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Air Fryer Turkey Breast, sliced on a white platter surrounded by fresh herbs.

Air Fryer Boneless Turkey Breast

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This Air Fryer Boneless Turkey Breast is a quick alternative to making a whole bird on Thanksgiving. It’s moist and full of delicious flavor making it the perfect, no-fuss holiday main course.

A collage of photos including the cooked turkey breast in the air fryer basket and the sliced turkey breast surrounded by fresh herbs.

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Air Fryer Boneless Turkey Breast

Cooking a whole bird for Thanksgiving is a wonderful thing, but some years you just need simple. This recipe uses a boneless turkey breast roast for a no fuss main course.

It quickly cooks in the air fryer giving it a crisp, roasted outside and a moist and tender middle.

You can cook a 3 pound roast in the air fryer in an hour, making it a lightning fast way to get your Thanksgiving dinner on the table. Everyone will be raving about this delicious way to cook turkey breast.

Enjoy this quick and easy recipe friends and happy holidays!

Want more quick and easy Thanksgiving recipes? Here are a few of our favorites:

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How to Make a Boneless Turkey Breast in the Air Fryer:

Preheat the air fryer to 360 degrees.

Mix dry seasonings together.

Rub turkey breast in oil.

Rub turkey breast on all sides with dry seasonings.

Raw turkey breast sitting in air fryer basket.

Place seasoned breast in the air fryer basket.

Cook for 45 minutes to 1 hour, turning every 15-20 minutes to avoid burning.

Cooking time depends on the wattage of the air fryer. The turkey is done when it reaches an internal temperature of 165 degrees. A meat thermometer should be used to read the temperature.

Cooked turkey breast sitting in air fryer basket.

Allow turkey breast to rest 10 minutes prior to slicing.

Air Fryer Turkey Breast, sliced on a white platter surrounded by fresh herbs.

Air Fryer Turkey Breast, sliced on a white platter surrounded by fresh herbs.
Print Recipe

Air Fryer Boneless Turkey Breast

A boneless turkey breast cooked in the air fryer for a crisp outside and a moist center.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 155kcal

Equipment

Ingredients

  • 1 - 3 pound boneless turkey breast roast
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon thyme leaves
  • ½ teaspoon black pepper

Instructions

  • Preheat the air fryer to 360 degrees.
  • Mix dry seasonings together.
  • Rub turkey breast in oil.
  • Rub turkey breast on all sides with dry seasonings.
  • Place seasoned breast in the air fryer basket.
  • Cook for 45 minutes to 1 hour, turning every 15-20 minutes to avoid burning.
  • Cooking time depends on the wattage of the air fryer. The turkey is done when it reaches an internal temperature of 165 degrees. A meat thermometer should be used to read the temperature.
  • Allow turkey breast to rest 10 minutes prior to slicing.

Notes

Feel free to change the seasonings to better fit your tastes.

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 656mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Fluffy mashed potatoes in a white, square serving bowl with a pat of butter and fresh parley sprinkled on top.

Instant Pot Mashed Potatoes {Pressure Cooker Recipe}

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These Instant Pot Mashed Potatoes are quick and easy to make, plus they’re fluffy and full of delicious flavor, making them the perfect side dish for a weeknight meal or holiday dinner.

Fluffy, golden mashed potatoes in a white serving bowl with butter and parsley sprinkled on top. Potatoes, chopped parsley, a serving spoon and the Instant Pot are in the background.

 

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Instant Pot Mashed Potatoes

Yes, you can make fluffy, golden mashed potatoes right in your Instant Pot or pressure cooker and why wouldn’t you want too??

I love my Instant Pot because I can dump ingredients in for a recipe and then simply walk away until later. I don’t have to babysit a pot on the stove top or worry about it splattering and boiling over.

Making Mashed Potatoes in the Instant Pot is as easy as cooking your potatoes, adding the rest of your ingredients, mashing and boom, you’ve got a deliciously homemade side dish that everyone in your family is sure to love.

Of course, mashed potatoes is a classic Thanksgiving side dish and whipping them up in your Instant Pot is one way to lighten the load on such a busy day in the kitchen.

So grab your Instant Pot and get cooking. Let’s go!

How to Make Instant Pot Mashed Potatoes:

Place peeled and sliced potatoes into the bowl of the Instant Pot.

Sprinkle with 1 teaspoon salt and cover potatoes with water.

Freshly sliced potatoes in the Instant Pot.

Place lid on Instant Pot and seal. Set to cook on “manual” or “pressure cook” for 8 minutes.

Carefully release the pressure with a “quick release.”

Drain the potatoes well and add them back into the bowl.

Press potatoes through a potato ricer or mash with a potato masher.

Add remaining ingredients and mix thoroughly, tasting to make sure your potatoes are salty and creamy enough before serving, if they are not add more sour cream or butter and salt.

Mashed potatoes in the Instant Pot with a spatula.

Do you want more quick and easy Instant Pot side dish recipes? Here are a few of our favorites:

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Fluffy mashed potatoes in a white, square serving bowl with a pat of butter and fresh parley sprinkled on top.
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Instant Pot Mashed Potatoes

Creamy mashed potatoes cooked in the pressure cooker.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 280kcal

Equipment

Ingredients

  • 5 pounds russet potatoes scrubbed, peeled, and sliced into chunks
  • 2 teaspoons salt divided
  • 1/2 cup butter
  • 1/4 cup sour cream
  • 1/2 cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

Instructions

  • Place peeled and sliced potatoes into the bowl of the Instant Pot.
  • Sprinkle with 1 teaspoon salt and cover potatoes with water.
  • Place lid on Instant Pot and seal. Set to cook on “manual” or “pressure cook” for 8 minutes.
  • Carefully release the pressure with a “quick release.”
  • Drain the potatoes well and add them back into the bowl.
  • Press potatoes through a potato ricer or mash with a potato masher.
  • Add remaining ingredients and mix thoroughly, tasting to make sure your potatoes are salty and creamy enough before serving, if they are not add more sour cream or butter and salt.

Nutrition

Calories: 280kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 567mg | Potassium: 970mg | Fiber: 3g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg
Sliced turkey breast on a gray plate topped with gravy and garnished with fresh rosemary and lemon slices.

Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme

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This Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme is an easy and delicious alternative to making a whole turkey on Thanksgiving and it’s full of fresh citrus and herb flavors!

