The Best Holiday Recipes | Fun Holiday Baking Ideas https://therecipecritic.com/holiday-recipes/ Tried and True Recipes for Families | Food Blog Wed, 18 Feb 2026 17:24:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Holiday Recipes | Fun Holiday Baking Ideas https://therecipecritic.com/holiday-recipes/ 32 32 53477294 One-Pan Irish Chicken https://therecipecritic.com/irish-chicken/ https://therecipecritic.com/irish-chicken/#comments Thu, 26 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332814 This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage,…]]>

This Irish chicken is my cozy mashup of pub vibes and weeknight reality. Seared chicken thighs baked over bacon, cabbage, and potatoes, then I add a splash of Irish whiskey and a touch of cream to make the whole pan taste extra special.

skillet of cooked and ready to eat Irish chicken.

Three Wee Reasons To Make This Tonight

  • One pan dinner. Sear the chicken, tuck it over the bacon, cabbage, and potatoes, then let the oven do the heavy lifting.
  • A better sauce. Most recipes stop at basic pan juices, but the Irish whiskey and a touch of cream make it glossy, rich, and craveable.
  • Real comfort food energy. Bacon plus tender potatoes and cabbage turns into that cozy, stick to your ribs dinner that tastes like you cooked all day.

Irish Chicken Ingredients

Overhead shot of labeled Irish chicken ingredients.
  • Chicken: You can use boneless, skinless chicken thighs or breasts, just cut down the cooking time in the oven to 30 minutes.
  • Cabbage: I used a mixture of purple and green cabbage to get a variation of color, but you can use one or the other.
  • Whiskey: The whiskey can be replaced with chicken broth or apple juice if you don’t want to use alcohol. I used Jameson Irish Whiskey.
  • Fresh Herbs: If you want to use fresh thyme, increase the amount to 1/2 teaspoon, or even up to 1 teaspoon.

How to Make Irish Chicken

I wanted to take all of the Irish chicken recipes I found online and put my own twist on them. The whiskey and cream really made everything come together! Make some Irish Soda Bread and Guinness cake for a festive St. Patrick’s Day meal!

  1. Prep: Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels, then combine the salt, onion powder, garlic powder, pepper, paprika, and thyme in a small bowl and rub evenly over the chicken. Set aside.
  2. Cook Bacon: Add bacon to a cold skillet and cook over medium, flipping halfway, until crisp, about 8 minutes. Transfer to a paper towel lined plate, then drain all but 1 tablespoon of the grease.
  3. Sear Chicken: Melt the butter in the skillet, then add the chicken skin-side down in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a parchment-lined baking sheet. Drain off the fat except for about 1 tablespoon.
  4. Cook Cabbage: Add the cabbage and onion to the skillet and cook for 2-3 minutes, then remove from the heat. Combine the chicken broth, Irish whiskey, and cream, and pour over the cabbage. Season with salt and pepper to taste.
  5. Add Potatoes: Add the baby potatoes and crumble the reserved bacon over the top.
  6. Bake Uncovered: Place the chicken on top of the cabbage and potatoes, skin-side up. Bake uncovered for 40-55 minutes, until the Irish chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Seasoned chicken thighs on a piece of parchment paper lined baking sheet.
Bacon cooking in a skillet.
Chicken cooking in the bacon grease.
Cabbage, chicken broth, cream, and whiskey added to the skillet.
Potatoes and bacon added to the skillet.
Chicken added to the top ready to go in the oven.

Alyssa’s Pro Tip

Make sure you use a large oven-safe skillet!

Print

Irish Chicken

Seared chicken thighs roast on a bed of bacon, cabbage, and potatoes while a whiskey-kissed cream sauce turns the pan juices silky and savory.
Course Dinner, entree, Main Course, main dish
Cuisine American, Irish, Irish American
Keyword Baked Chicken Thighs, cabbage and potatoes with chicken, chicken and cabbage, Irish Chicken, Irish Chicken Recipe, irish whiskey chicken, one pan, one pan chicken, one pan irish chicken, St Patrick’s Day, St Patrick’s Day Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 432kcal
Author Alyssa Rivers

Equipment

  • 1 14-inch skillet oven-safe

Ingredients

Chicken

  • 1 ½ pounds bone-in, skin-on chicken thighs about 5-6 thighs
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme

Cabbage and Potatoes

  • 6 slices bacon
  • 1 tablespoon unsalted butter preferably
  • 4 cups chopped cabbage about half a large head cut into ½-inch thick slices
  • 1 cup diced onion about 1 medium onion
  • ½ pound baby potatoes sliced in half lengthwise
  • ¼ cup chicken broth
  • ¼ cup Irish whiskey I used Jameson
  • ¼ cup heavy cream
  • salt to taste
  • pepper to taste

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
  • Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
  • Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
  • Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
  • Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
  • Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
  • Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
  • Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

Notes

Leftover & Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheat: Microwave in 30-second bursts or bake at 350°F for about 20 minutes, or until chicken reaches 165°F.
  • Freezer: Not recommended.
  • Make ahead: Chop the veggies and season the chicken a few hours ahead. Refrigerate the seasoned chicken, skin-side up, uncovered, to dry the skin for a crisp sear. Let the chicken sit at room temperature for 1 hour before cooking. 

