You can make homemade Chex Party Mix in the oven, but we’ll also show you how to make it in the microwave as well. Homemade Chex Mix also makes a great gift!

Related: Churro Chex Mix Recipe, Puppy Chow (Muddy Buddies), Nutella Puppy Chow, Healthy Trail Mix, Wassail Recipe, Homemade Hot Chocolate

If you’ve typically purchased premade Chex Mix at the store and are scratching your head as to WHY this needs to be a homemade recipe, allow me to explain!

Homemade Chex Mix is 1000% more tasty that what you can buy at the store—it doesn’t even compare. It’s like a homemade chocolate chip cookie versus store bought—no contest. It’s the ultimate snack mix.

Ingredients needed for homemade Chex Mix

• Corn Chex cereal: The Corn Chex flavor adds a bit of sweetness to the mix.
• Rice Chex cereal: The lightest cereal of the bunch, Rice Chex is a great base for the flavored butter mixture and adds a good crunch
• Wheat Chex cereal: Wheat Chex cereal is smaller and crisper with a deeper flavor. If you don’t want to buy three flavors, you can simply add more of the corn and rice to make up for skipping the wheat.
• Bagel chips: Regular-sized bagel chips can be broken up with your hands to about 1″ pieces if they aren’t the mini size, and they really add a textured crunch to the mix. You can also sub out or add some rye chips if you can find them.
• Mini pretzels: Salty pretzels are so good with the spiced butter mixture. Feel free to choose sticks, squares, or the mini twist shape.
• Nuts: While you can easily leave out nuts if there are allergies present, adding peanuts, almonds, cashews, or a classic nut mix adds in a little protein and layer of nutty flavor.
• Worcestershire sauce: Adding a few tablespoons of Worcestershire is what gives Chex Mix its tangy flavor and you can add more or less to taste.
• Butter: You’ll want unsalted if you prefer a less salty mix, or go for salted butter if you like things on the saltier side.
• Garlic powder: Just a bit gives it a savory garlic note. You can also add some onion powder for a stronger savory flavor to compliment the garlic.
• Seasoned salt: Use a classic like Lawry’s seasoning salt to add a salty zing to your mix.

Instructions for homemade Chex Mix

• Mix your dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) in a large bowl.
• Melt your butter in a small saucepan or microwave-safe bowl (cook on high for about 40 seconds or until melted).
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then drizzle the remaining butter over the mix and stir again.
• Spread your Chex Mix in an even layer on a parchment paper lined cookie sheet (you may need more than one sheet depending on how large your sheet is).
• Bake for 45 minutes at 250°F until just starting to brown and stir every 15 minutes so they bake evenly. You can use one large sheet pan if you are giving it a good stir, or use two pans if you have smaller or medium sizes. Allow to cool for 15 minutes before eating and store in an airtight container.

Optional add-ins for Chex mix

• Cheez-Its or other cheese crackers
• Sesame sticks
• Wasabi peas
• Cheerios (swap out some of the Chex cereal for Cheerios or even Honey Nut Cheerios for a touch of sweetness)
• Goldfish crackers
• Dried fruits
• M&Ms, Reese’s Pieces candies, or mini chocolate chips (sprinkled in after Chex Mix is baked and cooled)
• Dark or white chocolate melted and drizzled over top of your baked and cooled Chex Mix

How do you store homemade Chex Mix?

To store homemade Chex Mix, you’ll want to put it in an airtight container and you can keep it on your counter or in your pantry. It’s also popular to store Chex Mix in cookie tins as they tend to hold a lot and keep the mix fresh as well.

If you are gifting a batch of homemade Chex Mix, then putting it in a decorative or festive cookie tin is a fun way to gift the snack.

How long does homemade Chex Mix last?

When kept in an airtight container at room temperature, homemade Chex Mix can last several weeks.

Do I have to use all three kinds of Chex cereal?

While the classic recipe uses all three kinds, if you prefer to use only two, just stick to the Corn and Rice flavors. As long as your total cereal mixture equals 9 cups total, you can divide that between whichever flavors of Chex cereal you like best.

How do you make a sweet Chex Mix?

Making a sweet Chex Mix is also easy, quick, and a sweet and salty treat! You can make the classic peanut butter and chocolate Puppy Chow (Muddy Buddies) recipe, or add in some hazelnut flavor with this Nutella Puppy Chow, or even a cinnamon sugar treat with our Churro Chex Mix Recipe.

How do you make a gluten-free homemade Chex Mix?

Rice and Corn Chex are both gluten-free, so just use 4.5 cups of each of those cereals and omit the Wheat Chex. Just make sure you are also choosing a gluten-free pretzel and gluten-free bagel chip as well (Glutino makes a GF bagel chip).

How do you make homemade Chex Mix in the microwave?

• Add dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) to a large microwave-safe bowl.
• Melt your butter in a small microwave-safe bowl for about 40 seconds on high or until melted.
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then pour in the remaining butter and stir again.
• Microwave on high for 5-6 minutes (stopping every 2 minutes to stir) and lay out on paper towels to cool.

Print

Homemade Chex Mix

This easy homemade Chex Mix is a delicious combo of crunchy and salty flavors.

Course Snack

Cuisine American

Keyword chex mix, chex mix recipe, homemade chex mix, homemade chex mix recipe, snack mix

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 438kcal

Author Elsie Larson

Equipment

• 1 large baking sheet pan with parchment paper or two smaller pans

Ingredients

• 3 cups Corn Chex cereal
• 3 cups Rice Chex cereal
• 3 cups Wheat Chex cereal
• 1 cup bagel chips
• 1 cup mini pretzels
• 1 cup nuts
• 1 stick butter melted 8 tablespoons
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons seasoned salt like Lawry's

Instructions

• Mix your dry ingredients (your different Chex cereals, bagel chips, pretzels, and nuts) in a large bowl.
• Melt your butter in a small saucepan or microwave-safe bowl (cook on high for about 40 seconds or until melted).
• Add your seasonings (Worcestershire, garlic powder, and seasoning salt) to your melted butter and stir.
• Pour half your seasoned butter over top of your dry Chex Mix, stir thoroughly, and then pour in the remaining butter and stir again.
• Spread your Chex Mix in an even layer on a parchment paper lined cookie sheet (you may need more than one sheet depending on how large your sheet is).
• Bake for 45 minutes at 250°F until just starting to brown and stir every 15 minutes so they bake evenly. Allow to cool for 15 minutes before eating and store in an airtight container.

