Easy Eggplant Parmesan Recipe

Classic Eggplant Parmesan is one of the most beloved Italian-American dishes you’ll find on restaurant menus, and for good reason. With its layers of crispy breaded eggplant, rich marinara sauce, and melted cheese, it’s the kind of comforting, hearty meal that always feels a little special when you order it out.

While it may seem like a dish best left to the pros, you’ll be surprised at just how approachable it is to make at home. This recipe does involve a few simple steps, breading, and baking the eggplant, layering, and baking, but nothing complicated or difficult. Each step builds flavor and texture, resulting in that classic golden, bubbly finish everyone loves.

What makes homemade Eggplant Parmesan so rewarding is how easily it transforms everyday ingredients into something truly restaurant-worthy. It’s perfect for a cozy family dinner or when you want to serve something a little more impressive without spending hours in the kitchen.

Serve it alongside a crisp green salad and a basket of warm garlic bread for a complete meal that feels both comforting and indulgent. Once you make it from scratch, you may find it becomes a regular favorite at your table.

Key ingredients you’ll need to make baked Eggplant Parmesan: (Scroll down for full printable recipe card and quantities.)

• Eggplant – Fresh eggplant replaces pasta noodles to form the layers in this recipe.
• Sauce – Store-bought marinara sauce. You can use your favorite brand and flavor.
• Breadcrumbs – Dried Italian seasoned breadcrumbs and panko breadcrumbs for a crunchy coating.
• Spices and Seasonings – Dried Italian seasoning, salt, kosher salt, black pepper. You can also use crushed red pepper flakes for added spice.
• Cheese – Shredded mozzarella cheese and grated Parmesan cheese for a gooey salty bite.
• Oil – Olive oil or vegetable oil.
• Whole Eggs and Milk – Beaten eggs and milk for the egg wash.
• Flour – All purpose flour helps the breadcrumb coating cling to the eggplant.
• Fresh Herbs – Fresh basil adds  herbaceous flavor.

How to Make Eggplant Parmesan Recipe

• Prepare the Eggplant – Peel eggplant, leaving a few strips of peel intact around the circumference. This helps stabilize the slices while baking and help maintain the best texture.
• Slice – Slice into 1/4-1/3 inch thick slices. Arrange the eggplant slices in a single layer on baking sheets lined with doubled paper towels. Sprinkle all over lightly with kosher salt. Top with another sheet of paper towels, pressing down. Set aside to let the bitter juices weep from the eggplant. O
• Make the Dredging Station – 1st Bowl – Flour and salt. 2nd Bowl – Whisk the egg and milk together with salt. 3rd Bowl – Whisk together breadcrumbs, Italian seasoning, salt and black pepper.
• Dredge the Eggplant – Dredge each eggplant slice first in the flour, then dip in the egg, and finally dredge it into the breadcrumbs mixture pressing to adhere. Have nearby a baking sheet brushed with vegetable or olive oil.
• Arrange Slices on Baking Sheet – Transfer slices laying side by side in a single layer. Repeat with the remaining eggplant slices. Spray the tops liberally with cooking spray or drizzle with additional oil.
• Heat Oven and Bake – Preheat oven and bake per the cooking time in the recipe flipping halfway through.
• Assemble – In a prepared baking dish layer sauce, eggplant slices and cheese. Repeat layers.
• Oven – Bake per the recipe until hot and bubbly and the cheese is golden brown.
• Serve – Let Eggplant Parm stand for 5 minutes then slice and serve garnished with fresh basil leaves and additional Parmesan cheese, if desired.

Kitchen Equipment to Make Homemade Eggplant Parmesan

• Large rimmed sheet pans to bake the breaded eggplant slices.
• Sharp knife and cutting board.
• Three shallow bowls or plates.
• Lasagna dish or 13×9 inch casserole dish.
• Cheese grater.
• Large spoon.
• Measuring cups and measuring spoons.
• Serving spatula.

