Creamy Pasta Salad with Bacon and Peas

Bring this simple yet flavorful creamy pasta salad to your next cookout or potluck and watch people flock to you for the recipe.

Why You’ll Love This Creamy Pasta Salad

• Creamy & Flavorful: The dressing is a dreamy mix of mayo, sour cream, and Dijon mustard with a hint of garlic and celery seed.
• Bacon Makes It Better: Crispy crumbled bacon brings salty, smoky crunch to every bite.
• Make-Ahead Friendly: This salad tastes even better after chilling, making it a perfect prep-ahead side dish.

Ingredients You’ll Need

Here’s your pasta salad shopping list:

• Small shell pasta – You can use any type of short pasta that you like for this recipe. Rotini and bowties are two of my favorites. 
• Frozen peas (thawed and dried) – You can substitute with canned peas, just make sure to drain them well and pat dry with a paper towel so they don’t make your dressing watery. 
• Bacon (cooked crispy) – You can use bacon bits in a pinch, but they aren’t exactly the same. If you do this, you’ll need 1 ½ cups of bacon bits. 
• Parmesan cheese
• Mayonnaise – If you like a little extra tang, try using Miracle Whip instead of mayonnaise. I also really love the subtle sweetness of Japanese mayonnaise. You’ll find it along with the regular mayo or in the international aisle of your supermarket. For a slightly healthier version, you can use a homemade mayonnaise. 
• Sour cream – If you want a dish that you can let sit at room temperature, swap the sour cream for extra mayonnaise and add a squeeze of lemon juice.
• Salt, garlic powder, onion powder
• Black pepper
• Dijon mustard – Regular yellow mustard also works great with this recipe.
• Celery seeds

How to Make Creamy Pasta Salad

1. Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds until smooth. Cover and chill while you prepare the pasta.

2. Cook the Pasta

Boil the shell pasta according to package directions. Drain and let it cool slightly (no need to rinse).

3. Mix It All Together

In a large bowl, combine the cooked pasta, thawed peas, crumbled bacon, and grated Parmesan cheese.

4. Add the Dressing

Pour the dressing over the pasta mixture and stir until everything is well coated.

5. Chill Before Serving

Cover the bowl and refrigerate for at least 1 hour (or up to 8 hours) so the flavors can meld. Garnish with extra Parmesan cheese and serve chilled.

Pro Tips for the Best Pasta Salad

1. Don’t overcook the pasta – slightly al dente works best for texture.
2. Dry the peas well – this keeps your salad from getting watery.
3. Cook the bacon until extra crispy – it stays crunchy longer after mixing.
4. Chill for at least an hour – this makes the flavors pop!

Perfect For…

Summer cookouts
Backyard BBQs
Potlucks & holidays
Easy lunch meal prep

Creamy Pasta Salad FAQs

Can I make this a day ahead?
Yes! In fact, it’s better the next day. Just store it in the fridge and stir before serving.

What can I use instead of bacon?
Try diced ham, turkey bacon, or skip it for a vegetarian version.

Can I use a different pasta shape?
Yes! Elbow macaroni or rotini work great too.

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Creamy Pasta Salad Recipe

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Creamy Pasta Salad

The best Creamy Pasta Salad recipe – with bacon, peas, and a rich, tangy dressing. A side dish that disappears fast! Always requested recipe!

Course Appetizer, Side Dish

Cuisine American

Keyword Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Equipment

• large pot
• Mixing bowls – I used a 4-quart bowl to serve this in.
• A large spoon to stir with

Ingredients

For the Dressing

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 teaspoons salt
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon Dijon mustard
• ½ teaspoon celery seeds

For the Pasta

• 1 16-ounce box small shell pasta, uncooked
• 1 ½ cups frozen peas thawed and dried
• 8-12 strips bacon cooked crispy and crumbled
• ½ cup grated Parmesan cheese plus more for serving

Instructions

• Make the dressing. In a medium bowl, combine the mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds well until creamy and smooth.
• Cover and refrigerate. Cover the bowl and place it in your refrigerator to allow the flavors to meld while you prepare the other ingredients.
• Cook the pasta. Cook the pasta in a large pot according to the package instructions and drain the excess water (no need to rinse the pasta).
• Mix the pasta ingredients. In a large bowl, add the pasta, peas, bacon, and Parmesan cheese until well combined.
• Add the dressing. Add the dressing and stir once more until all ingredients are evenly coated with dressing. Cover the bowl and chill in the refrigerator for at least 1 hour but up to 8 hours before serving.
• Place in a serving bowl, garnish with additional Parmesan cheese, and serve chilled.

Notes

Storage Instructions:

If you have leftover creamy pasta salad, you can keep it in an airtight container in the refrigerator for 3-4  days.

