Sticky Chicken Drumsticks (Oven Baked!)

This Sticky Chicken Drumsticks recipe bridges that gap between budget-friendly and family-pleasing. It’s SO easy to prepare with just a handful of ingredients that smother chicken drumsticks in a bbq glaze.

These drumsticks are then baked until golden brown with a zesty sticky-crisp outer crust and a moist and juicy interior perfect alongside Baked Mac and Cheese.

Sticky Chicken Drumsticks on a tray garnished with chives.

How to Make Chicken Drumsticks

Big family packs of drumsticks are perfect for sticky chicken drumsticks, Cuban mojo chicken, or delicious breaded oven-fried chicken, forks are always optional! Just dig in!

Best of all, the sauce ingredients for this recipe are so simple; honey, barbecue sauce, garlic, and mustard. You probably already have most of them in your pantry. The glaze in this recipe is equally appropriate for baked wings or drumettes too.

Left image shows ingredients for glaze in a glass bowl, right image shows glaze being spread on each drumstick with a brush.

To Make Chicken Drumsticks:

  1. Mix the sauce ingredients (per recipe below).
  2. Brush or coat the drumsticks with the sticky sauce.
  3. Bake until golden brown, reapplying the sauce halfway through. Broil if desired.

These sticky chicken drumsticks are so versatile, they can be served with almost anything! We love pairing with an easy tossed salad and a side of brown rice.

Substitutions

  • BBQ Sauce: Use any kind or any brand. If you don’t have any, it’s pretty easy to make homemade bbq sauce.
  • Honey: If you don’t have honey, you can substitute 1/4 cup brown sugar.
  • Garlic: No fresh garlic at hand? Use garlic powder instead. Approximately 1/2 teaspoon of powder will serve the purpose since 1/8 teaspoon of garlic powder is equivalent to one medium minced garlic clove.

Overhead shot of raw chicken drumsticks on a tray with glaze on each drumstick.

How Long to Bake Chicken Drumsticks

Allow for approximately 45 minutes of cooking time in the oven. You may need a bit more or less. When it comes to cooking poultry, a meat thermometer is always your best friend. The poultry safe temperature is 165°F at the center, be careful not to touch a bone when taking the temperature.

Don’t have a meat thermometer? Test for doneness by cutting into the flesh with a fork and look for three things to tell if your drumsticks are ready:

  1. If the juices run clear
  2. If the meat easily separates from the bone with a fork
  3. If there is no pink anywhere.

Crispy Sticky Chicken Drumsticks in a bowl garnished with chives.

What to Serve with Chicken Drumsticks

A drumstick dinner is a casual family fare where simple hearty side dishes will complement the robust flavors of sticky baked drumsticks.

Try serving with creamy coleslaw, baked beans with bacon, or creamy garlic mashed potatoes. Pull apart garlic bread or cheesy biscuits will taste fabulous with chicken drumsticks.

Now that’s good eatin’!

Finger-Lickin’ Chicken Recipes

Sticky Chicken Drumsticks

Chicken drumsticks baked with a sticky glaze until golden brown.

  • 3 lbs chicken drumsticks

Sauce

  • 1 cup barbecue sauce
  • 1/4 cup honey (or brow sugar)
  • 3 cloves garlic (minced)
  • 1 tablespoon dijon mustard
  1. Preheat oven to 400°F.

  2. Mix all sauce ingredients in a small bowl.
  3. Brush chicken with sauce and place on a parchment-lined pan. Bake 20 minutes.

  4. Brush with more sauce, turning chicken to coat well and bake an additional 20-25 minutes or until chicken reaches 165°F and sauce is sticky.

Optional, transfer to a foil lined pan and broil on low 2-3 minutes to brown skin.

Garnish with green onions if desired.

You can substitute bone in chicken thighs in this recipe.

Sticky Chicken Drumsticks on a tray garnished with chives.
Sticky Chicken Drumsticks on a tray garnished with chives.
Top photo - Sticky Chicken Drumsticks on a tray garnished with chives. Bottom photo - Overhead shot of raw chicken drumsticks on a tray with glaze on each drumstick.

Easy Pumpkin Bars {With a Cream Cheese Frosting!}

Pumpkin Bars fill your house with the cozy tastes and smells of the holidays. Moist tender cake-like bars flavored with pumpkin puree and warming spices meld with rich butter and cream cheese frosting for a bar so good, it’s hard to stop at one!