A collage of photos including a turkey breast on a platter and sliced turkey breast on a gray plate with gravy.

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Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme

Making a whole bird on Thanksgiving is a great tradition, but some years you might not be feeding 20+ people and just want to keep it simple.

That’s why I love this recipe for making a turkey breast in the slow cooker. It cooks in 6 hours and is full of fresh citrus and herb flavor with the addition of lemon, rosemary and thyme.

That means, if you’re family eats at noon, you would have to get the turkey breast in the slow cooker by 6 am. That’s pretty much the same for a large, whole turkey in the oven.

I also love that this recipe uses the slow cooker because you can set it and forget it until it’s time to eat, giving you space and freedom to focus on other important matters, such as side dishes and desserts.

You will need a meat thermometer to check the internal temperature of your turkey breast and as soon as it reaches 165 F, you’re ready to go. Be sure to turn your slow cooker off after it reaches a the correct temperature, so that you don’t overcook it or dry it out.

Do you want more quick and easy Thanksgiving recipes? Here are a few of our favorites:

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How to Make Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme:

Spray the slow cooker with nonstick cooking spray, and pour the water into the bottom of the crock.

Place the lemon slices, fresh rosemary and thyme around the bottom and sides of the crock.

Rosemary and Lemon lining the bottom of the slow cooker.

In separate bowl, combine the onion powder, garlic powder, salt, thyme leaves, and black pepper to make a rub.

Take ½ of the butter and rub it under the skin of the turkey.

Next rub half of the dry seasoning under the skin.

Rub the rest of the butter and dry seasonings on the outside of the turkey breast.

Uncooked turkey breast with lemon and rosemary on top in slow cooker.

Cook on low for 6 hours or until the internal temperature reaches 165 degrees.

For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.

To make the gravy, melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low.

Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid.

Slowly add the liquid, stirring constantly, until the gravy is smooth.

Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.

Cooked turkey breast on a white platter garnished with fresh rosemary and lemon slices.

Sliced turkey breast on a gray plate topped with gravy and garnished with fresh rosemary and lemon slices.
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Slow Cooker Turkey Breast with Lemon, Rosemary and Thyme

Turkey breast made with lemon, rosemary and thyme made in the slow cooker.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Turkey Breast
Servings: 6
Calories: 606kcal

Equipment

Ingredients

  • 1 - 5 pound bone-in turkey breast
  • ¼ cup cup butter room temperature
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon thyme leaves
  • ½ teaspoon black pepper
  • 2 lemons sliced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • ½ cup water

For gravy:

  • 2 cups pan drippings adding additional chicken stock if needed to make 2 cups
  • 2 cups chicken stock
  • ¼ cup butter
  • ¼ cup flour
  • ¼ teaspoon dried rosemary

Instructions

  • Spray the slow cooker with nonstick cooking spray, and pour the water into the bottom of the crock.
  • Place the lemon slices and fresh rosemary and thyme around the bottom and sides of the crock.
  • In separate bowl, combine the onion powder, garlic powder, salt, thyme leaves, and black pepper to make a rub.
  • Take ½ of the butter and rub it under the skin of the turkey.
  • Next rub half of the dry seasoning under the skin.
  • Rub the rest of the butter and dry seasonings on the outside of the turkey breast.
  • Cook on low for 6 hours or until the internal temperature reaches 165 degrees.
  • For crispier skin, preheat the broiler of the oven. Transfer the turkey to a baking sheet. Place under the oven broiler for 5 to 10 minutes.

To make gravy:

  • Melt butter in a skillet over medium heat. Whisk in the flour. Reduce heat to low.
  • Measure the pan drippings and add enough chicken stock to equal a total of 4 cups liquid.
  • Slowly add the liquid, stirring constantly, until the gravy is smooth.
  • Add the seasonings and simmer, stirring often, until the gravy has thickened, approximately 5 minutes.

Nutrition

Calories: 606kcal | Carbohydrates: 15g | Protein: 78g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 1829mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg
Sweet Potato Casserole with melted marshmallows on top in a white serving dish with a wooden spoon and dishtowel in the background.

Slow Cooker Sweet Potato Casserole

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Make this Slow Cooker Sweet Potato Casserole for a quick and delicious side dish on Thanksgiving that is full of sweet cinnamon-y flavor and topped with mini marshmallows, making it a kids favorite!

A photo collage including two shots of the sweet potato casserole in a white baking dish.

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Slow Cooker Sweet Potato Casserole

Let’s be honest, sweet potato casserole is more of a dessert than a side dish, but on Thanksgiving we can get away with it, right?

Sweet potatoes seem to be a polarizing vegetable. Either you love them or hate them. I used to think that I didn’t like them, but soon after I got married I decided to give them another chance and they soon became one of my favorite vegetables.

This Sweet Potato Casserole is so good. It’s full of the sweet flavors of cinnamon, brown sugar and ooey-gooey marshmallows.

I love that this is a Slow Cooker recipe, becasue let’s be real, hosting Thanksgiving is a ton of work and anything that can be delegated to the Slow Cooker is a big time saver.

I know that you and your loved ones will enjoy this recipe as much as mine do. Happy cooking friends!

How to Make Sweet Potato Casserole:

Add the sweet potatoes to the bowl of the slow cooker.

Mix in the butter, heavy cream, eggs, brown sugar, and cinnamon. Stir to combine.

All raw ingredients dumped in slow cooker before mixing.

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

Immediately before serving, top the sweet potatoes with the marshmallows.

Place the lid on the slow cooker and cook for 3 to 5 minutes, until the marshmallows begin to melt. Serve immediately.

Cooked Sweet Potato Casserole with melted marshmallows on top in black slow cooker.

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

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Sweet Potato Casserole with melted marshmallows on top in a white serving dish with a wooden spoon and dishtowel in the background.
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Slow Cooker Sweet Potato Casserole

A casserole made with sweet potatoes, cinnamon, eggs, cream and brown sugar, topped with mini marshmallows.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Sweet Potato Casserole
Servings: 6
Calories: 341kcal

Equipment

Ingredients

  • 4 sweet potatoes cooked and mashed
  • ¼ cup butter melted
  • ¼ cup heavy cream
  • 2 eggs
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 cups mini marshmallows

Instructions

  • Add the sweet potatoes to the bowl of the slow cooker.
  • Mix in the butter, heavy cream, eggs, brown sugar, and cinnamon. Stir to combine.
  • Place the lid on the slow cooker and cook on low for four hours.
  • Immediately before serving, top the sweet potatoes with the marshmallows. Place the lid on the slow cooker and cook for 3 to 5 minutes, until the marshmallows begin to melt. Serve immediately.

