Peanut Butter Cornflake Cookies (No Bake)

Peanut butter cornflake cookies on a plate

No Bake Peanut Butter Cornflake Cookies are made with just a few simple ingredients and are ready in just a jiffy. Take them to the next level by coating the bottoms in melted chocolate!

If you love peanut butter in your cookies, you’ve gotta try these Peanut Butter Blossom Cookies, or these Amazing Reeses’ Peanut Butter Cookies. Better yet, forget the oven and have The Very Best No Bake Cookies!

Peanut butter cornflake cookies on a plate

Peanut Butter Cornflake Cookies (No Bake)

No bake peanut butter cornflake cookies are very easy to make. No mixer, no oven are required. Make them stand out from the rest with a chocolate coating at the bottom.

What you need to make this no bake cornflake cookies recipe

  • Cornflakes cereal is the main ingredient in these cookies.
  • Creamy peanut butter, you can use store-bought or homemade peanut butter, regular or natural will both work.
  • Light corn syrup will help everything stick together when dry.
  • Granulated sugar for additional sweetness.
  • A pinch of salt to balance out the sweetness.
  • Melted chocolate for coating the bottom if desired.

What can I use in place of corn syrup?

This recipe calls for light corn syrup, which is used often in candy making. It helps the cookies stick together and gives them a shiny appearance once dry.

I find that honey will also give the same results, sticky and shiny. It also adds a wonderful flavor to these cookies. You can replace corn syrup with honey, by exactly the same amount.

Maple syrup will also work in a pinch. However, with maple syrup, the cookies won’t have a shiny appearance once dry. Cookies made with maple syrup also don’t have as much of the “sticky” factor so you must work with them very quickly while they’re still warm.

How to make Peanut Butter Cornflake Cookies

Mixing the ingredients in a saucepan

Forming the cookies

  • Add sugar, light corn syrup or honey, peanut butter and salt to a saucepan and heat until melted and simmering.
  • Add the cornflakes to the liquid mixture and stir to coat evenly.
  • Then quickly use an ice cream scoop to form the cookies and drop them on a lined baking sheet to dry.

The optional chocolate coating

The chocolate coating is optional but highly recommended to take these cookies to the next level. You can use any kind of chocolate, but I prefer dark chocolate to add a little bit of flavor contrast to the already sweet cookies.

  • Melt the chocolate in a heatproof bowl over a pot of simmering water.
  • Dip the bottom of the dry cookies into the melted chocolate.
  • Place the cookies back on the lined baking sheet and allow the chocolate to harden.

Peanut butter cornflake cookies on a plate

Other tips for the best peanut butter cornflake cookies

  • This recipe makes about 16 – 17 cookies. While you can double or triple the recipe to make a larger batch, I recommend just making them in smaller batches so they don’t dry out too quickly in the pot before you are able to form the cookies, especially if you’re using a corn syrup substitute like maple syrup.
  • When forming the cookies, use a tiny spatula or spoon to stuff the cornflakes into the ice cream scoop so it fills completely. This will give them a nice rounded appearance.
  • Don’t try to melt the chocolate in the microwave, the simmering pot of water provides gentle heat to melt the chocolate. Gentle heating can prevent the cocoa butter from separating and forming white streaks when dry.

Storing leftover cornflake cookies

Store these cookies in an airtight container in one layer on your countertop for up to a week. They do not need to be refrigerated. Since they can be sticky, if you need to double up the layering while storing, put a piece of parchment paper in between the layers.

More no-bake recipes you’ll love!

Peanut butter cornflake cookies on a plate

No Bake Peanut Butter Cornflake Cookies

No Bake Peanut Butter Cornflake Cookies are made with just a few simple ingredients and are ready in just a jiffy. Take them to the next level by coating the bottoms in melted chocolate!

  • 1/4 cup granulated sugar
  • 1/3 cup light corn syrup (or honey)
  • 1/3 cup creamy peanut butter
  • A pinch of kosher salt
  • 2 cups corn flakes
  • 4 oz chocolate (optional, flavor of your choice, melted)
  1. Add sugar, light corn syrup, peanut butter and salt to a medium saucepan and cook over medium heat, stirring constantly until all the ingredients are melted and the mixture starts to simmer. Turn off the heat and add cornflakes to the pot, stir gently but quickly to coat completely.
  2. Use a small silicone spatula to pack the cornflakes into a medium ice cream scoop to form the cookies and drop them on a lined baking sheet. Allow to dry for about 30 minutes.
  3. Melt chocolate in a heatproof bowl over a pot of simmering water. When most of the chocolate has melted, take the bowl off the pot and stir until the chocolate melts completely.
  4. Dip the bottom of each cookie in the melted chocolate and place back on the lined baking sheet. Allow chocolate to solidify.

