This easy Strawberry Pie with frozen strawberries is a simple, make-ahead dessert with a sweet homemade filling and a buttery, flaky crust.

A Fun Fruity Treat

I have a recipe for Strawberry Pie that uses fresh strawberries and the number one question I get on that recipe is, “Can this be made with frozen strawberries?”. So I finally created a recipe JUST for frozen strawberries! It’s a great option when fresh strawberries aren’t in season or you just want to use some strawberries you have hanging around in your freezer. Minus the chill time, this pie recipe really only takes 20 minutes to come together!

You’ve Got Questions, I’ve Got Answers!

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• pie crust– baked and cooled. You can use store-bought pie crust or homemade pie crust. I just used a regular pie crust, not a deep dish.
• frozen strawberries – do not thaw them. This helps control excess liquid and creates a thicker filling.
• granulated sugar – I know someone will ask about using a sugar substitute here. I am sure you could, I just haven’t personally tested it. Perhaps try using one that is a 1:1 substitute for sugar.
• cornstarch – don’t substitute for flour here. This is used to thicken the filling and it comes together more smoothly than flour.
• water
• fresh squeezed lemon juice – Lemon juice can really brighten the flavor of fruit and helps set the filling (activating with the fruits natural pectin).Please use fresh squeezed. The bottled stuff is just straight acid tasting and doesn’t add the bright true lemon we’re looking for.
• vanilla extract
• pinch of salt– this is optional and it just offsets the sweetness a little (kinda like why you add a little salt to a cookie recipe.) You don’t taste it as a separate ingredient. But it is optional.

How To Make Strawberry Pie (with Frozen Strawberries)

Cook the strawberries for the filling

In a medium saucepan, combine frozen strawberries, sugar, cornstarch, and water. Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes). Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes. Remove from heat and stir in lemon juice, vanilla extract, and a pinch of salt.

Pour filling into the crust

Let the filling cool for 10–15 minutes, then pour into the prepared pie crust. Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.

Serve with garnishes

Slice and serve chilled with whipped cream if desired. 

Craving More Recipes? 

• Strawberry Cream Cheese Pie
• Strawberries and Cream Bars
• Strawberry Upside Down Cake
• Strawberry Cake
• Chocolate Covered Strawberry Bread Pudding

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Strawberry Pie (with frozen strawberries)

This easy Strawberry pie is sweet, glossy, and filled with bright strawberry flavor! It comes together quick and the hardest part is letting it chill.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8

Calories 206kcal

Author Brandie Skibinski

Ingredients

• 1 (9-inch) pie crust, baked and cooled (bake according to package directions, see notes below)
• 4 cups frozen strawberries (do not thaw)
• ¾ cup granulated sugar
• 3 Tablespoons cornstarch
• ½ cup water
• 1 Tablespoon fresh squeezed lemon juice
• 1 teaspoon vanilla extract
• pinch of salt (optional, just offsets the sweetness a little)

Optional for serving

• whipped cream or whipped topping
• fresh strawberries

Instructions

• In a medium saucepan, combine 4 cups frozen strawberries, ¾ cup granulated sugar, 3 Tablespoons cornstarch, and ½ cup water.
  
• Place over medium heat and cook, stirring frequently, until the strawberries begin to break down and release their juices (about 5–7 minutes).
• Continue cooking until the mixture thickens and becomes glossy, about 2–3 more minutes.
• Remove from heat and stir in 1 Tablespoon fresh squeezed lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
  
• Let the filling cool for 10–15 minutes, then pour into 1 (9-inch) pie crust, baked and cooled
  
• Smooth the top and refrigerate for at least 3–4 hours, or until fully set. Overnight is best.
• Slice and serve chilled with whipped cream or whipped topping and fresh strawberries, if desired.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• I just purchased a 9-inch frozen pie crust and baked it to the package directions (poking holes with a fork to keep the crust from rising up too much.) You can also use your favorite Homemade Pie Crust recipe but you will also need to bake it off first before adding the strawberry filling.

Nutrition

Calories: 206kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Sodium: 89mg | Fiber: 2g | Sugar: 22g

Our most popular recipe from the last Weekend Potluck were these Hawaiian Dinner Rolls from Butter & Baggage! Our other featured recipes include: Fluffy Jell-O from Recipes My Mom Gave Me, Cajun Fried Rice from One Pot Wonder and Mandy is sharing her reader favorite recipe for Red, White & Blue Cheesecake Salad!

The Recipe With The Most Clicks

Hawaiian Dinner Rolls by Butter & Baggage

Recipes That Caught Our Attention

Fluffy Jell-O by Recipes My Mom Gave Me

Cajun Fried Rice by A One Pot Wonder

Featured Hostess Recipe

Red, White & Blue Cheesecake Salad by South Your Mouth

Your Hostesses

South Your Mouth~ Mandy
Sweet Little Bluebird~ Mary
The Country Cook~ Brandie

This Lemon Pound Cake is soft, buttery cake topped with a simple, smooth lemon glaze for a fun, homemade dessert everyone will love!