Notes

How do you store homemade Chex Mix?

To store homemade Chex Mix, you’ll want to put it in an airtight container and you can keep it on your counter or in your pantry. It’s also popular to store Chex Mix in cookie tins as they tend to hold a lot and keep the mix fresh as well.

If you are gifting a batch of homemade Chex Mix, then putting it in a decorative or festive cookie tin is a fun way to gift the snack.

How long does homemade Chex Mix last?

When kept in an airtight container, homemade Chex Mix can last several weeks.

Optional add-ins for Chex Mix

• Cheez-Its
• Sesame sticks
• Wasabi peas
• M&Ms or Reese’s Pieces candies (added after Chex Mix is baked and cooled)

Nutrition

Calories: 438kcal | Carbohydrates: 57g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 1333mg | Potassium: 256mg | Fiber: 6g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 13mg

Traditional Yorkshire puddings originates from northern England (Yorkshire) likely in the early 1700s. While there is some debate over this, I feel Yorkshire pudding is essentially the same thing as Popovers, which is what I tend to call them more often since I am based in Midwest America. Whatever you call them, these make a great addition to any dinner, much like a dinner roll.

Related: While this Yorkshire pudding recipe can be served with gravy, I am partial to serving with honey butter or garlic butter for special occasions.

Ingredients

• Large eggs
• All-purpose flour
• Whole milk
• Salt

I use nonstick cooking spray to prep the baking pans, but you could also use butter, clarified butter, vegetable oil, shortening or beef drippings.

How to make Yorkshire Pudding

In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.

If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.

Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.

Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full. Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.

Tips & Notes

• Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.
• You can make this batter in a blender or food processor if you like.
• What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.

What to Serve with Yorkshire Pudding

• Pot Roast
• Mississippi Pot Roast
• Meatloaf
• How to cook Steak
• Air Fryer Steak
• How to broil Steak
• Air Fryer Meatballs
• Baked Chicken
• Air Fryer Chicken
• Marry Me Chicken
• Roast Beef Sandwiches

Print

Yorkshire Pudding

Tender chewy interiors with a crispy shell exterior—best bread rolls!

Course Side Dish

Cuisine English

Keyword Yorkshire pudding

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8

Calories 93kcal

Author Emma Chapman

Ingredients

• 3 eggs
• 1 cup all-purpose flour
• ⅔ cup milk
• ¼ teaspoon salt

Instructions

• In a medium sized mixing bowl, whisk together all the ingredients. Refrigerate the mixture overnight or allow to rest for at least 1 hour.
• If you have refrigerated the batter, set it 30 minutes to an hour before you plan to use it, as you are aiming for it to come to room temperature or close.
• Preheat the oven to 450°F. Place the baking pan inside the oven as it preheats; we want the pans to be hot before pouring the batter in. You will also want to position your oven rack to the upper half of the oven.
• Spray the hot pans with nonstick cooking spray or whatever you are using to grease the pans with. Then pour the batter in, filling the cups around half to 2/3 full.
• Bake for 15 minutes. The Yorkshire puddings should puff up and turn golden brown. Serve warm.

Notes

I use nonstick cooking spray to prep the baking pans, but you could also use butter, clarified butter, vegetable oil, shortening or beef drippings.

Overnight rest – It’s worth it! I do feel this deepens the flavor as well as makes the Yorkshire puddings rise higher when baked. I also like how this makes them easy to make ahead of a big holiday meal. That being said, you can still have success with this recipe if you only rest the batter for shorter periods, one hour being a good minimum.

You can make this batter in a blender or food processor if you like.

What pans to use? I have baked this recipe in standard size muffin tins as well as popover pans, which have a much deeper well or cup. It will work just fine in either with the same bake time. If you use mini muffin trays, or a larger pans like oversized ramekins you can still have success but you may need to adjust the bake time.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can rewarm these for 30-40 seconds in the microwave or air fry for a couple minutes to reheat.

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 104mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 122IU | Calcium: 37mg | Iron: 1mg

I’m not sure if Bisquick sausage balls are a Midwest thing, but just in case you’ve never heard of them or never had them, I would describe them as kind of a short cut to meatballs. Most meatball recipes I make include breadcrumbs and some cheese (usually Parmesan), so they actually aren’t all that different. The texture and flavor is more like a cheesy sausage biscuit.

Related: Next up, try my stuffing meatballs or learn to make air fryer meatballs.

Sausage Balls Ingredients

• Italian sausage
• Bisquick mix
• Sharp cheddar cheese
• Milk

Instructions

In a large bowl, combine the sausage and Bisquick mix. Stir to combine. I usually do this with my hands as it’s much easier than trying to use a spoon.

Once most of the baking mix has been incorporated, stir in the milk. Then stir in the shredded cheese.

Form 1-inch balls from the mixture, aiming to keep them all around the same size so they will cook evenly. Place on a baking sheet (or two, as needed) lined with parchment paper. Bake in the oven at 350°F for 20-22 minutes. If you want to be extra sure they are done, you can use a meat thermometer to make sure they have reached 160°F.

Yes, you can air fry these! Air fry at 350°F for 12-15 minutes. You can use parchment paper in an air fryer but I don’t find this necessary.