What else can I add for additional flavors?

This creamy pasta salad is smokey, creamy, but has some freshness from the peas. Serve it as is or try one of the following to uplevel the flavors to your preferences.

• You can add ¼ teaspoon of red pepper flakes to the dressing for a spicy kick.
• Add chopped celery for added flavor and crunch.
• Try adding a tablespoon of ranch dressing for a bold flavor.

The post Creamy Pasta Salad appeared first on The Blogette.

The Easiest Homemade French Fries Recipe (Step By Step)

These homemade French fries are everything that you want them to be. With a salty, crispy, and golden exterior and a soft and warm potato center, you’ll want to keep them all to yourself. 

Ingredients:

1. Russet potatoes – Russet potatoes are perfect for homemade fries, but if you prefer, you can use yellow or red potatoes. Keep in mind that these potatoes are waxy and will require an additional 6-7 minutes of cooking time. 
2. Canola oil – Canola oil is a neutral-flavored, high heat cooking oil that works great for frying, but you can use any high heat neutral oil that you like. Vegetable oil, peanut oil, corn oil, and avocado oil are all great alternatives. 
3. Salt – Regular salt or sea salt. You can use any seasonings and spices that you like to give flavor to your French fries. Try garlic powder or fresh herbs if you’re watching your salt intake. 

Supplies:

• sharp knife or French fry cutter
• large mixing bowl 
• plate or baking tray
• paper towels 
• slotted spoon or spider
• large pot or Dutch oven – I used a 6-quart Dutch oven. 

Instructions:

Slice the potatoes. Slice your peeled and washed potatoes lengthwise into ½ inch slices. Lay them flat and slice lengthwise again into ½ inch sticks. You can use a sharp kitchen knife or a French fry cutter to make things super easy.

Make them extra crispy (optional). Optional step: For ultra-crispy fries, place the potato slices in a large bowl of cold water.. Cover and refrigerate for at least one hour, but up to overnight.

Crispy French Fry Recipe

Dry the potatoes. Line a plate or baking tray with paper towels and lay your fries in a single layer, patting them as dry as possible with additional paper towels.

Heat your oil. Using a large, heavy-bottom pot or Dutch oven, heat half of your oil on medium heat until it reaches 300°F. 

Cook the potatoes. Working in batches, use a slotted spoon or spider spoon to add the potatoes to the oil so the oil doesn’t splash out of the pot. Fry for about 5 minutes or until they just start to turn golden. (We are cooking the potatoes until tender in this step, not making them crispy yet, so don’t cook them longer, thinking they need to be crispy.)

Grab fresh paper towels. While the fries cook, line your plate or baking sheet with fresh paper towels. 

Drain. After the fries have cooked for 5 minutes, take them out of the oil and place them on your plate or baking sheet to drain.

Fry again until crispy. Add the remaining oil to the pot and increase the temperature to 400°F. Repeat the frying process, working in batches, until the fries are golden brown and crispy (4-5 minutes).

Season with salt. Place them on fresh paper towels and while they’re still hot, sprinkle with salt to taste. Serve warm.

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More Potato Recipes

Garlic Parmesan Roasted Potatoes

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Homemade French Fries Recipe

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Homemade French Fries

These homemade French fries are delicious and shockingly easy to make. Hand-cut and double-fried for that perfect golden crunch.

Course dinner, lunch

Cuisine American

Keyword french fries

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Soak Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4

Equipment

• sharp knife or French fry cutter
• Large mixing bowl
• plate or baking tray
• Paper towels
• slotted spoon or spide
• large pot or Dutch oven – I used a 6-quart Dutch oven. 

Ingredients

• 3 pounds russet potatoes peeled and rinsed
• 8 cups canola oil
• Salt to taste

Instructions

• Slice the potatoes. Slice your peeled and washed potatoes lengthwise into ½ inch slices. Lay them flat and slice lengthwise again into ½ inch sticks. You can use a sharp kitchen knife or a French fry cutter to make things super easy.
• Make them extra crispy (optional). Optional step: For ultra-crispy fries, place the potato slices in a large bowl and add just enough water to the bowl to cover them. Cover and keep the bowl in your refrigerator for at least one hour, but up to overnight.
• Dry the potatoes. Line a plate or baking tray with paper towels and lay your fries in a single layer, patting them as dry as possible with additional paper towels.
• Heat your oil. Using a large, heavy-bottom pot or Dutch oven, heat half of your oil on medium heat until it reaches 300°F.
• Cook the potatoes. Working in batches, use a slotted spoon or spider spoon to add the potatoes to the oil so the oil doesn’t splash out of the pot. Fry for about 5 minutes or until they just start to turn golden. (We are cooking the potatoes until tender in this step, not making them crispy yet, so don’t cook them longer, thinking they need to be crispy.)
• Grab fresh paper towels. While the fries cook, line your plate or baking sheet with fresh paper towels.
• Drain. After the fries have cooked for 5 minutes, take them out of the oil and place them on your plate or baking sheet to drain.
• Fry again until crispy. Add the remaining oil to the pot and increase the temperature to 400°F. Repeat the frying process, working in batches, until the fries are golden and crispy (4-5 minutes).
• Season with salt. Place them on fresh paper towels and while they’re still hot, sprinkle with salt to taste. Serve warm.

