Pumpkin purée, pumpkin pie spice, your favorite vanilla protein powder, plain Greek yogurt, and a little pure maple syrup come together to make a delicious pumpkin pie protein smoothie that tastes like fall in a glass. It’s a great option for a quick breakfast, an afternoon snack, or whenever those pumpkin spice cravings hit. Plus, it’s an easy way to add extra protein and fiber to your day without making a complicated meal.

Why I love this smoothie

I’m going to be honest with you. You already know that I’m not a healthy food blogger, so this may come as no surprise. I hate smoothies but I love pumpkin spice anything. As annoying as that may be to some of you…the pumpkin spice part, or maybe me hating smoothies is annoying. Whatever is a bothering you, this is a guilt free zone. However, my husband does love himself a smoothie. He makes himself a smoothie everyday. These smoothies that he makes have evolved (with my help) over the years. Initially it was a large scoop of peanut butter, a banana, some milk and a few ice cubes. Hor ib LLL. Now I’ve got him only using all natural peanut butter and adding protein powder. I do make these berries freezer smoothies for him from time to time, which make it easy for him to just dump, blend, and go. Because I love PSL so much I was on a mission to make a smoothie packed with protein that tasted good and filled me up. This is that. Ken loves it. I am still struggling. It tastes good, I just struggle with sucking my nutrition through a straw. I need to chew on something, you know what I mean? If you are a lover of all things pumpkin spice and you love to eat your meals through a straw this is your smoothie. I am telling you, she is yummy.

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Tips and Variations

Choose your milk: I typically use unsweetened almond milk, but oat milk, soy milk, or another non-dairy milk will work beautifully. Use whatever you have on hand or whatever fits your preferences.

Use pure pumpkin puree: Be sure to use pure pumpkin puree rather than pumpkin pie filling. Pumpkin purée gives this smoothie its beautiful flavor and creamy texture without adding unnecessary sugar and spices.

Use your favorite protein powder: I love vanilla protein powder in this recipe, but you can use your favorite protein powder. A plant-based vanilla protein powder works well, too. Depending on the brand you use, the total grams of protein will vary.

Add a little extra protein: Plain Greek yogurt adds protein and makes the smoothie extra creamy. If you want to increase your protein intake even more, simply add a little extra yogurt or protein powder.

Adjust the sweetness: The pure maple syrup adds natural sweetness, but you can adjust it to your taste. If your protein powder is already sweet, you may not need much maple syrup at all.

Add healthy fats and fiber: Chia seeds, flax seed meal, or a spoonful of almond butter are easy additions. They also add extra grams of fiber and make this healthy pumpkin smoothie even more satisfying.

Use leftover pumpkin: This is a great way to use leftover pumpkin puree after making your favorite pumpkin recipes. Freeze extra pumpkin purée in small portions so you have it ready whenever the pumpkin spice cravings hit.

Make it dairy-free: Use your favorite non-dairy milk and plant-based vanilla protein powder, and a plant based yogurt in place of the Greek yogurt.

How to make a protein packed pumpkin spice smoothie

Add all of the ingredients into your blender.

Blend until smooth and creamy. If the smoothie is too thick, add a little more milk until you reach your desired consistency. If you prefer it extra cold and thick, add a few ice cubes and blend again.

Frequently Asked Questions

Is a pumpkin spice protein shake healthy?

It can be! This pumpkin protein shake recipe is made with simple ingredients and provides protein, fiber, and the health benefits naturally found in pumpkin. Using unsweetened almond milk, plain Greek yogurt, pumpkin purée, and a protein powder you enjoy allows you to control the ingredients and sweetness.

Can I use oat milk instead of almond milk?

Absolutely. Oat milk, soy milk, or another non-dairy milk can be used in this smoothie. Each will give the smoothie a slightly different flavor and texture, so use whichever is your favorite.

Can I make this pumpkin smoothie without protein powder?

Yes. The Greek yogurt provides some protein on its own, although leaving out the protein powder will lower the total grams of protein. If increasing protein intake is your goal, I recommend keeping the protein powder in the recipe.

Can I use pumpkin pie spice?

Yes! Pumpkin pie spice is the easiest way to add those warm spices that give this smoothie its classic pumpkin spice flavor. If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, ginger, nutmeg, and a little allspice or cloves.

Can I use leftover pumpkin puree?

Definitely! Leftover pumpkin puree is perfect for this smoothie. Store it in the refrigerator for a few days or freeze it in small portions so you can enjoy this smoothie throughout pumpkin season.

Can I make this smoothie dairy-free?

Yes. Simply use a non-dairy milk such as unsweetened almond milk, oat milk, or soy milk and choose a plant-based vanilla protein powder. You can also replace the Greek yogurt with a dairy-free yogurt.

Can I prepare this smoothie ahead of time?

This smoothie is best enjoyed right after blending, but you can prepare some of the ingredients ahead of time. Measure the pumpkin, pumpkin pie spice, chia seeds, and protein powder into individual containers or bags so your smoothie is ready to blend in just a few minutes.

What can I add to this healthy pumpkin smoothie?

There are so many options! Try chia seeds, flax seed meal, almond butter, extra Greek yogurt, or a little more pumpkin pie spice. You could even add a frozen banana for additional natural sweetness and a thicker texture.

Whether you are looking for a quick breakfast, an easy afternoon snack, or the perfect way to enjoy your favorite fall flavor, this delicious pumpkin pie protein smoothie is a great recipe to have in your back pocket. It has all the cozy warm spices and fall flavors of pumpkin pie without the work of making an actual pie! So grab your blender, some pumpkin purée, and your favorite protein powder and enjoy a little taste of pumpkin season whenever the craving hits. If you make this recipe, I’d love for you to rate it in the recipe card and leave a comment below—and don’t forget to pin it for later!

From my table to yours with love, Sheila

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Pumpkin Spice Power Smoothie

This healthy Pumpkin Spice Protein Smoothie is creamy, delicious, and naturally sweetened with pure maple syrup. Made with pumpkin purée, protein powder, Greek yogurt, almond butter, oatmeal, and warm spices, it’s a satisfying breakfast that tastes like fall in every sip!

Course Breakfast, lunch, Snack

Cuisine American

Keyword almond butter, easy, greek yogurt, protein, pumpkin, pumpkin spice, smoothie

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 679kcal

Author Sheila

Equipment

• blender

Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup oatmeal quick or old fashioned
• 1/2 cup greek yogurt
• 1/4 cup protein powder
• 2 tbsp all natural almond butter
• 1 tbsp maple syrup
• 1 tbsp flax seeds
• 1 tbsp wheat germ
• 1 tbsp chia seeds
• 1/4 tsp ground cinnamon, clove, ginger, and nutmeg or 1 tsp pumpkin spice blend
• 1/2 cup almond milk
• ice cubes

Instructions

• Add all the ingredients to the blender and blend until smooth and the consistency that you prefer. You may want to add more almond milk or more ice cubes.
• See notes section for helpful tips.

Notes

• Milk options: You can use regular milk, oat milk, or soy milk—whatever you prefer or have on hand.
• Frozen pumpkin: For an extra-thick smoothie, freeze the pumpkin purée in an ice cube tray ahead of time. If using frozen pumpkin, you can skip the ice cubes.
• Pumpkin spice shortcut: Instead of measuring four different warm spices, you can simply use 1 teaspoon of pumpkin pie spice.
• Make it ahead: Save time by preparing the smoothie ingredients ahead of time and freezing them in a freezer-safe container. When you’re ready to make the smoothie, dump the frozen ingredients into a blender, add the milk, and blend until smooth.

Nutrition

Calories: 679kcal | Carbohydrates: 62g | Protein: 50g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 253mg | Potassium: 774mg | Fiber: 17g | Sugar: 24g | Vitamin A: 19147IU | Vitamin C: 5mg | Calcium: 516mg | Iron: 6mg

The post Healthy Easy Pumpkin Spice Protein Smoothie appeared first on Eat 2 Gather.

This homemade sauce starts with chili powder, cumin, smoked paprika, garlic powder, oregano, and a few other simple ingredients. Beef stock gives the sauce a rich, savory flavor that makes it especially delicious with beef enchiladas, but it can also be used for chicken enchiladas, huevos rancheros, or any of your favorite Mexican recipes. Make a big batch to keep in the refrigerator or freezer so you always have homemade enchilada sauce ready when the craving for great enchiladas strikes.

Why I love this enchilada sauce so much

I struggled for years being dissatisfied with store-bought canned enchilada sauce. I found a couple recipes that I liked, but they still were not quite right. Many of them used tomato sauce, or chicken broth. Which is fine, but it was not the flavor profile I was looking for. After ordering chicken enchiladas one of our favorite Mexican restaurants and dissecting the flavors of the sauce. I realized what mine was missing. A smokey flavor and more of a beefy flavor. I added smoked paprika, switched the chicken stock out for beef, and added better than bouillon beef bouillon. Perfect! This sauce is the money. It’s perfect with chicken, beef, or vegetable enchiladas. It also freezes really well so it’s perfect for meal prep. This homemade red sauce makes the best enchiladas. I hope you love it as much as we do!

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How to Make Homemade Red Enchilada Sauce

1. Combine the dry ingredients.
In a small bowl, whisk together the all-purpose flour, chili powder, cumin, smoked paprika, ground oregano, garlic powder, salt, and black pepper. Using a handful of pantry spices and simple pantry ingredients gives this sauce plenty of flavor without a long list of ingredients.

2. Cook the flour and spices.
Heat the vegetable oil in a 3-quart saucepan over medium heat. Once the oil begins to sizzle, add the flour and spice mixture. Whisk everything together until it forms a thick paste. Continue cooking and stirring for about 1 minute. This helps cook off the raw flour taste and allows the spices to bloom in the oil.

3. Slowly add the beef stock.
Now slowly pour in the beef stock while whisking constantly. This is the key to a smooth homemade sauce! Add the stock gradually and whisk vigorously as you pour, making sure to smooth out any lumps before adding more. Once all of the beef stock has been incorporated and the sauce is smooth, whisk in the beef bouillon.

