Graceful Little Honey Bee

Close up of a crispy, buttery chicken quesadilla sitting on a white plate garnished with jalapenos and fresh salsa.

Oven-Baked Sheet Pan Chicken Quesadillas

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If you love quesadillas, but don’t want the hassle of flipping and assembling them one at a time, then you’ll really enjoy this recipe that uses a sheet pan and the oven to make buttery, crispy, cheesy quesadillas.

Close up of a crispy, buttery chicken quesadilla.

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Oven-Baked Sheet Pan Chicken Quesadillas

I’m beginning to really love the sheet pan method of cooking. I’m a huge fan of one dish meals, such as the slow cooker, skillet, Instant Pot, casserole or sheet pan. As a busy mom of four, dinnertime is pretty hectic, so anytime I can get it all in one dish is a win for me.

These Sheet Pan Chicken Quesadillas are a huge hit at our house. I love them because they’re quick and easy to make and my family loves them because they taste so dang good with their buttery, crispy outsides and ooey-gooey middles.

They’re delicious the way they are, but feel free to customize them to your taste, such as using beef or beans in place of the chicken. Also, if you want more sheet pan dinner ideas, then be sure to check out the links below.

Want more sheet pan dinner ideas? Here are a few of our favorites:

Oven-Baked Sheet Pan Chicken Quesadilla Ingredients:

  • butter
  • flour tortillas
  • cooked, shredded chicken
  • sour cream
  • taco seasoning
  • shredded fiesta blend cheese

How to Make Sheet Pan Chicken Quesadillas:

Preheat oven to 400 degrees F.

Line a large baking sheet with parchment paper.

Brush the parchment paper with half of the melted butter.

Place tortillas on the baking sheet.

In a large bowl, mix together the chicken, sour cream, taco seasoning, and 3 cups of cheese.

Add the chicken mixture, followed by a small sprinkling of cheese onto one side of the tortillas.

Fold the empty half of each tortilla over the filled half.

Brush the closed quesadillas with the remaining butter.

Place baking sheet in the oven and bake for approximately 20 minutes, flipping halfway.

Remove from oven, slice and serve warm.

Close up of a crispy, buttery chicken quesadilla sitting on a white plate garnished with jalapenos and fresh salsa.
Print Recipe

Oven-Baked Sheet Pan Chicken Quesadillas

Shredded chicken, cheese, sour cream and taco seasoning mixed together and layered inside a flour tortilla, brushed with butter and baked until crispy and golden brown.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: quesadilla, Sheet Pan Dinner
Servings: 8
Calories: 650kcal

Equipment

Ingredients

  • ½ cup butter melted
  • 8 flour tortillas
  • 3 cups cooked shredded chicken
  • 1 cup sour cream
  • 2 tablespoons taco seasoning
  • 4 cups shredded fiesta blend cheese divided

Instructions

  • Preheat oven to 400 degrees F.
  • Line a large baking sheet with parchment paper.
  • Brush the parchment paper with half of the melted butter.
  • Place tortillas on the baking sheet.
  • In a large bowl, mix together the chicken, sour cream, taco seasoning, and 3 cups of cheese.
  • Add the chicken mixture, followed by a small sprinkling of cheese onto one side of the tortillas.
  • Fold the empty half of each tortilla over the filled half.
  • Brush the closed quesadillas with the remaining butter.
  • Place baking sheet in the oven and bake for approximately 20 minutes, flipping halfway.
  • Remove from oven, slice and serve warm.

Nutrition

Calories: 650kcal | Carbohydrates: 18g | Protein: 31g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1423mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 450mg | Iron: 2mg
Close up of a golden brown pretzel, sprinkled with salt.

Pizza Dough Pretzels

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If you love soft pretzels, but don’t want to mess up your kitchen making homemade dough, then you’ll love these savory, salty Pizza Dough Pretzels that can be made in a jiffy.

Close up of a row of pizza dough pretzels sitting on a white plate.

 

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Pizza Dough Pretzels

Traditional soft pretzels are amazing and if you need a good recipe for them, then check out my favorite Homemade Soft Pretzels, but today I’m excited to show you a shortcut to making soft, salty, delicious pretzels at home.

This recipe uses store-bought pizza dough instead of making your own and they taste amazing. The only steps this recipe takes are rolling out the dough, twisting them into shape and popping them into boiling water. After that, you brush them with butter, sprinkle them with salt, bake them in the oven and you’re done!

Trust me when I tell you that these pretzels won’t last long, especially when you serve them warm and with your favorite dipping sauce.

If you plan on making soft pretzels at home more than once, then I highly recommend purchasing this pretzel salt for the most delicious results.

Ingredients used in Pizza Dough Pretzels:

Instructions for making Pizza Dough Pretzels:

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Add water and baking soda to a large saucepan and cook over high heat until boiling, then reduce heat to a slow boil.

Unroll the pizza dough and cut into one-inch strips.

Pizza dough cut into 1" pieces sitting on a wooden cutting board.

Roll each strip into a 12-inch long rope.

A piece of dough rolled into a rope, sitting on a wooden cutting board.

Fold the rope in half and twist the ends together in the center, then fold the twist down to form a pretzel shape.

A long piece of dough made into a circle and twisted at the top.

Press the ends of the pretzel down to hold them into place.

Pretzel dough sitting on a wooden cutting board.

Place each pretzel into the boiling water with baking soda for 30 seconds, then transfer each one to a paper towel lined plate to catch extra drips.

A pretzel in boiling water.

Next, place each pretzel onto the parchment paper lined baking sheet, and brush with the egg.

Pretzel dough sitting on a baking sheet lined with parchment paper before going into the oven.

Bake at 350 F for 10 to 15 minutes or until golden brown.

Remove pretzels from the oven and brush with melted butter.

Pizza Dough Pretzels sitting on a baking sheet lined with parchment paper.

Sprinkle pretzels with pretzel salt before serving.

Serve plain or with your favorite dipping sauce.

Pretzels sitting in a row on a long, narrow white tray.

Want more homemade bread recipes? Here are a few of our favorites:

Close up of a golden brown pretzel, sprinkled with salt.
Print Recipe

Pizza Dough Pretzels

Pizza dough made into pretzel shapes, baked in the oven, brushed with melted butter and sprinkled with pretzel salt.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Bread
Cuisine: American, German
Keyword: pizza dough, soft pretzel
Servings: 10 soft pretzels
Calories: 123kcal

Equipment

Ingredients

  • 1 package pizza dough
  • 6 cups water
  • 1/4 cup baking soda
  • 1 egg beaten
  • 2 tablespoons melted butter
  • coarse pretzel salt

Instructions

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • Add water and baking soda to a large saucepan and cook over high heat until boiling, then reduce heat to a slow boil.
  • Unroll the pizza dough and cut into one-inch strips.
  • Roll each strip into a 12-inch long rope.
  • Fold the rope in half and twist the ends together in the center, then fold the twist down to form a pretzel shape.
  • Press the ends of the pretzel down to hold them into place.
  • Place each pretzel into the boiling water with baking soda for 30 seconds, then transfer each one to a paper towel lined plate to catch extra drips.
  • Next, place each pretzel onto the parchment paper lined baking sheet, and brush with the egg.
  • Bake at 350 F for 10 to 15 minutes or until golden brown.
  • Remove pretzels from the oven and brush with melted butter.
  • Sprinkle pretzels with pretzel salt before serving.
  • Serve plain or with your favorite dipping sauce.

