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

Why I love these sandwiches so much

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

Gather these ingredients

How to make Sheet Pan Batched Grilled Cheese Sandwiches

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

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

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

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

Why this method works

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

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

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

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

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

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

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

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

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

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

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

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

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

Variations & Fun Twists on the original

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

Tips for the Best Sheet Pan Parmesan Crusted Grilled Cheese

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

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

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

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Sheet Pan Parmesan Crusted Pepperoni Pizza Grilled Cheese

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

Course easy dinner, lunch, sandwiches

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

resting time 5 minute 5 minutes minutes

Total Time 30 minutes minutes

Servings 8 sandwiches

Calories 746kcal

Author Sheila

Equipment

• 2 12×15 inch sheet pans

Ingredients

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

Instructions

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

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

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

Nutrition

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

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

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

Why I love this scone recipe

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

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

Gather these ingredients

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

How to make Loaded Pumpkin Scones

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

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

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

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

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

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

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

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

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

, then cut it into four wedges.

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

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

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

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

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

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

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

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

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

Best Practices for Making Scones

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

Keep the butter cold

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

Don’t overwork the dough

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

Leave some pieces of butter

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

Don’t add too much flour

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

Chill the shaped scones

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

Use a sharp knife

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

Don’t overbake

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

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

Allow scones to cool before glazing

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

Make them ahead

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

Store leftovers properly

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

Frequently Asked Questions

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

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

A Little More Pumpkin for Your Table

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

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

From my table to yours,
Sheila

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Loaded Pumpkin Scones with spiced pumpkin glaze

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

Course baked goods

Cuisine American

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

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

30 minutes resting time in the freezer 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 pieces

Calories 541kcal

Author Sheila

Ingredients

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

spiced pumpkin glaze

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

Instructions

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

Pumpkin Spice Glaze

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

Nutrition

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

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

Why I love this recipe

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

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

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

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

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

Gather these ingredients

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

How to make Southwest Chicken and Cornbread Dumplings

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

Whisk to combine, set aside.

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

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

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

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

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

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

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

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

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

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

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

Remove from oven and serve.

Tips and Variations

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

Frequently Asked Question

Can I use a store-bought rotisserie chicken?

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

Can I use chicken breasts instead?

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

Why are my dumplings dense instead of fluffy?

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

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

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

How do I store leftovers?

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

Can I freeze it?

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

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

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

From my table to yours with love, Sheila

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Southwest Chicken and Cornbread Dumpling Recipe

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

Course dinner, easy dinner

Cuisine American, Mexican, southwest

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 581kcal

Author Sheila

Equipment

• 1 12" deep oven proof skillet

Ingredients

Gravy

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

Cornbread Dumplings

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

Instructions

Gravy

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

Cornbread Dumplings

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

Preheat oven to 400 degrees

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

Notes

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

Nutrition

Calories: 581kcal | Carbohydrates: 70g | Protein: 14g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 1049mg | Potassium: 217mg | Fiber: 3g | Sugar: 9g | Vitamin A: 144IU | Vitamin C: 0.2mg | Calcium: 202mg | Iron: 3mg

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

Why I love this recipe

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

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

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

Gather these ingredients

This is how you make creamy blender ice cream

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

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

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

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

That is it!

Featured Variation: Fresh Strawberry Ice Cream

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

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

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

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

Flavor Variations

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

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

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

Frequently Asked Questions

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

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

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

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

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

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

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

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

Tips for Success

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

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

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

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

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

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

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

I’m so glad you are here!

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

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Easy Homemade Blender Ice Cream (No Machine Needed)

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

Course Dessert

Cuisine Ice Cream

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

Prep Time 10 minutes minutes

6 hours in freezer 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 servings

Calories 622kcal

Author Sheila

Equipment

• blender

Ingredients

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

Instructions

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

Notes

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

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

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

Nutrition

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

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

Why I love a good pasta salad like this one

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

Gather these ingredients

How to make Greek Pasta Salad

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

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

Tips for the Best Greek Pasta Salad

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

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

Frequently Asked Questions – FAQ’s

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

Other Great Salad Recipes you should try!

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

Thanks for stopping by….

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

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

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

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

Course lunch, Side Dish

Cuisine greek, Mediterranean

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

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 430kcal

Author Sheila

Ingredients

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

greek dressing

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

Instructions

greek dressing

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

Nutrition

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

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

Why I love this cake recipe so much!!

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

Gather these ingredients

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

Whip butter until light and fluffy.

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

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

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

Measure out sour cream. Alternate adding sour cream…

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

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

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

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

Why you are going to love this pound cake recipe!

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

Tips for the best homemade pound cake

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

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

Endless Variations!!

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

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

Frequently Asked Questions (FAQs)

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

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

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

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Easy Classic Pound Cake (One Recipe, Endless Variations)

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

Course Dessert

Cuisine baked goods

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

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 349kcal

Author Sheila

Equipment

• 2 9×5 loaf pans

Ingredients

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

Instructions

Preheat oven to 325℉

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

Notes

Note:

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

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

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

Nutrition

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

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

Why I love this taco salad

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

Gather these ingredients

How to make Dorito Taco Salad

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

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

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

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

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

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

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

Variations and Tips

Make it your own.

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

Dorito options

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

Fresh & Flavorful Add-Ons

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

Dressing Choices

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

Serving & Storage

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

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

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Easy Dorito Salad Recipe

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 925kcal

Author Sheila

Ingredients

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

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

Instructions

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

Notes

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

 

Nutrition

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

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

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

Why you’ll love this easy Irish soda bread

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

Gather these ingredients

How to make Easy Irish Soda Bread

Preheat oven to 400 degrees F.

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

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

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

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

Why does Irish Soda Bread use buttermilk?

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

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

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

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

Why is there a cross cut in Irish soda bread?

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

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

What is Irish Soda Bread?

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

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

FAQ’s

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

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

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

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

Course baked goods

Cuisine Irish

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

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

resting time 30 minutes 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 slices

Calories 247kcal

Author Sheila

Ingredients

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

Instructions

preheat oven to 400 ℉

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

Notes

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

Nutrition

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

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

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

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

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

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

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

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

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

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

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

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

More easy Easter recipes to try…

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

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

From my table to yours, with love, Sheila

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

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

Why I love this recipe so much

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

This was my original Meals4sharing blog post.

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

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

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

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

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

Gather these ingredients

How to make No Peek Beef Tips

Preheat oven to 350 degrees F

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

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

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

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

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

How To Serve No Peek Beef Tips

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

Tips & FAQ’s

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

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

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Easy No Peek Beef Tips – oven baked

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

Course dinner, easy dinner, supper

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 303kcal

Author Sheila

Ingredients

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

Instructions

Preheat oven to 325℉

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

Notes

Serve over wide egg noodles or mashed potatoes. 

Nutrition

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

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