These Cheddar Chive Biscuits are flaky, tender, and packed with sharp cheddar and chives for rich, savoury flavour in every bite. They’re quick to make, bake up beautifully golden, and are perfect warm from the oven for breakfast, brunch, or alongside my favourite meals.

My Go-To Cheddar Chive Biscuits

These Cheddar Chive Biscuits are one of my go-to recipes to pair with a cozy breakfast, a relaxed family brunch, or hearty soups and stews. I love serving them warm with a pat of butter, or, in our household, enjoying them straight out of the oven.

These biscuits never fail to impress; with their beautiful layers and crisp golden tops, they bring a warm, comforting touch to any meal.

Ingredients and Tips

• Keep the butter and buttermilk cold: Cold butter and cold buttermilk are essential for tall, flaky biscuits. Warm ingredients make them spread.
• Don’t overwork the dough. Mix until it just comes together. Overmixing makes tough, dense biscuits.
• Bake on parchment paper: Brown the biscuits evenly and makes for an easy clean up.
• Use sharp cheddar. It melts into pockets and gives the biscuits their best flavor. Mild cheddar disappears into the dough.
• Grate your own cheddar: It melts better and gives a more rich flavour than the pre-shredded cheese.
• Press, don’t roll. Pat the dough gently to the right thickness. Rolling can compress the layers you just created.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Make sure the mixture is evenly combined, this helps the biscuits rise properly and ensures the flavours are balanced throughout.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you see pea-sized crumbs. These little bits of cold butter are what create flaky pockets once the biscuits bake.

Stir in the shredded sharp cheddar cheese and chopped chives, distributing them evenly so each biscuit gets a pop of flavour.

Pour in the cold buttermilk and gently stir with a spatula or wooden spoon. Mix only until the dough just comes together, over mixing will make the biscuits tough.

Place dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half like a book, then pat it out again. Repeat this folding process two more times, this creates flaky, buttery layers.

Pat the dough to about ¾-inch thickness. Use a 2½-inch round biscuit cutter to cut out biscuits. Place on the prepared baking sheet.

Arrange the biscuits onto the prepared baking sheet, leaving a little space between each. Bake for 15–18 minutes, or until they’re puffed, flaky, and golden brown on top.

Enjoy the biscuits straight from the oven while they’re warm, tender, and aromatic. They’re perfect with butter, honey, or alongside any meal.

Try These Recipes Next

• Biscuit Mix
• Blueberry Biscuits
• Butter Biscuits
• Buttermilk Parmesan Biscuits
• Jalapeno Cheddar Biscuits

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Cheddar Chive Biscuits

Cheddar Chive Biscuits made with cold butter, sharp cheddar, and fresh chives for tall, flaky, buttery biscuits ready in under 35 minutes.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12

Calories 215kcal

Author Joanna Cismaru

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ cup unsalted butter cold, cubed
• 1 cup sharp cheddar cheese shredded
• 3 tablespoons fresh chives chopped
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Stir in the cheddar cheese and chives.
• Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold it in half, then pat out again. Repeat 2 more times for flaky layers.
• Pat the dough to about ¾-inch thick and cut out biscuits with a 2 ½-inch round cutter. Place on the prepared baking sheet.
• Bake for 15 to 18 minutes, until golden brown. Serve warm.

Notes

1. Cold butter and cold buttermilk give the biscuits height and flaky layers.
2. Sharp cheddar works best. It melts into flavorful pockets and doesn’t disappear into the dough.
3. Don’t skip the folds. Those quick folds are what create the layers when the biscuits rise.
4. Pat, don’t roll. Rolling compresses the dough and flattens the layers you just built.
5. Bake hot. That high temperature gives the biscuits their golden top and tall rise.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 324mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 1mg

The post Cheddar Chive Biscuits appeared first on Craving Home Cooked.

Thumbprint Cookies – Classic, buttery, melt-in-your-mouth cookies with a sweet jam center. Easy to make, beginner-friendly, and honestly a holiday cookie plate without these feels incomplete.

The Thumbprint Cookies I’ve Loved Since Childhood

Thumbprint Cookies are one of those recipes I’ve been making for as long as I can remember. I grew up with these on every holiday cookie tray, and now I make them every single Christmas without fail. They’re buttery, soft, and just sweet enough, with that little pop of jam in the center that makes them impossible to stop eating. And the best part is they’re simple. No fancy equipment, no complicated steps, just classic cookies done right.

