Breakfast Archives - Family Dinners

Air Fryer 3 Cheese Biscuit Bombs

Andrea + Stef — Mon, 06 Feb 2023 15:00:00 +0000

These easy and delicious 3 cheese biscuit bombs are perfect for cheese lovers. They cook up quickly and perfectly in the air fryer. There is simply nothing better than soft and flaky biscuit dough wrapped around melty cheese. You can easily personalize these treats by trying different sorts of cheese or adding different ingredients like leftover ham, pizza sauce, pepperoni or eggs to the filling.

No doubt, cheese bombs make the perfect appetizer for any meal and are best served with a bowl of marinara sauce. If you don’t want to use a store bought sauce, then check out our recipe for insanely good homemade marinara sauce.

Cheese biscuit bites are also great as a side dish for soups and salads or a perfect game day snack or party food.

Why You’ll Love This

Notable: easy cheese bomb recipe made with golden brown flaky biscuits and ooey gooey melted cheese centers, they go great with many dipping sauces
Main Ingredients: refrigerator flaky biscuits, sharp cheddar cheese, Monterey Jack cheese, mozzarella cheese, melted butter, Italian seasoning
Cooking Method: air fryer
Cooking Time: 10 minutes prep time, 6 minutes baking time
Pairs well with: marinara sauce, honey mustard dipping sauce, crunchy salad, chili, soups
Diets: vegetarian
Special Equipment Needed: sharp knife and cutting board, pastry brush, small bowl, air fryer

Ingredients

You may have all of these ingredients for these cheese bombs with biscuits in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this air fryer cheese bombs recipe you might want to read the possible variations before deciding on your ingredients.

Cheese Stuffed Biscuits Ingredients

1 can large refrigerator biscuits (we like Grand’s biscuits)
6 oz cheddar cheese
6 oz Monterey Jack cheese
6 oz mozzarella cheese
1 tablespoon butter (melted)
2 teaspoon Italian seasoning

Optional Garnish

Italian seasoning, coarse sea salt, bagel seasoning, sesame seeds, poppy seeds

Substitutions

Biscuit Dough: We love using canned breakfast biscuits for convenience. However, you can substitute homemade biscuits, buttermilk biscuits, crescent rolls dough or even pizza dough with similar results.

Cheese: Substitute your favorite cheese for the cheddar, Monterey Jack or mozzarella cheese. You can get creative with the cheese filling, try Swiss cheese, Gruyere, pepper jack, brie or any type of cheese you prefer.

Italian Seasoning: You can use store-bought spice, homemade Italian seasoning, oregano or pizza spice for this comfort food.

Add garlic: If you are a big fan of garlic flavor, add a sprinkle of garlic powder to the cheese filling and/or to the the melted butter. Then use the garlic butter mixture to baste the biscuits. Moreover, you can try using garlic butter biscuits.

Toppings: You can also top your cheese bombs with oregano or pizza seasoning. For a bit of a salty kick, try sprinkling them with a little salt. Another great option would be some everything-bagel seasoning. You can even top biscuit bombs with some chopped fresh basil, but only after they are done baking to keep the fresh green color. Freshly grated parmesan cheese would also be a good choice.

Possible Variations

BREAKFAST BISCUIT BITES – These biscuit bites are filled with scrambled eggs and crisp bacon for a perfect handheld breakfast.

HAM AND CHEESE SANDWICH BITES – Ham and cheese wrapped in a flaky biscuit crust and baked in the air fryer. An easy and quick lunch.

PEPPERONI BOMBS – Simply add 1-2 slices of pepperoni to your cheese center and prepare as described.

WHAT TO MAKE NEXT: If you love this air fryer cheese biscuits recipe, try our low carb Cheesy Cauliflower Breadsticks. You’ll love them because crusty cauliflower breadsticks have a layer of cheesy goodness on top and just the right amount of seasoning.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Instructions

This section shows how to cook biscuit cheese bombs in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

Step 1: Cut 16 cheese cubes of each type of cheese and cut biscuit dough in half so you have 16 pieces of dough.

Step 2: Flatten each biscuit piece so it’s large enough to wrap around 3 cheese cubes.

Step 3: Place 3 pieces of cheese in the center of the buttery biscuit circle.

Step 4: Wrap biscuit around the cheese cubes. Seal it closed with your fingers.

Step 5: Place cheese biscuits into the air fryer basket so they are not touching. You might have to do two batches, depending on the size of your air fryer. Then, baste the tops of the cheese bombs with the melted butter using a pastry brush.

Step 6: Sprinkle cheesy biscuit bombs with Italian seasoning. Add a little salt, if you prefer.

Step 7: Cook in the air fryer at 350ºF for 6 minutes or until cooked and golden brown. Time may vary depending on your machine so check them at 5 minutes. In case you like your biscuit bombs extra buttery, baste the tops with butter again at this point.

Finally, let them cool for a few minutes before eating. In case the cheese bombs look dry after they come out of the air fryer, baste the tops again with melted butter.

WHAT TO MAKE NEXT: If you love easy and delicious biscuit recipes then you’ll love our Deep Fried Strawberry Shortcake. This lovely summer dessert combines deep fried biscuits with sweet strawberries and whipped cream.

Make Ahead

You can fill and shape these cheesy biscuit bites a couple of hours before baking. Make sure to tightly wrap with plastic wrap, then store them in the refrigerator until ready to bake.

Oven Baked Appetizers with Canned Biscuits

You can in fact make this great recipe in the oven as well. Place the cheese bombs on a baking sheet lined with parchment paper or a silicone mat and bake at 375ºF for about 10 minutes or until golden brown and baked through. Brush biscuits again with melted butter before serving.

Stef says….

If you also love everything cheesy, try these amazing Giant Cheese Stuffed Shells. This Olive Garden copycat recipe is so simple to make and bursting with parmesan, provolone and mozzarella cheese.

Recipe Tips

Follow these tips to make the best cheese-stuffed biscuits.

Tip: Use a blend of your favorite cheeses to fill these canned biscuits in air fryer.
Tip: Make sure the biscuits are closed up so they don’t open and leak cheese all over.
Tip: Baste with melted butter, garlic butter or olive oil so the tops don’t dry out.

What To Serve With 3 Cheese Biscuit Bombs

We love to eat air fryer cheese bombs all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Main Dish: Serve cheese stuffed biscuits as a side dish with your favorite Italian meal, such as Italian Meatballs, Easy Lasagna, or Baked Ravioli, for example. Moreover, cheese bombs taste great with Easy Chili or Ground Beef Vegetable Soup.

Salad: Pair 3 cheese biscuit bombs with a fresh salad. A green salad like amazing Italian Salad or Chopped Asparagus Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Sides: Traditionally, gooey cheese biscuits are served with a dip. Our homemade marinara sauce is the perfect addition to this yummy dish.

More Biscuit Bomb Recipes

We love air fryer recipes with canned biscuits, because they are so easy, delicious and versatile. Some of our absolute favorite biscuit bombs are:

How To Store

Refrigerate: If you have leftover cheesy biscuit bites, store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: If you would like to freeze your leftovers, individually wrap each biscuit bite with plastic wrap and put them into a ziptop freezer bag or a freezer safe container. 3 cheese biscuit bombs can be frozen for up to a month.

