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Garlic Butter Sautéed Asparagus

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Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

The truth is I’ve been making my sautéed asparagus the same way for years! I keep it simple with butter, salt and pepper.  It is amazing and perfect!  But this year I decided to branch out a bit more and try some new things.  I didn’t go crazy but I did come up with several new options we have enjoyed putting into the rotation!

This Garlic Butter Sautéed Asparagus was a huge hit with Jonathan.  I think it reminded him of a more Asian style vegetable dish.  We both like the simplicity of prep and being able to toss it together while cooking something else on the stove or in the oven.

If you are unfamiliar with asparagus make sure to check out the tips at the bottom of the recipe.  You will be picking out the perfect bundle of spears in no time!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Most kitchens need two good skillets.  I’m using this set from Calphalon for my basic pans.

You know what goes well with Garlic Butter Sautéed Asparagus?  Roast Beef!

This Roast Beef only takes five minutes to get in the oven and comes out perfectly every time. Even cheap cuts of meat are sensational!

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).
5 from 1 vote
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Garlic Butter Sautéed Asparagus

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).
Course Side Dish
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 102 kcal
Author Mirlandra

Ingredients

  • 1 pound asparagus see note
  • 3 Tbsp. salted butter
  • 2 tsp. minced garlic optional
  • ¼ cup water
  • ½ tsp. salt
  • ½ tsp. fresh ground black pepper coarsely ground
US Customary - Metric

Instructions

  1. Trim the root ends from the asparagus spears about 1” or enough to remove any white part.
  2. Heat butter and garlic in a large skillet over medium high heat just until the garlic starts to turn light brown.
  3. Add the trimmed asparagus, water, salt and pepper. Toss with tongs or spatula occasionally. Cook 4-6 minutes until the asparagus is just tender with the smallest crunch and the pan is starting to go dry.
  4. Taste for salt and pepper and serve hot.

Recipe Notes

How to Choose Asparagus: In the store look for spears of asparagus that are about the width of a pencil or at the largest a narrow sharpie. Choose a bundle that has firm green tips and is not slimy. The asparagus should look fresh and nice.

Nutrition Facts
Garlic Butter Sautéed Asparagus
Amount Per Serving
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 320mg 13%
Potassium 229mg 7%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 22.7%
Vitamin C 7.7%
Calcium 3%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

✕

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Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

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If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

I have a long standing relationship with apple crisp that is pretty close in nature.  It is one of the desserts I make 4-6 times a year – a lot for somebody who bakes so many different things all the time.  Recently I’ve been on a pineapple kick and I started thinking… Pineapple crisp!

The first one I made was a bit soggy but the second one was wonderful.  I love the combination of brown sugar topping with the sweet buttery pineapple.  It is a great dessert by itself or great side dish next to ham.  I’m thinking this one belongs on the Easter menu!

Now that I’ve mastered pineapple crisp I’m starting to think about a pineapple, orange cobbler.  But then again – maybe I should stop while I’m ahead!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Cut a lot of pineapple?  I love my easy pineapple slicer.  Slice of the top, screw in the slicer, and presto you have the entire beast cut!  Then I drink the juice out of the skin because YUM.  There are several brands that make this tool – I like OXO here because it is strong compared to the cheap models.

 

This Honey, Brown Sugar and Cinnamon Glazed Ham goes SO well with Pineapple Crisp!

This easy glazed ham has a delicious crust covered in honey, brown sugar and spices. Even a novice cook can bake an excellent ham with this simple recipe. All the tips you need to pick out a great ham are included.

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
5 from 1 vote
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Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 676 kcal
Author Mirlandra

Ingredients

Pineapple Filling:

  • 2 pounds pineapple chunks + any juice see note
  • 3 Tbsp. corn starch
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. butter

Crisp Topping:

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 Tbsp. cinnamon
  • 11 Tbsp. salted butter melted
US Customary - Metric

Instructions

  1. Preheat the oven to 375 F.
  2. If your pineapple is frozen, thaw on counter or in microwave. Reserve all the juice from cutting or thawing. Cut all the pieces into small, bite sized chunks and place in a large, heavy bottom pot.
  3. In a small bowl combine the corn starch and reserved juice, whisking until all lumps are gone (if you have no juice use 2/3 cup cold water). Pour the mixture over the pineapple chunks. Add the ½ cup brown sugar, ½ tsp. cinnamon, the 1/8 tsp. salt, and the 2 Tbsp. butter. Bring the mixture to a boil over medium-high heat, stirring often enough to prevent burning. While it cooks proceed with the topping.
  4. In a medium bowl stir the brown sugar, flour, oats and cinnamon until well mixed. Pour the melted butter over and use a fork to stir until the butter is well incorporated and mixture is lumpy / wet.
  5. After the filling has come to a boil, pour it into a 9”x9” casserole pan. Use your hands to scatter the topping mix evenly over the filling.
  6. Bake for 25- 30 minutes until the crisp is bubbly at the edges and the topping is golden-brown.
  7. Crisp can be served piping hot or served at room temperature (it will firm up more at this temperature). Serve as a side dish for holiday meals with roasted ham or as a dessert with French Vanilla ice cream or whipped cream.

