sweet sorghum butter shortbread cookies

Sweet Sorghum Butter Shortbread Cookies

Ahhh…sorghum butter. Is there any flavor that could be classified as more Southern? Well, actually there’s a lot of flavors that can be classified as Southern, but this has to be one of our favorites. These melt in your mouth shortbread cookies are great to serve as an appetizer, with a cup of coffee, or just to nibble on during the afternoon. Not only are they bursting with sweet sorghum flavor, but they’re incredibly easy to make as well. Just whip together a few ingredients in a mixing bowl, chill, and bake. It’s that simple. However, make sure that you have a little bit of time for the dough to chill in the refrigerator for at least an hour. These sweet sorghum butter shortbread cookies are sure to be the next hit for your family or friends!

The Key to Simply Perfect Sorghum Butter Shortbread!

Sorghum is definitely the key ingredient in these Sweet Sorghum Butter Shortbread Cookies! However, you might be asking yourself…what the heck is sorghum? Well, sorghum syrup is very similar to molasses and honey. It has a thick texture that is very concentrated on sweet flavor. However, it has a bit of a tart kick to it. So, although the texture if similar to other syrups, the flavor definitely stands out on its own! Stay fabulous!


Looking for similar sweet foods to eat? Check out our recipes for Ultimate Peanut Butter Cheesecake Cookies AND Traditional Indiana Sugar Cream Pie!



sweet sorghum butter shortbread cookies

sorghum butter shortbread cookies

These melt in your mouth shortbread cookies are full of delicious Southern Sorghum flavor!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Brunch, Dessert
Cuisine: American
Keyword: butter, cookies, shortbread, sorghum
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Resting Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 24 cookies
Calories: 80kcal
Cost: $5

Equipment

  • Mixing Bowls
  • Plastic Wrap
  • Cutting Board
  • chef's knife
  • baking pan
  • Parchment Paper or Silicone Baking Mat

Ingredients

  • 8 tbsp unsalted butter room temperature
  • 3 tbsp sorghum
  • ½ tsp pure vanilla extract
  • ½ cup confectioner's sugar
  • cup flour
  • ½ tsp kosher salt

Instructions

  • Combine butter, sorghum, and vanilla in the bowl of a stand mixer. Blend together over medium speed for 30-60 seconds until completely combined.
  • With the mixer running at low speed, slowly add the confectioner's sugar, flour, and salt. Allow the mixer to blend all the ingredients for at least 60 seconds until a thick dough has formed. Scrape down the sides of the bowl to ensure that all ingredients are combined.
  • Transfer the dough to a piece of plastic wrap. Roll the dough into a flattened rectangular shape. Transfer to the refrigerator to cool for at least one hour.
  • After the dough has chilled, unwrap the dough and slice into ½" cookies and transfer to a baking pan with parchment paper (or silicone baking mat). Use the tines on a fork to make decorative indentations on top of the cookie dough. Bake in a preheated oven at 350°F for 10 minutes. Transfer to a wire rack to cool. Eat fabulously with some coffee or tea!

Nutrition

Calories: 80kcal | Carbohydrates: 10.4g | Protein: 0.9g | Fat: 3.9g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 4.5g | Calcium: 6mg
smoky green chile shakshuka

Easy Smoky Green Chile Shakshuka

Brunch is definitely our favorite mealtime of the week! However, this easy and delicious Smoky Green Chile Shakshuka can be served and enjoyed any time of the day! Let’s face it, eggs are the universal ingredient for many cultural dishes. Eggs cooked in a warm and comforting tomato sauce can be found in many cultures. Shakshuka, Eggs in Pergutory, Huevos Ranchers are just a few of those cultural dishes that are delicious. Also, it doesn’t hurt that this dish is so easy to whip up in a jiffy! This is our country version of Shakshuka that we whipped up over the weekend.

We added spicy, diced green chiles and smoked paprika to our dish to give it a spicy twist of flavor. Giving the eggs a quick cook under the broiler also ensures that the eggs are cooked on top as well. However, we prefer our yolks to be a little bit runny. It’s really a matter of personal preference. Also, this dish is best served with a fresh baguette or crispy roasted potatoes!


Looking for more like Smoky Green Chile Shakshuka? Check out our recipe for Spaghetti Squash with Garden Herb Sauce!



smoky green chile shakshuka

easy smoky green chile shakshuka

This smoky egg and tomato dish is perfect for breakfast, brunch, or any time of day!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Main Course
Cuisine: American, Mediterranean, Middle Eastern
Keyword: eggs, green chile, shakshuka, smoky
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
Calories: 129kcal
Cost: $10

Equipment

  • Cutting Board
  • chef's knife
  • Nonstick Saute Pan
  • Wooden Spoons

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 oz diced green chiles
  • ¼ cup ketchup
  • 15 oz petite diced tomatoes
  • 1 tsp smoked paprika
  • tsp chili powder
  • 6 eggs
  • fresh Italian parsley

Instructions

  • Heat olive oil over medium heat in a large nonstick saute pan. Add diced onions and cook approximately 5 minutes until translucent. Stir in minced garlic and cook an additional 30-60 seconds until fragrant.
  • Add tomato paste and diced green chiles to the onion mixture and cook for one minute while stirring constantly. Add petite diced tomatoes, ketchup, and spices. Season to taste with salt. Cover and simmer for 10 minutes.
  • Carefully break six eggs into the tomato mixture. Cover and simmer for approximately five minutes. To finish cooking the top of the eggs, transfer the pan to the oven* and continute to cook under the broiler for an additional 1-2 minutes. Season with additional salt if necessary.
  • Sprinkle with fresh chopped parsley and serve with crusty bread or roasted potatoes.