Defrost: To defrost, unwrap desired number of air fryer cheese biscuit bites completely and put them on a microwave safe plate. Cover them with a paper towel. Reheat in the microwave for 1 – 1 ½ minutes, depending on your machine.

How To Reheat

To reheat, pop cheese bombs in the microwave for about 10-15 seconds. Additionally you can reheat fluffy biscuits filled with gooey melted cheese in the air fryer for a couple of minutes.

Common Questions

Does it matter what kind of refrigerated dough I use for this simple recipe?

You can use refrigerated canned biscuits homemade biscuit dough, crescent or pizza dough for similar results.

Are cheese bombs good with dip?

They are wonderful with dip. One perfect option would be Marinara sauce, but 3 cheese biscuit bombs would also be good with other dips of your choice. Cheese balls are also a great side dish for soups or salad.

I don’t have an air fryer. Can these cheese bombs also be baked in the oven?

Yes, you can also place the cheese bombs on a baking sheet lined with parchment paper and bake them at 375ºF for about 10 minutes until golden brown and baked through. Brush biscuits again with melted butter.

Air Fryer 3 Cheese Biscuit Bombs

These cheese filled biscuit bites are the perfect start to a meal. You can use your favorite cheeses to create this mouthwatering appetizer.

Course Appetizer, breakfast, Side Dish

Cuisine American

Diet Vegetarian

Keyword air fryer appetizers, air fryer cheese biscuit bomb, cheddar cheese, cheese bombs, monterey jack cheese, mozzarella cheese

Prep Time 10

Cook Time 6

Total Time 16

Servings bombs

Calories 221kcal

Author Andrea + Stef

Equipment

knife and cutting board
pastry brush
Air Fryer

Ingredients

1 can large refrigerator biscuits
6 oz cheddar cheese
6 oz monterey jack cheese
6 oz mozzarella cheese
1 tablespoon butter melted
2 teaspoon Italian seasoning

Instructions

Cut each type of cheese into 16 cubes. Set aside.
Open the can of biscuits. Split each biscuit in half, so you end up with 16 dough pieces.
Flatten each biscuit piece into a circular shape. Place 3 pieces of cheese (one of each type of cheese) in the center of the biscuit circle.
Wrap the biscuit dough around the cheese, pinch the seams together with your fingers to seal closed.
Place cheese bombs into the air fryer basket so they are not touching. You might have to do two sets, depending on the size of your air fryer.
Baste the tops of the cheese bombs with the melted butter using a pastry brush.
Then sprinkle them with Italian seasoning.
Cook in the air fryer at 350ºF for 6 minutes. Time may vary depending on your machine so check them at 5 minutes.
Remove cheese bombs from air fryer when the tops are a deep golden brown and they are baked through.
Let them cool for a few minutes before eating. Serve them with a bowl of your favorite marinara sauce.

Notes

You may want to baste the tops of the cheese bombs when they come out of the air fryer again if they look dry.

You can also use refrigerated canned crescent dough or pizza dough with similar results.

Try making these cheesy biscuit bites with Swiss cheese, Gruyere, pepper jack, brie or any type of cheese you prefer.

Try sprinkling a little salt on top before cooking for a bit of a salty kick.

Nutrition

MORE RECIPES YOU MIGHT LIKE

The post Air Fryer 3 Cheese Biscuit Bombs appeared first on Family Dinners.

How To Make Fruit Salad Dressing

Andrea + Stef — Mon, 24 Oct 2022 21:11:59 +0000

Have you ever wondered how to make fruit salad dressing? Our delicious fall fruit salad dressing is super quick and easy to make and adds immense flavor to any fresh fruit salad blend. Spiced fruit salad dressing is a combination of orange juice, sugar, orange and lemon zest as well as apple pie spice. Simply combine the ingredients, simmer, strain and cool. This is the best fruit salad dressing. It will bring your fruit salads to the next level and make even the harshest fruit critics go for seconds and thirds.

Fall Fruit Salad

What is Fruit Salad Dressing?

Fruit salad dressing is generally a blend of three main ingredients. Firstly, a sweetener, such as sugar, honey or maple syrup. Secondly, freshly squeezed citrus juice, such as lemon juice, lime juice or orange juice. And thirdly, citrus zest and spices, such as cinnamon, apple pie spice or ginger. Fruit salad dressing adds incredible flavor to a summer fruit salad or fall fruit salad and even makes it last longer. Whip up this easy fruit salad recipe with for favorite combination of fruit and this easy dressing.

Why You’ll Love This

Notable: sweet, citrusy and full of warm fall spices
Main Ingredients: orange juice, sugar, apple pie spice, lemon zest, orange zest
Cooking Method: stovetop
Cooking Time: 5 minutes
Pairs well with: all kinds of fruit salad blends — pour over your favorite fruit salads
Diets: gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: small saucepan, zester, whisk

Ingredients

You may have all of these fall fruit salad dressing ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: sugar
Refrigerated/Frozen Ingredients: orange juice
Produce Ingredients: orange zest and lemon zest
Spices: apple pie spice
Fruit Mixture: For best results use your favorite fruits, enough to fill a large bowl. We suggest cutting fruits into bite sized pieces. Use ripe fruits for a fresh flavor. Suggested fruits include: stone fruits like peaches or nectarines, apples, red grapes, green grapes, pears, oranges, fresh strawberries, fresh blueberries, mangoes, pineapple chunks, papaya or avocado.

Variations:

Orange Juice: Substitute the orange juice for fresh lime juice, pineapple juice or apple juice.

Sugar: Substitute white sugar for brown sugar (light brown sugar or dark brown sugar will work).

Spices: Try a pumpkin pie spice instead of apple pie spice.

Zest: Substitute for lime zest.

WHAT TO MAKE NEXT: This flavorful fruit salad dressing pairs really well with our Fall Fruit Salad for Thanksgiving and Christmas. A nutrient-dense fruit blend with apples, oranges, grapes, pecans and dried cranberries.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Fine-mesh strainer – This helps remove any small spice particles that you don’t want in your finished fruit salad.

Instructions

This section shows how to make fruit salad dressing on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COMBINE INGREDIENTS: In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.

COOK: Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.

STRAIN: Strain in a fine mesh strainer and cool completely.

WHAT TO MAKE NEXT: Fruit salad doesn’t always have to be sweet. Stef’s delicious Peach Burrata Salad with Cherries, Pistachios and Berries combines refreshing flavors from berries, cherries, fresh peaches, and creamy burrata cheese!

Make Ahead

This delicious fruit salad dressing can be made up to 3 days ahead of time. Cool it completely, transfer to an airtight container or jam jar and store in the fridge until ready to use.

How To Pick Fruit For A Fruit Salad

When you are choosing fruit for a fruit salad make sure you pick lots of different colored fruit. The more colorful a fruit salad is the more scrumptious it looks. Different textures are also a plus, such as crunchy apples, soft berries or juicy oranges. Moreover, combining lots of different kids of fruit ensures a great variety of nutrients, such as vitamins, minerals and fiber. Tip: Use your favorite fresh fruit! Or try to stick to seasonal fruit. Cut enough to fill a big bowl.

