This post was originally published in June of 2019 and has been updated with new photos and clarified information. The recipe now uses a bit more vanilla, but the method and results remain the same.

Reader Darren commented: “The kids and I really like these cookies. I can go from empty counter to cookies in their mouths with a clean kitchen in <45 minutes with this recipe. Thank you!”

Disclosure | This post may contain affiliate links. As an Amazon Associate the author may earn from qualifying purchases.

If you’ve followed this site, you know sugar cookies are a favorite. Whenever a recipe can avoid waiting for butter to warm or dough to chill, it’s worth sharing. These vanilla bean sugar cookies give you that same classic flavor and texture without the wait.

You don’t need to soften the butter or wait for the dough to chill. These cookies are made with cold butter and cold cream cheese and are pulsed together in a food processor for a fast, consistent dough.

Meet these easy, soft, and slightly chewy vanilla bean sugar cookies—tender and full of vanilla flavor with a nostalgic, old-fashioned feel.

💗 Ingredient notes

This recipe has been tested many times. It’s similar in flavor to sugar cookie bars but uses the food-processor technique of some drop-cookie recipes. During testing the author found the best texture and flavor came from using cold cream cheese in place of shortening and combining confectioners’ sugar with granulated sugar for a soft, tender cookie.

Please scroll to the printable recipe card near the end for the full ingredient list and step-by-step directions.

Butter — Use COLD unsalted butter, cut into small cubes before adding to the food processor.

Cream cheese — Also COLD and cubed. Full-fat cream cheese yields the best texture. It helps keep the cookies moist, chewy, and not overly sweet.

Vanilla bean paste — This gives visible vanilla flecks and more concentrated vanilla flavor. If you don’t have vanilla bean paste, pure vanilla extract can be used instead.

🥣 How to make cookies in a food processor

Preheat the oven to 375°F (190°C) and line two baking pans with parchment paper or silicone baking mats.

Add the flour, baking soda, baking powder, and kosher salt to the food processor bowl and pulse to combine. Add the cold butter cubes, cold cream cheese cubes, and both sugars.

Pulse until the mixture looks sandy in texture, with small pieces of butter and cream cheese distributed through the flour.

Add the egg and vanilla bean paste, then pulse or blend until the dough just comes together. Avoid overmixing; the dough should hold together when pressed but remain tender.

Scoop the dough into roughly 1 ½ tablespoon-sized balls (about 32g each). A cookie scoop or a kitchen scale helps create uniform cookies. You can drop the dough directly on the baking pan for the quickest method, or roll each scoop into a ball first.

The cookies don’t spread much, so flatten each dough ball to about 1/4 to 1/2 inch tall. If the dough is sticky, lightly dip the top of the dough ball into granulated sugar before flattening with the bottom of a glass or measuring cup—the sugar prevents sticking.

Bake for 8–10 minutes. The cookies should look slightly underbaked and may be a little puffy. Let them rest on the hot pan for 2 minutes, then transfer to a wire rack to cool completely. If any cookies look overly puffy after baking, gently press them down with the bottom of a cup while they cool on the pan.

💬 Can these cookies be frosted?

Yes. A simple American buttercream or any favorite frosting works well. For a quick decorative touch, use colored sanding sugar in place of granulated sugar on the tops before baking to fit a holiday or theme.

🫙 How to store

Store the cookies covered at room temperature for up to five days to keep them soft. They also freeze nicely: cool completely, then store in an airtight container for up to three months.

If you make these Old Fashioned Vanilla Bean Cookies, please share a photo on social media and tag the recipe author—I love seeing your baking!

If you try this recipe, please come back and leave a review and star rating. Comments are read and appreciated.

📖 Recipe

Old Fashioned Vanilla Bean Cookies

Old fashioned vanilla bean cookies made in a food processor. Cold ingredients and no chill time—sugar cookies ready in about 30 minutes.

Prep Time: 10 mins

Bake Time: 10 mins

Total Time: 20 mins

Servings: 24 cookies

Ingredients

• 2 ½ cups all-purpose flour (313 g)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt (use ½ as much if using table salt)
• ½ cup cold unsalted butter, cubed (113 g)
• ½ cup cold cream cheese, cubed (114 g / 4 oz)
• ½ cup granulated sugar (100 g), plus more for dipping cookie tops
• ¾ cup confectioners’ sugar (90 g)
• 1 large egg
• 1 tablespoon vanilla bean paste (or substitute pure vanilla extract)

Instructions

1. Preheat oven to 375°F (190°C). Line baking pans with parchment paper or silicone mats.
2. Place flour, baking soda, baking powder, and kosher salt in the food processor bowl. Pulse a few times to combine.
3. Add the cold butter and cold cream cheese cubes plus the granulated and confectioners’ sugars. Pulse until the mixture looks sandy.
4. Add the egg and vanilla bean paste. Pulse until the dough comes together.
5. Scoop dough into 1 ½ tablespoon balls (about 32 g each). Lightly dip the top of each dough ball into granulated or sanding sugar, place the non-dipped side down on the prepared pan, and space 1–2 inches apart. Flatten to ¼–½ inch tall using the bottom of a glass or measuring cup.
6. Bake 8–10 minutes, until cookies look slightly underbaked. Allow to rest 2 minutes on the baking pan, gently pressing down any very puffy cookies while cooling, then transfer to a wire rack to cool completely.

Notes

• If using table salt, halve the salt amount listed.
• The recipe originally used 2 teaspoons vanilla; increasing to 1 tablespoon intensifies the vanilla bean flavor. Pure vanilla extract may be substituted.
• Store covered at room temperature up to five days. Freeze cooled cookies in an airtight container for up to three months.

Nutrition (per cookie, approximate)

• Calories: 134 kcal
• Carbohydrates: 19 g
• Protein: 2 g
• Fat: 6 g

The post Classic Vanilla Bean Cookies with Old Fashioned Flavor first appeared on Kepeh.