Notes

Storage Instructions:

If you have leftover homemade French fries, you can store them in the refrigerator. Allow the fries to cool completely before transferring them to an airtight container or resealable plastic bag. They’ll keep in the refrigerator for 3-4 days.

How can I reheat this dish?

You can reheat your homemade French fries in the oven or air fryer.

Oven: Preheat your oven to 400°F and place your French fries on a baking sheet (To keep them extra crispy, line the baking sheet with a wire cooling rack.) Bake for 8-10 minutes or until the fries are golden and crispy.

Air fryer: Add the fries in a single layer to the basket of your air fryer. Air fry for 5-7 minutes at 375°F or until crispy and warmed throughout.

The post French Fries appeared first on The Blogette.

Fruit Dip Recipe

The smooth, creamy marshmallow fluff dip with just the right amount of sweetness pairs perfectly with all types of fruit. Wonderful for all upcoming spring and summer get-togethers because it’s always a crowd-pleaser! The taste is both creamy and fluffy. Spoon as much as you like on your favorite treats.

Ingredients:

1. Cream cheese
2. Marshmallow fluff
3. Almond extract – can be substituted with vanilla extract

Directions:

In a medium bowl, using a hand electric mixer or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract at medium speed until smooth and soft. Here is our adorable Easter Bunny Fruit Platter you see in the background.

Using a spatula, transfer the dip to a serving bowl. Serve the dip right away at room temperature. If you put it in the fridge, it makes it slightly stiff and hard. Consider using forks or toothpicks for serving. A drizzle of honey or a sprinkle of cinnamon on top is another option for additional flavor. If you want to keep the dip longer, you can freeze it for up to 3 months. 

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Fruit Dip

The best Fruit Dip recipe! With just three ingredients, this cream cheese fruit dip recipe is perfect for a fruit platter.

Course Appetizer, Dessert, Snack

Cuisine American

Keyword Easter, fruit, fruit dip

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Equipment

• Mixing bowl
• Electric mixer
• spatula
• Serving bowl
• Toothpicks for forks for serving

Ingredients

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow fluff
• 1 teaspoon almond extract

Instructions

• In a medium bowl using a hand or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract until smooth and soft.
• Serve the dip right away, refrigerating it makes it slightly stiff and hard to dip fruit into.

The post Fruit Dip appeared first on The Blogette.

Roasted Baby Carrots

Just look at how delicious these carrots are! They will add color and excitement to your holiday table. When carrots are roasted they get sweeter. They are SO good!

Ingredients:

• Baby carrots – regular carrots can also be used if desired
• Brown sugar
• Cinnamon
• Avocado oil – olive oil can be used as a substitute
• Butter
• Honey
• Salt
• Black pepper and parsley for garnish (Optional)

Instructions:

In a large bowl, mix together brown sugar, cinnamon, avocado oil, melted butter, honey and salt until smooth.

Then, add in the baby carrots and mix to fully coat the carrots in the mixture.

The full list of ingredients and step-by-step instructions can be found in the printable recipe at the end!

Transfer the baby carrots to the baking dish in a single layer. Turn the carrots halfway through baking.

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What to Serve with Carrots

Green Bean Casserole with Bacon

Bacon Brussels Sprouts

Garlic Parmesan Roasted Potatoes

Baked Parmesan Zucchini

Roasted Baby Carrots Recipe

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Roasted Baby Carrots

Roasted Baby Carrots are sweet, tender, and done in 30 minutes! A must-have during the holidays, but great for any weeknight dinner!

Course dinner, Side Dish

Cuisine American

Keyword carrots, Easter, Thanksgiving, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Equipment

• Large Bowl
• Mixing spoon
• Non-stick cooking spray
• 9×13 baking dish

Ingredients

• 1 pound baby carrots, rinsed and dried
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 Tablespoons avocado oil or olive oil
• 2 Tablespoons butter, melted
• 2 Tablespoons honey
• ½ teaspoon salt
• Fresh cracked black pepper and chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 425℉.
• Lightly mist the baking dish with non-stick cooking spray and set aside.
• Mix together brown sugar, cinnamon, avocado oil, melted butter, honey, and salt until smooth in a large bowl
• Add in the baby carrots and mix to fully coat the carrots in the mixture.
• Transfer the baby carrots to the baking dish in a single layer.
• Bake for 20 minutes. Turn the carrots halfway through.