Notes

You may want to sprinkle chopped pecans on top, if you prefer nuts in your sweet potato casserole.

Nutrition

Calories: 341kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 191mg | Potassium: 548mg | Fiber: 5g | Sugar: 25g | Vitamin A: 21836IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg
Baked Apple Dumpling drizzled in lemon sauce on a white plate.

Homemade Apple Dumplings with Lemon Sauce

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These Homemade Apple Dumplings are made with store-bought pie crust, granny smith apples and drizzled with a homemade lemon sauce.

Apple Dumpling drizzled in lemon sauce on a white plate.

Homemade Apple Dumplings with Lemon Sauce

Apples are one of my favorite fall flavors. I love just about anything that is made with apples because they’re so incredibly versatile. They can be made with sweet or savory dishes and they also have a long shelf-life.

I’m excited to share this Homemade Apple Dumpling recipe with you guys today because it’s a quick recipe that tastes amazing. This recipe uses store-bought pie crust, but you can make homemade if you prefer.

These Apple Dumplings are also drizzled in a homemade lemon sauce which, in my opinion really takes them to the next level, but I might be bias because I love lemon so much. I know you and your family with love this recipe. Happy baking friends!

How to Make Homemade Apple Dumplings:

Preheat oven to 375°.

Spray 9×13 pan with non-stick cooking spray.

In a small bowl, mix brown sugar, spices, and butter.

Fill the middle of each apple with the brown sugar mixture. (Any leftover filling can be pressed around the outside of the apples.)

On a lightly-floured surface, roll out each pie crust circle slightly.

Measure and cut a 7-inch square from each crust. This measurement is approximate. Repeat with remaining pie crusts.

Re-roll leftover dough and repeat until you have your seven squares.

Place your filled apples in the center of each square. Lightly brush the edges of each dough square with the egg white and fold up over apples, pleating and sealing to dough.

Pie crust laid flat with cinnamon sugar apple in the middle ready to be wrapped.

Pie dough folded halfway over onto apple.

Place dumplings in your prepared baking dish, not allowing them to touch each other.

Seven apples wrapped in pie dough in a baking dish ready to go into the oven.

Bake on the center rack of your oven for approx. 40 minutes or until pie crust is golden brown.

While dumplings are baking, combine water, cornstarch and sugar in a small sauce pot to make the lemon sauce.

Stir sauce until smooth and cook over medium heat until it comes to a boil.

Boil until it thickens, stirring constantly.

Remove from heat and add butter, lemon juice and lemon zest. Stir to mix.

Remove dumplings from the oven and let them cool slightly.

Spoon lemon sauce over dumplings to serve. Enjoy!

Baked Apple Dumpling drizzled in lemon sauce on a white plate.

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

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Baked Apple Dumpling drizzled in lemon sauce on a white plate.
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Homemade Apple Dumplings with Lemon Sauce

A granny smith apple covered in cinnamon and sugar, wrapped in pie crust and drizzled with lemon sauce.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Apple Dumplings
Servings: 7
Calories: 957kcal

Ingredients

Dumplings

  • 4 – 9 inch refrigerated pie crusts usually 2 boxes
  • 7 med. Granny Smith apples peeled and cored
  • 6 tbsp butter softened
  • 1 c light brown sugar
  • ¾ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 lg egg white beaten

Lemon Sauce

  • 1 c granulated sugar
  • 8 tsp corn starch
  • 2 c water cold
  • 6 tbsp butter
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  • Preheat oven to 375°.
  • Spray 9x13 pan with non-stick cooking spray.
  • In a small bowl, mix brown sugar, spices, and butter.
  • Fill the middle of each apple with the brown sugar mixture. (Any leftover filling can be pressed around the outside of the apples.)
  • On a lightly-floured surface, roll out each pie crust circle slightly.
  • Measure and cut a 7-inch square from each crust. This measurement is approximate. Repeat with remaining pie crusts.
  • Re-roll leftover dough and repeat until you have your seven squares.
  • Place your filled apples in the center of each square. Lightly brush the edges of each dough square with the egg white and fold up over apples, pleating and sealing to dough.
  • Place dumplings in your prepared baking dish, not allowing them to touch each other.
  • Bake on the center rack of your oven for approx. 40 minutes or until pie crust is golden brown.
  • While dumplings are baking, combine water, cornstarch and sugar in a small sauce pot to make the lemon sauce.
  • Stir sauce until smooth and cook over medium heat until it comes to a boil.
  • Boil until it thickens, stirring constantly.
  • Remove from heat and add butter, lemon juice and lemon zest. Stir to mix.
  • Remove dumplings from the oven and let them cool slightly.
  • Spoon lemon sauce over dumplings to serve. Enjoy!

Nutrition

Calories: 957kcal | Carbohydrates: 135g | Protein: 7g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 52mg | Sodium: 593mg | Potassium: 344mg | Fiber: 7g | Sugar: 78g | Vitamin A: 707IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg

Spicy Italian Crescent Roll Stromboli

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This Spicy Italian Crescent Roll Stromboli is filled with deli meat, cheese and banana peppers, then topped with melted butter and dried Oregano, making it a delicious meal that everyone is sure to love!

A collage of Spicy Italian Crescent Roll Stromboli sliced and sitting on top of one another.

Spicy Italian Crescent Roll Stromboli

One of my favorite Thanksgiving traditions growing up was traveling to my grandparents house for the holidays. We normally traveled to my mom’s parents the weekend before Thanksgiving and my dad’s parents the day of Thanksgiving.

I have some wonderful memories around the holidays at both of my grandparents houses and I’m so grateful to be able to pass that on to my children.

We normally make the 3 hour trip to my in-laws the weekend after Thanksgiving and there isn’t much in the way of eating on the way. That’s why I love to make portable recipes that are filling and can be packed and eaten in the car.

This easy to make Spicy Italian Crescent Roll Stromboli uses store-bought crescent roll dough so it’s a snap to put together.

After it’s cooked you can cut it into slices and pack for an easy meal on the go. It’s good hot or cold so you don’t have to worry about heating it up on the road.

With all of the baking and cooking that comes with the holidays, it’s nice to have a deliciously quick and easy recipe on hand for busy traveling days or any weeknight meal.

