WHY YOU’LL LOVE THIS CINNABON RECIPE

• Tastes just like Cinnabon (maybe better!)
  
• Ultra-soft, fluffy dough that stays tender
  
• Thick, gooey cinnamon filling in every bite
  
• Classic cream cheese frosting that’s rich and smooth
  
• Perfect for make-ahead mornings or special occasions

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.

And all these years later, we still love them.

So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.

And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.

I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to? 

If you love making Cinnabon at home, our Copycat Cinnabon Cinnamon Sticks help you make even more of their sweet treats right at home!

If you love cinnamon treats, our Cinnamon Pecan Pull-Apart Bread should be your next bake!

INGREDIENT NOTES

• Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
  
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
  
• Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted. 
  
• All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
  
• Cornstarch: Helps keep the filling soft and gooey instead of melting away.
  
• Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
  
• Cream Cheese: Use full-fat for the best texture and flavor in the frosting.

VARIATIONS

Extra Gooey: Add a little extra butter and brown sugar to the filling.

Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.

Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.

Lighter Sweetness: Reduce the amount of brown sugar slightly.

Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.

Overnight Rolls: Assemble the night before and bake fresh in the morning.

SERVING SUGGESTIONS

• Pair with a strawberry banana smoothie for something fresh on the side.
  
• Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
  
• Add rolls to a brunch table with our Baked French Toast Casserole.
  
• Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
  
• Enjoy one warm… standing at the counter… before anyone else gets to them!

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.

I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.

If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.

You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.

And the double frosting? That’s not extra. That’s intentional.

The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easy and consistent.
  
• Mixing Bowls: For dough, filling, and frosting.
  
• Rolling Pin: To get that large, even rectangle.
  
• 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
  
• Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Breakfast Recipes

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Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

• 1 tablespoon unsalted butter
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1 cup warm water 110 to 120°F
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter
• 5 1/2 to 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1 stick unsalted butter, softened 1/2 cup
• 1 1/2 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened 1/4 cup
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
• ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
• MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
• MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
• KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
• FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
• MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
• ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
• ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
• ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
• SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
• BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
• MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
• FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, updated and republished May 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 Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

This French Toast bake is simple to make in a baking dish! It’s a great recipe loaded with cinnamon sugar flavor, making it the perfect dish for weekend mornings or even Christmas morning.

You’ll love this easy French Toast recipe! 

And if you’re a French toast lover, you’re in for a treat. I’ve given you the step-by-step recipe below to make the perfect breakfast. 

This is such an easy way to feed a big family, or to have leftovers for the next day. 

Follow the simple steps on the recipe card below to get started on this baked French toast casserole. 

New recipes like this are not only delicious, but they’re fun to make! It tastes just like regular French toast, but fills the whole pan! 

Oven Baked French Toast

This overnight French toast oven casserole is not only easy to make, but the bread has hours and hours to soak up all of that delicious flavor.

Oven baked French toast is so good, you won’t even need to add maple syrup! This makes a great special occasion breakfast, but it’s just as good for a weekend brunch too. 

Don’t need as much? Try this Air Fryer French Toast for a quick and easy breakfast.

Slow Cooker Overnight Breakfast Casserole is a savory alternative that saves you an extra step. Just toss all of the ingredients in the crock the night before and wake up to a delicious breakfast!

To see us make French toast in the oven from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• French Bread – Sourdough, French baguette, or your favorite gluten-free bread should all work just fine with this easy baked French toast recipe. 
  
  You can honestly use any pieces of bread, so have fun! I do prefer thicker slices of bread but good old white sandwich bread will work for this easy recipe. 
  
•  Pure Vanilla Extract – If you love warm vanilla flavor, try vanilla bean paste or baker’s vanilla instead.
  
• Half and Half – This is a dairy product found in the US that’s made from equal parts whole milk and heavy cream. 
  
  You can make your own mixture at home or even use all milk or all cream if you’d like.
  
• Praline Topping – For a lighter or allergy-friendly option, leave this off the top and serve oven baked French toast with fresh berries or whipped cream instead. 
  
  You can also just opt for a brown sugar mixture as well, or even a little bit of pure maple syrup. I’ve even added sliced apples right on top and sprinkled a little bit of white sugar.
  
  The best part about this recipe is that everyone can add their own favorite toppings. 

You can easily top with blueberries to turn this into a blueberry French toast casserole! Adding fresh fruit is always a great thing. 

Tips for Making French Toast in the Oven

• Cube the bread

For extra bread pudding texture, slice the French bread for French toast into large cubes instead. 

This way, they’ll be more submerged and will stick together when baked. Scoop into bowls so everyone can get as much or as little as they’d like!

• Too soggy? 

I’ve made adjustments to this French bread oven recipe over the years and found that using less milk creates a better texture. 

You may need to play with the amounts and reduce the liquid further depending on your preferences.

• No need to wait

While refrigerating overnight saves time in the morning, you can easily make this easy baked French toast from start to finish if you’d like! 

Just keep in mind that the bread will be crispier since it won’t have all that time to absorb the liquid.

• Dairy-free option

Instead of butter, use margarine or plant-based baking sticks.

Then, replace the half and half and milk mixture with canned full-fat coconut milk. Shake it well first to combine the liquid with the cream.

Or, combine your choice of soy, cashew, or oat milk with dairy-free heavy cream. Silk makes a small carton that has a very neutral flavor.

How to Store Leftovers

Cover oven baked French toast tightly with plastic wrap or transfer to a sealed container. Refrigerate and use within 3 to 4 days for best results.

Heat individual portions in the microwave or pop the entire pan back in the oven until warmed through.

Freezing French Bread French Toast

We regularly freeze leftovers and they hold up beautifully. Divide into smaller containers with lids or freeze the entire pan for the holidays.

Thaw French bread French toast in the refrigerator overnight and bake uncovered at 350°F for about 10 minutes.