  If after 20 minutes the carrots are not to your desired tenderness, bake in additional 5-minute increments. 

Notes

Whole carrots can be used in place of baby carrots. Just peel and slice into similar-sized pieces before baking. Alternatively, the whole carrots can be cooked without being cut into smaller pieces. Add baking time to the carrots to reach the desired tenderness. 

Storage:

Allow carrots to cool before storing in a container. Store the leftover cooked carrots in an airtight container in the refrigerator for 3 to 4 days.

• Reheat in a skillet: add a little oil to a skillet and warm the leftovers for 3-5 minutes, until warm.
• Reheat in the oven: drizzle the carrots with a little oil in a baking dish, and bake them at 375 degrees for about 10 minutes.

The post Roasted Baby Carrots appeared first on The Blogette.

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad can be eaten alone, as a lettuce wrap, or even as a sandwich on a buttery croissant! It is also a freezer-friendly recipe that can be made ahead of time and frozen for a few months. Great for meal planning!

Ingredients:

• cooked chicken breast – A rotisserie chicken would be great for this.
• dried cranberries – Dried cherries would also be delicious. 
• Granny Smith apple – Any apple you like will work for this recipe.
• pecans – You could substitute them with walnuts or cashews. 
• celery – Adds a mild flavor and crunch but you could substitute with radish or jicama or simply leave this out.
• mayonnaise – Miracle whip works great if you prefer that. 
• sour cream – Greek yogurt is a great alternative.  
• salt 
• onion powder- If you prefer, you could use ¼ cup of finely diced or grated red onion.
• black pepper
• green onions – Optional but they add some great mild onion flavor. 

Instructions:

Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.

Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until very well combined and creamy.

Combine. Add the dressing to the chicken mixture and toss to coat, making sure all of the chicken pieces are completely coated in the dressing. 

Chill. Cover your bowl with plastic wrap and chill in the refrigerator for at least an hour to allow flavors to come together. Garnish with green onion, if desired.
Serve. Serve on bread, croissants, with lettuce, or by itself.

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Cranberry Pecan Chicken Salad Recipe

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Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad is creamy, crunchy, and filling. Juicy chicken cranberry, pecan, and apple with a creamy dressing.

Course lunch, Side Dish

Cuisine American

Keyword Chicken, salad

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Equipment

• mixing bowls
• Lid or plastic wrap for the bowl

Ingredients

• 3 cups cooked chicken breast, chilled and cubed (1-inch cubes)
• 1 cup dried cranberries
• 1 Granny Smith apple, (peeled, cored, and diced)
• ¾ cup pecans, chopped
• 2 salks celery, finely diced
• ¾ cup mayonnaise
• 2 Tablespoons sour cream
• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 2 Tablespoons sliced green onions, optional garnish

Instructions

• Make the chicken mixture. In a large bowl, mix the chicken, cranberries, apple, pecans, and celery and set aside.
• Make the dressing. In a separate bowl, mix the mayonnaise, sour cream, salt, onion powder, and black pepper until very well combined and creamy.
• Combine. Add the dressing to the chicken mixture and toss to coat, making sure all of the chicken pieces are completely coated in the dressing. 
• Chill. Cover your bowl with plastic wrap and chill in the refrigerator for at least an hour to combine flavors.
• Garnish. Garnish with green onion if desired.
• Serve. Serve on bread, croissants, with lettuce, or by itself.

Notes

Storage Instructions:

Leftover cranberry pecan chicken salad should be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. If you know that you will not be able to finish your chicken salad you can transfer it to the freezer. Place it in a resealable bag labeled with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before consuming.

Can I make this ahead of time and freeze it?

To keep chicken safe to eat, make sure to refrigerate or freeze within two hours. You can transfer your chicken salad to a resealable plastic bag and label it with the date. Your cranberry pecan chicken salad will last for 3 months in the freezer.

The post Cranberry Pecan Chicken Salad appeared first on The Blogette.

Dinner Rolls

They come together easily and make your home smell amazing while they bake! It’s hard not to burn your fingers wanting to grab one straight out of the oven.

Ingredients:

• Warm water
• Active dry yeast – Instant yeast can be used instead of active yeast. Adjust rise time as needed.
• Avocado oil – vegetable is a good substitute for avocado oil
• Egg
• Sea salt 
• All-purpose flour

Instructions:

In a measuring cup, mix yeast and water, and let sit for about 5 minutes or until it activates.

In a large bowl, combine the flour, and salt. Mix until combined. When the yeast water mixture has activated, pour it into the flour/salt mixture. 

Add in the egg, and avocado oil. Mix with a fork until you have a shaggy dough.

