Scotcheroos – Crisp and Chewy!

Scotcheroos are a quick and easy no bake dessert that needs just six ingredients and ten minutes to make!  These are made with Special K cereal loaded with peanut butter and butterscotch flavor, and are a definite crowd pleaser. 

These simple bars are perfect as a snack or dessert and great to add alongside Easy Lemon BarsPerfect Chocolate Chip Cookies and Oreo Truffles on any cookie plate!

Completed Scotcheroo recipe cut into squares

A Perfect Last Minute Dessert

Ah, Scotcheroos. We go way back. One of my sisters introduced these babies to our family after she got the recipe from some friend in college. They instantly became a family favorite. Why? Just smell them! Plus, they only require 6 ingredients and take just 10 minutes to whip up. All of the ingredients are shelf stable so I try to always have those things in my pantry for if I ever need a last minute quick dessert for something that isn’t Rice Krispie Treats.

Besides being super easy to make, these Scotcheroos taste divine! There are other Scotcheroo recipes out there without corn syrup (or with marshmallows) but I’ve never had one quite as good as this. They always come out soft/easy to bite and who doesn’t love peanut butter and chocolate. One square of Scotcheroos with bite taken out of it

Next Level Scotcheroos

But what takes these to the next level is the butterscotch chips. Yep! That’s not only chocolate on top. It’s a two to one mix of butterscotch chips and chocolate chips. The flavor is divine but also the texture. The butterscotch chips make the chocolate so smooth and buttery.

I definitely ate my fair share of these when I was young. I’d make them for sleepovers, camp each summer, treats for after games… Everyone loves them and eats them right up. In fact, at girls camp one year, my friends got into the Scotcheroos while I was away for a minute and after we had eaten them all the next day they told me they had accidentally dropped them on the floor but didn’t tell me because they knew I’d throw them away and they still wanted to eat them. I’m a germaphobe, but to others, they are good enough to eat off a cabin floor.Stack of 3 Scotcheroos cut into squares

Why are My Scotcheroos Hard?

The culprit for hard Scotcheroos is usually overboiling the sugar mixture. Also scotcheroos right out of the fridge/freezer will be hard as well so be sure to let them come to room temp!

Festive Scotcheroo Alternative

What are you waiting for?! Go grab these 6 ingredients and make these sinfully good treats. You won’t regret it! If you’re wanting to make these for someone you really love, follow my recipe to make them using Rice Krispies and shape them into hearts (and if you don’t have Special K on hand, these can be made with cornflakes too).

Can you Freeze Scotcheroos?

Yes, you can easily freeze scotcheroos! Cool completely and cut into squares. Place the squares in a single layer in a freezer bag or container and seal well. They’ll keep in the freezer for a few months (although they never last that long around here)!

More Easy Bar Recipes

Scotcheroos

Scotcheroos are a quick and easy no bake dessert that needs just six ingredients and ten minutes to make! These are made with Special K cereal loaded with peanut butter and butterscotch flavor, and are a definite crowd pleaser. 

For the Base:

  • 6 cups Special K cereal
  • 1 cup granulated sugar
  • 1 cup light Karo syrup
  • 1 1/3 cups creamy peanut butter

For the Topping:

  • 1 1/2 cups butterscotch chips
  • 3/4 cup semi-sweet chocolate chips
  1. Grease a 9×13 pan with butter and set aside.
  2. In the bottom of a large pot, heat sugar and Karo syrup over medium heat. Stir occasionally. Cook just until sugar dissolves or until it starts to barely bubble. Remove from heat, stir in the peanut butter until it melts and the mixture is smooth. Add in the cereal and fold gently until all cereal is evenly coated. Spread into the pan and gently press flat.
  3. Place the butterscotch and chocolate chips together in a bowl and melt in the microwave for 30 second increments, stirring between each until smooth. Pour over the cereal and spread to the edges. Let cool completely before cutting into bars.