French Toast Oven Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

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Make Ahead Oven Baked French Toast Recipe + Video

Oven Baked French Toast is perfectly sweet and has the texture of bread pudding. Perfect for overnight guests, weekend brunch, and holidays!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 50 minutes minutes

Servings 8

Calories 682cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• cutting board
• bread knife
• mixing bowl
• whisk

Ingredients

• butter for preparing baking dish
• 1 loaf French bread
• 8 large eggs
• 1 cup half and half
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract or vanilla bean paste if you want to really jazz it up
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Praline Topping

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

• Prepare a 9″x13″ baking dish by generously buttering the entire inside of the dish. Set the baking dish aside.
• Using a serrated bread knife, cut the French bread, on the bias, into slices approximately 1-inch thick. Arrange slices in the prepared baking dish in 2 rows, slightly overlapping the slices. Set dish aside.

  In a large mixing bowl, whisk eggs. Add half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
• Pour the egg mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated. Even dunking them in the mixture sometimes.

  Cover casserole dish with foil and refrigerate overnight.
• The next day, set oven to 350°F to preheat.

  Meanwhile, prepare the praline topping by adding all ingredients to a medium mixing bowl, then stir to combine.
• Use a small scoop to portion the praline topping into 8 dollops evenly across the top of the casserole. Using a silicone spatula, spread topping evenly over the bread (like you are icing a cake).

  Bake for 40 minutes, until puffed and lightly golden.
• Serve warm drizzled with syrup and enjoy!

Video

Notes

How to prevent soggy French toast – We have been enjoying this recipe for 10 years. I have made a few changes. There is less milk/cream than in the original recipe, as the bread is sometimes too moist for my taste.

Substitute for half and half – Half and half is a dairy product found in the USA. You can substitute half cream and half milk for half-and-half. You can also use any combination of all cream to all milk as long as you are adding 1-1/2 cups total.

Praline topping – In the original recipe, the praline topping included corn syrup. It really doesn’t need it, so it has been removed from the ingredient list.

Serving suggestions – This French toast casserole is amazing served with fresh berries instead of the praline topping if you are looking to lighten it up.

Freezing the casserole – The leftovers freeze VERY well! We eat about 1/4 of the pan. I freeze the leftovers in 3 containers, so when we want a special breakfast I just thaw it and pop it in the oven at 350 for about 10 minutes. Perfect.

Nutrition

Serving: 1 | Calories: 682cal | Carbohydrates: 61g | Protein: 15g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 260mg | Sodium: 471mg | Sugar: 35g | Fiber: 3g | Calcium: 144mg | Iron: 3mg

Originally published June 2011, updated and republished October 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 Make Ahead Oven Baked French Toast Recipe + Video appeared first on The Slow Roasted Italian.

It’s incredible how such a simple combination of ingredients can deliver such a big flavor! I’ve made these crispy fingerling potatoes for years – and we still love it!

When you have delicious recipes like this, you keep making them all the time. (in fact, I just make this last week!) 

It just might be my favorite side dish to cook this kind of potato, and I could literally eat this on a daily basis. It’s so good! 

If you’re a fan of crispy potatoes, it’s time to make this easy recipe. The tender skin paired with the flavorful middles are crazy good! 

It’s a delicious side dish that pairs well with just about any main entree or is good enough to enjoy on its own. Plus, there is minimal prep work needed! (and that’s a good thing!) 

In fact, these crispy roasted fingerling potatoes replace my craving for french fries because I love that crispy skin! 

Whip these up quickly for an easy weeknight dinner. It couldn’t be easier to make this fingerling potato recipe when the craving hits. 

Check out the printable recipe card below for all the details! 

These crispy garlic herb potatoes are the perfect side for our Boneless Steak Recipe — a complete steakhouse dinner without leaving the house

Roasted Fingerling Potatoes

Fresh spuds tossed with a little oil, minced garlic, and chopped fresh rosemary (plus salt and pepper!) are the perfect addition to any meal.

Don’t feel like waiting? Cook them in the air fryer for perfectly crispy bites in a fraction of the time!

Corn on the cob tastes just as delicious when roasted since the natural sugars caramelize to perfection. 

In fact, I often toss some in the oven when I make this fingerling potatoes recipe!

Baked Fingerling Potatoes Tips and Tricks

• Don’t forget to rinse! Run the spuds under cool water, rubbing away any dirt spots with your fingers. Pat dry completely with paper towels before tossing with the oil and seasonings.
  
• Use dried herbs. If fresh isn’t available, dried rosemary works just as well. Reduce the amount to 2 teaspoons since the flavor is more potent.
  
• Time-saving tip: Roasted fingerling potatoes will cook faster if you slice them in half lengthwise first. 
  
  Start checking around the 30 minute mark – they’re done when they are fork-tender and crispy around the edges.
  
• Not a fan of rosemary? Parsley, thyme, or even Italian seasoning is just as delicious!
  
• Add some cheese! Once the roasted rosemary fingerling potatoes are cooked, sprinkle some freshly grated Parmesan over the top before serving.

What to Serve with Rosemary Fingerling Potatoes

Make this fingerling potatoes recipe for a simple weeknight meal, or prepare a larger batch for a fancy dinner party!

They go well with chicken, pork chops, or steak — any of which can be cooked in the air fryer while these are in the oven.

Or, pull out all the stops with this juicy prime rib recipe! Round out the meal with your favorite holiday sides and cap off the night with a tasty dessert.

Roasted Fingerling Potatoes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fantastic Potato Side Dishes

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Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video

Roasted Fingerling Potatoes is the easiest side dish recipe you will ever make! The tender potatoes are seasoned with garlic and rosemary.

Course Side Dish

Cuisine Italian

Method Oven

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 166cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13-inch casserole dish
• garlic press

Ingredients

• 3 pounds fingerling potatoes
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic minced
• 2 tablespoons chopped rosemary about 4 sprigs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 400°F.
• Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size).
• Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
• Bake 60-70 minutes, stirring occasionally until potatoes are fork tender. (Mine cooked 60 minutes).
• Serve and enjoy!

Video

Notes

You can substitute 2 teaspoons dried rosemary in place of the fresh rosemary.

Nutrition

Serving: 1 | Calories: 166cal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 301mg | Sugar: 1g | Fiber: 4g | Calcium: 27mg | Iron: 1mg

Originally published May 2014, 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 Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video 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

Print

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.

The secret to extra gooey melt-in-your-mouth treats? Make your chocolate chip cookies with vanilla pudding!  

It’s the perfect spin for a classic cookie, and turns this cookie from a good recipe into a great recipe, featuring two types of vanilla – vanilla extract and vanilla pudding!