Nutrition

Calories: 432kcal | Carbohydrates: 13g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 659mg | Potassium: 538mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 1mg
Plated Irish chicken next to the cabbage ad potatoes.

More Irish-Inspired Recipes

]]> https://therecipecritic.com/irish-chicken/feed/ 4 332814 Irish Champ Potatoes https://therecipecritic.com/irish-champ-potatoes/ https://therecipecritic.com/irish-champ-potatoes/#comments Wed, 18 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332861 Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of…]]>

Irish champ potatoes are mashed potatoes done right. Fluffy spuds meet warm onion kissed milk and a generous melt of Irish butter for a side that’s simple, rustic, and seriously so good!

Bowl of Irish champ potatoes, with melted butter and slat and pepper.

Why These Potatoes Steal the Show

  • Secret Step! I soak the green onions in warm milk first, then mash it all into the potatoes for the best onion flavor and an extra creamy texture.
  • Simple, Classic Ingredients: All you need are a handful of basics for a cozy, traditional Irish side.
  • Perfect With Hearty Mains: These are SO good with corned beef, sausages, roast chicken, or any tasty meat-and-gravy dinner.

Ingredients for Irish Champ Potatoes

Overhead shot of labeled Irish champ potatoes ingredients.
  • Potatoes: Use starchy potatoes to get the perfect fluffy texture! I used Yukon Gold potatoes, but Russets have a lighter, more airy texture.
  • Salted Water: Boil the potatoes in salted water to enhance the flavor early on. Potatoes require a lot of salt to taste their best.
  • Butter: I used Kerrygold Irish butter, but you can use regular unsalted butter! I highly recommend using Irish butter, because it truly takes these potatoes to the next level!
  • Milk: Use a high-fat milk, like whole milk, to add creaminess! Half-and-half is also a great option. Hot milk is the key to mashing success!

How to Make Irish Champ Potatoes

This traditional Irish champ recipe comes together in just a few simple steps. Warm, buttery goodness, and full of flavor, it’s an easy recipe that delivers big comfort with minimal effort. Let’s get started!

  1. Heat Milk and Green Onions: In a medium sized saucepan, combine the milk and minced green onions. Over low heat, bring the mixture to a boil. Then, remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  2. Boil and Drain Potatoes: Peel and quarter the potatoes. Add them to a large pot of salted water and boil for 10-15 minutes, until fork tender. Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes. 
  3. Mash: Pour ½ cup of the green onion mixture over the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Add more milk as needed to reach the desired consistency.
  4. Add Butter and Season: Add the extra butter and stir to melt. Season Irish champ potatoes with salt and pepper to taste, and enjoy!
Green onions soaking in warm milk.
Potatoes peeled and cut up and ready to cook in boiling water.
Someone pouring the onion infused milk into the boiled potatoes.
Butter, salt, and pepper added to the mashed potatoes.

Alyssa’s Pro Tip

Don’t overmix the potatoes! Or they’ll turn gummy. I get the best texture when I mash by hand. If you prefer an electric hand mixer, use it briefly and stop as soon as they’re smooth.

Print

Irish Champ Potatoes

Irish Champ Potatoes are ultra creamy mashed potatoes with buttery green onions in every bite. Cozy, simple, and perfect with anything you’re serving.
Course Side Dish
Cuisine Irish
Keyword champ, Irish champ potatoes recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 340kcal
Author Alyssa Rivers

Ingredients

  • 2 pounds Yukon gold potatoes or russet
  • ¾ cup whole milk
  • ⅓ cup minced green onions green parts only
  • ⅓ cup unsalted Irish butter or unsalted butter
  • salt and pepper to taste

Instructions

  • In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
  • Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
  • Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
  • Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
  • Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

Notes

Storage and Reheating Instructions
  • Fridge: Store the cooled potatoes in an airtight container in the fridge for 3-5 days.
  • Reheat: Reheat portions in the microwave until warmed through. Add a splash of milk, if needed, to add moisture.
  • Freezer: Freeze in an airtight container or seal in a ziplock bag for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 1051mg | Fiber: 5g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
Irish champ potatoes in a saucepan with a wooden spoon.

More Tasty Sides You’ll Love

Here are more easy side dish recipes to try next. Simple, tasty, and great with any meal.

]]> https://therecipecritic.com/irish-champ-potatoes/feed/ 1 332861 Crack Chicken Tacos https://therecipecritic.com/crack-chicken-tacos/ https://therecipecritic.com/crack-chicken-tacos/#comments Tue, 17 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=332425 Get ready to be instantly obsessed with these crack chicken tacos! They are loaded with creamy ranch chicken, crispy bacon,…]]>

Get ready to be instantly obsessed with these crack chicken tacos! They are loaded with creamy ranch chicken, crispy bacon, and melty cheddar for a dinner that disappears fast.

Overhead shot of crack chicken tacos ready to be eaten!

Why These Tacos Are So Addictive

  • That Signature “Crack” Flavor: Creamy ranch, cheesy, bacon packed goodness in every bite. Impossible to stop eating!
  • Quick & Easy: Minimal prep, easy assembly, and a hands-off bake make dinner a breeze.
  • Family Favorite! Perfect for weeknight dinners, game day, or any time you want everyone at the table asking for seconds.

