Cabbage Steaks make a great easy side dish, or you can bake them to perfection as your vegetarian main course. I love them because they are simple to prepare and pair well with so many dishes!

I like to cook my cabbage slices until they are caramelized and slightly crispy on the edges. While raw cabbage can definitely be bitter or bland, roasted cabbage is flavorful and oh-so-delicious! Plus, with rising grocery costs, it’s the best way to make a tasty meal without breaking my budget!

Ingredients for Cabbage Steaks

You only need four simple ingredients to make these roasted cabbage steaks:

• One head of green cabbage
• Olive oil
• Kosher salt
• Freshly ground black pepper

The ingredients are listed in the printable recipe card at the end of the post, too!

How to Make my Cabbage Steak Recipe

This vegetable recipe is super simple, which is always nice on a busy evening.

First, I preheat my oven to 350 degrees F and line a baking sheet with either aluminum foil or parchment paper.

Next, I cut off the bottom of the cabbage to make it flat. I hold the head of the cabbage so it’s standing upright on the cutting board, then, with a sharp knife, slice it into 1-inch thick slices of cabbage. I place the cabbage slices on the prepared baking sheet. One thing I’ve learned is to be careful as you transfer them, as they can fall apart easily if you rush!

Then, I drizzle olive oil over each slice and sprinkle them all with salt and pepper. Finally, I cover the cabbage steaks with another sheet or sheets of aluminum foil, seal the edges, and bake them for 45 minutes or until they have nice crispy edges and I can pierce them with a fork easily all the way to the core.

Recipe Variations

• Feel free to add more spices as you like. I suggest trying chili powder, garlic powder, ginger, or Old Bay seasoning. They are also quite nice when sprinkled with a little fresh lemon juice before serving!
• You can also cook these on the grill! I heat the grill to medium-high (around 400 degrees or so) and lightly brush it with oil, then place the cabbage steaks directly on the grill. I cook them for 5 minutes per side, until crispy on the outside and nice and tender towards the middle.
• You could top your cabbage steaks with Parmesan cheese, nuts, or crumbled bacon.
• Swap the green cabbage for red cabbage.

FAQs

Can I store leftover Cabbage Steaks?

If you have some leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat in a 325 degrees F oven until warmed throughout, or use an air fryer!

Can I make these Cabbage Steaks ahead of time?

I think these are best served fresh, though uncut cabbage stays fresh for up to 3 weeks. It’s my recommendation to slice and serve them right away.

What goes well with crispy Roasted Cabbage Steaks?

Pork: Serve these cabbage steaks with Pork Burgers, Pork Spare Ribs, Parmesan Pork Chops with Pesto, and more!

Chicken: Make this vegetable side dish with Chicken Sliders, Greek Chicken, Chicken Barbecue, and many more!

Beef: Cabbage steaks go well with my Aloha Sloppy Sliders, Crockpot Pot Roast, Dynamites, and more.

More Vegetable Side Dish Ideas

I always like to serve a veggie with my main dishes, so here are some of my favorites that you might like too:

• Baked Parmesan Zucchini Fries
• Brown Sugar Acorn Squash
• Ranch Broccoli
• Horseradish Carrots
• Roasted Curry Cajun Cauliflower

If you make these Cabbage Steaks, I’d love to hear how they turn out for you! Leave me a comment or a recipe review below, and thanks for stopping by!

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Roasted Cabbage Steaks

Add more vegetables to your meals with these easy tender Cabbage Steaks! Slice up a head of cabbage, flavor it with some simple seasonings, and you’ve got a delicious vegetarian side or main dish!

Course Side Dish

Cuisine American

Keyword Cabbage Steaks

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 80kcal

Author Lynne Feifer

Ingredients

• 1 head green cabbage
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, plus more if desired
• ½ teaspoon fresh ground black pepper, plus more if desired

Instructions

• Preheat oven to 350°F. Line a baking sheet with a sheet of aluminum foil or parchment.
• Cut the bottom off of the cabbage to create a flat surface. Position the cabbage so that it is standing up on the cutting board and cut it into 1-inch thick slices. Place the slices onto the prepared baking sheet. Be careful when transferring each end to the baking sheet as they may fall apart.
• Drizzle the olive oil over the slices and sprinkle each with salt and pepper.
• Cover the baking sheet with another sheet of aluminum foil, and bake for 45 minutes or until a fork can easliy be pierced into the core.

Notes

Fee free to add more spices to your taste, like chili pepper, garlic, ginger, or Old Bay seasoning for added flavor, or sprinkle with a little fresh lemon juice before serving. 

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 260mg | Fiber: 4g | Sugar: 5g | Vitamin A: 149IU | Vitamin C: 55mg | Calcium: 61mg | Iron: 1mg

The post Roasted Cabbage Steaks appeared first on 365 Days of Baking.

Maybe you’re a fan of the jellied canned cranberry sauce you find at grocery stores. My parents loved that holiday classic and used to serve it straight out of the can on the plate, slicing off a piece to top their stuffing or turkey (You could still see the shape of the can, ridges and all!) But once you’ve made your own cranberry sauce, you just might say goodbye to the canned stuff!

Why are Cranberries a Holiday Treat?

Have you ever wondered why we serve cranberry dishes primarily at Thanksgiving and Christmas? Well, beyond the fact that that gorgeous red color fits perfectly with the holiday season, cranberries are a native North American fruit that become a popular ingredient among early settlers. It probably wasn’t present at the first Thanksgiving, but traditional cranberry sauce has been found in recipes since at least the 1700s!

Cranberry Sauce became so ingrained as a popular dish that Ulysses S. Grant reportedly ordered it be served to soldiers at their Thanksgiving meal, which might just be why it’s part of our Thanksgiving recipes today!

Easy Homemade Cranberry Sauce Ingredients

You only need five simple ingredients for this tangy sauce.

• 12 ounces fresh cranberries (or frozen cranberries)
• 1 cup granulated white sugar
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon

If you want a stronger cranberry flavor, use a cup of water instead of orange juice.

How to Make Whole Cranberry Sauce

This easy recipe is ready in less than 20 minutes!

First, rinse the cranberries, removing any that are damaged. Then combine the cup of orange juice and sugar in a medium saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar.

Add the cranberries, orange zest, and cinnamon, and mix well. Cook the sauce for about ten minutes. The cranberries will begin to break down, so keep stirring frequently as they cook.