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 1135mg | Potassium: 7mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Calcium: 7mg | Iron: 1mg

 

Sweet Potato Chicken Chili in a white bowl, garnished with sliced jalapeno.

Instant Pot Sweet Potato Chicken Chili

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Try this Instant Pot Sweet Potato Chicken Chili for a healthy, hearty weeknight meal that will warm you up and leave you full all evening long!

Sweet Potato Chicken Chili in a white, round bowl, garnished with sliced jalapeno.

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Instant Pot Sweet Potato Chicken Chili

One thing that we grow a lot of year after year, without fail are sweet potatoes. For this reason, I love using them anyway that I can and finding new ways to sneak them into meals.

This Sweet Potato Chili combines the ease of the Instant Pot with the health benefits of vegetables to get a quick, easy and good for you meal that is sure to please everyone in the house.

I’ve said it over and over and I’ll say it again, the Instant Pot and Crockpot have saved me time and time again. As a busy homeschooling mom of four, it can be a little bit tricky getting dinner on the table every night, but taking advantage of these two appliances helps me tremendously.

If you need more Instant Pot Meals then be sure to check out the links below.

Want more Instant Pot Meals? Here are a few of our favorites:

What’s in Sweet Potato Chicken Chili?

  • onion
  • green bell pepper
  • sweet potatoes
  • black beans
  • kidney beans
  • boneless, skinless chicken thighs
  • minced garlic
  • chili powder
  • ground coriander
  • salt
  • black pepper
  • chicken broth
  • petite diced tomatoes
  • tomato paste

What do I serve with Sweet Potato Chicken Chili?

How to Make Sweet Potato Chicken Chili:

Add the onion, bell pepper and sweet potatoes into the Instant Pot.

Next, pour the beans over the sweet potatoes.

Drop the chicken on top of the beans and then top with the garlic and remaining seasonings.

Pour the chicken broth over everything.

Add the diced tomatoes and dot the top with the tomato paste. Do not stir.

An aerial view of pot with all ingredients inside.

Cover the electric pressure cooker and set the valve to sealing.

Program using the “manual” or “pressure cook” setting for 16 minutes.

After cooking time is done, allow the pressure to drop naturally for 10 minutes, then do a quick release.

Remove the lid and stir the contents.

Pot filled with Sweet Potato Chicken Chili with a scoop being ladled out.

Serve with shredded cheese, chopped cilantro, sour cream, or your favorite toppings.

Sweet Potato Chicken Chili in a white bowl, garnished with sliced jalapeno.

Sweet Potato Chicken Chili in a white bowl, garnished with sliced jalapeno.
Print Recipe

Instant Pot Sweet Potato Chicken Chili

Shredded chicken, diced sweet potato, plump beans and tangy tomatoes all cooked together in a savory broth.
Prep Time15 mins
Cook Time16 mins
Resting Time10 mins
Total Time41 mins
Course: Main Course
Cuisine: American
Keyword: chicken, chili, Instant Pot, sweet potato
Servings: 8
Calories: 308kcal

Equipment

Ingredients

  • 1 onion diced
  • 1 green bell pepper seeded and diced
  • 1 ½ pounds sweet potatoes peeled and cut into 1- to 2- inch cubes
  • 2 - 15 ounce cans black beans, rinsed and drained
  • 1 - 15 ounce can kidney beans, rinsed and drained
  • 1 pound boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups chicken broth
  • 1 - 14 ½ ounce can petite diced tomatoes
  • ¼ teaspoon tomato paste

Instructions

  • Add the onion, bell pepper and sweet potatoes into the Instant Pot.
  • Next, pour the beans over the sweet potatoes.
  • Drop the chicken on top of the beans and then top with the garlic and remaining seasonings.
  • Pour the chicken broth over everything.
  • Add the diced tomatoes and dot the top with the tomato paste. Do not stir.
  • Cover the electric pressure cooker and set the valve to sealing.
  • Program using the “manual” or “pressure cook” setting for 16 minutes.
  • After cooking time is done, allow the pressure to drop naturally for 10 minutes, then do a quick release.
  • Remove the lid and stir the contents.
  • Serve with shredded cheese, chopped cilantro, sour cream, or your favorite toppings.

Nutrition

Calories: 308kcal | Carbohydrates: 49g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1376mg | Potassium: 1160mg | Fiber: 14g | Sugar: 7g | Vitamin A: 12504IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 4mg
Close up view of a Cheeseburger slider sitting on a white plate.

Oven-Baked Cheeseburger Sliders

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These Oven-Baked Cheeseburger Sliders are full of all the flavors of your favorite hamburger, without the hassle of making patties and frying them up individually.

Close up view of a slider sitting on a white plate.

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Oven-Baked Cheeseburger Sliders

Sliders are one of my favorite food trends because they’re so versatile, easy to put together, taste amazing and are single serve for parties!

These Cheeseburger Sliders are no different and are sure to please a crowd or even a pack of hungry children.

They would be amazing served with any kind of salad, potato or vegetable. The possibilities are literally endless!

If you need more easy dinner inspiration, then be sure to check out the links below and I hope you enjoy the recipe.

Want more easy dinner ideas? Here are a few of our favorites:

What’s in Cheeseburger Sliders?

  • ground beef
  • minced onion
  • salt and pepper
  • ketchup
  • Dijon mustard
  • Worcestershire sauce
  • garlic powder
  • shredded cheddar cheese
  • slices mild cheddar cheese
  • white slider buns
  • butter
  • sesame seeds, optional

How to Make Cheeseburger Sliders:

Preheat oven to 350 degrees.

Layer a baking sheet with parchment paper or spray a 9×13 baking dish with nonstick cooking spray.

In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.

Stir in the minced onion and season with salt and black pepper.

Drain the excess grease from the cooked meat or use a paper towel to absorb it.

To the cooked meat, stir in the ketchup, mustard, Worcestershire sauce, and garlic powder.

Once mixed, stir in the shredded cheese and remove from heat.

Place the bottom of the slider buns into the prepared baking dish.

On top of the slider bun bottoms, place half of the sliced cheese, the ground beef mixture, and the remaining sliced cheese.