Ingredients for Crack Chicken Tacos

Overhead shot of labeled crack chicken tacos ingredients.
  • Cream Cheese: Use at room temp, so it is easy to blend into the chicken mixture.
  • Tortillas: Small flour or corn tortillas work, or save time with crunchy taco shells.
  • Chicken: I prefer rotisserie chicken, but my Instant Pot chicken or Boiled chicken are easy ways to prepare the chicken at home!
  • Cheddar Cheese: Shred cheese from a block for smoother melting. Pre-shredded cheese can be clumpy and won’t melt as well.
  • Cream Cheese Substitute: You can swap in plain Greek yogurt for a lighter option.
  • Ranch Seasoning: Homemade ranch seasoning works great if you want to skip the packet. About 3 tablespoons.
  • Buffalo Twist: Mix ¼ cup buffalo sauce into the chicken mixture for Buffalo Ranch Crack Tacos.

How to Make Crack Chicken Tacos

If you love classic crack chicken pasta, you’ll adore this Tex-Mex twist! Serve with rice, beans, or a simple salad for a complete, flavor packed dinner.

  1. Mix Filling: Preheat the oven to 375ºF, then lightly spray a 9×13 inch baking dish with nonstick cooking spray and set aside. Add the chicken, cream cheese, 1 cup shredded cheddar cheese, sour cream, ranch seasoning, bacon, and half of the green onions to a large bowl. Mix until evenly combined.
  2. Heat Tortillas: Lightly brush both sides of each corn tortilla with oil. Then carefully char them on a gas stove for 5-10 seconds on each side. Alternatively, wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds, then brush them with oil.
  3. Fill Tacos: Spoon about ⅓ cup of the chicken mixture into each tortilla. Fold carefully into a taco shape. Keeping the tortillas warm will prevent them from splitting. Then, arrange them in the baking pan so they stand upright against one another to hold their shape. 
  4. Bake: Top the tacos with the remaining cheese. Then bake for about 10-15 minutes until the taco shells are crisp, and the cheese has melted.
  5. Serve: Top the crack chicken tacos with the remaining green onions and serve immediately.
crack chicken ingredients all added to a mixing bowl.
Corn tortillas being cooked on a gas burner.
Someone filling the tortillas with crack chicken mixture.
Tacos all lines up in the baking dish ready to be baked.

Alyssa’s Pro Tip

Extra Toppings: Add diced tomatoes, avocado, shredded lettuce, salsa, or anything else you like on tacos.

Print

Crack Chicken Tacos

Get ready to fall for these crack chicken tacos! Loaded with creamy ranch chicken, crispy bacon, and melty cheddar, they’re pure can’t-stop-eating deliciousness.
Course Dinner, entree, lunch, Main Course, main dish
Cuisine American, Mexican American
Keyword baked chicken tacos, Chicken tacos, crack chicken, crack chicken taco recipe, crack chicken tacos, easy crack chicken tacos, easy taco recipe, easy tacos, ranch chicken tacos, taco recipes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 596kcal
Author Alyssa Rivers

Ingredients

  • 3 cups cooked, shredded chicken I used rotisserie chicken
  • 6 ounces softened cream cheese
  • 1 ½ cups shredded cheddar cheese divided
  • ⅓ cup sour cream
  • 1 (1-ounce) packet ranch seasoning about 2 ½ tablespoons
  • ⅔ cup cooked, chopped bacon about 10 slices, additional for topping if desired
  • ⅓ cup sliced green onions divided
  • 1-2 tablespoons vegetable oil or nonstick vegetable oil spray
  • 10-12 corn tortillas

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
  • Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
  • Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
  • Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
  • Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
  • Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.

Notes

Storage, Reheating, and Make-Ahead Instructions
  • Fridge: Store leftover filling in an airtight container for up to 5 days.
  • Reheat: Warm filling in the microwave in 30 second bursts or in a 350°F oven for 10 to 15 minutes. Taco shells will soften after chilling and may not fully crisp again.
  • Make ahead: Make the filling up to 2 days ahead. Warm 20 to 30 seconds so it is easy to spoon. The shells will get soggy if you fill them in advance.

Nutrition

Calories: 596kcal | Carbohydrates: 26g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 134mg | Sodium: 900mg | Potassium: 383mg | Fiber: 3g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg
Close up of crack chicken tacos.

More of My Favorite Taco Recipes

If you loved these crack chicken tacos, here are more of my top taco picks! They are simple to make and full of flavor!

]]> https://therecipecritic.com/crack-chicken-tacos/feed/ 3 332425 Starbucks Copycat Chocolate Pistachio Loaf https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/ https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/#comments Mon, 16 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=333208 Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl…]]>

Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Side view of sliced chocolate pistachio loaf on a cutting board.

Why This Copycat is a Keeper!

  • Secret Ingredient! The pistachio instant pudding mix. It contains modified food starch, which helps keep this bread super moist.
  • Chocolate + Pistachio: If you’ve been tempted by the Dubai chocolate craze, this loaf hits that same vibe in an easy, quickbread form.
  • Save Time & Money: You can make this delicious Starbucks loaf at home whenever the craving hits.

