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

Print

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.

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.

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

Print

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.

Imagine layers of tender ravioli, creamy Alfredo sauce, and savory Italian sausage, all baked together under a blanket of golden, bubbling cheese. This Ravioli Alfredo Bake is the kind of dish that makes weeknight dinners feel like a special occasion. It’s rich, indulgent, and so easy to pull together—perfect for feeding a hungry family or impressing guests without breaking a sweat.

Ingredients You’ll Need

• Ravioli: You’ll need a pound of your favorite ravioli, refrigerated or frozen. No need to thaw, and use any flavor you like.
• Italian Sausage: The sausage is where a lot of the flavor comes from, so go for a good-quality one. I usually grab mild sausage, but if you’re all about that spice, spicy sausage is a game-changer. No sausage? Ground turkey or beef works fine too.
• Mozzarella Cheese: The cheesy, melty magic that ties everything together. Shred it yourself if you can—it melts way better than the pre-shredded stuff. Want to get creative? Throw in some provolone or even a little gouda.
• Parmesan Cheese: This is your salty, nutty, flavor-packed finishing touch. Use freshly grated if possible; trust me, it’s worth it. If you’re out of Parmesan, Pecorino Romano is a great swap with a bit more bite.
• Alfredo Sauce: Creamy, dreamy, and the glue that holds this casserole together. Homemade Alfredo is amazing, but store-bought works perfectly when time’s tight. Feeling adventurous? Try a garlic cream sauce for a little twist.
• Garlic Powder: Just a pinch adds that extra garlicky kick to the Alfredo without overpowering the dish. You can also use fresh garlic—just sauté it with the sausage first.
• Italian Seasoning: This herb blend adds that classic Italian vibe we all love. No Italian seasoning? You can make your own!

Alright, first things first—preheat your oven to 375°F (190°C). You’ll also want to grease that baking dish with cooking spray or butter.

Bring a big pot of salted water to a boil. And when I say salted, I mean it should taste like the ocean—this is your chance to flavor the pasta! Pop the ravioli in and cook it until it’s just al dente. Don’t overdo it because it’ll cook a little more in the oven, and no one wants mushy pasta. Once it’s ready, drain it and set it aside for now.

Grab a skillet, heat it over medium, and toss in the Italian sausage (with the casings removed, of course). Break it up as it cooks—I use a wooden spoon, but whatever you’ve got works. Let it cook until it’s browned and cooked through, and don’t drain all the grease!

In a big mixing bowl, combine the cooked ravioli, sausage, Alfredo sauce, a cup of shredded mozzarella, a cup of Parmesan, and your seasonings—garlic powder, Italian seasoning, salt, and pepper. Give it a good mix, but don’t overdo it; you don’t want to break the ravioli.

Spread the ravioli mixture evenly into your greased baking dish. Then, the best part—pile on the cheese! Sprinkle the remaining 2 cups of mozzarella and ½ cup of Parmesan on top.

Pop the dish in your preheated oven and bake it for about 45 minutes. You’ll know it’s ready when the cheese is melted and golden, and the edges are bubbling like a cheesy lava flow. Once it’s out of the oven, let it cool for a few minutes—it’ll be molten hot, and no one wants to burn their tongue. Garnish with sliced green onions if you’re feeling fancy, then serve it warm.

How To Serve

This Ravioli Alfredo Bake is rich and cheesy, so I love pairing it with lighter, fresh sides to balance things out. Here are a few ideas to serve alongside:

Breadsticks Recipe

Easy Bruschetta

Caprese Salad

Italian Wedding Soup

More Delicious Pasta Bakes

• Baked Spaghetti
• Cheesy Tomato Beef Pasta Bake
• Chicken Tetrazzini
• Goulash Casserole
• Baked Ravioli

Print

Ravioli Alfredo Bake

This Ravioli Alfredo Bake is a creamy, cheesy casserole packed with tender ravioli, savory Italian sausage, and a golden, bubbly topping. It’s the perfect comfort food for weeknight dinners or family gatherings, and it’s so easy to make!

Course Dinner

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 698kcal

Author Joanna Cismaru

Equipment

• 9×13-Inch Rectangular Baking Pan

Ingredients

For the Casserole:

• 1 pound ravioli refrigerated or frozen
• 1 lb Italian sausage casings removed, mild or spicy
• 1 cup mozzarella cheese shredded
• 1 cup Parmesan cheese grated
• 2 cups Alfredo sauce homemade or store-bought
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Topping:

• 2 cups mozzarella cheese shredded
• ½ cup Parmesan cheese grated
• 2 green onions sliced (optional for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
• Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside.
  
