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!

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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

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

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Cornbread Stuffing with Andouille Sausage

Side Dish

Sausage Stuffing Recipe

Casserole

Easy Cheesy Chili Biscuit Bake

Cheesy Jalapeño Garlic Bread is so amazingly good. It’s gooey, cheesy, garlicky and spicy from the jalapeños and pepper jack cheese. If you love garlic bread this is going to be your favorite recipe ever!

Cheesy bread is my life source – especially when it’s garlic bread. And with jalapeños? Sign me up! This cheesy bread is loaded with fresh jalapenos, butter, garlic, and of course, cheese! It’s the perfect twist on garlic bread and you’re going to love it as much as I do.

Ingredient Notes

• French Bread: you can use a round but I prefer a long loaf. You can use sourdough or French bread.
• Shredded cheese: I used mozzarella and pepper jack. For best results buy it whole and shred it yourself. You can also use sharp cheddar cheese if you prefer.
• Jalapeños: Diced for in the garlic butter mixture and sliced for on top. Remove the seeds for a less spicy bread. I also use jalapeños in my Creamy Jalapeno Chicken Recipe.

How to make Cheesy Jalapeño Garlic Bread Tips

1. Be careful to slice the bread evenly (so one side isn’t higher than the other). If it’s easier, cut the loaf in half first.
2. Make sure your butter is softened so it’s easier to mix the garlic and jalapeño into it.
3. Watch it while baking so that it doesn’t burn.
4. You can use pickled jalapeños if you prefer.

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Cheesy Jalapeno Garlic Bread

Gooey cheesy garlic bread full of spicy garlic jalapeño flavor! The perfect side dish.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 315kcal

Author Dorothy Kern

Cost $15

Ingredients

• 1 (16 oz) loaf French bread
• ½ cup butter , softened
• 4 cloves garlic
• 2 jalapeños , divided
• 1 cup shredded mozzarella cheese
• 1 cup shredded pepper jack cheese

Instructions

• Preheat the oven to 400°F. Line a cookie sheet with foil or parchment.
• Slice the French bread horizontally, creating two long halves.
• Dice one jalapeño small. Slice the remaining jalapeño into thin slices.
• Add butter to a medium size bowl. Use a garlic press to press the garlic into the butter. Add diced jalapeño and stir together.
• Spread butter evenly on both halves of the bread. Top with both cheeses. Place sliced jalapeños evenly on top.
• Bake for 10-15 minutes or until the cheese is bubbly and slightly golden.
• Remove from the oven, allow to cool slightly and cut into slices.

Video

Nutrition

Serving: 1serving | Calories: 315kcal | Carbohydrates: 39g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 520mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 3mg

Favorite Bread Recipes

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Small Batch Dinner Rolls (45 minute)

You can make pizza dough without yeast and you only need 5 ingredients! Make this No Yeast Pizza Dough Recipe in under 30 minutes you have a delicious dinner on your table fast and you won’t even miss the yeast.

Just 5 ingredients:

• Instead of using yeast you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.
• Besides that you need all the normal homemade pizza ingredients: All-purpose flour, salt, olive oil, and water. And your favorite pizza toppings, of course!
• If you happen to have self-rising flour, you can easily substitute in this recipe. Instead of the dry ingredients below, just use 2 1/2 cups of self-rising flour.

How to make Pizza Dough without Yeast

1. Whisk together the dry ingredients in a large bowl and add the liquid.
2. Stir with a wooden spoon or spatula as much as you can. At some point it will be come impossible for it to come together with just a spoon (this is called a “shaggy dough”), so you’ll need to get your hands in there to “knead” it together in to a ball.
3. Roll pizza crust out on parchment paper, otherwise it will stick to your surface. It’s also easier to transfer to your pan when it’s on parchment paper. Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.
4. Once you have your pizza dough it’s time to top it with tomato sauce, mozzarella cheese, and your favorite toppings.

Expert Tips

Because it won’t have the rising process of yeast, this dough won’t be as chewy and it won’t have that “yeasty” flavor, but it is the perfect way to make pizza crust when you don’t have yeast.

Best Pizza Pans

• Use a round pizza pan, like I did. Mine is a 10″ round, but you can use any size. If you have a smaller pan but want a thinner pizza, just divide the dough in two to make two pizzas.
• Use a cookie sheet or jelly roll pan
• Bake this in a cast iron skillet
• Divide the dough in quarters to make four personal pizzas.

