this frozen dairy treat right at home! Frosty lovers rejoice!

And the good news is that you’ll get all the details for this top secret recipe below! No frosty machine needed!

It has the perfect creamy texture and the proper consistency that will have you loving this homemade chocolate frosty.

It’s perfect for a hot summer day, and this original recipe is just what you need the next time you’re having a craving!

If this Frosty has you on a copycat kick, our 10 Best Ever Copycat Fast Food Recipes roundup is exactly where you need to go next.

And don’t miss our other restaurant chocolate desserts that you can make at home, like our warm, gooey chocolate Chili’s Molten Lava Cake!

And these Copycat Hostess Cupcakes that are pure cream-filled, chocolatey nostalgic!

Wendy’s Chocolate Frosty

Homemade versions of popular restaurant dishes allow you to make adjustments as needed and know exactly which ingredients are used.

Plus, you can enjoy them as often as you would like for a fraction of the cost!

Satisfy your cravings with more Wendy’s copycat recipes, like this easy chili or tangy honey mustard dipping sauce.

In fact, you can spoon either over grilled burgers or hot dogs and serve them with a glass of this thick chocolate shake. Don’t forget some crispy fries for dipping!

Wendy’s Shake Ingredients

Vanilla ice cream – If you are able, I highly recommend using a premium variety instead of whatever is cheapest.

The consistency will be much creamier, and your Wendy’s chocolate frosty will taste better too!

You can also use an ice cream maker and make your own homemade ice cream, too! (my only complaint with that is that it would take a lot longer – but it would yummy!)
Milk – I usually prefer whole, but feel free to use whatever is in your refrigerator. Keep in mind that a higher fat content will result in a creamier shake.
Nesquik – This is the secret ingredient that makes it taste exactly like the one you get from the restaurant.

How To Make a Wendy’s Chocolate Frosty

It honestly couldn’t be any simpler, and it’s certainly less time than it takes to go through the drive-thru!

Add all the Frosty ingredients to a blender. I find that adding the liquid first seems to work best.
Blend until smooth. You may need to scrape down the sides halfway to get everything incorporated.

That’s it. That’s the secret to making a classic chocolate frosty. No stress, And you’ll get the perfect texture every time.

Wendy’s Frosty Recipe Tips and Tricks

Soften the ice cream. Not only will it blend easier, but you will avoid any lumps as well.

Leave the container on the counter for 5 to 10 minutes or let the ice cream sit in the blender before adding the other ingredients.

Wendy’s uses soft-serve ice cream out of their ice cream machine, but we don’t have that option for homemade, so I set it out a bit to soften the texture.
Want a thicker shake? Start with a little less milk, then add an extra splash at a time until it reaches the desired consistency.
Make it fancy. Run a vegetable peeler over a bar of your favorite chocolate to create tiny curls — they are perfect as a garnish for your homemade Wendy’s frosty!

Or, add a simple swirl of whipped cream on top.

Wendy’s Frosty Recipe FAQs

What can I use instead of Nesquik?

Another chocolate drink powder should work just fine, or mix up a homemade version by combining 1 part unsweetened cocoa powder with 2 parts granulated sugar and a pinch of salt.

How do I make this Wendy’s shake dairy free?

Just replace the dairy ingredients with your favorite plant based alternatives. I recommend soy or oat varieties for the best flavor and consistency.

Can I create different Wendy’s Frosty flavors?

Sure! Nesquik also makes strawberry powder, or you can use another drink mix or flavored protein powder.

For plain vanilla, try replacing the Nequik with powdered vanilla creamer, malted milk, or simply leave it out entirely.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Copycat Recipes

Wendy’s Copycat Chili

Wendy’s Apple Pecan Salad

Texas Roadhouse Rolls Copycat

KFC Gravy Recipe

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Wendy’s Chocolate Frosty Copycat Recipe + Video

This Wendy's chocolate frosty recipe is made with just 3 simple ingredients. Make it right at home for a chocolate shake that tastes just like the real thing!

Course Dessert

Cuisine American

Method Blender

Prep Time 5

Total Time 5

Servings

Calories 327cal

Author Donna Elick

Ingredients

4 cups vanilla ice cream softened slightly
1 cup milk I usually use whole
3 tablespoons Nesquik powder

Instructions

Add all ingredients to blender, cover, and blend until smooth and creamy (you may have to scrape the sides of the blender once, then blend again).
Pour into serving glasses and serve with a straw or spoon.

Video

Nutrition

Originally published March 2018, updated and republished October 2025

The post Wendy’s Chocolate Frosty Copycat Recipe + Video appeared first on The Slow Roasted Italian.

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Donna Elick — Fri, 24 Oct 2025 22:05:00 +0000

Chocolate Cake Mix Cookies are perfectly sweet with an extra crunch from rice cereal. Make this crispy cookies recipe today with 5 simple ingredients! You’ll love this easy cookie recipe and their chewy texture! This is the easiest way to make a sweet treat with a fluffy texture, full of fudgy flavor!

Call yourself Betty Crocker and make these easy chocolate cake mix cookies! You’ll be hooked after the first batch!

Every time that I make these chewy chocolate cookies, they instantly curb my chocolate craving!

The printable recipe card below shows has fast and easy it is to make cookies with a box of cake mix – and I love how these chewy cookies turn out every time!