Recipe Variations, Tips and Substitutions

• Pasta Sauce – You can use any marinara sauce or spaghetti sauce that you enjoy. You can also make your own tomato sauce.
• Skip Frying – This recipe shows how to roast the eggplant so you can skip the frying in classic eggplant parmigiano.
• Classic Frying Technique – If you want to fry the eggplant slices you can, of course! Fry the slices in batches in a large skillet drizzled with olive oil over medium-high heat for around 3 minutes per side or just until fork tender.
• Divide the Ingredients – The amount of layers you’ll end up with can vary depending on the size of the eggplants used. Divide ingredients evenly between layers, regardless.
• Leave Peel Intact – There’s no need to peel the eggplant completely if they’re fresh. In fact, leaving some strips of peel intact helps to hold their shape.
• Herbs – You can use fresh parsley or fresh oregano.
• Cheese – You can use an Italian blend of cheese for the cheesy layers. A blend of Asiago cheese, provolone cheese, parmigiano reggiano, mozzarella cheese or colby jack cheese could work in a pinch.

Storage and Leftovers

• Leftovers – Store baked Eggplant Parmesan covered with aluminum foil or transfer to an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings in the microwave or in a gratin dish in a preheated 375°F oven.
• Freezer – Can Eggplant Parm be frozen? Yes! Freeze leftovers for up to 2 months. Thaw frozen Eggplant Parm in the fridge overnight then reheat in a 350°F oven. Drain any excess liquid from the pan after thawing, prior to reheating.

More Easy Italian Recipes to Make

• You can enjoy this Pizza Margherita as an appetizer or an entree.
• Garlic Parmesan Orzo Pasta.
• The family will flip for these buttery Garlic Knots.
• Cozy up to a bowl of homemade Minestrone for supper.
• Easy Lasagna Roll-Ups can be fully made in advance and baked just before serving.
• Make this Crockpot Pasta Casserole in your slow cooker.
• Lobster Mac and Cheese will turn any occasion ito something special.
• Baked Pizza Spaghetti is flavor packed.
• Italian Wedding Soup from Cooking Classy.

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:

• 13 x 9 inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives

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Eggplant Parmesan

Classic Eggplant Parmesan is a comforting Italian-American dish made with crispy breaded eggplant, marinara sauce, and melted cheese, baked until golden and bubbly.

Course Main Course, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword baked-eggplant-parmesan, easy-eggplant-parmigiana, eggplant-parmesan

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Stand time 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 520kcal

Ingredients

• 3 med-large eggplant peeled and cut into 1/4-1/3 inch slices
• 1-2 Tbsp kosher salt
• 1 cup all purpose flour
• 1 1/2 tsp table salt divided use
• 3 large eggs
• 3 Tbsp milk
• 2 cups dried Italian breadcrumbs
• 2 cups panko breadcrumbs (Italian seasoned or plain)
• 2 tsp dried Italian seasoning divided use
• 1 tsp black pepper
• vegetable oil or olive oil for brushing sheet pan
• 5 cups shredded mozzarella cheese divided use
• 1/2 cup grated Parmesan cheese
• 7 cups prepared marinara sauce
• fresh basil for garnishing

Instructions

• To Prepare the Eggplant: Peel eggplant, leaving a few strips of peel intact around the circumference. Slice into 1/4-1/3 inch thick slices. Arrange the eggplant slices in a single layer on baking sheets lined with doubled paper towels. Sprinkle all over lightly with kosher salt.
• Top with another sheet of paper towels, pressing down. Set aside to let the bitter juices weep from the eggplant, about 30-60 minutes. Once juices have released, use paper towels to rub gently removing kosher salt. (You can rinse and pat dry with paper towels as well.)
• To Bread the Eggplant Set Up a Dredging Station:

  1st Bowl – Place the flour in a medium size shallow plate or bowl and whisk in 1/4 teaspoon salt.

  2nd Bowl – In another medium size shallow bowl whisk the egg and milk together with 1/4 teaspoon salt.

