WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

• All your comfort food favorites layered in one bowl
  
• Crispy chicken + creamy potatoes = perfect contrast
  
• That gravy ties everything together (don’t be shy with it)
  
• Better than the original… and you control every part
  
• Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

• Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
  
• Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
  
• Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
  
• Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
  
• Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
  
• Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

• Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
• Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
• Canned corn
• Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

• Add our KFC Mac and Cheese for a full comfort meal.
  
• Serve with biscuits or cornbread to scoop up every last bite.
  
• Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
  
• A side of cole slaw gives a cool, crunchy contrast.
  
• Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

TOOLS NEEDED

• Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
  
• Thermometer: Helps you hold that 350°F sweet spot.
  
• Shallow Bowls: For setting up your breading station.
  
• Tongs or Slotted Spoon: For safely frying and removing chicken.
  
• Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 1139cal

Author Donna Elick

Equipment

• cutting board
• 3 shallow bowl or empty pie plates
• whisk
• dutch oven
• slotted spoon

Ingredients

• 12 ounces boneless skinless chicken breast cut into bite-size pieces
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 cups panko bread crumbs
• 4 cups vegetable oil or shortening for frying
• 2 cups KFC mashed potatoes, prepared
• 1 cup cheddar cheese, shredded (about 4 ounces)
• 1/2 cup corn kernels, cooked
• 2 cups KFC brown gravy, prepared

Instructions

• HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
• SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
• BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
• FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
• WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
• BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
• ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
• FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Serving: 1bowl | Calories: 1139cal | Carbohydrates: 111g | Protein: 44g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 4035mg | Sugar: 6g | Fiber: 7g | Calcium: 333mg | Iron: 6mg

Originally published September 2022, 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 KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

Spring Dinner Ideas

As much as I’m all about cozy, comfort food recipes, there’s something exciting about the springtime shift in weather… and time! 

Longer days and extra sunshine mean out with stews or heavy casseroles and in with colorful, garden-fresh meals. It also means I can finally get out on the patio and fire up the grill and smoker.

We’ve rounded up over 20 of our favorite spring dinner recipe ideas, from pasta and chicken to pork and seafood. 

There are even a few veggie-heavy soups mixed in if you aren’t quite ready to say goodbye to your stockpot.

Many of these recipes come together in 30 minutes or less, so dinner can fit nicely into your busy springtime schedule.

EASY SPRING DINNERS

Simple doesn’t have to mean boring. Pasta and gnocchi are easy standbys that guarantee full bellies with minimal effort. Eating low carb? Zucchini noodles solve that problem! 

Lemon Pasta

Simplicity at its finest! Tender spaghetti tossed in a bright, buttery lemon sauce with plenty of garlic flavor, perfect as a side or light meal. Add chicken, shrimp, or veggies to make it more filling.

Cheesy Skillet Gnocchi Recipe with White Sauce

A little cream, a little garlic, and plenty of shredded cheese transform humble gnocchi into one of the most crave-worthy dinners for spring. The texture of these potato dumplings is absolutely incredible, with a golden, bubbly topping of gruyere. 

Zucchini Noodles with Sausage

Swap traditional pasta with zoodles for a lighter, veggie-packed dinner. Sausage links bring plenty of Italian flavor, tomatoes add juicy bursts of freshness, and everything cooks in one skillet

Easy Roasted Vegetables and Pasta

A drool-worthy parmesan sauce coats every inch of tender eggplant, zucchini, tomatoes, and penne. This recipe is about as hands-off as it gets! Combine roasted veggies with boiled pasta, then toss with oil, garlic, and cheese.

CHICKEN DINNERS FOR SPRING

These recipes all have one thing in common (besides chicken)… and that’s cheese! You’ll find everything from creamy sauces and melty toppings to tangy crumbles atop savory salads.

Alice Springs Chicken Outback Copycat Recipe

Honey mustard chicken smothered in bacon, cheese, and mushroom sauce… all the best flavors in one incredible bite! Perfect with a crisp side salad or a quick batch of air fryer French fries.

Creamy Pesto Chicken Pasta Recipe

An easy 20-minute meal that doesn’t skimp on flavor. With a creamy pesto sauce coating perfectly cooked pasta and tender bites of chicken, it’s filling enough for a meal with some crusty bread to soak up every last drop.

Cheesy Chicken Pasta

One pot spring dinners are a favorite around here! More time chatting around bowls of cheesy noodles and less time washing dishes. Spinach and sun-dried tomatoes bring depth while white wine brightens the sauce in the best way.