Tips & Substitutions

• I like Italian breakfast sausage for these, like Jimmy Dean sausage or similar brands. But you can use any kind of pork sausage.
• If you use a more plain flavored sausage, then I would add some spices to the mix like garlic powder, onion powder, cayenne pepper, or some fresh herbs. 
• I almost always use sharp cheddar for this recipe, but if you want to swap this for other kinds like pepper jack cheese or colby cheese you can. I would avoid cheese with a much higher moisture content, like fresh mozzarella.
• You can use water instead of milk if you need.
• Personally, I do not rotate the sausage balls as they bake because I like the crispy bottoms they will develop, BUT if you want them to bake more uniform you may want to flip them halfway through baking.
• I like these sausage balls as is, but it’s fun to serve them with a dipping sauce for those who might want one. I recommend BBQ sauce, buffalo sauce, honey mustard, ranch dressing or yum sauce.
• You can make these a day or two ahead of time and simply cover and refrigerate uncooked sausage balls until you’re ready to bake.
• Once baked, you can store any leftovers in an airtight container in the fridge for at least 3 days.

More Appetizer Recipes

• Stuffed Mushrooms
• Pinwheel Sandwiches
• Pigs in a Blanket
• Bruschetta
• Caprese Skewers
• Ranch Oyster Crackers
• Deviled Eggs
• Antipasto Wreath
• Salmon Mousse

Print

Sausage Balls

Cheesy, crispy sausage balls made with just four ingredients

Course Appetizer

Cuisine American

Keyword sausage

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 32 balls

Calories 103kcal

Author Emma Chapman

Ingredients

• 1 pound Italian sausage
• 1 ½ cups Bisquick mix
• ¼ cup milk
• 8 ounces cheddar cheese

Instructions

• In a mixing bowl, combine the sausage and Bisquick mix. Stir to combine. I usually do this with my hands as it’s much easier than trying to use a spoon.
• Once most of the baking mix has been incorporated, stir in the milk.
• Then stir in the shredded cheese.
• Form balls, aiming to keep them all around the same size so they will cook evenly. Place on a baking sheet (or two, as needed) lined with parchment paper.
• Bake at 350°F for 20-22 minutes. If you want to be extra sure they are done, you can use a meat thermometer to make sure they have reached 160°F.

Notes

This recipe makes around 32 sausage balls.

Air fry at 350°F for 12-15 minutes instead of baking in the oven. You can use parchment paper in an air fryer but I don’t find this necessary.

I almost always use sharp cheddar for this recipe, but if you want to swap this for other kinds like pepper jack cheese or colby cheese you can. I would avoid cheese with a much higher moisture content, like fresh mozzarella.

You can use water instead of milk if you need.

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 0.3mg

In this post, I’m sharing 40+ easy Thanksgiving side dishes, many of which can be made ahead. Time is of the essence when you’re planning and preparing a Thanksgiving meal. I hope this recipe roundup helps you plan your menu (and impresses your guests, too!).

Related: 15 Pumpkin Desserts to Bake this Fall

This roundup of Thanksgiving side dishes includes savory casseroles, salads (including the best Jello salad recipe) and unique dishes like stuffing meatballs.

Looking for more Thanksgiving ideas? Check out …

• Gratefulness Garland DIY
• Easy Apple Pie Bars
• 15 Easy Fall Decor DIYs (Budget-Friendly)
• Spiced Pumpkin Pie Martini

Green Bean Casserole with Fresh Green Beans

An easy green bean casserole with pepper jack cheese

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Jello Salad

This is Emma’s great-aunt’s Jello salad recipe—it’s so nostalgic and delicious. It has a pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.

Click for the recipe!

Best Baked Macaroni and Cheese

Here’s one more macaroni and cheese recipe option that’s hard to resist. Baked macaroni and cheese. It’s a classic, delicious recipe topped with homemade breadcrumbs. Yum!

Click for the recipe!

Best Stuffing Recipe

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Corn Casserole

A savory bread pudding-like side dish.

Get the Recipe

Bruschetta

Learn to make authentic Italian bruschetta using ripe tomatoes, basil, parmesan cheese, garlic, olive oil and balsamic vinegar.

Get the Recipe

Sweet Potato Casserole

A sweet and savory side dish with brown sugar pecan topping OR toasted marshmallows.

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7 Layer Salad

A decadent salad perfect for a holiday meal. If you’re in charge of bringing the salad, try this recipe!

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Garlic Butter

The perfect compliment to homemade or store-bought bread rolls. This is a reader favorite!

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Broccoli Casserole

A creamy, cheesy broccoli casserole with a Ritz cracker topping. Love this recipe!

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Chanterelle Mushrooms

A delicious chanterelle mushroom risotto recipe using dried chanterelle mushrooms.

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Funeral Potatoes

A creamy, cheesy comforting potato casserole with corn flake topping.

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Stuffed Mushrooms

This can be an easy appetizer or side dish option for any holiday meal!

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Slow Cooker Mashed Potatoes

Mashed potatoes … made easy. Throw everything in the crockpot on Thanksgiving morning, and you’ll have delicious mashed potatoes in no time.

Click for the recipe!

Crab Cakes

Learn to make Maryland Crab Cakes using real lump crab and very little filler. These crab cakes are easy to make at home. 

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Stuffing Meatballs 

If you love stuffing but want to make it a little different this year, you are going to love these stuffing meatballs. They’re juicy, delicious, and can be made the night before.

Click for the recipe!

Funeral Potatoes

Creamy, cheesy comforting potato casserole with corn flake topping.

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Creamy Kale, Brussels and Cranberry Salad

My favorite salad! Crunchy kale, Brussels sprouts, sliced almonds, and a bright burst of flavor from fresh cranberries.

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Honey Butter

Honey butter takes me back to my childhood. I love the idea of creating a honey butter board to snack on with things like rolls, croissants, and crackers!

Click for the recipe!

Garlic and Miso Green Beans

Green beans are a classic Thanksgiving side, but this recipe takes it up a notch with the addition of garlic, soy sauce, and miso paste.

Click for the recipe!

