Why I love this taco salad

This salad is full blown nostalgia for me. Memories of beach days, church potlucks, family picnics, come to mind, when I think of this salad. This was a clean out the fridge salad for my mom. A way to use that extra tomato, lettuce, or onion and throw in some taco meat and a bag of Doritos. Yes, please! My mom would often mix the dressing right into the salad. I prefer to let each person add there own. I think the most common salad dressing used on this salad is Catalina, or Western dressing. However, we ate it with Thousand Island salad dressing. I’m not sure why? I’m sure it was because all we had was Thousand Island on hand and my mom just went with it. There was no running quick to the grocery store where I grew up. Improvisation was the name of the game when it came to making dinner; and this improv is delicious. So if Catalina salad dressing or Western salad dressing are what you are used to then use them, but I challenge you to give the Thousand Island salad dressing a try. Growing up we store-bought, but I love the homemade version I make. I always keep it on hand. If you have never even heard of this potluck gem, let alone eaten it well may I say you’ve been robbed! This is the perfect easy summer dinner salad.

Gather these ingredients

How to make Dorito Taco Salad

Clean lettuce, dice tomatoes, shred red cabbage and layer in a large bowl.

Add a drained can of corn over top, as well as the diced tomatoes.

Brown the lean ground beef in a large skillet over medium-high heat. Spoon off any excess grease or liquid. Add your favorite taco seasoning to the browned ground beef.

Pro Tip: I like to put my sliced red onion in a bowl and cover it with half white wine vinegar (any vinegar will work) and half water. Let it set for at least a half an hour. Or you can do this in a mason jar and store in your refrigerator. Putting the red onion in a 50/50 solution of vinegar and water mellows the sharp flavor of the onion.

Add cooled, but not cold taco meat to the top of the salad. You can also add the onion at this time.

Crunch up half of the bag of Doritos and add them to the salad bowl. Mix to combine. At this point you can add the dressing, toss with the salad and add the remaining half a bag of Doritos, or you can let each person add their own dressing and crunch the extra nacho cheese chips over their salad. How much salad dressing you ask? As much as you like!

Note: as a kid my mom always added the dressing for us, we just ate it. For some reason I catered to my kids whims and let them add their own dressing and extra Doritos. I’m a push over like that.

Variations and Tips

Make it your own.

• Swap the lean ground beef for ground turkey for a lighter option, or try a mix of both for extra flavor.
• Add beans like black beans, pinto beans, or kidney beans to stretch the meat mixture and add protein.
• Not a fan of one ingredient? This dorito taco salad recipe is super flexible—adjust it to your own taste with your favorite toppings.

Dorito options

• Classic nacho cheese Doritos bring that iconic flavor, but cool ranch Doritos or even spicy Doritos are fun ways to change things up.
• For the best texture, add crushed Doritos right before serving so they stay perfectly crunchy.

Fresh & Flavorful Add-Ons

• There are so many options for add-ons. Here are a few of my favorites: diced avocado, sour cream, sliced red bell pepper, sliced or diced green bell pepper, julienned carrots, thinly sliced cucumber.

Dressing Choices

• Traditionalists love Catalina dressing, Western Dressing, or French dressing for that sweet-and-tangy bite.
• For a creamier version, try mixing sour cream or creamy ranch dressing with taco sauce.
• Want to switch it up? A different dressing can completely transform this delicious salad. A bottled South West Ranch Dressing pairs with this salad as well.

Serving & Storage

• Serve in a large bowl for gatherings or portion into individual servings for easy entertaining and weeknight dinners.
• If you expect leftovers, store the salad (without Doritos) in an airtight container and add fresh chips the next day to keep that crunch.

This Easy Dorito Taco Salad is a nostalgic family favorite that’s been showing up at church potlucks, summer picnics, and beach days for as long as I can remember. Made with seasoned ground beef, crisp lettuce, fresh veggies, and crunchy nacho cheese Doritos, it’s a quick and flavorful dish that comes together in minutes. Tossed with your favorite dressing, this easy taco salad is always a crowd-pleasing main dish or side that everyone loves. From my table to yours with love, Sheila

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Easy Dorito Salad Recipe

Easy Dorito Taco Salad with seasoned beef, crisp lettuce, fresh veggies, and crunchy chips—quick, nostalgic, and always a crowd favorite.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 925kcal

Author Sheila

Ingredients

• 1 lb lean ground beef
• 1 packet taco seasoning whatever your favorite is
• 10 cups chopped romaine lettuce about 3 heads of romaine lettuce
• 2 cups finely chopped red cabbage
• 1 can corn
• 1 cup sliced red onion
• 2 cups diced tomato
• 2 cups shredded cheddar cheese
• 1 cup thousand island dressing
• 9.5 ounce bag of Nacho Cheese Doritos

additional toppings may include: sour cream, black olives, black beans, kidney beans, pinto beans, chopped cilantro, diced avocado

Instructions

• Brown ground beef. Drain any excess grease or liquid from the meat. Add taco seasoning and stir to combine. Remove from heat.
• Clean lettuce, chop into thin strips and wash, and dry. Place in large bowl.
• Clean and dice tomatoes. Clean and slice red cabbage.
• Slice red onion. Use as is or place in a jar and cover with 1/2 water, 1/2 white wine vinegar and set aside – this step helps to mellow the flavor of the onions.
• Shred cheese if using blocked cheese.
• Once all your ingredients have been prepped it's time to make your salad. Layer taco meat on top of lettuce in large bowl, then layer the additional ingredients on top of that. Crunch up Doritos and add have of the back toss.
• At this point you can serve with salad dressing on the side or you can pour it over the top and toss to combine. Add the other half of the Doritos after tossing with dressing.

Notes

The salad dressing is not added into the calories. Because It depends on which dressing you decide to use and how much of it, so it can vary greatly. 

 

Nutrition

Serving: 2.5cups | Calories: 925kcal | Carbohydrates: 94g | Protein: 45g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 1581mg | Potassium: 766mg | Fiber: 28g | Sugar: 28g | Vitamin A: 1286IU | Vitamin C: 14mg | Calcium: 723mg | Iron: 14mg

The post Easy Dorito Taco Salad appeared first on Eat 2 Gather.

Irish soda bread is one of the easiest breads you can bake at home. This easy Irish soda bread recipe uses just five simple ingredients—flour, buttermilk, egg, baking soda, and salt—and comes together quickly with no yeast and no kneading. The result is a dense, crusty loaf that’s perfect for serving alongside corned beef and cabbage on St. Patrick’s Day, or simply slathered with butter while it’s still warm from the oven.

Why you’ll love this easy Irish soda bread

You don’t have to wait until St. Patrick’s Day to make this bread. Forgot to buy bread this is your recipe. It comes together quickly and it’s perfect for eating with dinner, or for eating with breakfast the next day. This bread toasts up perfectly. Think avocado toast, or toast with butter and honey. I honestly love this with a soup or a stew. It comes together quickly and can be made while your soup is cooking or your stew is in the instant pot. Your family will be so impressed!

Gather these ingredients

How to make Easy Irish Soda Bread

Preheat oven to 400 degrees F.

Measure out 1 3/4 cups whole fat buttermilk (if you don’t have buttermilk see the notes in the recipe card), add one egg and whisk to combine.

Sprinkle baking soda over buttermilk mixture and set aside. No need to mix it in.

Measure flour into a large mixing bowl. Flour can be a combination of bread flour and whole wheat flour, or it can be all bread flour. Add salt to flour mix to combine and create a well in the middle of the flour.

