Lauren's Latest https://laurenslatest.com/ A food and recipe blog Wed, 07 Dec 2022 03:20:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.1.1 https://laurenslatest.com/wp-content/uploads/2017/12/cropped-favicon-180x180.png Lauren's Latest https://laurenslatest.com/ 32 32 Frosted Sugar Cookies https://laurenslatest.com/bakery-style-soft-baked-sugar-cookies/ https://laurenslatest.com/bakery-style-soft-baked-sugar-cookies/#comments Tue, 06 Dec 2022 19:00:00 +0000 http://www.laurenslatest.com/?p=11905 These Soft Frosted Sugar Cookies are just what you're looking for! Bakery-style cookies topped with frosting and sprinkles, so good!

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These soft, Frosted Sugar Cookies are just what you’re looking for! Bakery-style cookies topped with frosting and sprinkles. These cookies will be the star of your Christmas, believe me. Be sure to check out the rest of my Christmas Cookies while you’re at it. 🙂

frosted sugar cookies

Sugar Cookies That Stay Soft

I’m so excited to be posting these amazing (and I do mean amazing) cookies today! After testing this recipe for months, I’ve finally gotten it to perfection and I just knew that I had to share it with you. 🙂

These soft frosted Sugar Cookies are easy, simple, and bakery-inspired. They really will become one of your go-to recipes because they are melt in your mouth tender, super vanilla-y, and pretty darn easy on the eyes. If you’re looking for the PERFECT Christmas cookie, MAKE THESE and enjoy! 🙂

How to Make Sugar Cookies + Frosting

For full details on how to make these sugar cookies, see the printable recipe card down below. Here is what you can expect when making this recipe:

Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.

Refrigerate dough for 2-3 hours.

Preheat Oven + Prep Baking Sheet

Preheat oven. Line baking sheet with parchment paper and set aside.

Roll Out + Cut

Remove cookie dough from the refrigerator and roll it out onto a lightly floured surface. You want the dough to be 1/4-1/2″ in thickness. Use Christmas cookie cutters or other shapes you have and place 2 inches apart onto the prepared baking sheet.

Bake + Cool

Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.

sugar cookies on baking sheet with bowls of colored frosting around

Make Frosting

Stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. Go slow to make sure it stays on the thicker side! Whip 1 minute.

To color the frosting, separate frosting into small bowls. Add a few drops of food coloring and stir. Add more if desired.

Decorate!

Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.

frosted sugar cookies on cooling rack

Make Ahead of Time

The beauty of these sugar cookies is that you can make them ahead of time!

In the Fridge – Store the dough chilled in the fridge for up to 1 week. When ready, roll out, cut and bake as the recipe directions indicate.

To Freeze – roll out, cut, and flash freeze dough cut outs on a baking sheet in the freezer. After frozen, place in an airtight container or bag with parchment paper in between layers to prevent sticking. Dough will stay fresh for up to three months.

Make the frosting fresh, just after baking for the best results.

frosted sugar cookies with cup of white frosting

More Sugar Cookies to Try!

Try these frosted Sugar Cookies out and let me know what you think!!

The printable recipe card is down below. Have a great day, friends!!

frosted sugar cookies on cooling rack
Print

Sugar Cookies

These soft, frosted Sugar Cookies are just what you're looking for! Bakery-style cookies topped with frosting and sprinkles, so good!
Course Dessert
Cuisine American
Keyword frosted sugar cookies, soft sugar cookies
Prep Time 4 hours
Cook Time 8 minutes
Total Time 4 hours 8 minutes
Servings 36
Calories 210kcal
Author Lauren’s Latest

Ingredients

for the cookies-

for the frosting-

Instructions

  • Cream butter, oil, and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated.
    3/4 cup butter, 1/4 cup canola oil, 2 cups granulated sugar, 2 large eggs, 1 tablespoon vanilla extract, 3 cups all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking soda, 3/4 teaspoon baking powder
  • Refrigerate dough for 2-3 hours.
  • Preheat oven to 350. Line baking sheet with parchment paper and set aside.
  • Remove cookie dough from the refrigerator and roll it out on a lightly floured surface. You'll want the dough to be 1/4'-1/2' thick. Cut into shapes using cookie cutters and place 2 inches apart onto the prepared baking sheet.
  • Bake 7-9 minutes or until barely golden brown. Cool 5 minutes before removing to cooling rack.
    sugar cookies on baking sheet with bowls of colored frosting around
  • For the frosting, stir butter, sugar, and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light, and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute.
    1/2 cup butter, 1 lb powdered sugar, 2 teaspoons vanilla extract, 1-2 tablespoons cold milk
    frosted sugar cookies on cooling rack
  • Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.
    frosted sugar cookies on cooling rack

Nutrition

Calories: 210kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 25mg | Fiber: 1g | Sugar: 24g | Vitamin A: 212IU | Calcium: 9mg | Iron: 1mg

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Royal Icing Recipe https://laurenslatest.com/royal-icing/ https://laurenslatest.com/royal-icing/#comments Mon, 05 Dec 2022 12:30:00 +0000 https://laurenslatest.com/?p=45724 If you are making gingerbread cookies, sugar cookie cut-outs, or just need a really sturdy icing, this Royal Icing Recipe is your ticket to success. It’s only three ingredients whipped together until fluffy and stiff. It’s very sweet and really reliable. Christmas time is just about the only time I use Royal Icing, but it […]

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If you are making gingerbread cookies, sugar cookie cut-outs, or just need a really sturdy icing, this Royal Icing Recipe is your ticket to success. It’s only three ingredients whipped together until fluffy and stiff. It’s very sweet and really reliable.

royal icing in bowl

Christmas time is just about the only time I use Royal Icing, but it can be used for gingerbread house construction, gingerbread cookie decorations or even fancier decorations on a cake that you want to harden and keep its shape. 

royal icing in piping bag

How to Make Royal Icing

For full recipe details, see the printable recipe card down below. Here is what you can expect when making this icing recipe:

Whip Egg Whites

Start by whipping the egg whites until frothy using a stand or hand mixer.

Add Vanilla + Powdered Sugar

Add in the vanilla and stir in the powdered sugar, one cup at a time.

Once the powdered sugar has been incorporated, whip on high speed for 5 to 7 minutes or until very thick.

Ready to Use Now or Store for Future Use

Use Royal Icing immediately or store in an airtight container with plastic wrap directly on the icing at room temperature.

royal icing on whisk

Can I eat the raw eggs in royal icing?

In this particular Royal Icing recipe, I use pasteurized organic egg whites in this recipe which is completely fine to consume raw, mainly because it has been pasteurized.