I love that I can put together such a warm and filling meal for my family in only 10 minutes of prep time and either eat it warm at dinnertime or pack it for a fall picnic, football game or day of holiday travel.

I know your family will love this recipe as much as mine does. Happy baking and eating friends!

How to Make Spicy Italian Crescent Roll Stromboli:

Preheat oven to 350

Line baking tray with foil. Grease with cooking spray.

Roll crescent dough out and press together perforated edges.

Crescent roll dough lying flat on a cutting board.

Layer all ingredients on dough.

Crescent roll dough lying flat with ham, cheese and banana peppers layered on top.

Roll lengthwise and bake for 15-17 minutes or until golden brown.

Filled crescent roll dough rolled into stromboli shape, before going into the oven.

OPTIONAL: Drizzle with melted butter, then sprinkle with parmesan cheese and dried oregano.

Golden brown stromboli topped with melted butter, parmesean cheese and dried parsley on a baking sheet.

Slice in desired length and serve. Enjoy!

Want more quick and easy recipes? Here are a few of our favorites:

Ham and Swiss Sliders
Cheesy Bacon Jalapeno Poppers
Easy Ranch Party Mix
Slow Cooker Cranberry Meatballs

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

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Spicy Italian Crescent Roll Stromboli

Golden brown crescent roll dough filled with deli meat, cheese and banana peppers, topped with melted butter and oregano.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Main Course
Cuisine: Italian
Keyword: Spicy Italian Crescent Roll Stromboli
Servings: 8
Calories: 228kcal

Ingredients

  • 8 oz tube refrigerated crescent roll dough
  • 10 slices deli salami
  • 6 slices deli ham
  • 24 slices pepperoni
  • 6 slices provolone cheese
  • pickled banana pepper rings

Instructions

  • Preheat oven to 350
  • Line baking tray with foil. Grease with cooking spray.
  • Roll crescent dough out and press together perforated edges.
  • Layer all ingredients on dough.
  • Roll lengthwise and bake for 15-17 minutes or until golden brown.
  • OPTIONAL: Drizzle with melted butter, then sprinkle with parmesan cheese and dried oregano.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 682mg | Potassium: 81mg | Sugar: 3g | Vitamin A: 185IU | Calcium: 159mg | Iron: 1mg

Finished Cream Cheese Chicken topped with cheese, bacon and green onions in black crock-pot.

Slow Cooker Cream Cheese Chicken with Bacon and Ranch | Low-Carb

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If you’re craving comfort food, but eating low-carb or Keto, then I know you’ll love this Slow Cooker Cream Cheese Chicken with Bacon and Ranch that is full of delicious, creamy flavors.

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.

Slow Cooker Cream Cheese Chicken

I love a good crock-pot or slow cooker dinner recipe, especially one that is low-carb, keto-friendly and amazingly delicious like this one.

This recipe is easy to put together, it only requires a few simple ingredients and the taste is out of this world.

To make the prep time even less, you could use bacon bits instead of crumbled bacon, but of course the flavor of freshly cooked bacon is going to be better.

You can serve it over rice or noodles, but if you’re living that low-carb life, then you’ll want to serve it over cauliflower rice or zucchini noodles instead.

This Cream Cheese Chicken really is an amazing recipe that is full of creamy and delicious flavor. I know your family will love it. Happy crock-potting friends!

Ingredients sitting on a marble countertop including, raw chicken breast, shredded cheddar cheese, cream cheese and ranch dressing powder.

How to Make Slow Cooker Cream Cheese Chicken

Place chicken breasts in the bottom of the slow cooker.

Sprinkle the chicken breasts with ranch seasoning. Top with cream cheese, broken up into chunks.

Chicken, cream cheese and ranch powder in a black crock-pot.

Cover the slow cooker and cook on low for 4-6 hours or high for 3-4. The dish is done when chicken breasts are cooked through.

Shred the chicken and stir well to combine with the cream cheese.

Top with the shredded cheddar cheese and cover until the cheese has melted.

Sprinkle the top with bacon and sliced green onions.

Serve warm over rice or noodles.

Finished Cream Cheese Chicken topped with cheese, bacon and green onions in black crock-pot.

Want more delicious Low-Carb Recipes? Here are a few of our favorites:

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Finished Cream Cheese Chicken topped with cheese, bacon and green onions in black crock-pot.
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Slow Cooker Cream Cheese Chicken

Chicken breast cooked with ranch and cream cheese, topped with bacon, cheese and green onions.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Cream Cheese Chicken
Servings: 4
Calories: 562kcal

Equipment

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 packet ranch seasoning mix or 3 tbsp
  • 1 8 ounce package cream cheese
  • 2 cups shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 2 large green onions chopped

Instructions

  • Place chicken breasts in the bottom of the slow cooker.
  • Sprinkle the chicken breasts with ranch seasoning. Top with cream cheese, broken up into chunks.
  • Cover the slow cooker and cook on low for 4-6 hours or high for 3-4. The dish is done when chicken breasts are cooked through.
  • Shred the chicken and stir well to combine with the cream cheese.
  • Top with the shredded cheddar cheese and cover until the cheese has melted.
  • Sprinkle the top with bacon and sliced green onions.
  • Serve warm over rice or noodles.

Nutrition

Calories: 562kcal | Carbohydrates: 2g | Protein: 54g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 190mg | Sodium: 786mg | Potassium: 764mg | Fiber: 1g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 3mg | Calcium: 420mg | Iron: 1mg
Peanut Butter Cookies piled on a white plate with a red towel in the background.

Easy 4-Ingredient Peanut Butter Cookies | Gluten-Free | Flourless

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Try these Easy Peanut Butter Cookies that only require four simple ingredients for a delicious gluten-free treat!
Peanut Butter Cookies sitting on a white plate.

4-Ingredient Peanut Butter Cookies

I love a quick and easy dessert recipe like these Peanut Butter Cookies. They’re not only delicious, but they’re pretty much no-fail. Anyone can make them, including kids. They’re just that easy.

They only require four simple ingredients and they’re gluten-free! (As long as you use gluten-free peanut butter).

If you’re more of a chocolate fan, then be sure to check out my recipe for Peanut Butter Chocolate Chip Cookies. Happy baking friends!

How to Make Peanut Butter Cookies

Preheat oven to 350.

Cream peanut butter and sugar until fluffy.