Mushrooms can be challenging to preserve without losing texture or flavor. While there are a few reliable preserved mushroom products—such as canned soup bases—marinated mushrooms offer a distinctly different use. They retain an appealing bite and gain extra flavor from the marinade, making them ideal for Italian dishes, pizza toppings, antipasto and charcuterie plates, or tossed into fresh salads.

This recipe for Zesty Marinated Mushrooms uses classic Italian flavors—garlic, oregano, basil and a touch of crushed red pepper—combined with white wine vinegar, lemon juice and olive oil. It’s a tested water-bath canning recipe designed for half-pint jars so you can keep a shelf-stable jar of savory mushrooms on hand year-round.

Ingredients for Marinated Mushrooms

Makes four half-pint jars

• 3 pounds (1.4 kg) small button mushrooms (no more than 1½ inch / 4 cm across)
• ½ cup (120 ml) bottled lemon juice
• 1¼ cups (300 ml) white wine vinegar (5% acidity)
• 1 cup (237 ml) pure olive oil
• 5 garlic cloves, lightly smashed and peeled
• 1½ tsp (8 g) kosher salt
• 1½ tsp (2 g) dried oregano
• 1½ tsp (1 g) dried basil
• 1 tsp crushed red pepper flakes

Do not reduce the lemon juice or vinegar amounts—these acids are necessary for safe water-bath canning. Dry herbs are recommended for predictable results; you can adjust seasoning to taste.

Canning Marinated Mushrooms

This recipe has been tested for half-pint (240 ml) jars only. Using larger jars is not recommended for safety and quality.

1. Wash the mushrooms carefully and trim the stems to about ¼ inch (6 mm) long. Reserve trimmed stems for another use. Larger mushrooms can be halved if desired.

2. Place mushrooms in a large stainless-steel stockpot with the bottled lemon juice and enough fresh water to cover. Bring to a boil and, once boiling, boil for 5 minutes. Drain the mushrooms and pack them into sterilized half-pint jars, leaving ½ inch (13 mm) of headspace.

3. In a separate saucepan, combine the white wine vinegar, olive oil, garlic cloves, kosher salt, dried oregano, dried basil and crushed red pepper flakes. Bring the mixture to a boil over medium-high heat. Remove and reserve the garlic cloves from the brine—tuck one clove into each jar among the mushrooms.

4. Stir the hot vinegar-and-oil dressing and carefully ladle it over the mushrooms in each jar, keeping ½ inch (13 mm) headspace. Wipe the jar rims with a paper towel moistened with vinegar, apply lids and tighten bands to fingertip-tight.

5. Transfer jars to a canner of boiling water using canning tongs. Ensure the water covers the jars by 2 inches (5 cm). Cover the canner, return the water to a rolling boil and process jars for the time specified below, adjusted for altitude.

6. After processing, remove jars and place them on a towel-lined counter or wire rack to cool undisturbed. Allow jars to cool completely, preferably overnight, before removing rings, wiping jars clean and labeling.

Altitude Adjustments

Adjust processing time based on elevation to ensure safe preservation:

• 0–1,000 feet: process half-pint jars for 20 minutes
• 1,001–3,000 feet: process half-pint jars for 25 minutes
• 3,001–6,000 feet: process half-pint jars for 30 minutes
• Above 6,000 feet: process half-pint jars for 35 minutes

Notes and Serving Ideas

• The oil and vinegar will likely separate in the jar during storage. This is normal—shake the jar to recombine before using.
• The flavorful dressing that remains in the jar is excellent as an Italian-style vinaigrette for salads or as a marinade for chicken, pork or vegetables.
• Store marinated mushrooms in a cool, dark pantry. Once opened, refrigerate and use within a reasonable period for best quality.
• These marinated mushrooms pair beautifully with cheeses on a charcuterie board, tossed into mixed greens, or spooned over toasted bread for bruschetta-style appetizers.

Vegetarian Canning Recipes

If you enjoy canning vegetable-based meals, consider other shelf-stable, vegetarian-friendly canning projects such as carrot soup, butternut squash soup base, squash and bean soups, or Thai-style coconut squash soup. Home-canned soups and marinated vegetables expand meal options and make excellent pantry staples for quick, flavorful meals.

The post How to Can Zesty Marinated Mushrooms first appeared on Kepeh.

Slow Cooker Corn Dip is an effortless, crowd-pleasing appetizer. Toss the ingredients into the slow cooker in the morning or before your event, then return to a warm, creamy, cheesy dip that’s ready to serve.

Slow Cooker Dip

You’ll love this rich, creamy corn dip made in the slow cooker. It delivers big flavor with minimal effort and works wonderfully for game day, potlucks, family gatherings, or weeknight entertaining. This recipe is naturally gluten free and uses simple pantry staples and common refrigerated items, making it economical and easy to assemble at short notice.

Looking for more slow cooker party recipes? Try other warm dips and sides to round out your menu—slow cooker potatoes or a bean dip pair nicely and keep things simple for hosts and guests alike.

Why you’ll love it:

• Easy – Add the ingredients to the crock pot, set the temperature, and let the slow cooker do the work. A few occasional stirs are all that’s needed to melt the cheese and blend the flavors.
• Inexpensive – This dip uses canned vegetables, seasoning packet, cream cheese, and shredded cheese—ingredients that are affordable and often on hand.
• Party-friendly – The dip has a mild kick but remains approachable for a wide range of palates. Serve it with chips, crackers, vegetable sticks, or use it as a topping for potato or taco bars.

Ingredients

Below is an overview of the ingredients for Crock Pot Corn Dip. Quantities and complete instructions are included in the recipe card further down.