Ingredients and Tips

• Use softened butter. It should still hold its shape but press easily. Cold butter won’t cream properly and room-temp melted butter makes greasy cookies.
• Only use the yolks. They give the dough richness and help it stay tender and crumbly instead of cakey.
• Use a good jam. This is the flavor center of the cookie, literally. Raspberry, strawberry, or apricot all work great.
• Don’t skip the chill. Cold dough holds its shape in the oven and keeps the cookies from spreading flat.
• Measure the flour correctly. Spoon and level, don’t pack it in. Too much flour dries out the dough.
• If the dough cracks when you press it, it’s fine. A few rustic edges just mean homemade charm, not a problem.

Here’s how it goes. A simple cookie dough mixed in one bowl, a quick chill, a little shaping, and you’re ready to bake. Classic, buttery, jam-filled cookies that always look impressive, even though they’re incredibly easy to make.

Cream the butter and sugar: Beat softened butter with sugar until light and fluffy, about 2 to 3 minutes. It should look pale and creamy. A handheld mixer or stand mixer with the paddle works best. Scrape the bowl as needed so everything mixes evenly.

Add yolks, vanilla, and salt: Mix in the egg yolks, vanilla, and salt. The mixture may look slightly separated at first, but don’t panic, it comes together once the flour is added.

Add the flour: Add the flour and mix on low just until you no longer see streaks. The dough will look soft and a bit crumbly but should press together easily when squeezed.

Wrap and chill: Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. This makes rolling easier and keeps the cookies from spreading.

Scoop and roll: Use about 1 tablespoon of dough per cookie. Roll into smooth balls, pressing any cracks together as you go. Line your baking sheet and space the cookies a couple inches apart. They don’t spread much, but give them room to bake evenly.

Indent: Press the center gently with your thumb or the back of a rounded teaspoon. If the edges crack slightly, just nudge them back together. You don’t need perfection here.

Fill: Add about ½ teaspoon of jam to each indentation. Enough to fill, but not so much that it spills over during baking.

Bake at 350°F (175°C) for 12 to 15 minutes: They should still look pale on top with just a hint of golden around the edges. That’s your sign to pull them.

Cool: Let them sit on the tray for 5 minutes, they’re very soft when hot, then move to a rack to cool completely.

Try These Cookie Recipes Next

• Shortbread Cookies
• Linzer Cookies
• Snickerdoodles
• Rugelach Cookies
• Checkerboard Cookies

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Thumbprint Cookies

Classic Thumbprint Cookies made with buttery dough and filled with your favorite jam. Soft, tender, and always a holiday favorite.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 152kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup fruit jam or preserves of your choice, e.g., raspberry, strawberry, apricot

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
• Add the egg yolks, vanilla extract, and salt to the mixture. Beat until well combined.
• Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
• Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to handle.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the chilled dough from the refrigerator. Roll the dough into 1-inch (2.5 cm) balls, roughly the size of a walnut. Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to press a shallow indentation into the center of each dough ball.
• Spoon about ½ teaspoon of your chosen fruit jam or preserves into each indentation. Be careful not to overfill, as the jam may overflow during baking.
• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Use softened butter, not melted. It gives the cookies the right texture.
2. Only yolks, no whites. The yolks make the dough richer and help it hold together.
3. Spoon and level your flour. Too much flour makes a dry, crumbly cookie.
4. Chill the dough. It helps the cookies keep their shape and prevents spreading.
5. If your jam is really thick, warm it a few seconds so it spoons easily.
6. You can roll the dough balls in sugar before baking for a sparkly finish.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thumbprint Cookies appeared first on Craving Home Cooked.

Cowboy Baked Beans – a hearty mix of ground beef, bacon, and beans in a thick, tangy sauce.

My Go-To Baked Beans

These baked beans are the kind of thing I pull together when I want something low effort but super satisfying. They’re smoky, saucy, slightly sweet, and packed with ground meat and bacon, so definitely not just a side dish.