Chocolate Pistachio Loaf Ingredients

  • Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
  • Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
  • Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
  • Almond Extract: This helps enhance the pistachio flavor.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

  1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
  2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
  3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
  4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
  5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
  6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.
Dry ingredients all added to a mixing bowl.
Wet and dry ingredients combined in a mixing bowl.
Chocolate swirl mixture in a separate bowl.
Pistachios added to the top of the batter.

Alyssa’s Pro Tip

Loaf Pan: If you don’t have a 9 x 5-inch pan, you can use two 8 x 4-inch loaf pans.

Print

Chocolate Pistachio Loaf

Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!
Course Bread, Breakfast, Dessert
Cuisine American
Keyword chocolate pistachio loaf, chocolate pistachio loaf recipe, pistachio chocolate loaf, starbucks copycat pistachio chocolate loaf
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Calories 4340kcal
Author Alyssa Rivers

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 (3.4-ounce) box instant pistachio pudding
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup softened butter
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • ½ teaspoon almond extract
  • ½ cup buttermilk
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ¼ cup chopped pistachios

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
  • In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
  • In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
  • Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
  • Add the dry mixture to the wet mixture and mix until just combined.
  • Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
  • Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
  • Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

Notes

Storage & Make Ahead Instructions
  • Room Temperature: Store in an airtight container at room temperature for up to 4 days.
  • Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
  • Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.

Nutrition

Calories: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg
Chocolate pistachio loaf sliced and laying on its' side on a cutting board.

More Starbucks Copycat Recipes

]]> https://therecipecritic.com/starbucks-copycat-chocolate-pistachio-loaf/feed/ 10 333208 3 Ingredient Cool Whip Candy https://therecipecritic.com/cool-whip-candy/ https://therecipecritic.com/cool-whip-candy/#respond Tue, 10 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331646 This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on…]]>

This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on the outside, and so easy to make. It is the kind of treat you stash in the freezer and keep sneaking for yourself!

Two pieces of cool whip candy stacked on top of each other and the top one is cut in half.

Why This Candy Is Pure Magic

  • Light and Fluffy Center: The whipped filling just melts in your mouth! It’s soft, airy, and feels light and not heavy.
  • Stress-Free: Made with just 3 ingredients, it’s so easy, and your chocolate-loving self will thank you!
  • Perfect for Sharing: Slice them into bite-size pieces for gifting, parties, or a sweet homemade treat for Valentine’s Day.

Ingredients for Cool Whip Candy

Overhead shot of labeled cool whip candy ingredients.
  • Switch it up: Use white chocolate chips or more milk chocolate for a sweeter taste, or an extra dark chocolate for something less sweet.
  • High-quality chocolate will give them the best flavor and texture.
  • Add mix-ins: Fold in finely chopped nuts for a little crunch, or stir in sprinkles to make them festive for holidays or special occasions
  • Dress them up: Drizzle chocolate on top once the coating is set for a pretty finish.
  • Try truffles: Use a small cookie scoop to form balls, place them on a parchment-lined baking sheet, and freeze before dipping.

How to Make Cool Whip Candy

This easy candy recipe is simple enough to make any day of the week! With just three ingredients and a quick mix-and-chill, you’ll get soft, creamy chocolate treats every time. If you love making your own sweets, try my homemade caramels or cherry cordials too.

  1. Melt the Chocolate: Line an 8×8-inch pan witha piece of parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir each time until smooth.
  2. Fold in the Cool Whip: Add the whipped topping to the bowl and fold until smooth. Pour the chocolate mixture into the prepared baking dish and spread. 
  3. Chill: Freeze for 30–60 minutes, until firm enough to cut.
  4. Slice: Once firm, remove from the pan and cut with a sharp knife into 36 squares. Return to the freezer until you’re ready to dip.
  5. Coat: Melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Dip the pieces of candy in the melted chocolate, letting excess drip off. Place on a parchment-lined sheet or a lightly greased wire rack. Let the chocolate harden on the Cool Whip candy before serving.
Melted chocolate stirred and smoothed out in a mixing bowl.
Whipped topping added to the melted chocolate.
Filling added to the prepared pan ready to go in the freezer.
Set up filling cut into 36 even pieces.
Someone dipping the pieces of fluffy filling into the melted chocolate to coat it.

Alyssa’s Pro Tip

Dipping is optional. But, dipping gives the candy a more polished, candy-shop finish. Use candy melts or coating chocolate for the best results. Add 1–2 teaspoons of vegetable oil to the melting chocolate for a silky smooth finish.

Print

3-Ingredient Cool Whip Candy

An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.
Course candy, Dessert
Cuisine American
Keyword 2 ingredient cool whip candy, candy, candy bar, Christmas candy, cool whip candy, cool whip candy recipe, easy 3 muskateers, easy cool whip candy, easy homemade candy, easy homemade candy recipe, Holiday treat, homemade 3 muskateers, homemade 3 muskateers bar, homemade candy, whipped topping candy
Prep Time 30 minutes
Cook Time 4 minutes
Chill Time 1 hour
Total Time 1 hour 34 minutes
Servings 36 pieces
Calories 164kcal
Author Alyssa Rivers

Ingredients

  • 24 ounces milk chocolate chips preferably high quality, such as Guittard or Ghirardelli
  • 1 (8-ounce) container thawed whipped topping I used Cool Whip brand
  • 12 ounces semi-sweet chocolate chips preferably high quality, such as Guittard or Ghirardelli

Instructions

  • Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
  • Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
  • Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
  • Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
  • Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
  • Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
  • Allow the chocolate to fully harden before serving.