Notes

*Make sure you are using a saute pan that is safe to use in the oven before transferring to the boiler.

Nutrition

Calories: 129kcal | Carbohydrates: 10.7g | Protein: 7g | Fat: 7.1g | Saturated Fat: 1.8g | Cholesterol: 164mg | Sodium: 265mg | Potassium: 373mg | Fiber: 1.9g | Sugar: 6.7g | Calcium: 44mg | Iron: 1mg

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Cookbookies Cookbook Contest Giveaway

It’s that time again, Cookbookies! Time for another Cookbookies Cookbook Contest Giveaway! Now, all you have to do to enter is answer a simple survey poll. That’s easy enough right? Feel free to browse around the rest of the Cookbookies site while you’re here, and we hope to see you more in the future! Stay fabulous!

a Rafflecopter giveaway

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white chocolate macadamia chex treats

White Chocolate Macadamia Chex Treats

White chocolate and macadamia nuts are pretty much the perfect combination in our opinion! What better way to utilize that marriage of flavors than to add them into a delicious marshmallow cereal treat? White Chocolate Macadamia Chex Treats are a perfect and easy dessert to make with your kids and/or grandkids. Very low heat, marshmallows, and a little bit of stirring is all you really need for this delicious treat! Also, using a corn based cereal adds a new layer of flavor. Still craving something sweet? Try our Crispy Chocolate Covered Peanut Butter Eggs as well! However, we think that these white chocolate macadamia chex treats will more than likely suffice!

macadamias for days…

Macadamia nuts are by far our favorite! Did you know that the macadamia tree is actually native to Australia? However, here in the United States they’re primarily grown in Hawaii. Macadamia trees were introduced to Hawaii in the mid 1800’s and have been thriving there ever since. Our favorite brand is Mauna Loa! However, because of shipping costs, these delicious little nuts can get a little pricey. They’re totally worth it in our opinion though!



white chocolate macadamia chex treats

white chocolate macadamia chex treats

These little marshmallow treats are a delicious spin on the classic!
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: chex cereal, macadamia nuts, marshmallows, white chocolate
Cook Time: 5 minutes
Resting Time: 20 minutes
Total Time: 25 minutes
Servings: 12
Calories: 314kcal
Cost: $5

Equipment

  • Large Pot
  • 13×9" casserole dish

Ingredients

  • 3 tbsp butter plus 1 tbsp for preparing dish
  • 10 oz marshmallows
  • 6 cups corn Chex cereal
  • 4.5 oz dry roasted macadamia nut pieces
  • 1 cup white chocolate chips

Instructions

  • In a large pot over low heat, melt 3 tbsp of butter. Add the marshmallows and stir continuously until melted.
  • One the marshmallows have melted, add the macadamia pieces and stir. Remove from heat. Add the chex cereal and gently fold into the marshmallow mixture.
  • Prepare a 13×9 dish by applying a thin layer of butter. Add the marshmallow cereal mixture to the dish and gently press down with a rubber spatula. While the mixture is still warm, sprinkle with white chocolate chips and press down gently with the spatula.
  • Place in the fridge and allow to cool for at least 20 minutes before cutting into 12 delicious squares!

Nutrition

Calories: 314kcal | Carbohydrates: 41.5g | Protein: 2.9g | Fat: 15.8g | Saturated Fat: 5.9g | Cholesterol: 11mg | Sodium: 163mg | Potassium: 112mg | Fiber: 2g | Sugar: 21.4g | Calcium: 89mg | Iron: 5mg


Cookbookies is a member of the Amazon Affiliate Program offering a percentage commission on various products.

summer squash slaw lemon

Summer Squash Slaw with Lemon Vinaigrette

Summer is just around the corner, so it’s never too early to start pulling out those light and flavorful recipes. Summer Squash Slaw with Lemon Vinaigrette is about as easy to make as it is to eat! With that being said, this slaw is definitely for the lemon lovers at the table. So, if you’re looking for an alternative to the normal cabbage based slaw, try adding some fresh new ingredients to the mix. The brightness and acidity of the lemon vinaigrette complement the freshness of the vegetables. Summer Squash Slaw with Lemon Vinaigrette will liven up any dish that you serve it alongside.

Oh…My…Gourd!

Okay, okay. Yellow squash isn’t exactly a gourd, but we couldnt resist a good word pun. However, squash and gourds ARE in the same plant family (which is the cucurbita family, btw). Yellow squash always reminds us of summertime and spending warm afternoons next to a garden. What we love most about this little vegetable is how truly versatile it is. Eaten raw, sauteed with onions and garlic, or mixed into a rich casserole dish, this little yellow gem can be enjoyed many ways. Also, it doesn’t hurt that it’s dense in nutrients (Vitamins A, B6, and C Vitamins for example). So, however you can get this little plant into your diet, you won’t regret it. Eat little yellow vegetables and stay fabulous!


Are you following us on Pinterest yet? Check out some more fabulous recipes on our boards!


summer squash slaw lemon

summer squash slaw with lemon vinaigrette

This light and healthy dish is full of summer flavor with a bright citrus vinaigrette.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: lemon, salads, side dish, vinaigrette, yellow squash, zucchini
Prep Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 99kcal
Cost: $7

Equipment

  • Box Grater or Food Processor with Grater Attachment
  • small mixing bowl
  • Wooden Spoon

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 medium carrots peeled
  • 2.25 oz pine nuts
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • ½ tsp kosher salt
  • 1 tsp sugar
  • ¼ tsp black pepper

Instructions

  • Using either a box grater or a food processor fitted with a grater attachment, shred the zucchini, yellow squash, and carrots. Add the shredded vegetables to a large mixing bowl with the pine nuts.
  • In a small mixing bowl, whisk together olive oil, lemon juice, salt, sugar, and pepper until emulsified and completely combined.
  • Pour the lemon vinaigrette over the shredded vegetables and pine nuts. Toss to combine. Allow the slaw to sit for at least 30 minutes before serving.