When it comes to fall and winter I can’t get enough pumpkin spice recipes (like Pumpkin Spice Lattes). Pumpkin bars along with pumpkin pie, and easy pumpkin bread are just a couple of my favorites!

A pumpkin bar topped with cream cheese frosting and a sugar pumpkin with a bite taken out of it.

How to Make Pumpkin Bars

This recipe is as easy as (pumpkin) pie! No pastry dough to mix or roll, and cleanup is a snap.

  1. Combine dry ingredients in a mixing bowl.
  2. Stir in wet ingredients.
  3. Pour into a sheet cake pan and bake.

Cool, top with frosting, and cut into bars for serving. Serve with hot chocolate, chai tea or your favorite gourmet coffee.

Left image - pumpkin batter ingredients in a glass bowl. Right image - pumpkin batter mixed in a glass bowl.

How to Store Leftover Pumpkin Bars

Cream cheese frosting should be refrigerated, so be sure to make room in the fridge to store leftovers. It will keep for up to a week, tightly covered. Freezing is also an option. Bars can be stored for up to 6 months in freezer containers.

For food safety reasons, thaw frozen pumpkin bars in the fridge. Pumpkin Bars are the perfect cake for make-ahead convenience, or to bring to office parties. Everyone will want the recipe!

Left image - baked pumpkin cake. Right image - pumpkin cake frosted with a cream cheese icing.

Yummy Pumpkin Flavored Baking

Easy Pumpkin Bars

This moist cake with a cream cheese frosting is a yummy crowd pleaser.

  • 2 cups flour
  • 1 1/3 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs
  • 15 oz pumpkin puree
  • 1 cup vegetable oil

Cream Cheese Frosting

  • 1/2 cup butter ((unsalted) softened)
  • 8 oz cream cheese (softened)
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  1. Preheat oven to 350°F.
  2. Whisk flour, sugar, baking powder, baking soda, spice and salt in a bowl.
  3. Add remaining ingredients and stir just until combined.
  4. Pour into an ungreased 10×15 baking pan and bake 25-30 minutes.
  5. Cool completely and frost with cream cheese frosting or top each serving with whipped cream.

Frosting

  1. Beat butter and cream cheese with a mixer 2 to 3 minutes until creamy.
  2. Add vanilla and 3 cups powdered sugar beating until fluffy. Continue adding powdered sugar to get desired consistency.

A pumpkin bar topped with cream cheese frosting and a sugar pumpkin with a bite taken out of it.
A pumpkin bar topped with cream cheese frosting and a sugar pumpkin with a bite taken out of it.
Top photo - A pumpkin bar serving on a while plate. Topped with cream cheese frosting and a sugar pumpkin. Bottom photo - pumpkin bar batter being poured into the pan.

Apple Cider {Ready in 20 Mins!}

Hot Apple Cider is a delicious spiced apple drink, perfect for fall and winter months! You need just a handful of fall spices and citrus (and a few minutes), to prepare this cozy beverage!

I absolutely love the coziness of hot drinks (like Pumpkin Spice Lattes or an Irish Coffee) and this old fashioned favorite joins the ranks with non-alcoholic ingredients!

What is Apple Cider?

The difference between apple cider and apple juice lies in the filtering of the solids (and the heat processing) but this can vary from state to state. Apple juice is strained (which is why it’s clear compared to cider) and often heated in processing.

Apple juice is not a good substitute in this recipe as it’s more tart!

To Make Cider from Scratch

Homemade apple cider is quite a treat! The recipe below uses either homemade or store bought apple cider depending on how much time you have! Store bought makes this recipe extra quick while still filling your home (and belly) with the warm delicious spices of cider.

To Make Cider from Scratch:

  1. Combine 10-12 apples (any variety), 1/4 to 1/2 cup sugar (depending on apples), 2 cinnamon sticks, 3 slices lemon and 3 slices orange in a large pot.
  2. Add enough water to cover apples by an inch or so. Simmer 35-45 minutes or until soft.
  3. Gently mash apples and strain through cheesecloth.  Discard solids.

Overhead picture of ingredients for Apple Cider on a wooden board.

How to Make Spiced Apple Cider

This simple apple cider recipe is as easy as 1, 2, 3 to prepare! And when making in the crockpot it is great to leave bubbling away all day wafting through your house!

  1. Using a cheesecloth, prepare a spice pack according to recipe directions below.
  2. Pour cider into a large pot and add the spice bag.
  3. Simmer on low heat for 10 minutes. Or, make in the CrockPot and simmer on medium-high for 2-3 hours.

