Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Before You Start: Tips & Ingredient Notes

• Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
• Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
• Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
• Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
• Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

• Crusty baguette slices
• Crunchy crackers
• Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Storage + Reheating

Store any leftover dip (if you’re lucky enough to have any) in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave until warm and gooey again.

Bonus: Cold leftover dip on crackers = 10/10 snack.

Try These Delicious Dips Next

• White Bean Dip
• Jalapeño Popper Dip
• Avocado Basil Dip
• Best Ever Spinach Dip
• Baja Spinach Dip

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Cheesy Roasted Garlic Dip

Sweet, mellow roasted garlic and a triple-threat creamy base come together in this Cheesy Roasted Garlic Dip. Bubbly, golden, ridiculously delicious — this is your new party trick.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 10

Calories 328kcal

Author Joanna Cismaru

Ingredients

• 4 heads garlic
• 1 tablespoon olive oil for roasting garlic
• 8 ounces cream cheese softened
• 1 cup sour cream
• ¾ cup mayonnaise
• 2 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• ¼ cup fresh parsley finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes to taste
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 400°F (200°C).
• Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30-35 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of the skins and mash into a paste.
• In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mashed roasted garlic, grated raw garlic, and lemon zest. Mix until smooth and well combined.
• Fold in 1 cup of shredded mozzarella cheese, ½ cup grated Parmesan cheese, and parsley. Add the Italian seasoning, red pepper flakes, salt, and black pepper. Mix well to combine.
• Transfer the mixture to a 9-inch baking dish or any oven-safe dish. Spread it out evenly. Top with the remaining ½ cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
• Bake in the preheated oven for 20 minutes, or until the dip is bubbly and golden on top. For extra browning, broil for 1-2 minutes at the end, keeping a close eye to prevent burning.
• Remove from the oven and let the dip cool slightly. Garnish with additional parsley.
• Serve warm with crusty bread, crackers, or vegetable sticks for dipping.

Notes

1. Roast the garlic well: You want deep golden, buttery cloves — not lightly pale. It’s where all the sweet, mellow flavor comes from.
2. Use freshly grated cheese: Pre-shredded cheese has anti-caking agents that mess with the meltiness. Freshly grated = creamy, gooey perfection.
3. Full-fat ingredients work best: This dip is unapologetically rich. Light versions can make it watery or grainy.
4. Adjust the spice: Add more or less red pepper flakes depending on your spice tolerance. Or swap in a pinch of cayenne if you’re feeling wild.
5. Make ahead: Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Let it sit out while the oven preheats.
6. Broiling tip: Watch it like a hawk when broiling — it can go from golden to burnt in a blink.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 8g | Protein: 12g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 514mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 325mg | Iron: 1mg

The post Cheesy Roasted Garlic Dip appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.

One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero

This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.

Before You Start – Pro Tips for the Best Chicken & Rice

This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.

The Chicken – Flavor Starts Here

• Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
• Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
• Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.

The Rice – Perfectly Fluffy, Never Mushy

• Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
• Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
• Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.

The Garlic Butter – The Star of the Show

• Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
• Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
• Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!

Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.

Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.

Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.

Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.

Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.

Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.

Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.

Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.

Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.

How To Serve

Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.

Cucumber Tomato Salad

Roasted Green Beans

Breadsticks Recipe

Amish White Bread

More Delicious Chicken And Rice Dishes

• Chicken Rice Soup
• No Peek Chicken Rice Casserole
• Skillet Cajun Chicken and Rice
• Southwest Chicken And Rice Skillet
• Chicken Enchilada Rice Casserole

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One-Pot Garlic Butter Chicken and Rice

This One-Pot Garlic Butter Chicken and Rice is the ultimate easy comfort food! Juicy, garlicky chicken, buttery fluffy rice, and a hint of Parmesan all come together in one pan for a no-fuss, flavor-packed meal. Ready in 40 minutes with minimal cleanup!

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 403kcal

Author Joanna Cismaru

Ingredients

• 1 tablespoon butter
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup long-grain white rice uncooked
• 2 cups chicken broth low sodium
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ½ cup Parmesan cheese grated
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
• Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
• Cover and cook on low heat for 20 minutes until rice is tender.
• Stir in Parmesan cheese, garnish with fresh parsley, and serve.

Notes

1. Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
2. Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
3. No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
4. Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
5. Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
6. Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
7. Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

The post One-Pot Garlic Butter Chicken and Rice appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

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Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.

