Did you know you can make Soft Pretzel Bites at home? And they’re EASY – semi-homemade with just 4 ingredients? These is an epic soft pretzel recipe you’re going to love.

You can enjoy soft pretzel bites at home; no mall trip necessary! While I love homemade soft pretzels and soft pretzel bites, sometimes I don’t want to make the dough – and I for sure don’t want to drive all the way to the mall for Wetzels or Aunt Anne’s.

Did you know you can make DIY Soft Pretzel Bites at home semi-homemade? No dough, no yeast, no mixer: just 4 ingredient soft pretzels with BISCUIT dough! This easy recipe tastes just like the real thing thanks to the baking soda soak – they’re golden and have that classic pretzel texture and taste.

How to make Easy Soft Pretzel Bites

• Pillsbury Grands Biscuits – or canned buttermilk biscuits of your choosing, just not flakey layers. 
• Baking soda – This is essential for making homemade pretzels! We do a baking soda “soak” in boiling water to give that classic golden exterior and pretzel chew.
• Melted butter and coarse salt for topping

Storing Leftovers

These are best eaten the same day they’re made but you can store leftovers in an airtight container. Make sure they’re completely cool first so the salt doesn’t cause the bites to weep and get soggy. Reheat in the air fryer to crisp them up or in the microwave to soften.

Expert Tips

• You can also air fry these for just a few minutes on each side.
• Don’t skip that baking soda bath – it’s the most important! Otherwise they’re just baked biscuits.
• If you don’t have pretzel salt on hand, feel free to employ the help of some kosher salt, bagel salt, large sea salt, or even margarita salt!
• You can also make these from scratch using my soft pretzel recipe to make soft pretzel bites!

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Easy Soft Pretzel Bites Recipe

These Easy Soft Pretzel Bites recipe has only 3 basic ingredients and are done in under 30 minutes! They’re delicious with salt and butter. Starting these with Grands! Biscuits  makes them an easy and delicious way to enjoy your favorite soft pretzels – FAST.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 32 bites

Calories 100kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube 8 count Grands Biscuits
• ¼ cup baking soda
• Butter melted
• Kosher or pretzel salt

Instructions

• Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
• Fill a 3-4 Qt. saucepan halfway with water and bring to a boil.
• Open biscuits and slice each into 4 pieces to make 32 pretzel bites.
• Once the water boils, add the baking soda. The water will bubble up!
• Working in batches, boil the biscuit quarters for about 30 seconds each, turning halfway. Remove from the boiling water with a slotted spoon and place evenly on prepared cookie sheets.
• Bake for about 13-18 minutes, or until golden brown. Some will get more brown/golden than others.
• Brush bites with melted butter and sprinkle with salt. Serve warm or room temperature, store in an airtight container for up to 1 day.

Video

Notes

Nobody wants a hard, dry pretzel. Well, pretzel sticks being the exception. To keep your pretzel bites fresh, wrap them in plastic wrap and store the wrapped pieces in aluminum foil. You can keep them on the countertop for about a day, or freeze them for up to 30 days.

If frozen, allow the pretzel bites to fully thaw before reheating. Then, bake in the oven at 350°F for about 5 minutes. Alternatively, you can throw them in the microwave covered by a damp paper towel and heat them for about 20 seconds.

Soft pretzels will stay fresh at room temp for just one day. If you need to store them for any longer than that, opt for the freezer. Frozen pretzels will stay fresh for about a month. 

Nutrition

Serving: 4bites plain | Calories: 100kcal | Carbohydrates: 14g | Protein: 2.1g | Fat: 3.9g | Saturated Fat: 1.4g | Sodium: 362mg | Fiber: 0.5g | Sugar: 1.6g

Step by Step Photos and Instructions

• Preheat oven: Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Preheat your oven to 400°F.
• Boil biscuits: Open the can of biscuits and slice each biscuit into quarters. Since you’re making 4 pieces out of each biscuit, you should be left with 32 pretzel bites in total.
• Fill a 3-4 quart saucepan with water and bring it to a boil. Once boiling, add the baking soda — be prepared for it to bubble! Submerge each of your pretzel bites into the boiling water and allow them to cook for 15 seconds, turning them over and cooking for another 15 seconds. You may need to do this in batches. Remove the bites with a slotted spoon and place them on the prepared baking sheet, evenly spaced. Repeat until all pretzel bites have been boiled. 
• Bake: Bake the bites for 13 to 18 minutes. You’ll know they’re done when they reach a golden brown color!
• Serve: Brush the pretzel bites with melted butter and sprinkle salt liberally on top. Enjoy!