Recipe Notes

What kind of Pineapple is best?  I like using fresh pineapple or frozen (that has been thawed) for this dish.  Canned pineapple does not have a good flavor / texture for this recipe.  We eat a lot of pineapple so I tend to buy the big bags of frozen at Costco.   

Nutrition Facts
Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert
Amount Per Serving
Calories 676 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 68mg 23%
Sodium 275mg 11%
Potassium 112mg 3%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 18g
Protein 4g 8%
Vitamin A 16%
Calcium 6.1%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

✕

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Oven Roasted Garlic Parmesan Potatoes

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These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

My mom started giving me an allowance when I was about 2.  I got a quarter a week (big money in the 80s!) and liked to take my coins to the farmer’s market to buy potatoes and tomatoes.  I think if you could be born with food in hand mine would have been potatoes!

While I’ve never met a way to cook potatoes I didn’t like, roasted is always high on my list!  It does a great job of concentrating the potato for that rich roasted flavor I love and only takes a few minutes to prep a side dish for the oven – no fuss, no muss.

I used to roast potatoes exclusively in oil but these days I toss a bit of butter on in the end.  Unlike mashed potatoes a little goes a long way and taking that extra step gives you tons of wonderful flavor.  If I’m feeling a bit fancy I toss on some fresh herbs at the end for color and more flavor.  Bing, bang, boom and DONE!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post: I keep a bottle of this Italian Herb Blend on hand at all times. It is my go to instead of fresh herbs that are more expensive and hard to keep handy. Usually you can find this in the produce section of the grocery store for $4 or under. If not badger the grocery store or order off of Amazon.

I like to serve these potatoes with this Bacon Wrapped Pork Tenderloin! 

We love this simple bacon wrapped pork tenderloin! The creamy onion sauce and bacon make this easy dinner look fancy without the extra work. Serve it with a salad or rice and veggies for a fast, easy meal.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
5 from 2 votes
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Oven Roasted Garlic Parmesan Potatoes

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 6
Calories 362 kcal
Author Mirlandra

Ingredients

  • 3 pounds small gold potatoes petite or baby size work well
  • 2 Tbsp. olive oil
  • ½ cup freshly grated Parmesan cheese
  • 2 tsp. black pepper coarsely ground
  • 2 tsp. garlic powder
  • 2 tsp. onion salt
  • 1/2 tsp. paprika
  • 2 tsp. freeze dried Italian herb blend I use Litehouse brand
  • 6 Tbsp. salted butter melted
  • Fresh parsley or chives to garnish optional
US Customary - Metric

Instructions

  1. Preheat the oven to 400 F.
  2. Spray a baking sheet with nonstick spray.
  3. Wash the potatoes and slice in half. Place in a single layer on the baking sheet.
  4. Sprinkle everything else except the butter over the potatoes. Gently toss to coat.
  5. Bake for 25 – 30 or until golden and crisp. The potatoes should be very tender when pierced with the tip of a knife. Stir in butter until melted. Taste for salt and serve garnished with fresh parsley or chives if desired.
Nutrition Facts
Oven Roasted Garlic Parmesan Potatoes
Amount Per Serving
Calories 362 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 31mg 10%
Sodium 744mg 31%
Potassium 50mg 1%
Total Carbohydrates 2g 1%
Vitamin A 11.6%
Calcium 1.1%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

✕

Free Simple Weeknight Meal Plan

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Sign up here for your free plan and start rocking dinner!

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Copycat Cracker Barrel Blueberry Pancakes

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These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

What is it about pancakes???  They captivate our breakfast longings SO much that we have entire chains of restaurants devoted to them!  One of the best parts of my Saturday morning is coming downstairs to find my husband in the kitchen with flour, buttermilk and the pancake griddle.  It just makes me happy nose to toes.

I first started making Copycat Cracker Barrel Pancakes three years ago to feed my inner pancake beast and since then it has become one my favorite recipes and one of the most beloved by all of you here at MK.  This spring it just seemed like it was time to do a blueberry version and of course a blueberry syrup recipe too!  Like the original, this blueberry version is amazingly good and wonderful simple.

May your breakfasts be joyful always!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  This is the type of ice cream scoop I use to make the pancakes. Any 4oz scoop of this style will do.

You Might Also Need

Copycat Cracker Barrel Blueberry Syrup

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

Copycat Cracker Barrel Pancakes

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

Sticky Bun Breakfast Syrup

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
5 from 1 vote
Print

Copycat Cracker Barrel Blueberry Pancakes

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 312 kcal
Author Mirlandra

Ingredients

  • 2 cups all-purpose flour see note on measuring
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbsp. granulated sugar
  • 2 eggs
  • 2 1/3 cups buttermilk 1% is what you are looking for here
  • 2 cups frozen wild blueberries see note
  • Butter for the pan
US Customary - Metric

Instructions

  1. Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing. Measure blueberries and set next to the griddle.
  2. Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
  3. Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop. Sprinkle as many blueberries as you like into the pancake.
  4. The pancakes should be flipped when the 4th bubble pops. This will take about 2 - 3 minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
  5. Between pancakes it helps to take a paper towel or cotton cloth and wipe away any blueberry residue.
  6. Every time you put new batter on the griddle you need to butter it again.
  7. Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

Recipe Notes

How to Measure Flour: The best way to measure flour is to spoon it into the measuring cup and then level it off. This will help ensure you don’t pack too much flour into these tender pancakes.