Nutrition

Calories: 99kcal | Carbohydrates: 6.8g | Protein: 2.6g | Fat: 7.6g | Saturated Fat: 0.7g | Sodium: 220mg | Potassium: 332mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 20mg | Iron: 1mg
peach vanilla bellini drink

A Spring Drink: Pefectly Peach and Vanilla Bellini

A cool, crisp peach bellini is one of my favorite drinks to enjoy during the spring and summer months. What better way to celebrate the warmer evenings than with a peach and vanilla bellini drink! This sweet and fizzy drink is the perfect way to wind down and absorb all the glory of Spring. Also, to keep that appetite at bay, serve with an appetizer of Southern Pimento Cheese Spread. With only a few ingredients, a Perfectly Peach and Vanilla Bellini drink makes Spring much sweeter. Stay fabulous!



peach vanilla bellini drink

perfectly peachy vanilla bellini

This refreshing drink is perfect to enjoy on your patio as the evenings get warmer.
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: American, Italian
Keyword: Cocktails, Drinks
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 288kcal
Cost: $5

Ingredients

  • 1 oz Peachy Vanilla Simple Syrup see recipe below
  • 2 oz Peach Nectar
  • 4 oz chilled Prosecco

Instructions

  • Combine all ingredients in a champage flute and swirl. Drink Fabulously!

Nutrition

Serving: 7oz | Calories: 288kcal | Carbohydrates: 55.2g | Protein: 2.8g | Fat: 0.8g | Sodium: 24mg | Potassium: 588mg | Fiber: 4.6g | Sugar: 28g | Calcium: 7mg | Iron: 1mg


Peachy Vanilla Simple Syrup is an easy to make sweetener that is extremely versatile. Mix it in with your favorite fruity beverage or drizzle it over your favorite fresh fruit. Flavored simple syrups are some of the easiest recipes. Simply boil sugar and water together, and wait for those amazing flavors to infuse. Also, flavored simple syrups will keep fresh in the refrigerator for 1-2 weeks. With a little creativity and a lot of patience, there are endless flavor possibilities.

peachy vanilla simple syrup

peachy vanilla simple syrup

Peachy Vanilla Simple Syrup is incredibly easy to make and is great mixed in with your cocktails or served over fresh fruit.
5 from 1 vote
Print Pin Rate
Course: Dessert, Drinks
Cuisine: American
Keyword: Cocktails, Peach, Simple Syrup, Vanilla
Prep Time: 1 minute
Cook Time: 10 minutes
Resting Time: 8 hours
Total Time: 8 hours 13 minutes
Servings: 20
Calories: 75kcal
Cost: $7

Equipment

  • Medium Saucepan
  • Heat proof storage container

Ingredients

Instructions

  • Combine sugar and water in a medium saucepan. Bring to a simmer and cook over low heat for 10 minutes.
  • While the syrup is simmering, split the vanilla bean in half vertically.
  • After simmering the syrup for 10 minutes, carefully pour into a heat proof jar or container. Drop in the vanilla bean and place two bags of Bigelow Perfect Peach Herbal Tea down into the syrup.
  • Let the syrup steep for 8-10 hours. Remove vanilla bean and tea bags. Discard.

Notes

I personally don’t mind vanilla beans floating in my syrup.  However, if you would like a clearer syrup, simply strain the syrup through a cheesecloth layered inside a mesh strainer.

Nutrition

Serving: 1oz | Calories: 75kcal | Carbohydrates: 20g | Potassium: 2mg | Sugar: 20g

Cookbookies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Easy Frozen Pepper and Onion Blend

The Easy Ingredient: Frozen Pepper and Onion Blend


If you’re looking for an easy ingredient that you should always have on hand, then look no further than a frozen pepper and onion blend. I love cooking with fresh ingredients whenever possible. However, sometimes during a a busy week of work and chorses, sometimes you just need to save time whenever possible. This ingredient is truly one of the most versatile items that will save you both time and money. If you buy a generic brand, it will usually only cost about $1.00 a bag. Plus, you don’t have to worry about utilizing it immediately since it will safely keep in the freezer for months.


3 Easy Recipe Ideas to use Frozen Pepper and Onion Blends

  1. Italian Sausage, Onion, and Pepper Pasta

    This quick and easy recipe is a sure way to keep the family happy and full.Italian Sausage, Onion, and Pepper Pasta

  2. Omelet or Frittata

    Use the Frozen Pepper and Onion Blend as a base to make flavorful omelets and fritattas. Simply saute the vegetables in some extra virgin olive oil before adding your eggs.Easy Frozen Pepper and Onion

  3. Easy Chicken Fajitas or Burritos

    Saute the vegetables with the protein of your choice with a high quality fajita seasoning.Easy Frozen Onion and Pepper Blend


Cookbookies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

easy ingredient frozen bread

The Easy Ingredient: Frozen Bread Dough


Frozen bread dough is an easy ingredient that I always have on hand in my kitchen. My mother introduced this kitchen hack to me about a year ago, and I’ve been hooked on it ever since. If you’re like me, you love the luxury of fresh homemade bread. However, making bread from scratch can sometimes be a messy process. I don’t know about you, but I like to keep my dirty dishes to a minimum. Although frozen bread does take some time to thaw, it is worth is if only for the taste of fresh homemade bread. If you’re looking for creative ways to use frozen bread dough, try Dollywood’s Famous Cinnamon Bread Recipe. Frozen bread dough is an easy ingredient that you will find proves very useful over time.


