Dessert recipes to satisfy your sweet tooth! These delicious desserts taste even more delicious than they look! Everything from Southern triple-layer cakes to Dutch oven desserts to fresh fruit tarts. Ice cream recipes, cookie recipes, brownie recipes, gluten free dessert recipes, candy recipes, dairy-free desserts and more.
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Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce
Easy Bread Pudding with Cinnamon Whiskey Butter Sauce (or, alcohol-free UnWhiskey Vanilla Butter Sauce) is the very definition of Scrumptious! Recipe is adaptable and foolproof, with variations including: Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.
This post may contain affiliate links, but don’t worry – they won’t bite.
Bread pudding is a delicious way to use up old bread. Growing up, if any part of a loaf of bread went stale, my mom would never even think of throwing it out. Waste not, want not. Instead, she would make one of my all-time favorite desserts: bread pudding.
Post Updated April 22, 2020 (Originally published May 6, 2014)
When I grew up, I adopted Mom’s thrifty practice of saving old bread. I keep a large resealable bag in the freezer, and whenever we have a lone slice of bread or a part of a loaf goes stale, I throw the extra bread in the bag. When I have enough, I make bread pudding.
You don’t need to be picky about the kind of breads that go into your bread pudding. (I mean, that’s kind of the point, right?) I do like to use a variety if I have it, though. Don’t be afraid to use breads with unique flavors or textures, either! Rye bread is one of my favorite breads to use.
This Easy Bread Pudding is full of sugar and spice and everything nice – and the recipe almost impossible to flub. The foundation recipe below (i.e., Basic Bread Pudding), even without any additions or sauces, makes a perfectly delicious dessert just as written.
Cinnamon-Orange Bread Pudding with Cinnamon-Orange Whiskey Butter Sauce is one of our favorite combos!
By now though, you probably know that I like Options. I need to change things up from time to time, and bread pudding is no different. I’ve included four of our favorite bread pudding variations on the recipe card below:
- Cinnamon-Raisin Bread Pudding
- Cinnamon-Orange Bread Pudding
- Cranberry-Orange Bread Pudding
- Cranberry White Chocolate Bread Pudding
It all just depends upon the extras you throw in.
Once you master the basic recipe, you’ll find yourself coming up with all kinds of combinations of your own.
Easy Bread Pudding (4 Ways)
This Easy Bread Pudding is absolutely scrumptious! Extremely adaptable recipe, with variations including Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.
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Servings: 10
Calories: 325kcal
Ingredients
Basic Bread Pudding
- 1 pound day-old bread roughly 10 cups, cubed
- 7 eggs
- 1 cup brown sugar
- ½ cup white
- 4 cups milk or half & half
- 1 tablespoon vanilla
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon salt
- 1 batch Cinnamon Whiskey Butter Sauce OPTIONAL: SEE NOTES | or Cinnamon-Orange Sauce, or Un-Whiskey Sauce
For Traditional Cinnamon-Raisin Bread Pudding
- ½ - ¾ cup golden raisins or raisins (As always, raisins are optional)
- 1½ teaspoons ground cinnamon additional
For Cinnamon-Orange Bread Pudding
- ½ cup golden raisins or raisins
- 1½ teaspoons fresh orange zest
- 1½ teaspoons ground cinnamon additional
For Cranberry-Orange Bread Pudding
- ½ cup dried cranberries
- 1 teaspoon fresh orange zest
For Cranberry White Chocolate Bread Pudding
- ½ cup dried cranberries
- ½ cup white chocolate chips or chopped white chocolate pieces
Instructions
- Preheat oven to 325°F [163°C]. Grease a large, heavy baking dish with a thin coating of butter, or spray it with cooking spray. A 10" cast iron skillet is my preferred baking pan for this recipe. However, you can use whatever works best for you: a 9x13 baking or casserole dish is another good choice.
- Cut bread into ¾" - 1" cubes. (You should have roughly 10 cups of bread cubes.)
- Put the bread cubes into buttered baking pan or dish.
- Sprinkle dried fruit and/or baking chips over bread cubes (i.e., raisins, dried cranberries, white chocolate chips, etc.). Set aside.
- In a large bowl, whisk 7 eggs until frothy.
- Add sugars to beaten eggs and thoroughly whisk together.
- Whisk in ground spices (i.e., cinnamon, ginger, nutmeg), salt, and vanilla. If you are using orange zest, mix it now as well.
- Mixture should be a thick, eggy syrup right now.
- Stir in milk (or half & half).
- Pour the egg mixture over the bread cube mixture in the pan.
- Press it down a little with your hands. You should see a little of the liquid rise up in between the bread cubes.At this point, if the bread pudding seems really dry, I will mix up another egg with about 3/4 cup of milk and drizzle that over the top. It really depends on the density of the bread you are using.
- Allow everything to rest for about 20 minutes to give the bread cubes time to absorb the egg mixture.
- Bake 45-60 minutes in the preheated oven, until lightly browned. Insert a toothpick or skewer into the bread pudding – it should come out clean.
- Allow bread pudding to cool on a wire rack. I usually loosely tent it with aluminum foil to keep it from losing too much moisture as it cools.
- When bread pudding has mostly cooled, drizzle with ⅔ of the cooled, prepared Cinnamon Whiskey Butter Sauce. Reserve the last ⅓ of the sauce.
- When you are ready to serve the bread pudding, heat the reserve sauce slightly and serve on the side as you would syrup for pancakes.
- Refrigerate any leftovers.
Notes
CINNAMON WHISKEY BUTTER SAUCE is totally optional. (However, adding it will take your bread pudding to the next level!)
Nutrition information includes the "Basic Bread Pudding" recipe ingredients only. It does not take into account additional ingredients listed in the recipe options (i.e., dried fruit, baking chips, etc.) or ingredients in the Cinnamon Whiskey Butter Sauce.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 386mg | Potassium: 292mg | Fiber: 2g | Sugar: 29g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
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Basic Whiskey Butter Sauce Recipe
My mom never made a sauce for our bread pudding when I was a kid (hers was heavenly all by itself), so I didn’t discover spirit-infused butter sauce until I was in my late twenties.
Back then, we used to stop at a sweet little diner down in Netarts (if I remember right) on the Oregon Coast, just for their bread pudding. I can still remember the first time a warm piece of bread pudding arrived at our table soaked with decadent, buttery rum sauce – Oh.My.Gosh!
Ever since, I’ve always enjoyed a spirited butter sauce with my bread pudding. (As if it isn’t already decadent enough!)
This buttery Cinnamon-Orange Whiskey Butter Sauce is soooo amazing!
Topping off this Easy Bread Pudding recipe is an amazing Cinnamon Whiskey Butter Sauce. Like my Easy Bread Pudding recipe, this basic butter sauce recipe can be adapted as desired.
Variations listed on the recipe card include Cinnamon-Orange Whiskey Butter Sauce, and an alcohol-free Un-Whiskey Vanilla Butter Sauce.
Pro Tip: Substitute rum for whiskey, and Boom! You’ve got Rum Sauce!
Cinnamon Whiskey Butter Sauce for Bread Pudding
Cinnamon Whiskey Butter Sauce is absolutely amazing over bread pudding! Variations include: Cinnamon-Orange Whiskey Butter Sauce, and even an alcohol-free Un-Whiskey Vanilla Butter Sauce.
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Servings: 16
Calories: 202kcal
Equipment
- Heavy Medium Saucepan
Ingredients
- 1½ cups white sugar
- ¾ cups butter
- ½ cup corn syrup
- 4 ounces cinnamon whiskey [Fireball] OR 2 ounces Spiced Rum, plus 2 ounces cinnamon whiskey (For Cinnamon-Orange and/or alcohol-free options, SEE NOTES)
- ¼ cup half & half or milk, or almond milk
Instructions
- Put a small, clean plate in the refrigerator.
- Put sugar, butter, and corn syrup in a medium saucepan. Set pan on burner, and then turn burner on LOW.
- Stir over low heat until mixture begins to boil.
- Continue to cook over low heat, stirring constantly, until it reaches a full, rolling boil. (A boil that cannot be stirred down.)
- Remove from heat and stir in alcohol. Step back from pan for a moment. Mixture will bubble up almost immediately and release all of alcohol. DO NOT have your face directly over the pan when you add the alcohol. All of this happens very quickly, and you can get a nasty steam burn if you stand too close.
- Take the plate out of the refrigerator. Drop a teaspoon of sauce on the plate, and determine if the sauce on the plate is thick enough for your tastes.
- If the sauce is thick enough for you, move on to the next step. If you would like your sauce to be thicker, return to the pan to the stove over MEDIUM-LOW. Stirring constantly, allow it to reduce for a few more minutes. Try the plate test again.
- When you are satisfied with the thickness of your sauce, pour it into a clean container and allow it to cool.
- Serve sauce over warm bread pudding.
Notes
Cinnamon-Orange Whiskey Butter Sauce
- Use 2 ounces of cinnamon whiskey, plus 2 ounces of plain whiskey, plus 1 teaspoon orange zest.
- OR, Use 2 ounces of cinnamon whiskey, plus 2 ounces of Grand Marnier.
Un-Whiskey Vanilla Butter Sauce
All of the alcohol cooks out of this sauce when made as directed. However, if you prefer not to use alcohol in your cooking at all:- Omit all alcohol
- Add 1 teaspoon cinnamon when you add the sugar.
- Add 1 tablespoon of vanilla when you remove the sauce from the heat.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 7mg | Sugar: 27g | Vitamin A: 279IU | Calcium: 8mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
If dessert sauces are something you crave, checkout our round-up of caramel and butterscotch recipes! (And find out what the difference between them is, too!)
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}
These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon.
This post may contain affiliate links, but don’t worry – they won’t bite.
If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!
Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up).
I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.
The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!
Creamy Fresh Strawberry Crêpes
Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
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Servings: 12 crepes
Calories: 249kcal
Equipment
- Crepe Turner (or Spatula)
Ingredients
- 2 pints Strawberries hulled and sliced, divided
- 2 cups heavy whipping cream
- 2/3 cup white sugar
- 1 tablespoon vanilla
- 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)
Instructions
- In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.
To make Strawberry Crème:
- With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
- Mix in the sugar until stiff peaks begin to form.
- Turn mixture on LOW and stir in pureed strawberries.
- Refrigerate strawberry crème until you are ready to assemble crêpes.
Assembling the Crêpes
- Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
Notes
Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe.