The bottom layer of buns topped with cheese and then ground beef.

Add the tops of the slider buns.

Brush the buns with melted butter and sprinkle with sesame seeds.

Sliders before going into the oven.

Cover the sliders with aluminum foil and bake for 20 minutes.

Uncover and continue baking for an additional 10 minutes or until the sliders are golden brown.

An aerial view of the sliders sitting on a white countertop.

Cut the sandwiches apart and serve warm.

Baked Cheeseburger Sliders being pulled apart with gooey cheese.

Close up view of a Cheeseburger slider sitting on a white plate.
Print Recipe

Oven-Baked Cheeseburger Sliders

Slider buns topped with seasoned ground beef and cheese, then baked in the oven.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: cheeseburger, hamburger, party food, sliders
Servings: 12
Calories: 256kcal

Ingredients

  • 2 pounds lean ground beef
  • 1 tablespoon minced onion
  • Salt and black pepper to taste
  • ¼ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 12 slices mild cheddar cheese
  • 1 package white slider buns
  • 3 tablespoons butter melted
  • 1 tablespoon sesame seeds optional

Instructions

  • Preheat oven to 350 degrees.
  • Layer a baking sheet with parchment paper or spray a 9x13 baking dish with nonstick cooking spray.
  • In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
  • Stir in the minced onion and season with salt and black pepper.
  • Drain the excess grease from the cooked meat or use a paper towel to absorb it.
  • To the cooked meat, stir in the ketchup, mustard, Worcestershire sauce, and garlic powder.
  • Once mixed, stir in the shredded cheese and remove from heat.
  • Place the bottom of the slider buns into the prepared baking dish.
  • On top of the slider bun bottoms, place half of the sliced cheese, the ground beef mixture, and the remaining sliced cheese.
  • Add the tops of the slider buns.
  • Brush the buns with melted butter and sprinkle with sesame seeds.
  • Cover the sliders with aluminum foil and bake for 20 minutes.
  • Uncover and continue baking for an additional 10 minutes or until the sliders are golden brown.
  • Cut the sandwiches apart and serve warm.

Nutrition

Calories: 256kcal | Carbohydrates: 4g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 323mg | Potassium: 317mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 0.5mg | Calcium: 206mg | Iron: 2mg
A white bowl full of chicken and dumplings.

Slow Cooker Chicken and Dumplings

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These Slow Cooker Chicken and Dumplings are a quick, easy and filling way to warm up and fill bellies on a cold winter evening.

A close up of a white bowlful of chicken and dumplings with baked biscuits in the background.

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Slow Cooker Chicken and Dumplings

Chicken and dumplings is one of my all time favorite meals. It’s comfort food at its best, in my humble opinion. I’ve heard a lot of people who say the same thing about chicken pot pie, but for me, it’s chicken and dumplings every time.

My preference is to make homemade dumplings by rolling and cutting them out like this recipe, but these drop biscuits will do in a pinch.

I’ve said it before and I’ll say again, I love a good slow cooker meal that can be made ahead of the busyness of dinnertime like this one. If you are in need of more slow cooker dinner recipes, then be sure to check out the recipe links below. Enjoy!

Do you Want More Slow Cooker Dinner Recipes? Here are a few of our favorites:

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What’s in Slow Cooker Chicken and Dumplings?

  • boneless, skinless chicken tenderloins
  • garlic powder
  • onion powder
  • chicken broth
  • canned biscuits
  • salt
  • pepper

A package of chicken tenderloins, a tube of biscuits, a carton of chicken broth and seasonings sitting on a white counter.

How to Make Slow Cooker Chicken and Dumplings:

Place chicken tenderloins into greased slow cooker.

Season chicken with garlic powder, onion powder, salt, and pepper.

Pour chicken broth over the top of the chicken.

Place the lid on the slow cooker and cook on low for four to five hours.

When the chicken is cooked through, remove the biscuits from the package and flatten each one with your hand.

Next, cut the biscuit in half and cut each half into thin slices.

Store-bought biscuits sitting on a wooden cutting board, cut into small pieces.

Once biscuits are cut into small pieces, remove the lid from the slow cooker and quickly use a fork to break up the chicken.

Add the biscuit pieces one at a time to the broth, stirring several times so that the dumplings don’t stick together.

Replace the lid and cook on high for around one hour or until the dumplings are cooked through.

Slow Cooker full of chicken and dumplings.

A white bowl full of chicken and dumplings.
Print Recipe

Slow Cooker Chicken and Dumplings

Chicken tenderloins and biscuit dumplings cooked in chicken broth.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: biscuit, chicken, dumpling, Slow Cooker
Servings: 6
Calories: 247kcal

Equipment

Ingredients

  • 1 pound boneless, skinless chicken breast or tenderloins
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 32- ounce container chicken broth
  • 1 8- count package jumbo biscuits

Instructions

  • Place chicken tenderloins into greased slow cooker.
  • Season chicken with garlic powder, onion powder, salt, and pepper.
  • Pour chicken broth over the top of the chicken.
  • Place the lid on the slow cooker and cook on low for four to five hours.
  • When the chicken is cooked through, remove the biscuits from the package and flatten each one with your hand.
  • Next, cut the biscuit in half and cut each half into thin slices.
  • Once biscuits are cut into small pieces, remove the lid from the slow cooker and quickly use a fork to break up the chicken.
  • Add the biscuit pieces one at a time to the broth, stirring several times so that the dumplings don't stick together.
  • Replace the lid and cook on high for around one hour or until the dumplings are cooked through.

Notes

For more color and nutritional benefit, you can add a cup of frozen mixed vegetables with the chicken tenderloin before cooking.

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1436mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Squash bread sliced and sitting on a wooden cutting board.

Herb and Cheddar Squash Bread

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Try this Herb & Cheddar Squash Bread for a savory and delicious quick bread that your family is sure to love!

Herb & Cheddar Squash Bread in a white loaf pan with a red and white gingham dish towel sitting next to it.

 Herb and Cheddar Squash Bread

Every year my garden produces an abundance of yellow squash and zucchini, so I’m always looking for new ways to use them up while they’re in season.

Squash and Zucchini work well in bread recipes like this one because they add a good amount of moisture to them. I especially love this recipe because it’s savory instead of sweet making it the perfect way to get homemade bread on the table, plus it uses shredded cheddar and herbs which give it a rich flavor.

What’s in Herb & Cheddar Squash Bread:

  • flour
  • baking powder
  • baking soda
  • salt
  • black pepper
  • dried herbs
  • green onions
  • shredded cheddar
  • eggs
  • olive oil
  • milk
  • shredded summer squash

How to Make Herb & Cheddar Squash Bread:

Combine dry ingredients, herbs, green onions and cheddar mixing well.

All dry ingredients in a white mixing bowl.