I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.

If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!

Before You Start – Must-Know Tips

Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.

The Meat – Why Use Two Types?

Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.

Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.

The Lasagna Noodles – No Need to Pre-Cook!

You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.

Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!

Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.

The Ricotta Mixture – Don’t Skip It!

That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.

Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.

Not a fan of ricotta? Try cottage cheese—it works surprisingly well!

The Broth – How Much Do You Need?

I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.

Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.

This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.

Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.

Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.

For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!

Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:

✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste

Let everything simmer for 10 minutes to let the flavors meld.

Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.

Want it thicker? Simmer a little longer, stirring occasionally.

This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.

Dairy-Free Option: Swap for coconut cream or cashew cream.

In a bowl, mix:

✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right

Pro Tip: Mix in a little lemon zest for a bright, fresh twist.

Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.

Make It Your Own – Easy Customizations

This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.

• Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
• Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
• Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
• Extra Creamy: Stir in more cheese or blend ricotta into the broth.
• Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.

How to Serve Lasagna Soup

This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

More Delicious Soup Recipes

• Creamy Chicken Wild Rice Soup
• Instant Pot Creamy Potato Sausage Soup
• Broccoli Cheese Soup
• Chicken Meatball Noodle Soup
• Beef Barley Soup

Print

Lasagna Soup

All the flavors of classic lasagna, but in an easy, one-pot soup! This Lasagna Soup is hearty, cheesy, and packed with comforting flavors.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 548kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Soup:

• 1 tablespoon olive oil
• ½ large yellow onion diced (about 1 cup)
• 6-8 cloves garlic minced (to taste)
• ½ pound Italian sausage hot or mild, casings removed
• ½ pound lean ground beef
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes to taste
• salt and pepper to taste
• 1 cup heavy cream
• 6-8 cups beef broth
• ½ pound lasagna noodles broken into pieces

For the Ricotta Mixture:

• 1 cup Parmesan cheese grated
• 1 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• ¼ cup fresh parsley chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
• Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
• Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
• Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
• Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
• Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

1. Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
2. Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
3. Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
4. Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
5. Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
6. Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 31g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1318mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg

The post Lasagna Soup appeared first on Craving Home Cooked.

This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you—it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

• Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
• Marinara sauce + diced tomatoes – This gives the sauce depth and texture—the diced tomatoes break down and add moisture.
• Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
• Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
• Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry—not this one! Here’s why:

• Ricotta + egg – The egg binds everything together and keeps it creamy.
• Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
• Fresh parsley – Brightens up the filling (dried works too!).
• Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

• Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
• Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
• Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

First things first—let’s get that sauce started.

• Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
• Drain the excess fat (because nobody wants greasy lasagna).
• Stir in the onion and garlic and let them soften—this makes the sauce super flavorful.
• Now, pour in your marinara sauce, diced tomatoes, and all the seasonings—basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Let it simmer for 5-7 minutes—this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick—it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

While the sauce is simmering, let’s get the creamy layer ready.

• In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
• Stir until it’s smooth and spreadable—this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Now, the fun part—building the lasagna right in the slow cooker.

• Sauce first! Spread a thin layer of the meat sauce on the bottom—this keeps the noodles from sticking.
• Add the noodles. Break them as needed to fit—you don’t have to be precise, just cover the surface.
• Spread the ricotta mixture over the noodles.
• Sprinkle mozzarella and Parmesan. Because, cheese.
• Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
• Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles—this helps them cook properly!

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark—if a fork slides easily through the noodles, it’s ready!

This step is important—let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes—totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

More Delicious Casseroles

• Baked Spaghetti
• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Chicken And Rice Casserole
• Lasagna Soup

Print

Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors—without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 601kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

For the Sauce:

• 1 pound ground beef
• 1 small onion diced
• 4 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 14.5 ounces diced tomatoes undrained, 1 can
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese 1 container
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
• salt and pepper to taste

For the Layers:

• 9-12 lasagna noodles uncooked
• 3 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
• Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
• Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
• In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
• Spread a thin layer of the meat sauce on the bottom of the slow cooker.
• Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
• Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
• Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Notes

1. No Need to Pre-Cook Noodles! – Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me—it makes a difference!
3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
4. Want a Crispier Top? – If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking—just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg

The post Slow Cooker Lasagna appeared first on Craving Home Cooked.

These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.

They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.

Ingredients You’ll Need

• Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
• Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
• Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
• Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
• Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
• Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
• Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!