Remove the pot from the heat and let the sauce cool to room temperature. Pour it into a bowl, cover, and refrigerate. The sauce will thicken as it cools.

Note- if you prefer eating a smooth cranberry sauce, use an immersion blender (or regular blender) to puree the berries before cooling it in the refrigerator.

Storing Leftover Cranberry Sauce

Refrigerate any leftover sauce you have in an airtight container. It will keep for up to two weeks in the fridge.

To freeze, store in an airtight container or freezer bag and place in the freezer. It will stay fresh for up to one month, though you can use it anytime within a year!

More Ways to Use This Easy Cranberry Sauce Recipe

Cranberries are abundant this time of year, so it’s easy to find fresh ones at the grocery store. However, frozen cranberries work just as well for this recipe which means you can make this delicious cranberry sauce all year long! So, buy a bunch of fresh cranberries in November and stick them in the freezer because tt pairs well with so much more than turkey and stuffing.

• Use it as a breakfast topping for pancakes or waffles.
• Stir it into yogurt and add some granola for a quick and easy breakfast.
• Add it to a smoothie for a sweet, tangy flavor.
• Spread it on bread or toast like jam. I love to spread it on my leftover turkey sandwiches!
• Use it for Cranberry Meatballs, as a glaze for Pork Tenderloin, or my favorite way, served alongside this Chicken and Stuffing Casserole (it’s almost like Thanksgiving any time of year!).

Give Cranberry Sauce as a Gift

Cranberries are a holiday staple, so why not use them in your holiday gifting? To present this cranberry sauce as a gift, transfer a portion to a holiday-themed jelly jar. Tie a ribbon around the top (or use fabric in the lid for a cute country-style presentation), and include a gift tag!

This is perfect for neighbor gifts or as small favors for guests at a holiday party. My recipe is easy to double or triple if you want to give a bunch of gifts.

More Cranberry Recipes

Since cranberries can be found in just about every holiday meal, why not try mixing it up with one of these cranberry recipes?

• Serve cranberries for breakfast with these delicious Cranberry Macadamia Scones or by using fresh cranberries in Cranberry Coffee Cake.
• Bake them up in a sweet treat in this Easy Cranberry Pie, Cranberry Orange Dream Bars, or these Oatmeal Cranberry White Chocolate Chip Cookies!
• Cranberries also pair well with appetizers, such as these Cranberry Pecan Goat Cheese Bites or these Sausage Cranberry Brie Bites.

Bottom line? When you’re preparing all your holiday treats and meals, don’t forget about the cranberry! It’s such a tasty, versatile fruit that you can use in just about anything. Find all my cranberry recipes here.

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Easy Cranberry Sauce Recipe

Make your own easy Cranberry Sauce recipe using whole cranberries, sugar, orange juice and zest, and just a hint of cinnamon. It’s easy and the perfect complement to a savory holiday feast.

Course Side Dish

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 130kcal

Author Lynne Feifer

Ingredients

• 12 ounces fresh cranberries can use fresh or frozen
• 1 cup granulated sugar
• 1 cup orange juice can substitute water
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon optional

Instructions

• Rinse cranberries, picking out any that are damaged.
• Combine the orange juice and sugar in a medium saucepan and bring to boil over medium heat, stirring constantly to dissolve sugar.
• Add the cranberries, orange zest and cinnamon, and mix well. Cook for about 10 minutes, as cranberries begin to pop, stirring frequently.
• Remove pan from heat and allow to come to room temperature. Put into bowl, cover and refrigerate. Sauce will thicken as it cools.

Notes

If you prefer a smooth cranberry sauce, use an immersion blender or blender to puree. 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 22mg | Calcium: 8mg | Iron: 0.2mg

The post Easy Cranberry Sauce Recipe appeared first on 365 Days of Baking.

Whether you call it stuffing or dressing, this sausage version is a winner! I absolutely love the mix of flavors and textures, and you can’t beat a mouthful of stuffing smothered in delicious turkey gravy! Oh, I can’t wait for Thanksgiving and all the glorious side dishes!

Is it Stuffing or Dressing?

Okay, technically, we use the term “stuffing” when we cook it inside the turkey, while “dressing” is baked on its own in a separate pan. But I find it also just depends on what your family calls it. And so, while this recipe is technically sausage dressing, I just call both versions stuffing. (Plus- even though my recipe describes directions for baking it alone, you can make this traditional stuffing inside your bird as well!)

Ingredients for Homemade Sausage Stuffing

This stuffing is full of simple ingredients that bring big flavor to the dish! Here’s what you need:

• Pepperidge Farm Stuffing, any flavor or variety (see the Recipe Notes below)
• Dried cranberries
• Freshly chopped rosemary
• Freshly chopped sage
• Mild ground sausage (I use plain, but you could use any kind of sausage, even turkey sausage! If you use a sage sausage, omit the chopped sage.)
• Butter
• Onion, finely chopped
• Chopped celery
• Minced garlic
• Boiling Water
• Better Than Bouillon Roasted Chicken Base

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make this Thanksgiving Sausage Stuffing Recipe

When you’re planning your Thanksgiving dinner timeline, plan for about 30 minutes to make this classic stuffing recipe.

1. First, preheat oven to 350°F and prepare a 9 X 13-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, place the stuffing cubes, dried cranberries, chopped rosemary, and chopped sage in a large bowl and mix together well.
3. In a large skillet over medium-high heat, cook the sausage until browned, breaking apart the largest pieces into small pieces. Using a slotted spoon, remove it from the pan and place it into the bowl with the stuffing ingredients. Melt butter in the hot skillet.
4. Place the onion, celery, and minced garlic into the skillet and cook until soft over medium heat, about 2-3 minutes. Carefully add this to the bowl with the stuffing mix and toss well with a wooden spoon.
5. Add 2 teaspoons of Better Than Bouillon Roasted Chicken Base to 1 1/2 cups boiling water, and mix until completely dissolved. Pour over the contents in the large bowl and gently mix really well to completely combine.
6. Transfer the stuffing mixture to the prepared baking dish, pat it into an even layer, and cover it with aluminum foil. Bake for 20-25 minutes.
7. Set the broiler to low, remove the tin foil, and cook for an additional 3-5 minutes until the top is golden brown and slightly crisp. You can also just cook it in the oven for an additional 5-10 minutes uncovered if you prefer not to use the broiler.