• Canned goods: sweet corn, canned green chiles, and tomatoes with green chiles (Rotel-style). Drain well before adding.
• Dry ranch seasoning packet (use powdered ranch seasoning, not bottled dressing).
• Dairy: cream cheese to create a creamy base, plus shredded cheese to melt in at the end.
• Green onions: chopped for flavor inside the dip and as a fresh garnish.
• Bacon: cooked and chopped, or good-quality bacon bits, stirred in for salty crunch.

How do you make Crock Pot Corn Dip?

This slow cooker recipe is very straightforward. Follow the simple steps below for a reliable, creamy dip that stays warm for serving.

Add ingredients to Crock Pot

Drain the canned corn, tomatoes, and chiles thoroughly to avoid excess liquid. Add the drained cans to the slow cooker, then add the dry ranch seasoning, chopped green onions, and cream cheese cut into cubes. Stir to combine, set the slow cooker to low, and heat gently. Stir occasionally to help the cream cheese melt evenly and create a smooth texture. On low, the dip will be warmed through in roughly 1–2 hours; on high it can be ready in 30–45 minutes. For best texture, allow 3–4 hours on low if you prefer the flavors to meld longer.

Add cheese and bacon

About 10 minutes before serving, stir in shredded cheese and the cooked, chopped bacon so they melt and blend without separating. Reserve a bit of cheese and bacon for garnish if you like extra texture on top. Taste and adjust seasonings if needed — a pinch of pepper or a dash of your favorite hot sauce can enhance the dip.

What should I serve with corn dip?

This warm corn dip pairs well with a wide range of dippers. Popular choices include tortilla chips, sturdy corn chips, pita chips, crackers, or raw vegetables like bell pepper strips, carrot sticks, and celery. It also makes a tasty topping for baked potatoes, nachos, or a taco bar and complements grilled or roasted proteins. Serve alongside salads or rice bowls for a more substantial spread.

How to Store and Reheat Slow Cooker Corn Dip

Store leftovers in an airtight container in the refrigerator for up to one week. To reheat, transfer a portion to a microwave-safe bowl and heat in 30-second intervals, stirring between each burst, until warmed through. Alternatively, reheat gently in a small saucepan over low heat, stirring frequently to maintain creaminess and prevent scorching.

Get the Recipe:
Slow Cooker Sweet Corn Dip

Prep: 15 mins

Cook: 6 hrs

Total: 6 hrs 15 mins

Yield: 6

Author: Annie Holmes

Slow Cooker Corn Dip makes for an impressive appetizer without any work! Just toss your ingredients in the slow cooker and come home to a creamy, cheesy dip!

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Ingredients

 

• ▢ 2 15 ounce cans sweet corn, drained
• ▢ 1 10 ounce can tomatoes with green chilis, drained
• ▢ 1 4 ounce can green chilis, drained
• ▢ 1 8 ounce package cream cheese
• ▢ 1 1 ounce package dry ranch seasoning
• ▢ 1/4 cup green onions
• ▢ 1/3 cup cooked bacon, chopped
• ▢ 1 cup shredded cheese

Instructions

 

• In a 2–4 quart slow cooker, add the drained corn, drained tomatoes with green chiles, drained green chiles, ranch seasoning, and green onions. Stir to combine so the seasonings distribute evenly.
• Add the cream cheese in cubes and stir until the pieces are distributed among the vegetables. Set the slow cooker to low and stir occasionally until the cream cheese melts and the dip is heated through and smooth.
• About 10 minutes before serving, stir in the shredded cheese and the cooked bacon so they melt and warm through. Garnish with extra green onions and reserved bacon or cheese if desired.

Notes

On low heat the dip will be warmed through and smooth within 1–2 hours; leaving it on low for several hours gently melds the flavors.

On high heat the dip heats faster, typically 30–45 minutes, but watch the texture to avoid separation—stir frequently if using high.

Serving: 1/2 heaping cup, Calories: 268kcal, Carbohydrates: 14.1g, Protein: 8.9g, Fat: 20.7g, Cholesterol: 57mg, Sodium: 399mg, Fiber: 2g, Sugar: 5.5g

Did you make this recipe?Please leave a star rating and review below to help others find this easy party dip.

The post Creamy Slow Cooker Corn Dip first appeared on Kepeh.

Aldi Budget Meal Plan
Like this plan? Pin it to your meal planning board!
Follow SavvyBites on Pinterest

Use every recipe here, or treat this list as a starting point for building your own weekly menus. The aim is to give you simple, reliable dinner ideas that increase confidence in the kitchen while cutting both cost and waste.

Healthy family meal plan

Printable: shopping list and meal plan available for easy reference.

1. Slow cooker chilli con carne
2. 30 Minute Cajun chicken pasta
3. Chickpea and butternut squash curry
4. Spicy Korean-style chicken
5. Crispy beef in oyster sauce with noodles
6. Easy one pan broccoli gnocchi

Meal prep ideas

A small amount of prep goes a long way toward stress-free evenings. Below are easy, practical steps you can take on a weekend or a quieter day to speed up weekday cooking and reduce last-minute panic.

• Slow cooker chilli – Make it in advance and refrigerate or freeze in portions. It reheats well and can be used for wraps, baked potatoes or over rice.
• Vegetable prep – Slice and chop the vegetables you’ll need for the week and store them in airtight containers. Prepped veg makes stir-fries, curries and salads much quicker to assemble.
• Batch cook staples – Cook a pot of rice or beans and portion them for the week. These can be quickly reheated and used across several dishes.
• Portion protein – If you buy meat in bulk, divide it into meal-sized portions and freeze what you don’t need immediately to keep costs down and reduce waste.

What to do with leftover ingredients

The meal plan is designed to minimize leftovers, but a few ingredients may still remain. Here are easy ways to use them rather than letting food go to waste.