Notes

Storage and Make Ahead Instructions
  • Fridge: Store in an airtight container for up to 14 days.
  • Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
  • Make Ahead: The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
Cool whip candy pieces on a cooling rack with one on its side with a bite taken out.

More Fun Candy Recipes

If you’re in the mood for more candy-making, I’ve got more tried and true recipes to share. These candies are easy to make and perfect for gifts, holidays, or parties. Let me know which one you like best!

]]> https://therecipecritic.com/cool-whip-candy/feed/ 0 331646 Lazy Enchiladas (4 Ingredients) https://therecipecritic.com/lazy-enchiladas/ https://therecipecritic.com/lazy-enchiladas/#comments Thu, 05 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=331191 When you want dinner fast, these Lazy Enchiladas are it! Four ingredients. Less than 30 minutes. Just layer frozen taquitos…]]>

When you want dinner fast, these Lazy Enchiladas are it! Four ingredients. Less than 30 minutes. Just layer frozen taquitos with beans, sauce, and cheese, bake until bubbly, and boom, dinner is served!

Someone lifting some lazy enchiladas out of the pan with cheese stretching between.

Why It’s a Weeknight Favorite

  • Only 4 ingredients: No prep, no chopping, no stress. Just layer, bake, and dinner is done.
  • Perfect for busy nights & game days: Big, bold flavor with minimal effort, whether it’s a weeknight rush or feeding a crowd.
  • Totally customizable: Switch up the taquitos, sauce, or toppings to make it exactly how your family loves it.

Lazy Enchilada Ingredients

Overhead shot of labeled lazy enchiladas ingredients.
  • Frozen Taquitos: My family loves shredded beef taquitos, but any frozen taquito flavor works!
  • Refried Beans: Pick your favorite canned refried beans! Refried black beans are a great alternative. You could also leave the beans out.
  • Enchilada Sauce: Use red or green enchilada sauce! I prefer green with chicken taquitos and red with beef.

How to Make Lazy Enchiladas

Dinner doesn’t get much easier than this! Just layer, pour, sprinkle, and pop them in the oven for a quick, cheesy meal the whole family will devour. Make some homemade guacamole and Mexican rice to serve on the side for a complete meal.

  1. Spread Refried Beans: Preheat the oven to 400°F, then spray a 9×13 baking dish with nonstick cooking spray. Spread the refried beans evenly in the prepared baking dish.
  2. Add Taquitos: Arrange the taquitos in a single layer on top of the bean layer.
  3. Pour Sauce: Pour the enchilada sauce on top of the taquitos, making sure to cover them completely. 
  4. Bake and Melt Cheese: Bake in the oven for 15 minutes, then remove and top with shredded cheese. Return the pan to the oven and bake for 5 additional minutes, or until the cheese is melted. Serve lazy enchiladas with toppings of your choice.
Refried beans spread on the bottom of the baking dish.
Taquitos layered on top of the refried beans in the baking dish.
Enchilada sauce spread over the top of the taquitos.
Cheese spread over the top of the taquitos, baked and melted.

Alyssa’s Pro Tip

Refried Beans: Stir the canned beans to loosen them. For easier spreading, microwave for about 20 seconds, then stir until smooth and spread into the baking dish.

Print

Lazy Enchiladas

These lazy enchiladas use just 4 ingredients and bake up hot and cheesy in under 30 minutes.
Course Dinner
Cuisine American, Mexican American
Keyword easy enchiladas, four ingredient enchiladas, frozen taquitos casserole, frozen taquitos enchiladas, lazy enchiladas, taquito enchiladas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 710kcal
Author Alyssa Rivers

Ingredients

  • 20 frozen taquitos any variety
  • 1 (16-ounce) can refried beans
  • 1 (10-ounce) can enchilada sauce red or green
  • 1 ½ cups shredded Mexican blend cheese
  • favorite toppings for serving

Instructions

  • Preheat the oven to 400°F and spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
  • Spread 1 (16-ounce) can refried beans evenly to the bottom of the prepared baking dish.
  • Arrange 20 frozen taquitos in a single layer on top of the bean layer.
  • Pour 1 (10-ounce) can enchilada sauce on top of the taquitos, making sure to cover them completely.
  • Bake in the oven for 15 minutes. Remove from the oven and top with 1 ½ cups shredded Mexican blend cheese.
  • Bake for 5 additional minutes, or until the cheese is melted. Top with your favorite toppings and enjoy!

Notes

Storage & Reheating Instructions
  • Fridge: Once cooled, store in an airtight container in the fridge for 3-5 days.
  • Reheat: Reheat in the oven at 350ºF until warmed through.