Pour buttermilk, egg, and soda mixture into the well in dry ingredients.

Why does Irish Soda Bread use buttermilk?

Buttermilk is an important ingredient in soda bread because its acidity reacts with baking soda, acting as the leavening agent and helping the bread to rise. It also adds a slight tangy flavor and helps create a tender crumb. Without the acidity from buttermilk, the baking soda wouldn’t activate properly, and the bread wouldn’t have the same texture or flavor.

Mix buttermilk and flour together to create a shaggy dough, dump out on counter top and knead just until dough comes together. Irish soda bread does not need to be kneaded like some other types of bread dough might call for. Remember this is easy. You can also do this directly in your bowl, if it is large enough. You just need to make sure the dough is well incorporated and smooth. Create a dough ball.

Place dough back in large bowl cover with a tea towel or a clean kitchen towel and let rest for thirty minutes while you check off some other tasks from your todo list.

After dough has rested place it on a parchment lined baking sheet, and cut a cross into the top with a sharp knife. Make sure to cut at least an half and inch into the top of the loaf. Place in preheated oven and bake for 45 – 60 minutes. (depends on your oven and how hot or cold it runs).

Why is there a cross cut in Irish soda bread?

Traditionally, a cross is cut into the top of Irish soda bread before baking. Practically speaking, the cut helps the thick dough bake more evenly by allowing heat to reach the center of the loaf. In Irish folklore, the cross was also said to “let the fairies out” or bless the bread, making it a meaningful tradition that many bakers still follow today. I for sure don’t want any fairies trapped in my bread. Release the fairies! And bless the bread!

Remove from baking sheet to a cutting board and melt butter over the top for taste and for a pretty finish to your easy Irish soda loaf.

What is Irish Soda Bread?

Irish soda bread is a traditional quick bread that uses baking soda instead of yeast to help it rise. The baking soda reacts with the acidity in buttermilk, creating bubbles that give the bread lift while it bakes. Because there is no yeast, Irish soda bread comes together quickly and doesn’t require long rising times. The result is a dense, rustic loaf with a crisp crust and tender crumb, perfect for serving with hearty meals like corned beef and cabbage.

Slice bread with a serrated knife and enjoy. Store any leftovers in a airtight container or a zip-loc bag for up to 3 days.

FAQ’s

1. Why is my Irish Soda Bread so dense? Irish soda bread is naturally a dense, hearty bread, but if it turns out too heavy there are a few possible reasons. Overmixing the dough can make the bread tough, so it’s best to mix just until the ingredients come together. Too much flour can also make the loaf heavy, so be sure to measure carefully. Finally, check that your baking soda is fresh, since it’s the ingredient that helps the bread rise.
2. Can I make Irish Soda Bread without buttermilk? Yes, if you don’t have buttermilk you can make a simple substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for about 5 minutes. The milk will slightly curdle and create the acidity needed to react with the baking soda. This will give your soda bread a similar texture and flavor.
3. What’s the best way to store Irish Soda Bread? Irish soda bread is best enjoyed the day it’s baked, but leftovers can be stored at room temperature. Wrap the loaf tightly in plastic wrap or store it in an airtight container for up to 2–3 days. If it starts to dry out, simply toast a slice and spread it with butter—it’s delicious for breakfast the next morning.

If you’re looking for an easy Irish soda bread recipe, this simple loaf is one you’ll come back to again and again. With just a handful of ingredients and no yeast, it’s the perfect homemade bread to serve with corned beef and cabbage on St. Patrick’s Day or anytime you want a warm, crusty loaf on the table. Fair warning if you make this traditional Irish soda bread, be sure to save the recipe for later, share it with friends or family, and leave a 5-star rating in the recipe card below to let others know how it turned out. From my table to yours with love, Sheila

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Easy Irish Soda Bread Recipe (No Yeast, Just 5 Ingredients)

This easy Irish soda bread comes together with just five simple ingredients and no yeast. The result is a dense, crusty loaf that’s perfect served warm with butter alongside a classic corned beef dinner.

Course baked goods

Cuisine Irish

Keyword baking, batter bread, bread baking, easy, irish, quick bread, soda, soda bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

resting time 30 minutes 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 slices

Calories 247kcal

Author Sheila

Ingredients

• 4 cups bread flour or a 1/2 and 1/2 mix of white bread flour and whole wheat flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 3/4 cup whole fat buttermilk
• 1 whole egg

Instructions

preheat oven to 400 ℉

• Measure the buttermilk into a bowl. Add the egg ad whisk together. Sprinkle the baking soda over the buttermilk mixture and set aside.
• Measure the flour into a large bowl and stir in the salt. Create a well in the middle of your flour.
• Pour the buttermilk mixture into the flour and mix until a shaggy dough forms. Dump out onto countertop and knead until dough comes together into a ball. You do not need to knead for long, just until you get a smooth ball of dough.
• Shape into a round ball, and cover with a tea towel. Let rest for 30 minutes.
• Place on a parchment-lined baking sheet and slice a cross in the top of the dough round.
• Bake at 400℉ for 45 minutes. (If bread is getting too brown, loosely cover with a piece of foil until bread is done baking.)
• Remove from oven. Optional – slather the top of bread with butter as soon as it comes out of the oven. Slice and enjoy!

Notes

Buttermilk Substitute:  Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for about 5 minutes. The milk will slightly curdle and create the acidity needed to react with the baking soda. This will give your soda bread a similar texture and flavor.

Nutrition

Serving: 1slice | Calories: 247kcal | Carbohydrates: 48g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 531mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Calcium: 72mg | Iron: 1mg

The post Easy Irish Soda Bread Recipe (No Yeast, Just 5 Ingredients) appeared first on Eat 2 Gather.

Below you’ll find simple Easter menu ideas that come together easily and are perfect for Easter brunch or Easter Sunday dinner. From a beautiful brown sugar baked ham to creamy scalloped potatoes, fresh spring salads, homemade rolls, and festive Easter desserts, these recipes are the kind that bring everyone to the table without taking a ton of time. this the perfect meal for a big crowd. Mix and match your favorite recipes, create a full Easter dinner menu, or build a relaxed Easter brunch spread—every recipe here is designed to make your holiday gathering feel special without adding extra stress.

Brown Sugar Baked Easter Ham: A sweet and savory brown sugar glazed baked ham that’s perfect as the centerpiece of your Easter dinner table. It’s always a good idea to have two proteins for the main course a roast chicken would fit easily into this menu.

Aunt Marla’s Scalloped Potatoes: Creamy, comforting scalloped potatoes that are simple to make and always a family favorite for holiday dinners.

Milk & Honey Fluffy Dinner Rolls: Soft, slightly sweet homemade dinner rolls that are perfect for soaking up all the delicious flavors on your Easter plate.

Sweet and Sour Bacon Green Beans: Tender green beans tossed with bacon in a tangy sweet and sour sauce. The bright flavors cut through the richness of the other dishes. It’s a classic holiday side dish.

Strawberry Spinach Salad: A fresh spring strawberry spinach salad that adds bright flavor and color to your Easter table. The homemade lemon poppy seed dressing is a must! Don’t skip it!

Mini Wedge Salads with Blue Cheese Dressing: These crisp mini wedge salads topped with creamy homemade blue cheese dressing are the perfect addition to any holiday buffet. They are a simple but elegant salad option.

Homemade Vinaigrette for a Fresh Spring Salad Bar: Ten quick and easy homemade vinaigrette dressings that are perfect for creating a beautiful Easter salad bar. Choose one or two, they are easy and you will impress your family with very little effort.