I usually make them for BBQs or casual dinners, but they’ve also saved the day on busy weeknights more than once. Sometimes I use ground pork instead of beef, or toss in black beans if that’s what I’ve got. And if I’m feeling lazy? I skip the bacon (don’t tell Remo). Serve it with a slice of crusty bread or even over rice, and boom, dinner sorted.

Before You Start: Tips & Ingredient Notes

• Ground Meat: I usually use ground beef for that classic, hearty flavor, but I’ve also used ground pork. Ground turkey works too if that’s what’s in the fridge, just know you might need a touch more seasoning to make up for the leaner meat.
• Bacon: This is where you get all that smoky, salty depth. I cook it first, then brown the meat in the leftover grease, flavor insurance. Don’t skip it unless you absolutely have to.
• Baked Beans: I use canned baked beans with the sauce. Don’t drain them, those sweet, tomatoey juices are part of what makes this dish so good. Use a brand you actually like the taste of.
• Kidney Beans: These balance the sweetness of the baked beans and add some texture. Rinse and drain them well so they don’t water down your sauce.
• BBQ Sauce: Use whatever you have on hand, but smoky or bold flavored sauces add the most depth. Homemade is great, but store bought is just fine here, no judgment.
• Ketchup + Brown Sugar: Yes, it’s a little sweet, but it’s supposed to be. This combo gives the beans that classic sticky-sweet flavor that caramelizes beautifully in the oven.
• Worcestershire Sauce + Mustard: These two balance the sweetness with a bit of tang and umami. I’ve used yellow mustard, Dijon, even spicy brown, they all work.
• Chili Powder (Optional): I add it when I want a little heat, but it’s not a must. Leave it out if you’re cooking for spice sensitive folks.
• Pan Matters: Use a large oven safe dish or Dutch oven. This recipe makes a lot, and you want the beans to bake evenly and thicken up without bubbling over.

What To Serve With Cowboy Baked Beans

Cornbread Muffins

Easy Coleslaw Recipe

Instant Pot Rice

The Best Homemade Burgers

Storage

• Fridge: Let the beans cool completely, then store them in an airtight container in the fridge. They’ll keep well for up to 4 days, and honestly, the flavor just gets better.
• Freezing: These beans freeze like a dream. Just portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.
• Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of water, broth, or BBQ sauce to loosen things up if they’ve thickened too much. Stir occasionally until heated through.

Try These Beans Recipes Next

• Instant Pot Tuscan White Beans
• White Bean Dip
• White Chicken Chili
• Pasta Fagioli
• Mom’s Pork And Beans

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Cowboy Baked Beans

These Cowboy Baked Beans are hearty, smoky, and packed with ground beef, bacon, and two kinds of beans. Baked until thick and saucy, they’re perfect for BBQs, potlucks, or easy weeknight dinners.

Course Dinner, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 516kcal

Author Joanna Cismaru

Equipment

• 9×13-inch Casserole Dish

Ingredients

• 1 pound ground beef or ground pork
• 6 slices bacon diced
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 30 ounces baked beans 2 cans, undrained
• 15 ounces kidney beans drained and rinsed
• 1 cup barbecue sauce
• ½ cup ketchup
• ⅓ cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons mustard yellow or Dijon
• 1 teaspoon chili powder optional, for a kick
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 375°F.
• In a large skillet over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the skillet. Add the ground beef to the skillet and cook until browned, breaking it into crumbles. Drain excess fat if necessary.
  
• In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
  
• In a large mixing bowl, combine the baked beans, kidney beans, barbecue sauce, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder (if using), and cooked bacon. Stir to combine.
  
• Pour the bean mixture into a large oven-safe casserole dish or Dutch oven. Spread evenly. Stir in the cooked ground beef and onion mixture until well combined.
  
• Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the beans are bubbling and slightly thickened.
  
• Let the beans cool for 5 minutes before serving.

Notes

1. Ground meat: I usually use beef, but pork or turkey also work, just adjust seasoning to taste.
2. Bacon: Adds depth and smokiness, cook it first and brown the meat in the leftover drippings.
3. Beans: Use canned baked beans with sauce, plus rinsed kidney beans for texture.
4. BBQ sauce: Go with a flavor you love, smoky, sweet, spicy, it all works here.
5. Too thick? Add a splash of water or BBQ sauce when reheating to loosen things up.
6. Optional heat: Add chili powder or hot sauce if you want a little kick.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 64g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1169mg | Potassium: 931mg | Fiber: 11g | Sugar: 25g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 5mg

The post Cowboy Baked Beans appeared first on Craving Home Cooked.

Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Before You Start: Tips & Ingredient Notes

• Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
• Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
• Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
• Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
• Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

• Crusty baguette slices
• Crunchy crackers
• Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Storage + Reheating

Store any leftover dip (if you’re lucky enough to have any) in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm and gooey again.

Bonus: Cold leftover dip on crackers = 10/10 snack.

Try These Delicious Dips Next

• White Bean Dip
• Jalapeño Popper Dip
• Avocado Basil Dip
• Best Ever Spinach Dip
• Baja Spinach Dip

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Cheesy Roasted Garlic Dip

Sweet, mellow roasted garlic and a triple-threat creamy base come together in this Cheesy Roasted Garlic Dip. Bubbly, golden, ridiculously delicious — this is your new party trick.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 10

Calories 328kcal

Author Joanna Cismaru

Ingredients

• 4 heads garlic
• 1 tablespoon olive oil for roasting garlic
• 8 ounces cream cheese softened
• 1 cup sour cream
• ¾ cup mayonnaise
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• ¼ cup fresh parsley finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes to taste
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C).
• Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins and mash into a paste.
• In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mashed roasted garlic, grated raw garlic, and lemon zest. Mix until smooth and well combined.
• Fold in 1 cup of shredded mozzarella cheese, ½ cup grated Parmesan cheese, and parsley. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine.
• Transfer the mixture to a 9-inch baking dish or any oven-safe dish. Spread it out evenly. Top with the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
• Bake in the preheated oven for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.
• Remove from the oven and let the dip cool slightly. Garnish with additional parsley.
• Serve warm with crusty bread, crackers, or vegetable sticks for dipping.

Notes

1. Roast the garlic well: You want deep golden, buttery cloves — not lightly pale. It’s where all the sweet, mellow flavor comes from.
2. Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that mess with the meltiness. Freshly grated = creamy, gooey perfection.
3. Full-fat ingredients work best: This dip is unapologetically rich. Light versions can make it watery or grainy.
4. Adjust the spice: Add more or less red pepper flakes depending on your spice tolerance. Or swap in a pinch of cayenne if you’re feeling wild.
5. Make ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Let it sit out while the oven preheats.
6. Broiling tip: Watch it like a hawk when broiling — it can go from golden to burnt in a blink.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 8g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 514mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 325mg | Iron: 1mg

The post Cheesy Roasted Garlic Dip appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you, it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

• Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
• Marinara sauce + diced tomatoes – This gives the sauce depth and texture, the diced tomatoes break down and add moisture.
• Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
• Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
• Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry, not this one! Here’s why:

• Ricotta + egg – The egg binds everything together and keeps it creamy.
• Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
• Fresh parsley – Brightens up the filling (dried works too!).
• Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

• Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
• Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
• Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

First things first—let’s get that sauce started.

• Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
• Drain the excess fat (because nobody wants greasy lasagna).
• Stir in the onion and garlic and let them soften, this makes the sauce super flavorful.
• Now, pour in your marinara sauce, diced tomatoes, and all the seasonings, basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Let it simmer for 5-7 minutes, this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick, it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

While the sauce is simmering, let’s get the creamy layer ready.

• In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
• Stir until it’s smooth and spreadable, this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Now, the fun part, building the lasagna right in the slow cooker.

• Sauce first! Spread a thin layer of the meat sauce on the bottom, this keeps the noodles from sticking.
• Add the noodles. Break them as needed to fit, you don’t have to be precise, just cover the surface.
• Spread the ricotta mixture over the noodles.
• Sprinkle mozzarella and Parmesan. Because, cheese.
• Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
• Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles, this helps them cook properly!

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark, if a fork slides easily through the noodles, it’s ready!

