JUMP TO RECIPES
Servings : 10 | Prep Time : 15 MINS | Cook Time : 1 HR 15 MINS | Total Time : 1 HR 30 MINS
This Twice Baked Potato Casserole recipe from The Pioneer Woman is an easy make ahead side dish idea for Thanksgiving, Christmas, or any family dinner!
Ingredients
- ½ pound bacon
- 8 medium russet potatoes
- 3 Tablespoons canola oil
- 2 sticks salted butter softened and sliced into cubes.
- 1 cup sour cream
- 1 cup whole milk
- 1 cup grated cheddar cheese plus more for topping
- 2 teaspoons seasoned salt
- 3 green onions sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
- Remove the potatoes from the oven and decrease the heat to 350 degrees.
- Leave the skins on two of the potatoes and peel and discard the remaining skins. Cut each potato into thirds and add them to a large mixing bowl.
- Crumble the cooked bacon and set some aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
- Smash the potatoes with a potato masher until well-combined and creamy.
- Add the potatoes to a greased baking dish. (Mine was 11.25″x7.75″ but any size works.)
- Top the casserole with reserved bacon and additional shredded cheese.
- Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve!
Recipe Notes
Make-Ahead Method
-This casserole can be prepared up to two days ahead of time. You will prepare the entire casserole as noted in the recipe but you’ll hold off on baking it until you’re ready to serve it, and will need to refrigerate it until then.
-When you’re ready to bake it, you’ll want to cover the top and bake for 10-15 minutes. Then remove the top, and bake for 25 minutes.
Crock Pot Method
-Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish.
-Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm.
-Garnish with green onions just before serving.
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Valentine’s Day Heart Pizzas
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The Pioneer Woman’s Twice Baked Potato Casserole
Love is in the air which means one thing – It’s time to eat Heart Pizzas!
I guess Valentine’s Day means more than eating pizza but I know what my boys love and I definitely know how to make them happy. And you can never go wrong with fun treats especially when they’re in the shape of hearts.
With Valentine’s coming up, I thought it would be fun to make our own heart pizzas. Plus, we’ve had so much fun eating heart shaped food that it just seemed like the perfect idea.
Heart Pizzas
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 8 Heart Pizzas
Ingredients
- 2 tablespoons olive oil
- 2 Thin and Crispy Pizza Crusts
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Pepperoni and your favorite pizza toppings (optional)
- Italian seasoning
Instructions
- Preheat oven to 400 degrees.
- Cut pizza crusts into hearts using a heart cookie cutter. My cookie cutter measures 5 inches wide.
- Place heart pizza crusts on baking dish and brush each heart with olive oil.
- Add a tablespoon of pizza sauce to each heart. Top with shredded mozzarella cheese and your favorite pizza toppings. Sprinkle Italian seasoning over each pizza.
- Bake for 5 minutes or until your cheese has melted.
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Dіѕсlаіmеr :
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fіnd оthеr dеlісіоuѕ rесіреѕ bу vіѕіtіng thе оrіgіnаl wеbѕіtе
Thаnk уоu!
All Rights Reserved COPYRIGHT & AUTHORIZATION. Let's talk if you don't allow us to share your content. As far as you know, some of our contents come from Internet, such as from Search Engines, Pinterest, Facebook, Blogs, and some other websites. Original source links at the top and bottom of the post. If the content violates your copyright and you wouldn't like to give us the authorization to use your content on our blog, please contact us, we will remove the content within 12 hours.
Valentine’s Day Heart Pizzas
Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and totally divine.
Chocolate chip cookies are my weakness. If I were ever stranded on a deserted island, I could be happy with a steady supply of homemade chocolate chip cookies.
Well, these wonderful homemade cookies are loaded with some incredible ingredients. Butter, sugar, vanilla and semisweet chocolate chips are among the usual suspects.
But this isn’t your average chocolate chip cookies recipe! Y’all, this recipe produces some pretty perfect cookies.
TIP: In the recipe, I make a note about “barely melted” butter. You want to melt it, but not over melt it, and be sure to let it COOL a bit before putting in with the other ingredients.