It’s amazing that a box of chocolate cake mix makes easy cookies – and actually is a great recipe, at that!

If you’re looking for a quick dessert for Valentine’s Day or just want some new recipes to try, cake mix recipes are a good choice.

Chocolate Cake Mix Cookies

These crispy chocolate cookies give you all the flavor of the cake, but without the extra measuring and mixing.

Just combine your favorite boxed mix with a few pantry staples and add a quick icing drizzle to the tops!

If easy cake mix cookies are your go-to, our Death by Chocolate Cookies offer a decadent twist with pure chocolate overload in a fudgy, bite-sized treat!

Speaking of sweet treats, do you love those warm Doubletree Cookies when you check into their hotels?

Well, now you can make them right at home with their official recipe!

For a lighter option, Lemon Almond Crinkle Cookies offer just the right amount of citrusy zing without being overwhelming. Plus, you probably already have everything you need to make them!

If you’re looking for fun desserts to make for your child’s birthday party, try my Percy Jackson’s Blue Chocolate Chip Cookies, they’re a hit!

Cake mix cookies are just so easy & quick! My Red Velvet Cake Mix Cookies also take just 20 minutes to bake!

We have cinnamon roll cookies, key lime pie cookies, butterfinger cookies, and even cranberry chocolate chip cookies for you to try!

Chocolate Cookies Made From Cake Mix

This chocolate cake mix cookie recipe comes together quickly and easily, making it a great choice for cookie swaps!

Just combine the ingredients in a bowl, scoop onto cookie sheets, and roll into evenly sized balls.
Use a fork to press down on the dough, making a criss-cross pattern like you would with peanut butter cookies.
Once they are baked and cooled, add some drizzle or dip half of the cookie for a fancy touch!

Don’t Overbake!

Chocolate cookies made from cake mix have the perfect balance of chewy and fluffy textures. The “crispy” part of this recipe comes from the added rice cereal.

Leaving your chocolate cake mix cookies in the oven longer won’t make them crispy and crunchy — they’ll just be tough and hard to chew!

Tips for Making Crispy Cookies

Save some time. Cookie scoops let you divide out your treats in a flash and guarantee a uniform size. Plus, no messy fingers or struggling to get the batter off of a spoon!
Use wax paper. After drizzling or dipping your crispy chocolate cookies, lay them on sheets of wax paper. Once they are set, you’ll be able to peel them right off.
Need a large batch? You can easily double this recipe, but if you need more I would suggest making one full set before starting another separately.

Too much dough in your mixer means ingredients won’t be fully incorporated and the cookies won’t bake properly.
Tip for easy drizzling: Transfer the melted almond bark to a piping bag to avoid a mess.

Or, make your own by snipping off the corner of a zippered bag once it’s filled.

Storing and Freezing Crispy Chocolate Cookies

Keep your chocolate cake mix cookies in a sealed container so they stay soft and moist. Use within a week for best results, if they even last that long!

You should be able to freeze chocolate cookies made from cake mix in storage bags, just keep in mind that the rice cereal may become soft once thawed.

Use wax paper between each layer so they don’t stick together.

Chocolate Cake Mix Cookie Recipe FAQ

Can I make this chocolate cake mix cookie recipe gluten free?

Unfortunately, no. All German chocolate boxed cake mixes contain wheat, and there isn’t an easy substitute for the batter since the chocolate flavor is much milder.

You can certainly try to adapt this crispy cookies recipe with your favorite gluten free cake mix, but it won’t taste quite the same.

Can I use a different cake mix?

Sure! Again, the flavor of your chocolate cake mix cookies will be different depending on the mix you use.

Devil’s Food cake mix is a great choice for dark chocolate lovers, while milk chocolate cake mix may be a better choice for kids.

Red velvet cookies can be made from red velvet cake mix, and vanilla cake mix creates a perfect cookie, too. This is my favorite flavor cake mix!

Any type of cake mix or any flavor of cake mix can be used to make delicious cookies. (and the easiest cookies as well!) Strawberry cookies with dark chocolate chips sound like a super yummy recipe!

Don’t forget that you can make lemon cookies or so many different cookies – and use any brand of cake mix that you want. There are so many fun ways to change up this basic recipe to make it the best cookie for your tastebuds.

What is almond bark? Can I use something else?

It’s a flavored candy coating that melts easily and sets up firm. Despite the name, it doesn’t contain any nuts so it’s allergy-friendly too.

Find it with the baking supplies near the chocolate chips. It comes shaped like a bar that’s divided into individual rectangle pieces.

Or if you can’t find it, you can use vanilla candy melts or white chocolate chips instead.

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

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

3-Ingredient Peanut Butter Cookies

White Chocolate Macadamia Cookies

Triple Chocolate Chip Cookies

Chocolate Chip Pudding Cookies

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Chocolate cake mix cookies are perfectly sweet with an extra crunch from rice cereal. Make this recipe today with 5 simple ingredients!