Choosing Blueberries: You can use any kind of blueberries here but the standard ones are big and make giant craters in pancakes. I love using the wild variety because they are a small berry with great flavor. They are perfectly suited to pancakes. Many stores will carry some variety of wild or Main wild blueberry in the freezer section. Usually they will be more expensive than standard cultivated berries. I paid $4 / pound in my area.

Serving Size: This recipe will make 12 pancakes. Adults will generally eat 2-3 and young children will eat about 1.

Nutrition Facts
Copycat Cracker Barrel Blueberry Pancakes
Amount Per Serving
Calories 312 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 64mg 21%
Sodium 887mg 37%
Potassium 190mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 12g
Protein 9g 18%
Vitamin A 4.7%
Calcium 12.2%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

✕

Free Simple Weeknight Meal Plan

Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

We won't send you spammy emails. Just amazing cooking ideas! Powered by ConvertKit

Cookie Butter Glazed Ham

by Leave a Comment

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

Prepare to laugh at me.  Cookie Butter Glazed Ham came about because Jonathan’s team at HP challenged me.   A challenge is just a grown up dare.  Apparently the 13  year old girl that once swallowed a live minnow is still alive and well somewhere inside of me!

A  few weeks ago Jonathan came home from work with a new recipe idea.  J and I have been cooking together for the better part of a decade and I’m pretty used to this  – and to the concept that many of his food ideas come under the heading of outlandish.  But I also can’t deny that many of them are also quite good – and often better than they initially sound.

Of course we just happened to have a big ham in the fridge (also Jonathan’s fault – the man acquires hams as if they might stop growing pigs!) and we just happened to have a potluck coming up at church.  If I ever wonder about a recipe I just run it thorough the potluck test!

So – will it potluck?  YES!  Most people had never heard of cookie butter but they really enjoyed the ham with a cookie butter glaze.

It is different and unique but it is also delicious!  And I love the idea of making something new that none of the guests have had before!  Also it happens that Easter Sunday 2018 falls on April Fool’s Day…  This really might be the year for a yummy but totally different ham!  Nobody will know if you are having a joke or serving a wonderful dinner until they try it!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  When you cook a ham with the face smack down on a glass or metal pan the meat cooks unevenly.  You need some sort of rack to place the meat on for air flow.  I like a pan like this because I can use it for ham, turkey, prime rib and all my other roasting needs.

 

This Healthy Mug Soup is another of Jonathan’s other crazy ideas that turned out to be really great.  

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.
5 from 2 votes
Print

Cookie Butter Glazed Ham

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.  (Cook time depends on size of ham.)
Course dinner
Cuisine American
Prep Time 10 minutes
Resting Time 15 minutes
Total Time 10 minutes
Servings 15
Calories 202 kcal
Author Mirlandra

Ingredients

  • 1 bone in ham spiral cut or not, about 7-11 pounds
  • ½ cup cookie butter I’m using the one from Trader Joes
  • ¼ cup brown sugar packed
  • 4 Tbsp. butter
US Customary - Metric

Instructions

  1. Preheat oven to 275 F. Line roasting pan with foil and place a rack on it.
  2. Remove all packaging from ham including any clear plastic over the bone. Score the ham if desired.
  3. Place ham flat / open side down on the rack of a roasting pan. Cover tightly with foil.
  4. Roast at 275 F for 12-15 minutes per pound until the coolest part of the ham is 140 F with a thermometer.
  5. Remove the ham from oven and increase temp to 425 F. Discard the foil covering the ham.
  6. Microwave the cookie butter 30-60 seconds until softened. Stir in brown sugar and butter.
  7. Brush glaze over ham making sure to push it into cracks if you scored the ham.
  8. Bake at 425 F. for 10-15 minutes.
  9. Remove from oven and allow to rest for 10 minutes before transferring to a serving platter.

Recipe Notes

Choosing a Ham:

Water Content - Always read the label before buying a ham. Many have a large amount of water added which means you are buying a lot of water and less meat. For this reason I often choose the Kirkland spiral cut ham at Costco. It is labeled as a “natural juices” ham which means it has less than 8% additional water from the brining process. It is still tender and juicy after roasting. A Cooks ham can contain 23% added water which means that ¼ of your ham is actually water. Also the more water in the ham, the less like lovely ham flavor you get.