Nutrition
Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
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Cooking the Crêpes
A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.
If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard.
Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.
Basic Sweet Vanilla Crêpes {Recipe}
This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
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Servings: 12 crepes
Calories: 137kcal
Equipment
Ingredients
Simple fillings or toppings for sweet crêpes include:
- A dusting of powdered sugar and a sprinkling of fresh lemon juice
- Fresh fruits or berries
- Whipped cream
- Jam or jelly
Instructions
- Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
- Allow crepe mixture to sit in the refrigerator for at least an hour before using.
Prepare Crepes
- Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden. Start your pan on medium low and work from there.
- If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
- Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)Cook for about 1 minute.
- The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
- Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
- If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
- Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
Notes
Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step.
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
- If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
- Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
- To defrost frozen crepes, place them in the refrigerator.
- Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.
Nutrition
Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Flipping Crêpes
Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half.
Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.
I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
Updated Feb. 23.2020. Originally posted June 9, 2014.
Winning Girl Scout Cookie Recipes (+Tips for Hosting a Kids’ Bake-off)
The top three winning Girl Scout Cookie Recipes from our local Cookie Bake-off, plus lots of tips for hosting your own Girl Scout Cookie bake-off.
Sweet & Salty S’mores Cupcakes, plus two kinds of Thin Mint Cupcakes!
I didn’t start out to be a Girl Scout leader. I was, am, and will always be a Camp Fire kid at heart, but when my oldest entered Kindergarten a few decades ago, Girl Scouting was it where we lived, so that’s what we did. Five Girl Scout daughters, four troops, and twenty years later, I finally hung up my Leader hat… but I kept my Volunteer hat. (Always will.)
That’s how we all ended up at a Girl Scout Cookie Baking Competition a few cookie seasons ago. Competition in event was open to any Girl Scout from our community.
Girl Scouts is such an iconic organization that it’s easy to overlook how daring an idea it was for founder Juliette Gordon Low to gather those first 18 girls in that troop in Savannah, Georgia. It was 1912, after all, and women wouldn’t earn the right to vote for another eight years.” — Anna Maria Chavez
ExciteMint Fudge, S’mores Nutella Cheesecake, and Do-Si-Do Brownie Pops
How to Host a Girl Scout Cookie Bake-off
PLUS Top Winning Girl Scout Cookie Recipes
- Samoa Cheesecake Bars [Judges’ Ultimate Winner]
- Strawberry Thin Mint Cookie Delight [People’s Choice]
- Toffeetastic Butterscotch Mud Pie [My Personal Choice!]
Four Important Questions to consider when hosting a Bake-off.
1. What is kind of Bake-off will it be?
Specifically, what is the bake-off challenge?
In the case of our bake-off, the specific challenge was to create a dessert using at least one variety of Girl Scout cookie as a primary ingredient.
Who can enter?
Our bake-off was open to any registered Girl Scout.
Can contestants have more than one entry?
Can a contestant enter more than one recipe? If there are multiple categories that a contestant is eligible for, can they win with more than one entry?
Is this an individual competition, or can contestants work in teams?
Must recipes be fully cooked at home, or must they be completed at the competition?
Is there a theme or primary ingredient?
We had both a theme and a primary ingredient: Desserts and Girl Scout Cookies.
How much of each recipe must a contestant provide on the day of the contest?
Each girl who entered this bake-off was asked to provide two batches of their recipe: one for Judges to observe for appearance, presentation, etc., and a second for tasting by judges and event goers. After the judges had made their determination, the first batch was offered up for tasting by the crowd as well.
Tiny Lemon Trefoil Cakes
2. Who decides who wins?
Will you have a panel of Judges? Do the attendees get a vote?
For our Girl Scout Cookie Bake-off, the hosting troop assembled a panel of five judges. Because of my long history with the hosting troop, I was asked to be a Judge. However, I’ve been trying to cut back on sugar lately, so at the last minute I handed that esteemed privileged over to Mr B.
(Passing the Judge’s torch to Mr B ended up being a good move for a number of reasons. Most importantly, it allowed me time to walk around and take pictures of all the sweet entries. It also saved me from the imminent tummy ache that would plague him for the rest of the day.)
PRO TIP: Mr. B’s had one vital tip for would-be Girl Scout Cookie Bake-off judges: Drink water. Lots and lots of water.
This is, unfortunately, a lesson he learned the hard way. Even though he and the rest of the judges were very careful to eat only a very small tasting from each entry, because he neglected to drink enough water, he spent most of the day following the competition with a very uncomfortable tummy ache.
This Mini-Martha-in-training even matched her dress to her entry – “Naomi’s Tagalong Storm Cake.”
3. How will winners be decided?
It is important to clearly define the points and systems upon which the entires will be judged ahead of time.
If you are hosting a bake-off, you will need to figure out how the winners will be picked. I won’t try to tell you how to run your circus, but this is the system that was used for our Cookie Bake-off, and it seemed to work pretty smoothly.
Judges
Each Judge was given a clipboard, pencil, and instruction sheet outlining a scoring system for assigning points to each point system for scoring each entry.
Each contestant was assigned a number for judging.
Entries were judged on three elements:
- Taste
- Presentation
- Use of Girl Scout Cookies
Submissions were judged in each of these categories on a scale of 1-5, with 5 being the highest.
“The Judges”
Competition was divided into three Divisions, based on age. Three overall winners were then chosen from the winners of each age bracket. An Ultimate Winner was then chosen from the Division winners, for a total of ten winners.
While I wandered from table to table taking pictures, Mr B spent his time hunching over his clipboard, carefully evaluating each tasty bite that was brought to him by his assigned assistant. Together with his fellow judges, he crunched, munched, nibbled, and savored samples from each of the nearly twenty entries.
Judging a bake-off is a tough job, but someone’s got to do it!
Mr B and I are both big Chopped fans, and I wasn’t surprised that this influenced his role as a judge in the competition. When Taste and Presentation scores were too close to make a call, Use of Cookie(s) tipped the scales.
We found ourselves judging not only what[the girls] made, but their use of the cookie as well. Did they get the ingredients in? Could you taste those ingredients? That made it interesting. It also made it challenging for us, because we challenged ourselves to see if the cookies came through in each dish, or if they were just sprinkled on top.” ~ Mr B
Cups set up for “Peoples’ Choice” voting
Event Attendees
Each attendee was given a number of tickets (5). Voting boxes with the name of one recipe was placed on a central table. Attendees circulated, trying samples of each recipe and then placing their tickets in the boxes representing the recipes they liked most. The recipe that received the most tickets won the People’s Choice Award.
4. What kind of recognition and/or prizes will you award?
You can award anything from a handshake to a certificate to gift cards donated by the community. What I noticed as the prizes were award was, especially with regard to the younger kiddos, bragging rights were worth more than just about anything.
Additional Considerations for Hosting a Bake-off
This certainly isn’t an exhaustive list; there are plenty of additional considerations to make, including location and facility set-up, announcement of the contest, timing, and so forth. However, if you can get all these questions answered, you’ll be off to a great start!
Now, on to the winning recipes in our Girl Scout Cookie Bake-off!
Judges Choice {The Ultimate Winner}
At the end of the day, it was the ooey gooey decadence of these Samoa Cheesecake Bars that won out. (Personally, I think using the term “bar” to describe this dessert is probably a bit of a stretch, but then again, who says you can’t eat cookies with a spoon?)
Oooey, Gooey, Samoa Cheesecake “Bars”
Samoa Cheesecake Bars
Print Recipe Pin RecipeIngredients
Oreo Crust
- 20 Oreos
- 5 tablespoons butter melted
Cheesecake Layer
- 16 oz. cream cheese softened to room temperature
- 1 large egg
- 1/4 cup sugar
- 2 teaspoons vanilla
Coconut Caramel Chocolate Layer
- 11 oz. package caramels
- 3 tablespoons heavy cream
- 1 1/2 cups coconut toasted
- 6 crushed Samoa cookies
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare a 8x8 baking pan by lining it with foil.
- With a rolling pin or In a food processor, crush the oreos into a fine crumbs.
- Combine the crushed cookies and butter together in a medium bowl. Press cookie mixture into the bottom of the pan and bake for 9-10 minutes. Cool completely.
- With an electric mixer, beat the cream cheese, egg, sugar and vanilla together until smooth and creamy.
- Spread cream cheese mixture over the prepared crust. Bake it for 30-35 minutes or until cheesecake is set. Cool completely, and then refrigerate for an hour.
- In a microwave-safe bowl, heat the caramel and heavy cream in the microwave on high for 30 seconds at a time. Stir and return to microwave until melted and smooth.
- Add the toasted coconut and crushed Samoas to the melted caramel mixture. Cool 10 minutes.
- Spread melted caramel mixture over cheesecake layer. Return to refrigerator and chill for 3 hours.
- Melt the chocolate chips in the microwave, 30 seconds at a time until smooth. Drizzle on top of caramel.
- Allow to sit for 30 minutes before cutting.
Notes
According to the recipe directions provided at time of the competition, this recipe was adapted from one found on TheRecipeCritic.com.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
The People’s Choice
“It’s really hard to decide on a winner. Maybe we need to try them all again!”
Ultimately, “The People” chose the freshest, lightest, most simple dessert in the contest as their favorite. (Not a bad lesson there, folks.) Strawberry Thin Mint Cookie Delight has only three ingredients and takes less than five minutes to prepare.
People’s Choice Winner – “Strawberry Thin Mint Cookie Delight”
Strawberry Thin Mint Cookie Delight
Print Recipe Pin RecipeIngredients
- Whipped cream
- Strawberries cut up
- Girl Scout Thin Mints crumbled
Instructions
- Layer ingredients in cup. Serve immediately or refrigerate.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
My Personal Choice
Finally, as a lover of all things caramelly and butterscotchy, this Toffeetastic Butterscotch Mud Pie with Shaved Chocolate was my personal favorite entry in the contest. My insider source (i.e., Mr B) tells me that it had a great chance to be the overall winner, but ended up coming in fourth because of poor pudding execution: the texture was just too grainy for the judges’ tastes. Flavor-wise though, it was delicious.