In separate bowl, beat eggs then add oil and milk.

Squeeze excess moisture out of squash then add to liquid mixture.

Add liquid ingredients to dry ingredients and stir until just combined.

Pour batter into greased loaf pan and bake at 350 for 45 minutes or until knife inserted in the center comes out clean.

Squash Bread batter in a white loaf pan with a red and white gingham towel underneath.

Want more recipes using squash and zucchini? Here are some of our favorites:

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Squash bread sliced and sitting on a wooden cutting board.
Print Recipe

Herb and Cheddar Squash Bread

A savory quick bread using squash, herbs and cheddar cheese.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread
Cuisine: American
Keyword: Herb and Cheddar Squash Bread
Servings: 10 slices
Calories: 211kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. of your favorite dried herbs (I used oregano and rosemary)
  • 2 green onions diced
  • 1 cup shredded cheddar
  • 2 eggs
  • 1/4 cup olive oil
  • 1/2 cup milk
  • 1 cup squash or zucchini shredded

Instructions

  • Combine dry ingredients, herbs, green onions and cheddar mixing well.
  • In separate bowl, beat eggs then add oil and milk.
  • Squeeze excess moisture out of squash then add to liquid mixture.
  • Add liquid ingredients to dry ingredients and stir until just combined.
  • Pour batter into greased loaf pan and bake at 350 for 45 minutes or until knife inserted in the center comes out clean.

Nutrition

Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 169mg | Iron: 3mg

This post was originally published in October 2015 and has been updated for your conveinience.

A slice of tater tot breakfast casserole sitting on a white plate with a glass of milk in the background.

Tater Tot Skillet Breakfast Casserole

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Try this Tater Tot Skillet Breakfast Casserole for a quick, easy and delicious family-friendly meal that is full of flavor and sure to please a crowd!

Close up of Tater Tot Skillet Breakfast Casserole.

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Tater Tot Skillet Breakfast Casserole

We do breakfast for dinner or “brinner” at least one per week at our house because it’s generally inexpensive and kid-friendly. Also, we have chickens, so for a good part of the year we have a good supply of fresh eggs.

I came up with this recipe for dinner one night and it was a huge hit. I really love making one dish meals because as a busy mom of four, it makes it easier for me to put together and not have to fuss with lots of different dishes.

What’s in Skillet Breakfast Casserole?

  • ground pork sausage
  • eggs
  • onion
  • green onions
  • cup milk
  • spinach
  • shredded cheddar cheese
  • tater tots
  • parsley

Side Dishes to Serve with Skillet Breakfast Casserole:

How to Make Skillet Breakfast Casserole:

Preheat oven to 350.

In 12” cast iron skillet, cook sausage and onion.

In separate bowl, whisk eggs, milk and salt/pepper until well combined.

Once sausage is cooked through and onions are translucent, sprinkle green onions, and spinach over the top.

Pour egg mixture into skillet and top with shredded cheese.

Layer tater tots on top.

Breakfast Casserole in skillet before baking.

Bake for 30 minutes or until eggs are set in the middle.

Broil for 5 minutes on low or until tater tots are golden brown.

Garnish with fresh parsley. (optional)

Breakfast Casserole in skillet after coming out of the oven.

Cut into slices and serve warm.

A slice of tater tot breakfast casserole sitting on a white plate with a glass of milk in the background.

Want More Breakfast Recipes? Here are a few of our favorites:

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A slice of tater tot breakfast casserole sitting on a white plate with a glass of milk in the background.
Print Recipe

Tater Tot Skillet Breakfast Casserole

Ground sausage, cheddar and spinach baked in an egg mixture and topped with crispy tater tots.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Casserole, Cast Iron, Cheddar, Potatoes, Sausage, Spinach
Servings: 8
Calories: 432kcal

Equipment

Ingredients

  • 1 lb ground sausage
  • 12 eggs
  • 1 onion diced
  • 4 green onions
  • 1/2 cup milk
  • 1 cup spinach
  • 1 cup shredded cheddar cheese
  • 3-4 cups tater tots
  • chopped parsley for garnish

Instructions

  • Preheat oven to 350.
  • In 12” cast iron skillet, cook sausage and onion.
  • In separate bowl, whisk eggs, milk and salt/pepper until well combined.
  • Once sausage is cooked through and onions are translucent, sprinkle green onions, and spinach over the top.
  • Pour egg mixture into skillet and top with shredded cheese.
  • Layer tater tots on top.
  • Bake for 30 minutes or until eggs are set in the middle.
  • Broil for 5 minutes on low or until tater tots are golden brown.
  • Garnish with fresh parsley. (optional)
  • Cut into slices and serve warm.

Nutrition

Calories: 432kcal | Carbohydrates: 16g | Protein: 22g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 302mg | Sodium: 773mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 979IU | Vitamin C: 7mg | Calcium: 179mg | Iron: 2mg
Two slices of Cranberry Pecan Bread on a white plate.

Cranberry Pecan Bread

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This Cranberry Pecan Bread is sweet, moist, tart and everything else that you might want in a holiday dessert loaf.

Two slices of Cranberry Pecan Bread on a white plate.

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Cranberry Pecan Bread

I shied away from using fresh cranberries in baking for a long time because they’re so tart, but once I tried them in this bread recipe, I fell in love with the bite that they added. I’ve always loved lemon desserts for their sharp tartness, so I’m not sure why I didn’t think I would like cranberries.

Did you know that cranberries are native to North America? They’ve been used for centuries for culinary and medicinal purposes, while also being used to dye cloth. No wonder it’s a prominent side dish at Thanksgiving in America, since it was one of the most prolific fruits available to the Pilgrims.

These beautiful berries are high in antioxidants, vitamin C and help to improve urinary tract health. Anyone who’s ever suffered from a UTI knows how crucial it is to keep everything healthy in that department.

So why, do you ask, should you make this Cranberry Pecan Bread?

Well, I think you should make it as an amazing excuse to eat a delicious dessert, while also getting health benefits from the fruit! This is logical, right? Especially since not many people can stomach cranberries in their raw, tart form.

So grab a couple of bags of these beautiful red berries to make this amazing bread and pop the rest of them in the freezer for baking all year long.

Want more Christmas recipes? Here are a few of our favorites:

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What’s in Cranberry Pecan Bread:

all-purpose flour
baking powder
salt
butter
sugar
eggs
vanilla extract
almond extract
milk
fresh or frozen cranberries
pecan pieces
powdered sugar
half and half

How to Make Cranberry Pecan Bread:

Preheat oven to 350 F.

Combine flour, baking powder and salt in a mixing bowl; set aside.

Combine butter, sugar, eggs, vanilla and almond extract in a large mixing bowl; use a hand mixer at low speed to mix together well.

Add flour mixture and milk in alternatively, mixing until just blended after each addition.