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No Yeast Pizza Dough Recipe

Make my no yeast pizza dough recipe and have pizza in under 30 minutes! This pizza dough is made without yeast and can be made gluten-free, whole wheat or with most different kinds of flour and any toppings.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 349kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 ½ cups (310g) all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30ml) olive oil
• ¾ cup (177ml) water

Instructions

• Preheat oven to 450°F. Spray your pizza or sheet pan with nonstick cooking spray.
• Whisk together flour, baking powder, and salt. Add oil and water and stir until you can’t anymore, then work the dough with your hands until it’s smooth and forms a ball.
• Place the ball of dough on a floured surface (or on parchment paper) and roll it into desired size (about 9-11-inch circle).
• Place dough on prepared pan. Top as desired with sauce, cheese and toppings.
• Bake for about 10-12 minutes, rotating the pan as needed so it cooks evenly.
• The crust won’t get dark golden, but will look slightly golden and no longer doughy, and the cheese will be melted once it’s done.
• Serve hot. Store leftovers in an airtight container for up to 3 days.

Notes

• Whole Wheat Dough: substitute half whole wheat flour and half all-purpose (1 1/4 cups of each).
  Gluten Free Dough: substitute GF AP 1:1 flour for the all purpose.
• Substitute the equal amounts of Bread Flour or White Whole Wheat Flour for the All Purpose called for.
• To substitute Self-Rising Flour use 2 1/2 cups self-rising flour and omit the dry ingredients.
• You can also divide the dough into 4 pieces to make 4 mini pizzas, or turn your dough into breadsticks.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Calcium: 120mg | Iron: 4mg

7 Layer Pizza Dip is an easy hot cheesy dip recipe that is even better than pizza!! The layers of cheese, sauce, and toppings that will be the hit of your party. What will you top it with?

Pizza is a huge weakness for me. I could eat it every day and never get tired of it. Now I can add Pizza DIP to my love language: This is almost better than the real thing, and it’s definitely easier than making homemade pizza.

• It’s an gooey easy cheesy dip: a hot appetizer that tastes like pizza without the crust.
• The crust comes in the form of the dippers, like pretzels or crackers, or Fritos.
• And this isn’t just your average baked dip – it’s a 7 Layer pepperoni pizza dip with your favorite pizza toppings! All the pizza flavors and lots of cheese without all the hassle.

Ingredients Needed

• 8 ounces Cream Cheese: Be sure to use softened cream cheese to avoid lumps!
• Spices: Dried basil and oregano, onion powder, garlic powder, and red pepper flakes all add tons of pizza flavor.
• Cheeses: You’ll need grated Parmesan cheese, mozzarella cheese and cheddar cheese. I just love adding some cheddar to pizza – reminds me of my favorite childhood restaurant.
• Pizza sauce: My favorite one is homemade but you can use any from the store too.
• Toppings: Pick your favorites! Sliced pepperoni, olives, bell peppers – anything!

How to Make Pizza Dip

1. Combine the cream cheese, herbs, spices, and Parmesan cheese using a hand mixer in a large mixing bowl.
2. Spread the cream cheese mixture in a 9” pie pan
3. Spread the pizza sauce over the top.
4. Sprinkle both kinds of cheese over the top of the sauce, followed by pepperoni, olives, and bell peppers.
5. Bake until it’s hot and the cheese is melted. Serve the dip hot.

Expert Tip

I like using a 9-inch pie plate but you could also use a similar size baking dish or even a skillet. Just make sure whatever you use is a heat safe dish.

FAQ

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7 Layer Pizza Dip Recipe

7 Layer Pizza Dip is an easy hot cheesy dip recipe that is even better than pizza!! There are 7 layers of cheese, sauce, and toppings that will be the HIT of your party.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 205kcal

Author Dorothy Kern

Cost $8

Ingredients

• 8 ounces (226g) cream cheese room temperature
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon red pepper flakes
• ⅓ cup grated parmesan cheese
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup pepperoni
• 6 ounces sliced olives
• ¼ cup green pepper diced

Instructions

• Preheat oven to 350°F.
• Mix together cream cheese, herbs and spices, and parmesan cheese using a hand mixer in a large bowl. Spread cream cheese mixture in the bottom of a 9” pie plate.
• Top with pizza sauce, both cheeses, pepperoni, olives, and green peppers.
• Bake until hot and the cheese is melted, about 15 minutes. Serve hot with chips or crackers.

