Easy Family Recipes | Everything From Dinners to Desserts!

Easy Homemade Donut Holes

Jessica — Thu, 03 Apr 2025 12:00:00 +0000

These homemade donut holes are golden, crisp on the outside, and soft and fluffy on the inside. Ready in just 20 minutes — this is an easy donut hole recipe made with no yeast, no rising, and no hassle! Keep it classic or get creative with different glazes, fillings, and toppings.

Recipe Rundown: What To Know

Easy To Make: No yeast — just mix, fry, and eat.
Skill Level: Super easy recipe that is great for first-timers!
Texture: Crisp and fluffy with golden outsides and soft centers.
No Special Tools: No deep fryer or donut pan needed!
Customizable: Glaze, sugar, dip, or fill for endless flavor combinations.
Simple Ingredients: You likely already have all the ingredients on hand.

Every Sunday morning, my kids beg me to make a batch of homemade honey buns or these donut holes. Seeing as I wrote a Mini Donuts cookbook years ago, they tell me I can’t complain. While I love all three, I will always pick these donut holes as they are fast, simple, and foolproof.

Test Kitchen Approved

“This donut hole recipe was perfect for my family as everyone likes a different topping for their donuts. So soft and fluffy, I’m partial to the sugar glaze. Definitely spray your cookie scoop with the non-stick spray, the dough came off very easily that way.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for the donut hole recipe itself. Further down in the post you will find more info on the different sweet toppings, fillings, and coatings you can try! Visit the printable recipe card below for ingredient amounts.

Flour: Fluff the flour and then spoon it into your measuring cup, leveling it with the back of a butter knife. This will ensure you get the proper amount of flour for light and fluffy donut holes!
Cinnamon: This is an optional ingredient for the donut batter, it adds a little warmth. I like to add a small sprinkle, especially when I know I’m going to turn them into cinnamon sugar donut holes.
Baking Powder: Double check the label and make sure it’s not expired.
Milk: Whole milk works best as it has a higher fat content, creating moist and soft donut holes. You can use 2% milk or evaporated milk as well.
Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

Tips For Making This Donut Hole Recipe

The donut hole batter is very sticky! I highly recommend using a small cookie scoop to drop them into the oil. It’s easier than using two spoons and creates even sized, round donut holes. You can also spritz the cookie scoop with non-stick spray before scooping the dough so it can easily drops into the hot oil.

My biggest tip? Do NOT try to eyeball how hot the oil is! Instead, use a clip-on pot thermometer to continuously measure the oil. Oil that’s too hot will cook the outside too quickly and leave the insides raw. Oil that’s too cool will take too long to cook, creating greasy donut holes.

Fry 5 to 7 donut holes at a time, to prevent overcrowding, which can drop the oil temperature and cause uneven cooking and/or greasy donut holes.

After frying, place them on a paper towel-lined plate to soak up excess oil before adding toppings. Glazes stick best when the donut holes are slightly warm, but powdered sugar works best when they’re completely cool.

Below is a quick recipe overview, but please scroll down to the printable recipe card for full instructions.

Stir together the wet and dry ingredients until just combined. Do not over-mix!

Scoop the batter with a small cookie scoop for perfectly round donut holes.

Fry the donut holes on each side in oil heated to between 360°F to 375°F.

Add fillings, coat in a glaze, or toss in powdered sugar or cinnamon sugar.

Toppings, Glazes, and Filling Options for Donut Holes

Glazes: Chocolate glaze is my favorite! You can also try strawberry glaze (like the kind I use on my air fryer donuts), cherry glaze, maple glaze, or whatever else sounds good to you. Just add a little of your chosen extract flavor to the glaze recipe included in the recipe card below.
Cinnamon Sugar: As soon as the donut holes are removed from the oil, toss them in cinnamon sugar right away so it sticks.
Powdered Sugar: A classic choice! Drain the donut holes on paper towels and then toss the donut holes in powdered sugar once they’ve cooled to room temperature.
Fillings: Once they’re cool enough to handle, you can use a piping bag to fill the donut holes with whatever you want! Some of my favorite fillings for filled donuts include fruit jelly, homemade nutella, zesty lemon curd and sweet chocolate buttercream.
Toppings: Chopped nuts, candy bars, cookies (like Oreos), shredded coconut, or festive sprinkles are always great choices. Add them right after dipping the donuts so they stick!

Frequently Asked Questions

Do I need yeast for this recipe?

No, this recipe is yeast-free. It uses baking powder as a leavening agent, making the process quicker and simpler with no rising time required.

Can I bake these instead of frying?

Sadly no, this dough is more of a batter and specifically made for frying. It will not bake correctly in the oven and definitely would not be round in shape.

Can I make the dough ahead of time?

Yes, you can make the batter and store it in the fridge for up to 24 hours before. The first reaction of the baking powder happens when mixed with liquid and the second rise is triggered by heat.

How should I store leftover donut holes?

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them, but it’s best to consume them fresh for optimal taste and texture.

Easy Donut Hole Recipe (No Yeast)

Fresh warm Donut Holes in just 20 minutes — with no yeast or fancy equipment needed! Perfect for dunking, glazing, or stuffing with all your favorite fillings.

Course Breakfast, Desserts

Cuisine American

Keyword donut hole recipe, donut holes, donut holes recipe, hole donuts, homemade donut holes

Prep Time 5

Cook Time 15

Total Time 20

Servings donut holes

Calories 96kcal

Author Jessica

Ingredients

1 ½ cup all-purpose flour
½ teaspoon salt
¼ to ½ teaspoon cinnamon and/or nutmeg optional
1 tablespoon baking powder
½ cup whole milk
1 large egg
⅓ cup granulated sugar
2 tablespoons melted butter
Vegetable oil for frying

Traditional Glaze

2 cups powdered sugar
⅓ cup half and half or whole milk
1 teaspoon vanilla extract

More Topping Options

Cinnamon Sugar
Chocolate Glaze 1 batch
Fruit Jelly/Jam Nutella, or Lemon Curd, for filling
Powdered Sugar about 1.5 cups

Instructions

Whisk together the flour, salt, optional cinnamon, and baking powder in a medium-sized bowl. Set aside.
Pour oil into a large, deep skillet for frying. You want the oil to be about 2 to 3 inches deep. Heat the oil and keep it between 360°F to 375°F. I highly recommend using a clip-on pot thermometer to ensure the temperature stays even for best results! However, you can test the oil by pouring a drop of water into the pot; if it sizzles across the top, it’s ready.
While the oil is heating up… Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
The batter will be very sticky, so I highly recommend using a small cookie scoop (spritzed with a little non-stick spray) to scoop about 2 teaspoons worth of dough for each donut hole. You can also use two spoons, one to scoop and one to push the dough off the first spoon and into the hot oil, but they will not be as perfectly round.
Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!

Traditional Glaze

Transfer donut holes to a paper towel lined plate after frying and allow them to cool for 1 to 2 minutes. Whisk together powdered sugar, half and half, and vanilla extract until smooth.
Dunk the still warm donut holes in the glaze and place on a wire cooling rack to allow any excess glaze to drip off. Enjoy immediately!

Cinnamon Sugar

When the donuts are cooked through and golden brown, remove them from the oil and immediately toss donuts in cinnamon sugar.

Powdered Sugar

Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar! You can do this in a bowl, but I find it much easier to add the powdered sugar to a paper bag (or ziplock bag) and shake to coat a few donut holes at a time.

Filled Donut Holes

Transfer donut holes to a paper towel lined plate and let them cool for a few minutes until safe to handle. Add your chosen filling to a piping bag with a small round tip.
Pipe filling into the center of each donut hole by pushing the tip into the center and gently squeeze in the filling. Then add your desired glaze or topping. If you want your filled donut holes to be coated in cinnamon sugar, immediately toss donut holes in cinnamon sugar after frying. Allow to cool slightly before adding filling.

Video

Notes

How to Store: While always best served hot and fresh, you can save leftover donut holes! Place cooled donut holes in an airtight container lined with a paper towel for up to 3 days. Don’t store them in the fridge, or they’ll dry out and turn stale.

How to Reheat: For that fresh fried taste, microwave a few leftover donut holes for 10 seconds before enjoying!

Nutrition

More Sweet Breakfast Recipes To Try

This soft Mallorca bread tastes like it’s straight from a Puerto Rican bakery.
You won’t be able to resist this brown sugar banana bread recipe with its crackly top.
Secretly made with store-bought dough, this easy cinnamon bread recipe is a family favorite.
Made with canned cinnamon rolls, these cinnamon roll waffles couldn’t be any easier.
This blueberry scone recipe is so buttery and flaky. Don’t like blueberries? Try my chocolate chip scones instead!

The post Easy Homemade Donut Holes appeared first on The Novice Chef.

Authentic Cajun Gumbo Recipe

Jessica — Thu, 13 Mar 2025 12:00:00 +0000

Passed down through generations, this authentic Cajun Gumbo recipe is the real deal! Made with a smoky, flavorful dark roux and your choice of proteins, this Louisiana delicacy is perfect served over rice.

Recipe Rundown: What You Should Know

Authentic Taste: Made with a dark roux and the traditional “Holy Trinity”.
Feeds A Crowd: Served with rice, it’s a complete meal that fills you up.
Make In Advance: Flavors deepen over time, so it’s even better the next day!
Customizable: Swap the proteins, vegetables, and choose your spice level.
Freezes Great: Just as good reheated for a quick dinner anytime.
Takes Time: You can’t rush gumbo, but it’s always worth the effort!

What Is Gumbo?