Orange Kissed Muffins: Light and tender orange muffins with bright citrus flavor—perfect addition to your Easter brunch recipes. This recipe has been in my family for years, my grandma and mom made this as a cake, but I prefer the muffins, because they are perfect for breakfast and brunch.

Strawberry Cake: Last but certainly not least my family recipe for Strawberry Cake. A soft, flavorful homemade strawberry cake that makes a beautiful spring dessert for Easter celebrations. This cake is always a crowd favorite and the perfect sweet treat for any celebration!

More easy Easter recipes to try…

• Vanilla Bean Cardamom Scones
• Mediterranean Breakfast Tarts
• The perfect Quiche
• Hot Cross Buns
• Ham Wraps / Polish Roses
• Easy Classic Deviled Eggs

Whether you make the whole menu or just bring one dish to share, these easy Easter recipes are meant to bring people together. A great way to handle the menu if you have a big family and you are hosting is to send them the link to this post of the best Easter recipes ever! And let them pick what they want to bring. This takes the presser off you and helps start new Easter traditions with these perfect recipes for really any holiday. Happy Easter and happy gathering!

From my table to yours, with love, Sheila

The post Easy Easter Menu Made Simple: Recipes for a Stress-Free Easter Dinner or Brunch appeared first on Eat 2 Gather.

Looking for an easy, no-fuss dinner that practically cooks itself? These No Peek Beef Tips are an oven baked classic made with just 4 simple ingredients. Once everything goes into the casserole dish, you don’t peek and the oven does all the work, creating tender beef tips in a rich, savory gravy. Serve this comforting dinner over noodles or mashed potatoes with a simple vegetable such as green beans and a fresh salad, and you’ve got an effortless, family friendly meal that’s perfect for busy weeknights or cozy weekends.

Why I love this recipe so much

Howdy People!  Are you as glad it’s Friday as I am?  Phew!  This has been a crazy week.  We have three basketball players in our home right now. I’m hearing balls bouncing, and whistles blowing in my sleep.  I’m super happy it’s the weekend and I’m back here with you all, in the land of tranquility and peacefulness. This recipe is one of those awesome recipes the whole family will love and it’s easy to share with others. Easy assembly, and it can be made in a disposable take-and-go pan making these easy beef tips a great meal to share with someone. They can pop this no peek recipe in their oven and take it out in three hours and Voila. Warm comforting dinner. I snagged the No Peek Beef Tips recipe from Bob’s Butcher Shop.  I tweaked the original recipe it ever so slightly.  Are you ready? Four ingredients that’s all you will need for one of the best meals ever!

This was my original Meals4sharing blog post.

It’s interesting to go back and read old blog post. This one was written practically a lifetime ago. It tells the story of how I started the meals for sharing section of Eat2gather.

Today I’m going to share with you two things.  1. The recipe for No Peek Beef Tips which is crazy easy! 2. The reason I started Meals4sharing.

Several months ago, Julie from Another Chance Ranch, a blog I was diagnosed with breast cancer. (Julies blog appears to no longer be live.) I have never met Julie, but feel as though I know her from reading her blog, Twitter, and we have emailed a few times. Julies blog is full of interesting stories, great tips and ideas, fun travels, with a few book reviews sprinkled in here and there! She’s just a sweet, sweet Gal! Go say Hi to her and check out her Money Saving tips for making your own detergents. Julie’s cancer hit me hard.  I wanted so badly to whip up a batch of something yummy and run it on over to her, but well she’s in Oklahoma, and well I’m in Meechigan. After a taking a while to figure out how I could do something I decided to simply do a weekly link up, that would hopefully inspire others to love on people in their communities, through the gift of food.  I pray comfort, peace, and most of all healing for Julie, and I pray that someday I can really deliver a hot meal to her doorstep!

Today in honor of Julie,  I will be taking No Peek Beef Tips to two separate amazing Gals in my community.  One who, like Julie, is battling cancer, and the other a young mom is living, courageously, with MS.

Shockingly as I am rewriting this post, I have just had a conversation with a dear friend of mine who has been diagnosed with breast cancer. You see the world is in need of much caring. Taking the time to bring someone a hot meal means more than you know!

Gather these ingredients

How to make No Peek Beef Tips

Preheat oven to 350 degrees F

Place 2 lbs beef stew meat in a baking dish. You can use any baking dish or larger oven-safe pan you have as long as it has a lid.

Next pour 2 cups of ginger ale over the meat. (Use brand you like, however if you are from Michigan it best be Vernors!) Wipe the the sweat from your brow because that was definitely the most difficult part of this recipe.

Spread the one can of cream of mushroom soup over the stew meat.

Sprinkle 1 packet onion soup mix over top of the cream of mushroom soup layer.

Cover tightly with aluminum foil, place lid on top of foil. The reason for the double coverage is that you want an airtight seal to keep in all the flavors and juices. Now pop this easy beef tips recipe in the preheated 325 degree oven.  And DO NOT PEEK for 3 hours! Go do what ever you need to do. Have fun!

How To Serve No Peek Beef Tips

I love to serve no peek beef over wide egg noodles, or mashed potatoes with a vegetable like roasted broccoli or green beans, and a fresh salad on the side. When sharing this meal I usually bring it ready to put in their oven so they can bake it and get all the smells. Then I give them a bag of wide eggs noodles, and I add a salad. Sometimes I will add side vegetable already cooked in a container so all that needs to be done is a quick re-heat in the microwave.

Tips & FAQ’s

• Substitutions: Any cream of mushroom soup can be used as well as cream of celery. If you cannot find beefy onion soup mix, onion soup mix works as well. You can substitute beef broth for the ginger ale (I wouldn’t, but you can). Something about the ginger ale gives this recipe extra flavor and the combo of ingredients makes the best gravy.
• Beef: I usually buy stew meat by the pound from my local butcher if you cannot find stew meat already to go, cut up two pounds of round steak or chuck roast into one inch cubes.
• Make ahead: No Peek Beef Tips can be made ahead of time and popped in the oven three hours before you are ready to eat. This works well if you are bringing this to someone else for their dinner.
• Storage: store any leftovers in an airtight container and place in refrigerator for up to 3 days. The leftovers are even better the next day!

Who doesn’t need more easy family recipes? This recipe is comfort food made easy. Easy to make two and share one. It’s the perfect no-fuss dinner that gathers everyone to the table! Leave me a comment below I would love to hear who you shared this with. Also please take a few seconds to rate this recipe in the recipe card below. Thank you! From my table to yours with love, Sheila

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Easy No Peek Beef Tips – oven baked

Four ingredients are all you need to make these melt in your mouth savory beef tips. Serve over noodles or mashed potatoes with a vegetable and a fresh salad and you've got dinner on the table!

Course dinner, easy dinner, supper

Cuisine American

Keyword beef, beef tips, easy dinner, gravy, noodles, quick and easy

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 303kcal

Author Sheila

Ingredients

• 2 lb stew meat round steak or chuck roast cut into bite sized pieces
• 1 can cream of mushroom soup 10 ounce can
• 2 cups ginger ale 2 mini cans
• 1 packet beefy onion soup mix

Instructions

Preheat oven to 325℉

• Place stew meat in an even layer in the bottom of a baking dish or a pan that have a lid.
• Pour ginger ale over stew meat.
• Pour cream of mushroom soup over meat and spread evenly.
• Sprinkle the whole packet of beefy onion soup mix on top of the cream of mushroom soup.
• Cover dish or pan tightly with aluminum foil. Place lid on top of foil. You want to create as much of an airtight seal as possible.
• Place in preheated oven for 3 hours.