4. Simmer until thickened.
Bring the sauce to a slow boil, stirring constantly. Continue cooking for about 3 minutes, or until the sauce has thickened enough to coat the back of a spoon. It should be smooth, rich, and pourable—not overly thick. If you prefer to make this with vegetable broth, you can substitute it for the beef stock, although the flavor will be different.

5. Cool and store.
Remove the sauce from the heat and allow it to cool. Transfer it to a glass jar or other airtight container and refrigerate for up to 7 days. You can also freeze the sauce in a freezer bag or freezer-safe container for longer storage.

Use this delicious sauce immediately for your favorite enchilada recipe, or make it ahead so homemade enchiladas are an easy weeknight dinner.

I hope you give this a try!

Once you make your own enchilada sauce, you may never want to go back to canned sauce! This easy recipe uses basic pantry staples to create a rich, flavorful sauce that takes only minutes to prepare. It’s one of those simple recipes that’s worth having in your back pocket whenever you’re making homemade enchiladas.

I especially love this sauce with beef enchiladas, but don’t stop there. Try it with chicken enchiladas, black beans, or even huevos rancheros. It’s an easy way to add much flavor to your favorite Mexican recipes, and it just might become your new favorite enchilada recipe staple. If you’re looking for the best enchilada sauce to keep on hand, this homemade version is a great place to start!

Find the full recipe in the recipe card below, and be sure to try it with my Easy Beef and Bean Enchiladas.

If you make this homemade red enchilada sauce recipe, I’d love to hear what you think! Leave a comment below and let me know how you used it, and if you love the recipe, please give it a 5-star rating in the recipe card—it helps other readers find and enjoy it too. Don’t forget to share this recipe with a friend who loves homemade Mexican recipes and pin it to Pinterest so you can easily find it the next time you’re craving enchiladas. Thanks for cooking along with me! From my table to yours with love, Sheila

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Homemade Red Enchilada Sauce (great for beef or chicken enchiladas)

Skip the canned sauce and make this rich, flavorful Homemade Red Enchilada Sauce from scratch in just minutes. It's the perfect sauce for beef or chicken enchiladas, casseroles, burritos, and all your favorite Tex-Mex recipes.

Course condiment, dinner, sauce

Cuisine Mexican

Keyword beans, beef, beef stock, chicken, chili powder, cumin, enchiladas, red sauce, sauce, smoked paprika, smoky

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4.5 cups

Calories 243kcal

Author Sheila

Equipment

• 1 3 quart sauce pan
• 1 wire whisk

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1/2 cup chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground oregano
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 cups beef stock
• 1 tbsp beef bouillon powder or better than bouillon

Instructions

• Combine flour with chili powder, cumin, smoked paprika, ground oregano, garlic powder, salt, and pepper whisk to combine.
• Over medium heat add oil to 3 quart sauce pan. When oil starts to sizzle add in flour and seasonings, whisk together. This will become a thick paste. Continue to stir for another minute to cook off the raw flour taste.
• No slowly pour in the beef stock as you whisk. Whisk vigorously, ensuring that you don't get any lumps. Once all of the beef stock as been added and your sauce is smooth add in beef bouillon, and whisk to combine.
• Allow red enchilada sauce to come to a slow boil, stirring constantly. Cook until sauce has thickened enough to coat the back of a spoon. This should take about 3 minutes.
• remove from heat and allow to cool, store in a glass mason jar for up to 7 days. Pour over chicken or beef enchiladas. Or use immediately in my beef and been enchilada recipe.

Nutrition

Calories: 243kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1127mg | Potassium: 966mg | Fiber: 10g | Sugar: 3g | Vitamin A: 8245IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 6mg

The post Homemade Red Enchilada Sauce (great for beef or chicken enchiladas) appeared first on Eat 2 Gather.

This is the kind of simple sheet pan recipe I love for a quick lunch or easy dinner. Serve these crispy sandwiches with a bowl of tomato soup, and you’ve got the ultimate comfort food with literally no time spent standing at the stove!

Why I love baking grilled cheese

With four kids, that means there are usually a few friends around, and when it’s time to feed them all lunch, the faster I can get lunch on the table, the better. Also, I need to consider everyone’s different likes and dislikes, which can get complicated. Fifty percent of my crew is picky, so I’m not talking about other people’s children here. I pull out all the ingredients for the grilled cheese: all the cheese, all the meats, and sauces. I have done this in several ways, depending on my patience level. I let them assemble their own, and I’ve taken orders and done the assembly myself. Kids and adults alike love the chance to personalize their sandwiches. And parmesan crust takes it up a flavor notch! I have made this for soup parties; guests bring a soup to pass, and I provide the cheesy crispy sandwiches! Parmesan-crusted sandwiches are an excellent game-day menu item because they go amazingly with chili or alone. However you slice it, this sandwich is going to change your life!

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The Method

The secret is simple: while one sheet pan heats in a 450°F oven, you build your grilled cheese sandwiches on a second sheet pan. Once the sandwiches are assembled, carefully remove the hot pan from the oven and place it directly on top of the sandwiches, creating a panini-style press. Press the pans together, then place the entire stack back in the oven and bake for 10 minutes. The result? Perfect grilled cheese every time—golden brown, crisp and buttery on the outside with perfectly melted cheese inside. You can add the Parmesan for that irresistible cheesy crust, or skip it for a classic grilled cheese. Either way, this method makes what I think is the best grilled cheese ever, with every sandwich evenly browned and deliciously crisp. You will never stand at your stove and flip multiple grilled cheese one at a time again!

How to Make Sheet Pan Parmesan Crusted Grilled Cheese Sandwiches

Start by preheating your oven to 450°F. Place a large sheet pan in the oven while the oven preheats. I use a 12×15-inch baking sheet, but two of any sturdy, rimmed sheet pans that fit your oven will work.

While the oven is heating, butter one side of each slice of bread. You’ll need 16 slices of bread to make 8 sandwiches. You can use white bread, Italian bread, or even slices sourdough bread. Choose a sturdy bread that can hold plenty of cheese without falling apart.

Pour shredded Parmesan onto a plate. Press the buttered side of each piece of bread firmly into the Parmesan so the cheese sticks to the butter.

Place the Parmesan-coated bread in a single layer, Parmesan-side-down, on a second sheet pan.

The Parmesan will become the crispy cheesy crust on the outside of the sandwich as it bakes.

Top each piece of bread with 2-3 slices of your favorite cheese. You can use one cheese or combine several of your favorite cheeses. My personal favorite is the combination of American and colby jack cheeses. Honestly American cheese plus anything else is amazing.

Press the buttered side of the remaining 8 slices of bread into the Parmesan. Place each one Parmesan-side-up on top of the cheese.

You should now have 8 individual sandwiches, with the Parmesan-coated sides facing outward.

Press the top pan down evenly over the sandwiches. If you have a heavy, oven-safe pan or another heat-safe weight, you can place it on top of the pan to add additional pressure. This isn’t necessary, but it can help create an especially crisp crust.

Place the stacked pans back into the preheated oven and bake for 10 minutes.

Remove the pans from the oven and let the sandwiches rest for about 5 minutes. Carefully lift off the top pan. If any Parmesan has stuck to the pan, use a metal spatula to gently loosen the sandwiches.

Cut each sandwich in half or quarters and serve warm while the cheese is still perfectly melty.

Just feast your eyes on that golden cheese frico. This is pure gold!

Tips for the Best Grilled Cheese Sandwiches

• Use softened butter. Softened butter spreads easily over the bread and helps the Parmesan stick to the outside of the sandwich.
• Don’t skip the hot pan. The preheated oven and hot sheet pan are what help create that crispy, golden brown Parmesan exterior. Make sure your pan has been in oven for at least 10 minutes. If you put it in the oven while its preheating you should be good.
• Press the bread into the Parmesan. Make sure the buttered side gets a generous coating so you get plenty of that delicious cheesy crust.
• Choose cheeses that melt well. American cheese, Monterey Jack, cheddar, provolone, and mozzarella are all excellent choices. Mixing a sharp cheese with a mild melting cheese creates great flavor and texture.
• Grate your cheese. If you’re shredding your own cheese, a box grater makes quick work of a block of cheddar, Monterey Jack, or another favorite cheese.
• Don’t overcrowd the pan. Keep the sandwiches in a single layer with a little space around them, so the heat can circulate and the bread can crisp properly.
• Let the sandwiches rest. Give the grilled cheese about five minutes after baking before lifting off the top pan. This helps the Parmesan crust release more easily.
• Don’t wrap them immediately. If you’re saving leftover sandwiches, let them cool before wrapping them in aluminum foil and refrigerating them. Keep in mind that the Parmesan crust will soften as they sit. You can pop them back in a 450 degree oven wrapped in foil to reheat, or reheating in a air fryer works great as well.

Frequently Asked Questions

What is the best bread for sheet pan grilled cheese?

White bread and Italian bread work beautifully because they get crisp on the outside while staying soft inside. Sourdough is another great option, especially if you prefer a heartier sandwich.

What is the best cheese for grilled cheese?

The best cheese is really a matter of personal preference! Sharp cheddar cheese, American cheese, Monterey Jack, provolone, Swiss, and mozzarella all make delicious grilled cheese sandwiches. Combining two or more favorite cheeses can give you the best flavor and melt.

Can I make these with sourdough?

Absolutely! Slices sourdough bread work very well as long as they aren’t cut too thick. A sturdy bread helps hold all that cheese without becoming soggy.

Can I make grilled cheese in an air fryer?

With the sheet pan method the air fryer actually works best for reheating any leftovers.

Can I use pre-shredded cheese?

Yes. Pre-shredded cheese works, although shredding a block yourself with a box grater often gives you a smoother melt.

How do I store leftover grilled cheese?