If you’re a fan of traditional chocolate chip cookies, you’ll love this easy twist! 

They taste like regular chocolate chip cookies, but what is different is the texture of these cookies. They’re a thicker cookie but still  light and fluffy – and so good. 

Plus, they’re such an easy homemade cookie recipe to make! The next time that you have a craving, keep this recipe at your fingertips.

It’s sure to be one of your favorite recipes for making chewy chocolate chip pudding cookies moving forward. 

This has been my go to chocolate chip pudding cookie recipe for many years. You are going to love these.

These are particularly amazing when made into ice cream sandwiches. Simply add a scoop of vanilla ice cream between two rounds and press together. 

For extra flair, roll the edges in sprinkles or your favorite toppings.

If you have a bake sale or cookie swap coming up, you’ll find plenty more cookie recipes to choose from especially our cherry cheesecake cookies. They make the perfect baked cookies for any occasion!

Or just put a sweet twist on classic chocolate chip with our soft & chewy Cherry Chocolate Chip Cookies!

These chewy cookies are guaranteed to be a hit!

Chocolate Chip Pudding Cookies – Tips and Tricks

• Use room temperature ingredients. Butter needs to be softened to cream properly, and eggs will incorporate more evenly into the dough when they aren’t cold. 
  
  Let them sit on the counter for 30 minutes or so before starting the recipe.
  
• Check the label carefully. It’s crucial to use the instant variety for chocolate chip cookies with pudding. Regular mixes won’t set up correctly and the dough will be too soft.
  
• Want a different size? You can make these any size you would like with a few adjustments. 
  For larger treats, increase the time and lower the temperature if they start to get too dark. 
  
  Smaller treats will bake up quickly, so keep a close eye on them to avoid burning.
  
• Get them perfectly round. Grab a biscuit or round-shaped cutter that is slightly larger than the chocolate chip pudding cookies. 
  
  When they first come out of the oven, place the cutter around each one and move it in a circular motion. It will shape the soft edges into a perfect circle!
  
• Cooling: Once your soft cookies are out of the oven for a couple minutes, they can be transferred to a wire rack to cool completely, or enjoy the baked cookies right out of the oven!
  
• Storage: These will keep at room temperature in a airtight container for up to a week.

Variations

• Change the chocolate. These soft chocolate chip cookies are already perfection, but you can use other options like white chocolate chips, butterscotch chips, peanut butter chips, semi-sweet chocolate chips, or dark chocolate chips, too. 
  
• Use a different dry pudding mix. The fun part about adding the secret ingredient (pudding mixture) is that you can try adding a different box of pudding mix to the recipe.
  
  Instant vanilla pudding mix, instant chocolate pudding mix, instant mint pudding mix – all are great options and is sure to create delicious pudding cookie recipes. 
  
• Add peanut butter. A lot of people LOVE adding peanut butter to their cookie recipes, you can do this in the recipe itself or adding peanut butter chips on top! 
  
  While I’m more of a classic chocolate chip cookies type of gal, do what makes you happy! Peanut butter cookies are yummy, too. 

Video‌: Chocolate Chip Cookies With Vanilla Pudding

To‌ ‌see‌ ‌us‌ ‌make‌ ‌this‌ ‌from‌ ‌start‌ ‌to‌ ‌finish,‌ ‌watch‌ ‌the‌ ‌video‌ ‌at‌ ‌the‌ ‌top‌ ‌of‌ ‌this‌ ‌post.‌ ‌

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌ ‌

• Stand mixer or large mixing bowl with hand mixer 
• Baking Sheets – A standard 13×18 jelly roll pan is the perfect size for these chocolate chip pudding cookies. I’m able to fit two dozen rounds per pan.
• Parchment Paper or Silpat Mats – Line your pans with these for easy cleanup!
• 2 Tablespoon Scoop – Also great for meatballs, ice cream, and portioning out leftovers.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

FAQ‌ ‌-‌ ‌Common‌ ‌Recipe‌ ‌Questions‌ ‌ ‌

Enjoy!

With love, from our simple kitchen to yours.

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Best Chocolate Chip Pudding Cookies Recipe with Video

Chocolate chip pudding cookies are pillowy soft in the center with perfectly crisp edges. Try them – you’ll never go back to your old recipe!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48

Calories 129cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter
• 1 1/2 cups light brown sugar packed
• 3.4 ounce package instant French vanilla pudding unprepared
• 2 large eggs room temperature
• 1 tablespoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup semi sweet chocolate chips
• 1 1/4 cup milk chocolate chips divided

Instructions

• Preheat the oven to 350°F. Prepare 2 baking sheets with parchment paper or silpat mats. Set aside.
• Reserve 1/4 of milk chocolate chips to top the cookies to make them extra pretty. You can skip this step if you prefer.
• In the bowl of your stand mixer (or in a large bowl with an electric mixer) beat butter, sugar and pudding mix together until light and creamy, about 3 minutes.
• Add eggs and vanilla. Beat together until mixed, 2 minutes.
• Sprinkle in flour, baking soda, baking powder and salt. Mix until combined (until you don’t see flour.
• Add the remaining 1 cup milk chocolate chips and the semi sweet chocolate chips and run the mixer on low (or hand mix) until chocolate chips are incorporated into the dough, about 30 seconds.
• Using a 2 tablespoon scooper, scoop cookies onto a baking sheet (I bake 6 rows of 4 per 13×18 jelly roll pan).
• Top each cookie dough scoop with 4 or 5 chocolate chips (from the reserved ¼ cup) and gently press them in so they don’t fall off.
• Bake for 8-10 minutes, until lightly golden brown around the edges and the top looks matte.
• Remove from the oven and cool on the baking sheet for 5 minutes. The cookies will be puffy, but they will settle down and hug your chocolate chips as they cool.
• Use a spatula to place cookies on a cooling rack to cool completely.
• Serve and enjoy!

Video

Notes

Store at room temperature in a sealed container.

If you make bigger cookies than 1 tablespoon, you will need to adjust your cooking time to be a little longer, and lower the temperature if your cookies are getting dark too quickly

If you make smaller cookies than 1-2 Tablespoons, your cookies will bake in a shorter amount of time. Just keep an eye on them to make sure they don’t burn.