[Note: Granular consistency in homemade butterscotch pudding is a common, tricky challenge. It can be avoided by (a) being patient as you whisk in the cream, (b) tempering the cornstarch mixture, and (c) whisking continually as the mixture reaches a boil. You can make the pudding even smoother by straining the mixture through a fine-mesh sieve. For more complete directions about how to make super-smooth butterscotch pudding, check out this great post on TheKitchn.com]
Toffeetastic Butterscotch Mud Pie
Print Recipe Pin RecipeIngredients
Crust
- 1 box Toffeetastic Girl Scout Cookies
- 2 Tbls sugar
- 6 Tbls melted butter
Butterscotch Pudding
Topping
- 2 cups heavy cream
- 1/4 cup sugar
- 2 ounces chocolate shaved
Instructions
Crust
- Preheat oven to 350 degrees
- In a food processor or by hand, finely crush your cookie crumbs. Add sugar and melted butter and stir to combine.
- Press crumb mixture into a 9" pie pan, and bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant and lightly toasted.
- Set aside to cool.
Butterscotch Pudding
- In heavy saucepan, heat butter, brown sugar, and salt to boiling, stirring frequently. Remove from heat; set aside.
- In small bowl, stir cornstarch into 1/3 cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
- Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine. Add the cornstarch mixture. Heat to boiling over medium heat, stirring constantly. When pudding comes to a rolling boil, remove from heat. Allow to cool for 5 minutes.
- Pour pudding into prepared pie shell. Refrigerate for 3 hours.
Topping
- Beat heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form.
- Spread whipped cream over cold pudding-pie and sprinkle with shaved chocolate. Chill until serving time.
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Congratulations to all the winners!
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
Originally published April 11, 2017.
30+ Handpicked Meyer Lemon Recipes You Need to Try
Sweeter and more fragrant than regular lemons, Meyer lemons are perfect for everything from preserves to desserts. Meyer lemon season is fleeting, so get them while you can and brighten the dark days of winter with these delicious Meyer Lemon Recipes today!
This post may contain affiliate links, but don’t worry – they won’t bite.
What is a Meyer lemon, and what makes it so special?
Meyer lemons are thought to be a cross between a regular lemon and a mandarin orange. This uniquely balanced citrus infuses a bright, naturally sweet, slightly tart punch to everything they touch.
In addition to being sweeter than a regular lemon, Meyer lemons are generally smaller, with a scent that noses more civilized than mine describe as “a spicy bergamot* fragrance that tastes and smells more like an herb or a spice.”
(Like the Meyer lemon, a bergamot is “sweet lemon,” somewhat orangey in color, with a flavor much sweeter than regular lemons. Bergamot essential oil is what makes that unique flavor in your cup of Earl Grey tea.)
Make your own sunshine! ? 30+ Amazing MEYER LEMON Recipes to Brighten Your Day! Click To Tweet
Is there any interesting history behind the “Meyer” name?
Funny you should ask…
Once upon a time, there was a young man named Frank Meyer who grew up in Holland and later emigrated to the United States seeking a life of peace and harmony.
(So far, Frank sounds like my kind of guy.)
Frank loved plants and walking, and in 1905, he was hired by the US Department of Agriculture as an Agricultural Explorer. Basically, Frank’s official assignment was to walk across China, and study, learn, and document the lessons and farming practices of this 4000-year old agricultural society as he observed them.
Being an Agricultural Explorer wasn’t always easy, and the job was often fraught with danger. Frank was mauled, robbed, attacked by everything from bedbugs to bears, and even accused of being “the devil.” Nevertheless, Frank brought home a hundreds of hardy and novel plant discoveries from Asia, including soybeans, persimmons, wild pears, and asparagus. None of his discoveries, though, is so well known as the unique, seasonal citrus that now bears his name.
It all happened in 1907, in a small village near Beijing, when Frank Meyer spotted a small tree with bright yellow fruit in a doorway. Upon tasting the bright little citrus fruit, he found it to be sweeter than a lemon and more tart than an orange, and immediately knew it was something very special. Frank sent cuttings back to the US, where it soon became known as the Meyer Lemon.
[Read more about Frank’s adventures in The Mysterious Life and Death of Frank Meyer, the Man Behind Meyer Lemons.]
When can I get Meyer lemons?
Meyer lemons are a seasonal crop. In the United States, they start arriving in grocery stores around the end of November and disappear by late March.
Meyer Lemon Recipes
1
Small Batch Preserved Lemons with Bay Leaves & Cardamom
Photo Credit:
feastinthyme.com
Take advantage of winter citrus season and add a bit of sunny brightness to your meals with a small batch of these quick & easy Preserved Lemons scented with Bay Leaves & Cardamom.
2
Gluten-Free Lemon Curd Tart
Photo Credit:
www.flavourandsavour.com
This luscious Meyer lemon curd tart is gluten-free, dairy-free, and refined sugar-free! This lemon pie is made with a tender almond flour crust and garnished with fresh mixed berries.
3
Meyer lemon roasted carrot strings with lemon garlic sauce
Photo Credit:
www.runningtothekitchen.com
These roasted carrot strings are bright, fresh and lemony with a little bit of crunch; a really fun way to eat your carrots!
4
Meyer Lemon Roast Chicken
Photo Credit:
theviewfromgreatisland.com
Meyer Lemon Roast Chicken is a delicious way to perk up your weekly meal plan ~ the flavors are bright and sunny, and the whole dish looks as beautiful as it tastes!
5
Meyer Lemon Glazed Blueberry Pound Cake
Photo Credit:
swirlsofflavor.com
Start with a pound cake mix studded with fresh blueberries for a pop of summer berry flavor, enhanced with sour cream for extra moistness, drenched in a Meyer lemon syrup and finished off with a Meyer lemon glaze and candied Meyer lemon slices that complements the berry flavor, and every bite will be a taste of heaven!
6
Lemon Cream Cheese Bundt Cake
Photo Credit:
pudgefactor.com
Brighten your holiday season with this rich and moist Meyer Lemon Cream Cheese Bundt Cake. It feels like springtime and tastes amazing under a layer of lemon glaze.
7
Meyer Lemon Ricotta Pound Cake (with video)
Photo Credit:
theunlikelybaker.com
You don’t need frosting or glaze on this delightful Meyer lemon ricotta pound cake. Sweet and salty, soft and moist, it’s perfect with your coffee in the morning or your favorite tea in the afternoon.
8
One Pan Meyer Lemon Chicken Bake
Photo Credit:
www.crumbblog.com
This easy one-pan meal combines roast chicken, asparagus and baby potatoes with tangy Meyer lemons. It delivers loads of delicious, lemony flavour with minimal prep (and even better, minimal dirty dishes to clean up!)
9
Pressure Cooker Easy Lemon Curd
Photo Credit:
thisoldgal.com
Instant Pot and Pressure Cooker Easy Lemon Curd is sweet and tart and is delicious on cakes and cupcakes. It is ready in less than 15 minutes in your Pressure Cooker.
10
Meyer Lemon Sablés
Photo Credit:
pudgefactor.com
Meyer Lemon Sablés, with their characteristic “sandy” texture, are buttery rich with a delicate hint of lemon from lemon zest.
11
Meyer Lemon Pie
Photo Credit:
champagne-tastes.com
This easy lemon pie is a tart dessert made with whole Meyer lemons! Simply blend the filling ingredients together in a blender, bake, and serve!
12
Meyer Lemon Cake with Homemade Candied Peel Topping
Photo Credit:
hearthandvine.com
This Meyer lemon cake recipe has Meyer lemon flavor in the cake, and frosting, and is topped with candied Meyer lemon peel.
13
Meyer Lemon Lavender Jelly
Photo Credit:
homespunseasonalliving.com
Combine tart and slightly sweet Meyer lemons with floral lavender for this delightful winter jelly perfect on toast and scones.
14
Meyer Lemon Shaker Pie for "Pi" Day
Photo Credit:
www.baking-sense.com
Meyer Lemon Shaker Pie is an oldie but goodie. Lemon Shaker pie is simple, straightforward and beautiful, just like Shaker design.
15
Meyer Lemon Olive Oil Cake
Photo Credit:
www.baking-sense.com
This Meyer Lemon Olive Oil Cake is luscious, not too sweet, tangy and has just a little crunch of cornmeal.
16
Meyer Lemon Margarita - A Twist On A Simple Margarita Recipe
Photo Credit:
thedeliciousspoon.com
Meyer Lemons add a twist to a simple margarita recipe giving it a little bit of sweetness but with the same burst of citrus flavor every margarita is known for.
17
Dried Citrus Zest (What to do With Citrus Rind/Citrus Peel)
Photo Credit:
www.christinascucina.com
Dried citrus zest is a perfect way to save citrus rind/peel. When you grow organic citrus fruit, it’s a shame (or a sin) to throw away the beautiful peel!
18
Three Citrus Vanilla Marmalade
Photo Credit:
feastinthyme.com
Winter citrus is my favorite way to brighten the gloom of the season. Make this sweet, colorful, and highly adaptable Three Citrus Vanilla Marmalade any time you need a little pick-me-up on a cold day!
19
Meyer Lemon and Ginger Marmalade
Photo Credit:
dishnthekitchen.com
A bright and sunny 'beginner' marmalade for those who haven't quite been able to go full on Seville.
20
Instant Pot Meyer Lemon Chutney
Photo Credit:
twosleevers.com
Meyer lemons are just perfect for this chutney, made in a slow cooker. Their sweetness combined with the spices in this recipe makes this a one-of-a-kind dish to savor.
21
Luscious Southern Meyer Lemon Bars
Photo Credit:
www.gritsandpinecones.com
Luscious Southern Meyer Lemon Bars are fresh as sunshine and full of Vitamin C. These scrumptious lemon bars made with Meyer lemons are also guaranteed to brighten anyone’s day.
22
Meyer Lemon Bars
Photo Credit:
whatagirleats.com
These Meyer Lemon Bars are deliciously lemony on a crumbly shortbread crust.
23
Meyer Lemon & Cranberry Shortbread Hearts
Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day – or any day!
24
Meyer Lemon Mascapone Baked Cheesecake with Saskatoon Sauce
Photo Credit:
dishnthekitchen.com
The ultimate creamy cheesecake, made with Mascarpone and brightened up with sunny Meyer Lemons. Don’t forget the Saskatoon Sauce!
25
Pressure Cooker Meyer Lemon Cheesecake
Photo Credit:
thisoldgal.com
A rich, dense and tartly sweet, New York Style Meyer Lemon Cheesecake is made with wholesome ingredients and makes a wonderful dessert.