Add egg and vanilla. Beat well.

Spoon onto baking sheet and press with fork.

Peanut Butter Cookie dough on a cookie sheet.

Bake for 12-14 minutes.

Wait until they’re completely cool to move them or they will crumble. Enjoy!

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This recipe was originally posted in October of 2011. It has been updated for your conveinience.

Peanut Butter Cookies piled on a white plate with a red towel in the background.
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Easy Peanut Butter Cookies

Peanut Butter Cookies made with four simple ingredients.
Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cookies
Servings: 12
Calories: 197kcal

Ingredients

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla

Instructions

  • Preheat oven to 350.
  • Cream peanut butter and sugar until fluffy.
  • Add egg and vanilla. Beat well.
  • Spoon onto baking sheet and press with fork.
  • Bake for 12-14 minutes.
  • Wait until they're completely cool to move them or they will crumble.

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 145mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Calcium: 11mg | Iron: 1mg
Pumpkin Hot Chocolate in a glass mug with whipped cream and cinnamon sticks.

Slow Cooker Pumpkin Hot Chocolate

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Enjoy a hot mug of Slow Cooker Pumpkin Hot Chocolate for a deliciously sweet fall pumpkin-y treat!

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Slow Cooker Pumpkin Hot Chocolate

Fall is officially here and the air is turning cooler everyday, which means it’s time to pull out the pumpkin puree and start cooking! I love trying new fall recipes and this Slow Cooker Pumpkin Hot Chocolate is the perfect hot drink to serve at any meal or get together.

If you love pumpkin and chocolate, then this recipe is perfect for you and your loved ones. It’s full of smooth and creamy cocoa and cream with the spicy flavors of pumpkin and cinnamon. I know you’ll enjoy it. Happy Fall friends!

How to Make Slow Cooker Pumpkin Hot Chocolate:

Add the half and half, condensed milk, and pumpkin puree to the slow cooker. Whisk thoroughly to combine.

Next, whisk in the pumpkin pie spice, cinnamon, and cocoa powder until well combined.

Place the lid on the slow cooker and cook on low for 1-2 hours or until flavors are combined and hot chocolate is hot.

Pumpkin Hot Chocolate in a black slow cooker.

When ready to serve, pour in the milk and whisk to combine. Place the lid back on the slow cooker and heat for 10 minutes, until the milk has warmed. Stir again before serving.

Optional: Top with whipped cream, marshmallows, and/or cinnamon before serving.

Pumpkin Hot Chocolate in a glass mug with whipped cream and cinnamon sticks.

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Pumpkin Hot Chocolate in a glass mug with whipped cream and cinnamon sticks.
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Slow Cooker Pumpkin Hot Chocolate

A sweet, creamy drink made with cocoa, pumpkin and cinnamon.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Drinks
Cuisine: American
Keyword: Slow Cooker Pumpkin Hot Chocolate
Servings: 5
Calories: 465kcal

Equipment

Ingredients

  • 1 ½ cups half and half
  • 1 14- ounce can sweetened condensed milk
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup unsweetened cocoa powder
  • 2 cups milk
  • Whipped cream, marshmallows and/or cinnamon for serving

Instructions

  • Add the half and half, condensed milk, and pumpkin puree to the slow cooker. Whisk thoroughly to combine.
  • Next, whisk in the pumpkin pie spice, cinnamon, and cocoa powder until well combined.
  • Place the lid on the slow cooker and cook on low for 1-2 hours or until flavors are combined and hot chocolate is hot.
  • When ready to serve, pour in the milk and whisk to combine. Place the lid back on the slow cooker and heat for 10 minutes, until the milk has warmed. Stir again before serving.
  • Optional: Top with whipped cream, marshmallows, and/or cinnamon before serving.

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 184mg | Potassium: 771mg | Fiber: 4g | Sugar: 53g | Vitamin A: 8268IU | Vitamin C: 5mg | Calcium: 455mg | Iron: 2mg

 

Finished Warm Kale and Bacon Salad in a large white bowl.

4-Ingredient Warm Kale and Bacon Salad | Low-Carb | Keto-Friendly

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This Warm Kale and Bacon Salad only uses four simple ingredients and is full of fresh flavor making it a quick and easy low-carb and keto-friendly side-dish or meal.

 

Warm Kale and Bacon Salad

I don’t know about everyone else, but this mama has put on a few extra pounds during the craziness of 2020 and I’m ready to kick my butt into gear and eat healthier before the holidays get here when temptation seems to be everywhere.

I’ve been trying to eat low-carb most of the time and stay away from grains as much as possible and it’s really been working well for me.

Anyway, this Warm Kale and Bacon Salad is really quick and easy to put together and fits in perfectly with my current low-carb lifestyle.

Some people think kale has a strong flavor, but it really mellows when cooked, so if you’re not a kale fan, you should still give this salad a try. Enjoy the recipe friends!

How to Make Warm Kale and Bacon Salad:

Cut bacon into small pieces.

In a large skillet over medium heat, cook the bacon until crispy and brown.

Remove the bacon and set aside on paper towels.

Add the diced onion to the skillet and cook in bacon grease until softened.

Add the kale and garlic to the skillet and stir with the onion.

Cook approx. 5 minutes or until kale is softened.

Sprinkle with cooked bacon just before serving.

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Finished Warm Kale and Bacon Salad in a large white bowl.
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Warm Kale and Bacon Salad

A warm salad with the bold and savory flavors of kale and bacon using only four simple ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: American
Keyword: Warm Kale and Bacon Salad
Servings: 4
Calories: 201kcal

Ingredients

  • 6 cups kale stems removed and coarsely chopped
  • 6 slices bacon
  • 1 small onion diced
  • 3 cloves garlic minced
  • Salt and pepper to taste

Instructions

  • Cut bacon into small pieces.
  • In a large skillet over medium heat, cook the bacon until crispy and brown.
  • Remove the bacon and set aside on paper towels.
  • Add the diced onion to the skillet and cook in bacon grease until softened.
  • Add the kale and garlic to the skillet and stir with the onion.
  • Cook approx. 5 minutes or until kale is softened.
  • Sprinkle with cooked bacon just before serving.

Nutrition

Calories: 201kcal | Carbohydrates: 13g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 258mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10040IU | Vitamin C: 123mg | Calcium: 161mg | Iron: 2mg
Two Apple Cider Donuts stacked on a wooden cutting board with a glass of apple cider in the background.