These are amazing when made into ice cream sandwiches. Just grab 2 cookies and add vanilla ice cream between the two. Top with chocolate syrup or your favorite toppings!

I recommend this cookie scoop it’s slightly bigger than 1 tablespoon (holds 4 teaspoons)

Tip for making cookies perfectly round: When cookies first come out of the oven, place a biscuit cutter or round-shaped cookie cutter (slightly larger than your cookie), and move your cutter in a circular motion. This will make your cookies perfectly round!

 

Nutrition

Serving: 1 | Calories: 129cal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 99mg | Sugar: 11g | Fiber: 1g | Calcium: 16mg | Iron: 1mg

Originally published November 2021, 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 Best Chocolate Chip Pudding Cookies Recipe with Video appeared first on The Slow Roasted Italian.

Taco Rice Recipe 

One of the best things about this easy dinner recipe is that it makes a whole meal, all in one dish.

Taco rice casserole has been a family favorite for years. Munchkin was asking for seconds even as a toddler!

It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or to take to friends.

Plus, cheesy taco rice is a fun spin for Taco Tuesday and a great way to whip up a simple recipe for the whole family to enjoy. 

Skillet meals are a lifesaver for any family with a hectic schedule. Everything cooks together, and you won’t be stuck washing a pile of dishes before bed.

I’m also a fan of lazy day recipes! 

When you can’t make it to the grocery store, just grab what’s in your pantry and fridge and put together something quick and easy. 

Sometimes that looks like a pot of enchilada pasta, while other nights it’s grilled cheese sandwiches… with a little something extra, of course.

And I can always count on my 5 ingredient chili to save the day! It’s delicious on its own and just as tasty over baked potatoes, hot dogs, nachos, and more.

Ingredient Notes and Substitutions

• Ground Beef – Use a lean blend if possible to cut down on the amount of grease you’ll need to drain after browning the meat. Not too lean, though, or you’ll miss out on flavor.
  
  You could also use ground chicken or ground turkey in place of ground beef for a lighter option.
  
• Black Beans – Add protein and bulk to this taco rice recipe! Pinto beans are a good alternative.
  
• Diced Tomatoes – Use fire-roasted diced tomatoes in place of crushed or regular diced tomatoes. They add that “cooked all day” taste to quick and easy recipes like this one.
  
• Corn – Here’s where you really have flexibility. I’ll usually toss in canned corn, but frozen kernels work just as well. You don’t even have to thaw them first!
  
  Or, make use of fresh corn when it’s on sale in the summer. Fire-roasted canned corn adds extra smokiness, but I’d avoid it if you’re already using fire-roasted tomatoes and peppers.
  
• Fire-Roasted Diced Jalapeños – These pack a punch, so feel free to reduce the amount or substitute diced green chiles for a milder dish.
  
• Jasmine Rice – Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
  
• Colby Jack Cheese – Everything is better with cheese! Colby Jack has a great balance of flavor and melt, though cheddar or a fiesta blend would be yummy too.
  
• Spices – The secret to authentic Mexican flavor is using New Mexico chili powder! Unlike traditional chili seasoning, this spice is made entirely from ground chiles.
  
  It has an earthy, sweet flavor and subtle, spicy heat. Find it in bulk bags in the international aisle, or order some online.
  
  You’ll also want to add ground cumin, smoked paprika, and onion powder for plenty of smoky, savory flavor. Salt the ground beef as it cooks, then add more (with pepper) after draining any grease.

How to Make Taco Rice Casserole

First, get all your ingredients prepped and ready! Measure things out, open up all the cans, and have prep bowls within reach.

Brown the ground beef in a wide skillet with a little bit of salt, breaking it up into smaller pieces as it cooks. Drain off any excess grease, then season with more salt and the rest of the spices.

Stir in the beans, corn, tomatoes, peppers, and rice until well combined. Pour the water into the skillet and stir again, then cover and bring the mixture to a boil.

Once bubbling, give it a quick stir and scrape along the bottom of the skillet to loosen anything that’s stuck.

Reduce the heat and simmer your Mexican taco rice for about 15 minutes. I’ll usually stir it halfway to make sure nothing sticks to the bottom, but get that cover back on quickly if you do!

As soon as the rice is tender and fully cooked, turn off the heat and sprinkle cheese over the top. Broil for a couple minutes (until the cheese is melted) or simply put the lid back on and let it sit.

Then, dish up taco rice casserole with some fresh cilantro and all your favorite toppings!

Prep Ahead

• Rinse and drain beans and corn
• Shred cheese
• Measure spices

Serving Suggestions

One of the biggest reasons that this dish works so well for busy weeknights is that everyone has the chance to add their favorite toppings! Some of our top picks include:

• Sliced black olives
• Diced green onions
• Pico de gallo
• Chopped bell peppers
• Shredded lettuce
• Diced avocado

For a truly lazy meal, scoop up cheesy taco rice with tortilla chips or spoon it onto a tortilla!

I think that this would make a killer taco salad as well, but you could easily serve a green salad on the side.

Storing and Reheating Mexican Taco Rice

I actually make this recipe quite often for easy lunches!

Once the dish has cooled, scoop portions onto a parchment-lined baking sheet (or use a Silpat mat) and flash freeze for at least 4 hours. Then, toss them into gallon-sized freezer bags and store for up to 3 months!

Mexican taco rice is great for regular leftovers too. It’ll keep for 3 to 4 days in the refrigerator when stored in an airtight container.

Warm individual portions in the microwave, or toss larger servings back in a skillet and heat on the stovetop!

Mexican Rice Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Taco Rice Recipe + Video

My Taco Rice ‌Recipe is a one pan family favorite that's ready in 30 minutes. Packed with meat, beans, veggies, cheese, and Mexican flavor!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 555cal

Author Donna Elick

Equipment

• large skillet
• box grater
• can opener

Ingredients

• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt divided
• 2 teaspoons New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 15 ounce can low-sodium black beans, rinsed and drained
• 14.5 ounce can fire roasted diced tomatoes with garlic
• 15.25 ounce can niblet corn rinsed and drained (or 1 cup frozen corn)
• 4 ounce can fire roasted diced jalapenos
• 1 cup jasmine rice
• 2 cups water
• 8 ounces Colby jack cheese shredded
• optional garnish: fresh cilantro chopped

Instructions

• Warm a large (10″) skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
• Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
• Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
• Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
• Sprinkle with cilantro. Serve and enjoy!