More easy desserts to make: Spiced pecan triple chocolate bake

Spiced Pecan Triple Chocolate Bark

Blueberry Pie Bars

Blueberry Pie Bars

Double chocolate browniesDouble Chocolate Brownies

Scotcheroos are a quick and easy no bake dessert that needs just six ingredients and ten minutes to make! These are made with Special K cereal loaded with peanut butter and butterscotch flavor, and are a definite crowd pleaser.#spendwithpennies #scotcheroos #easyrecipe #easydessert #butterscotch #cereal
Scotcheroos are a quick and easy no bake dessert that needs just six ingredients and ten minutes to make! These are made with Special K cereal loaded with peanut butter and butterscotch flavor, and are a definite crowd pleaser.#spendwithpennies #scotcheroos #easyrecipe #easydessert #butterscotch #cereal

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken is a creamy, peanut flavor infused chicken that is served over thick, rich noodles. Easy to make in just a couple steps adding all the ingredients together letting the slow cooker do the work for you! Enjoy the smells that will fill your home while cooking during the day.
Ingredients that you already have in your pantry is added all together to create this flavorful meal that is sure to please. Simple ingredients, easy to follow instructions equals one main dish that everyone loves and raves about. Looking for more slow cooker recipes to make during the week try this Slow Cooker General Tso’s Chicken, Slow Cooker Lemon Garlic Chicken Thighs and Veggies, or Slow Cooker Porcupine Meatballs.

Slow Cooker Thai Peanut Chicken

Dang this was so good! My little 8 year old said this was one of the best chicken dishes that I have made.  Do you wanna hear the best part?  It has 1 cup of zucchini in it and red pepper in it and he couldn’t even tell!  I love being able to trick kids into eating veggies and having them actually love it.  This dinner was a success.  Well for most of us.  The pickiest 4 year old wouldn’t even try a bite.  What am I going to do with that boy?  And when will he learn that my cooking isn’t horrible!

How Do You Make Slow Cooker Thai Peanut Chicken?

  • Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.
  • Serve over noodles and garnish with remaining cilantro and peanuts.

Can you make Thai Peanut Chicken ahead?

Yes! You can make the sauce one week ahead to start prepping for it the next day. Add the chicken and follow the instructions according to the recipe card. It can be stored in an air tight container for 3 to 4 days in the fridge and up to 1 month in the freezer.

What type of noodles are best for Thai Peanut Chicken?

I prefer a thicker noodle that soaks up the creamy sauce and usually serve it with fettuccine noodles. The sauce is thicker than most and the fettuccine noodles are able to accurate this meal. Linguine is also a great choice with a lighter touch to the sauce since the noodles are a bit slimmer. Either noodle is a great option for the Thai Peanut Chicken.

What type of Peanut Butter is used?

I like to use a creamy peanut butter for this meal. If you prefer a crunchier/chunky, texture sauce chunky peanut butter would be a great option too.

How do you minced garlic?

  • Cut off the tip of the clove
  • Crush a clove gently
  • Skin should fall off the garlic
  • Rough chop the garlic
  • Chop the garlic by going back and forth until minced

Note: Garlic Powder is not the same as minced garlic even though they come from the same bulb. This can alter the taste and texture of this dish. 

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken is a creamy, peanut flavor infused chicken that is served over noodles. Easy to make in just a couple steps adding all the ingredients together letting the slow cooker do the work for you! Enjoy the smells that will fill your home while cooking during the day.

  • 2 cloves garlic (minced)
  • 2/3 cup peanut butter
  • 1 cup chicken broth
  • 1 lb boneless (skinless chicken breasts, cut into 1 inch cubes)
  • 1 cup shredded zucchini
  • 1/3 cup soy sauce
  • 1 tsp sugar
  • 1 red pepper (cut into thin, long strips)
  • 1 tbsp lime juice
  • 1 cup chopped cilantro (divided)
  • chopped peanuts (for garnish)
  • 12 ounce linguine noodles (cooked and drained)
  1. Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. 

  2. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.

  3. Serve over noodles and garnish with remaining cilantro and peanuts.

Recipe Update 2/8/19

Food Cart-Style Chicken Salad with White Sauce

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

We’re obsessed with street-cart Halal chicken, but since all the good chicken trucks are in the city which is over an hour commute from me, I had to figure out a way to make this to make it part of our dinner rotation!