Garnish with cranberries, and apple and orange slices. Serve warm.

Ingredients for homemade apple cider in a piece of cheesecloth

Ways to Enjoy Hot Spiced Apple Cider!

While traditional apple cider is perfect on its own, we love to “spice” this hot beverage up!

  • Serve in small mason jars or pretty glasses with a cinnamon stir stick and pieces of fruit!
  • Have it with a slice of Pumpkin Bread or a plate of Pumpkin Blondies.

How Long Does It Last?

Hot apple cider is one of those recipes that tastes even better the next day, so don’t worry about making too much! It will be even more delicious tomorrow than it was today!

  • In the Refrigerator: This hot cider should last 7 to 10 days.
  • In the Freezer: Let cool and pour into an airtight container, leaving about 2 inches at the top for expansion.

Simply reheat on the stovetop or in the microwave until warm.

Apple Cider

Apple cider, fall spices and citrus slices simmered with cinnamon sticks until perfect!

  • 6 cups apple cider (store bought or recipe below)
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 allspice berries
  • 1 orange
  • 1 lemon
  • 1 apple (halved and sliced)
  • 2 tablespoons brown sugar
  • cranberries & orange slices for garnish (optional)
  1. Using a vegetable peeler, remove 3 large pieces of rind from each the lemon and orange. Be careful to only get the colored part and leave the white part behind.
  2. Cut a 6″ square of cheesecloth and place all spices, rinds and half of the apple slices in the center. Tie with kitchen string.
  3. Place cider in a large saucepan. Add spice bundle and simmer on low 5-10 minutes. Remove spice bundle and add garnish with cranberries, remaining apple slices and additional orange slices if desired. Serve warm.

Spice Substitutions: 1 teaspoon ground cinnamon can be substituted for cinnamon sticks if desired
1 1/2 teaspoons apple pie spice can be substituted for all spices if desired

To Make Cider from Scratch (in place of store bought):

  1. Combine 10-12 apples (any variety), 1/4 to 1/2 cup sugar (depending on apples), 2 cinnamon sticks, 3 slices lemon and 3 slices orange in a large pot.
  2. Add enough water to cover apples by an inch or so. Simmer 35-45 minutes or until soft.
  3. Gently mash apples and strain through cheesecloth.  Discard solids.

 

Delicious Spiced Apple Recipes

Apple Cider in a clear mug with orange & apple slices, cranberries & cinnamon as garnish.
Apple Cider in a clear mug with orange & apple slices, cranberries & cinnamon as garnish.
Top photo - Apple Cider in a clear mug with orange & apple slices, cranberries & cinnamon as garnish. Bottom photo - Overhead picture of ingredients for Apple Cider on a wooden board.

Crock Pot Pork Tenderloin (5 min prep)

Crock Pot Pork Tenderloin is tender and juicy and very easy to make!  This slow cooker pork tenderloin has a combination of spices added to barbecue sauce and requires very little prep.

It’s one of those easy, no muss, no fuss recipes that everyone loves and it’s great served over homemade mashed potatoes or baked rice (or even brown rice)!

Pork Tenderloin sliced on a cutting board, garnished with thyme. WIth a crockpot in the background.

Pork Tenderloin vs. Pork Loin

Pork loin and pork tenderloin are two different cuts of meat and cannot be used interchangeably so be sure you’re using pork tenderloin for this recipe.

Both cuts are lean and and I most often make roast pork tenderloin as it doesn’t take all that long. I love this recipe when I’m going to be out of the house, the perfect meal to come home to.

  • Pork Tenderloin is thin and about 1 foot long. Each tenderloin will weigh about 1lb.
  • Pork Loin is thicker and looks more like a roast with a fat cap on the top. It will weigh closer to 3-4 lbs. (Pork loin recipe here).

Two images showing pork tenderloin in the crockpot and the bbq sauce ingredients (before mixing)

How to Make Crockpot Pork Tenderloin

When I said easy, I meant easy! There are only two steps for this recipe.

  1. Whisk the sauce ingredients together.
  2. Pour it over the tenderloin and walk away! To save a dish, you could even whisk the ingredients right in the Crock Pot, then add the pork and roll it in the sauce!

Oh, wait. Don’t forget to turn your Crock Pot on! Seriously, that’s really all there is to it.

NOTE: Pork tenderloin is a lean cut of meat and can dry out if overcooked. Check the temperature with a meat thermometer and remove from the slow cooker at 145°F. Rest 10 minutes before cutting.