How to Thaw Frozen Bread

  1. Room Temperature Thaw

    This is the easiest way to thaw frozen bread, but it does take a little patience. Spray a bread loaf pan (or glass cooking dish) with vegetable cooking spray and place the frozen bread in the pan. Cover the bread with plastic wrap that has been sprayed with cooking oil as well. Allow to dough to rise in a warm place for about 6 hours before baking.

  2. Quick Thawing Method

    LIke the previous method, spray a bread loaf pan and cover the bread loaf with plastic wrap. However, place the pan in an oven and set the oven to 175°F. Once your oven has reached 175°F, TURN THE OVEN OFF! Allow the frozen dough to rise naturally in the oven for about 2 hours.

  3. Overnight Thawing Method

    Prep the bread loaf pan like in the previous methods. However, place the frozen bread loaf in the refrigerator to thaw overnight. This process take anywhere from 8-16 hours.

Once the bread has thawed, it will naturally start to rise on its own. When the bread has reached a height of about 1″ above the pan, it’s ready to bake in the oven. Preheat the oven to 350°F. When the oven has reached this temperature, bake for 20-25 minutes until golden on top. Remove from the oven and place on a cooling rack to cool slightly. Serve alongside your favorite soup dish or simply cover with softened butter for that homemade comfort. Stay Fabulous!


Social Distancing Grocery Guide

Social Distancing: A Grocery Shopping Guide


Shopping for groceries in the age of social distancing can be quite a challenge. When is it okay to go to the grocery store? Should I have my groceries delivered? What meals can I plan for my family when grocery store shelves are empty? Although there are a lot of uncertainties, there are still a few grocery shopping tips that always hold true. So, even though we’re social distancing, I hope this grocery shopping guide will help you better navigate through your home cooking experience.


Social Distancing Grocery Guide

Time needed: 1 hour.

Grocery Shopping Guide

  1. Know Your Audience

    If your family doesn’t normally like to be adventurous and try new ingredients, now might not be the best time to explore. If you know your family loves chicken and broccoli, then these items should be at the top of your ingredient list. Not only will you be providing a familiar comfort through food, you know you’ll be buying ingredients that will be fully utilized.

  2. Make a Plan

    There are certain recipes I know will be eaten in my house. Baked spaghetti, meatloaf, and beef chili are just a few of those recipes. Every time I make these dishes, the leftovers will always be consumed before they go bad. Have at least 2 or 3 of these personal recipes in mind before even putting together your shopping list.

  3. Be Flexible

    Most recipes are completely flexible. One of the most fun parts about home cooking is experimenting with those recipes, in my opinion. Know what your subsitutions are going to be before you place your grocery order. This will save you a lot of anxiety!

  4. Waste Not, Want Not

    We’ve heard this phrase from our parents, grandparents, and sometimes even our great-grandparents. Even though there isn’t a food shortage by any means, personal finances might be strained in the next coming months for households. It is especially important now to make leftover and freezer-friendly food. Know what your leftover strategy is going to be when choosing recipes.

  5. Be Kind!

    A little kindness goes a long way! Since food and cooking are a community effort, think about ways that you can help those around you. Before stockpiling on things that you might not need in the immediate future, consider that there are numerous families shopping behind you. See if your neighbor wants to split the cost of grocery delivery fees and order together. With everything that is out of our control, how we behave and treat others is one thing that we can ALWAYS control.


Grilled Pimento Cheese with Bacon Sandwich

Grilled Pimento Cheese with Bacon Sandwich

Sometimes you just want some grilled cheese! Mothers everywhere know the power that a grilled cheese sandwich has over a child. However, as an adult sometimes we forget to fulfill our own cravings. Not anymore! This sandwich takes classic comfort food and takes it up a notch. Southern Pimento Cheese Spread is delicious on its own as a snack with crackers or fresh vegetables. However, put it between buttery grilled bread and thick slices of smoky bacon…it’s downright irresistable! If you really want that Southern flavor, try this dish with some Hickory Smoked Bacon from Benton’s Smoky Mountain Country Hams. Benton’s Bacon is a Tennessee based company. They have some of the best smoky bacon that you will ever taste! Therefore, try it on your Grilled Pimento Cheese with Bacon today!

Looking for something delicious to drink with your sandwich? Try pairing it up with an iced tea sweetened with Perfectly Peach and Vanilla Simple Syrup! This syrup also tastes great in a mimosa!


Looking for more great recipes like Grilled Pimento Cheese with Bacon? Check out some more fabulous dishes below!



Grilled Pimento Cheese with Bacon

grilled pimento cheese with bacon sandwich

Sharp pimento cheese combined with bacon makes the perfect lunch for any day!
5 from 1 vote
Print Pin Rate
Course: Main Course, Snack
Cuisine: American
Keyword: bacon, Pimento Cheese, Sandwich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 475kcal

Equipment

  • Baking Sheet
  • Frying Pan

Ingredients

Instructions

  • Preheat oven to 425°. Arrange bacon slices on a rimmed baking sheet lined with foil or parchment paper. Cook bacon for 15-22 minutes depending on thickness. Drain cooked bacon on a plate layered with paper towel.
  • Melt 3 tbps of butter in a nonstick frying pan. Once butter has melted, arrange 4 of the bread sliced into the melted butter. Cook over medium heat.
  • While the bottom bread slices are toasting in the butter, top each slice with ½ cup of Southern Pimento Cheese Spread. Arrange 2 slices of bacon on top of each sandwich.
  • With the remaining 3 tbsp softened butter, lightly butter the remaining 4 slices of bread. Arrange these bread slices (butter side up) on top of the cooking sandwich halves.
  • Once the bottoms of the sandwiches are toasted , carefully flip the sandwiches with a flat spatula so the other side of the sandwich can be toasted. Once both sides of the sandwich have reached a golden toasted color, they are ready to serve.