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Instant Pot Chicken Taco Chili

This delicious Chicken Taco Chili recipe, made with chicken, beans, corn, tomatoes and taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests!

Chicken Taco Chili, made with chicken, beans, corn and tomatoes seasoned with taco seasoning is one of my most popular slow cooker recipes, which I just remade for Instant Pot after several requests! This recipe couldn’t be easier, made with ingredients you probably already have in your pantry.
Instant Pot Chicken Taco Chili

This chicken chili recipe is one of my favorites, and it’s so easy! If you don’t have an Instant Pot, you can make the Crock Pot Chicken Taco Chili instead, or cook it on the stove, simply double the cook time over low heat and add a little more water.

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Crock Pot Shredded Chicken

Crockpot shredded chicken is my favorite way to make an easy lunch, dinner, or snack. This slow cooker shredded chicken can be used to make buffalo chicken dip, sliders, Chicken CasserolesPasta Salads or in any recipe that calls for shredded chicken! 

You can turn this recipe into shredded chicken tacos by adding in some Taco Seasoning. Or, you can serve it mound on a plate next to some beans and coleslaw for a delicious shredded bbq chicken dinner. The list of variations you can make with slow cooker shredded chicken is endless! Prep it ahead of time and freeze it for easy meals in minutes!

A Crockpot full of tender shredded chicken breasts.

Shredded Crockpot Chicken

This easy Crock Pot pulled chicken is so tender and so flavorful! It’s perfect for any meal needing cooked chicken (like Chicken Parmesan Casserole or even for making homemade Chicken Salad sandwiches).

Can I Put Frozen Chicken In The Crockpot?

Official food safety experts caution against putting chicken in the slow cooker. The concern is that the slow thawing process means the chicken will linger too long in the danger zone, between –  40°F – 140°F –  when bacteria can multiply.

While I don’t recommend it, the reality is, many cooks put frozen chicken in a Crockpot by cooking the chicken on high at first until it is 165°F.

How to Defrost Chicken Quickly

I would suggest defrosting your chicken breasts (instead of cooking frozen) by placing in a sealed freezer bag. Place the bag in a sink or bowl of cold water. Change the water every 30 minutes.

Chicken breasts (that are frozen separate and not in a large clump) should be defrosted within 30 minutes or so.

Crockpot shredded chicken in a crockpot with fresh herbs and seasoning ready to cook.

How to Make Shredded Chicken in Crockpot

The best and fastest way to make crockpot shredded chicken is to start with boneless, thawed chicken breasts. This recipe can easily be adapted to whatever savory herbs, spices or sauces you prefer. You need a little broth to keep the chicken moist as it cooks.

To make the best crockpot shredded chicken:

  1. Layer sliced onion, chicken breasts, broth and seasonings in your crockpot.
  2. Cover and let the slow cooker work its magic.
  3. Remove chicken and shred with two forks. Stir in some of the slow cooker juices if desired.

If you are planning to make shredded chicken bbq, then you can substitute some boneless chicken thighs for all or some of the breasts. Dark meat has more poultry flavor, and benefits from spicy, vinegary sauces.

Cooked Crockpot chicken breasts ready to be shredded in a Crockpot.

How Long To Cook Chicken in Crockpot to Shred

To get the consistency right for shredded cooked chicken, you have to cook longer than you would if you were making cutlets, for instance. Remember that all slow cookers vary somewhat so you may need to adjust the timing to find the ‘sweet spot’ for your slow cooker.

If you are starting with four boneless chicken breasts (7oz each), set the crockpot on high for 2 1/2 hours and it will be ready to shred. This easy pulled chicken recipe can also be cooked on low for 5 hours or so.

Keep in mind, chicken breasts can range in size from 5oz to 10oz so its important to note the size. Larger chicken breasts may need longer while smaller chicken breasts may cook quicker. You’ll want to ensure they reach a temperature of 165°F.

More Easy Ways to Cook Chicken

Crockpot Shredded Chicken

Crockpot shredded chicken is my favorite way to make an easy lunch, dinner, or snack. 