A Spring Inspired Pound Cake

This Lemon Pound Cake is a classic dessert that is really the perfect blend of sweet and tart, which is what you kinda want with a lemon desert, right? This really is a simple homemade cake that tastes like summer! So, if you’re a huge lemon lover like me, this one is definitely for you!

Questions About This Recipe

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• all-purpose flour– Unbleached or bleached flour can be used, whatever you prefer. See my frequently asked questions above about using self rising flour.
• baking powder– The one reason why your cake didn’t rise properly is usually because your leavening agent has expired. I am guilty of it. I buy it and it stays in my pantry forever and I forgot to look at the expiration date. So as a gentle reminder, check that expiration date!
• salt
• unsalted butter – You can use salted or unsalted butter.  If using salted butter, reduce the addition of salt to ¼ teaspoon. I have a fantastic post on How To Soften Butter Quickly if you forgot to pull it out of the fridge anytime.
• granulated sugar– You should be able to use a sugar substitute here. I like those substitutes that measure 1:1 like sugar.
• eggs – you’ll use both whole eggs and you’ll need some egg yolks at room temperature. Having ingredients at room temperature really helps them just combine in the batter easier.
• sour cream– Whole fat sour cream works best but can be substituted with plain Greek yogurt, low-fat sour cream, or buttermilk. This really is the moisture powerhouse but it keeps the batter thick.
• lemon juice– I’m a huge advocate for using freshly squeezed lemon juice instead of the stuff in a bottle. The stuff in the bottle is just too acidic tasting for me and doesn’t do any recipe justice where lemon flavor is the star. Lemon juice and zest give the cake delicious lemon flavor.  When juicing a lemon, place lemon on the counter, roll back and forth firmly with the palm of your hand, this breaks internal membranes in the lemon making it easier to juice.
• lemon zest– another reason I’m all about the fresh lemon juice is because you’re going to want to use the lemon zest from a lemon anyway.
• vanilla extract – Vanilla adds a subtle vanilla flavor and enhances the flavor of the cake. If you really wanted to amp up the lemon flavor, you can use lemon extract instead of vanilla extract.
• powdered sugar– You don’t actually need to do the glaze if you don’t want. You could just leave the cake plain or dust with a little powdered sugar if you prefer.
• milk – use whole milk if possible.

How To Make Lemon Pound Cake

Measure dry ingredients and cream the butter

Preheat oven to 325 degrees, spray a 12-cup bundt pan really well with nonstick baking spray, making sure to get into all the nooks and crannies (I like the kind with flour in it), set aside. Place a fine mesh sieve (sifter) over a large bowl, add the flour, baking powder, and salt, sift to combine, set aside. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugar, and zest on medium speed until light and creamy, 2-3 minutes. 

Combine all the wet ingredients

Add the eggs and yolks one at a time, mixing on medium speed until incorporated after each addition. NOTE: This can be done in a large bowl with a handheld electric mixer as well. Add the sour cream and vanilla extract, mix on medium speed until incorporated, 20-30 seconds. Add the lemon juice, mix on medium speed until incorporated, about 20 seconds.  Scrape down the bowl and paddle.

Add the dry ingredients to the wet ingredients

Add the flour mixture in 3 increments, mix on low after each addition, scraping down the bowl if needed.  After the final addition, mix on low until just combined and no streaks of flour remain.

Add batter to the pan and bake

Pour batter into the prepared pan, spreading into an even layer. Bake the cake on the middle oven rack until golden brown and a toothpick inserted in the center comes out clean, 60-65 minutes.  

Allow the cake to cool

Remove the pan from the oven, place on a wire rack to cool 10-15 minutes.  To invert the cake, carefully run a knife along the outside and inside edges of the pan (only if it looks like it is sticking a little.) Place a wire rack onto the cake pan, turn upside down to invert cake, tap the top of the pan if needed to release, allow to cool at room temperature for 45-60 minutes.  Once cooled, place the cake on your desired serving platter.

Make the glaze

To make the glaze, add the powdered sugar, lemon juice, and milk to a bowl, whisk to combine. If you like it thicker, add a bit more powdered sugar, if you like it thinner, add a bit more milk. Pour glaze over the cake. 

Slice and serve.

Craving More Recipes? 

• Southern Pound Cake
• Southern Pecan Pound Cake
• 7Up Pound Cake
• Peach Cobbler Pound Cake
• Lemon Blueberry Pound Cake

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Lemon Pound Cake

This Lemon Pound Cake is soft, buttery, and packed with bright lemon flavor, finished with an easy homemade lemon glaze.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 14

Calories 473kcal

Author Brandie Skibinski

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 (1 cup) unsalted sticks butter
• 2 ½ cups granulated sugar
• 4 large eggs (plus 2 yolks), at room temperature
• 1 cup sour cream
• ⅓ cup lemon juice
• 3 Tablespoons lemon zest
• 1 ½ teaspoons vanilla extract

Glaze

• 2 cups powdered sugar
• 3 Tablespoons lemon juice
• 1-2 teaspoons milk

Instructions

• Preheat oven to 325F degrees, spray a 12-cup bundt pan really well with nonstick baking spray, making sure to get into all the nooks and crannies (I like the kind with flour in it), set aside.
• Place a fine mesh sieve (sifter) over a large bowl, add the 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, sift to combine, set aside.
  