Can I just use the whites from fresh eggs?

Technically yes you can, but I wouldn’t recommend it because they aren’t pasteurized. Just like it isn’t recommended for anyone to eat raw cookie dough because of the eggs, the same rules apply.

What is meringue powder?

Meringue Powder is an egg white substitute used for baking and cake decorating. It is made up of dehydrated egg whites, stabilizers, sweeteners and/or flavorings, depending on the brand.

Can I substitute meringue powder for egg whites?

Yes, you absolutely can. Depending on where you live, meringue powder can be harder to find than egg whites. If you happen to have meringue powder or would like to purchase some for it’s longer shelf life, you would stir together 3 1/2 tablespoons of meringue powder into 1/3 cup cold water and make the recipe as listed.

royal icing in bowl with spoon laying next to it

Love Royal Icing? Try These:

royal-icing-and-gingerbread-cookies

The printable recipe card is below. Happy decorating, friends! 🙂

royal icing in bowl
Print

Royal Icing

If you are making gingerbread cookies or need a really sturdy icing, this royal icing is your ticket. It’s only three ingredients whipped together until fluffy and stiff. Very sweet, but really reliable.
Course Dessert
Cuisine American
Keyword Christmas Cookies, cookie decorating, royal icing, royal icing recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 960kcal
Author Lauren’s Latest

Ingredients

Instructions

  • Start by whipping the egg whites until frothy using a stand or hand mixer.
  • Add in the vanilla and stir in the powdered sugar, one cup at a time.
  • Once the powdered sugar has been incorporated, whip on high speed for 5 to 7 minutes or until very thick.
  • Store at room temperature in an airtight container with plastic wrap directly on the royal icing to prevent drying out.

Notes

Nutritional information is for 1 cup of icing. This recipe makes two total cups.

Nutrition

Calories: 960kcal | Carbohydrates: 240g | Protein: 4g | Fat: 1g | Sodium: 72mg | Potassium: 66mg | Sugar: 235g | Iron: 1mg

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Peanut Butter Blossoms https://laurenslatest.com/peanut-butter-blossoms/ https://laurenslatest.com/peanut-butter-blossoms/#comments Sun, 04 Dec 2022 12:30:00 +0000 https://laurenslatest.com/?p=38480 Peanut Butter Blossoms are the quintessential cookie for the holidays! The perfect combination of sweet, soft and peanut buttery goodness.

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Peanut Butter Blossoms are the quintessential cookie for the holidays! A deliciously soft peanut buttery cookie with a Hershey’s Kiss in the middle…perfection! While these are a classic cookie option, be sure to check out my archive of Christmas Cookie Recipes here.

peanut-butter-blossoms

Not All Peanut Butter is Created Equal

With this Peanut Butter Blossom recipe, the cookie base is made with peanut butter, two kinds of sugar, and some other pantry ingredients. Something to note is that not all peanut butter works interchangeably in this recipe. Be sure to use Jif, Skippy or any other brand of peanut butter that is not ‘natural’. You need the sweetness in the peanut butter that all-natural kinds don’t have PLUS Jif is a more consistent product and tends to give you better results.

That’s not to say if you only have all-natural peanut butter you should go out and get some Jif. If that’s all you have, then use it. They WILL turn out, but might be a little flatter because of the nature of the natural peanut butter. (Does anyone else struggle with stirring jars of separated peanut butter?)

peanut-butter-blossoms with hershey's kisses

How to Make Peanut Butter Blossoms

I’ve been on a bit of a cookie-eating binge and decided to add Peanut Butter Blossoms into the mix! Not only are these super popular with practically everyone, but they are super simple to throw together if you have a little time on your hands this holiday season. They are basically a soft peanut butter cookie with a chocolate kiss in the middle. SO GOOD. For full recipe details on how to make Peanut Butter Blossoms, see the printable recipe card down below. Here is what you can expect when making these cookies:

Preheat Oven + Make the Dough

Preheat oven. Line two baking sheets with parchment paper and set them aside.

Beat softened butter and peanut butter in a large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well. 

Stir flour, baking soda, and salt into the peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.

Scoop + Roll Dough

Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms and then roll in sugar. Place on baking sheets.

About Chilling the Dough. My recipe doesn’t require you to chill your dough, but if you are paranoid that your cookies will spread too thin, go ahead and refrigerate. Chilling for 20 minutes is a good amount of time.

Bake, Kiss + Cool

Bake until very lightly golden in color. Cracks are OK! As soon as you pull your cookies out of the oven, plunge a Hershey’s Kiss into the center creating a crackly looking cookie that these Peanut Butter Blossoms are known for.

Cool on the hot baking sheet and then remove to cooling racks.

Can I Use Other Flavors of Hershey’s Kisses?

You can absolutely change out what type of Kiss you use here! During the holidays Hershey’s has a ton of different flavors on the shelves. Milk Chocolate is the classic version but you can use any flavor combo you think would taste good (dark chocolate almond, perhaps?).

Why Are My Peanut Butter Blossoms Dry and Crumbly?

If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring out flour. As far as determining if they are baked enough, bake until they lose their glossy sheen and the bottoms are slightly golden brown.

peanut-butter-blossoms with spoon of peanut butter

Storing Peanut Butter Blossoms

Store cooled Peanut Butter Blossoms in a single layer or stack them by placing a sheet of wax paper in between layers in an airtight container for up to three days. They should stay pretty fresh and soft!

Make-Ahead Instructions

To make these Peanut Butter Blossoms ahead of time, simply freeze the dough. This can be done after rolling in sugar and can be kept in the freezer for up to 3 months.

To bake, no need to thaw these cookies before baking just add a minute or two to the baking time.

Doubling This Recipe

Let me give you some much-needed advice, double this recipe. Seriously, these Peanut Butter Blossoms will go quick! The more the merrier, right?

peanut-butter-blossoms on cooling rack

Love Peanut Butter Blossoms? Try these other Peanut Butter recipes:

Be sure to pin or save this peanut butter blossoms recipe because it’s one of our favorites. Below you’ll find the printable recipe card.