Notes

Serve over wide egg noodles or mashed potatoes. 

Nutrition

Serving: 6ounces | Calories: 303kcal | Carbohydrates: 16g | Protein: 36g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 1304mg | Potassium: 580mg | Fiber: 0.1g | Sugar: 7g | Calcium: 33mg | Iron: 4mg

The post Easy No Peek Beef Tips Recipe – oven baked appeared first on Eat 2 Gather.

Why I love this soup so much

This soup is not a traditional Mexican meatball soup or albondigas(the Spanish word for meatball.). Traditionally, this soup has chunks of potato and carrot served over rice or has rice in it. Twenty-plus inches of snowfall, high winds, sub-zero temps, and three consecutive days off from school- what does this all add up to?  I want to stay home in my pj’s, make soup, watch movies, read books, and not go outside until March!  If you don’t see a post here in the next couple of days, send help or at least some sunshine and a blowtorch to melt us outta here! Winter weather always gets me experimenting with different soup recipes. This soup was a big hit; it was quick and easy to make. The secret ingredient in this soup is the lovely little homemade turkey meatballs. These little beauties are multi-taskers. Perfect in soup or paired with pasta and your favorite sauce. These tender meatballs are perfect on pizza or lined up in whole wheat hotdog buns with marinara for a healthy twist on meatball subs!  I usually make a double or triple batch. I let them cool, place them in zip-loc bags, and freeze them.  Ready to toss into soup, sauces, or on top of pizza! They are easy, but you may have to get your mittens messy. This soup recipe has become a favorite soup of my family.

Gather these ingredients

How to make Mexican Turkey Meatball Soup

Start by making the meatballs. You can find the whole tutorial and recipe HERE. The recipe is also below, but if you want to see how it’s done click on the link above.

While the meatballs are baking, you can start prepping the vegetables for the soup. Over medium heat, add olive oil to the pan. When the oil is sizzling, add diced onions, peppers, celery, and garlic to a large pot. Sprinkle with one teaspoon salt and saute for 5 minutes or until the veggies are soft and starting to brown. 

The body of this soup comes together quickly while the meatballs are baking. Now add the black beans, Rotel canned tomatoes, and corn (which I nearly forgot and added at the end). Stir to combine ingredients. 

Add chili powder and cumin powder. If you like black pepper in your soups, you can also add it at this time.

Add the chicken broth at this time. Stir to combine vegetables and spices, put the lid on, turn to low and bring soup to a gentle simmer. If you happen to make your own broth this is the absolute best, add your homemade rich broth.

I assume you’ve removed the flavorful meatballs from the oven, after simmering for a few minutes add meatballs to the soup. Allow to simmer for an additional 10 minutes and then call in the troupes for dinner!

Tips & Variations

• My favorite toppings are chunks of avocado, fresh herbs such as parsley, cilantro, green onions, pickled or fresh jalapenos, sour cream, lime wedges, or a squeeze of lime juice. Splash some hot sauce in your bowl. Our favorite for this hot soup is Cholula. You can serve it with tortilla chips. My husband loves to crunch them on top of this soup as he eats it.
• Protein: You can also replace the ground meat with lean ground beef or ground chicken for the meatball mixture. I have also skipped the meatballs and used the meat from a rotisserie chicken.
• Spices: Adjust this soup to your taste. If you want more spice, add an additional teaspoon of chili powder, red pepper flakes, smoked paprika, or cumin. You really cannot mess this soup up. Remember to always taste and adjust as you cook.
• Leftovers: Allow the leftover soup to cool completely, then place it in an airtight container and store it in your refrigerator. It is perfect for lunch the next day. 
• Flavorful broth: Add a 15-ounce can of tomato sauce to the simmering soup for additional flavor; this also thickens the broth. 

This soup comes together so easily, and although it is not authentic Mexican soup, the traditional albondigas sopa was the inspiration. I would be so appreciative if you would take the time to rate this recipe in the recipe card below, SHARE it on your socials, and PIN it to your Soup Pinterest board.

Thank you! XO Sheila

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Mexican Turkey Meatball Soup

Turkey meatballs are browned and then cooked in a hearty broth based soup with black beans onions and peppers.

Course dinner, Soup

Cuisine American, Mexican

Keyword black beans, meatballs, onions, peppers, turkey

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 434kcal

Author Sheila

Ingredients

meatballs

• 1 pound ground Turkey
• 1/2 cup Bread Crumbs
• 1 tsp Italian Seasoning
• 1 tbsp Ketchup
• 1 whole Egg
• 1 tbsp olive oil for greasing baking sheet

soup

• 2 tbsp Olive Oil
• 1 whole Red Bell Pepper seeded and thinly sliced
• 1 whole Green Bell Pepper seeded and thinly sliced
• 2 whole stalks Celery cleaned and diced
• 1 cup Sweet Onion sliced thin
• 1 clove Garlic minced
• 1 teaspoon Salt
• 15 ounces Black Beans drained and rinsed
• 15.25 ounces canned Fiesta Corn undrained
• 28 ounces Rotel Original Tomatoes
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder
• 32 ounces Chicken Stock
• 1/2 cup Cilantro for garnish

Instructions

meatballs / preheat oven 350

• In a medium bowl combine the meatball ingredients leaving out the olive oil. Use your hands to make sure all the ingredients are incorporated well.
• Drizzle olive oil on a baking sheet and smear around to grease the pan. Form meat into small bite sized meatballs, place on baking sheet. Place in preheated oven and bake for 15 minutes.

soup

• Place 6 quart stock pot on medium high heat, drizzle olive oil in pan add peppers, onions, celery, and garlic to pan, sprinkle with salt, saute until reduced to half and soft. Add black beans, corn, tomatoes, spices, and chicken stock to the pot along with the baked meatballs, bring to a simmer, let cook for 30 minutes. Ladle into bowls and garnish with cilantro.

Notes

Note: The meatballs are actually a recipe unto themselves they go well with pasta and any sauce you like, they are also wonderful on pizza. Make a double batch allow them to cool and freeze half for your next batch of soup or another meal!

Nutrition

Serving: 2cups | Calories: 434kcal | Carbohydrates: 44g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1312mg | Potassium: 901mg | Fiber: 11g | Sugar: 11g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

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This shredded Mexican chicken is one of those recipes I come back to again and again—especially when I want food that gathers people to the table. It’s simple, reliable, and endlessly flexible. Whether you’re planning taco night, feeding houseguests, or stocking the freezer, this is the kind of recipe that makes life easier. One can never have too many tricks up your sleeve when it comes to getting dinner on the table. Slow cooker recipes with simple ingredients are a win! Win!

Why I love this recipe

• Only 5 ingredients plus chicken
• Dump-and-go cooking
• Works in the crock pot or Instant Pot
• Easy to double or triple for a crowd
• One recipe turns into multiple meals and freezes well

Shredded Mexican chicken is tender, seasoned chicken slow cooked or pressure cooked until it easily pulls apart. The flavor is bold enough for tacos and enchiladas, but mild enough for kids and picky eaters. It’s a foundational recipe—make it once and use it all week in different ways. Need I say more!! I think you know by now how much we love Mexican food, this easy hands off recipe makes it possible to make tacos, quesadillas, burrito bowls, or any number of recipes quickly and efficiently. It’s also so tasty. I usually will cook up eight pounds of chicken at a time (meaning you will want to quadruple this recipe) I shred the chicken after it has cooked, then I spread it out on baking sheets giving the shredded chicken time to cool, then I measure out 2 cup portions, label freezer bags with the what’s inside, the date and how many cups of chicken. I then fill the bags with shredded chicken seal them up tight and place them in the freezer so I can pull them out at a moments notice to make dinner, or use for a quick lunch.