Gumbo is a hearty Louisiana stew made with a dark roux, the Cajun “holy trinity” of onion, green bell pepper, and celery, and a mix of proteins like chicken, sausage, and shrimp. Gumbo has a rich, smoky, and savory flavor with layers of spice and earthiness. Often thickened with okra or filé powder, it’s traditionally served over rice and blends Cajun, Creole, and African influences into one bold and comforting dish.

Test Kitchen Approved

“We used shrimp, chicken, andouille sausage and oysters in our gumbo and it was truly divine! I was distracted and burned my roux on the first try and had to start over, so watch closely. We will definitely be making another batch of this gumbo again soon!” — Maria, abuela of six that loves from-scratch recipes.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients. Visit the printable recipe card below for ingredient amounts.

Flour and Oil: These two come together to create a roux, which is the base of any good gumbo imparting an almost nutty and smoky flavor. Measure both with care — you can’t have too much or too little of either ingredient or the roux will be off.
Holy Trinity: A traditional Cajun trio of vegetables: diced onion, celery, and green bell pepper. My granny always dices the celery leaves and includes those for extra flavor.
Garlic: You can certainly measure the garlic with your heart when making gumbo!
Stock: You can use seafood stock, vegetable broth, chicken stock, beef stock, or even plain water. Seafood or chicken stock are what I prefer to use.
Okra: Grab it frozen and already sliced to save time. My granny always sautés the okra in a separate skillet before adding it to the pot of gumbo. This reduces its slimy texture, enhances its flavor, and helps to thicken the gumbo without making it gummy.
Diced Tomatoes: While optional, we always add a can of diced tomatoes. They add a savory flavor and the acidity also helps to cut back on the sliminess associated with okra. Use the whole can — don’t drain it, the juices add flavor.
Cajun Seasoning: Slap Ya Mama is my personal favorite store bought version.

Protein Options

For the proteins, I like to use a mix that adds layers of flavor and texture. You can choose to make your gumbo with or without seafood, it’s completely up to you!

If you’re including alligator or chicken, cut them into bite-sized pieces and sear them in a hot skillet with a little oil. You don’t need to cook them all the way, just get a nice golden crust. Andouille sausage is my go-to, but any smoked sausage will do. I always sear the sausage first to bring out its smoky flavor and deepen the overall richness of the gumbo.

Shrimp should be peeled, deveined, and thawed if you’re using frozen. There’s no need to include the heads or tails. Fresh oysters are ideal, but canned oysters can work in a pinch if you drain them well. Lump crab meat is my favorite, although any variety will work. Be sure to run your fingers through the crab meat to check for any pieces of shell or cartilage before adding it to the pot.

How To Make Cajun Gumbo

Making gumbo is a labor of love that pays off in every spoonful. Once you have the roux, the rest of the steps are fairly simple! Below is a quick recipe overview with some helpful tips for success. Scroll down to the printable recipe card for the full instructions.

The key to any good gumbo is really quite simple… Don’t burn the roux! You want the roux to be dark brown, but if it burns, toss it out and start over again. You cannot save a burnt roux as it will make the entire batch of gumbo bitter!

To make a roux for gumbo, combine equal parts of oil and flour. Cook, whisking constantly, until it becomes a dark brick brown color, similar to melted milk chocolate.

Gumbo flavors meld and deepen the longer it cooks. Allow at least 1 hour for the flavors to develop fully, but 2 hours is even better. Add sausage, chicken, and/or gator, to the gumbo in the last 20 minutes of simmer time.

Once cooked, turn off the heat and add the shrimp, crab, and/or oysters. Place the lid on the pot to trap in the heat and let it sit for about 10 minutes or until the seafood is cooked.

While some people add their seafood earlier in the process, my granny always insists we do it this way. Seafood cooks very quickly and can become rubbery if cooked for too long.

Once the seafood is cooked through, taste and adjust the seasonings as needed, then serve!

Chef’s Tips

Gumbo filé is a powder made from dried sassafras leaves. It adds a mild, earthy flavor and is commonly used to thicken gumbo, especially when okra isn’t used. Want to use gumbo filé? Start with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot. Add it at the end of cooking, or just before serving, as it can become stringy or bitter if over-cooked.

My granny never added bay leaves, so we don’t either… However they are a common addition in many cajun gumbo recipes. Feel free to add a couple when simmering and remove them before serving.

When making your roux, patience is the key to success! You can’t rush this process by turning up the heat. A good dark roux will take up to 20 to 30 minutes. A darker roux will give the gumbo a richer, more complex flavor. However, if you see black specks or it starts to smell burnt, toss it and start over.

When simmering gumbo, you can leave the lid of the pot on or off. For a thicker gumbo, remove the lid so some of the liquid will evaporate and thicken as it cooks. For a thinner gumbo, leave the lid on. Always remember, the longer it simmers, the more flavorful your gumbo will be!

Cajun Gumbo Recipe

This Cajun Gumbo is made with a deep, smoky roux and your choice of proteins, becoming more flavorful the longer it cooks. One spoonful of this hearty and rich gumbo, and you’ll feel like you're in the heart of Louisiana!

Course Seafood, Soup

Cuisine American, Cajun

Keyword cajun gumbo recipe, gumbo, gumbo recipe, seafood gumbo, seafood gumbo recipe, shrimp gumbo, shrimp gumbo recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 781kcal

Author Jessica – The Novice Chef

Ingredients

For the Roux

1 ½ cups all-purpose flour
1 ¼ cups vegetable oil

For the Gumbo

1 large white or yellow onion diced
1 large green bell pepper seeded and diced
1 ½ cups diced celery include the celery leaves for more flavor
6 cloves garlic minced
8 to 10 cups low-sodium seafood or chicken broth or water
16 oz frozen sliced okra
1 (14.5 oz) can diced tomatoes or fire roasted diced tomatoes, do not drain, optional but they help cut any slime from the okra
3 tablespoons garlic powder
3 to 5 tablespoons cajun seasoning can also add cayenne pepper for more heat
Tabasco sauce to taste

Protein Options

2 to 3 lbs andouille or smoked sausage, chicken, or alligator chopped into bite size pieces and seared in a hot skillet with oil
3 lbs raw shrimp deveined, heads and tails removed
1 lb lump crab meat drained
8 oz oysters rinsed and drained

For Serving

white rice
green onions sliced
Tabasco sauce
crackers such as oyster crackers or saltine crackers
Filé powder optional, read notes below for more info

Instructions

In a large heavy bottomed pot, I use a 7-qt dutch oven, over medium-high heat, add the flour and oil. Cook the roux, continuously stirring with a whisk, until it reaches a dark reddish brown color, about 20 minutes. You cannot walk away or stop stirring, otherwise the roux will burn and you will have to toss it out and start all over again.
After you have gotten your roux to the desired color, add the onion, bell pepper, and celery. Cook, stirring often, until wilted about 7 minutes. Add garlic and cook for 30 seconds more.
Turn the heat down to low and slowly add broth to the roux, 2 cups at a time. Bring gumbo to a very low simmer, but not a boil. You can decide how much broth you would like to add, but I recommend starting with 8 cups broth. A traditional gumbo should be a little less thick than a bisque style soup. Remember the gumbo still has a while to cook, so you can always add more broth to thin it out later in the process!
Now, in a separate pan, sauté the okra with oil until it is soft, about 12 minutes. Add the okra to the gumbo. If you are worried about "okra slime" you can place the sautéed okra on a serving plate lined with napkins. Place more napkins on top and lightly press with your hand to remove majority of the oil.
Add the tomatoes, garlic powder, cajun seasoning, and about 3 tablespoons Tabasco (adding more later to taste). Bring the gumbo back up to a low simmer (bubbling, but not boiling).
Simmer for an hour (or up to 2 hours), over low heat, stirring occasionally. During the last 20 minutes of your simmer time, add the sausage, alligator, or chicken if using. Keep the lid off while simmering for a thinner gumbo and keep the lid on for a thinner gumbo. I usually start with the lid off and then place the lid on when it reaches the thickness that I like. You can always add a little extra broth (or water) to thin it out again if needed. The longer you let your gumbo simmer, the richer and deeper in flavor it becomes.
Add the shrimp, crab meat, and oysters and place the lid back on the pot. Turn off the heat and let the gumbo sit until the seafood is cooked through, about 10 minutes.
Taste your gumbo and adjust seasonings, as needed, adding extra broth if your gumbo is a little too thick. Serve gumbo over white rice, as desired, with sliced green onions on top. If your gumbo is salty enough and only needs more heat, add more hot sauce or cayenne pepper. Cajun seasoning has a lot of salt in it, so be careful!

Video

Notes

How to Store: Transfer leftover cooled gumbo to an airtight container and store in the fridge for up to 5 days. The flavors only get better over time, so this is a great make-ahead dish for hosting dinner or keeping warm in a crockpot for a potluck!

How to Freeze: Gumbo freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or zip-top bags. Remember to leave a little room in each container for the soup to expand as it freezes. Freeze for up to 3 months.

How to Reheat: Reheat gumbo on the stovetop over low heat until warmed through or in the microwave in 30-second bursts, stirring often. If it’s too thick, add a splash of water or broth to loosen it up. If reheating from frozen, thaw in the refrigerator overnight before warming for best results.

Optional Filé Powder: My granny never used filé, but it is common in some families to add it to their gumbo. Filé powder, ground up sassafras leaves, slightly thickens the gumbo and also adds an herbal, earthy flavor. Add it at the end of cooking or just before serving, starting with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot, then adjust to taste.

Nutrition

Frequently Asked Questions

What’s the difference between gumbo and jambalaya?