Homemade Ritz Thin Mints {No Bake}

This Ritz Cracker Thin Mints recipe is the best way to satisfy your chocolate craving! Crunchy, buttery Ritz crackers straight from the box are dipped in melted mint chocolate and ready to eat in a flash.

A stack of ritz thin mint crackers.

I have to give a nod to the famous Girl Scout thin mint cookies for this inspiration. They are the perfect combination of chocolate and minty flavors like these peppermint brownies or homemade peppermint bark.

What are the Ingredients?

If you like easy recipes, you’ll love these Ritz thin mints:

  • Chocolate – Melting chocolate is ideal, but good old chocolate chips will do just fine. You could also use Ghirardelli or Hershey bars. White chocolate chips or bars are another option and would allow you to decorate your cookies with festive stripes using colored glazes.
  • Peppermint Extract – If you don’t have peppermint extract, you can use mint chocolate chips. Peppermint combines best with chocolate and provides the mintiest zing to your cookies, but you could also try wintergreen or spearmint if you prefer those flavors.
  • Ritz Crackers – These have the same crunchy consistency as chocolate wafers, and are almost as sweet. Plus, the salt gives an extra flavor boost.

Ritz crackers being dipped in melted peppermint chocolate.

How to Make Thin Mints

As quickie desserts go, this is about as good as it gets. Homemade thin mints made using Ritz crackers may not taste exactly like the original, but they have their own unique charm. Best of all, you don’t have to wait for the annual cookie sale!

  1. Melt chocolate using a double boiler (as described in the recipe below).
  2. Stir in peppermint extract.
  3. Dip crackers and place on parchment paper to cool.

If melting chocolate in the microwave be cautious and use low power. You don’t want to overheat, or it could get chunky and dry. A double boiler is the safest bet!

A stack of ritz thin mint cookies.

How Long Will They Last?

Homemade thin mint cookies will last in the fridge for at least two weeks or longer, tightly covered. You can also store them in your pantry and they will stay fresh for about the same amount of time.

Store thin mints in plastic containers or zippered baggies. Keep them away from heat to prevent them from sticking together. The best way to store them is in the fridge or freezer.

Can You Freeze Homemade Thin Mints?

Ritz thin mints will keep for 3-4 months or even longer in the freezer. Place in zippered baggies on the door of your freezer so that yummy chocolate fix will always be in easy reach! No thawing required!

Delicious Chocolatey Desserts

Ritz Thin Mints

Crunchy, buttery Ritz crackers straight from the box are easy to dip in melted mint chocolate and ready to eat in a flash.

  • 40 Ritz crackers
  • 16 oz chocolate ( 1 pound or approx 2 1/2 cups)
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vegetable oil (or coconut oil)
  1. Place chocolate and vegetable oil in a bowl. Place the bowl over a pot of gently simmering water (ensuring the bowl doesn't touch the water). Stir gently until melted. Once melted, stir in the extract.

  2. Dip crackers into the chocolate mixture and allow excess to drip off.
  3. Place on a parchment-lined pan and refrigerate until cooled.

 

Top Photo - A stack of ritz thin mint cookies. Bottom photo - Ritz crackers being dipped in melted peppermint chocolate.

Creamy Lemon Parmesan Scallops {Insanely Good!}

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

Scallops are an elegant dish that adds so much AMAZING flavor to a dinner. If you love scallops try this Pan Seared Scallops with Lemon Caper Sauce, Grilled Lemon Garlic Scallops, Garlic Butter Herb Scallops or Honey Garlic Butter Scallops.

Creamy lemon parmesan scallops photo with a spoon.

Creamy Lemon Parmesan Scallops

These are INSANELY DELICIOUS!

So simple to make with loads of flavor.

Scallops are an elegant dish that is simple to make and adds just the right amount of flavor to a meal.