Recipe Notes

• Instead of Pepperidge Farm Stuffing, you can substitute any brand of stuffing (NOT the instant kind like Stove Top, but a bagged bread cube mixture) or make your own! Use 8 cups of cubed bread (stale bread is best). You can even use any type of bread. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. 
• Feel free to add mushrooms, pecans, and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, drizzle with some turkey drippings, chicken stock, or turkey stock. I find people have a huge variety of what they consider the perfect texture for stuffing, so make it to fit your group’s preference!

FAQs

How do I store leftover Sausage Stuffing?

I love Thanksgiving leftovers! This Sausage Stuffing Recipe will keep for 4-5 days in the fridge when stored properly. Let it cool completely to room temperature, then refrigerate leftover stuffing in an airtight container.

Can I freeze this dressing?

Yes, store it in freezer-safe bags or containers and freeze for up to 3 months. Thaw it in the fridge overnight and warm it in the oven until heated through.

Can I make this Sausage Stuffing Recipe ahead of time?

Yes! If you’re in charge of the entire holiday dinner, I promise you can do most of the prep ahead of time. Chop and cook your veggies, brown your sausage, but store them all separately until you’re ready to bake the dressing. Then mix everything with the bread, stir well to coat, and bake as directed!

Can I stuff turkey with this?

Yes, if you prefer your stuffing cooked inside the bird, stuff your bird with the completed Sausage Stuffing and cook the turkey following directions for a stuffed turkey.

How do I reheat Thanksgiving dressing?

The oven is best if you’re reheating a large amount of stuffing. Place the stuffing in a baking dish, cover it with foil, and reheat in a 350°F oven until warmed through (about 30 minutes). Take off the foil for the last 8-10 minutes. You may want to add a bit of chicken or turkey broth before reheating if you see that the stuffing is a bit too dry. I suggest adding just 1/4 cup at a time and mix until the desired consistency is reached.

Of course, you can reheat single servings in the microwave or air fryer.

More Recipes for the Big Day

If you’re on food duty for Thanksgiving, I’ve got a bunch of recipes that are proven winners! Try one of these for your family gathering:

• Herb Roasted Turkey
• Turkey Gravy Recipe
• Turkey Stuffing Recipe
• Homemade Cranberry Sauce
• Pomegranate Stuffing
• Pumpkin Pie Bars
• Apple Pie Bars
• The Best Pecan Pie

If you loved this Sausage Stuffing Recipe, then let me know in the comments or leave a review!

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Sausage Stuffing Recipe

This Sausage Stuffing Recipe is a perfect side dish! Made with sausage, dried cranberries, chopped veggies, and fresh herbs, this classic Thanksgiving stuffing recipe is a delight for the taste buds.

Course Side Dish

Cuisine American

Keyword Sausage Stuffing Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 459kcal

Author Lynne Feifer

Ingredients

• 12 ounces Pepperidge Farm Stuffing, any flavor / variety. See note.
• 1 ½ cups dried cranberries
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped sage
• 1 pound mild ground sausage
• ¾ cup butter
• 1 cup onion chopped small
• 1 ½ cups chopped celery
• 2 cloves garlic, minced
• 1 ½ cups boiling water
• 2 teaspoons Better Than Bouillon Roasted Chicken Base

Instructions

• Preheat oven to 350° F., and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Place the stuffing, 1 1/2 cups cranberries, 1 tablespoon rosemary, 1 tablespoon sage in a large bowl.
• In a large skillet over medium high heat, cook the sausage until browned. Using a slotted spoon, remove from pan and place into the bowl with the stuffing ingredients. Add the 3/4 cup butter to the skillet and melt.
• Place the 1 cup onion, 1 1/2 cups celery, and minced garlic into the skillet and cook until soft, about 2-3 minutes. Carefully add the stuffing mix, and toss well.
• Transfer mixture to the prepared baking dish and cover with tin foil. Bake for 20-25 minutes.
• Set broiler to low, remove tin foil, and cook for and additional 3-5 minutes, until top is golden brown and slightly crisp. You can also cook in the oven for an additional 5-10 minutes if you prefer not to use the broiler.

Notes

• If not using the Pepperidge Farm Stuffing, you can substitute 8 cups of soft cubed bread, and even use a blend of half white bread and half wheat. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. If using the cubed bread, you can probably omit the boiling water and chicken bouillon since the bread won’t be nearly as dry as the stuffing mix. If it still appears dry, just add 1/4 cup of broth mixture at a time until your desired texture is reached. 
• Feel free to add mushrooms, pecans and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, after baking, drizzle with some turkey drippings.

Nutrition

Calories: 459kcal | Carbohydrates: 43g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 280mg | Fiber: 3g | Sugar: 17g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

The post Sausage Stuffing Recipe appeared first on 365 Days of Baking.

Roasting a squash is an easy way to enjoy this fall vegetable. The simple seasonings enhance the natural flavor of acorn squash, making it sweet with just a tiny bit of savory goodness to balance the flavors. It’s not only so tasty, it’s so easy to make!

Tips for Roasting Acorn Squash

Acorn squash can be pretty hard, making it difficult to cut. Pro tip: microwave your squash for a minute or two before slicing. It softens it just enough to make it easier to cut without affecting your bake time.

Slice the squash in half on a cutting board with a sharp knife. Scoop out the seeds, then cut each half into 1-inch slices. Try to keep the thickness of your slices as even as possible for even baking.

Bonus–You don’t even need to remove the peel! It will soften as the squash bakes. So, just make sure you wash it before cutting into it!

Ingredients for Brown Sugar Squash

Gather these simple ingredients to make roasted acorn squash:

• Small to medium acorn squash
• Kosher salt
• Cinnamon
• Nutmeg
• Light brown sugar
• Olive oil
• Fresh parsley, chopped (for garnish)

Find a detailed ingredient list and step-by-step instructions in the printable recipe card at the bottom of the post!

How to Make Brown Sugar Acorn Squash

This easy recipe is ready in less than 30 minutes!