• In a large skillet, cook the Italian sausage over medium heat until browned and fully cooked. Drain any excess grease.
  
• In a large mixing bowl, combine the cooked ravioli, cooked sausage, shredded 1 cup of the mozzarella cheese, 1 cup of the grated Parmesan cheese, and Alfredo sauce. Season with garlic powder, Italian seasoning, salt, and black pepper. Stir until all ingredients are well mixed.
  
• Transfer the ravioli mixture into the prepared baking dish, spreading it out evenly. Sprinkle the casserole with the remaining 2 cups mozzarella cheese and ½ cup of the grated Parmesan cheese.
  
• Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
  
• Remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions if desired. Serve warm and enjoy.

Notes

1. Cook the ravioli until just al dente so it doesn’t overcook in the oven.
2. Use freshly grated mozzarella and Parmesan for the best flavor and melt.
3. Assemble the casserole ahead of time and bake it fresh when you’re ready to serve.
4. Add a pinch of red pepper flakes if you like a bit of heat in your Alfredo bake.

Nutrition

Serving: 1serving | Calories: 698kcal | Carbohydrates: 28g | Protein: 35g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 160mg | Sodium: 1891mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 462mg | Iron: 7mg

The post Ravioli Alfredo Bake appeared first on Craving Home Cooked.

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Ingredients You’ll Need

• Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
• Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
• Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
• All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
• Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

More Delicious Cookies

• Italian Almond Cookies
• Linzer Cookies
• Snickerdoodles
• Sour Cream Cookies
• Spritz Cookies
• Italian Nut Roll Cookies

Print

Shortbread Cookies

Shortbread Cookies are buttery, delicate treats that melt in your mouth with every bite. They use simple ingredients to create a classic cookie that pairs perfectly with coffee or tea.

Course Breakfast, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 126kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet
• Rolling Pin

Ingredients

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• ¼ teaspoon salt
• 2¼ cups all-purpose flour
• 1 teaspoon pure vanilla extract optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and sifted powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  
• Add the vanilla extract (if using) and salt, mixing until well combined. Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. The dough may appear crumbly at first but will form a soft dough as you continue mixing.
  
• Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
  
• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out the chilled dough to about ¼ inch (6 mm) thickness. Use a shortbread cookie cutter or any desired shape to cut out cookies.
  
• Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Cream the butter and sugar thoroughly for a smooth, light dough.
2. Work the dough gently to avoid tough cookies.
3. Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg

The post Shortbread Cookies appeared first on Craving Home Cooked.

These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Ingredients You’ll Need

• Flour: You’ll just need plain all purpose flour here.
• Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
• Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
• Salt: Enhances the flavors of the dough.
• Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
• Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
• Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
• Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

• Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
• Granulated sugar: To sweeten the pastry cream.
• Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
• Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
• Unsalted butter: Adds a smooth texture to the cream.
• Pure vanilla extract: Enhances the flavor of the pastry cream.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

More Delicious Donuts

• Boston Cream Donuts
• Krispy Kreme Donuts (Copycat)
• Peach Fritters
• Sopapillas
• Paczki (Polish Donuts)

Print

Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 20

Calories 237kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• zest of 1 lemon or orange, optional, for added flavor
• 4 tablespoons unsalted butter softened
• 2 large eggs
• 1 cup warm milk about 110°F
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or sunflower oil, for deep-frying

For Coating:

• 1 cup granulated sugar

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

Prepare the Pastry Cream:

• In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
• In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
• Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
• Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
• Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

• In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
• In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
• Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
• Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
• Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
• Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

• In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
• Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
• Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

• Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
• Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
• Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

1. Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
2. Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
3. Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.001mg | Calcium: 57mg | Iron: 1mg

The post Italian Bomboloni appeared first on Craving Home Cooked.

Irresistible German Chocolate Cake! Picture moist, rich chocolate layers hugging a decadent coconut-pecan filling that’s as nutty as it is sweet. It’s the kind of cake that turns any ordinary day into a celebration—trust me, one bite and you’ll be hooked!

Alright, let’s get real—German Chocolate Cake has been a staple in my kitchen for years, and it’s easy to see why. This isn’t just any chocolate cake; it’s got layers of moist, rich chocolate sponge paired with a gooey coconut-pecan filling that adds the perfect crunch. I’ve perfected each step to make sure it’s foolproof, whether you’re an experienced baker or just starting out.