What you need to make Creamy Lemon Parmesan Scallops:

  • Olive Oil: perfect for searing the scallops.
  • Scallops: fresh scallops are best.
  • Salt and Pepper: to taste and sprinkled on before searing. 
  • Heavy Creamy: thickens the sauce with a rich creamy flavor.
  • Chicken Broth: adds flavor to the sauce.
  • Lemon: a tangy and citrus flavor juice from half of a lemon.
  • Parmesan Cheese: shredded and added for a cheesy sauce.
  • Cornstarch: a thickener for the sauce. 
  • Water: keeps the sauce smooth.

Creamy lemon parmesan scallop process photos of the scallops searing, making the sauce and adding the scallops into the sauce all while being cooked.

How to make Creamy Lemon Parmesan Scallops:

  • Sear the scallops: In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  • Simmer scallops in sauce: Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

What to Pair with Scallops:

Many green vegetables go well with scallops and accompany it flavor for flavor like Asparagus, Green Beans, Broccoli or Spinach.

Mashed Cauliflower or Creamy Cauliflower Au Gratin are also a couple great sides to pair with these scallops.

We love simple mashed potatoes or rice as well that makes this a quick dinner meal during the week.

Here are more choices to make this a complete meal:

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

Creamy lemon parmesan scallops in a pan with lemon slices.

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

More AMAZING Seafood Recipes:

Creamy Lemon Parmesan Scallops up close photo.

Creamy Lemon Parmesan Scallops

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

  • 1 tablespoon olive oil
  • 1 pound scallops
  • salt and pepper
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • juice of half a lemon
  • 1/2 cup parmesan cheese
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  1. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  2. Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  3. Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

 

 

Classic Kir Royals Cocktail

Fruity and fizzy Kir Royale is a classy cocktail that’s delicious and guaranteed to make your guests feel extra special.

Crème de cassis or Chambord is added to sparkling wine to give a pretty pink hue and flavors of raspberries or currants.

Two Kir Royale cocktails garnished with raspberries.

What is a Kir Royale?

Kir Royal is a tasty French aperitif made with berry flavored liquor. The classic recipe calls for crème de cassis, a black currant liquor. A superb (though pricier!) variation uses Chambord, a delectable raspberry-based liquor that offers this drink more depth and complexity. You can make your own version of this cocktail based on whatever berry liquer you have on hand.

According to winemag.com, one version of the drink’s origin holds that it was named for Feliz Kir, a mayor of Dijon, France in the early 1900s.

Left image- Kir Royale ingredients. Right Image - Ingredients being poured into chilled champagne flutes.

How to Make Kir Royale Cocktails

Nothing could be easier than two-ingredient Kir Royale:

  1. Pour an ounce of crème de cassis into chilled champagne flutes
  2. Top with a dry, white sparkling wine.
  3. Garnish with a twist of lemon or fresh raspberries and enjoy!

To help the bubbles last, make sure everything is icy cold, and chill the champagne flutes too. You can also use sparkling red or rose if you prefer.

How to Make it For a Crowd

Want to serve Kir Royale to a crowd for a toast?

Make sure the champagne and liquor are well chilled in advance to prevent it from going flat too soon. Mix in carafes in proportions 1 part liquor to 5 parts champagne and serve immediately.

Other Delicious Additions

Mixed drinks of any kind always invite creativity, and the same is true for Kir Royale. Here are some variations to try:

  • Calvados (Apple Brandy) instead of crème de cassis.
  • Use still wine instead of sparkling.
  • Peach liquor
  • For a non-alcoholic version, use non-alcoholic berry syrup or maraschino cherry juice for flavor and color and use clear soda or a club soda.

Every celebration is bubbly and bright with a glass of Kir Royale (or a French 75)! Both made with prosecco, they are bubbly, fizzy cocktails that everyone loves! If bubbles aren’t your thing, try this Classic Martini!

Classic Cocktails

Kir Royale

Fruity and fizzy Kir Royale is a classy cocktail that’s delicious and guaranteed to make your guests feel extra special.

  • 1 oz chambord (or crème de cassis)
  • 5 oz prosecco (or sparkling wine)
  • lemon twist or raspberries
  1. Pour chambord into a wine flute.
  2. Top with prosecco or sparkling wine.
  3. Garnish and serve.