Allow leftover sandwiches to cool completely, then wrap them in aluminum foil or place them in an airtight container and refrigerate. Reheat them in the oven or air fryer to help bring back some of the crispness.

Can I make fewer individual sandwiches?

Yes! You can make fewer individual sandwiches, although I love this method when I need to make a whole batch at once. You could just make 4 if that’s that works for you.

Why do you use two sheet pans?

The two pans work together to press the sandwiches while they bake. The hot top pan helps create even browning and gives the bread that irresistible Parmesan crust without needing to flip each sandwich individually.

Variations

Get creative. You can put just about anything you want between two slices of bread. I would caution adding too many thing…all things in moderation folks! Here are a few of my favorites. I know. I know, this is more than a few. What can I say? A girls gotta have options!

• Jam & Brie: Spread a thin layer of your favorite jam over the bread, then add slices of Brie and provolone. The combination of sweet, creamy, and savory is so good!
• Pizza Grilled Cheese: Spread a thin layer of pizza sauce over the bread, then layer on deli-sliced mozzarella and pepperoni. You can even add a sprinkle of Italian seasoning for extra pizza flavor. (A family favorite, it earned its very own blog post.)
• Ham & Cheese: Layer shaved deli ham with American cheese for a simple, classic combination. For a little more flavor, swap in sharp cheddar, Swiss, or Gruyère.
• Goat Cheese & Jam: Spread a thin layer of chunky all-fruit jam, such as blueberry or cherry, over the bread. Crumble creamy goat cheese over the jam, then top with the second slice of bread. This one is absolute heaven!
• Turkey, Cranberry & Brie: A great way to use Thanksgiving leftovers! Layer sliced turkey, Brie, and a thin spread of cranberry sauce. Sweet, savory, creamy, and delicious.
• French Onion: Gruyère or Swiss cheese with caramelized onions and a little thyme. This would be particularly good alongside tomato soup—or even a bowl of French onion soup.
• Dill Pickle & Cheddar: Sharp cheddar with thinly sliced dill pickles. It sounds simple, but the salty, tangy crunch is so good.
• Apple, Cheddar: Thinly sliced crisp apple, and sharp cheddar The sweet apple with salty, sharp cheese is fantastic.
• Caramelized Onion & Gruyère: Sweet caramelized onions with Gruyère or Swiss cheese. This one feels a little fancy but is still incredibly simple.

You would think that these sandwiches would leave your sheet pans a total mess, taking hours to scrub. But no! The pop right of the pans, they might need a tiny bit of push to lift them off but honestly your pans will be virtually free of cheese. It all stays with the sandwich. Yay! No one needs to be scrubbing pans for hours no matter how delicious a sandwich is.

I know you’ll love this simple sheet pan grilled cheese!

When you need to feed more than one or two people this sheet pan grilled cheese is perfection and so simple! Instead of making sandwiches one at a time in a skillet, you can prepare the whole batch, stack the pans, and let the oven do the work.

The result is crispy, golden brown bread on the outside and gooey, melty cheese inside. It’s an easy way to make the ultimate comfort food for a family lunch, busy weeknight dinner, or a cozy meal.

Serve your grilled cheese sandwiches with homemade tomato basil soup for a classic pairing. Whether you need a quick lunch, an easy family dinner, or a comforting meal on a chilly day, this simple sheet pan method makes it easy to get a batch of the best grilled cheese sandwiches, you will ever make, on the table without standing over the stove. I would be so grateful if you could leave me a star rating in the recipe card below. It helps other people find this recipe when you give it a five star review! Pin it, share it, leave me a comment! I truly am so glad you are here. From my table to yours with love, Sheila

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Sheet Pan Parmesan Crusted Grilled Cheese Sandwiches

Make up to 8 perfectly golden, crispy grilled cheese sandwiches at once with this easy sheet pan method. Add a Parmesan crust for extra cheesy goodness!

Course dinner, easy breakfast, lunch

Cuisine American

Keyword American Cheese, brown butter, cheese, Colby Jack Cheese, grilled cheese, hot sandwich, Parmesan Cheese, Provolone, sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 sandwiches

Calories 741kcal

Author Sheila

Equipment

• 2 12×15 baking sheets

Ingredients

• 16 slices italian bread
• 1 cup butter softened,
• 2 cups Parmesan cheese shredded
• 12 slices American Cheese
• 8 slices Colby Jack

Instructions

Preheat your oven to 450°F. Place a 12×15 sheet pan in the oven while it preheats.

• While the oven is heating, butter one side of each slice of bread generously with softened butter. You'll need 16 slices of bread to make 8 sandwiches.
• Pour shredded Parmesan onto a plate. Press the buttered side of each piece of bread firmly into the Parmesan so the cheese sticks to the butter.

  Place 8 of the Parmesan-coated bread slices in a single layer, Parmesan-side-down, on a 12×15 sheet pan.
• Top each piece of bread with a slice and half of American cheese followed by an additional slice of colby jack or provolone. (You can really use whatever your heart desires or whatever you have available.)
• Press the buttered side of the remaining pieces of bread into the Parmesan. Place each one Parmesan-side-up on top of the cheese. You should now have 8 individual sandwiches, with the Parmesan-coated sides facing outward.
• Carefully remove the hot sheet pan from the oven using oven mitts. Place it directly on top of the sandwiches, creating a sandwich press with the two pans. Press the top pan down evenly over the sandwiches.

  Place in oven for 10 minutes.
• Remove the pans from the oven and let the sandwiches rest for about 5 minutes. Carefully lift off the top pan. If any Parmesan has stuck to the pan, use a metal spatula to gently loosen the sandwiches.

  Cut in half or quarters and serve while still warm and melty.

Nutrition

Calories: 741kcal | Carbohydrates: 22g | Protein: 24g | Fat: 63g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1365mg | Potassium: 152mg | Fiber: 1g | Sugar: 13g | Vitamin A: 474IU | Calcium: 915mg | Iron: 1mg

The post Sheet Pan Parmesan Crusted Grilled Cheese Sandwiches appeared first on Eat 2 Gather.

But the best part isn’t just how delicious these cheese sandwiches are—it’s how easy they are to make! Instead of standing over a skillet making one sandwich at a time, this method lets you make eight perfect grilled cheese sandwiches all at once. A couple of baking sheets do the work for you, making this a great way to get an easy dinner on the table on busy weeknights or feed the whole family when everyone is hungry.

Why I love these sandwiches so much

Need I even explain? No standing over a hot skillet making one sandwich at a time. Even if you have a griddle, which I do, this is a quicker easier way to go. Less mess. I think cleaning my griddle is a pain. This requires quick scrub of a couple baking sheets. The method is genius, if I do say so myself. I’m sure it’s not original, but believe it or not I actually came up with it all on my own. I’m sure it’s probably out there somewhere on the inter webs. But I’m choosing not to look and assume I am the sole creator of baked parm encrusted sammies. My favorite is the plain grilled cheese version. Because I love me some homemade tomato soup and what goes better with tomato soup than grilled cheese and you can get all your sandwiches done in one fell swoop and actually sit down for dinner with your family instead of standing over the griddle.

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How to make Sheet Pan Batched Grilled Cheese Sandwiches

Preheat oven to 450 degrees. Place one 12×15 inch baking sheet in oven before starting to assemble your sandwiches so it can get nice and hot.

Butter one side of your bread. Make sure that the entire piece is covered so that your parmesan sticks. You want a sturdy white or wheat bread. Italian white bread works well. I usually make 8 sandwich but I had a bread thief in my house so I ended up making 7 instead.

After bread is buttered sprinkle with a little Italian Seasoning for extra flavor.

Place shredded parmesan on a plate and press buttered side of bread into the parmesan cheese, making sure that you get a good coating of cheese on your bread. Lay parmesan encrusted slice of bread parmesan side down on your baking sheet.

Why this method works

The secret to these sandwiches is the baking-sheet technique. The bread is coated with butter and Parmesan on the outside of the bread, then the sandwiches are assembled and placed between two hot baking sheets. The hot pan on top presses everything together while the oven creates a beautifully crisp parmesan crust and helping the cheese to melt all at the same time. There’s no skillet to babysit and no need to flip eight individual sandwiches! Voila! It’s a grilled cheese makers dream come true.

When you need to feed a crowd—or when you simply don’t want to stand at the stove making sandwiches one at a time it’s the perfect way to make a batch of grilled cheese sandwiches! Ok, let us commence with the process.

Spread a thin layer of pizza sauce over each slice of bread.

Lay a slice of deli sliced mozzarella cheese or provolone cheese on top of the pizza sauce.

Time to layer the pepperoni. Use as little or as much as you like. You could also use ham, capicola, or Italian salami.

Next add another slice of cheese. I actually like to use the thin sliced cheese. It gives you just the right amount of cheese for this sandwich. However, a regular slice works too.

Take your second or top piece of bread for your sandwich give it an nice even coat of butter, press buttered side of the bread into the parmesan and place it parmesan side up on to your sandwiches. Aren’t they pretty. Now you can take a picture and post it on Instagram and tag me. Thank you.

Carefully remove the hot baking sheet from the oven with oven mitts. Place it directly on top of the assembled sandwiches, creating a sandwich “press” with two baking sheets.

Press down evenly. If you have a heavy oven-safe pan or weight, you can place it on top.

*This is the great way to make multiple grilled cheese sandwiches without flipping each one individually.

Aren’t those oven-baked parmesan crusted sandwiches cute peeking out from between the baking sheets? Enough ogling your sandwiches get them in the hot oven asap.

Remove from the oven and allow the sandwiches to sit for 5 minutes before carefully lifting off the top baking sheet. If they are sticking slightly then slip a metal spatula under there to loosen them up. They will release easily with a little nudge.

Cut each sandwich in half or quarters. Serve as-is or with a small bowl of warm pizza sauce for dipping.