Ingredients You’ll Need

• Granulated Sugar – I use white granulated sugar because it sweetens the cake and keeps it nice and moist. If you’re looking to add a bit of caramel flavor, you could try brown sugar, but stick with white for classic results.
• All-Purpose Flour – Regular all-purpose flour is my go-to for a balanced texture. If you want a lighter cake, cake flour is a great substitute, making the cake a bit more airy and delicate.
• Unsweetened Cocoa Powder – I recommend using high-quality cocoa like Hershey’s baking cocoa for that deep chocolate flavor. If you prefer a richer taste, you could use Dutch-processed cocoa.
• Baking Powder and Baking Soda – Both are essential to help the cake rise. Baking powder gives it lift, while baking soda reacts with the cocoa to enhance the chocolate flavor. If you don’t have baking soda, you can add a bit more baking powder, but the texture might be slightly different.
• Salt – A pinch of salt is crucial—it balances the sweetness and intensifies the chocolate. Don’t skip it!
• Eggs – Eggs add structure and moisture to the cake. They help bind everything together and give the cake its lovely texture. If you’re out of eggs, you can use flax eggs or applesauce, but the texture might vary a bit.
• Whole Milk – Milk keeps the cake moist and adds richness. You can substitute with almond milk or another plant-based milk if you’re dairy-free, though the flavor will be slightly different.
• Vegetable Oil – Oil keeps the cake tender and moist. If you prefer, you can use melted butter for a different flavor, but the cake will be a bit denser.
• Vanilla Extract – Vanilla enhances the flavors of the chocolate and other ingredients. Pure vanilla extract is best, but you can use vanilla bean paste for extra flavor.
• Boiling Water – Boiling water intensifies the cocoa flavor and gives the cake its moistness. If you don’t want to use water, hot coffee is a fantastic substitute—it deepens the chocolate flavor even more.

• Evaporated Milk – This thickens the filling and adds a rich creaminess. If you don’t have evaporated milk, you can use heavy cream or whole milk, but the texture might be slightly lighter.
• Granulated Sugar – Sweetens the filling and helps it set nicely. You can swap some of it with brown sugar for a deeper, molasses-like flavor.
• Egg Yolks – Egg yolks thicken the filling and add richness. If you need to make it egg-free, you can use cornstarch mixed with a bit of water as a thickener.
• Unsalted Butter – Adds a silky texture and richness to the filling. If you prefer, you can use margarine or a dairy-free butter substitute for a different flavor profile.
• Vanilla Extract – Like in the cake, vanilla extract enhances the overall flavor of the filling. You could use almond extract for a different twist, but stick with vanilla for classic taste.
• Sweetened Shredded Coconut – Provides texture and a sweet, tropical flavor. If you’re not a fan of coconut, toasted almonds or another favorite nut works just as well.
• Pecans (chopped) – These add a delightful crunch and nutty flavor. You can substitute with walnuts or almonds if you prefer or need to avoid pecans.

• Unsalted Butter (softened) – Creates a smooth and creamy frosting base. If you’re vegan or dairy-free, use a plant-based butter alternative.
• Powdered Sugar – Sweetens and gives the frosting its fluffy texture. You can reduce the amount slightly or mix with a bit of honey for a different flavor.
• Unsweetened Cocoa Powder – Adds rich chocolate flavor to the frosting. Dutch-processed cocoa works well if you prefer a smoother taste.
• Heavy Cream – Achieves the perfect creamy consistency for spreading. For a lighter option, use half-and-half or whole milk, though it might be less creamy.
• Vanilla Extract – Enhances the chocolate and adds a lovely aroma to the frosting. Pure vanilla extract is ideal, but vanilla bean paste works too.

Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.

In a large bowl, whisk together 2 cups of granulated sugar, 1 ¾ cups of all-purpose flour, ¾ cup of high-quality unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.

Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed until everything is smooth, about 2 minutes.

Tip: Make sure your eggs and milk are at room temperature to ensure a silky batter without any lumps.

Carefully stir in 1 cup of boiling water. The batter will be thin, but that’s exactly what you want for a moist cake.

Tip: The boiling water intensifies the cocoa flavor, making your cake extra chocolaty and delicious.

Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

In a medium saucepan, whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in ½ cup of cubed unsalted butter, 1 teaspoon of vanilla extract, 1 ½ cups of sweetened shredded coconut, and 1 cup of chopped pecans. Let the filling cool to room temperature.