26
Meyer Lemon Tart with Gingersnap Crust
Photo Credit:
www.gritsandpinecones.com
When life gives you Meyer lemons, you need an easy lemon tart recipe! One bite of this luscious, tangy Meyer Lemon Tart with its crisp, crunchy gingersnap crust will have your taste buds singing the Hallelujah chorus and wanting more.
27
Meyer Lemon Zucchini Muffins
Photo Credit:
www.carolinescooking.com
These Meyer lemon zucchini muffins are a bright citrusy taste of spring. Easy to make, relatively healthy and addictively good.
28
Lazy Girl's Meyer Lemon Meringue Tart
Photo Credit:
www.mykitchenlove.com
Making classic lemon meringue easier with puff pastry and tastier with Meyer Lemons!
29
Meyer Lemon Tom Collins Cocktail
Photo Credit:
wearenotmartha.com
This twist on the classic Tom Collins drink uses Meyer lemons for a slightly tart, slightly sweet Meyer lemon cocktail you can enjoy all winter long into spring.
30
Sous Vide Homemade Limoncello
Photo Credit:
www.savoringthegood.com
Homemade limoncello can take weeks to fully develop the flavors of the Meyer lemons. This easy recipe for sous vide limoncello will give you a delicious liquor in less time.
31
Meyer Lemon and Rosemary Tom Collins
Photo Credit:
www.mykitchenlove.com
Meyer Lemon and Rosemary Tom Collins is a refreshing seasonal recipe that has a hint of rosemary and the bright taste of Meyer Lemon.
32
Meyer Lemon Old Fashioned
Photo Credit:
www.rhubarbarians.com
Simple, meyer lemon old fashioned recipe! A bright and refreshing spin on the classic old fashioned cocktail with rye, bourbon, or whiskey.
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
Best Ever Soft Caramel Corn {Mary’s Sticky Popcorn}
A treasured family recipe, Mary’s “Sticky Popcorn“ is the best soft caramel corn recipe ever! It is everything wonderful about homemade caramel popcorn; and despite its nickname, it’s not sticky at all!
This post may contain affiliate links, but don’t worry – they won’t bite.
Today I am sharing a very special treat; one my girls grew up calling Sticky Popcorn. This ridiculously easy caramel corn recipe takes less than 10 minutes to make, and will completely turn your idea of caramel corn on its head!
But first, I want to tell you about Mary.
![Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]](https://thegoodheartedwoman.com/wp-content/uploads/2019/06/Recipe-Story-Warning-3.jpg)
Mary with Cheryl’s daughter, Emily. Emily has kiddos of her own now!
Back when my oldest girls were little (before some were even born), we lived in a cul-de-sac, three doors down from my BFF Cheryl. Next to Cheryl lived a little woman named Mary, age 90ish. Mary lived on her own long past the time when most folks need to have more assistance, and I learned a lot by watching her.
Mary was able to stay independent for so long for two reasons: First, she lived next door to Cheryl and her family. (If you know them, that is all the explanation you need: they are amazing examples of loving and serving their neighbors.) Second, Mary learned to adapt.
My favorite example of Mary’s modifying life to meet her needs was her Christmas tree. Mary kept a fully decked Christmas tree year round. The tree was only about three or four feet tall, and it sat eleven months out of the year in her garage, protected by a white plastic garbage bag tied closed at the top of the tree.
Every December, Mary would ask someone would bring her tree in from the garage, sit it on a little table, and untie the twist-tie that held the bag closed. (One year, I was the someone who got to put up Mary’s tree. I felt so special!)
Once her tree was standing on its little table, Mary would carefully pull down the bag to reveal the tree already hanging with ornaments. Then she arranged the bag around the base like a tree skirt, and stand back to enjoy her beautiful decorations.
When the holidays were over, someone would go over to Mary’s, pull the bag back up to the top and tie it off, and then put her little tree back in the garage until the following Christmas.
Brilliant!
Which brings me back to Sticky Popcorn.
Every Christmas season, Mary would make her soft caramel corn recipe. As the buttery-sweet popcorn cooled, she formed it into popcorn balls, which she later handed out to the neighborhood kids for the holiday.
Normally, I don’t like popcorn balls at all. Never have. They are hard and stick to your teeth, and the popcorn in them is always gross. In fact, the first time one of my girls offered me a bite of Mary’s caramel corn, I turned her down.
But then I noticed that, as she ate it, there was no distinctive crunch-crunch-crunching and side-of–mouth biting going on, like there always was with typical rock-solid popcorn balls. Instead, my daughter was taking neat little bites and chewing them with satisfaction, making her way around the popcorn ball as if she was eating an ice cream cone.
So I snuck a little bite. And another. And then another. (Good thing she was just a toddler, or I would have never gotten away with that many bites!)
I soon discovered that Mary’s popcorn balls were different from any I had ever had, in all the best ways. The caramel was soft and didn’t stick to my teeth; the texture was smooth and buttery; and in addition to being easy to eat, the caramel popcorn itself was absolutely delicious!
As soon as I could, I asked Mary for the recipe and was floored by the simplicity of it – just five ingredients, including the popcorn!
I was soon making Mary’s caramel corn as a family treat almost weekly, although we dispensed with the “popcorn ball” model almost immediately, and almost always just eat it straight form the bowl. This caramel corn recipe – now a family tradition – is everything wonderful about homemade caramel popcorn; and despite it’s nickname, it’s not sticky at all!
Mostly it’s just wonderful.
Mary has been gone for many years now, but every time I make Sticky Popcorn, I think of her. I asked Mary once what the best thing about getting old was, and I will never forget what she said:
By the time you get to be about 80, you can say anything you want to, because no matter what you say, people either think you’re wise or you’re crazy.
So now, my friends, I am passing this little bit of Mary onto you. Enjoy!
How to Make Homemade Soft Caramel Corn
{Step-by-Step}
For ingredients and amounts, please refer to the recipe card below.
How-to Video ↓↓↓
Step-by-Step Directions
- Pop popcorn and set aside in extra-large bowl or large roasting pan.
- In a medium saucepan over medium heat, combine remaining ingredients.
- Stirring constantly, melt butter and heat mixture on medium until it reaches a full, rolling boil. (This is a boil that cannot be stirred down.) Boil 1 minute.
- Remove from heat. (If you are want to, you can check the temperature with a candy thermometer. It should read 200° F [94° C].) (Note: This is the first time I have checked the temperature, ever. If you don’t have a candy thermometer, no worries! Just boil it for one minute, and you’ll be golden!)
- Immediately remove from heat and pour over popcorn. Stir popcorn with wooden spoon until popcorn is all coated with caramel. You need to do this step very quickly! (NOTE: My caramel got a little too cool because I was stopping the process to take pictures. If you watch the video, you can see that it is already getting stiff when I’m stirring the caramel in. If you do pour the caramel and stir it right away, without stopping in the middle to take a half a million pictures and video, it will stir in very smoothly. )
6. Form into balls if desired. (We always just eat it like popcorn.)
Mary’s Sticky Popcorn is the best soft caramel corn recipe ever! It is quick and easy to make, everything wonderful about homemade caramel popcorn. (And despite its nickname, it’s not sticky at all!) To mix my caramel corn, I use a large roasting pan; the kind made for roasting a turkey. This website provides approximate nutrition information for convenience and as a courtesy only.
Yield: 32 Cups
Best Ever Soft Caramel Corn
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Ingredients
Instructions
Notes
Nutrition Information
Yield
16
Serving Size
1
Amount Per Serving
Calories 200Total Fat 12gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 4gCholesterol 31mgSodium 102mgCarbohydrates 25gSugar 25g
So just how good is this caramel corn, anyway?
Mr. B always says he doesn’t much like popcorn. Which must be why the first time I made Sticky Popcorn for him, he ate almost half a batch! All by himself!! Allow me to quote him: “This (nom-nom-nom) popcorn is (nom-nom) really (nom-nom) really (nom-nom-nom) delicious!”
UPDATE: In November 2019, I rewrote this entire post (originally published 12/2013), adding new process photos, more concise directions, and a how-to video. (Thanks for the music, Mr. B!) So of course, I had to make a batch of Mary’s caramel corn recipe for picture-taking purposes, right? Well, guess who ate half the batch by the time I got done editing images?
I’m not naming names, but his name rhymes with Kenny G. ?
Seriously, this stuff is really tasty, folks.
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of The Good Hearted Woman. ? Be sure to PIN this post!
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
UPDATE: This post was first published December 10, 2013.
Small Town Good Eats: Wyoming Edition
If you find yourself traveling through Wyoming and feeling those hunger pangs, be sure to check out a few of these wonderful Wyoming restaurants!
Whenever Mr B and I go on a road trip, we make it a point of tracking down the best small town eats we can find. The smaller the town, the more Mom-n-Pop a place feels, the more the locals rave, the faster we come running. We make a week-long run through Wyoming every year: here’s a roundup of our favorite small town Wyoming restaurants!
Wyoming Restaurants
Small Town Good Eats at Reasonable Prices
UPDATED: September 2019
- Buffalo
- Pie Zanos – Locally sourced, scratch made; traditional and new takes on Italian classics.
- Occidental Saloon – Old West tourist spot great for lunch and a cold drink.
- Casper
- Pho Saigon – Thai food that will make you swoon.
- Sanford’s – Monster-size portions in a cool, vintage theme restaurant.
- HQ Southern BBQ – Some mighty fine BBQ.
- Gillette
- Pizza Carello – “The Best Pizza in Wyoming”
- Pokey’s BBQ & Smokehouse – Texas-style BBQ in Texas-size portions.
- The Coop – Tasty Tex-Mex influenced rotisserie chicken dishes.
- Big Lost Meadery – Cool off with a horn full of craft mead and get Big Lost.
- Sheridan
- Cowboy Café – Classic American faire with a decidedly western slant.
- Andi’s Coffee House – Luscious pastries, free Wifi, and lots of quiet spaces if you want a little alone time.
- Mint Bar – You can’t ride your horse up to the bar anymore, but you should stop in anyway.
This post may contain affiliate links, but don’t worry – they won’t bite.
BUFFALO
Pop. 4,584*
Buffalo is at the top of our list of favorite Wyoming small towns: there seems to always be something wonderful happening whenever we stop in! One year it was the National Basque Convention, another it was a Longmire Days (Longmire author Craig Johnson is a local celeb). Who knows what the next year will bring?!