Bacon and Bourbon Stuffing

This bacon and bourbon stuffing has been a popular recipe on our blog for years. Bacon, bourbon, bread … what’s not to love?

Click for the recipe!

Macaroni Salad

A classic, creamy macaroni pasta salad recipe.

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Easy Jalapeño Popper Dip

My all-time favorite hot dip for any gathering is this jalapeño popper dip. Everybody loves it and it’s incredibly easy to make.

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Cocktail Sauce

Shrimp cocktail dipping sauce made from just five ingredients.

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Caprese Skewers

Learn to make caprese skewers in just minutes using cherry tomatoes, mozzarella balls, fresh basil leaves and balsamic glaze.

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Butternut Squash Soup

A creamy, silky soup recipe.

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Easy Broccoli Salad

This broccoli salad has only three ingredients, plus a creamy dressing. But don’t let that fool you—it’s full of flavor and can be customized with all kinds of add-in ingredients.

Click for the recipe!

All the Herbs Popovers

Did someone say popovers? If bread-making seems intimidating, this is the recipe for you. These popovers don’t require any yeast or rising time, and your guests will love them!

Click for the recipe!

Homemade Pretzel Pizza Bites

Pretzel bites filled with pizza toppings.

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Creamy Garlic Mac u0026 Cheese

This creamy garlic macaroni and cheese can be made a in a crockpot. That’s right—delicious, homemade mac and cheese without all the work. It also makes great leftovers (if your guests don’t eat all of it).

Click for the recipe!

Parmesan Baked Brussels Sprouts

What’s a Thanksgiving side dish roundup without Brussels sprouts? I love this recipe because the sprouts are extra crispy, and the addition of parmesan and lemon juice is so good.

Click for the recipe!

Duchess Sweet Potato Casserole

This duchess sweet potato casserole is equally pretty and mouthwatering. It’s rich, creamy and a little savory with the addition of bacon. 

Click for the recipe!

Overnight Pumpkin Butter

An easy recipe for making pumpkin butter from scratch in a crockpot overnight.

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Tuna Casserole

Learn to make a classic tuna casserole.

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Cauliflower Au Gratin 

If you love potatoes au gratin, you have to try this version made with cauliflower. The basic premise is vegetables dressed up in butter, milk, and most importantly … cheese.

Click for the recipe!

Easy Gluten-Free Bread

If you or your guests are gluten-sensitive, this easy gluten-free bread will satisfy any bread cravings you have.

Click for the recipe!

Pumpkin Pasties

Learn to make pumpkin pasties inspired by Harry Potter using pie crust, pumpkin puree, honey, vanilla, spices and egg wash.

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Creamy Kale Harvest Salad

There are plenty of fall-time flavors in this kale salad, like pecans, apples, and dried cranberries. And the homemade avocado dressing is incredible!

Click for the recipe!

Lentil Meatballs with Cranberry Sauce

If you’re hosting a vegan Thanksgiving or prefer a meatless option, you won’t be disappointed with these lentil meatballs topped with homemade cranberry sauce.

Click for the recipe!

Sweet Potato Pie

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Portobello Mushrooms

How to make portobello mushroom steaks with just 5-6 basic ingredients.

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More Thanksgiving Recipes

• Cocktail Ideas – Gluhwein, Apple Pie Shot, Oatmeal Cookie Shot
• Drinks (nonalcoholic) – Wassail, Pumpkin Juice, Dirty Chai
• Dessert Ideas – Pumpkin Pie, Apple Pie, Pumpkin Bread, Pumpkin Cheesecake

As the title suggests, it’s incredibly easy to make, requires very little prep time and there are so many ways to customize this simple recipe with other add-in ingredients or flavors that your family may love.

Corn casserole is the texture of a savory bread pudding or spoon bread, since it’s made with Jiffy corn muffin mix, creamed corn, and just a few other ingredients.

The final dish is spongy, comforting, and delicious. I think of this Jiffy corn casserole recipe as a cousin or alternative to stuffing; although you certainly should serve both if your heart tells you to.

Related: Next up, try Broccoli Casserole, Green Bean Casserole or Slow Cooker Mashed Potatoes.

Corn Casserole Ingredients:

• Canned sweet corn (whole kernel corn)
• Creamed corn (no salt added)
• One box of Jiffy corn muffin mix
• Sour cream (or Greek yogurt)
• Butter (unsalted)
• Cheddar cheese
• Scallions or chives

How to Make Corn Casserole:

Corn casserole is as easy as dump cake. You simply combine most of the ingredients in a casserole dish, bake, and then top with cheese (and bake) until golden brown and melted. That’s basically it! For a more rustic presentation, you could mix and bake this in a large cast iron skillet.

If your oven is occupied because you’re baking lots of other things for a big meal, you can also make this in a large crockpot. Simply cook on high for 2 1/2 hours or low for 4 hours.

Tips for Making:

• I prefer to use “no salt added” canned corns and unsalted butter so I can then control how much salt I add to this dish. If you don’t use these, be sure to omit any added salt (as the recipe card indicates) before baking. You can always add more before eating, but once a dish becomes too salty it’s hard to come back.
• You can substitute sour cream or Greek yogurt if you like.
• This corn casserole is delicious with or without the cheese on top. It’s optional! I like this with cheese, but if you are wanting a corn casserole that is more like a soft stuffing, then omit the cheese.
• Other ingredients you could add: cooked bacon bits, garlic, other herbs like rosemary or thyme, black pepper, or even things like crushed up potato chips.
• You can store leftovers covered in foil or an airtight container in the refrigerator for at least 3 days. Rewarm in the microwave.

Serving Suggestions:

Corn casserole makes a great Thanksgiving side dish, just like:

• Sweet Potato Casserole
• Tater Tot Casserole
• Funeral Potoates
• Stuffing Topped Baked Macaroni & Cheese
• Cranberry Apple Stuffing
• Green Bean Casserole
• Duchess Sweet Potato Casserole
• Cauliflower Au Gratin

FAQ

P.S. Looking for more ideas? Check out 25+ Easy Thanksgiving Side Dishes!