• Combine leftover vegetables into a frittata or omelette for a quick breakfast or light dinner.
• Turn extra cooked rice into fried rice with a couple of eggs, soy sauce, and any leftover veg or meat.
• Leftover beans and tomatoes make a great base for a simple soup or a hearty stew.

• Fresh items and proteins
  • Ground beef (mince)
  • Chicken breasts
  • Grape tomatoes
  • Green onions
  • Feta cheese
  • Cottage cheese or Greek yoghurt
  • Sour cream or crème fraîche
  • Cheese variety depending on weekly recipes

About the budget meal plan

These budget-friendly dinner ideas rotate frequently and include both Savvy Bites favourites and new recipes added each week. Each recipe typically lists servings and nutritional information so you can plan portions and track costs more easily.

Most recipes are scaled to feed a family of four with some leftovers; slow cooker recipes often yield closer to six portions. Every recipe includes simple storage and reheating tips to help you get the most value out of each meal.

Reducing food waste is important both for household budgets and for the environment. Thoughtful meal planning—using what you have and repurposing leftovers—helps save money while still allowing you to prepare delicious, nutritious meals.

If you’d like more ideas, join the community to share photos and tips, or sign up for weekly meal plans that use Aldi ingredients. There are printable planners and a short course available for beginners who want a straightforward approach to meal planning on a budget.

Thank you for reading and cooking along. If you try any of these recipes or have a question, please leave a comment and rating where the recipe appears. You can also follow SavvyBites on social platforms to see more recipe ideas, meal photos and behind-the-scenes inspiration.

The post Week 99 Meal Plan with Free Grocery Shopping List first appeared on Kepeh.

Drying mushrooms is an effective way to preserve their flavor, extend shelf life, and create a convenient pantry ingredient. Whether you want to save a seasonal bounty, intensify mushroom flavor for soups and sauces, or prepare lightweight ingredients for travel, drying is simple when you follow best practices. Below is a clear, practical guide to preparing, drying, storing, and rehydrating mushrooms, plus a comparison of dried versus fresh.

Preparation

Begin with fresh, firm mushrooms. Discard any that are slimy, overly soft, or heavily spotted, as these indicate spoilage and will not dry properly. Choose specimens that still feel dense and have a pleasant aroma.

Clean mushrooms gently to remove dirt. Use a damp cloth, paper towel, or soft brush to wipe off soil and debris. Avoid rinsing under running water whenever possible, since mushrooms soak up moisture quickly and added water increases drying time and can affect texture.

Slice mushrooms evenly to ensure consistent drying. Aim for approximately 1/4 inch (6 mm) thickness for most varieties; thicker slices take longer to dry, while very thin slices dry faster. Keep stems attached or remove them depending on the recipe you plan to use—both caps and stems dry well when cut uniformly.

Mushroom Drying Methods

There are three reliable methods to dry mushrooms: air drying, oven drying, and using a dehydrator. Each method has advantages depending on mushroom size, quantity, and available equipment.

1. Air Drying

Air drying is low-tech and works best for small mushrooms or thinly sliced pieces. Arrange the slices in a single layer on a wire rack or hang whole small mushrooms on string in a well-ventilated space. Make sure pieces do not overlap so air can circulate freely.

Place the rack in a dry, airy spot with low humidity and good airflow. Avoid direct sunlight, which can bleach and unevenly dry the mushrooms. Turn the slices occasionally to promote uniform drying. Expect this method to take several days up to a week depending on ambient conditions; patience yields concentrated, clean flavor.

2. Oven Drying

Oven drying is faster and accessible for most home cooks. Preheat the oven to its lowest setting—typically about 150°F (65°C) or the warm setting. Use an oven thermometer if you want to be precise.

How to dry mushrooms in the oven?

Arrange mushroom slices on a baking sheet lined with parchment paper or on an oven-safe rack so air can circulate underneath. Keep the oven door slightly ajar to allow moisture to escape; you can prop it open with a wooden spoon.

Check and turn the slices every 30 to 60 minutes for even drying. Depending on thickness and water content, drying time ranges from 2 to 8 hours. Remove mushrooms when they are brittle and snap easily, with no spongy areas remaining.

3. Dehydrator

A food dehydrator offers consistent temperature control and airflow, making it the most efficient method for drying large batches. Place slices in a single layer on the trays, avoiding overlap.

What Temp to Dehydrate Mushrooms?

Set the dehydrator to about 125°F (52°C) for reliable results. Drying times typically range from 4 to 12 hours depending on size and moisture. Periodically check for brittleness and rotate trays if your machine requires it for even airflow.

Mushrooms are fully dried when they break easily and show no signs of softness or moisture. Thorough drying prevents mold during storage and preserves concentrated mushroom flavor.

How To Store Dried Mushrooms

Allow dried mushrooms to cool completely before storing. Warmth trapped in containers can create condensation, which invites mold growth. Once fully cooled, package mushrooms in airtight containers, glass jars, or vacuum-sealed bags.

Use Airtight Containers

Airtight containers block moisture and odors. Vacuum sealing is ideal because it reduces oxygen exposure and further extends shelf life. Be sure containers are clean and dry before packing.

Place in a Dark, Cool Location

Store containers in a cool, dark, and dry place—such as a pantry or cupboard away from heat sources. Avoid direct sunlight and humid areas. Properly dried and stored mushrooms can retain quality for a year or more, ready to add depth to many recipes.

How To Rehydrate Dried Mushrooms

To rehydrate, place dried mushrooms in a bowl and cover them with warm water. Let them soak for 20 to 30 minutes until they regain a pliable texture. Larger or thicker pieces may need slightly longer.

Reserve the soaking liquid after straining it through a fine sieve or coffee filter to remove grit. This flavorful liquid is a concentrated mushroom stock that enhances soups, stews, risottos, and sauces. Use both the rehydrated mushrooms and the strained liquid in your cooking to maximize flavor.