With all those festivals and community celebrations come some delicious smelling food carts to the town square, but these tasty, mostly barbecued offerings are available sporadically at best. There are surprisingly few sit-down restaurants in Buffalo, but we’ve found a couple of places that serve travelers an excellent meal.
BUFFALO WYOMING RESTAURANTS
Pie Zanos
17 N Main Street, Buffalo
Pie Zanos is currently our favorite place to eat in Buffalo. Speaking as one who actively seeks out cozy destinations, this place virtually breathes flannel shirts and boot leather. Some of the kitsch that fills the cabinets may be a bit cringy, but overall, the “cowboy tourist” meets “attic-cleaning baby-boomer” vibe seems to be working for them.
Pie Zanos’ menu offers scratch-made traditional dishes and new spins on Italian classics. Meats and produce are locally sourced, and the menu leans heavily on seasonal produce. There were a couple of good options for vegetarians, but it might tough to get a great vegan meal here (as is the case in most of Wyoming). Service was friendly and efficient, and the low sound level made it was easy to hold a conversation in the space.
I ordered the Pasta Primavera with Italian sausage because I was jonesing for veggies, and the fresh tomatoes and zucchini in the menu description sounded delicious. When it arrived, I noted that the vegetable to pasta ratio seemed a bit low, but other than that, it made for a quite satisfying meal. The dish as a whole was excellent, and the grilled marinated veggies were especially tasty.
Mr B ordered the meatball sandwich, which he described as “average to a little better than average. I’d give it a B, give or take.” (Mr B fancies himself to be a Meatball Connoisseur, which apparently roughly aligns to being a Master Sommelier, only with meatballs instead of wine.) The house-made meatballs themselves had a pleasant flavor and solid texture (as opposed to being spongy). The marinara sauce that topped the sandwich was thick, tasty, and nicely balanced with the meatballs. However, the best part about the meatball sandwich was – by far – the roll that it was built upon. It was Outstanding! If that roll is any indication of quality that their in-house bakery produces, we will be back next year with bells on!
We did note that Everything we ordered was in desperate need of salt, pepper, and any other tableside seasoning we could find. We run into this “blandness/lack of seasoning” often when we eat out in Wyoming, and it has us thinking that maybe Wyomingites as a whole prefer their food a little on the “less-seasoned” side.
FYI: Pie Zanos also has a wood fire pizza oven, and while Mr Band I didn’t order a pizza this time, the pizzas we saw going by our table during our visit looked and smelled delicious!
Pie Zanos
17 N Main Street
Buffalo, Wyoming
(307) 278-0161
Occidental Saloon
10 N Main St, Buffalo [Located in the Historic Occidental Hotel]
Founded in 1880, Buffalo’s Occidental Hotel has a long and colorful history. In its early years, it hosted such notable figures as Teddy Roosevelt, Buffalo Bill Cody, and Calamity Jane, as well as outlaws Butch Cassidy and The Sundance Kid, and famous cattle detective (yes, that’s a thing) Tom Horn. The saloon, located on the first floor of the hotel, became a bustling gathering place that stands as testament of the times to this day. In other words, it’s everything you’d expect of an Old West-themed tourist stop.
Mr B and I have stopped into the Occidental Saloon a number of times over the years, but it’s usually more for the air conditioning and the ambiance than the food. We’ve learned that it’s an excellent place to get a cold drink and cool off when the weather in town is too hot and muggy. (I’ve visited Buffalo about five or six times now; always in July, when it is always too hot and muggy.)
The service at the Occidental is always friendly and courteous, although on occasion, it is slower than dust settling on a breezy day. (But remember, folks – this is Buffalo! If you’re in a big hurry, you should probably go somewhere else anyway. Like Not Wyoming.)
When you mosey up to the 25-foot bar, you will be standing in the exact spot where cowboys, sheriffs, desperados and cattle barons gathered. You may almost hear them arguing and making deals. In your imagination, you might even hear shots ring out – and if you look around you and up at the ceiling, you can still count numerous original bullet holes!
– The Occidental Saloon
You can enjoy live music Thursday, Friday and Saturday evenings at the Occidental Saloon.
Menu offerings at the saloon tend to run toward heavy comfort food, and include items like chicken fried steak, french dip sandwiches, bison burgers, and assorted deep fried fare. We’ve always been happy with the food we order here: it’s never anything I feel compelled to search out the chef about, but we’ve never left hungry or dissatisfied.
Occidental Saloon
10 N Main Street
Buffalo, Wyoming
(307) 684-0451
CASPER
Pop. 57,814*
CASPER WYOMING RESTAURANTS
Pho Saigon
12th & Beverly Streets, Casper
Before we go any farther, I need to apologize.
I’m sorry, Casper. I totally underestimated you.
Portland, my lifelong home, currently boasts more than two-dozen Vietnamese restaurants. I came of age at the same time Portland’s incredible Southeast Asian restaurant scene was beginning to gain momentum, and after eating my way through a couple decades of varied Asian cuisines, I guess I think of myself as something of a connoisseur. As it turns out, I’m apparently a bit of a food-snob, too: I really wasn’t expecting to find this level of quality in Casper, Wyoming.
I know this is a “pho” place, so we probably should have checked out the pho, but I went for my favorite: a combo cold vermicelli bowl with a spring roll. Mr B skipped his usual pho bowl and ordered one for himself as well. Wyoming Julys are simply too hot for eating steaming bowls of beef noodle soup.
Flavors were all spot on, and the lemongrass chicken, grilled shrimp, and rice noodles were all perfectly cooked. The spring roll was crispy and the seasonings felt familiar in all the right ways. The only thing it was missing was the fresh cilantro, bean sprouts, and fresh basil that are usually served on my vermicelli bowls back home, but this may be a regional garnish.
Prices are reasonable at Pho Saigon, but be forewarned: portions are huge! Mr B and I could have easily split one vermicelli bowl… if I had been inclined to share mine with anyone. Which I wasn’t because it was so freaking delicious!!
Pho Saigon
12th & Beverly Streets
Casper, WY 82601
(307) 472-5695
Sanford’s Grub & Pub
61 SE Wyoming Boulevard, Casper
If you are visiting Casper, Sanford’s is one of those places you really should visit at least once, if only for the experience. That experience starts long before you walk through the front door! A herd of dinosaurs greet you as you swing into the parking lot, and a 20-foot tall Bugs Bunny and equally towering Daffy Duck stand sentry to the entrance.
Sanford’s interior, with its cool, vintage gas station theme, reminded us a lot of Sparky’s Garage in Butte. (Think Red Robin meets Midwest BBQ.) And like Sparky’s, the menu is a balance of meaty “man-food” and deep-fried comfort, all served up in gut-busting portions.
Mr B ordered the Southern Fried Catfish with Crawdaddy Cream Sauce, while I chose to go with one of the lightest menu items I could find: a sheet pan-sized Southern Cajun Chicken Cobb Salad. The food was tasty and satisfying – not great, but a solid good – and needless to say, we had enough leftovers to last us for a couple of meals and then some.
While we waited for our food to arrive, we took the opportunity to check out the rest of the place, which is chock from bottom to top with memorabilia: classic cars and motorcycles, old gas pumps, and loads of colorful old advertising kitsch. So much fun!
Sanford’s Pub & Grub
61 SE Wyoming Boulevard
Casper, WY
(307) 315-6040
HQ Southern BBQ
70 S. Curtis Street, Evansville
HQ Southern BBQ opened in 2011 in a former gas station, and on the outside not a whole lot has changed since the days when folks were pumping gas there. The vibe is “rehabbed western truck-stop chic,” and the barbecue is fabulous.
For big appetites or friendly couples who share, Mr B and I highly recommend the Rib Sampler, which comes a full slab in three different preparations – spicy bourbon habanero sauce (much less spicy than it sounds), Memphis dry-rub, and HQ’s signature wet sauce. The platter also comes with two sides, and a platter of freshly made, warm cornbread served with fluffy honey butter.
Mr B and I first dined at HQ BBQ a couple of years ago, and loved it so much that we wrote up a whole post devoted to this local favorite!
HQ Southern BBQ
70 S. Curtis Street
Evansville, WY
(307) 315-MYHQ
GILLETTE
Pop. 30,560*
GILLETTE WYOMING RESTAURANTS
Pizza Carello
601 South Douglas Highway, Gillette
When we went through Gillette this summer, we asked everyone we met what they thought the best place in town was to eat, and nine times out of ten, the answer was, “Well, if you like pizza, Pizza Carello’s has the best pizza in Wyoming.”
“Best Pizza in Wyoming.” That’s a pretty big statement. We chalked it up to home-town hyperbole, but we also put it at the top of our “must-try” list, and as it turns out, it may not be all hockum.
While Mr B and I have certainly not eaten at every pizza place in Wyoming, so far it appears that all those Gillettites may just be right!
We ordered one of Pizza Carello’s Signature wood-fired pizzas – a “Sausage Bianco Balsamico,” which features garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction. It was, in a word, Amazing. The crust was tender and perfectly fired, and the toppings were fresh and generous.
The only thing better than the pizza at Pizza Carello was the service. Our server, Tiffany, was one of the most attentive, friendly, and intuitive servers I’ve ever had the pleasure of meeting. She made excellent recommendations, and she wasn’t afraid of giving us her direct opinion when I asked what her personal menu favorites were. (I cannot stand it when the server hems and haws for fear of offering an unwelcome choice.) Tiffany was absolutely the best!
SAUSAGE BIANCO BALSAMICO – Garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction.
Pizza Carello is open seven days a week, and serves brunch on Saturday and Sunday from 10am – 2pm.
Pizza Carello
601 South Douglas Highway
Gillette, Wyoming
(307) 363-1743
Pokey’s BBQ & Smokehouse
408 South Douglas Highway, Gillette
Three things that stand out from our visit to Pokey’s: the excellent service, the solid Texas-style BBQ, and the enormous portions.
We ordered the BBQ Sampler Platter for Two, which comes a quarter pound each of beef brisket and smoked turkey, a half pound of pulled pork, and a quarter rack of ribs. Mr B and I went for it and chose the Brisket Mac-n-Cheese and the Fried Green Tomatoes for our two accompanying sides.
The BBQ overall was very good – a solid 7.5-8 out of 10 with the smoked turkey being particularly succulent, and the brisket was tender to a fault. At $33, the sampler platter may seem a bit pricey for Gillette, but we both got a huge dinner, a midnight snack, and leftovers for lunch out of it, so I’m calling it a bargain.