Type of Ham - Hams come as giant full hams with shank and butt end attached – usually about 15 pounds! Or they come as either shank or butt. The Shank portion has more fat and is easier to carve. Many people prefer the flavor of this because of the additional fat. The butt end is usually leaner but more difficult to carve because of the bone structure. You will have to get in there a bit with your fingers.

Nutrition Facts
Cookie Butter Glazed Ham
Amount Per Serving
Calories 202 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 29mg 1%
Potassium 4mg 0%
Total Carbohydrates 7g 2%
Sugars 6g
Vitamin A 2%
Calcium 0.4%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

✕

Free Simple Weeknight Meal Plan

Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

We won't send you spammy emails. Just amazing cooking ideas! Powered by ConvertKit

Copycat Cracker Barrel Blueberry Syrup

by Leave a Comment

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

A few weeks ago I was doing some yummy recipe research at Cracker Barrel.  (The entire family loves it when I do this kind of research.)  My project of the day was trying blueberry pancakes which came with a cute jar of Dickinsons Wild Main Blueberry Syrup.

The syrup was really nice but heavy on the sugar and lite on the blueberry flavor.  Of course the label reveals three kinds of sugar after blueberries  – two of which are sugars food can generally do without in my not so humble opinion.

My mission when we arrived at the restaurant was pancakes but I went home thinking I could make a better syrup too!  Well it turns out I was right!  Blueberry syrup is easy to make at home either with whole berries or smooth.  The results are way better than what I got at the restaurant and my syrup actually had a lot of fruit in it.  It is still a sweet syrup but not so sweet as to loose the wonderful blueberry flavor.

I will note that most people won’t be able to find Wild Main Blueberries easily and if you can the price point is usually steep.  Many stores do carry “wild blueberries” in the frozen section which will give you the great wild berry flavor Main berries are prized for without the cost of the true Main version. Of course you can also use regular cultivated blueberries and still have wonderful syrup – the choice is entirely up to you!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  I like this syrup with a few berries in it for texture.  If you want a smoother syrup you can use an immersion blender like this at the end.  These are also handy tools for jam, soups and sauces.

Need a great pancake recipe to go with your syrup?  These Copycat Cracker Barrel Pancakes are about my most popular recipe ever and one we make for breakfast most weeks. 

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.
5 from 1 vote
Print

Copycat Cracker Barrel Blueberry Syrup

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of. (Makes 2 cups of syrup.)
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 76 kcal
Author Mirlandra

Ingredients

  • 2 cups blueberries see note
  • ½ cup granulated sugar
  • 1 cup water
  • 1 Tbsp. cornstarch
US Customary - Metric

Instructions

  1. Combine the cornstarch and 2 Tbsp. of the water in a small bowl and set aside.
  2. Add the rest of the water to a medium saucepan with the blueberries and sugar. Bring to a boil over medium-high heat stirring occasionally.
  3. Reduce heat to bring the syrup down to a simmer and cook for 10 minutes.
  4. Stir the cornstarch mixture in making sure to stir until everything is well mixed. Continue to stir occasionally and simmer until the sauce thickens a little bit. A few of the berries will be whole still which gives this syrup a fun texture. You can always choose to puree the remaining berries with an immersion blender or a drink blender.
  5. Store in the refrigerator for several weeks or in the freezer for several months.
  6. Serve cold or warm however you prefer.

Recipe Notes

Type of Blueberries: You can use any kind of blueberries to make this syrup. They can be fresh or frozen. Some people prefer using wild blueberries because they have a slightly more intense and tangy taste than cultivated blueberries. I like using wild blueberries for syrup because they are small and you get nice thick syrup with little blueberries in it. That being said, the cost of frozen wild blueberries is generally about twice as much as frozen cultivated blueberries.

Nutrition Facts
Copycat Cracker Barrel Blueberry Syrup
Amount Per Serving
Calories 76
% Daily Value*
Sodium 2mg 0%
Potassium 28mg 1%
Total Carbohydrates 19g 6%
Sugars 16g
Vitamin A 0.4%
Vitamin C 4.3%
Calcium 0.2%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

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Baked Pineapple Casserole (Without Cheese)

by 2 Comments

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Last week I had never even heard of Baked Pineapple Casserole.  I was doing some research on pineapple recipes and discovered it out of the blue!  Most of the recipes I saw had cheddar cheese – yes, I know, it sounds pretty crazy!!!  But there were a few that didn’t.  The combo still sounded kind of different to me but I thought it was worth trying.

The first batch I made reminded me of a french toast casserole or a tropical bread pudding.  Everybody said it was a dish commonly served with ham and if I were going to make stuffing to go with ham THIS is exactly what it would taste like!

It is also what I think of when I think of Southern food.  Lots of butter, don’t hold the sugar, made for a potluck and just a bit eccentric.  I took my first batch to a potluck (seemed fitting) and people were already asking for the recipe.  This one is a hit for sure!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Rubber spatulas are inexpensive and really important to things like bowl scraping and folding.  You don’t need expensive or name brand ones.   Any silicon spatula that is one piece and heat resistant should work well!  The two piece ones come apart and are hard to clean.  Sometimes you will want to use the spatula somewhere hot so make sure you buy a set that can handle the heat!