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the 2 (1 cup) unsalted sticks butter of butter, 2 ½ cups granulated sugar, and 3 Tablespoons lemon zest on medium speed until light and creamy, 2-3 minutes. Add the 4 large eggs (plus 2 yolks), at room temperature one at a time, mixing on medium speed until incorporated after each addition.
  
• NOTE: This can be done in a large bowl with a handheld electric mixer as well.
• Add the 1 cup sour cream and 1 ½ teaspoons vanilla extract, mix on medium speed until incorporated, 20-30 seconds. Add the 1/3 cup lemon juice, mix on medium speed until incorporated, about 20 seconds. Scrape down the bowl and paddle.
  
• Add the flour mixture in 3 increments, mix on low after each addition, scraping down the bowl if needed. After the final addition, mix on low until just combined and no streaks of flour remain.
  
• Pour batter into the prepared pan, spreading into an even layer. Bake the cake on the middle oven rack until golden brown and a toothpick inserted in the center comes out clean, 60-65 minutes.
  
• Remove the pan from the oven, place on a wire rack to cool 10-15 minutes. To invert the cake, carefully run a knife along the outside and inside edges of the pan (only if it looks like it is sticking a little.)
• Place a wire rack onto the cake pan, turn upside down to invert cake, tap the top of the pan if needed to release, allow to cool at room temperature for 45-60 minutes. Once cooled, place the cake on your desired serving platter.
  
• To make the glaze, add the 2 cups powdered sugar, 3 Tablespoons lemon juice, and 1-2 teaspoons milk to a bowl, whisk to combine. If you like it thicker, add a bit more powdered sugar, if you like it thinner, add a bit more milk.
  
• Pour glaze over the cake. Slice and serve.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• This makes between 12-14 servings.

Nutrition

Calories: 473kcal | Carbohydrates: 75g | Protein: 5g | Fat: 18g | Sodium: 212mg | Fiber: 1g | Sugar: 53g

Teriyaki Salad Dressing is a quick homemade dressing with sweet and savory flavors that’s perfect for salads, bowls, wraps, and dipping!

A Creamy Yet Light Salad Dressing

This Teriyaki Salad Dressing comes together in just minutes and works with so much more than salad! It’s a simple homemade dressing that adds tons of flavor to everything from leafy green salads to noodle bowls, wraps, and dipping sauces. Keep a batch in the fridge for use when you’re making your easy lunches, quick dinners, or meal prep throughout the week!

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• Kewpie mayonnaise– This is a Japanese mayonnaise that is sold in the United States now. I can find it in my small town so I know it is readily available in most areas. It may be on the the bottom shelf or on a top shelf. See my ingredient image below so you know what to look for. It is a great thick and creamy mayonnaise (thanks to the egg yolks) If you don’t have or don’t want to use Kewpie mayonnaise, you can use regular mayonnaise. I think Duke’s mayonnaise probably has the closest taste to Kewpie.
• garlic- please try to use freshly minced garlic. This is going to give you the best flavor.
• granulated sugar – this will be the sweet part of the teriyaki dressing. This dressing is meant to have a sweet and sour flavor.
• seasoned rice vinegar– I definitely recommend the seasoned rice vinegar. You can use it for so many things and because there are so few ingredients in here, I think it’s an important ingredient. You could, of course, use regular vinegar but I think you’re going to lose depth of flavor if you have to go that route.
• soy sauce – if you are worried about salt, use a low sodium soy sauce.
• sesame oil – I used a roasted sesame oil (as you can see in the ingredient image below.) You don’t need much of this at all as it is a stronger flavor.

How To Make Teriyaki Salad Dressing

Place the mayonnaise, garlic, sugar, vinegar, soy sauce, and sesame oil into a small bowl and whisk to combine.

Use immediately or chill until ready to serve. Store in a lidded container (like a mason jar.)

You Have Questions, I Have Answers

Craving More Recipes? 

• Mayonnaise Salad Dressing
• Olive Garden Salad Dressing
• Applebee’s Oriental Chicken Salad
• Grilled Teriyaki Chicken Skewers
• Baked Teriyaki Salmon

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Teriyaki Salad Dressing

This quick Teriyaki Salad Dressing is sweet, savory, and perfect for salads, noodle bowls, wraps, and dipping sauces.

Course Condiments, Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 159kcal

Author Brandie Skibinski

Ingredients

• ½ cup Kewpie mayonnaise
• 1 clove garlic minced
• 3 Tablespoons granulated sugar
• 2 ½ Tablespoons seasoned rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil

Instructions

• Place the 1/2 cup Kewpie mayonnaise, 1 clove garlic, 3 Tablespoons granulated sugar, 2 1/2 Tablespoons seasoned rice vinegar, 2 teaspoons soy sauce, and 1 teaspoon sesame oil into a small bowl and whisk to combine.
  
• Use immediately or chill until ready to serve. Store in a lidded container (like a mason jar) in the refrigerator.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 159kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 15g | Sodium: 231mg | Fiber: 0.03g | Sugar: 6g

Creamy, cheesy, and packed with flavor, this White Chicken Enchilada Casserole is a comforting, easy-to-make dish the whole family will love!