Dried vs. Fresh Mushrooms

Drying mushrooms concentrates their umami and aroma, offering a richer, more intense flavor than fresh mushrooms. This concentrated taste makes dried mushrooms particularly well suited for broths, sauces, and long-simmered dishes.

Dried mushrooms also provide longer shelf life and compact storage. They are lighter and take up less space in the pantry, making them convenient for meal planning, travel, or outdoor activities. While fresh mushrooms offer a different texture and brightness, dried mushrooms are a versatile, flavor-packed option that complements many recipes.

With these methods and storage tips, you can confidently dry mushrooms at home and enjoy their deep, savory flavors year-round.

The post How to Dry Mushrooms: A Complete Guide first appeared on Kepeh.

The Best Caesar Salad relies on a dressing that is creamy, garlicky and generously flavored with fresh Parmesan cheese. Drizzle the dressing over crisp greens and homemade croutons for a classic, satisfying salad.

A traditional Caesar combines crunchy romaine, tangy dressing and crisp croutons for an irresistible texture contrast and bold flavor.

Why Do They Call It Caesar Salad?

The salad is named for Caesar Cardini, the restaurateur credited with inventing the dish. The original version gained popularity for its bold flavors and straightforward preparation.

Caesar Salad Ingredient Notes

Only a handful of ingredients are needed for a classic Caesar dressing. Using high-quality items makes a big difference:

• Romaine Lettuce: Choose crisp, fresh heads of romaine and wash and dry thoroughly before chopping for the best texture.
• Garlic & Lemon: Fresh garlic and freshly squeezed lemon juice brighten the dressing and cut through the richness.
• Anchovy Paste: Anchovy paste adds savory depth; it can be omitted if preferred, but it gives the dressing a traditional umami boost.
• Parmesan Cheese: Freshly grated or shaved Parmesan provides salty, nutty flavor and a smooth mouthfeel.

Refer to the recipe section below for complete ingredient amounts and details.

1. Make the Dressing

Combine mayonnaise, minced garlic, fresh lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce and a pinch of seasoning in a blender or food processor. Blend until smooth, then stir in grated Parmesan. Taste and adjust seasonings. Chill until ready to use.

2. Make Croutons

Preheat the oven to 375°F (190°C). Toss cubed dense bread such as sourdough with extra-virgin olive oil and a light seasoning. Spread on a rimmed baking sheet and bake for about 10 minutes, turning once, until golden and crisp. Let cool completely before adding to the salad so they stay crunchy.

3. Assemble the Salad

Chop romaine into bite-sized pieces and place in a large bowl. Add shaved Parmesan, drizzle with dressing and toss to combine. Top with croutons and a final sprinkle of Parmesan, salt and freshly cracked pepper. Serve immediately.

Best Caesar Salad

A creamy, garlicky Caesar dressing paired with crisp romaine, shaved Parmesan and crunchy homemade croutons makes a timeless salad that’s easy to prepare and full of flavor.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 6 people

Course: Salad

Author: Christina Hitchcock

Equipment

• Food processor, blender or immersion blender
• Mixing bowls
• Rimmed baking sheet

Ingredients

Salad Dressing

• 1 cup mayonnaise
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 teaspoon anchovy paste
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon all-purpose seasoning
• 1/2 cup grated Parmesan cheese

Croutons

• 1 cup dense bread, cubed (sourdough or similar)
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon all-purpose seasoning

Salad

• 3 heads romaine lettuce, chopped
• 1/4 cup Parmesan cheese, shaved

Instructions

Salad Dressing

• Combine all dressing ingredients except the Parmesan in a blender or food processor and blend until smooth.
• Stir in the Parmesan and adjust seasoning. Cover and chill.

Croutons

• Preheat oven to 375°F (190°C). Toss bread cubes with olive oil and seasoning, spread on a rimmed sheet.
• Bake 5 minutes, flip, then bake 5 more minutes or until golden and crisp. Cool completely.

Salad

• Chop romaine into bite-sized pieces and place in a large bowl.
• Add shaved Parmesan and drizzle with dressing; toss to combine.
• Top with croutons, season to taste, and serve immediately.

Notes

• More Garlic: Add extra garlic to the croutons or dressing if you prefer a stronger garlic profile.
• Use Lime: Substitute lime for lemon for a different citrus note that echoes early versions of the salad.
• Add Protein: Shrimp, crab or anchovy fillets make excellent additions.
• Double the Recipe: Easily scale the ingredients for larger gatherings and bake croutons on multiple trays.
• Leftover Ideas: Wrap leftover salad with protein in a tortilla for a quick lunch.

Nutrition (per serving, approximate)

Calories: 414 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 41 g | Sodium: 897 mg | Fiber: 1 g

Nutrition estimates are approximate. For specific dietary needs, verify with a trusted resource.

The post Classic Caesar Salad with Homemade Dressing first appeared on Kepeh.

A quick, flavorful weeknight meal

Easy Cheesy Pesto Chicken Bake is a reliable weeknight favorite. With minimal prep and straightforward ingredients, this recipe delivers bright basil pesto, juicy chicken, fresh tomatoes, and gooey mozzarella in one satisfying dish. It’s perfect for busy evenings, meal prep, or anytime you want a comforting, Italian-inspired chicken dinner without a lot of fuss.

Ingredients you likely already have

This recipe uses simple, accessible ingredients: chicken breasts, basil pesto (store-bought or homemade), fresh tomatoes, fresh mozzarella, olive oil, and salt and pepper. The combination of pesto and mozzarella creates a rich, savory filling, while sliced tomatoes add freshness and brightness. Because it’s so adaptable, you can scale the recipe or swap ingredients to suit your taste — for example, use sundried tomatoes for a more intense flavor or add a sprinkle of Parmesan before baking.