Dust cranberries in flour.

Fold cranberries and pecans into batter until just combined.

Batter in a white bowl with pecans and cranberries on top.

Pour batter into greased loaf pan.

Cranberry Peacan Bread batter in a white loaf pan sitting on a red and white plaid dishtowel.

Bake for one hour or until toothpick inserted into the middle comes out clean.

In small bowl, whisk glaze ingredients together.

Pour glaze over the top once the bread has cooled.

Glazed Cranberry Bread sitting on a black wire cooling rack with a red and white plaid dishtowel in the background.

Two slices of Cranberry Pecan Bread on a white plate.
Print Recipe

Cranberry Pecan Bread

Sweet bread with tart cranberries, crunchy pecans and an almond flavored glaze drizzled over the top.
Prep Time10 mins
Cook Time1 hr
Course: Bread, Dessert
Cuisine: American
Keyword: Cranberry, dessert bread, Pecan, Sweet Bread
Servings: 10 slices
Calories: 367kcal

Equipment

Ingredients

For the bread:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/3 cup milk
  • 1 cup fresh or frozen cranberries
  • 1/2 cup pecan pieces

For the glaze:

  • 2 cups powdered sugar
  • 1 tsp vanilla or almond extract
  • 3 tbsp half and half or milk

Instructions

  • Preheat oven to 350 F.
  • Combine flour, baking powder and salt in a mixing bowl; set aside.
  • Combine butter, sugar, eggs, vanilla and almond extract in a large mixing bowl; use a hand mixer at low speed to mix together well.
  • Add flour mixture and milk in alternatively, mixing until just blended after each addition.
  • Dust cranberries in flour.
  • Fold cranberries and pecans into batter until just combined.
  • Pour batter into greased loaf pan.
  • Bake for one hour or until toothpick inserted into the middle comes out clean.
  • In small bowl, whisk glaze ingredients together.
  • Pour glaze over the top once the bread has cooled.

Nutrition

Calories: 367kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 325mg | Potassium: 120mg | Fiber: 1g | Sugar: 45g | Vitamin A: 369IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

 

Close up of gingerbread muffins stacked on a red and white striped plate in red cupcake liners.

Gingerbread Spice Muffins

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If you love the spicy flavor of gingerbread, but want the ease of a simple recipe, then these Gingerbread spice muffins are for you and your family!

Close up of gingerbread muffins stacked on a red and white striped plate in red cupcake liners.

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Gingerbread Spice Muffins

The Holiday season is coming fast, quick and in a hurry, so it’s time to stock up on baking supplies and try a few new festive recipes like these Gingerbread Spice Muffins.

Gingerbread is one of my favorite flavors, but I don’t always like the texture, so these muffins make a great alternative to the traditional recipe.

We love muffins because they are so versatile. You can make them in pretty much any flavor that you desire and you can make them as healthy or as dessert-like as you prefer. They’re also portable, kid-friendly and super easy to whip on a moments notice.

I especially love a good holiday muffin because you can serve it for breakfast, snacktime or take to your next holiday party and they’re loved by all ages. Grab your muffin pans and let’s get baking!

What’s in Gingerbread Spice Muffins?

All of the ingredients for the gingerbread muffins sitting in separate white bowls on a white counter with a red and green plaid tea towel in the background.

How to Make Gingerbread Spice Muffins:

Preheat oven to 350 degrees and line one and a half 12-cup muffin pans with cupcake liners.

In medium mixing bowl, whisk the flour, baking soda, cinnamon, cloves, and salt. Set aside.

In a separate bowl, beat the butter and sugar until smooth and creamy.

Add the molasses to the butter mixture and beat to combine.

Next, add the egg and beat to combine.

Slowly add the dry ingredients to the batter, mixing between each addition.

Lastly, stir in the hot water.

Scoop the batter into the prepared muffin pan and bake for 20 to 25 minutes, until a toothpick inserted into the center of the muffins comes out clean.

Gingerbread muffin batter in a muffin tin.

Allow to cool and enjoy!

Gingerbread muffins sitting on a black wire cooling rack.

Want more Christmas Recipes? Here are few of our favorites:

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Close up of gingerbread muffins stacked on a red and white striped plate in red cupcake liners.

Close up of gingerbread muffins stacked on a red and white striped plate in red cupcake liners.
Print Recipe

Gingerbread Spice Muffins

An easy muffin recipe infused with ginger, cloves, cinnamon and molasses.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Christmas, gingerbread, Holiday, muffins, spice
Servings: 18 muffins
Calories: 189kcal

Equipment

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup sugar
  • 1 large egg
  • 1 cup unsulphered molasses
  • 1 cup hot water

Instructions

  • Preheat oven to 350 degrees and line one and a half 12-cup muffin pans with cupcake liners.
  • In medium mixing bowl, whisk the flour, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a separate bowl, beat the butter and sugar until smooth and creamy.
  • Add the molasses to the butter mixture and beat to combine.
  • Next, add the egg and beat to combine.
  • Slowly add the dry ingredients to the batter, mixing between each addition.
  • Lastly, stir in the hot water.
  • Scoop the batter into the prepared muffin pan and bake for 20 to 25 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  • Allow to cool and enjoy!

Nutrition

Calories: 189kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 168mg | Potassium: 301mg | Fiber: 1g | Sugar: 20g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 2mg
Whoopie Pies stacked on top of each other sitting on a tray.

Cake Mix Pumpkin Whoopie Pies

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These Pumpkin Cake Mix Whoopie Pies make an indulgent fall dessert and are easy to put together since they use cake mix and store-bought frosting!

Close up of a pile of pumpkin whoopie pies.

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Cake Mix Pumpkin Whoopie Pies

I’ve been on a roll lately with all the apple-y, pumpkin-y recipes because who can really resist them this time of year, right?? Tis’ the season people!

The leaves are changing and there’s a nip in the air, so here’s yet another pumpkin dessert for you. I’ll post some savory dishes soon, but for now the desserts just keep coming!

These Pumpkin Whoopie Pies are an easy treat because they’re made with cake mix and store-bought icing, making them the perfect dessert for busy families.

If you’re like me, then you can’t resist a whoopie pie in any flavor, let alone one that is made with pumpkin, cream cheese and all of the right spices. I know you’re going to enjoy this recipe. Happy Baking Friends!

Want more fall desserts? Here are a few of our favorites:

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What’s in Cake Mix Pumpkin Whoopie Pies?

How to Make Pumpkin Whoopie Pies:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In mixing bowl, beat the cream cheese, butter, and pumpkin until smooth.

Add the cake mix and pumpkin spice, then beat until a thick dough forms.

Use a tablespoon to form the dough into balls.

Place the dough on the prepared baking sheet.

Cookie dough balls on a cookie sheet with parchment paper.

Bake for 13 to 15 minutes or until the edges of the cookies are golden brown.