A 45-Minute Chicken Casserole

This super simple White Chicken Enchilada Casserole recipe is actually based on my recipe for White Chicken Enchiladas. It’s actually one of my most popular recipes so I figured, why not turn it into a casserole? Tender chicken with a creamy sauce and all your favorite white enchilada flavors all baked into a casserole, what’s not to love?!

I made this tonight, and we thoroughly enjoyed it. Easy to make, and very tasty. Thanks for a great recipe!
– Corrie

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• shredded & diced cooked chicken– I used all the meat from one rotisserie chicken to save time but you can cook up some chicken breast or pull some meat from some cooked chicken thighs or grab a couple of cans of chicken (no judgement here!)
• shredded monterey jack cheese– you can customize this to your liking. Use your favorite blend of shredded cheese. I think pepper jack would be great for a little kick.
• garlic powder
• salt and pepper – if you want to step up the seasoning, try adding adobo seasoning instead of salt!
• flour tortillas– I used the taco size tortillas, any brand will work just fine. You can cut them up into fourths (like little triangles) and layer them instead of how I did it below. You could also use corn tortillas instead. 
• butter
• all-purpose flour
• chicken broth– you can use low or no sodium broth. If you have Homemade Chicken Broth, that will work too.
• sour cream – if sour cream isn’t your thing, try using Mexican Crema or plain Greek yogurt.
• cream cheese– this is an optional ingredient, but makes the casserole extra creamy. If you don’t care to use it, this casserole will still work.
• diced green chiles – you’re going to leave these undrained.

How To Make Chicken Enchilada Casserole

Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside. In a medium-size bowl, add the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, salt and pepper. Stir to combine. Set it aside. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until combined and cook for a minute or so to thicken.

Add the chicken broth, sour cream, cream cheese (if using) and chiles to the saucepan and whisk until smooth. Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.

Stack the flour tortillas and use a knife to cut them in half. Lay 8 halves to cover the bottom of the prepared pan. Spread 1/3 of the chicken mixture evenly over the tortillas. 

Pour 1/3 of the sauce over the chicken.

 Repeat the process

Adding tortillas, chicken and sauce two additional times.

After the final layer of cream is added, sprinkle the final 1 cup of shredded Monterey Jack cheese over the top. Bake in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.

Garnish and serve!

Questions You Might Have

Craving More Recipes? 

• White Chicken Enchiladas
• Chicken Enchilada Casserole (with red sauce)
• Lazy Chicken Enchiladas
• Chicken Enchiladas with Red Sauce
• Chicken Fajita Casserole
• Swiss Enchiladas (Enchiladas Suizas)
• Bisquick Chicken Enchilada Bake
• White Chicken Enchiladas for Two
• Ground Beef Enchiladas
• Chicken Enchilada Soup
• White Chicken Enchilada Soup
• Tater Tot Enchilada Bake
• Creamy Shrimp Enchiladas
• Easy Enchilada Rice
• Air Fryer Chicken Enchiladas
• Taco Bell Enchiritos

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Chicken Enchilada Casserole

All the flavors of white chicken enchiladas in a simple baked casserole form.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 423kcal

Author Brandie Skibinski

Ingredients

• 3 cups shredded & diced cooked chicken (I used a rotisserie chicken)
• 2 cups shredded Monterey Jack Cheese (divided use)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth (can use low or no sodium)
• 1 cup sour cream
• 2 ounces cream cheese (optional)
• 4 ounce can diced green chiles, undrained
• 12 taco size flour tortillas (can use corn tortillas)
• chopped fresh parsley or cilantro (for garnish, optional)

Instructions

• Preheat oven to 350F degrees.
• Spray a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
• In a medium-size bowl, add 3 cups shredded & diced cooked chicken, 1 cup shredded Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine. Set it aside.
  
• In a medium saucepan, melt 3 Tablespoons butter over medium heat. Add 3 Tablespoons all-purpose flour and cook for a minute or so to thicken.
  
• Add 2 cups chicken broth, 1 cup sour cream, 2 ounces cream cheese (if using) and 4 ounce can diced green chiles, undrained to the saucepan and whisk until smooth.
  
• Bring to a simmer and whisk continuously until it begins to thicken. Remove from heat.
  
• Stack 12 taco size flour tortillas and use a knife to cut them in half (or in quarters.)
• Lay 8 halves to cover the bottom of the prepared pan.
  
• Spread 1/3 of the chicken mixture evenly over the tortillas.
  
• Pour 1/3 of the sauce over the chicken.
  
• Repeat the process adding tortillas, chicken and sauce two additional times.
  
• After the final layer of cream is added, sprinkle the final 1 cup shredded Monterey Jack cheese over the top.
  
• Bake uncovered in the preheated oven for 30 minutes or until bubbly. You can broil on low for an additional few minutes to slightly brown the top. Watch closely as it can burn quickly.
• Garnish with chopped fresh parsley or cilantro (optional) and serve!
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 423kcal | Carbohydrates: 28g | Protein: 24g | Fat: 24g | Sodium: 1057mg | Fiber: 2g | Sugar: 3g

Crock Pot Cheeseburger Helper is an easy slow cooker dinner made with ground beef, pasta, and cheddar cheese in a creamy homemade sauce.