Some good choices for our favorite fresh fruits for fruit salad are:

apples and pears
oranges and mandarin oranges
berries (strawberries, raspberries, blueberries, blackberries)
seedless grapes
melons (watermelon, cantaloupe, honeydew)
peaches and nectarines
tropical fruit (pineapple, kiwi, mango, papaya)

Additionally, you can add toasted nuts for some crunch. We like using pecans, walnuts or almonds. Dried cranberries, poppy seeds, chia seeds or fresh herbs, like basil or fresh mint, for example, are also popular add-ins for fruit salad.

Stef says….

Mangos are a sweet, tropical super fruit packed with over 20 different vitamins and minerals. While I love eating it plain, it also tastes fantastic in a fruit salad. If you ever wondered how to cut a mango, then take a look at my post and you will be an expert in no time.

Recipe Tips

Follow these tips to make the best fall fruit salad dressing.

Tip: Use organic oranges for zest. To avoid ingesting harmful pesticides or additives try to use organic citrus fruits for zesting.
Tip: Use freshly squeezed orange juice. Freshly squeezed orange juice produces the best dressing.
Tip: Don’t skip straining the dressing. This way you wont end up with bigger spice parts or zest in your finished salad. Those might make it look unappetizing.

How To Store

Room Temperature: You can leave the ready made dressing on the counter if you are planning on using it within a couple of hours.

Refrigerate: If you are not using the dressing right away, or in case you have any leftovers, store them in an airtight container or jam jar in the refrigerator for up to 3 days.

Leftover fruit salad that is already mixed with the dressing will store in the refrigerator for up to 3 days though the fruit will lose freshness after 1-2 days. It is best to eat the next day.

Where To Serve Fruit Salad

Fruit salads are easy to make ahead or take to your next event. Consider making it for one of these:

Showers: Bridal showers or baby showers are a great place to serve a sweet fruit salad.

Cookout: A fruit salad is a beautiful dish for a summer BBQ or backyard summer cookouts. It makes the perfect summer side dish.

Holiday Meal: These are a great addition to a traditional holiday meal.

Common Questions

How do I zest a lemon without a lemon zester?

It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

Is it ok to substitute any other sweeteners for the white sugar?

Yes. In fact, you can use any sweetener that you prefer. You could try honey, maple syrup, agave nectar, or coconut sugar. Flavor as well as the degree of sweetness may vary a bit using another sweetener.

Should I use store bought or freshly squeezed orange juice for this dressing?

We prefer freshly squeezed orange juice for this dressing, but you can also use store bought in a pinch.

Fall Fruit Salad Dressing Recipe

Skip the creamy, heavy sauces and learn how to make this easy to make fruit salad dressing full of citrus flavor and fall spices.

Course Dessert, Side Dish

Cuisine American, vegan, vegetarian

Diet Low Lactose, Vegan, Vegetarian

Keyword how to make fruit salad dressing, recipe for fruit salad dressing, what to serve with fruit salad

Prep Time 2

Cook Time 3

Total Time 5

Servings portion

Calories 250kcal

Author Andrea + Stef

Equipment

small saucepan
whisk
fine-mesh strainer

Ingredients

½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
zest of 1 lemon
zest of 1 orange

Instructions

In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
Strain through a fine mesh strainer.
Cool completely and store in the fridge until ready to use.

Nutrition

The post How To Make Fruit Salad Dressing appeared first on Family Dinners.

Pumpkin Bread

Andrea + Stef — Sun, 18 Sep 2022 02:57:55 +0000

This wonderfully light and moist pumpkin bread is the perfect fall dessert and comes together in only 15 minutes. It is super easy to make. This pumpkin bread recipe is made with butter and milk. No oil! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them and you are ready to bake. Everyone will love this fragrant and perfectly spiced pumpkin loaf, that can be served as a dessert, for breakfast or brunch, as well as for an afternoon snack. Slather it with creamy butter or dip it in maple syrup, no matter how you serve this scrumptious fall treat, it will be a sure crowd pleaser either way.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

Notable: moist, light and fluffy pumpkin bread full of warm fall spices
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda
Cooking Method: oven baked
Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
Diets: vegetarian
Special Equipment Needed: electric mixer, 9×5-inch loaf pan

Ingredients

You may have all of these pumpkin quick bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking soda
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: pumpkin pie seasinong, salt

Variations:

Chocolate Chip Pumpkin Bread: Use our recipe to make a delicious chocolate pumpkin bread.

Gluten Free Pumpkin Bread: Make a simple substitution to make this bread a moist gluten free bread.

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Recommended Tools

Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter.

Instructions

This section shows how to bake pumpkin loaf in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

Recipe Tips

Follow these tips to make the best pumpkin loaf.

Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.
Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

More Quick Bread Recipes:

How To Store

Counter: Leftover pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly.

What is pumpkin pie spice?

Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix.

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking.

More Pumpkin Dessert Recipes

Stef says….

Like most people I am always looking forward to the big announcement: “Pumpkin spice lattes are back!” Luckily, there is no more need to wait! Have you tried my Pumpkin Spice Latte recipe? It shows you how to make pumpkin spice coffee three ways: blended, iced, and steamy hot!

Pumpkin Bread

Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword best pumpkin bread recipe, how to make pumpkin bread, pumpkin bread, pumpkin loaf recipe, pumpkin quick bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 2851kcal

Author Andrea + Stef

Equipment

electric mixer
9×5-inch loaf pan
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
2 teaspoon pumpkin pie seasoning
2 teaspoon baking powder
½ teaspoon baking soda

Instructions

Preheat the oven to 350°.
Line a 9×5-inch loaf pan with parchment paper.
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Pumpkin Bread appeared first on Family Dinners.

Handmade Apple Turnover Recipe

Andrea + Stef — Wed, 07 Sep 2022 04:21:00 +0000

Flaky layers of crisp puff pastry and a mouthwatering, homemade apple pie filling make this handmade apple turnover recipe an absolute summer and fall favorite. Not only are these delicious mini apple pies quick and easy to make, but they also make a an amazing dessert for dinners, parties, picnics or potlucks.

You can serve these oven baked apple hand pies with a scoop of vanilla ice cream or other ice cream of your choice to make them an extra special treat. So if you are looking for an easy puff pastry recipe that uses real apples, then this is the recipe for you.

What Are Handmade Apple Turnovers?

An apple turnover is made from pastry dough, mostly puff pastry (homemade or store bought), rough puff pastry or pie crust, and filled with homemade apple pie filling. Baked golden brown in the oven, they are crispy and flaky on the outside with a delicious, juicy filling in the middle. They are the perfect hand held summer and fall dessert.

Why You’ll Love This

Main Ingredients: puff pastry, brown sugar, fresh apples, cinnamon
Cooking Method: oven baked
Cooking Time: 15 minutes prep time, 20 minutes cooking time
Special Equipment Needed: sheet pan, parchment paper, pastry brush

Ingredients

You may have all of these ingredients for this Apple Turnover recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making these homemade turnovers, read the possible variations before deciding on your ingredients.

Apple Turnover Ingredients

Puff pastry
unsalted butter
Granny Smith apples
brown sugar
cornstarch
cinnamon
Salt
Egg and Water to make an egg wash
Powdered sugar
Heavy cream

Variations

OTHER FRUITY FILLINGS –You can fill puff pastry with pretty much any fruit/pie filling you prefer. We also love raspberry, peach, blueberry or cherry turnovers, for example. In case you are short on time use ready made store bought pie filling.