Pokey’s BBQ & Smokehouse
408 S Douglas Highway
Gillette, Wyoming
(307) 687-7853
The Coop {Rotisserie House}
208 W 2nd Street, Gillette
Mr B and I always try to ask local folks for their restaurant recommendations, and after hearing so many rave reviews about this place, we decided to check it out. We were not disappointed.
The Coop is a small, family-friendly eatery specializing in Tex-Mex influenced rotisserie chicken dishes. “Fresh” is the daily anthem, and everything from soup to nuts is made in-house. Notably, in addition to their delicious chicken entrees, The Coop also some tasty-looking Lettuce Wraps for vegetarian eaters. (Veggie options are always a welcome surprise in Wyoming restaurants.)
I ordered the rotisserie chicken tacos – three homemade tortillas filled with fresh rotisserie chicken and topped with pico de gallo. They came with a side of classic Costa Rican black beans and complimentary cornbread. So good!
If you are swinging through Gillette looking for a quick, dependably satisfying meal without a lot of fanfare, The Coop is the place to go.
PRO TIP: Do not skip the cornbread!
The Coop
208 W 2nd St
Gillette, Wyoming
(307) 257-7460
Big Lost Meadery & Brewery
106 S Gillette Avenue, Gillette
(Technically, Big Lost Meadery & Brewery isn’t a restaurant. However, if hand-crafted spirits are something you enjoy, then you should definitely make time to stop in.)
I know bloggers throw around the term “hidden gem” like it was confetti at a surprise party, but Big Lost truly is. A hidden gem.
Big Lost Meadery & Brewery is currently the only meadery in Wyoming. (Mead is basically honey wine, and is made by fermenting honey with water. Like beer, mead is sometimes flavored with fruits, spices, grains or hops.) There is something for almost everyone here: the log cabin vibe is relaxed and family-friendly, and the space is easy to be in.
In addition to their seasonally changing rotation of craft meads, Big Lost Meadery produces some truly unique craft brews and mixed drinks. Big Lost doesn’t serve food, but they have menus from nearby cafes that deliver and will add the total to your bar tab for convenience so that it’s all on one bill.
First off, I cannot say enough good things about the service we received at Big Lost. It was outstanding! Our bartender was attentive, knowledgeable, and incredibly friendly. She made great recommendations based on our tastes, and as she carefully prepared our drinks, she enthusiastically schooled us about the history and mission of the Meadery, and its owner and driving force, Sam Clikeman.
One of my favorite things about our visit to Big Lost was the total absence of televisions and loud, blaring music. There is not one single TV in the place! This makes for a totally chill, relaxed vibe. (Kids are allowed everywhere except directly in the bar area.) I love the mission that drives this place!
Big Lost is something unique… we look to get Big Lost from our trials and stressors of life. Hang out in a cabin with no phones, televisions, heartless stimuli, and enjoy an opportunity for true fellowship with old friends and new friends alike. This concept transcends the time and space to let us always remember there’s a time and place to be lost to the rest of the world and focus on the humanity of mankind.
– Big Lost Meadery & Brewery
After chatting with the bartender for awhile, Mr B and I wandered downstairs to check out the game room, which we found well-stock with such vintage games as Giant Jenga, Pong, and Cornhole. Mr B and I ended up staying at Big Lost for over an hour, and spent most of our time talking with a sweet young couple and playing Giant Jenga with their kids.
We will definitely be returning next year to Big Lost!
Big Lost is currently open Wednesday through Saturday. (Check website for hours.)
Big Lost Meadery & Brewery
106 S Gillette Avenue
Gillette, Wyoming
(307) 660-3199
SHERIDAN
Pop. 30,210*
SHERIDAN WYOMING RESTAURANTS
Cowboy Café
138 N Main Street, Sheridan
I’ve probably eaten more times at the Cowboy Café more than I have at any other place in Sheridan. Unfortunately, I never seem to take pictures when I eat there; so instead, I’m using this adorable raccoon (one of Sheridan’s 100+ brass sculptures) to hold the place.
I don’t know why I don’t take pictures at the Cowboy Café. Perhaps it’s because I usually stop in after a very long, hot day on the road, and all I want is something cold with ice and a nice, tasty meal. Which is always exactly what we get.
The Cowboy Café menu runs toward classic American faire with a decidedly western slant: the breakfast menu includes offerings like chicken fried steak and elk sausage scrambles. Lunch is heavy with burgers and meatloaf sandwiches. Dinner includes wide selection of meat-focused meals: ribs, steaks, meatloaf, etc. There are, however, a number of decent vegetarian options as well.
The service at the Cowboy Café is always dependably friendly and attentive, the prices are reasonable, and the food arrives at the table quickly. The food itself is average in a good way (I’ll give it a B+), but dessert at the Cowboy Café is almost mandatory: they always have a case full of homemade pies, many flavors for which I can personally vouch. ?
Cowboy Café
138 N Main Street
Sheridan, Wyoming
(307) 672-2391
Andi’s Coffee House
738 Broadway Street, Sheridan
Lured by promises of free wifi, I stopped in at Andi’s for few hours while Mr B was working in town. This cozy neighborhood coffee shop is housed in a converted bungalow and filled with dried flowers, fresh succulents, and plenty of comfortable seating.
Andi’s is a cool, relaxed space. They offer a selection of carefully curated delicious freshly-baked pastries, and (judging from reactions of the patrons who came and went while I was there) an excellent cup of coffee. I’m not much of a coffee drinker myself, so I ordered a chia and an orange-cranberry scone (OMG! So good!), and spent the next two hours in a quiet cubby in the back, trying to get some work done, and another hour or so sitting out on the porch playing my uke.
The prices at Andi’s seem a tad high for Sheridan; however, the friendly, attentive staff, the comfortable workspace, and the free wifi more than made up for the extra pennies.
Andi’s Coffee House
738 Broadway Street
Sheridan, Wyoming
(307) 429-1390
Mint Bar
151 N Main Street, Sheridan
Last, but never least, is Sheridan’s historic Mint Bar. Every summer, Mr B and I stop in at the Mint Bar for a cool drink (usually a Huckleberry Mule) and our annual crash-course in Mountain Man interior design.
Like Big Lost Meadery in Gillette, Mint Bar is more of a watering hole than a restaurant, but if you are in the area and looking for an interesting place to relax and cool off, this is a good stop to make.
Part bar and part museum, the iconic Mint Bar stands as the oldest operating bar in Wyoming. Since 1907, the Mint has been the meeting place for cowboys, ranchers, and dudes from all around to kick back with a cold one at the end of the day. The interior is the very definition of rustic old-West decor, hung with panoramic photographs of ranch life, portraits of rodeo stars, trick riders, and Western celebrities, and nearly two-dozen animal mounts.
Far more interesting than dead animal heads (at least to me) are the actual walls of the Mint Bar, which are lined with cedar shingles and branded with over 9000 cattle brands from all over the state of Wyoming.
Mint Bar is open Monday through Saturday, 10am – 2am.
Mint Bar
151 N Main Street
Sheridan, Wyoming
(307) 674-9696
Do you have a favorite small town Wyoming restaurant? Let us know in the comments below!
[Population stats: 2017*]
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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
Cornbread Breakfast Casserole {Leftover Makeover}
Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.
To make this scrumptious layered Cornbread Breakfast Casserole, all you need is leftover cornbread, leftover chili or thick stew, and a handful of standard pantry and fridge staples. Easy-peasy!!!
This post may contain affiliate links, but don’t worry – they won’t bite.
Cornbread is one of those things that is best eaten the day it is prepared: after that, it quickly begins to toughen and lose its freshness.
Recently, while developing my recipe for Sweet Skillet Cornbread, I made four separate batches of cornbread in the same week. I usually try to string recipe tests out over a few weeks, but that didn’t happen this time, and as a result, we had a mountain of leftover cornbread.
Normally when I have leftover cornbread, I crumble and freeze it for use as breadcrumbs and casserole or pasta topping, but that lovely cornbread pile just called out to be made into something wonderful.
My first thought was to make a savory cornbread pudding, but then, Ooo… What about a stratta? (FYI – stratta, or strata, is just a fancy name for a layered casserole, often prepared with bread).
As it happened, we had a fridge full of fresh eggs thanks to Lady Bird Johnson and Harriet Lane Johnston (our two chickens), and a bowl of leftover chili. A plan began to take form.
The leftovers that I used for this Cornbread Breakfast Casserole recipe were equal to roughly 1/3 of a batch of Sweet Skillet Cornbread.
It is a long road from having a cool food idea to creating a viable recipe that is both tasty and can be successfully replicated by others. That road requires knowledge, preparation, organization, and testing, testing, testing.
When I’m working on a new recipe, I usually make it between one and four times, depending upon how involved it is and how many times I’ve made it in the past. For tried and true recipes like Mom’s Spaghetti Sauce or Split Pea Soup, which I’ve made countless times in the past, I make a single batch to verify ingredient amounts, instructions, and cooking times – and so that I can take pictures, of course!
For original recipes like this Leftover Cornbread Breakfast Casserole, however, I make the recipe a minimum of three times, and often more. A few years ago, Mr B and I made at least seven batches of (Almost) Original Taco House Fiesta Dressing before we deemed it perfect.
Having all that extra leftover cornbread at the same time gave me the opportunity to make and test something new. As I chiseled away at my Mountain of Leftover Cornbread, turning it into a trio of breakfast casserole test runs, I started wondering about how other food writers, recipe developers, and bloggers approach the task of proving a new recipe, so I ask a few of my foodie friends to share a little about their process.
It was interesting to learn how other food writers approach the challenge of testing out a recipe. I know first hand the amount of time and work involved, but the lengths some go to in pursuit of perfection surprised even me! (I’m looking at you and your 100 cakes, Eileen! ?) Check out what they have to say:
QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?
Every recipe has been tested at least three times in my kitchen after it’s been perfected. First test is for measurement accuracy. Second is for timing. Third for photography. New recipes and new methods are tested more extensively before they enter this process. When someone tries a recipe from my blog I want them to know it will turn out and I can’t give that guarantee by making a recipe just once.
~ Renee, Renee Nicole’s Kitchen
I make all of my recipes about 4 to 5 times before I post. The first two times are just for me and my husband to eat. I make most of my changes at this stage. The next two batches are given out to different groups of neighbors to get outside feedback. Finally, if I haven’t done it already, I make it one last time to re-shoot any photographs that I might want for the article.
