With a quick cooking time and ease of prep, these skillet recipes are a breeze! Some recipes below use a cast-iron skillet, but there are options for other cooking methods, too! 

Keep this list of options handy for a busy weeknight, and you’ll have no issue getting dinner on the table! 

Casserole and Skillet Recipes

Our 25 Best Winter Soups guide was so incredibly popular, so we had to put together another ‘best of’ guide — and we have had so many requests for skillets and casseroles!!

Skillet recipes make dinnertime easy and cleanup even easier, while casseroles are a great way to feed everyone and still have leftovers… or meal prep for the future!

I lean heavily on both of these options, especially when life gets busy. And that’s why so many of these recipes are ready in 30 minutes or less.

This list includes our all-time favorite skillet recipes, hearty casseroles, easy pasta bake recipes, and even a few restaurant copycats. There’s truly something for everyone.

Dinner’s Ready!

Click on the recipe title below each image to open each recipe in a new window. Then, you can print, save, or Pin it for later!

Best Skillet Recipes

There’s a short list of dishes that I make again and again, whether it’s because my family loves the flavors or because they’re so easy to throw together.

While skillet meals are known for being quick and easy, these first few recipes really take the cake!

Cheesy Taco Rice Mexican Skillet is something I make often — Munchkin requested it all.the.time. when she was little! It’s got all your favorite taco ingredients mixed into a hearty rice dish that’s perfect for weeknight dinners.

Skillet Ravioli and Sausage tastes like a fine Italian restaurant meal, but you can make it in 30 minutes with just one skillet! Featuring a meaty tomato sauce and loads of Italian cheese, this dish is extra cheesy and oh-so delish!

Cheese Lasagna Skillet is exactly what comes to mind when I’m thinking of easy skillet recipes. Instead of painstakingly assembling all of those layers in a baking pan, recreate the same delicious flavors in just 30 minutes! Not only is skillet lasagna delicious, but it’s a huge time saver, too! 

Chicken in White Wine Sauce tastes just like my beloved Chicken Bianco which Olive Garden removed from their menu. Thankfully, I can make it whenever I want at home with this recipe! It’s also one of the best skillet recipes for dinner guests. So fancy!

Skillet Chicken Pot Pie with Easy Biscuits is one of my personal favorites! The flavors are so comforting and the biscuits are incredibly tender. Doesn’t hurt that it comes together in just 30 minutes either!

Easy Skillet Recipes

I don’t know about you, but life always seems so busy busy busy. Just when I think a break is on the horizon, something new pops up!

At least mealtime is one less thing for you to stress about with these easy recipes. Whether it’s a typical weeknight or you have last-minute dinner guests, we’ve got you covered.

This Skillet Dinner with Sausage and Pasta tastes just like your favorite baked ziti. One pan and 25 minutes are all that stand between you and a magical bite of Italian comfort food!

Chicken Parmesan Pasta combines crispy pan-fried chicken with tender pasta and a tangy tomato sauce, proving that easy skillet recipes can still have all the classic flavors you love! Feed the whole family in 30 minutes or less.

This Italian Sausage and Potatoes Skillet Recipe will please the pickiest of eaters… I mean, what’s not to love? It’s soooo good as leftovers too! Even better, it’s easy to customize the ingredients and scale the recipe up or down. Make it your own!

When it comes to Cheesecake Factory Copycat Chicken Piccata, the lemon butter caper sauce definitely steals the show. All you need are a few simple ingredients to make a stunning dish, paired with pasta, rice, potatoes, and more.

This Monterey Chicken Recipe is a Chili’s copycat and kid-approved too! Top pan-seared chicken breasts with barbecue sauce, fresh tomato, crispy bacon, and plenty of cheese for one of the best skillet recipes to come out of your kitchen. Top with some diced green onion and red pepper flakes for added heat. 

Easy Casserole Recipes for Dinner

Casseroles always equal comfort food, but some of them take quite a bit of work!! I made it my mission to come up with a few easy options that will still get the job done.

Don’t be fooled — these aren’t lacking in flavor! Everyone will be just as satisfied, but you’ll spend less time in the kitchen.

This Baked Egg Casserole Breakfast Recipe is perfect for lazy weekends, holiday mornings, or even breakfast-for-dinner! Loaded with breakfast sausage, a whole pound of bacon, potatoes with onions and peppers, and plenty of cheese, it’s got everyone’s favorites in one dish.

Slow Cooker Enchilada Casserole takes all the work out of this popular Mexican dish. Everything cooks right in the crockpot in 4 hours — no rolling, filling, or layering required! Have plenty of toppings ready so everyone can customize their plate.

Make Mexican Lasagna with Tortillas, featuring layer upon layer of drool-worthy south-of-the-border flavors. It’s prepped in just 15 minutes and baked in another 15 minutes for a crowd-pleasing dish that’s ready in no time. Perfect for taco night!

This Cheesy Tater Tot Casserole Recipe is packed with hearty ground beef, loads of cheddar cheese, and even some veggies too. When you’re looking for easy casserole recipes for dinner that the kids will love, this one is sure to be a winner!

Jiffy Corn Casserole is really more of a side dish, but I had to include it because it’s THAT good. Combining cornbread mix with creamed corn and corn kernels creates the boldest corn flavor you’ve ever had. And you can have it in the oven in just 5 minutes!

My Ultimate Cheesy Potato Casserole is one of our most popular casserole recipes, and for good reason. Also known as funeral potatoes, this dish is loaded with sour cream, bacon, and 3 types of cheese. You can even make it ahead of time.

Easy Pasta Bake Recipes

Some of the best casseroles are made with tender noodles, creating a hearty and filling meal that the whole family will love.

I especially love pasta bakes because you can sprinkle on plenty of cheese for an extra gooey topping. And it’s so easy to toss in veggies or change up the seasonings depending on your mood.

My Tuna Noodle Casserole is a classic family favorite, combining tender pasta and creamy sauce with melted cheese and a buttery, Ritz cracker topping. I love to double this recipe and freeze one of the pans for later!

Baked Broccoli Mac and Cheese is a great way to enjoy cheesy flavor and get a serving of veggies too. While it’s far closer to the skillet recipes when it comes to preparation, you’ll still get that delicious baked flavor with a few minutes under the broiler.