Video

Notes

If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

Nutrition

Serving: 1 | Calories: 555cal | Carbohydrates: 63g | Protein: 37g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 981mg | Sugar: 6g | Fiber: 10g | Calcium: 328mg | Iron: 5mg

Originally published February 2016, updated and republished July 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 Cheesy Taco Rice Recipe + Video appeared first on The Slow Roasted Italian.

This just might be one of my favorite dip recipes. I love all the layers of this 7-layer dip and tend to make it all the time. 

I’ve made this great recipe for the big game, as an easy dip for parties, and, sometimes, just as a delicious dip to eat at home. 

The best part about making this 7-layer bean dip is that you can change up the process and ingredients to your cravings. 

A lot of people double the amount of black olives and green onions, but I’m always about adding more cheddar cheese! 

I also love to have options for other fun additions that people can add to their own personal side of this Mexican dip. 

I’ll have some chunky salsa, chili powder, fresh pico de Gallo, store-bought guacamole, and other types of shredded cheese in the middle of the table for people to grab and add. 

You can totally make your own homemade guac as well – but sometimes I just don’t have the time! 

Don’t forget that you can use this crowd pleaser for homemade tortilla chips, blue corn tortilla chips, or even as a favorite appetizer to serve with other chips as well! 

I love to squeeze a bit of fresh lime juice on top of this 7 layer bean dip recipe as well for a burst of taste! 

I promise you that it’s a crowd favorite and is one of the best party appetizers out there. 

The first thing people do is ask me for the recipe. It’s a crowd pleaser – so be sure to get the printable recipe card below! 

7 Layer Bean Dip

Pair this easy layered bean dip with chips, or spoon some into warm tortillas for an easy dish that feeds a crowd.

If you’re building a dip spread for game day, pair this with our Chicken Enchilada Dip, and some guacamole with my Garden Fresh Salsa for something classic!

For another easy party recipe, try these Cheesy Jalapeno Popper Pretzel Bombs. 

Better yet, make it a whole party plate with stuffed peppers, jalapeno poppers, and nachos!

Soft, bite-sized pretzels stuffed with jalapenos and cream cheese filling — these will definitely get you invited back!

Taco Bean Dip Ingredient Notes and Substitutions

• Ground beef – Easily replace this with ground chicken or turkey for a leaner option.
  
• Rice – I love using my chicken rice for this recipe, but Spanish or cilantro lime varieties would taste just as great!
  
• Salsa verde – This is a green sauce made from tomatillos, chile peppers, and herbs. You can replace it with a few cans of diced green chiles if you prefer.
  
• Red enchilada sauce – Use your favorite brand or make my homemade recipe in just 10 minutes!
  
• Cheese – Try other varieties like sharp cheddar, Monterey Jack, Pepper Jack, or a blend of Mexican cheeses.

You can also have some plain Greek Yogurt as an option for this great dip. You can’t go wrong with options! 

The fun part about making this easy appetizer is that you can add even layer of just about anything that you want.

While I do follow the recipe card, sometimes I branch out and adda guacamole layer using fresh guacamole and spices. It’s just a simple way to add extra flavor! 

Serving Suggestions

Tortilla chips are the obvious pairing for this easy 7 layer bean dip — grab a bag of your favorite or make them yourself!

You can also serve this baked layered bean dip recipe with a variety of toppings for an easy burrito bar! Guacamole, sour cream, and cilantro are my top picks.

Want the crunch without the chips? Celery sticks and thick bell pepper slices are excellent for scooping up this scrumptious dip!

Layered Bean Dip Recipe Tips and Tricks

• Make individual portions! Divide the ingredients into several 2-cup oven safe bowls so no one has to huddle around one bowl of taco bean dip.
  
• Tip for easy meal prep: Prepare the layered bean dip recipe as directed, but don’t bake. Instead, wrap oven-safe dishes in aluminum foil and freeze. 
  
  Then, bake for 30-45 minutes at 350°F until warmed through. Uncover for the last 10 minutes to melt the cheese.
  
• Need to free up your baking dish? Line it with enough foil to hang over the sides before making the Mexican layer dip. 
  
  Cover and freeze, then lift the whole thing out of the pan and crimp the two layers of foil together to seal. 
  
  When you’re ready to bake, just pop it right back in the pan for a perfect fit!

Mexican Layer Dip FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever 7 Layer Mexican Bean Dip Recipe + Video

7 Layer Bean Dip is loaded with layers of cheesy rice, beef, and refried beans! Make this Mexican dip recipe for a full meal or party snack.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 351cal

Author Donna Elick

Equipment

• large skillet
• 9×13-inch casserole dish
• rimmed baking sheets
• box grater

Ingredients

• 1 pound ground beef
• 2 tablespoons Mrs Dash Southwest chipotle seasoning
• 1/4 cup water
• 1 can refried beans I like spicy refried beans
• 2 cups chicken rice cooked or your favorite cooked rice
• 1/2 cup salsa verde green chile sauce
• 1/2 cup red enchilada sauce
• 12 ounces Colby Jack cheese shredded
• 1/2 can large black olives sliced

Instructions

• Preheat oven to 350°F.
• In a medium skillet over medium, add ground beef and salt. Cook, until cooked through. Once it is cooked, add chipotle seasoning and stir to combine. Add water and cover. Simmer 15 minutes, remove cover and cook until water is cooked out. Set seasoned beef aside until needed.
• In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans into dish and add 4 ounces of the cheese. Mix to combine well.
• Add cooked rice and spread evenly. Add salsa verde and smooth over the rice layer.
• Sprinkle approximately 4 ounces cheese onto salsa verde layer. Sprinkle cooked beef evenly over cheese layer.
• Add enchilada sauce and smooth evenly over the seasoned beef.
• Sprinkle remaining cheese over top. Arrange sliced olives on top of cheese.
• Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned (or up to 30 minutes if ingredients are cold).
• Serve with chips.

Video

Notes

This dish freezes very well. I like to make (6) 2-cup servings and freeze them for easy dinners. Each one serves 2 with chips.