Video

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 488mg | Fiber: 1g | Sugar: 2g

More Homemade Dips You’ll Love

• Hot Cheesy Pesto Dip
• Easiest Hot Spinach Dip
• 2-Ingredient Crockpot Chili Dip

7 Layer Pizza Dip is an easy hot cheesy dip recipe that is even better than pizza!! There are 7 layers of cheese, sauce, and toppings that will be the hit of your party. Enjoy!

This Christmas Charcuterie is the perfect cheese board recipe to make as an appetizer for a party. It’s the easiest board you’ll ever make and it’s so pretty too!

This Christmas Tree Charcuterie Board is the perfect recipe to make for Christmas parties! I absolutely love charcuterie boards because you can personalize them and they’re easy to eat. Just put it on the counter and people can grab and go as they please – my favorite way to entertain. This board is super simple to assemble and you can use my ingredients or swap our your own favorite flavors – it’s super festive and perfect for the holiday.

Ingredients Needed

You can substitute or add anything to this list of ingredients depending on what YOU like!

• Cheese: My favorites to use are medium cheddar, white cheddar, and some sort of hard cheese like flavored parmesan, but use your favorite. It’s good to have at least one hard and one soft cheese, and fill in with others that you like. I usually do medium cheddar if there are kids – they prefer it to other cheeses.
• Brie: I used a wheel of brie and jam for the star on top but you can just cut a star shape of another cheese if you want.
• Vegetables: I chose broccoli and tomatoes for the red and green aspect of Christmas, but carrots are another good one, as are sliced cucumbers or radishes.
• Fruit: Grapes are a classic charcuterie ingredient – you could even do a mix of red and green grapes.
• Meat: I love salami and used sliced packaged for this board, but I often buy a log of salami and chop it into quarters. You can also use ham or prosciutto or even deli turkey or other meats.
• Garnishes: Nuts, jam, honey, and crackers are always good additions. I added rosemary sprigs to add to the Christmas tree theme.

How to Make Holiday Charcuterie Board

1. Cut a star shape out of the wheel of brie.
2. Place a long row of rosemary on a rectangular cutting board or large platter.
3. Top with tomatoes and chopped broccoli.
4. Continue adding layers, getting smaller each row, of cheese slices, salami, nuts, and more vegetables.
5. Place the brie wheel at the top for the star and fill with jam.
6. Add crackers as the trunk of the tree and place additional rosemary sprigs around the tree as garnish.

Expert Tips

• I like to cut my cheeses in different sizes and/or shapes so that you can tell the difference if they’re the same color. Try rectangles and wedges to look pretty, or use a star cookie cutter to fit the holiday theme.
• To make this super Christmassy, I put it in a tree shape, you can shape it however you want. You could even make a Christmas charcuterie wreath.

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Christmas Charcuterie Recipe

Christmas Charcuterie is an easy cheese board shaped like a Christmas tree! Use your favorite cheeses and meats to create a gorgeous and delicious festive charcuterie board!

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 108kcal

Author Dorothy Kern

Cost $15

Ingredients

• 1 small wheel Brie
• ¼ cup raspberry or strawberry jam
• Assorted Cheeses
• Salami
• Grape Tomatoes
• Chopped Broccoli Florets
• Nuts
• Crackers
• Rosemary

Instructions

• Cut a star shape out of the wheel of brie.
• Place a long row of rosemary on a rectangular cutting board or large platter.
• Top with tomatoes and chopped broccoli.
• Continue adding layers, getting smaller each row, of cheese slices, salami, nuts, and more vegetables.
• Place the brie wheel at the top for the star and fill with jam.
• Add crackers as the trunk of the tree and place additional rosemary sprigs around the tree as garnish.
• Serve immediately.