Other Recipes using Biscuits

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Chocolate Cinnamon Roll Pull Apart Bread (2 ingredients)

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This Greek Pasta Salad recipe is the perfect easy dinner recipe and it’s perfect for a summer potluck. It’s a simple pasta salad with orzo and tons of Greek flavors – feta and briny olives with fresh veggies and a red wine vinaigrette. We absolutely love this recipe!

This salad has countless elements to it with so many flavors and textures all coming together in one large bowl. It is my favorite salad recipe to make and bring to pot lucks or any event where a salad is needed! Because of everything that goes into making it–everyone will like something from it!

I use an amazing from scratch vinaigrette on top which pulls everything together! Because it is a pasta salad, I chose Orzo. It is a small pasta, but goes in great with this salad because it is not overwhelming, and you still have a great pasta taste!

How to make Greek Pasta Salad

1. Orzo Pasta: This small pasta resembles rice, but it’s pasta. I like how it makes the salad so simple. You can also use bowtie pasta or gluten-free pasta.
2. Cook the pasta as directed on the package and drain, then cool. I like to add it to a bowl of ice water to stop the cooking and cool it faster.
3. Romaine lettuce is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
4. Grape Tomatoes, Red Onion, Kalamata Olives, fresh Cucumbers are all classic Greek salad ingredients. You could also use cherry tomatoes or chopped fresh tomatoes or add green  bell pepper. I love using English cucumber but Persian cucumbers work too.
5. Garbanzo Beans are also called chickpeas – this is a classic Greek salad ingredient and they add texture.
6. Feta Cheese goes on top the salad and also in the dressing – giving delicious flavor.
7. To make the simple dressing, add the fresh garlic, oil, and feta, red vinegar, and spices to a mason jar. Seal and shake to emulsify the dressing. The feta turns it into a creamy dressing without adding mayo.

Expert Tips + Variations

• Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.
• Use any pasta shape you like, but we like the small orzo. Make sure to use al dente pasta so it doesn’t get soggy.
• Swap out black olives or green olives if you want. You can also add kidney beans for a texture mix-up.
• I love sliced raw onions in this orzo salad, but you can omit if they’re too strong for you.

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Greek Pasta Salad Recipe

This easy Greek Pasta Salad is the perfect side dish or potluck recipe! We love the easy homemade Greek dressing too!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 241kcal

Author Dorothy Kern

Cost $9

Ingredients

For the salad:

• 1 cup orzo pasta cooked and drained
• 4 cups romain lettuce washed and cut
• 1 cup grape tomatoes halved
• ½ red onion sliced
• ½ cup pitted kalamata olives sliced
• ½ English cucumber chopped
• 1 can 15 ounces garbanzo beans, drained and rinsed
• ½ cup feta cheese crumbled

For the dressing:

• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 garlic cloves pressed
• 1 tablespoon finely diced red onion
• 2 tablespoons feta cheese
• ½ cup olive oil

Instructions

• Place lettuce, orzo, tomatoes, onion, olives, beans, and feta in a large salad bowl.
• Make the dressing: add all dressing ingredients to a jar. Cover and shake to combine.
• Pour dressing over salad, toss to coat.
• Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Video

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 5.4mg | Calcium: 89mg | Iron: 0.8mg

Other Salad Recipes

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Easy Bean Salad

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Salad

Summer Salad

An Ambrosia Salad Recipe is the retro 1950s marshmallow fantasy you’ve been dreaming of! It’s a creamy marshmallow fruit salad – the sweet medley of fruit is absolutely delicious. It’s an easy dessert salad that you’ll be making over and over again for potlucks or holidays!