Two Kir Royale cocktails garnished with raspberries.
Two Kir Royale cocktails garnished with raspberries.
Top photo - Two Kir Royale cocktails garnished with raspberries. Bottom photo - Ingredients for Kir Royale being poured into chilled champagne flutes.

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

Looking for more slow cooker soup recipes? Then try this Potato Leek Soup, Pasta E Fagioli, or Chicken and Rice.

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup

When you’re looking for a simple and satisfying appetizer, this slow cooker lentil soup recipe is a tasty solution. The diced vegetables, garlic, and herbs are first cooked briefly in the microwave to coax out more flavor before they’re added to the vessel.

Using a Crock-Pot to simmer the lentils ensures that they become perfectly tender without the need to keep an eye on the stovetop. Thick-sliced mushrooms and kale are added at the end of cooking so that they soften but don’t become overcooked. This soup is loaded with legumes and vegetables for a gluten-free French-inspired dish.

pouring soup liquid into a slow cooker

What are the best lentils to use?

French green lentil or Lentilles du Puy are recommended for this recipe. They’re small, greenish-black, mottled legumes. They deliver an earthy flavor, and when cooked hold their shape and have a firm- yet tender texture.

Brown or green lentils can also be used, but they have more of a creamy texture. I like to use them in my stovetop lentil soup. Do not use red lentils as they will completely fall apart after cooking.

How do you make lentil soup in a slow cooker?

  • Microwave the olive oil, celery, carrots, onions, garlic, and herbs until tender.
  • Add vegetable mixture, lentils, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
  • Cover and cook until the lentils are tender; 4 to 6 hours on high, 7 to 9 hours on low.
  • Add mushrooms and kale, cook on high until tender.
  • Serve soup garnished with whopped parsley.

lentil soup inside a slow cooker

Adding in flavor

This French lentil soup gets a burst of flavor from the mixture of vegetables and herbs. Adding in red onion, celery, carrots, and garlic create a classic aromatic base. Diced tomatoes add balanced sweetness and acidity.

The mushrooms provide a savory umami flavor without adding in meat. Dried herbs de Provence gives it a fragrant rustic flavor from the lavender flowers, thyme, rosemary, basil, parsley, oregano, tarragon, and marjoram.

Serving lentil soup out of a crock pot

Can this soup be refrigerated or frozen?

The lentil soup can be stored in an airtight container and refrigerated for up to 5 days. Individual portions can be stored in the freezer for up to 1 month, defrost then reheat before serving.

Looking for some tasty entrees to serve with the soup? Try these!

Crock-Pot Lentil Soup in a white bowl

Crock-Pot Lentil Soup

Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced red onion (¼-inch dice)
  • 1/2 cup diced celery (¼-inch dice)
  • 3/4 cup diced carrots (¼-inch dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried herbs de Provence
  • 1 cup French lentils or lentils du puy (picked over and rinsed)
  • 14.5 ounce can diced tomatoes (with juice)
  • 8 cups vegetable broth or stock
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cup sliced brown mushrooms
  • 4 cups chopped kale (½-inch wide pieces)
  • 1 tablespoon chopped parsley
  1. In a microwave-safe bowl combine olive oil, onion, celery, carrots, garlic, and herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
  2. Transfer vegetable mixture, lentils, diced tomatoes with juice, vegetable broth, salt add pepper to a 6-quart slow cooker.
  3. Cover and cook until lentils are tender, 4 to 6 hours on high setting, or 7 to 9 hours on low setting.
  4. Add the mushrooms and kale to the lentil soup. Cover and cook on high setting for 30 minutes.
  5. Taste the soup and season with salt and pepper as desired.
  6. Serve soup hot garnished with chopped parsley.

Crockpot Grape Jelly Meatballs (3 Ingredients)

Grape Jelly Meatballs sounds weird but it’s amazing. I promise. You need just 3 simple ingredients to make this appetizer that everyone will absolutely love.

Cocktail Meatballs are great to make ahead by simply adding the ingredients to the slow cooker and turning it on. Use premade or homemade meatballs.

Grape Jelly Meatballs in a crockpot.

How to Make Meatballs with Grape Jelly

This is the easiest homemade appetizer recipe ever, but you’ll get the most compliments for it, because everyone loves these incredibly tasty little morsels! I can’t get enough of them.