Notes

• If you have room in the fridge you can assemble the board up to 8 hours ahead, or cut everything and have it ready to go to assemble just before serving.
• I don’t recommend storing leftovers if the board has been out of the fridge more than an hour.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 60g | Protein: 47g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 226mg | Sodium: 1449mg | Potassium: 409mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1338IU | Vitamin C: 7mg | Calcium: 433mg | Iron: 2mg

Other Charcuterie Boards

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How to make a Dessert Board (Dessert Charcuterie)

Appetizer

How to make an easy cheese board (charcuterie for beginners)

Christmas

Christmas Tree Frosting Board

Cookies

S’mores Board

Pigs in a Blanket are an easy appetizer recipe made with crescent rolls! I seasoned these with everything bagel seasoning for a twist, but it’s not required. This is a 4 ingredient recipe – and they always disappear fast. This is seriously one of our favorite recipes – we make them several times per year!

Why Make My Recipe

We make this classic Pigs in a Blanket Recipe with Lil’ Smokies and Crescent Rolls multiple times a year – if it’s a holiday or we’re having a party you know these will be on the menu. Kids and adults love them – the perfect small bites for any party.

• 4 ingredients if you add the Everything Bagel Seasoning – only 2 ingredients if you leave them plain!
• We’ve made this recipe so many times it’s no fail – and even my kid could make them when she was 8 years old!
• No one can resist them!!

Ingredients

• Crescent rolls – for this recipe, you’ll need two cans
• Li’l Smokies – mini sausages you find in the sausage aisle, use any flavor or brand (mini hot dogs or cocktail sausages would work too).
• Egg Wash or Cooking Spray – you don’t need the yolk
• Everything bagel seasoning – McCormick makes this as does Trader Joe’s – this is optional but we absolutely love the flavor combo!

How to Make Pigs in a Blanket

• Remove the crescent dough from the cans and unroll them. Separate them into 16 triangles and then slice each triangle into three small triangles with a sharp knife.
• Place a sausage on each triangle and roll them up. Place them on a sheet pan lined with parchment paper.
• Brush each pig in a blanket with some egg wash and sprinkle the seasoning over the top.
• Bake them at 375°F until the rolls are golden brown and cooked through.

Variations & Sides

• While these can also be made with puff pastry, I haven’t tried that.
• You can omit the everything bagel seasoning and leave them plain, or sprinkle with poppy seeds, sesame seeds, salt, or anything you love.
• Brush them with melted butter or garlic butter for a different flavor – before or after baking.
• Use any flavor Little Smokies or the generic equivalent to make this pigs in a blanket recipe
• Add a small piece of American cheese or cheddar cheese in each triangle with the sausage.
• Serve with ketchup, dijon mustard, honey mustard, ranch, bbq sauce, or plain

Expert Tips

• Generic crescent rolls or other brands are fine – you don’t have to use Pillsbury.
• Cutting each crescent roll into 3 triangles doesn’t have to be exact – just use your best judgement – don’t make things harder for yourself!

Storage & Making Ahead

• If you want to make these for a party and get a head start, you can prep them 24 hours in advance. Prep them as instructed, and once you get them on the baking sheet, cover it and keep them in the refrigerator. Let them come to room temperature before baking them.
• If you have leftovers, they will keep for up to three days in the fridge. You can warm them up in the microwave or pop them in your air fryer!
• You can freeze them in a single layer unbaked or baked. If freezing unbaked, allow to thaw before baking.

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Everything Pigs in a Blanket Recipe

Pigs in a Blanket is such an easy recipe using Pillsbury Crescent Rolls! Make this as an appetizer with your favorite dipping sauce – we top ours with Everything Bagel Seasoning! These are so good and everyone loves them!

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 186kcal

Author Dorothy Kern

Cost 15

Ingredients

• 2 cans Crescent Rolls 8 rolls each
• 1 14 ounce package Lit’l Smokies
• Egg Wash
• 2 tablespoons Everything Bagel Seasoning

Instructions

• Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
• Open both cans of crescent roll dough and separate dough into 16 triangles. Slice each triangle into 3 triangles.
• Place 1 sausage on each small triangle and roll to opposite point. Place on prepared cookie sheet. You may have a couple of crescent roll triangles left over depending on how many sausages were in the package.
• Brush each pig in a blanket with a bit of egg white and sprinkle with Everything Bagel Seasoning.
• Bake for 12-15 minutes or until they are golden brown and crescent rolls are cooked through. Serve warm with ketchup.
• Make ahead: you can make these up to 24 hours before baking. Cover the cookie sheet with plastic wrap and store in the refrigerator. Let come to room temperature before baking.
• Store leftovers in the refrigerator for up to 3 days. Microwave or air fry to reheat.