Place the dough onto a lightly floured surface, and knead for about 5 minutes or until smooth. Put the dough in an oiled bowl, and let rise until doubled in size. This can take an hour or two depending on the temperature of your home.

When the dough has doubled in size, gently punch down the dough with your fist and put it onto a lightly floured surface. Divide the dough into 12 equal pieces. You can eyeball or use a kitchen scale to be more accurate!

Gently shape into balls, and place in a lightly oiled, or parchment lined pan. Cover with a clean damp kitchen towel, and let rise for 30 minutes-1 hour or until fluffy and almost doubled in size. 

Place pan into a preheated oven for 20-25 minutes and bake until the tops are lightly golden brown. Rub with butter when fresh out of the oven, and enjoy! The full list of ingredients and baking details can be found in the printable recipe card at the very end.

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More Bread Recipes

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Dinner Rolls Recipe

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Dinner Rolls

Fluffy and buttery Homemade Dinner Rolls are the perfect side for your next evening meal. They are easy to make and better than store-bought!

Course dinner

Cuisine American

Keyword Bread

Prep Time 2 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 rolls

Equipment

• Mixing bowl
• Kitchen towel
• 9×13 baking dish
• Basting Brush
• Measuring cups and spoons
• Stand mixer with kneading attachment (optional)

Ingredients

• 1 cup warm water
• 1 package active dry yeast (or 2 1/4 teaspoons)
• 3 Tablespoons avocado oil
• 1 Egg (at room temperature)
• 1 teaspoon sea salt
• 3¼ cups all-purpose flour

Instructions

• Preheat oven to 375℉
• In a measuring cup, mix yeast and water, and let sit for about 5 minutes or until it activates.
• In a large bowl, combine the flour, and salt. Mix until combined. When the yeast water mixture has activated, pour it into the flour/salt mixture. 
• Add in the egg, and avocado oil. Mix with a fork until you have a shaggy dough.
• Place the dough onto a lightly floured surface, and knead for about 5 minutes or until smooth.
• Put the dough in an oiled bowl, and let rise until doubled in size. This can take an hour or two depending on the temperature of your home.
• When the dough has doubled in size, gently punch down the dough with your fist and put it onto a lightly floured surface. 
• Divide the dough into 12 equal pieces.
• Gently shape into balls, and place in a lightly oiled, or parchment lined pan.
• Cover with a clean damp kitchen towel, and let rise for 30 minutes-1 hour or until fluffy and almost doubled in size. 
• Cover with a clean damp kitchen towel, and let rise for 30 minutes-1 hour or until fluffy and almost doubled in size. 
• Bake for 20-25 minutes until the tops are lightly golden brown.
• Brush them with melted butter, and enjoy!

Notes

Recipe Notes:

Water Temperature: Make sure your water is right at 115F or else you can kill the yeast, or if it is too cool, it won’t activate.

Measuring the flour: Spooning and leveling your flour is the correct way to measure! Spoon it into your measuring cup, and gently scrape the top off level with the cup.

Kneading: You want to be sure to knead the dough long enough. If not, the rolls could turn out really dense and hard. The dough will be smooth and elastic and pass the window pane test when ready.

Can I use a stand mixer? Yes! I have and it works well in a time crunch! It is wonderful when you don’t have time to knead by hand.

The post Dinner Rolls appeared first on The Blogette.

Pull-Apart Pizza Bread

This versatile pizza bread can be made to your liking. That means you can make it a full meal by adding all of your favorite pizza toppings or keep it simple with cheese and pepperoni. Simply toss the ingredients into a bundt pan and let it bake!

Ingredients:

• refrigerated homestyle biscuits- Homestyle biscuits can be substituted for flakey but flakey biscuits don’t hold together well. You could also use refrigerated pizza dough and tear off pieces, rolling them into balls before coating in the olive oil and seasoning mixture. 
• shredded mozzarella cheese
• pepperonis- Mini pepperonis work awesome here too!
• olive oil- Vegetable oil works too.
• Italian seasoning- You can try some pizza seasoning for additional flavor or instead of Italian seasoning. 
• garlic powder
• pizza sauce– or marinara sauce.

Instructions:

Prepare your bundt pan. Preheat the oven to 350°F and then spray a bundt pan with non-stick cooking spray and set aside.

Quarter your biscuits. Use kitchen shears or a sharp knife to cut biscuits into quarters.

Put it together. In a large bowl, mix together the quartered biscuits, 2 ½ cups of cheese, pepperoni, olive oil, Italian seasoning, and garlic powder.

Pour and evenly distribute the mixture into the bundt pan.

Bake uncovered for 30 minutes or until cooked throughout and slightly browned.