To pre-make: Prepare recipe as written, but do not bake it. Wrap oven safe dishes in aluminum foil and freeze. Then, place in oven for 30-45 minutes on 350°F until warmed through. Uncover the last 10 minutes to melt the cheese.

This is an incredibly versatile recipe that can be made with your favorites. Substitute the seasoned ground chicken layer with ground beef or turkey, Italian sausage (omit seasoning) or even diced left over chicken, turkey, beef or pork.

Diced green chiles are fabulous in place of the Salsa Verde Layer.

I also like to double the seasoned beef in this recipe for a heartier meal.

Nutrition

Serving: 1 | Calories: 351cal | Carbohydrates: 30g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 726mg | Sugar: 2g | Fiber: 2g | Calcium: 224mg | Iron: 2mg

Originally published September 2011, 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 Best Ever 7 Layer Mexican Bean Dip Recipe + Video appeared first on The Slow Roasted Italian.

Making a mouthwatering Italian dinner that your family will love doesn’t get much simpler than with my homemade pasta sauce recipe!!!

This great recipe is perfect for busy weeknights and my go-to recipe. The simple ingredients are so much better than store-bought pasta sauce, and home cooks will agree.

Forget about the jarred sauce, and make this easy homemade spaghetti sauce on your own. The steps on the recipe card are easy to follow – and you’ll have creamy sauce in no time at all! 

Simple Pasta Sauce

Tangy, smooth, and bursting with heavenly, aromatic Mediterranean flavors, this quick and simple marinara sauce has a boatload of uses! 

Of course, it’s fabulous over pasta – this is kind of a given. But, I also use it in Italian casseroles, like Chicken Parmesan Pasta. 

Traditionally, marinara is intended to be used as a dipping sauce. It’s a fabulous fit with my recipes for Air Fryer Garlic Knots, Air Fryer Arancini, and Italian Garden Breadsticks!

This sauce is absolutely made for our Baked Italian Meatballs — simmer them together for 20 minutes and you’ve got a classic Italian dinner the whole family will rave about.

Ingredient Notes and Substitutions

• Fire Roasted Tomatoes With Garlic– There are all kinds of jarred and canned options to choose from, so any brand will do. 
  
  To cut back on the sodium, start with a low sodium sauce, then add salt to taste just before serving. I prefer using canned tomatoes or whole tomatoes, but that’s because it’s a personal preference because it’s such a time savor.
  
  When making your own sauce, you can use either. Just know that fresh vs canned does change the consistency of the sauce and you might have to add more seasonings, etc. 
  
• Italian Seasoning – If you have dried oregano, basil, rosemary, and thyme, you can make homemade Italian seasoning instead of using a premade blend.
  
  If you do make it yourself, don’t hesitate to use the Italian seasonings you like best.
  
• Red Pepper Flakes – If you don’t like spicy marinara, you can leave this out — but I recommend using at least a pinch! 
  
  Substitutes include cayenne pepper and paprika, though they are not as spicy as crushed red pepper flakes.

You can also keep this easy pasta sauce simple and use salt and black pepper for taste. I like to add a little heat, but it’s not a requirement. (and it’s not a good idea to make it spicy if you’re the only one that likes spice!)

Fresh minced garlic is also super yummy in this easy homemade pasta sauce. 

For another sauce that’s just as quick and versatile, our Easy Pesto Pasta uses garlicky pesto & spaghetti noodles to create a simple bowl of pasta that’s fresh & tasty!

Tips for Amazing Pasta Sauce

1. Leave it a bit chunky.

Don’t puree it completely! Marinara is best with a bit of texture and body to it. 

So give it a few pulses, check the consistency, and don’t be afraid to leave some tomato chunks in there.

2. Adjust the spiciness.

Increase the red pepper flakes to 1 teaspoon for more heat. If that’s still not spicy enough, add a small pinch of cayenne pepper. 

3. Use fresh aromatics.

You can use fresh onions, garlic, and herbs if you happen to have them on hand. 

This homemade pasta sauce recipe intentionally uses shortcuts, because I wanted a quick and simple pasta sauce. 

But, if you have time and desire, feel free to add some home cooked touches to your marinara sauce!

Storing, Freezing, and Reheating

Leftovers of the homemade pasta sauce recipe need to be refrigerated and used up within 4 days. 

Be sure to store it in an airtight container, such as a mason jar, to maximize its shelf life

For longer storage, your marinara can be frozen for up to 3 months without losing flavor.

Don’t reheat the sauce too many times, because it loses flavor each time it’s reheated. Instead, only heat up as much as you need and store the rest in the fridge. 

Heating, cooling, and reheating is just an open invitation for bacteria to grow.

Marinara Sauce FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Quick Homemade Simple Pasta Sauce Recipe (5 Minutes)

A simple pasta sauce with fresh, robust flavors is much better than store bought. This recipe for easy marinara sauce takes just 5 minutes!

Course Pantry Staple, Sauce

Cuisine Italian

Method Blender

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4 makes 24 ounces

Calories 69cal

Author Donna Elick

Equipment

• can opener
• measuring spoons
• blender OR
• immersion blender

Ingredients

• 14.5 ounces fire roasted tomatoes with garlic
• 15 ounces tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes for spicier sauce, use more, up to 1 teaspoon

Instructions

• Add all ingredients to a blender. Pulse on High power until pureed.
• Pour into a medium saucepan over medium-high heat. Cook until warmed through, about 3 minutes.
• Serve and enjoy.

Nutrition

Serving: 1cup | Calories: 69cal | Carbohydrates: 15g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1245mg | Sugar: 9g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

Originally published January 2013. Last 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 Quick Homemade Simple Pasta Sauce Recipe (5 Minutes) appeared first on The Slow Roasted Italian.

There’s a helpful video in this post that you can watch to see the cookies being made! Watching the electric mixer combine the simple ingredients is soothing.

What I love about these easy sugar cookies is that they’re simple and fun to make!

One of my favorite things to do is make different cookie cutter shapes and cutout cookies as part of our baking Christmas tradition. 

All that’s left is to whip up some easy sugar cookie frosting – and you’re set! You’re about to find out that all it takes is a little bit of effort to make what is certain to be your new favorite sugar cookie recipe! Seriously easy cookies! 