Video

Notes

• You can skip the seasoning on top if you wish or use your favorite seasoning blend, poppy seeds, sesame seeds, etc.
• Prep these up to 24 hours in advance and cover them in the refrigerator until baking.
• Freeze leftovers or freeze them before baking – just wrap well in plastic wrap.
• You can skip the egg wash and use cooking spray to adhere the seasoning if you want.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 4g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 801mg | Potassium: 98mg | Sugar: 1g | Calcium: 6mg | Iron: 1mg

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Perfect Basil Pesto

This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today!

Best Recipe for Basil Pesto

I’ll never forget the first time I saw pesto: I was in college and hanging out at my boyfriend’s apartment. His roommate brought home a pesto pizza and it was the weirdest thing I’d ever seen. A green sauce on pizza? No thanks!

I then started to grow basil in my garden when I met my husband, and expanded my palate to new things. I have to say, I fell in love with pesto after trying it a few times but I my infatuation with it didn’t start until I began making homemade pesto myself.

Not only is it delicious, but pesto is easy to make from scratch. This classic recipe is a game changer: it’s one of the best sauces that you can use in so many ways. Store-bought pesto is good, but homemade pesto is so much better!

Basil Pesto Ingredients

• Basil: Traditionally, pesto is made with fresh basil leaves. I love the smell of basil! You must use FRESH basil for the best pesto. The basil is why it’s called green pesto!
• Toasted pine nuts: These add a nutty flavor to the sauce and are a super important component. Check the bulk bin section so you don’t have to buy a whole package.
• Parmesan cheese: Use a block of parmesan – not pre shredded and don’t use the green can.
• Garlic: A must in pesto!
• Olive oil: The oil is the emulsifier in the recipe – what makes it sauce. So be sure to use a good quality oil (we love extra virgin olive oil).

How to make Classic Basil Pesto Recipe

1. Toast your pine nuts for a deeper flavor. Stir them often until they just start to get golden and don’t walk away from the stove. Nuts burn fast so keep a close eye on them. While toasting the pine nuts isn’t absolutely required, it adds a toasty depth of flavor to the pesto sauce, so I highly recommend it.
2. Pesto is made in a food processor (or you can use a powerful blender). It only takes about 5 minutes! All you have to do to make the pesto is add the basil, garlic, nuts, and Parmesan cheese to the food processor.
3. Pulse to chop the ingredients fine.
4. Then add your extra-virgin olive oil slowly, while the machine is running, to for the pesto sauce.

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Best Homemade Basil Pesto

This easy homemade basil pesto sauce is the perfect from scratch recipe! Homemade pesto is so easy to make and adds so much flavor to so many meals.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 55kcal

Author Dorothy Kern

Cost $8

Ingredients

• ¼ cup pine nuts
• 2 cups packed basil leaves fresh
• 2 cloves garlic
• ½ cup fresh parmesan cheese
• ½ – 1 teaspoon salt to taste
• ½ – ¾ cup (118-177ml) olive oil

Instructions

• Place pine nuts in a small skillet over medium-low heat. Stir often, cooking for just a few minutes, until they start to brown. Remove from heat and cool.
• Place basil, pine nuts, garlic, and parmesan in a the bowl of a food processor or blender. Pulse until a paste forms. Add 1/2 teaspoon salt and pulse to combine.
• While running the machine, pour in olive oil, starting with 1/2 cup. Once the pesto emulsifies it will become a thick sauce. If you want thinner pest, add another 1/4 cup olive oil.

Video

Notes

Recipe from The Simple Kitchen by Donna & Chad Elick

Nutrition

Serving: 1serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 48mg | Vitamin A: 365IU | Vitamin C: 1.3mg | Calcium: 86mg | Iron: 0.5mg

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This Totchos recipe combines BBQ chicken with queso for the best loaded totchos ever! Crispy tater tots topped with creamy cheese sauce, shredded BBQ chicken, and all the toppings is an easy appetizer or snack for game-day and parties or even an easy dinner.