If Making Homemade Meatballs:

  1. Prepare and bake according to the meatball recipe you are using.
  2. Add all ingredients to the crockpot.
  3. Cook on per recipe below.

If Using Frozen Meatballs:

Ensure the package of frozen meatballs states that it’s fully cooked.

  1. Add all ingredients to the crockpot. Meatballs can be added frozen.
  2. Cook on per recipe below.

If you have a large Crock Pot, this recipe can be doubled (or the sauce can be doubled and you can add in some little smokies too). Leave a box of toothpicks near the crockpot, and they’ll disappear quickly!

Grape Jelly Meatball ingredients in front of a crockpot.

About the Sauce (Variations)

We don’t usually have a need to thicken the sauce (and it does thicken some as it cools slightly or if you leave the lid off and keep them warm during a party). If you’d like it thicker, combine equal parts cornstarch and water and stir a little bit in.

You can change this recipe up a bit too, you need something sweet and something zesty.

Replace Grape Jelly With: apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves, hot pepper jelly

Replace Ketchup With: chili sauce, barbecue sauce

Grape Jelly Meatball ingredients in a crockpot.

To Serve

Grape Jelly Meatballs can be an appetizer or served as a complete meal.

  • Slider rolls or hoagie rolls.
  • Serve over a bed of steaming white rice!
  • Add sauteed peppers and onions to make a sweet and sour meatball dish.

Leftovers/Make Ahead

Grape Jelly Meatballs are a great make ahead dish! You can cook them the day before, store in the fridge overnight, and then reheat them in in the Crockpot. If you didn’t use lean ground beef, you may want to skim off any fat that may rise to the top. They’ll be even better! Or, freeze them for a rainy day! (Or for next game day!)

  • To store: According to the FDA Refrigerator and Freezer Storage Chart, cooked meat dishes will keep in the fridge for 3 to 4 days, and in the freezer for 2 to 3 months. Make sure to use a sealable container, and leave room for the sauce to expand, if freezing.
  • To reheat: Defrost overnight and either place them back in the Crockpot and reheat for 2 to 3 hours, or put them in a pot on the stove top, add a little extra ketchup or some chili sauce if desired, and heat until bubbly and hot! They will be just as good as the day you made them, and probably even better!

An easy and delicious recipe like this one is something you’ll always be grateful to have on reserve!

Easy Meatball Appetizers

Crockpot Grape Jelly Meatballs

Grape Jelly Meatballs are a sweet and savory appetizer that is made with just 3 simple ingredients.

  • 2 lbs frozen fully cooked meatballs (or 48 small homemade meatballs)
  • 1 1/2 cups ketchup
  • 3/4 cup grape jelly
  1. Cook meatballs according to recipe directions if using raw meatballs.
  2. Place meatballs, ketchup and grape jelly in a small slow cooker. Stir to combine.
  3. Cook on low 3-4 hours or until heated through.

Easiest Crab Cakes

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The PERFECT Sweet and Salty crab cake appetizer recipe! 

Crab cakes on a plate

Easiest Crab Cakes

Since you guys have been loving these Salmon Croquettes so much I decided to make for you the best crab cakes that you will ever eat!

What is a Crab Cake?

A crab cake is a variety of fishcake that is popular in the United States.

It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings, particularly the cake is then sautéed, baked, grilled, deep fried, or broiled, and then served.

What you need to make Crab Cakes

  • Crabmeat 
  • Mayonnaise
  • Panko
  • Flour
  • Egg
  • Green onion
  • Red bell pepper 
  • Worcestershire sauce
  • Cajun
  • Lemon
  • Vegetable oil

The process of making crab cakes from beginning to end.

How to make Crab Cakes:

  • Mixing crab cake filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  • Cooking crab cakes: In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

What to serve with Crab Cakes:

Tips for making Crab Cakes:

  • Which Crab Meat to Use: There are a few types of crab meat that is best to use when cooking or using it for more recipe. I recommend fresh, refrigerator, lump crane meat.
  • Smaller Sizes: For smaller crab cakes, divide the mixture into smaller 1 to 2 inch in size circles. For mini crab cakes, divide into even smaller and try it with 1 to 2 tablespoons. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.
  • Cooking Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F (62.7 degrees C).

Crab cakes on a skillet cooking.