  • 4 chicken breast (average 7 oz each)
  • 1/2 onion (sliced 1/2" thick)
  • 1 cup chicken broth
  • 1/2 teaspoon seasoned salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 1/2 teaspoon Italian seasoning (or to taste)
  • fresh herbs (a few sprigs)
  1. In the bottom of crock pot, layer onion, chicken breast, seasonings and herbs. Add broth.

  2. Cook on high for 2.5-3 hours (or on low for 5-6 hours).

  3. Using 2 forks, shred chicken. Stir in some of the juices/broth.

Chicken breasts can range in size from 5oz to 10oz so its important to note the size. Larger chicken breasts may need longer while smaller chicken breasts may cook quicker. Ensure chicken reaches 165°F before shredding.

Sweet and Sour Shrimp

Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce. This dish comes together in just 20 minutes for a simple and flavorful dinner.

When you’re looking for a quick and easy Chinese inspired dinner, grabbing a wok and making a stir-fry is a tasty solution. This sweet and sour shrimp delivers protein, vegetables, and fruit all in one dish. If you’re looking for more fast and flavorful Asian recipes then try Instant Pot Beef with Broccoli, Teriyaki Beef Skewers, or Asian Grilled Flank Steak for your next weeknight dinner.

Sweet and Sour Shrimp

Sweet and Sour Shrimp

It may be tempting to pick up a take-out menu, but making a homemade stir-fry is a lot easier than you think. This wok-fired sweet and sour shrimp dish will satisfy all savory, sweet, and tangy cravings. Succulent shrimp paired with crisp bell peppers, tender zucchini, and tropical pineapple makes for a colorful presentation. At the end of a busy day, treat yourself to a restaurant quality home cooked meal that’s a breeze to prepare!

How do you make Sweet and Sour Shrimp?

  • To make the sweet and sour sauce combine honey, rice vinegar, soy sauce, tomato paste, and pineapple juice.
  • Make a cornstarch slurry.
  • Season shrimp with salt and pepper.
  • Cook shrimp with vegetables and sesame oil.
  • Stir-fry bell pepper, zucchini, garlic, ginger, and pineapple.
  • Add the sweet and sour sauce, simmer for 2 minutes.
  • Stir in the cornstarch slurry and cook until thickened, 30 seconds.
  • Add the shrimp, cook to warm, then garnish with green onions and sesame seeds.

shrimp cooking in a wok

What size shrimp do you use?

When picking out shrimp, the best way to choose is by selecting count per pound to determine size. I like 16/20 count, which means that many pieces per pound. This gives about a two-bite shrimp that won’t quickly overcook in the hot wok. It will take less than 2 minutes to fully cook the shrimp, so keep a close eye. Overcook shrimp will curl into a tight “C” shape and the texture will be rubbery instead of tender.

cornstarch being poured into a wok to make sauce

What goes into a sweet and sour sauce?

It’s a tomato-base plus a sweetener and vinegar. I used my homemade sweet and sour dipping sauce recipe and converted it for the stir-fry. Most recipes contain ketchup, but I like the ability to control the amounts of each ingredient going in for a more wholesome option. A combination of tomato paste, honey, soy sauce, and pineapple juice provides the perfect flavor balance. A cornstarch slurry is added at the very end of cooking the sauce to create a luscious coating that clings to the shrimp.

Looking for more Asian shrimp recipes? Try these ones!

Shrimp Pad Thai
Sticky Sesame Garlic Shrimp
15-minute Garlic Shrimp Stir-Fry

Sweet and Sour Shrimp in a wok

Sweet and Sour Shrimp

Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce.

Sweet and Sour Sauce-

  • ½ cup honey
  • ⅓ cup rice vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons tomato paste
  • 3 tablespoons pineapple juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Shrimp Stir-Fry-

  • 1 pound shrimp (peeled and deveined, 16/20 count size)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil (divided)
  • ½ teaspoon sesame oil
  • 1 cup red bell pepper (¾-inch dice)
  • 1 cup zucchini (¼-inch slices)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 cup pineapple chunks
  • 1 tablespoon sliced green onion
  • ¼ teaspoon sesame seeds
  1. Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.
  2. Whisk together cornstarch and water in a small bowl.
  3. Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
  4. Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
  5. Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
  6. Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
  7. Add in the garlic and ginger, stir-fry for 30 seconds.
  8. Add in the pineapple and stir-fry for 30 seconds.
  9. Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
  10. Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
  11. Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
  12. Serve sweet and sour shrimp garnished with green onions and sesame seeds.