Creamy Chicken Noodle Casserole has all the comforting flavors of chicken noodle soup but in a hearty and balanced baked dish. And since it can be made with so many different ingredients, it’s one of my favorite easy pasta bake recipes for fridge cleanouts!

This Easy Cheesy Hamburger Casserole Recipe tastes just like Hamburger Helper, but it’s so much better for you! Combine pantry staples with hearty, seasoned beef and plenty of cheese. Everyone will ask for seconds! (if you’re a fan of spice, you can add some hot sauce to your serving as well for a fun flavor!) 

Enjoy!

With love, from our simple kitchen to yours.

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Originally published September 2013, updated and republished September 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 your support; it allows us to keep creating new recipes.

The post Best Ever Casserole and Skillet Recipes (For Dinners!) appeared first on The Slow Roasted Italian.

Balsamic Glazed Meatloaf

This isn’t just any ol’ meatloaf… it’s the meatloaf that had my husband begging for it every day for a year.

(No exaggeration. I made a double batch, froze it in slices, and packed it in his lunch like clockwork.)

Yes, I know how shocking it is that out of all the fabulous Italian food and flavors that I provide him, he is still a Midwest meat and potatoes man. 

I can’t always judge his taste, though. This one’s rich, juicy, and topped with a sticky-sweet balsamic glaze that’s basically meatloaf candy. Slice into it and you’ve got comfort food perfection.

It’s the kind of dinner that makes you feel like you’ve got it all together, even if your kitchen looks like a tornado hit a spice rack!

Our Sheet Pan Meatloaf takes the same concept and spreads it on a sheet pan for a faster cook time that’s perfect for serving a crowd!

Or try our Boston Market Meatloaf Copycat and find out why it’s so popular (without having to spend an arm and a leg!)

Of course, you can’t have meatloaf without mashed potatoes. Munchkin liked to mix hers together when she was little!

I like it straight out of the pan, served with a baked potato or rice and a vegetable like Italian green beans.

Or with a side of the creamiest mac n’ cheese ever. It really makes it feel like a restaurant meal!

Then, slice up leftovers and serve them cold on some Amish white bread as sandwiches!

INGREDIENT NOTES

• Ground Beef: I like 88% lean as it’s not too greasy but still juicy enough to keep the meatloaf from drying out.
  
• Italian Breadcrumbs + Milk: This combo, called a panade, gives the loaf a soft, moist texture.
  
  If you only have plain on hand, there’s an easy fix! Simply mix 1 tablespoon of Italian seasoning into 1 cup plain breadcrumbs. You can do the same thing with panko as well.
  
• Egg: Acts as a binder to keep the loaf from falling apart when sliced.
  
• Balsamic Vinegar: Use this in both the meatloaf and sauce. Quality makes a big difference in flavor, so use the nicest bottle you can get!
  
• Ketchup: Also in the meatloaf and sauce for an acidic, sweet, and savory boost.
  
• Spices: I love to use a combination of onion powder, nutmeg, salt, and pepper in this recipe. Feel free to leave out the nutmeg if you’re not a fan, or replace it with garlic powder instead.

VARIATIONS

Spicy Glaze: Add ½ teaspoon crushed red pepper or a dash of hot sauce to the glaze.

Cheesy Center: Stuff the middle with shredded mozzarella or cheddar for a cheesy twist.

Mushroom Mix-In: Finely chop mushrooms and sauté before adding to the meat for extra moisture and umami.

GLAZED MEATLOAF FAQ

When I was perfecting this recipe, I wanted more than just a good meatloaf. I wanted one that held together, sliced cleanly, and delivered that classic comfort-food flavor with just a little something extra.

The base uses a simple panade (soaking breadcrumbs in milk), which helps tenderize the meat and keeps the interior juicy without falling apart.

The seasoning blend is balanced to enhance the beef without overwhelming it, and the egg ensures structural integrity as it cooks.

The balsamic glaze for the meatloaf was the game-changer. It’s not just for shine… the vinegar lifts the flavor of the beef while the brown sugar caramelizes in the oven, forming a sticky, savory crust.

I also intentionally designed this recipe to bake uncovered at the end to allow moisture to release and the glaze to set properly.

The best part? My balsamic glazed meatloaf reheats beautifully and holds its shape.

That’s the difference between just throwing it together and knowing how to engineer a meatloaf that works every single time.

TOOLS NEEDED

• Large mixing bowl
  
• Whisk
  
• Roasting pan or baking dish
  
• Measuring cups and spoons
  
• Small bowl
  
• Spatula or fork for glaze

Enjoy!

With love, from our simple kitchen to yours. 

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Other Simple Comfort Foods to Make

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Balsamic Glazed Meatloaf + Video

This Balsamic Glazed Meatloaf ain't your mama's recipe! It's next-level comfort food with enough flavor to make you weak in the knees.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 216cal

Author Donna Elick

Equipment

• kitchen knives
• measuring spoons
• cutting board
• mixing bowls
• whisk
• roasting pan

Ingredients

• 1 pound lean ground beef I like 88%
• 1 cup Italian-style breadcrumbs
• 1/2 cup whole milk
• 2 tablespoons ketchup
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1 large egg
• 1/2 tablespoon packed light brown sugar
• 2 tablespoons ketchup
• 1/2 tablespoon balsamic vinegar

Instructions

• Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F. Prepare a roasting pan or baking dish and set aside.
• Soak the Breadcrumbs: In a large mixing bowl, combine 1 pound lean ground beef and 1 cup Italian-style breadcrumbs. Pour 1/2 cup whole milk directly over the breadcrumbs to let them soak briefly.
• Add Seasonings and Condiments: Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon onion powder to the bowl.
• Add the Egg: In a small bowl, lightly whisk 1 large egg, then add it to the meat mixture. This helps keep the meatloaf tender and prevents overmixing.
• Mix the Meatloaf: Gently combine the ingredients with your hands until evenly mixed. Be careful not to overwork the mixture.
• Shape the Loaf: Transfer the mixture to the prepared roasting pan. Form into a loaf shape. If cracks appear, wet your hands and smooth them out gently.
• Make the Glaze: In a small bowl, combine 2 tablespoons ketchup, 1/2 tablespoon balsamic vinegar, and 1/2 tablespoon packed light brown sugar. Stir until smooth.
• Apply the Glaze: Spread the glaze evenly over the top of the meatloaf.
• Bake Covered: Cover the pan with aluminum foil and bake for 35 to 40 minutes, or until the sides begin to brown.
• Bake Uncovered: Remove the foil and bake for another 15 minutes, or until the internal temperature reaches 160°F.
• Rest and Serve: Let the meatloaf rest, uncovered, for 10 to 15 minutes before slicing. Serve and enjoy!