CHEESECAKE COMBINATION – Another insanely delicious filling for hand pies is cheesecake. You can combine your cheesecake filling with a fruit filling or even peanut butter and chocolate. We love caramel apple cheesecake, cherry cheesecake or chocolate peanut butter cheesecake hand pies.

WHAT TO MAKE NEXT: If you love the blend of apple and cinnamon flavor then you’ll love our Spiked Apple Cider.

Instructions

This section shows how to cook apple puff pastry in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREP: Preheat oven to 400°F. Line a baking sheet with parchment paper.

MAKE APPLE FILLING: Begin by peeling, coring and cutting apples into pieces about ⅓” wide by 1-2” long. Then toss in brown sugar, cornstarch, cinnamon, and salt. Afterwards, melt butter over medium heat in a medium saucepan. Add apples to the saucepan, stir frequently and cook for about 5 minutes. Remove from the heat when the sauce begins to thicken. Set aside until ready to use.

ASSEMBLE TURNOVERS: Firstly, cut puff pastry into 4 equal squares. Divide the apple mixture evenly among the dough squares, putting it in the center of each puff pastry piece. Brush the edges of the pastry with the egg wash. Fold the pastry over and line up the edges. Gently seal the seams with a fork.

BAKE: Transfer the turnovers to a baking sheet lined with parchment paper and brush them with egg wash on all sides. Cook for 18-20 minutes or until the puff pastry has puffed up and is a golden brown. Transfer to a cooling rack.

GLAZE AND SERVE: Whisk together the heavy cream and powdered sugar. Then glaze the cooled apple puff pastries. Allow to dry and serve.

WHAT TO MAKE NEXT: If you love mini apple pies then you’ll love our Granny Smith Apple Pie.

Recommended Tools

Pastry Brush – A pastry brush is perfect for brushing glaze on pastry.

Make Ahead

We do not recommend making apple turnovers ahead of time as they are best eaten within a couple of hours of coming out of the oven. You can, however, prepare the apple pie filling up to 3 days ahead of time and store it in an airtight container in the fridge until ready to use.

Tips For The Best Mini Apple Pies

Follow these tips to make the best handmade apple turnover recipe.

Cut your apples to equal sizes. We recommend making them about ⅓” to ½” thick. Afterwards, sprinkle them with lemon juice to prevent them from browning.
Use parchment paper on your baking sheet to prevent your turnovers from sticking.
Don’t overfill your turnovers, otherwise the filling will ooze out the sides. Additionally, make sure you wipe away any excess pie filling from your baking sheet before baking so it doesn’t burn.
Rotate your baking sheet halfway through cooking if your oven doesn’t cook evenly to make sure all the puff pastry fully puffs up and cooks.
Allow your turnovers to cool before brushing with glaze.

HOW TO STORE

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.

MORE PUFF PASTRY RECIPES

Store bought puff pastry is very convenient as you can store it in the freezer for quite a while and it defrosts quickly. Additionally you can use it for either sweet or savory treats. We especially love turning puff pastry into mini chocolate puff pastries, Blueberry Puff Pastry or easy vegetarian pasties, for example.

MORE APPLE RECIPES

Sweet and succulent apple desserts with just the right hint of cinnamon are true favorites with our families. For that reason, we love making Apple Crisp without Oats, Apple Pie Bars, Blackberry and Apple Crumble, Caramel Apple Cheesecake Hand Pies, and Apple Pie Ice Cream over and over again.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this handmade apple turnover recipe.

How do I stop the filling from leaking out of my hand pies?

It is particularly important not to overfill your hand pies and to make sure the edges of the pastry stay clean. Brush the edges with water or egg wash, press together with a fork or your fingers, then crimp the edges. This should prevent juices from running out.

Is there a difference between a turnover and a hand pie?

Generally, the only real differences are in the shape (had pies are usually round) and in the dough that is used. Turnovers are often made with puff pastry, but can also be made with a pie crust as well.

Is it possible to use other fillings for turnovers?

Yes, of course! Not only can you use whatever fruit pie filling you prefer, but also homemade and store bought pie fillings work equally well with this recipe. We especially recommend trying raspberry, cherry, blueberry or peach pie fillings, for example.

Handmade Apple Turnover Recipe

These mini apple pies are crispy and flaky with a succulent homemade apple filling spiced with a hint of cinnamon.

Course Dessert

Cuisine American, vegetarian

Keyword apple hand pie, apple puff pastry recipe, easy puff pastry recipe, handmade apple turnover recipe, mini apple pie, sweet puff pastry recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 597kcal

Author Andrea + Stef

Equipment

knife and cutting board or apple slicer
saucepan
fork
pastry brush
sheet pan

Ingredients

1 sheet of puff pastry defrosted
1 teaspoon unsalted butter
3 Granny Smith apples
¼ cup brown sugar
1 teaspoon cornstarch
1 teaspoon cinnamon
⅛ teaspoon salt
1 egg
1 tablespoon water

Glaze Ingredients:

½ cup powdered sugar
¼ cup heavy cream (you can substitute 3 tablespoons of water)

Instructions

Preheat oven to 400°F.
Peel, core and cut apples into pieces about ⅓” wide by 1-2” long. Toss in brown sugar, cornstarch, cinnamon, and salt.
In a medium saucepan, melt butter over medium heat.
Add apples to saucepan. Stir frequently. Cook for about 5 minutes when the sauce begins to thicken. Remove from heat.
Open puff pastry. Cut down the center both ways to make 4 equal squares.
Divide the apple filling into 4 parts and place the apples in the center of the puff pastry pieces.
Whisk together the egg and water to make an egg wash. Brush edges of the pastry with the egg wash. This will help seal the edges together.
Fold the pastry over to line up the edges. Be careful to keep the apple filling inside and away from the edges. Gently smash 3 open edges with a fork to seal.
Transfer the turnovers to a baking sheet lined with parchment paper.
Brush the tops and sides with the egg wash.
Cook for 18-20 minutes or until the puff pastry has puffed up and is a golden brown. Transfer to a cooling rack.
Whisk together the heavy cream and powdered sugar.
When turnovers are cool, top with glaze. Allow to harden.
Serve.

Nutrition

The post Handmade Apple Turnover Recipe appeared first on Family Dinners.

Pumpkin Bread with Chocolate Chips

Andrea + Stef — Tue, 06 Sep 2022 23:49:47 +0000

Everyone will love this moist and fluffy pumpkin bread with chocolate chips. It is easy to make! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them, add chocolate chips and you are ready to bake. You can serve this chocolate chip pumpkin bread for dessert, breakfast, brunch or as a snack in between meals. We love spreading some creamy butter on top or drizzling some maple syrup over it. This scrumptious combination of fall flavors and chocolate will soon be a family favorite.

What is Pumpkin Bread?

Why You’ll Love This

Notable: delicious combination of fragrant pumpkin bread with melty chocolate chips
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda, chocolate chips
Cooking Method: oven baked
Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
Diets: vegetarian
Special Equipment Needed: electric mixer, 9×5-inch loaf pan

Ingredients

You may have all of these chocolate chip pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking soda, chocolate chips
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: pumpkin pie seasoning, salt

Instructions

This section shows how to make pumpkin bread with chocolate chips in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

Stef says….

I’m over the heat of summer and ready for fall. Number one thing to love about this coming season? Everything pumpkin!! I’ve put together a list of my 20 favorite pumpkin dessert recipes from around the web. I’m sure you’ll find some great ideas to try!