Place one cake layer on your serving plate. Spread a generous amount of the coconut-pecan filling over the top. Add the second layer and repeat with more filling. Top with the third cake layer and spread the remaining filling over the top.

If you’re adding chocolate frosting, beat 1 cup of softened unsalted butter with 4 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Gradually add ⅓ cup of heavy cream and 2 teaspoons of vanilla extract, beating until smooth and fluffy.

Frost the sides of the cake and pipe a decorative border around the top edge. Refrigerate the assembled cake for at least 1 hour to allow the filling to set. Slice and serve at room temperature.

More Delicious Cakes

• Red Velvet Cake
• Opera Cake
• Texas Sheet Cake
• The Best Chocolate Cake
• Strawberry Cake

Print

German Chocolate Cake

German Chocolate Cake is a decadent dessert featuring layers of moist chocolate cake filled with a rich coconut-pecan frosting. Topped with an optional chocolate frosting, this cake is perfect for celebrations or any time you crave a sweet, indulgent treat.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Chilling/Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 926kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer
• OXO Good Grips Bent Icing Spatula
• Nonstick Bakeware 9″ Round Cake Pan, Set of 3
• Piping Bag – Disposable Cake Decorating Bag 100 Count, 12 inch, Clear
• Large Piping Tips Set, Stainless Steel Frosting Piping Kit, 5 Pieces Pastry Cake Decorating Tips

Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder high quality
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter cubed
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup pecans chopped

For the Chocolate Frosting (Optional):

• 1 cup unsalted butter softened
• 4 cups powdered sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup heavy cream more as needed
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth, about 2 minutes. Stir in the boiling water (the batter will be thin, but that's normal).
• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
• In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature before spreading on the cake layers. It will thicken as it cools.
• In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream. Beat until smooth and fluffy. Add the vanilla extract and beat again, adding more cream if needed to reach a spreadable consistency.
• Place one cake layer on a serving plate. Spread a third of the coconut-pecan filling evenly over the top. Place the second cake layer on top and spread another third of the filling over it. Add the third cake layer and spread the remaining filling over the top.
• If using the chocolate frosting, frost the sides of the cake. You can also pipe a decorative border around the top edge if desired.
• Chill the cake in the refrigerator for 30 minutes before slicing to allow the filling to set. Serve at room temperature and enjoy!

Notes

1. Boost the Chocolate: Add a teaspoon of instant coffee to the batter. It enhances the cocoa without making your cake taste like coffee.
2. Make Ahead Magic: This cake actually tastes better the next day as the flavors meld together. Bake it a day in advance and store it in an airtight container at room temperature.
3. Smooth Frosting: When making the chocolate frosting, make sure your butter is fully softened to avoid lumps.

Nutrition

Serving: 1serving | Calories: 926kcal | Carbohydrates: 119g | Protein: 9g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 414mg | Potassium: 406mg | Fiber: 5g | Sugar: 98g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg

The post German Chocolate Cake appeared first on Craving Home Cooked.

Here are my delicious Crispy Lemon Chicken Thighs, where juicy meat meets perfectly crispy skin in a tangy lemon-garlic sauce. Tender chicken thighs are seared to golden perfection and bathed in a zesty lemon-garlic sauce. Plus, it’s ready in under an hour, so you can enjoy a delicious meal without the fuss.

There’s something incredibly comforting about a home-cooked chicken dinner, especially when it’s as flavorful and easy to make as these Crispy Lemon Chicken Thighs. This recipe has become a staple in my household. The combination of crispy skin, tender meat, and a tangy lemon-garlic sauce makes it irresistible. Plus, it all comes together in one skillet, making cleanup a breeze!

Ingredients You’ll Need

• Chicken Thighs: Use bone-in, skin-on chicken thighs for the juiciest meat and crispiest skin. The bone adds flavor, and the skin crisps up beautifully during cooking. If you prefer, substitute with drumsticks or bone-in chicken breasts, but adjust the cooking time accordingly.
• Unsalted Butter: Use butter to add richness to the sauce and to sauté the garlic. Using unsalted butter allows you to control the saltiness of the dish. If you only have salted butter, adjust the added salt accordingly.
• Garlic: Minced garlic infuses the dish with aromatic flavor and pairs wonderfully with lemon. For a milder garlic flavor, consider using roasted garlic or garlic powder.
• Lemon Zest and Juice: Add lemon zest and juice for a bright, tangy flavor that complements the richness of the chicken and butter. Fresh lemons are best.
• Dried Oregano: Use dried oregano for some Mediterranean notes. If you prefer, substitute with dried thyme or Italian seasoning.
• Paprika: Use paprika to add a subtle smokiness to the chicken.
• Red Pepper Flakes: Add red pepper flakes for a hint of heat that balances the tanginess of the lemon.
• Low-Sodium Chicken Broth: Use chicken broth to deglaze the pan and form the base of our flavorful sauce. It absorbs the browned bits from searing, enriching the sauce. Vegetable broth or white wine are great substitutes.