Video

Notes

Make-Ahead Tips: Prepare the meatloaf mixture and shape the loaf up to 24 hours in advance. Cover and refrigerate. Bring to room temp while the oven preheats before baking.

Freezing Tips: You can freeze the shaped, unbaked meatloaf. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.

Reheating Tips: Reheat slices in a 350°F oven, covered with foil, for 10 to 15 minutes. Add a drizzle of ketchup or glaze to keep it moist.

Shaping Tip: Wet your hands slightly before shaping to prevent sticking and help smooth cracks.

Pan Choice: A glass or ceramic dish helps the loaf brown evenly and makes cleanup easier.

Nutrition

Serving: 1 | Calories: 216cal | Carbohydrates: 19g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 486mg | Sugar: 6g | Fiber: 1g | Calcium: 74mg | Iron: 3mg

Originally published August 2011. Updated and republished September 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 your support; it allows us to keep creating new recipes.

The post Balsamic Glazed Meatloaf + Video appeared first on The Slow Roasted Italian.

Recipe for Sweet and Sour Sauce

This sauce is a game-changer. The kind of sticky, tangy, sweet-and-zippy goodness you just want to dunk everything into. It’s the star of the show, not just some background drizzle.

And the best part? This sweet n sour sauce recipe is done in less time than it takes to scroll through takeout menus.

You’ll never go back to the store-bought bottle once you’ve tasted this. I mean… when the spoon starts going back in the pot before you’ve even served dinner, you know it’s a keeper!

I usually pair this quick sweet and sour sauce with meatballs or crispy pork, but you can use it for whatever strikes your fancy!

Mix it into a simple stir fry or brush it over grilled chops and shrimp skewers. It’s especially delicious with crab rangoons, potstickers, or my chicken spring rolls.

In fact, you can keep a jar of sweet & sour sauce in the refrigerator and spoon some over a bowl of fried rice for a quick and easy snack!

INGREDIENT NOTES

• Cornstarch + Cold Water: Combine to make a slurry, which thickens the sauce into that perfect, glossy consistency.
  
• Pineapple Juice: Adds natural sweetness and tropical depth. The kind in a can is perfect for this sweet n sour sauce recipe!
  
• Sugar: Use equal parts light brown sugar and granulated sugar for sweetness and a touch of caramelized flavor.
  
• Apple Cider Vinegar: Brings the bright tang that balances the sugar. Use rice vinegar or white vinegar if you’re out, plus a little extra sugar.
  
• Ketchup: Provides sweetness, acidity, and a smooth tomato base. Use a sugar-free version to tone down the sweetness.
  
• Soy Sauce: Just a touch adds umami and balances the sweetness. Opt for tamari or coconut aminos instead of soy sauce to make this recipe for sweet and sour sauce gluten-free.

VARIATIONS

Spicy Version: Add ½ teaspoon red pepper flakes or a squirt of sriracha.

Citrus Twist: Replace pineapple juice with orange juice for a different flavor profile.

Low Sugar: Cut both sugars in half for a lighter version. It’ll still be plenty tasty!

SWEET SOUR RECIPE SAUCE FAQ

Over the years, I’ve tested dozens of sweet and sour sauce recipes… and this one checks every box.

The balance of sugar to vinegar is everything. Too much acid and the sauce bites back. Too much sugar and it turns to syrup.

The key is in the emulsion: creating a stable blend of sugars, acids, and liquids, then thickening it with a slurry-based starch gel for that signature sheen.

Cooking the sugars first allows the mixture to dissolve fully before introducing the cornstarch.

And when the slurry hits the bubbling sauce, the starch molecules gelatinize, locking in the flavor and giving that restaurant-style thickness you can see and taste.

This sauce isn’t just a condiment, it’s a flavor-builder. And it’s designed to work hot or cold, as a glaze or a dip, and hold up in the fridge without separating.

That’s the kind of consistency I want in my kitchen… and I bet you do too!

TOOLS NEEDED

• Medium saucepan
  
• Small mixing bowl
  
• Measuring cups and spoons
  
• Whisk
  
• Airtight container or jar (for storage)

Enjoy!

With love, from our simple kitchen to yours. 

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Other Sauce Recipes

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Recipe for Sweet and Sour Sauce + Video

This Recipe for Sweet and Sour Sauce is ready in less than 15 minutes and better than any takeout. Dip and drizzle to your heart's content!

Course Condiment, Sauce

Cuisine American, Asian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 396cal

Author Donna Elick

Ingredients

• 1/4 cup cornstarch
• 1/4 cup water
• 3/4 cup 6-ounces pineapple juice
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup 6-oz apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1/4 cup water

Instructions

• Make the Slurry: In a small bowl, whisk together the 1/4 cup cornstarch and 1/4 cup water until smooth. Set aside.
• Combine the Sauce Base: In a medium saucepan over medium-high heat, combine 3/4 cup 6-ounces pineapple juice, 1/4 cup water, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 3/4 cup 6-oz apple cider vinegar, 1/2 cup ketchup, and 1 tablespoon soy sauce. Whisk until the sugars dissolve.
• Bring to a Boil: Bring the mixture to a boil and let it boil for 1 minute.
• Thicken the Sauce: Whisk in the cornstarch slurry. Continue whisking and cook for 3 to 5 minutes, or until the sauce is thickened and glossy.
• Cool and Store: Remove from heat and let cool slightly. Use immediately or transfer to a jar and refrigerate until ready to use.

Video

Notes

Make-Ahead Tips: This sauce stores beautifully! Make it up to 5 days in advance and refrigerate in a sealed jar or container.

Reheating Tips: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of water or pineapple juice if it becomes too thick.

Freezing Tips: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before using.

Sweetness Control: If you prefer your sauce more tangy than sweet, reduce the brown sugar by a couple tablespoons to taste.

Vinegar Tip: Apple cider vinegar adds great flavor, but white vinegar can be used in a pinch.

Nutrition

Serving: 1 | Calories: 396cal | Carbohydrates: 98g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Sodium: 718mg | Sugar: 84g | Fiber: 0.4g | Calcium: 52mg | Iron: 1mg

Originally published October 2012, updated and republished September 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 Recipe for Sweet and Sour Sauce + Video appeared first on The Slow Roasted Italian.