This step is important, let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes, totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

More Delicious Casseroles

• Baked Spaghetti
• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Chicken And Rice Casserole
• Lasagna Soup
• Slow Cooker Marry Me Chicken

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Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors, without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 601kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

For the Sauce:

• 1 pound ground beef
• 1 small onion diced
• 4 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 14.5 ounces diced tomatoes undrained, 1 can
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese 1 container
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
• salt and pepper to taste

For the Layers:

• 9-12 lasagna noodles uncooked
• 3 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
• Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
• Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
• In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
• Spread a thin layer of the meat sauce on the bottom of the slow cooker.
• Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
• Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
• Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Video

Notes

1. No Need to Pre-Cook Noodles! Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me, it makes a difference!
3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
4. Want a Crispier Top? If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking, just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg

The post Slow Cooker Lasagna appeared first on Craving Home Cooked.

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Ingredients You’ll Need

• Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
• Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
• Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
• Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
• Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
• Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
• Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Make These Today!

These Frozen Pistachio and Date Chocolate Bites are the perfect healthy indulgence—no baking, naturally sweetened, and coated in dark chocolate. Make a batch and keep them in the freezer for whenever you need a quick, satisfying treat. Warning: they disappear fast!

More Delicious Sweets

• No Bake Chocolate Oatmeal Cookies
• Slow Cooker Chocolate Candy
• No Bake Energy Bites
• Peanut Butter Fudge
• No Bake Oreo Cake Pops

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Frozen Pistachio and Date Chocolate Bites

These Frozen Pistachio and Date Chocolate Bites are creamy, chewy, and coated in a crisp dark chocolate shell. Made with just a handful of simple ingredients—nutty pistachios, naturally sweet dates, and Greek yogurt for the perfect creamy texture. No refined sugar, no baking, just blend, roll, dip, and freeze! The perfect healthy(ish) sweet treat that’s indulgent yet packed with wholesome ingredients.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 20

Calories 113kcal

Author Joanna Cismaru

Ingredients

For the Bite Base:

• 1 cup unsalted pistachios roughly chopped (reserve a few for garnish)
• 1 cup pitted dates Medjool or your favorite variety, roughly chopped
• 1 cup Greek yogurt thick
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Chocolate Coating:

• 1 cup dark chocolate chips
• 1-2 teaspoons vegetable oil

US Customary – Metric

Instructions

• In a food processor, combine the chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Process until the mixture forms a sticky, uniform mass. If the mixture feels too dry, add an extra tablespoon of yogurt as needed.
  
• Using a small spoon or cookie scoop, roll the mixture into balls approximately 1 inch in diameter. Arrange the balls on a parchment-lined baking tray, then transfer to the freezer for about 1 hour to firm up. I recommend using a small cookie scoop and scoop them directly on the parchment paper.
  
• In a microwave-safe bowl, combine the dark chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
  
• Remove the bite balls from the freezer. Dip each ball into the melted chocolate using a fork or toothpick, allowing any excess chocolate to drip off. Place the dipped bites back onto the parchment-lined tray. If desired, sprinkle a few of the reserved chopped pistachios on top while the chocolate is still soft.
  
• Return the tray to the freezer for an additional 30 minutes to allow the chocolate coating to set firmly.

Notes

1. Soft dates blend better! If your dates are dry, soak them in warm water for 10 minutes to make them easier to process.
2. Thick Greek yogurt is key. If using a thinner yogurt, the mixture may be too soft—stick to full-fat Greek yogurt for the best texture.
3. Vegetable oil in the chocolate makes all the difference! It keeps the coating silky smooth and prevents the chocolate from cracking when you bite into it. Coconut oil works too!
4. Work quickly when dipping! The bites will start to soften as they sit out. Keep them in the freezer until you’re ready to coat them in chocolate.
5. Storage: Store in an airtight container in the freezer for up to 2 months. No need to thaw—just eat straight from the freezer!

Nutrition

Serving: 1bite | Calories: 113kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 185mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.4mg

The post Frozen Pistachio and Date Chocolate Bites appeared first on Craving Home Cooked.

There’s nothing quite like a big, warm bowl of creamy chicken wild rice soup on a chilly day. Thick, rich, and loaded with tender chicken, hearty wild rice, and a velvety, herb-infused broth, this is the kind of comfort food that feels like a hug in a bowl. If you love Panera’s version, just wait until you taste this homemade upgrade!