A Nostalgic Dinner in the Slow Cooker

This Crock Pot Cheeseburger Helper is an easy family dinner that brings back the comfort of the boxed classic but it’s made completely from scratch instead. The Slow Cooker does most of the work, making it perfect for when you want a hearty meal without standing over the stove. It’s simple, filling, and easy to customize with your favorite cheeseburger toppings and add-ins!

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• ground beef– Ground turkey works well, though the overall flavor will be a little lighter.
• paprika, onion powder, garlic powder – the original hamburger helper with cheese had super simple seasonings so I kept it simple here but feel free to jazz up the flavor however you like.
• sugar – this is an optional ingredient. I know it sounds weird and it doesn’t make it taste sweet, it is one of the background flavors that balances the other flavors but also makes it taste like the old school version from the 70’s.
• cornstarch and water – this acts as a thickener. Do not substitute with flour as it can make it come out lumpy.
• milk – whole milk is preferred
• dry elbow macaroni– Small shell pasta or other small pasta shapes work well in this recipe. You do not need to cook it first for this recipe.
• shredded sharp cheddar cheese– Freshly shredded sharp cheddar melts the smoothest, but Colby Jack or mild cheddar can also be used.

How To Make Crock Pot Cheeseburger Helper

In a skillet, add ground beef. Cook and crumble until fully cooked. Drain any excess grease. Add cooked beef to a 5-6 quart slow cooker. Sprinkle paprika, onion powder, garlic powder, salt, sugar, and black pepper on top of the meat. Stir to coat evenly. In a small bowl, whisk cornstarch and water together until smooth. Pour cornstarch mixture and milk into the slow cooker and stir well.

Cover and cook on low for 3 hours (or high for 1 ½ hours), allowing flavors to develop. After the 3 hours, stir in dry elbow macaroni, making sure pasta is mostly submerged. Cover and cook an additional 30–35 minutes, until pasta is tender. Stir in shredded cheddar cheese until melted and creamy.

Let sit for 5–10 minutes to thicken before serving. NOTE: Like it with more cheese? Sprinkle a little extra cheese on top. Cover and allow it to melt then serve. If the mixture got too thick, warm up a bit of milk and add to the mixture and stir. Continue to add until it gets to your preferred thickness. 

You’ve Got Questions, I’ve Got Answers

Craving More Recipes? 

• Hamburger Helper Lasagna
• Homemade Hamburger Helper
• Instant Pot Hamburger Helper Stroganoff
• Cheeseburger Texas Toast
• Bacon Cheeseburger Casserole

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Crock Pot Cheeseburger Helper

This Crock Pot Cheeseburger Helper is a homemade version of the classic comfort food made with ground beef, pasta, and melted cheddar cheese in a creamy slow cooker sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 451kcal

Author Brandie Skibinski

Ingredients

• 1 pound ground beef
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon sugar (optional)
• ¼ teaspoon black pepper
• 1 Tablespoon cornstarch
• 1 cup warm water
• 2 cups milk (whole milk is preferred)
• 1½ cups dry elbow macaroni
• 1 cup shredded sharp cheddar cheese (can use more to taste)

Instructions

• In a skillet, add 1 pound ground beef. Cook and crumble until fully cooked. Drain any excess grease.
• Add cooked beef to a 5-6 quart slow cooker.
• Sprinkle 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, and ¼ teaspoon black pepper on top of the meat. Stir to coat evenly.
• In a small bowl, whisk 1 Tablespoon cornstarch and 1 cup warm water together until smooth.
• Pour cornstarch mixture and 2 cups milk into the slow cooker and stir well.
• Cover and cook on low for 3 hours (or high for 1 ½ hours), allowing flavors to develop.
  
• After the 3 hours, stir in 1½ cups dry elbow macaroni, making sure pasta is mostly submerged.
  
• Cover and cook an additional 30–35 minutes, until pasta is tender. This could take longer depending on how fast your slow cooker cooks.
• Stir in 1 cup shredded sharp cheddar cheese until melted and creamy.
  
• Let sit for 5–10 minutes to thicken before serving.
• NOTE: Like it with more cheese? Sprinkle a little extra cheese on top. Cover and allow it to melt then serve. If the mixture got too thick, warm up a bit of milk and add to the mixture and stir. Continue to add until it gets to your preferred thickness.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• This makes 4-6 servings.

Nutrition

Calories: 451kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Sodium: 604mg | Fiber: 1g | Sugar: 6g

A fruity summer drink, this Sex on the Beach cocktail is quick to mix together and perfect for all those summer gatherings!

A Fun Summer Drink Recipe

When it comes to cocktails I am really a fruity drink person. This Sex on the Beach is exactly that. Mix this up for a warm summers night or make a batch to serve to guests at a cookout. There is no wrong time to serve this!

Perfect drink and the flavor combo was spot on! Big hit at our cookout!
– Ray

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

How To Make Sex On The Beach

Fill a cocktail mixing glass halfway with ice. Pour in the vodka, peach schnapps, orange juice, and cranberry juice. Gently stir.