I like to call this the perfect side dish. All you need is simple ingredients and a short time to make this easy side dish. 

It’s perfect for family gatherings, an addition to any weeknight meal, or a great recipe to add to Sunday dinner. I also think that this easy creamed corn makes the perfect holiday side dish. It would be perfect for Thanksgiving dinner! 

When I say you have options with this delicious side dish, you totally do! It will literally pair with any main course, and it’s always a welcome addition to my dinner table. 

I love using fresh corn kernels to make this yummy dish because it adds such ha great flavor. 

This easy peasy crock pot corn recipe is a must for your Thanksgiving menu and Christmas meal! Follow the simple steps on the recipe card below to get started. 

Crockpot Creamed Corn

There’s nothing like an easy creamed corn recipe you can throw in the slow cooker!

Juicy, tender kernels blend and simmer together for a sweet yet tangy taste and satin-like texture all on their own. Seriously the best flavor. 

And it really is that easy! You just toss it all in and your job is done! 

That is, until you’re faced with the task of serving this outstanding crock pot creamed corn without eating all of it first…

To see us make this creamed corn crockpot recipe from start to finish, watch the video in this post!

Make these golden, crispy Corn Fritters for an easy appetizer or side dish to throw into the meal!

Love this creamed corn? Our Corn and Bacon Casserole takes that same sweet corn comfort and bakes it with smoky bacon into a hearty casserole!

You’ll definitely want to try my Chicken Corn Chowder too! With sweet corn and tender chicken simmered in a rich, creamy broth, its pure comfort!

Ingredient Notes and Substitutions

• Cream Cheese – This makes slow cooker creamed corn tangy, thick, and (of course) creamy! 
  
  If cream cheese isn’t available, then you can compensate by adding 3 tablespoons or so of flour. But the flavor certainly won’t be as rich!
  
• Whole Milk & Heavy Cream – I like to use both for extra creaminess! Heavy cream can be left out if desired.
  
• Unsalted Butter – Salted butter is fine to use. Just leave out any additional salt and taste test to see if you need a bit more before serving. That’s a good rule of thumb for seasonings in general!
  
• Frozen Corn – No need to thaw it first — just plop it right in! 
  
• Granulated Sugar – Everyone varies on how sweet they like their crock pot creamed corn. 
  
  If 3 tablespoons seems to be too much for your sweet tooth, start with just 1 and gradually add more until it’s at a level you enjoy.

Crockpot Corn Recipe Tips and Tricks

• Frozen or Fresh? 

Both fresh and frozen corn can be used in this crockpot corn recipe — but do not use canned corn. 

You won’t get the same creamy consistency with the canned stuff! 

• Spice Things Up

What’s sweet without a little heat? You can use a little extra black pepper or add a dash of cayenne pepper to the mix.

Hot sauce or even some chopped jalapenos will also make your crockpot creamed corn suitably spicy.

• Serving Straight From the Crockpot?

Nothing like keeping things in one dish! The slow cooker creamed corn will thicken as it keeps warm. 

Just add a splash of milk if it starts to get too thick!

Southern Sides to Serve With Crock Pot Creamed Corn

As the winter season rolls around, don’t get stressed out by all the holiday meal planning! 

While the main courses figure themselves out, you have plenty of easy Southern sides to choose from — and all of them go great with crockpot creamed corn!

Since we’re talking sweets, we can’t forget sweet potatoes. 

A classic casserole always hits the spot, but consider opting for classy and unique sweet potato rounds with a touch of cheese and cranberry!

Then, of course, there’s the cornbread and the stuffing. Mac and cheese is good to include for the cheese lovers and youngsters at the table too. 

Creamed Corn Crockpot FAQ

Storing and Reheating Leftover Slow Cooker Creamed Corn

Wait until the corn cools to room temperature before chilling in an airtight container. It can be reheated and eaten within 5 days.

Or, you can freeze individual portions for up to 2 weeks! Let frozen cream corn thaw in the fridge before reheating.

The best way to reheat leftover slow cooker creamed corn is either on the stovetop or in the microwave. 

In both instances, you can add a bit more milk or heavy cream to thin it out if it’s too thick.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Side Dish Recipes

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Best Ever Crockpot Creamed Corn Recipe + Video

Crockpot Creamed Corn is a simple slow cooker recipe — a total time saver! Enjoy this silky sweet side treat with just 5 minutes of prep!

Course Side Dish

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 347cal

Author Donna Elick

Equipment

• slow cooker
• slow cooker liners
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons

Ingredients

• 8 ounces cream cheese cut into pieces
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter 4 tablespoons
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 32 ounces frozen corn
• black pepper optional

Instructions

• Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours.
• At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results.

  Stir to combine and if desired, add black pepper to taste.
• Serve and enjoy!

Video

Notes

• Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.
• Nutrition shown is for 1/2 cup of cream corn.

Nutrition

Serving: 0.5cup | Calories: 347cal | Carbohydrates: 35g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 402mg | Sugar: 7g | Fiber: 3g | Calcium: 81mg | Iron: 1mg

Originally published November 2011, updated and republished August 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 Best Ever Crockpot Creamed Corn Recipe + Video appeared first on The Slow Roasted Italian.

In my opinion, mashed hot potatoes are the best potatoes! Not only does this recipe take simple ingredients, but it’s my go-to recipe for the holidays as well. 

It’s such an easy recipe, that this easy side dish is one that I’ll pair with just about any main dish.

This creamy mashed potatoes recipe pairs perfectly with pork chops, Salisbury steak, mushroom gravy or turkey gravy, Shepherd’s pie, roast turkey, crock pot meals, burgers, and more. 

This is why it’s one of my favorite side dishes to make! 

And good luck not eating all of these perfect potatoes. Their fluffy texture makes them the ultimate comfort food, which means that I want to gobble them all up. 

All you need to do to make this homemade mashed potatoes recipe is follow the simple steps below on the recipe card! 

You’ll have perfect mashed potatoes in no time at all! 

How to Make Mashed Potatoes

This recipe is in regular rotation around here. It’s also the one I reach for when the holidays come around each year!

My secret? I make my mashed potatoes with a combination of sour cream, cream cheese, and just a hint of garlic powder.