Variations & Fun Twists on the original

• Change the meat: ham, Capicola, Italian salami, cooked sausage
• Change the cheese: mozzarella, provolone, Italian blend, or your favorite melty cheese
• Add your favorite pizza toppings: mushrooms, black olives, banana peppers, diced peppers, fresh basil (use extra toppings sparingly, since too much moisture can prevent the bread from getting crisp.)
• Garlic Butter: Add garlic and Italian seasoning to the butter before spreading it on the sandwiches.

Tips for the Best Sheet Pan Parmesan Crusted Grilled Cheese

1. Use softened butter so you can spread it evenly.
2. Don’t skip preheating the baking sheet.
3. Use enough Parmesan to completely coat the buttered side.
4. Keep the layer of pizza sauce light.
5. Don’t overfill with toppings.
6. Let the sandwiches rest for 5 minutes before removing the top pan. Use a metal spatula if the Parmesan crust sticks.
7. Freshly shredded Parmesan gives a beautiful crust, but pre-shredded cheese works too.

These Parmesan Crusted Pepperoni Pizza Grilled Cheese sandwiches are proof that a few simple ingredients can make the most satisfying meal. Whether you serve them for a quick lunch, an easy dinner, or alongside a bowl of tomato soup, they are sure to disappear fast. And once you try this batch method, you may never want to make grilled cheese the old-fashioned way again!

Switch up the type of cheese, add your favorite pizza toppings, or sprinkle some italian seasoning or Italian herbs into the butter for your own fun twists. However you make them, I hope these crispy, cheesy sandwiches become one of your family’s new favorite comfort foods. Sometimes the simplest meals really are the ones that bring everyone to the table. From my table to yours with love, Sheila

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Sheet Pan Parmesan Crusted Pepperoni Pizza Grilled Cheese

Crispy Parmesan-crusted bread filled with pizza sauce, pepperoni, and gooey mozzarella. Make 8 grilled cheese sandwiches at once in the oven!

Course easy dinner, lunch, sandwiches

Cuisine American

Keyword batch method, blue cheese, grilled cheese, hot sandwich, oven baked, pepperoni, pizza, pizza sauce, sandwich, sheet pan

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

resting time 5 minute 5 minutes minutes

Total Time 30 minutes minutes

Servings 8 sandwiches

Calories 746kcal

Author Sheila

Equipment

• 2 12×15 inch sheet pans

Ingredients

• 16 slices Italian bread
• 1 cup butter softened
• 32 pepperonis
• 16 slices mozzarella or provolone cheese
• 15 ounce can pizza sauce
• 2 cups shredded parmesan cheese
• 1 tsp Italian seasoning blend

Instructions

Preheat oven to 450℉. Place one 12×15 inch baking sheet in oven while it preheats. Pan needs to be very hot, don't skip this step

• Butter all 16 slices of bread on one side. Be sure that there is an even coat of butter. Sprinkle buttered side with a pinch of Italian seasoning blend.
• Place parmesan cheese on a plate, press buttered bread down into the shredded parmesan. Making sure there is an even coating of parmesan sticking to the bread. Place parmesan side down on the second baking sheet. Repeat until all 8 pieces are done.
• Spread light layer of pizza sauce on each slice of bread on the pan.
• Place one piece of mozzarella cheese on top of pizza sauce, then layer your pepperoni, and top with another slice of cheese.
• Pressing 8 remaining buttered slices of bread into parmesan cheese and place them parmesan side up on top of the assembled sandwiches on the baking sheet.
• Remove the hot baking sheet form the oven while wearing an oven mitt. Place hot baking sheet bottom side down on top of the sandwiches. Press down firmly, and evenly making sure the hot pan makes contact with all the sandwiches.
• Return the stacked baking sheets to the oven. Bake for 10 minutes.

  Remove from the oven and allow the sandwiches to sit for 5 minutes before carefully lifting off the top baking sheet. You may need to use a metal spatula to help loosen the sandwiches from the pan.
• Cut each sandwich in half or quarters. Serve as-is or with a small bowl of warm pizza sauce for dipping.

Nutrition

Calories: 746kcal | Carbohydrates: 30g | Protein: 25g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1340mg | Potassium: 432mg | Fiber: 2g | Sugar: 17g | Calcium: 346mg | Iron: 2mg

The post Sheet Pan Parmesan Crusted Pepperoni Pizza Grilled Cheese appeared first on Eat 2 Gather.

I’ve made plenty of scone recipes over the years, but these are some of my favorites for fall. They’re an easy scone recipe that feels special enough for a weekend brunch but simple enough to make when you’re craving a warm scone with your morning coffee. If you’re looking for amazing pumpkin scones to share with family and friends—or simply to enjoy yourself—this recipe is a delicious place to start.

Why I love this scone recipe

I love a good scone, and these pumpkin scones are especially hard to resist. They are loaded. Ridiculously loaded with with pumpkin, warm pumpkin pie spices, and plenty of delicious add-ins, like cinnamon chips, candied ginger, toasted pecans and then if that wasn’t enough I finish them off with a sweet spiced pumpkin glaze. They feel a little bit fancy, but they’re actually quite simple to make.

These are the kind of scones I love to set out on a lazy Saturday morning or when we have family or friends staying with us for the weekend. They are also perfect for a fall brunch, and make a lovely afternoon treat. And honestly, you don’t need a special occasion—sometimes a warm pumpkin scone is reason enough to put the kettle on and invite someone over. Does any one still do that? Invite people over…just for coffee and a scone. I used to. I think I need to get back to that practice.

Gather these ingredients

If you’re a pumpkin lover like me, grab your mixing bowl and let’s make some scones!

How to make Loaded Pumpkin Scones

Making homemade scones is easier than you might think. The key is to keep your ingredients cold, handle the dough gently, and resist the temptation to over mix. And your hands are going to get dirty, you can wash them. The mess is worth it!

Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Mixing the dry ingredients first helps distribute the leavening and spices evenly throughout the dough.

Cut in cold butter. Add the cold butter and use a pastry cutter, fork, or your fingertips to work it into the flour mixture. You’re looking for a coarse, crumbly mixture with some small pieces of butter still visible.

Those little pieces of cold butter are exactly what you want. As the scones bake, the butter creates pockets of steam that help give the scones their tender, flaky texture.

In a separate bowl, whisk together the pumpkin, buttermilk and the egg.

Add the wet ingredients. Create a well in the center of the dry ingredients and pour the pumpkin mixture into the dry ingredients and gently combine until the dough just begins to come together.

Don’t worry if the dough looks a little shaggy. That’s okay! You do not want to over mix your scone dough. Over mixing is one of the easiest ways to end up with tough scones.

Fold in all the good stuff. Gently fold in the ingredients that make these scones “loaded.” Be careful not to overwork the dough as you incorporate them. With spatula keep turn the dough in the bowl until any loose bits are stuck in the dough.

Shape the dough. Turn the dough onto a lightly floured surface and gently bring it together with your hands. Cut it into two even pieces. Shape each half into a thick round.

, then cut it into four wedges.

You want the dough to be cohesive but not compressed or overworked.

Place in freezer. Now that you have two discs of dough placed on a parchment lined baking sheet pop them in a freezer for at least 30 minutes, but no longer than an hour.

While scones are resting in the freezer Preheat oven to 425 degrees F.

Remove from freezer and cut each disc into four wedges, like a pie. Move them slightly away giving them just a crack of space between each wedge.

Bake the scones in a preheated oven until they’re puffed and lightly golden around the edges. Approximately 25-30 minutes.

Transfer them to a wire rack and allow them to cool slightly before drizzling with glaze.

Pumpkin Spice Glace: Combine powdered sugar, pumpkin pie spice, pumpkin puree, and heavy whipping cream (milk or half and half work as well) in a small mixing bowl. Whisk until smooth and an even consistency. You want it a little runny but not so runny that is falls right off the scone.

Once the scones have cooled enough, drizzle the spiced pumpkin glaze over the top. Let the glaze set for a few minutes—if you can wait that long!

Serve warm with a cup of coffee or tea and enjoy every loaded and buttery, pumpkin-spiced bite.

Best Practices for Making Scones

Scones don’t have to be intimidating! Once you know a few simple tricks, you’ll be making bakery-worthy scones at home. Here are my best tips for tender, buttery scones every time.

Keep the butter cold

It is actually crucial to keep everything cold, especially the butter. One of the secrets to good scones is not letting the butter start to melt. Cut the cold butter into small pieces and keep it cold until you’re ready to use it. If your kitchen is warm or the dough starts feeling soft and sticky, pop it in the refrigerator or your freezer for a few minutes.

Don’t overwork the dough

This might be the most important scone rule: less is more. Mix and knead the dough just enough for it to come together. Overworking develops the gluten in the flour and can leave you with tough, dense scones instead of tender ones.

Leave some pieces of butter

Don’t worry about getting the butter completely incorporated. Small pieces of butter throughout the dough are a good thing. They melt in the oven and help create a tender, flaky texture.

Don’t add too much flour

It can be tempting to keep adding flour if your dough feels a little sticky, but try not to. A slightly soft dough will yield a more tender scone. Use just enough flour to make the dough manageable. Your counter and your hands are going to me a sticky mess. It’s worth it!

Chill the shaped scones

Don’t skip the chilling step! Freezing the shaped scones before baking allows the butter to firm back up. This helps the scones hold their shape and gives them a better texture once baked.

Use a sharp knife

If you’re cutting the dough into wedges, use a sharp knife and make clean cuts. Avoid sawing back and forth, which can compress the edges and prevent the scones from rising properly. When dough is cold and slightly frozen it makes it easier to cut the dough into wedges without squishing it.

Don’t overbake

Scones are best when they’re just baked through and lightly golden. Overbaking can make them dry. Keep an eye on them toward the end of the baking time. If they seem to be getting burned and are not done in the middle cover with a piece of foil.

If you have a kitchen thermometer you can also poke it into one of the scones the internal temp should be between 195-205 degrees F. Remember there will be some residual baking once they come out of the oven.

Allow scones to cool before glazing

Give the scones a few minutes to cool before adding the glaze. If they’re piping hot, the glaze will melt right off instead of giving you that pretty drizzle on top.