1. Prepare: Preheat oven to 425 degrees F, and prepare a baking sheet by spraying it with nonstick cooking spray (or you could line it with parchment paper).
2. Slice: Cut both ends of the acorn squash off and slice it in half. Remove the seeds and cut each of the squash halves into slices that are between ½-inch and 1-inch in thickness.
3. Season: In a large bowl, combine the salt, cinnamon, and nutmeg. Add the sliced squash and drizzle the top of the squash with the olive oil. Mix well so that all of the slices are coated.
4. Bake: Place slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes until soft.

That’s it. I love how easy it is to have this freshly roasted squash ready for dinner!

FAQs

Can you eat the acorn squash skin?

Yes, it’s safe to eat! Make sure you wash it thoroughly before baking. As it bakes, it will soften, and you can eat it. Eating the skin provides you with extra fiber and other nutrients.

If you don’t like the flavor or texture of the peel, you can simply cut it away after baking and only eat the insides of the acorn squash.

How do I store leftover Brown Sugar Acorn Squash?

Allow the squash to cool completely, then store it in an airtight container for up to 4 days in the fridge.

How do I reheat roasted Acorn Squash?

My favorite way is to place the squash back on a baking sheet and heat it at 400 degrees for 7-10 minutes. You could also use an air fryer.

You could microwave it, but the squash may end up soggy that way.

How do I choose a good acorn squash for this recipe?

Look for one with a smooth, dry rind that is dark green and dull, not shiny. It’s okay if there are some yellow or orange spots, but in general, the darker the green the better. It should also feel heavy for its size.

More Squash Recipes

I like to use all varieties of squash in my recipes. Here are some I think you’ll really enjoy:

• This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! Slice up some squash from your garden, add an onion and some fresh herbs and seasonings, and you’ve got the perfect recipe the whole family will enjoy!
• This hearty Yellow Squash Casserole is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish.
• Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!
• Roasted Butternut Squash makes a simple and flavorful side dish for your meals, and it’s one of my favorite recipes! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. Make a batch tonight for a healthy side dish full of fall flavor!

If you like this recipe for Brown Sugar Acorn Squash, make sure to leave a comment and review below!

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Brown Sugar Acorn Squash

Need a simple, tasty Fall side dish? Make Brown Sugar Acorn Squash! This tender squash is flavored with a pinch of salt, brown sugar, cinnamon, and nutmeg, making a delicious side dish for any meal!

Course Side Dish

Cuisine American

Keyword Brown Sugar Acorn Squash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 86kcal

Author Lynne Feifer

Ingredients

• 1 small to medium acorn squash
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• 2-3 tablespoons light brown sugar
• freshly chopped parsley for garnish

Instructions

• Preheat oven to 425°F, and prepare a baking sheet by spraying it with cooking spray.
• Cut both ends of the acorn squash off and slice in half. Remove the seeds and cut each half of the squash into slices that are between ½-inch and 1-inch in thickness.
• In a large bowl, combine the salt, cinnamon and nutmeg. Add the sliced acorn squash and drizzle with the olive oil. mix well so that all of the slices are coated.
• Place slices in a single layer on the prepare baking sheet. Bake for 20 minutes until soft.

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 6g | Protein: 0.03g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.1mg

The post Brown Sugar Acorn Squash appeared first on 365 Days of Baking.

I love potatoes. “Boil ‘em, mash ‘em, stick ‘em in a stew…” Yep, Samwise Gamgee, I’m right there with you. I’ll eat potatoes in pretty much any form. But make them crispy and full of delicious toppings? That’s peak potato form right there!

I created this recipe from my Easy Roasted Smashed Potatoes with CHEESE!

The Key to Perfect Smashed Loaded Potatoes

Boil these potatoes first so they are easily smashable. When I first made them, I freaked out a little because the potatoes came apart when I smashed them. I might have smashed them a little too hard, but that’s okay if it happens to you!

As they bake with the toppings, the potato skins and insides crisp up and make perfectly delicious little piles of potatoes to serve. And the melted cheese will help hold them together. They might not look beautiful, but they taste amazing!

Ingredients for Loaded Smashed Potatoes

The key to delicious potatoes is in the seasonings! Here’s what you need for this easy recipe:

• Small red potatoes (the large ones take longer to cook and are harder to smash)
• Olive oil
• Salt
• Freshly ground black pepper
• Unsalted butter
• Minced garlic
• Old Bay seasoning
• Chopped green onions
• Monterey Jack/ Colby cheese
• Cooked and crumbled bacon

Be sure to review the recipe card at the end of the post for a full list of ingredients with amounts and instructions!

How to make Crispy Smashed Potatoes

1. Prepare: Rinse and gently scrub the potatoes under cold water. Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
2. Boil the Potatoes: Fill a medium or large pot with water. Add potatoes and two tablespoons of Kosher salt. Boil for about 15 minutes or until fork-tender. Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
3. Seasonings: In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
4. Smash Potatoes: Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste, and add potatoes. Toss gently to coat. Place potatoes on a rimmed baking sheet pan. With a heavy-bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher. Using a pastry brush, brush each potato with the butter and seasoning mixture.
5. Bake the Potatoes: Bake in the preheated oven for 5 – 7 minutes. Sprinkle one tablespoon of diced green onions on top of the potatoes. Then evenly distribute half of the bacon among the potatoes. Place an equal amount of grated cheese on each potato, then sprinkle the remaining green onions and bacon on top. Bake for another 5 – 7 minutes.
6. Serve and Enjoy!

Recipe Variations

• Change up the toppings as desired! Drizzle a little sour cream over the top, leave out the green onions, or double the toppings! Whatever sounds good to you.
• You can make these on a griddle like a Blackstone. Just smash the potatoes right on the griddle, add the seasonings as instructed, and cook the potatoes 5-6 minutes. Flip, cook until crispy, then add toppings. Let them cook for another few minutes to melt the cheese.

FAQs

Can I use another type of potato to make Loaded Smashed Potatoes?

Yes, any small potato will do. I like to use baby red or baby yellow potatoes for recipes like this.

How many does this recipe serve?

This recipe makes enough for about 6 people, depending on your appetite! Feel free to adjust to serve more or fewer people.

How do I store leftover Smashed Potatoes?

Store these in an airtight container in the fridge for 3-4 days. Reheat them in the microwave or in the oven until warm throughout.

Technically, you can freeze these potatoes, but the taste/texture might not be ideal when thawed.