Gumbo is a stew served over rice with a rich, roux-based broth. Jambalaya is a rice dish where the rice cooks with the meat and veggies, more like a Cajun-style paella.

Is gumbo spicy?

It has a bit of heat from Cajun seasoning and optional andouille sausage, but is not overly spicy if made as written. You can easily adjust the spice level by using more or less cayenne and adding hot sauce to taste.

What’s the best rice to serve with gumbo?

Traditional gumbo is served over plain white rice, but jasmine or long-grain rice works well too.

What if my gumbo is too thick?

If your gumbo turns out thicker than you like, simply thin it by stirring in small amounts of broth or water until it reaches your desired consistency.

Can I skip the okra?

While you can leave it out (my Granny is shuddering right now at the thought), okra is a very traditional addition to gumbo. It helps to thicken the gumbo and also adds flavor and texture. However, you can supplement it with about 1 teaspoon gumbo file powder, an additional can of tomatoes, or extra onion, bell pepper, and celery.

Can I make gumbo ahead of time?

Yes! Gumbo actually tastes better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently.

What To Serve With Gumbo

Gumbo is traditionally served over white rice, which helps soak up the rich, flavorful broth. We also love pairing it with a side of cornbread or a piece of crusty French bread for dipping. Many of our family members like their gumbo with a side of oyster crackers or saltine crackers as well.

For garnishes, we always set out a bottle of hot sauce and add sliced green onions on top. If you like the flavor of filé powder, you can also sprinkle it on top right before serving.

More Cajun Inspired Recipes To Try

This gumbo recipe is a family recipe, passed down from my Granny who served it every Christmas Eve. While she’s shared many other Cajun recipes, like her red beans and rice, easy baked oysters, and dirty rice, this gumbo is a family favorite! Here are a few more dishes you may enjoy:

This Cajun chicken alfredo combines tender chicken, bold spices, and my homemade Alfredo sauce recipe for a comforting meal.
Ready in 30 minutes, this creamy, spicy Cajun jambalaya pasta its loaded with shrimp, chicken, and andouille sausage.
Let your crockpot do the heavy lifting with this bold and hearty slow cooker cajun chicken and sausage dinner.
Bursting with bold flavors and a velvety cream sauce, you won’t be able to resist this creamy Cajun chicken pasta recipe! Feeling shrimp instead? Try this Cajun shrimp pasta!

The post Authentic Cajun Gumbo Recipe appeared first on The Novice Chef.

Cinnamon Sugar Donut Holes

Jessica — Thu, 06 Mar 2025 13:00:00 +0000

Cinnamon Sugar Donut Holes are simple to make in just 20-minutes — requiring no yeast or rising time. Served fresh and warm, they are so good they’ll disappear quicker than you can make them!

Recipe Rundown: What To Know

Quick and Easy: Ready in 30 minutes — just mix, fry, and toss to coat.
No Yeast Needed: You don’t have to knead the dough or wait for it to rise!
Sweet & Fluffy: Crispy exterior with a soft center all coated in sweet cinnamon sugar.
Perfect for Anytime: Breakfast, brunch, or served for dessert.

Homemade donut holes may sound like a hassle, but have no fear – a batch of these bad boys comes together in just about 20 minutes. Yes, really! Unlike when making my homemade honey bun recipe or filled donuts, this donut dough is more of a batter made with baking powder. You also won’t need a deep fryer or donut pans — just a pot, some oil, and a spoon. These donut holes are so easy, they are truly dangerous!

Test Kitchen Approved

“These donut holes came out perfect – soft and fluffy in a perfect round shape. I used the trick of spraying my cookie scoop with non-stick spray and it worked great! We loved the cinnamon sugar flavor, next time we want to try them coated with powdered sugar.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Made with simple pantry staples, you make already have everything you need to make this easy donut hole recipe. Visit the printable recipe card below for ingredient amounts.

Flour: It’s best to fluff the flour and then spoon it into your measuring cup. If you dunk the measuring cup into a packed bag of flour, you’ll use too much flour creating overly dense donuts!
Spices: Ground nutmeg, cinnamon, and a pinch of salt is all you need! Freshly grating a whole nutmeg with a microplane grater will deepen the flavor.
Baking Powder: This is what makes the donuts so fluffy. Don’t swap it for baking soda. Also, be sure to check the expiration date.
Sugar: Granulated or light brown sugar will both work for the dough, but only use granulated sugar for the sweet cinnamon coating.
Milk: Use whole milk or 2%, but I would avoid using plant-based milk. You want milk with a higher fat content to keep your donut holes moist.
Oil: Choose a frying oil with a high smoke point, like vegetable, corn, or canola oil.

Tips For Making Cinnamon Sugar Donut Holes

The batter will be pretty sticky – that’s okay! The batter is intentionally sticky to create light and fluffy donut holes. Avoid adding extra flour, as it can make the donut holes dense.

Just don’t try to use your hands to form the donut holes. I highly recommend using a small cookie scoop sprayed with non-stick cooking spray so the donut holes are all the same size, but you can also use two spoons to get the job done.

Do NOT try to eyeball how hot the oil is! I highly recommend using a clip-on pot thermometer to continuously measure the oil. Oil that’s too hot will cook the outside too quickly and leave the insides raw. Oil that’s too cool will take too long to cook, creating greasy donut holes.

It’s important to work quickly and in batches. If you add too many donut holes to the oil at one time, they won’t cook evenly.

Below is a quick recipe overview, but please scroll down to the printable recipe card for full instructions.

Stir to combine the batter.

Scoop with a greased cookie scoop.

Fry in hot oil, flipping to cook on both sides.

Toss in cinnamon-sugar until well coated.

Frequently Asked Questions

How can I prevent the donut holes from being greasy?

Ensure the oil is at the correct temperature before frying and drain the donut holes on a paper towel lined plate. Oil that’s too cool can cause the donut holes to absorb excess oil, resulting in a greasy texture.

Can I fill these donut holes?

Absolutely! Add your desired filling (like a fruit jelly, lemon curd, or homemade Nutella) to a piping bag with a round tip attached. Pipe filling into the center of each donut hole while still warm.

Can I bake them instead of frying?

This specific donut batter recipe is designed for frying to achieve a crispy exterior and soft interior. Baking this batter would not turn out well.

Can I add citrus zest or extracts for different flavors?

Yes! Add flavored extracts or fresh citrus zests to the dough before frying to fun flavors. Remember with extracts a little goes a long way, I recommend starting with 1/2 to 1 teaspoon. We love to add a couple of teaspoons of fresh orange zest for a light and bright taste.

Can I add chocolate chips?

You can add 1 cup mini chocolate chips to the dough for an easy chocolate fix. Or whip up a batch chocolate glaze to drizzle on top or dunk them in it!

How should I store leftover donut holes?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat donut holes briefly in the microwave, for about 5 to 10 seconds, to restore warmth and softness.

Cinnamon Sugar Donut Holes

With a crispy outside and soft center, these Cinnamon Sugar Donut Holes are simple to make in 20-minutes — requiring no yeast or rising time!

Course Breakfast, Desserts

Cuisine American

Keyword cinnamon sugar donut holes, donut hole recipe, donut holes, homemade donut holes

Prep Time 5

Cook Time 15

Total Time 20

Servings donut holes

Calories 96kcal

Author Jessica

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1 tablespoon baking powder
½ cup whole milk
1 large egg
⅓ cup granulated sugar
2 tablespoons melted butter
Oil for frying

Cinnamon Sugar Coating

½ cup granulated sugar
2 teaspoons cinnamon

Instructions

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. In a small bowl, whisk to combine the cinnamon sugar coating and set aside.
Pour oil into a large, deep skillet for frying. You want the oil to be about 2 to 3 inches deep. Heat the oil and keep it between 360°F to 375°F. I highly recommend using a clip-on pot thermometer to ensure the temperature stays even for best results! However, you can test the oil by pouring a drop of water into the pot; if it sizzles across the top, it’s ready.
While the oil is heating up… Whisk together the milk, egg, sugar, and butter in a large-sized bowl. Add the dry ingredients to the wet ingredients and stir to combine thoroughly, but do not over-mix.
The batter will be very sticky, so either use two spoons, or a small cookie scoop, to scoop about 2 teaspoons worth of dough. You can spray your cookie scoop with non-stick spray to easily scoop perfectly rounded dough balls.
Drop the dough into the hot oil, cooking about 5 to 7 donut holes at a time. Cook donut holes for 1 to 2 minutes on each side, flipping as needed. The donuts will spread out and roll/flip as they cook after being dropped into the oil. Do not overcrowd them or they will not cook evenly!
When the donuts are cooked through and golden brown, remove them from the oil and immediately toss donuts in cinnamon sugar. The fresher the donuts are out of the oil, the more the cinnamon/sugar coating will stick to them. Serve immediately!

Video

Notes

Store Leftovers: Place cooled donut holes in an airtight container lined with a paper towel for up to 3 days. Don’t store them in the fridge, or they’ll dry out and turn stale.
Reheat: For that fresh fried taste, microwave a few leftover donut holes for 10 seconds before enjoying!
Traditional Glaze: Looking for that thin and sweet traditional glazed donut instead? Whisk together 2 cups powdered sugar, 1/3 cup half and half, and 1/2 teaspoon vanilla. Dunk warm donut holes in after frying.
Powdered Sugar: Swap the cinnamon sugar for dusting the donuts in powdered sugar. Transfer donut holes to a paper towel lined plate after frying. Wait until the donut holes are fully cooled before tossing in powdered sugar!