Make them ahead

Scones are wonderful for entertaining because you can prepare the dough ahead of time. Shape the scones, place them on a parchment-lined baking sheet, and chill them until you’re ready to bake. You can also freeze shaped scones and bake them from frozen, adding a few extra minutes to the baking time if needed.

Store leftovers properly

Scones are best the day they’re baked, but leftovers can be kept in an airtight container for a few days. You can also freeze baked scones for longer storage. Warm them briefly before serving to bring back that fresh-from-the-oven texture.

Frequently Asked Questions

1. What is the secret to making good scones? The biggest secrets are using cold butter, keeping the dough from being overworked, and chilling the shaped scones before baking. These simple steps help create tender, buttery scones with a flaky texture every time!
2. Why are my scones tough? Overmixing or overworking the dough is usually the culprit. Once the wet and dry ingredients come together, handle the dough as little as possible. It’s perfectly fine for the dough to look a little shaggy before shaping.
3. What is a substitute for cinnamon chips if I can’t find them? If you cannot find cinnamon chips you can leave them out entirely. I know they are easier to find around Christmastime, but I can get them in my grocery store all year round.
4. Can I make pumpkin scones ahead of time? Yes! You can prepare and shape the scones ahead of time and keep them refrigerated until you’re ready to bake. This makes them especially convenient for a weekend breakfast or fall brunch.
5. Can I freeze pumpkin scones? Absolutely. Freeze the shaped, unbaked scones on a parchment-lined baking sheet until firm, then transfer them to a freezer-safe bag or container. When you’re ready to bake, place them directly on a baking sheet and bake from frozen, adding a few minutes to the baking time as needed. You can also freeze fully baked scones. Allow them to cool completely before wrapping and freezing.
6. Can I use fresh pumpkin instead of canned pumpkin? Yes, but make sure your homemade pumpkin puree has a similar consistency to canned pumpkin. If it contains a lot of extra moisture, it can change the texture of the dough.
7. How should I store pumpkin scones? Store cooled scones in an airtight container at room temperature for a few days. For the best texture, enjoy them within the first day or two. You can also freeze them for longer storage.
8. Can I make these pumpkin scones without nuts? Yes.
9. What should I serve with pumpkin scones? A hot cup of coffee or tea is my favorite! These are also wonderful as part of a fall or holiday brunch alongside fresh fruit, eggs, or other breakfast favorites.

If that’s not the definition of loaded right there I’m not sure what is! Packed with all the spices, nuts, candied ginger, and then the cinnamon chips! Scones glorious scones, they make me so happy!

A Little More Pumpkin for Your Table

There’s just something about a warm pumpkin scone and a cup of coffee that makes an ordinary morning feel a little more special. Whether you’re serving these for a fall brunch, taking a plate to a friend, or simply enjoying one in your own kitchen, I hope these Loaded Pumpkin Scones give you a reason to slow down and savor the season.

Make a batch, invite someone over, put the coffee on, and gather around the table. Because food is better when it’s shared.

From my table to yours,
Sheila

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Loaded Pumpkin Scones with spiced pumpkin glaze

These beautiful delicate pumpkin scones are full of cinnamon chips, candied ginger, and pecans. The spiced pumpkin glaze pushes this baked delicacy over the edge of deliciousness.

Course baked goods

Cuisine American

Keyword baking, cinnamon, ginger, pecan, pumpkin, pumpkin spice, scone

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

30 minutes resting time in the freezer 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 pieces

Calories 541kcal

Author Sheila

Ingredients

• 2-¾ cups All-purpose Flour
• 1/3 cup Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg
• ¼ teaspoons Ground Ginger
• ¼ teaspoons Allspice
• 10 Tablespoons Cold Butter Cut Into Cubes
• 1 cup Canned Pumpkin
• 1 whole Egg
• ¾ cups Buttermilk
• ½ cups Chopped Pecans
• ½ cups Chopped Candied Ginger
• ½ cups Cinnamon Chips

spiced pumpkin glaze

• 1/2 cup powdered sugar
• 1/4 tsp pumpkin spice seasoning
• 1 tbsp pumpkin puree
• 1 tbsp heavy whipping cream or milk

Instructions

• In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
• Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.
• In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.
• Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.
• Now fold in toasted pecans, candied ginger, and cinnamon chips.
• Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Shape and pat each section of dough in to a 6-8 inch circle, each circle should be about 3/4 inch thick.
• Place the pans in freezer for 30 minutes uncovered. Preheat oven to 425 degrees F.
• Remove from freezer using a sharp knife cut each circle into 6 pieces, like a pie. Carefully pull the wedges away from the center to separate them just a little bit.
• Place in oven for 20-25 minutes. They should be golden brown and a toothpick inserted in center of scone should come out clean, no wet crumbs. Edges of scone should look baked through not doughy at all. (internal temperature between 195-205℉)

Pumpkin Spice Glaze

• Combine powdered sugar, pumpkin puree, pumpkin pie spice in a medium sized bowl whisk and add a splash or two of heavy whipping cream until glaze is the right consistency. About 1 tablespoon of cream, but maybe more or less.
• Place scones on a cooling rack over a sheet of parchment paper or on top of baking sheet. Allow scones to cool for at least 30 minutes then drizzle with pumpkin spice glacze.

Nutrition

Calories: 541kcal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 613mg | Potassium: 155mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5126IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

The post Best Loaded Pumpkin Scone recipe with Spiced Pumpkin Glaze appeared first on Eat 2 Gather.

Why I love this recipe

Other than the fact that this hearty, delicious meal can be ready in about 30 minutes, one of the reasons I love it most is that it has become a true family favorite over the years. It has gathered so many people around our table and holds some of my favorite mealtime memories.

When my kids were in high school, we lived close enough to their school that they could come home for lunch, and they often brought friends with them. This meal was always one they hoped I’d be making. There was something special about gathering around the table over a warm bowl of these Southwest chicken and cornbread dumplings.

The recipe comes from Pam Anderson’s cookbook Perfect One-Dish Dinners. If you don’t already own this cookbook, I highly recommend adding it to your collection. It’s truly a gem, filled with delicious, approachable recipes that are perfect for everyday cooking.

If you love comfort food and Mexican or Southwest-inspired flavors, this recipe is definitely for you. It’s a fun twist on classic chicken and dumplings, featuring soft cornbread dumplings with just the right amount of sweetness. It’s also a great way to use leftover chicken or store-bought rotisserie chicken, relies on easy pantry ingredients, and is perfect for feeding a family.

I hope this recipe becomes a favorite in your home just as it has in ours!

Gather these ingredients

This is a pan of pure comfort food. Serve as is or with a green vegetable or a simple salad.

How to make Southwest Chicken and Cornbread Dumplings

Start by combining chicken stock, salsa verde, and evaporated milk in a bowl.

Whisk to combine, set aside.

In a 12-inch oven-safe, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is fully melted, whisk in the ⅓ cup of all-purpose flour to create a roux. The mixture will become quite thick at first. Continue whisking for 2–3 minutes, allowing the flour to cook until it turns a light golden color. This step cooks away the raw flour taste while developing a rich, nutty flavor that creates the perfect base for your gravy.

Add evaporated milk, broth, and salsa verde mixture to the pan. Stick with it, this doesn’t look great, but it will smooth out. Just keep whisking.

Continue to whisk gravy over medium to medium-low heat until it is completely smooth. Allow gravy to come to a low bubble.

Now it’s time to add in the chicken. You will need 6 cups of shredded chicken, this is basically a whole store-bought rotisserie chicken. Or you can also bake chicken breasts and shred them. Four large chicken breasts should yield about 6 cups of shredded chicken. Mix chicken into gravy. Turn off heat. Time to make the dumplings!

Measure 1 1/2 cups whole milk (or any milk will do) into a 3 quart sauce pan. Add 4 tablespoons of butter. Melt butter in milk over medium heat; just enough to melt butter. No boiling necessary. When butter has melted remove from heat and allow to cool while you mix the dry ingredients together for the dumplings.

Combine 2 1/4 cups all purpose flour, 3/4 cup of cornmeal, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/4 cup cleaned and finely chopped fresh cilantro, and 1/4 cup finely sliced green onion in a medium sized mixing bowl.

Toss to combine. Make sure fresh ingredients (cilantro and onion) are equally distributed throughout the dry ingredients.

At this point you can preheat your oven to 400 degrees F.

Slowly pour warm butter and milk mixture into the flour mixture. Using a fork to bring ingredients together. Make sure all of the flour has been mixed and there are no dry pockets. Dumpling batter will be lumpy and sticky.

Return gravy chicken mixture to stovetop and bring to a low boil. While gravy and chicken are heating up take a tablespoon cookie scoop or a soup spoon and dollop dumplings on to the top of the gravy. Make sure that dumplings are similiar size and that they are distributed evenly across the top of the pan.

Place southwest chicken and cornbread dumplings into your preheated 400 degree F oven for 20 minutes, or until dumplings are brown and have cooked through and gravy is bubbly and hot.

Remove from oven and serve.

Tips and Variations

• Use leftover chicken breast, roasted thighs, or meat from a whole chicken.
• Short on time? Pick up a store-bought rotisserie chicken for one of the easiest dinners you’ll make. This is how I make it every single time!
• Add a can of black beans or corn for even more Southwest flavor.
• Stir in diced jalapeños if your family enjoys a little heat.
• Tip: Mix the dumpling batter only until just combined.
• Tip: Fresh baking powder makes the biggest difference in creating light dumplings. Check the expiration date on your baking powder and baking soda.
• Tip: Sprinkle with fresh cilantro after removing from oven for bright, fresh flavor.

Frequently Asked Question

Can I use a store-bought rotisserie chicken?

Absolutely! This is how I always do it. Store-bought rotisserie chicken is one of the easiest shortcuts and keeps this recipe perfect for a busy weeknight.

Can I use chicken breasts instead?