30-Minute Creamy Chicken Lazone Recipe

Pan fried chicken breasts are seasoned to perfection, complemented perfectly by creamy fettuccine. It’s a simple, flavor-packed meal that’s easy to get on the table fast.

Panera Green Goddess Salad with Chicken

Hearty and fresh with a bright, herbaceous dressing… this one’s a winner for meals or prepping lunches! It’s even better than Panera’s and can be made at a fraction of the cost.

Italian Sheet Pan Chicken Thighs

Grab one pan, a handful of seasonings, fresh veggies, and juicy chicken thighs. Throw it all together and bake for one of the easiest dinner ideas for spring.

PORK & BEEF 

Too often, these cuts are reserved for BBQs and cookouts when there are so many delicious ways to make them on the stovetop. Dinner is ready in no time, without the need for several different sides.

Parmesan Baked Pork Chops

Weeknight simple with big weekend flavor. Juicy pork coated in a savory crust made from cheese, breadcrumbs, and seasonings. Delicious with potatoes, pasta, or a simple salad.

Cast Iron Pork Chops with Apples

This one tastes fancy but is so easy to make… and in only 20 minutes! Perfectly seared chops simmer in an apple cinnamon pan sauce, balancing sweet with savory for the perfect bite.

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Saucy, crunchy, and deeply savory. If you’re looking for lighter dinner ideas for spring, this one is it. The ground meat filling is low-carb but just as delicious in a rice bowl. And you can easily swap the chicken for ground pork or beef!

Low Carb Egg Roll in a Bowl Recipe

Everything you love about egg rolls without the wrapper! Savory ground meat, shredded cabbage and carrots, and all the best Asian flavors combine into a filling, keto-friendly meal.

Beef and Vegetables Chop Suey

This easy stir fry recipe delivers takeout flavors to your kitchen in 30 minutes or less. Ultra-tender steak pairs with crisp veggies and a luscious sauce that’s got all the tastes: salty, sweet, sour, bitter, and umami.

SEAFOOD DINNER IDEAS FOR SPRING

If you’re tired of the same old chicken and pork, add some seafood into the mix! These salmon and shrimp recipes are filling but not heavy, perfect for easy springtime meals when you’re craving something different.

Lemon Pepper Salmon

Flaky fish meets a thick crust of tangy, smoky seasoning in this hot smoked salmon recipe. Made with just 4 ingredients, it’s one of the simplest spring dinner ideas on this list!

Orange Glazed Salmon

This one skillet recipe delivers perfect seared fillets coated in a sticky-sweet citrus glaze. Pomegranate arils add gorgeous color and juicy pops of tart flavor for a dish that’s dinner-party worthy but weeknight easy.

Lemon Garlic Shrimp

An absolute favorite that pairs well with sides and combines well with other recipes like lemon pasta. Juicy shrimp pan sears quickly in a bright, buttery garlic sauce. Honestly, it takes longer to prep than it does to cook!

SOUPS

Springtime brings warmer weather, but there are still plenty of blustery days that make you want to hunker down at home. These cozy spring dinner ideas make the most of garden vegetables without demanding too much effort.

Creamy Tomato Bisque Soup

Made with whole tomatoes, rich cream, and a hint of peppery heat, this 25-minute recipe delivers big flavor in a simple bowl. Delicious with grilled cheese or a crisp salad for a light, springtime meal.

Vegetable Tortellini Soup

This one rides the line of cozy but light in just the right way. A basil-forward broth envelops tender, cheese-stuffed pasta and colorful veggies, while fire-roasted tomatoes bring that “simmered all day” flavor.

Chicken Vegetable Soup

Rotisserie chicken, frozen veggies, and pasta deliver satisfying results in an easy stovetop recipe. This soup is forgiving too, so you can use up what you have on hand for something equally delicious.

Homemade Sausage and Gnocchi Soup Recipe

Italian sausage, pillowy gnocchi, vegetables, and savory tomato broth come together in the best way. One of our favorite 30 minute spring dinner recipe ideas for a light lunch or dinner… especially with crusty bread to soak up every last drop!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 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 Spring Dinner Ideas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 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 Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

Traditional Italian Easter Dinner

When it comes to holidays, Easter is right up there with Christmas in Italian households. And our favorite way to celebrate? FOOD!!