~ Valerie, Tiny Kitchen Cuisine
Typically once ?, sometimes twice, but the most to date I’ve repeated and photographed and tweaked was my Nutella Banana Bread; I made it 3x in 10 days. I share that experience in my post. Most of my recipes are tried and true and since my focus is easy and simple, if I can’t get it right the first time then I typically don’t make it again.
~ Kathleen, The Fresh Cooky
[I make a new recipe] at least 3 times, then more to test different substitutions that I know readers will ask about…so I usually make each one 10x (including one for photos and one for video). I work ahead so I spread out the batches (so we’re not eating the same thing 10x in a short time frame).
~ Laura, Joy Food Sunshine
Because I have a baking blog and baking recipes need to be precise, I usually make a recipe a minimum of 3x before I’m ready to post. Four or five tests for a recipe is not unusual. For my Pound Cake Perfection recipe I baked over 100 cakes to get the best recipe possible.
~ Eileen, Baking Sense
Usually it’s 3 times but sometimes more if I end up creating variations or if I want to test different methods of cooking (stove top, instant pot, etc). There was one time where I tested it like 6 times and ended up with so much leftovers that my husband told me to STOP! haha..because he ends up eating most of it.
~ JinJoo, Kimchimari
I make a recipe at least three times and sometimes more before the recipe is completely worked out. By the time I’ve done the video and the photos and all the recipe testing it’s a total of 7 or 8 times. By that time I never want to see it again. Lol. I actually have a little group of people who I call my baby bellies who take a lot of extras off of my hands..
~ Wendi, Loaves and Dishes
Typically, the third time is the charm, although I have nailed recipe experiments on the first try (but made it again to be sure) … and abandoned ideas altogether after too many tries, chalking them up to “recipe fails.” When it comes to recipe development, like anything creative (plus scientific), you must be willing to fail in order to succeed.
~Kelly, Kitchen Gone Rogue
I like to make my recipes 3-4 times before posting, assuming it’s a brand new recipe. If it’s a family favorite that I’m just getting around to posting, it won’t take that many tries. If it’s a dessert recipe I try to time it around a social gathering of some sort so I can give a batch or two away.
~ Megan, Scratch to Basic
Overall, three successful trial runs seems to be the magic number for the majority of recipe developers who responded to my question, though clearly everyone puts their own spin on that triple-check. Many thanks to those recipe writers and bloggers quoted here, as well as the many others who chimed in, for all their hard work and dedication!
Now it’s time to grab those leftovers out of the fridge and throw together one of the best breakfast casseroles you’ve had all year!
Leftover Cornbread Breakfast Casserole
Turn leftover Chili-&-Cornbread (or Anything & Cornbread) into a delicious layered Cornbread Breakfast Casserole.
Print Recipe
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Servings: 8
Ingredients
- 2 tablespoons butter divided
- 1 large sweet onion peeled and sliced 3/8" - 1/4" thick
- 3 - 4 cups leftover cornbread sliced, cubed or crumbled (see note)
- 1 1/2 - 3 cups leftover thick chili or stew
- 1 -2 cups grated cheese cheddar and mozzarella are always safe bets, but feel free to use whatever goes well with your "leftover layer."
- 8 - 10 whole eggs
Instructions
- Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer. (You can crowd them a bit because they will shrink as the cook.)
- Fry onions for about 2-3 minutes, or until golden. Using a spatula, carefully turn onion slices over to fry the other side. When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.
- Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.
- Cornbread Layer #1 • Cubed Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread. In a small bowl, whisk together 2 eggs and 1/3 cup milk. Season with 1/4 teaspoon salt and a few turns of freshly ground pepper. Pour evenly over cornbread layer in pie dish. Press down slightly, just enough to flatten layer.
- Grated Cheese LayerSprinkle grated cheese over cornbread layer.
- "Leftover" LayerSpread leftover chili (or stew, or whatever you are using) on top of the grated cheese.
- Cornbread Layer #2 • Crumbled Spread 1 1/2 - 2 cups crumbled leftover cornbread over the top of the Leftover layer.
- Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring around the top of the casserole.
- Arrange pan-fried onions around egg yolks. (This is actually kind of fun: I was thinking of Vincent Van Gogh while I was working.)
- Bake for 30 to 35 minutes at 350°. Whites should be set, and the whole thing is relatively firm to the touch. Allow casserole to rest for 10 minutes before slicing.
- Garnish with chopped fresh parsley or cilantro. Serve warm.
Notes
For best results, use leftover cornbread from my Sweet Skillet Cornbread recipe.
Preparing Leftover Cornbread
If possible, try to avoid making your leftover cornbread into fine breadcrumbs. This will result in a very heavy, dense casserole.
I prefer to cube, or even slice, the cornbread that I use for the first layer. I try to slice it 3/8 - 1/2" thick, and use the slices to cover the bottom of the pan. That said, occasionally leftover cornbread defies slicing; in which case I try to keep it in the largest crumbled state possible. I use the larger crumbles for the first layer, and smaller crumbles for the top layer.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
I found the act of arranging the pan-fried onions around the egg yolks quite therapeutic. I was thinking of Vincent Van Gogh while I was working.
I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!
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of The Good Hearted Woman. ? Be sure to PIN this post!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
How to Make a Perfect Frittata {Plus 70+ Amazing Frittata Recipes}
Everything you need to make a perfect frittata: a super-easy Master Frittata Recipe that you can use to transform leftovers into something new and delicious, plus a collection of 70+ frittata recipes to get your creative juices flowing.
Frittata = Skillet Omelet = Crustless Quiche = Egg Pizza = Leftover Heaven
This post may contain affiliate links, but don’t worry – they won’t bite.
You know those days when you just cannot for the life of you come up with one more meal? The times when you just want someone to tell you what to make for dinner (or better yet, make it for you!)? The nights when you think, please just let me throw something in a pan and let it come out delicious with little to no effort on my part?
Frittatas may be just what you’re craving.
Basically a big oven-finished skillet omelet filled with all sorts veggies and proteins, frittatas are one of the easiest, most budget-friendly meals you can make.
When you decide to make a frittata, half the struggle is figuring out what to put into it. More often than not, I use leftovers: frittatas are a great way to use up all those bits and bowls that are waiting for you in the back of the fridge.
For inspiration, check out My Master Frittata Recipe (so fancy!!) below, which includes lists of ingredient ideas. Following the Master Frittata Recipe, you’ll also find links to 70+ delicious recipes to inspire you.
MASTER FRITTATA RECIPE
Making a basic frittata from leftovers is pretty straightforward. I’ve broken them down into six simple steps for the printable graphic below, listed here with a few extra notes:
- Preheat oven to 375°F | 190°C.
• I sometimes turn the oven up to 400° for a shorter cook time. - Sauté vegetables and proteins in a large skillet until fully cooked.
• When everything is fully cooked, you want between 2 and 3 cups of combined cooked veggies and protein.
• I use a 10- or 12-inch cast iron skillet, depending on how big a crowd I’m feeding. - In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
• I sometimes use 1 or 2 more eggs, especially when using a 12-inch skillet. - Pour eggs evenly over skillet mixture. Sprinkle cheese over top.
• Once you pour in the egg mixture, stir it in a little so that it settles in and around the ingredients in the pan. The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren’t enough eggs, go ahead and whisk up another and pour it in. Don’t go crazy though – remember, the egg mixture will raise up quite a bit while baking. - Cook mixture over medium-low heat without stirring for 3 minutes.
• It helps to shake the pan once to settle everything together, but don’t stir, because the grated cheese may settle on the bottom, and that isn’t where you want it. - Transfer oven and bake about 30 to 35 minutes.
• Cooking time for frittatas is very flexible, because it is so dependent upon the ingredients used and the density of the frittata. I’ve made frittatas that were done in 20 minutes, and others that took almost an hour to cook. To test for doneness, insert a knife in the center of frittata – it should come out clean.
• If possible, allow the freshly baked frittata to set for 10-15 minutes before cutting.
HINT: Click image below for a printable PDF that you can magnet to the fridge!
❤️ Scroll down for 70+ frittata recipes to get your creative juices flowing! ❤️
NOTE: If you like this Frittata graphic, you might also like How to Make a Buddha Bowl.
How to Make a Perfect Frittata
Frittata Perfection in six easy steps.
Print Recipe
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Servings: 6
Ingredients
Basic Frittata Ingredients
- 6-8 eggs
- 1/2 cup milk
- ~ 2 cups cooked vegetables
- ~ 1 cup cooked protein [optional]
- 1 - 1 1/2 cups grated cheese
- Herbs spices, seasonings as desired
INGREDIENT INSPIRATION
Vegetables [~ 4 cups raw, or 2 cups cooked]
- Butternut squash
- Broccoli
- Cauliflower
- Carrots
- Cherry tomatoes
- Green onion
- Kale
- Leeks
- Onion
- Peppers
- Scallions
- Spinach
- Tomatoes
- Yellow Squash
- Zucchini
Cooked Proteins [~ 1 cup cooked; optional]
- Bacon
- Carnitas
- Chicken
- Chorizo
- Falafel
- Ground beef
- Ham
- Italian Sausage
- Salmon
- Smoked Salmon
- Taco meat
- Turkey
Cheese [~ 1 – 1 ½ cups grated]
- Bleu Cheese
- Cheddar
- Cottage cheese
- Feta
- Gorganzola
- Gouda
- Gruyere
- Jarlsberg
- Jack
- Parmesan
- Pepper jack
- Swiss
Herbs & Spices [~ 1/4 – 1/2 cups fresh, 2-3 teaspoons dried]
- Cilantro
- Garlic
- Garlic salt
- Mint
- Onion flakes
- Onion powder
- Parsley
- Red Pepper Flakes go easy!
- Sun-dried Tomatoes
- Taco seasoning
- Thyme
Instructions
- Preheat oven to 375°F | 190°C.
- In a large, oven-safe skillet, sauté vegetables and protein in olive oil over medium heat until soft. You want between 2 and 3 cups of cooked veggies and protein when everything is done.
- In a medium bowl, whisk together 6 eggs & ½ milk. Stir in herbs and spices.
- Pour eggs evenly over skillet mixture. (The egg mixture should just barely reach the top of the veggie mix in skillet. If it looks like there aren't enough eggs, go ahead and whisk up another and pour it in.) Sprinkle cheese over top and shake the pan once to settle everything together.