Yes. Cook and shred chicken breast before adding it to the gravy, or use any leftover cooked chicken you have on hand. You will need 6 cups of shredded chicken, which is about 4 large chicken breasts.

Why are my dumplings dense instead of fluffy?

For the best fluffy dumplings, avoid overmixing the batter and make sure your baking powder is fresh.

Can I make this ahead of time and reheat before serving?

The gravy base can be prepared in advance. It’s best to make the dumplings just before you’re ready to put it in the oven so they stay light and tender. How I would do this is make the gravy add chicken. then when you are ready to serve, make dumplings, reheat gravy, dollop freshly made cornbread dumplings on top of chicken and gravy and bake at 400 degrees for 20-25 minutes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb liquid, so add a splash of chicken broth when reheating.

Can I freeze it?

The gravy freezes well without the dumplings. For the best texture, make a fresh batch of dumplings when serving. I have to be honest I have never frozen this gravy and chicken, but in theory it should work.

When life gets hectic, it’s recipes like this that remind me why gathering around a homemade meal is always worth making time for. These Southwest Chicken and Cornbread Dumplings have everything I love in a weeknight dinner—simple ingredients, comforting flavors, and tender cornbread dumplings nestled in a creamy, hearty soup.

Whether you’re feeding your family after a long day or sharing a meal with friends, this easy chicken and dumplings recipe is one you’ll come back to again and again. It’s the kind of comforting dinner that brings everyone to the table, and after one spoonful, I think you’ll see why it has been a favorite in our home for so many years.

From my table to yours with love, Sheila

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Southwest Chicken and Cornbread Dumpling Recipe

This Southwest Chicken and Cornbread Dumplings recipe is the ultimate comfort food, combining tender shredded chicken, a creamy salsa verde gravy, and fluffy cornbread dumplings in one hearty skillet. Ready in about 30 minutes, it's an easy weeknight dinner your family will ask for again and again.

Course dinner, easy dinner

Cuisine American, Mexican, southwest

Keyword chicken, cilantro, cornbread, creamy, dumplings, gravy, rotisserie chicken, salsa verde, shredded

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 1016kcal

Author Sheila

Equipment

• 1 12" deep oven proof skillet

Ingredients

Gravy

• 4 tbsp butter
• 1/3 cup all purpose flour
• 14.5 can chicken broth or chicken stock
• 16 ounce jar salsa verde
• 12 ounce can evaporated milk
• 6 cups rotisserie chicken shredded

Cornbread Dumplings

• 1 1/2 cups whole milk 2% works as well
• 4 tbsp butter
• 3/4 cup cornmeal
• 2 1/4 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup fresh cilantro chopped fine
• 1/4 cup green onion /scallions sliced

Instructions

Gravy

• In a medium sized pourable bowl combine whole can of evaporated milk, jar salsa verde, and chicken stock whisk to combine, set aside.
• Melt butter in a 12" oven proof skillet.
• When butter has melted, whisk in flour, creating a roux. Whisk until butter and flour just start to brown. This will be lumpy, thats fine.
• Over low heat gradually whisk in liquids. Whisk in about one quarter at a time. Whisking vigorously. Gravy will be a bit lumpy at first, be patient and keep adding liquids and whisking it will smooth out. When gravy is smooth turn heat to medium and cook until gravy comes to a low boil.
• Add shredded chicken to gravy. Stir to combine. Turn heat off and make your dumplings.

Cornbread Dumplings

• In a 1-3 quart sauce pan add milk and 4 tbsp butter heat until butter melts, but do not bring to a boil. Remove from heat. If butter has not completely melted the residual heat will continue to melt it after you remove it from the stove top.
• In a medium sized bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
• Add chopped green onion and cilantro to dry ingredients. Toss to combine, making sure there are not any clumps of green. You want it evenly distributed. Create a well in the middle of dry ingredients.
• Pour milk and melted butter into dry ingredients. Using a fork combine until there are no more dry pockets. Set this aside.

Preheat oven to 400 degrees

• Return gravy to heat, and bring to a low boil. Turn off heat. Dollop corn bread dumplings onto the top of the hot gravy. I like to use a 1 tbsp cookie scoop. A soup spoon also works Try to keep them similar in size and evenly distributed over the top of the chicken gravy.
• Now place pan on the middle rack in your preheated oven for 20 minutes or until dumplings have puffed up and turned a golden brown.

Notes

If you want to prep this meal ahead. The gravy can be made up to 24 hours in advance. Make cornbread dumplings right before you want to put the recipe in the oven. Remember to return gravy to a low boil right before adding dumplings to the top. 

Nutrition

Calories: 1016kcal | Carbohydrates: 71g | Protein: 79g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 2257mg | Potassium: 222mg | Fiber: 3g | Sugar: 10g | Vitamin A: 144IU | Vitamin C: 0.2mg | Calcium: 207mg | Iron: 3mg

The post Southwest Chicken and Cornbread Dumpling Recipe appeared first on Eat 2 Gather.

Why I love this recipe

Although I own an ice cream maker — two, in fact — I don’t always have the patience for the process. The churning, the planning ahead… and let’s not forget that the cylinder has to freeze for at least 24 hours before you can even start. I am constantly forgetting to freeze it ahead of time, or I simply don’t have the freezer space for it (anyone else’s freezer always packed to the brim?).

So when I came across this no-machine, blender ice cream idea from America’s Test Kitchen on Instagram, I was all over it. No ice cream maker needed — just a blender! Because this recipe uses heavy cream with a high fat content, the ice cream turns out smooth and creamy, just like it came from a machine. Don’t let the corn syrup on the ingredient list scare you off, either — it actually helps give the ice cream that perfect scoopable consistency. I made a few small tweaks to fit our family’s taste, but the credit for the genius science behind this method goes to ATK.

I almost feel guilty saying this, but I’m honestly not sure I’ll ever drag out my ice cream machines again. This blender method was that easy and that good. It tasted just like the best store-bought vanilla ice cream — minus all the mystery ingredients you can’t pronounce. So, let’s get blending (does that count as churning)?

Gather these ingredients

This is how you make creamy blender ice cream

Add the heavy whipping cream to your blender. Blend for about 1 minute maybe 2 until the whipping cream just starts to tighten up, but doesn’t form stiff peaks. You want it a little loose.

Now add half and half and 1 can Eagle Brand Sweetened Condensed milk, blend for another 90 seconds or so.

Last, add corn syrup, salt, and vanilla. Blend on high for an additional 1-2 minutes.

Pour ice cream batter into a deep oblong pan or glass dish, or if you happen to have a 1.5 quart plastic container with a lid this works too. cover tightly with plastic wrap or if the container has a lid use that. Place in freezer and freeze for a minimum of 6 hours, or until firm and scoopable.

That is it!

Featured Variation: Fresh Strawberry Ice Cream

If you only make one variation of this base recipe, let it be this one. Fresh strawberry season is the perfect excuse to put this blender ice cream to work, and the flavor is so much better than anything you’ll find at the store.

To make the strawberry swirl, start by smashing 3 cups of fresh strawberries and combining them with ½ cup granulated sugar in a saucepan. Cook this down over medium heat for about 30 minutes, stirring occasionally, until it thickens into a jammy strawberry sauce. This step is key — cooking the strawberries down concentrates the flavor and keeps the ice cream from turning icy, since you’re removing a lot of the extra water from the berries. Once it’s done cooking, let the strawberry mixture cool completely before using it.

Once your base ice cream batter is ready in the blender, add 1 cup of the cooled strawberry mixture right in and blend until combined — this gives the whole batch a light strawberry flavor and color throughout. Pour the ice cream into your loaf pan or freezer-safe container, then spoon the remaining strawberry mixture over the top and swirl it through with a knife or spoon. Those ribbons of fresh strawberry running through the creamy vanilla base are what make this version so pretty (and so good).

Tip: For the best swirl, don’t overmix once you add the remaining strawberry on top — a few gentle swirls is all you need to get those beautiful ribbons without turning the whole thing pink.

Flavor Variations

This base recipe is just the beginning — once you’ve got the method down, the flavor possibilities are endless. Stick to about 2 cups of add-ins total per batch for the best texture, and fold them in gently once your base is blended.

• Chocolate Chip – Fold in 1 cup mini chocolate chips for that classic chocolate chip ice cream everyone loves.
• Cookies and Cream – Crush 2 cups of Oreo cookies and fold them in for a fun, crunchy twist.
• Peanut Butter Swirl – Warm ½ cup peanut butter until pourable, then swirl it through the base along with 1½ cups chopped peanut butter cups. Optional to swill in hot fudge sauce as well. (crushed Nutter Butter Cookies are also great in this version)
• Peach – Swap the strawberries for 2 cups cooked-down fresh peaches for a sweet summer favorite. (This actually works with nearly any fresh fruit.)
• Mint Chocolate Chip – Add a few drops of mint extract to the base, then fold in 2 cups mini chocolate chips.
• Cherry Vanilla – Fold in 2 cups chopped fresh or frozen cherries (pitted) along with a splash of almond extract.
• Blackberry Chocolate Chip – 3 cups of blackberries cooked down with 1/2 cup sugar cook until jammy (about 30 minutes). Stirring continually. Allow to cool. Add one cup to the batter. Swirl in the remaining blackberry sauce and 1/2-1 cup chopped dark chocolate.

Each of these starts with the same easy ice cream base — so once you make it once, you’ll have a whole world of flavors at your fingertips.

Frequently Asked Questions

Do I need an ice cream maker for this recipe?
Nope, not at all! That’s the best part — this recipe comes together right in your blender. No machine, no churning, no waiting around. Just blend, freeze, and scoop.

What kind of blender works best?
A high-powered blender (like a Vitamix or Blendtec) will give you the smoothest, creamiest results, but a regular blender works just fine too — you may just need to blend a little longer or stop and scrape down the sides once or twice.