How to Make Ambrosia Salad

1. I always add sour cream or greek yogurt to my ambrosia to give it a little tangy base. When I first added sour cream to my strawberry fluff, I realized it tempers the sweetness and really makes a better recipe.
2. The traditional fruits for ambrosia include mandarin oranges, pineapple tidbits, and maraschino cherries. You can mix and match different fruits if you like.
3. Be sure to drain the excess liquid and dry the mandarin segments as well as the pineapple and cherries. You can also cut the cherries in half if they’re large.
4. Feel free to use white marshmallows or fruit-flavored marshmallows – but be sure to buy minis.
5. While many people make fresh whipped cream, I prefer using cool whip. Whipped topping is easier, plus it holds up better. It’s kind of a family tradition.

Expert Tips

• Unlike Watergate salad or banana pudding fluff, you do not use instant pudding in this. The creamy fruit salad recipe base is made with whipped topping instead of pudding.
• You need to drain all the fruit well so it doesn’t water down the salad.

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Ambrosia Salad Recipe

Ambrosia Salad is a classic creamy fruit salad with oranges and pineapple and cherries and marshmallows in creamy whipped cream – a retro side dish!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 89kcal

Author Dorothy Kern

Cost 6

Ingredients

• 8 ounces Cool Whip , thawed
• ½ cup (120g) sour cream
• 1 (10 ounce) jar maraschino cherries (stems removed)
• 1 (8 ounce) can pineapple tidbits
• 1 (15 ounce) can mandarin oranges
• 2 cups mini marshmallows

Instructions

• Stir together whipped topping and sour cream until smooth.
• Drain all fruit very well and pat dry. Remove stems from cherries if they have them. You can cut the cherries in half if you prefer.
• Fold fruit and marshmallows into cool whip mixture. Chill at least 1 hour before serving.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

• Sub greek yogurt for the sour cream
• Add 1/2 cup chopped nuts and/or 1 cup unsweetened shredded coconut

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 28mg | Potassium: 40mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 112IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.04mg

Step-by-Step Instructions

1. Mix the sour cream with whipped topping in a large bowl.
2. Add the fruit and miniature marshmallows fold to combine.
3. Refrigerate until serving.

Other Dessert Salads

No Bake

Strawberry Pretzel Salad Dip

No Bake

Butterfinger Apple Salad

Healthier Recipes

Easy Caramel Apple Salad

Recipes

Cheesecake Apple Salad

I started making Black Bean Burgers about 10 years ago and we’ve been enjoying them ever since. I absolutely LOVE beans, so making them into a burger was not a stretch. These are an easy 30-minute meal that’s vegan with a gluten-free option. They’re a meatless burger you WILL want to eat!

Believe me, I love meat – a lot – and burgers are one of my favorite things. But, years ago, before it was trendy, I made black bean burgers and fell in love. If you love beans, you’re not going to miss the meat in this burger recipe.

Black bean burgers are an easy 30-minute meal that’s vegan and can also be made gluten free. We love trying to go meatless at least once a week; it’s healthier and better for the planet, plus it opens our eyes to different types of foods.

How to make Black Bean Burgers

• These burgers also have a secret ingredient: BEETS.
• The key to binding these together is blending some of the ingredients in the food processor, then adding whole beans for texture.
• You’re going to pulse it several times, or until it forms a slightly chunky paste. You don’t want it smooth like hummus, but more chunky like a tapenade.
• To cook your black bean burgers you simply fry them in some olive oil or nonstick cooking spray. They just need to heat through and get browned on both sides.
• It’s best to serve these on buns with something crunchy, like fresh onions or lettuce. The crunch of the veggies will be a great contrast to the soft burgers.