Each bite is so deliciously creamy with just enough buttery, garlic flavor to complement any meal.

If you’re looking for more holiday side dish recipes, you’ve come to the right place! 

I’ve compiled a long list over the years, along with make-ahead tips and a full menu if you’re new to planning.

Try a different spin with our Baked Mashed Potatoes with Sun Dried Tomatoes! It takes them to the next level! Baked until golden with rich, tangy sun-dried tomatoes, mmm!

Turn these perfect mashed potatoes into a full dinner with our Cheesy Chili Mashed Potato Casserole!

To see how to make mashed potatoes from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Potatoes – Russets are the classic choice when learning how to make mashed potatoes, but Yukon Gold have a natural butter flavor. 
  
  The skins on the latter variety are also incredibly thin, so Yukon Gold mashed potatoes mean no peeling if you don’t want to!
  
  Feel free to use either variety or a mixture of both when making mashed potatoes with cream cheese. I do recommend rinsing Russets before boiling since they are a little extra starchy. 
  
  Doing so results in a fluffier texture once your homemade garlic mashed potatoes are finished.
  
• Butter – Use unsalted sticks so you can control how the finished dish tastes. Once it’s all mixed, give it a taste and add more salt if needed.
  
• Garlic Powder – This packs a potent flavor and is easier to distribute throughout the entire pot than fresh cloves, making every bite equally flavorful.

Tips for Making Mashed Potatoes with Cream Cheese

• Don’t overmix! 

Mash just until the spuds are broken apart and the other ingredients are incorporated. 

Otherwise, your creamy garlic mashed potatoes will have a gummy, glue-like consistency.

• Adjust the consistency. 

I prefer mashed potatoes with cream cheese to be a little chunky, but you can continue mashing until they’re completely smooth. 

If you want them extra fluffy, use an electric mixer on half power for about two minutes. Then, stir and scrape down the sides before mixing for an additional minute.

• Use room temperature dairy. 

Not only will the butter and cream cheese melt faster, but everything will blend in more consistently. 

Simply measure everything out and let it sit on the counter while you boil the potatoes.

Creamy Garlic Mashed Potatoes FAQ

Make-Ahead Instructions

Holidays can be stressful, leaving you to wonder how to make mashed potatoes along with all of your other sides!

Simply prepare the recipe as directed — whether you’re making Russet or Yukon Gold mashed potatoes — then cool and refrigerate. 

On the day you wish to serve, transfer homemade garlic mashed potatoes to a slow cooker and warm on Low for 2 to 4 hours. 

Add ½ cup of milk and stir occasionally so they heat evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Mashed Potatoes Recipe + How to Video

Learn How to Make Mashed Potatoes that are rich, creamy, and full of buttery flavor! Enjoy on holidays or any regular night of the week.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 300cal

Author Donna Elick

Ingredients

• 5 pounds Yukon gold potatoes or Russet potatoes, peeled and cut into bite size pieces
• 1/2 cup unsalted butter 1 stick
• 4 ounces cream cheese
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• Optional garnish: chives chopped

Instructions

• Place the potatoes into a large pot, and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
• Drain water. Return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Add remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
• Serve and enjoy! Top with chives if desired.

Video

Notes

I prefer my potatoes a little chunky, but mash until you like them. If you prefer them extra fluffy you can use an electric mixer on about half power for about 2 minutes. Then stir and scrape down side and them mix for another minute.

 

To make ahead. Prepare ahead and refrigerate. Place in slow cooker, on low, the day you wish to serve 2-4 hours before hand. Add 1/2 cup milk and stir. Cover and stir occasionally. Add more milk as needed.

Nutrition

Serving: 1 | Calories: 300cal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 242mg | Sugar: 2g | Fiber: 4g | Calcium: 51mg | Iron: 2mg

Originally published November 2014, updated and republished August 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 Best Ever Mashed Potatoes Recipe + How to Video appeared first on The Slow Roasted Italian.

Best Peach Cobbler Recipe

This easy peach cobbler with fresh peaches has been a staple in our home since 2009. It’s one of those recipes that never gets old and never lasts more than a day or two!!!

I’ve brought it to family BBQs, potlucks, lazy Sundays on the couch… and every single time, it gets that wide-eyed, “Wait, WHO made this???” reaction.

The peaches get jammy and sweet, the topping bakes up golden and crisp, and that sugary crust?? Don’t even get me started.

I’ve made this Southern style peach cobbler so many times I could do it in my sleep… but I still get excited every time it comes out of the oven bubbling and smelling like pure peach perfection.

Pro tip? Never skip the scoop of vanilla ice cream on top. It’s the law. {wink}

Can’t get enough of that peach flavor? Try this classic dessert in milkshake form… it’s delicious!

I also have a slow cooker version of this Southern peach cobbler recipe, or you can enjoy those craveable cinnamon-spiced flavors in cheesecake form instead.

Try my Simple & Easy Blueberry Cobbler next for another satisfying cobbler!

INGREDIENT NOTES

• Peaches: Ripe but firm peaches are best for this peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven. 
  
  Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use.
  
• Sugar: Use a blend of regular granulated and brown sugar. It’s just the right amount of sweetness, plus a hint of caramel flavor that pairs so well with peaches. 
  
  You’ll also need some extra granulated sugar to sprinkle over the cobbler topping!
  
• Cornstarch: Helps thicken the peach juices into a luscious filling.
  
• Spices: Ground cinnamon and nutmeg add loads of warmth to the fruit and really put this dessert over the top. Mace or cloves could be used in place of the nutmeg if needed.
  
• Lemon Juice: Brightens the filling and enhances the natural sweetness. Use freshly squeezed juice for the best flavor!
  
• Unsalted Butter: Cut chilled and cubed butter into the flour mixture for the perfect crumbly topping. I like to prep this ahead so it’s super cold and ready to use when I need it!

VARIATIONS

Peach-Berry Cobbler: Add 1 cup blueberries or raspberries to the filling.

Crunchy Topping: Sprinkle coarse turbinado sugar on top instead of regular sugar.

Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.

Single Serve: Bake in ramekins for individual peach cobblers.

SOUTHERN PEACH COBBLER RECIPE FAQ

After making this Southern peach cobbler for well over 15 years, I’ve learned that balance is key. Not too sweet, just enough spice, and a topping that’s crisp on the outside and soft underneath.