Recommended Tools

Recipe Tips

Follow these tips to make the best pumpkin quick bread with chocolate chips.

Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.
Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

Andrea says….

Pumpkin and chocolate are such a match made in heaven. I even made this most delicious Chocolate Chunk Pumpkin Cake as a birthday cake for my daughter. It was a huge hit! You can even make it gluten free!

How To Store

Counter: Pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the chocolate chip pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

What is pumpkin pie spice?

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking.

Pumpkin Bread with Chocolate Chips Recipe

Delicious chocolate chip pumpkin bread is made with buttermilk and butter to make it light and moist. This is the best way to make pumpkin bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip pumpkin bread, pumpkin bread with chocolate chips, pumpkin bread with Libby’s pumpkin puree, pumpkin quick bread with chocolate chips

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 3755kcal

Author Andrea + Stef

Equipment

electric mixer
9×5-inch loaf pan
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
2 teaspoon pumpkin pie seasoning
2 teaspoon baking powder
½ teaspoon baking soda
1 cup mini chocolate chips

Instructions

Preheat the oven to 350°.
Line a 9×5-inch loaf pan with parchment paper.
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Fold in chocolate chips.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Pumpkin Bread with Chocolate Chips appeared first on Family Dinners.

Pumpkin Spice Pancake Recipe

Andrea + Stef — Wed, 31 Aug 2022 17:47:20 +0000

There is just simply no better breakfast than pumpkin pancakes topped with butter and drenched in sweet maple syrup. These thick and fluffy fall flavored pancakes only take 5 minutes of prep time and 5 minutes to cook. Our easy pumpkin spice pancake recipe uses only household staples, is completely made from scratch and tastes so much better than any store bought pancake mix. Serve this homemade comfort food breakfast with crispy bacon and your favorite breakfast beverage.

Why You’ll Love This

Notable: thick and pillowy pumpkin spice pancakes that combine all your favorite fall flavors of pumpkin and warming spices, the perfect autumn breakfast
Main Ingredients: flour, sugar, baking soda, baking powder, salt, pumpkin spice, butter, egg, vanilla extract, milk, pumpkin puree
Cooking Method: stovetop
Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.
Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
Diets: vegetarian
Special Equipment Needed: skillet, mixing bowl, cooking spatuala

Ingredients

You may have all of these easy pumpkin pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract, pumpkin puree
Refrigerated/Frozen Ingredients: butter, milk, egg
Spices: salt, pumpkin spice

Andrea says….

We tested this spiced pumpkin pancake recipe to make sure they’re light and fluffy with just the right balance of pumpkin and pumpkin spice. We used whole milk for this recipe. If you have it, I highly recommend using it!

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Muffins with Cream Cheese Filling.

Instructions

This section shows how to cook pumpkin pancakes from scratch on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine flour, sugar, baking soda, baking powder, salt and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to pop. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

Stef says….

Pancakes are a weekend breakfast staple in our family. However, there are mornings when making lots of individual pancakes just seems too much work. Those mornings I go right for my amazingly delicious German Oven Pancakes. Just 6 ingredients and 5 minutes prep time, and everyone still gets to enjoy pancake heaven!

WHAT TO MAKE NEXT: If you love making the best pancakes from scratch then you’ll love Andrea’s Pumpkin Pecan Pancakes. These delicious fall pancakes turn out incredibly fluffy and you can even add chocolate chips! Or try these Pumpkin Cinnamon Roll Muffins. They’re made with refrigerator crescent dough and turn out really delicious.

Recommended Tools

Skillet — We love making our pancakes in a skillet on the stovetop but you can also use a griddle or electric griddle to cook your pancakes.

Recipe Tips

Follow these tips to make the best homemade pumpkin pancakes.

Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Do not overmix the batter. Only mix until the batter is just combined. Overmixing makes pancakes rubbery.
Tip: Keep your skillet over medium heat. If your skillet gets too hot your pancakes will burn on the outside while staying raw on the inside.

More Breakfast Recipes:

How To Store

Refrigerate: Leftover pumpkin spice pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or a toaster.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the pancakes. Moreover, other pie filling additives might cause the pancakes to not cook properly.

What is pumpkin pie spice?

Can I keep these pancakes warm for late risers?

Of course. Finish cooking pumpkin pancakes and place them on a baking sheet lined with parchment paper. Keep them in a 200ºF preheated oven until ready to serve.

What kind of syrup tastes best with these pancakes?

We love serving pancakes with pure maple syrup. Moreover, we recommend warming the maple syrup as it keeps the pancakes warm longer compared to syrup that comes straight out of the fridge.

How can I store leftover canned pumpkin?

A 15 oz can of pumpkin puree generally holds just shy of 2 cups. As you only need a ⅓ cup of pumpkin puree for this recipe, we recommend freezing leftovers in case you are not planning on using it right away. Take a look at your favorite pumpkin recipes and measure out leftover pumpkin puree according to needed amounts. Then freeze in freezer safe containers. Just pull out the frozen pumpkin puree the night before you are planning on using it and let thaw overnight.

Can I make pumpkin pancakes using pancake mix?

Yes! If you don’t want to make this spiced pumpkin pancake recipe from scratch, try our pumpkin pancake recipes using pancake mix.

Pumpkin Spice Pancake Recipe

Thick and fluffy fall flavored pancakes that are packed with pumpkin and warm spices. Made from scratch, these pumpkin spice pancakes are a step above the rest!

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, homemade pumpkin pancakes, how to make pumpkin pancakes from scratch, pumpkin pancakes, pumpkin pancakes from scratch

Prep Time 5

Cook Time 5

Total Time 10

Servings pancakes

Calories 97kcal

Author Andrea + Stef

Equipment

large mixing bowl
skillet
cooking spatula

Ingredients

1 cup flour
2 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ tsp salt
1 teaspoon pumpkin spice
1 tablespoon butter melted
1 egg lightly beaten
½ teaspoon vanilla extract
¾ cup milk
⅓ cup pumpkin puree

Instructions

Whisk together flour, sugar, baking soda, baking powder, pumpkin spice and salt.
Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
Heat a skillet over medium heat and spray with cooking spray.
Pour ¼ cup of pancake mix on skillet.
Flip when bubbles in the middle begin to burst.
Cook other side until it’s golden brown.
Serve with maple syrup.

Notes

Do not overmix batter.
Serve while warm.

Nutrition

The post Pumpkin Spice Pancake Recipe appeared first on Family Dinners.

Fruit Loops Treat Bars

Andrea + Stef — Thu, 18 Aug 2022 07:18:00 +0000

Fruit Loop bars are a fun fruity twist on classic rice krispie treats. Everyone loves the chewy crunch and nostalgic flavor of these delicious cereal dessert bars. Fruit Loop treats are a winning idea.

Whipping up this kid-friendly no bake treat is a cinch. You just need is 3 simple ingredients and 10 minutes. Fruit Loops cereal bars are perfect for school snacks, picnics, birthday parties, or just as an afternoon snack. It’s a great grab n go treat any time of day.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Table Of Contents

❤️ Why You'll Love This Fruit Loop Cereal Bars Recipe

❤️ Why You’ll Love This Fruit Loop Cereal Bars Recipe

Fun nostalgia: If you like classic rice krispie treats, you’ll love this. Skip the bowl and make this hand held breakfast treat.