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Cool on the counter for about 10 minutes until you see the sides of the bread pull away from the pan and flip onto a plate immediately topping with the remaining cheese.

Serve with warm pizza sauce.

Pull-apart bread is unique because although it’s baked as a whole in one pan, as the name states, it’s easy to pull apart. This makes it easy to tear off individual bites that pop right into your mouth. This type of bread is great for parties, game nights, or sports parties. 

More Recipes to Try

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Pull-Apart Pizza Bread

An easy-to-make bread with the perfect combination of melted cheese and pepperoni. It's sup

Course Appetizer, dinner, lunch, Side Dish, Snack

Cuisine American

Keyword Bread, pepperoni

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Equipment

• bundt pan
• kitchen shears or a sharp knife
• mixing bowls
• stirring spoon
• Measuring cups and spoons
• serving plate

Ingredients

• 2 (16 ounce) cans of refrigerated homestyle biscuits, (uncooked)
• 3 cups mozzarella cheese, shredded (divided)
• 1 cup pepperonis
• ⅓ cup olive oil
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon pizza sauce, warm

Instructions

• Prepare your bundt pan. Preheat the oven to 350℉. Spray a bundt pan with non-stick cooking spray and set aside.
• Quarter your biscuits. Use kitchen shears or a sharp knife to cut biscuits into quarters.
• Put it together. In a large bowl, mix together the quartered biscuits, 2 ½ cups of cheese, pepperoni, olive oil, Italian seasoning, and garlic powder.
• Pour and evenly distribute the mixture into the bundt pan.
• Bake uncovered for 30 minutes or until cooked throughout and slightly browned.
• Cool on the counter for about 10 minutes until you see the sides of the bread pull away from the pan and flip onto a plate immediately topping with the remaining cheese.
• Serve with warm pizza sauce.

Notes

How do I store my easy pizza pull-apart bread?

To store leftover pizza pull apart bread, allow the bread to cool, and then wrap it in foil. Store in the refrigerator for up to 5 days. If you wish to freeze your pull-apart bread, wrap it in plastic wrap first and then wrap it with foil. You can keep this dish in the freezer for up to 6 months. Keep in mind that the cheese does lose its integrity the longer it has been frozen so it’s best to consume earlier if possible. To reheat, pop the whole thing or just individual servings into your microwave for 30-second intervals until well heated.

Can I make this ahead of time and freeze it?

Yes! Make your pizza pull-apart bread according to the directions and allow it to cool on the counter. When the bread is cool, wrap it in plastic wrap and then cover it with foil. It will be good in the freezer for up to six months. Unfortunately, cheese that has already been melted does lose its integrity the longer it has been frozen so I like to make sure that I consume my pizza pull apart within 3 months of freezing.

The post Pizza-Pull Apart Bread appeared first on The Blogette.

Hamburger and Potato Casserole

Hamburger casserole is a make-ahead freezer-friendly meal that is perfect for meal prepping! It’s a versatile recipe where you can add additional ingredients (like broccoli, green beans, etc,) or swap out ingredients for what you have on hand. It’s creamy, it’s cheesy, it’s delicious!

Ingredients:

Here’s a list of the ingredients you’ll need to make this amazing ground beef casserole with potatoes. You’ll find precise measurements in the recipe card below.

• Yellow potatoes – Red potatoes will also work. I sliced mine into ½ inch slices but you could dice them instead if you’d like. 
• Sweet onion – White or yellow onion will also do the trick. 
• Minced garlic – Feel free to substitute the fresh garlic for garlic powder. You’ll need 2 teaspoons. 
• Ground beef – You could use ground turkey or chicken instead. 
• Salt
• Pepper
• Half and half – You can use whole milk or heavy cream here too but it will change the consistency of the casserole just a bit.
• Worcestershire sauce
• Cream of chicken soup
• Cream of mushroom soup – this can easily be substituted with cream of celery or another can of cream of chicken soup. Not everyone loves mushrooms!
• Cooked bacon – Not a bacon person? Leave it out or use chopped cooked ham! 
• Shredded Monterey jack cheese – more shredded cheddar, pepper Jack, or Mozzarella would make great substitutions. 
• Shredded Cheddar Cheese – same here, any shredded cheese would taste great.
• Fresh parsley – I love the pop of color the fresh parsley provides but you can leave it out.

Supplies:

Take a quick inventory of your kitchen and make sure you have everything you need before diving in. 

1. Nonstick spray
2. 9X13-inch casserole dish
3. Measuring cups and spoons 
4. A pot (to boil the potatoes)
5. Skillet 
6. spoon
7. Mixing bowl

Instructions:

Boil the potatoes.  Boil the sliced potatoes in water for 10-15 minutes or until they just start to soften. 

Sauté the aromatics. Heat a skillet over medium-high heat in a large skillet. Add the onion and garlic, and sauté until translucent. 