Have a great day, friends!

peanut-butter-blossoms
Print

Peanut Butter Blossoms

Peanut Butter Blossoms are the quintessential cookie for the holidays! They are the perfect combination of sweet, soft and peanut buttery goodness!
Course Cookies, Dessert
Cuisine American
Keyword Peanut Butter Blossom Cookies, Peanut Butter Blossoms, Peanut Butter Blossoms Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 45 minutes
Servings 36 cookies
Calories 92kcal
Author Lauren’s Latest

Ingredients

Instructions

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
  • Beat softened butter and peanut butter in large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well. 
  • Stir flour, baking soda and salt into peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.
  • Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms and then roll in sugar. Place on baking sheets.
  • Bake 8-10 minutes or until very lightly golden in color. Remove from oven and immediately press a Hershey's Kiss into each cookie. Cookies will crack around the edges with you press the chocolate in…totally normal! Cool 5 minutes on the hot baking sheet and then remove to cooling racks.
  • Store cooled cookies in airtight containers for up to three days.

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 118mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 87IU | Calcium: 9mg | Iron: 1mg

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Amaretti Cookies https://laurenslatest.com/amaretti-cookies/ https://laurenslatest.com/amaretti-cookies/#respond Sat, 03 Dec 2022 17:52:21 +0000 https://laurenslatest.com/?p=93101 With a crispy exterior and soft interior, these Italian almond flavored Amaretti Cookies are perfect for your holiday celebration! There are many variations of this recipe, and most have been passed from generation to generation. This is my favorite version and just happens to be super simple and naturally gluten free too! Want more cookie […]

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With a crispy exterior and soft interior, these Italian almond flavored Amaretti Cookies are perfect for your holiday celebration! There are many variations of this recipe, and most have been passed from generation to generation. This is my favorite version and just happens to be super simple and naturally gluten free too! Want more cookie ideas to get you in the festive mood? Check out my Candy Cane Cookies or Christmas Shortbread Cookies.

amaretti-cookies-stacked on wood board

What are Amaretti Cookies?

These traditional Italian cookies are made with almond flour, sugar, whipped egg whites, and almond extract. Depending on the region, the texture of these macaroon-like biscuits can vary from soft to a chewy center.

amaretti-cookies-on plate

How to Make Amaretti Cookies

For full recipe details about these simple Italian cookies, including ingredient amounts needed, see the printable recipe card down below. Here is what to expect when making these cookies:

Preheat Oven + Prep Baking Sheet

Preheat oven. Line a baking sheet with parchment paper. Set aside.


Whisk Egg Whites to Form Peaks

Whisk egg whites until very soft peaks form. You are looking for lots of foaming bubbles, but not stiff.

Whisk in Almond Extract + Sugar

Whisk in almond extract, and then granulated sugar.

Almond Extract vs. Amaretto Liqueur

Some Amaretti Cookie Recipes call for Amaretto Liqueur rather than (or in addition to) Almond Extract. I tested it with both and honestly, I prefer the Almond Extract. It just gives a more intense almond flavor witch is what you’ll want for these cookies.


Stir in Almond Flour

Stir in almond flour and mix *JUST* until combined…dough should be thick and a bit sticky.

Can I use all-purpose flour instead of Almond flour?

Unfortunately, you cannot use all-purpose flour in place of almond flour. 

Form Dough into Balls + Roll in Powdered Sugar

Place powdered sugar in a bowl or tray. Form dough into small balls, drop them in powdered sugar and roll them around to fully coat. Place on parchment paper lined baking sheet (or silicone mat) a couple inches apart. Take 3 fingers and gently press the ball down forming a cookie.

raw amaretti cookies on baking sheet

Bake

Bake for 12-15 minutes or until tops are set and cracked and the bottom is a light brown. Allow to cool.

amaretti cookies with bite taken out

Storing Amaretti Cookies

Store Amaretti cookies in an airtight container at room temperature for up to 1 week.

Can I freeze these cookies?

Yes! You can freeze them after they are baked and cooled OR freeze them before you bake them. To freeze before baking, shape dough into balls, place on a baking sheet and flash freeze. Once they are frozen, you can throw them into a freezer safe ziploc bag and back into the freezer. Then thaw the dough balls when you’re ready to roll in powdered sugar and bake according to recipe directions.

woman's hand holding amaretti cookie

The printable recipe card is below. Have a great day!

amaretti-cookies-stacked on wood board
Print

Amaretti Cookies

With a crispy exterior and soft interior, these Italian almond flavored Amaretti Cookies are perfect for your holiday celebration! There are many variations of this recipe, and most have been passed from generation to generation. This is my favorite version and just happens to be super simple and naturally gluten free too!
Course Cookies
Cuisine Italian
Keyword Amaretti Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 32 (makes 32 cookies)
Calories 146kcal

Ingredients

Instructions

  • Preheat oven to 350° F
  • Whisk egg whites until very soft peaks form (lots of foaming bubbles but not stiff)
  • Whisk in almond extract
  • Whisk in granulated sugar
  • Stir in almond flour and mix JUST until combined…dough should be thick and a bit sticky
  • Place powdered sugar in a bowl or tray
  • Form dough into small balls, drop them in powdered sugar and roll them around to fully coat
  • Place on parchment paper lined baking sheet (or silicone mat) a couple inches apart
  • Take 3 fingers and gently press the ball down forming a cookie
  • Bake for 12-15 minutes

Video

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Calcium: 37mg | Iron: 1mg

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Tuscan Chicken https://laurenslatest.com/tuscan-chicken/ https://laurenslatest.com/tuscan-chicken/#respond Fri, 02 Dec 2022 12:30:00 +0000 https://laurenslatest.com/?p=92100 This is the most delicious chicken you can possibly make! Sometimes called “Marry Me Chicken” (because it’s that good!), my Tuscan Chicken Recipe uses thin chicken breasts, sun dried tomatoes, spinach, basil, parmesan cheese and a creamy sauce that will have you coming back for seconds and thirds. Serve with your favorite pasta noodle, Roasted […]

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This is the most delicious chicken you can possibly make! Sometimes called “Marry Me Chicken” (because it’s that good!), my Tuscan Chicken Recipe uses thin chicken breasts, sun dried tomatoes, spinach, basil, parmesan cheese and a creamy sauce that will have you coming back for seconds and thirds. Serve with your favorite pasta noodle, Roasted Green Beans or Caprese Salad.

tuscan-chicken in pan with wooden spoon

What is Tuscan Chicken?

Sounds fancy doesn’t it? Well, originating in Tuscany, Italy this chicken dish pairs a creamy parmesan sauce with chicken breast, spinach, sun-dried tomatoes, and Italian seasonings. It’s ready in less than 30 minutes and full of Italian flavor. Pair with pasta, a roasted vegetable or bread.

tuscan-chicken on plate with fork

How to Make Tuscan Chicken

This Italian dish is ready in just 30 minutes. Tuscan Chicken is perfect and delicious paired with pasta and a salad. For full recipe details including ingredients used, see the printable recipe card down below. Here is what to expect when making this dish:

Slice + Season Chicken

Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved. Season with salt, pepper and italian seasoning. Dredge chicken in flour.