Preheat your oven to 375°F (190°C). Take 6 bone-in, skin-on chicken thighs and pat them dry with paper towels. Drying the chicken helps achieve a crispy skin when searing. Season both sides generously with salt and freshly ground black pepper.

In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once the skillet is hot and the butter has melted, place the seasoned chicken thighs skin-side down into the skillet. Sear them for 7-10 minutes until the skin turns golden brown and crispy. After searing the skin side, flip the chicken thighs over and sear the other side for an additional 2-3 minutes.

Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once it melts, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Stir in the zest and juice of 1 lemon, 1 teaspoon of dried oregano, ½ teaspoon of paprika, and ½ teaspoon of red pepper flakes (optional, for a bit of heat). Pour in ½ cup of low-sodium chicken broth, stirring to combine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet.

Carefully place the seared chicken thighs back into the skillet, skin-side up. Arrange them in a single layer. Transfer the skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

If you prefer extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.

Remove the skillet from the oven using oven mitts (the handle will be hot). Sprinkle 2 tablespoons of chopped fresh parsley over the chicken and garnish with lemon slices.

How To Serve

To complement these Crispy Lemon Chicken Thighs, I like to serve sides that enhance their bright and savory flavors. Here are some ideas:

Mashed Potatoes

Roasted Brussels Sprouts

Oven Roasted Carrots

Buttered Noodles

More Delicious Chicken Recipes

• Chicken Thighs with Creamy Lemon Dill Sauce
• French Chicken Casserole
• Marry Me Chicken
• Baked Honey Mustard Chicken With Potatoes
• Lemon Pepper Chicken

Print

Crispy Lemon Chicken Thighs

Crispy Lemon Chicken Thighs bring together juicy, tender chicken with perfectly crispy skin, all coated in a bright lemon-garlic sauce. This easy, one-pan recipe makes a flavorful dinner that's ready in under an hour. Serve it with your favorite sides for a complete and satisfying meal.

Course Dinner, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 568kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 6 chicken thighs bone-in skin-on
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter divided
• 4 cloves garlic minced
• zest and juice of 1 lemon
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes optional
• ½ cup chicken broth low sodium or no sodium added
• 2 tablespoons fresh parsley chopped (for garnish)
• lemon slices for garnish

US Customary – Metric

Instructions

• Pat the chicken thighs dry with paper towels, then season generously with salt and pepper on both sides.
  
• In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Sear for about 7-10 minutes, or until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
  
• In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
  
• Stir in the lemon zest, lemon juice, dried oregano, paprika, and crushed red pepper flakes (if using). Pour in the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.
  
• Return the seared chicken thighs to the skillet, skin-side up, making sure they are in a single layer. Transfer the skillet to the oven and bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is crispy.
  
• Remove the skillet from the oven. Garnish the chicken thighs with chopped fresh parsley and lemon slices. Serve hot with the pan sauce spooned over the top.

Notes

1. Even Searing: Space the chicken thighs evenly in the skillet to achieve uniform crispiness on all sides.
2. Adjust Seasonings: Customize the garlic and lemon levels to suit your taste preferences for a personalized flavor.
3. Use Fresh Herbs: Fresh parsley not only enhances the flavor but also adds a vibrant touch of color to the dish. Feel free to try thyme or basil for a different herbal twist.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 3g | Protein: 36g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 227mg | Sodium: 183mg | Potassium: 511mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg

The post Crispy Lemon Chicken Thighs appeared first on Craving Home Cooked.

These Parmesan Crusted Pork Chops are a game-changer for weeknight dinners. With a perfectly crispy and cheesy exterior, they lock in all the juicy goodness of the pork. Plus, they’re ready in just under an hour, making delicious meals easier than ever.

Parmesan Crusted Pork Chops is one of those recipes where you take just a few ingredients and turn them into something spectacular that everyone in your household will love. ’m excited to share this recipe with you because it’s one of my all-time favorites—crispy, cheesy, and oh-so-juicy.