Course Dessert

Cuisine American

Method Oven

Prep Time 10

Cook Time 10

Total Time 20

Servings Dozen

Calories 1885cal

Author Donna Elick

Ingredients

15.25 ounce German Chocolate Cake Mix 1 box
1 large egg
1/2 cup stick unsalted butter melted
1 cup crispy rice cereal
6 ounces vanilla almond bark

Instructions

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silpat mat.
In a large bowl, using a hand or stand mixer, mix together the cake mix, egg, and butter. Fold in the rice cereal with a spatula until blended.
Using a large cookie scoop, shape dough into 1 1/2 – 2 inch balls. If you don't have a cookie scoop a tablespoon is comparable in size. Place onto lightly greased cookie sheet.
Using a fork, flatten the cookies in a criss-cross pattern.
Bake for 10-12 minutes; until the top no longer looks wet.
Cool on cooling rack.
Prepare the drizzle.
In a microwaveable bowl, cook the vanilla almond bark for 30 seconds. Stir and continue cooking for 15-second intervals; stirring between each time and until the bark is melted. Be careful to not overcook the bark as it will start to seize on you.
Once the bark is melted prepare the cookies for drizzle by laying them out on a sheet of wax paper. Using a fork, drizzle the bark all over your cookies. If you don't want to drizzle, dipping the cookies into the bark will work as well. Place the cookies back onto the wax paper and allow the bark to harden.
Store in an airtight container.

Nutrition

Originally published February 2021, updated and republished October 2025

The post Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients) appeared first on The Slow Roasted Italian.

Homemade Brown Gravy Recipe (No Drippings) + Video

Donna Elick — Sun, 19 Oct 2025 22:00:00 +0000

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!! Not only that, but it’s just as smooth and scrumptious as any pan gravy or sauce that’s been cooking for ages. Check out this walkthrough and video to see how to make this easy recipe for brown gravy without drippings that’ll totally blow your mind!!

When there just never seems to be enough time to make dinner, you need recipes that are simple, fast and flavorful.

That is the exact time to make my 5-5-5 brown beef gravy!!

Making homemade gravy with flour and broth is so much easier than working with pan drippings.

You don’t need to wait for anything to cool, strain out any unwanted fat, or go through the whole process of cooking the meat beforehand.

Plus, you can make it well ahead of time, saving you even more time on the day of. It’s so convenient!

You’ll love the rich flavor that pairs perfectly with any simple recipe! This is the best gravy, ever!

Just follow the recipe card below for all the details! Your gravy boat will be holding this perfect brown gravy in no time at all! It really is a great addition and such an easy gravy recipe to make.

You’ll love the easy step-by-step instructions on how to make this delicious brown gravy!

Best Ever Homemade Beef Gravy

Why do I call this a 5-5-5 brown gravy recipe? Well, in 5 minutes and using only 5 ingredients, you can make 5-star gravy!!

This flavorful brown gravy is perfect over egg noodles, meatballs, roasts, meatloaf, mashed potatoes, you name it! It is delicious and silky smooth!

I also love making my own brown gravy and pairing it with fried chicken or roast chicken, too. You can literally add this to any delicious meal for a rich, deep flavor.

Don’t like beef gravy? Try this turkey gravy! Or if you need gravy to pair with pork, I’ve got you covered with my crockpot pork chops recipe.

Spoon this rich brown gravy over our Boneless Steak Recipe for a hearty, steakhouse-worthy dinner the whole family will love.

Our Sheet Pan Meatloaf paired with this gravy adds a homemade feel to an already wonderful comfort food dinner!

Or our Smothered Chicken, it’s borderline the perfect dish to pour this homemade brown gravy!

Ingredient Notes & Substitutions

Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end.
Flour – You can almost never go wrong with all-purpose flour.

It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.

If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon!

Tips For Making This Easy Brown Gravy Recipe

Before making this think of all your favorite ways to enjoy this delicious gravy. It’s perfet with your favorite meat, great for a roast dinner, and even perfect with french fries, too!
Don’t overboil the hot liquid. Just 2-3 minutes of simmering once this great gravy is boiling and it’s good to go.

How to Make Gravy With Beef Broth

To make this homemade brown gravy recipe with beef broth, you’ll need to start by making a roux. It sounds fancy, but it’s super simple!

Melt butter over medium heat in a saucepan. Once it’s melted, add the flour and onion powder. Start whisking!

Let the mixture cook for a minute or so while that floury taste cooks away. This also helps so that you don’t have lumpy gravy, which no one likes!

Follow up with the beef broth! Add just ¼ cup at a time, whisking thoroughly with each pour. Once it’s all been added, bring it to a boil.

When a rolling boil is achieved, reduce the heat to a simmer for a couple of minutes… And you’re done!

Storing and Reheating Homemade Brown Gravy

This beef gravy recipe can be made up to 5 days ahead of time. Keep the leftover gravy covered and stored in an airtight container and refrigerated until you’re ready to serve.

Don’t be alarmed when it comes out thicker – that’s supposed to happen! It’ll thin out when it’s reheated. Do so in a saucepan over medium heat.

If it still isn’t as thin as you’d like, whisk in a tablespoon of beef broth.

Homemade Brown Gravy Recipe FAQ

What is the difference between brown gravy and beef gravy?

A brown gravy comes from any brown stock, whereas beef gravy always comes from beef stock specifically.

In other words, all beef gravy is a brown gravy but not all brown gravy is beef gravy. It’s like the “all subs are sandwiches but not all sandwiches are subs” conundrum.

How can I make brown gravy better?

My beef gravy recipe is delicious for sure – but it’s also bare bones. There’s so much you can do to spice things up!

One easy way to improve your gravy is to add a good balance of flavors — mustard, wine, or vinegar for acidity and some herbs for freshness, for example.

