Southern Biscuit Recipes for Every Occasion

Biscuits have a way of making an ordinary meal feel a little more special. They belong beside a plate of fried chicken, tucked around a country ham breakfast, or served piping hot with a little butter and homemade jam. And around here, we certainly don’t wait for a special occasion to make them. A pot of soup, a Sunday supper, or a weekend breakfast is reason enough to get out the flour and turn on the oven.

That’s why I’m sharing five Southern biscuit recipes you need in your recipe file. Each one has its own personality and a place at the table, from classic Southern biscuits you’ll make again and again to recipes that put a delicious twist on this beloved Southern staple. Keep these recipes handy, because once your family gets a taste of homemade biscuits, you may find yourself making a pan of biscuits a whole lot more often!

1. Fluffy Southern Buttermilk Biscuits Recipe

These Fluffy Southern Buttermilk Biscuits are everything a homemade biscuit should be, tall, tender, buttery, and wonderfully flaky. A pastry cutter works the cold butter into the flour, leaving little pockets of butter throughout the dough. As those bits of butter melt in the hot oven, they create steam that helps give these biscuits their beautiful flaky layers and sky-high rise. They’re the kind of biscuits you’ll want to make again and again, whether you’re serving breakfast or Sunday supper. Get the FULL Recipe Here

2. Apple Pie Biscuits

If you love apple pie but don’t want to make a pie, these Apple Pie Biscuits are just the ticket. This easy shortcut recipe skips the dough and starts with frozen biscuits that are smothered in butter and cinnamon sugar, then topped with sweet apple pie filling before baking. The result is a warm, gooey, cinnamon-kissed treat that tastes like apple pie and homemade biscuits got together and decided to make something delicious. Get the FULL Recipe Here.

3. Angel Biscuits

Angel Biscuits are the best of both worlds, a cross between a classic buttermilk biscuit and a soft, fluffy yeast roll. They’re tender and buttery like a biscuit, but the yeast gives them a wonderfully light, airy texture. And here’s the secret that makes them especially handy: the dough can be made ahead and kept in the refrigerator, so you can bake fresh biscuits when you’re ready. If you’ve never made Angel Biscuits before, this is one Southern classic you’ll be mighty glad you discovered. Get the FULL Recipe Here.

4. Sweet Potato Biscuits

If you ask me, sweet potatoes have a way of making just about everything a little better, and biscuits are no exception. These Sweet Potato Biscuits are tender, lightly sweet, and absolutely wonderful warm from the oven with a pat of butter. They’re a delicious Southern twist on the classic biscuit and a particularly good way to use up leftover sweet potatoes. Get the FULL Recipe Here.

5. Ham and Cheese Biscuits

If there’s one thing that makes a homemade biscuit even better, it’s a little ham and cheese tucked inside! These Ham & Cheese Biscuits are tender, buttery, and packed with savory ham and melty cheese. Frozen butter is worked into the dough using two forks, creating little pockets of butter that melt as the biscuits bake for a tender, flaky texture. A brush of melted butter over the tops adds an extra layer of rich, buttery goodness. They’re just the thing for a hearty breakfast, weekend brunch, or an easy grab-and-go bite when you need something delicious to tide you over. Get the FULL Recipe Here.

Keep These Southern Biscuit Recipes Handy

Whether you’re looking for a classic Southern biscuit recipe, a sweet twist like Apple Pie Biscuits, or a savory biscuit packed with ham and cheese, these recipes are worth keeping close at hand. From breakfast and brunch to Sunday supper and holiday gatherings, homemade biscuits always have a place at the table.

So save these Southern biscuit recipes to your recipe file and come back whenever you’re craving something warm, buttery, and homemade. After all, you can never have too many good biscuit recipes!

More Southern Biscuit Recipes to Make

• Cheddar Chive Potato Biscuits are a savory biscuit you can serve at any time of day.
• Easy Cream Biscuits recipe only requires three ingredients to make.
• My recipe for Butter Swim Biscuits is a fan favorite!
• When you’re short on time these 3 Ingredient Biscuits are just the ticket.
• Honey Butter Biscuits are buttery and sweet.
• Thimble Biscuits can be filled with any flavor of jam that you like.
• Insanely delicious Cheddar Sausage Biscuits.
• Easy Blueberry Biscuits from Pillsbury.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Biscuit Cutter Set

The post 5 Southern Biscuit Recipes You Need in Your Recipe File appeared first on melissassouthernstylekitchen.com.

Easy Pumpkin Rice Krispies Treats

I think everyone should have at least one childhood memory of making Rice Krispies Treats. These pumpkin treats are such a simple, sweet treat to make, especially when adults and kids work together in the kitchen, creating memories and something delicious to enjoy. This easy recipe for pumpkin-shaped treats is extra fun to make for fall gatherings, when hosting a Halloween party, and it also makes a festive Thanksgiving dessert that the kiddos are sure to love.

Key ingredients you’ll need to make Pumpkin Rice Krispie Treats: (Scroll down for the full printable recipe card and quantities.)

• Cereal – Crispy rice cereal i.e. Rice Krispies or a similar store brand that you enjoy.
• Pretzels – You’ll need thick pretzel sticks or pretzel rods for the stems.
• Marshmallows – Mini marshmallows form the edible “glue” that gives rice krispies treats their chewy texture.
• Flavoring – Vanilla extract enhances the taste of the marshmallows.
• Butter – Salted butter or unsalted butter to melt with the marshmallows.
• Food Coloring – Orange food coloring gel to give the pumpkins their signature color.
• Decorations – Green fondant or Airheads and one tube of green cookie icing to make the vines and leaves.

How to Make Pumpkin Rice Krispies Treats

• How Do You Make Pumpkin Rice Krispies Treats? The process is the same as making classic Rice Krispies Treats. In a large deep pot you’ll melt together the butter and mini marshmallows while stirring constantly to prevent sticking.
• Add Vanilla and Orange Food Coloring – To the pot add vanilla extract and orange food coloring. Stir well, then add the crispy rice cereal, adding more food coloring to suit your desired color preference.
• Work Quickly – Work quickly mixing to evenly coat the cereal with all of the marshmallow mixture.
• Shape into Pumpkins – Spray your hands with cooking spray and divide the cereal mixture with a measuring cup shaping into a pumpkin.
• Transfer to a Sheet Pan – Place onto a sheet pan and repeat until all of the cereal mixture is used.
• Add the Stem – Press a pretzel stick into the center while warm, let them cool completely.
• Create Leaves – Decorate using a tube of green cookie icing to create vines and place fondant leaves onto the tops. Let set then enjoy!