Nutrition

More Must Make Sweet Breakfast Recipes

One bite and you’ll be hooked on these cloud-like Japanese fluffy pancakes.
The kids devoured these air fryer french toast sticks before I even sat down!
Who knew canned biscuits could transform into bakery-worthy air fryer donuts?
These cinnamon roll waffles are incredibly easy to make with canned cinnamon rolls! Or, use a can to make the best cinnamon roll casserole.
This easy cinnamon bread recipe made me the star of our family brunch.

The post Cinnamon Sugar Donut Holes appeared first on The Novice Chef.

Beef Goulash Recipe

Jessica — Tue, 04 Mar 2025 13:00:00 +0000

This American-style beef Goulash recipe is the ultimate comfort meal made easy in just one-pot! Every bite is a perfect mix of cheesy, meaty, and saucy goodness, with tender noodles soaking up all the flavors.

Jessica's Notes

Cheesy, Beefy, Noodle-y Goodness

There’s something so incredibly comforting about a big pot of goulash bubbling away on the stove. Growing up, my mom always insisted the key to a good goulash recipe is a hearty splash of Worcestershire sauce to create that deep and rich flavor. I agree and use 3 whole tablespoons to give the sauce that irresistible umami flavor.

We also always added a can of beans to our beef goulash to make it extra hearty. You can always skip them, but you should try it at least once. I promise it’s so good, this goulash will quickly be added into your weekly dinner recipe rotation!

Reasons You’ll Fall in Love With This American Goulash Recipe

Quick and Easy: This hearty dinner is on the table in just about 40 minutes!
Made in One-Pot: Cooking everything all together enhances the flavors, but also makes for minimal cleanup.
Family Favorite: I never have to convince the kids to clean their plates when I make goulash!
Feeds a Crowd: Makes dinner on a budget without sacrificing on taste.

Key Ingredients

There are plenty of ways you can customize this ingredients list to really make it your own. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Ground Beef: I prefer to use lean ground beef, but you can also use ground turkey or any type of ground meat you prefer.
Elbow Noodles: Goulash is traditionally made with elbow noodles, but any similar shaped bite-size noodle will work. In the recipe I called for 16 oz of noodles, but if you like a lot of pasta you can use up to 24 oz without adjusting any other ingredients.
Diced Tomatoes: Make sure you do not drain the tomatoes as the juices add more flavor. For a more robust sauce, you can also use fire roasted tomatoes instead.
Onion: A yellow onion is great because it lends a touch of natural sweetness, but a white onion also works just fine.
Cheddar Cheese: Shred the cheese right off the block for the BEST flavor and consistency. Bagged shredded cheese will just seize up in the pot and not mix well with the other ingredients.
Worcestershire Sauce: While some recipes call for soy sauce, it only brings saltiness, whereas Worcestershire sauce adds a deep, savory richness.
Kidney Beans: My mom always added a can to make it extra filling with lots of fiber, but these are totally optional and can be skipped!

How to Make Goulash

Whether you’re cooking for your family on a busy weeknight or preparing to feed for a crowd, this one-pot wonder checks all the right boxes! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Cook the beef and onions.

Add broth and tomatoes and bring to a simmer.

Cook the Beef: Cook the ground beef and break it apart. Make sure you use a big pot, as this recipe does make a lot! Once the beef is browned, toss in the onions and cook until softened.
Add More Ingredients: Stir in the tomato sauce, diced tomatoes, and beans. Add Worcestershire and seasonings. Pour in the broth and bring to a simmer.

Add the noodles and cook until tender.

Stir in the cheese and serve!

Cook the Noodles: Simmer the noodles until al dente.
Make it Cheesy: Remove the pot from the heat. Stir in the cheese until melty and dig in!

Chef’s Tips & Variations

Prevent Soggy Noodles: Don’t overcook the noodles! They will continue to cook in the liquid for a couple of minutes after the heat is off.
Make it Creamy: Stir in up to 1 cup of sour cream right before serving.
Spice It Up: Add crushed red pepper flakes or hot sauce to give it a spicy kick.
Vegetable Boost: Diced bell peppers, zucchini, carrots or even corn can be added to increase the veggie content.
More Seasonings: A teaspoon of smoked paprika can impart a rich, smoky undertone. You can also add a bay leaf or two while simmering the sauce, just make sure to remove them before serving.

Beef Goulash Recipe

This easy, one-pot Beef Goulash recipe is comfort food at its best with cheesy ground beef and tender noodles in a robust tomato sauce.

Course Beef, Dinner Ideas

Cuisine American

Keyword American Goulash, beef goulash, easy goulash recipe, goulash recipe, recipe for goulash

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 749kcal

Author Jessica

Ingredients

2 lbs ground beef or ground turkey
1 large yellow onion diced
2 cloves garlic minced
2 (15 oz) cans diced tomatoes do not drain
2 (15 oz) cans tomato sauce
1 (15 oz) can red kidney beans rinsed and drained, optional
1 ½ tablespoons Italian seasoning
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon black pepper
4 cups beef broth or can use half water and half broth
16 oz large elbow noodles can use up to 24 oz pasta
2 cups shredded cheddar cheese
fresh parsley optional garnish

Instructions

In a large pot over medium-high heat, thoroughly brown the ground beef, breaking it apart into crumbles as it cooks. If your ground beef creates a lot of excess grease, you may want to drain in before continuing.
Once browned, add the chopped onion and garlic. Cook stirring occasionally, until tender, about 5 minutes.
Add tomato sauce, diced tomatoes, and red kidney beans. Stir in Italian seasoning, Worcestershire sauce, garlic salt, and pepper. Pour in beef broth and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Add noodles and simmer an additional 8 to 10 minutes, until pasta is al dente, stirring periodically. Do not overcook the noodles. They will continue to cook and absorb the broth a little more after cooking.
Remove from heat and stir in shredded cheese until melted and well combined. Serve immediately with fresh parsley sprinkled on top, if desired.

Video

Notes

Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
Reheat: Warm leftovers on the stovetop over medium heat, or in the microwave in 30-second intervals, adding a splash of water or broth to loosen up the sauce if needed.

Nutrition

More Easy Pasta Recipes To Try

Slow Cooker Cheesy Taco Pasta

Cheeseburger Macaroni

Enchilada Pasta

Cheesy Chicken Spaghetti Casserole

The post Beef Goulash Recipe appeared first on The Novice Chef.

Chocolate French Silk Pie

Jessica — Fri, 21 Feb 2025 18:01:39 +0000

This decadent French Silk Pie recipe has the silkiest, rich chocolate filling, with a crisp Oreo crust, and a cloud of sweet whipped cream on top. And don’t worry, unlike other recipes, this version gently cooks the eggs, making it safe for everyone to enjoy!

Jessica's Notes

My Favorite Chocolate Silk Pie

Growing up, my aunt would make a French Silk Pie every Christmas and my cousins and I would literally fight over the last slice. She shared her pie recipe with me many years ago and after lots of trials and testing, I can confidently say, this French Silk Pie recipe is truly the best I’ve ever had!

While my aunt used a regular homemade pie crust, I prefer an Oreo crust for double the chocolate. I also add a pinch of instant espresso powder to boost the intensity of the chocolate flavor. I promise you will be hooked after just one bite!

What Makes This Chocolate French Silk Pie Recipe So Irresistible?

Rich Chocolate Flavor: Made with real chocolate instead of cocoa powder, this pie has an intense, deep chocolate taste!
Velvety Smooth Texture: The filling is whipped to perfection, creating an incredibly airy, silky, and mousse-like texture.
No Raw Eggs: This recipe gently cooks the eggs, making it safe for everyone to enjoy.
Perfect for Special Occasions: This elegant pie looks stunning on any dessert table and is always sure to impress!

For all my fellow chocolate lovers, I highly recommend you try… My best chocolate cake recipe, no-bake Reese’s peanut butter pie, and this easy homemade brownie recipe that’s better than a box-mix!

Key Ingredients

If you bake as much as I do, you might already have everything you need in your kitchen. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Semi-Sweet Chocolate: Avoid using chocolate chips as they contain emulsifiers that can make for a less smooth filling. I like the depth of flavor from bittersweet chocolate or baking chocolate, but you can use a 50/50 mixture of bitter sweet and milk for a sweeter pie. A good quality baking chocolate makes a difference, my favorite luxury brands are Valrhona, Callebaut, and Ghirardelli.
Espresso Powder: The added espresso powder does wonders for enhancing the chocolate flavor in the pie. Unlike baked goods, you will be able to taste the slightest hint of coffee – so if this is not appealing to you, feel free to leave it out.
Eggs: They need to be room temperature. And remember, we’re cooking them to 160°F, so you don’t have to worry about consuming them raw.
Heavy Cream: This is essential for both the filling and the topping. Don’t swap it with any other dairy product or the texture will be off.
Cream of Tartar: I use a small amount of cream of tartar in my whipped cream. That, plus the addition of powdered sugar helps to stabilize the whipped cream so it will stay fluffy for longer without weeping.

How to Make French Silk Pie

While this pie may be made from scratch, don’t worry – it’s still so easy! The crust is baked for a few minutes, but the filling itself is completely no-bake, making this a great make-ahead dessert recipe. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Make the crust.

Start making the filling.