Adding extras to your roux will also work wonders and cook those flavors deep into the gravy itself. Sauteeing onions, garlic, mushrooms, or bacon (or all of them if you’re daring!!) in the butter before adding the flour will have a tremendous effect on the overall flavor profile of your gravy. In a good way!

Can I use beef stock instead of beef broth? What’s the difference between the two?

Good questions!

Broth is made from either meat or vegetables (or a combination of the two), simmered in water and releasing all of its flavor into the liquid over an extended period of time. Stock, on the other hand, is made by cooking bones in water.

With that cleared up – you can absolutely use stock and broth interchangeably. A few differences you’ll want to keep in mind: stock is usually thicker than broth, while broth is more full-bodied and flavorful.

When should I serve this classic gravy recipe?

In my opinion, this is one of my go-to recipes for Thanksgiving dinner. It’s such a delicious sauce made with simple ingredients and tastes so much better than any store-bought gravy.

I love making it for the holidays because it’s a great option loaded with a great depth of flavor. While it’s the perfect gravy for the holidays, you can make this easy homemade brown gravy recipe for extra flavor during the week, too. It’s literally the perfect topping for pot roast, roast beef, and beef tips.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Recipes

Zucchini Noodles with Sausage

Easy Homemade Caramel Sauce

Crockpot Salsa Chicken

5 Ingredient Homemade Chili Recipe

Homemade Brown Gravy Recipe (No Drippings) + Video

Best Brown Gravy Recipe that you can make with just a few ingredients in just 5 minutes? Sign me up!!

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5

Total Time 5

Servings makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

Ingredients

2 cups water
4 teaspoons beef bouillon powder or 4 beef bouillon cubes
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon onion powder

Instructions

Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.
Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
Serve and enjoy!

Video

Notes

You can use chicken bouillon to create an amazing chicken gravy that is perfect for turkey or chicken dinners, especially Thanksgiving!
You can use chicken or beef stock or broth in place of the bouillon and water. Be sure to heat well.
This recipe stores in the refrigerator, covered for a week.
Be sure to whisk as you add the broth to get a smooth lump-free gravy.
The recipe doubles perfectly!!!

Nutrition

Originally published July 2012, updated and republished October 2025

The post Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

Easy Candied Carrots Recipe (Honey & Brown Sugar)

Donna Elick — Sat, 18 Oct 2025 22:00:00 +0000

Candied Carrots is a scrumptious side dish of tender baby carrots in a lip-smackingly sweet glaze of honey, brown sugar and butter. This veggie is a Sunday dinner special, but at 20 minutes, it’s quick enough to make any night. I’m telling you, this baby carrots recipe is a winner for dinner!

Do you have that one family member who doesn’t like veggies?

Well, I can’t wait to see their reaction when you put these carrots on the table, because they’ll gobble them up like candy!

And all you need are simple ingredients to make this easy candied carrot recipe! It’s the perfect side dish – even picky eaters will love the flavor!

The fun part about making these brown sugar carrots is that the sweet flavors really pop!

I love using fresh carrots for this easy side dish recipe – and using baby carrots means that I don’t have to spend time using a vegetable peeler, either! (although, any type of carrots will work!)

The first time that I made this dish using raw carrots, I knew a great thing was cooking. I’ve made these for Easter dinner, Sunday dinners, and as a compliment to the main dish on the holiday table as well.

And yes – you can even make this great recipe for a simple weeknight dinner, too!

Cooking carrots this way is a fun way to show the family that side dishes can be the star of the show.

The brown sugar mixture paired with the buttery glaze makes this perfect for special occasions.

The natural sweetness of the carrots also pairs really well with the buttery flavors of the added ingredients.

There are many different ways that you can tweak and make this the perfect recipe for your personal consumption, so have fun and get started!

You’ll be amazed at the simplicity of this delicious recipe – and it just might be your new favorite way to eat carrots!

Candied Carrots

Carrots are naturally sweet, but cooked this way, they are sticky-sweet, totally tender, and so buttery smooth!!

A bit of honey can turn the most basic of ingredients into mouth watering meals in dishes like sriracha honey chicken wings and honey garlic meatballs.

When you’d least expect it, honey turns average into amazing!

We also like using brown sugar to sweeten our carrots with our Brown Sugar Roasted Carrots recipe! They go into the oven and come out caramelized, tender, and absolutely irresistible

Ingredient Notes and Substitutions

Baby Carrots – If you prefer whole long carrots, cut them into coins or 3-inch pieces.

Keep in mind that thicker carrots will have a longer cooking time as you want this recipe to have tender carrots as the texture.

Choose the best carrots for your time and cravings.Any type of carrot will work but you want them to be similar in size.
Light Brown Sugar – Brown sugar has a deep molasses flavor. You can use regular white sugar instead, but the glaze will taste a bit different.

If you want that brown sugar-glazed carrots taste, stick to brown sugar. It’s the best way to get carmelized carrots.
Fresh Herbs – Parsley and dill are my go-tos for garnish.

But there are so many other options! Rosemary, sage, mint, and oregano all taste great with carrots and honey.
Unsalted Butter – If you need to use salted butter, leave out the extra kosher salt in the recipe. You can always add some at the end if needed.

Recipe Notes

Want more glaze? The recipe makes enough glaze to coat 2 pounds of baby carrots.