If you bake a pineapple casserole, chances are you might want to bake a good Honey, Brown Sugar and Cinnamon glazed Ham too! 

This easy glazed ham has a delicious crust covered in honey, brown sugar and spices. Even a novice cook can bake an excellent ham with this simple recipe. All the tips you need to pick out a great ham are included.

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!
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Baked Pineapple Casserole (Without Cheese)

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good french toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 328 kcal
Author Mirlandra

Ingredients

  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • ½ tsp. vanilla
  • 20 oz can crushed pineapple drained
  • 8 slices white bread I’m using a rectangular shaped loaf
US Customary - Metric

Instructions

  1. Preheat oven to 350 F and butter or spray a 9”x12” casserole dish.
  2. In a large mixing bowl, use a mixer to beat the softened butter and brown sugar together until smooth.
  3. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape the sides of the bowl as needed.
  4. Drain the pineapple and drink the juice! Add the drained pineapple to the egg mixture.
  5. Place the slices of bread on cutting board in a stack. Use a serrated bread knife to remove the crusts and discard them (or leave them on if you prefer). Cut the remaining bread into small cubes about ½” x ½”.
  6. Gently fold (see note) the bread into the egg mixture until everything is well combined.
  7. Pour the mixture into the pan.
  8. Bake uncovered for 45 – 50 minutes until the casserole is bubbly and the top has turned golden brown.
  9. Serve hot, warm or cold with ham or pork roast or even as a breakfast treat! This makes six large squares or 8 medium ones.

Recipe Notes

Folding is a way of mixing in ingredients gently. Take a rubber spatula and slide it into the bottom of your mixture then lift and turn it over the bread. Basically this is just a very gentle way of stirring that keeps air in the bread. This recipe is very forgiving so you don’t have to fuss a lot but if you are curious there are lots of videos online that demonstrate the process.

Nutrition Facts
Baked Pineapple Casserole (Without Cheese)
Amount Per Serving
Calories 328 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 112mg 37%
Sodium 155mg 6%
Potassium 59mg 2%
Total Carbohydrates 12g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 9.5%
Calcium 8.1%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Adapted from here.

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Better than Cinnabon Cinnamon Rolls (With Buttercream Glaze!)

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Cinnabon cinnamon rolls are fine but they can’t come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

Cinnamon rolls may be my weakness.  Actually any warm baked good is probably my weakness but let’s not tell, OK?  These days Cinnabon cinnamon rolls seem to be everywhere.  Every time I smell one I want one but the few times I’ve bought them they have been horribly disappointing.  The texture is mediocre and the flavor is pitiful.  Yes, I said it – the flavor of Cinnabon cinnamon rolls is pitiful.

Anybody who knows me will tell you I have opinions about food!  Let’s not call me picky – but selective or choosy might cover it.  A really great cinnamon roll needs three things:

1. Texture

2. Flavor

3.  The PERFECT glaze

If you miss on one the rest is a lost cause.  I want the texture to be soft, supple and perfectly chewy.  The flavor needs to include enough butter and cinnamon to actually hit the mark and there had better be brown sugar in there to really send it!  Finally I want those rolls slathered (while HOT) with a great icing.  No powdered sugar/milk/vanilla combo for my rolls.  No!  I want a buttercream frosting thinned down to a glaze that perfectly coats the rolls.  Not too sweet, not too buttery, not too anything!  I know I have a bit of a Goldilocks thing going on here but we are talking about cinnamon rolls.  Perfection just isn’t too much to ask!

And, at the end of the day I’m a busy girl.  I want my cinnamon rolls and I also want my time!  I love this recipe because you can actually put out great rolls with about 20 minutes of active work time.  Thanks bread machine and of course my little trick with dental floss!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  I’ve been using a cost efficient Oster Bread Machine for about 15 years.  They do a great job and are simple to use.  They also stack up very well against most of the $300 high end machines unless there is a specialty setting you want such as a spout that adds fruit and nuts at a certain time or a folding paddle.  I don’t believe in owning a lot of appliances but this one is worth it in time savings.  We also make more bread items because I can just prep the dough here and go!

I’m a big fan of using my bread machine to make great dough and then forming it however I like.  These Texas Roadhouse Rolls are a bread machine winner that will change your life!  Great bread is a life changer right? 

These Copycat Texas Roadhouse Dinner Rolls are amazingly soft and the Cinnamon Honey Butter puts them over the top! Only 10 minutes of active work!

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!
5 from 2 votes
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Better than Cinnabon Cinnamon Rolls with Buttercream Glaze

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!
Course Bread / Breakfast / Brunch / Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 513 kcal
Author Mirlandra

Ingredients

Dough

  • 10 oz water
  • 1 tsp salt
  • 4 Tbsp. salted butter
  • 4 cups all purpose flour
  • ½ cup packed brown sugar
  • 1 Tbsp. yeast

Filling

  • ½ cup salted butter melted
  • 1 cup packed brown sugar
  • 1 Tbsp. ground cinnamon

Buttercream Glaze:

  • ½ cup salted butter melted (or ½ cup unsalted plus ¼ tsp. salt)
  • 2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
US Customary - Metric

Instructions

Bread Machine Instructions (See below to make dough without a machine.)