The more the merrier… dishes and people alike.

We’ve rounded up our favorite Italian Easter dinner recipes so you can join in on the festivities.

And if you’re looking for a more traditional American menu, we’ve got our top 100 Easter recipes all in one place!

Planning an Italian Easter Dinner Menu

Most menus start with an antipasto (like an appetizer), then move to a main or some kind of pasta dish (which might double as the main)… and finish with dessert, of course!

And because there are usually quite a few people around the table, I always include a variety of side dishes so no one leaves hungry.

Keep the number of guests in mind and whether they’ll be showing up hungry or can wait for the main event.

If the meal is simple, finish with a stunning dessert. But if waistbands are bound to feel tight, something simpler is the best way to go.

SWEET AND SAVORY BREADS AND ROLLS

Traditional braided wreaths make the most adorable (and delicious) placeholders, but you can’t go wrong with a bottomless basket on the table either.

And if the Easter bunny will be stopping by before breakfast, don’t forget a batch of cinnamon rolls or donuts!

Italian Easter Bread

Pane di Pasqua, which literally translates to “Easter bread,” has long been a staple on spring holiday tables across Italy. 

Deliciously tender and lightly sweet, these braided wreaths hide a festive present for each of your guests!

Cinnabon Cinnamon Rolls

This isn’t a traditional Italian Easter dinner recipe. But ooey-gooey, warm cinnamon rolls with cream cheese frosting are perfect with a cup of coffee on Easter morning!

Bomboloni Italian Donuts

An Italian classic, these fried donuts are filled with a rich, homemade pastry cream that bursts out of every bite. Crispy on the outside, fluffy on the inside, and just the right amount of sweet.

Olive Garden Breadsticks Recipe

Every Italian Easter dinner table needs a basket or two of buttery garlic breadsticks! These are better than takeout (or frozen) and so easy to make from scratch.

ITALIAN EASTER LUNCH OR DINNER SIDES

These are the dishes that bring all the freshness to the table. Veggie-packed soups, crisp salads, all the antipasto flavor you love… and plenty of cheese.

Mix and match, or make them all!

Strawberry Panzanelle Salad

Our version of the famous Tuscan chopped salad includes fresh strawberries and cheese, bringing sweet and creamy to match the tomatoes, cucumber, and toasted bread cubes. One of our favorite Italian Easter dinner ideas!

Antipasto Pasta Salad

Put a twist on the classic Italian first course by tossing it all with cheese-stuffed pasta. Perfect for a brunch or light lunch, a crowd-pleasing starter, or a casual meal on its own.

Italian Rice Balls

What’s better than cheesy risotto? When it’s breaded and fried!! Arancini is always a winner for Italian holidays, but I make them year-round because they’re Just. That. Good.

Minestrone Soup

Colorful veggies, tender pasta, and hearty beans simmered together in a tomato broth. A delicious side for any Italian Easter dinner, especially if the sun won’t come out to play.

ITALIAN EASTER DINNER MAIN DISHES

For an authentic Italian meal that won’t blow your grocery budget, turn to pasta and potato-based dinners. 

And we’d be doing you and the holiday an injustice if we didn’t share recipes for the most popular classic dishes too!

Easy Eggplant Parmesan Recipe

Just like my mom used to make! Crispy rounds of fried eggplant, smothered in cheese and tomato sauce, then baked until golden and bubbly.

Quick and Easy Italian Lasagna

This one always makes it onto an Italian Easter dinner menu, but I’ve got a shortcut that will have your lasagna on the table in just 40 minutes!

Homemade Italian Potato Gnocchi

Pillowy soft potato pasta coated with an herb butter sauce. Need I say more? This is one of the best Italian Easter dinner recipes for a crowd. Freezer-friendly too!

Italian Braciole Recipe

This one may be a lot of work, but that old-school comfort flavor is absolutely worth the effort. Steak stuffed with salami, herbs, and a hard-boiled egg, then simmered in tomato sauce until tender.

Slow Cooker Orange Honey Ham

A handful of ingredients and essentially hands-off, this glazed ham recipe is one of the easiest Italian Easter dinner ideas. The crockpot does all the hard work!

EASTER DESSERTS

The key to a good Italian dessert is just enough sweetness to satisfy… without making you regret your choices.

From classics like tiramisu and stuffoli to impressive layer cakes and colorful cookies, there’s something here for everyone!