Easy to make: You only need 3 simple ingredients.

Cooking Method: A 10-minute no bake recipe for the stove top.

Kids can help: A fun and easy way to get the kids cooking! The fun, bright colors make it a great recipe for kids.

INGREDIENTS

This section explains how to choose the best ingredients for fruit loops treat bars, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these fruit loop bars ingredients in your refrigerator or pantry. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: Delicious Froot Loops cereal and marshmallows. You can use any rainbow loops generic cereal or generic marshmallows. They’ll work just as well.
Refrigerated/Frozen Ingredients: Butter

INSTRUCTIONS

This section shows how to cook fruit loop bars in the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MELT: In a large pot on medium-low heat melt the butter, stirring continually. Immediately pour the mini marshmallows into the melted butter. Mix until melted.

STIR: Remove from the heat and gently stir in the Froot Loops cereal and remaining marshmallows until coated.

PRESS IN PAN: Press mixture into a greased 8×8 inch baking dish using a spatula. This does not need to be a non-stick pan.

COOL: Cool completely and refrigerate for at least an hour. Slice into squares and serve within 2-3 days with a glass of milk or as a lunch box food.

WHAT TO MAKE NEXT: If you love cereal treat bars then you’ll love our Fruity Pebbles Bars, Trail Mix Bars and S’mores Bars. These tasty cereal bars all make a great classroom snack.

TIPS FOR THE BEST FRUIT LOOP BARS

Follow these tips to make the best fruit loop treats bars.

✔️ Use cooking spray. Spray your pan before pressing the cereal in to keep it from sticking.

✔️ Press with a spatula. The cereal mixture will be hot so use a greased spatula to help press the mixture into the dish.

✔️ Keep at medium heat. If your burner is too high the marshmallow mixture may burn or become tough or hard when it cools.

HOW TO STORE FRUIT LOOP BARS

Countertop: Store in an airtight container or individually wrapped in cling wrap at room temperature. They will last for 2-3 days.

Freeze: Wrap your treat bars in plastic wrap individually. Place treats in a freezer bag to store them in the freezer for up to 3 months.

Defrosting: Thaw at room temperature for 2-3 hours.

MORE CEREAL BAR RECIPES

If you love kid-friendly desserts, you may also like our Fruity Pebbles Bars, S’mores Bars and Trail Mix Bars. You can make a great cereal bar with any of your favorite childhood cereals.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking fruit loop bars.

Can I melt the marshmallows and butter in the microwave?

Yes, if you want to speed up the melting process, you can heat the marshmallows and butter on high for 3 minutes. Stop and stir each minute.

Can I use other cereals?

The possibilities are endless! Some great alternatives are berry froot loops, berry cheerios, Apple Jacks, chocolate Cheerios, Trix, etc.

What else can I add to cereal bars

To kick your cereal bars up a notch by adding white chocolate chips, candy sprinkles, or (unmelted) mini marshmallows.

Fruit Loop Bars

These no-bake fruit loop treat bars are the perfect party, school lunch or anytime snacks. They are sweet and crunchy, fun to make and only require only a few ingredients.

Course Dessert

Cuisine American

Keyword blackberry dessert, cereal bars, chocolate marshmallow dessert, fruit loop treat bars, no bake

Prep Time 10

Servings

Calories 127kcal

Author Andrea + Stef

Ingredients

3 tablespoon unsalted butter
12 oz mini marshmellows
6 cups Fruit Loops cereal

Instructions

In a large pot on medium-low heat melt the butter, stirring continually. Immediately add the mini marshmallows and mix until melted.
Remove from the heat and gently stir in the cereal and remaining marshmallows until coated.
Press mixture into a greased 8×8 inch baking pan.
Cool completely and refrigerate for at least an hour. Slice into squares and serve.

Nutrition

The post Fruit Loops Treat Bars appeared first on Family Dinners.

Pumpkin Pancakes With Pancake Mix

Andrea + Stef — Wed, 17 Aug 2022 17:44:00 +0000

If you are looking for pumpkin pancake recipes using pancake mix this is the one! It’s an easy fall breakfast recipe. These pumpkin pancakes with pancake mix are perfect. By adding pumpkin pie spice and pumpkin puree you can turn plain pancake mix into the most delicious breakfast or brunch for those cool autumn mornings. It only takes 5 minutes of prep time and 10 minutes of cooking time to make these yummy pumpkin pancakes that go well with crispy bacon and any hot breakfast drink. Your family will ask for these scrumptious homemade-ish pancakes over and over again.

Why You’ll Love This

Notable: Easy to make pumpkin pancake recipes using pancake mix.
Main Ingredients: Original Bisquick Mix, pumpkin pie spice, sugar, milk, butter, eggs, vanilla extract, pumpkin puree
Cooking Method: stovetop
Cooking Time: 5 minutes to prepare. 10 minutes to cook pancakes.
Pairs well with: Drizzle of some warm maple syrup. Serve crispy bacon on the side.
Diets: vegetarian
Special Equipment Needed: skillet, mixing bowl, cooking spatula

Ingredients

You may have all of these easy pumpkin pancakes with pancake mix ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: Original Bisquick Mix, sugar, vanilla extract, pumpkin puree
Refrigerated/Frozen Ingredients: milk, butter, eggs
Spices: pumpkin pie spice

Stef says….

If you have the ingredients, make our Pumpkin Pancakes from scratch. We use just a few more ingredients and they are quick and easy to make. They’re a step up from these pancakes and I think they’re definitely worth a trip to the store for a couple extra ingredients!

WHAT TO MAKE NEXT: If you love pumpkin, try these Pumpkin Bars. Made with yellow cake mix and pumpkin puree, they’re easy and delicious!

Instructions

This section shows how to cook easy pumpkin pancakes on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE BATTER: Firstly, combine bisquick, sugar and pumpkin spice in a large bowl. Then add melted butter, lightly beaten egg, vanilla, milk and pumpkin puree to the dry ingredients. Mix until just combined. Do not overmix.

SERVE: Serve immediately with butter and warm maple syrup.

Recommended Tools

Skillet — We love making our pancakes in a skillet on the stovetop but you can also use a griddle or electric griddle to cook your pancakes.

Andrea says….

Do you also love the convenience of pancake mix, but don’t want the additives of store bought pancake mix? Then follow my recipe for delicious and Easy Buttermilk Pancake Mix. These pancakes come out light and fluffy and everyone loves them.

Recipe Tips

Follow these tips to make the best pumpkin pancakes with pancake mix.

Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Do not overmix the batter. Only mix until the batter is just combined. Overmixing makes pancakes rubbery.
Tip: Keep your skillet over medium heat. If your skillet gets too hot your pancakes will burn on the outside while staying raw on the inside.

How To Store

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave or in a toaster.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the pancakes. Moreover, other pie filling additives might cause the pancakes to not cook properly.

What is pumpkin pie spice?

Can I keep these pancakes warm for late risers?

Of course. Finish cooking pumpkin pancakes and place them on a baking sheet lined with parchment paper. Keep them in a 200ºF preheated oven until ready to serve.

What kind of syrup tastes best with these pancakes?

We love serving pancakes with pure maple syrup. Moreover, we recommend warming the maple syrup as it keeps the pancakes warm longer compared to syrup that comes straight out of the fridge.

How can I store leftover canned pumpkin?