 

Honey Garlic Shrimp

For a quick and easy weeknight stir-fry, you will love this easy Asian Honey Garlic Shrimp recipe! It’s sweet, spicy, savory, and so good!!

For a quick and easy weeknight stir-fry, you will love this Asian honey garlic shrimp recipe! It's sweet, spicy, savory, and so good!!

I love a good stir fry, and trying new ways to make Chinese restaurant–worthy meals in my own kitchen. A few favorites are lightened up General Tso Chicken, and Chicken and Broccoli Stir-Fry. This shrimp dish, made with orange juice and orange zest, scallions and red pepper flakes for some kick is a new favorite!

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Comforting, Quick Italian Wedding Soup!

Spoonful of italian wedding soup

Italian Wedding soup is a hearty, classic soup made on the stovetop! This recipe comes together quickly for the perfect weeknight meal! 

Add some 30 Minute Dinner Rolls or a big piece of crusty bread and a fresh salad to round out the meal!

Ladle of Italian Wedding soup overtop of a white pot

This time of year, soup is a go-to meal for us.  On a bone-chilling cold night, there’s nothing better than wrapping both hands around a warm, steaming bowl of soup!  Normally we go for a hearty minestrone or loaded potato soup, but lately I’ve been getting requests for a classic Italian Wedding soup.

For dessert, we love to add Tapioca Pudding or Creamy Rice Pudding, both also perfect to warm you up from the inside out.

Why is it Called Italian Wedding Soup?

Ever wonder how it gets its name? I always thought maybe it was a traditional meal served at Italian weddings, but in actuality, it has nothing to do with a real wedding.  The name actually comes from the way the flavors combine, like a happy marriage!

What Pasta is Used in Italian Wedding Soup?

Traditionally, acini di pepe pasta is used, which looks like little pearls.  If you can’t find that pasta, ditalini or orzo pasta could be used.

My local grocery store had the acini di pepe pasta right in the dried pasta aisle.

Overhead of white bowl filled with Italian wedding soup

How Do You Make Italian Wedding Soup?

Italian wedding soup is such a simple soup to make. The part that takes the most time is making the meatballs.  You can use any combination of ground meat you like.  My favorite combination is either pork and beef or all chicken.  I like to brown the meatballs in the soup pot, to add tons of extra flavor!

  1. Prep meatballs and brown.
  2. Soften onions, carrots & celery. Add herbs and seasonings.
  3. Stir in broth and pasta and cook until pasta is tender.
  4. Add spinach and serve.

Can You Use Frozen Meatballs?

Sure can! I like to make double the meatball recipe and freeze the other half, but when I don’t have any pre-made meatballs, I reach for my favorite bag of frozen meatballs!  Just make sure you’re using the small meatballs.

Closeup of apoonful of Italian wedding soup with a bowl of soup in the background

Can You Freeze Italian Wedding Soup?

Absolutely!  For the best results, I like to freeze the soup before adding the pasta.  Then when you’re reheating the soup, go ahead and add the pasta.

More Recipes You’ll Love

Italian Wedding Soup

Hearty and classic, this easy stovetop Italian Wedding soup comes together quickly and is perfect for any weeknight meal!

Meatballs

  • 8 ounces ground beef
  • 8 ounces ground pork
  • 1/2 cup fresh breadcrumbs
  • 3 Tablespoons minced fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1 large egg
  • 2 Tablespoons olive oil

Soup

  • 1 Tablespoons olive oil
  • 1 medium yellow onion (minced)
  • 2 large carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried dill
  • 1/2 cup dry white wine
  • 9 – 10 cups chicken broth
  • 1 cup dried acini di pepe pasta
  • 5 ounces chopped baby spinach
  • shredded Parmesan cheese (for serving)
  1. Add all meatball ingredients except olive oil to a large mixing bowl.  Gently mix until fully combined.  Shape into small meatballs, about 1 inch in diameter.