Allow the cookies to cool on the pan for five minutes, then transfer to a wire cooling rack to cool completely.

Aerial view of the cookies cooling on a black cooling rack.

To prepare the icing, beat the cream cheese frosting and pumpkin spice together until well combined.

When the cookies are cooled completely, pipe the icing on the bottom of one cookie and place a second cookie on top to form a sandwich.

Close up of the whoopie pies on a cooling rack.

Whoopie Pies stacked on top of each other sitting on a tray.
Print Recipe

Cake Mix Pumpkin Cake Mix

Pumpkin spice cream cheese icing sandwiched between two fluffy, pumpkin cookies.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cake mix, Cream Cheese, Pumpkin
Servings: 18
Calories: 269kcal

Equipment

Ingredients

For the Cookies:

For the Frosting:

  • 1 jar cream cheese frosting
  • 2 teaspoons pumpkin spice

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In mixing bowl, beat the cream cheese, butter, and pumpkin until smooth.
  • Add the cake mix and pumpkin spice, then beat until a thick dough forms.
  • Use a tablespoon to form the dough into balls.
  • Place the dough on the prepared baking sheet.
  • Bake for 13 to 15 minutes or until the edges of the cookies are golden brown.
  • Allow the cookies to cool on the pan for five minutes, then transfer to a wire cooling rack to cool completely.
  • To prepare the icing, beat the cream cheese frosting and pumpkin spice together until well combined.
  • When the cookies are cooled completely, pipe the icing on the bottom of one cookie and place a second cookie on top to form a sandwich.

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 311mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1387IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg

 

A half pint of pear butter sitting on a brown mat with whole green pears in the background.

Slow Cooker Pear Butter

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This Slow Cooker Pear Butter is made with sugar, cinnamon, nutmeg and orange peel which makes it the perfect autumn spread for your morning toast, biscuit or bagel.

A half pint of pear butter sitting on a brown mat with whole green pears in the background.

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Slow Cooker Pear Butter

Every year we get an abundance of pears from my husband’s family farm, so I’ve had to learn how to preserve them in a multitude of ways.

Pears are kind of a funny fruit because they don’t ripen on the tree, so you have to collect them and let them sit for a couple of days. They go from under to overripe in a hurry, so you have to catch them in the right window to be able to eat them fresh.

Some of the ways that I like to use up pears are by making pearsauce, dehydrated pears, pear pie or this Slow Cooker Pear Butter.

I love that this recipe uses the slow cooker because you can basically just set it and forget it until the butter is done. It’s great to start before you go to bed and wake up to a delicious smelling kitchen and a crock full of pears ready to be blended into delicious butter.

If pears aren’t your thing or you have apples instead, then you may want to try out my recipe for Overnight Slow Cooker Apple Butter. Trust me, you won’t be disappointed. Also, if you need more fall recipes, then be sure to check out the links below.

Want more fall dessert recipes? Here are a few of our favorites:

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What’s in Slow Cooker Pear Butter?

  • pears
  • sugar
  • cinnamon
  • nutmeg
  • orange peel

How to Make Pear Butter:

Wash, core, and slice the pears. (Peeling is optional. This peeler comes in handy.)

A bowl full of pears next to an orange and small glass bowls fulls of spices.

Place the sliced pears into the slow cooker.

Add the sugar and spices over the top and toss the pears to coat.

Place the orange peel on top.

Sliced pears spinkled with spices in a white slow cooker.

Cover the slow cooker and cook on high for 6 to 8 hours.

Remove the orange peel and purée the pears with an immersion blender or transfer the pears to a blender and purée well.

Pear butter in a white slow cooker with an immersion blender sitting in it.

Place the pear butter into clean jars and allow to cool completely before placing in the refrigerator.

Serve on bread, biscuits, English Muffins or bagels.

Using USDA safe canning practices, process in water bath canner for 10 minutes or store in the refrigerator for 2-3 weeks.

Pear Butter in a half pint jar with a spoonful sitting next to it and pears in the background.

A half pint of pear butter sitting on a brown mat with whole green pears in the background.
Print Recipe

Slow Cooker Pear Butter

Pears, spices and sugar cooked down and blended together to make a thick and creamy pear butter.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Breakfast, condiment
Cuisine: American
Keyword: Fruit Butter, Pear Butter, Preserving
Servings: 8 half pint jars
Calories: 234kcal

Equipment

Ingredients

  • 5 pounds Bartlett pears roughly 3-4 pears per pound
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large strip orange peel

Instructions

  • Wash, core, and slice the pears. (Peeling is optional. This peeler comes in handy.)
  • Place the sliced pears into the slow cooker.
  • Add the sugar and spices over the top and toss the pears to coat.
  • Place the orange peel on top.
  • Cover the slow cooker and cook on high for 6 to 8 hours.
  • Remove the orange peel and purée the pears with an immersion blender or transfer the pears to a blender and purée well.
  • Place the pear butter into clean jars and allow to cool completely before placing in the refrigerator.
  • Serve on bread, biscuits, English Muffins or bagels.

Notes

Using USDA safe canning practices, process in water bath canner for 10 minutes or store in the refrigerator for 2-3 weeks.

Nutrition

Calories: 234kcal | Carbohydrates: 57g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 309mg | Fiber: 9g | Sugar: 41g | Vitamin A: 82IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg
A close up view of a slice of Apple Upside Down Cake.

Apple Spice Upside Down Cake

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I know you’re going to love this Apple Spice Upside Down Cake that is light, fluffy and full of all of the sweet and spicy flavors of fall.

A close up of a slice of Apple Upside Down Cake on a red and white striped plate with an apple in the background.

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Apple Upside Down Cake

Apple Cinnamon is one of my absolute favorite flavors of the season. I know everyone else seems to be pumpkin crazy, but give me an apple flavored treat any day of the week. That’s why I absolutely love this recipe for Apple Upside Down Cake.

Upside down cakes are fun because during the baking process, the fruit and sugar at the bottom gets all crispy and caramelized, plus they make a pretty presentation at the table and don’t require icing.

I hope you enjoy this flavorful autumn recipe and if you are in need of more fall desserts, be sure to check out some of our favorites below. Happy Baking Friends!

Want more apple desserts? Here are a few of our favorites:

What is an Upside Down Cake?

An upside down cake is a cake that is baked, “upside down” with it’s toppings (normally fruit, brown sugar and butter) placed at the bottom of the cake pan, then covered with the cake batter. It is then baked normally and allowed to cool for a few minutes before being removed from the pan upside down onto a cooling rack, making the cake right-side up with the fruit on the top.

What are the Most Common Toppings on an Upside Down Cake?

  • Sliced Pineapples
  • Sliced Apples
  • Sliced Peaches
  • Pitted Cherries

What is in Apple Spice Upside Down Cake?