Brown the beef. Add the ground beef to the skillet. Cook the beef until it’s nice and browned and cooked through, breaking it apart as you go. Turn off the heat and drain the grease from the skillet.  

Make the filling. In a large bowl, mix together the beef, salt, pepper, cream of chicken, cream of mushroom, half and half, Worcestershire sauce, bacon, Monterey jack cheese, and ½ cup cheddar cheese. 

Assemble the casserole. Spread a layer of beef filling into the bottom of the prepared baking dish, top the beef with a layer of potatoes, and repeat until you are out of ingredients. 

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Bake. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover the casserole, sprinkle it with the remaining cheese, and bake for an additional 10 minutes (uncovered). 

More Casserole Recipes

Broccoli Cheese Casserole

Taco Casserole

King Ranch Chicken Casserole

Philly Cheesesteak Casserole

Hamburger Potato Casserole Recipe

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Hamburger and Potato Casserole

Hamburger and Potato Casserole is a comforting and hearty dinner made in one dish! Featuring potatoes and bacon in a creamy and cheesy sauce.

Course dinner, Side Dish

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 people

Equipment

• Nonstick spray
• 9×13 Inch Casserole Dish
• Measuring cups and spoons
• A pot (to boil the potatoes)
• skillet
• spoon
• Mixing bowl

Ingredients

• 3 pounds yellow potatoes peeled and sliced in ½ inch slices
• 1 small sweet onion, diced
• ½ tablespoon minced garlic
• 1 pound beef
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons Worcestershire sauce
• 1 (10 oz.) can cream of chicken soup
• 1 (10 oz.) can cream of mushroom soup
• ½ cup half and half
• 8 strips cooked bacon, chopped
• 1 cup shredded Monterey Colby jack cheese
• 1 cup shredded cheddar cheese (divided)

Instructions

• Prep. Preheat the oven to 375°F and grease a 9X13-inch casserole dish with non-stick cooking spray. 
• Boil the potatoes.  Boil the potatoes in water for 10-15 minutes or until they just start to soften.
• Sauté the aromatics. Heat a skillet over medium-high heat. Add the onion and garlic, and sauté until translucent. 
• Brown the beef. Add the ground beef to the skillet. Cook the beef until it’s nice and browned and cooked through, breaking it apart as you go. Turn off the heat and drain the grease from the skillet.  
• Make the filling. In a large bowl, mix together the beef, salt, pepper, cream of chicken, cream of mushroom, half and half, Worcestershire sauce, bacon, Monterey jack cheese, and ½ cup cheddar cheese. 
• Assemble the casserole. Spread a layer of beef filling into the bottom of the prepared baking dish, top the beef with a layer of potatoes, and repeat until you are out of ingredients. 
• Bake. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover the casserole, sprinkle it with the remaining cheese, and bake for an additional 10 minutes (uncovered). 
• Serve. Allow the casserole to rest for a few minutes before garnishing with fresh parsley, and serving. 

Notes

Storage Instructions:

• To store. Once the casserole has cooled completely, cover it tightly with a double layer of plastic wrap or transfer the contents of the casserole dish to an airtight container. You can store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the casserole to thaw in the fridge (if frozen) before transferring it to a baking pan (if applicable) and baking at 350°F for 15-25 minutes or until heated through. Alternatively, microwave individual portions in 30-second intervals until warm.

The post Hamburger and Potato Casserole appeared first on The Blogette.

Honey Butter Skillet Corn

Honey butter corn is a quick and easy side dish with flavors that will complement almost any meal all year-round. This simple side only takes 15 minutes to make, and is a family favorite! This lightly sweetened, creamy corn side dish is also great for a potluck. It also pairs perfectly with chicken, ribs, or protein of choice.

Ingredients:

• Butter
• Honey
• Sour cream – can be substituted with cream cheese
• Salt
• Cayenne pepper
• White and gold whole-kernel corn (yellow corn)
• Pepper

Instructions:

Melt the butter, honey, sour cream, salt, and cayenne pepper to a large skillet.

Next, cook over medium-high heat, stirring continuously, until the butter is melted and the mixture becomes bubbly (about five minutes).

Once the honey butter mixture is ready, stir in the corn. Cook the corn in the skillet for another 3-5 minutes or until it is heated through. Serve while warm and garnish with fresh ground pepper. For additional flavor, consider topping the corn with green onions or chives.

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More Side Dishes

Creamy Pasta Salad

French Fries

Fruit Dip

Roasted Baby Carrots

Honey Butter Skillet Corn Recipe

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Honey Butter Skillet Corn

Kernels of corn drenched in a sweet, creamy, and delicious honey butter sauce. Done in 15 minutes!