Nutrition

Calories: 710kcal | Carbohydrates: 104g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 2100mg | Potassium: 276mg | Fiber: 8g | Sugar: 11g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 614mg | Iron: 8mg
Plated lazy enchiladas topped with sour cream and cilantro.

What to Serve With Enchiladas

Looking to turn these lazy enchiladas into a full, well-rounded meal? Try serving them with a few tasty sides!

]]> https://therecipecritic.com/lazy-enchiladas/feed/ 2 331191 Lobster Roll Dip https://therecipecritic.com/lobster-roll-dip/ https://therecipecritic.com/lobster-roll-dip/#comments Tue, 03 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330672 If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with…]]>

If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with tender lobster, serve it warm, grab some crackers or bread, and let the dipping begin!

Someone scooping lobster roll dip with a crostini.

Why We Can’t Get Enough

  • Rich, buttery lobster flavor: Sweet, tender lobster blends with creamy cheese and tangy lemon for a delicious bite.
  • Comfort in every scoop: Warm, melty, and perfectly cheesy, this dip feels like a fancy restaurant appetizer you can enjoy at home.
  • Everyone loves it! Easy to make, irresistible to everyone, and perfect for Valentine’s Day, winter nights, or using up lobster leftovers.

Lobster Roll Dip Ingredients

Overhead shot of labeled ingredients.
  • Lobster: You can use thawed frozen lobster, drained canned lobster, or freshly cooked lobster.
  • Lemon Juice: Fresh lemon juice gives the brightest flavor, but you can use bottled if that’s all you have.
  • Spicy! Add extra cayenne, hot sauce, or red pepper flakes to make it spicier.
  • Extra Cheesy: If you want it super cheesey, add 1–1½ cups more shredded cheese. You can use cheddar, Gruyère, or Monterey Jack.

How to Make Lobster Roll Dip

Get your baking dish ready, this lobster roll dip recipe comes together with just 10 minutes of prep and bakes into a bubbly, golden-topped snack. A few simple steps and you’ll have an impressive appetizer ready to serve straight from the oven.

  1. Make Base: Preheat the oven to 375ºF. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside. Mix the cream cheese, mayonnaise, and sour cream in a large bowl with a hand mixer until fully combined and smooth.
  2. Add Mix In’s: Stir in the shallot, lemon juice, lemon zest, garlic, mustard, paprika, cayenne pepper, and 1 cup of the cheddar.
  3. Bake: Gently stir in the lobster until evenly distributed throughout the dip. Taste and season with salt and pepper as needed. Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.
Cream cheese, sour cream, and mayonnaise all being mixed together with a hand mixer.
All of the rest of the ingredients added to the cream cheese mixture.
Lobster added to the dip mixture.

Alyssa’s Pro Tip

  • What to Serve It With: Serve this lobster roll dip warm with slices of baguette, crackers, kettle chips, or fresh veggies.
  • Serving Options: You can sprinkle crushed potato chips on top for extra crunch. If you prefer, skip the baking and serve it cold. You could even stir it into hot macaroni for an easy lobster mac and cheese.

Slow Cooker Instructions

  1. Combine: Add all of the ingredients except 1/2 cup of the cheese to a small slow cooker.
  2. Cook: Cook on LOW for 2 hours, stirring occasionally, until hot and bubbly.
  3. Add Cheese: Top with the remaining 1 cup of cheese during the last 15 minutes of cooking for a melty, golden finish.
Print

Lobster Roll Dip

Inspired by a classic lobster roll, this creamy lobster dip is an easy, indulgent appetizer everyone loves.
Course Appetizer, dip
Cuisine American, New England, Seafood
Keyword Cheesy Lobster Dip, creamy lobster dip recipe, dip recipes, hot dip recipe, Hot Lobster Dip, Lobster Dip, Lobster recipes, Lobster Roll Dip, Lobster Roll Dip Recipe, new england lobster roll, new england lobster roll dip
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 289kcal
Author Alyssa Rivers

Equipment

  • 1 (1-2) quart baking dish or pie pan or oven-safe skillet

Ingredients

  • 1 pound cooked, chopped lobster meat
  • 8 ounces softened cream cheese
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • ¼ cup minced shallot about 1 large shallot
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper more or less to taste
  • 1 ½ cup shredded cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • sliced green onions or chives for garnish, if desired

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside.
  • Mix 8 ounces softened cream cheese, ⅓ cup mayonnaise, and ⅓ cup sour cream in a large bowl with a hand mixer until fully combined and smooth.
  • Stir in ¼ cup minced shallot, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 cup of the 1 ½ cup shredded cheddar cheese.
  • Gently stir in 1 pound cooked, chopped lobster meat until evenly distributed throughout the dip. Taste and season with salt and ground black pepper as needed.
  • Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
  • Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

Notes

Storing, Reheating, & Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in a 350°F oven for 10–15 minutes, adding time as needed, until heated through, lightly browned on top, and bubbling around the edges.
  • Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5–10 minutes if needed, until heated through and bubbly.
 
 

Nutrition

Calories: 289kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 0.3mg
Top down shot of the lobster roll dip all baked, and cheesy and perfect!