How to assemble the pesto-stuffed chicken

Butterflying the chicken breasts creates a pocket for the pesto and cheese. Lightly season each piece with salt and pepper, spread a spoonful of pesto inside, then add a portion of fresh mozzarella. Fold the chicken closed and secure with a toothpick if needed. Transfer the assembled breasts to a lightly oiled glass baking dish, spread a thin layer of pesto on top, then place additional mozzarella slices and fresh tomato slices over each breast.

Baking and serving

Bake at 350°F (175°C) for about 30–35 minutes, depending on the size of your chicken breasts, until the chicken is cooked through and no longer pink in the center. The mozzarella should be melted and slightly golden at the edges, and the tomatoes should soften but remain bright. Let the dish rest a few minutes before serving to allow juices to redistribute.

Make this simple recipe today!

Easy Cheesy Pesto Chicken Bake

Healthy, tasty, and straightforward—this cheesy pesto chicken bake is a go-to for busy nights. Fresh pesto, creamy mozzarella, and ripe tomatoes combine for a crowd-pleasing meal.

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 40 minutes

Servings: 3   Author: Rob

Ingredients

• 3 chicken breasts, butterflied
• 1 (6 oz.) jar basil pesto, or homemade pesto
• 2–3 medium fresh tomatoes, sliced
• Fresh mozzarella cheese, about 4–6 oz., sliced
• Olive oil (about 2 tsp for the baking dish)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place each chicken breast on a cutting board and butterfly it. Season both sides lightly with salt and pepper.
3. Spoon about 1/2 teaspoon of pesto inside each butterflied breast and spread it evenly. Add a portion of mozzarella inside (roughly 1–2 slices or about 1/3 oz as a guideline).
4. Fold each chicken breast over to enclose the filling and secure with a toothpick if necessary.
5. Lightly oil a glass baking dish and arrange the stuffed breasts in the dish.
6. Spoon additional pesto over the outside of each breast, then top with more slices of mozzarella and three tomato slices per breast.
7. Bake for 30–35 minutes, depending on breast size, until the chicken is cooked through and no longer pink in the center.
8. Allow the chicken to rest a few minutes before serving. Serve with a simple green salad, roasted vegetables, or a side of pasta for a complete meal.

PIN IT!!

Disclaimer

Note: Any nutritional information provided is an approximation. Actual values vary based on ingredient brands, portion sizes, and preparation methods.

The post Cheesy Pesto Baked Chicken with Melted Mozzarella first appeared on Kepeh.

If you want more apple-inspired desserts this season, try apple crisp, caramel apple bars, an apple Dutch baby, or a cinnamon apple loaf cake.

This classic apple cobbler is simple, comforting, and full of flavor. It uses everyday pantry ingredients and comes together quickly. The apples remain tender and flavorful while the topping turns golden and slightly crisp — ideal for family gatherings, holidays, or a cozy weeknight treat.

The difference between an apple crisp and an apple crumble is mostly in texture: a crisp has a crunchy topping, while a crumble is softer, somewhere between a crisp and a biscuit. This cobbler aims for a cakey, biscuit-like center with crisp edges so a scoop of ice cream won’t make it fall apart.

When served warm with ice cream, the cobbler holds its shape nicely and delivers both tender apples and satisfying topping in every bite. It’s rich without being fussy and reliably crowd-pleasing.

Ingredients

Gather the following ingredients before you start. Quantities and full directions are provided in the recipe card section below.

• Granny Smith apples
• Cane sugar
• Brown sugar
• Lemon juice
• All-purpose flour
• Cinnamon
• Salt
• Butter
• Baking powder
• Heavy cream

How To Make Apple Cobbler

1. Preheat the oven to 375°F (190°C).

2. Wash, peel, and core the apples, then slice them about 1/4 inch thick.

3. In a large bowl, toss the apple slices with cane sugar, lemon juice, a tablespoon of flour, cinnamon, and a pinch of salt until evenly coated.

4. For the cobbler topping, combine the flour, granulated sugar, brown sugar, baking powder, and a pinch of kosher or regular salt. Use your fingertips to work cold cubed butter (about 6 tablespoons) into the dry ingredients until the mixture resembles coarse crumbs.

5. Stir in the heavy cream with a spoon until the dough starts to come together, then use your hands to form it into loose clumps — you want irregular chunks rather than a smooth dough.

6. Grease a 9×12-inch baking dish lightly with butter. Pour in the apple mixture and spread it into an even layer.

7. Scatter the cubed cold butter (about 2 tablespoons) over the apples, then distribute clumps of the cobbler topping across the surface, leaving small gaps so steam can escape and the apples can bubble through.

8. Bake for about 45 minutes, until the topping is golden and the apple filling is bubbling at the edges. If the topping browns too quickly, tent the dish loosely with foil.

9. Remove the cobbler from the oven and let it rest for 10 minutes before serving. This helps the filling set slightly so servings hold together better.

10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers refrigerate well and can be reheated gently in the oven or microwave.

More Recipes

• Peach Cobbler
• Pumpkin Cinnamon Rolls
• Christmas Butter Cookies
• Chocolate Dipped Butter Cookies
• Pecan Sandies

Apple Cobbler

Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
1 hour 5 minutes

Perfectly tender Granny Smith apples cooked in cinnamon sugar and topped with a decadent cobbler crust — a warm, comforting dessert that’s easy to make and always enjoyed.

Ingredients

• 6 Granny Smith apples, peeled and sliced
• ¼ cup cane sugar
• 1 tsp lemon juice
• 1 tbsp all-purpose flour
• 1 tsp cinnamon
• ⅛ tsp salt
• 2 tbsp cold butter, diced

Cobbler Topping:

• 1 cup all-purpose flour
• 2 tbsp sugar
• ⅓ cup brown sugar
• 1 tsp baking powder
• ¼ tsp kosher salt
• 6 tbsp cold butter
• 2 ounces heavy cream

Instructions

1. Preheat oven to 375°F (190°C).
2. Wash and peel the apples, then slice into ¼” pieces.
3. Toss apple slices with cane sugar, lemon juice, flour, cinnamon, and salt in a large bowl.
4. Mix the topping ingredients, cut in cold butter until crumbly, then add heavy cream and form into clumps.
5. Grease a 9×12 baking dish. Add the apples, dot with the diced butter, and scatter topping clumps over the fruit, leaving some gaps.
6. Bake 45 minutes until golden and bubbly. Let rest 10 minutes before serving. Serve with vanilla ice cream.