Kitchen Equipment to Make Pumpkin Rice Krispie Treats Recipe

• Large pot. When in doubt go larger, not smaller since the pot doubles as the mixing bowl.
• Measuring cups and measuring spoons.
• Rubber spatula or spoon.
• Large baking sheet pan.
• Leaf shaped cookie cutter.
• Knife and cutting board to make the leaves.
• Alternate Technique – You can press the marshmallow mixture onto wax paper and use a pumpkin cookie cutter to make the pumpkin shape. Please note that you’ll have more scraps doing it this way.

Recipe Variations, Tips and Substitutions

• Making Fondant Leafs – You can use premade fondant or green airheads for making the leaves for the pumpkins. Use the tip of a knife to create the leaf shape that you want. You can even create the veins of the leaves with the knife. If you have a leaf shaped cookie cutter by all means use it!
• Marshmallows – If you want to make these treats using large marshmallows, you’ll need 40 total to equal one package of mini marshmallows.
• Food Coloring – You can use liquid food coloring or food coloring gel to tint the mixture. I prefer to gel as it doesn’t add liquid to the equation. Add the amount that creates the level and intensity of orange that you desire.
• Add Shape – You can make the indentations in the krispies treats using the dull side of a knife. After forming into the pumpkin shape press at even intervals to create grooves to mimic the look of a pumpkin.
• Decorate – You can decorate these as jack-o-lanterns for Halloween using black icing and drawing faces onto the pumpkins.
• Store-Bought Fondant – Premade fondant is available at any craft store or baking supply store as well as most places where cake decorating supplies are sold.
• Cool Completely Before Adding Embellishments – Wait for the pumpkins to cool completely before using the icing, it could melt into the treat if they’re still warm.
• Add the Stem While Warm – Place the pretzel when the pumpkin is still warm and sticky. If you wait until the marshmallow is cooled, it is really difficult to get it in there. Marshmallow is like glue when it cools. You could also use mini tootsie rolls for the stems in a pinch.
• Test the Icing – Using a tube of cookie icing is super convenient way to draw the vines on the pumpkins especially if you’re not one to use a piping bag. I’ve found that the thickness of the icing can vary from brand to brand. Test it on a piece of wax paper and see if you’ll need to retrace the vines more than once to make them appear thicker. Remember, they don’t have to be perfect, this is a fun treat where the kids can help.

Storage and Leftovers

• Leftovers – Store Pumpkin Rice Krispies in an airtight container at room temperature for up to 1 week.
• Freezer – I don’t recommend freezing rice krispie treats, they can become soggy when thawed.

More No Bake Simple Recipes to Make

• No campfire is required to make these No Bake S’mores Bars.
• Easter Rice Krispies Nests are filled with colorful candy eggs.
• No Bake Chocolate Peanut Butter Bars for game day, picnics or the holidays.
• Chocolate Rice Krispies Treats for Halloween.
• Chocolate Peanut Butter Ritz Crackers are a vintage sweet and salty treat that anyone can make. They can be dipped in white chocolate, too!
• Strawberries and Cream Rice Krispies Treats are delightful.
• Butterscotch Rice Krispies Treats are a grown-up version that everyone will love.
• Lemon Meringue Rice Krispies Treats from 365 Days of Baking.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Measuring Set
• Large Saucepan
• Silicone Spatulas

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Pumpkin Rice Krispies Treats

These fun Pumpkin Rice Krispies Treats are an easy, festive fall treat that kids and adults will love making and eating!

Course Dessert

Cuisine American

Keyword easy-rice-krispies-treats-recipe, pumpkin-rice-krispies-treats

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 173kcal

Ingredients

• 3 Tbsp salted butter
• 1 10 oz package mini marshmallows
• 1 tsp pure vanilla extract
• 1 tsp orange food gel coloring adjust amount to suit the color you desire
• 6 cups crispy rice cereal i.e. Rice Krispies or similar
• 10 (2 inch) pretzels sticks
• 1 7 oz tube green cookie icing
• green fondant or green airheads to create leaves

Instructions

• Lightly coat a rimmed baking sheet with nonstick cooking spray. Set aside.
• In a large heavy bottomed pot melt butter over medium heat. Add marshmallows and vanilla and stirring constantly until completely smooth, about 2-4 minutes.
• To the pot add the food coloring gel (or liquid) swirling the food coloring through the melted marshmallows and add the crispy rice cereal. Stir until the cereal is thoroughly coated adding more food coloring until it suits your color preference. Let cool slightly before handling.
• Lightly grease hands with nonstick cooking spray or butter. Form the cereal mixture into roughly 3/4 cup balls, and then shape into a pumpkin. (Don't skip this step, greasing your hands is the trick that keeps them from sticking.)
• Transfer to the prepared baking sheet. Repeat with the remaining cereal mixture. Press a pretzel stick into the top of each pumpkin to resemble a stem while warm.
• Allow the pumpkins to cool completely, then pipe green icing around the base of the pretzels to create vines and use green fondant or airheads cut into leaf shapes for the leaves. Let pumpkins stand at room temperature until the icing is set.
• Store pumpkins in an airtight container at room temperature for up to 1 week.

Notes

• Making Fondant Leafs – You can use premade fondant or green airheads for making the leaves for the pumpkins. Use the tip of a knife to create the leaf shape that you want. You can even create the veins of the leaves with the knife. If you have a leaf shaped cookie cutter by all means use it!
• Marshmallows – If you want to make these treats using large marshmallows, you’ll need 40 total to equal one package of mini marshmallows.
• Food Coloring – You can use liquid food coloring or food coloring gel to tint the mixture. I prefer to gel as it doesn’t add liquid to the equation. Add the amount that creates the level and intensity of orange that you desire.
• Add Shape – You can make the indentations in the krispies treats using the dull side of a knife. After forming into the pumpkin shape press at even intervals to create grooves to mimic the look of a pumpkin.
• Decorate – You can decorate these as jack-o-lanterns for Halloween using black icing and drawing faces onto the pumpkins.
• Store-Bought Fondant – Premade fondant is available at any craft store or baking supply store as well as most places where cake decorating supplies are sold.
• Cool Completely Before Adding Embellishments – Wait for the pumpkins to cool completely before using the icing, it could melt into the treat if they’re still warm.
• Add the Stem While Warm – Place the pretzel when the pumpkin is still warm and sticky. If you wait until the marshmallow is cooled, it is really difficult to get it in there. Marshmallow is like glue when it cools. You could also use mini tootsie rolls for the stems in a pinch.
• Test the Icing – Using a tube of cookie icing is super convenient way to draw the vines on the pumpkins especially if you’re not one to use a piping bag. I’ve found that the thickness of the icing can vary from brand to brand. Test it on a piece of wax paper and see if you’ll need to retrace the vines more than once to make them appear thicker. Remember, they don’t have to be perfect, this is a fun treat where the kids can help.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 13mg | Sugar: 15g | Vitamin A: 105IU | Calcium: 1mg | Iron: 4mg

The post Pumpkin Rice Krispies Treats appeared first on melissassouthernstylekitchen.com.

Easy Mini Chicken Pot Pies Recipe

There’s just something about chicken pot pie that feels like a warm hug at the supper table. Creamy chicken and vegetables tucked beneath a golden, flaky crust make it the kind of old-fashioned comfort food that never goes out of style.

This chicken pot pie recipe is one that works perfectly for families of all sizes. Make just enough for a couple, or fill the cupcake pan for the whole family to enjoy. They’re especially nice for cozy weeknight suppers, Sunday dinner, or anytime you’re craving a homemade meal that feels a little extra special.

Key ingredients you’ll need to make Mini Chicken Pot Pies Recipe: (Scroll down for the full recipe card to print and exact quantities.)

• Pastry – Refrigerated pie crusts make assembling these pot pies a cinch.
• Chicken – Fully cooked rotisserie chicken.
• Frozen Veggies – Frozen mixed vegetables add bulk and texture.
• Butter – Salted butter or unsalted butter to make the sauce.
• All Purpose Flour – Flour thickens the sauce and stabilizes the filling.
• Spices – Garlic salt, lemon pepper, onion powder and ground mustard.
• Liquid – Half and half or whole milk thins the creamy filling.
• Egg Wash – One large egg beaten with cold water will enhance the browning of the tops. You could opt to use melted butter.
• Fresh Herbs – Fresh thyme for an earthy flavor.

How to Make Mini Chicken Pot Pies Recipe

• Heat Oven and Grease Pan – Preheat the oven and spray muffin cups with cooking spray.
• Make the Roux – Over medium high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
• Simmer to Thicken – Add half and half, whisking to combine then bring to a gentle bubble. Lower heat and let simmer until thickened.
• Add Chicken and Vegetables – Add chicken, vegetables and thyme. Stir well.
• Cut Pastry Crust into Rounds – Unroll one pie crust and cut into 6 rounds. Press one round onto bottom and sides of each well of cupcake pan.
• Combine – Divide filling evenly between each of the 12 crusts. Top each mini pie with a smaller 1.5- inch dough round.
• Egg Wash – Brush the top crusts with beaten egg.
• Oven – Bake per the baking time in the recipe until the crusts are golden brown and filling is bubbly. Let stand in pan for 3-5 minutes.
• Serve – Run a knife around the edge of each pie and gently lift from the bottom to a serving platter.

Kitchen Equipment to Make Mini Chicken Pot Pie Recipes

• One large skillet.
• Measuring cups and measuring spoons.
• Standard size 12-cup cupcake/muffin pan.
• Sharp kitchen knife and chopping board for chopping the chicken.
• Balloon whisk for making the sauce and a large spoon or rubber spatula for stirring the filling together.
• 3.5-4 inch round cookie or biscuit cutter to cut out the pie crust and a 1.5-inch cutter to make the top crust.
• Small bowl for making the egg wash and pastry brush.

Recipe Variations, Tips and Substitutions

• Pie Crust – This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you’d like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
• Use Pastry Scraps on Top – The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won’t take as long to bake. 
• Chicken – I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
• Homemade Sauce – The creamy sauce for these pot pies is homemade. It’s meant to be thicker by design to keep it from overflowing the crust while baking.
• Steam the Veggies – The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a medley of peas and carrots.
• Butter – You can use salted butter or unsalted butter.
• Seasonings and Spices – You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
• Mustard – Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
• Fresh Herbs – Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
• Alternate Vegetables – You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed and steamed, if frozen.

Storage and Leftovers

• Leftovers – Store leftover chicken pot pie in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – These mini pies reheat beautifully in the microwave. If frozen, you can thaw them in the fridge before reheating in the microwave, air fryer or reheat them from frozen in the oven.
• Freezer – You can freeze leftover pot pie in an airtight container after cooling for up to 2 months.
• Reheating from Frozen – When reheating mini pot pies from frozen, place the pot pies on a sheet pan lined with parchment paper and into a preheated 325°F oven with foil on top baking just until heated through.

More Southern Pot Pie Recipes to Make

• Broccoli Cheddar Chicken Pot Pie is a delicious fusion dish.
• Beef Pot Pie with Cheddar Biscuits features a flavorful beef filling topped with drop biscuits.
• Double Crust Chicken Pot Pie is a fan favorite year after year.
• Steak and Potato Pie is a rich and hearty main dish entree.
• Biscuit Topped Chicken Pot Pie is a comforting one dish meal.
• Vegetable and Biscuit Pot Pie from Sally’s Baking Addiction.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Cupcake Pans
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board

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Mini Chicken Pot Pies

These Mini Chicken Pot Pies are bite-sized Southern comfort, filled with tender chicken, savory veggies, and creamy sauce beneath a golden, flaky crust.

Course Appetizer, Main Course, Poultry

Cuisine American

Keyword chicken-pot-pie-recipes, mini-chicken-pot-pies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 219kcal

Ingredients

• 1 14.5 oz package refrigerated pie crusts (2 crusts)
• 2 Tbsp salted butter
• 2 Tbsp all purpose flour
• 1/2 tsp garlic salt
• 1/2 tsp lemon pepper (or black pepper)
• 1/2 tsp onion powder
• 1/2 tsp ground mustard
• 1 1/3 cups half and half or whole milk
• 1 1/4 cup chopped rotisserie chicken
• 1 cup steamed mixed vegetables
• 1 tsp fresh thyme leaves
• 1 large egg beaten with 1 Tbsp cold water

Instructions

• Preheat the oven to 350°F. Spray the individual muffin cups of a 12-cup standard size cupcake/muffin pan with cooking spray. Set aside.
• In a large skillet over medium-high heat, melt butter. Add flour, garlic salt, lemon pepper, onion powder and ground mustard. Whisk until butter is absorbed.
• Add half and half, whisking until fully combined. Bring to a gentle boil whisking constantly then immediately lower heat and let simmer on low for 3 minutes. Remove from heat, add chicken, vegetables and thyme. Stir well. Set aside.
• Meanwhile, bring crusts to room temperature per package directions. Unroll one pie crust on a lightly floured surface.
• Using a 3.5-4 inch biscuit cutter, cut into 6 rounds. Repeat with second crust. Press one round onto bottom and sides of each well of cupcake pan. Reroll pastry scraps and cut into (12) 1.5-inch rounds for the top of the mini pot pies.
• Divide pot pie filling evenly between each of the 12 cups. Top each mini pie with a 1.5-inch dough round. (You can repeat and reroll any leftover scraps and cut into additional 1.5-inch rounds to bake along with pot pies on a separate pan.)
• Brush the top crusts with beaten egg. (Also any additional pie crust rounds you're baking separately)
• Place pies into the preheat oven and bake for 25 minutes or until the crusts are golden and filling is bubbly. Let stand in pan for 3-5 minutes.
• Run a knife around the rims of each pie and gently lift from the bottom to a serving platter. (This is when you can place any additional small crust rounds on top before serving.)
• Serve with mashed potatoes, your favorite salads and garlic bread.

Notes

• Pie Crust – This recipe utilizes a package of refrigerated pie crusts to keep things simple. If you’d like to make your own crust you can! Checkout my Flaky Pie Crust recipe here.
• Use Pastry Scraps on Top – The top crust for these pot pies can be topped with a second crust using any leftover pie dough scraps. You may note, I did this with my pot pies in the images. To do so, cut out the rounds then place them onto a parchment lined baking sheet. Brush with egg wash and bake alongside the pot pies until golden. The single crusts won’t take as long to bake. 
• Chicken – I used chopped rotisserie chicken in this recipe for a timesaver. You can use any leftover chicken, poached chicken, grilled chicken breasts or baked chicken. In a pinch, you could also use canned chicken or leftover turkey from Thanksgiving for a round two meal.
• Homemade Sauce – The creamy sauce for these pot pies is homemade. It’s meant to be thicker by design to keep it from overflowing the crust while baking.
• Steam the Veggies – The mixed vegetables in the recipe need to be steamed prior to adding to the filling. You could use a simple medley of peas and carrots.
• Butter – You can use salted butter or unsalted butter.
• Seasonings and Spices – You can use black pepper in place of lemon pepper and add a dash of cayenne pepper for a little heat.
• Mustard – Use 1/2 tsp prepared Dijon mustard in place of ground mustard.
• Fresh Herbs – Fresh thyme adds another dimension of flavor to the sauce. You can use 1/4 teaspoon of dried thyme or fresh chives, rosemary or tarragon.
• Alternate Vegetables – You can create your own blend of vegetables with celery, peas, carrots, mushrooms or corn. Keep in mind, they need to be cooked, thawed (if frozen) and steamed.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 340mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

The post Mini Chicken Pot Pies appeared first on melissassouthernstylekitchen.com.

Easy Slow Cooker Green Beans Recipe

There’s hardly a meal that wouldn’t be made better with a pot of these Slow Cooker Green Beans on the table. Serve them alongside roasted chicken, meatloaf, pork chops, or a Sunday pot roast for a comforting family dinner. They’re especially welcome at Thanksgiving, Christmas, Easter, and summer gatherings, where a big slow cooker of tender green beans can feed a crowd and stay warm while everything else comes together. For a true Southern supper, add some cornbread and let those savory juices do the talking!

Key ingredients you’ll need to make Slow Cooked Green Beans: (Scroll down for the full printable recipe card ans quantities.)

• Green Beans – Fresh green beans ends trimmed.
• Onion and Garlic – Fresh garlic and sweet Vidalia onion enhance the flavor.
• Bacon – Cooked bacon for a smoky flavor.
• Spices – Garlic salt and black pepper adjust to taste
• Liquid – Chicken stock or chicken broth for moisture.
• Butter – Salted butter or unsalted butter adds richness.

How to Make Slow Cooker Green Beans Recipe

• Prep Green Beans – Remove ends from green beans.
• Fry Bacon – Fry bacon over medium-high heat until crispy and fat has rendered. Remove to paper towels to drain grease, then chop.
• Saute Onion and Garlic – To the drippings in the skillet add the onion and garlic. Cook until softened and beginning to brown.
• Combine – Toss green beans with the onion mixture, along with garlic salt and black pepper. Stir to combine, then transfer to the slow cooker.
• Chicken Stock – Drizzle the top with chicken stock and arrange pats of butter over the green beans.
• Slow Cooker – Cover and cook per the recipe until tender.
• Serve – Stir chopped bacon into the beans, then serve hot.

Kitchen Equipment to Make Slow Cooker Green Beans with Bacon

• 6 quart slow cooker or crock pot.
• Large colander.
• Kitchen knife and cutting board.
• Measuring cups and measuring spoons.
• Large skillet. Use a large enough skillet that it can double as the mixing bowl.

Recipe Variations, Tips and Substitutions

• Frozen Green Beans – You can adapt this recipe using frozen green beans. When doing so there’s no need to thaw the beans first.
• Bacon – You could use diced ham, ham bone or ham hock in place of bacon.
• Mushrooms – Add 1-2 cups sliced mushrooms.
• Bacon Drippings – If you prefer to skip the bacon you can saute the onion and garlic in extra virgin olive oil.
• Fresh Herbs – You can add fresh parsley or thyme.
• Servings – You can easily downsize this recipe according to the amount of servings you need.

Storage and Leftovers

• Leftovers – Store leftovers in the refrigerator in an airtight container for up to 3-4 days.
• Reheating – Reheat in a saucepan over medium heat or individual servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Slow Cooker Recipes to Make

• Slow Cooker Creamed Corn is buttery and rich.
• Slow Cooked Turkey Breast will free up the oven on busy holidays.
• Slow Cooked Cheesy Ranch Potatoes come together in no time flat and the slow cooker does the work.
• Slow Cooker Corn Casserole made with Jiffy muffin mix.
• Slow Cooked Dr Pepper Barbecue Beef is tender and full flavored.
• You won’t believe how easy this Slow Cooker Sweet Potato Casserole is to make.
• Crockpot Beef and Noodles is certain to become a family favorite.
• Slow Cooker Shrimp Boil recipe makes it possible to throw down a shrimp boil any night of the week.
• Slow Cooker Potato Soup warms you up from the inside out.
• Honey Chipotle Meatballs from the Magical Slow Cooker.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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Slow Cooker Green Beans

These Slow Cooker Green Beans are tender, savory, and packed with old-fashioned Southern flavor. Slow cooked with bacon and onion, they make an easy, comforting side dish for family dinners, Sunday supper, and holiday gatherings.

Course Side Dish

Cuisine American, Southern

Keyword slow-cooker-green-beans-recipe

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12 servings

Calories 206kcal

Ingredients

• 1/2 lb bacon (about 8 slices)
• 2 1/2-3 lbs fresh green beans trimmed
• 1 medium sweet onion diced
• 3 large garlic cloves minced
• 2-3 tsp garlic salt adjust to taste
• 1-2 tsp black pepper adjust to taste
• 2 cups chicken stock or chicken broth
• 1/2 cup unsalted butter sliced

Instructions

• Rinse green beans with cold water and trim the ends.
• In a large skillet on the stovetop fry bacon over medium-high heat until crispy. Remove to paper towels to drain grease, then chop. Leave drippings in pan.
• To the bacon grease, add the onion and garlic. Cook for 2-3 minutes until softened and beginning to brown.
• Toss green beans with the onion mixture, along with garlic salt and black pepper. Stir to combine, then transfer to the slow cooker.
• Drizzle the top of the beans with chicken stock and arrange butter slices over the green beans.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until tender.
• Taste beans and adjust salt and black pepper to your taste. Stir in chopped bacon reserving some to sprinkle on top.
• Scoop and serve or transfer to a serving platter.

Notes

• Frozen Green Beans – You can adapt this recipe using frozen green beans. When doing so there’s no need to thaw the beans first.
• Bacon – You could use diced ham, ham bone or ham hock in place of bacon.
• Mushrooms – Add 1-2 cups sliced mushrooms.
• Bacon Drippings – If you prefer to skip the bacon you can saute the onion and garlic in extra virgin olive oil.
• Fresh Herbs – You can add fresh parsley or thyme.
• Servings – You can easily downsize this recipe according to the amount of servings you need.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 580mg | Potassium: 358mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1028IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg

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Best Southern Cheesecake Recipe

This classic Southern Cheesecake Recipe features a rich, creamy filling with sour cream stirred right into the batter. The sour cream adds an extra-creamy texture along with just enough tang to balance the sweetness. Since a from-scratch cheesecake takes a little time and needs plenty of time to chill, it’s best to start a day or two ahead. That makes it especially handy for holidays like Christmas, Thanksgiving, Easter, and the Fourth of July, or anytime you need a make-ahead dessert that’s ready and waiting when you are.

While cheesecake may seem a little intimidating, it really doesn’t have to be. With my step-by-step instructions and a few helpful tips along the way, this creamy Southern cheesecake is approachable for bakers of all skill levels. Take your time, let it chill properly, and you’ll have the perfect cheesecake a beautiful, bakery-style treat ready for the dessert table.

Key ingredients you’ll need to make the Best Cheesecake Recipe: (Scroll down for full printable recipe card and quantities.)

• Cream Cheese – Softened cream cheese puts the “cheese” in this creamy cheesecake.
• Sour Cream – Sour cream gives this cheesecake a creamy texture. Use full fat.
• Sugar – Granulated sugar (white sugar) for sweetness.
• Whole Eggs – Large eggs stabilize the cheesecake filling.
• Flavorings – Vanilla extract adds creamy floral notes to the taste.
• Cornstarch – Cornstarch assists with stabilization of the cream cheese mixture.
• Graham Cracker Crust – Graham cracker crumbs, butter and granulated sugar for the crust.
• Serving – Fresh fruit or berries and whipped cream for serving.

How to Make Best Southern Cheesecake Recipe

• Heat Oven and Prepare the Bain Marie – Preheat the oven and place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
• Prepare Pan – Spray a 9-inch springform pan with cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil.
• Make Graham Cracker Crust – Stir together graham crumbs with granulated sugar and melted butter. Press crumb mixture evenly onto the bottom and halfway up the sides of the pan.
• Chill the Crust – Place the pan into the freezer while you make the filling.
• Make Cheesecake Filling – Whip together cream cheese, sugar and vanilla extract on medium speed until completely smooth. Add cornstarch, mix well.
• Eggs And Sour Cream – Add eggs one at a time, beating well after each addition. Mix in sour cream by hand.
• Cheesecake Filling – Pour batter evenly into the crust.
• Oven – Bake on the middle rack of the oven per the recipe until the center is still slightly loose when gently shaken.
• Cool in Oven – Turn off the oven, leave the door slightly ajar, and leave cheesecake in the oven for one hour longer to finish baking. This allows it to gently finish baking.
• Cool – Remove pan to a wire rack, and allow to cool completely to room temperature. Leave the ring in place, wrap and chill in the fridge for 8 hours preferably 24 hours.
• Slice – Serve with cherry pie filling, praline sauce, blueberries, lemon curd, blackberries or any of your favorite toppings.

Kitchen Equipment to Make Southern Cheesecake Recipe

• Electric mixer. You can use a stand mixer or a hand mixer.
• Large bowl, medium bowl, small bowl.
• Measuring cups and measuring spoons.
• 9-inch springform pan.
• Food processor to crush the graham crackers.
• 8×8-inch pan filled with boiling water.
• Wire rack.
• An offset icing spatula or knife to run around the edge to loosen from the pan.
• Platter or cake stand for serving.

Recipe Variations, Tips and Substitutions

• Cream Cheese – This cheesecake uses four 8 ounce blocks of plain cream cheese. That’s 2 pounds. There’s really no substitute, this is one time that you need to go for the gold.
• Graham Cracker Crust – You can use Nilla wafer crumbs, Biscoff cookie crumbs or gingersnap crumbs for the crust.
• Brown Sugar – You can use light brown sugar in place of white sugar for the crust.
• Butter – You can use unsalted butter for the crust. When doing so, add a pinch of salt to balance the sweetness.
• Flavorings – You can also experiment with different flavorings and extracts. If you plan to top it with strawberries, add strawberry extract to the cheesecake filling. You could add lemon extract and top it with lemon curd or blueberry pie filling. The sky’s the limit with this vanilla cheesecake recipe.
• Allow Chill Time to Set – It’s important that the cheesecake has ample time to chill before slicing. That makes it ideal for make ahead dessert preparation.
• Serving Suggestions – You can top this classic cheesecake recipe anyway you like. Top it with cherry pie filling, praline sauce, peaches, apple pie filling, macerated strawberries or blueberry pie filling. You can use any macerated berries, raspberries or blackberries or a combination of mixed berries and whipped cream. You may also opt to drizzle it with warm hot fudge sauce or salted caramel sauce.

Frequently Asked Questions

• Do I have to bake cheesecake in a bain-marie? Cheesecakes love a moist cooking environment to keep the filling creamy and delicate and prevent cracks from forming on top. A classic bain-marie technique is to bake the cheesecake directly in a water bath inside of a large roasting pan. The technique I use in this recipe, skips the hassle of a water bath  with a pan of boiling water placed on the bottom rack of the oven, instead.
• Classic Bain- Marie – If you prefer a classic approach, you can bake the cheesecake in a bain-marie, simply choose a deep pan that’s big enough for the cheesecake pan to fit easily inside. Fill it with boiling water about 1-inch up the side of the springform pan and make sure the foil is water tight to prevent leaking.

Storage and Leftovers

• Leftovers – Store this easy Cheesecake covered with plastic wrap, aluminum foil in an airtight container chilled in the refrigerator for up to one week.
• Freezer – Prior to freezing, cut the cheesecake into desired size pieces and place a small rectangular piece of wax paper between the slices prior to wrapping. This will allow you to remove only what you need when you want a piece for dessert. You can store cheesecake frozen for up to 3 months. Thaw frozen cheesecake in the refrigerator and top it your way.

More Cheesecake Recipes to Make

• Double Chocolate Cheesecake is the perfect way to say, “I love you.”
• My island inspired Key Lime Cheesecake features a no bake filling.
• The topping on my recipe for Pecan Pie Cheesecake is to die for!
• Peanut Butter Cup Cheesecake is filled with those chopped Reese’s cups that we all love.
• No Bake Lemon Bliss Cheesecake requires no cooking at all.
• No Bake Fluffy Cherry Cheesecake is another quick and easy cheesecake to make.
• Strawberry Cheesecake Bites from Spaceships and Laser Beams.

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Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan

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Best Cheesecake Recipe

This classic Southern Cheesecake Recipe features a rich, creamy filling with just a touch of tangy sour cream, all nestled in a buttery graham cracker crust. It’s a decadent, make-ahead dessert that’s right at home on any holiday table or Sunday supper spread.

Course Dessert

Cuisine American, Southern

Keyword best-cheesecake-recipe, easy-cheesecake-recipe, southern-cheesecake-recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Chill time 1 day day

Total Time 1 day day 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 436kcal

Ingredients

• Graham Cracker Crust:
• 2 cups finely ground graham cracker crumbs
• 1/2 cup salted butter melted
• 1/4 cup granulated sugar
• Cheesecake Filling:
• 4 8 oz blocks plain cream cheese softened
• 1 1/2 cups granulated sugar
• 1 Tbsp pure vanilla extract
• 1/4 cup cornstarch
• 6 large eggs room temperature
• 1 cup full fat sour cream room temperature
• Toppings: cherry pie filling, peaches, apple pie filling, pecan praline sauce, strawberry or blueberry pie filling, macerated strawberries or mixed berries and whipped cream, or drizzled with chocolate ganache or caramel

Instructions

• Preheat the oven to 325°F. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
• Spray a 9-inch springform pan with nonstick cooking spray. Wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage. Set aside.
• Graham Cracker Crust: In a medium-size mixing bowl combine graham cracker crumbs with granulated sugar and butter until fully moistened. Press crumb mixture evenly onto the bottom and halfway up the sides of the pan. Place the pan into the freezer while you make the filling.
• In a large bowl of a stand mixer fitted with the paddle attachment, whip together cream cheese, granulated sugar and vanilla extract on medium speed for 2-3 minutes or until completely smooth. Add cornstarch, mix well. (Try not to beat too much air into the filling or the cheesecake could crack.)
• Add the eggs one at a time, mixing well after each addition until no lumps remain. Stop and scrape bottom and side of bowl as needed. Stir in sour cream by hand.
• Pour cheesecake filling evenly into the graham cracker crust. Place pan into the oven.
• Bake on the middle rack of the oven for 1 hr 10 – 1 hr 20 minutes or until the center is still slightly loose when the pan is gently shaken. It won't be completely set. Turn off the oven, leave the oven door slightly ajar, and leave the cheesecake in the oven for 1 hour longer to finish baking.
• Remove pan to a cooling rack. Allow to cool for 30 minutes then run a knife gently around the top edge. Cool completely to room temperature. Leave the ring in place, wrap and chill for 8 hours preferably 24 hours.
• Slice the cheesecake and serve with fresh fruit and whipped cream or any of your favorite toppings.

Notes

• Cream Cheese – This cheesecake uses four 8 ounce blocks of plain cream cheese. That’s 2 pounds. There’s really no substitute, this is one time that you need to go for the gold.
• Graham Cracker Crust – You can use Nilla wafer crumbs, Biscoff cookie crumbs or gingersnap crumbs for the crust.
• Brown Sugar – You can use light brown sugar in place of white sugar for the crust.
• Butter – You can use unsalted butter for the crust. When doing so, add a pinch of salt to balance the sweetness.
• Flavorings – You can also experiment with different flavorings and extracts. If you plan to top it with strawberries, add strawberry extract to the cheesecake filling. You could add lemon extract and top it with lemon curd or blueberry pie filling. The sky’s the limit with this vanilla cheesecake recipe.
• Allow Chill Time to Set – It’s important that the cheesecake has ample time to chill before slicing. That makes it ideal for make ahead dessert preparation.
• Serving Suggestions – You can top this classic cheesecake recipe anyway you like. Top it with cherry pie filling, praline sauce, peaches, apple pie filling, macerated strawberries or blueberry pie filling. You can use any macerated berries, raspberries or blackberries or a combination of mixed berries and whipped cream. You may also opt to drizzle it with warm hot fudge sauce or salted caramel sauce.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 35g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 374mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

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Easy Pork Tenderloin Medallions Recipe

Pork tenderloin is one of my favorite cuts for entertaining because it cooks quickly, remains wonderfully tender, and pairs beautifully with rich, creamy sauces. The white wine adds brightness and depth, while Dijon mustard and shallots provide a subtle savory backbone to the flavor that keeps the sauce from feeling too heavy.

Serve these pork tenderloin medallions over mashed potatoes, buttered egg noodles, or rice to soak up every last spoonful of the sauce. Ideal for casual family meals, entertaining, holiday gatherings and date night.

Key ingredients to make Pork Tenderloin Medallions: (Scroll down for the full printable recipe card and quantities.)

• Pork – Pork tenderloin is the star of this simple main dish.
• Spices and Seasonings – Coarse sea salt, black pepper, granulated garlic or garlic powder, onion powder.
• Flour – All purpose flour. Lightly flouring the pork promotes browning and provides a small amount of starch to help stabilize the sauce.
• Oil and Butter – Extra virgin olive oil and salted butter or unsalted butter to cook the pork.
• White Wine Cream Sauce – Heavy Cream, white wine, chicken broth, Dijon mustard, salted butter or unsalted butter, shallot or finely diced finely diced onion, salt, garlic cloves, dried thyme or fresh thyme
• Garnish – Chopped fresh parsley for color and fresh flavor.

How to Make Pork Tenderloin Medallions Recipe

• Prep the Pork – Remove any silver skin from the pork tenderloin and slice into 1-inch medallions. Flatten using the heel of your hand or a meat tenderizer.
• Sift the Dry Ingredients – Whisk salt, pepper, onion powder and garlic powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
• Fry – Cook pork tenderloins in a single layer in oil and butter. Transfer to a plate and tent loosely with foil to keep warm.
• Saute Shallot – Reduce to medium-heat. Saute shallot with salt until softened, then add garlic.
• Add Remaining Ingredients – Add wine simmer until the wine has reduced, add chicken broth, Dijon mustard, and thyme. Simmer and stir to combine. Allow the wine to reduce before adding the cream to concentrate its flavor.
• Finish with Heavy Cream – Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
• Return the Pork to the Pan – Simmer gently to warm through.
• Serve – Stir in the parsley reserving some to sprinkle on top and serve with your favorite side dishes.

Kitchen Equipment to Make Juicy Pork Medallions

• Large skillet so the pork can cook in a single layer. Otherwise, cook in batches.
• Measuring cups and measuring spoons.
• Meat mallet.
• Sharp knife and chopping board.
• Meat thermometer.
• Plate or platter.

Recipe Variations, Tips and Substitutions

• Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
• White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
• Heavy Cream – Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
• Spices – You can add smoked paprika to the seasoned flour or cayenne for a little heat.
• Dijon Mustard – The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
• Trouble Shooting the Cream Sauce – If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
• Fresh Herbs – You can use fresh thyme, oregano, rosemary or parsley. 
• Mushrooms – You can saute mushrooms in a separate skillet then serve on top.

Frequently Asked Questions

• Can I make this recipe without wine? Yes. Replace the white wine with an equal amount of additional chicken broth. The sauce will be slightly less complex but still delicious.
• Why Flatten the Pork Tenderloin Medallions? Flattening the pork medallions slightly helps them cook evenly and develop more surface browning.
• What is the best internal temperature for pork tenderloin? Cook pork tenderloin to an internal temperature of 145°F (63°C), then allow it to rest briefly before serving.
• Can I make this ahead of time? The pork can be cooked several hours in advance and gently reheated in the sauce. The sauce itself is best prepared shortly before serving.
• What should I serve with pork medallions in cream sauce? Mashed potatoes, buttered egg noodles (or your favorite pasta), rice pilaf, roasted potatoes, green beans, asparagus, salad or wilted greens all pair beautifully with this dish.

Storage and Leftovers

• Refrigeration – Store leftover pork and sauce in an airtight container in the refrigerator for up to 3-4 days.
• Freezing – Cream sauces can sometimes separate after freezing and thawing, so this recipe is not ideal for freezing. That said, you can freeze the pork tenderloin for up to 2 months. Thaw in the fridge and make the sauce fresh just before serving.
• Reheating – Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid boiling, as this may cause the sauce to separate.

More Easy Pork Recipes to Make

• Stuffed Bacon Wrapped Pork Loin.
• Baked Parmesan Crusted Pork Chops are a fan favorite!
• Slow Cooked Pulled Pork Barbecue is simple to make and filling.
• Braised Mexican Style Pork Ribs melt in your mouth.
• Down home Fried Pork Tenderloin and Sawmill Gravy is bonafide comfort food.
• Make your own homemade Breakfast Sausage.
• Braised Pork Chops with Cabbage and Apples is a delicious fall meal.
• Pork Fried Rice from the Pioneer Woman.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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Pork Tenderloin Medallions

These tender Pork Tenderloin Medallions are seared until golden and smothered in a silky white wine cream sauce. It’s an easy skillet supper that turns an affordable cut of pork into a company-worthy meal the whole family will love.

Course Main Course, Pork

Cuisine American, Southern

Keyword pork-tenderloin-medallions

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 379kcal

Ingredients

• 1 1/2-2 lbs pork tenderloin
• 1 1/2 tsp coarse sea salt
• 1 tsp black pepper
• 1 tsp granulated garlic or garlic powder
• 1 tsp onion powder
• 3 Tbsp all purpose flour
• 2 Tbsp olive oil
• 1 Tbsp butter
• White Wine Cream Sauce:
• 1 Tbsp butter
• 1 medium shallot, finely diced or 1/4 cup finely diced sweet onion
• 1/2 tsp salt
• 2 medium garlic cloves minced
• 1/4 cup dry white wine
• 1/2 cup low sodium chicken broth
• 2-3 tsp Dijon mustard adjust to taste
• 1/2 tsp dried thyme or 1-2 teaspoons fresh thyme
• 1 cup heavy cream
• 2 Tbsp chopped fresh parsley

Instructions

• Remove any silver skin from the pork tenderloin. Slice into 1-inch medallions and gently flatten each piece to about ¾ inch thick with the heel of your hand or using a meat mallet.
• In a shallow bowl, whisk salt, pepper,garlic powder and onion powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
• Add the pork medallions in a single layer. Cook for 2 to 3 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a plate and tent loosely with foil to keep warm.
• Reduce the heat to medium. If the skillet contains excessive fat, spoon off all but about 1 tablespoon. Add the remaining tablespoon of butter, followed by the shallot or onion. Season with salt. Cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds.
• Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by about half.
• Add the chicken broth, Dijon mustard, and thyme. Simmer for 2 to 3 minutes.
• Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
• Return the pork and any accumulated juices back to the skillet. Simmer gently for 1 to 2 minutes to warm through.
• Stir in 1 Tbsp parsley, taste, and adjust seasoning with salt and pepper as needed. Serve with a sprinkle of parsley along with your favorite side dishes.

Notes

• Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
• White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
• Heavy Cream – Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
• Spices – You can add smoked paprika to the seasoned flour or cayenne powder for a little heat.
• Dijon Mustard – The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
• Trouble Shooting the Cream Sauce – If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
• Fresh Herbs – You can use fresh thyme, oregano, rosemary or parsley. 
• Mushrooms – You can saute mushrooms in a separate skillet then serve on top.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 6g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 902mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

The post Pork Tenderloin Medallions appeared first on melissassouthernstylekitchen.com.

Easy Apple Pancakes Recipe

While apples are certainly not just a fall fruit, there’s something extra special about making these Apple Pancakes when crisp, fresh apples are plentiful during the fall apple season. They’re perfect for a leisurely weekend breakfast or Sunday brunch, especially with a pot of hot coffee on the side.

You can also make a batch ahead of time and keep them in the refrigerator for busy weekday mornings when a homemade breakfast sounds mighty good but there’s not much time to fuss in the kitchen. They’re also a wonderful addition to a fall breakfast spread, holiday brunch, or cozy family gathering.

Key ingredients you’ll need to make simple Apple Pancakes: (Scroll down for full printable recipe card and quantities.)

• Flour – All purpose flour for the base of the pancake batter.
• Leaveners – Baking powder and baking soda for a fluffy texture plus salt to balance the taste.
• Sugar – Granulated sugar for sweetness.
• Apples – Shredded Granny Smith apples give these pancakes their signature flavor.
• Spices – Apple pie spice or ground cinnamon for a hint of warmth to the flavor.
• Liquids – Buttermilk and melted butter for moisture and richness.
• Whole Eggs – Large eggs stabilize the batter.
• Flavoring – Vanilla extract and butter and vegetable oil for frying.
• Apple Compote – Granny Smith apples, granulated sugar, lemon juice, vanilla extract and apple pie spice or ground cinnamon.

How to Make Apple Pancakes Recipe

• Sift Dry Ingredients – Use a whisk to sift together all purpose flour, baking powder, cinnamon, baking soda and salt.
• Wet Ingredients – In a separate bowl whisk together buttermilk, eggs, butter and vanilla.
• Combine – Add wet ingredients to the flour mixture, stir by hand until fully moistened.
• Add the Apple – Fold in shredded apple, mixing to evenly distribute.
• Heat Pan – Heat oil and butter on a griddle over medium-high heat.
• Scoop the Batter – Use a standard ice cream scoop or measuring cup to evenly divide pancake batter.
• Cook Pancakes – Fry in batches until puffed and golden brown. Remove to a platter and keep warm.
• Serve immediately with butter, maple syrup and apple compote, if desired.

Kitchen Equipment to Make Apple Compote Pancakes

• Large bowl, medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Apple corer, knife and chopping board.
• Box grater.
• Ice cream scoop.
• Griddle, large skillet or large nonstick frying pan for frying.
• Medium sauce pan to make the apple compote.

Recipe Variations, Tips and Substitutions

• Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
• Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
• Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
• Brown Sugar – You can use light brown sugar in place of white sugar.
• Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
• Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
• Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert.

Storage and Leftovers

• Leftovers – Store cooked Apple Pancakes wrapped in foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – You can also reheat Apple Pancakes in an air fryer at 350°F for a few minutes to crisp or on a sheet pan in preheated 375°F oven in a single layer on a baking sheet pan.
• Freezer – You can make these pancakes and cool them completely, then freeze for up to 2 months. Thaw, then reheat in an oiled skillet or in the microwave.

More Apple Recipes to Make

• You can also top these pancakes with this recipe for homemade Apple Pie Filling.
• Cinnamon sugar coated Apple Cider Doughnut Cake is always a winning option for dessert.
• Handheld Apple Pie Bars can be packaged up and taken camping, to cookouts or tailgating parties.
• Harvest Apple Bread is filled with Autumn flavors.
• Who could resists these glazed Apple Fritters. Double dip them if you dare!
• Cook a batch of this Cinnamon Spice Apple Butter in a slow cooker and the house smells heavenly, too.
• These Easy Fried Apple Pies are a Southern favorite.
• Apple Salsa from Tornadough Ali.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website e may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Griddle
• Mixing Bowls
• Measuring Set
• Box Grater

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Apple Pancakes

These fluffy Apple Pancakes are packed with fresh apples and served with a homemade apple compote and pure maple syrup. They’re a cozy, family-favorite breakfast perfect for fall mornings, weekend brunch, or busy weekdays.

Course Breakfast, brunch

Cuisine American, Southern

Keyword apple-pancake-recipe, apple-pancakes, easy-apple-pancakes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 333kcal

Ingredients

• 2 1/4 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon OR apple pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk room temperature, well shaken
• 2 large eggs
• 1/4 cup unsalted butter melted
• 2 tsp vanilla extract
• 2 cups coarsely grated apple i.e. Granny Smith peeled and cored
• additional butter and vegetable oil for frying
• maple or caramel syrup plus butter for serving
• apple compote recipe below

Instructions

• In a large bowl use a whisk to sift together all purpose flour, baking powder, cinnamon or apple pie spice, baking soda and salt.
• In a separate medium bowl whisk together buttermilk, eggs, butter and vanilla.
• Add wet ingredients to flour mixture stir by hand until fully moistened. Fold in shredded apples, mixing to evenly distribute. (Some small lumps may remain.)
• Heat 2 Tbsp oil and 1 Tbsp butter on a griddle or large non stick skillet over medium high heat.
• Use a standard ice cream scoop or 1/3 cup measuring cup to evenly divide pancake batter.
• Fry in batches for 2 minutes per side, flip when bubbles form. Cook just until puffed and golden. Remove to a platter and keep warm.
• Serve warm with butter, maple syrup and apple compote, if desired.
• To Make Apple Compote: (Optional)

  Ingredients: 4 cups apples, peeled, cored and cut into 1/2 inch cubes i.e. Granny Smith or your favorite variety, ⅓ cup granulated sugar, 2 Tbsp fresh lemon juice, 1 tsp apple pie spice or cinnamon, 1/4 teaspoon salt and 1 tsp vanilla extract.

  Directions: In a heavy bottomed saucepan, cook 4 cups of cubed apples, with granulated sugar, apple pie spice or cinnamon, lemon juice and salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)

Notes

• Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
• Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
• Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
• Brown Sugar – You can use light brown sugar in place of white sugar.
• Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
• Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
• Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert
• Nutritional data is provided as a courtesy for pancakes only.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 388mg | Potassium: 274mg | Fiber: 2g | Sugar: 13g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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