  1. Add the dough ingredients to your bread machine, set the machine for the dough cycle and start it. Proceed with the recipe after the dough is ready.
  2. Spray a 9”x11.5” baking pan with nonstick spray and set by your work area.
  3. Dust a clean counter with flour. Remove the dough from machine and roll into roll into large rectangle (2’ by 3’).
  4. Pour the melted ½ cup butter unto the rolled out dough and brush to edges with the back of a spoon. Mix the brown sugar and cinnamon up in a bowl and scatter evenly on the melted butter.
  5. Starting at one of the long edges, roll the dough into a tight log.
  6. Cut a piece of unflavored dental floss to about 1 ½’. First cut off about 1” of the log at each end using the dental floss. Slide the floss under the log, bring the two ends together over log, and pull in opposite directions to make nice clean slices. This works way better than a knife. The end pieces can be tucked into the pan or discarded.
  7. Next use the floss to slice the log in half. Cut each of those halves in half. Then cut each of those four chunks into three rolls each. This makes a total of 12 rolls.
  8. Place the cut rolls into the pan. If you saved the ends they can be fit next to any smaller rolls.
  9. Preheat the oven to 350F just for 1-2 minutes and then turn it off. Cover the pan of rolls with plastic wrap and place in the oven for about 30 minutes or until puffed. (Alternately place in another space that is consistently warm and away from any drafts.)
  10. Remove the rolls from oven and preheat to 350F. When the oven comes to temp remove plastic wrap from rolls and bake for 25-30 minutes until tops are browning and dough is fully cooked. (If you are not sure use a fork to gently lift the center of one of the rolls towards the middle of the pan. If the dough is gooey gently push back down and bake 5 more minutes. If it is cooked, remove rolls and frost.
  11. As soon as the rolls come out of the oven stir powdered sugar into melted butter until no lumps remain. Add milk and vanilla and stir until the glaze is the consistency of a runny frosting. Use a large spoon to spread / drizzle the glaze evenly over the tops of the hot rolls.
  12. Eat hot with milk or coffee. Store leftovers in a sealed container at room temperature up to 3 days. Rolls can be warmed gently in the microwave for about 30 seconds each if you want to serve the leftovers warm.

To Make Dough Without a Bread Machine

  1. In a large, microwave safe bowl heat water and butter in the microwave for 30-60 seconds just until it is pleasantly warm to your finger and the butter is partially melted.

  2. Whisk in brown sugar, salt, and yeast. Some lumps of butter may remain.

  3. Whisk in 1/2 cup of flour.

  4. Use a wooden spoon to stir in the remaining 3 1/2 cups of flour until a dough forms.

  5. Using a dough hook, knead the dough in a stand mixer for 5 minutes or knead by hand (spray a large wooden board and your hands liberally with canola cooking oil spray. Knead the dough on the greased board for 5 minutes. Set the board aside to use again for rolling the dough out.

  6. Form the dough into a ball and place in an oiled mixing bowl. Turn dough to coat and cover loosely with plastic wrap. Set the bowl in a warm place until the dough has doubled, about 60 - 90 minutes.

  7. When the dough is ready go back to #2 at the top follow the directions there to finish the rolls. 

Nutrition Facts
Better than Cinnabon Cinnamon Rolls with Buttercream Glaze
Amount Per Serving
Calories 513 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 51mg 17%
Sodium 368mg 15%
Potassium 64mg 2%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 19g
Protein 5g 10%
Vitamin A 11.9%
Calcium 2.7%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

✕

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Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

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Easy Chocolate Truffles

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Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

Full Disclosure:  Albertsons compensated me for developing this recipe with their products.  That being said I have been an Albertsons shopper since I was a little girl and shop there on a regular basis.  My promise to you is that I will only promote products and companies I love and use in my home.

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

I’ve been making these easy chocolate truffles about as long as I can remember.  My cousin Stephanie always made them at Christmas and included them on her epic plates of candy.  Year after year they were one of my Dad’s favorite treats.

We made them in different flavors, rolled in nuts, with a maraschino cherry inside and pretty much anything you can think of.  My favorite version is probably the simplest:  milk chocolate and plenty of almond extract combined into a smooth, creamy, decadent truffle that melts in your mouth.

Dad is gone now but our family still makes and enjoys these frequently.  This year I had the privilege of making them with my son for the first time.  He has just turned two but is a connoisseur of good food.  If he likes something he will ask for more of it.  If he LOVES something he will trouble himself to learn the name so he can ask specifically for that item.  Guess who learned to say “truffles” this week?