Christmas Sugar Cookies

I love that there’s so much that you can do with sugar cookies: have a cookie decorating party, package them as a gift for your loved ones, or leave them out for Santa on Christmas Eve. 

The holiday season simply isn’t complete without Christmas sugar cookies!  Top them with festive sprinkles and don’t forget to use your favorite cookie cutters. 

Nothing beats the aroma of freshly baked cookies or the joy of decorating and sharing them with others.

I use this recipe every year, and it is the best sugar cookie recipe for decorating. The cookies hold their shape well and don’t spread out while baking. 

With my best tasting sugar cookie icing, you can decorate the cookies with a delicous glossy shine.

Your soft sugar cookies will look professional and taste absolutely amazing. If you love this Christmas sugar cookie recipe, try my Christmas Pinwheel Cookies next!

Love sugar cookies? Our Circus Animal Cookies are a fun year-round version with pink frosting, white chocolate, and sprinkles in every bite!

Serve these christmas sugar cookies with our Boozy Rum Balls! They come together in minutes with no oven required and they’re a treat the adults will get to enjoy!

And for a perfectly giftable Christmas treat, my Christmas cookie dough is irresistibly chewy!

Christmas Sugar Cookies Ingredient Notes and Substitutions

• Unsalted Butter – Using unsalted butter gives you more control over how much salt is in the overall recipe. 
  
  But if you only have salted butter on hand, you can use that instead – just omit additional salt from the recipe.
  
• Granulated Sugar – Cream sugar with the butter, softened at room temperature.
  
• Eggs – This will bind your dough together.
  
• Vanilla Extract and Almond Extract – These add flavor to the dough. You can skip the almond extract or use imitation, if allergies are a concern. 
  
  Other flavors, including lemon or maple, make great replacements!
  
• Flour – Regular all-purpose flour is recommended, but you can use any cup-for-cup all-purpose gluten free flour with this sugar cookie recipe, and they will turn out amazing
  !
• Salt – Omit this ingredient if you decide to use salted butter.
  
• Best Ever Sugar Cookie Icing – Ready in just 5 minutes, you’ll love how easy this icing is to whip up!

Christmas Sugar Cookies – Step by Step Instructions

Make The Dough

Start by creaming the softened butter and granulated sugar together. The texture should be light and fluffy, and the color will change to pale yellow.

Mix in the eggs and extracts until combined. Then, add the dry ingredients and blend until smooth.

Divide the dough into two even discs. Wrap in plastic and chill for at least one hour.

Roll It Out

Working with one disc at a time, roll out the dough on a lightly floured surface.

Use cookie cutters to cut out your shapes, then carefully transfer them to lined baking sheets.

Next, place the trays in the refrigerator to chill for another 15 minutes before baking. This helps them to hold their shape.

Bake, Cool, and Decorate

Transfer the baking sheets from the refrigerator straight to the oven, and bake until the cut out sugar cookies start to brown around the edges.

Let them sit on the pan for a few minutes to finish baking, then transfer to a wire rack to cool.

Finally, decorate them with my Sugar Cookie Icing for a beautiful glossy finish! You can use any colors, sprinkles, or sugar pearls to get your desired look.

Use Decorating Squeeze Bottles for easier decorating and minimal clean up.

Tips and Tricks for Cut Out Sugar Cookies 

• Prevent Sticky Dough. Keep adding a little more flour until the dough is tacky, meaning it doesn’t stick to your finger when touched. 
  
• Space Cookies Out. Place cookie cutouts at least one inch apart so that the heat of the oven has space to move and the cookies can bake evenly.   
  
• Rotate Halfway Through. Not all ovens have perfectly even heat. 
  
  Rotating your cookie tray halfway through the baking time will help ensure that no cookies end up burnt or undercooked.
  
• Time Batches Carefully. Allow each baking sheet to cool a bit before placing new cut-outs on the tray. 
  
  This guarantees that the heat doesn’t melt your dough or cause it to lose its shape before it can start baking.
  
• Cool Completely. The cookies will firm up as they cool. Make sure they are completely cooled before you decorate or transfer them to a container.

How to Prevent Sugar Cookies From Spreading

First, don’t use any leavening agents! That means no baking soda or baking powder — it’s the secret to get cut out cookies to hold their shape. 

This is a tip I picked up from a bakery over 20 years ago. Makes them perfect every time.

Next, allow your butter to soften before creaming it with the sugar for a smooth consistency. But, don’t use melted butter! 

This will thin your dough and create flat cookies.

I also recommend letting your eggs sit out at room temperature for about 30 minutes before you use them. 

Room temperature eggs are best for baking as they are easier to mix and incorporate into a dough.

Finally, chill your dough twice. Refrigerate it for at least an hour before rolling and cutting, then chill your shapes again on the trays for about 15 minutes before baking them — this will ensure that the cookies hold their shape. 

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for making the dough.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
• Cooling Racks – I like these because you can cool a large batch of treats without taking up a lot of counter space.
• Adjustable Rolling Pin with Removable Rings – flattens dough to ensure uniform baking. 

Christmas Sugar Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cookie Recipes

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Best Easy Christmas Sugar Cookies Recipe + Video

Christmas Sugar Cookies are delicious! These no spread cut out sugar cookies are perfect to leave out for Santa or take to a cookie swap.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill Time 5 minutes minutes

Total Time 26 minutes minutes

Servings 36 Cookies

Calories 121cal

Author Donna Elick

Equipment

• stand mixer OR
• electric hand mixer
• mixing bowls
• measuring spoons
• measuring cups for dry ingredients
• heat-resistant silicone spatula
• silicone baking mat

Ingredients

• 1 cup unsalted butter 2 sticks, room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 4 cups all purpose flour
• 1/2 teaspoon salt
• Best Ever Sugar Cookie Icing
• Pearl Sugar Balls dragees

Instructions

• In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).
• Add the eggs, vanilla and almond. Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
• Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.
• Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)
• Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.
• Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.
• Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
• Decorate the cookies with Best Ever Sugar Cookie Icing if desired. Be sure to let the icing dry completely before storing. (This may take several hours or overnight.)