  2. Heat 2 Tablespoons olive oil in large dutch oven over medium high heat.  Add about half the meatballs and cook about 3 minutes per side, turning to brown all over.  Transfer to plate. Repeat with remaining meatballs.

  3. Add 1 Tablespoon olive oil to the same dutch oven and reduce heat to medium low.  Add the onion, carrots and celery and cook 5 minutes, until softened.  Add garlic and cook 30 seconds, or until fragrant.  Season with salt, pepper, and dill.

  4. Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.  Add the chicken broth and bring to a boil.

  5. Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through.  During the last minute of cooking, add spinach and let it wilt.

  6. Serve hot, sprinkled with shredded Parmesan cheese.

We just love with this hearty Italian Wedding Soup made easily on the stovetop! It's the perfect weeknight meal. #spendwithpennies #soup #easyrecipe #italianwedding #stovetop #easylunch #easydinner
We just love with this hearty Italian Wedding Soup made easily on the stovetop! It's the perfect weeknight meal. #spendwithpennies #soup #easyrecipe #italianwedding #stovetop #easylunch #easydinner

How to make the BEST Egg Drop Soup

BEST Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons that add the perfect touch for this bowl of soup. Enjoy this savory, simple to make soup recipe in your home in just minutes. Bring the restaurant to you and enjoy with your family!

This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. If you are looking for more soup recipes try these comforting and light soups Easy and Quick Chicken and Rice Soup, Stuffed Cabbage Soup, or Classic Italian Wedding Soup.

BEST Egg Drop Soup

This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! Looking at it and seeing the ingredients for this soup, you would be surprised the powerful flavor it has and the feel good warmth it gives you. I love ordering this at the restaurant but tend to crave it at home. I knew I needed to make this for our family to enjoy! This recipe turned out so good and almost too perfect! haha. I shared this with my family for dinner and it was pleasing to all ages and genders. It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian inspired meals. We had it as a main course for dinner on a busy week night and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!

How Do You Make Egg Drop Soup?

  • In a large pot add 3 1/2 cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil.  In a small bowl add the cornstarch and 1/2 cup reserved cornstarch and whisk until combined. Pour into the soup.  Reduce heat to a simmer.
  • Slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Garnish with additional chopped green onions if desired.

How long does Egg Drop Soup last?

Egg Drop Soup will last about 3 to 4 days in the refrigerator. It warms up nicely on the stove top for about 8 to 10 minutes, stirring occasionally. If you are needing to freeze this soup, you will want to only freeze the broth. The eggs will become rubbery when reheating. It is best to reheat the broth and add the eggs once it is heated up.

Is Egg Drop Soup Keto Friendly?

Yes!! It has 17 grams of fat, 23 grams of protein and only four grams of net carbs per serving. This is simple to make and perfect for your Keto diet!

Want more Asian Inspired Meals? Check these out!

Egg Drop Soup

  • 4 cups chicken broth (divided )
  • 1 tablespoon soy sauce
  • 3 green onions (sliced )
  • 1 cup mushrooms (sliced )
  • 1 tablespoon cornstarch
  • 3 eggs (beaten )
  1. In a large pot add 3 1/2 cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil.  In a small bowl add the cornstarch and 1/2 cup reserved cornstarch and whisk until combined. Pour into the soup.  Reduce heat to a simmer.

  2. Slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Garnish with additional chopped green onions if desired.

 

 

Air Fryer Chicken Wings

Air fryer chicken wings are a delicious way to enjoy everyone’s favorite appetizer. Just like baked buffalo wings, this air fryer chicken wing recipe is a delicious alternative to deep fried wings with all of the flavor and crunch!

Have you discovered air frying yet? If not, you will definitely love it, we cook almost everything in the Airfryer! Air fryer fried chicken wings taste so much better than deep fried! They have all the crispy goodness and great flavor, with about a third to half the amount of fat.

A basket full of air fryer wings topped with sea salt and fresh parsley.