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Black Bean Burgers Recipe

This easy 30-minute meal is the perfect meatless weeknight dinner! Black Bean Burgers are full of flavor and are so healthy thanks to all the fiber in the beans and the fiber and vitamins in the secret ingredient: beets!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 18 -20 servings (1 burger per serving)

Calories 230kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 15 ounce jar Sliced Beets, drained (regular not pickled, but pickled can be used)
• 4 15 ounce cans black beans , divided
• 4 cloves garlic , peeled
• 1 medium onion , coarsley chopped
• 1 cup Italian Breadcrumbs
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• Burger Buns

Toppings (optional):

• Lettuce
• Tomato
• Sliced Beets
• Favorite Condiments
• Cheese

Instructions

• Peel and coarsely chop the onion. Peel the garlic. Place both in the bowl of a food processor. Note: if you have a small food processor, you may need to work in batches. Add 2 cans of drained and rinsed black beans and the drained beets. Pulse until no big chunks remain and the mixture is a chunky paste.
• Place the beet mixture into a large bowl. Add remaining beans, red pepper flakes, breadcrumbs, salt and pepper. Stir to combine.
• Form patties using 1/4 cup of mixture.
• To cook: heat large skillet over medium-high heat. Add oil to the pan and let it get hot, then add the patties, cooking each side for about 3-4 minutes, or until browned and cooked through.
• Serve hot with burger toppings or store in an airtight container in the refrigerator.
• Burger topping ideas: use your favorites! These burgers are soft, so I recommend adding something crunchy (like lettuce, tomato, or more sliced beets) to your burger along with your favorite condiments and cheese (vegan cheese to keep it vegan).

Video

Notes

Notes:

• If you have a small food processor, you may need to work in batches.
• To make the recipe gluten-free, swap bread crumbs for a gluten-free version (panko or regular style) and use gluten-free buns.
• To freeze: Freeze uncooked or cooked burgers. Place in airtight container in single layers (with wax or parchment paper between layers). Freeze up to 1 month. If frozen, defrost in refrigerator, then cook as directed.

Nutrition

Serving: 1burger | Calories: 230kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.69g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.47g | Trans Fat: 0.01g | Cholesterol: 0.07mg | Sodium: 510mg | Potassium: 26mg | Fiber: 7g | Sugar: 3.46g | Vitamin A: 11.07IU | Vitamin C: 1.31mg | Calcium: 13mg | Iron: 2.95mg

Cheesy Garlic Breadsticks are the best gooey homemade breadsticks recipe! These are better than anything you’ll get at the local pizzeria – they’re soft and cheesy and full of garlic flavor. This homemade cheesy garlic breadsticks recipe is a keeper.

Guys, here’s something (not so) shocking: I love bread. All kinds of bread. Cinnamon rolls, dinner rolls, buttery garlic bread, pizza dough… and breadsticks. I especially love breadsticks when they’re covered with cheese. It’s so easy to make these at home from scratch – no store-bought dough in sight. The yeast dough is basically a homemade pizza dough recipe covered in garlic, a bit of olive oil, ranch seasoning and lots and lots of cheese. Skip Pizza Hut and make bread sticks at HOME!

How to make Cheesy Garlic Breadsticks

1. All-Purpose Flour – while you could use bread flour, I find I prefer using all purpose because I always have it in my kitchen. Be sure to read the instructions: we start with 2 cups but will add more as we’re mixing.
2. RapidRise Yeast – This is also known as INSTANT yeast. This recipe is written for this type of yeast so be sure to get instant – different brands have different names but they’ll all say “instant” on the package. Instant makes life easier – no second rise. The dough only has to rest for 10 minutes!
3. Sugar – Granulated sugar is not for sweetness; it helps to activate the yeast.
4. Water – You want your water between 120°F and 130°F. It helps if you have an instant read thermometer so that your yeast activates properly.
5. Once you have the dough we’ll brush the top of the breadsticks with garlicky ranch olive oil and tons of shredded mozzarella cheese (add parmesan cheese if you want!)

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Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks are the perfect side dish for any meal. They’re a homemade breadstick topped with ranch and lots of cheese! 