Heat Skillet + Brown the Chicken

Heat large skillet on medium heat. Add oil and butter. Add chicken to skillet and brown on both sides (about 2-3 minutes per side).

Remove Browned Chicken, Add Garlic, Sun-Dried Tomatoes + Spinach

Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn. 

Add sun-dried tomatoes and spinach to skillet.

Deglaze the Skillet with White Wine, Add Chicken Broth, Heavy Cream + Parmesan

Deglaze skillet with white wine and bring to a simmering boil. Add chicken broth. Whisk in heavy cream and parmesan cheese. Add chicken back to skillet and garnish with fresh basil. Serve warm and enjoy!

tuscan-chicken in pan

Can I substitute white wine with something else?

Yes! If you don’t have or don’t want to use white wine, simply substitute with more chicken broth. 

Sides to Serve With Tuscan Chicken

Whether you’re wanting to serve this with pasta, veggie or bread, I have a few excellent ideas for you to choose from.

tuscan-chicken with tablescape

Storing Leftovers

To Store – place leftover chicken in an airtight container for 5-6 days.

To Freeze – place completely cooked chicken in an airtight, freezer safe container. Chicken will stay fresh in the freezer for up to 6 months.

To Reheat – if frozen, allow to thaw before reheating. Reheating Tuscan Chicken is best done on the stovetop over low heat. You may need to add a little water or heavy cream to thin out the sauce.

Love Tuscan Chicken? More Chicken Recipes to Try!

I hope you add this recipe to your meal plan soon! Let me know what you think in the comments. Be sure to save, print, bookmark and share this recipe. Have a great day, friends! 🙂

tuscan-chicken on plate with fork
Print

Tuscan Chicken

This is the most delicious chicken you can possibly make! Sometimes called "Marry Me Chicken" (because it's that good!), my Tuscan Chicken Recipe uses thin chicken breasts, sun dried tomatoes, spinach, parmesan cheese and a creamy sauce that will have you coming back for seconds and thirds. Serve with pasta, a vegetable or a salad.
Course Dinner
Cuisine Italian
Keyword tuscan chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • salt to taste
  • pepper to taste
  • 1 tsp italian seasoning
  • 2 boneless skinless chicken breasts sliced lengthwise into 2 pieces each
  • 2 tbsp sundried tomato oil or olive oil
  • 2 tbsp butter
  • ½ cup flour
  • 4 cloves garlic minced
  • ¼ cup sundried tomato sliced
  • 3 cups spinach fresh, baby, chopped
  • ½ cup dry white wine sauvignon blanc, pinot grigio, etc.
  • cup chicken broth
  • 1 cup heavy cream
  • ½ cup parmesan cheese grated
  • ½ cup basil fresh, chiffonade

Instructions

  • Slice chicken breasts lengthwise into 2 thin cutlets each. If your chicken breasts are still too thick, pound them out between plastic wrap until desired thickness is achieved.
  • Season with salt, pepper and italian seasoning.
  • Dredge chicken in flour.
  • Heat large skillet on medium heat. Add oil and butter.
  • Add chicken to skillet and brown on both sides (about 2-3 minutes per side).
  • Remove chicken from pan and add minced garlic. Saute for 2-3 minutes being careful not to burn.
  • Add sundried tomatoes and spinach to skillet.
  • Deglaze pan with white wine and bring to a simmering boil.
  • Add chicken broth.
  • Whisk in heavy cream and parmesan cheese.
  • Add chicken back to skillet and garnish with fresh basil.
  • Serve warm and enjoy!

Video

Notes

If you don’t have or don’t want to use white wine, simply substitute with more chicken broth. 

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Sous Vide Chicken Breasts https://laurenslatest.com/sous-vide-chicken-breasts/ https://laurenslatest.com/sous-vide-chicken-breasts/#respond Wed, 30 Nov 2022 13:37:17 +0000 https://laurenslatest.com/?p=93194 Get PERFECT Sous Vide Chicken Breast every time with this simple method. You’ll get chicken that is tender enough to cut with a butter knife, super juicy and with texture and flavor that you can’t get with other cooking methods. Garlic Mashed Potatoes and Oven Roasted Asparagus would be great side options to your Sous […]

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Get PERFECT Sous Vide Chicken Breast every time with this simple method. You’ll get chicken that is tender enough to cut with a butter knife, super juicy and with texture and flavor that you can’t get with other cooking methods. Garlic Mashed Potatoes and Oven Roasted Asparagus would be great side options to your Sous Vide Chicken. Follow these simple instructions and you’re on your way to juicy, tender – never dry – boneless skinless chicken breasts.

Sliced Sous Vide Chicken on plate with lemons and herbs

What is Sous Vide Chicken?

Have you ever heard the term Sous Vide and not fully understood what the heck that meant? Sous Vide is a French term that means “under water”. So when I say we will cook this chicken “sous vide” I mean, we will cook it in water using a sous vide machine which will hold the water at the same temperature for an extended period of time, cooking the chicken breast at your preferred temperature without overcooking.

Using a Sous Vide Machine

I found my Sous Vide Machine on Amazon for a reasonable price. I have the Anova Culinary Sous Vide Nano and it works extremely well. You might find a good one on sale right now with all the sales going on this time of year…also a fun Christmas gift idea. 😉 It’s also a good idea to invest in a vacuum sealer so you can vacuum seal the chicken which removes the air, preventing it from floating. You want the chicken fully immersed in the water to have it cook evenly and safely. Zip top bags with all the air removed manually also can work, as long as you have something heavy holding the chicken down in the water.

Sliced Sous Vide Chicken with lemons and herbs

How to Sous Vide Boneless Skinless Chicken Breast

Boneless Skinless Chicken Breasts can be kind of boring and lack flavor, so I give my chicken breasts a little love by adding lemon, garlic, herbs, salt and pepper to the bag before cooking. The slower cook time keeps the meat moist and ensures it won’t overcook, letting the flavorings work their way into the meat.

For full details about using this method, see the printable recipe card down below. Here is step-by-step how to set up and use the Sous Vide Method:

Bring Water to Temperature Using the Sous Vide Machine

You will need a large tall pot or container (like this one). Fill container or pot with hot tap water. Add sous vide machine and set to 145° F. It will take some time for the water to come up to temperature, depending on how efficient your machine is. Starting with hot water will help the sous vide machine bring the water to the right temperature more quickly.