How Long Does Pork Tenderloin Take in the Crock Pot?

Depending on the size, cooked on the “high” setting it should take about 2 to 2 1/2 hours, start to finish. You will want to test the internal temperature to make sure it is at least 145°F. This pork tenderloin is fall-apart tender and juicy from cooking in the juices from the sauce! Yum!

Overview of pork tenderloin cooked in the crockpot with a bbq sauce mixture, garnished with thyme.

What to Serve with Crock Pot Pork Tenderloin

Pork always tastes great with sweet potatoes but on a weeknight, it’s great over a crusty bun with a quick and easy kale salad on the side.

With the spices in this recipe, my all-time favorite is to have it with a side of Mexican corn and delicious potato packets.

What To Do With Leftovers

Now here’s a problem you won’t mind having…if you even have any leftovers!

  • In the Fridge: When stored in an airtight container or zippered bag, it can be kept in the fridge for up to 3 days.
  • In the Freezer: Just like in the fridge, store in an airtight container or freezer bag! It can be frozen for up to three months.
  • To Thaw: Defrost in the fridge, and reheat slowly on the stovetop, or in the microwave in 80-second intervals.

Recooked meat gets tough, so be careful not to cook it again during the heating process… but definitely do get it piping hot!

Crock Pot Pork tenderloin

Slow cooker pork tenderloin has a surprise combination of spices including barbecue sauce mixed with chipotle, chili, and smoked paprika, providing a kick that will be a field goal for sure!

  • 2 lbs pork tenderloin
  • 2 cups bbq sauce
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  1. Add pork tenderloin to a 6-quart slow cooker.

  2. Combine bbq sauce, mustard, chili powder, and kosher salt.

  3. Pour bbq sauce mixture over the pork tenderloin and add the lid to the slow cooker.
  4. Cook on high for 2- 2 1/2 hours or low for 4 hours, until the pork tenderloin reaches 150°F.

  5. Remove from the slow cooker and rest 10 minutes. Slice and serve with sauce.

Tasty Crockpot Pork Recipes

Creamy & Fluffy Mashed Rutabaga

Mashed Rutabaga is a great side dish recipe for holiday feasts. A rutabaga carrot mash is flavorful and make creamy with the addition of warmed cream and butter!

Rutabaga is slightly peppery, full of flavor and a great substitute for traditional Mashed Potatoes when you just feel like something different.

Overview of Mashed Rutabaga topped with chives and two pats of butter.

What Is Rutabaga?

Rutabagas are sometimes referred to as swedes or neeps! They are root vegetables that taste a little sweeter than their turnip cousins. While turnips are normally white or purple, rutabagas are yellowish and purple/brown. They have a savory, slightly earthy and peppery flavor with that typical autumn harvest flavor and feel.

How to Make Mashed Rutabaga

This is one of the easier things to add to your holiday spread. Just follow these steps:

  1. Prepare rutabaga and carrot, and place in a pot of salted water, and cook according to recipe directions.
  2. Drain well and mash or beat with a mixer.

I like to add course pepper during the last step, but beating it in does make the dish quite peppery, so you can do that at the end, or leave pepper out if preferred.

TIP:  Bigger rutabaga can be a bit tough to mash but unlike a potato they don’t get gummy or starchy. They can be mashed with a hand masher or even a blender or immersion blender to reach desired consistency.

A glass bowl with cooked rutabaga and carrots.

What To Serve With Mashed Rutabaga

Personally I love mashed rutabagas snuggled right up against a dollop of cranberry sauce and turkey and gravy. Don’t forget the stuffing! Oh, and a little bit of hollandaise sauce won’t go wrong, either. Rutabagas are just the right complement for all your holiday favorites.

To Freeze

Rutabagas are great to freeze, before or after cooking and mashing. You can make ahead right with the carrots, so easily! Just follow these steps:

  • Peel and chunk rutabagas and carrots.
  • Blanch together in boiling water for 3 minutes
  • Drain and cool completely

Add to freezer bag or container, leaving ½ inch of space for expansion.

On the big day all you’ll have to do is pull this bag out and prepare the rest of the way, according to the recipe below. You’ll have delicious fresh and creamy rutabaga ready in minutes! To save even one more step, just mash or whip before freezing, leaving out the warmed cream and butter. Defrost it in the fridge for 24 hours (drain any liquid) and reheat right in the microwave. As soon as the rutabagas are piping hot, add in the warmed cream and butter, with salt and pepper. It’s delicious and nutritious, a definite essential Thanksgiving side dish!