Prepare the Oreo Crust: Pulse the Oreos in a food processor until you have crumbs, then add the butter and pulse until it looks like wet sand. Press crust into your pie plate, bake, and then set it aside to cool completely while you make the filling.
Whip the Cream: Whip the heavy cream until stiff peaks form. Cover the bowl with plastic wrap and refrigerate.
Cook the Eggs: Fill a pan with some water and bring to a simmer. Place a glass bowl over the pan and whisk the eggs, sugar, and salt in the bowl. Make sure the glass bowl isn’t touching the water! Whisk continuously until the mixture reaches 160°F. Let it cool for about 5 minutes.
Add the Chocolate: Whisk the melted chocolate, vanilla, and espresso powder into the egg mixture. Let it cool for about 10 more minutes. It’s very important that you allow the egg mixture and the chocolate to cool off as stated in the recipe otherwise the filling can seize.

Fold whipped cream into pie filling.

Top with whipped cream before serving.

Beat the Butter: This is great to do while the chocolate mixture is cooling off! Beat the butter until smooth and creamy. I like to use a hand mixer, or stand mixer, to do this easily.
Combine the Filling: Slowly mix the egg and chocolate mixture into the creamy butter. Once combined, increase the speed and beat until fluffy. Fold in the whipped cream from earlier.
Chill: Pour the filling into the cooled Oreo crust. Cover with plastic wrap and refrigerate pie until the filling is firm.
Garnish: When you’re ready to serve, top the pie with whipped cream. Garnish with chocolate curls or shaved chocolate on top, if desired.

How To Make Chocolate Curls

Melt 1/2 cup semi-sweet chocolate in the microwave in 20-second intervals. Spread a thin layer of melted chocolate on a metal or marble surface. Work quickly, as the action of spreading it on a cold surface will cool the chocolate quickly and it may start to seize. If it starts to seize up, scrape it all off remelt it and try again. I typically use an upturned metal baking pan and a palette knife or a bench scraper to spread the chocolate.

Refrigerate the pan with the chocolate on it for 5 minutes, then let it sit at room temperature for about 3 more minutes. Then use a bench scraper, held at an angle, and scrape the chocolate in a swift and fluid motion to create the curls. The temperature of the chocolate is important – too cold and it will break before it curls, too soft and your curls will be limp. I recommend doing one test area before attempting to scrape the entire surface.

Prepare French Silk Pie in Advance

Once it is topped with the whipped cream, French silk pie is best served that same day, as the whipped cream will start to soften and weep quickly. However, you can prepare it up to two days in advance as long as you do not top it with the whipped cream!

Make Ahead: Prepare the pie, filled with only the chocolate filling (with no whipped cream on top). Store the pie fully covered (I wrap mine tightly with plastic wrap) in the fridge up to 48 hours in advance.
Ready To Serve: Beat the whipped cream fresh and spread it on top of the pie, within 2 hours of serving, for the best texture!

Leftover Filling

Depending on the depth of your pie plate, you may have some filling leftover. Feel free to eat this with a spoon, or if you have good self control, you can pour into a small dessert cup, cover and refrigerate for a treat later!

Chocolate French Silk Pie

This decadent French Silk Pie recipe has the silkiest, rich chocolate filling, with a crisp Oreo crust, and a cloud of sweet whipped cream on top.

Course Dessert, Pie

Cuisine American

Keyword chocolate silk pie, chocolate silk pie recipe, french silk pie, french silk pie recipe

Prep Time 30

Cook Time 10

Chill Time 6

Total Time 6 40

Servings servings

Calories 776kcal

Author Jessica

Ingredients

For the crust

25 Oreo cookies do not remove the cream filling
4 tablespoons salted butter melted

For the filling

1 ½ cups heavy whipping cream
4 large eggs room temperature
¾ cup granulated sugar
½ teaspoon salt
8 oz semi-sweet baking chocolate chopped fine
2 teaspoons vanilla extract
1 teaspoon espresso powder optional
12 tablespoons salted butter cubed, room temperature

For the topping

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
chocolate curls or shavings optional topping

Instructions

For the crust

Preheat oven to 350ºF.
Add the Oreo cookies to the bowl of a food processor and pulse to create fine crumbs. Add in the melted butter and pulse until all of the butter is absorbed by the crumbs and they are the consistency of wet sand.
Press into the bottom and up the sides of a 9-inch deep pie plate. Bake for 10 to 12 minutes, remove from oven and then set aside to cool completely.

For the filling

In a medium bowl, using a hand mixer, whip the heavy cream until stiff peaks are formed, about 3 to 4 minutes. Cover the bowl with plastic wrap and store in the fridge for later.
Fill a medium saucepan with 3-inches of water and bring to a simmer. In a glass or heat-proof bowl that is big enough to sit on top of the saucepan, whisk together your eggs, sugar and salt until pale yellow.
Place the bowl over the pot of simmering water, making sure the bottom of the bowl does not ever touch the simmering water beneath. Cook, whisking vigorously until the mixture reaches 160ºF, about 10 to 12 minutes. Once the egg mixture reaches 160ºF, remove from the heat and let cool for 5 minutes. Make sure to not stop whisking, as this can cause the eggs to start to solidify. If you do not have a thermometer look for the following visual clues: the mixture will get foamy and thicken, coating the back of a spoon.
In a small heat proof bowl, melt the chocolate in the microwave, heating in 20-second intervals, and stirring until all the chocolate is melted and smooth. Do not overheat, as the chocolate can become grainy and seize up, you want it just melted and pourable.
Whisk the melted chocolate, vanilla, and espresso powder into the egg mixture until fully combined. Set aside for 10 more minutes to cool.
While the egg and chocolate mixture cools, beat the butter in the bowl of a stand mixer with a paddle attachment set to medium speed for 2 to 3 minutes, until it becomes smooth and creamy, stopping to scrape the bottom of the bowl once or twice.
With the mixer on low, slowly add in the egg and chocolate mixture, making sure to scrape the sides and bottom of the bowl once or twice while combining. Once well combined, turn the mixer to medium high speed and whip the mixture until light and fluffy, about 4 to 5 minutes.
Gently fold in the chilled whipped cream from the fridge in 2 batches. Pour the filling into the cooled crust, wrap tightly with plastic wrap, and refrigerate until firm, at least 6 hours (or up to 48 hours in advance).

For the topping

Just before serving, make the whipped cream topping. Place the heavy cream in a medium size bowl and whip until thickened using the whip attachment of an electric mixer.
Add in the powdered sugar, vanilla, and cream of tartar. Continue whipping until medium-stiff peaks are formed.
Spoon or pipe the whipped cream onto the top of the pie and garnish with the chocolate curls or shavings, if desired. For the cleanest slices, use a sharp knife dipped in hot water and dried before making each cut. Enjoy!

Notes

Storage: French silk pie is best served the same day that it is topped with whipped cream, as the whipped cream will start to soften and weep quickly. However, leftovers can be stored wrapped in plastic wrap and kept in the fridge for up to 2 days.

Nutrition

More Pie Recipes You’ll Love

Retro vinegar pie has the best silky smooth custard.
Reese’s peanut butter pie has thick, luscious layers of chocolate and peanut butter!
Strawberry pretzel pie is equal parts salty and sweet.
Dutch apple pie is topped with a sweet cinnamon crumb.

The post Chocolate French Silk Pie appeared first on The Novice Chef.

Soft Pumpkin Cookies with Cream Cheese Frosting

Jessica — Tue, 17 Sep 2024 20:13:19 +0000

Soft, pillowy, and perfectly spiced, these Pumpkin Cookies with Cream Cheese Frosting practically melt in your mouth! Easy to make with no chilling required, they’ll quickly become your go-to recipe.

These soft pumpkin cookies are an old family recipe and staple in our house every year once September hits! Loaded with pumpkin, cinnamon, and nutmeg, they truly taste like fall in every bite. They are also great made a day in advance, so they’re great for a party.

With no complicated steps or dough chilling required, these cookies come together quickly. My kids love helping to bake them every year, especially when we slam the cookie sheet on the counter to flatten out the dough!

Test Kitchen Approved

“These frosted pumpkin cookies turned out so soft and decadent with tons of spice and pumpkin flavor. The icing on top really finished them off perfectly – my family thought they tasted way better than the ones from Crumbl. The dough definitely is softer than I am used to for cookie dough, but they baked up perfectly thick and fluffy! “ — Haley, busy mom of two and passionate home cook and baker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

Oil or Butter: Use melted and slightly cooled butter OR a mild baking oil, like canola oil or vegetable oil. I tested this recipe both ways and prefer using oil as the cookies turn out softer and moister.
Flour: Fluff the flour, then measure it by spooning it into a measuring cup. Don’t dip the cup straight into a packed bag of flour – that results in using too much flour and overly dense cookies!
Pumpkin Puree: Make sure you’re using canned or homemade pumpkin puree, NOT pumpkin pie filling, which is already sweetened and spiced.
Cream Cheese: I like to use regular cream cheese (not low fat) for the best thick consistency. Make sure it’s fully softened before using, so you don’t wind up with lumpy icing!
Cinnamon and Nutmeg: I used a combination of ground cinnamon and nutmeg, but you can use 2 teaspoons pumpkin pie spice instead.

How to Make Pumpkin Cookies with Cream Cheese Frosting

Visit the printable recipe card below for full directions. Below you’ll find all my helpful tips.

Do not over mix the cookie dough! This dough is more similar to a cake batter, so over mixing it will create overly dense cookies. Once the dry ingredients are added to the wet, mix until just combined, and you no longer see any streaks of flour.

Don’t skip the cookie scoop! This dough is incredibly soft and sticky, which means using your hands to shape the dough will get messy fast. I use a medium cookie scoop to easily scoop the dough and keep all the cookies evenly sized.

Form the dough balls.

Bake for 10 to 12 minutes.