In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.

Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.

In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.

Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.

Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.

Make These Today!

These Frozen Pistachio and Date Chocolate Bites are the perfect healthy indulgence—no baking, naturally sweetened, and coated in dark chocolate. Make a batch and keep them in the freezer for whenever you need a quick, satisfying treat. Warning: they disappear fast!

More Delicious Sweets

• No Bake Chocolate Oatmeal Cookies
• Slow Cooker Chocolate Candy
• No Bake Energy Bites
• Peanut Butter Fudge
• No Bake Oreo Cake Pops

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Frozen Pistachio and Date Chocolate Bites

These Frozen Pistachio and Date Chocolate Bites are creamy, chewy, and coated in a crisp dark chocolate shell. Made with just a handful of simple ingredients—nutty pistachios, naturally sweet dates, and Greek yogurt for the perfect creamy texture. No refined sugar, no baking, just blend, roll, dip, and freeze! The perfect healthy(ish) sweet treat that’s indulgent yet packed with wholesome ingredients.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 20

Calories 113kcal

Author Joanna Cismaru

Ingredients

For the Bite Base:

• 1 cup unsalted pistachios roughly chopped (reserve a few for garnish)
• 1 cup pitted dates Medjool or your favorite variety, roughly chopped
• 1 cup Greek yogurt thick
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Chocolate Coating:

• 1 cup dark chocolate chips
• 1-2 teaspoons vegetable oil

US Customary – Metric

Instructions

• In a food processor, combine the chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Process until the mixture forms a sticky, uniform mass. If the mixture feels too dry, add an extra tablespoon of yogurt as needed.
  
• Using a small spoon or cookie scoop, roll the mixture into balls approximately 1 inch in diameter. Arrange the balls on a parchment-lined baking tray, then transfer to the freezer for about 1 hour to firm up. I recommend using a small cookie scoop and scoop them directly on the parchment paper.
  
• In a microwave-safe bowl, combine the dark chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
  
• Remove the bite balls from the freezer. Dip each ball into the melted chocolate using a fork or toothpick, allowing any excess chocolate to drip off. Place the dipped bites back onto the parchment-lined tray. If desired, sprinkle a few of the reserved chopped pistachios on top while the chocolate is still soft.
  
• Return the tray to the freezer for an additional 30 minutes to allow the chocolate coating to set firmly.

Notes

1. Soft dates blend better! If your dates are dry, soak them in warm water for 10 minutes to make them easier to process.
2. Thick Greek yogurt is key. If using a thinner yogurt, the mixture may be too soft—stick to full-fat Greek yogurt for the best texture.
3. Vegetable oil in the chocolate makes all the difference! It keeps the coating silky smooth and prevents the chocolate from cracking when you bite into it. Coconut oil works too!
4. Work quickly when dipping! The bites will start to soften as they sit out. Keep them in the freezer until you’re ready to coat them in chocolate.
5. Storage: Store in an airtight container in the freezer for up to 2 months. No need to thaw—just eat straight from the freezer!

Nutrition

Serving: 1bite | Calories: 113kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 185mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 0.4mg

The post Frozen Pistachio and Date Chocolate Bites appeared first on Craving Home Cooked.

This One Pot Meatballs and Potatoes dish is a game-changer. Imagine perfectly seasoned meatballs nestled in a bed of tender potatoes, all bathed in a vibrant, citrusy sauce. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I love this recipe because it’s not only simple to make but also feels like something you’d serve to impress guests. The secret is in the herb mixture—it takes these meatballs to a whole new level.

Ingredients You’ll Need

• Ground Beef: You can use extra lean ground beef. Swap with ground turkey or chicken for a leaner option.
• Salt, Pepper, Paprika, Italian Seasoning: These seasonings bring out the best in the meatballs and add layers of flavor. Feel free to adjust to taste or use your favorite spice mix. If you don’t have Italian seasoning, you can make your own using my recipe here.
• Olive Oil: Keeps the meatballs moist and adds a hint of richness. Any neutral oil, like avocado oil, works if you’re out of olive oil.
• Honey: Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup or skip it if you prefer.

• Garlic, Cilantro, Parsley: These fresh ingredients make the herb mixture vibrant and aromatic. If cilantro isn’t your thing, you can use extra parsley or even basil.
• Golden Potatoes: Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Celery Root: Adds a subtle, earthy flavor to the herb mixture. If you can’t find it, try a small parsnip or just leave it out.
• Onion: Adds a lot sweetness and depth. White or yellow onions work best here.