How to Make Apple Upside Down Cake:

Preheat the oven to 350 degrees and grease a 9×13 baking pan with nonstick cooking spray.

In a small bowl, mix together the melted butter, brown sugar, and cinnamon.

Spread the mixture into the bottom of the greased baking pan.

Layer the sliced apples over the top of the sugar mixture and set the pan aside.

Apples and brown sugar in the bottom on a rectangle cake pan.

In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time, beating between each addition.

Beat in the vanilla.

Add the dry ingredients and milk to the egg mixture, alternating the two ingredients and beating after each addition, until all the ingredients have been added.

Carefully spread the cake batter over the top of the apples in the baking pan.

Cake batter in a rectangle cake pan.

Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.

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Top view of the Apple Upside Down Cake on parchment paper.

A close up view of a slice of Apple Upside Down Cake.
Print Recipe

Apple Spice Upside Down Cake

A spice cake topped with sliced apples, cinnamon, butter and brown sugar.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: apple, cake, spice
Servings: 15
Calories: 408kcal

Ingredients

Ingredients for the Topping:

  • 1/4 cup butter melted
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 medium apples peeled and sliced

For the Cake

Instructions

  • Preheat the oven to 350 degrees and grease a 9x13 baking pan with nonstick cooking spray.
  • In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
  • Spread the mixture into the bottom of the greased baking pan.
  • Layer the sliced apples over the top of the sugar mixture and set the pan aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
  • In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy.
  • Add the eggs one at a time, beating between each addition.
  • Beat in the vanilla.
  • Add the dry ingredients and milk to the egg mixture, alternating the two ingredients and beating after each addition, until all the ingredients have been added.
  • Carefully spread the cake batter over the top of the apples in the baking pan.
  • Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.

Nutrition

Calories: 408kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 135mg | Potassium: 257mg | Fiber: 1g | Sugar: 41g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

Butternut Squash Pie

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This Butternut Squash Pie is full of all of the fall flavors that you crave and makes a great substitute for pumpkin pie!

A slice of butternut squash pie sitting on a white plate with a glass of milk behind it.

Butternut Squash Pie

  I heard a rumor that canned “pumpkin” is really squash because it has a better texture. I can’t say if this is true or not, but this butternut squash pie tastes an awful lot like pumpkin pie in my opinion.

Anyways, we grew butternut squash for the first time this year and had to pick them before they were ripe because the squash bugs were killing the vines.

I let them ripen in the sun for a few weeks and then froze about 8 cups of puree and made this pie. It’s really good. I plan on making another one for Thanksgiving with my frozen puree. I hope you enjoy the recipe and happy baking friends!

Want more Thanksgiving Recipes? Here are a few of our favorites:

What’s in Butternut Squash Pie?

  • butternut squash puree
  • eggs
  • sugar
  • salt
  • cinnamon
  • cloves
  • nutmeg
  • ginger
  • evaporated milk

Can you Substitute Canned Pumpkin for the Butternut Squash?

Yes! You can substitute pumpkin for the butternut squash in this recipe if you need too. The butternut squash is runnier than the pumpkin, so you may have to reduce the cooking time.

How to Make a Butternut Squash Pie:

Preheat oven to 450.

Combine eggs, sugar, salt and spices. Beat well.

Blend in squash puree, add milk and beat well.

Pour into uncooked pie crust.

Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes. Pie is done when knife, inserted in center, comes out clean. Let cool completely before cutting or refrigerating.

Print Recipe

Butternut Squash Pie

Butternut squash cooked with eggs, sugar, milk and spices to make a delicious pie.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Butternut Squash Pie
Servings: 8
Calories: 282kcal

Ingredients

  • 1 3/4 c. butternut squash puree or 1 can pumpkin
  • 1 - 9" deep dish pie crust
  • 3 eggs slightly beaten
  • 1 cup sugar brown will work too
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c. evaporated milk

Instructions

  • Preheat oven to 450.
  • Combine eggs, sugar, salt and spices. Beat well.
  • Blend in squash puree, add milk and beat well.
  • Pour into uncooked pie crust.
  • Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes.
  • Pie is done when knife, inserted in center, comes out clean.
  • Let cool completely before cutting or refrigerating.

Nutrition

Calories: 282kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 290mg | Potassium: 319mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5662IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 1mg

This post was originally published in November of 2014. It has been updated for your convenience.

Sliced sweet potato bread on a white plate.

Sweet Potato Bread

by 13 Comments

Try this flavor filled Homemade Sweet Potato Quick Bread for a delicious and easy treat that is sure to satisfy anyone on a brisk autumn morning! Close up of two slices of sweet potato bread on a round, white plate with a white coffee cup that says, "milk" in the background.This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support!

Homemade Sweet Potato Quick Bread

I really enjoy making homemade quick breads like this one for breakfasts and snacks. This sweet potato bread is like fall in a loaf pan. It’s sweet, spicy and delicious.

The nutmeg is pretty strong so, if you don’t happen to like that flavor, I would reduce the amount. You could mix things up by adding dried fruit, nuts or making them into muffins. I know you and your loved ones will enjoy this recipe as much as we did. Happy fall friends!

Can I substitute pumpkin in this recipe?

Yes, you can substitute pumpkin or butternut squash puree, although it may change the consistency of the batter and you may also need to adjust cooking times.

What’s in Sweet Potato Bread?

How to Make Sweet Potato Bread:

In medium bowl, mix nutmeg, cinnamon, salt, baking soda and flour.

In separate bowl, mix sugar, oil, eggs, sweet potatoes and vanilla.

Add wet ingredients to dry and mix until just combined. It will be thick.

Pour into greased loaf pan and bake for 1 hour at 350 or until knife inserted in the middle comes out clean.

Looking for more homemade bread recipes? Here are a few of our favorites:

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Sliced sweet potato bread on a white plate.
Print Recipe

Sweet Potato Bread

A homemade quick bread using spices and mashed sweet potato puree.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Keyword: Sweet Potato Bread
Servings: 1 loaf
Calories: 2631kcal

Equipment

Ingredients

  • 3/4 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup mashed sweet potatoes
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 3/4 cup flour

Instructions

  • In medium bowl, mix nutmeg, cinnamon, salt, baking soda and flour.
  • In separate bowl, mix sugar, oil, eggs, sweet potatoes and vanilla.
  • Add wet ingredients to dry and mix until just combined. It will be thick.
  • Pour into greased loaf pan and bake for 1 hour at 350 or until knife inserted in the middle comes out clean.

Nutrition

Calories: 2631kcal | Carbohydrates: 347g | Protein: 36g | Fat: 123g | Saturated Fat: 12g | Cholesterol: 327mg | Sodium: 2626mg | Potassium: 804mg | Fiber: 11g | Sugar: 157g | Vitamin A: 19344IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 13mg

This recipe was originally published in November of 2015 and has been updated for your convenience.