A 15 oz can of pumpkin puree generally holds just shy of 2 cups. As you only need a ⅓ cup of pumpkin puree for this recipe, we recommend freezing leftovers in case you are not planning on using it right away for other recipes. Take a look at your favorite pumpkin recipes and measure out leftover pumpkin puree according to needed amounts. Then freeze in freezer safe containers. Just pull out the frozen pumpkin puree the night before you are planning on using it and let thaw overnight.

Pumpkin Pancakes with Pancake Mix Recipe

Incredibly thick and pillowy pumpkin pancakes, full of warm fall flavors, and easy to make using pancake mix.

Course breakfast

Cuisine American

Diet Vegetarian

Keyword easy pumpkin pancakes, how to make pumpkin pancakes with pancake mix, pumpkin pancakes with pancake mix

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 155kcal

Author Andrea + Stef

Equipment

large mixing bowl
skillet
cooking spatula

Ingredients

2 cups Original Bisquick Mix
2 teaspoon pumpkin pie spice
¼ cup sugar
1 cup milk
1 tablespoon butter melted
2 eggs
½ teaspoon vanilla extract
⅓ cup pumpkin puree

Instructions

In a large bowl, whisk together bisquick, pumpkin pie spice, and sugar.
Add butter, egg, vanilla, milk and pumpkin puree. Mix until just combined.
Heat a skillet over medium heat and spray skillet with cooking spray.
Pour ¼ cup of pancake mix on skillet.
Flip when bubbles in the middle begin to pop.
Cook other side until it’s golden brown.
Serve with maple syrup.

Notes

Do not overmix batter.
Serve while warm.
Optional add-ins: chopped walnuts or pecans, chocolate chips

Nutrition

The post Pumpkin Pancakes With Pancake Mix appeared first on Family Dinners.

Zucchini Pancakes

Andrea + Stef — Tue, 16 Aug 2022 20:37:51 +0000

Fluffy and thick zucchini pancakes are quick and easy to make but taste so much better than a store bought mix. We added shredded zucchini and a touch of cinnamon to classic pancake batter to make this amazingly delicious breakfast treat.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Even picky eaters will love these easy homemade zucchini pancakes that taste like zucchini bread in pancake form. Serve with melty butter and warm maple syrup for a fabulous weekend brunch or holiday breakfast. Zucchini pancakes go extremely well with crispy bacon and fresh fruit.

WHAT ARE ZUCCHINI PANCAKES?

Zucchini breakfast pancakes are made from old-fashioned pancake batter that has shredded zucchini and ground cinnamon added to it. They taste like zucchini bread and are a great way to use up any extra zucchini from your garden. Serve them with butter and warm maple syrup.

❤️ WHY YOU’LL LOVE THIS ZUCCHINI PANCAKE RECIPE

✔️ Notable: Thick and fluffy pancakes made from scratch that taste so much better than pancake mix. The zucchini added makes them moist and healthier.

✔️ Cooking Time: 5 minutes to prepare. 5-10 minutes to cook pancakes.

✔️ Pairs well with: Drizzle on some warm maple syrup. Serve crispy bacon on the side.

✔️ Diets: vegetarian

✔️ Special Equipment Needed: skillet, food processor, big mixing bowl, cooking spatula

INGREDIENTS

This section explains how to choose the best ingredients for zucchini breakfast pancakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these homemade zucchini pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract
Refrigerated/Frozen Ingredients: butter, egg, milk
Produce Ingredients: zucchini
Spices: salt, cinnamon

WHAT TO MAKE NEXT: If you love fluffy pancakes then you’ll love Andrea’s Pumpkin Pecan Pancakes.

INSTRUCTIONS

This section shows how to cook zucchini pancakes in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, shred the zucchini, using a food processor or box grater. Then place shredded zucchini in a cheesecloth or cloth napkin and squeeze out any excess liquid.

MAKE BATTER: In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Then add melted butter, lightly beaten egg, vanilla, milk and zucchini to the bowl. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to burst. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love everything zucchini then you’ll love our Air Fryer Zucchini Fries.

RECOMMENDED TOOLS

Skillet — We love making our pancakes in a skillet on the stovetop but you can also use a griddle or electric griddle to cook your pancakes.

TIPS FOR THE BEST ZUCCHINI PANCAKES

Follow these tips to make the best breakfast pancakes.

✔️ Squeeze the extra liquid from the zucchini. Don’t skip this step! Otherwise you end up with very runny batter and your pancakes wont turn out.

✔️ Do not overmix the batter. Only mix until the batter is just combined. Overmixing makes pancakes rubbery.

✔️ Keep your skillet over medium heat. If your skillet gets too hot your pancakes will burn on the outside while staying raw on the inside.

HOW TO STORE

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave.

WHAT TO SERVE WITH ZUCCHINI PANCAKES

These amazingly fluffy pancakes go great with Instant Pot Egg Bites, crispy bacon, and fresh fruit.

MORE BREAKFAST RECIPES

We love making big family breakfasts on weekends and holidays. Some of our favorite recipes are Overnight French Toast Casserole, Sausage Breakfast Pizza, and Blueberry French Toast Casserole.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking zucchini breakfast pancakes.

Is it OK to skip squeezing excess liquid from the zucchini?

Squeezing out any extra liquid from the shredded zucchini is crucial for this recipe to work. Do NOT skip this step. Otherwise your pancake batter will become very runny and your pancakes will be flat instead of thick and fluffy. Therefore make sure to measure your shredded zucchini first and then squeeze them out using a cloth napkin.

Can I keep these pancakes warm for late risers?

Of course. Finish cooking zucchini pancakes and place them on a baking sheet lined with parchment paper. Keep them in a 200ºF preheated oven until ready to serve.

What kind of syrup tastes best with these pancakes?

We love serving pancakes with pure maple syrup. Moreover, we recommend warming the maple syrup as it keeps the pancakes warm longer compared to syrup that comes straight out of the fridge.

Zucchini Pancakes

Delicious, thick and fluffy zucchini pancakes with just a hint of cinnamon. These zucchini breakfast pancakes whip up quickly and taste better than plain pancakes.

Course breakfast

Cuisine American, vegetarian

Keyword fluffy pancakes with zucchini, homemade zucchini pancakes, zucchini breakfast pancakes, zucchini pancakes, zucchini recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 79kcal

Author Andrea + Stef

Equipment

food processor or box grater
large mixing bowl
skillet
cooking spatula

Ingredients

1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
1 tablespoon butter melted
1 egg lightly beaten
½ teaspoon vanilla extract
¾ cup milk
1 cup zucchini shredded

Instructions

Shred zucchini with a food processor or cheese grater.
Place shredded zucchini in a cheesecloth or cloth napkin and squeeze to remove excess liquid.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon.
Add melted butter, lightly beaten egg, vanilla, milk and zucchini to bowl. Mix until just combined. Do not overmix.
Heat a skillet over medium heat and spray with non-stick cooking spray.
Pour ¼ cup of batter onto a hot skillet.
Flip the pancake when the bubbles in the center of the pancake begin to burst.
Remove from the skillet when the underside is golden brown.
Serve while warm.

Notes

Do not overmix batter.
Serve while warm with maple syrup.

Nutrition

The post Zucchini Pancakes appeared first on Family Dinners.