Storing Crab Cakes:

  • How to freeze crab cakes: Follow the instructions preparing the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
  • Storing crab cakes: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container in the refrigerator for 3 to 5 days.
  • Warming up: When ready to serve the crab cakes use cook over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes for frozen meat.

More Delicious Appetizers:

Crab cakes on a plate

Easiest Crab Cakes

Easiest Crab Cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise, sweet red bell pepper and end with a kick of red pepper flakes. The perfect Sweet and Salty crab cake appetizer recipe! 

  • 1 pound lump crabmeat
  • 1/4 cup mayonnaise
  • 1/2 cup Panko
  • 1/4 cup flour
  • 1 egg
  • 2 Tablespoons green onion (sliced)
  • 1/2 red bell pepper (finely diced)
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon cajun
  • juice of half lemon
  • 1/4 cup vegetable oil (for frying)
  1. In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
  2. In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

 

Easy Cheese Fondue

Cheese Fondue is a classic appetizer for any gathering at any time of year and it’s easy to make!

A rich combination of Swiss and Gruyere cheeses melted into a white wine, this is the perfect dish to bring guests together!

Dipping bread into cheese fondue

Best Cheese for Fondue

This easy fondue recipe uses the Swiss cheese and Gruyere cheese as bases, but for a different flavor profile, feel free to add blue cheese or another soft melt-able cheese and make a signature dip all your own! Make-ahead for a grab-and-go potluck or party!

Cheese Tip

Always shred your own cheeses from a block. Pre-shredded cheeses have additives that can keep them from melting properly.

When it comes to choosing your own signature cheeses just make sure to choose soft, easy to melt cheeses with high-fat content for the best cheese fondue. Cheeses that have a deep rich flavor pair well with whatever your guests are dipping with.

stirring cornstarch into cheese fondue

How to Make Cheese Fondue

This cheese fondue is as easy as 1, 2, 3!

  1. Toss all of the shredded cheese with the cornstarch until the shreds are evenly coated.
  2. Rub the inside of a stockpot (or fondue pot if you have one) with the peeled garlic clove that is cut in half.
  3. Simmer wine in the pot and gradually add small handfuls of the coated cheese into the heated wine. Stir each handful in a figure 8 pattern until well melted. It is important to do this step slowly!
  4. Stir in the remaining ingredients and continue to stir until heated through and the cheese is smooth and creamy.

Serve warm with bread and other dippers and enjoy!

Kirsch next to shredded cheese for making cheese fondue

Variations

  • Add 1-2 teaspoons grainy mustard
  • Swap out the cheeses for your favorites (brie is amazing too)
  • Swap wine for beer
    • Darker beers, stouts, and malts will give a more bitter flavor while ales and IPA’s will give a lighter flavor.

No Fondue Pot? No Problem!

If you’d like to keep your cheese fondue in a fondue pot, that’s great! I serve cheese fondue in a thicker ceramic fondue pot to keep it from burning (an electric fondue pot works great too).

Even if you’re using a fondue pot, cheese fondue needs to be made on the stovetop so guess what, no fondue pot is really required. Pour it into a bowl (heat the bowl with boiling water for a few minutes before adding the cheese to keep it warm longer) or even a mini crockpot on warm.

Cheese Fondue Dippers

So many things make great dippers for cheese fondue! Maybe that’s why it’s been so popular for decades!

  • Chips: tortilla chips, pretzels or pretzel sticks
  • Bread: chunks of French or sourdough bread, soft breadsticks, garlic crostini rounds
  • Vegetables: celery sticks, broccoli florets, cauliflower florets, zucchini rounds, bell pepper strips, whole mushrooms, whole (cooked) baby red potatoes
  • Fruit: cubed apples, seedless grapes, dried fruit, pineapple slices
  • Meat: meatballs, grilled steak, chicken, shrimp

Leftovers

You mean, IF there’s leftovers; here’s what you can do! Keep leftovers tightly covered in the fridge until you’re ready to use them again.

Reheat: To reheat cheese fondue just add a little bit of milk and a dash of salt to freshen the flavor and pop in the microwave or back into a pot.

Freeze: It’s okay to freeze cheese fondue but it will separate as it thaws. But this is an easy fix! Just reheat slowly and whisk in some extra milk and cheese.