Bang the tray full of cookie dough HARD on the kitchen counter. Yes, really! It flattens out the dough just enough to help them bake into thick, soft cookies – not mounds.

Bake careful not to over bake. Even if they look a little pale on top, pull them out when the edges are just set. Over baking will dry them out, and part of their magic is how pillowy and moist they stay.

Let cookies cool completely before frosting: If the cookies are even a little warm, the cream cheese frosting can melt and slide right off. Patience pays off!

Room temperature frosting ingredients are a must. To get that ultra-smooth frosting, make sure both your butter and cream cheese are fully softened. Cold ingredients will make the frosting lumpy.

Add a festive touch. A sprinkle of cinnamon on top of these pumpkin cream cheese cookies makes them look bakery-worthy!

Flavor Variations To Try

Add Nuts: Sprinkle some chopped candied nuts on top of the icing or stir in 1/2 cup finely chopped pecans or walnuts into the batter.
Frosting Alternatives: Not a fan of cream cheese frosting? Try the glaze from my pumpkin oatmeal cookies for a lighter option or sprinkle them with powdered sugar. Bonus: these options do not need refrigeration when storing.
Cookie Sandwiches: Like my pumpkin whoopie pies, make pumpkin cream cheese cookie sandwiches by placing a layer of frosting between two cookies.
Sweet Potato Cookies: This recipe works just as well with mashed sweet potatoes.

How To Store Pumpkin Cookies

Once topped with the cream cheese frosting, you will need to refrigerate these cookies in an airtight container. They will stay tasty for up to 5 days.

I recommend letting them sit at room temperature for about 30 minutes (or up to an hour) before enjoying, but some readers enjoy them cold. So you can give them a try them both ways!

Soft Pumpkin Cookies

Loaded with fall spices, these soft pumpkin cookies with cinnamon cream cheese frosting are so good, everyone will be asking for seconds!

Course Dessert, Pumpkin

Cuisine American

Keyword chewy pumpkin cookies, pumpkin cookie recipe, pumpkin cookies recipe, pumpkin cookies with cream cheese frosting, pumpkin cream cheese cookies, soft pumpkin cookies

Prep Time 20

Cook Time 10

Cool Time 15

Total Time 45

Servings Cookies

Calories 157kcal

Author Jessica

Ingredients

3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup vegetable or canola oil or melted and cooled butter
1 cup granulated sugar or brown sugar
2 large eggs
2 teaspoons vanilla extract

Cream Cheese Frosting

1 (8 oz) block cream cheese softened
4 tablespoons salted butter softened
1 teaspoon vanilla extract
1 teaspoon cinnamon plus more for garnish, if desired
3 to 4 cups powdered sugar add until desired consistency/firmness

Instructions

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl whisk together pumpkin puree, oil (or melted and cooled butter), and granulated sugar. Add egg and vanilla extract.
Add the flour mixture in two batches, beating until well combined. I find this easiest with a hand mixer, but you can use a whisk and a little elbow grease.
Using a medium cookie scoop (about 1 tablespoon of dough), drop the dough onto prepared cookie sheets leaving room for spreading. Firmly hold the cookie sheet on each side and bang it on the countertop (or a towel on the countertop) a few times to flatten the cookie dough. Using a cookie scoop is important to keep them round and even as this dough is *very* soft.
Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Cinnamon Cream Cheese Frosting

Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.

Video

Notes

Storage: For maximum freshness, arrange these cookies in a single layer in shallow, airtight containers. Store in the fridge for up to 5 days.

Oil vs Butter: You can use melted and slightly cooled butter instead, but the oil will produce moister cookies.

Add Nuts: Add 1/2 finely chopped walnuts or pecans into the cookie batter for an added nutty crunch. You can also sprinkle them on top of the icing, or try candied nuts instead!

Frosting: These cookies can also be topped with a simple, crisp glaze (try the glaze from my iced oatmeal cookies). Let the glaze dry and they are good to go – and easier to store as they don’t require refrigeration!

Nutrition

More Must Make Fall Recipes

Pumpkin Pie Cookies: Sugar cookie bite-size pumpkin pies!
Pumpkin Cheesecake Cookies: With a surprise cheesecake center.
Pumpkin Cake: This cake is always sure to impress your guests.
Pumpkin Cream Cheese Muffins: Over 2000+ 5-star reviews!
Pumpkin Snickerdoodles: So perfectly soft and chewy.
Pumpkin Bread: This bread is a reader favorite every year.
Pumpkin Bars: Topped with sweet cream cheese frosting.
Pumpkin Crisp: Served warm with ice cream on top.

The post Soft Pumpkin Cookies with Cream Cheese Frosting appeared first on The Novice Chef.

Cheesy Chicken Spaghetti Casserole

Jessica — Fri, 16 Aug 2024 09:00:00 +0000

This easy and cheesy chicken spaghetti recipe features shredded chicken, salty bacon and tender pasta all coated in a decadent cheese sauce! Baked until golden and bubbly, it’s a comforting casserole perfect for potlucks, big family dinners, or any time you need to feed a small army!

Test Kitchen Approved

“My husband declared this his new favorite dinner and we have now had it 3 weeks in a row! Last time I added some diced jalapeños for a hit of heat and we loved it even more. I also used a rotisserie chicken to save me a little time this last time I made it and it was just as delicious, but even easier!” — Victoria, home cook with a love for comfort food.

Learn more about our Test Kitchen ➔

Why I Love This Cheesy Chicken Spaghetti

If there’s one thing that my entire family agrees on, it’s this – bacon makes everything better! This cheesy chicken spaghetti casserole is no exception to that rule. Whether I serve it as a fun weeknight dinner or at a potluck with friends, I almost NEVER have leftovers of this chicken spaghetti! Here’s what makes it so amazing:

Comforting: Cheesy chicken spaghetti with bacon is the definition of cheesy comfort food, it’s one of those stick-to-your-ribs kind of dinners!
Flavorful: Tender chicken, smoky bacon, cheddar cheese and creamy soup meld together beautifully to make the very best bite.
Great for a crowd: One batch of this cheesy chicken spaghetti generously feeds a small family multiple times. Freeze portions for easy dinners later or feed a crowd for a potluck or party. This dish always fits the bill!
Make Ahead: This is a perfect recipe for preparing ahead of time! You can make the entire recipe up to the baking point. Cool, cover with foil, and place it in the fridge. When ready to cook, sit at room temperature for at least 30 minutes and then bake as directed.

Some of my other family friendly casseroles that feed a crowd include loaded potato and meatloaf casserole, southern chicken and biscuits, and my favorite creamy chicken and dumplings casserole!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for chicken spaghetti. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Chicken: Use any combination of chicken breasts or thighs. You can also use leftover shredded chicken or a rotisserie chicken to save some time!
Veggies: A simple combo of yellow onions, red bell peppers and green bell peppers create the perfect balance of fresh flavors. You can always feel free to swap the red and green peppers with orange or yellow if preferred.
Soups: You’ll need both cream of mushroom soup and cream of chicken soup to create the very best thick and creamy sauce.
Bacon: Cook and crumble this, I love cooking my bacon in the oven, or use leftover bacon from breakfast!
Cheese: I love using sharp cheddar cheese for this baked spaghetti. For the very best texture and flavor, consider grating it right off the block.

How to Make Chicken Spaghetti Casserole

This is a pretty quick moving recipe, so make sure you have everything prepped and ready to go before you start cooking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Add the ingredients to a bowl.

Toss everything with the spaghetti.

Boil: Use a stock pot to boil the chicken and pasta. Cook the chicken for about 15 to 20 minutes and then remove to shred. Immediately add pasta to the same pan of water, adding more water if needed. Cook the spaghetti while you shred the chicken.
Drain: Use a strainer to drain pasta. Reserve a cup of the pasta water for later.
Combine: Add the chicken, pasta water, veggies, soups, bacon, and about a cup and a half of the cheese to a bowl. Toss to combine. Season to taste and add the mixture to a prepared casserole dish.

Spread into a casserole dish and top with cheese.

Bake until bubbly.

Bake: Top your casserole with the remaining cheese. Cover with foil and bake for 25 minutes at 350°F. Remove foil, return to oven, and bake for another 10 minutes until cheese is golden brown and bubbly.
Serve: Allow casserole to rest for about 5 minutes to cool off and set up, then dig in!

Chef’s Tips and Variations

Don’t overcook your pasta: You’ll want your noodles to be just al dente. Otherwise, they’ll be overcooked and a little mushy after you bake the casserole. This goes double for any kind of gluten free pasta!
Add more veggies: You can always sneak in some secret veggies into the casserole. Toss in some frozen peas, corn, carrots, mushrooms or broccoli. This is a great trick for those of you who have picky eaters like me!
Spice it up: Add diced jalapeños, red pepper flakes or cayenne powder. Try using a spicy cheese like pepper jack or habanero cheddar for an extra kick!
Change the pasta: Spaghetti noodles are great, but you can also use penne, rigatoni, bow tie, or just about any shape. You can also use whole wheat, gluten-free or veggie pasta.

What To Serve With Cheesy Chicken Spaghetti

This cheesy chicken spaghetti is a full meal all on its own, but you can always add some extras:

Bread: Try my homemade crusty ciabatta bread to help sop up any of that creamy sauce.
Salad: Lighten up your plate with a side salad! Try spinach strawberry salad or loaded pea salad for a touch of fresh flavor.
Decadent Dessert: For a sweet finish, try another big crowd pleaser like my easy chocolate and peanut butter Texas sheet cake!