Overnight French Toast Casserole

Andrea + Stef — Tue, 16 Aug 2022 04:29:55 +0000

This overnight French toast casserole is easy to make, prepared the night before and bakes to perfection in the oven. Make your next weekend family breakfast special by serving this one-pan breakfast that has everything you love about French toast. Soft spongy bread, a sweet cinnamon topping and a golden brown top make this comfort food simply irresistible.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Serve this crowd pleasing French toast bake at a weekend brunch or as a special holiday morning treat on Christmas. You can easily make this casserole your own by adding your favorite sliced fruit, berries, chopped nuts or cubes of cream cheese.

Table Of Contents

WHAT IS OVERNIGHT FRENCH TOAST CASSEROLE?

❤️ WHY YOU'LL LOVE THIS FRENCH TOAST BAKE RECIPE

INGREDIENTS

VARIATIONS: Add blueberries and cream cheese!

INSTRUCTIONS

RECOMMENDED TOOLS

HOW TO MAKE AHEAD

TIPS FOR THE BEST OVERNIGHT FRENCH TOAST BAKE

HOW TO STORE

MORE BREAKFAST AND BRUNCH RECIPES

FREQUENTLY ASKED QUESTIONS

Overnight French Toast Casserole

Topping Ingredients:

WHAT IS OVERNIGHT FRENCH TOAST CASSEROLE?

French toast casserole turns making French toast into an easy, make-ahead breakfast dish for the whole family. We let the bread soak up flavorful egg custard overnight, then add yummy cinnamon streusel topping in the morning and bake it to perfection in the oven. French toast casserole topped with maple syrup is a perfect Sunday or holiday breakfast that feeds the entire family.

❤️ WHY YOU’LL LOVE THIS FRENCH TOAST BAKE RECIPE

Notable: Great make-ahead breakfast that is crispy and golden brown on top while sweet and soft in the middle

Main Ingredients: French bread, eggs, milk, heavy cream, sugar, brown sugar, vanilla extract, flour, cinnamon, salt, butter

Cooking Method: oven baked

Nutrients: 19g protein per serving

Pairs well with: maple syrup, egg dishes, crispy bacon and breakfast beverages

Diets: vegetarian

Special Equipment Needed: 9×13-inch baking dish , pastry blender, mixing bowl, whisk, plastic wrap or foil

INGREDIENTS

This section explains how to choose the best ingredients for overnight French toast bake, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these overnight French toast casserole ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: French or Italian bread, sugar, brown sugar, all-purpose flour
Refrigerated/Frozen Ingredients: eggs, whole milk, heavy whipping cream, butter
Spices: vanilla extract, cinnamon, salt

VARIATIONS: Add blueberries and cream cheese!

Our amazing Blueberry French Toast Casserole is the perfect combination of French toast, blueberries and cream cheese.

WHAT TO MAKE NEXT: If you love breakfast recipes that feed the whole family then you’ll love our Sausage Breakfast Pizza.

INSTRUCTIONS

This section shows how to cook this easy French toast bake recipe in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, add cubed French bread to a greased baking dish. In a large bowl, whisk together eggs, milk, heavy cream, sugars and vanilla extract.

COMBINE: Pour the egg mixture over the bread, making sure everything gets soaked with liquid. Then, cover and refrigerated overnight.

MAKE TOPPING: Add flour, brown sugar, cinnamon and salt to a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly. Cover and refrigerate overnight.

BAKE: Remove the casserole from the fridge and evenly sprinkle the topping over the bread. Then bake in a preheated oven for 45-60 minutes at 350ºF until the middle is set and the top is getting golden brown.

SERVE: Serve with warm maple syrup.

WHAT TO MAKE NEXT: If you love overnight breakfast casseroles then you’ll love our Blueberry French Toast Casserole.

RECOMMENDED TOOLS

Baking Dish – This recipe requires a 13×9 in baking dish. We used a regular glass casserole dish, but a metal baking pan would also work in a pinch. Using a metal pan might reduce the baking time by a couple of minutes.

Pastry Blender – We love using this pastry blender to work butter into flour and sugar. Works quick and keeps the mess to a minimum.

HOW TO MAKE AHEAD

You can completely assemble this overnight French toast casserole the night before you are planning on serving it. Follow the first 6 steps of the recipe instructions, then cover your baking dish and topping tightly with cling wrap or foil and refrigerate for up to 12 hours.

TIPS FOR THE BEST OVERNIGHT FRENCH TOAST BAKE

Follow these tips to make the best French toast casserole.

Use fresh, thick pieces of bread. We prefer fresh bakery bread. Sliced loaves of bread are a little too delicate and thin for this recipe.

Make sure the egg and milk mixture covers all the bread evenly and each piece gets wet.

Cover the dish tightly, so the bread doesn’t get stale in the refrigerator.

Serve while warm! This dish is best served right out of the oven.

HOW TO STORE

Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also leave the casserole in the baking dish and tightly cover it with cling wrap.

Freeze: Store leftover overnight French toast casserole in a freezer safe container or bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator and reheat in the oven at 350ºF until heated through. For a quicker option, you can also reheat the casserole in the microwave.

MORE BREAKFAST AND BRUNCH RECIPES

If you are looking for more delicious recipes for an amazing weekend breakfast or brunch, then you have to try our Blueberry Puff Pastry, Instant Pot Egg Bites or Air Fryer Breakfast Biscuit Bites.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this easy overnight French toast bake.

What is the best bread for French toast casserole?

We love using fresh bakery style French or Italian bread for this recipe. However, other great choices are brioche, challah bread, sourdough bread or even thick slices of Texas toast. Additionally, this recipe is a great way to use up day-old, slightly dry bread.

Is it possible to add fruit to this easy French toast casserole recipe?

Of course! You can vary the flavor of this scrumptious breakfast dish by adding blueberries, strawberries, raspberries, blackberries or cranberries. Moreover, thinly sliced apples, pears, peaches or even bananas are also yummy choices.

Overnight French Toast Casserole

This easy and insanely delicious overnight French toast casserole makes the perfect breakfast dish for weekends or holidays.

Course breakfast

Cuisine American, vegetarian

Keyword easy French toast casserole, French toast casserole with cinnamon topping, overnight French toast bake, overnight French toast casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 731kcal

Author Andrea + Stef

Equipment

9×13 inch baking dish
mixing bowl
whisk
pastry blender

Ingredients

1 loaf of French or Italian bread
8 eggs
2 cups whole milk
½ cup heavy whipping cream
½ cup sugar
¼ cup brown sugar
1 tablespoon vanilla extract

Topping Ingredients:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup cold butter cut into pieces

Instructions

Using non-stick cooking spray or butter, grease a 9×13-inch baking dish.
Place the bread cubes into the baking dish.
In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
Cover your pan with plastic wrap tightly and refrigerate overnight.
In a medium bowl mix together flour, brown sugar, cinnamon, and salt.
Using a pastry blender or 2 forks, cut in butter until the mixture is crumbly. Cover and store in the refrigerator overnight.
In the morning, preheat the oven to 350F.
Remove the pan from the refrigerator. Sprinkle the cinnamon mixture evenly over the bread.
Bake for 45-60 minutes until the bread is as soft as you prefer and the top is beginning to get golden brown.
Serve with warm maple syrup.

Notes

This dish is best served right out of the oven.

Nutrition

The post Overnight French Toast Casserole appeared first on Family Dinners.