Gather these ingredients

How to Make Shredded Mexican Chicken (Two Ways)

Crock Pot Shredded Mexican Chicken

1. Add chicken to the slow cooker
2. Sprinkle seasonings over the chicken
3. Pour in can of Rotel with green chiles over chicken
4. Cover and cook:
   • LOW: 6–7 hours
   • HIGH: 3–4 hours
5. Shred chicken directly in the crock pot and stir into the juices. If you are going to freeze: remove chicken to baking sheets to cool before packaging.

Instant Pot Shredded Mexican Chicken

1. Add all ingredients to the Instant Pot
2. Secure lid and set valve to sealing
3. Cook on HIGH pressure for 20 minutes
4. Let steam release for 10 minutes, then quick release
5. Shred chicken and stir back into the sauce. If you are going to freeze: remove chicken to baking sheets to cool before packaging.

This method is great when you need dinner fast. Or when you don’t have all day to meal prep.

All the Ways to Use Shredded Mexican Chicken

This is where the magic happens. A few hours of prep and you have so many options. It’s the ultimate mix and match protein.

• Enchiladas
• Nachos
• Chicken Tacos (soft or crunchy)
• Quesadillas
• Burritos or burrito bowls
• White Chicken Chili
• Taco salad
• Rice bowls- add shredded chicken, lettuce, black beans, pico de gallo, guacamole , fresh cilantro
• Loaded baked potatoes – pile high with shredded chicken. Treat it like a taco, add all favorite toppings.
• Meal prep lunches

How to Multiply This Recipe for a Crowd

This easy recipe is incredibly easy to scale: double or triple all the ingredients. Cooking times remain the same. You may need to use a larger crock pot or instant pot.

This Mexican Shredded Chicken Recipe is perfect for…. family gatherings, game day spreads, meal train meals or meals for sharing, freezer meals.

Substitutions

• Skinless chicken breasts can easily be swapped out for skinless chicken thighs.
• Rotel can be swapped out for a 14.5 ounce can of diced tomatoes plus a can of green chilis.
• Seasonings: if you want to make this even easier, add 2 tablespoons of prepared taco seasoning or one packet of taco seasoning as a replacement for the seasonings in the recipe.

FAQ’s

• Can I use frozen chicken? Yes – the instant pot works best for frozen chicken add 2-3 minutes to cook time. Just so you know USDA recommends thawing chicken before cooking it, just be sure that the internal temperature of the chicken reaches 165 degrees F.
• Can I make it spicy? If you would like to spice up your shredded chicken add a can of hot Rotel diced tomatoes with green chilis, a 1/4 teaspoon of cayenne pepper, or 2-3 chipotle peppers in adobo.
• Can I use chicken thighs? Chicken thighs work great for shredded chicken. They are extra juicy and flavorful.
• Is this good for meal prep? This recipe is the perfect meal prep recipe. It reheats beautifully and works in so many dishes. Also while it is cooking you can use your hands to prep other foods.
• What is the best way to store it? Refrigerator: Store up to 4 days in an airtight container. Freezer: Store up to 3 months in a freezer bag or a freezer-safe container in your freezer. Reheating: Warm gently on the stovetop or microwave with a splash of broth.

Getting your family around the table!

This slow cooker Mexican shredded chicken is one of those recipes that quietly becomes a staple. It’s easy, dependable, and made for sharing—whether that’s a weeknight family dinner or a table full of friends. This recipe will be one that you come back to time and time again. It’s easy, flexible, and always delicious. From my table to yours with love, Sheila

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Shredded Mexican Chicken recipe (crock pot or instant pot)

A few simple ingredients and some forethought and you can have shredded chicken on hand in your freezer to make multiple recipes.

Course dinner, supper

Cuisine Mexican

Keyword burrito bowl, chicken, chili powder, crock pot, cumin, easy, freezer meal, garlic, instant pot, meal prep, Mexican, nachos, quesadilla, slow cooker, tacos

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 servings

Calories 182kcal

Author Sheila

Equipment

• crock pot or slow cooker
• instant pot

Ingredients

• 2 lb chicken breast boneless, skinless
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp ground cumin
• 1 tsp oregano dried leaves not powdered
• 1/4 tsp garlic powder
• 1 can original Rotel diced tomatoes with green chilis

Instructions

• Remove chicken from packaging and cut off any excess fat or tendons. Place in slow cooker or instant pot.
• Sprinkle seasonings over top of chicken.
• Pour can of Rotel diced tomatoes with green chilis over chicken. Using tongs flip chicken around so that the spices and tomatoes get mixed around. You can also use a fork to do this.
• CROCK POT: if using a crock pot or slow cooker cook time will be 4 – 5 hours on high or 6-7 on low for two pounds of meat. If you double or triple this recipe then your cook times will be on the higher end of the cooking times. Meat should fall apart easily when you take a fork to it.
• INSTANT POT: if using an instant pot follow directions above, place lid on, move the steam valve release to closed position, use pressure cooking mode on high for 20 minutes. After chicken is done cooking let pressure come down, release valve.
• For both slow cooker and instant pot – remove chicken from cooker and place on a baking sheet, use forks or tongs to shred meat. Remove some of the tomatoes and juice from cooker, about 1 cup or more depending on how much chicken you have prepared and pour it over shredded chicken.
• Allow to cool before placing in airtight freezer safe containers. This can be frozen for up to 3 months. Or it can be kept in the refrigerator in a airtight container for up to 4 days.

Notes

Shredded Mexican chicken can be used for tacos, burrito bowls, quesadillas, nachos, for meat in enchilada recipes, the sky is the limit. 

For easy calculations I have used 2 pounds for this recipe making it easy to multiply. I often will make 6-8 pounds of this chicken at a time usually in the instant pot. 

Nutrition

Serving: 6ounces | Calories: 182kcal | Carbohydrates: 2g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 677mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

The post Shredded Mexican Chicken recipe (crock pot or instant pot) appeared first on Eat 2 Gather.

We just returned from a trip to Tucson with the whole family, and they loved it as much as we did! If you’re looking for the best hikes in Tucson, these are our tried-and-true family favorites. Keep in mind we have older children (as in, they are all adults), however we encountered children of all ages on these trails. Whether you’re visiting for a week or building a longer Arizona adventure, these trails showcase why Tucson is one of the best hiking destinations in the Southwest. You are sure to have the best time. The Tucson area is a great place to enjoy family in the great outdoors.

Why Tucson Is One of the Best Hiking Destinations in Arizona

Tucson, Arizona is in the heart of the Sonoran Desert. One of the things we love most about hiking in this area is the variety. In one week you can:

• Hike desert trails lined with towering saguaro cacti
• Cool off in shaded canyons and seasonal waterfalls
• Climb mountains with sweeping city and valley views
• Choose from short, accessible hikes or challenging summit climbs

Tucson hiking trails offer something for everyone — families, casual walkers, and experienced hikers alike. The best place to get the most accurate information is the Tucson visitor center in downtown Tucson.

Our Favorite Hikes in Tucson, Arizona

Gates Pass Trail

A beautiful desert hike that highlights classic Tucson scenery. This trail is peaceful, scenic, and a great introduction to desert hiking, and it’s right in the middle of Tucson Mountain State Park. It’s free. There is nice parking lot with bathrooms on W Gates Pass Rd.