• Golden Potatoes: They cook to a buttery, tender texture without falling apart. Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Turmeric: Gives the dish a warm, earthy flavor and a beautiful golden color. Don’t skip this—it’s a game-changer!

• Lemon Juice: Brings a bright, tangy kick to balance the richness of the meatballs and potatoes. Lime juice is a good alternative.
• Honey: Adds a touch of sweetness that balances the savory flavors.

Let’s start with the green herb mixture because it’s the secret to these meatballs tasting so good. Toss your garlic, potatoes, celery root, onion, cilantro, and parsley into a food processor and blend until it’s nice and smooth. Don’t overthink it—it doesn’t have to be perfect puree, but you don’t want big chunks either.

Now, grab a big bowl for the meatballs. Throw in the ground beef, spices, olive oil, honey, and that herb mixture you just made. Don’t be shy—use your hands to mix everything. Knead it just until everything is combined; you don’t want to overwork it, or the meatballs might end up a bit dense.

As for shaping, aim for about 1½-inch balls—think ping pong size. Try to keep them uniform so they cook evenly.

For the pan, the trick is layering. Start with some olive oil, turmeric, salt, and pepper. Let that warm up a bit, then toss in your sliced onions. Stir them around for a couple of minutes—they don’t need to cook fully, just soften up.

Now, add the meatballs right on top of the onions. No need to sear them first; they’ll cook beautifully in the sauce. Arrange the potato wedges on top of the meatballs—it might feel a little odd layering like this, but trust me, it works. Whisk together your lemon juice, olive oil, garlic, turmeric, honey, and water. Pour this all over the meatballs and potatoes, making sure to get it as even as possible. I like to give the pot a gentle shimmy side to side, so the sauce coats everything. Don’t stir it—that would mess up your layering.

Cover the pot with a lid, turn the heat down low, and let it all simmer away for about 50 minutes. This is where the magic happens. The potatoes soak up all that lemony, herby goodness, and the meatballs get super tender. Resist the urge to peek too often—you want all that steam to stay inside and do its thing.

This step is a game-changer. Once the meatballs and potatoes are cooked, preheat your broiler. Pop the uncovered pot under the broiler for about 7–8 minutes, just until the tops get that gorgeous caramelized color. Keep an eye on it—things can go from golden to burnt pretty fast! When it’s done, sprinkle on some fresh parsley for a little color and freshness.

More Delicious Dinner Recipes

• Chicken Parmesan Meatballs
• Meatloaf with Gravy
• Pork Belly Bao Buns (Gua Bao)
• Chicken And Leek Pie
• Slow Cooker Steak and Potatoes

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One Pot Meatballs and Potatoes

One Pot Meatballs and Potatoes is a hearty, flavorful dish with tender meatballs, golden potatoes, and a zesty lemony sauce. It’s easy to make and perfect for a cozy family dinner.

Course Dinner

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 932kcal

Author Joanna Cismaru

Ingredients

For the Meatballs:

• 2 pounds ground beef
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoon honey

For the Green Herbs Mixture:

• 3 cloves garlic
• 2 golden potatoes cut into quarters
• ½ celery root cut into quarters
• 1 onion cut into quarters
• ½ cup cilantro leaves
• ½ cup parsley leaves

For the Pan:

• 6 tablespoons olive oil
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 medium onions cut in halves and sliced
• 3 pounds potatoes such as Yukon gold, peeled and cut into quarters

For the Lemony Sauce:

• ½ teaspoon turmeric
• ½ teaspoon salt
• 4 tablespoons olive oil
• 2 cloves garlic minced
• juice of ½ lemon
• 1 teaspoon honey
• ⅓ cup water

Garnish:

• ¼ cup parsley chopped

US Customary – Metric

Instructions

• In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
  
• In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
  
• Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
  
• In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
  
• In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
  
• Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
  
• Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
  
• After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
• Garnish with ¼ cup chopped fresh parsley and serve.

Notes

1. Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
2. Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
3. Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.

Nutrition

Serving: 1serving | Calories: 932kcal | Carbohydrates: 64g | Protein: 34g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 957mg | Potassium: 1925mg | Fiber: 9g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 7mg

The post One Pot Meatballs and Potatoes appeared first on Craving Home Cooked.