Course Side Dish

Cuisine American

Keyword corn

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Equipment

• skillet
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

• ¼ cup butter
• 3 tablespoons honey
• 3 tablespoons sour cream
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (More or less cayenne pepper can be used based on your heat preference)
• 2 cans white and gold whole kernel corn, drained (15.25-ounce)
• black pepper to garnish

Instructions

• Add the butter, honey, sour cream, salt, and cayenne pepper to a large skillet.
• Cook over medium-high heat, stirring continuously, until the butter is melted and the mixture becomes bubbly (about five minutes). 
• Add the corn and cook for another 3-5 minutes or until the corn is heated through.
• Serve while warm and garnish with fresh ground pepper. 

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove or in the microwave.

The post Honey Butter Skillet Corn appeared first on The Blogette.

Baked Green Beans

This baked green bean recipe can also be used with fresh asparagus, squash, or zucchini. You can also skip the oven and use your air fryer instead. See the air fryer recipe in the notes section of the recipe card.

Ingredients:

Here’s what you’ll need to make this simple, yet delicious veggie side dish. Be sure to scroll to the recipe card below for exact measurements.

1. Fresh green beans – Asparagus would also work if you’re not a green bean person (same cook time and temp)
2. Olive oil – Coconut oil would also do the trick. 
3. Onion powder – You can leave the onion powder out if you’d like. 
4. Minced garlic – 1 teaspoon of garlic powder will work just as well. 
5. Salt
6. Black pepper
7. Shredded parmesan cheese – Freshly grated parmesan would be delightful as well. 
8. Shredded mozzarella cheese

Supplies:

Have a look around your kitchen before starting the veggies. Make sure you have the following supplies. 

• Baking sheet 
• Parchment paper 
• Measuring cups and spoons
• Large mixing bowl 
• Stirring spoon or whisk
• An oven with a broiler

Instructions:

Season the green beans. Whisk together the olive oil, onion powder, garlic, salt, pepper, and parmesan in a large bowl, and then add the green beans. Toss to coat. 

Bake. Spread the seasoned green beans over the prepared baking sheet in a single layer and bake for 20 minutes.

Make it cheesy. Turn the oven off, remove the garlic green beans, and sprinkle them with mozzarella cheese. 

Broil. Set the oven to broil and place the green beans under the broiler. Broil for 4-5 minutes or until the mozzarella is golden and bubbly. Keep an eye on them. Broilers do quick work. 

Season to taste. Give the green beans an extra taste and season with salt and pepper if needed.

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What to Serve with Green Beans

Garlic Butter Steak Bites

Cream Cheese Mashed Potatoes

Pan Seared Steak

Garlic Parmesan Roasted Potatoes

Baked Green Beans Recipe

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Baked Green Beans

Cheesy Garlic Baked Green Beans! A wonderful veggie side dish for holidays or for a weeknight dinner. Low-carb and keto-friendly recipe!

Course Side Dish

Cuisine American

Keyword vegetable

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Equipment

• baking sheet
• Parchment Paper
• Measuring cups and spoons
• Large mixing bowl
• Stirring spoon or whisk
• An oven with a broiler

Ingredients

• 1 pound green beans, ends trimmed and washed
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup shredded parmesan cheese
• 1½ cup shredded mozzarella cheese
• Additional salt and pepper to taste

Instructions

• Prep. Preheat the oven to 425°F and line a baking sheet with parchment. 
• Season the green beans. Whisk together the olive oil, onion powder, garlic, salt, pepper, and parmesan in a large bowl, and then add the green beans. Toss to coat.  
• Bake. Spread the seasoned green beans over the prepared baking sheet in a single layer and bake for 20 minutes. 
• Make it cheesy. Turn the oven off, remove the green beans, and sprinkle them with mozzarella cheese. 
• Broil. Set the oven to broil and place the green beans under the broiler. Broil for 4-5 minutes or until the mozzarella is golden and bubbly. Keep an eye on them. Broilers do quick work. 
• Season to taste. Give the green beans extra taste and season with salt and pepper if needed. 

Notes

What is another variation I can make?

You can make this delicious veggie side in the air fryer if you’d like. Here’s how.

• Prep. Preheat the air fryer to 400°F and grease the basket with non-stick cooking spray.
• Season the green beans. Season the green beans as you normally would.
• Air fry. Load the seasoned green beans into the air fryer* and air fry for 15 minutes, shaking the basket halfway through.
• Make it cheesy. Sprinkle the mozzarella over the green beans and air fry for an additional 5 minutes.
• Taste and season. Taste the green beans and season with additional salt and pepper if needed.

* Do not crowd the air fryer basket. Aim for a single layer of green beans. If you have to air fry in batches, feel free.

The post Baked Green Beans appeared first on The Blogette.