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Easy Corn Casserole

A savory bread pudding-like side dish

Course Side Dish

Cuisine American

Keyword casserole, corn, corn casserole

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 182kcal

Author Emma Chapman

Equipment

• 9×13 baking dish

Ingredients

• 1 can whole corn kernels drained
• 1 can creamed corn
• 1 Jiffy corn muffin mix
• 8 ounces sour cream
• ½ cup butter melted
• 2 tablespoons green onions
• ⅛ teaspoon cayenne
• salt and pepper

Instructions

• Drain the whole corn kernels, melt the butter, and finely chop the green onion to prep.
• In a large mixing bowl, combine the corn, cream corn, jiffy mix, sour cream, melted butter, and half the green onions (1 tablespoon).
• Season with cayenne and generous sprinkle of salt and pepper. Stir to combine.
• Spoon into a 9×13 baking dish that has been lightly coated in butter or sprayed with nonstick spray.
• Bake at 350°F for 35 minutes.
• Top with the shredded cheddar cheese. Then bake for another 5-8 minutes until the cheese is completely melted and starting to bubble.
• Remove from oven and top with remaining green onions. Serve warm.

Notes

• I prefer to use “no salt added” canned corns and unsalted butter so I can then control how much salt I add to this dish. If you don’t use these, be sure to omit any added salt before baking.

Nutrition

Calories: 182kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 250mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.3mg

This homemade stuffing recipe is one of my favorite side dishes, alongside mashed potatoes. It may be a regional thing but I know some people call this dressing. However, I’ve always called it stuffing as you can also use this recipe to stuff a turkey with. Whatever you call it, this is essentially a savory bread pudding and I am here for it!

Related: Need more side dishes? Try our Green Bean Casserole, Broccoli Casserole, Corn Casserole, the Best Baked Macaroni and Cheese, or Jello Salad. And if you have leftover herbs from this recipe, try this Thanksgiving Stove Simmer.

Ingredients

• Bread – stale bread is great! Any kind: sourdough bread, Italian, cornbread, white sandwich, etc.
• Butter
• Shallots
• Garlic
• Celery
• Sage
• Parsley
• Rosemary
• Thyme
• Chicken broth or stock
• Eggs
• Salt and black pepper

How to make stuffing casserole

Cube the bread the night before into bread cubes. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.

Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.

In a large skillet, melt the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes. Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.

Stir together the chicken stock and eggs until well combined.

In a large bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture. Stir until everything is well coated and combined. Season well with salt and pepper.

Butter a 9×13 baking dish, or coat in nonstick cooking spray. Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.

Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes. The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Tips & Substitutions

• You can substitute the shallots for a yellow onion or white onion if needed.
• Another great addition to this classic stuffing recipe is some cooked sausage. YUM!
• I like to buy the day-old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.
• If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.
• You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.
• Use the leftovers in other recipes like a Thanksgiving sandwich, burger or wrap.

Serving Suggestions

To me, this is a Thanksgiving stuffing recipe and that’s usually when I make this each year. That being said, here are some main course recipes that would be delicious alongside this.

• Air Fryer Steak
• How to Broil Steak
• Air Fryer Chicken
• Baked Chicken
• Air Fryer Fried Chicken

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Best Stuffing Recipe

Course Side Dish

Cuisine American

Keyword stuffing, thanksgiving sides

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 380kcal

Author Emma Chapman

Equipment

• 1 9×13 casserole dish

Ingredients

• 22 ounces stale bread
• 1 cup butter
• 4 shallots
• 5 cloves garlic
• 1 ½ cups celery
• 2 tablespoons sage
• 2 tablespoons parsley
• 2 tablespoons rosemary
• 2 tablespoons thyme
• 2 cups chicken stock
• 2 eggs
• salt and pepper

Instructions

• Cube the bread the night before you make this. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.
• Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.
• In a large sauce pan, heat the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes.
• Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.
• Stir together the chicken stock and eggs until well combined.
• In a large mixing bowl, or two if needed, add the breadcrumbs, cooked shallot mixture, and the chicken stock mixture.
• Stir until everything is well coated and combined. Season well with salt and pepper.
• Butter a 9×13 baking dish, or coat in nonstick cooking spray.
• Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.
• Bake at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes.
• The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Notes

You can substitute the shallots for a yellow or white onion if needed.

I like to buy the day old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.

If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.

You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.

Nutrition

Calories: 380kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 537mg | Potassium: 257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 832IU | Vitamin C: 6mg | Calcium: 122mg | Iron: 3mg

Caramel apples also make great gifts so you can make a batch to hand out at Halloween parties, as a thank-you present, or just make a few for your family on a crisp fall day. Add fun toppings to make it a gourmet treat!

Looking for more fall recipes? Check out:

• 15 Pumpkin Desserts To Bake This Fall
• Candy Apples
• Classic Hot Toddy
• Overnight Cinnamon Rolls – Small Batch
• Soft Pumpkin Muffins

What kind of apples are best for caramel apples?

The variety of apple that you choose for your caramel apple depends entirely on your taste! If you have a sweet tooth, you would probably enjoy a sweeter variety like a Fuji, Honeycrisp, Gala, or a Pink Lady as your apple base. For a more tart contrast to your sweet caramel topping, Granny Smith apples are the most popular choice. These are all firmer choices than say a softer Macintosh variety and give you a better crunch factor when eating your treat.

Caramel Apple Ingredients:

• Wrapped Caramels: Using premade caramels is the fastest and easiest way to go about making your caramel apples. Most grocery stores sell these in the baking area or right next to the apples in fall, but you can also get them online if your local store doesn’t carry them.

• Fresh Apples: Choose a firm apple that is either more sweet or more tart depending on how much sweetness you want to add to the caramel layer. Make sure to wash off the wax before dipping your apple so that the caramel has a better chance of sticking and won’t slide off.