If you want more brown sugar goodness, go for it! Simply double the ingredient amounts. They’re addictive and called carrot candy for a reason so have fun with making more!
Do you like super soft baby carrots? If you cook according to my recipe instructions, your candied carrots will be tender-crisp.

If you want them softer, simmer them longer in the water, until they’re as tender as you like.

Candied Carrots FAQ

Are glazed carrots healthy?

Carrots themselves are great for you! They’re loaded with calcium and plenty of important vitamins. They fill your body with vitamin A, which keeps your eyes healthy.

However, cooking them in butter and brown sugar does make them a little bit unhealthy. But, if you avoid making them this way every day, it’s a nice indulgence!

Storing and Reheating Leftovers

Transfer leftovers to an airtight container and they’ll keep well for up to 6 days in the fridge.

I don’t recommend freezing candied baby carrots – the glaze loses a bit of its smooth, buttery texture after freezing and thawing.

To reheat, throw them back into the skillet and reheat over medium heat for about 10 minutes, or until they’re warmed through.

What to Serve with Candied Carrots

This easy side dish goes well with most baked or roasted dishes.

If you make my Crockpot Roast, it includes carrots, but chicken and steak are two favorites that taste fabulous with sweet glazed carrots!

And of course, for a quick holiday holiday side dish, glazed baby carrots are a must! Serve them alongside a glazed ham, salmon, or Thanksgiving turkey.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Simple Side Dishes

Air Fryer Brussels Sprouts with Bacon

Grilled Zucchini Parmesan

Crockpot Baked Beans with Bacon

Summer Vegetable Salad

Easy Candied Carrots Recipe (Honey & Brown Sugar)

Candied Carrots is a scrumptious side dish of tender baby carrots in a lip-smackingly sweet glaze of honey, brown sugar and butter.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 123cal

Author Donna Elick

Equipment

Ingredients

2 pounds baby carrots or regular carrots, cut into 2-inch pieces
½ cup water
½ teaspoon kosher salt
4 tablespoons unsalted butter
2 tablespoons packed light brown sugar
2 tablespoons honey
salt and black pepper to taste
1 tablespoon chopped fresh dill thyme, and/or parsley, for garnish

Instructions

Place carrots and ½ cup water in a large skillet over medium high heat. Cook until water comes to a simmer. Add ½ teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter. Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender.
Season to taste with additional salt and black pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.
Store candied carrots in an airtight container in the refrigerator; use within 5-6 days.

Notes

One serving equals approximately ½ cup carrots.
This recipe makes tender-crisp carrots. For softer or well-cooked carrots, simmer in ¾ cup water, cooking until desired tenderness is achieved. Drain excess water before adding glaze ingredients to the skillet.
Double the glaze ingredients for more glaze. This recipe makes enough glaze to coat 2 pounds of baby carrots.
Reheat honey glazed carrots in a skillet over medium heat until warmed through. Alternatively, carrots may be reheated in a microwave, but this will likely cook them more.
Use any of your favorite fresh herbs to garnish the carrots. You can omit the herbs for a sweeter, honey-centric flavor for this dish.

Nutrition

Originally Published Aug 19, 2011, updated and republished October 2025

The post Easy Candied Carrots Recipe (Honey & Brown Sugar) appeared first on The Slow Roasted Italian.

Air Fryer Sweet Potato Fries

Donna Elick — Thu, 16 Oct 2025 10:00:00 +0000

These Air Fryer Sweet Potato Fries are the side dish that finally cracks the code on crispy! Forget soggy, limp fries or ones that burn before they ever crisp… this recipe delivers golden fries with a crunchy outside and fluffy, tender inside every single time. Seasoned simply with paprika, onion powder, salt, and pepper, they’re savory-sweet, addictive, and ready in 30 minutes flat. Once you taste the homemade version, the frozen bagged fries don’t stand a chance. Pair crispy sweet potato fries with burgers, serve them as a game-day snack, or just eat them straight from the basket (guilty). They’re that good!!

WHY YOU’LL LOVE SWEET POTATO FRIES IN AIR FRYER

Crispy texture: Perfectly golden on the outside, tender on the inside.
Healthier option: Made in the air fryer with just a touch of oil.
Quick & easy: Ready in 30 minutes from start to finish.
Customizable: Adjust seasonings to make them spicy, smoky, or herby.
Better than frozen: Homemade flavor and texture you can’t get from a bag.

Air Fryer Sweet Potato Fries

Sweet potato fries are a non-negotiable in my house. If we’re at a restaurant and they’re on the menu, someone is ordering them, no questions asked.

But making them at home? Ugh… years of soggy, disappointing baskets that never lived up to the hype. Until now.

These air fryer sweet potato fries are everything: crispy edges, fluffy middles, and that salty-sweet balance that makes them completely irresistible.

I’m starting to think there isn’t a single vegetable you can’t make in the air fryer. Brussels sprouts, zucchini, carrots, green beans…

Honestly? I don’t even share anymore. I’ll make a batch of sweet potato fries in the air fryer just for me and guard them like gold. Once you try these, you’ll never look at the freezer aisle the same way again.

Have some extra time? Make our legendary Beef Tallow French Fries! They’re fried in beef fat to give them a golden crust and rich, old-fashioned flavor that might just be the end-all be-all for French Fries!