As you coat each pork chop with the savory Parmesan mixture, you’ll notice how the flavors come alive, transforming simple ingredients into something extraordinary. I love how easy it is to prepare, even on those busy weeknights, and the end result is always a crowd-pleaser. Plus, I can’t wait to hear how these turn out for you!

Ingredients You’ll Need

All these ingredients are pretty straightforward, but here are some key points to keep in mind:

• Pork chops: Choose about 1-inch thick chops for juicy results. Bone-in or boneless chops will work here.
• Breadcrumbs: Panko or Italian-style will both work here. If you don’t have breadcrumbs, crushed cornflakes or another type of breadcrumbs can be used as alternatives.
• Parmesan Cheese: Grate your own, it’s so much better than the pre-grated one you buy. Pecorino Romano is a great tasty substitute.
• Italian Seasoning: If you don’t have any, you can make your own using my recipe here.

Start by setting your oven to 375°F (190°C). Sprinkle salt and pepper evenly on both sides of each pork chop.

Prepare three shallow dishes for the breading process:

• First Dish: Pour in the all-purpose flour.
• Second Dish: Beat the large eggs until smooth.
• Third Dish: Mix together the breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.

• Flour: Dredge each pork chop in the flour, ensuring it’s fully coated. Shake off any excess to prevent clumping.
• Egg: Dip the floured pork chops into the beaten eggs, making sure they’re completely covered.
• Breadcrumb Mixture: Press each chop into the breadcrumb mixture firmly.

Place a large oven-safe skillet on the stove and add the olive oil and unsalted butter. Heat over medium-high until the butter is melted and the mixture is shimmering. Carefully place the breaded pork chops into the hot skillet. Sear them for about 3-4 minutes on each side until they develop a golden-brown color.

Once both sides are seared, move the entire skillet into the preheated oven. Bake the pork chops for 15-20 minutes. You’re aiming for an internal temperature of 145°F (63°C), which ensures the meat is perfectly cooked and the coating remains crispy.

Take the skillet out of the oven and transfer the pork chops to a plate. Let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, making each bite moist and flavorful.

How To Serve

Whether you’re in the mood for something fresh and light or warm and comforting, these side dishes will perfectly complement your Parmesan Crusted Pork Chops.

Mashed Potatoes

Buttered Noodles

Roasted Brussels Sprouts

Apple Walnut Salad

More Delicious Pork Chop Recipes

• Fried Pork Chops
• Mushroom Pork Chops
• Slow Cooker Pork Chops
• Pork Schnitzel
• Italian Breaded Pork Chops

Print

Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops feature a crispy, cheesy coating that keeps the meat juicy and tender. This easy-to-make dish is perfect for both weeknight dinners and special occasions.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 572kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 4 pork chops about 1 inch thick, bone-in or boneless
• salt and pepper to taste
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs Panko or Italian-style
• ½ cup Parmesan cheese grated
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• fresh parsley chopped (for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C).
• Season the pork chops on both sides with salt and pepper.
  
• Set up three shallow dishes. Place the flour in the first dish. In the second dish, add the beaten eggs. In the third dish, combine the breadcrumbs, grated Parmesan cheese, minced garlic, and dried Italian seasoning.
  
• Coat each pork chop in the flour, shaking off any excess. Dip the floured pork chops into the beaten eggs, ensuring they are fully coated. Then, press each pork chop into the breadcrumb mixture, pressing firmly to adhere the coating.
  
• In a large oven-safe skillet, heat the olive oil and butter over medium-high heat until melted and hot.
• Place the breaded pork chops in the skillet and sear for about 3-4 minutes on each side, or until they are golden brown.
  
• Once the pork chops are seared, transfer the skillet to the preheated oven. Bake the pork chops for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the coating is crispy and golden.
  
• Remove the pork chops from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

1. Brighten the Flavor: Serve with a squeeze of fresh lemon to add a zesty touch.
2. Go Gluten-Free: Substitute almond flour and gluten-free breadcrumbs for a delicious gluten-free version.
3. Extra Crunch: Use Panko breadcrumbs for an even crispier texture.

Nutrition

Serving: 1serving | Calories: 572kcal | Carbohydrates: 33g | Protein: 42g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 499mg | Potassium: 630mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 0.5mg | Calcium: 236mg | Iron: 3mg

The post Parmesan Crusted Pork Chops appeared first on Craving Home Cooked.