• Heavy Cream or Milk: Just adding a little heavy cream or milk to the caramel will help thin it out a bit to make it more “dippable.”

• Toppings (optional): For a gourmet caramel apple, you can do a second dip after the caramel into fun toppings like crushed candy bars like Butterfingers or mini M&Ms, pretzels, sprinkles, flaked sea salt, chopped pecans or other nuts, crushed Oreos, or coconut! You can also use chopped dark chocolate, milk chocolate, or white chocolate chips as well.

Looking for a delicious caramel dip to eat with apples? Try our Cream Cheese Fruit Dip (4 Ways!)

Tools You Need To Make Caramel Apples:

• Skewers: While the classic caramel apple is usually perched upon a wooden stick, you can also use a popsicle stick, or, in a pinch, even just stick a fork into it if you don’t have any thick skewers at home.

• Melting tools: To melt your caramel, you want either a microwave and microwave-safe bowl, a saucepan, a double-boiler pot, or a glass Pyrex-type bowl to set on top of a saucepan of boiling water.

• Nonstick Cooking Spray: You’ll want to make sure your apples don’t stick to the plate or pan you are placing them on, so use some nonstick cooking spray on the surface first to make sure you can remove them easily. You can also use a lined baking sheet to cool your apples on, so just lay some wax paper on a baking sheet or flat surface.

• Dipping container (optional but helpful): While you can just roll your apple around in the bowl or pot you melted the caramel in, for smaller batches it’s also nice to have a Pyrex glass measuring cup to melt the caramel in so you have a nice little container to dunk the apple right in to.

Tips for Making Caramel Apples:

• Remove the wax from your apples. You’ll want to wash your apples and try to remove the wax from the apples before dipping them so the caramel will stick better. Run the apples under some hot water and use a fruit wash or dish soap and a clean scrubby pad or textured towel to rub vigorously over the apples to help remove some of the wax. Dry apples very well so no moisture remains.

• Chill apples before and after dipping. After you add your skewer, you can chill your apples in the fridge so that the caramel sets up faster and less will run off the surface when dipping (and then put them back in the fridge so the caramel will set up faster).

• Have toppings already prepped. If you are dipping your apple into toppings, make sure you already have your bowls of toppings ready so the caramel doesn’t set before you can get your toppings together.

• Drizzle chocolate after cooling: You can also drizzle melted chocolate over your apple for a yummy addition, but wait until the apples are cool so the warm caramel doesn’t melt the chocolate.

How to Make Caramel Apples:

Prepare the apples: Once clean, make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the mixture seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass Pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient).

For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

Dip apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like.

Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.

Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set on your nonstick sprayed parchment paper or lined wax paper surface. Now your apple is ready to eat!

How do I store caramel apples?

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in cellophane or clear treat bags individually to give as gifts!

Looking for more apple recipes? Check out:

• Apple Dumplings
• No-Bake Caramel Apple Cheesecake
• Baked Apple Donuts with Cinnamon Sugar
• 5-Minute Apple Crisp (For One!)
• Apple Dumpling Monkey Bread
• Easy Apple Pie Bars

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Easiest Homemade Caramel Apple

Make delicious caramel apples at home and add gourmet toppings

Course Dessert

Cuisine American

Keyword apples, caramel apple, fall, halloween, halloween desserts, halloween party

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 people

Calories 97kcal

Author Laura Gummerman

Cost $15

Equipment

• 8-10 wooden skewers
• microwave or saucepan or double boiler if using the stove
• microwave or heatproof bowl

Ingredients

• 2 11-ounce bag of wrapped caramels like Kraft brand
• 8-10 small to medium apples
• 3 tablespoons heavy whipping cream or milk
• chopped toppings of your choice

Instructions

• Prepare the apples: Make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.
• Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the caramel seems thin, let it sit for a minute or two to thicken up a bit before dipping.
• Dip the apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like. Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

  After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

  If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.
• Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set. Now your apple is ready to eat!

Notes

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient). For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

 

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in clear treat bags individually to give as gifts!

 

 

Nutrition

Calories: 97kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 4mg | Potassium: 162mg | Fiber: 3g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 0.2mg

Related: Salsa, Avocado Salsa, Mango Salsa, 7 Layer Dip, Queso and Birria Tacos.

Ingredients

• Tomatoes – You’ll need diced tomatoes. Choose roma tomatoes or whatever you have in season.
• Avocado – Chopped fresh avocado.
• Red Onion – Chopped red onion.
• Canned Black Beans – You’ll need a 15-ounce can (rinsed and drained).
• Black Eyed Peas – You’ll need a 15-ounce can (rinsed and drained).
• Frozen Corn – Thawed. You may also use fresh corn.
• Jalapeño – One diced jalapeño (remove all the seeds).
• Bell Pepper – One diced bell pepper, we recommend orange or red to add color.
• Cilantro – Fresh chopped cilantro.
• Tortilla Chips – For serving.

Dressing Ingredients

• Olive Oil – Or avocado oil.
• Lime Juice – Fresh lime juice is a must.
• Red Wine Vinegar
• Salt
• Garlic Powder
• Black Pepper
• Granulated Sugar (optional)

Instructions

Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.

In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.

In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.

Serve immediately with fresh tortilla chips.

Tips for Making

• If you have leftovers, you can store them in an airtight container in the refrigerator for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
• If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
• Feel free to tweak the ingredients a little. If you don’t like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that’s easy to tweak!
• Save dishes by serving this dip with chips—no utensils needed.
• This is a great potluck dish and it makes a good appetizer or side dish for taco nights at home.
• Want to add protein? Add some chopped chicken or shrimp to the mixture.
• Variations: You can also use garbanzo beans, kidney beans, pinto beans and any fresh vegetables for this dip recipe. 
• Try spooning some Cowboy Caviar on a burrito or a quesadilla for a ton of added flavor.