Oven-Baked Apple Cider Donuts

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These Apple Cider Donuts are full of sweet cinnamon-y flavor and baked in the oven for a healthier version of your favorite treat!

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Oven-Baked Apple Cider Donuts

Are you ready for a fall treat that is sure to thrill your family and friends?? I mean, who in their right mind wouldn’t love a delicious apple cider flavored baked donut covered with powdered sugar and cinnamon??

Maybe I’m just hungry right now, but just thinking about these donuts are making my mouth water.

I love the flavors of fall and these Oven-Baked Apple Cider Donuts make a delicious breakfast or snack on a cold morning.

These donuts are baked in the oven, making them healthier than traditional donuts, but they still have the same amazing flavor. I know you and your family will enjoy them!

How to make Apple Cider Donuts:

Preheat the oven to 325 and spray two donut pans with non-stick cooking spray.

Pour the apple cider in a small saucepan and heat over medium heat.

When the cider begins to simmer, reduce to low and cook until the liquid is reduced to half a cup.

While the cider is simmering, combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.

Add the milk, eggs, and vanilla to the flour mixture and mix until combined.

When the cider is reduced to one half cup, remove from heat. Add the butter and stir until melted.

Apple cider and butter in a saucepan.

Allow the cider mixture to cool slightly, then add it to the flour mixture. Stir until just combined.

Pipe or gently spoon the batter into the prepared donut pans and bake for 10 minutes.

Apple Cider Donut batter in a donut pan.

Remove donuts from the oven and allow to cool slightly in the pan, then transfer them to a wire cooling rack to cool completely.

Baked donuts on a cooling rack.

To prepare the cinnamon sugar coating, mix together the powdered sugar and cinnamon in a large ziplock bag.

Brush the donuts with the melted butter, then place one or two donuts in the bag. Close the bag and shake to coat the donuts with sugar.

Repeat until all donuts are coated. Enjoy!

Two Apple Cider Donuts stacked on a wooden cutting board with a glass of apple cider in the background.

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Two Apple Cider Donuts stacked on a wooden cutting board with a glass of apple cider in the background.
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Oven-Baked Apple Cider Donuts

A sweet and spicy apple cider donut baked in the oven and dipped in a cinnamon sugar coating.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Oven-Baked Apple Cider Donuts
Servings: 12
Calories: 216kcal

Equipment

Ingredients

  • 1 cup apple cider
  • 1 tablespoon butter
  • 2 cups flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ cup milk
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 2 tablespoons butter melted

Cinnamon Sugar Topping:

  • 1 cup powdered sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat the oven to 325 and spray two donut pans with non-stick cooking spray.
  • Pour the apple cider in a small saucepan and heat over medium heat.
  • When the cider begins to simmer, reduce to low and cook until the liquid is reduced to half a cup.
  • While the cider is simmering, combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.
  • Add the milk, eggs, and vanilla to the flour mixture and mix until combined.
  • When the cider is reduced to one half cup, remove from heat. Add the butter and stir until melted.
  • Allow the cider mixture to cool slightly, then add it to the flour mixture. Stir until just combined.
  • Pipe or gently spoon the batter into the prepared donut pans and bake for 10 minutes.
  • Remove donuts from the oven and allow to cool slightly in the pan, then transfer them to a wire cooling rack to cool completely.
  • To prepare the cinnamon sugar coating, mix together the powdered sugar and cinnamon in a large ziplock bag.
  • Brush the donuts with the melted butter, then place one or two donuts in the bag. Close the bag and shake to coat the donuts with sugar.
  • Repeat until all donuts are coated. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 42g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 235mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Cooked Cajun chicken, green beans and roasted potatoes on a white dinner plate.

Cajun Chicken Sheet Pan Dinner

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Cook your entire meal on one baking sheet with this spicy and delicious recipe for Cajun Chicken Sheet Pan Dinner including juicy chicken breast, savory potatoes and fresh green beans sprinkled with zesty Cajun seasoning.

A photo collage of the finished recipe including all ingredients on a sheet pan and the meal plated on a white plate.

 

Cajun Chicken Sheet Pan Dinner

I love a good sheet pan dinner because they’re simple, healthy and straight forward. Simply pile a few fresh, seasoned ingredients on a baking sheet and roast them in the oven until cooked. Boom. Dinner is done.

This recipe for Cajun Chicken Sheet Pan Dinner is quick to put together and tastes amazing coated with a spicy, flavorful seasoning.

I’m a sucker for Cajun Seasoning because it goes well with so many flavors. I put it on all kinds of things including Red Beans and Rice, Sausage and Potato Casserole and Sausage and Sweet Potato Sheet Pan Dinner.

I hope you enjoy this recipe as much as we do. Happy cooking friends!

How to Make Cajun Chicken Sheet Pan Dinner:

Preheat oven to 375 degrees.

Place the potatoes in a stock pot and cover with water.

Bring the water to a boil and cook for 8 to 10 minutes, until potatoes are just beginning to get tender.

Strain the potatoes from the water and set aside.

Place green beans in a bowl and add ½ tablespoon olive oil. Season with salt, pepper and 2 tsp Cajun Seasoning.

Toss to coat the green beans, then spread them in an even layer on one end of the sheet pan.

Add the potatoes to the bowl and pour in 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.

Toss to coat the potatoes, being careful not to smash the potatoes as you stir.

Spread the potatoes in an even layer on the sheet pan next to the green beans.

Fresh green beans and raw potaotes lined up on a baking sheet.

Add the chicken to the bowl along with the remaining 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.

Toss to coat and spread the chicken in an even layer on the remaining section of the sheet pan.

Raw seasoned chicken and raw seasoned potatoes on a baking sheet.

Place the pan in the preheated oven and cook for 30 minutes, flipping the chicken halfway through the cook time.

All cooked ingredients lined up on a baking sheet.