Tanque Verde Falls Trail

One of the most popular hikes in Tucson for a reason. This trail leads to stunning waterfalls after rain and offers dramatic canyon views along the way. We hiked three of the trails here. There had been some rain so there was water, which is always a plus when in the desert. We were warned that there might be some nudists on the trails. Everyone we saw had there cloths on also a plus!

Sabino Canyon Recreational Area

Sabino Canyon is a must when hiking in Tucson. There are so many well marked trails here, making it perfect for multiple visits. Some of the best trails are in this area. Purchase the $10 parking pass and return as many times as you want for a week.

Favorite trails within Sabino Canyon Recreation Area include:

• Creek Trail
• Rattlesnake Trail
• Phoneline Trail – Is a great hike. We only did part of this trail, if you choose to do the entire hike it is over 9 miles round trip and is moderate to hard.
• Seven Falls – This is probably my favorite hike, also moderate to hard.
• Sabino Lake
• The North Upper Sabino Canyon Road which is a paved road – is a 3.7 mile trail one way, so unless you catch the canyon crawler back it’s a fairly easy hike of 7.4 miles round trip.

These trails offer shade, water crossings, and a cooler hiking experience — especially welcome on warmer days. If you have questions there are park rangers all over the area and they are just waiting to answer all your questions.

Finger Rock Trail

This is a more challenging hike and one of the most iconic in Tucson. Steep climbs, rewarding views, and a true sense of accomplishment make Finger Rock unforgettable. This hike was a constant climb, it was clearly marked, however there are some parts of the path that one side is a steep drop off. My two sons did the entire trail. I did about 1/3 of it before turning around. Bring water, and take it slow. This was the first time for me and it’s a new favorite. I would like to try and do the entire trail next time.

Mt. Lemmon

If you want to escape the desert heat into the Santa Catalina Mountains, Mount Lemmon is the place. Higher elevation means cooler temperatures, pine trees, and a completely different landscape than the valley below. The seven of us headed out on this adventure on my sons birthday. Two cars, my husband driving in the lead and me in back. Make sure you start the drive up with a full tank of gas, because there are not any gas stations at the top, and you do not want to have to coast all the way down. Which I almost had to do. Because of the steepness and switchback nature of this road you will go through some gasoline. I turned back and we did not go to the top, sadly. Ken, the boys and my daughter-law enjoyed the top of the mountain with a gondola ride, and a short hike and headed back down. Me, my daughter and her boyfriend however, filled our gas tank, ate at Quesadillas for lunch and then hiked Finger Rock Trail instead.

Tumamoc Hill

Tumamoc Hill is popular for sunrise and sunset hikes and offers fantastic views of Tucson. A local favorite and a great workout hike. This hike is a doozy. The path is paved but very steep, with each corner you think it will even out but you just keep climbing. Don’t let this scare you away, you see all sorts of fitness levels on this hike. There are bathrooms halfway up with a water refill station. We love this hike. You get great views of the surrounding area, and you feel like you earned an extra taco or two afterward!

King Canyon Trail

Located in Saguaro National Park West, King Canyon Trail is perfect for soaking in classic Sonoran Desert views. Expect wide-open landscapes and towering saguaros. This trail head is directly across from the Arizona-Sonora Desert Museum. It is a 7.8 mile loop that is a series of connecting trails that are fairly well marked. Keep your eye out for hieroglyphics on the rock walls. Make a day of it and check out the museum, which is worth a visit. It’s a fusion of zoo, botanical garden, aquarium, art gallery, and natural history museum. Give yourself a minimum of 2 hours to see everything. Then you can have lunch in their picnic area or eat at the cafeteria in the museum and walk across the street or drive over to the King Canyon trail head parking lot for an afternoon hike before heading back into town.

Mt. Wrightson

For those looking for a longer and more demanding hike, Mt. Wrightson delivers. Mt. Wrightson is the highest peak in the Santa Rita Mountains near Tucson, Arizona, reaching 9,456 feet. This hike offers forested trails, cooler temperatures, and a rewarding summit experience with breathtaking views. I did not partake in this adventure, but my husband and sons did. The boys made it all the way to the top. They said it wasn’t that difficult, but it was long. They saw deer right along the trail.

Tips for Hiking in Tucson

• Get an early start: Tucson hikes are best enjoyed in the morning, especially in warmer months.
• Bring plenty of water: Desert hiking requires more hydration than you think, so it’s a good idea to fill up your camelback or large water bottle before setting out.
• Check trail conditions: Waterfalls and creek trails vary depending on recent rainfall.
• Wear sun protection: Hats, sunscreen, and lightweight layers are essential.
• Make sure to use the facilities before you head out. If you know what I mean. I’ve learned this one the hard way!

Planning Your Tucson Hiking Trip

We spent a full week hiking Tucson and still didn’t see everything. That’s what makes this place so special — every visit to southern Arizona offers something new. Whether you’re chasing waterfalls, climbing hills, or simply enjoying desert views, Tucson delivers.

Our Favorite places to eat before or after a hike.

Tuscan is also known for it’s amazing food scene. You can find just about any cuisine, but of course Mexican food is top notch, from sonoran hotdogs, tacos, some of the best mole I’ve ever had, the food scene will not disappoint!

Here are our favorites

• La Frida – this restaurant is known for it’s upscale, fresh, Mexican food. They specialize in seafood, and the cocktails are incredible, if you’re into that sort of thing. Hehe. They do not take reservations. Call ahead to see what their hours are. We have always tried to go right when they open and we have been able to get right in.
• Amelias Mexican Kitchen – This place is perfect for ordering some tacos or a breakfast burrito and picking it up. The inside of the restaurant is very inviting, but we have only ever done take-out. They have amazing breakfast burritos which are perfect for fueling up before a long hike.
• Barrio Bread – This is not a restaurant, it’s a bread bakery, however if you are staying for awhile and have rented a space with a kitchen you need to make a point to stop in and get yourself some of this bread. Go early. There will be a line, it goes fast. They post what they have available online. They will sell out! Don Guerra has won a James Beard award for his bread. He was actually at the cash register when I went, he definitely has a passion for bread and you can taste it!
• Presta Coffee Roasters – If you love coffee, go here. I am obsessed with there coffee. The 5 Points roast is my favorite.
• Barrio Brewing – Great beer, great food!
• 5 Points Market and Restaurant – We have had amazing food here both times we’ve been. Fresh made, unique flavors, good portions. It’s a must try! It is also in the Barrio Viejo area of Tucson which is a neighborhood of restored adobe homes. It’s worth taking a walk up and down the streets behind this restaurant.
• El Antojo Poblano – We stopped in here on a whim after a hike, and we are so glad we did. The food was amazing, as was the service. Some of the best mexican food I have ever had!
• El Charro downtown – There are a few other locations around town. The vibe is very fun. The food is great. Definitely make reservations if you are going at prime dinner time on the weekend.
• Vivace – This is Italian food, but it is worth forgoing a few good tacos for. Make a reservation and take off your hiking boots, it’s not a casual restaurant. We had a great meal here the first time we visited. Locale Neighborhood Italian also has great Italian food and is a bit more casual.
• A few other places that were recommended but we did not have a chance to try are: The Cork, Villa Peru, Crave Coffee Bar, Ghinis French Cafe, Kingfisher Bar and Grill, El Guero Canelo, Anello, Carro Steak & Del Rey

Where In the World Are Your Favorite Hiking paths?

If hiking is your love language, Tucson might just steal your heart the way it stole ours. We’re always looking for new trails to explore. Where’s your favorite hill to climb? Leave a comment and share your go-to hike — Tucson or beyond.