Video

Nutrition

Serving: 1 | Calories: 121cal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 37mg | Sugar: 6g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published December 2012, updated and republished November 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 Best Easy Christmas Sugar Cookies Recipe + Video appeared first on The Slow Roasted Italian.

Ravioli with Sausage Recipe

Looking for an easy recipe that makes an impressive meal in no time? This skillet ravioli and sausage recipe is the one for you!

It’s loaded with zesty hot Italian sausage, smoky fire-roasted tomatoes, tender cheese-filled pasta, multiple layers of ooey gooey cheese, and fresh peppery basil sprinkled on top.

Plus, there’s enough hands-off time that you can have the kitchen cleaned before you sit down to eat.

My meat-and-potatoes-loving husband insisted that this was the meal I serve at our most recent holiday get-together. 

We love one-pot meals. I mean delicious dinner and easy cleanup. How can you beat that?

Don’t worry, I’ve got plenty more skillet dinner recipes that are perfect for busy nights when you need to feed the whole family.

We also have a slow cooker sausage and ravioli recipe — just toss it in and have dinner ready for later.

Whether you’re craving Mexican, Cajun, or classic comfort food, there’s sure to be a combination you will love!

Ingredient Notes and Substitutions

• Hot Italian Sausage – Grab your favorite spicy bulk blend, whether it’s made with chicken, pork, or turkey, and not the kind in the casings.
  
  You could also substitute a mild or sweet mixture if you don’t want the extra heat.
  
• Fire-Roasted Diced Tomatoes – Use fire-roasted diced tomatoes in place of crushed or plain diced tomatoes to give the sauce a “simmered all day” flavor.
  
  You’ll also need tomato sauce to help coat the skillet ravioli, plus tomato paste to help thicken and flavor the sauce.
  
• Mini Frozen Raviolis – I prefer smaller-sized ravioli when making one pot ravioli. They’re less likely to stick together, and you get more in the bag!
  
  Circles are what were available at my store, but you could use squares instead. As long as they’re mini and frozen!
  
• Cheese – While I typically caution against bagged shreds, this recipe is an exception.
  
  It’s more budget-friendly to grab a package of Italian cheese blend, but feel free to substitute 1 pound of your favorite Italian cheeses instead.
  
  I like to do 8 ounces of mozzarella, 4 ounces of provolone, and 4 ounces of Romano or Asiago.
  
  Stick with a fresh wedge of Parmesan for serving, though! The flavor and texture are so much better than the pre-shredded stuff — or worse, the powdery kind.
  
• Seasonings – The sausage is already seasoned, so you’re really helping to flavor the sauce. Add Italian seasoning, onion and garlic powders, and salt and pepper to taste.
  
  I also like the chop up some fresh basil leaves to sprinkle over each dish before serving!

Tips and Tricks to Make Perfect One Pot Ravioli

• Don’t forget to add water with the ravioli!

Otherwise, there won’t be enough liquid for the pasta to cook and the dish will come out dry.

• Stir everything occasionally as the pasta cooks.

This just prevents the ravioli from sticking to each other or the bottom of the pan. It also helps keep them submerged in the liquid for even cooking.

• Broil the whole skillet before serving.

Trust me, you don’t want to skip this step! The broiler helps to melt the cheese on top to create a bubbly, golden crust.

If you don’t have a broiler available, place it as close to the heating element as possible and set your oven to 450 or 500°F. Or, torch the top with a brulée torch for a similar effect.

Worst case, you can turn the heat down low on the stovetop and pop a lid on. You won’t get that slightly crispy, bubbly deliciousness, but it will melt the cheese just fine.

Prep Ahead

• Grate cheese
• Chop basil
• Measure out spices

Kitchen Tools You Will Need

• Large Skillet – Use one that is at least 10 inches wide with deep sides to hold all that goodness in.
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
• Cheese Grater – Any kind will work, but this one is my go-to.

Serving Suggestions

All you really need to round out your plate is a fresh salad. Everyone loves my Olive Garden copycat, but I’m partial to a creamy burrata caprese myself.

I like to add some bread to the table too, whether it’s a simple crusty loaf, homemade breadsticks, or easy air fryer garlic bread.

This ravioli with sausage recipe works really well with a side of veggies too! Try grilled zucchini or asparagus, steamed broccoli, or Italian green beans.

Ravioli and Sausage Recipe FAQ

Storing and Reheating Leftover Skillet Ravioli

Bold of you to assume there will be leftovers! If so, transfer them to an airtight container once cooled and refrigerate for up to 4 days.

Reheat individual servings of skillet ravioli in the microwave or on the stove until warmed through and melty once again.

Enjoy!

With love, from our simple kitchen to yours.

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Other Skillet Recipes

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One Skillet Ravioli with Sausage Recipe + Video

This Ravioli with Sausage Recipe comes together in one pan and is loaded with a mind-blowing flavor explosion. Make it in just 30 minutes!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 769cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1 tablespoon extra virgin olive oil
• 16 ounce package bulk hot Italian sausage chicken, turkey or pork
• 14.5 ounce can fire roasted diced tomatoes
• 8 ounce can tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups water
• 16 ounces shredded Italian cheese blend divided
• 25 ounces frozen mini round cheese ravioli
• 4 ounces parmesan cheese grated
• 6 basil leaves chopped

Instructions

• Add olive oil to a large skillet over medium-high heat. Add sausage to skillet. Stir occasionally until cooked through.
• Add diced tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic and onion powders, salt and pepper. Mix to combine. Add water and ravioli. Stir and cover. Cook 10 minutes or until ravioli is tender, stirring occasionally.
• Preheat oven to broil.
• Add 4 ounces of Italian cheese blend to skillet and gently fold in to combine. Sprinkle the remaining 12 ounces over the top of the skillet.
• Broil in oven for 2-4 minutes until the top is bubbly and golden brown. Watch carefully cheese can turn crispy in a blink.
• Remove from oven with oven mitts!! Sprinkle fresh grated Parmesan cheese over top, garnish with fresh basil, serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 769cal | Carbohydrates: 45g | Protein: 41g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 1819mg | Sugar: 4g | Fiber: 4g | Calcium: 343mg | Iron: 11mg

Originally published December 2012, 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 One Skillet Ravioli with Sausage Recipe + Video appeared first on The Slow Roasted Italian.