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Cooked Cajun chicken, green beans and roasted potatoes on a white dinner plate.
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Cajun Chicken Sheet Pan Dinner

Juicy chicken, savory potatoes and fresh green beans tossed in a spicy Cajun Seasoning and roasted in the oven on a baking sheet.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Cajun
Keyword: Cajun Chicken Sheet Pan Dinner
Servings: 4
Calories: 485kcal

Ingredients

  • 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups fresh green beans
  • 5 to 6 large red potatoes cut into bite-size pieces
  • 2 ½ tbsp olive oil divided
  • 2 tbsp + 2 tsp Cajun seasoning divided
  • Salt and pepper

Instructions

  • Preheat oven to 375 degrees.
  • Place the potatoes in a stock pot and cover with water.
  • Bring the water to a boil and cook for 8 to 10 minutes, until potatoes are just beginning to get tender.
  • Strain the potatoes from the water and set aside.
  • Place green beans in a bowl and add ½ tablespoon olive oil. Season with salt, pepper and 2 tsp Cajun Seasoning.
  • Toss to coat the green beans, then spread them in an even layer on one end of the sheet pan.
  • Add the potatoes to the bowl and pour in 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.
  • Toss to coat the potatoes, being careful not to smash the potatoes as you stir.
  • Spread the potatoes in an even layer on the sheet pan next to the green beans.
  • Add the chicken to the bowl along with the remaining 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.
  • Toss to coat and spread the chicken in an even layer on the remaining section of the sheet pan.
  • Place the pan in the preheated oven and cook for 30 minutes, flipping the chicken halfway through the cook time.

Nutrition

Calories: 485kcal | Carbohydrates: 48g | Protein: 43g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 251mg | Potassium: 2037mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2173IU | Vitamin C: 32mg | Calcium: 63mg | Iron: 4mg
Pumpkin Spice Latte in a clear glass coffee cup sitting on a wooden board.

Homemade Pumpkin Spice Latte

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Make this Homemade Pumpkin Spice Latte for a quick and delicious treat that will warm you up on a cold day or chase the chill away on a cozy winter evening!

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Homemade Pumpkin Spice Latte

Fall is almost here, which can mean only one thing: PUMPKIN EVERYTHING!

It seems that pumpkin is a very polarizing topic, either you love it or you could do without it.

If you’re reading this, however I’m going to assume that you fall into the pumpkin spice everything category like me, sooo let’s get excited to make us some Homemade Pumpkin Spice Lattes, shall we?

I know a lot of people wait with high anticipation for their favorite coffee shop to offer this flavor, but why not make them at home to save money, calories and gas??

This recipe is really easy and makes a great treat on a chilly weekday morning or cold winter’s evening. Let’s get onto the recipe friends!

How to Make a Pumpkin Spice Latte:

In a small saucepan, whisk together the milk, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon.

Heat over medium low heat until the mixture begins to steam. Avoid bringing the mixture to a boil.

When the milk is hot, whisk the mixture quickly until bubbles begin to form or froth using a milk frother.

Pour ½ cup coffee into each mug. Top the coffee with the milk mixture.

Optional: Top with whipped cream and sprinkle with cinnamon. Enjoy!

Pumpkin Spice Latte in a clear glass coffee cup sitting on a wooden board.

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Pumpkin Spice Latte in a clear glass coffee cup sitting on a wooden board.
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Homemade Pumpkin Spice Latte

Freshly brewed coffee, milk, spices and pumpkin make this Pumpkin Spice Latte a special treat on a cold day!
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: Homemade Pumpkin Spice Latte
Servings: 2 lattes
Calories: 210kcal

Equipment

Ingredients

  • 2 cups milk
  • 2 tablespoons pumpkin puree
  • 2-3 tablespoons sugar based on preference
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 cup brewed coffee

Instructions

  • In a small saucepan, whisk together the milk, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and cinnamon.
  • Heat over medium low heat until the mixture begins to steam. Avoid bringing the mixture to a boil.
  • When the milk is hot, whisk the mixture quickly until bubbles begin to form or froth using a milk frother.
  • Pour ½ cup coffee into each mug. Top the coffee with the milk mixture.
  • Optional: Top with whipped cream and sprinkle with cinnamon. Enjoy!

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 109mg | Potassium: 411mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2730IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 1mg
Three golden brown pretzel dogs sitting in a row on a white plate.

Homemade Pretzel Dogs

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Make a batch of these Homemade Pretzel Dogs for an on the go meal that everyone will love. They are jam-packed with chewy, salty, savory amazing flavor!

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Homemade Pretzel Dogs

Last week I shared an amazingly delicious recipe for Homemade Soft Pretzels. This week I’m way excited to go further into the land of homemade pretzels with these Homemade Pretzel Dogs.

They require a little extra effort to make than your average weeknight meal, but if you have the time and energy, they are most definitely worth it.

Using the right pretzel salt is important. I use Boise Salt Co. Pretzel Salt and it’s just like the salt on store-bought soft pretzels.

How to Make Homemade Pretzel Dogs:

In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.

Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.

Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.

Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.

Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.

Long ropes of dough in a line.

Pat hotdogs dry. Twist pretzel dough around hotdogs, leaving the tips of the hotdogs exposed.

Drop the pretzel dogs into the boiling water one at a time and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.

Mix together water and egg yolk. Brush over pretzel dogs and immediately sprinkle with kosher salt.

Bake for 12 to 14 minutes or until the pretzel dogs are golden brown.

Three golden brown pretzel dogs sitting in a row on a white plate.

Whisk together the mustard dipping sauce ingredients and serve with warm pretzel dogs.

Mustard Dipping Sauce

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Three golden brown pretzel dogs sitting in a row on a white plate.
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Homemade Pretzel Dogs

A homemade soft pretzel dough wrapped around a hot dog and served with mustard dipping sauce.
Prep Time1 d 30 mins
Cook Time14 mins
Total Time1 d 44 mins
Course: Main Course
Cuisine: German
Keyword: Homemade Pretzel Dogs
Servings: 10 pretzel dogs
Calories: 370kcal

Ingredients

To Make Pretzel Dogs:

  • 2 ¼ cups all purpose flour
  • ¾ cup warm water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons active dry yeast
  • ¼ cup ½ stick butter, melted
  • 10 beef hotdogs
  • 10 cups water for boiling
  • ⅔ cup baking soda for boiling
  • 1 egg yolk for egg wash
  • 1 tablespoon water for egg wash
  • coarse pretzel salt

To Make Mustard Dip:

  • ½ cup mayonnaise
  • ½ cup creole or spicy mustard
  • ¼ cup yellow mustard
  • ¼ cup honey

Instructions

  • In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
  • Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
  • Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
  • Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
  • Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
  • Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
  • Pat hotdogs dry. Twist pretzel dough around hotdogs, leaving the tips of the hotdogs exposed.
  • Drop the pretzel dogs into the boiling water one at a time and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
  • Mix together water and egg yolk. Brush over pretzel dogs and immediately sprinkle with kosher salt.
  • Bake for 12 to 14 minutes or until the pretzel dogs are golden brown.
  • Whisk together mustard dipping sauce ingredients and serve with pretzel dogs.