More Warm Dip Recipes

Warm, cheesy dips like this one are the best. They’re easy to make, always a hit, and perfect for snacking while watching the big game. Here are a few other dips my family loves!

]]> https://therecipecritic.com/lobster-roll-dip/feed/ 1 330672 Hot Reuben Dip https://therecipecritic.com/hot-reuben-dip/ https://therecipecritic.com/hot-reuben-dip/#respond Thu, 29 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=331211 Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with…]]>

Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.

Overhead shot of hot reuben dip baked up to perfection!

Why This Is Worth Every Scoop

  • Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
  • Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
  • Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!

Hot Reuben Dip Ingredients

Overhead shot of labeled hot reuben dip ingredients.
  • Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
  • Sauerkraut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
  • Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.

How to Make Hot Reuben Dip

This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!

  1. Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
  2. Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
  3. Combine: Stir everything together until evenly combined.
  4. Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Cream cheese, sour cream and thousand island dressing being beaten with a hand mixer in a mixing bowl.
Sauerkraut, corned been and Swiss cheese added to the mixture.
All of the ingredients combined.
All of the dip ingredients added to a baking dish.

Hot Reuben Dip Slow Cooker Instructions

  1. Add: Add all ingredients to the crockpot. and
  2. Combine: Stir to combine.
  3. Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print

Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Course Appetizer, dip
Cuisine American
Keyword corned beef dip, hot reuben dip, reuben dip, reuben dip recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 204kcal
Author Alyssa Rivers

Ingredients

  • 1 (8-ounce) package softened cream cheese
  • ½ cup sour cream
  • ⅓ cup thousand island dressing or Russian dressing
  • 8 ounces chopped corned beef or pastrami
  • 1 ½ cups shredded Swiss cheese
  • ¾ cup sauerkraut rinsed, drained, and patted dry
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
  • In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
  • Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
  • Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
  • Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
  • Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 443mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 1mg
Someone scooping a bite of hot Reuben dip.

More Ways To Use Corned Beef

If you’re looking for more ways to use up corned beef, I’ve got you covered!

]]> https://therecipecritic.com/hot-reuben-dip/feed/ 0 331211 Crockpot Grape Jelly Little Smokies https://therecipecritic.com/crockpot-grape-jelly-little-smokies/ https://therecipecritic.com/crockpot-grape-jelly-little-smokies/#comments Wed, 28 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=330532 If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in…]]>

If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in the slow cooker, walk away, and come back to glossy, flavorful sausages that people hover around all night.

Crockpot grape jelly little smokies in a slow cooker with a large wooden spoon.

Why You’ll Wish You Made a Double Batch

  • Always a Crowd Favorite! These little smokies disappear fast. Kids love them, adults hover over them, and someone always asks for the recipe.
  • Perfect For Any Occasion. Game day, holidays, potlucks, or last-minute guests. This recipe works every single time!
  • Sweet Savory Balance! The grape jelly and sauce combo sounds odd, but it creates an addictive glaze that is so good! Want the original little smokies recipe? Click here.

Crockpot Little Smokies Ingredients

Overhead shot of labeled crockpot grape jelly little smokies.

How to Make Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies have always been my go-to! They are so easy and literally everyone loves them. Making them in a crockpot makes them even easier and more game day, party ready! They are easy to keep warm and serve up with some stuffed mushrooms, deviled eggs, and million dollar dip!

  1. Add: To a crockpot, add grape jelly, chili sauce or BBQ sauce, and little smokies.
  2. Cook: Stir to combine. Put the lid on your slow cooker and cook on HIGH for 1 1/2 hours or LOW for 3 hours.
All of the ingredients added to a crockpot.
Everything mixed together ready to cook.

Alyssa’s Pro Tip

Want a thicker sauce? Once the little smokies are cooked, stir in a slurry of 1 tablespoon of cornstarch and 1 tablespoon of water. Let it cook for about 5 minutes until the sauce thickens and coats the smokies.

Stovetop Grape Jelly Little Smokies

  1. Add: Add the little smokies to the saucepan and then stir in the grape jelly and chili sauce.
  2. Cover: Cover the saucepan with a lid and set your stove to medium heat.
  3. Simmer: Let simmer for about 10-15 minutes, until heated through.
Print

Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies are sweet, savory, and coated in a sticky glaze that everyone loves.
Course Appetizer
Cuisine American
Keyword crockpot bbq little smokies, crockpot grape jelly little smokies, crockpot grape jelly little smokies recipe, crockpot little smokies, slowcooker grape jelly little smokies
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 12 servings
Calories 327kcal
Author Alyssa Rivers

Ingredients

  • 1 cup grape jelly
  • 1 (12-ounce) Jar chili sauce or favorite BBQ sauce about 1 ½ cups
  • 2 (14-ounce) packages little smokies

Instructions

  • To a crockpot, add 1 cup grape jelly, 1 (12-ounce) Jar chili sauce or favorite BBQ sauce, and 2 (14-ounce) packages little smokies and stir to combine.
  • Cover and cook on high for 1 ½ hours or low for 3 hours.

Notes

Storage & Reheating Instructions
  • Fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
  • Reheat: Reheat on the stove over medium heat until the sauce is bubbling and the little smokies are heated through.
  • Freezer: Freeze in a freezer-safe airtight container for up to 2 months.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 977mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Cowl of crockpot grape jelly little smokies with a toothpick, ready to serve.