Mashed Rutabaga

This rutabaga carrot mash is blended with warmed cream and butter, and beaten until peppery and fluffy!

  • 3 lbs rutabaga (peeled and cubed)
  • 2 carrot (peeled and chunked)
  • 1/4 cup butter (melted)
  • 1/3 cup heavy cream (warmed)
  • salt & pepper to taste
  1. Combine rutabaga and carrot in a pot of cold salted water.
  2. Bring to a boil, reduce heat to a simmer and cook uncovered until fork tender, about 15 minutes.
  3. Drain well and mash rutabaga with a potato masher or hand mixer until smooth. Add melted butter.
  4. Stir in warmed heavy cream a little bit at a time to reach desired consistency.
  5. Season with salt and pepper to taste.

Mashed Vegetables Sides

Overview of Mashed Rutabaga topped with chives and two pats of butter.
Overview of Mashed Rutabaga topped with chives and two pats of butter.
Top photo - Overview of Mashed Rutabaga topped with chives and two pats of butter. Bottom photo - A glass bowl with cooked rutabaga and carrots.

Pumpkin Spice Latte {No Equipment Needed}

Pumpkin Spice Latte  is a famous Starbucks recipe but guess what!? It’s a 1000x better made right at home (no special equipment is required). It’s so easy to make, you can enjoy it year-round…including iced in the summer!

Homemade lattes are a great way to enjoy your favorites without waiting in line and without a hefty price tag. Whether it is spiked eggnog latte or an Irish coffee.

Close up of Pumpkin Spice Latte with whipped cream and cinnamon on top.

Jura has provided me with the amazing coffee machine used to create this perfect pumpkin latte.

What Is In a Pumpkin Spice Latte?

A pumpkin spice latte contains pumpkin puree, milk (non-dairy works too), and coffee or espresso to make this drink so luscious and creamy! Don’t forget the whipped cream and caramel sauce for drizzling!

This copycat recipe takes all the pumpkin spice and everything nice you’d see in the Starbucks version. But since you can make it at home, your whole house will smell like cinnamon, nutmeg, and cloves! It is SO MUCH BETTER than any coffee house latte I’ve ever had!

For an adult version spike it with add a shot of Baileys or hazelnut liquor.

How to Make a Pumpkin Spice Latte

This pumpkin spice latte is an easy recipe to make, with just 2 steps you can enjoy your favorite latte any time of the year!

Coffee or Espresso: Coffee is truly my love language. I have a Jura S8 Coffee Machine (which you may remember from my Affogato recipe) for both lattes and coffee. I’m obsessed with it for everything from lattes to my perfect cup of joe in the morning.

In this recipe I use it to make the espresso but I’ve also made this recipe with regular black coffee (which I brew a little bit on the stronger side).

  1. Heat milk, cream, sugar, pumpkin puree and spices in a pan until just about boiling. Do not let it boil.
  2. Remove from heat and add shots of espresso or strong coffee

Divide over two mugs and top with whipped cream.

How to Make it in a CrockPot

If you are making pumpkin spice lattes in a crockpot, scale up the recipe and keep the crockpot on warm so people can help themselves!

Stir occasionally to make sure the mixture doesn’t stick to the bottom of the crockpot. Enjoy the fragrance of fall all throughout the house!

Pumpkin Spice and Everything Nice

Pumpkin Spice Latte

Pumpkin puree, espresso and cream are combined to make the perfect PSL

  • 1 cup milk
  • 1/3 cup light cream (such as half and half)
  • 1 1/2 tablespoons sugar
  • 3 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup strong brewed coffee (or 4 oz espresso)
  • 2 oz baileys or hazelnut liquor (optional)
  • whipped cream & caramel sauce for topping
  1. Combine milk, cream, sugar, pumpkin puree and pumpkin pie spice over medium heat until hot but not boiling. Remove from heat and add coffee (or shots of espresso, see note).
  2. Divide between 2 mugs and add liquor if using.
  3. Top with whipped cream, caramel sauce and additional pumpkin pie spice

Note: If using espresso, increase milk to 1 1/2 cups and eliminate cream.

Adapted from Food Network

 

Close up of Pumpkin Spice Latte with whipped cream and cinnamon on top.
Close up of Pumpkin Spice Latte with whipped cream and cinnamon on top.
Top photo - Ingredients to make PSL in a pot, with an espresso machine in the background. Bottom photo - Close up of Pumpkin Spice Latte with whipped cream and cinnamon on top.