Using both brown sugar and white sugar adds depth to both the peaches and the dough, while a touch of cinnamon and nutmeg gives it that unmistakable Southern charm.

Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.

I’ve tested it every which way, and this method gives you that perfect jammy, golden cobbler every single time.

TOOLS NEEDED

• Large mixing bowls
  
• Sharp knife and cutting board
  
• 2-quart baking dish
  
• Pastry blender or forks (for cutting in butter)
  
• Wooden spoon or silicone spatula
  
• Baking sheet (to catch any drips)

Enjoy!

With love, from our simple kitchen to yours.

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Southern Peach Cobbler + Video

This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 332cal

Author Donna Elick

Ingredients

For the Peach Filling

• 8 fresh peaches, peeled, pitted, and sliced into thin wedges
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch

For The Cobbler Topping

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, chilled and cut into small pieces
• 1/2 cup boiling water

for sprinkling

• 3 tablespoons granulated sugar

Instructions

• Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
• Make the Peach Filling: In a large mixing bowl, combine 8 fresh peaches, peeled, pitted, and sliced into thin wedges, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss gently until evenly coated.
• Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
• Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.
• Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
• Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
• Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.

Video

Notes

Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Freeze fully baked and cooled cobbler in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

Customization Ideas: Add a handful of blueberries or raspberries to the peach filling for a fun twist. For a crunchier topping, sprinkle coarse sugar over the topping before baking. Serve with cinnamon ice cream for a spicy-sweet finish.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 284mg | Sugar: 37g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

Originally published September 2011, updated and republished August 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 The Best Peach Cobbler Recipe Ever + Video appeared first on The Slow Roasted Italian.

These dessert bars are a delicious combination of traditional pecan pie with a buttery shortbread crust.

What I enjoy about this pecan pie bar recipe, besides the flavor, is that they’re simple to cut into bars to share and are perfect for a holiday cookie exchange. 

They taste like traditional pie but with a gooey filling in an even layer that is the perfect balance between sweet and delicious. And I just love that pecan topping! 

You can whip these up for a big crowd – just be sure to cut them into smaller pieces so that everyone gets some. 

The sweet filling will remind you of a piece of pecan pie – and there’s no denying the texture of those crunchy pecans! 

Gather the simple ingredients needed to make these delicious bars and savor the flavors of pecan pie! 

The hardest part of this easy recipe is not eating the entire pan! It’s one of the best pecan recipes, and pecan pie lovers will go crazy for them! 

Pecan Pie Bars

Pecan pie has always been one of my family’s favorite holiday recipes — but let’s face it, we’re not always in a pie mood (shocking, I know!). 

These little shortbread pecan bars give you all the flavor in a lighter snack. You can get just a taste without eating a whole slice!

Put a rich & creamy spin on this classic dessert with my pecan pie cheesecake bars recipe, or put those flavors into a fan-favorite party dip!

Or switch it up with our Caramel Pecan Buttermilk Pie that makes a silky, custard-style pie!

Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. We’re just nuts for nuts!

To see us make this pecan bars recipe from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Unsalted Butter – You can use regular salted butter to make the shortbread baked crust too — just leave out the additional salt in the recipe. 
  
  And keep in mind it should be room temperature! Give it at least 30 minutes on the countertop. You don’t want to use cold butter for the crust mixture. 
  
• Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute for the crust of these delicious pecan pie bars. 
  
• Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor. 
  
  Remember that this pecan pie bars recipe calls for packed sugar — really pack it down in there!
  
• Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup — sounds delicious and seasonal! 
  
  Agave or a homemade simple syrup would both be totally fine to use too. All of these will still keep that pecan pie filling sweetness and flavor. 

Tips for Making Shortbread Pecan Bars

• Avoid Overbaking! 

Don’t wait until the pecan bars have totally set to remove them from the oven. 

Remove from the heat when the center is still jiggly — they’ll set while they cool. 

If they’re still too wiggly after some time at room temperature, bake them a bit longer. Better safe than burnt!

• Make Them Dairy Free

The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes. 

Plant-based butters and margarine are all well and good — as long as they’re in stick form, not a tub. 

As for the cream, full-fat coconut milk is often easier to find than dairy-free whipping cream. 

• Get Clean Slices.

Pecan pie bars cut cleanly after they’ve chilled in the refrigerator. No sticky knives to be seen! 

If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Just a little time-saving tip!

Freezing them in pecan pie squares means that the next time you eat them, they’re literally ready to thaw and enjoy. 

Storing and Freezing Homemade Pecan Bars

Yes, shortbread pecan bars need to be refrigerated. There’s cream in there, after all! Chill for up to 5 days in the fridge.

As for freezing, layer up your pecan bars in a freezer bag with parchment paper between the slices to prevent them from sticking together. 

They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking. This is a great way to store leftover bars so that you can enjoy them any time of year. 

Pecan Bars Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Pecan Pie Bars are nutty and sticky on top but sweet and tender underneath! Serve shortbread pecan bars for a tasty holiday treat!

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 – 36

Calories 841cal

Author Donna Elick

Equipment

• stand mixer
• 18×12 baking pan
• 4 quart sauce pan

Ingredients

Shortbread Crust

• 1 1/4 pounds unsalted butter 5 sticks, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Pecan Pie Topping

• 1 pound unsalted butter 4 sticks
• 1 cup light corn syrup
• 3 cups light brown sugar packed
• 1/4 cup heavy cream
• 2 pounds pecans chopped

Instructions

• Preheat the oven to 350°F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18×12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Video

Notes

FOR A 9×13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1/2 pound (2 sticks) unsalted butter

1/2 cup light corn syrup

1 1/2 cups light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped

Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.

 

FOR AN 8×8 pan (serves 9)

Crust

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

3 tablespoons granulated sugar

1 large egg

3/4 teaspoon pure vanilla extract

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1 stick (1/2 cup) unsalted butter

1/4 cup light corn syrup

3/4 cups light brown sugar, packed

1 tablespoon heavy cream

1/2 pounds pecans, chopped

Nutrition

Serving: 1 | Calories: 841cal | Carbohydrates: 67g | Protein: 7g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 66mg | Sugar: 46g | Fiber: 4g | Calcium: 76mg | Iron: 2mg

Originally published January 2013, updated and republished August 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 Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video appeared first on The Slow Roasted Italian.

While banana pecan muffins are a personal favorite, I’ve made this recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!