Nutrition

Serving: 1sandwich | Calories: 475kcal | Carbohydrates: 37.6g | Protein: 18.3g | Fat: 26.8g | Saturated Fat: 12.9g | Cholesterol: 76mg | Sodium: 1009mg | Potassium: 312mg | Fiber: 2.9g | Sugar: 8.8g | Calcium: 210mg | Iron: 4mg

Pimento Cheese

Simple Southern Pimento Cheese Spread

Southern Pimento Cheese Spread can be found in almost any supermarket throughout the southern states. According to Southern Living, pimento cheese first gained popularity after a recipe was printed in Good Housekeeping magazine in 1908. It’s a relatively budget friendly snack or lunchtime choice, and you can find it on almost any table at gatherings. When I lived in NYC for a few years, I had the hardest time finding this at the grocery stores. Therefore, I had to learn how to make it from scratch. Well, I live in the South again, but I still prefer to make this delicious cheese spread from scratch.

Southern Pimento Cheese Spread is incredibly easy to make and can be utilized many different ways. If you’re wanting more of a meal for the family, try my recipe for Grilled Pimento Cheese with Bacon Sandwich. However you choose to enjoy this classic southern dish, make sure you leave enough for your friends and family to enjoy as well! If you really want the true Southern Experience, serve it with an ice cold glass of sweet tea. As they say, it’s the house wine of the South! Eat more cheesy snacks and stay fabulous, y’all!


Pimento Cheese

southern pimento cheese spread

Pimento Cheese Spread is a Southern staple and can be utilized in both snacks and entrees!
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: cheddar cheese, pimento
Prep Time: 20 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 20 minutes
Servings: 32 servings
Calories: 56kcal
Cost: $10

Equipment

  • mixing bowl
  • Food Processor
  • hand mixer
  • Measuring Spoons

Ingredients

  • 4 cups extra sharp cheddar cheese shredded
  • 8 oz diced pimentos *see notes
  • 8 oz cream cheese room temperature
  • ¼ cup mayonnaise
  • 1 tsp yellow mustard
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp seasoned salt

Instructions

  • Combine all ingredients in a large mixing bowl.
    Pimento Cheese
  • Using a hand mixer, blend all ingredients until thoroughly combined.
    Southern Pimento Cheese Spread
  • Allow cheese mixture to sit in the fridge at least one hour to allow flavors to combine.
  • Serve on sandwich bread or with crackers.

Notes

*Diced Pimento are normally kept in the area of the grocery store next to olives and pickles.  If diced pimento is unavailable, two roasted red peppers will work as well.  Just make sure to remove seeds and fine dice the roasted red peppers. 

Nutrition

Serving: 4tbsp | Calories: 56kcal | Carbohydrates: 3.1g | Protein: 1.6g | Fat: 4.3g | Saturated Fat: 2.4g | Cholesterol: 11mg | Sodium: 72mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1.6g | Calcium: 34mg
Dried Beans Versatility and Ease

The Versatility and Ease of Dried Beans


Once upon a time, dried beans were overflowing on supermarket shelves. Regular supermarket shoppers would often overlook these dried gems in search of an easier option. However, these days the dried bean is a hard thing to come by. Whether it’s the long shelf life or the low cost of buying in bulk, shoppers are now understanding the importance of this pantry staple. If you are looking for ways to simplify your cooking life, the versatility and ease of dried beans is the way to go!

It’s no wonder that the desire for dried beans has increased recently. According to Agricultural Marketing Research Center, dried beans were being harvested and cultivated in Central America over 7,000 years ago. Native Americans also would grown beans right alongside their corn and squash plants (Schumacher and Boland). When the future feels uncertain, often times we need to look as to what has worked for us in the past.

Dried Beans
Photo by Polina Tankilevitch on Pexels.com

Dried Beans: A Pantry Staple

Dried beans are one of the easiest pantry items to keep on hand. Not only are they budget friendly, but the shelf life can last anywhere from 2-3 years! Preparation of the dried legumes usually involves soaking them in water overnight. However, there are also quick soak methods, and in certain instances, soaking isn’t even necessary. With Instant Pot Smoky Pinto Beans with Bacon, soaking those legumes is a thing of the past! There really isn’t a wrong way to cook them.

Instant Pot Smoky Pinto Beans with Bacon

Dried beans are also truly versatile. So many cultures have their own variations on how to cook them. Whether it’s the gigantic Judion Beans of Central Spain or chickpeas in Middle Eastern cuisine, dried legumes have proven to be extremely versatile. Therefore, the next time you happen to see these little gems in your local grocery store, definitely pick up a few bags to keep on hand. It’s never a bad time to add the ease and versatility of dried beans into your life!


Beer Dogs

Dad’s Beer Braised Hot Dogs


Certain foods take us back to our childhood, and Dad’s Beer Braised Hot Dogs does just that for me! Usually on the weekends, my dad would cook beer dogs and snack on them while he was watching an Indy car race. This hot dog snack is simple to make and requires very few ingredients. All you need is a can of beer, hot dogs, tobasco sauce, and an onion. Nowadays, Dad uses Kielbasa instead of hot dogs, but I still prefer the classic version. However, one ingredient CAN’T be changed. Tabasco! If you subsititute this ingredient, it just won’t have the same kick. I hope you enjoy!