Cheesy Chicken Spaghetti Casserole Recipe

This Cheesy Chicken Spaghetti recipe is loaded with tender chicken, pasta, and bacon in a creamy cheese sauce! It's the ultimate comfort food!

Course Casseroles, Dinner Ideas, Pasta & Pizza

Cuisine American

Keyword cheesy chicken spaghetti, chicken spaghetti, chicken spaghetti casserole, chicken spaghetti recipe

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 746kcal

Author Jessica – The Novice Chef

Ingredients

1.5 lbs boneless, skinless chicken any combo
2 teaspoons salt
1 lb thin spaghetti broken into thirds
1 large sweet yellow onion finely chopped
1 cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 (10.5 oz) can cream of chicken
1 (10.5 oz) can cream of mushroom soup
2 cups shredded cheddar cheese divided
6 slices bacon cooked and crumbled, optional
black pepper to taste
cajun seasoning or seasoned salt

Instructions

Preheat oven to 350°F. Spray a 9×13 casserole with non-stick spray. Set aside.
In a stock pot, add chicken and salt. Cover with water and bring to a boil. Boil until chicken is cooked through, about 15 to 20 minutes.
Remove chicken from pot (do not throw out the water it was cooked it) and shred. Set aside.
Add additional water to the pot (enough to boil the spaghetti in) and bring to a boil. Add spaghetti and cook until al dente, about 7 minutes.
Drain spaghetti, but retain 1 cup of the liquid the spaghetti was cooked in.
In a large bowl, stir together the cooked spaghetti, the 1 cup of liquid the noodles were cooked in, the cooked and shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken, cream of mushroom, 1.5 cups of the cheddar cheese and bacon. Stir well to combine. (I find it easiest to use big tongs to do this!)
Add seasoning to taste, then pour it into prepared 9×13 casserole dish. Top with remaining cheddar cheese.
Cover with foil and bake for 25 minutes, remove the foil and let cook an additional 10 minutes. Serve hot!

Video

Notes

How to Store: Place any leftovers in an airtight container and store for up to 3 days.

How to Reheat: For individual portions, the microwave is a great option. Stir halfway through to ensure even heating. For multiple servings, use the oven. Reheat in a covered, oven safe container at 350°F for about 20 minutes.

How to Freeze: To freeze larger portions for later, use a foil pans and cover tightly with aluminum foil. Freeze for up to 3 months. When ready to bake, put the pan directly from the freezer to the oven and cook for 50 minutes. Remove the foil and cook another 10 minutes.

Nutrition

More Spaghetti Recipes You’ll Love

Homemade spaghettios with meatballs are better than the canned stuff!
Mexican spaghetti is a cross between beefy chili and a spaghetti dinner.
Spaghetti salad is a pasta salad that’s loaded with fresh, crunchy veggies!
30-minute spaghetti carbonara is loaded with crispy bacon and Italian cheeses.

The post Cheesy Chicken Spaghetti Casserole appeared first on The Novice Chef.

Easy Chicken and Dumplings with Biscuits

Jessica — Sat, 22 Jun 2024 09:00:00 +0000

Made with a rotisserie chicken and canned biscuits, this easy Chicken and Dumplings recipe is ready in 30 minutes! It brings all the cozy flavors of the classic, but is quick enough for busy weeknights.

Chicken and dumplings have always been my favorite comfort food dinner since childhood. This quick and easy version uses canned biscuits for the dumplings and canned cream of chicken as the gravy base. It’s minimal effort, but still tastes like you spent hours cooking.

If I have the time, I like to make my homemade chicken and dumplings from scratch. However, this is my go-to version when I have a craving, but only about 30 minutes to spare. Made all in one pot, cleanup also couldn’t be any easier!

Test Kitchen Approved

“This easy chicken and dumplings is my husband’s new *favorite* meal, we have seriously made it once a week for the last few months! I add a little cajun seasoning and crushed red pepper flakes to ours because we like a little spice in just about everything, but I followed the recipe exactly otherwise!” — Brittany, home cook, homesteader, and recipe tester.

Learn more about our Test Kitchen ➔

Key Ingredients

Find the full printable recipe with specific measurements below.

Chicken: You need 3 cups of cooked, chopped or shredded chicken. To keep it extra easy, I always grab a rotisserie chicken!
Evaporated Milk: Canned evaporated milk is my secret weapon to creating a rich and creamy broth. It’s lower in fat and less expensive than heavy cream and can be stored in your pantry for anytime you need it. However, you can use half and half or heavy cream if you prefer.
Cream of Chicken Soup: You can use any flavor of canned condensed “cream of” style soup. I like the flavor best from cream of chicken soup, but cream of onion or celery are good substitutes.
Canned Biscuits: Buy plain, large (16.3 ounces) southern buttermilk style biscuits. “Homestyle” biscuits also work well, but do not buy the flaky biscuits. If you can only find the smaller sized biscuits, cut them in half, not fourths, so they don’t disappear.
Vegetables: I like to use celery, onion, garlic, and carrots to add flavor. However, if you are a plain jain kind of chicken and dumplings person, skip the celery and carrots. I still highly recommend including the onion and garlic for savory flavor.

Tips For Making Easy Chicken and Dumplings with Biscuits

I recommend having all your ingredients out, prepped, and ready to go before starting. This easy chicken and dumplings recipe moves quickly once we get going! Scroll down to the prin t able recipe card for full instructions!

Sauté the vegetables until they start to brown before adding the broth. This takes the flavor up a notch and gives the whole soup a richer, homemade flavor.

Once you add the broth, bring the mixture to a simmer – not a boil. A gentle simmer is key because it warms everything without reducing the liquid too much.

Don’t skip tossing the raw biscuits in flour. This helps thicken the soup and also prevents the biscuits from sticking together too much as they cook.

Drop biscuits in an even layer and cook with the lid on! Press the dumplings below the broth and break them apart as needed, as they cook. Leaving the lid on the pot traps the steam and helps the dumplings to cook quickly. You can test one by splitting it open, it should be soft and fluffy, not doughy.

Don’t over simmer chicken and dumplings. If you overcook biscuit dumplings, they can essentially fall apart and disappear (or become overly dense).

Once the dumplings are cooked, turn off the heat and let the pot sit for a couple of minutes uncovered. This helps the broth thicken a bit and gives the dumplings a chance to soak in all that flavor without getting mushy.

Cindi

I have to say that I normally make everything from scratch. I had a perfect situation of only 30 min to cook the meal and I had all the ingredients (including leftover chicken) available. You could NOT tell this wasn’t from scratch. We loved it .

Wanda

Great recipe, I am a NC gal, southern for sure. Momma never put the veggies in hers so I am not used to that, didn’t put them in and only used 1 can of biscuits and about 32 oz of chicken broth. They came out delicious, family loved them so I will make again.

Easy Chicken And Dumpling Recipe Variations

Make Ahead: If interrupted, wait to add the biscuits. Prep the gravy base and turn down the heat to a very low simmer. 10 minutes before serving, turn up the heat until gravy is bubbly. Add broth to loosen if needed and add cut biscuits at the end of cook time.
Bisquick Dumplings: Mix together 2 cups Bisquick baking mix and 2/3 cup milk. Drop heaping tablespoons of dough into the pot and follow the same cooking directions.
Add Herbs: Try adding a large pinch of dried poultry seasoning to the soup base. You can also throw in a bay leaf or thyme.
Crockpot: Follow my dumpling directions for this slow cooker chicken and dumplings. You also may enjoy my instant pot chicken and dumplings!

Easy Chicken and Dumplings with Biscuits

Need Chicken and Dumplings fast? This deliciously creamy and easy Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes! With tender chicken and fluffy dumplings, in a rich and creamy broth, it's a comforting meal the whole family will love.

Course Chicken, Dinner Ideas, Soup

Cuisine American

Keyword chicken and dumplings made with biscuits, chicken and dumplings recipe with biscuits, chicken and dumplings with biscuits, chicken and dumplings with canned biscuits, easy chicken and dumplings, easy chicken and dumplings recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 566kcal

Author Jessica

Ingredients

2 tablespoons butter
1 large yellow onion diced
3 stalks celery sliced
½ cup matchstick carrots
2 cloves garlic minced
3 cups cooked and shredded chicken use a rotisserie chicken for ease
8 oz evaporated milk or half and half
1 (10.5 oz) can cream of chicken soup
40 oz chicken broth
salt and freshly cracked black pepper to taste
1 (16.3 oz) can buttermilk biscuits if you like a lot of biscuits, add an extra 5 oz can of biscuits
¼ cup all-purpose flour

Instructions

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables – onion, celery, carrots and garlic. Cook, stirring often until tender, about 6 to 8 minutes.
Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes. I like to break apart the dumplings, and press them back under the broth, if they get stuck together.
Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

Video

Notes

Leftovers Storage: While best served fresh, you can save the leftovers! Cool to room temperature and store chicken and dumplings in an airtight container in the fridge for up to 3 days. For best results, I recommend removing dumplings and storing them separately from the soup as they tend to soak up all the broth. When reheating, add a little more broth to loosen it up again, if desired.

Nutrition

More Cozy Chicken Dinner Recipes

Southern chicken and biscuits recipe is a comfort food classic!
Upgrade crockpot chicken and dumplings with homemade drop biscuits.
Made with just 4 ingredients, you’ll love this garlic parmesan chicken.
Chicken fried chicken with white gravy is a southern delicacy.
This crockpot chicken and rice is the ultimate easy comfort food.
If you love cheesy chicken casseroles, try my chicken spaghetti casserole!

The post Easy Chicken and Dumplings with Biscuits appeared first on The Novice Chef.