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rest Time 10 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 263kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Breadstick Dough:

• 3 ¼ cups (403g) all-purpose flour (you'll start with 2 cups and add more when mixing)
• 1 envelope (2 1/4 teaspoons) Instant Yeast (RapidRise if using Fleischmann's Yeast)
• 1 tablespoon (13g) granulated sugar
• 1 ½ teaspoons salt
• 1 ⅓ cups (316ml) very warm water (between 120°-130°F) (think hot bathwater)
• ⅓ cup (79ml) olive oil

For the Topping:

• 3 tablespoons (45ml) olive oil
• 2 cloves minced garlic
• 1 tablespoon dry ranch seasoning mix
• 1 ½ cups mozzarella cheese
• Pizza Sauce, for dipping

Instructions

• Preheat oven to 425°F.
• You can use a wooden spoon and do it by hand or use an electric mixer fitted with the dough hook. Combine 2 cups flour, undissolved Instant Yeast, sugar and salt in a large bowl. Add very warm water and ⅓ cup oil; mix until well blended, about 1 minute. 
• Slowly add enough flour to make a soft dough. Dough will form a ball and be slightly sticky.
• Turn out dough onto a floured surface and knead the dough, adding additional flour as necessary, until the dough is smooth and elastic. This will take just a minute if you used an electric mixer, about 4 minutes if you’re doing it by hand. (To knead the dough, add just enough flour to keep your hands from sticking. Flatten the dough and roll it towards you; using the heels of your hands push it away in a rolling motion. Rotate and repeat until a soft and elastic dough ball forms.
• Drizzle the bottom of a pan with a bit of olive oil. Pat dough with floured hands to fit a pizza pan or baking sheet to desired thinness.
• Stir together 3 tablespoons olive oil, garlic, and ranch seasoning mix. Brush all over dough. Top with cheese. Bake 15-25 minutes or until golden and cheese is melty. Baking time will vary depending on how thick or thin you roll your dough.

Notes

If you don’t have a thermometer to test the water, think hot bathwater. The water should be very warm to the touch.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 474mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Calcium: 76mg | Iron: 1.7mg

This Easy Pasta Sauce Recipe can be made in just 30 minutes! It is so much better than store-bought and will taste great on any type of pasta – it’s great for a quick dinner when jarred sauce just won’t do.

Expert Tips

• Use a wide skillet instead of a dutch oven or pot and your sauce will cook faster.
• Before you serve it, check for seasoning. If needed, add additional salt and pepper, to taste.
• Many people will make sauces with fresh tomatoes, but using canned crushed tomatoes is just so much easier and taste great because they are canned at their peak. 

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30 Minute Pasta Sauce Recipe

Make Easy Pasta Sauce in 30 minutes! This simple weeknight meal is perfect for pasta or meatballs or anytime you need an easy tomato sauce recipe for dinner.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 104kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 tablespoon olive oil
• ½ medium onion diced
• 2-3 cloves garlic minced
• 28 ounce can (794g) crushed tomatoes
• 8 ounce can (227g) tomato sauce
• 1 cup (237ml) chicken stock
• 1 tablespoon (21g) honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian Seasoning
• ¼ teaspoon red pepper flakes

Instructions

• Add olive oil to a large frying pan (3 quart or larger saucepan can also be used). Heat over medium-high heat. Add the onion and cook 2 minutes, then add garlic and cook 1 minute more.
• Add the crushed tomatoes, tomato sauce, and chicken stock. Stir.
• Add the honey and spices to the tomato sauce, stir to combine. Bring to a boil, lower the temperature to medium-low and simmer for 15 minutes.
• Add additional salt and pepper to taste. Serve over pasta.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 568mg | Fiber: 3g | Sugar: 11g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg

Step-by-Step Photos

Other Sauce Recipes

Pizza

Pizza Sauce from Scratch

Main Dish

Crockpot Spaghetti Sauce

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A family favorite gets a mini makeover! These Mini BBQ Meatloaf are easy MINI meatloaves! These are full of flavor and the best comfort food when you’re craving a hearty dinner. Mini meatloaf takes less time to bake than a traditional meatloaf making this the best meatloaf recipe for weeknights.

Traditional meatloaf has a long cooking time, enter this easy recipe: mini meatloaves! Instead of making one big loaf, I make mini meatloaves in muffin tins – it’s one of my favorite things to do with this favorite comfort food. They bake in half the time, and it’s so much easier to know when they’re done baking.