Beer Braised Hot Dogs

dad’s beer dogs

Beer Dogs are a great snack or appetizer that my dad would make when I was a kid.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: beer, hot dogs, hot sauce
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 462kcal
Cost: $7

Ingredients

  • 2 packages hot dogs cut into bite size pieces
  • ½ onion diced
  • 12 oz beer
  • 2 tbsp Tabasco sauce
  • saltine crackers for serving
  • colby cheese for serving

Instructions

  • Place sliced hot dogs and diced onion in a medium saucepan.
  • Add beer and Tabasco sauce.
  • Bring to a simmer and let it cook until the sauce has reduced to about ¼ cup. This will take about 60-75 minutes. Stir occasionally.
  • Serve with Saltine Crackers and Colby Cheese.

Nutrition

Calories: 462kcal | Carbohydrates: 15.3g | Protein: 12.1g | Fat: 28.1g | Saturated Fat: 11.1g | Cholesterol: 50mg | Sodium: 1087mg | Potassium: 162mg | Fiber: 0.2g | Sugar: 3.6g | Calcium: 15mg | Iron: 1mg

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Red Cabbage with Sausage and Potatoes

Instant Pot Cabbage, Sausage, and Potatoes


I HATED having to eat cabbage when I was a kid! However, something great happened one evening when I was studying abroad in Spain. My host mother, Nati, brought me a huge bowl of red cabbage to eat while we practiced my Spanish conversation skills. I don’t know if it was spanish chorizo sausage, the sherry vinegar, or the conversation happening, but it was one of the best bowls of cabbage that I ever ate. It’s a little harder to find those great Spanish ingredients here in the states, but I add a little flair with some smoked paprika. I hope you enjoy Instant Pot Cabbage, Sausage, and Potatoes…and don’t forget to add the vinegar!


Red Cabbage with Sausage and Potatoes

instant pot cabbage, sausage, and potatoes

This bright and savory dish is good any time of year! I always use red cabbage because…well, it's just pretty.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: breakfast sausage, cabbage, instant pot, Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 361kcal

Equipment

  • Instant Pot

Ingredients

  • 2 tbsp bacon grease (or extra virgin olive oil)
  • 1 onion large dice
  • 2 cloves garlic minced
  • 1 lb Yukon Gold potatoes cut into 1 inch pieces
  • 1 head red cabbage
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup chicken broth
  • 2 lbs smoked sausage sliced into 1-inch pieces
  • red wine vinegar for serving

Instructions

  • Set Instant Pot to Saute setting. Once the bacon grease (or oil) has melted, add the chopped onions and saute until soft and translucent (about 4-5 minutes). Turn Instant Pot off at this point to keep your ingredients from burning. Stir in minced garlic into onions until aromatic (about 30 seconds)
  • Being careful not to burn yourself, place the chopped potatoes on top of the onion and garlic.
  • Remove the outer leaves from the red cabbage and cut into quarters. Remove the tough white core from the center of the cabbage and discard. Chop the cabbage leaves into 2 inch chunks and layer in the Instant Pot on top of the potatoes.
  • Season the cabbage with salt, pepper, and smoked paprika. Add bay leaf. Pour the chicken broth over the cabbage leaves. Layer the top of the leaves with the smoked sausage slices.
  • Close the Instant Pot and make sure the valve is set to the sealed position. Using the "Manual" setting, set the timer on high for 8 minutes. Make sure that the valve on top is set to the sealed position. After the cabbage has cooked, let the pressure release naturally for about 15-20 minutes. Stir the cabbage mixture and season to taste with additional salt and pepper. Sprinkle with a little red wine vinegar for a little acidity if desired.

Nutrition

Serving: 1.5cups | Calories: 361kcal | Carbohydrates: 18.1g | Protein: 12.8g | Fat: 27.8g | Saturated Fat: 10.4g | Cholesterol: 48mg | Sodium: 972mg | Potassium: 359mg | Fiber: 4.3g | Sugar: 6.2g | Calcium: 55mg | Iron: 2mg

5 Kitchen Tools Every Home Needs

I was a little hesitant about writing any kind of “list post” for my blog. However, I realized this would be a great opportunity to share what kitchen tools have been most beneficial to me. Although some of these tools might seem like quite the investment, I assure you they are worth it. I truly believe that every home kitchen needs these tools in order to have the best cooking experience possible! Let me know if you have any other tools you would suggest…


Le Creuset 7.25 Quart Enameled Cast Iron Dutch Oven

Le Creuset 7.25 Quart Enameled Cast Iron Dutch Oven

Although this little pot seems like a hefty investment, I can assure you that you will be enjoying this kitchen tool for years to come. I have personally had my Le Creuset Dutch oven in action for over 10 years now. However, one thing to note for new users to this beautiful piece of cookware, the enamel coating on the pot does not mean it is non-stick. I didn’t realize this when I first started using it and quickly learned that you still have to use quite a bit of oil when searing meats. Once you have one of these dutch ovens in your kitchen, you will quickly learn how versatile it truly is!


KitchenAid Artisan Tilt-Head Stand Mixer

KitchenAid Artisan Tilt-Head Stand Mixer

I usually don’t bake a lot, but I have gotten so much use out of my KitchenAid Stand Mixer. Even though I rarely bake, the attachments available to purchase are what I get the most use out of. For instance, the KitchenAid Metal Food Grinder Attachment allows you to purchase cheaper cuts of meat that you can grind at home in order to save a little extra money at the grocery store. I haven’t tried it yet, but I am really excited to master the art of pasta making with the KitchenAid 3-Piece Pasta Roller and Cutter. So, if you love to bake, you probably already have one of these on your counter. For the average home cook, you will love the versatility of this mixer as well.