Season Chicken Breasts

Season with salt and pepper. Place lemon slices and herbs on top of each chicken breast. Carefully place chicken into plastic bags and vacuum seal. Alternately, place in gallon-size ziploc bags, remove all the air and seal.

Cook Chicken Sous Vide

Place vacuum sealed chicken in water and set timer for 1 hour. Make sure the chicken is completely submerged in water. The purpose of removing all the air out of the bag is to ensure the chicken sinks in the water. If you still find your bag floating, simply weight it down with something like a small plate. They make all kinds of things to help with this…I just put these sous vide magnets on my wish list. 🙂

Chicken Breast in vacuumed sealed bag with lemons and herbs in pot with sous vide machine

Sear Cooked Chicken on the Stovetop

Chicken Breasts are not fully cooked at 140° F. We also want the chicken to have a bit of color and brown it up a bit, so we will sear it off quickly in a hot pan.

Heat skillet over medium high heat and add butter, olive oil and smashed garlic.

Remove chicken breasts from bag and sear in skillet, flipping once.

Let Chicken Rest + Serve!

When chicken is nice and browned and has reached 165° F, remove and let rest for 5 mins or so.

Serve warm, whole or sliced…spooning pan juices over chicken.

Sous Vide Chicken in pan

Ways to Season Sous Vide Chicken Breasts

As aforementioned, this is just a cooking METHOD and you can add whatever seasonings, spices and aromatics you wish to your Sous Vide Chicken Breasts. Here are some more ideas:

  • Cilantro and Lime – make it Mexican inspired by also adding Oregano, Chili Powder and/or Cumin.
  • Earthy Herbs – Use Rosemary and Thyme like I did or try other earthy herbs like Sage, Tarragon or Marjoram
  • Dried SpicesPaprika, Garlic Powder, Onion Powder, Cayenne and more!
  • Give it some tang: Marinate with Mustard, Vinaigrette or Lemon
  • Make it Asian inspired – Soy Sauce, Fresh Ginger, and Garlic. Add Brown Sugar for a sweet and tangy version.
  • Give it a Greek twist – Cucumber, Mint, Garlic, Dill and plain Greek Yogurt

The options are endless! Let me know your ideas in the comments!

Storing + Freezing Directions

To Store – store sous vide chicken breast in the fridge, in an airtight container or in the sealed bags for up to 4-5 days.

To Freeze – you can also freeze your cooked chicken by either placing the sealed bags into the freezer, or shredding, chopping, or slicing, before sealing and placing in the freezer. Chicken will stay fresh in the freezer for up to 3 months.

Sliced Sous Vide Chicken on plate with lemons and herbs

What to Serve with Sous Vide Chicken Breasts

More Chicken Recipes to Try!

The printable recipe card is below. Be sure to save, print or bookmark this recipe to refer back to in the future. If you made this sous vide chicken breast recipe I would LOVE it if you would give me a star review! Have a great day! 🙂

Sous Vide Chicken on plate with lemons and herbs
Print

Sous Vide Chicken Breast

Here's how you get PERFECT Sous Vide Chicken Breast every time! Follow these simple instructions and you're on your way to juicy tender – never dry – chicken breast.
Course Dinner
Cuisine French
Keyword Sous Vide Chicken Breast
Prep Time 10 minutes
Cook Time 1 hour
Servings 2
Calories 261kcal

Equipment

Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 1 small lemon sliced
  • 4 sprigs fresh Thyme
  • 4 sprigs fresh Rosemary
  • salt & pepper to taste

For reverse sear

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 clove garlic smashed

Instructions

  • Fill sous vide container with water and set machine to 145° F
  • Salt and pepper chicken breasts
  • Place lemon slices and herbs on top of each chicken breast
  • Seal a vacuum seal bag on one side
  • Carefully place chicken breasts inside bag
  • Vacuum seal bag
  • Place vacuum sealed chicken in water and set timer for 1 hour
  • After 1 hour, heat skillet over medium high heat and add butter, oil and smashed garlic
  • Remove chicken breasts from bag and sear in skillet, flipping once
  • When chicken is nice and browned and has reached 165° F, remove and let rest
  • Serve warm, whole or sliced…spooning pan juices over chicken

Nutrition

Calories: 261kcal | Carbohydrates: 6g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 178mg | Potassium: 514mg | Fiber: 2g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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Monkey Bread https://laurenslatest.com/buttery-monkey-bread-recipe/ https://laurenslatest.com/buttery-monkey-bread-recipe/#comments Tue, 29 Nov 2022 12:30:00 +0000 https://laurenslatest.com/?p=43933 This Monkey Bread recipe is one for the books! Simple biscuit dough rolled in cinnamon sugar, mixed with nuts and baked up hot and sticky with a simple cream and brown sugar sauce. This indulgently sweet breakfast treat is similar to Cinnamon Rolls or sticky buns. But first, what is Monkey Bread? Monkey Bread is a […]

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This Monkey Bread recipe is one for the books! Simple biscuit dough rolled in cinnamon sugar, mixed with nuts and baked up hot and sticky with a simple cream and brown sugar sauce. This indulgently sweet breakfast treat is similar to Cinnamon Rolls or sticky buns.

monkey bread on platter with spoon

But first, what is Monkey Bread?

Monkey Bread is a soft and sweet pastry made up of small pieces of baked dough that have been rolled in cinnamon and sugar. Typically its made with a pre-made biscuit dough (hiiii Pillsbury) and baked in a bundt pan. Variations include savory versions or extra sticky versions with brown sugar and butter glaze and pecans or walnuts.

Pre-Made Biscuit Dough

One of the things I most love about this recipe is how fast it comes together. I like to use pre-made biscuit dough (like Pillsbury or the store brand version). If you’d rather make this recipe from scratch, there are directions for that down below.

Want even more cinnamony sweet recipes? Here you go: The Best Homemade Cinnamon RollsCinnamon Streusel Coffee Cake RecipeCinnamon Swirl Donut Bread and Cinnamon Butterscotch Cookies.

Dough with Cinnamon Sugar

My Brown Sugar Sauce

In just about every monkey bread recipe out there, there is a caramel or ‘sauce’ concoction you are supposed to pour overtop all the biscuit pieces before baking, made up of melted butter and brown sugar. It’s good, but it’s definitely not my favorite.

After testing and re-testing this recipe, I’ve found the best caramel you can use is made of a little melted butter, a little more heavy cream, and a lot of brown sugar, with a healthy pinch of salt to finish it off. It’s a different take on monkey bread for sure, but the results and the finished product absolutely cannot be beaten.