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

With Valentine’s Day just around the corner I wanted to do something special in honor of two of my girl friends.  I became friends with Katie and Kim (yes Crazy Kim of the Taco Balls recipe) hanging out playing board games and drinking wine.  As Jack came into my life these women worked to create a space where we could do mom life together.  Most weeks we get together and let our kids run wild while we try to keep the peace, talk about the good / the insanity, and generally encourage each other in this wild adventure that is motherhood.

These women have spoken words of encouragement through pregnancy, sleepless nights, teething, that first time I made a mistake that put Jack in harms way.  They threw baby showers and made jokes and let me be known in all my imperfections of motherhood.  A true and trusted friend is priceless.  A mom friend in the trenches with you – that is something I don’t have words for.  This winter I wanted to make a little gift to acknowledge all that they have done in linking arms with me in this season of my life.

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

More and more in the last year I’ve come to rely on my neighborhood Albertsons as a place to pick up all the stuff on my list.  I was able to make one trip and get everything I needed to make the truffles, some cute gift bags, cards, stunning debi lilly design™ alphabet candles, and even a beautiful bag of rose petals for gift packaging!  There were so many extra rose petals I let Jack have some to play with and surprised Jonathan with the extras.

I had the chance to meet Debi Lilly herself last fall at the Albertsons company headquarters.  She is a warm, friendly woman with a creative eye for style and fun to get to know.  I’ve enjoyed picking up several of her creations for our home.  The alphabet candles make the perfect gift and have a subtle scent with just a hint of ginger.  Mine is tucked away just for my bubble bathes when I need a bit of personal sanity away from the chaotic existence that is life as a toddler mom.

With Valentine’s Day just around the corner I’m enjoying taking a moment to honor the friendships that have meant so much to me.  These easy chocolate truffles make it is simple to give special gifts to those people in your life who could use a smile this winter.  Who will you be making a batch for?

Have a great week.  Thanks for stopping by to cook with me!

debi lilly design products are available in my area exclusively at Albertsons but they can also be found in the entire Albertsons Companies family of stores.  I shop at Albertsons here in Boise and at Safeway when I’m in Oregon visiting my family.  Look out for debi lilly design products at Albertsons family stores across the country including:  ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.  You can visit Albertsons.com to find a store near you and to get more great recipes like this.

Tools In This Post: The easiest way to form truffles is with a small scoop like this melon baller.  I like one with a bail that helps remove the truffle from the scoop.  If you don’t have a scoop like this you can use a teaspoon to portion out your candy and then continue to roll the portions into balls as directed. 

Looking for more fun and easy Valentine’s Day Treats?  Check out these wonderful Chocolate Cheesecake Deviled Strawberries! 

Creamy chocolate cheesecake filling is perfectly flavored and whipped, then spread unto strawberries for a elegant appetizer. Move over deviled eggs - there is a new "deviled" treat in town!

5 from 1 vote
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Easy Chocolate Truffles

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for? (This batch makes 48 truffles.)
Course Candy
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 48
Calories 89 kcal
Author Mirlandra

Ingredients

  • 1 cup evaporated milk
  • 1/2 cup Signature Kitchens granulated sugar
  • 2 bags Signature Kitchens milk chocolate chips 11.5oz each
  • 1 Tbsp. almond extract
  • 2 Tbsp. powdered sugar or cocoa powder
US Customary - Metric

Instructions

  1. If you live above 3,000 ft see recipe note before starting. (If you don’t know what altitude you live at just Google the altitude of the city you live in to get that information. It might be higher up than you think!)
  2. Combine milk and sugar in small saucepan with a heavy bottom. Cook over medium heat until the mixture comes to a full rolling boil (see note at bottom of recipe for more information.)
  3. Boil 3 minutes. Stir in chocolate chips until fully melted. Then stir in almond extract until the mixture is smooth.
  4. Pour chocolate mixture into a shallow bowl or baking dish. Cover and refrigerate 1-2 hours or until filling is firm. (If the filling becomes too firm to roll leave it at room temperature until it is soft enough to work with again.
  5. After the filling is firm, use a melon baller to make small balls, about 2 teaspoons.
  6. Roll each ball between your palms until it is round in shape. Then roll truffle in powdered sugar or cocoa powder depending on your preference.
  7. Store the truffles in layers separated by wax paper in an airtight container at room temperature for several days. For longer storage refrigerate up to two weeks or freeze in freezer bags up to three months. If frozen, thaw in fridge overnight.

Recipe Notes

Rolling Boil: A rolling boil means that the liquid is bubbling so hard that you can still see lots of large bubbles coming to the top and popping as you stir. If this sounds confusing you can always use a candy thermometer to make sure you are at the right temperature. Just follow the directions in the next note as if you lived at high altitude!

 

Making Candy Above Sea Level: If you live up a few thousand feet the milk / sugar mixture will boil differently than it would at sea level. Instead of bringing the mixture to a rolling boil and then timing you need to use a thermometer. Just clip a candy thermometer (usually less than $3 at the grocery store) to the side of your pan. As you stir watch the temperature. When the sugar / milk mixture reaches 190 F go ahead and add the chocolate. Follow the rest of the recipe as directed!