Pumpkin bread sliced and stacked on a white plate.

Slow Cooker Chocolate Chip Pumpkin Bread

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This Slow Cooker Chocolate Chip Pumpkin Bread is quick to put together and full of delicious fall flavors that will make your house smell amazing, plus since it’s in the crock pot, you can just set it and forget it!

A close up of sliced bread on a white plate and a photo of the bread out of the slow cooker cut up.

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Slow Cooker Chocolate Chip Pumpkin Bread

Oh baby, this recipe is a good one, if you love chocolate and pumpkin together of course. This is the first time that I’ve made any kind of bread in the slow cooker and it turned out so well that I’ll definitely be trying it again.

This Chocolate Chip Pumpkin Bread is tender, moist and full of the delicious flavors of fall that we all crave this time of year. As the weather gets colder and the leaves start to fall, nothing satisfies quite like a slice of warm pumpkin bread and a cup of coffee, does it?

I hope you enjoy this recipe and have a wonderful fall season friends.

Benefits of Making Bread in the Slow Cooker:

  • You can set it, forget it and come back later to homemade bread.
  • It turns out extremely moist. (Sorry to those who don’t like that word.)
  • It doesn’t heat up your kitchen.
  • Your oven is free to use for something else.
  • It’s fun to use your slow cooker in unconventional ways!

Want more pumpkin recipes? Here are a few of our favorites:

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What’s in Chocolate Chip Pumpkin Bread?

  • butter
  • white sugar
  • brown sugar
  • eggs
  • vanilla
  • can pumpkin puree
  • flour
  • baking powder
  • baking soda
  • pumpkin pie spice
  • salt
  • mini chocolate chips

How to Make Slow Cooker Chocolate Chip Pumpkin Bread:

In mixing bowl, stir the butter, sugar, and brown sugar until well combined.

Add the eggs and vanilla and whisk to combine.

Next, stir in the pumpkin puree.

Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.

Fold in the chocolate chips.

Pumpkin bread batter in a mixing bowl with chocolate chips on top.

Spray the bowl of the slow cooker with nonstick cooking spray.

Add two pieces of parchment paper to the bowl to form an + shape.

Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.

Pumpkin bread batter in the slow cooker before cooking.

Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.

When the bread is done, remove the lid from the slow cooker and turn it off.

Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.

Finished pumpkin bread in hte slow cooker.

Transfer it to a wire cooling rack to cool before slicing and serving.

Pumpkin bread out of the slow cooker sliced into pieces.

Pumpkin bread out of the slow cooker sliced into pieces.
Print Recipe

Slow Cooker Chocolate Chip Pumpkin Bread

Chocolate chip pumpkin quick bread cooked in the slow cooker.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Bread, Dessert, Snack
Cuisine: American
Keyword: Chocolate, chocolate chip, dessert bread, Pumpkin, Pumpkin Spice, Sweet Bread
Servings: 12
Calories: 310kcal

Equipment

Ingredients

Instructions

  • In mixing bowl, stir the butter, sugar, and brown sugar until well combined.
  • Add the eggs and vanilla and whisk to combine.
  • Next, stir in the pumpkin puree.
  • Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.
  • Fold in the chocolate chips.
  • Spray the bowl of the slow cooker with nonstick cooking spray.
  • Add two pieces of parchment paper to the bowl to form an + shape.
  • Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.
  • Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.
  • When the bread is done, remove the lid from the slow cooker and turn it off.
  • Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.
  • Transfer it to a wire cooling rack to cool before slicing and serving.

Notes

A 6 or 8 qt slow cooker will work best in this recipe.

Nutrition

Calories: 310kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 228mg | Potassium: 154mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6193IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
Slice of Cinnamon Roll Casserole on a round white plate.

Slow Cooker Cinnamon Roll Casserole

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Try this quick and easy Slow Cooker Cinnamon Roll Casserole using store-bought cinnamon roll dough for sweet and delicious breakfast or after dinner dessert.

Slice of Cinnamon Roll Casserole on a round white plate.

This post contains affiliate links, if you make a purchase with one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Slow Cooker Cinnamon Roll Casserole

If you’re in the mood for a sweet breakfast or after dinner dessert that requires little effort and has lots of flavor, then look no further than this Cinnamon Roll Casserole that is made using a Crock Pot.

This recipe uses store-bought cinnamon roll dough, making it quick to put together and easy to make. It’s a great recipe to make with kids who, I’m sure, would love to help cut up the dough, crack the eggs and stir the batter.

Want more slow cooker recipes? Here are a few of our favorites:

What’s in Slow Cooker Cinnamon Roll Casserole?

  • jumbo cinnamon rolls
  • eggs
  • milk
  • vanilla extract

How to Make Cinnamon Roll Casserole:

Remove cinnamon rolls from the package and set aside the icing.

Cut each roll in half, then into thirds, making six small pieces out of each roll.

Grease the bowl of the slow cooker with nonstick cooking spray.

Spread the cinnamon roll dough in an even layer in the slow cooker.

Pieces of cinnamon roll dough in slow cooker.

In small mixing bowl, whisk the eggs, milk, and vanilla extract until well combined.

Eggs, milk and eggs in a mixing bowl with a whisk.

Pour the mixture over the top of the cinnamon roll dough

Cover with the slow cooker lid and cook on low for 6 to 8 hours or until the dough is cooked through in the middle of the casserole.

Cinnamon roll casserole covered with icing in slow cooker.

Top with icing, slice and serve warm. Enjoy!

Slice of Cinnamon Roll Casserole on a round white plate.

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Slice of Cinnamon Roll Casserole on a round white plate.
Print Recipe

Slow Cooker Cinnamon Roll Casserole

Cinnamon roll dough covered with an egg mixture cooked in the slow cooker and topped with icing.
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Casserole, Cinnamon, Slow Cooker
Servings: 10
Calories: 302kcal

Equipment

Ingredients

  • 2 8 count packages jumbo cinnamon rolls
  • 6 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Remove cinnamon rolls from the package and set aside the icing.
  • Cut each roll in half, then into thirds, making six small pieces out of each roll.
  • Grease the bowl of the slow cooker with nonstick cooking spray.
  • Spread the cinnamon roll dough in an even layer in the slow cooker.
  • In small mixing bowl, whisk the eggs, milk, and vanilla extract until well combined.
  • Pour the mixture over the top of the cinnamon roll dough
  • Cover with the slow cooker lid and cook on low for 6 to 8 hours or until the dough is cooked through in the middle of the casserole.
  • Top with icing, slice and serve warm. Enjoy!

Nutrition

Calories: 302kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 570mg | Potassium: 55mg | Sugar: 17g | Vitamin A: 162IU | Calcium: 30mg | Iron: 2mg

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