- Cook mixture over medium-low heat without stirring for 3 minutes. (I usually poke things around a bit during this step. The basic idea here is that you don't want to stir it and have all that grated cheese settle to the bottom.)
- Transfer oven and bake about 30 to 35 minutes, or until a knife inserted in the middle comes out clean. If possible, allow to set for 10-15 minutes before cutting.
Notes
SKILLET: For best results, use a 10- to 12-inch cast iron or other heavy, oven-safe skillet.
COOK TIME: Depending upon the density of ingredients and type of skillet used, it can take up to an hour in the oven for the frittata to be completely cooked.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Need more inspiration? Check out this list of 70+ Frittata Recipes, then grab your skillet and have some fun!
MEATY FRITTATA RECIPES
- Bacon, Apple & Gorgonzola Frittata [Tastfulventure]
- Bacon & Brie Frittata [Building Our Story]
- Bacon & Potato Frittata [Christina’s Cucina]
- Bacon Lobster Omelette [Caroline’s Cooking]
- Bacon, Spinach, Tomato & Ricotta Frittata [Beauty & the Foodie]
- Bacon, Tomato & Cheddar Frittata [Homemade Food Junkie]
- BLT Frittata with Ramen Noodles [Soup Addict]
- Broccoli & Salami Frittata [The Schizo Chef]
- Broccolini Cheddar Bacon Frittata [Umami Girl]
- Buffalo Chicken Frittata [Thyme & Joy]
- Caramelized Onion Frittata [Urban Foodie Kitchen]
- Cheesy Ham & Asparagus Frittata [Cooking with Carlee]
- Chorizo Frittata [Latina Mom Meals]
- Cottage Cheese, Kale & Smoked Salmon Frittata [Supergolden Bakes]
- Deep Dish Breakfast Frittata with Comté Cheese, Bacon, Sausages, Tomatoes and Mushrooms [Super Golden Bakes]
- 5-Ingredient Cheeseburger Frittata [Snacking in Sneakers]
- Grilled Corn & Tomato Frittata [Hey Nutrition Lady]
- Frittata with Goat Cheese, Leeks & Sage [The Gluten Free Homestead]
- Hearty Southwestern Frittata with Potato and Beef [My Sequined Life]
- Italian Frittata with Sausage, Red Peppers, Potatoes & Onions [The Gluten Free Homestead]
- Low-Carb Bacon Cheeseburger Frittata [My Life Cookbook]
- Low-Carb Pepperoni Pizza Frittata [My Life Cookbook]
- Meat Lovers Frittata with Salsa Verde [Muy Bueno Cookbook]
- Mexican Frittata [Real Food, Real Deals]
- Mexican Pasta Frittata [Living Well Kitchen]
- Mushroom Omelette with Chèvre, Cherry Tomatoes & Sausage [Chocolates & Chia]
- Potato & Chorizo Frittata [Muy Bueno Cookbook]
- Salmon, Pea & Horseradish Frittata [Pointed Kitchen]
- Sausage, Peppers, and Onions Frittata with Garlic Herb Goat Cheese [Mashup Mom]
- Skillet Sausage, Egg, and Cheese Grits Breakfast Bake [Peas & Crayons]
- Smoked Salmon & Veggie Frittata [Allergy Free Alaska]
- Smoked Salmon Crustless Quiche [The Good Hearted Woman]
- Smoked Salmon Frittata [Downshiftology]
- Smoked Salmon Frittata [Killing Thyme]
- Spinach Artichoke Cottage Cheese Frittata [Rhubarbarians]
- Spring Frittata with Seeded Avocado [Cook with Me Darling]
- Sausage, Mushroom & Cheddar Frittata [Chef Rhadia]
- Sweet Potato Salmon Frittata [The Food Blog]
- Turkey Sausage & Spinach Frittata [Dude the Cookz]
- Vietnamese Frittata with Ground Pork, Onion & Basil [Delightful Plate]
VEGETARIAN FRITTATA RECIPES
- Asparagus & Brie Frittata [Pointed Kitchen]
- Asparagus Goat Cheese Frittata [Tasting Page]
- Baked Frittata with Spinach & Feta [The Clever Meal]
- Baked Mushroom Leek Frittata [Jessica Levinson]
- Bitter Melon Egg Frittata [Daily Cooking Quest]
- Black Beans, Tomato & Spinach Quiche [Mashup Mom]
- Broccoli, Spinach & Artichoke Frittata [The Forked Spoon]
- Broccoli Rabe And Smoked Mozzarella Frittata [Just a Little Bit of Bacon]
- Courgette & Sun-dried Tomato Frittata [Neil’s Healthy Meals]
- Crustless Asparagus Quiche with Cottage Cheese [The Conscience Dietitian]
- Easy Goat Cheese & Sun-dried Tomato Frittata [Our Happy Mess]
- Frittata with Corn, Cheddar and Spinach [Umami Girl]
- Kale & Feta Frittata [Plating Pixels]
- Pepper & Gruyere Frittata [My Life Cookbook]
- Persian Herb Quiche | Kookoo Sabzi [Family Spice]
- Roasted Asparagus Red Pepper Frittata [Divalicious Recipes]
- Savory Broccoli Frittata with Shiitake Mushrooms [Umami Girl]
- Spanish Tortilla [Caroline’s Cooking]
- Spanish Tortilla (Tortilla de Espanola) aka Spanish Baked Omelette [A Clean Bake]
- Spicy Zucchini Frittata [A Life Made Simple]
- Spinach & Artichoke Frittata [Inside the Rustic Kitchen]
- Spinach & Asparagus Frittata [Coffee with Us 3]
- Spinach & Zucchini Frittata [Persnickety Plates]
- Spinach Frittata with Garlic Scapes [Upstate Ramblings]
- Spring Tortilla de Patata [Nourish]
- Strawberry Soufflé Omelet with Caramelized Almonds [The Good Hearted Woman]
- Sun-dried Tomato & Sweet Potato Frittata [Whole New Mom]
- Sweet Potato & Baby Spinach Frittata [Sidewalk Shoes]
- Sweet Potato Frittata [Coffee with Us 3]
- Sweet Potato Frittata with Asparagus [Veggie Desserts]
- Sweet Potato Frittata with Spinach & Feta [Peas & Crayons]
- Tomato, Kale & Goat Cheese Breakfast Frittata [Hot Pan Kitchen]
- Tomato Spinach Frittata [Coffee with Us 3]
- Tomato Spinach Frittata [Upstate Ramblings]
- Tortilla de Patatas [Pandemonium Noshery]
- Tri-colored Pepper & Leek Frittata [Fearless Dining]
- Whole30 Scalloped Potato Frittata [I Heart Umami]
- Zucchini, Dill & Feta Frittata [Divalicious Recipes]
Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
October Food Holidays
Celebrate the bounty of autumn with October Food Holidays that highlight the warm, comforting flavors and colors of the harvest season!
Month-long October Food Holidays
- Fair Trade Month
- Go Hog Wild – Eat Country Ham Month
- National Apple Month
- National Applejack Month
- National Caramel Month
- National Chili Month
- National Cookbook Month
- National Cookie Month
- National Dessert Month
- National Pasta Month
- National Pickled Peppers Month
- National Pizza Month
- National Popcorn Poppin’ Month
- National Pork Month
- National Pretzel Month
- National Pumpkin Month
- National Seafood Month
Weekly October Food Holidays
First Week of October
- National Chili Week
- National Fruit at Work Day (1st Tuesday)
- National Kale Day (1st Wednesday)
Second Weekend in October
- National Beer Week
- National Kegger Weekend
- National Food Bank Week
- National School Lunch Week
- World Egg Day (2nd Friday)
Third Weekend in October
- National Bulk Food Week
- National Kraut Sandwich Week
- Pickled Peppers Week
Fourth Week in October
- Chicken Soup for the Soul Week
Daily October Food Holidays
- October 1: National Pumpkin Spice Day
- October 1: World Vegetarian Day
- October 1: Pudding Season Begins!
- October 1: Homemade Cookies Day
- October 2: World Farm Animals Day
- October 2: National Fried Scallops Day
- October 3: National Soft Taco Day
- October 3: National Caramel Custard Day
- October 4: National Taco Day
- October 5: National Apple Betty Day
- October 5: National Vodka Day
- October 5: Rocky Mountain Oyster Day
- October 6: National Noodle Day
- October 7: National Frappe Day
- October 8: National Fluffernutter Day
- October 8: National Pierogi Day
- October 9: National Moldy-Cheese Day
- October 9: National Pizza and Beer Day
- October 9: National Hoagy Day
- October 10: National Tic Tac Day
- October 10: National Angel Food Day
- October 11: National Sausage Pizza Day
- October 11: World Dulce le Leche Day
- October 12: National Gumbo Day
- October 12: Pumpkin Pie Day
- October 13: Peanut Festival
- October 14: National Pumpkin Festival
- October 14: Yorkshire Pudding Day
- October 14: National Chocolate Covered Insects Day
- October 14: National M&M Day
- October 14: National Dessert Day
- October 15: National Chicken Cacciatore Day
- October 15: National Roast Pheasant Day
- October 15: National Mushroom Day
- October 15: National Red Wine Day
- October 16: National Liqueur Day
- October 16: National World Food Day
- October 17: National Pasta Day
- October 17: Four Prunes Day
- October 18: National Chocolate Cupcake Day
- October 19: National Seafood Bisque Day
- October 20: National Brandied Fruit Day
- October 21: National Pumpkin Cheesecake Day
- October 22: National Nut Day
- October 23: National Boston Cream Pie Day
- October 23: National Canning Day
- October 24: National Bologna Day
- October 24: Feast of Good & Plenty
- October 25: National Greasy Foods Day
- October 25: World Pasta Day
- October 26: National Mincemeat Pie Day
- October 26: National Pumpkin Day
- October 27: National Potato Day
- October 27: American Beer Day
- October 28: National Chocolate Day
- October 28: Wild Foods Day
- October 29: National Oatmeal Day
- October 30: National Candy Corn Day
- October 31: National Caramel Apple Day
- October 31: Trick or Treat for UNICEF Day
Food Holidays Year-Round
- January Food Holidays
- February Food Holidays
- March Food Holidays
- April Food Holidays
- May Food Holidays
- June Food Holidays
- July Food Holidays
- August Food Holidays
- September Food Holidays
- October Food Holidays
- November Food Holidays
- December Food Holidays
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!