Italian Easter Cookies

Soft, tender butter cookies are made better with colorful icing and festive sprinkles. Like an extra-fluffy sugar cookie that looks like a mini donut!

Italian Struffoli

These always disappear faster than I can make them… and not just because I sneak them as I go! Sweet, fried citrus dough, covered in a sticky honey glaze and colorful sprinkles. A must for any dessert table.

Italian Pignoli Cookies

These pine nut cookies have the most incredible texture, like a chewy French macaron with tiny bits of crunch. Perfect for those who like their desserts a little less sweet.

Italian Cream Cake 

This triple-layer cake is loaded with coconut, toasted pecans, and cream cheese frosting. A stunning display for any occasion, and not as hard to make as you might think!

Easy Tiramisu

Layers of sweet mascarpone cheese and ladyfingers soaked in rum and espresso, topped with cookie crumbs, cocoa, and chocolate curls. If you’re making a traditional Italian Easter dinner, this is the best way to end the night!

2-Ingredient Affogato 

The perfect finish to a hearty Italian Easter dinner… when you just can’t fit another bite. Smooth espresso meets creamy gelato, plus endless topping options!

Chocolate Lovers Brownie Biscotti 

The ultimate twist on the classic Italian cookie! Rich chocolate flavor and the crispy texture are the perfect pair for dunking in a cup of Italian coffee after the meal.

Pizzelle Cookies 

Delicate and crisp Italian waffle cookies, lightly flavored with vanilla and anise. The intricate design only adds to the texture, and the dough can be made ahead.

Tiramisu Cake 

Featuring 3 luscious layers of espresso-soaked sponge and a creamy mascarpone frosting, this transforms the classic dessert into a stunning holiday centerpiece.

We did our best to combine some well-known Italian Easter dinner recipes with personal family favorites, plus a few that would work on any table… Italian or not.

You’re sure to find the perfect dish, so have a fun time trying them all out! 

Happy Easter, everyone.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published April 2022, updated and republished March 2026

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

The post Italian Easter Dinner appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE

• Classic lemon meringue flavor and texture
  
• Smooth, sliceable filling that sets properly
  
• Light, fluffy meringue with golden peaks
  
• Straightforward process with reliable results
  
• A true bakery-style pie at home

Lemon Meringue Pie

This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.

Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.

You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.

The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue. 

Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.

If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert. 

Fair warning… once you start browsing, it’s hard to stop!

INGREDIENT NOTES 

• Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
  
• Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
  
• Egg Yolks: Add richness and structure to the lemon filling.
  
• Egg Whites: Whip into a stable foam for that classic meringue topping.
  
• Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
  
• Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.

VARIATIONS 

Extra Tangy: Increase the amount of lemon zest (just slightly!).

Torched Top: Use a kitchen torch instead of the oven for browning.

Mini Pies: Create individual portions using tart pans.

Graham Crust: Swap the traditional crust for a graham cracker base.

Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.

SERVING SUGGESTIONS 

• Perfect for spring gatherings and holidays like Easter or Mother’s Day.
  
• Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
  
• Lemon meringue pie is best enjoyed the day it’s made.
  
• A slice is just lovely with coffee, tea, or a sparkling wine.
  

LEMON AND MERINGUE PIE RECIPE FAQ

This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions. 

Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled. 

Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.

Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.

Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively. 

Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.

Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact. 

When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.

TOOLS NEEDED 

• Medium Saucepan: For cooking the lemon filling evenly.
  
• Whisk: Constant movement keeps the filling smooth.
  
• Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
  
• Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
  
• 9-inch Pie Dish: With a pre-baked crust ready to go!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Lemon Cake Mix Cookies

Lemon Cream Cheese Dump Cake

Easy Bursting Lemon Pound Cake

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Lemon Meringue Pie

Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 (1 slice)

Calories 301cal

Author Donna Elick

Ingredients

Pie Filling

• 1 9-inch pre-baked pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups cold water
• 3 large egg yolks
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1 tablespoon salted butter

Meringue

• 4 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• PREPARE OVEN: Preheat the oven to 350°F.
• MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
• ADD YOLKS: Whisk 3 large egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
• PREP LEMON: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest and set aside.
• START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat 4 large egg whites, room temperature until foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed.
• ADD SUGAR TO MERINGUE: With the mixer running, gradually add the 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
• COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
• FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and 1 tablespoon salted butteruntil smooth.
• ASSEMBLE PIE: Immediately pour the hot filling into 1 9-inch pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
• BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
• COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.