I took my favorite BBQ meatloaf recipe and minified it! It has the same great flavor – a combination of ground beef, tangy BBQ sauce, and spices but made easy as cute little mini meatloaves.

Just like a classic meatloaf recipe, you make the meatloaf mixture the same way, but then you divide it and press the mixture into a muffin tin. It’s so easy – this family favorite is on the dinner table in less than an hour!

How to make Mini Meatloaf

1. Meat: I always use either lean ground beef (90/10) or ground turkey
2. Stuffing Mix: This is the binder of the recipe – you can use brand name or generic (i.e. Stouffer’s)
3. Barbecue sauce: Use your favorite. We’re loving G Hughes brand, which is sugar free.
4. Cheese: Shredded cheddar cheese goes great with BBQ sauce!
5. Once you’ve mixed all the ingredients add them to a cupcake pan and make an indent; add the BBQ sauce and top with cheese, then bake.
6. How long to bake mini meatloaves: Bake the mini meatloaves for 30 minutes at 375°F. Top each one with cheese and bake for 5 minutes longer. Place the muffin pan on a cooling rack and let the meatloaves cool for 10 minutes before serving them.
7. You can make one large meatloaf with this recipe. You can brush the top of the loaf with a BBQ sauce glaze, and it will take about one hour to bake at 375°F in a loaf pan or bread pan. If you bake it on a rimmed baking sheet or sheet pan, the cooking time could be less.

Expert Tips

• How to know when meatloaf is done baking: you can use a meat thermometer to check the temperature. The internal temperature should be 160 to 165°F.
• Be sure to let them stand at room temperature for 10 minutes before serving. This will allow the juices in the meat to redistribute, so it doesn’t run out when you serve them.
• If you want to add chopped onions to your meatloaf, I recommend sauteed onions instead of raw onions.
• Try adding spices: a teaspoon chili powder, teaspoon garlic powder and onion powder, a little cayenne pepper, kosher salt, or dried herbs. Make a special blend and mix up a few spices in a small bowl to add to the meat.
• When mixing the meat mixture, use a large mixing bowl and a light hand. You can mix with a spatula, but I think it’s easier to use your clean hands to mix it. You want it well combined, but your meatloaf will be dense if you overmix.

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BBQ Mini Meatloaves Recipe

These Mini BBQ Meatloaves might just be your new go-to comfort meal, even when you’re shorter on time! Easy, tasty and filling!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 176kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 pound lean ground beef or turkey
• 1 6 ounce package stuffing mix (such as Stouffers)
• 1 cup water
• 1 teaspoon garlic powder
• ¾ cup barbecue sauce
• ¾ cup shredded cheddar cheese

Instructions

• Preheat oven to 375°F. Spray a muffin pan with nonstick cooking spray.
• Mix meat, stuffing mix, water and seasoning until well blended in a large bowl.
• Press evenly into 12-cavity muffin pan. Make an indentation in the center of each with the back of a spoon. Spoon a bit of pasta sauce in each indentation.
• Bake 30 minutes or until the meatloaves are cooked through. Top evenly with cheese; continue baking 5 minutes or until cheese is melted.
• Let stand 10 minutes before serving.
• Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.

Video

Notes

• Use your favorite BBQ sauce – we love G Hughes which is sugar-free.
• Use another flavor cheese if you prefer.
• Make this into a large meatloaf in a 9×5 pan, it will take about 1 hour to bake.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 20g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 489mg | Potassium: 221mg | Fiber: 1g | Sugar: 7g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

An EASY Mexican Cornbread recipe is inspired by one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish. It’s a Spicy Cornbread that’s inspired by Mexican flavors.

I am SUPER picky when it comes to cornbread, so when I say this is my favorite cornbread mix, you can count on my word. In case you didn’t hear me, let me shout it again:

My whole life I wanted to like cornbread, I really did. Growing up all we ate were mixes (because, 1970s and 80s) so I’ve tried pretty much every brand out there. As an adult, being kind of underwhelmed with mixes, I tried making my own from scratch…and I was even more underwhelmed. I’d written off ever really liking cornbread until I made this easy recipe. I ate FOUR slices of this. IN. ONE. NIGHT. That’s how good it is, especially when I amped it up with some jalapeños and cheese!