Nutrition Facts
Easy Chocolate Truffles
Amount Per Serving
Calories 89 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 15mg 1%
Potassium 16mg 0%
Total Carbohydrates 12g 4%
Sugars 12g
Protein 1g 2%
Vitamin A 0.9%
Vitamin C 0.2%
Calcium 3%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe adapted from here. 

Think making special candy is hard? Think again! These Easy Chocolate Truffles are decadent and only require a few simple ingredients to make. Creamy, rich, and indulgent they will make you smile again and again. Who will you be making a batch for?

✕

Free Simple Weeknight Meal Plan

Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

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Top 10 Posts of 2017

by 4 Comments

2017 was a great year with 70 new recipes here on the blog!  Every year at this time I like to look back and see what was most popular just by the numbers.  These were the 10 most popular recipes of 2017!  Shall we count them down? 

2017 was a great year with 70 new recipes here on the blog! Every year at this time I like to look back and see what was most popular just by the numbers. These were the 10 most popular recipes of 2017!

At #10 we have Secret Ingredient Lemon Snowflake Cookies! These bold Lemon Cookies have several secret ingredients for powerhouse lemon flavor sure to please any lemon lover.

These bold Lemon Cookies have several secret ingredients for powerhouse lemon flavor sure to please any lemon lover. You can't go wrong with this easy classic.

#9 was How to Make a Perfect & Easy Prime Rib Roast. Making a special Prime Rib Roast does not need to be intimidating.  This recipe has simple instructions and tips to make the perfect roast that will amaze all your dinner guests.  This is the holiday roast people will be telling stories about ten years from now!

Making a special Prime Rib Roast is easier to make than you might think. This recipe has simple instructions and tips to make the perfect roast that will amaze all your dinner guests. This is the holiday roast people will be telling stories about ten years from now!

#8 went to The Best Coleslaw Ever (According to Me).  Quite simply the best coleslaw. This recipe is flavorful, sweet and tangy but not heavy or gooey. It is absolutely perfect with pulled pork or fried fish.  It is also one of the oldest recipes on the blog (and the photos are terrifyingly bad) but it deserves a spot at the top because it really is amazing!

Perfect Oven Roast Beef came in at #7.  This Roast Beef only takes five minutes to get in the oven and comes out perfectly every time.  Even cheap cuts of meat are sensational!

This Roast Beef only takes five minutes to get in the oven and comes out perfectly every time. Even cheap cuts of meat are sensational!

#6 is Poor Potato Hamburger Casserole. I grew up on this easy poor potato hamburger casserole. It is full of high quality but cheap protein and very tasty. Sometimes I make it just to eat it leftover.

#5 is Copycat Cracker Barrel Pancakes. These Copycat Cracker Barrel Pancakes are easier to make than most pancake recipes you can get your hands on! Just 5 ingredients and 5 minutes to have hot pancakes from scratch on the griddle. 

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

#4 is a favorite veg preparation of mine – Sautéed Asparagus and Mushrooms.  Five minute sautéed asparagus and mushrooms make an easy spring side dish. Simple enough for every day, fancy enough for a special meal, mushrooms optional.  I included easy directions to prepare the asparagus for cooking.

Brown Sugar Roasted Pineapple came in at #3. Brown Sugar Roasted Pineapple is an easy side dish with hints of butter and cinnamon.  I serve it all the time with ham but it is also great with BBQ pork, breakfast sausage or even over ice cream.  For all it’s versatility it is crazy easy to make – you can have it in the oven in five minutes!

The Best Hamburger Recipe and Burger Tips was #2.  There is simply nothing else in the world like the perfect juicy, flavorful hamburger slathered in your favorite sauces. It is one of my favorite foods of all time.  When you make it, try the grilled pineapple to go with!  Sensational.

This is the best hamburger recipe for juicy, tender burgers everybody loves. My 9 easy hamburger making and grilling tips will have you making the perfect hamburgers all year. Check out my easy tip for making the perfect patty without tools. You can change this recipe up for pineapple / teriyaki burgers in a flash and they are SO good.

Last, but never ever least, Perfect No Chill Sugar Cookies came in for the #1 most popular post of 2017!  This is the holy grail of roll out sugar cookies! I baked hundreds of cookies to arrive at this recipe!  There is no chilling required.  The cookies actually taste amazing.  The process is easy and kid friendly.  The frosting is rich and creamy but still something you can pipe on.   I have included all my best tips and a list of the baking equipment I have found works best! 

I have baked hundreds of cookies to arrive at this recipe! There is no chilling required. The cookies actually taste amazing. The process is easy and kid friendly. The frosting is rich and creamy but still something you can pipe on. This, is the holy grail of roll out sugar cookies! I have included all my best tips and a list of the baking equipment I have found works best!

And there you have it!  The winning line up of 2017.  Stay tuned next week for a list of my favorite posts from last year.  I will give you a hint – there is almost no overlap!

P.S.  If you want to see the top 10 of 2016 the list is here!

✕

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Creamy chicken and rice casserole 113 by 170 for email forms

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