Poring Brown Sugar Butter Glaze over Dough

How to Make Monkey Bread

So, this is one of the easiest recipes on the planet because I take help from the store and use the Pillsbury biscuit dough. See my notes below for making a homemade from-scratch version of this monkey bread. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Preheat Oven + Prep Bundt Pan

Preheat the oven. Spray a fluted bundt pan with nonstick cooking spray or brush with butter and set aside.

Cut Biscuit Dough into Quarters + Sprinkle with Cinnamon & Sugar

Open two cans of biscuits and cut into quarters. Place into a large Ziploc bag or bowl.

Sprinkle sugar and cinnamon over dough pieces and toss to coat each piece.

Assemble By Layering into Bundt Pan

Add half the walnuts and coated dough pieces into the bottom of the bundt pan.

Sprinkle with remaining nuts and dough pieces.

Stir melted butter, heavy cream, and brown sugar together in a liquid measuring cup until smooth. Pour over dough pieces in prepared pan.

How to Make Monkey Bread

Bake, Then Allow to Cool Before Inverting Bundt Pan

Bake 30-40 minutes or until thoroughly cooked. Because ovens vary, start checking for doneness at 30 minutes and then adjust accordingly. Cool 5-10 minutes.

Turn upside down onto serving platter, replacing any biscuit pieces and remaining sauce or nuts. Serve warm.

Dig In!

The best part of this recipe is digging into the warm monkey bread with a fork. We are a bit savage and give everyone a fork and tell them to go to town. Every man for himself. There is really no glamorous or appropriate way to eat this. Just dig in and enjoy! You won’t be sorry.

cutting monkey bread

How to Make Monkey Bread From Scratch

If the super quick Pillsbury Monkey Bread version doesn’t tickle your fancy, you can totally make this recipe from scratch by using my homemade white bread recipe.

Make half a batch of bread dough, let it rise, and then it’s ready to use! Simply cut the dough into bite-sized pieces before rolling in cinnamon and sugar and adding to your pan. It replaces the store-bought biscuit dough with everything else in the recipe staying as is.

Can I make this monkey bread recipe without the nuts?

Yes! Of course, you can. If you don’t like walnuts, try pecans or almonds. Or just omit completely. The nuts are definitely considered to be an ‘extra’ and removing them from this recipe will not change the outcome.

slice of monkey bread on plate

Storing Leftovers

We usually don’t have leftovers for very long when we make Monkey Bread…but if you do need to store it, place in an airtight container with a lid. Monkey bread is best stored at room temperature for 2-3 days. To Reheat – warm in the microwave in 15 second intervals.

To Freeze – Wrap cooled bread tightly in plastic wrap and then in foil, or in an airtight, freezer safe ziploc bag. Monkey Bread will stay fresh up to 3 months in the freezer. Allow to thaw overnight in the fridge.

closeup of side of monkey bread

More Sweet Breakfasts to Try!

If you need a fast, easy treat in your life, or you’re looking for something special to serve during the holidays, give this monkey bread recipe a try.

Have a great day, friends!

taking out slice of monkey bread
Print

Monkey Bread

This Monkey Bread recipe is one for the books! Simple biscuit dough rolled in cinnamon sugar, mixed with nuts and baked up hot and sticky with a simple cream and brown sugar sauce. 
Course Breads, Breakfast
Cuisine American
Keyword Monkey Bread
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 50 minutes
Servings 10 servings
Calories 577kcal
Author Lauren’s Latest

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spray a 10-cup bundt pan with non-stick cooking spray and set aside.
  • Open cans of biscuits and cut into quarters. Place biscuit pieces into a large bowl or ziploc bag. Top with granulated sugar and cinnamon. Toss dough pieces with cinnamon sugar to coat evenly.
  • Sprinkle 1/4 cup nuts in the bottom of the bundt pan. Top with half of the dough pieces. Sprinkle with remaining 1/4 cup nuts and dough pieces.
  • In a large liquid measuring cup, whisk melted butter together with brown sugar, heavy cream and salt. A thick, grainy sauce should form. Pour sauce over dough pieces and spread evenly.
  • Bake uncovered for 30-40 minutes or until dough pieces are completely baked. Cool 5-10 minutes. Turn upside down onto serving platter and replace any dough pieces of nuts which may have stuck to the bottom of the pan. Serve warm.

Notes

Feel free to use pecans or almonds in place of the walnuts or omit all together.

Nutrition

Calories: 577kcal | Carbohydrates: 74g | Protein: 7g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 935mg | Potassium: 271mg | Fiber: 2g | Sugar: 31g | Vitamin A: 350IU | Calcium: 82mg | Iron: 3.4mg

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Pecan Pie Recipe https://laurenslatest.com/pecan-pie-recipe/ https://laurenslatest.com/pecan-pie-recipe/#comments Mon, 28 Nov 2022 12:30:00 +0000 https://laurenslatest.com/?p=40549 Nutty, crispy, and with a caramelized center, this quick and easy Pecan Pie Recipe is a perfect addition to any Thanksgiving table. Pecan Pie is a classic holiday dessert that doesn’t include pumpkin or apples! The balance of nutty pecan flavor with the caramelized center is all held together by delicious buttery pie crust. But […]

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Nutty, crispy, and with a caramelized center, this quick and easy Pecan Pie Recipe is a perfect addition to any Thanksgiving table. Pecan Pie is a classic holiday dessert that doesn’t include pumpkin or apples! The balance of nutty pecan flavor with the caramelized center is all held together by delicious buttery pie crust. But you don’t need to wait for Thanksgiving to make it. It can be made and enjoyed during any time of the year, simply because it is so easy and fast to make! Serve with a dollop of Whipped Cream or with Homemade Vanilla Ice Cream.

Pecan Pie

What is Pecan Pie?

A Classic Pecan Pie Recipe is made from Pecans, eggs, butter, and sugar. It is usually served around the holidays but can be enjoyed any time of year. It is also considered a southern specialty with family recipes that have been handed down throughout the years.

How to Make Pecan Pie

This Pecan Pie Recipe is SO easy. Like ridiculously easy. Like, thrown together in less than 10 minutes, easy. The only waiting you need to do is for the dang pie to bake! Made with only 7 ingredients and made even more simple by using a frozen pie crust. The printable recipe card is down below. Here is what you can expect when making this recipe:

How to Make Pecan Pie

Preheat Oven + Make Pie Crust (Unless you’re using the store bought shortcut)

Preheat oven to 350 degrees. Set aside prepared pie shell.

Like mentioned above, a store bought frozen pie crust is a great shortcut for any pie, but if you are just dying to make Homemade Pie Crust check out my fail-proof recipe! Or my All-Butter Pie Crust Recipe.