INGREDIENT NOTES

Sweet Potatoes: Choose firm, evenly shaped potatoes for easier cutting. Peel if you prefer, but the skin adds flavor and extra crispiness.

Slice as evenly as you can to get crispy air fried sweet potato fries across the board.

Also, the fries will shrivel up a bit after they’ve cooked, so keep slices just a bit longer than you want your fries to be.
Olive Oil: Just enough to coat the fries lightly. A little more oil makes them slightly crispier and more flavorful, while a little less keeps them lighter.
Sweet Paprika: Gives color and a mild smokiness. Smoked paprika works if you want a bolder flavor.
Onion Powder: Adds a savory depth that balances the natural sweetness. Garlic powder can substitute.
Salt: Kosher salt clings to the fries better than table salt. Add more after frying while they’re still hot.
Pepper: Fresh ground black pepper adds a gentle bite. For more heat, add cayenne or chili powder.

VARIATIONS

Spicy: Add cayenne pepper, chili powder, or chipotle powder to the seasoning mix.

Garlic Parmesan: Toss air fried sweet potato fries with freshly grated parmesan and garlic powder.

Smoky BBQ: Use smoked paprika and a touch of brown sugar for a BBQ twist.

Herb Lover’s: Sprinkle fries with chopped fresh rosemary or thyme before air frying.

Sweet & Savory: Dust hot fries with a little cinnamon sugar for a fun snack.

SERVING SUGGESTIONS

Burgers & Sandwiches: Perfect with our Stovetop Burgers for an easy weeknight meal.
Dipping Sauces: Try them with homemade ranch dressing or chipotle lime mayo.
Salad Shortcut: Pair air fryer sweet potato fries with a crisp garden salad for a lighter meal.
Comfort Combo: Serve alongside baked mac and cheese for the ultimate cozy dinner.
Wine Pairing: A chilled rosé complements the sweetness of the fries beautifully.

SWEET POTATO FRIES AIR FRYER FAQ

Do sweet potato fries need to be soaked in water?

I didn’t notice much of a difference when testing this recipe, so I skip the extra step!

Why won’t my sweet potato fries get crispy in the air fryer?

Make sure you pat the slices dry before seasoning and don’t go overboard with the oil. Cook in smaller batches with plenty of space between each fry to prevent them from steaming.

Also, cook sweet potato fries with an air fryer at a slightly lower temperature (375°F is perfect) for a longer time so they crisp without drying out.

If you’re still having trouble, include a little cornstarch when you toss the fries with seasonings!

Are homemade fries good as leftovers?

They are when you reheat them in the air fryer! Sweet potato fries will especially get soft in the refrigerator and aren’t quite as crispy as the first time around… but still delicious the next day.

The secret to crispy sweet potato fries comes down to three things: size, spacing, and starch.

Cutting fries into uniform ¼-inch strips ensures even cooking. Spacing them in a single layer allows hot air to circulate, mimicking deep frying without the oil.

And while soaking sweet potatoes in water can draw out excess starch, I’ve found it doesn’t make a dramatic difference in crispiness… the air fryer does the heavy lifting here.

The result is fries that are crispy on the outside, fluffy in the center, and every bit as good as a restaurant basket!

DONNA’S PRO TIPS

Cut evenly: Keep fries at ¼-inch thickness for best results. Too thick and they won’t crisp, too thin and they’ll burn.
Dry well: Pat potatoes dry before seasoning. Excess moisture leads to soggy fries.
No overcrowding: Cook in batches so hot air can circulate. Overcrowding = steamed fries.
Shake halfway: Tossing the basket ensures all sides crisp evenly.
Oil wisely: 1–2 tablespoons is enough, but a little more gives better browning.
Season twice: Salt before cooking for flavor, then again right after frying so it sticks.
Reheat like new: The air fryer revives leftover fries better than the microwave or oven.

TOOLS NEEDED

Chef’s Knife & Cutting Board: For slicing sweet potatoes into even strips.
Large Mixing Bowl or Zip-Top Bag: To toss fries with oil and seasonings.
Air Fryer (5.8 quart recommended): Cooks fries quickly and evenly.
Tongs or Spatula: For shaking or flipping midway, and removing hot sweet potato fries from the air fryer.
Paper Towels: Pat potatoes dry before seasoning for maximum crispiness.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipes

Air Fryer Butternut Squash

Air Fryer Cinnamon Rolls

Air Fryer Jalapeno Poppers

Air Fryer Zucchini Fries

Air Fryer Sweet Potato Fries

Air Fryer Sweet Potato Fries are crispy on the outside and fluffy in the center in 20 minutes. Skip the freezer aisle and make them yourself!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 216cal

Author Donna Elick

Equipment

air fryer

Ingredients

2 large sweet potatoes washed and scrubbed well (peel optional)
2 tablespoons extra virgin olive oil use more if needed, see notes
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt plus more to taste
1/2 teaspoon fresh ground black pepper

Instructions

Preheat the Air Fryer: Preheat a 5.8-quart (or larger) air fryer to 375°F for even cooking. If your basket is smaller, plan to cook the fries in batches so they crisp instead of steam.
Cut the Potatoes: Wash and scrub 2 large sweet potatoes. Cut into 1/4-inch planks, then slice into 1/4-inch fries for uniform cooking.
Season the Fries: Place fries in a large bowl or zip-top bag. 2 tablespoons extra virgin olive oil (enough to lightly coat) plus 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Toss to coat evenly.
Air Fry in Batches: Arrange fries in a single layer with space between each. Cook in batches if needed (a 5.8 qt basket fits about half the fries at once). Fry for 15–20 minutes, shaking the basket halfway through. Overcrowding will steam the fries instead of crisping them.
Check Doneness: Fries should be crispy outside and fluffy inside. Cook 1–2 minutes longer if needed, but keep an eye on thinner ends as they can char quickly.
Season and Serve: Sprinkle with additional salt immediately after cooking so it clings. Serve hot with your favorite dipping sauce.