BEST CHOCOLATE CHIP COOKIES
yield : 20 COOKIES
These big soft chocolate chip cookies are truly perfect!
⭐️⭐️⭐️⭐️⭐️
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, barely melted but not too hot (see photo above)
- ¾ cup light brown sugar, packed
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 large egg
- 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
- Coarse sea salt
INSTRUCTIONS
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
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Dіѕсlаіmеr :
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All Rights Reserved COPYRIGHT & AUTHORIZATION. Let's talk if you don't allow us to share your content. As far as you know, some of our contents come from Internet, such as from Search Engines, Pinterest, Facebook, Blogs, and some other websites. Original source links at the top and bottom of the post. If the content violates your copyright and you wouldn't like to give us the authorization to use your content on our blog, please contact us, we will remove the content within 12 hours.
BEST CHOCOLATE CHIP COOKIES
Peanut butter balls are a classic treat that never goes out of style – I have been eating them as long as I can remember! There’s just something amazing about the peanut butter chocolate combo, and I urge you to try these with the white chocolate too, you won’t regret it.
BUCKEYE BALLS
This recipe for buckeye balls is the classic peanut butter balls dipped in dark or white chocolate.
Course Dessert
Cuisine American
Keyword buckeye balls, peanut butter balls
Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Servings 20 buckeye balls
Calories 212 kcal
Author Dinner at the Zoo
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter at room temperature
- 3 1/2 cups powdered sugar sifted
- 8 ounces chocolate chips or candy melts/almond bark can be dark chocolate, white chocolate or both
- 1 tablespoon vegetable shortening
- optional: 1/2 cup holiday sprinkles
Instructions :
Get the full instructions this Recipe @ dinneratthezoo.com
BUCKEYE BALLS (PEANUT BUTTER BALLS)
Do you need an EASY last minute breakfast recipe for Christmas morning? This recipe for Christmas Tree Cream Cheese Danish is easy and perfect for Christmas morning.
EASY LAST MINUTE BREAKFAST RECIPE FOR CHRISTMAS MORNING!
Which is why I love this recipe. It’s incredibly easy. You really should know by now that I LOVE EASY RECIPES. I know what it’s like to not have the perfect “story-book” Christmas morning. Yes, I have fed my family cereal with milk and even frozen waffles some years.
But not anymore. Not since I found this recipe. I know if you try this recipe just one time, it will soon become a new tradition for your family every year.
Here’s a tip: You can even make the cream cheese filling the night before.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
An easy last-minute recipe to serve for breakfast on Christmas morning is this delicious Christmas tree cream cheese danish. Your family is going to love this!
Ingredients
- 2 cans of refrigerated crescent rolls.
- 8 ounces cream cheese; softened
- 1 can of cherry pie filling
- 2/3 cup sugar
- 2 teaspoons vanilla
For the Glaze:
- 1/3 cup powdered sugar
- 2 tsp. milk
Instructions :
Get the full instructions this Recipe @ walkingonsunshinerecipes.com
CHRISTMAS TREE CREAM CHEESE DANISH
It was the first time we were let loose down that sparkly Christmas aisle, and we fell in love with everything we saw. There wasn’t an empty branch on the whole tree by the time we were done! We were so proud of our tree that we called up my parents, and even our grandparents, and invited them over for dinner that night, just so they could admire our very first Christmas tree.
Here’s the step by step, just in case you need it!
Easy Christmas Tree Brownies
These Christmas Tree Brownies are SO EASY and don’t they look adorable?! Just cut the brownies into triangles, add a candy cane trunk, squeeze on some icing, and sprinkle on your favourite toppings! Seal them in an air tight container, and the icing will harden overnight. They travel well and make a great treat for a Christmas party! Oh, and did I mention, they make me SO HAPPY!
Serves: 12
Ingredients
- 1 box Brownie Mix
- 1 tub white vanilla icing
- green food colouring
- small round sprinkles
- small star sprinkles
- candy canes
Instructions :
Get the full instructions this Recipe @ onelittleproject.com
Easy Christmas Tree Brownies to Celebrate With Your Family
This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.