Instant Pot Duo 7-in-1 Electric Pressure Cooker

Instant Pot Duo 7-in-1 Electric Pressure Cooker

I was a little skeptical about falling into the pressure cooker craze when it first began. However, I decided to go ahead and purchase an Instant Pot the minute I saw it was being sold more affordably. I am so glad I bought once, because I use this little device more than I ever thought I would. For instance, my recipe for Instant Pot Smoky Pinto Beans with Bacon is so much easier with this! An Instant Pot gives you the luxury of the slow cooker’s “set it and forget it” style. However, it will drastically cut the cooking time.


Lodge 10.25 Inch Cast Iron Skillet

Lodge 10.25 Inch Cast Iron Skillet with Red Silicone Hot Handle Holder

Lodge Cast Iron Skillets are a fairly inexpensive investment that I highly recomment. The skillets are virtually indestructible as long as you care for them properly. NEVER was your cast iron skillet with soap! Always clean your cast iron with a soft sponge and warm water. If you skillet does start to look like it needs a little extra attention, I will boil some water in it and add a little bit of baking soda. Being careful not to burn your hands after, give the skillet another soft wipe with your spong. Then, always make sure you give your skillet a light greasing afterwards with a very thin layer of Crisco.


Crock-pot Express Crock Slow Cooker, 8 quart

Crock-pot Express Crock Slow Cooker, 8 quart

Yes, I know the Instant Pot can also be used as a slow cooker. However, sometimes I feel a little more old school and truly don’t want to have to do any cooking when I get home from work. I love being able to make large batches of food in my Crock-pot such as pulled pork, pot roasts, and white chicken chili. When utilizing the ability to make large batches of food and freezing them later, you can also save quite a bit of money at the grocery store. One of the best things about having a regular slow cooker is that they are generally inexpensive.


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Cocoa Pebbles Peanut Butter Truffles

Cookbookie: Who doesn’t love Cocoa Pebbles?! While wandering the aisles of what felt like a half empty grocery store, I was looking for anything that I might be able to make this weekend. I noticed that the cereal aisle was still pretty full, so I headed down that direction and decided it was time to get a little creative. These chocolate and peanut butter filled little morsels are delicious, and the Cocoa Pebbles added a great texture to the truffle filling. I hope you enjoy!

cocoa pebbles peanut butter truffles

These chocolate peanut butter treats are great for any occasion!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cereal, cocoa pebbles, dessert, peanut butter, truffles
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 truffles
Calories: 209kcal
Cost: $7

Equipment

  • hand mixer
  • mixing bowl

Ingredients

  • 8 oz nonfat cream cheese room temperature
  • ½ cup confectioner sugar
  • ½ cup peanut butter plus 2 Tbsp
  • 1 tsp pure vanilla extract
  • cup Cocoa Pebbles
  • 1 cup semisweet chocolate chips

Instructions

  • In a medium bowl, use a handheld mixer to combine cream cheese, confectioners sugar, peanut butter, and vanilla. After the ingredients have mixed together thoroughly, fold in ½ cup of Cocoa Pepples. Then, place this mixture in the freezer for 10 minutes.
  • While the blended cream cheese mixture is in the freezer, place the remaining Cocoa Pebbles in a sealed plastic bag. With a rolling pin, crush the cereal into a fine powder.
  • When the cream cheese mixture has cooled, take small amounts (about 1 Tbsp) and roll into ball shapes. Roll the balls into the crushed cereal to coat them all over. Once all the cream cheese balls have been covered in the crushed cereal, place back into the freezer for another 30 minutes.
  • In a small mixing bowl set over a pot of boiling water, whisk the semisweet chocolate chips and 2 Tbsp peanut butter together. When the mixture has melted, coat the now chilled cream cheese balls with the melted chocolate. Place the chocolate coated balls on a baking sheet covered with wax paper. Chill for another 10 minutes before serving.

Nutrition

Calories: 209kcal | Carbohydrates: 22.9g | Protein: 5.7g | Fat: 11.3g | Saturated Fat: 4.9g | Cholesterol: 2mg | Sodium: 191mg | Potassium: 112mg | Fiber: 1.8g | Sugar: 14.9g | Calcium: 36mg | Iron: 1mg
Creamy Baked Chicken Alfredo

Creamy Baked Chicken Alfredo

Cookbookie: It seems the most responsible thing to do these days is “social distancing”. In order to avoid going to the grocery store unnecessarily, sometimes we have to get a little more creative with the ingredients that we have on hand in our pantry. I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that’s quite enjoyable. I hope you like it!


  • 1 lb ckicken breast, sliced
  • 12 oz pasta (I used elbow macaroni)
  • 1 (15 oz) jar of Alfredo Sauce
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup low sodium chicken broth
  • 1 (12 oz) bag of frozen broccoli
  • 1/2 cup cracker crumbs
  • 1/2 cup traditional bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  1. Preheat oven to 375°.
  2. Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.
  3. While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  4. Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  5. Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  6. Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  7. Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.
Creamy Baked Chicken Alfredo

creamy baked chicken alfredo

I whipped this little creation together this evening in an effort to try something warm, comforting, and TASTY! The addition of greek yogurt to the alfredo sauce provides an unexpected tanginess that's quite enjoyable. I hope you like it!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: alfredo, baked beans, chicken, creamy, pasta
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 1026kcal
Cost: $15.00