Fill a glass with ice and pour the cocktail over the ice.

Garnish with fresh oranges and maraschino cherries. 

You Got Questions, I Got Answers!

Craving More Drinks?

• Rum Punch
• Watermelon Margaritas
• Rum Runner
• Strawberry Mimosas
• Strawberry Margaritas
• Blue Hawaiian
• Ranch Water

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Sex on the Beach Recipe

A fruity summer drink, this Sex on the Beach cocktail is quick to mix together and perfect for all those summer gatherings!

Course Beverages

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 210kcal

Author Brandie Skibinski

Ingredients

• 1 ½ ounces vodka
• 1 ounce peach schnapps
• 1 ½ ounces orange juice
• 1 ½ ounces cranberry juice
• ice
• orange and maraschino cherries, as garnishes

Instructions

• Fill a cocktail mixing glass halfway with ice. Pour in the vodka, peach schnapps, orange juice, and cranberry juice. Gently stir.
• Fill a glass with ice and pour the cocktail over the ice. Garnish with fresh oranges and maraschino cherries.

Notes

• You can use fresh squeezed orange juice if you want.
• Use pulp free orange juice so there is no pulp floating at the top.
• This can be made into a pitcher drink to serve more people.
• Pineapple juice can be substituted for the orange juice.

Nutrition

Calories: 210kcal | Carbohydrates: 16g | Protein: 0.5g | Fat: 0.1g | Sodium: 2mg | Fiber: 0.1g | Sugar: 15g

Crock Pot Dr Pepper Rib Bites are tender, saucy, and super easy to make with boneless rib meat simmered in a sweet and smoky BBQ sauce!

A Simply Delicious Rib Bite Recipe

I’m all about a low and slow cooked dinner. The crock pot does most of the work and I end up with a tasty and tender dinner. It frees me up to go about my day and deal with other things and not have to stand over the stove. These rib bites come out with such great tender flavor and I will absolutely be a hit with your family too (plus, it makes your house smell AMAZING while it cooks!)

Frequently Asked Questions: 

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• smoked paprika – you could use regular paprika but the smoked paprika gives it more of that “smoked all day” type flavor.
• garlic powder
• boneless ribs – these may be listed as boneless Country Style Ribs at your grocery store. Boneless beef ribs can be used.
• barbecue sauce – whatever brand you prefer will work. You can even use your Homemade BBQ Sauce or a sugar free version.
• Dr. Pepper– you can use Diet Dr Pepper or even Coke, but the flavor will obviously change but if need to keep the sugar down, that is the way to go.
• brown sugar– if you’re looking for a sugar alternative, you can try honey.
• Worcestershire sauce
• apple cider vinegar – this might seem like a weird addition but that bit of vinegar acts as a tenderizer and offsets a bit of sweetness.

How To Make Crock Pot Dr Pepper Rib Bites

In a small bowl, combine salt, pepper, smoked paprika and garlic powder. Season rib bites with the seasoning mixture and stir to make sure they all get coated with the seasoning. In a large skillet, add the oil. Once it is hot add in the rib pieces (being careful not to overcrowd the pan) and brown on both sides. If necessary, do this in batches. If you try to put too many at once in the skillet, they will steam and not brown. Remove lid for last 30 minutes to allow sauce to thicken into a glaze. Transfer rib pieces to a 5-6 quart slow cooker.

In a bowl, whisk together barbecue sauce, Dr Pepper, brown sugar, Worcestershire sauce, and apple cider vinegar. Pour this sauce over the rib bites. Cover and cook on low for 6–7 hours, until very tender.

NOTE: it is not recommended to cook on high as the meat will not turn out as tender. Also, do not remove the lid while cooking. Set it and forget it. Constantly removing the lid to check on the meat will result in longer cooking times and less tender meat.

Craving More Recipes? 

• Crock Pot Country Style Ribs
• Crock Pot Mississippi Country Style Ribs
• Crock Pot Ribs
• Air Fryer Ribs
• Oven Baked Ribs

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Crock Pot Dr Pepper Rib Bites

Tender bites of juicy pork ribs with a Dr Pepper glaze, all cooked in the Slow Cooker.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 8

Calories 445kcal

Author Brandie Skibinski

Ingredients

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 3 pounds boneless ribs cut into bite size pieces (about 1 ½ inches)
• 1 Tablespoon oil
• 1½ cups barbecue sauce
• 1 cup Dr. Pepper
• ¼ cup brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon apple cider vinegar

Instructions

• In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika and ½ teaspoon garlic powder. Season 3 pounds boneless ribs bites with the seasoning mixture and stir to make sure they all get coated with the seasoning
  
• In a large skillet, add the 1 Tablespoon oil. Once it is hot add in the rib pieces (being careful not to overcrowd the pan) and brown on both sides. If necessary, do this in batches. If you try to put too many at once in the skillet, they will steam and not brown.
• Transfer rib pieces to a 5-6 quart slow cooker.
  