Notes

If the topping browns too fast, tent the dish loosely with foil while it finishes baking.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 200
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 26mg
Sodium: 142mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 16g
Protein: 2g

Nutritional values are estimates and may vary.

The post Classic Homemade Apple Cobbler with Cinnamon Crumble first appeared on Kepeh.

Introduction: The Ultimate Lobster Tail Experience

Lobster tails have long been a symbol of elevated dining thanks to their sweet, delicate meat and elegant presentation. While often associated with fine dining, lobster tails are straightforward to prepare at home when you follow a few reliable techniques. This recipe focuses on broiling to achieve a lightly browned top and succulent interior, enhanced by a simple butter, lemon and garlic sauce.

Easy to follow and optimized for consistent results, this lobster tail recipe balances richness and brightness. Whether you are cooking for guests or treating yourself, the combination of melted butter, fresh lemon, garlic and a touch of smoked paprika creates a classic flavor profile that lets the lobster shine.

Ingredients for the Best Lobster Tail Recipe

Gather the following ingredients for four servings:

• 4 lobster tails (about 10 oz each)
• ¼ cup salted butter, melted (use unsalted or a dairy-free alternative if preferred)
• 2 cloves garlic, crushed or finely minced
• 2 teaspoons fresh lemon juice
• ½ teaspoon smoked paprika
• A pinch of cayenne pepper (optional, for heat)

Substitution tips:

• For a lighter option, use unsalted butter or a plant-based butter substitute.
• If you avoid garlic, substitute finely chopped shallots or omit entirely and add extra lemon zest and fresh herbs.

Step-by-Step: How to Make Lobster Tails

Follow these steps to prepare perfectly broiled lobster tails:

Step 1: Thaw the Lobster Tails

Thaw frozen lobster tails in the refrigerator overnight for best texture. If you need them sooner, submerge sealed tails in cold water until fully thawed, changing the water if it warms.

Step 2: Preheat the Oven

Set your oven to the broil setting, or preheat to around 500°F (260°C) if your oven shows temperature. Place a rack so the lobster meat will sit about 4–5 inches beneath the broiler element for even browning.

Step 3: Prepare the Lobster Tails

Using sharp kitchen shears, cut down the center of the shell lengthwise. Carefully pull the lobster meat upward and lay it on top of the shell, leaving the last inch attached for an attractive presentation. Pat the meat dry with paper towels so the butter mixture adheres well.

Step 4: Prepare the Butter Mixture

In a small bowl, whisk together the melted butter, crushed garlic, lemon juice, smoked paprika and cayenne (if using). Taste and adjust the lemon or garlic to your preference. Fresh herbs such as parsley, chives or thyme can be added for extra aroma.

Step 5: Brush and Broil

Brush the lobster meat generously with the butter mixture and place the tails on a broiler pan or baking sheet lined with foil. Broil approximately 1 minute per ounce of tail (so about 10 minutes for a 10 oz tail) until the meat is opaque, firm to the touch, and lightly browned on top. Watch closely to avoid overcooking; the lobster should remain tender.

Helpful Tips for Perfect Lobster Tails

• Use quality lobster: Whenever possible choose fresh or high-quality frozen tails for the best flavor and texture.
• Prevent overcooking: Lobster becomes rubbery if left under intense heat too long. Remove from the oven as soon as the meat turns opaque.
• Enhance with herbs: Stir chopped fresh parsley, chives or tarragon into the butter before broiling for a bright, herb-forward finish.

Cooking Tips for the Best Lobster Tail Recipe

Best Equipment for Cooking Lobster

• Sharp kitchen shears or a small serrated knife for splitting shells cleanly.
• A broiler pan or a rimmed baking sheet lined with foil to catch drips and allow airflow beneath the tails.

Key Techniques for Success

• Position the rack close enough to brown the tops but far enough to avoid burning—typically 4–5 inches under the broiler element.
• For a slightly smoky char, finish the lobster tails briefly on a hot grill over medium-high heat.

Serving Suggestions for Lobster Tails

Pair lobster tails with simple sides that complement their rich flavor:

• Garlic butter asparagus or roasted seasonal vegetables for a bright, healthy plate.
• Creamy mashed potatoes or herb rice for a comforting, fuller meal.
• A light green salad with citrus vinaigrette helps cut through the richness.

Nutritional Information

Lobster is not only luxurious but also nutritious.

• Calories: Approximately 230 per serving (varies by portion size and butter used)
• Protein: Around 28 g
• Fats: About 12 g (dependent on butter amount)
• Carbohydrates: Minimal, roughly 2 g
• Vitamin B12: An excellent source for energy and nervous system support
• Omega-3 fatty acids: Beneficial for heart health

Storage and Leftovers for Lobster Tail Recipe

Keep leftovers tasty and safe to enjoy later.

• Storage: Place cooled lobster tails in an airtight container and refrigerate for up to 2 days for best quality.
• Reheating: Rewarm gently in a 350°F (175°C) oven for about 8–10 minutes, covered loosely with foil. Avoid microwaving, which can dry and toughen the meat.