Make Pie Filling

In a large bowl, whisk corn syrup together with eggs, sugar, brown sugar, butter, and vanilla until smooth. Add pecans to the bottom of the prepared pie shell and top with corn syrup mixture.

Bake + Cool Completely

Bake 50-60 minutes in the lower two thirds of the oven until pie has set. Cool completely before cutting and serving.

Best served cooled and can be topped with vanilla ice cream or whipped cream.

In love with nuts? Try my Pumpkin Pecan Cobbler, Caramel Pecan Pie Cheesecake, or Greek Baklava!

Helpful Tips

Pie can be a little tricky to make, and although this pecan pie recipe is super easy, some helpful tips wouldn’t hurt.

  • Brown Pie Crust. If you see your pie crust getting a little too brown while baking, take the whole pie out of the oven and cover with foil.
  • Is it done? To tell whether or not your pie is done, check the internal temperature with an instant-read thermometer. If it reads 200 degrees or more, your pie is done. Don’t have a thermometer? Press the center of the pie lightly with the back of a spoon. If it springs back it’s done!
Easy Pecan Pie Recipe

Storing Pecan Pie

This Pecan Pie can last in the fridge for 3-4 days in an airtight container. This can either just be a well plastic wrapped pie dish or Tupperware.

Even though this pie is usually eaten warm, it still tastes great cooled off. Or if you want to reheat it, throw it in the microwave in thirty-second intervals until warm.

Make-Ahead

This Pecan Pie is a good one to make ahead because it tastes best when completely cooled. Make this recipe a day or two ahead of time and refrigerate. You can either serve cold or take it out of the fridge and let it rise to room temperature.

Pecan Pie

Can I Freeze This Pecan Pie Recipe?

Yes! This is the best Pecan Pie Recipe because it freezes really well and makes for great Thanksgiving prep work.

To Freeze – Wrap the pie tightly with aluminum foil or plastic freezer wrap, and place in a heavy-duty freezer bag for extra cautionary measures. You don’t want a pie with freezer burn! Pecan Pie can be frozen for up to two months.

To Reheat – Simply thaw in the fridge overnight then put it on your counter to bring it to room temperature. If you want a warmer pie, reheat in the microwave in thirty-second intervals until warm but not hot and melty.

More Fall Pies to Try and Love!

The printable recipe card is below. Be sure to save, print, pin, or share this recipe for later. You are going to want this Pecan Pie Recipe this holiday season! Happy baking, friends! 🙂

Pecan Pie
Print

Pecan Pie Recipe

Nutty, crispy, and with a caramelized center, this quick and easy Pecan Pie Recipe is a perfect addition to any Thanksgiving table.
Course Dessert
Cuisine American
Keyword Best Pecan Pie Recipe, Easy Pecan Pie Recipe, How to Make Pecan Pie, Pecan Pie, Pecan Pie Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 534kcal
Author Lauren’s Latest

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk corn syrup together with eggs, sugar, brown sugar, butter and vanilla until smooth.
  • Add pecans to the bottom of the prepared pie shell and top with karo syrup mixture.
  • Bake 50-60 minutes in the lower 2/3rds of the oven until pie has set. Cool completely before cutting and serving.

Video

Nutrition

Calories: 534kcal | Carbohydrates: 74g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 188mg | Potassium: 156mg | Fiber: 3g | Sugar: 59g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

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Thanksgiving Leftovers Casserole Recipe https://laurenslatest.com/thanksgiving-leftovers-casserole-recipe/ https://laurenslatest.com/thanksgiving-leftovers-casserole-recipe/#respond Fri, 25 Nov 2022 05:00:00 +0000 https://laurenslatest.com/?p=92984 Thanksgiving Leftovers are amazing the first night, maybe two nights after Thanksgiving….but what about night 3? Still have Thanksgiving leftovers to eat, and your enthusiasm for eating the same thing again is lacking? Enter Thanksgiving Leftovers Casserole! Layer leftover turkey, mashed potatoes, dressing, green bean casserole and cranberry sauce, add some gravy over the top! […]

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Thanksgiving Leftovers are amazing the first night, maybe two nights after Thanksgiving….but what about night 3? Still have Thanksgiving leftovers to eat, and your enthusiasm for eating the same thing again is lacking? Enter Thanksgiving Leftovers Casserole! Layer leftover turkey, mashed potatoes, dressing, green bean casserole and cranberry sauce, add some gravy over the top! Yum!

Reinvent Your Thanksgiving Leftovers

This recipe is more of a METHOD than a recipe, so feel free to use whatever Thanksgiving leftovers you have and continue layering. This can include cornbread stuffing, sweet potato casserole, macaroni and cheese, corn casserole, brussels sprouts, corn, green beans, etc. You could even top with leftover french fried onions if you have them. YUM!

How to Make Thanksgiving Leftovers Casserole

Like mentioned above, this “recipe” is more of a method than recipe. Use whatever Thanksgiving leftovers you have. For full details, including ingredients and measurements that I used, see the printable recipe card down below. Here is how I used our leftovers:

Preheat Oven + Mix Turkey and Cranberry Sauce Together

Preheat oven to 350° F. Butter a 9×9 baking dish.

Mix leftover turkey and leftover homemade cranberry sauce and layer in bottom of dish.

Layer Side Dishes

Layer the mashed potatoes, stuffing, and green bean casserole. 

Pour Gravy Over the Top + Add Chicken Broth to Moisten (If Needed)

Pour gravy over top of casserole layers. Add some chicken broth as needed, depending on how dry your stuffing is. Distribute pads of butter evenly over the top of casserole.

Bake + Serve

Bake for about 30 minutes or until heated through. Serve warm.