You can even do orange muffins as well. When it comes to delicious recipes where fruit can be added, all sorts of doors are opened. 

All I know that adding chocolate chips to these already moist coffee cake muffins sounds like a dessert dream as well! Perfect for a brunch recipe. These really are the best coffee cake muffins! 

Coffee Cake Muffins

Typically, I’ll make two double batches of these banana nut muffins and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale. 

Love these coffee banana muffins? Try these Chocolate Chip Banana Muffins next!

Don’t miss these chocolate chip pumpkin muffins and pumpkin streusel muffins too — they are to die for!

Also try my peppermint white chocolate cruffins, they’re you’re favorite muffins with a little twist!

Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one! And this Cream Cheese Coffee Cake is borderline the perfect morning treat!

If you prefer flavors that are more tart, try my Super Quick Cranberry Orange Bread or copycat Starbucks Cranberry Bliss Bars instead.

Banana Pecan Muffins Tips and Tricks

• Use room temperature ingredients. Warm the butter, milk, sour cream, and eggs on the counter for about 30 minutes before starting these banana coffee cake muffins. 
  
  This helps everything combine smoothly and prevents the batter from separating.
  
• Want fewer dishes to clean? Smash the bananas with a fork or potato masher and fold them in with the pecans.
  
• Make them nut-free. If you have food allergies (or just don’t like nuts), you can simply leave them out.
  
• Grab-and-go option: Use paper liners and wrap each of the moist banana muffins in plastic once cooled. 
  
  Then, you can toss a couple in your bag on the way out the door!

Serving Suggestions

Enjoy these banana pecan muffins plain or slice them in half and spread butter over the center. You can even add some butter to the top of the muffin, too! 

They are particularly delicious with a cup of coffee, hot tea, hot chocolate, or milk! Enjoy these crumb cake muffins however you would like! 

Coffee Cake Muffins FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Banana Coffee Cake Muffins with Pecans Recipe

These coffee cake muffins are soft and tasty, especially with a little butter on top! Use up those ripe bananas for a quick and easy breakfast.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 25 – 30 muffins

Calories 217cal

Author Donna Elick

Ingredients

• 12 tablespoons unsalted butter 1 1/2 sticks , at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1 cup sour cream
• 1/4 cup whole milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 large ripe bananas
• 1 cup pecans chopped

Instructions

• Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• Place bananas in a blender or food processor and puree.
• Add banana puree and nuts and mix until combined.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• Enjoy!

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 119mg | Sugar: 15g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published March 2012, updated and republished March 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 Easy Banana Coffee Cake Muffins with Pecans Recipe appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this sourdough bread stuffing. It’s a must on any holiday table and pairs perfectly with the rest of the Thanksgiving meal.

This is one of those side dish recipes that puts the perfect spin on the classic recipe. If you’re looking at making homemade stuffing for a holiday meal this year, this recipe is a great way to make that happen. 

It has so much flavor and, in my opinion, has a better texture than any classic stuffing recipe.

Some people call it Thanksgiving stuffing, but I literally make this for all the big meals during the holiday season!

Using a sourdough loaf as the best bread ingredient takes the flavor to a whole new level. 

Sourdough Stuffing

Sometimes I look forward to the Thanksgiving sides even more than the turkey! 

And how could I not with this absolutely phenomenal sausage cranberry stuffing on the table?? 

You may have guessed it from the name, but this has the best mix of savory and tart flavors in a mouthwateringly moist, rich sourdough stuffing. 

I could eat it on its own — of course, there’s no need to with all of these 5-star Thanksgiving sides to choose from!

Knock your guests socks off with this no-bake creamy & tangy Cranberry Goat Cheese Balls appetizer!

Building the perfect holiday spread? Our Cranberry Christmas Roast is a stunning centerpiece to pair with cranberry stuffing!

Recipe Video

To see us make sausage cranberry apple stuffing from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Sourdough Bread Cubes – Sourdough is substantial and holds up to moisture really well, making it perfect for cranberry apple stuffing! It has a nice chewy texture!
  
  If you have homemade sourdough bread leftovers, use it for this!  I typically cut them into 1-inch cubes or bite-sized pieces. 
  
• Dried Cranberries – These don’t need to be rehydrated before use — just throw them in right with the apples! 
  
  If you’d like to use fresh cranberries, go right ahead. You’ll just need to use more.
• Ground Pork Sausage – Really, any sausage will do! 
  
  Regardless of your choice, you really do want to leave all of that grease and fat in the pan to fry up the shallots and seasonings — it adds so much depth and flavor!
  
  You could also use turkey sausage if you wanted to cut out some of the calories. 
  
• Chopped Pecans – Walnuts are the closest alternatives, and almonds can easily take their place for a more mild flavor and texture. 
  
  You can also leave them out entirely if desired.
  
•  Parsley, Sage, Rosemary & Thyme – It can be hard to find fresh herbs toward the end of the year. In this case, you can use dried for this sourdough stuffing recipe. 
  
  Just use 1 teaspoon of dried per 1 tablespoon of fresh. 
  
• Chardonnay Wine – Adds crisp, buttery flavor and some much-needed acidity. Use whatever you like to drink by the glass. You can use any white wine to make this the best stuffing. 
  
  Easily make this cranberry sausage stuffing without alcohol if needed. Simply replace the wine with either chicken stock or vegetable stock! Whatever you choose will be the perfect addition. 

The step-by-step instructions are below but the best part is that you do have some wiggle room in how you can make this stuffing recipe. That’s one of my favorite things about this golden brown side dish! 

Tips for Making Sausage Cranberry Stuffing with Sourdough

• Keep It Warm

I’m a big fan of keeping my holiday sides in slow cookers to keep them warm and for easy serving at dinnertime! 

Just transfer sausage cranberry stuffing to the crockpot and cover. If it gets a bit dry, just add some extra stock!

• More Popular Stuffing Add-Ins

Other dried fruits like blueberries, currants, or raisins are very popular in stuffing as well. 

Bell peppers (or hot peppers for the brave!) are great to use too. And bacon or cheddar cheese (or both!) can add a lovely smoky and savory flavor!

• Using Dried Herbs?

Crush them in your palm or with a mortar and pestle before adding them to the pan. 

This helps the herbs to release their oils and give off a stronger aroma and flavor. 