More Potato Recipes You’ll Love

If you love potatoes like me, then you’ll want to try some of these potato side dishes:

• Oven Roasted Potatoes
• Scalloped Hasselbeck Potatoes
• Twice-Baked Potatoes
• Cheesy Mashed Potatoes
• Crispy Air Fryer Baby Potatoes

Don’t forget to Pin or print this recipe so you’re ready to make some Loaded Smashed Potatoes next time you need a delicious side dish for your meal!

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Loaded Smashed Potatoes

Loaded Smashed Potatoes are the perfect side dish for any meal! Boiled, smashed, and topped with plenty of seasoning, cheese, and crumbled, bacon, this easy potato recipe deserves a place on your menu!

Course Side Dish

Cuisine American

Keyword Loaded Smashed Potatoes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 369kcal

Author Lynne Feifer

Ingredients

• 1.5 lbs. small red potatoes
• 3 tablespoons olive oil
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 3 cloves garlic minced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped green onions
• ¾ cup freshly grated Monterey Jack / Colby cheese
• 6 slices cooked and crumbled bacon

Instructions

• Rinse and gently scrub the potatoes under cold water.
• Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray.
• Fill a medium pot with water. Add potatoes and two tablespoons Kosher salt.
• Boil for about 15 minutes or until fork tender.
• In a small microwavable bowl, melt the butter. Add the minced garlic, Old Bay seasoning, and 1/4 teaspoon black pepper. Mix well.
• Drain the potatoes and pat dry if needed so that the olive oil will adhere to the skin.
• Pour the 3 tablespoons olive oil into a large bowl, add salt and pepper to taste and add potatoes. Toss gently to coat.
• Place potatoes on a rimmed baking sheet
• With a heavy bottomed glass, flatten each potato so that they are about 1/2-inch thick or so. You can also use a potato masher.
• Using a pastry brush, brush each potato with the butter mixture.
• Bake for 5 – 7 minutes.
• Using 1 tablespoon of the chopped green onion, sprinkle each potato. Evenly distribute half of the bacon among the potatoes.
• Place an equal amount of grated cheese on each potato.
• Sprinkle the remaining green onions and bacon on top.
• Bake for 5 – 7 minutes.

Nutrition

Calories: 369kcal | Carbohydrates: 20g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 268mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 1mg

The post Loaded Smashed Potatoes appeared first on 365 Days of Baking.

It is grilling season! With grilling season comes hot weather and plenty of picnics! And I love me a good picnic, except for the bugs, of course.

I’m excited to spend a relaxed summer with some burgers on the grill and plenty of this Loaded Red Bliss Potato Salad. It is super easy to put together and is great to eat with family and friends. I have a feeling they will be asking you to make this easy recipe over and over again because mine already has!

Ingredients for Loaded Potato Salad

Here’s what you need to make this classic potato salad recipe:

• Small red potatoes
• Mayonnaise
• Honey Dijon mustard
• Kosher salt and black pepper
• Bacon, cooked and chopped
• Green onions, chopped
• Shredded Cheddar Jack cheese

Check out the recipe card below for the exact amounts you’ll need of each ingredient.

How to make Loaded Red Potato Salad

This red potato salad recipe is easy to make, but you need to plan for some extra time in the fridge so the flavors can really meld together. 

1. First, fill a large pot with water. Place it on the stove and bring it to a boil over medium heat.
2. Next, wash and gently scrub the potatoes with cold water, removing any dirt. Cut them into about small pieces, about 1/2-3/4 inch cubes. (There is no need to remove the potato skins!)
3. Now place the cubed potatoes into the boiling water and cook for 10 – 12 minutes or until fork tender. Drain and let the tender potatoes cool for about 15 minutes.
4. Meanwhile, make the dressing. Mix together the mayonnaise, Honey Dijon mustard, salt, pepper, bacon, and green onions in a small bowl.
5. Place the warm potatoes into a large bowl and add the dressing and cheese. Gently mix together until well-coated.
6. Cover with plastic wrap or similar and place the bowl into the refrigerator. Refrigerate for at least two hours before serving.

Recipe Variations

• Add some fresh dill, pickle juice, or even chopped dill pickles to your salad.
• If you like eggs in your potato salad, add a few hard-boiled eggs to the mix.
• I prefer tender red potatoes for this recipe, but you can make potato salad with Yukon gold potatoes or even russet potatoes! They cook at different rates so make sure to adjust the cook time as needed.
• Use a sharp cheddar cheese in place of the Cheddar Jack, or any other mild cheese.
• You can also try one of these potato salad recipes.

FAQs

How do I store leftover Potato Salad?

Store leftovers in an airtight container in the fridge. It will stay fresh for up to 5 days!

Can I make Loaded Red Bliss Potato Salad ahead of time?

You can make this traditional potato salad 1-2 days in advance if stored properly. I like to make it at night to serve the next day. If you want to keep your bacon crispy, cook and add the chopped bacon just before serving!

Can I freeze Potato Salad?

Mayonnaise doesn’t freeze well, and the texture of this creamy potato salad will change when defrosted. So, I don’t recommend freezing this salad.

What should I serve with Red Bliss Potato Salad?

Fried chicken or Hamburgers and hot dogs always pair well with potato salad.

Sandwiches are another great choice for a main, like these Ham and Cheese Party Sandwiches. 

I also enjoy this easy potato salad recipe with my Pulled Pork or BBQ Shredded Chicken Sandwiches. 

More Potluck Recipes

Be sure to add these other great recipes to your potluck or picnic menu as well!

I ate a lot of my grandmother’s Easy Three Bean Salad growing up and absolutely loved it. Packed with different varieties of beans, including green beans, wax beans, and kidney beans marinated in a simple homemade dressing, this salad is a powerhouse of plant-based protein, fiber, and essential nutrients.

Whenever I make this Pepperoni Bread, everyone loves and devours it. It is made with easy homemade pizza dough, pepperoni, and provolone cheese for one heck of an easy and delicious appetizer.

Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!

Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this Italian Pasta Salad is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!

Make these Homemade Baked Beans for family dinners, Fourth of July barbecues, and potlucks this summer!

 What are you bringing to the next neighborhood picnic? Let me know in the comments below!

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Loaded Red Bliss Potato Salad

This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts!