Happy hiking! Sheila

The post Best Hikes in Tucson, Arizona: Our Family’s Favorite Trails appeared first on Eat 2 Gather.

Why I love making homemade hot fudge sauce

I have been making hot fudge sauce since I was big enough to use the stovetop by myself. So about fifty-two years! I know, back in the day moms just let kids play with hot sugar and we lived to tell…. Seriously, I did start out pretty young in the kitchen and this is one of the first things I made. We wouldn’t even measure. Throw in some butter, sugar, some cocoa powder bring it to a bowl add some milk (cause we didn’t normally keep heavy cream on hand), some vanilla; whisk like our life depended on it and then drizzle it over our bowl of vanilla ice cream. It was always a treat despite the fact that we made it often. Any leftovers would get put in a mason jar and stored in the refrigerator. I hope you make this for your family and also as a gift for others!

Gather these ingredients

How to make homemade hot fudge

Add butter and sugar to a medium saucepan over medium heat. Stir to combine as butter melts continue to stir and add cocoa powder. Stir to combine.

Once butter is melted and sugar and cocoa powder have started to bubble up around the edge add heavy whipping cream, continue to stir. You might want to turn down the heat if it starts to bowl rapidly, at this point you want a low bowl.

Add pure vanilla extract and salt, stir vigorously to combine. Bring to a medium bowl for about 3 minutes or if you have a candy thermometer when it’s between 220-225 degrees F its done. Remove from heat and let it cool down for about 15 minutes before using.

Hot fudge will look glossy and smooth when it is finished cooking. Remove from stovetop and allow fudge to cool for about 30 minutes before pouring into mason jars or any clean glass container. However if you are going to pour it over ice cream right from the stovetop you only need to wait a few minutes.

Once the fudge has cooled completely then place a lid on top and gift away. The reason you want to wait until the hot fudge sauce has cooled completely is you do not want any condensation on the inside of the jar.

Tips for homemade hot fudge sauce

• Use quality chocolate: A good bittersweet chocolate (I like to use ghirardelli chocolate chips) makes all the difference in a rich, smooth homemade hot fudge sauce. Look for chocolate with 60-70% cocoa for the best flavor.
• Whisk constantly: Don’t let your foot off the gas, this sauce is easy but it needs to be tended to. Continuous whisking helps prevent scorching and keeps the sauce silky smooth.
• Adjust the thickness: If your hot fudge sauce is too thick, whisk in a tablespoon of warm cream or milk at a time. If it’s too thin, simmer for an extra minute or two.
• Serve warm for best results: This hot fudge sauce for ice cream thickens as it cools, so gently reheat before serving for that perfect drizzle.
• Storage tips: Store leftover sauce in an airtight jar in the refrigerator for up to 2 weeks. Reheat in the microwave or on the stovetop.

Variations

• Mocha Hot Fudge: Mix in 1/2 teaspoon of espresso powder with the cocoa powder to deepen the chocolate and add a subtle coffee note.
• Spiced Hot Fudge: Add a pinch of cinnamon or cayenne pepper for a warm slightly spicy twist.
• Dairy-free option: Use dairy free bittersweet chocolate and swap in 1 cup of full fat coconut milk for the butter and heavy whipping cream. for a creamy vegan sauce.

I hope your family loves this homemade hot fudge sauce as much as ours. Please leave me a star rating below in the recipe card. From my table to yours with love, Sheila

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Easy Homemade Hot Fudge Recipe

One pan and a few pantry staples is all you need to make this incredibly rich and creamy hot fudge. Perfect for gift giving, also great to have on hand for drizzling over your favorite ice cream or dessert!

Course candy, Dessert, sauce

Cuisine American

Keyword applesauce, chocolate, easy, fudge, gift giving, homemade, ice cream

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

allow to cool before packaging 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 285kcal

Author Sheila

Equipment

• 1 3 quart sauce pan
• whisk

Ingredients

• 8 tbsp salted butter
• 1/2 cup sugar
• 1/4 cup corn syrup
• 1/4 cup cocoa 100% unsweetened cocoa powder
• 1/4 tsp kosher salt
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 cup bittersweet chocolate chips 70-80% cocoa

Instructions

• Add butter, cut into small chunks to saucepan over medium low heat.
• Add sugar, corn syrup, salt and cocoa powder to butter as it's melting. Whisk together. Mixture may look grainy, thats ok it will smooth out. Stir continuously.
• When the butter is completely melted and chocolate sauce is starting to bubble, allow to cook at a low boil for 2 minutes, then add in vanilla extract and heavy cream. Continue to whisk until smooth. If you have a thermometer check temp, you want it to get to 220-225 degrees F before removing from heat.
• When hot fudge sauce reaches 220 degrees F remove from burner and add bittersweet chocolate chips. Whisk them in until they are melted and completely incorporated. Allow sauce to cool before adding to jars or a jar.
• Storage: once hot fudge sauce has cooled store hot fudge in your refrigerator. Sauce will last in refrigerator for one month or in the freezer for 3 months.

Notes

Remove metal lid and place jar in the microwave for 10-30 seconds to reheat before serving. 

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 351IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.2mg

The post Easy Homemade Hot Fudge Recipe appeared first on Eat 2 Gather.

Why I love myself a cheeseball

First and foremost, the ease of making a cheeseball has be at cheese….say no more! I’m there! It looks fun. It also seems like it would be time consuming, with all the rolling and such. But it’s not! It is so easy. Especially this cheese ball because I let the Boursin do all the work. I’m not mixing cheese, grating cheese, or adding spices. I’m literally rolling Boursin spreadable cheese into a ball and rolling it in pistachios and cranberries. How easy is that? And it tastes amazing. I could eat Boursin cheese everyday of my life. My son dated a girl once and Boursin was her favorite thing. I was sad to see her and her Boursin go. Honestly though it’s a great hack. And who doesn’t need a good hack at the holidays?!

How to make a festive cheese ball.

1. Chop 1/2 cup pistachios up into very fine pieces. Place chopped pistachios in a bowl. Chop cranberries up into fine pieces and add to the bowl with chopped pistachios. Combine the two ingredients together by tossing them lightly. 

2. Lay a piece of plastic wrap out on the countertop. Unwrap two containers of Boursin cheese, stack the cheese on top of each other. Pull plastic wrap up around the cheese and with your hands form the cheese into a ball shape.  

3. Unwrap cheese ball and place it in the large bowl with the pistachios and cranberries. Press nuts and berries into the surface of the cheese ball until you can’t see any cheese peeking out. Lay a second piece of plastic wrap out onto the counter and pour remaining chopped cranberries and nuts on to plastic wrap, set cheese ball on top and pull plastic wrap up around pressing nuts and berries into the cheese ball. Most of the toppings will stick but you will have a few chopped nuts and berries that may not adhere to the cheese. 

​4. Place plastic wrapped coated cheese ball in refrigerator until you are ready to serve 

5. Serve cheese ball surrounded by your favorite cracker.

This appetizer spread is the perfect addition to any holiday table of appetizers. It is also a great addition to your charcuterie boards.  The crunch of the pistachios pared with the sweetness of cranberries and this encasing creamy savory cheese, just cannot be beat.

The sweetness of the cranberries and the salty pistachios are the perfect combination with the savory creamy cheese. you can also make this into a cranberry pistachio cheese log if you wish! Ball or log it’s going to get eaten. I mean if you want to get really creative you could shape this into Santa Claus!

Make this today!