More Casserole Recipes to Try

I hope this recipe helps you use up all those Thanksgiving leftovers! Have a great day, friends! 🙂

spooning out thanksgiving-leftover-casserole
Print

Thanksgiving Leftovers Casserole Recipe

Thanksgiving Leftovers Casserole has layers of leftover turkey, mashed potatoes, dressing, green bean casserole & cranberry sauce. Yum!
Course Dinner
Cuisine American
Keyword thanksgiving leftovers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 628kcal

Ingredients

  • 2 cups leftover turkey shredded or cubed
  • 1 cup leftover cranberry sauce
  • 2 cups leftover mashed potatoes
  • 2 cups leftover stuffing
  • 1 cup leftover green bean casserole
  • 1 cup leftover turkey gravy
  • chicken broth as needed
  • 1/4 cup butter divided into pads

Instructions

  • Preheat oven to 350° F. Butter a 9×9 baking dish
  • Mix leftover turkey and leftover homemade cranberry sauce and layer in bottom of dish
    thanksgiving-leftover-casserole
  • Layer the mashed potatoes, stuffing, and green bean casserole
    thanksgiving-leftover-casserole
  • pour gravy over top
    pouring gravy over thanksgiving-leftover-casserole
  • Add chicken broth as needed (depending on how dry your stuffing is)
  • Distribute pads of butter evenly over top
    thanksgiving-leftover-casserole
  • Bake for about 30 minutes or until heated through
  • Serve warm
    thanksgiving-leftover-casserole on plate

Video

Notes

This recipe is more of a METHOD than a recipe, so feel free to use whatever Thanksgiving leftovers you have and continue layering. This can include cornbread stuffing, sweet potato casserole, macaroni and cheese, corn casserole, brussels sprouts, corn, green beans, etc. You could even top with leftover french fried onions if you have. YUM!

Nutrition

Calories: 628kcal | Carbohydrates: 98g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 1421mg | Potassium: 579mg | Fiber: 5g | Sugar: 23g | Vitamin A: 404IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 4mg

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Best Breakfast Casserole https://laurenslatest.com/best-breakfast-casserole/ https://laurenslatest.com/best-breakfast-casserole/#respond Wed, 23 Nov 2022 05:00:00 +0000 https://laurenslatest.com/?p=92847 This Breakfast Casserole made with brioche bread is a twist on my Classic Breakfast Casserole, but much more decadent and perfect for a holiday morning crowd. Make ahead the night before and breakfast will be a breeze. Make holiday mornings more special and pair this Breakfast Casserole with Homemade Cinnamon Rolls and Crockpot Hot Chocolate. […]

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This Breakfast Casserole made with brioche bread is a twist on my Classic Breakfast Casserole, but much more decadent and perfect for a holiday morning crowd. Make ahead the night before and breakfast will be a breeze. Make holiday mornings more special and pair this Breakfast Casserole with Homemade Cinnamon Rolls and Crockpot Hot Chocolate.

breakfast casserole in oval white dish

Hello Easy Holiday Breakfast

I have fallen in love with all-in-one breakfast casseroles! Not only are they super simple to throw together, they are delicious and feed a crowd. Whether you’re making a special treat for the holidays, a potluck, or just want a hearty breakfast with all the good stuff…this casserole checks all the boxes!

slice of breakfast casserole

How to Make Breakfast Casserole

Making this Breakfast Casserole is super simple, but does require a little planning ahead. For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is what to expect and the time frame you’ll want to plan for when making this recipe:

2 days before you want to cook your casserole

Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.

The night before you want to cook your casserole

Brown Sausage + Onion

Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook. 

Feel free to add any vegetables or other meat you’d like (mushrooms, spinach, peppers, ham, bacon, etc.).

Prep Baking Dish + Add Cheese & Dried Bread Cubes to Dish

Prepare a 9×13 baking dish with butter or non-stick spray. Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese.

breakfast casserole ingredients

Add Sausage/Onion Mixture to the Casserole Dish

Add sausage/onion mixture evenly to casserole dish.

Combine Remaining Ingredients Together (Minus the Cheese) + Pour Over Casserole

Combine eggs, half & half, dry mustard, onion powder, salt and pepper and pour evenly over other ingredients in dish. Top with remaining 1 cup of cheese.

Refrigerate Overnight

Cover with plastic wrap and refrigerate overnight. 

breakfast casserole uncooked

The Morning of

Preheat Oven + Allow Casserole to Sit at Room Temperature

Preheat oven. Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter. 

Bake

Remove plastic wrap and bake for 1 hour or until eggs are set. Serve hot and enjoy!

breakfast casserole on white plate with fork

Storing Leftovers

Breakfast Casserole leftovers should be covered and stored in an airtight container in the refrigerator for up to 4 days. 

To Reheat. Simply pop a square into the microwave for 30 seconds to 1 minute or until heated through

Freezing Instructions

If you REALLY want to make this breakfast casserole recipe ahead of time, you can freeze it!

To Freeze. Simply follow the instructions all the way through. Cool completely, then cover with foil and store in a freezer bag for up to 2 months.

To Reheat. Thaw in the refrigerator overnight. Then bake at 350 degrees until heated through. This takes about 20 minutes.

breakfast casserole in oval white dish with spoon

More Hearty Breakfast Recipes!

Be sure to save this recipe to refer back to later by printing, bookmarking, or sharing! Have a great week friends! 🙂

breakfast casserole in oval white dish
Print

Best Breakfast Casserole

This Breakfast Casserole made with brioche bread is a twist on my Classic Breakfast Casserole, but much more decadent and perfect for a holiday morning crowd. Make ahead the night before and breakfast will be a breeze.
Course Breakfast
Cuisine American
Keyword breakfast, breakfast casserole, breakfast casserole recipe, breakfast ideas
Prep Time 20 minutes
Cook Time 1 hour
Servings 6
Calories 661kcal

Ingredients

  • 6 cups brioche bread or buns cubed and air dried the night before
  • 1 lb ground breakfast sausage
  • 1 cup onion finely diced
  • 10 eggs beaten
  • 3 cups half & half
  • 2 cups sharp cheddar cheese shredded
  • 2 tsp dry mustard
  • 1/2 tsp onion powder
  • 1 salt & pepper to taste

Instructions

2 days before you want to cook your casserole

  • Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
    cubed bread in casserole dish

the night before you want to cook your casserole

  • Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
    sauteing sausage and onion
  • Prepare a 9×13 baking dish with butter or non-stick spray.
  • Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese.
    cubed bread with shredded cheese on top
  • Add sausage/onion mixture evenly to casserole dish.
    breakfast casserole ingredients
  • Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.
    pouring egg into breakfast casserole
  • Top with remaining cheese.
    uncooked breakfast casserole
  • Cover with plastic wrap and refrigerate overnight.

the morning of

  • Preheat oven to 325° F.
  • Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
    breakfast casserole with plastic wrap
  • Remove plastic wrap and bake for 1 hour or until eggs are set.
  • Serve hot and enjoy!
    slice of breakfast casserole

Video

Notes

Feel free to add any vegetables or other meat you’d like (mushrooms, spinach, peppers, ham, bacon, etc.).

Nutrition

Calories: 661kcal | Carbohydrates: 9g | Protein: 34g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 407mg | Sodium: 906mg | Potassium: 523mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1259IU | Vitamin C: 4mg | Calcium: 452mg | Iron: 2mg

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