More Amazing Appetizers To Try

]]> https://therecipecritic.com/crockpot-grape-jelly-little-smokies/feed/ 1 330532 Valentine’s Day Crack https://therecipecritic.com/valentines-day-crack/ https://therecipecritic.com/valentines-day-crack/#respond Tue, 27 Jan 2026 13:00:00 +0000 https://therecipecritic.com/?p=328159 My Valentine’s Day Crack is the cutesy pink version of my famous Christmas crack! Same buttery, snappy toffee base, just…]]>

My Valentine’s Day Crack is the cutesy pink version of my famous Christmas crack! Same buttery, snappy toffee base, just with pink candy melts and festive sprinkles. It’s perfect for kids’ parties, Galentine’s, or a sweet little Valentine’s treat.

Stack of pieces of Valentine's day crack.

Why This Is Perfect for Valentine’s Day

  • It has real snap! Crisp toffee and crackers give you that clean break that crack should have, not a soft candy bite.
  • The sweet-salty balance works: The buttery base keeps the sweetness from feeling too heavy. It has a great salty-sweet balance!
  • It’s made for sharing: Easy to break, stack, bag, and gift for parties, classrooms, or little Valentine surprises. Call it Cupid Crack for a fun twist!

Valentine’s Day Crack Ingredients

Overhead shot of labeled ingredients.
  • Candy Melts: I used light pink candy melts from Walmart, but any Valentine’s Day colors work. You can even mix pink, red, and white and swirl them together once they melt on the hot toffee.
  • Chocolate Chips Option: Skip the candy melts and use white chocolate chips instead. Just use plenty of Valentine’s Day sprinkles.
  • Finish with a pinch of sea salt: A light sprinkle on top sharpens the sweet and brings out the buttery cracker base.
  • Add extra candy if you want: Valentine’s Day M&M’s mix in easily with the sprinkles for more color and crunch.
  • Swap the base: Biscoff cookies or graham crackers work if you want a slightly different flavor twist.

How to Make Valentine’s Day Crack Candy

It just makes sense to have a saltine cracker candy recipe for every occasion! Valentine’s Day crack candy is a super easy recipe and uses simple ingredients. I love that you can swap out the colors and sprinkles to match any theme!

  1. Prep: Preheat the oven to 400°F. Line a 10 x 15-inch baking sheet with parchment paper and spray with nonstick cooking spray. Arrange 35-40 saltine crackers evenly on the bottom of the pan, and set aside.
  2. Make Toffee: Melt butter and brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290°F.
  3. Pour & Bake: Pour the toffee mixture over the saltine crackers, then use a heat-safe spatula to spread it evenly. Bake for 5 minutes. Remove the pan from the oven and sprinkle the candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
  4. Spread & Sprinkle: Spread the melted chocolate evenly over the toffee bark, then sprinkle with Valentine sprinkles of choice. Allow the Valentine’s Day crack to cool completely and harden before breaking into pieces and serving.
Saltines spread out on a cookie sheet.
Toffee ingredients mixed together cooking in a pot.
Toffee spread over the saltines and baked then the mink candy melts added to the top to melt.
Valentine's themed sprinkles added to the spread out melted candy melts and cooled so the crack can be cracked into pieces.

Alyssa’s Pro Tip

Toffee Temperature: Make sure the toffee reaches 270–290°F. That extra patience is what gives you that clean snap instead of a chewy bite.

Print

Valentine’s Day Crack

A festive Valentine’s Day twist on my classic Christmas crack, made with buttery toffee, crisp crackers, and a smooth candy topping.
Course candy, Dessert
Cuisine American
Keyword christmas crack, crack toffee, cracker toffee, easy desserts, saltine toffee, v-day, v-day dessert, v-day treat, valentine’s day, Valentine’s Day Crack, Valentine’s Day Crack Recipe, valentine’s day dessert recipe, valentine’s day toffee
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16 servings
Calories 244kcal
Author Alyssa Rivers

Equipment

  • 1 15 x 10- inch baking ban

Ingredients

  • 35-40 saltine crackers
  • 1 cup unsalted butter
  • 1 cup packed brown sugar light or dark
  • 2 cups light pink candy melts about 1 12-ounce bag
  • Valentine's Day sprinkles

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Arrange 35-40 saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, and set aside.
  • Melt 1 cup unsalted butter and 1 cup packed brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
  • Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
  • Remove the pan from the oven and sprinkle 2 cups light pink candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
  • Spread the candy melts evenly over the toffee and sprinkle with Valentine's Day sprinkles of choice. Allow the crack to cool completely and harden before breaking into pieces and serving.

Notes

  • Room temperature: Store in an airtight container or zip-top bag for up to 7 days.
  • Refrigerator: Keeps for up to 2 weeks in an airtight container.
  • Freezer: Freeze for up to 3 months in a freezer bag or airtight container. Layer parchment between pieces so they don’t stick.

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 355IU | Calcium: 16mg | Iron: 0.5mg
Serving plate piled with pieces of Valentines day crack.

More Fun Valentine’s Day Treats

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