Southern Potato Salad (Family Favorite)

A Southern Potato Salad is a classic recipe for good reason, it’s creamy, delicious and everyone absolutely loves it. This is the best old-fashioned potato salad with very simple ingredients.

It’s extra creamy, made with bright flavors, lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish). Homemade potato salads can vary by personal preference and region (like a german potato salad recipe).

Close up of potato salad sprinkled with paprika in a white bowl.

The Best Potatoes for Southern Potato Salad

The best potatoes to use in this recipe are red potatoes because they stay firmer longer after they’ve been boiled. Leave a few of the red skins for a more rustic look.

An overhead picture of all potato salad ingredients in a white bowl.

How to Make Southern Potato Salad

This simple southern-style potato salad is as easy as 1, 2, 3!

  1. Boil the potatoes in salted water (per recipe below). Do not overcook them otherwise they will get mushy when you are stirring in the other ingredients.
  2. Thoroughly mix the dressing ingredients.
  3. Combine all ingredients together (here’s where you can add the optional bacon)!

Adjust the seasonings with salt and pepper and refrigerate until ready to serve.

Left picture shows dressing in a clear bowl, right picture shows dressing poured over potato salad ingredients.

How Long Can It Be Made in Advance?

Southern potato salad can be made up to a day in advance as long as it is kept covered and refrigerated. It actually tastes better the longer the ingredients have to blend together!

How Long Does It Last?

Potato salad will keep about a week in the refrigerator as long as it’s covered. Make sure it stays cold!

To refresh, simply give it a stir and adjust the seasonings with salt and pepper and maybe an extra spoonful of mustard!

More Great Potato Recipes

Below are some of our favorite side dish recipes any time of year!

Southern Potato Salad

Delicious potato salad made with eggs and mayonnaise!

  • 3 pounds red potatoes (peeled and cut into 1-inch cubes)
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 cup sweet pickles (chopped, or sweet relish)
  • 2 teaspoons granulated sugar
  • 2 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 5 hard-boiled eggs (shelled and diced)
  • 4 green onions (finely diced)
  • 2 celery stalks (finely diced)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  1. Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
  2. When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
  3. In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.

  4. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
  5. Taste and season with the desired amount of kosher salt and black pepper.

This can be made up to 24 hours in advance.

Swap out sweet pickles for dill pickles for a delicious flavor.

We prefer mild green onions but you can add sweet white onion if you’d prefer.

Side view of potato salad in a white bowl.
Side view of potato salad in a white bowl.
Top photo - Close up of potato salad sprinkled with paprika in a white bowl. Bottom photo - An overhead picture of all potato salad ingredients in a white bowl.

Instant Pot Chicken/Turkey Broth

Instant Pot Chicken Broth is a great way to enjoy the last of your roast chicken or roast turkey.  Making broth in a pressure cooker is SO easy, anyone can do it!

It’s so easy to get all that healthy, savory goodness with homemade soup recipes like Instant Pot Chicken Noodle Soup. For this recipe, your instant pot is the real hero!

Turkey Broth in a glass container with an Instant Pot in the background.

How to Make Chicken Broth in the Instant Pot

You can use either a chicken or turkey carcass for this broth.

This recipe is quick and easy to prepare with minimal work your part. If you’re using small roasting chickens, you’ll need at least 2 carcasses. I simply freeze one until I have enough. If you’re using turkey, one should be enough.

Instant pot filled with ingredients for turkey broth

Just start by breaking up the carcass so that it fits into the Instant Pot

  1. Add all ingredients and seasonings to the instant pot and fill it to the fill line with water.
  2. Seal the lid and set the instant pot to high pressure for 90 minutes.
  3. Allow to naturally release (about another 30 minutes).

Strain the broth through cheesecloth and discard the bones, veggies, peppercorns, and herbs. Now you have a healthy, savory, homemade bone broth that can be used for so many great recipes!

Instant Pot Turkey Broth being made in the instant pot.

Can You Cook Bone Broth Too Long?

Bone broth made in the instant pot is nearly foolproof as long as you follow the directions for proper pressure cooking the soup. Follow the appliance directions and find the method that works best for you!

How Do You Freeze Bone Broth?

Freeze homemade bone broth by pouring it into any size freezer bags.

Be sure to freeze them flat so they defrost quicker and can be stood up (think like books) in the freezer, saving a ton of space! Don’t forget to label the bags with the date!