Cornbread is the perfect side dish for chili or soup or so many other recipes. Or, be like me and eat it by itself as breakfast…or lunch. I’m calling this Mexican inspired Cornbread because I added jalapeños and Mexican-blend cheese to the batter. It’s the perfect sweet and spicy cornbread recipe!

How to make Mexican Cornbread

• Why use a cornbread mix? Because it’s EASY and you know it’s going to taste good. Remember, I’ve tried a lot of cornbread recipes (box and from scratch) and this mix knocks everything I’ve tried out of the water. I love Simply Homemade or Marie Callender’s brand.
• The real simple directions on the box really are simple: just dump, whisk, and pour. Honestly, the hardest thing about making this cornbread was slicing my jalapeños. I hate slicing them with my bare hands and I was out of gloves, so I used a sandwich baggy which was just comical.
• To make this easy cornbread, you just the ingredients called for on the box (this will depend on the brand if it’s water or eggs and milk). Whisk those ingredients until they’re moistened.
• Then add the spicy flair: the jalapeños and cheese. You can use cheddar or jack cheese, or use a Mexican blend, which is what I used.
• Simply stir to get a thick batter that’s perfectly baked in an 8×8-inch baking pan.

Tips & Storing

• I served this cornbread with taco salad, but it would also be fantastic with Baked Salsa Chicken, my one pot Taco Casserole, or on top of a Chili Bubble Bake. Or it’s really good with Crockpot Broccoli Cheddar Soup!
• You can also make this into sweet Mexican cornbread muffins too! It’ll make about 12 standard muffins, perfect for serving as a side dish or freezing for quick snacks.
• Store in an airtight container for a few days or freeze for a month or so!
• Looking for the mix? You can find it in most grocery stores in the baking aisle, or get it on Amazon.

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EASY Mexican Cornbread

This EASY Mexican Cornbread recipe is one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 1325kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 15 ounce box Cornbread mix (see note; for 8×8 or 9×9 inch pan)
• Ingredients called for on the mix (see note)
• 1 cup shredded cheese cheddar, jack, or Mexican blend
• 2 medium jalapeños diced small

Instructions

• Preheat oven to 375°F. Spray an 8-inch baking pan with non-stick cooking spray.
• Whisk together cornbread mix, with added ingredients until moistened. Stir in cheese and jalapeños.
• Pour mixture into prepared pan. If desired ,sprinkle with more cheese.
• Bake for 25-30 minutes or until a toothpick comes out clean. Let sit 5 minutes before slicing and serving.

Video

Notes

• Make the cornbread batter as directed on the box, adding egg and milk, oil, water, etc (use what it says to use). Then add in the jalapeños and cheese.

Nutrition

Serving: 1serving | Calories: 1325kcal | Carbohydrates: 11g | Protein: 37g | Fat: 127g | Saturated Fat: 77g | Cholesterol: 534mg | Sodium: 863mg | Potassium: 368mg | Sugar: 9g | Vitamin A: 4125IU | Vitamin C: 2.4mg | Calcium: 805mg | Iron: 1.4mg

Favorite Semi-Homemade Recipes

Bread Recipes

Blueberry Cornbread

Side Dish

Cornbread Stuffing with Andouille Sausage

Side Dish

Sausage Stuffing Recipe

Casserole

Easy Cheesy Chili Biscuit Bake

This Easy Biscuit Casserole with Chilli has only 5 ingredients yet bursts with flavors your family won’t resist. With just everyday pantry items, you can easily put together a comfort meal to satisfy even your laziest weeknights.  

How to make Chili Biscuit Casserole

1. You need one can of Pillsbury (or similar) Grands! Biscuits, along with your favorite canned chili or my homemade turkey chili recipe.
2. I love adding freshly diced red bell pepper: freshly diced. This will give your chili with biscuits a burst of flavor!
3. Of course you need shredded cheese! We love cheddar cheese but pepper jack or Monterey Jack are great too.
4. All you have to do is layer all the ingredients in the pan and bake – that’s it!