Cheesy Appetizers

Cheese Fondue

A classic appetizer for any gathering at any time of year!

  • 8 oz Swiss cheese (or Emmental, shredded)
  • 4 oz Gruyere cheese (shredded)
  • 1 clove garlic
  • 1 cup dry white wine
  • 1 tablespoon cornstarch
  • 1 tablespoon kirsch (optional but delicious, or sherry)
  • 1/8 teaspoon nutmeg
  • pinch of pepper
  • 1 loaf french bread for dipping
  1. Cut the clove of garlic in half and rub the inside of your saucepan with the garlic. Discard the clove (or save for another use).
  2. Bring wine to a low simmer.
  3. Toss all shredded cheeses with cornstarch. Set aside.

  4. Reduce heat to medium low and add cheese a small handful at a time over low heat until melted. Stir in a figure 8 pattern until smooth before adding more. Do not try to rush this process or your cheese will not melt properly.

  5. Stir in remaining ingredients (except bread) and heat through.

  6. Serve warm with bread for dipping.

Swap out half of the cheeses for cheddar to create a milder flavor.

Brie is another great creamy addition to fondue.

Slow Cooker Little Smokies Recipe (4 Ingredients)

Little Smokies are plenty tasty on their own, but just wait until you try sow cooking them in my sweet and tangy sauce. Barbecue sauce, grape jelly, and hint of sriracha make these little weenies burst with juicy flavors.

Everything you could want in an easy appetizer for parties or tailgating is found in this scrumptious recipe. Serve with a side of potato salad for the perfect tailgating meal!

A bowl full of little smokies in sauce garnished with parsley.

What are Little Smokies?

You might know these little guys as cocktail sausages or cocktail weenies. Little Smokies are miniature smoked pork sausages that are found in the refrigerated meat section of most grocery stores. They are as easy to prepare as hot dogs. You can boil, fry or microwave them. Or, as in this recipe here slow simmer them in a tasty sauce in a crockpot and serve hot.

Because they are bite-sized, they make perfect appetizers. They also make an easy dinner or lunch tucked inside mini slider buns or over rice.

Little smokies ingredients in front of a crockpot.

How to Make Little Smokies

If you love no-fuss recipes, then you’ll love Little Smokies. There’s no prepping to speak of unless you count tearing open a couple of packages!

  1. Toss everything into the slow cooker.
  2. Set on low and cook for 2 – 3 hours.

The sauce will thicken and produce a sticky sweet and sour like glaze on the sausages that is so yummy.

Stove Top

Add all ingredients to a saucepan and cook on low for about 20 minutes stirring occasionally.

Two images showing the little smokie ingredients on a crock pot before and after being cooked.

Variations

  • Apple jelly or even marmalade or cranberry sauce can substitute for the grape jelly with equally good results.
  • Swap out bbq sauce for ketchup or chili sauce.
  • Trade little smokies for cooked meatballs (or add both!). This recipe works with chopped hot dogs or smoked sausage as well.
  • Swap out the sauce for store bought or homemade sweet and sour sauce.

What to Make With Little Smokies

Just like in pigs in a blanket, these little smokies go well with all kinds of bread served as little sliders. The sauce is a sweet and sour type sauce so it’s also great over rice.

Leftovers?

Leftovers will keep in the fridge for up to four days or in the freezer for up to four months. Store in tightly covered containers or freezer bags.

Reheating is easy in the microwave or oven, with no need to thaw in advance. As the saying goes, good things come in small packages, and that’s definitely true with these Little Smokies.

Meaty Appetizers Perfect for a Party

Little Smokies

Just 4 ingredients and minimal prep this is the perfect appetizer!

  • 2 packages little smokies (16 oz each)
  • 1 cup bbq sauce
  • 1/2 cup grape jelly
  • 1 teaspoon sriracha (optional)
  1. Combine all ingredients in a small slow cooker.
  2. Cook on low 2-3 hours.

Top photo - A serving bowl full of little smokies and sauce. Bottom photo - Little smokies ingredients on a crock pot after being cooked
Little smokies in a crock pot after being cooked.
Top photo - Little Smokies in a slow cooker. Bottom photo - Little Smokies in a serving bowl.