Air Fryer Chicken Wings

What’s not to love? Even though you don’t use any oil, chicken wings in the air fryer are just as crispy on the outside and moist on the inside as deep fried wings or baked wings.

They’re perfect with just salt and pepper or even topped with honey garlic sauce or Buffalo Sauce. Don’t forget the blue cheese and ranch dip!

What is an Air Fryer?

An air fryer is like a convection oven to the max! It heats up and circulates air in such a way that food not only cooks really fast, it can become extremely crisp and delicious!

Air frying is perfect for items you’d  normally deep fry (think french fries, chicken wings and egg rolls) but I also use it for burgers, chicken and more! The difference is that with an airfryer you only need a tiny bit of oil to get an amazing crust and a perfect crunch!

There are different types of Air Fryers, I have both of the following:

  • Breville Smart Oven Air: This air fryer is very pricey but cooks a lot at once (way  more than any other air fryers I’ve seen) and can be used as a toaster oven, oven (even holds a 9×13 pan), slow cooker and… you guessed it… an air fryer. I am pretty sure I use my Breville every day for something from making toast to baking Chicken Casseroles!
  • T-Fal Actifry 2-in-1 which works great for things like wings and fries but is not ideal for more delicate items. This airfryer tosses the items to help ensure even cooking and it also has a tray to set on top for cooking things like burgers or chicken breasts.

While those are the two I have, you can find tons of other great Air Fryers on Amazon with great reviews (and lower prices).

Air fryer chicken wings in the air fryer ready to bake.

How to Make Air Fried Chicken Wings

The next time you’re looking for that perfect snack to feed a crowd, just follow these simple steps, and you’ll have the best air fryer crispy chicken wings ever:

  1. Separate the flat part of the wing from the drummets, snip off the tips, and pat dry with paper towels.
  2. Toss in a seasoned flour/baking powder mixture to coat.
  3. Place in a single layer in your air fryer and cook until the skin is sizzling crisp – about 20 minutes.

You can also make frozen wings in air fryer. You will want to plan for about 5 minutes extra cooking time.

Once cooked, you can dress up your air fryer chicken wings with a lot of tasty sauces and condiments or just toss with a bit of olive oil, salt and pepper. Serve with a veggie plate of celery sticks, pepper slices and cherry tomatoes, with ranch or blue cheese dressing as a dip.

A hand grabbing an air fryer chicken wing to enjoy.

How Long to Air Fry Chicken Wings

Frying chicken wings in a vat of oil the old fashioned way is easy enough if you don’t mind all that grease and spatter. It takes about 10 minutes after the oil reaches 375 ͦF.

Cooking chicken wings in air fryers takes about 20 minutes but clean up and heat up are so much easier! For frozen wings in air fryer, add another 5 minutes to the cooking time! A thermometer inserted into the chicken wings should read 165°F. Make sure not to hit a bone, or the reading will be off.

With these tips in mind, go ahead and try air fryer chicken wings. Your family is going to love them!

More Chicken Recipes

Air Fryer Chicken Wings

These air fryer chicken wings are a healthy and delicious way to enjoy everyone’s favorite appetizer. 

  • 2 lbs chicken wings (split and tips removed)
  • 1 1/2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  1. Preheat air fryer to 400°F.
  2. Pat wings dry with a paper towel. Combine flour, baking powder, salt and pepper and toss with wings. Shake off any excess flour mixture.
  3. Place wings in the air fryer in a single layer.
  4. Bake wings 20-22 minutes or until skin is crisp.

  5. Remove wings from air fryer and top with additional salt and pepper or desired sauce.

If your air fryer has a basket, shake basket or rearrange wings every 6 minutes.

My air fryer is similar to a toaster oven so I place a foil  lined pan on the rack under the wings to catch any drippings for easy clean up.

These simple air fryer chicken wings are easy, crispy, and so delicious. They're perfect for game day! #spendwithpennies #airfryerwings #airfryer #airfryerchickenwings #wings #chickenwings #healthychickenwings
These simple air fryer chicken wings are easy, crispy, and so delicious. They're perfect for game day! #spendwithpennies #airfryerwings #airfryer #airfryerchickenwings #wings #chickenwings #healthychickenwings