Course Side Dish

Cuisine American

Keyword Red Potato Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 679kcal

Author Lynne Feifer

Ingredients

• 2 lbs. red potatoes
• 1 cup mayonnaise
• 2 tablespoons Honey Dijon mustard
• ¼ teaspoon kosher salt plus more to taste if desired
• ¼ black pepper
• 6 slices cooked bacon chopped
• 3 green onions chopped
• ½ cup shredded Cheddar Jack cheese

Instructions

• Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil.
• Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches.
• Place potatoes into pot and cook for 10 – 12 minutes or until fork tender.
• To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions.
• Drain the potatoes and allow to cool for about 15 minutes.
• Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated.
• Cover and place bowl into refrigerator for at least two hours before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg

This post was originally published May 18, 2017. It has been updated in format and with pictures on May 5, 2025.

The post Red Potato Salad appeared first on 365 Days of Baking.

If you need an easy recipe to make and bring to potlucks or family gatherings, then look no further! This salad, also known by different names like Pistachio Delight, takes only a few minutes to throw together. Let it chill in the fridge to develop the flavors, and you’ve got a side dish or dessert that anyone will enjoy!

Why is it Called Watergate Salad?

If the name “Watergate” makes you recall a certain presidential scandal, you might be wondering why in the world this ambrosia-like salad has the same name. Well, both the scandal and this salad have ties to the famous Watergate hotel.

This salad was created by Kraft under the name Pistachio Pineapple Delight, but its similarity to Watergate cake caused people to start requesting it by this name. This dish actually gained popularity during the Watergate scandal! Read more about it here.

My family always calls this classic recipe “Green Fluff”. Of course, we also eat “Orange Fluff” and “Pink Fluff”, so we’re not exactly creative with our name choices. But it does describe this green, fluffy dish!

Watergate Salad Main Ingredients

Gather the following items together to make this fluffy, sweet salad:

• Pistachio instant pudding mix
• Canned pineapple chunks (don’t drain the juice- you’ll need it!)
• Maraschino cherries, drained
• Mini marshmallows
• Chopped walnuts
• Cool Whip whipped topping (thawed) or my recipe for Stabilized Whipped Cream
• Chopped pistachios

Check the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Watergate Pistachio Salad

This sweet side dish is so easy to make, requiring just a few easy steps:

1. In a large bowl, mix together the pudding mix and pineapple chunks, including the juice!
2. Stir in the cherries and chopped walnuts, then gently fold in the miniature marshmallows and Cool Whip.
3. Cover the bowl with plastic wrap and place the Watergate salad in the fridge for 2 hours. This allows the flavors to combine and deepen for the best results.
4. Before serving, top with additional cherries and pistachios as desired.

FAQs

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving as the ingredients may begin to separate.

Can I make Watergate Salad ahead of time?

Yes! Feel free to make the night before you need it. It’s best enjoyed within the first day or 2 that it’s made, so you shouldn’t make it days in advance. Making it the night before would be ideal. 

Can I use a different flavor of pudding mix for this recipe for Watergate Salad?

Sure, although the flavor will be slightly different. If you can’t find pistachio pudding, you can use vanilla instead. Just be sure to add plenty of chopped pistachios on top. If you still want the green color, you will have to add in a few drops of green food dye when mixing together the pudding mix with the pineapple and juices, as it was the pistachio pudding mix that gave it its green color. 

Can I use crushed pineapple instead of pineapple chunks?

Absolutely, just be sure it’s around the same amount (20 ounces), and be sure to add the juices from the can, just like with the pineapple chunks. 

What can I use instead of chopped walnuts?

If you don’t like crunches in your fluff salads, feel free to omit them. If you simply don’t like walnuts, chopped pistachios would be the best substitute.

More Ways to Use Pudding Mix

Who knew a little box of pudding mix could be so versatile? Here are some fun treats you can make with pudding mix:

• Walking Strawberry Pretzel Salad
• The Best Lemon Squares
• Lemon Meringue Rice Krispie Treats
• Any of my famous Dream Bars!
• Ambrosia Salad

Which one is first on your list to make?

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Watergate Salad

Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds!

Course Salad

Cuisine American

Keyword Watergate Salad

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 146kcal

Author Lynne Feifer

Ingredients

• 3.4 ounces instant Pistachio pudding mix
• 20 ounces canned pineapple chunks (and juice)
• ¼ cup Maraschino cherries, drained
• 2 ½ cups mini marshmallows
• ½ cup chopped walnuts
• 4 ounces Cool Whip, thawed * See Note

Toppings

• Maraschino cherries
• Chopped pistachios

Instructions

• Mix together the pudding mix & pineapple chunks, with the juice. 
• Stir in the cherries, walnuts, marshmallows, and Cool Whip. 
• Let the salad set for 2 hours in the fridge, covered. 
• Top with cherries and pistachio before serving! 

Notes

• Don’t like Cool Whip? Don’t let that stop you from making this, use my Stabilized Whipped Cream recipe instead!
• Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. 
• This recipe makes 6 cups.
• Nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg

The post Watergate Salad appeared first on 365 Days of Baking.

Ambrosia Fruit Salad is a classic Southern recipe. Sure, we call it a “salad”, but it’s really more of a light dessert. This classic recipe is named for the Greek “food of the gods”!

An ambrosia recipe might include different fruits, mini marshmallows, and various other toppings like coconut or crushed pecans. Some use sour cream or cottage cheese. Just about every Southern family has their favorite Ambrosia Salad recipe that is made “the right way”!

I’m happy to share my favorite recipe for ambrosia salad with you. The addition of Greek yogurt and Cool Whip makes this the perfect creamy fruit salad! I love the tangy bits of pineapple and mandarin oranges combined with the sweet maraschino cherries and fruit-flavored marshmallows. Of course, you can leave out anything that’s not to your taste, but I really think you’ll love this easy ambrosia salad recipe! It’s a family favorite!

Ingredients for Homemade Ambrosia Salad

Gather together the following items to make the best ambrosia salad you’ve ever eaten:

• Cool Whip (thaw before using) – or use my Stabilized Whipped Cream recipe
• Vanilla Greek yogurt
• Sweetened shredded coconut
• Canned mandarin oranges, drained
• Canned Pineapple chunks, drained (pineapple tidbits work well too!)
• Maraschino cherries, drained
• Fruit-flavored miniature marshmallows

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to Make Ambrosia Salad

This classic fruit salad couldn’t be easier to make! Here’s how:

1. In a large bowl, stir together the thawed Cool Whip, Greek vanilla yogurt, and coconut shreds.
2. Open and drain all the cans of fruit, then add them to the yogurt mixture. Stir well to combine.
3. Finally, fold in the marshmallows and stir to coat. Cover and let the ambrosia chill in the fridge for at least 2 hours. This lets all those fruity flavors spread and combine.
4. Before serving, top with more maraschino cherries (optional). Serve and enjoy!