Soups to Make with Chicken Broth

 

Instant Pot Chicken Broth (or Turkey)

Homemade broth made in the Instant Pot

  • leftover chicken carcass (or turkey)
  • 1 large onion (quartered)
  • 2 carrots
  • 2 ribs celery
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh herbs (including parsley, rosemary, thyme and/or sage)
  • water to fill line
  1. Break the carcass so it fits into the instant pot.
  2. Add remaining ingredients. Fill to max line with water.
  3. Seal the Instant Pot and select high pressure for 90 minutes.
  4. Allow the Instant Pot to naturally release pressure (about 30 minutes).
  5. Strain broth through a cheesecloth lined colander. Cool and skim any fat.

Add any leftover bits of gravy, juices, scrapings from the pan etc to the Instant Pot before cooking.
If you don’t have fresh herbs, add up to 1 teaspoon of dried herbs.
Leaving the skin on the onion doesn’t change the flavor but does add color to the broth.

Close up of instant pot turkey broth.
Close up of instant pot turkey broth.
Top photo - Close up of instant pot turkey broth. Bottom photo - Turkey Broth ingredients in an instant pot.

Homemade Biscuits {Made From Scratch!}

Anyone (including you) can easily make tender flaky homemade biscuits from scratch! This recipe will guide you through the secrets to making the most scrumptious biscuits you’ve ever tasted.

Biscuits aren’t just a breakfast recipe either. Serve them with meals like chicken stew or sausage gravy. Buttery biscuits are perfect for dipping and sopping up rich sauces of all kinds.

Baked biscuit being buttered with a brush on a baking sheet.

How to Make Biscuits

Homemade biscuits are a quick bread just like a banana bread or pumpkin bread, which means no waiting around for hours for the dough to rise.  Leavening is accomplished with both baking soda and baking powder for a light and fluffy lift.

TIP: You need to cut in the butter or shortening before adding the liquid, and it should be cold. The little pockets of butter create lift and fluffiness.

Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about the size of peas.

Overhead of flour and butter mixture in a glass bowl.

To Make Biscuits:

  1. Cut butter into dry ingredients (per recipe below).
  2. Mix in the milk and gently knead just a couple of times.

Left picture shows dry ingredients mixed, right picture shows wet ingredients added.

  1. Roll out and cut into rounds.
  2. Bake and serve warm with butter.

Left picture shows biscuit dough formed into a ball, right picture shows a biscuit cut out of the formed dough.

Don’t overdo the kneading. Unlike yeast bread, you don’t want to overdevelop the gluten in the flour. The best biscuits are so tender they practically melt in your mouth, and the way to achieve that effect is to not overwork the dough.

Variations

Biscuits will allow you to unleash your creativity in all kinds of fun ways. Add cheese, herbs or other seasonings to amp up the flavor. The next time seafood in on your menu, how about adding some shredded cheddar and Old Bay seasoning to the mix for yummy biscuits just like Red Lobster?

How to Store Leftovers

Homemade biscuits are easy to store. Depending on how long you want to keep them you can leave them on the counter, in the fridge, or store in the freezer!

  • Room Temperature: They’ll keep a few days at room temperature covered in plastic.
  • Fridge: Store in a baggie in the fridge for up to a week.
  • Freezer: Leftovers will keep in the freezer for more than 4 months. Store in freezer bags to prevent freezer burn, and so you can easily remove one or two as needed.

How to Reheat Homemade Biscuits

Homemade biscuits taste best served warm. They can go straight from freezer to oven or microwave without thawing first.

  1. Place on a cookie sheet in the toaster oven set at 350°F for 5 -10 minutes.
  2. Float a piece of foil on the top to prevent over-browning or burning.

Now bring on the butter and jelly and let’s eat some biscuits!

Easy Biscuit Recipes!

Homemade Biscuits

Delicious, warm flaky biscuits, made from scratch!

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup butter (cold and cut into small cubes)
  • 3/4 cup milk (or as needed)
  1. Preheat oven to 450°F.

  2. In a large bowl add flour, baking powder, baking soda, sugar, and salt. Whisk to combine.

  3. Add cold butter and cut in using a pastry blender (or fork). You’re looking for a somewhat crumbly texture. You want to see small bits of butter about the size of a pea.

  4. Gently stir the milk into the flour a little bit at a time. The mixture will somewhat cohesive but slightly sticky. It should also start to pull away from the bowl. You may not need all of the milk.

  5. Place the dough on a lightly floured surface and knead about 10 times or until the mixture smooth. If the dough is super sticky or sticks to the surface add a little more flour. If too dry, add milk 1 tablespoon at a time.