Nutrition

Calories: 370kcal | Carbohydrates: 33g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 3247mg | Potassium: 136mg | Fiber: 2g | Sugar: 9g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

Homemade Pumpkin Biscuits

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Try these super delicious Homemade Pumpkin Biscuits for a fun fall treat or side dish that goes great with any weeknight meal!

Pumpkin biscuits stacked on top of one another on a white surface with a pumpkin in the background.

Homemade Pumpkin Biscuits

Who doesn’t love the best flavors of fall wrapped up in a soft, warm and chewy biscuit??

These Homemade Pumpkin Biscuits are full of pumpkin flavor and make a fun fall twist to homemade bread. I know you and your family will love this recipe.

I was originally planning on making a sweet potato biscuit recipe that I found in an old Amish Cookbook, but then I decided last-minute to use up some of my canned pumpkin puree instead.

I ended up doubling the amount of flour from the original recipe because apparently canned pumpkin has a much high water content than sweet potato.

Anyway, the biscuits turned out really good. This is my first time trying a biscuit made with pumpkin and they definitely have an interesting flavor.

They’re slightly sweet and pumpkin-y with the texture of a regular biscuit. They’re even better topped with butter, cinnamon and honey.

These would be perfect for a fall brunch or breakfast. Happy Baking Friends!

How to Make Pumpkin Biscuits:

Preheat oven to 400 and grease medium baking dish.

In small mixing bowl, combine sugar, pumpkin and milk. Set aside.

In medium mixing bowl, combine flour, baking powder and salt.

Using a pastry cutter or fork, cut shortening into flour mixture until crumbly.

Add pumpkin mixture to flour mixture and combine until just moistened.

Turn out on lightly floured surface and knead 3-4 times until soft dough forms.

Roll out dough to 1/2″ thickness and cut into circles using biscuit cutter (a cup or jar will work in a pinch).

Place biscuits in greased baking dish and cook 20 minutes.

Try these super delicious Homemade Pumpkin Biscuits for a fun fall treat or side dish to any weeknight meal on gracefullittlehoneybee.com

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This recipe was originally published in Sept. of 2015, but has been updated and republished for your conveinience.

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Homemade Pumpkin Biscuits

A pumpkin flavored baking powder biscuit.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Bread
Cuisine: American
Servings: 12 biscuits
Calories: 158kcal

Ingredients

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 cup pumpkin puree
  • 4 tbsp shortening (you may substitute butter or coconut oil)
  • 1/3 cup milk

Instructions

  • Preheat oven to 400 and grease medium baking dish.
  • In small mixing bowl, combine sugar, pumpkin and milk. Set aside.
  • In medium mixing bowl, combine flour, baking powder and salt.
  • Using a pastry cutter or fork, cut shortening into flour mixture until crumbly.
  • Add pumpkin mixture to flour mixture and combine until just moistened.
  • Turn out on lightly floured surface and knead 3-4 times until soft dough forms.
  • Roll out dough to 1/2" thickness and cut into circles using biscuit cutter (a cup or jar will work in a pinch).
  • Place biscuits in greased baking dish and cook 20 minutes.

Notes

Butter or coconut oil may be substituted for the shortening.

Nutrition

Calories: 158kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 199mg | Potassium: 157mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3188IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Finished baked pretzels with mustard dipping sauce in the background.

Homemade Soft Pretzels Recipe with Mustard Dipping Sauce

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These Homemade Soft Pretzels are easy to make and will melt in your mouth with chewy, salty delicious flavor!

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 Soft Pretzels

Making food at home is almost always better than store-bought and these soft pretzels are no exception.

You can buy some pretty good soft pretzels, but nothing is going to beat these soft, chewy, salty homemade pretzels. They are just that good.

They take a little extra effort than most of my recipes, but the end result is 100% worth it. They’re seriously amazing. Once you make them, you will be addicted. I promise you that.

Also, I’ve heard that using the right pretzel salt makes a huge difference. I used Boise Salt Co. Pretzel Salt and it will heavenly. There is no need to look any further and it’s pretty affordable. Now on to the pretzel making my friends!

How to Make Homemade Soft Pretzels:

In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.

Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.

Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.

Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.

Fill a large stockpot about halfway with water, add baking soda and bring to a boil.

Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.

Dough rolled out into a long rope.

Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.

Pretzel dough in pretzel shape.

One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.

Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.

Dough after it has been boiled and salted sitting on a baking tray lined with parchment paper.

Bake for 12 to 14 minutes or until the pretzels are golden brown.

Finished baked pretzels with mustard dipping sauce in the background.

Whisk together the mustard ingredients and serve with warm pretzels.

Mustard Dipping Sauce

Want more delicious bread recipes? Here are a few of my favorites:

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Finished baked pretzels with mustard dipping sauce in the background.
Print Recipe

Homemade Soft Pretzels

A delicious recipe for chewy, salty homemade soft pretzels and mustard dipping sauce.
Prep Time1 hr 30 mins
Cook Time14 mins
Total Time1 hr 44 mins
Course: Bread
Cuisine: German
Keyword: Homemade Soft Pretzels
Servings: 10 pretzels
Calories: 381kcal

Ingredients

To Make Pretzels:

  • 4 ½ cups all purpose flour
  • 1 ½ cups warm water
  • 4 teaspoons sugar
  • 2 teaspoons salt
  • 3 teaspoons active dry yeast
  • ½ cup 1 stick butter, melted
  • 10 cups water for boiling
  • ⅔ cup baking soda for boiling
  • 2 egg yolks for egg wash
  • 2 tablespoons water for egg wash
  • coarse pretzel salt

To Make Mustard Dip:

  • ½ cup mayonnaise
  • ½ cup creole (or spicy) mustard
  • ¼ cup yellow mustard
  • ¼ cup honey

Instructions

  • In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
  • Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
  • Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
  • Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
  • Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
  • Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
  • Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
  • One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
  • Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
  • Bake for 12 to 14 minutes or until the pretzels are golden brown.
  • Whisk together the mustard ingredients and serve with warm pretzels.

Nutrition

Calories: 381kcal | Carbohydrates: 55g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 3075mg | Potassium: 133mg | Fiber: 3g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg

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