More Recipes to Try

• Guacamole
• Horchata
• Enchilada Sauce
• Cantarito
• Classic Margarita
• Virgin Margarita

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Cowboy Caviar

Learn to make Cowboy Caviar using tomatoes, peppers, beans, corn, cilantro, onions and avocado. Serve with tortilla chips! 

Course Appetizer, Salad

Cuisine American

Keyword Cowboy Caviar, Texas Caviar

Prep Time 20 minutes minutes

Servings 12 servings

Calories 297kcal

Author Elsie Larson

Equipment

• 1 large bowl
• 1 small mixing bowl
• 1 whisk

Ingredients

• 1½ cup tomatoes diced
• 2 avocados diced
• ⅓ cup red onions diced
• 15 ounces black beans drained and rinsed
• 15 ounces black-eyed peas drained and rinsed
• 1½ cup frozen corn thawed
• 1 bell pepper diced
• 1 jalapeno diced (seeds removed)
• ½ cup cilantro finely chopped
• ⅓ cup olive oil
• 2 tablespoons lime juice fresh
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon granulated sugar (optional)
• tortilla chips to serve

Instructions

• Begin by prepping and chopping all the ingredients. Thaw the corn. Rinse and drain the beans.
• In a large bowl, combine the tomatoes, avocado, red onion, black beans, black-eyed peas, corn, peppers and cilantro. Gently mix then together until the ingredients are evenly mixed.
• In a separate bowl, combine the remaining dressing ingredients and whisk them together (or shake in a sealed jar) until they are fully combined. Pour the dressing over the salad and mix gently once more.
• Serve immediately with fresh tortilla chips.

Notes

• If you have leftovers, you can store them in a sealed container in the fridge for several days. I ate mine as a snack for several days and even with the avocado mixed in, it was still delicious (but definitely best served fresh!).
• If you want to make this ahead for a party, I recommend not adding the fresh cut avocado until you are ready to serve.
• Feel free to tweak the ingredients a little. If you don’t like cilantro, omit it. If you are a garlic lover, add more. I ended up adding a bit more salt to mine. This is the sort of recipe that’s easy to tweak!

Nutrition

Calories: 297kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 202mg | Potassium: 888mg | Fiber: 11g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg

Related: Chex Mix, Puppy Chow, GORP Mix, 30+ Easy Finger Foods and Protein Balls.

Ingredients

• Raw Nuts – I used raw cashews, macadamia nuts, walnuts and almonds.
• Raw Seeds – I used pumpkin seeds or sunflower seeds.
• Dried Fruit – I used dried bananas, raisins and dried apricots.
• Yogurt Covered Raisins – For a fun element (add as much fun stuff as you like!)
• Dark Chocolate – I used 82% dark chocolate chips.
• Cinnamon – To season the raw nuts for toasting.
• Nutmeg – To season the raw nuts for toasting.
• Sea Salt – To season the raw nuts for toasting.

Benefits of Trail Mix

• If you have food sensitivities or any special diet in your household, you can customize this mix to your exact preferences and avoid any unwanted ingredients.
• This makes a great lunch box snack or after school snack.
• Trail mix makes a great family tradition to make before camping trips or hikes.
• Antioxidants
• Healthy Fats 
• Low Sodium

Instructions

Toast trail mix – You will begin by toasting any raw nuts and seeds. Season them with cinnamon, nutmeg and sea salt or just sea salt for a savory version. Toast them for 10 minutes at 350ºF. After you remove them from the oven, allow them to cool completely.

Mix Ins – Now it’s time to mix in any dried fruit, raisins and chocolate.

Storage – Store the mix in an airtight container for up to a month.

Tips for Making

• Savory additions – Add pretzels, rye crackers, popcorn or pre-roasted nuts (such as peanuts) to your mix. Try adding pistachios or hazelnuts to your next trail mix. 
• Sweet additions – Add candy (I love M&Ms or Reese’s Pieces), chocolate covered pretzels or chocolate covered cherries. For dried fruit, try adding coconut flakes, banana chips, mangos or dried blueberries to your mix. In addition to chocolate chips, try white chocolate chips, peanut butter chips or butterscotch chips.
• Cereal – It’s common to add cereals such as granola or Cheerios to a trail mix. Try our homemade granola or paleo granola recipe.

More Healthy Recipes

• Pinwheel Sandwiches
• Caprese Skewers
• Avocado Salsa
• Healthy Kids Snacks
• Healthy Smoothie Recipes

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Healthy Trail Mix

Learn to make healthy homemade trail mix using nuts, seeds, dried fruit, dark chocolate and customizing it to your taste.

Course Snack

Cuisine American

Keyword Healthy Trail Mix, Trail Mix

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 10 servings

Calories 189kcal

Author Elsie Larson

Ingredients

• 3 cups raw nuts
• 2 cups raw seeds
• 2 cups dried fruit
• 1 cup dark chocolate chips
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Instructions

• Toast trail mix – You will begin by toasting any raw nuts and seeds. Season them with cinnamon, nutmeg and sea salt or just sea salt for a savory version. Toast them for 10 minutes at 350ºF. After you remove them from the oven, allow them to cool completely.
• Mix Ins – Now it's time to mix in any dried fruit, raisins and chocolate.
• Storage – Store the mix in an airtight container for up to a month.

Notes

• Savory additions – Add pretzels, rye crackers, popcorn or pre-roasted nuts (such as peanuts) to your mix. Try adding pistachios or hazelnuts to your next trail mix. 
• Sweet additions – Add candy (I love M&Ms or Reese’s Pieces), chocolate covered pretzels or chocolate covered cherries. For dried fruit, try adding coconut flakes, banana chips, mangos or dried blueberries to your mix. In addition to chocolate chips, try white chocolate chips, peanut butter chips or butterscotch chips.
• Cereal – It’s common to add cereals such as granola or Cheerios to a trail mix. Try our homemade granola or paleo granola recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 79mg | Potassium: 273mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 2mg

Related: Manicotti, Spaghetti Bolognese, Burrata, Baked Ziti, Caprese Skewers, Crab Cakes.