Notes

Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.

Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.

Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.

Cooling: Allow the pie to cool completely before slicing so the filling sets properly.

Storage: Cover loosely with foil and refrigerate for up to 2 days.

Nutrition

Serving: 1 | Calories: 301cal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 129mg | Sugar: 38g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published January 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 Lemon Meringue Pie appeared first on The Slow Roasted Italian.

This fudgy chocolate cake will have every Nutella fan screaming for more. It’s literally my go-to chocolate cake recipe that never lets me down.

It’s a great option when my sweet tooth needs something fast and delicious. Chocolate lovers will agree! 

It’s a delicious cake paired with Nutella swirls that just might make it your favorite chocolate cake recipe. 

This is one of those Nutella recipes that you’ll never forget! The recipe card shows all the simple steps to make this easy cake recipe, loaded with chocolate flavor. 

You’re about to see why everyone in my house goes crazy over this Nutella chocolate cake recipe. It’s literally one of our favorite things to make when our sweet tooth is kicking! 

Nutella Cake

Nutella is a sweet chocolate hazelnut spread that can be enjoyed in so many ways: on toast or waffles, in desserts, or even with a spoon! 

My recipe for Nutella cake makes perfect individual cakes that are moist and bursting with chocolatey, nutty flavor.

This cake recipe is so easy to make –  you’ll only need 5 minutes of prep time, and the whole dessert will be ready to serve in just 30 minutes! 

And you’ll love that this cake has no added sugar and isn’t overly sweet. Nutella will add all the sweetness that you need.

For another delicious recipe with Nutella, try my Nutella Rice Krispies Treats. Or, if you want another mini cake recipe, try these Peppermint Crunch Mini Cheesecakes next.

How to Make Nutella Cake: Step-by-Step Instructions

This recipe is easy as can be and only requires 4 ingredients. 

It’s the perfect dessert to make on a busy weeknight, or to throw together for a party if you don’t have a ton of time on hand.

1. Mix Ingredients. Mix the Nutella, milk, flour, and baking powder together until smooth and fully combined.
   
2. Divide Into Ramekins. Make sure that each ramekin has the same amount of batter so that each cake cooks evenly. You’ll want to add about 5 tablespoons of batter to each. 
   
3. Bake to Desired Consistency. Bake for 20-25 minutes. 
   
   You’ll get softer, gooier cakes if you bake closer to 20 minutes, and slightly firmer cakes if you bake closer to 25 minutes. 
   
   But keep in mind that the center of your dessert will remain slightly gooey either way. 
   
4. These soft set cakes will rise and fall as they bake, but should have a final consistency that’s somewhere between pudding and a regular cake.
   
5. Add Optional Toppings. They are not only fun and delicious but also make your presentation even more beautiful! 
   
   I love this Nutella cake with a scoop of vanilla ice cream. 
   
   You could also add chocolate ganache, crushed-up Ferrero Rocher candies for a fancy twist, and even the rest of the Nutella in the container for more hazelnut flavor. 
   
   And if you’re a fan of a frosted cake, add a little bit of frosting to the top of this moist cake! All options are good! 

Chocolate Hazelnut Cake Ingredient Notes

• Nutella – This chocolate hazelnut spread is made from sugar, hazelnuts, cocoa, milk powder, and soy lecithin.
  
• Milk – Whole milk is best for this recipe because of how rich and creamy it is.
  
• Flour – Use all-purpose flour to make your cake batter. 
  
• Baking Powder – This ingredient is essential to ensure that your cakes turn out light and fluffy instead of dense.

Tips and Tricks for Mini Cakes 

• Preheat Your Oven. Preheating to 350°F before you prep your ingredients will save you a few minutes. Your prep time will be fast, so be ready to pop the cakes into the oven.
  
• Eliminate Clumps. You can use a fine mesh sieve to eliminate any clumps as you combine the flour into your batter. This will give you soft batter and cakes that turn out with a nice smooth texture.
  
• Enjoy With Toppings. These cakes are easy to personalize to your own liking, so feel free to add your favorite toppings! Try some powdered sugar, fresh fruit, whipped cream, or caramel sauce.

Kitchen Tools You Will Need

• Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Ramekins – These are perfect for baking mini cakes.
• Baking Sheet – Spread your ramekins out over a baking sheet so that you can easily pop them in and out of the oven.

Nutella Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

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Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella Cake is a chocolate lover’s dream. Chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 668cal

Author Donna Elick

Ingredients

• 1 1/3 cups Nutella or other chocolate-hazelnut spread
• 1 cup flour
• 1/2 cup milk
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.
• Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.
• Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.
• Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey – this is expected.
• Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Notes

I used 8-ounce ramekins, but if you have larger or smaller ramekins you will need to adjust the baking time. I wouldn’t use smaller ramekins, or if you do, you’ll need to reduce the amount of batter.

Feel free to top these cakes with your favorite topping! You can use ice cream, fruit, whipped cream, chocolate syrup, or leave it as is.

These are a soft set cake-like consistency- a cross between pudding and regular cake.

This isn’t an overly sweet cake because there is no added sugar – the sweetness comes from the Nutella!

Nutrition

Serving: 1 | Calories: 668cal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 29g | Cholesterol: 2mg | Sodium: 161mg | Sugar: 56g | Fiber: 6g | Calcium: 207mg | Iron: 6mg

Originally published December 2022, updated and republished November 2025

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

The post Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHEDDAR BAY BISCUIT RECIPE

• Buttery, garlicky flavor just like the restaurant
  
• Quick 20-minute recipe from start to finish
  
• Fluffy centers with golden, cheesy tops
  
• Family-approved (these never last long!)
  
• The best copycat recipe for your Red Lobster cravings

Red Lobster Biscuits

Confession time… I used to ask to go to Red Lobster just for the cheddar bay biscuits.

Yep! I’d sit there ordering a chicken salad (because seafood and I are not friends). Trust me, I’ve tried it all, from shrimp and salmon to squid and octopus… and nope, not my thing. But the biscuits? That’s what I showed up for.

Once I cracked the code at home, I haven’t been back. Why would I when I can whip up this Red Lobster biscuit recipe in my own kitchen in less than 20 minutes?!

They’re fluffy, cheesy, garlicky little clouds of heaven that disappear faster than you can grab one. Pro tip: double the batch, because “just one” is not happening.

If you like these biscuits, our Air Fryer Cheese Scones are a personal favorite I like to mix and match with as dinner sides!

INGREDIENT NOTES

• All-Purpose Flour: No boxed mix in sight! Stick with standard flour for structure. Avoid bread flour… it makes biscuits too chewy.
  
• Unsalted Butter: Freshly melted butter flavors the dough and creates that iconic Red Lobster-style finish when brushed on top. If you only have salted butter, reduce the kosher salt in the dough to ¼ teaspoon.
  
• Cheddar Cheese: Use freshly shredded mild cheddar for the meltiest, fluffiest biscuits. Pre-shredded can work, but they won’t be quite as soft.
  
• Garlic Powder: The secret to that savory, addictive flavor. Fresh garlic can burn, so it isn’t recommended for this Red Lobster biscuit recipe.
  
• Kosher Salt: Divided between the dough and the finishing butter so flavor shines through without overpowering.
  
• Parsley: Dried parsley adds that signature touch, but fresh parsley works beautifully too.

VARIATIONS

Extra Cheesy: Add a handful of shredded mozzarella or Monterey Jack with the cheddar.

Spicy Kick: Stir in ½ teaspoon cayenne or a pinch of red pepper flakes. Or add some Pepper Jack cheese!

Fresh Herb Upgrade: Swap the dried parsley for 1 tablespoon of fresh parsley, thyme, or chives.

Garlic Butter Bombs: Double the garlic powder in both the dough and topping for bold garlic lovers.

Cheddar-Jalapeño: Stir in ¼ cup finely diced jalapeños for a Tex-Mex twist.

Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon before baking.

Italian Style: Use mozzarella cheese, then stir dried Italian herbs into the butter topping.

SERVING SUGGESTIONS

• Seafood Pairing: Serve homemade cheddar bay biscuits with my copycat Red Lobster Shrimp Scampi for the full restaurant experience.
  
• Stew Side: Serve with hamburger stew and clean up every last drop.
  
• Comfort Food Combo: Pair with hearty beef soup (Chad’s favorite!) for a cozy dinner.
  
• Pasta Night: Try them with creamy baked ziti for the ultimate carb-lover’s meal.
  
• Quick Shortcut: Use Red Lobster biscuits as sandwich buns for mini sliders. Messy but oh-so good.
  
• Wine Pairing: A crisp Chardonnay balances the garlicky richness.

CHEDDAR BAY BISCUITS FAQ

I’ve been making copycat restaurant recipes for over a decade, and these biscuits were one of my earliest viral hits. The reason they work? It’s all about balancing fat and lift.

The melted butter in the dough coats the flour, limiting gluten development so the biscuits stay tender instead of tough.

Baking powder provides the rise, while whole milk and cheese keep them moist and flavorful.

Brushing the tops with garlic butter right out of the oven seals in that bakery-style sheen you crave. After thousands of batches, I can promise: these Red Lobster biscuits rival the real thing.

TOOLS NEEDED

• Large Mixing Bowl: For combining dry and wet ingredients.
  
• Whisk & Wooden Spoon: Whisk for dry ingredients, spoon for folding in cheese.
  
• Measuring Cups & Spoons: For accuracy.
  
• Baking Sheet & Parchment Paper: Prevents sticking and ensures even browning.
  
• Pastry Brush: Essential for brushing on that buttery garlic topping.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Favorite Copycat Recipes

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

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

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Red Lobster Biscuits + Video

Copycat Red Lobster Biscuits are light and tender with a buttery, garlicky flavor. Make my copycat Cheddar Bay biscuit recipe in 20 minutes!

Course Bread

Cuisine American

Method Oven

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 18 rolls

Calories 182cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon garlic powder
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 teaspoon dried parsley
• 1/2 stick unsalted butter
• 1/4 teaspoon salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Add 1 stick unsalted butter of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
• In a large mixing bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 tablespoon garlic powder and 1/2 teaspoon kosher salt. Whisk until well combined.
• Add melted butter and 1 cup whole milk and whisk just until flour is all wet, do not over mix.
• Add 8 ounces shredded mild cheddar cheese and fold in with a spoon.
• Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
• Meanwhile, melt 1/2 stick unsalted butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
• Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
• Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 257mg | Sugar: 1g | Fiber: 1g | Calcium: 150mg | Iron: 1mg

Originally published October 2013, 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 Red Lobster Biscuits + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

Loaded Mashed Potatoes

Best Ever Mashed Potatoes Recipe + How to Video

Creamy Crockpot Mashed Potatoes Recipe + Video

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Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 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 Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

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

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

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

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

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

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

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

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

Best Ever Homemade Beef Gravy 

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

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

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

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

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

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

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

Ingredient Notes & Substitutions

• Butter – You really need this to make the roux! I like to use unsalted butter and then season with salt at the end. 
  
• Flour – You can almost never go wrong with all-purpose flour. 
  
  It’ll yield a thick, luscious gravy that literally cascades over meat, potatoes, or whatever you want to add it to – my mouth is watering just thinking about it!
  
• Onion Powder – This is a good, basic flavor to enhance your gravy. You could use garlic powder but I think onion powder is perfect for our palates.
  
  If you want to get more advanced with your spices and seasonings, check out the FAQ below, where I detail ways to really dress up your homemade brown gravy!
   
• Beef Bouillon & Water – I lump these two together because they go hand in hand – you need the water to dissolve the bouillon! 

Tips For Making This Easy Brown Gravy Recipe

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

How to Make Gravy With Beef Broth

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

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

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

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

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

Storing and Reheating Homemade Brown Gravy

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

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

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

Homemade Brown Gravy Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Homemade Brown Gravy Recipe (No Drippings) + Video

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

Course Condiment

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 makes 2 cups

Calories 45cal

Author Donna Elick

Equipment

• glass measuring cup
• 2-quart saucepan
• whisk
• measuring cups for dry ingredients

Ingredients

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

Instructions

• Combine water and bouillon in a heat proof container (I use a 2-cup glass measuring cup). Heat the beef broth in microwave 1 minute at a time, until it is steaming hot.
• Meanwhile, melt the butter in a medium saucepan over medium heat, add flour and onion powder and whisk to combine.

  Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. This helps cook out the ‘floury’ taste.
• While whisking, pour in hot beef broth to the flour mixture. Whisk to combine and bring to boil, reduce to simmer for 1 minute.
• Serve and enjoy!

Video

Notes

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

Nutrition

Serving: 1 | Calories: 45cal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 176mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2012, 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 Homemade Brown Gravy Recipe (No Drippings) + Video appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

If you want more Panera goodness, my Copycat Panera Chicken Noodle Soup recipe will hit the spot!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, 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 Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.