I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed in the 5 or more years since we first tried this cake.
While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself. This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon or evening.
Cranberry Christmas Cake
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!
Course: Dessert
Servings: 16 servings
Calories: 252 kcal
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour see note below for gluten-free alternative
- 12 oz fresh cranberries
Instructions :
Get the full instructions this Recipe @ barefeetinthekitchen.com
Cranberry Christmas Cake Must Try!
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The inspiration for these cupcakes came from my favorite flavor of frozen yogurt, Salted Caramel Pretzel. I would always get that flavor on our yogurt date nights and top it with Reese’s Peanut Butter Cups and more salted caramel. Tyler would always get strawberry with gummy bears. I made fun of him for that. Who want’s hard gummy bears on their frozen yogurt? But he always made fun of mine too.
There’s something about that salty sweet combination, especially when paired with chocolate that is irresistible.
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A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.
Author: Mallory
Serves: 20 cupcakes
INGREDIENTS
For the chocolate cupcakes
- 1 cup water
- ⅔ cup cocoa
- 1 tsp vinegar
- ½ cup butter, softened slightly
- 1 and ¼ cup white sugar
- ¼ cup + 1 T vegetable oil
- 2 eggs +1 egg yolk
- 1 and ¾ cup all purpose flour
- ½ tsp salt
- ½ tsp baking soda
For the salted caramel buttercream
- ¾ cup softened butter
- 3 and ½ cups powdered sugar
- ⅔ cup salted caramel sauce, room temperature
- ¼ teaspoon salt
- 1-2 tablespoons heavy cream or milk, room termperature
- mini pretzel twists, for decorating
INSTRUCTIONS :
Get the full instruction this recipe @ chocolatewithgrace.com
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SALTED CARAMEL PRETZEL CUPCAKES
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WHAT IS THE DIFFERENCE BETWEEN BUCKEYES AND PEANUT BUTTER BALLS?
In most recipes, the only difference is how they are dipped in chocolate. Buckeyes are only partially dipped in chocolate, leaving the peanut butter showing on the top. That way they look like the nuts from the buckeye tree. Peanut Butter Balls are traditionally covered in chocolate. (see the picture below.) This was one I messed up on and dipped the entire peanut butter ball in chocolate.
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PREP TIME 2 hours
TOTAL TIME 2 hours
Buckeyes, also known as Peanut Butter Balls have a smooth peanut butter center and are dipped in chocolate for a fun treat.
Author: Mallory
Recipe type: Dessert
Cuisine: American
Serves: about 40
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| copyright @ chocolatewithgrace.com |
- 12 oz (1½ cups) creamy peanut butter
- ½ cup butter, softened
- 1 teaspoon vanilla
- 1 pound (4 cups) powdered sugar
- 16 ounces semi sweet chocolate (you can use chocolate chips or your favorite brand of dark chocolate)
- ¼ cup shaved paraffin wax.
INSTRUCTIONS :
Get the full instruction this recipe @ chocolatewithgrace.com
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VERY DELICIOUS BUCKEYES (PEANUT BUTTER BALLS)
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Peaches have to be my absolute favorite fruit to eat fresh in season and I’m starting a love affair with browned butter. It is tempting to substitute it in every recipe calling for plain old butter. That rich, nutty flavor is enchanting, and is perfect paired with a sweet, juicy peach.
These Brown Butter Peach Cupcakes rank up there as one of my favorite cupcakes ever.
BROWN BUTTER PEACH CUPCAKES
Serves: 18 cupcakes
INGREDIENTS
For the Cupcakes
- ¾ cup butter
- 1 cup peach puree*
- 1 cup packed brown sugar
- ½ cup white sugar
- ½ tsp vanilla
- 2 large eggs, room temperature
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 cups finely diced peaches
For the Frosting
- ½ cup butter, softened
- 4 oz cream cheese, softened
- ½ cup peach puree*
- 1 tsp vanilla
- 5-6 cups powdered sugar
INSTRUCTIONS :
Get the full instruction this recipe @ chocolatewithgrace.com
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BROWN BUTTER PEACH CUPCAKES
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