Bacon Ranch Cheese Ball Bites

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

Party like a rockstar with these cheese ball bites! If you love cheese ball appetizers try these Jalapeno Bacon Cheese Ball, Smoky Bacon Cheddar Cheese Ball or Bacon Ranch Cheese Ball for more flavors.

bacon ranch cheese ball bites

Bacon Ranch Cheese Ball Bites

Hope you are enjoying New Year’s Eve in style with all the best appetizers.

Ring in the new year with this fun filled bacon ranch cheese ball bite recipe.

These are SO elegant and fun to serve and share at your next party.

Make them look fancy or leave off the pretzel and add a cracker.

These bacon ranch cheese ball bites are perfect for snacking on, serving or even just for fun!

Just be aware, they will not last long.

What you need to make Bacon Ranch Cheese Ball Bites

  • Cream cheese: the base and what holds it all together.
  • Buttermilk Ranch Dressing Mix: perfect flavoring.
  • Cheddar cheese: adds texture to the cheeseball.
  • Green onion: a little spice added in.
  • Bacon: crunchy and flavorful cooked and drained bacon.
  • Black olives: a little different but a huge hit of taste and texture.
  • Pecans or almonds: add some crunchiness in the mix.
  • Pretzel Sticks: perfect for making it easier to grand go with your appetizer.

mixing the ingredients together then rolling the cheeseball into the nuts.

How to make Bacon Ranch Cheese Ball Bites

  • Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attachment. That made it so easy. Otherwise, mix in a bowl until smooth.
  • Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  • Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.

Tips for making Bacon Ranch Cheese Ball Bites

  • Looking to make a large cheese ball. Simply follow the instructions for the same recipe but combine all the ingredients together and form into a large bowl. This can be served with flat pretzels, celery, carrots, chips or any type of cracker.
  • If possible, shred your own cheese for best results. Pre-shredded cheese has an anti-caking agent (extra flour) and is hard to form a ball with the cream cheese.
  • Switch up the cheese in the cream cheese portion. Try white cheddar, jalapeño for a bit of a kick or Colby Jack cheese.
  • Making the cheese ball can become hard. Wrap your cheese mixture in plastic wrap and roll on a hard surface and using your hands shape your cheeseball.

More Variations of Cheese Ball Recipes:

Try a sweet variation of cheese ball like this Mini Toffee Chocolate Chip Cheese Balls or Cannoli Cheeseball.

Bacon ranch cheese ball bites on a plate.

Storing Bacon Ranch Cheese Ball Bites

  • Storing Bacon Ranch Cheese Ball Bites: These bite size cheese balls are perfect to make a few hours ahead of time. Once they are finished being assembled simple place on a tray or container and lay flat into the refrigerator. It is best to serve within a few hours of making them.
  • Can you make Bacon Ranch Cheese Ball Bites ahead of time? Yes! Get this recipe done and ahead of time. Follow the instructions and roll your cheese ball bites. Place on a baking sheet not touching each other and cover with plastic wrap as best that you can using the pretzels in the cheese ball bites. Try not to get them sticking to the plastic wrap. Lastly, add the pretzel sticks right before serving.
  • Can you freeze Bacon Ranch Cheese Ball Bites? Yes! These make for a great snack or appetizer. These will freeze well in the freezer in an airtight container or ziplock bag for up to one month. When ready to serve, remove from freezer and place on a tray to thaw in the refrigerator overnight. Once soft, serve and enjoy!

More Delicious Appetizers to Enjoy:

Bacon ranch cheese ball bites with a pretzel on top.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball Bites are delicious appetizers loaded with shredded cheese, a pop of color from the green onion, cooked bacon chunks mixed with black olives and pecans all rolled together in a tight ball with a pretzel on top. An elegant appetizer to enjoy this holiday season!

  • 2 8 ounces each packages cream cheese
  • 1 1 ounce packet dry buttermilk ranch dressing mix
  • 1/2 cup cheddar cheese (grated)
  • 1/4 cup green onion (thinly sliced)
  • 6 pieces of bacon (fried and crumbled)
  • 1/4 cup chopped black olives (optional)
  • 1 cup pecans or almonds (finely chopped for coating)
  • Pretzel Sticks
  1. Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until smooth.
  2. Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a 1/2 cup.
  3. Using a 1 inch cookie scoop, scoop out the mixture and roll into your hands to form a ball. Roll into the chopped pecans mixture. Stick a pretzel into each center.