Frequently Asked Questions for Lobster Tails

1. Can I freeze cooked lobster tails?
   Yes. Wrap cooked tails tightly in plastic wrap or foil and store in a freezer-safe bag. Use within a month for best quality.
2. How should I thaw frozen lobster tails?
   Thaw overnight in the refrigerator for the best texture. For a quicker method, submerge sealed tails in cold water until thawed.
3. How do I know when lobster tails are fully cooked?
   The meat should be opaque and white throughout, with a firm but slightly springy texture. Avoid leaving them under heat until they become stiff.
4. Can I change the seasoning?
   Absolutely. Try Old Bay, smoked salt, lemon zest, or a light sprinkle of chili flakes to vary the flavor profile.

Conclusion

This easy lobster tail recipe delivers an impressive, restaurant-style dish with minimal effort. Broiling highlights the natural sweetness of the lobster while the butter, lemon and garlic mixture adds depth and richness. With a few simple techniques and thoughtful pairings, you can serve a memorable seafood meal that looks and tastes gourmet.

Lobster Tail Recipe: Easy, Delicious Broiled Perfection

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• Author: Patri

The post Broiled Lobster Tail Recipe for Perfect Succulent Results first appeared on Kepeh.

Bang bang sauce might be my newest kitchen obsession. If you haven’t tried it yet, it’s a lovely balance of heat, sweetness and creaminess made with sriracha, mayonnaise and sweet chili sauce. It’s often paired with breaded, fried shrimp in restaurants, but here the shrimp are lightly pan-fried so the dish feels a bit lighter while still delivering plenty of texture and flavour.

These tacos are inspired by that crowd-pleasing appetizer but adapted into a handheld meal. The crispy edges on the pan-fried shrimp play off the cool, creamy cilantro slaw and silky bang bang sauce, creating a contrast that makes each bite satisfying. They’re easy to assemble and family-friendly — we even converted someone in the house who wasn’t previously a shrimp fan.

How to make bang bang shrimp tacos

These tacos are straightforward and quick. Here’s the process in a few simple steps so you can move from prep to plate in about 20 minutes.

• Make the bang bang sauce by whisking together sriracha, mayonnaise and sweet chili sauce until smooth. Taste and adjust the balance of heat and sweetness to your preference.
• Prepare the cilantro slaw by combining coleslaw mix with mayonnaise, apple cider vinegar, sliced green onion, chopped cilantro and a pinch of salt. Mix until the slaw is evenly coated and set it aside to let the flavours meld while you cook the shrimp.
• Rinse and pat the shrimp dry, then toss them in a seasoned flour mixture (all-purpose flour, salt and pepper) to give them a light coating.
• Heat a large skillet over medium heat with a couple of tablespoons of oil. Shake off excess flour from the shrimp and pan-fry them in batches so they sear and develop a little crust — about 90 seconds per side, depending on the size of the shrimp. Remove from heat as soon as they are opaque and cooked through.
• Toss the hot shrimp with the bang bang sauce, then warm the corn tortillas and assemble the tacos with a scoop of the cilantro slaw and the sauced shrimp. Serve immediately for the best texture.

Dietary considerations and swaps

These bang bang shrimp tacos are versatile and accommodate several dietary preferences:

• Pescatarian: Shrimp is the primary protein, so the recipe fits a pescatarian diet.
• Clean eating: Use minimally processed ingredients and an unrefined sweet chili sauce for a cleaner version.
• Gluten-free and dairy-free options: To make the recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend or rice flour. The recipe is dairy-free as written if you use a dairy-free mayonnaise.
• Low-carb option: Replace the corn tortillas with lettuce leaves for a low-carb wrap.

The combination of textures and bright flavours makes these tacos easy to customize — add avocado slices, pickled red onion, extra cilantro, or a squeeze of lime if you like.

Ingredients

• 1 pound shrimp (26–30 count), peeled and deveined
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 10 corn tortillas

For the bang bang sauce

• 1.5 tablespoons sweet chili sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon mayonnaise (use dairy-free mayonnaise if needed)

For the cilantro slaw

• 4 cups coleslaw mix
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup mayonnaise (or dairy-free mayo)
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon sea salt

Instructions

Bang Bang Sauce

1. Whisk together the sriracha, sweet chili sauce and 1 tablespoon of mayonnaise until smooth. Set aside.

Cilantro Slaw

1. In a bowl, combine the coleslaw mix, cilantro, sliced green onions, 1/3 cup mayonnaise, apple cider vinegar and sea salt. Stir until evenly coated and let sit while you prepare the shrimp so the flavours can meld.

Shrimp

1. Mix the flour, salt and pepper in a shallow bowl.
2. Rinse and pat the shrimp dry. Toss the shrimp in the flour mixture to coat, then shake off any excess.
3. Heat a large nonstick skillet over medium heat and add a couple of tablespoons of cooking oil. When the oil is hot, add the shrimp in a single layer without crowding the pan.
4. Cook the shrimp about 90 seconds on the first side, flip and cook another 60 seconds or until opaque and cooked through. Remove from the pan.
5. Toss the hot shrimp with the prepared bang bang sauce so they are evenly coated.

To assemble the tacos

1. Warm the corn tortillas according to the package directions or over a dry skillet.
2. Place a scoop of cilantro slaw on each warmed tortilla, top with sauced shrimp and finish with any extra cilantro or a squeeze of lime if desired. Serve immediately.

Nutrition (per taco, approximate)

Calories: 188 kcal | Carbohydrates: 17 g | Protein: 12 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 811 mg | Fiber: 3 g

* Nutrition information is an estimate calculated by online tools and may vary depending on ingredient brands and portion sizes.

Notes

These tacos are quick to prepare and easy to adapt. For a crispier coating, you can double-dip the shrimp in flour or use panko if gluten is not a concern. If you prefer milder heat, reduce the sriracha or increase the mayonnaise and sweet chili sauce to balance the spiciness. Serve with lime wedges and extra cilantro for freshness.

The post Crispy Bang Bang Shrimp Tacos with Creamy Slaw first appeared on Kepeh.