Ingredients

• French Bread – A loaf of French bread sliced thin makes the perfect toasts for your homemade bruschetta.
• Olive Oil – Extra-virgin olive oil is a must for this recipe.
• Roma Tomatoes – Use roma or plum tomatoes, diced small for this recipe. You may also use cherry tomatoes or any fresh tomatoes that are in season.
• Parmesan Cheese – Freshly grated parmesan is best.
• Basil – Fresh chopped basil leaves.
• Garlic – Freshly minced garlic cloves add flavor to this dish.
• Balsamic Vinegar – Choose a high quality balsamic vinegar for this recipe (you may also use a balsamic glaze as a garnish, but the mixture calls for vinegar not glaze).
• Salt – A kosher salt or flaky salt such as Maldon will work great.
• Black Pepper – Freshly ground black pepper is best.

Equipment Needed: You will need a mixing bowl, a knife and cutting board to chop your ingredients and a parchment lined baking sheet to bake the toasts with. To serve your bruschetta, you can use multiple plates or a large serving board.

What is Bruschetta?

Pronounced “brusketa” in Italian, bruschetta refers to toasted bread topped with something delicious. The most popular version of bruschetta is topped with a savory tomato mixture. There are a variety of other toppings you can serve on bruschetta, such as roasted pepper bruschetta or peach bruschetta.

How to Make

Tomato Mixture: Begin by preparing the tomato mixture. It’s best to make this ahead and let it sit for one to two hours before assembling the toasts and serving. This gives time for the flavors to marinate for the best possible taste.

In a bowl, gently mix the chopped tomatoes, extra virgin olive oil, fresh basil, parmesan cheese, minced garlic, balsamic vinegar and salt and pepper. Cover and sit aside for one hour or more.

Toast Bread Slices: To make toasts, preheat your oven to 400 degrees. Slice your French bread into thin slices and use a brush to coat each piece of bread (front and back) in a layer of olive oil. Toast them in the oven for five minutes.

Optional: If you want, you can sprinkle parmesan on the top of each toast before baking.

Assembly: After removing your toasts from the oven, you are ready to assemble your bruschetta. Top each toast with a dollop of tomato mixture. Optionally, you can add a drizzle or olive oil, balsamic vinegar and a sprinkle of fresh basil if you like. Serve immediately.

Tips for Making

• Pro Tip – After chopping your tomatoes, drain the excess tomato juice. This will help you create the most flavorful savory tomato topping and avoid it being watery.
• Basil – Basil is a delicate aromatic herb. It should be chopped but not crushed.
• Parmesan – Add parmesan to the toasts before toasting for an extra cheesy toast.
• Red Onion – You may add finely chopped red onions or shallots to your mixture for more intense flavor.
• Fresh Mozzarella – If you want to create a more cheesy variation, you can melt slices of fresh mozzarella onto your toasts OR add finely chopped mozzarella to your tomato mixture.
• Drizzles – For a finish, you can add an optional drizzle of more olive oil or a balsamic reduction to the top of your ready to serve toasts.

More Easy Appetizers

• Stuffed Mushrooms
• French Onion Dip
• Whipped Feta Dip
• Crostini
• Caprese Salad

More Italian Recipes

• Aperol Spritz
• Italian Seasoning
• Marry Me Chicken
• Affogato
• Deep Dish Pizza
• Chicken Alfredo
• Homemade Limoncello

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Bruschetta

Learn to make authentic Italian Bruschetta using ripe tomatoes, basil, parmesan cheese, garlic, olive oil and balsamic vinegar.

Course Appetizer

Cuisine Italian

Keyword bruschetta, bruschetta appetizer, bruschetta bread, bruschetta toast, tomato bruschetta

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 8 servings

Calories 162kcal

Author Elsie Larson

Equipment

• 1 mixing bowl
• 1 Baking sheet

Ingredients

• 1 loaf French bread
• 1 tablespoon olive oil for brushing on bread
• 8 tomatoes roma or plum
• ⅓ cup basil leaves finely chopped
• 3 cloves garlic minced
• 1 tablespoon balsamic vinegar not glaze
• 2 teaspoons olive oil for tomato mixture
• ¼ teaspoon salt kosher or flaky
• ¼ teaspoon black pepper

Instructions

• Tomato Mixture: Begin by preparing the tomato mixture. It's best to make this ahead and let it sit for one to two hours before assembling the toasts and serving.

  This gives time for the flavors to marinate for the best possible taste. In a bowl, gently mix the chopped tomatoes, extra virgin olive oil, fresh basil, parmesan cheese, minced garlic, balsamic vinegar, and salt and pepper. Cover and sit aside for one hour or more.
• Toast Bread Slices: To make toasts, preheat your oven to 400 degrees. Slice your French bread into thin slices and use a brush to coat each piece of bread (front and back) in a layer of olive oil. Toast them in the oven for five minutes.
• Assembly: After removing your toasts from the oven, you are ready to assemble your bruschetta. Top each toast with a dollop of tomato mixture. Optionally, you can add a drizzle or olive oil, balsamic vinegar and a sprinkle of fresh basil if you like. Serve immediately.

Notes

• Pro Tip – After chopping your tomatoes, drain the excess tomato juice. This will help you create the most flavorful savory tomato topping and avoid it being watery.
• Basil – Basil is a delicate aromatic herb. It should be chopped but not crushed.
• Parmesan – Add parmesan to the toasts before toasting for an extra cheesy toast.
• Red Onion – You may add finely chopped red onions or shallots to your mixture for more intense flavor.
• Fresh Mozzarella – If you want to create a more cheesy variation, you can melt slices of fresh mozzarella onto your toasts OR add finely chopped mozzarella to your tomato mixture.
• Drizzles – For a finish, you can add an optional drizzle of more olive oil or a balsamic reduction to the top of your ready to serve toasts.

Nutrition

Calories: 162kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 374mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg