This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.

These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!

Make Them Ahead

I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!

How to Store Cinnamon Rolls

The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

Print

Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 

Course Breakfast, Dessert

Cuisine American

Total Cost $4.59 recipe / $0.51 each

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 9 rolls

Calories 403kcal

Author Beth – Budget Bytes

Ingredients

Dough

• 1/2 cup hot water (100-110ºF) $0.00
• 2 tsp dry yeast* $0.20
• 2 Tbsp granulated sugar $0.04
• 2 Tbsp salted butter, melted $0.25
• 1/3 cup whole milk $0.16
• 2 cups all-purpose flour (more or less as needed) $0.38
• 1/2 tsp salt $0.02

Cinnamon Filling

• 6 Tbsp salted butter, room temperature $0.75
• 1/2 cup brown sugar $0.26
• 1 Tbsp cinnamon $0.30
• 1/8 tsp salt $0.01

Cream Cheese Icing

• 4 oz. cream cheese, room temperature $1.10
• 2 Tbsp salted butter, room temperature $0.25
• 1 Tbsp whole milk $0.03
• 1/2 tsp vanilla extract $0.30
• 1.5 cups powdered sugar $0.54

Instructions

• Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.
• Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.
• In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.
• Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.
• Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.
• Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.
• Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.
• To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.
• Roll the dough up (long side toward long side) to create a 13-inch long log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5 inches wide each.
• Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.
• Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.
• To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.
• After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Notes

*You can use instant yeast, active dry yeast, or bread machine yeast for this recipe. 

Nutrition

Serving: 1cinnamon roll | Calories: 403kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 310mg | Fiber: 1g

How to Make Cinnamon Rolls – Step by Step Photos

Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).

Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.

While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

More Breakfast Baked Goods

Lemon Pound Cake

$4.85 recipe / $0.40 serving

Bread Pudding

$6.73 RECIPE / $0.84 SERVING

Homemade Blueberry Muffins

$3.83 recipe / $0.48 each

Yogurt Banana Bread

$3.68 recipe / $0.46 serving

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

If chicken soup is good for the soul and chicken pot pie is the ultimate comfort food, then nothing can be more satisfying than a big bowl of this Chicken Pot Pie Soup! It’s cozy, comforting, and it includes all the flavors that I love from a traditional chicken pot pie including tender chicken, creamy potatoes, lots of veggies, and a rich and creamy broth. Seriously, there’s something about this soup that just makes me feel all warm and fuzzy inside. But the best part is there’s no extra hassle of having to make a pie crust, and if you’re using a rotisserie chicken then this soup can be made in half the time that it takes to make a traditional chicken pot pie, making it perfect for a weeknight dinner meal!

What is Chicken Pot Pie Soup?

I think the best way to describe Chicken Pot Pie Soup is simply cozy comfort food in a bowl. It’s the same hearty filling that you would normally get in a chicken pot pie, but served as a soup without the hassle of making a pie crust. Genius!! It’s an easy and more approachable way to enjoy the flavors of a traditional chicken pot pie!

Storing Leftovers

To store any leftovers, first divide the soup into single serving containers, then transfer it to the refrigerator to chill. Store in the fridge for 3-4 days. If the soup thickens a bit in the fridge, don’t worry it will loosen as it’s reheated in the microwave or on the stovetop. Feel free to add a splash of water or milk to the soup before you reheat it.

Print

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!

Course Dinner

Cuisine American

Total Cost $10.19 recipe / $1.69 serving

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 (1 1/3 cup each)

Calories 353kcal

Author Marsha – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 6 Tbsp salted butter $0.80
• 1 yellow onion $0.32
• 3 garlic cloves $0.24
• 1/3 cup all-purpose flour $0.08
• 1 tsp Italian seasoning $0.10
• 1 tsp salt $0.05
• 1/2 tsp Freshly cracked black pepper $0.02
• 1 lb. Yukon gold potatoes $1.10
• 5 cups chicken broth $0.85
• 2 cooked chicken breasts, shredded or diced $4.70
• 12 oz. bag frozen mixed vegetables $1.25
• 1/2 cup heavy cream $0.68

Instructions

• Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
• In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
• Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
• Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
• Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
• Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
• Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!

See how we calculate recipe costs here.

Notes

*You can also use cooked rotisserie chicken or leftover turkey from Thanksgiving in place of the cooked chicken breasts.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 14g | Fat: 20g | Sodium: 1286mg | Fiber: 5g

If that flaky, buttery, pie crust is just calling your name…then feel free to make our traditional Chicken Pot Pie recipe!

How to Make Chicken Pot Pie Soup – Step by Step Photos

Shred or dice two cooked chicken breasts and set the chicken to the side.

Dice 1 yellow onion, peel & chop 1 lb. gold potatoes into 1-inch chunks, and mince 3 garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.

In a Dutch oven or large soup pot, melt 6 Tbsp of salted butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Next sprinkle 1/3 cup of all-purpose flour into the pot over the onions and garlic. Stir and allow the flour to cook for 1-2 minutes.

Add 1 tsp of Italian seasoning, 1 tsp salt, 1/2 tsp freshly cracked black pepper, the chopped potatoes (drained), and 5 cups of chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot. Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until potatoes are fork-tender.

Remove the lid and add the shredded chicken, 12 oz. of frozen mixed vegetables, and 1/2 cup heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.

Now taste to see if any additional seasoning is needed. Feel free to garnish with fresh parsley (optional).

Now all that’s left to do is to grab some crusty bread or biscuits and enjoy a big bowl of this warm and cozy Chicken Pot Pie Soup!

More Cozy Soup Recipes

Navy Bean Soup

$7.32 recipe / $1.22 serving

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

Creamy Tortellini Soup

$10.69 recipe / $1.34 serving

Split Pea Soup

$9.51 recipe / $1.58 serving

The post Chicken Pot Pie Soup appeared first on Budget Bytes.

It’s the time of year again. Time to find unique and thoughtful gifts for all your friends and family—no pressure! 😅 But in all seriousness, gift giving can be really stressful, so I thought I’d do some of the work for you. I sifted through hundreds of food, kitchen, and cooking-related items to find some really cool things that you can give the food lover in your life. This first selection of gift ideas are all under $25, which is perfect if you’re on a tight budget or looking for some smaller stocking stuffer ideas. Whether these exact items are a good fit or not, I hope this list gives you some inspiration so you can find the perfect gift this year.

P.S. I’ll have more ideas in other price ranges in the next two weeks!

Prices and availability of the items on this list may change. Everything listed below was under $25 at the time of publication.

The gift ideas in this round-up are all fun and interesting finds for food lovers, but if you’re more of a practical gift giver, check out our blog post about Kitchen Basics to find all of our picks for kitchen equipment, tools, and supplies that every kitchen needs.

Gift Ideas for Food Lovers Under $25

Recipe Journal – This really cool blank book is like a homemade recipe journal and scrapbook in one. It’s perfect for home cooks who love the nostalgia and memories that come with family favorite recipes. It comes with stickers and labels to decorate the pages and make every page unique!

Mug Warmer – This mug warmer is a game changer, especially if you’re working from home. I fell in love with this particular mug warmer because of the wood veneer that kind of gives it a mid-century modern feel, plus it kind of looks like a record player!

Let’s Make Ramen – Perfect for kids or anyone who loves graphic novels, this beautifully illustrated cookbook brings together the best of both worlds! It’s educational, fun, and total eye candy. I could just look at this for hours!

Vintage Coffee Mug Set – I’m all about romanticizing everyday life and these gorgeous vintage-style glass coffee mugs will definitely achieve that. Whether you use them for coffee, tea, or even your overnight oats, they’ll make your everyday life feel extra special.

White Truffle Oil – IYKYK. Truffle oil makes everything taste extra fancy! Just one small drizzle of truffle oil will give any food a bold, earthy flavor. Tip: make sure the receiver is a fan of truffle before gifting this one. You’re either a truffle person and love all things truffle, or a truffle hater. There is no in-between. 😆

Copper French Press – Not only does a French Press make a mean cup of coffee, but they’re absolutely beautiful. Making everyday life a little extra special is such an underrated gift!

The Complete Baking Book for Young Chefs – If you have a young cook on your list, this cookbook designed for kids is sure to be a hit! I had a similar book when I was growing up and it resulted in countless hours of fun that also helped me learn.

Kids Cooking Set – It’s never too early to get your kids involved in the kitchen! This super cute set lets kids feel like they’re involved, but in a safe and age-appropriate manner.

Glass Tumbler Set – If you have an iced coffee lover on your list, this glass tumbler set is SO cute. They come with bamboo AND plastic lids, and metal straws. They’d be perfect for smoothies, too!

Dog-Themed Silicone Molds – For the food-lover who also loves dogs, these super cute silicone molds and cookie cutters are such a fun gift. Both your friend and their pooch will thank you. ;)

The Flavor Bible – This books is perfect for the experimental cook or your friend who loves crafting the perfect recipe. This book explores flavor, how to pair them in a recipe, and how to get creative with ingredients. It will definitely take your cooking skills to the next level!

Ceramic Mug Set – I’m low-key in love with these mugs and will likely buy them for myself this year (if someone else doesn’t – hint hint). The colorful glaze and handmade feel will make any mug of coffee or tea instantly more cozy.

Cake Decorating Set – With all the cake decorating competition shows and artistically decorated cakes on social media, who hasn’t fantasized about becoming a master cake decorator? A simple cake-decorating kit like this is the perfect place to start.

Glass Teapot with Infuser – Hello gorgeous! This glass teapot with a built-in (and removable) metal infuser is such a pretty gift for the tea-lover in your life!

Homemade Sushi Kit – Okay, I’d buy this kit for the adorable little ceramic cat chopstick holders alone! I can’t think of a better no-screen activity for kids and adults alike than making your own homemade sushi.

Want even more ideas? Find our full Gift Ideas under $25 list on our Amazon shop!

The post Gifts for Foodies Under $25 appeared first on Budget Bytes.

If you’ve been following Budget Bytes for a while, then I’m sure you know that we’re all about reducing food waste over here. And even though I love eating Thanksgiving leftovers in their original form, I tend to get a bit tired of them by the end of the next day. You’ll be surprised how many different ways you can use up leftover turkey, stuffing, cranberry sauce, or even extra vegetables from all of that Thanksgiving prep. So whether you’re looking for something truly unique like leftover stuffing muffins or something lighter like a crisp chicken (or turkey) salad, we’re sharing lots of recipes for Thanksgiving Leftovers to help you switch things up after Turkey Day!😊

Turkey And Wild Rice Soup

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it's the perfect meal prep!

5 from 15 votes

$8.94 recipe / $2.24 serving Get the Recipe

Soup lovers get ready! One of the best ways to use those Thanksgiving leftovers is by making this Turkey and Wild Rice Soup! Not only will you get to use up leftover turkey, but you can also use up any extra carrots or celery that’s hanging out in your fridge.😊

Leftover STuffing Muffings

Leftover Stuffing Muffins

Use up your Thanksgiving leftovers in these customizable savory Leftover Stuffing Muffins. The perfect grab-and-go breakfast!

4.90 from 38 votes

Get the Recipe

If you want a really fun and unique way to use up that leftover turkey and stuffing, then try these Leftover Stuffing Muffins. They’re like little egg bites made with leftover turkey, vegetables, and stuffing. Super tasty, super portable, and the perfect make-ahead breakfast!

Thanksgiving Leftovers Tortilla Wrap

Thanksgiving Leftovers Tortilla Wrap

Try something new with your traditional Thanksgiving leftover turkey sandwich this year by making it into a fun folded tortilla wrap!

4.75 from 4 votes

Get the Recipe

Turkey sandwiches are a classic way to use up your Thanksgiving leftovers. Of course you can put whatever you want in your sandwich, but we made this fun & easy Thanksgiving Leftovers Tortilla Wrap with just 5 ingredients and it only takes 10 minutes!

Chicken Pot Pie

Chicken Pot Pie

Chicken pot pie is a comfort food classic, with a flakey crust, rich sauce, tender chicken, and vegetables. Perfect for cold winter nights!

4.85 from 19 votes

$8.44 recipe / $1.06 serving Get the Recipe

I don’t know about you, but I love me some Chicken Pot Pie! So why not replace the chicken in this recipe with your pre-cooked leftover turkey? It’s the ultimate comfort food this time of year!

Tuna Noodle Casserole

Tuna Noodle Casserole

Tuna Noodle Casserole is a creamy and comforting classic American dinner full of noodles, a creamy mushroom sauce, tuna, and peas. 

4.49 from 31 votes

$6.85 recipe / $1.14 serving Get the Recipe

Turn this Tuna Noodle Casserole into a leftover turkey casserole with your cooked turkey, and you’ve got a super creamy, comforting, dinner meal!

Chicken And Biscuit Casserole

Chicken and Biscuit Casserole

This Chicken and Biscuit Casserole is cozy, comforting, super versatile, and delicious enough to become a family favorite dinner.

4.81 from 21 votes

$8.75 RECIPE / $1.46 SERVING Get the Recipe

This Chicken and Biscuit Casserole is the perfect balance between a vegetable-heavy meal and an indulgent splurge. Just substitute the ground chicken in the recipe for your pre-cooked turkey and enjoy this cozy family dinner recipe.

Chicken Salad With Apples

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.

4.87 from 22 votes

$10.35 recipe / $2.59 serving Get the Recipe

Chicken salad is truly a classic recipe that’s perfect as a sandwich or in a wrap. Just swap the cooked chicken in this Chicken Salad with Apples with your leftover cooked turkey for a simple & easy lunch recipe!

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

A colorful medley of vegetables, protein filled lentils, and a rich brown gravy make this Vegetarian Shepherd's Pie filling and flavorful without meat. 

4.85 from 91 votes

$5.87 recipe / $0.98 serving Get the Recipe

You might not have any leftover mashed potatoes from the big day, but if you do then you’ve got to try this Vegetarian Shepherd’s Pie! It’s a warm and comforting recipe thats full of veggies and lots of deep, rich flavor.

Loaded Mashed Potato Bowls

Loaded Mashed Potato Bowls

Creamy potatoes make the perfect base for a pile of colorful and flavorful toppings in these Loaded Mashed Potato Bowls. Perfect for meal prep! 

4.72 from 28 votes

$6.73 recipe / $1.68 serving Get the Recipe

Need a quick lunch or dinner recipe for the weekend and you’re tired of leftover turkey?? Loaded Mashed Potato Bowls for the WIN! It’s a simple concept, you can use your leftover mashed potatoes, and then pick and choose your favorite toppings!

Crunchy Kale And Chicken Salad

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!

4.95 from 18 votes

$6.19 recipe / $1.55 serving Get the Recipe

Looking for something a little lighter after a big holiday meal? This Crunchy Kale and Chicken Salad is another great way to use up leftover turkey. Just replace the chicken with your pre-cooked turkey and add in a few extra ingredients including almonds and the best homemade honey Dijon dressing!

Spinach Artichoke Quesadillas

Spinach Artichoke Quesadillas

Use your leftover party dips to make a delicious lunch the next day, like these super creamy Spinach Artichoke Quesadillas. 

4.86 from 7 votes

Get the Recipe

If you plan on making our epic Spinach Artichoke Dip for your Thanksgiving gathering, then don’t throw those leftovers away…instead make these ahh-ma-zing Spinach Artichoke Quesadillas for lunch the next day!

Sheet Pan Cranberry CHicken Dinner

Sheet Pan Cranberry Chicken Dinner

This Sheet Pan Cranberry Chicken Dinner is an easy and flavorful weeknight dinner that requires very little prep and cleanup!

4.75 from 31 votes

$13.26 recipe / $3.32 serving Get the Recipe

If y’all love sheet pan meals as much as I do then this Sheet Pan Cranberry Chicken Dinner will be a new fav! You can use your leftover cranberry sauce for this one for a simple and delicious weeknight dinner meal.

Broccoli Cheddar Chicken Salad

Broccoli Cheddar Chicken Salad

This chunky chopped Broccoli Cheddar Chicken Salad is a great fresh salad that can be eaten on its own or turned into several different easy lunch ideas!

4.90 from 29 votes

$4.84 recipe / $1.61 serving Get the Recipe

You can easily replaced the chicken in this Broccoli Cheddar Chicken Salad with your leftover turkey. It’s just six ingredients and the perfect lunch salad to eat on its own or inside a tortilla wrap.

Curry Chicken Salad

Curry Chicken Salad

Curry chicken salad is a quick and tasty alternative to your traditional chicken salad with exotic curry spices, sweet raisins, and crunchy almonds.

4.85 from 45 votes

$5.61 recipe / $1.12 serving Get the Recipe

And if you love curry like we do then try our Curry Chicken Salad recipe and just replace the chicken with your pre-cooked turkey. So simple and so good!

More Recipe Roundups

6 Easy Ways to Use Leftover Vegetables

Best Slow Cooker Recipes

Cheap & Easy Chicken Thigh Recipes

Easy Potato Recipes

The post Recipes For Thanksgiving Leftovers appeared first on Budget Bytes.

I guess I take pleasure in the little things because I get the most excited about this Homemade Cranberry Sauce recipe out of all the Thanksgiving food every year! The amount of flavor that comes out of just three simple ingredients is unreal. And because homemade cranberry sauce is this easy to make, I’ve started making it as a side dish for my dinners all winter long. It’s great with so many different meals!

Need more easy Thanksgiving recipes? Check out our Easy Thanksgiving Dinner for Beginners guide!

Sugar Substitutions

If you don’t want to use white sugar in your cranberry sauce, you can substitute the sugar with honey or maple syrup, keeping in mind that they will produce slightly different flavors and textures in the final sauce. And while I have seen recipes that use sugar-free sweeteners, like stevia or erythritol, I have not tried making cranberry sauce with these ingredients myself.

How to Store Leftovers

This cranberry sauce holds up beautifully in the refrigerator, so feel free to make it a day or two ahead of your Thanksgiving meal. It will stay good in the refrigerator for about 4-5 days, or you can freeze it for up to three months.

How to Use Cranberry Sauce

We all know and love cranberry sauce with Thanksgiving turkey, but it’s also awesome served in other ways! Try adding it to chicken, stirring it into your oatmeal, adding it on top of buttered toast or an English muffin, on top of a bagel with cream cheese, or even on some vanilla ice cream! And you can use it to make my favorite Cranberry Cream Cheese Dip for New Year’s Eve. ;)

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Homemade Cranberry Sauce

This easy three ingredient homemade cranberry sauce is fast, flavorful, and the perfect addition to your Thanksgiving meal!

Course Dinner, Sauce, Side Dish

Cuisine American

Total Cost $3.17 recipe / $0.53 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 (1/2 cup each)

Calories 93kcal

Author Beth – Budget Bytes

Ingredients

• 12 oz. fresh or frozen cranberries $2.00
• 1/2 cup sugar $0.18
• 1 cup water $0.00
• 1 small orange $0.99

Instructions

• Add the sugar and water to a medium saucepot. Stir to combine. Bring the water to a boil over medium heat, stirring to dissolve the sugar.
• Rinse the cranberries, then add them to the boiling sugar water, and place a lid on top. Allow the water to come back up to a boil, at which point the cranberries will begin to pop.
• Once all the cranberries have popped, remove the lid, give it a stir, and turn the heat down to medium-low. Let the pot continue to simmer over medium-low heat for 5-7 minutes, stirring occasionally, or until the cranberries have completely broken down and the mixture has thickened. You can simmer longer if you prefer an extra thick cranberry sauce.
• While the cranberries simmer, zest and juice the orange
• Once the cranberry sauce has thickened, remove it from the heat and stir in2 Tbsp orange juice and 1/4 tsp zest to the sauce. Allow the sauce to cool slightly, then serve.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 0.5cup | Calories: 93kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Sodium: 3mg | Fiber: 2g

Try serving this homemade cranberry sauce over a wheel of baked brie for an extra special holiday treat!

How to Make Homemade Cranberry Sauce – Step by Step Photos

Start by adding 1/2 cup sugar and 1 cup water to a medium sauce pot. Stir to combine, then place the pot over medium heat and allow it to come to a boil.

While waiting for the water and sugar to boil, rinse one 12oz. package of fresh cranberries. You can actually use either fresh or frozen cranberries for this recipe. If using frozen, just allow them to thaw first. Add the rinsed cranberries to the boiling sugar water. Place a lid on top and allow it to return to a boil. 

When the pot returns to a boil the cranberries will begin to pop (that’s why you need a lid). Once all of the cranberries have popped, remove the lid, give it a good stir, and reduce the heat to medium-low.

Continue to let the cranberries simmer over medium-low, without a lid, until they have broken down and thickened (about 5-7 minutes). Stir the mixture occasionally as it simmers.

While the cranberries are simmering, zest and juice one small orange. You’ll only need about ¼ tsp zest and 2 Tbsp juice unless you really like citrus and then you can measure with your heart!

Stir the juice and zest into the cooked cranberry sauce.

Stir everything together then let it cool slightly (it will thicken as it cools). Then it’s ready to serve! You can make this a day or two ahead of time if needed.

Fresh cranberry sauce is so delicious and you can put it on just about anything. Of course, it is good on all of the usual Thanksgiving items but don’t forget it on your turkey sandwich the next day! Because it is so jam-like it’s also amazing on a piece of toast with butter in the morning. Try it over ice cream too! What do you put your cranberry sauce on?

More Cranberry Sauce Recipes

Red Wine Cranberry Sauce

$4.35 recipe / $0.73 serving

Crunchy Cranberry Sauce

$4.60 recipe / $0.58 serving

Roasted Apple Cranberry Relish

$5.79 recipe / $1.45 serving

Jalapeño Cran-Raspberry Sauce

$6.47 recipe / $0.81 serving

The post Homemade Cranberry Sauce appeared first on Budget Bytes.

What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌

I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.

How to Store Leftovers

If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.

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Black Beans with Eggs

Eggs poached in seasoned black beans served over a bed of rice with fresh onion and cilantro make a fast, filling, and budget-friendly meal!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Mexican, Southwest

Total Cost $4.72 recipe / $1.18 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 529kcal

Author Beth – Budget Bytes

Ingredients

• 2 cloves garlic $0.16
• 1 jalapeño $0.25
• 1 Tbsp olive oil $0.12
• 2 15oz. cans black beans $1.58
• 1 tsp cumin $0.10
• 1/4 cup water $0.00
• 4 large eggs $0.42

For Serving (optional)

• 3 cups cooked rice $0.32
• 1/4 red onion, diced $0.12
• 1/4 cup chopped cilantro $0.20
• 1 avocado, sliced $0.99
• 1 oz. cotija, crumbled $0.46

Instructions

• Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
• Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
• Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
• Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
• Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 529kcal | Carbohydrates: 70g | Protein: 23g | Fat: 18g | Sodium: 160mg | Fiber: 15g

How to Make Black Beans with Eggs – Step by Step Photos

Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.

Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.

Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.

Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.

Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.

Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.

Serve over cooked rice and enjoy!

More Black Bean Recipes

Quick Seasoned Black Beans

$1.33. recipe / $0.33 serving

Hearty Black Bean Quesadillas

$6.61 recipe / $0.66 each

Black Bean Chili

$9.19 recipe / $1.53 serving

Black Bean and Roasted Salsa Soup

$8.07 recipe / $1.35 serving

The post Black Beans with Eggs appeared first on Budget Bytes.

If you want to wow your friends and family at Thanksgiving this year, you’ve got to try this recipe for homemade dinner rolls. They are the softest and fluffiest rolls I’ve ever made in my life and they’re absolutely divine with butter slathered over top. Not to mention, the cost of homemade yeast rolls comes in at roughly half of what you’d pay for frozen store-bought or bakery rolls, making them totally worth the effort. …You know what? Forget Thanksgiving and just make this dinner roll recipe tonight. You won’t regret it!

If you’re a fan of Hawaiian bread or brioche, I think you’re going to love this dinner roll recipe. While these rolls aren’t quite as sweet and delicate as brioche or Hawaiian rolls, the dough is made with milk, butter, and egg, which yields an incredibly soft, fluffy, and slightly sweet roll that pairs perfectly with savory foods.

Make Ahead Rolls

If your schedule doesn’t allow for the full prep of these dinner rolls before dinnertime, you can prep them ahead. Prepare the rolls all the way through the shaping stage, then stash them in the refrigerator (in the baking dish) for a few hours or until the next day. Then simply allow them to come to room temperature before baking.

You can also freeze the rolls after they are shaped. The frozen rolls can be stored in the freezer, wrapped air-tight, for a couple of months. Allow the rolls to thaw at room temperature, then bake once completely thawed and they have risen slightly.

How to Store Leftover Rolls

To store the baked dinner rolls, make sure to allow them to cool completely to room temperature, then place them in an air-tight food container. You can keep them at room temperature for about a day, or refrigerated for 2-3 days.

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Dinner Rolls

This homemade dinner rolls recipe makes incredibly soft and fluffy rolls that are perfect for Thanksgiving or any family dinner.

Course Dinner, Side Dish

Cuisine American

Total Cost $1.33 recipe / $0.11 each

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rise Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours

Servings 12 rolls

Calories 131kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup hot water $0.00
• 2 Tbsp sugar $0.04
• 2 tsp dry yeast* $0.20
• 1/3 cup whole milk $0.16
• 2 large eggs, divided $0.18
• 2 Tbsp salted butter, melted $0.25
• 2.5 cups all-purpose flour (more or less as needed) $0.48
• 1/2 tsp salt $0.02

Instructions

• Add the sugar and yeast to the hot water (about 100-110ºF) and stir to dissolve. Let the mixture sit for about five minutes, or until it becomes very frothy on top.
• Once frothy, whisk in the milk, 1 egg, and the melted butter.
• In a separate bowl, stir together 1 cup of flour and the salt. Pour the yeast mixture into the bowl of flour and stir until smooth.
• Continue adding more flour, about ½ cup at a time, until a ball of dough forms that begins to pull from the side of the bowl (about 1 cup flour).
• Turn the dough out onto a lightly floured work surface. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking to your hands (about ½ cup more flour).
• After kneading the dough, shape it into a ball, place it back into the mixing bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour or until doubled in size.
• Punch the dough down, then remove it from the bowl. Divide it into 12 pieces, then shape each piece into a small ball. Place the dough balls into a greased baking dish.
• Let the rolls rise for 15 more minutes. While the rolls are rising, preheat the oven to 350ºF.
• To achieve a glossy golden brown color on the rolls, lightly whisk 1 egg and gently brush the whisked egg over the surface of the rolls.
• Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use active dry, rapid rise, or bread machine yeast for this recipe.

Nutrition

Serving: 1roll | Calories: 131kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 121mg | Fiber: 1g

How to Make Dinner Rolls

Combine ½ cup hot water (about 100-110ºF), 2 Tbsp sugar, and 2 tsp yeast (active dry, rapid rise, or bread machine yeast). Stir to dissolve the sugar and yeast, then let it sit for about 5 minutes, or until it’s very frothy on top. I usually just use hot water from my tap without measuring the temp, but if you have your water heater set very high, you may want to use a thermometer.

Once the yeast has woken up (as indicated by the thick layer of froth), whisk in ⅓ cup milk, one large egg, and 2 Tbsp melted butter.

In a separate large bowl, stir together 1 cup flour and ½ tsp salt. Pour the yeast-water mixture into the flour and stir until smooth.

Continue adding flour, about ½ cup at a time, until a ball of dough forms and it begins to pull away from the bowl (about one more cup of flour).

Transfer the dough from the bowl to a clean surface lightly dusted with flour. Begin to knead the dough, adding only enough flour to keep it sticking to your hands. Knead the dough for 2-3 minutes, adding only as much flour as needed to keep it from sticking. The dough should be very soft and pliable. I usually add about ½ cup more flour while kneading, bringing the total to about 2.5 cups of flour.

Place the kneaded ball of dough back into the bowl and cover loosely with plastic or a damp towel. Let the dough rise for one hour, or until it’s double in size (the time needed will depend on the room’s temperature). Once risen, punch the dough down to deflate.

Divide the dough into 12 pieces (I usually divide it into quarters first, then each quarter into three). Shape the dough pieces into balls, then place them in a greased baking dish. You can use a round or square baking dish. I used a standard 9-inch glass pie plate.

Let the rolls rise for another 15 minutes. They’ll probably not touch when they first go into the baking dish, but after rising for a short 15 minutes, they’ll probably be touching. They will puff up much more while they’re in the oven. While the rolls are rising, preheat the oven to 350ºF.

If you want your rolls to have a beautiful golden brown glossy finish, lightly beat an egg and gently brush the egg over the tops of the rolls.

Bake the rolls for 25 minutes, or until golden brown on top. Let the rolls cool for 5-10 minutes before serving.

More Bread Recipes

No-Knead Bread

$0.33 per loaf

Honey Wheat Bread

$2.20 recipe / $0.18 slice

Sweet Molasses Dinner Rolls

$1.87 recipe / $0.16 each

Homemade Naan

$1.73 recipe / $0.22 serving

The post Dinner Rolls appeared first on Budget Bytes.

Friends, let me introduce you to my all-time favorite pie, the incomparable Sweet Potato Pie! Ok, I realize that’s a big statement, but it’s true. This creamy Sweet Potato Pie recipe is made with baked sweet potatoes for a deep, caramelized flavor, warm spices, and a flaky, buttery crust. It comes in at under a dollar per serving and it can be made in advance to free up your oven on Thanksgiving day for all of those delicious side dishes. Sweet Potato Pie is definitely a classic Thanksgiving dessert that will steal the show at this year’s holiday dinner!

Sweet Potato Pie vs. Pumpkin Pie

Growing up in the South, there was always this fun, light-hearted debate over which pie was better – Sweet Potato Pie or Pumpkin Pie. They both are made with a custard filling and with similar ingredients. However one major difference is that pumpkin pie is made from canned pumpkin puree, and sweet potato pie is made by cooking sweet potatoes (no cans involved). So which is better? Well I don’t want to upset any pumpkin pie lovers out there, so I’ll just say they’re both equally delicious!😉

Storing Leftovers

If you’re lucky enough to have any leftovers, this pie stores well in the fridge for 3-4 days. I like to store mine by placing plastic wrap around the entire pie, then I simply slide the pie in a storage bag and place in the refrigerator. Of course if you only have a couple slices left, you can easily just store those in an air-tight container. If you are making the pie in advance, make sure to let the pie completely cool first at room temperature (about an hour) before storing in the fridge.

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Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

Course Dessert

Cuisine American

Total Cost $4.71 recipe / $0.59 serving

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Resting Time 1 hour hour

Total Time 3 hours hours 40 minutes minutes

Servings 8 slices

Calories 421kcal

Author Marsha – Budget Bytes

Equipment

• Enamelware Sheet Pan
• Hand Mixer

Ingredients

• 1 deep dish pie crust $1.25
• 2 lbs. sweet potatoes* $0.98
• 6 Tbsp salted butter, melted & cooled $0.80
• 1/2 cup brown sugar $0.26
• 1/3 cup granulated sugar $0.15
• 1 tsp vanilla extract $0.59
• 1/2 tsp cinnamon $0.06
• 1/4 tsp nutmeg $0.05
• 1 pinch salt $0.01
• 1/3 cup evaporated milk $0.35
• 2 large eggs $0.21

Instructions

• Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
• Lower oven temperature to 350°F. Next blind-bake the pie crust. Prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top.
• Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let cool.
• Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
• Add the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.
• Add the eggs and evaporated milk to the sweet potato mixture and blend until smooth.
• Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
• Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.

See how we calculate recipe costs here.

Notes

*Sweet potatoes are often on sale this time of year. Our local store had them on sale for $0.49 per pound.

Nutrition

Serving: 1slice | Calories: 421kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Sodium: 265mg | Fiber: 4g

(pictured with Homemade Whipped Cream)

How to Make Sweet Potato Pie – Step by Step Photos

Preheat the oven to 400°F. Wash and dry roughly 2 lbs. of sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.

Lower oven temperature to 350°F. Next, blind-bake the pie crust. Prick the bottom and sides of 1 deep dish pie crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove the crust from the oven and let it cool.

Now make the pie filling. Scoop about 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.

Add the 6 Tbsp of melted butter, 1/2 cup brown sugar, 1/3 cup granulated white sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt to the bowl. Blend the ingredients together with a hand mixer until smooth.

Add the 2 large eggs and 1/3 cup of evaporated milk to the sweet potato mixture and blend until smooth.

Pour the sweet potato pie filling into the crust. Add a foil ring around the edges to prevent the crust from over-browning. Bake the pie in the oven for 50-55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.

Remove the pie from the oven. It will be slightly domed and puffed around the edges. As the pie sets it will start to sink back down into a flat surface. Let the pie cool at room temperature for at least 1 hour.

For an extra sweet finish, add a dollop of fluffy Homemade Whipped Cream on the top of each slice. Then all that’s left to do is serve and enjoy!

More Sweet Pie Recipes

Maple Brown Butter Pumpkin Pie

$4.70 recipe / $0.59 serving

Apple Pie

$6.94 recipe / $0.87 serving

Pumpkin Pie Bars

$5.63 recipe / $0.63 serving

Chocolate Cream Pie

$10.57 recipe / $1.32 serving

The post Sweet Potato Pie appeared first on Budget Bytes.

What better way to end a special holiday dinner, than with a rich, decadent dessert. This week we’re sharing our top picks for sweet, luscious, but still easy to make Thanksgiving Desserts! From classic pumpkin pie and apple pie, to an impressive, creamy, no-bake cheesecake, we’ve got lots of sweet treats that we’re sure your guests will absolutely love! Oh, and if you’re not in the mood for making a traditional pie crust, don’t worry we’ve got a few mini pie recipes that are no-fuss and easy to serve!😉

Pumpkin Pie Bars

Pumpkin Pie Bars

These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!

5 from 8 votes

$5.63 recipe / $0.63 serving Get the Recipe

Of course you’ve got to have at least one pumpkin pie on your dinner table this Thanksgiving, but if making a homemade pie crust is a little too stressful, then make these easy Pumpkin Pie Bars instead! You can cut the bars as little or as big as you want making them perfect for serving on Thanksgiving day!

Apple Pie

Apple Pie

This is the easiest apple pie recipe ever! The cinnamon-scented filling and buttery crust are scrumptious and ridiculously simple to make!

4.20 from 10 votes

$6.94 recipe / $0.87 serving Get the Recipe

You’ll never go back to store-bought apple pie again after try trying our sweet & delicious Apple Pie recipe. Perfect for holiday parties and fall gatherings!

Maple Brown Butter Pumpkin PIe

Maple Brown Butter Pumpkin Pie

This Maple Brown Butter Pumpkin Pie is the perfect special touch for your Thanksgiving dinner, without adding a lot of extra work or unusual ingredients.

4.79 from 14 votes

$4.70 recipe / $0.59 serving Get the Recipe

This Maple Brown Butter Pumpkin Pie is extra special because it’s made with nutty brown butter and rich maple syrup. The perfect special touch that will leave all of your guests wondering what secret ingredient you added to make this pie SO good!

Mini Dark Chocolate Pecan Pies

Mini Dark Chocolate Pecan Pies

These easy Mini Pecan Pies studded with dark chocolate make the perfectly balanced and pre-portioned dessert for all of your holiday gatherings. 

4.90 from 19 votes

$5.23 recipe / $0.44 each Get the Recipe

Pecan pie is another classic Thanksgiving dessert and these Mini Dark Chocolate Pecan Pies are the perfect pre-portioned size for holiday gatherings. They’re also incredibly easy to make, so if you’re intimidated by pie baking, this is an excellent place to start.

Easy Apple Crisp

Easy Apple Crisp

This Easy Apple Crisp is a warm and cozy dessert that features fresh fall apples baked with cinnamon and spices and a crispy oat topping.

4.88 from 8 votes

$2.48 recipe / $0.41 serving Get the Recipe

I love a good fruit crisp dessert. Mainly because they’re uncomplicated, uses simple ingredients, and made with fresh seasonal fruit like this Easy Apple Crisp! It includes baked apples that are seasoned with a little sugar and warm spices, and topped with a sweet and buttery crispy oat topping. So good!

No-Bake Cheesecake

No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!

5 from 2 votes

$14.37 recipe / $1.79 serving Get the Recipe

This creamy, mouth-watering No-Bake Cheesecake is the perfect Thanksgiving dinner dessert to add to your menu this year! It’s made with a lighter texture than traditional baked cheesecake and can be made up to 4 days ahead.

Mini Pumpkin PIes

Mini Pumpkin Pies

Make your Thanksgiving dollar go further by using simple pantry staples to make these adorable and affordable Mini Pumpkin Pies!

5 from 10 votes

$2.78 recipe / $0.23 each Get the Recipe

If you’re looking for a really easy Thanksgiving dessert, then try these adorable Mini Pumpkin Pies! They’re the best option for any party, Thanksgiving gathering, or if you just want to keep a few for yourself stashed in the freezer for later. ;)

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert!

 

4.89 from 9 votes

$4.22 recipe / $0.70 serving Get the Recipe

This Apple Cinnamon Bread Pudding is sweet, cozy, comforting, and just a whole lot of goodness! The great part is that you can have it for breakfast or dessert! Since we’re taking the dessert route, feel free to drizzle a little cream cheese icing or caramel sauce on top!

Jello salad

Jello Salad

Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!

5 from 2 votes

$7.87 recipe / $1.12 serving Get the Recipe

Jello Salad is a classic holiday potluck dessert that’s always fun to share at family gatherings. It’s light, simple, sweet, and definitely a crowd favorite! ;)

Texas Sheet Cake

Texas Sheet Cake

Texas Sheet Cake might be the ultimate chocolate cake. It's incredibly easy to make and has a luscious buttery richness with a pure chocolate punch!

5 from 4 votes

$11.27 recipe / $0.75 serving Get the Recipe

Say hello to one of the best chocolate cake recipes you’ll probably every taste. This Texas Sheet Cake can easily feed a crowd, is surprisingly simple to make, and is great for large family gatherings.

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

This Pumpkin Cheesecake Dip is a light and fluffy no-bake dessert packed with fall flavor. Perfect for parties, holidays, or just dessert!

4.43 from 7 votes

$2.28 recipe / $0.57 serving Get the Recipe

Pumpkin Cheesecake Dip is a super delicious, light, and fluffy dip that only requires eight simple ingredients. You can turn it into a parfait by layering it in a jar with crushed cinnamon graham crackers, or just serve it as a dip with graham crackers, apple slices, or cinnamon pita crisps. So good!!

Chocolate Depression Cake

Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!

4.86 from 91 votes

$2.41 recipe / $0.27 serving Get the Recipe

This Chocolate Depression Cake is rich and chocolatey without using any eggs, milk, or butter. It’s surprisingly still moist and delicious and can be made for under $2.50 per recipe. Score!!

Chocolate Cream Pie

Chocolate Cream Pie

This chocolate cream pie recipe features a silky chocolate cream filling, flakey pie crust, and a fluffy whipped cream topping. 

4 from 1 vote

$10.57 recipe / $1.32 serving Get the Recipe

It’s always a good idea to have more than one pie at Thanksgiving dinner and this Chocolate Cream Pie is the perfect addition. It’s luscious, velvety smooth, and topped with sweetened whipped cream. What’s not to love?!

I hope you’re enjoying our Thanksgiving series featuring our favorite Thanksgiving Salads that are perfect to kick off your holiday meal, and the best Thanksgiving Side Dishes that are a must-have for the big day! Let us know which one of these easy Thanksgiving desserts you’ll be making for your holiday meal!😊

More Thanksgiving Roundups

Thanksgiving Side Dishes

Thanksgiving Salads

Vegetarian Thanksgiving Recipes

How to Make a Thanksgiving Grazing Board

The post Thanksgiving Desserts appeared first on Budget Bytes.

Green Bean Casserole is a Thanksgiving classic. That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But a lot of green bean casserole recipes use shortcuts like condensed soup, which I’ve never really been a fan of. So, of course, I had to make my own deliciously rich green bean casserole from scratch! No mushy green beans or tinny canned flavor here! …But I did make an exception for those crispy fried onions. They’re still my fav. ;)

Want more Thanksgiving classics? Check out our Thanksgiving Recipes category.

Fresh, Frozen, or Canned Green Beans?

For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy and their flavors are a bit muddy. Frozen green beans are definitely the most convenient because they’re already prepped, chopped, and partially cooked. I prefer French-cut because they mix well with the sauce for an optimal bean-to-sauce ratio.

Fresh green beans taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.

Can It Be Made Ahead?

This Green Bean Casserole can be prepared one day ahead of time (minus the onion topping), refrigerated, then the next day you can top with the onions and bake. The baking time may be slightly longer when preparing ahead since the dish will be chilled instead of going into the oven warm.

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Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.

Course Dinner, Side Dish

Cuisine American

Total Cost $8.85 recipe / $1.48 serving

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 (about ¾ cup each)

Calories 303kcal

Author Beth – Budget Bytes

Ingredients

• 8 oz. mushrooms $1.89
• 2 cloves garlic $0.16
• 1 Tbsp olive oil $0.12
• 3/4 tsp salt, divided $0.04
• 1/4 tsp freshly cracked black pepper, divided $0.02
• 4 Tbsp salted butter $0.50
• 1/4 cup all-purpose flour $0.04
• 1 cup vegetable broth $0.17
• 1 cup whole milk $0.48
• 1/8 tsp garlic powder $0.02
• 4 oz. cream cheese $0.87
• 24 oz. frozen French-cut green beans $3.38
• 1 cup crispy fried onions, divided $1.16

Instructions

• Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
• Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
• Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
• Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
• Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
• Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another ⅛ tsp pepper).
• Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
• Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.

See how we calculate recipe costs here.

Nutrition

Serving: 0.75cup | Calories: 303kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Sodium: 669mg | Fiber: 4g

How to Make Green Bean Casserole

Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Add the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.

Add 4 Tbsp butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.

Whisk 1 cup vegetable broth, 1 cup milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.

Cut the cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.

Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).

Stir ¼ cup of crispy fried onions into the skillet.

Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.

Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.

More Thanksgiving Recipes

Classic Homemade Cranberry Sauce

$2.77 recipe / $0.46 serving

Mashed Potatoes

$2.83 recipe / $0.57 serving

Broccoli Cheese Casserole

$6.56 recipe / $1.09 serving

Pumpkin Pie

$7.49 recipe / $0.62 serving

The post Green Bean Casserole appeared first on Budget Bytes.

One of the first recipes that I posted to Budget Bytes back in 2010 was a really simple microwave chocolate pudding that we used to make for dessert when we were growing up (read: it’s so easy even kids can make it). But that recipe was from the 90’s when only drank skim milk and made everything possible in the microwave. 😅 Today my cooking style is little different, so here’s my new and (very much) improved chocolate pudding recipe that is rich, creamy, chocolatey, and so fast you’ll wonder why anyone would need a box of “instant” pudding mix.

When I tell you this chocolate pudding recipe is fast, I mean it. The recipe comes together in the amount of time that it takes to measure the five simple ingredients and for it to come to a simmer on the stovetop. It’s ridiculously easy, so much so that it might just be dangerous. 😏

Make it Dairy-Free

This chocolate pudding can easily be made dairy-free by substituting the half and half with your favorite dairy-free milk. Keep in mind that the richness of the milk substitute will determine the richness of the pudding, so I would suggest using something like coconut milk, which has a rich flavor. Light canned coconut milk would probably be perfect.

How to Serve Chocolate Pudding

This incredible chocolate pudding is great served either hot or cold. Personally, I get a little too impatient to wait for it to chill in the refrigerator, especially after smelling that chocolate goodness as it comes up to a simmer, so I dig in when it’s still warm!

Try topping the chocolate pudding with a dollop of whipped cream, fresh berries, or even some shaved chocolate to make it extra fancy!

How to Store Homemade Chocolate Pudding

If you prefer to eat your pudding chilled, just make sure to place a layer of plastic wrap or parchment onto the surface of the pudding before chilling to prevent it from forming a skin on top. I still suggest chilling it in an air-tight container, in addition to placing the plastic film on top. The chocolate pudding will stay good in the refrigerator for 4-5 days, making it great to pack for lunches. I do not suggest freezing this homemade chocolate pudding because it will separate upon thawing.

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Easy Chocolate Pudding

This easy chocolate pudding combines simple pantry ingredients to make a rich and sweet chocolate pudding in under 10 minutes.

Course Dessert

Cuisine American

Total Cost $2.44 recipe / $0.61 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Optional Chilling Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 (about ½ cup each)

Calories 297kcal

Author Beth – Budget Bytes

Ingredients

• 1/2 cup sugar $0.18
• 1/3 cup unsweetened cocoa powder $0.35
• 3 Tbsp cornstarch $0.17
• 2 cups half and half* $1.50
• 1 tsp vanilla extract $0.24

Instructions

• Add the sugar, cocoa powder, and cornstarch to a small sauce pot and stir to combine.
• Add the half and half and vanilla extract to the sauce pot. Place the pot over medium heat and begin to whisk everything together. The cocoa will repel the liquid at first, but as the half and half begins to warm, they will come together.
• Continue to heat the mixture while whisking until it comes to a gentle simmer, at which point it will thicken into a pudding. Remove the pudding from the heat.
• Serve the chocolate pudding warm, or refrigerate until cool. To refrigerate, place a layer or plastic wrap or parchment on the surface of the pudding to prevent a skin from forming on top.

See how we calculate recipe costs here.

Notes

* You can use any dairy or non-dairy milk in place of the half and half, but keep in mind that the richness of the “milk” determines the richness of the pudding. Half and half is my favorite.

Nutrition

Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Sodium: 76mg | Fiber: 3g

How to Make Chocolate Pudding

Add ½ cup sugar, ⅓ cup unsweetened cocoa powder, and 3 Tbsp cornstarch to a small sauce pot. Stir to combine.

Add 2 cups half & half (or 1 cup whole milk and 1 cup heavy cream) to the sauce pot. Place the pot over medium heat and begin to whisk the milk into the cocoa mixture. The cocoa will repel the liquid at first, but as it warms it will begin to whisk in.

Continue to cook and whisk as the half and half warms. Allow it to come to a simmer, at which point the cornstarch will thicken the mixture into a pudding. Remove the pudding from the heat.

Serve the pudding warm, or chill for two hours (place plastic or parchment on the surface of the pudding to prevent it from forming a skin). Serve as-is, or top with whipped cream, fresh berries, or shaved chocolate.

More Chocolate Recipes

Homemade Hot Chocolate

$3.96 recipe / $0.99 serving

Chocolate Depression Cake (egg-free, dairy-free)

$2.41 recipe / $0.27 serving

The Best Chocolate Mug Cake

$0.30 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

The post Easy Chocolate Pudding appeared first on Budget Bytes.

This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)

What to Serve with Spinach Artichoke Dip

Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.

You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!

How to Store Leftovers

This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).

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Spinach Artichoke Dip

This creamy and flavorful Spinach Artichoke Dip recipe is made with three types of cheese and is the perfect appetizer for any party or gathering.

Course Appetizer, Dip

Cuisine American

Total Cost $9.73 recipe / $1.62 serving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 1/2 cup each

Calories 457kcal

Ingredients

• 10 oz. frozen chopped spinach, thawed $1.79
• 1 14oz. can quartered artichoke hearts $2.99
• 1.5 cups shredded mozzarella, divided $1.87
• 1/4 cup grated Parmesan $0.38
• 1 pinch crushed red pepper $0.02
• 2 Tbsp butter $0.26
• 2 cloves garlic, minced $0.16
• 8 oz. cream cheese $1.25
• 1/2 cup sour cream $0.63
• 1/4 cup mayonnaise $0.33
• 2 dashes hot sauce $0.05

Instructions

• Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
• Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
• Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
• Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
• Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
• Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 457kcal | Carbohydrates: 10g | Protein: 13g | Fat: 41g | Sodium: 750mg | Fiber: 3g

How to Make Spinach Artichoke Dip

Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.

Drain and chop one 14oz. can of artichoke hearts.

Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.

Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.

Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).

Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.

Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.

Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.

Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.

Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤

This photo shoot took ALL of my willpower. ALL OF IT.

More Spinach Artichoke Recipes

Spinach Artichoke Pasta

$9.09 recipe / $1.52 serving

Creamy Spinach Artichoke Chicken

$11.53 recipe / $2.88 serving

Spinach Artichoke Grilled Cheese

$3.63 recipe / $1.82 serving

Creamy Spinach Artichoke Pizza

$5.14 recipe / $1.71 serving

The post Spinach Artichoke Dip appeared first on Budget Bytes.

If you’re looking for an easy-to-make dessert that’s crazy delicious with an absolute knock-out wow factor—this creamy, citrusy Puerto Rican-style flan is where it’s at! You can make it up to a week ahead, and it’s ridiculously budget-friendly.  Are you ready for a new family favorite?

What Is Flan? 

Puerto Rican-style flan is a chilled custard made with eggs, milk, sugar, and vanilla extract. The custard base is poured over a layer of caramelized sugar, and then baked in a water bath, ensuring even cooking and preventing the flan from cracking. Once the flan is baked, it’s cooled completely before being inverted onto a serving plate. The caramel sauce flows over the flan, creating a gorgeous, glossy presentation.

What To Serve With Flan

In Puerto Rico, flan is usually served plain, but you can top yours with Homemade Whipped Cream or shaved chocolate. Citrus zest is also lovely with this recipe, as are sliced fresh berries. If you want to lean in on the fruit angle, Strawberry Sauce or Cherry Sauce are fantastic with it as well.

How To Store Flan

Flan shouldn’t be left at room temperature for more than two hours. Store leftovers in an airtight container with a sheet of plastic or parchment directly on the surface. It will keep for up to 2 days in the fridge. To freeze flan for up to 2 months, slice leftovers and wrap well, then place in an airtight container. Thaw overnight in the fridge.

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Flan

This flan recipe is an easy-to-make creamy dessert that is budget-friendly and perfect to share with family and friends on any occasion.

Course Dessert

Cuisine Latin, Puerto Rican

Total Cost ($8.16 recipe / $1.02 serving)

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 9 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 8 slices

Calories 434kcal

Author Monti – Budget Bytes

Ingredients

• 3/4 cup granulated sugar $0.18
• 1 orange, zested into thick strips and juiced $0.78
• 1 14oz. can sweetened condensed milk $1.99
• 1 12oz. can evaporated milk $1.50
• 1 cup heavy cream $1.50
• 1 bay leaf $0.10
• 1 pinch salt $0.01
• 4 large eggs $0.36
• 1 Tbsp vanilla extract $1.74

Instructions

• Preheat the oven to 450°F. Find a baking sheet large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.
• Set a light-colored sauce pot over medium heat and add the sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.
• Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.
• Add the sweetened condensed milk, evaporated milk, heavy cream, bay leaf, strips of orange zest, and a pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.
• When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don't want to incorporate air into the liquid.
• Meanwhile, bring 2 quarts of water to a boil for the water bath. Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round, then place the pie dish or cake round onto the baking pan. Place the baking pan in the oven and fill halfway with boiling water to surround the pie dish or cake round, creating a water bath.
• Lower the temperature of the oven to 350°F. Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.
• To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 52g | Protein: 11g | Fat: 21g | Sodium: 157mg | Fiber: 0.02g

How to Make Flan

Preheat the oven to 450°F. Find a baking pan large enough to accommodate a 9-inch pie dish or cake round with a flat top. It must lay flat for the flan to come out of it and onto a serving dish without breaking.

Set a light-colored pot or skillet over medium heat and add ¾ cup of sugar and 1/4 cup of orange juice. (If the orange didn’t release a ¼ cup of juice, make up the difference with water.) Heat the sugar and melt it until it turns light golden brown, then take the pot off the heat. The sugar will continue to brown off the heat. Do not stir the sugar, which can cause it to recrystallize and get grainy. Instead, swirl the pan.

Pour the hot sugar syrup into the 9-inch pie dish or cake round, coating the bottom in an even layer. Set aside.

Add one 14oz. can of sweetened condensed milk, one 12oz. can of evaporated milk, one cup heavy cream, one bay leaf, strips of zest of one orange, and one pinch of salt to a medium pot. Heat until steaming, then take off the heat, cover, and steep for 20 minutes.

When the milk mixture has finished steeping, beat 4 eggs with 1 tablespoon of vanilla in a large bowl. Pour the steeped milk mixture through a fine mesh sieve into the egg mixture and mix. Do not whip; you don’t want to incorporate air into the liquid.

Pour the milk and egg mixture into the prepared 9-inch pie dish or cake round. Place the pie dish or cake round into the baking pan.

Boil 2 quarts of water. Place the baking pan in the oven and fill halfway with boiling water to create a water bath around the pie pan. Lower the temperature of the oven to 350°F.

Bake the flan for 60 to 70 minutes until the custard has set but still jiggles like thick lava in the middle. Let the flan cool completely. Then, place it in the fridge to set for at least 8 hours.

To serve the flan, run a knife around the edges of the pan. Then, top the 9-inch pie dish or cake round with the serving plate and carefully flip it over. Tap the baking dish gently to help the flan release. When you hear the flan release from the pie dish, remove the pie dish carefully and let caramel sauce flow over the flan.

More Easy Dessert Recipes

Easy Lemon Cream Pie

$4.26 recipe / $0.53 per slice

Flourless Peanut Butter Cookies

$1.65 recipe / $0.14 each

Homemade Rice Krispie Treats

$2.30 recipe / $0.26 serving

Lemon Pound Cake

$4.85 recipe / $0.40 serving

The post Flan appeared first on Budget Bytes.

Well, I’m not sure if I’m more excited about the turkey or the sides this year for Thanksgiving. But who am I kidding…it’s definitely all about the sides!!! There’s just so many wonderful side dishes to choose from on Thanksgiving day. You have classic side dishes like mac & cheese, mashed potatoes, savory stuffing, and cranberry sauce. And there’s easy, stress-free sides like roasted Brussels sprouts and creamed spinach. So to help you make your selection this year, we’re sharing over 25 budget-friendly Thanksgiving Side Dishes! And no matter which ones you choose to add to your dinner menu, there’s definitely something here for everyone to enjoy!

Mashed Potatoes

Mashed Potatoes

Follow these easy steps to make the smoothest, fluffiest, cloud-like mashed potatoes you've ever had! Plus ideas for more flavor add-ins.

5 from 1 vote

$2.83 recipe / $0.57 serving Get the Recipe

We can’t think of anything that’s better than a big bowl of buttery Mashed Potatoes. These classic mashed potatoes are fluffy, creamy and easy to make in just a few steps.

Honey Balsamic Glazed Carrots

Honey Balsamic Glazed Carrots

Honey Balsamic Glazed Carrots are a simple but delicious side dish that is easy enough for busy weeknights, but fancy enough for company!

4.67 from 15 votes

$2.82 recipe / $0.71 serving Get the Recipe

These roasted Honey Balsamic Glazed Carrots are sweet, tangy, and rich all at the same time. Incredibly easy to make and perfect for the big day!

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole

A creamy broccoli cheddar casserole from scratch, using no "cream of" soups. Rich, cheesy comfort food at its best!

4.73 from 74 votes

$6.56 recipe / $1.09 serving Get the Recipe

Broccoli Cheddar Casserole is a comforting, classic recipe that is always welcomed at dinner parties. This homemade version comes together quickly and is a great way to use up leftover rice!

Homemade Mac And Cheese

Homemade Mac and Cheese

This incredibly creamy and cheesy homemade mac and cheese is great on its own or as a jumping off point for your own creation.

4.35 from 49 votes

$4.19 recipe / $1.05 serving Get the Recipe

If there’s one side dish that’s always welcomed at holiday gatherings it’s Homemade Mac and Cheese. This classic stovetop macaroni and cheese recipe is made with a classic roux-based cheese sauce that will satisfy all of your cheesy pasta cravings!

Vegetarian Stuffing

Vegetarian Stuffing

This Vegetarian Stuffing is full of so much color, texture, and flavor that it will be loved by meat-eaters and vegetarians alike.

4.93 from 14 votes

$7.54 recipe / $0.94 serving Get the Recipe

This Vegetarian Stuffing is chock-full of colorful vegetables that bring tons of flavor and texture to this classic Thanksgiving side dish!

Mushroom Herb Gravy

Mushroom Herb Gravy

This one quick, easy, and insanely flavorful Mushroom Herb Gravy will satisfy both meat eaters and vegetarians alike. 

5 from 16 votes

$3.23 recipe / $0.54 serving Get the Recipe

This insanely scrumptious Mushroom Herb Gravy is butter-based and perfect to drizzle over those creamy mashed potatoes or your Thanksgiving turkey.

Sweet Potato Casserole

Sweet Potato Casserole

Greater than the sum of its parts, this buttery sweet potato casserole is a breeze to put together and will be the star of your dinner table!

5 from 4 votes

$5.94 recipe / $0.74 serving Get the Recipe

I mean who doesn’t love the classic, irresistible Sweet Potato Casserole? It’s the perfect side dish during the holidays and family gatherings, and can be topped with marshmallows or a decadent pecan streusel.

Easy Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels sprouts and an easy, tasty, and versatile side dish to compliment any of your fall or winter meals.

5 from 9 votes

$2.21 recipe / $0.55 serving Get the Recipe

If you don’t want to spend a lot of time on your Thanksgiving sides this year, you can whip up these easy Roasted Brussels Sprouts in hardly no time!

Corn Pudding

Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

5 from 3 votes

$6.36 recipe / $0.80 serving Get the Recipe

This Corn Pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s incredibly easy and it will definitely leave you wanting seconds!

Apple Walnut Stuffing

Apple Walnut Stuffing

Take a Thanksgiving dinner short cut by upgrading a boxed stuffing mix with fresh ingredients for more flavor, texture, and visual appeal.

5 from 3 votes

$3.74 recipe / $0.47 serving Get the Recipe

We’re taking stuffing to the next level with this easy Apple Walnut Stuffing recipe. It’s a combination of boxed stuffing mix along with fresh ingredients like apples and chopped walnuts and ready to serve in just 30 minutes!

Classic HOmemade Cranberry Sauce

Classic Homemade Cranberry Sauce

This simple cranberry sauce only requires three ingredients but has enough flavor to add excitement to your holiday meal.

4.41 from 5 votes

$2.77 recipe / $0.46 serving Get the Recipe

A simple but spectacular homemade Cranberry Sauce made with fresh cranberries and a little sweet orange juice. It will definitely brighten up your Thanksgiving meal!

Maple Brown Butter Mashed Sweet Potatoes

Maple Brown Butter Mashed Sweet Potatoes

Maple Brown Butter Mashed Sweet Potatoes are a simple way to add a little something extra special to your Thanksgiving table.

4.75 from 16 votes

$5.71 recipe / $0.95 serving Get the Recipe

Get ready to experience the magic that brown butter and maple syrup makes with these Maple Brown Butter Mashed Sweet Potatoes! Brown butter creates a nutty, caramel flavor which matches perfectly with the deep flavors of real maple syrup. A simple dish perfect for your holiday meal.

Wild Rice STuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!

4.82 from 16 votes

$6.19 recipe / $1.55 serving Get the Recipe

This Wild Rice Stuffed Acorn Squash is a show-stopping Autumn-inspired dish that is absolutely perfect for your Thanksgiving meal. It’s colorful, flavorful, full of texture, and just as delicious as it is beautiful.

Collard Greens

Collard Greens

Collard Greens are an easy and delicious side dish that is a great way to use up leftover ham bones or a smoked ham hock.

4.67 from 6 votes

$5.92 recipe / $0.99 serving Get the Recipe

Collard Greens are a classic potluck side dish and are perfect to add to your Thanksgiving menu. This recipe includes smoked ham hock, chicken broth and lots of aromatics and spices!

Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.

5 from 10 votes

$7.20 recipe / $1.44 serving Get the Recipe

This gorgeous Roasted Brussels Sprouts Salad will steal the show at your family gathering this year! It’s a beautiful combination of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing!

Balsamic Roasted Mushrooms

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

4.85 from 19 votes

$4.24 recipe / $1.06 serving Get the Recipe

These Balsamic Roasted Mushrooms are bursting with flavor and they make the perfect side dish for any special occasion!

Easy Creamed Spinach

Creamed Spinach

This easy creamed spinach recipe is a delicious and easy side dish for any meal, and is made with simple ingredients like butter, milk, and Parmesan.

5 from 8 votes

$3.40 recipe / $0.85 serving Get the Recipe

You can’t go wrong when you have an easy Creamed Spinach recipe in your back pocket. This version is simple, rich, and creamy without being overly heavy.

Potatoes Au Gratin

Potatoes Au Gratin

Thinly sliced potatoes baked in a creamy, cheesy sauce makes these Potatoes Au Gratin pure heaven in a casserole dish.

4.82 from 11 votes

$5.33 recipe / $0.67 serving Get the Recipe

Potatoes Au Gratin – a truly classic comfort food dish made with thinly sliced potatoes in a rich and creamy sauce. Did I mention that I’m slightly addicted to this dish? It’s just SO good!

Easy Homemade Cornbread

Easy Homemade Cornbread Recipe

Toss that boxed mix and make this fast and Easy Homemade Cornbread, which makes a great side dish for breakfast, lunch, or dinner! 

4.67 from 112 votes

$1.51 recipe / $0.19 serving Get the Recipe

This Easy Homemade Cornbread is deliciously sweet, moist and it only uses a few pantry staple ingredients. It always makes the perfect side to go with collard greens or any type of slow cooked beans to help soak up all of that good flavor on your plate.

Potato And Green Bean Skillet

Potato and Green Bean Skillet

This easy and delicious potato and green bean skillet is the perfect weeknight meal made with simple ingredients like potatoes, green beans, onions, and bacon.

5 from 5 votes

$6.86 recipe / $1.72 serving Get the Recipe

You get two for one with this easy Potato and Green Bean Skillet! Caramelized onions, smoky bacon, and tender potatoes…yes, count me in!

Roasted Delicata Squash

Roasted Delicata Squash

Roasted Delicata squash is surprisingly sweet and rich, and is almost effortless to prepare, making it the perfect fall or winter side dish.

4.80 from 5 votes

Get the Recipe

Take some of the stress away and make this simple and delicious Roasted Delicata Squash for Thanksgiving this year. A little bit of olive oil and a simple seasoning mix is all you need.

Twice Baked Potatoes

Twice Baked Potatoes

Twice baked potatoes are the ultimate comfort food featuring fluffy mashed potatoes, bacon, cheddar cheese, and more delicious toppings.

5 from 4 votes

$7.80 recipe / $0.98 serving Get the Recipe

You’ll definitely impress your guests this year with these Twice Baked Potatoes. These deconstructed loaded baked potatoes are mixed perfectly with all your favorite toppings, then re-stuffed into crispy potato skins. Perfect for individual servings too!

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

4.32 from 22 votes

$6.37 recipe / $1.59 serving Get the Recipe

These sweet and savory caramelized Balsamic Roasted Vegetables are versatile (use any vegetables) and make a simple yet stunning Thanksgiving side dish!

Baked Mac And Cheese

Baked Mac and Cheese

Baked mac and cheese is an extra rich and cheesy pasta casserole that is baked to perfection with a buttery and crunchy topping.

4 from 6 votes

$6.16 recipe / $1.03 serving Get the Recipe

I’m pretty sure this Baked Mac and Cheese will be in high demand on Thanksgiving Day. It’s a staple potluck side dish and if you want more of that cheesy goodness with a crunchy flavorful topping, then baked mac and cheese is the way to go!

Maple Roasted Sweet Potatoes With Pecans

Maple Roasted Sweet Potatoes with Pecans

Maple Roasted Sweet Potatoes with Pecans are an easy, classic Thanksgiving side dish that everyone will love.

5 from 9 votes

$6.77 recipe / $1.13 serving Get the Recipe

Maple Roasted Sweet Potatoes with Pecans are tender, sweet, easy to prepare, and a simple side dish for holiday gatherings.

Sweet Potato Cornbread

Sweet Potato Cornbread

Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.

4.84 from 68 votes

$4.00 recipe / $0.50 serving Get the Recipe

Get ready to take your cornbread skills to the next level with this rich and thick Sweet Potato Cornbread! It’s slightly sweet but also has a good amount of warm, aromatic spices to keep it from being too dessert-like.

Wild Rice Pilaf

Wild Rice Pilaf

This wild rice pilaf is full of color, texture, and fall flavors. It's the perfect side dish for dinner during the cooler months.

4.91 from 10 votes

$2.73 recipe / $0.68 serving Get the Recipe

This Wild Rice Pilaf is full of color, texture, and flavor! It has lots of aromatics and is a great side dish for your next holiday gathering.

More Thanksgiving Roundups

Thanksgiving Salads

How to Make a Thanksgiving Grazing Board

Vegetarian Thanksgiving Recipes

How to Make an Easy Thanksgiving Dinner for Beginners

The post Thanksgiving Side Dishes appeared first on Budget Bytes.

Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!

Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!

What Else Can I Add?

How to Store Leftovers

Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).

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Scrambled Eggs with Rice

Scrambled Eggs with Rice is a simple and delicious budget-friendly meal that can be enjoyed for breakfast, lunch, or dinner!

Course Breakfast

Cuisine Japanese, Korean

Total Cost $2.28 recipe / $0.57 serving

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 420kcal

Author JJ Johnson and Danica Novgorodoff, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table

Equipment

• Nonstick Fry Pans

Ingredients

• 6 large eggs $0.63
• 2 Tbsp cooking oil $0.08
• 2 tsp gochujang (or to taste) $0.16
• 4 cups cooked rice, warm $0.43
• 3 Tbsp soy sauce $0.18
• 1 Tbsp toasted sesame oil $0.30
• 4 green onions, sliced $0.50

Instructions

• Crack the eggs into a bowl and beat well with a fork.
• Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
• Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
• Serve hot, in individual bowls, topped with the sliced green onions.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Sodium: 865mg | Fiber: 1g

How to Make Scrambled Eggs with Rice – Step by Step Photos

Crack six large eggs into a bowl and whisk with a fork.

Add 2 Tbsp cooking oil to a large skillet and heat over medium-low. Once hot, add the eggs and lightly scramble. When they’re mostly set, add 2 tsp gochujang and stir to combine.

Add four cups of warm pre-cooked rice and stir to combine.

Season the eggs and rice with 3 Tbsp soy sauce and 1 Tbsp toasted sesame oil. Fold to incorporate. Give the mixture a taste and add more gochujang if desired (I like it spicy, so I added more).

Garnish with sliced green onions and serve!

More Easy Rice Recipes

Southwest Lentils And Rice Skillet

$5.65 recipe / $1.41 serving

Creamy Rice Pudding

$1.68 recipe / $0.42 serving

Vegetable Fried Rice

$4.5 recipe / $1.13 serving

Mushroom Rice

$2.93 recipe / $0.73 serving

The post Scrambled Eggs with Rice appeared first on Budget Bytes.

Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)

What is Corn Pudding?

Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.

What to Serve with Corn Pudding

Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!

How to Store Leftovers

Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overhead the corn pudding as it can cause it to get a little watery.

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Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

Course Dinner, Side Dish

Cuisine American

Total Cost $6.36 recipe / $0.80 serving

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 (about ¾ cup each)

Calories 347kcal

Author Beth – Budget Bytes

Ingredients

• 4 cups frozen sweet corn (thawed), divided $1.67
• 1 cup half and half* $0.75
• 3 large eggs $0.32
• 1/2 cup yellow cornmeal $0.24
• 1/2 cup sour cream $0.63
• 1/4 cup sugar $0.09
• 2 tsp salt $0.10
• 1/2 tsp cayenne pepper $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 2 cups shredded cheddar cheese, divided $2.49

Instructions

• Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
• Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
• Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
• Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
• Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

Serving: 0.75cup | Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Sodium: 817mg | Fiber: 3g

How to Make Corn Pudding

Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.

Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.

Fold 1 cup shredded cheddar cheese into the corn pudding batter.

Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.

Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.

More Thanksgiving Side Dishes

Mashed Potatoes

$2.83 recipe / $0.57 serving

Maple Roasted Sweet Potatoes with Pecans

$6.77 recipe / $1.13 serving

Classic Homemade Cranberry Sauce

$2.77 recipe / $0.46 serving

Wild Rice Stuffed Acorn Squash

$6.19 recipe / $1.55 serving

The post Corn Pudding appeared first on Budget Bytes.

Y’all, I’m on a roll with these simple, cozy, soup recipes! I had one extra ham hock left over from making Split Pea Soup a few weeks ago, so I decided to test a simple Navy Bean Soup recipe. I used dry, uncooked navy beans because they’re more economical than canned beans and you can infuse a lot of flavor into them. Then I just paired the navy beans with some vegetables, a smoked ham hock, and lots of herbs and spices. The results…a hearty, creamy, and absolutely delicious navy bean soup! Trust me, you’ll be blown away by how flavorful this soup is and just how easy it is to make!

INGREDIENTS FOR NAVY BEAN SOUP

Storing Leftovers

This navy bean soup recipe makes a big batch, so save the leftovers for lunch the next day or freeze for later. You can store the soup in an airtight container in the refrigerator for up to 4-5 days. Or freeze in freezer-safe containers for up to 3 months.