Notes

Make-Ahead Tips: Sweet potatoes can be cut up to 24 hours in advance. Store submerged in cold water in the refrigerator, then dry thoroughly before seasoning and frying.

Storage: Air-fried sweet potato fries are best served fresh. Store any leftovers in an airtight container in the fridge for up to 2 days.

Reheating Tips: Reheat in a preheated air fryer at 375°F for 3–5 minutes. Fries will regain some crispiness, though not quite as fresh as the first batch.

Freezing Tips: I don’t recommend freezing cooked sweet potato fries. The texture becomes soggy when thawed.

Soaking: Some recipes call for soaking fries in water before cooking. I tested this and found it didn’t make a noticeable difference — so I skip it.

Nutrition

Originally published December 2022, updated and republished October 2025

The post Air Fryer Sweet Potato Fries appeared first on The Slow Roasted Italian.

Air Fryer Shrimp (Best Easy Recipe In 8 Minutes)

Donna Elick — Wed, 01 Oct 2025 22:05:00 +0000

Air Fryer Shrimp are cooked to perfection in minutes with little effort. Enjoy these on their own or use them in your favorite recipes! Cooking shrimp in the air fryer basket is a breeze! The shrimp cook up perfectly every single time!

It’s time to make juicy shrimp your main dish. Air frying is a simple way to cook the perfect shrimp.

This simple recipe makes an easy appetizer, and really helps to cut down the cook time for fresh shrimp.

When I’m wanting a low carb meal during busy weeknights, this is an easy way to make that happen.

And trust me – once you air fry shrimp, you’ll never want to go back to deep frying ever again.

This is one of my favorite ways to cook shrimp, which is why I literally love telling people about this easy air fryer shrimp recipe.

Not only do you get tasty shrimp, but pairing it with your favorite dipping sauce makes every bite unique. It’s a fast and easy dinner, that you can easily flavor as well.

I love pairing with cocktail sauce, and a drizzle of fresh lemon juice from lemon wedges. You can even add some heat by adding some cayenne pepper on top!

Air Fryer Shrimp

Five simple ingredients are all it takes to create tender bites of air fried shrimp that are bursting with flavor!

Plus, there’s no need to babysit a pan on the stove or worry about splatters of butter and oil.

Just pop the shrimp in the basket, set it to cook, and give it a shake around the halfway point.

You can also pair them with our air fried brussels sprouts for a fantastic meal.

If you love these air fryer jumbo shrimp, I’ve got plenty more recipes to try! There are skillet versions with a tangy honey lime or lemon butter sauce.

Or, toss them on the smoker with your favorite sides for a quick and easy meal.

And shockingly, that’s not the only seafood you can make in the air fryer. I’ve got recipes for salmon, lobster tail, and even calamari!

Air Fryer Jumbo Shrimp – Tips and Tricks

Save time and effort. I prefer to buy my shellfish already peeled and deveined so I can get right to cooking. If these aren’t available, you can find instructions to do it yourself in this post.
Get creative with spices. Cajun blends add a nice kick, while lemon pepper or oregano are perfect for a Mediterranean flavor.

Add red pepper flakes for heat, and don’t forget that dipping sauces pair well with this tasty air fryer shrimp recipe!
Remove from the basket immediately! Since shellfish cooks quickly, leaving it in longer will cause it to become dry and overcooked.
Feeding a large group? This air fried shrimp recipe can easily be doubled or tripled, but you may need to work in several batches depending on the size of your model.

Keep everything in a single layer for the best results, without too much touching or crowding.

Shrimp In The Air Fryer Serving Suggestions

Air fryer shrimp is delicious with a green salad, seasoned vegetables, or pasta with cream sauce.

The tender shrimp pair perfectly with air fryer asparagus as well, making a super simple quick dinner.

You can also whip up air fryer Brussels sprouts as well to enjoy the crispy texture.

If you want to keep your kitchen cool, use the same appliance to make corn on the cob, baked potatoes, or crispy cauliflower.

Tent the veggies with foil so they stay warm while you prepare the shellfish.

You can also adjust the spices and seasonings on air fried shrimp for tacos, pasta salad, or just to have something different!

And if you haven’t tried shrimp with Cheddar’s coconut shrimp sauce, you’re missing out!

Air Fried Shrimp FAQ

How will I know when air fryer shrimp is done?

The cooking time is pretty straightforward, but you can go by appearance the first time to be safe.

When cooked, the color changes from grey and translucent to pink/white and opaque.

Also, each one should curl into a “C” shape – if it’s tightly curled or shaped like an “O” then it’s probably overdone.

Should I remove the tails before I air fry the shrimp?

If you’ll be eating air fryer jumbo shrimp on its own, I recommend leaving the tails on. They’re easier to grab and look much prettier on the plate this way.