Equipment

  • Skillet
  • Pot for Boiling Pasta

Ingredients

  • 1 lb ckicken breast sliced
  • 12 oz pasta I used elbow macaroni
  • 1 15 oz jar of Alfredo Sauce
  • ½ cup non-fat Greek yogurt
  • ½ cup low sodium chicken broth
  • 1 12 oz bag of frozen broccoli
  • ½ cup cracker crumbs
  • ½ cup traditional bread crumbs
  • ½ cup grated parmesan cheese
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp Italian seasoning
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt and Pepper

Instructions

  • Preheat oven to 375°.
  • Add 1 Tbsp extra virgin olive oil to a nonstick kpan. Once the oil is heated, add the sliced chicken and season with salt and pepper.While the chicken is cooking, bring a large pot of water to a boil. Once the water has come to a boil, add salt to the water to season. Add the pasta and cook until a little less than al dente (5-6 mins for macaroni).
  • Once the chicken is cooked all the way through, turn the heat off and set aside until ready to use. When the pasta has finished cooking, remove from heat and drain through a colander. Place pasta and cooked chicken back into the same pot the pasta was boiled in.
  • Add alfredo sauce, greek yogurt, and frozen vegetables to the pot with pasta and chicken. Season with 1 tsp of ground black pepper. Stir.
  • Add the pasta mixture to a prepared 13×9 casserole dish. In a seperate bowl, combine cracker crumbs, bread crumbs, parmesan cheese, onion powder, garlic powder, Italian seasoning, and 4 Tbsp olive oil. Stir to combine. Sprinkle the bread crumb/cheese mixture on top of the prepared casserole.
  • Cover with foil and place casserole into the oven for 30 minutes. After 30 minutes, remove the foil and cook for an additional 5-7 minutes or until the crumb topping is golden in color.

Nutrition

Serving: 1.5cups | Calories: 1026kcal | Carbohydrates: 76g | Protein: 89.7g | Fat: 39.1g | Saturated Fat: 12.6g | Cholesterol: 272mg | Sodium: 3891mg | Potassium: 1448mg | Fiber: 1.9g | Sugar: 2.8g | Calcium: 265mg | Iron: 4mg

Rachael Ray 50: Memories and Meals from a Sweet and Savory Life

Rating: 4 out of 5.

Food memories can evoke some of the strongest emotional reactions in us. I grew up in a small town in Indiana that had a ketchup factory, and every year during the early fall, the entire town would smell like roasting tomatoes. I no longer live in that town, but every once in a while, I’ll catch a whiff of that aroma and it takes me right back to my childhood. Rachael Ray is able to appeal to those sensory emotions in her latest cookbook Memories and Meals from a Sweet and Savory Life. I always love when a cookbook has a strong personal connection to the author (it is actually one of the first points in my rating system). Rachael’s entire cookbook revolves around her personal life, and how particular recipes correlate to those aspects of her life. While most cookbooks usually are divided into more generic sections (Appetizers, Entrees, Desserts, etc), Rachael divides her book into the three most important aspects of her life…Family, Friends, and Work. Although not all of the recipes that I have tested really meshed with my personal tastes, I have to give her high credit for creating such a strong connection to the collection of recipes she’s compiled for all of us to share. 


Portabella Salad with Celery

Cookbookie Note: This salad is definitely for lemon lovers. Although I like the flavor of lemon, the amount of the lemon juice in this recipe was almost too much for my tastebuds to handle. Proceed with caution. I love the thought behind the recipe, and I’m sure it would taste better if adjusted to your lemon-level-liking. Next time I will try it with the juice of 1/2 a lemon.

Portabella Salad with Celery
  • 6 large portabella mushroom caps
  • Juice of 2 lemons
  • Salt and freshly ground black pepper
  • 1 bunch of fresh flat-leaf parsley, coarsely chopped
  • 8 fat ribs celery with big, leafy tops, thinly sliced on the bias
  • 1/4 cup EVOO
  • 1 chuck of Parmigiano-Reggiano or Pecorino, for shaving

Italian Roast Chicken and Potatoes

Cookbookie Note: I both hate and love when I start a recipe that tells me something has to sit in the fridge overnight to marinate. I hate that I have all the ingredients to make it now, but I love the fact that it is going to taste so much better with patience. This recipe did not disappoint. I had never used fennel seeds on roast chicken before and really enjoyed the unexpected flavor element that it added to the dish. The potatoes were delicious…is there ever a recipe where they aren’t delicious though?

Italian Roast Chicken with Potatoes
  • 12 to 16 pieces of cut bone-in, skin-on chicken, breasts, legs and thighs
  • Salt and freshly ground black pepper
  • 6 tablespoons fresh rosemary leaves, chopped
  • 1.5 teaspoons (1/2 palmful) each: crushed red pepper flakes, granulated onion, fennel seeds and/or pollen combined, and dried oregano
  • 6 cloves garlic, chopped, plus 2 teaspoons granulated
  • 1 lemon sliced
  • 1 cup white wine
  • 1/2 cup EVOO
  • 6 medium potatoes, peeled and cut into bite-size pieces
  • 1/2 cup hot red chili pepper rings, chopped, and their brine

5-Minute Fudge

Cookbookie Note: I was surprised at how easy this recipe was to make. I was a little hesitant about adding currants to fudge, but they actually added a great texture to the final product. This is a simple and fairly cheap solution to avoid the baking hassle during the holiday season. I tried to take a good photo of the final product, but I kept eating the fudge out of the pan every time the photo didn’t look right. Just trust me…it tastes yummy!

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) bag semisweet chocolate chips
  • 3/4 bag (about 1.5 cups) butterscotch chips
  • 1 cup shelled walnuts, toasted
  • 1/2 cup dried currants (a generous handful)
  • 1 teaspoon vanilla extract
  • Butter, for greasing the pan

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