• In a bowl, whisk together 1½ cups barbecue sauce, 1 cup Dr. Pepper, ¼ cup brown sugar, 1 Tablespoon Worcestershire sauce, and 1 Tablespoon apple cider vinegar.
• Pour this sauce over the rib bites.
  
• Cover and cook on low for 6–7 hours, until very tender
• NOTE: it is not recommended to cook on high as the meat will not turn out as tender. Also, do not remove the lid while cooking. Set it and forget it. Constantly removing the lid to check on the meat will result in longer cooking times and less tender meat.
• Remove lid for last 30 minutes to allow sauce to thicken into a glaze.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• This makes between 6-7 servings. 
• You may know boneless ribs as country style ribs.

Nutrition

Calories: 445kcal | Carbohydrates: 33g | Protein: 33g | Fat: 19g | Sodium: 989mg | Fiber: 1g | Sugar: 28g

Ground Beef Texas Trash is a baked dish layered with seasoned beef and cheese, perfect as a dip or served over rice for an easy, quick meal!

A 40-Minute Dinner Recipe

This Ground Beef Texas Trash is based off the original Texas Trash Dip, but I’ve added ground beef to it so it can still be an appetizer, but it could also be used as a main dish. I served it over rice and it was delicious and so filling. Trust me. It may look like trash (hence the name, ha!), but, it is seriously so delicious!

Frequently Asked Questions: 

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• ground beef– I used 80/20 beef, but you can use whatever you have on hand. You can also switch it out for ground turkey, chicken or pork.
• taco seasoning– any brand of your favorite taco seasoning will work, but you can also use Homemade Taco Seasoning. I would definitely suggest low or no sodium options for those of you who are concerned about salt.
• garlic powder, onion powder and ground cumin – there is a good level of seasoning with the packets but I did add these additional seasonings and we all enjoyed the bump in flavor.
• water
• red enchilada sauce – you could also use a green enchilada sauce if you prefer. There are different levels of spice with enchilada sauce so go with what you can tolerate and will enjoy.
• refried beans
• block cream cheese– softened to room temperature so it’s easier to mix together. Use these Tips to Soften Cream Cheese Quickly if you need to.
• shredded colby jack cheese– For a little more kick, use pepper jack in place of Colby Jack.
• green onions
• green chiles – green chiles have different level of spice from mild to hot, so go with what you prefer and can enjoy.

How To Make Ground Beef Texas Trash

Preheat the oven to 350°F. Spray a 11×7-inch baking dish with cooking spray and set aside. In a large skillet over medium heat, add the ground beef and cook, breaking it up into crumbles, until no pink remains, 8-10 minutes. Drain well. Add 1 and ½ packets of the taco seasoning, garlic powder, onion powder, and cumin. Stir well to combine, then cook for 2 minutes, until fragrant. Add the water and stir in. Allow to simmer until most of the liquid is absorbed, but it is still saucy, and set aside.

Pour half of the enchilada sauce into the prepared baking dish and coat the bottom. Add small dollops of the refried beans on top. Add the meat mixture on top of the beans.

In a large bowl, whip the cream cheese until smooth with an electric hand mixer. Add the remaining taco seasoning, remaining enchilada sauce, half of the Colby Jack cheese, green onions, and green chiles. Stir to combine.

Smooth the cream cheese mixture over the meat. Sprinkle the top evenly with the remaining Colby Jack. Bake for 25-30 minutes, until the cheese is melted and bubbly along the edges.

Serve immediately with chips for dipping or over rice.

Craving More Recipes? 

• Texas Trash Chicken
• Crock Pot Cowboy Dip
• Crock Pot Jalapeno Popper Dip
• Crock Pot Corn Dip
• Mississippi Sin Dip

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Ground Beef Texas Trash

Ground beef Texas trash is a layered baked dish that works as a dip or a main meal, with seasoned beef and melted cheese served with chips or over rice.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 569kcal

Author Brandie Skibinski

Ingredients

• 2 pounds ground beef
• 2 (1 ounce) packets taco seasoning (divided use, see notes below)
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 cups water
• 10 ounce can red enchilada sauce (divided use)
• 8 ounces refried beans (½ a 16 ounce can)
• 8 ounce block cream cheese, softened to room temperature
• 3 cups shredded colby jack cheese (divided use)
• 4 green onions, thinly sliced
• 4 ounce can green chiles, undrained

Instructions

• Preheat the oven to 350°F. Spray a 11×7-inch baking dish with cooking spray and set aside.
• In a large skillet over medium heat, add 2 pounds ground beef and cook, breaking it up into crumbles, until no pink remains (about 8-10 minutes.) Drain excess grease and put back into the skillet.
• Add 1 and ½ packets of the taco seasoning, 2 teaspoons garlic powder, 2 teaspoon onion powder, and 1 teaspoon ground cumin. Stir well to combine, then cook for 2 minutes, until fragrant.
  
• Add 2 cups water and stir in. Allow to simmer until most of the liquid is absorbed, but it is still saucy, turn off heat and set aside.
  
• Pour half of the red enchilada sauce into the prepared baking dish and coat the bottom.
• Add small dollops of the 8 ounces refried beans on top.
  
• Add the meat mixture on top of the beans.
  