Otherwise, it’s entirely up to you if you want to remove them before you air fry the shrimp or chop them all off after they’ve been cooked.

Can I use frozen shrimp in the air fryer instead of fresh?

Absolutely! Place them in the refrigerator overnight to thaw safely, adding extra time if you’ll be cooking more than a pound.

What is the best size shrimp to cook in the air fryer?

When it comes to cooking raw shrimp, I think that the size of your shrimp does matter. Smaller shrimp tend to cook quickly and become overcooked easily, so large shrimp is always my choice and what I pick.

If you want to have juicy air fryer shrimp, choose jumbo or large shrimp size.

Do I need to remove the shrimp tails?

There are different ways that you can enjoy the cooked shrimp. If you want to remove the tails, you can, but you don’t have to. The delicious shrimp will cook just fine with the tails on, and you can always bite and pull off the tail as you’re eating them. It’s up to you.

Most times, when you buy prepared shrimp, the tails are already taken off and done for you.

How can I use leftover shrimp?

You can make many other easy weeknight dinners with leftovers. Shrimp tacos are always a hit, or you can use the crispy air fryer shrimp to pair with a bed of noodles and alfredo sauce as well.

When it comes to making a quick weeknight meal with the leftovers, the great taste of the cooked shrimp makes it simple.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipes

Juicy Air Fryer Boneless Chicken Breast Recipe

Juicy Air Fryer Steak Recipe with Herb Butter

Air Fryer Whole Chicken

Easy Lemon Garlic Air Fryer Chicken Bites Recipe

Air Fryer Shrimp (Best Easy Recipe In 8 Minutes)

Air fryer shrimp are cooked to perfection in minutes with little effort. Enjoy these on their own or use them in your favorite recipes!

Course Main

Cuisine American

Method Air Fryer

Prep Time 3

Cook Time 5

Total Time 8

Servings

Calories 238cal

Author Donna Elick

Ingredients

1 pound jumbo shrimp Peeled, shelled and deveined.
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Instructions

Preheat Air Fryer to 400 degrees, about 3 minutes.
Meanwhile: pat Shrimp dry with paper towel if they are wet.
In a medium bowl combine shrimp, olive oil and spices and toss together.
When the Air Fryer is hot place the shrimp in a single layer on the tray and adjust the temperature to 370 degrees. Cook for 5 minutes shaking or flipping at the halfway point of cooking.
Serve immediately and garnish with fresh chopped parsley, melted butter and a squeeze of lemon. Enjoy!

Nutrition

Originally published September 2021, updated and republished October 2025

The post Air Fryer Shrimp (Best Easy Recipe In 8 Minutes) appeared first on The Slow Roasted Italian.

5 Ingredients or Less Archives - The Slow Roasted Italian

Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

WHY YOU’LL LOVE LUCKY CHARMS MARSHMALLOW TREATS

Lucky Charm Treats

INGREDIENT NOTES

VARIATIONS

SERVING SUGGESTIONS

LUCKY CHARMS CEREAL TREATS FAQ

TOOLS NEEDED

Other No Bake Recipes

Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

Equipment

Ingredients

Instructions

Notes

Nutrition

Spiced Pecans Recipe

WHY YOU’LL LOVE THIS RECIPE FOR SPICED PECANS

Spiced Pecans Recipe

INGREDIENT NOTES

VARIATIONS

RECIPE SPICED PECANS FAQ

Other Easy Pecan Recipes

Spiced Pecans Recipe

Ingredients

Instructions

Notes

Nutrition

Snickerdoodle Truffles

WHY YOU’LL LOVE NO BAKE OREO TRUFFLES

Snickerdoodle Truffles

INGREDIENT NOTES

VARIATIONS

SNICKERDOODLE TRUFFLE RECIPE FAQ

Other Easy Truffle Dessert Recipes

Snickerdoodle Truffles

Ingredients

Instructions

Notes

Nutrition

Instant Pot Frozen Chicken Breast Recipe + Video

Instant Pot Frozen Chicken Breast

Ingredient Notes and Substitutions

Tips for Cooking Frozen Chicken

How To Make Frozen Chicken In Instant Pot

Serving Suggestions

Instant Pot Frozen Chicken FAQ

Other Instant Pot Recipes

Instant Pot Frozen Chicken Breast Recipe + Video

Ingredients

Garnish

Instructions

Video

Notes

Nutrition

Wendy’s Chocolate Frosty Copycat Recipe + Video

Wendy’s Chocolate Frosty

Wendy’s Shake Ingredients

How To Make a Wendy’s Chocolate Frosty

Wendy’s Frosty Recipe Tips and Tricks

Wendy’s Frosty Recipe FAQs

Other Copycat Recipes

Wendy’s Chocolate Frosty Copycat Recipe + Video

Ingredients

Instructions

Video

Nutrition

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Chocolate Cake Mix Cookies

Chocolate Cookies Made From Cake Mix

Tips for Making Crispy Cookies

Storing and Freezing Crispy Chocolate Cookies

Chocolate Cake Mix Cookie Recipe FAQ

More Easy Cookie Recipes

Crispy Chocolate Cake Mix Cookies Recipe (5 Ingredients)

Ingredients

Instructions

Nutrition

Homemade Brown Gravy Recipe (No Drippings) + Video

Best Ever Homemade Beef Gravy