FAQs

How do I store leftover Ambrosia Salad?

Store in the fridge in an airtight container for up to 3 days. However, for the best texture, enjoy this salad the same day or within 24 hours.

Can I make this side dish ahead of time?

Absolutely! Ambrosia salad is a perfect dish to make ahead of time. I recommend making it the night before you plan to serve it, as if you make it too far in advance the texture will begin to degrade.

Can I use fresh fruit in this recipe?

Part of the delight of this recipe comes from the texture. Canned fruit is generally softer and sweeter so I recommend sticking with that.

Can I make this recipe dairy-free?

Sure, swap out the Cool Whip and Greek yogurt for non-dairy versions of whipped topping, such as those made with coconut milk or other plant-based versions.

How can I know it’s done chilling and ready to serve?

As it chills, the ambrosia salad will thicken and come together. It should look fairly smooth on the top, with bumps throughout. You don’t need to refrigerate it for a long time–2 hours is plenty of time to ensure it’s done!

What can I add for some crunch?

Consider adding chopped walnuts, pecans, or other nuts to this salad to enjoy a satisfying crunch in each bite.

More Delicious Salads to Share

Tons of amazing salad recipes exist, but my favorites always have fruit! Try one of these next time you need a delicious and refreshing salad:

• This Winter Salad brings together crisp spinach with juicy apple slices, tangy feta cheese, crunchy pecans, and a light, sweet vinaigrette.
• Tossed with poppyseed dressing, this easy Strawberry Spinach Salad recipe can be served as a side dish or topped with chicken for a light meal.
• This Tropical Quinoa Salad is loaded with pineapple, mango, and Mandarin oranges, and it’s also a great source of protein from the quinoa cooked in coconut milk.

Do you like fruit on your salads?

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Ambrosia Salad

This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat!

Course Salad, Side Dish

Cuisine American

Keyword Ambrosia Salad

Prep Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 servings

Calories 128kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe
• 5.3 ounce vanilla Greek Yogurt
• ½ cup sweetened shredded coconut
• 15 ounce canned Mandarin oranges, drained
• 20 ounce canned pineapple chunks, drained
• 10 ounce jarred Maraschino cherries, drained
• 2 cups fruit-flavored mini marshmallows

Toppings

• additional Maraschino cherries, as desired

Instructions

•  Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. 
• Then stir in all of the fruit. 
• Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. 
• Top with more maraschino cherries, if you would like, before serving and enjoying! 

Notes

• Store in an airtight container in the refrigerator for up to 3 days.
  
• This recipe makes 8 cups and nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg

The post Ambrosia Salad appeared first on 365 Days of Baking.

I’m on a mission to get more vegetables into my diet. The only problem is, I grew up avoiding most vegetables. As I’ve gotten older and more experienced in the kitchen, I figured out that the difference in a great-tasting vegetable and one that’s blah is all in the preparation!

Why You Should Roast Your Vegetables

Many of us probably grew up eating our vegetables out of a can or steamed with minimal seasonings. No wonder we didn’t like them!

Roasting vegetables brings out their natural flavor and enhances it. It’s quick and easy, and it also gives a pleasing texture. Sweet and crispy vegetables are much more appetizing than limp, steamed veggies. It’s now one of my favorite ways to eat veggies!

Ingredients for Roasted Broccoli

Using just a handful of simple seasonings makes all the difference in this broccoli dish. Here’s what you need for this easy recipe:

• Fresh broccoli, cut into florets
• Grated Parmesan cheese
• Ranch seasoning packet (I use Hidden Valley ranch mix but you can use any kind)
• Garlic powder
• Kosher salt
• Black pepper
• Olive oil

Find the detailed ingredient list and instructions in the recipe card at the end of the post!

How to make Ranch Broccoli

1. First, preheat the oven to 425 degrees F. While it heats, chop your broccoli florets into approximately the same size and place them in a large bowl.
2. In a small bowl, mix together the ranch seasoning, Parmesan cheese, garlic powder, salt, and pepper until well combined. Sprinkle this mix over the broccoli.
3. Drizzle the olive oil all over the top of the broccoli, then toss gently to make sure everything is evenly coated.
4. Transfer the broccoli to a rimmed baking sheet and spread it out into an even layer. Bake for 20-25 minutes or until the edges are golden brown and crispy. I like mine roasted a bit more on the burnt side (as you can tell by the pictures), but feel free to roast to your liking, of course.

Recipe Tips

• Make sure to wash and dry your broccoli! If it’s too wet when it goes in the oven, it won’t get as brown and crispy.
• For even crispier broccoli, cut the florets in half again and put them flat-side down on the sheet pan. Give it a stir about halfway through the roasting time, if desired.
• Make sure to space out the broccoli on your baking sheet. If the florets are too crowded, you’ll get more of a steaming effect when cooking and they won’t be as crisp or flavorful.
• Use olive oil or avocado oil, as they have a higher smoke point than vegetable oil.

FAQs

Can I use frozen broccoli for this Ranch Broccoli recipe?

You can roast frozen broccoli, but it won’t be as crispy. I would thaw it and press out any extra liquid before preparing it as directed. Or give it a try and extend the baking time to about 30 minutes. I’d love to hear your thoughts if you do, so please leave a comment on how it went.

Can I roast the stalk of the broccoli?

Sure! Chop it and roast it right along with the florets.

How do I store leftover Roasted Broccoli?

Store it in an airtight container in the fridge for 2-3 days. I prefer to reheat it in an air fryer to preserve the crispiness rather than in the microwave.

More Roasted Vegetables

• Roasted Butternut Squash tossed in fresh herbs like sage and thyme makes a simple and flavorful side dish for your meals!
• Try Teriyaki Cauliflower – cauliflower florets tossed in a Teriyaki marinade made of soy sauce, ginger and garlic powder and roasted to perfection!
• Roasted Brussels Sprouts are delicious when roasted with bacon and onion and seasoned with Cajun spice.
• Maple Roasted Sweet Potatoes are tossed with olive oil and herbs, drizzled with pure maple syrup and roasted to perfection.