The BEST BBQ Totchos

If you’re new to homemade totchos, allow me to introduce you. There are all kinds of tater tot nachos recipes, and the one I’m sharing is always a favorite. If you’ve ever had Sonic totchos, they’re basically the same thing – a combination of tots topped with creamy cheese sauce and all the toppings like jalapeno, more cheese, diced tomatoes, and sour cream.

So, like nachos but with hot and crispy tots instead and topped with BBQ chicken. These tater tot nachos are the best game-day snack, party appetizer, or fun Friday night dinner for the family. Plus, they’re easy!

Ingredients Needed

• Cheese Sauce: We’re going to make homemade queso for this recipe but you can use a jar of sauce you get at the store – or skip!
• Cheese: Monterey jack cheese for the sauce – be sure to shred it your self so it melts easier. I used a triple blend fiesta cheese for the topping (use cheddar cheese if you prefer).
• Spices: Salt, garlic powder, onion powder, cumin, cayenne
• Frozen Tater Tots: The tater tots are the “chips” of the nachos. Buy whatever brand you like.
• Shredded chicken – I use rotisserie chicken and toss it with BBQ sauce. Use up leftover chicken for this, or make instant pot shredded chicken!
• BBQ Sauce: Use your favorite. I’m loving G Hughes sugar free sauces right now but you can use your favorite brand/flavor.
• Garnish: You can garnish with jalapeños, tomatoes, or even green onions, guacamole, and pico de gallo.

How to make Totchos with BBQ Chicken

1. Make the queso by melting the butter over medium heat, then adding the flour and milk and whisking until smooth and thick.
2. Add in some of the cheese and spices. This can be done a few hours before and reheated before assembling the nachos.
3. Mix shredded chicken with barbecue sauce and set aside.
4. Bake tater tots on a baking sheet according to package directions. Top with sauce, chicken, and cheese. Bake until cheese is melted then add any toppings.

Expert Tips

• Add some toppings to the totchos! I love diced tomatoes, sliced jalapenos, diced red onion, and sour cream with a sprinkle of lime.
• You can also add salsa, black beans, black olives, or fresh cilantro on top.
• Make sure to measure out your butter and flour properly because those ingredients are thickening agents for the queso.
• Bake the tater tots until they are golden brown, they could get soggy otherwise.

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BBQ Chicken Totchos Recipe

BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 851kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Queso

• 1 tablespoon (14g) butter
• 1 tablespoon (8g) flour
• 1½ cups (355ml) whole milk
• 1 cup (112g) monterey jack cheese (shred it yourself)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon cayenne or to taste

For the Nachos

• 32 ounce bag (907g) of tater tots
• 2 cups (140g) shredded chicken
• 1 cup (237ml) barbecue sauce
• 1 cup shredded cheese (monterey jack, cheddar, or fiesta blend)
• 2 roma tomatoes , diced
• 2 jalapenos sliced and seeded (or use pickled)
• ¼ cup diced red onion ¼ inch
• 2 tablespoons (15g) sour cream garnish

Instructions

Make the Queso (this can be done ahead of time):

• Melt butter in a skillet over medium heat. Sprinkle flour over butter and whisk until foamy.
• Slowly pour in milk, continuing to whisk until mixture is smooth. Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
• Once thickened, remove the skillet from heat. Add in 1 cup of shredded cheese and mix until melted. Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
• Cover and set queso aside. This can be made earlier in the day and reheated on the stove or the microwave to thin (it will thicken as it cools).
• Place tater tots in a single layer on a cookie sheet or 9×13-inch pan. Bake according to package directions.
• Mix shredded chicken with barbecue sauce and set aside.
• Spoon some queso over the tater tots. Spoon barbecue chicken onto the dish. Sprinkle with additional Monterey Jack, cheddar and/or fiesta blend cheese. Add tomatoes and jalapeño if using.
• Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
• Garnish as desired, serve immediately.

Video

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Notes

• This dish is best served fresh and hot.
• If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
• If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.
• Garnishes: Feel free to garnish with any or all: sour cream, salsa, pico de gallo, guacamole, green onions, black olives
• Additions: the great thing about this recipe is you can alter it to your taste. Add corn, black beans, or use pre-cooked ground turkey or ground beef instead of chicken.
• Store leftovers in refrigerator in an airtight container. If you reheat, I recommend reheating in the oven or in the air fryer (with a air fryer parchment insert) so the tots get crisp again.

Nutrition

Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg

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