Bacon Ranch Pasta Salad

Jessica — Tue, 11 Jun 2024 21:00:00 +0000

Ready in under 30 minutes, this easy bacon ranch pasta salad recipe is a quick, creamy and flavorful side dish that’s perfect for any occasion. With the tangy taste of ranch, the crunch of fresh veggies, and the smokey goodness of bacon, it’s a guaranteed crowd-pleaser.

Test Kitchen Approved

“I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

Learn more about our Test Kitchen ➔

Why I Love This Creamy Pasta Salad

I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!

How to Make Bacon Ranch Pasta Salad

With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

Combine the sauce ingredients and stir in the cooked pasta.

Add the cheese, peas, bacon and seasonings.

Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.

Gently stir until well combined.

Garnish with more crispy bacon and serve!

Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.

Chef’s Tips and Variations

Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

What to Serve with Bacon Ranch Pasta Salad

This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

BBQ: Try my easy, hands off slow cooker pulled pork or BBQ oven pulled chicken. These crockpot bbq meatballs are another crowd favorite.
Grill: From a juicy grilled flank steak to grilled steak kabobs, both are easy to prep ahead for grilling when your guests arrive. For a lighter option, this Greek chicken souvlaki is a reader favorite!
More Sides: When the kitchen gets hot, try my refreshing cucumber and tomato salad or tropical fruit salad! You also can’t go wrong with a batch of these epic baked beans.

Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.

Course Side Dishes

Cuisine American

Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 139kcal

Author Jessica

Ingredients

1 (16 oz) box elbow noodles
1 (1 oz) package ranch dip seasoning mix dry packet
1 (16 oz) container sour cream
⅓ cup mayo
1 (16 oz) block sharp or mild cheddar cheese cubed
1 (10 oz) bag frozen peas thawed
8 strips bacon cooked and crumbled
salt and pepper to taste

Instructions

Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
Toss in cheese, peas and bacon. Add salt and pepper, to taste.
Serve immediately or store in an airtight container until ready to serve.

Video

Notes

How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.

Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.

Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.

Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

Nutrition

More Easy Potluck Recipes To Try

Grape Jelly Meatballs

Baked Ham and Cheese Sliders

Mediterranean Orzo Pasta Salad

Spaghetti Salad

The post Bacon Ranch Pasta Salad appeared first on The Novice Chef.

White Chicken Enchiladas with Avocado

Jessica — Sat, 13 Apr 2024 09:00:00 +0000

Oh-so-cheesy and creamy, these white chicken enchiladas are the ultimate Mexican feast. Coated in the *best* homemade white enchilada sauce, made with tangy salsa verde and sour cream, these creamy chicken enchiladas will become an instant favorite!

Why I Love This White Chicken Enchiladas Recipe

Because I grew up in south Texas, I always crave a plate of rich and creamy chicken enchiladas and a frozen mango margarita after a long week. This white chicken enchilada recipe is a tried and true favorite that we make year after year. Here’s why you’ll love this recipe too:

The Sauce: Let’s start with what makes these enchiladas better than other chicken enchiladas… The homemade white enchilada sauce! It’s so incredibly creamy and flavorful, made with tangy salsa verde, spicy serrano peppers, zesty garlic and creamy sour cream for balance.
Easy: Roll your enchiladas, whisk together the sauce, top with lots of shredded cheese and into the oven they go to bake into melty, bubbly perfection!
Great For Using Up Leftovers: Reduce food waste and use leftover chicken, veggies, and cheeses stuffed inside these white chicken enchiladas.
Prep-Friendly: Easily prepped ahead, and refrigerated or frozen, we always make a double batch for an even easier dinner another night.

If you are an enchilada lover like me, try my other varieties! These classic cheese enchiladas are my dad’s favorite and I love these smoky chipotle adobo chicken enchiladas. If you have guests coming in town, I highly recommend a batch of these make-ahead breakfast enchiladas!

Key Ingredients

While the white enchilada sauce looks like it uses a lot of ingredients, I promise you likely already have most of them on hand already! Below you will find helpful notes for key ingredients used to make this recipe for white chicken enchiladas. Scroll down to the recipe card below for the full ingredient list and exact amounts!

Shredded Chicken: Try my homemade version or use a rotisserie chicken to keep things extra easy.
Salsa Verde: Homemade salsa verde will add the most flavor, but store bought works too! Make sure it is not an avocado-based salsa to avoid browning.
Serrano Pepper: For milder heat, a jalapeño is a good swap! To really punch up the heat, leave the seeds in the pepper when you dice it!
Garlic: Fresh garlic is best, but garlic powder is okay in a pinch.
Flour: Cornstarch works too, but use half the amount and do not cook it with the butter to create a roux. Instead, whisk the cornstarch into a little water and stir it into the sauce and simmer to thicken.
Monterey Jack Cheese: Any melty shredded cheese will work just fine!
Avocados: Make sure they’re ripe. If you aren’t a fan of warm avocado, skip adding it to the enchiladas and use it only as a garnish.
Tortillas: You can use store-bought or homemade flour tortillas or corn tortillas. It’s a personal preference!

How to Make White Chicken Enchiladas

If you can convince someone to help you, you can roll your enchiladas in half the time. I always ask my kids come help me! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Simmer the white enchilada sauce.

Fill tortillas and roll to form chicken enchiladas.

Make The Sauce: Sauté the serrano pepper and garlic in melted butter, then whisk in the flour and cook for 2 minutes. Add the broth, cumin, salt, and pepper. Bring sauce to a low boil and then whisk in the sour cream, salsa verde and cilantro. Pour 3/4 cup sauce into the bottom of a baking dish.
Fill and Roll the Enchiladas: Add chicken, cheese, onion, and avocado to the center of each tortilla. Roll it up and repeat for all the tortillas and filling. Place the enchiladas seam-side down in the baking dish.

Arrange in a casserole dish seam side down.

Top enchiladas with sauce and cheese, then bake.

Bake: Pour the remaining sauce on top. Sprinkle cheese over the enchiladas and pop them in the oven until melty, about 15 minutes.
Serve: Remove the enchiladas from the oven. Let rest for 5 minutes, then serve with all your desired toppings and enjoy!

Chef’s Tips and Variations

Different Fillings: While using a rotisserie chicken is the ultimate ingredient hack for keeping these easy, they are also delicious with a saucier chicken. This filling for crockpot chicken tacos, chicken fajitas or spicy chicken Tinga are great alternatives!
Spicy: If you want your enchiladas spicy, you have a couple of options. 1. Use a spicy salsa verde. 2. Leave the seeds in the pepper, or double up and use two serrano peppers!
Add Veggies: Mixing 1 cup canned corn, sautéed spinach, or mushrooms into the filling will make the enchiladas extra hearty like in my vegetable enchiladas.
Shred Different Kinds of Cheese: Grate all the leftover bits of melty cheese you have in the fridge for a unique cheese-blend you can use for the enchiladas.

What to Serve with White Chicken Enchiladas

These white chicken enchiladas are a hearty dinner on their own, but you can always pair them with Mexican sides like my Mexican rice or cilantro rice. For bean ideas, try my frijoles charros, frijoles de la olla (Mexican pinto beans) or homemade refried beans.

If you are hosting a dinner party, starting with some authentic guacamole and queso fundido with tortilla chips is a great idea. A classic and creamy queso flan, sweet fried churros or this easy tres leches cake make perfect desserts!

Creamy White Chicken Enchiladas

This creamy white chicken enchiladas recipe with avocado and lots of gooey cheese is the *BEST* Tex-Mex dinner! Coated in the *best* homemade white enchilada sauce, made with tangy salsa verde and sour cream, these creamy chicken enchiladas will become an instant favorite!

Course Chicken, Dinner Ideas

Cuisine Mexican, Tex-Mex

Keyword chicken enchiladas with white sauce, creamy chicken enchiladas, white chicken enchilada recipe, White chicken enchiladas, white chicken enchiladas recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 961kcal

Author Jessica – The Novice Chef

Ingredients

White Enchilada Sauce

1 tablespoon butter
1 Serrano pepper minced (seeds removed for less heat)
2 garlic cloves minced
1 tablespoon flour
1 cup chicken stock
1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped cilantro
1 cup salsa verde homemade or store bought
½ cup sour cream

Chicken Enchiladas

3 cups cooked and shredded chicken
8 oz Monterey Jack cheese shredded & divided
1 small yellow onion diced
3 avocados peeled and chopped
8-10 flour tortillas or corn tortillas

Instructions

Preheat oven to 375°F. Spray/grease a 9×13 baking dish, set aside.

White Enchilada Sauce:

In a medium sauce pan, melt butter over medium-high heat. Sauté serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes.
Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. Spread 3/4 cup sauce evenly on the bottom of the prepared baking dish.

Chicken Enchiladas:

Add chicken, Monterey jack cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15 to 20 minutes, until bubbling. Let rest for 5 minutes, then serve!

Video

Notes

Prep Ahead Or Freeze

Prep Ahead: Assemble the enchiladas the day before, cover tight and store them in the fridge for up to 24 hours. Let rest on the counter for 30 minutes, then bake as directed.

Freeze: Assemble the enchiladas as usual but don’t bake them. Cover the baking dish tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then rest on counter for 30 minutes before baking as directed.

How to Store & Reheat Leftovers

Store: Place cooled enchiladas in an airtight container and store in the fridge for up to 5 days. You can also cover the whole baking dish tightly with foil.

Reheat: Microwave a serving in 30-second intervals until warm. You can also heat them in the oven at 300°F for 15 to 20 minutes.

Learn more about our Test Kitchen promise!

Nutrition

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