Can I use my immersion blender instead?
Yes! If you don’t have a high-powered blender, an immersion blender works great too. Just add your ingredients to a large bowl in the same order, and blend for the same amount of time as you would in a regular blender. Be sure to move the immersion blender around the bowl as you go so everything blends evenly and consistently.

Can I use frozen strawberries instead of fresh?
Yes, and honestly, frozen strawberries work beautifully here since they help the ice cream get that thick, creamy texture without needing extra ice. If you’re using fresh strawberries, I recommend freezing them first for about an hour before blending.

How long does this ice cream keep in the freezer?
It’s best enjoyed within 1–2 weeks for the creamiest texture. Store it in an airtight container with a piece of parchment or plastic wrap pressed right on top to help prevent ice crystals.

My ice cream turned out icy instead of creamy — what happened?
This usually means it needs a little more fat or it wasn’t blended quite long enough to get fully smooth. Make sure your ingredients are well-blended and creamy before freezing, and let it freeze in a shallow container so it sets evenly.

Can I make other flavors with this same base?
Yes — that’s the fun part! Once you’ve got the base down, you can swap in your favorite mix-ins. Scroll down for some of our family’s favorite variations.

Do I need to let it soften before scooping?
A few minutes on the counter (5–10 minutes) will make scooping easier, especially if it’s been in the freezer for a few days.

Tips for Success

• Use a high-fat heavy cream. This is what gives the ice cream its rich, smooth texture without a machine, so don’t skimp here or swap in a lighter cream.

• Don’t skip the corn syrup. I know it can feel like an odd ingredient to add to homemade ice cream, but it really does help keep the texture soft and scoopable straight out of the freezer instead of rock hard.

• Freeze in a long, shallow container. A loaf pan is my go-to here — because the ice cream freezes in a thinner layer, it sets evenly all the way through, with no soft middle or rock-hard edges. Plus, the shallow shape makes it so much easier to scoop straight from the freezer, no fighting required.

• Press plastic wrap or parchment directly on top before freezing. This little step helps prevent ice crystals from forming on the surface, so your ice cream stays creamy longer.

• Let it soften before scooping. Five to ten minutes on the counter makes all the difference for that perfect, easy scoop.

• Cook down any fruit mix-ins first. If you’re adding fresh fruit (like the strawberries here), cooking it down removes excess water so your ice cream stays creamy instead of icy.

• Don’t overmix your swirls. A few gentle folds with a knife or spoon is all you need — overmixing will blend everything together and you’ll lose those pretty ribbons.

I’m so glad you are here!

At the end of the day, this homemade ice cream recipe proves you don’t need a fancy ice cream maker, rock salt, or a hand crank to enjoy creamy, delicious homemade ice cream — just a few basic ingredients and a blender. Whether you stick with classic vanilla extract or swap in vanilla bean paste for an extra special touch, this ice cream mixture comes together in minutes and delivers the best results every single time. Drizzle a little caramel sauce on top of the ice cream, or use the base to create different flavors all summer long — the possibilities really are endless. Scroll down for the full recipe and print-friendly recipe card, and get ready to fall in love with your new favorite way to make ice cream at home. From my kitchen to yours with love, Sheila

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Easy Homemade Blender Ice Cream (No Machine Needed)

No ice cream maker needed for this one! This homemade strawberry ice cream comes together right in your blender — rich, creamy, and swirled with a fresh strawberry sauce. It's the easiest ice cream you'll ever make, and once you've got the base down, you can turn it into almost any flavor you love.

Course Dessert

Cuisine Ice Cream

Keyword base flavor, blender, dessert, easy, ice cream, no-churn, vanilla

Prep Time 10 minutes minutes

6 hours in freezer 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 servings

Calories 622kcal

Author Sheila

Equipment

• blender

Ingredients

• 2 cups heavy whipping cream
• 14 ounce can sweetened condensed milk
• 1/2 cup half and half
• 1/4 cup corn syrup
• 1 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

• Add heavy whipping cream to blender bowl, place cover tightly on and turn on high for 1-2 minutes or until cream is just starting to form peaks but is still loose.
• Add sweetened condensed milk and half and half. Blend for another minute or so until everything is completely combined.
• Add corn syrup, salt, and vanilla extract ( you can add up to 1 tablespoon vanilla extract, see notes section) blend on high for another minute or two.
• Pour ice cream batter into a 1.5-2 quart container with a lid. I like to use a bread pan with a lid or I wrap it tightly in plastic wrap. Place in freezer and allow a minimum of 6 hours for freezing.

Notes

Note: This is just the base recipe you can add in up to 2 cups of add ins. We love fresh strawberries. 

Strawberry Ice Cream – see the instructions in the body of the post for featured flavor. 

Container  – A loaf pan (or another long, shallow container) is the secret to perfectly scoopable ice cream. Because the ice cream freezes in a thinner layer, it sets evenly all the way through — no soft middle or rock-hard edges. Plus, the shallow shape makes it so much easier to scoop straight from the freezer, no fighting required.

Nutrition

Calories: 622kcal | Carbohydrates: 63g | Protein: 10g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 253mg | Potassium: 434mg | Sugar: 63g | Calcium: 330mg | Iron: 0.4mg

The post Easy Homemade Blender Ice Cream (No Machine Needed) appeared first on Eat 2 Gather.

Why I love a good pasta salad like this one

This in my opinion is the perfect side dish. It’s full of fresh veggies. This recipe extremely adaptable! Gluten-free? Use gluten-free pasta or chickpea pasta. Prefer spicy? Add red pepper flakes, or add fresh chopped jalapeno pepper. I often veer off in a different direction depending on what I have on hand. If I have red bell pepper, I often will add this or rinse a can of garbanzo beans and add for protein and flavor. If I’m taking it to a picnic where it is going to be out in the heat for longer than mayo will allow I will often omit the mayonnaise. If pasteurized feta cheese is used the creamy feta cheese will mimic the creaminess that the mayonnaise adds to the salad. Although this really isn’t a mayonnaise heavy salad at all. Another reason I love this pasta salad besides how delicious it is, is that it tastes even better the next day. I love a greek salad and I love pasta salad so this is actually the best of both worlds!

Gather these ingredients

How to make Greek Pasta Salad

1. Place a large pot of water on your stove top, turn heat up to medium-high, add a generous amount of salt to the water (2 tablespoons), and bring water to a boil.
2. When water begins to boil, add pasta to water, and stir. Cook till al dente. When pasta is al dente pour cooked pasta into a colander and rinse with ice water to stop the cooking process.
3. While pasta cooks, you can begin prepping your vegetables. Add chopped veggies to a large bowl.
4. Add dressing ingredients to a small bowl or a mason jar and mix well to combine. Set aside.
5. When vegetables are chopped, dressing has been mixed, and pasta is cooked add all to large mixing bowl add crumbled feta cheese and mix to combine.

That’s it! There is actually no way you can not get this right. This recipe is so forgiving, making it another reason why I love it so much.

Tips for the Best Greek Pasta Salad

• Cook the pasta just right. Cook the campanelle pasta until al dente according to the package directions. Overcooked pasta can become mushy once it’s dressed and refrigerated.
• Rinse the pasta. After draining, rinse the pasta under cold water to stop the cooking process and cool it quickly for the salad.
• Let the pasta salad chill. Greek pasta salad tastes even better after it has had at least an hour to chill in the refrigerator. This gives the pasta time to absorb all those bright Mediterranean flavors.
• Reserve some of the dressing. If you’re making this salad a day ahead, reserve a few tablespoons of dressing to stir in before serving. The pasta will soak up some of the dressing as it sits.
• Don’t skip the fresh herbs. Fresh parsley adds a bright, fresh flavor that really makes this salad shine. Don’t be tempted to skip it. Also, if you happen to have fresh dill, or basil add these as well. The more the merrier.
• Adjust to your taste. Love olives? Add more. Want extra feta? Go for it. This recipe is easy to customize based on your family’s preferences.

Other things I love to add to this salad are black olive, or green olives if I don’t have kalamata olives on hand. I also love to add chopped pepperoncini to this salad. They add flavor, spice and the perfect zing!

Frequently Asked Questions – FAQ’s

1. Can I make this pasta salad ahead of time? Absolutely! In fact, this salad tastes even better after a few hours in the refrigerator. You can make it up to 24 hours in advance.
2. How long will Greek pasta salad last? Stored in an airtight container in the refrigerator, Greek pasta salad will stay fresh for 3 to 4 days.
3. What is the best pasta for this salad? Campanelle pasta works beautifully because its ruffled shape catches the dressing and small ingredients. Rotini, bowtie, penne, or cavatappi are also great choices.
4. Can I make the dressing without the mayonnaise? Yes. The mayonnaise adds a creamy texture to the dressing, but you can omit it for a more traditional vinaigrette-style Greek pasta salad.
5. Can I add protein to make it a meal? Definitely. Grilled chicken, shrimp, chickpeas, or even grilled steak pair wonderfully with the Mediterranean flavors in this salad. Chicken, Shrimp, and Chickpeas are my personal favorites.
6. Do I need to peel the cucumber? Not necessarily. English cucumbers have thin skins and can be used unpeeled. If you’re using garden cucumbers with thicker skins, you may prefer to peel them.
7. What should I serve with Greek Pasta Salad? This pasta salad pairs perfectly with grilled chicken, burgers, kabobs, pulled pork, or any summer barbecue menu. It’s also hearty enough to enjoy as a light lunch.

Other Great Salad Recipes you should try!

• Chicken Caesar Pasta Salad
• Grilled Chicken Pasta Salad
• Pesto Caprese Pasta Salad
• Michigan Cherry Chicken Salad
• Ramen Noodle Napa Cabbage Salad

Thanks for stopping by….

If you’re looking for the perfect summer side dish, this Greek Pasta Salad checks every box. Packed with fresh vegetables, tangy feta cheese, briny olives, tender pasta, and a bright homemade Greek dressing, it’s the kind of recipe you’ll find yourself making all season long. Whether you’re heading to a potluck, planning a picnic, or simply looking for an easy make-ahead salad for busy weeknights, this crowd-pleasing recipe delivers big flavor with minimal effort.