Be sure that you grease or butter the casserole dish or baking dish that you use. This will help that stuffing mixture not stick to the sides and makes less of a mess to clean up! 

Cranberry Sausage Stuffing FAQ

Prep Ahead Instructions: Make & Bake Later

Save a bit of time by doing all of the prep work the day before the big meal! 

It’s as easy as following this cranberry sausage stuffing recipe all the way until it’s time to bake — rather than popping your dish into the oven, you’ll slide it into the fridge.

I wouldn’t prepare sourdough stuffing more than a day in advance to maintain the fresh taste of the fruit, herbs, and sausage. 

Once you’re ready to bake, go ahead and pop it into the oven! Give yourself a couple of extra minutes to make up for the cooled temperature of the ingredients.

Make Ahead Instructions: Bake & Reheat Later

You can also make sausage cranberry apple stuffing the day before and reheat the next day. Everything can be prepared and baked as instructed in the recipe. 

Allow it to cool, then cover once more with tin foil.

Reheat cranberry apple stuffing in the oven at the same temperature until warmed through. 

Be sure to remove the tinfoil so the top of the sourdough bread crisps right back up.

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

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Sausage Apple Cranberry Sourdough Stuffing Recipe + Video

My Sourdough Stuffing is a sweet and savory masterpiece! Cranberry sausage stuffing with apples will be the best thing on the table!

Course Side Dish

Cuisine American

Method Oven, Stovetop

Prep Time 45 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 493cal

Author Donna Elick

Ingredients

• 10 cups sourdough bread cubes (1 large loaf)
• 1 cup dried cranberries
• 1 medium apple peeled, cored and chopped
• 24 ounces ground pork sausage
• 1/2 cup shallots finely diced
• 1/2 cup chopped pecans
• 1/2 cup chopped flat leaf parsley
• 3 tablespoons finely chopped fresh sage divided
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 cup chardonnay wine See Notes
• 4 tablespoons unsalted butter
• 2 cups chicken stock or vegetable broth
• 2 eggs lightly beaten

Instructions

• Preheat the oven to 350°F. Butter a 9×13-inch casserole dish; set aside.
• Place sourdough cubes in single layers across 2 baking sheets. Bake for 10-15 minutes, stirring bread occasionally, until toasted, but not browned.
• Transfer toasted bread cubes into an extra-large bowl. Add cranberries and apples; set aside.
• Cook sausage in a large skillet over medium heat, using a spatula to break up the meat as it cooks. Add 1 ½ tablespoons sage, and cook for another minute.
• Use a large slotted spoon to transfer sausage from skillet to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra).
• Add shallots to the pan. Cook until translucent, about 3 minutes. Add pecans, herbs and remaining sage, and cook for 2 minutes, stirring frequently. Pour shallot herb mixture into the bowl with bread cubes.
• Add wine to the skillet and use a wooden spoon or spatula to scrape up browned bits from the bottom of the pan. Add butter and chicken stock and bring mixture to a boil for 3 minutes, then remove from heat and pour over bread cubes in the bowl.
• Add beaten eggs to the bowl. Toss gently to combine, then transfer sourdough stuffing into the prepared baking dish.
• Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 15 minutes.

Video

Notes

Substitute for wine: For those sensitive to alcohol, you can use chicken or vegetable stock in place of the wine.

Substituting dry herbs for fresh: You can substitute dried herbs if you are unable to get fresh. Use 1 teaspoon dried herbs for each tablespoon called for. When you are adding the dried herbs, pour them into your hand and crush them in your palm before adding them to the bowl, this will release the oils and increase the potency.

To keep stuffing warm: You can scoop the stuffing into a slow cooker to keep it warm while you wait for dinner to be served. Add a little chicken stock if it starts to look dry.

Nutrition

Serving: 1 | Calories: 493cal | Carbohydrates: 23g | Protein: 17g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 119mg | Sodium: 650mg | Sugar: 16g | Fiber: 3g | Calcium: 57mg | Iron: 2mg

Originally published November 2014, updated and republished October 2024

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 Sausage Apple Cranberry Sourdough Stuffing Recipe + Video appeared first on The Slow Roasted Italian.

We love love love frozen desserts at our house. Our Munchkin devours them and I feel great about feeding them to her. We have a top 10 list of our favorites too!

Even though these healthy frozen treats are for kids, you are going to love these too!

Healthy Frozen Treats

Blueberry Vanilla Yogurt Ice Pops are perfectly sweetened and packed with delicious vanilla yogurt and luscious fresh blueberries. This simple ice pop recipe is the consummate summer treat.  They are creamy, fruity and ice cold!  Loaded with vitamin C, antioxidants and power boosting protein, these popsicles are going to be a staple in my freezer now. Looking for something sweeter, try any of these sweet summer treats.

Strawberry Kiwi Vitamin C Ice Pops are loaded with vitamin C and naturally sweetened. This spectacular quick and easy 4 ingredient ice pop is everything that you could hope for in a healthy frozen treat. Bursting with flavor from fruit high in antioxidants and vitamin c this popsicle recipe has gotten us through several illnesses this year.

With only 3 Ingredients you can make this amazing 5 Minute Strawberry Banana Ice Cream. Something you can feel good about eating!

Kiwi Pineapple Pops:  A little taste of the tropics, these Kiwi Pineapple Popsicles are exactly what you need to take you away to your very own deserted island (for a moment, anyway).

Healthy Chocolate Banana Ice Cream.  Naturally sweet.  No preservatives and its my daughter’s favorite dessert.

Sublime Strawberry Popsicles are the perfect icy cold treat to help you celebrate the arrival of spring!

Simple 3 Ingredient Chocolate Peanut Butter Ice Cream my healthier version of Reese’s Peanut Butter Cup ice cream. You are going to love these healthy frozen treats!!

Packed with vitamin c, antioxidants and power boosting protein, Raspberry Lemonade Yogurt Ice Pops are the perfect any occasion healthy frozen treat!

Two simple ingredients for a creamy crunchy Banana Pecan Nice Cream.

Healthy Strawberry Banana Popsicles are the perfect healthy treat. Tart, sweet and completely good for you.  Share one and make a memory!

Red White and Blue Popsicles are healthy frozen treats packed with vitamin C, antioxidants & power boosting protein. Perfect low calorie every day treat!

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

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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 Best Ever Simple and Easy Healthy Frozen Treats appeared first on The Slow Roasted Italian.