• In a large bowl, whip 8 ounce block cream cheese, softened to room temperature until smooth with an electric hand mixer.
  
• Add the remaining taco seasoning, remaining enchilada sauce, half of the Colby Jack cheese, 4 green onions, thinly sliced and 4 ounce can green chiles, undrained. Stir to combine.
  
• Smooth the cream cheese mixture over the meat.
  
• Sprinkle the top evenly with the remaining shredded Colby Jack.
  
• Bake uncovered on the middle oven rack for about 25-30 minutes, until the cheese is melted and bubbly along the edges.
  
• Serve immediately with chips for dipping or over rice if serving as a meal.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• If you are concerned about salt, I would consider using low or no salt taco seasoning. Or make your own Homemade Taco Seasoning so you can control the salt levels. 

Nutrition

Calories: 569kcal | Carbohydrates: 16g | Protein: 38g | Fat: 39g | Sodium: 1677mg | Fiber: 4g | Sugar: 6g

Chicken Bites in Gravy is an easy dinner with tender chicken pieces in a smooth, flavorful gravy. Perfect for that night you need a quick and comforting dinner!

A Hearty Chicken Dinner in Under an Hour

This Chicken Bites in Gravy dinner is a simple stovetop meal that comes together in one pan and is a great go-to dinner for busy weeknights. Even the picky eaters love this one! Pair it with your favorite sides (like a bagged salad and some steamable veggies) to create a complete and easy dinner!

Frequently Asked Questions: 

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

• boneless skinless chicken breasts– You can use boneless skinless chicken thighs as well.
• garlic powder– if you’re looking for another seasoning to add to continue to amp up the flavor, try adding in some rosemary.
• poultry seasoning – feel free to use your favorite seasoning.
• butter– you can use unsalted or salted butter. Just make sure it’s real butter and not margarine.
• sweet onion – don’t like onion? Just leave it out or try substituting with a shallot which has a much more mild onion flavor.
• garlic– I prefer to use freshly minced garlic where I can because it really gives the best garlic flavor but if you’re in a rush to make this and only have the jarred kind, then you can certainly use that.
• chopped fresh thyme – or a generous ½ teaspoon dried thyme instead of the fresh stuff.
• all-purpose flour
• chicken stock – you can use low or no sodium stock
• chicken Better than Bouillon– you can use low sodium version if you’re worried about sodium intake. If you don’t have better than bouillon you can just leave it out, it does help intensify the chicken flavor.

How To Make Chicken Bites in Gravy

Place the chicken into a large bowl. Add the garlic powder, poultry seasoning, salt, and pepper, and toss to combine.

Cook in batches over medium heat. Sear the chicken bites in a large skillet with the oil; do not use all of the oil at once; keep some to use with each batch of chicken. Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan. Over medium-low heat, add the butter. Once melted, add the onion and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally. Add the garlic and thyme, cook until fragrant, about 30 seconds. Whisk the flour into the pan and cook until bubbly for 1-2 minutes.

Slowly stream in the chicken stock, whisking as you add it so you avoid lumps. Stir in the Better Than Bouillon until melted into the sauce. Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F. 

Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken so if it isn’t quite thick enough for you yet, just allow it to cool some.

Craving More Recipes? 

• Pork Bites and Gravy
• Beef Tips and Gravy
• Air Fryer Chicken Bites
• Lemon Garlic Chicken Bites
• Crock Pot Chicken and Gravy

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Chicken Bites in Gravy

Chicken bites with gravy is a one-pan meal with tender chicken in a smooth gravy, perfect for serving over mashed potatoes, rice, or noodles.

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 431kcal

Author Brandie Skibinski

Ingredients

• 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 Tablespoons oil
• 4 Tablespoons butter (can use unsalted or salted)
• ½ large sweet onion, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons chopped fresh thyme (or a generous ½ teaspoon dried thyme)
• 4 Tablespoons all-purpose flour
• 2 cups chicken stock (can use low or no sodium)
• 2 teaspoons chicken Better than Bouillon (can use low sodium version)

Instructions

• Place the 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces into a large bowl. Add the 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper and toss to combine.
  
• Heat up a large skillet with 2 Tablespoons oil; do not use all of the oil at once; keep some to use with each batch of chicken. Cook chicken in batches over medium heat.

  Chicken should reach an internal temperature of 165F degrees when fully cooked.
  
• Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan.
• Over medium-low heat, add 4 Tablespoons butter.
• Once melted, add the 1/2 large sweet onion, thinly sliced and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally.
  
• Add the 4 cloves garlic, minced and 2 teaspoons chopped fresh thyme, cook until fragrant, about 30 seconds.
• Whisk the 4 Tablespoons all-purpose flour into the pan and cook until bubbly for 1-2 minutes.
  
• Slowly stream in the 2 cups chicken stock, whisking as you add it so you avoid lumps.
  
• Stir in the 2 teaspoons chicken Better than Bouillon until melted into the sauce.
• Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F.
  
• Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken.
  

Notes

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 431kcal | Carbohydrates: 10g | Protein: 51g | Fat: 19g | Sodium: 794mg | Fiber: 1g | Sugar: 3g