Storing Biscuit Bubble Bake

• This chili biscuit casserole is the perfect make ahead meal – assemble it up to 24 hours in advance and bake before serving.
• Store leftovers in the fridge.
• Store your biscuit casserole in an airtight container and freeze for up to 1 month. 

Expert Tips

• If you want a crunchier top on your casserole, then use a more shallow baking dish.
• Make sure to dry your vegetables before assembling them into the biscuit casserole. This way your veggies won’t turn out soggy.
• You know when this is done baking when the biscuits are cooked through, the chili is bubbly, and the cheese is melted and browning on top.

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Easy Cheesy Chili Bake

Easy Cheesy Chili Bake – this easy weeknight dinner recipe has just 5 ingredients! Chili is topped with vegetables, biscuits, and cheese and bakes up for a delicious meal.

Total Time 40 minutes minutes

Servings 6 servings

Calories 338kcal

Author Dorothy Kern

Ingredients

• 1 can Pillsbury Grands! Biscuits 8 biscuits
• 2 cans (15 ounces each) chili (use your favorite brand/flavor)
• 1 cup frozen corn
• 1 red bell pepper diced
• 3 cups shredded cheddar cheese

Instructions

• Preheat oven to 350°F.
• Slice each biscuit into 4 pieces (for a total of 32).
• Place chili in the bottom of a 9×13” baking dish. Sprinkle the corn and bell pepper over the top. Top with the biscuits in an even layer.
• Bake for 25 minutes, or until the biscuits are almost cooked through and browning on top. Sprinkle the cheese evenly over the top and then bake again until the cheese is melted and the biscuits are cooked through, about 5 more minutes.
• Store in an airtight container in the refrigerator for up to 3 days.

Video

Notes

• If you want a crunchier top on your casserole, then use a more shallow baking dish.
• Make sure to dry your vegetables before assembling them into the biscuit casserole. This way your veggies won’t turn out soggy.
• Underbake your casserole a bit. It’ll harden and finish baking during the cooling process. 

Nutrition

Serving: 1/6th slice of biscuit bake | Calories: 338kcal | Carbohydrates: 13g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 531mg | Fiber: 1g | Sugar: 3g

Other Chili Recipes

Appetizer

Crockpot Chili Dip

Recipes

Chili Tater Tot Casserole

Soup

Turkey Chili Recipe (30 minute meal)

Sports

Easy Chili Cheese Dip

Easy salad recipes are the best in summer and this Corn Pasta Salad is one of my favorites. Made with tortellini, corn and lots of grilled veggies, this simple pasta salad has a homemade Italian vinaigrette.

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Corn Pasta Salad

This Corn Pasta Salad is an easy tortellini salad with corn and roasted vegetables tossed with a simple vinaigrette with mustard.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 339kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 package (about 19 ounces) cheese tortellini see note
• 1 medium zucchini sliced
• 1 medium yellow squash sliced
• 2 cups frozen corn thawed
• 1 cup grape tomatoes diced
• 1 red pepper diced

Dressing:

• 1 tablespoon diced shallot
• 1 clove garlic minced or pressed
• 1 tablespoon dijon mustard
• ⅓ cup white balsamic vinegar
• ¾ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Italian seasoning

Instructions

• Cook tortelllini according to pacakge directions. Drain and cool.
• While you're cooking the tortellini, heat a griddle to medium high heat. Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice.
• Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn.
• Place all dressing ingredinets in a mason jar. Cover and shake until emulsified. Pour over salad. Toss to coat.
• Chill and serve within 2 days.

Notes

Use any flavor tortellini, fresh or frozen.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 32g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 454mg | Potassium: 269mg | Fiber: 4g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 26.6mg | Calcium: 75mg | Iron: 1.8mg

We love pasta salads. Try our other favorite recipes:

• Pesto Tortellini Salad is another favorite with tortellini
• Pizza Pasta Salad uses tortellini again but you can use your favorite pasta
• BBQ Chicken Pasta Salad has chicken and my favorite BBQ sauce
• Spicy Italian Pasta Salad is an OG classic recipe!