Ingredients You’ll Need

• Chicken: You can use either chicken breasts or thighs, whatever you prefer.
• Wild Rice Blend: Not actually a true rice, wild rice is a grain that stays firm and chewy, adding great texture.
• Veggies: Classic onion, garlic, carrots, and celery create the base of the broth.
• Chicken Broth: Low-sodium is best so you can control the seasoning.
• Herbs & Spices: Thyme, rosemary, and bay leaves give this soup its signature cozy depth.
• Butter & Flour (for the Roux): This thickens the soup without making it too heavy.
• Heavy Cream: Adds that luxurious, creamy finish we all love.

Melt butter in a large Dutch oven over medium heat. Add onions, carrots, and celery and cook for 5-7 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Why? Cooking the vegetables first brings out their natural sweetness and deepens the flavor of the soup.

Push the veggies to the side and add the bite-sized chicken pieces. Let them sear for 2 minutes on each side before stirring everything together.

Why? Searing the chicken locks in juicy flavor, making the soup even more delicious.

Stir in the wild rice blend, then pour in the chicken broth. Add thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 45-50 minutes until the rice is tender.

Why? Making the roux separately ensures a lump-free, creamy soup.

In a separate saucepan, melt butter and whisk in flour to create a golden roux. Slowly whisk in heavy cream until smooth and thickened.

Why? Making the roux separately ensures a lump-free, creamy soup.

Remove the bay leaves, then stir the cream mixture into the soup. Let it simmer for 5 more minutes to meld the flavors. Taste and adjust seasoning if needed.

Why? Letting it rest allows the flavors to fully develop before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

What to Serve with Creamy Chicken Wild Rice Soup

This soup is already hearty and filling, but if you want to round out the meal, try serving it with:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Breadsticks Recipe

Cucumber Avocado Salad

Make This Tonight!

If you’re craving something warm, cozy, and ridiculously satisfying, this Creamy Chicken Wild Rice Soup needs to happen in your kitchen tonight. It’s the kind of meal that makes you want to curl up with a big bowl, a crusty slice of bread, and just forget about the cold.

It’s one pot, easy to make, and even better the next day. Plus, the creamy broth, tender chicken, and nutty wild rice? Pure comfort food magic. So grab your ingredients, let’s get cooking—you’ll be ladling up big bowls of this in no time!

More Delicious Soup Recipes

• Cajun Potato Soup
• French Onion Soup
• Greek Lemon Chicken Soup
• Creamy Chicken Noodle Soup
• Beef Stroganoff Soup

Print

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the ultimate cozy comfort food—thick, creamy, and packed with tender chicken, hearty wild rice, and a rich, herb-infused broth. Everything comes together in one pot, making it an easy but satisfying meal for chilly nights. Bonus? It tastes even better the next day!

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 429kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup wild rice blend uncooked
• 2 tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 8 cups chicken broth low sodium or no sodium added
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• fresh parsley chopped, for garnish (optional)

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
• Push the vegetables to the sides of the pot and add the chicken pieces to the center. Cook the chicken until lightly browned on all sides, about 5 minutes.
• Stir in the wild rice blend, ensuring it is well mixed with the vegetables and chicken. Pour in the chicken broth. Add the dried thyme, dried rosemary, and bay leaves. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender.
• In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color. Gradually whisk in the heavy cream until the mixture is smooth and begins to thicken, about 3-4 minutes.
• Remove the bay leaves from the soup pot. Stir the cream mixture into the soup, mixing thoroughly. Allow the soup to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with more salt and pepper if necessary.
• Garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread or a fresh salad.

Notes

1. Wild Rice Substitute: If you can’t find wild rice, use a wild rice blend or brown rice. White rice is a no-go—it gets too soft and loses that amazing chewy bite.
2. Rinse the Rice! Wild rice has excess starch that can make the soup cloudy. A quick rinse under cold water fixes that!
3. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version.
4. Cream Alternative: Swap the heavy cream for coconut milk or cashew cream if you want a dairy-free version. 
5. Short on Time? Use rotisserie chicken! Just shred it and stir it in during the last 10 minutes of cooking.
6. Want a Slow Cooker Version? Throw everything except the butter, flour, and cream into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the roux and cream at the end.
7. Leftovers? Lucky you! This soup keeps for 5 days in the fridge and 3 months in the freezer—just add a splash of broth when reheating to loosen it up.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 31g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 221mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4194IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg

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