I hope you love this fun appetizer. Please leave me a comment below, and take a few seconds to give this recipe a star rating in the recipe card. Cheers! From my table to yours with love, Sheila

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Easy Festive Cranberry & Pistachio Cheese Ball

This will be your new go to party appetizer. So easy and so pretty surrounded by simple crackers. This cheese ball is all you need to start of any party season out right.

Course Appetizer

Cuisine American

Keyword appetizer, boursin cheese, cheese, cheese ball, cheese spread, cranberry, easy, festive, pistachio

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 171kcal

Author Sheila

Equipment

• plastic wrap
• sharp knife for chopping pistachios

Ingredients

• 10.6 ounces Shallot & Chive Boursin Cheese 2 containers of Boursin, any variety of Boursin can be used in this cheese ball
• 1/2 cup pistachios, shelled
• 1/2 cup dried cranberries

Instructions

• Lay a sheet of plastic wrap on counter top. Remove Boursin cheese from containers. Stack cheese on top of each other on top of plastic wrap. Pull plastic wrap up around cheese and using our hands form a ball. Set this aside or place in refrigerator.
• Chop pistachios and cranberries into very fine pieces. Place in a bowl. Mix to combine.
• Remove Boursin cheese ball from plastic wrap and place in bowl with chopped pistachios and cranberry. Press cranberries and nuts into cheese ball.

  Lay a new piece of plastic wrap on counter and pour any nuts and berries onto it that have not stuck to the cheese ball already. Place cheese ball on plastic wrap and roll it around in the chopped nuts and fruit then draw wrap around it again. Press nuts and cranberries into the cheese. Store in refrigerator in plastic wrap until it's time to serve.
• Place cheese ball on a plate and surround with crackers, and a cheese spreader. Enjoy!

Nutrition

Serving: 2tablespoons | Calories: 171kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 3mg | Fiber: 0.3g | Sugar: 5g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg

The post Easy Festive Cranberry & Pistachio Cheese Ball appeared first on Eat 2 Gather.

Why I love making my own caramel sauce

Growing up if we wanted hot fudge or caramel sauce for our ice cream we would make it. And if there happened to be any leftovers they would get stored in a mason jar in the refrigerator, to be scooped out and reheated on the stove top, because DUH! we didn’t have a microwave until I was in high school. I know. I know. I’m old. This was the early eighties. Ancient history. Then I grew up and realized you could actually purchase these ice cream condiments in the grocery store. What a revelation. However, every time I purchase a caramel sauce or a hot fudge I think, I could have just made that myself. So all that to say, I think giving the gift of caramel sauce is a fabulous idea. You should do it. Save your jam jars, and whip some up. Put a bow on it, Voila! Gift for neighbor, teacher, pastor, friend done! Then may I suggest that you also make hot fudge sauce and give it to them as a pair! Anyway, the reason I love to make my own caramel sauce is one, it’s better, and two it’s nostalgic for me. I can see myself standing in my childhood home at our old electric stove top. I can also smell the burnt sugar, because trial and error as a kid is the best way to learn how to cook. Although I wouldn’t suggest letting your under ten year old trial and error cooking molten sugar. It was a different time. The wild west of sorts.

Gather these ingredients

How to make Caramel Sauce

Add sugar to a medium saucepan over medium-low heat, using a wooden spoon continuously stir sugar while it melts and turns a golden color. If sugar seems to be burning turn heat down, and continue to stir until all the sugar is melted and golden brown in color. 

For best results: If sugar crystals have formed on the sides of the pan take a pastry brush and dip it in water and brush down the sides of the pan until all of the sugar crystals have dissolved. You want to make sure sugar crystals have been dissolved to ensure smooth creamy caramel sauce. 

Once granulated sugar is completely melted and sugar crystals have been eradicated (maybe thats a strong word…but just make sure you get rid of them), cut butter into small chunks and add to the melted sugar along with corn syrup. Whisk until sugar and butter come together. 

Once butter and sugar and smooth and cooking at a low boil slowly add in eggnog and pure vanilla extract or a splash of dark or spiced rum. Whisk while mixture continues to cook at a low boil. Cook until temperature of the homemade eggnog caramel sauce is 220 degrees F. Remove from heat and allow to cool. Pour into small glass jars for gift giving or one 1/2 quart jar for yourself. 

Tips & Variations

• If you do not have eggnog on hand it can switch out easily, substitute heavy whipping cream. Same amount.
• Doubling the recipe: Sometimes when you double a recipe things need to be adjusted a bit, not for this recipe. The only suggestion would be to use a larger pan, like a 6 quart pot instead of the 3 quart I suggest in the recipe card.
• Extracts: If you want to get creative, you could substitute spiced rum for the vanilla in this recipe. Or Cointreau would give this recipe a citrus twist.
• Cooking with hot sugar: If you have never melted sugar before, keep in mind that it literally is like molten lava. If you happen to get it on your skin run to the sink and get cold water running on it right away. This is also why it’s wise to stick close by if you are letting your children help you in the kitchen.
• Storage: Allow caramel sauce to cool off and then pour into glass containers. I prefer to use glass for hot fudge and caramel sauce. Wait until it is room temperature to place in the refrigerator. If you put your caramel sauce in the refrigerator too early there will be condensation that forms inside the container and this will ruin your sauce, or at least alter it.
• Ways to use caramel sauce: Ice cream, pancakes, french toast, over your apple pie. Quite honestly the sky is the limit!
  

Look at that, Caramel Apple Crunch Pie! Another great way to use this caramel sauce. I hope that whoever you share this caramel sauce with they love it, and love sharing it. If you have time and could give this recipe a star rating below in the recipe card I would very much appreciate it! From my table to yours with love, Sheila

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Eggnog Caramel Sauce

Substitute Egg Nog in for the heavy cream in this super easy caramel sauce. This caramel sauce is the perfect gift or the perfect thing to have on hand to serve over ice cream, apple pie, french toast. The skies the limit with the luxurious dessert sauce.

Course caramel, Dessert, easy dinner, egg nog, gift giving, homemade gift, sauce

Cuisine American

Keyword caramel, caramel sauce, dessert, ice cream, sauce

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

cooling time 1-3 hours 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 5 servings

Calories 401kcal

Author Sheila

Equipment

• 1 3 quart sauce pan
• whisk
• wooden spoon

Ingredients

• 1 cup Sugar
• 1/4 cup corn syrup
• 8 tbsp salted butter
• 1/2 cup egg nog (full fat)
• 1 tsp pure vanilla extract

Instructions

• Add sugar to sauce pan over medium heat. Stay close by. Keep moving sugar around in the pan, it will start to melt and turn a golden color. Continue to stir until all sugar is melted and is smooth and a deep caramel color. Turn heat down if it seems like sugar is starting to burn before it's all melted.
• If there are sugar crystals along the sides of the pan, take a pastry brush with water and wipe them down into the melting sugar. You do not want any sugar crystals to remain undissolved this will cause your caramel sauce to crystalize.
• Add corn syrup and butter cut into chunks. Whisk until butter is melted and is incorporated into sugar, this may take a minute the butter will want to sit on top of the melted sugar, continue to whisk it will come together.
• When butter and sugar become one turn heat down to low, and add vanilla and eggnog. Whisk and cook until sauce comes to 220 degrees F. Remove from heat and allow to cool. Store in glass container and store in the refrigerator.

Nutrition

Serving: 2tablespoons | Calories: 401kcal | Carbohydrates: 57g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 196mg | Potassium: 40mg | Sugar: 57g | Calcium: 33mg | Iron: 0.02mg

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