  6. Gently pat out the dough until it’s 1-inch thick. Then using a large biscuit cutter to cut out biscuits and place them on a large baking sheet.

  7. Pat out any remaining dough and repeat the cutting out process.

  8. Bake 10-12 minutes or until golden.

Baked biscuit being buttered with a brush on a baking sheet.
Baked biscuit being buttered with a brush on a baking sheet.
Top photo - Baked biscuit being buttered with a brush on a baking sheet. Bottom photo - Overhead of flour and butter mixture in a glass bowl.

Sugar Cookie Icing {Great for Decorating}

This is the perfect sugar cookie icing. It is sweet, delicious, and doesn’t overpower the flavor of your sugar cookie recipe. It is the best decorating icing too!

Decorating sugar cookies doesn’t need to be intimidating. It’s not difficult to make and it’s fun to create once you get the hang of it! I’m going to show you how!

Sugar cookies iced with sugar cookie icing and sprinkles.

What is Sugar Cookie Icing

This sugar cookie icing hardens smooth, firm and glossy. You can add sprinkles and sparkles. Once dried, these cookies can be stacked and stored or frozen and enjoyed later.    

For the average cookie baker, sugar cookie icing or decorating icing is more than enough to make some fun and pretty designs. 

How to Make Sugar Cookie Icing

This easy powdered sugar cookie icing is hardly 3 steps and can be colored to whichever color you desire!

  1. Beat all ingredients, except milk, together (see recipe below).
  2. Add milk slowly until the desired consistency is reached.
  3. Separate into bowls and add food coloring!

Color For Icing

I would highly suggest using gel food coloring for icing. It produces vibrant colors and doesn’t add extra liquid to the icing (even 1/4 teaspoon of liquid can change the consistency).

Left image showing icing ingredients in a glass bowl, right image showing all ingredients mixed together.

How Thick to Make the Icing

If you’ve watched cookie decorating videos on Instagram (I’m obsessed with them) you’ll notice both a thick icing (almost thick like a peanut butter consistency) used to outline the shape and an icing a bit thinner to fill the inside (more like a gravy consistency). If you’re making fancy cookies, you’ll likely want both consistencies.

I decorate cookies just for my family so to be honest, I’m not looking for perfection and I usually make only one consistency.

To get the right consistency. If it doesn’t, add a little more milk (1/2 teaspoon at a time, it doesn’t take much). If it’s too runny, add a little more powdered sugar.

You can test one cookie to make sure it doesn’t run off the edges and holds it shape well enough but still spreads.

How to Ice Sugar Cookies

This is always the fun part! Spread out lots of bowls of fun edible decorations like sprinkles, non-pareils, dragees, or even colored whips of licorice.

To Ice Cookies:

  • Use a piping bag with a #2 cake decorating tip and outline sugar cookies.
  • Once the cookie outline has set for about 10 minutes, then you can ‘flood’ the inner section of the cookie with the same or another color.
  • Top with sprinkles, crushed candy canes, or a variety of fun toppings!

If you are new to piping with icing, practice your ‘drawing’ on a piece of parchment paper until you get the hang of it. Instant sugar art!

Can You Freeze Cookies

Yes, you can freeze iced cookies! Ensure they icing has fully dried. Place your finished sugar cookies in an air-tight container or freezer bag and pop in the freezer for up to three months.

To defrost, remove cookies from the freezer and pop in the refrigerator overnight or leave at room temperature from a few hours!

More Christmas Cookie Recipes

Sugar Cookie Icing

An easy cookie icing that hardens quickly and tastes delicious!

  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (clear)
  • 1 1/2 tablespoons light corn syrup
  • 2-3 tablespoons milk (divided)
  • food coloring (gel is best)
  1. Beat powdered sugar, vanilla, corn syrup and 1 tablespoon milk in a small bowl until smooth.
  2. Add milk a little at a time to reach desired consistency.
  3. Stir in food coloring to reach desired color. Decorate cookies and allow frosting to set.

*Number of cookies iced will depend on size and amount of icing used on each cookie.

Recipe slightly adapted from food.com

Christmas Tree sugar cookie decorated with sugar cookie icing and sprinkles.
A Christmas tree sugar cookie decorated with sugar cookie icing.
Top image - sugar cookie icing in a glass bowl. Bottom image - Sugar cookies (Christmas trees and circles) decorated with sugar cookie icing and sprinkles.