If you try this recipe, be sure to leave a rating and review in the recipe card below—it helps others find the recipe and lets me know how it turned out for you! From my table to yours with love, Sheila

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Greek Pasta Salad Recipe (Easy Make-Ahead Side Dish)

This deliciously summer salad is easy and always a crowd pleaser. Packed with fresh veggies and feta cheese. It's easy to pair with anything from the grill or on it's own as a lighter option.

Course lunch, Side Dish

Cuisine greek, Mediterranean

Keyword easy, easy breakfast, feta cheese, homemade, lunch, olives, pasta, side dish, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 430kcal

Author Sheila

Ingredients

• 1 lb pasta campanella, orecchiette, radiatori shapes are best
• 1 1/2 cups cucumber cubed peeled or unpeeled, both are fine
• 2 cups halved grape tomatoes
• 4 ounces kalamata olives, rough chopped half a jar
• 1/2 cup chopped red onion
• 6 ounces crumbled feta cheese
• 1/4 cup chopped parsley

greek dressing

• 1/4 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 lemon, squeezed
• 1 whole garlic clove, minced
• zest of the half of lemon
• 1/2 tsp dried dill
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper more per your taste
• 1/4 cup mayonnaise

Instructions

greek dressing

• Combine all the dressing ingredients in a mason jar, place lid on and shake. Whisk it with a fork. Set pasta salad dressing ingredients aside.
• Boil noodles per box instructions. Al dente. Strain in a colander, and rinse with cold water to stop the cooking process.
• Chop and prep vegetables.
• Add cooked noodles, cucumber, tomato, kalamata olives, red onion, feta cheese, and parsley to a large mixing bowl.
• Pour dressing over pasta salad ingredients, stir to combine. Cover tightly with a lid or with plastic wrap place in refrigerator for a minimum of one hour before serving. Stir again before serving to mix up any dressing that may have sunk to the bottom.

Nutrition

Calories: 430kcal | Carbohydrates: 51g | Protein: 11g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 467mg | Potassium: 270mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post The Best Greek Pasta Salad Recipe (Easy Make-Ahead Side Dish) appeared first on Eat 2 Gather.

Why I love this cake recipe so much!!

A beautiful friend brought me this pound cake with a meal after I had a baby. It was so comforting. I have this vivid memory of standing in front of the sink, in pajamas (of course) eating a thick slice of this cake, and just loving it. I called this friend the next day, actually dialed a telephone, it rang, she answered, we talked. I asked her for the recipe. She wrote it out for me and gave it to me the next time I saw her. We no longer live near Sandi, she was such a sweet friend. I really miss her. So here I am 26 years later and I’m still going back to the recipe box and making this cake. Simple ingredients are all you need for the best pound cake recipe. It’s perfect for giving because its not a huge bundt cake, it’s a nice loaf sized cake. It is also so easy to customize! I’ll talk about that a little farther on, for now you need to get out the ingredients and make this cake!

Gather these ingredients

How to make this classic pound cake (step by step)

Whip butter until light and fluffy.

Add sugar to the butter, and whip for 6 minutes, scraping down the sides of the bowls a couple times. Sugar and butter should be light in color and fluffy. Be sure to scrape down sides of the bowl of your stand mixer, as you add additional ingredients.

Combine flour, baking soda, and baking powder in a separate bowl. Whisk together. Set aside.

Add eggs one at a time to the butter sugar mixture. Then add real vanilla extract. Whisk or mix until well combined.

Measure out sour cream. Alternate adding sour cream…

and flour mixture to the wet ingredients until all ingredients have been incorporated. Do not over mix the batter. Mix until just combined.

Now grease your loaf pans. And if you like line with parchment paper. I wiped the inside of these loaf pans with Crisco shortening, but you could use butter, or a non-stick baking spray.

Divide batter and fill loaf pans. Smooth out batter in loaf pan with a off set spatula. Make a line, or a divot / trench down the center of the batter to create that classic pound cake loaf appearance.

Allow cakes to cool on a wire rack for 30 minutes before removing from pan.

Why you are going to love this pound cake recipe!

• Simple pantry ingredients
• No complicated steps
• Moist, rich, buttery texture
• Perfect base recipe for variations
• Great for gifting, gatherings, or everyday baking

Tips for the best homemade pound cake

• Use room temperature ingredients
• Properly measure flour
• Don’t rush the creaming step
• Avoid overbaking
• Let it cool before slicing (this is usually not possible)

Note: I love to add in fresh berries such as blueberries, raspberries, chocolate chips, and a myriad of other things to the cake batter. The skies the limit. Just make sure whatever you add does not have juice, or added liquid and it will work!

Endless Variations!!

See number 5. in the FAQ’s below for more details on how and how much to add.

• Lemon pound cake – add 2 tablespoons lemon zest and 1 teaspoon lemon extract
• Lemon poppy seed pound cake
• Orange or citrus zest version
• Chocolate chip pound cake
• Marble pound cake
• Berry-studded pound cake
• Cut chunks of fresh peach for Peach Pound Cake
• Toasted coconut: add coconut extract and drizzle with coconut glaze and sprinkle with toasted coconut
• Instead of dusting with powdered sugar drizzle with a citrus glaze (recipe in the notes section of the recipe card)
• Almond or coconut flavor Glazes and toppings (vanilla glaze, lemon glaze, powdered sugar) -using almond extract, coconut extract, lemon juice (see notes in recipe card).

Frequently Asked Questions (FAQs)

1. Why is my pound cake dry? Overbaking or because too much flour was added. It’s important to measure flour properly to achieve a moist crumb.
2. Can I freeze pound cake? Yes—wrap tightly in plastic wrap and place in a zip-loc freezer bag and freeze up to 3 months. This recipe is perfect because it makes two loaves one for eating now and one for eating later! It the kind of cake you can pull out of the freezer for dessert if unexpected guests stop by. That timeless treat!
3. Can I use this recipe for mini loaves or a bundt pan? Theoretically yes, however I have never made this recipe in anything but loaf pans. It should work you will need to adjust baking time.
4. What makes a pound cake dense vs. light? Mixing method and ingredient ratios. Measure accurately and do not over mix after adding flour.
5. Can I add mix-ins without ruining the texture? Yes—just don’t overload the batter. One cup of fruit per loaf pan or two cups for the whole recipe. 1/2 cup chocolate chips or toasted coconut. 1 teaspoon of extract (almond, coconut, lemon, orange) per recipe. If adding zest add the 1 tablespoon per loaf.
6. Can I frost the pound cake instead of dusting with confectioners sugar? I prefer a glaze to a frosting for this cake. Glaze recipe is in recipe card below.

Thank you so much for stopping by and spending a little time in my kitchen today. I hope this easy classic pound cake becomes one of those dependable recipes you turn to for years to come, just like it has been for me. If you make it, I’d love for you to leave a rating and review in the recipe card below—it helps others find the recipe and truly means so much to me!

And if you enjoyed it, don’t forget to save and share this recipe with friends and family who love a simple, delicious homemade dessert. From my table to yours with love, Sheila

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Easy Classic Pound Cake (One Recipe, Endless Variations)

Moist, buttery pound cake made easy. One simple recipe with endless delicious variations.

Course Dessert

Cuisine baked goods

Keyword berries, blueberry, cake, classic, easy, freezer, loaf pan, pound cake, vanilla

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 349kcal

Author Sheila

Equipment

• 2 9×5 loaf pans

Ingredients

• 1 cup butter
• 2 cup sugar
• 1 tsp pure vanilla extract
• 6 whole eggs
• 3 cups unbleached all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 cup sour cream
• 1/3 cup powdered sugar for dusting after loaves have been baked

Instructions

Preheat oven to 325℉

• Allow ingredients to come to room temperature for the best outcome. Set eggs, butter, and sour cream out for an hour or so before assembling ingredients.
• Cream butter until light and fluffy. Gradually add in sugar. Beat butter and sugar for longer than 5 minutes. Add vanilla mix to combine.
• Add in eggs one at a time, until all are incorporated and batter is smooth and fluffy.
• Measure flour, baking soda, and baking powder into a separate blow. Whisk to combine.
• Alternate adding flour mixture and sour cream to butter mixture until all incorporated. Do not over mix at this point, you want everything to just come together with no pockets of flour or lumps. Scrape down sides of bowl and give a few more turns of the whisk.
• Grease loaf pans. You can use non-stick baking spray, or wipe down the inside of your loaf pans thoroughly with shortening or butter. You can also line with parchment paper (I usually don't).
• Divide batter equally between loaf pans. Smooth out surface with a spatula . Using a knife of even your finger create a divot straight down the middle of the batter in the loaf pan before placing in the oven.
• Bake for 1 hour at 325 ℉. Check with a toothpick. If toothpick comes out with a few crumbs on it, but not wet batter you can take cake out of the oven. Let cool in pans for 30 minutes before removing cake to a cooling rack.
Be careful not to over bake pound cake. You can even check it at 50 minutes to see if toothpick comes out clean. If you allow to rest in pans for 30 minutes before removing to a cooling rack the cake will finish baking outside of the oven.

Notes

Note:

1 .Add in any berries or add-ins you like about 1 cup per loaf, as long as you are not adding additional liquid with the add-ins most any thing will work. 1/2 cup if you’re adding chocolate chips, nuts, or coconut.

2. Glaze: 1 cup powdered sugar add 1 tablespoon of liquid = milk, lemon juice, orange juice, water. Also if you are adding an extract add that first then add scant tablespoon. If you want your glaze looser add liquid little bits at a time until you get the consistency you want. 

3. If you want only one loaf, just cut everything in half. Easy Peasy!

Nutrition

Calories: 349kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 109mg | Sodium: 153mg | Potassium: 70mg | Fiber: 1g | Sugar: 28g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg

The post Easy Classic Pound Cake (One Recipe, Endless Variations) appeared first on Eat 2 Gather.

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

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