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Ranch Broccoli

Are you looking for a tasty, easy side dish that’s good for you AND full of flavor? Then make this Roasted Ranch Broccoli! Ranch lovers and even the pickiest of eaters will become broccoli converts.

Course Side Dish

Cuisine American

Keyword Ranch Broccoli

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 151kcal

Author Lynne Feifer

Ingredients

• 1 pound broccoli florets should equal about 5 cups
• ⅓ cup grated Parmesan cheese
• 2 tablespoons Ranch seasoning mix
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• pinch of black pepper
• 2 tablespoons olive oil

Instructions

• Preheat oven to 425 degrees F.
• Cut broccoli into florets of approximately even size and place into a large bowl.
• In a small bowl, mix together the Parmesan cheese, Ranch seasoning, garlic powder, salt and black pepper. Sprinkle over the broccoli.
• Drizzle the olive oil over the broccoli, then toss gently to ensure everything is evenly coated.
• Pour onto a rimmed baking sheet in a single layer.
• Bake for 20-25 minutes or until edges are browned and crispy.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 751mg | Potassium: 374mg | Fiber: 3g | Sugar: 2g | Vitamin A: 779IU | Vitamin C: 101mg | Calcium: 127mg | Iron: 1mg

The post Ranch Broccoli appeared first on 365 Days of Baking.

I typically don’t make biscuits or rolls to have with dinner.

I know I have a baking blog, but (hanging my head in shame) I usually find myself buying them at the grocery store pre-made or making the easy biscuits from the canister.

Enter these handy-dandy, made-in-a-flash, super-simple, best biscuits!

Why Do You Use Soda in Homemade Biscuits?

I know, you’re probably thinking the same thing I was: soda in a biscuit? How does that work?

Well, the secret ingredient is that bubbly water! The carbonation in 7-Up mimics the acid in buttermilk, which reacts with the leavening agent in Bisquick to create light, fluffy biscuits!

It doesn’t have to be 7-UP! Any lemon-lime soda adds a hint of sweetness, but you could also use ginger ale or even just club soda!

Ingredients for 7Up Biscuits

As promised, you only need four ingredients to make this easy biscuit recipe.

• Unsalted butter
• Bisquick baking mix
• Plain Greek yogurt (you can also use sour cream)
• 7-Up Soda (or similar lemon-lime soda)

Please review the recipe card at the bottom of the post for the exact amounts you’ll need!

How to make 7 Up Biscuits

1. Melt butter in the oven. Slice the stick of butter and place it into a 9×9 inch square pan or cast iron skillet. Put the pan in the oven and turn it on to 450 degrees F. Be sure to watch the butter as it melts to prevent it from browning. Remove the pan from the oven when the butter is completely melted.
2. Mix the batter. In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up. Stir with a wooden spoon until well combined.
3. Shape the biscuits. Coat your hands with a small amount of flour or additional biscuit mix, then divide the biscuit dough into 9 equal pieces with a knife or pastry cutter. Place biscuits into the prepared baking dish, spacing them evenly on top of the melted butter. You can also use a circle cookie cutter for another easy way to shape them. The dough will expand as it bakes so don’t worry if you don’t fill the entire space.
4. Bake. Bake for 12-15 minutes in the preheated oven or until the top is lightly golden brown. Remove the baking pan from the oven and cool slightly. These buttery biscuits are best served warm!

LOOK at that buttery crust! There’s no need to serve them with additional butter, but if you’re like me, you’ll want to add it anyway. I LOVED how easy they were to make. Now we can have biscuits for breakfast or dinner and they won’t need hours to rise.

Serving Suggestions

• Top biscuits with butter and your favorite jam.
• Biscuits and Gravy is a classic Southern breakfast. Serve these with a delicious sausage gravy for a hearty meal.
• Serve them with your favorite soup or pasta dish. They are great for sopping up the extra sauce!

​How to Store Leftover 7-UP Biscuits

Store these biscuits in an airtight container at room temperature for up to 3 days. They will last up to a week if stored in the fridge. 

Can you freeze 7Up Biscuits?

Yes, you can freeze these! Store them in a zippered freezer bag in a single layer, removing as much air as possible. Freeze for up to 1 month.

To reheat, heat oven to 350 degrees. Place frozen biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes.

Looking for more Bread and Rolls?

No meal is complete without some bread on the side! Try one of these recipes next time:

• Copycat Recipe Texas Roadhouse Rolls
• Asiago Herb Biscuits
• Cheddar Bay Biscuits
• Homemade Italian Bread
• Challah Bread

I found this recipe over at The Better Baker.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Easy 7-Up Biscuits earned 3 rolling pins. Go figure!
I LOVED how easy they were and they even tasted pretty good, too!!

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Easy 7-Up Biscuits

These Easy 7 up Biscuits are so fluffy and buttery, you'll want more than one! These tender biscuits only need four simple ingredients and ready in about 20 minutes making them a great dinner addition.

Course Breads

Cuisine American

Keyword Easy 7 up Biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 222kcal

Author Lynne Feifer

Ingredients

• 6 tablespoons unsalted butter sliced
• 2 ½ cups Bisquick
• ½ cup plain Greek yogurt
• ½ cup 7-Up soda brought to room temperature

Instructions

• Place the sliced butter into a 9 X 9-inch baking pan.
• Put the pan in the oven and turn it on to 450 degrees F. Be sure to check the butter as it melts to prevent it from browning. Remove pan from oven after butter has melted.
• In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up with a wooden spoon until well combined.
• Using a small amount of flour for your hands, divide the dough into 9 equal amounts and place into the baking dish. The dough will expand as it bakes, so don’t fret if all spaces in the pan are not completely filled in.
• Bake for 12- 15 minutes, or until top is lightly golden.

Notes

• Remember to be checking that butter melting in the baking dish so that it doesn’t brown. Browned butter is good, but not for this recipe – we want it yellow. If it’s browned before the dough is added, there’s a likely chance the butter will burn and good biscuits with burnt butter will not be well received at dinner. 
• You can substitute sour cream for the Greek yogurt.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 432mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg

This post was originally published on November 3, 2014. It has been updated in format and with pictures on November 11, 2024.

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