  3rd Bowl – In a large shallow bowl whisk together breadcrumbs, 1 teaspoon Italian seasoning, remaining 1 teaspoon salt and black pepper.
• Dredge eggplant slices first in the flour, then dip in the egg, and finally dredge it into the breadcrumb mixture pressing to adhere. Have nearby a sheet pan brushed with vegetable or olive oil.
• Transfer slices laying side by side in a single layer. Repeat with the remaining eggplant slices. Spray tops liberally with cooking spray or drizzle with additional oil.
• Preheat oven to 400°F. Bake eggplant slices for 10 minutes then flip and bake for another 10 minutes. Remove from oven and set aside. (You can broil to brown further, if desired)
• To Assemble: Spray a 13×9-inch baking dish with cooking spray. Spread 1 cup marinara sauce on bottom of the dish. Cover the bottom of the baking dish with one layer of eggplant, then sprinkle with 1 cup mozzarella cheese, a sprinkling of grated Parmesan and Italian seasoning.
• Drizzle cheese with around 2 cups sauce, then repeat layers. (The amount of layers can vary depending on the size of the eggplants used. Divide ingredients evenly between layers, regardless.)
• For the last layer, drizzle eggplant with marinara before ending with mozzarella cheese, grated Parmesan and Italian seasoning.
• Place eggplant into the oven and bake until hot and bubbly and the cheese is just beginning to brown, about 30 minutes.
• Let stand for 5 minutes then cut and serve immediately garnished with fresh basil leaves and additional Parmesan cheese, if desired.

Notes

• Pasta Sauce – You can use any marinara sauce or spaghetti sauce that you enjoy. You can also make your own tomato sauce.
• Skip Frying – This recipe shows how to roast the eggplant so you can skip the frying in classic eggplant parmigiano.
• Classic Frying Technique – If you want to fry the eggplant slices you can, of course! Fry the slices in batches in a large skillet drizzled with olive oil over medium-high heat for around 3 minutes per side or just until fork tender.
• Divide the Ingredients – The amount of layers you’ll end up with can vary depending on the size of the eggplants used. Divide ingredients evenly between layers, regardless.
• Leave Peel Intact – There’s no need to peel the eggplant completely if they’re fresh. In fact, leaving some strips of peel intact helps to hold their shape.
• Herbs – You can use fresh parsley or fresh oregano.
• Cheese – You can use an Italian blend of cheese for the cheesy layers. A blend of Asiago cheese, provolone cheese, parmigiano reggiano, mozzarella cheese or colby jack cheese could work in a pinch.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 58g | Protein: 32g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 3411mg | Potassium: 868mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1500IU | Vitamin C: 16mg | Calcium: 749mg | Iron: 6mg

The post Eggplant Parmesan appeared first on melissassouthernstylekitchen.com.

Easy Cocktail Sauce Recipe

This homemade Cocktail Sauce recipe is just the ticket for your next seafood extravaganza, whether you’re setting out a big Low Country boil, piling a platter high with chilled shrimp, or serving up a holiday seafood spread for family and friends.

Made with simple pantry staples and a handful of ingredients, it comes together in minutes but delivers big, bold flavor. The mix of tangy tomato base, zesty lemon, and that signature horseradish kick creates a sauce that’s bright, punchy, and just the right amount of spicy to wake up all your favorite seafood dishes.

What I love most is how easy it is to keep everything on hand. No fancy ingredients required to make this seafood sauce, just a handful of kitchen basics that turn into something truly special when whisked together. It’s the kind of recipe you’ll find yourself coming back to again and again, especially when you need a quick, no-fuss condiment that still feels homemade and impressive.

Keep this one in your back pocket for shrimp cocktail platters, crab legs, fried oysters, or even as a zippy dip for french fries. Once you make it from scratch, you’ll wonder why you ever reached for the store-bought kind.

Key ingredients to make easy Cocktail Sauce: (Scroll down for full printable recipe card and quantities.)

• Ketchup – A combination of ketchup and chili sauce (i.e. Heinz or similar private label brand) form the base of the sauce.
• Spice – Prepared horseradish has vinegar and salt in it that makes it extra tasty. I also like to add a few dashes of sriracha or classic hot sauce for a spicy kick.
• Lemon – Both fresh lemon juice and lemon zest add a hint of citrus to the taste.
• Worcestershire – Worcestershire sauce balances the flavor.
• Garlic – Fresh minced garlic cloves for an earthy taste.

How to Make the Cocktail Sauce Recipe

• Prep the Ingredients – Whisk together ketchup, chili sauce, horseradish, garlic, lemon juice, lemon zest, hot sauce, Worcestershire sauce and garlic.
• Refrigerate – Chill for at least 4 hours or overnight before serving.
• Serve – Give the cocktail sauce a good stir and enjoy.

Kitchen Equipment to Make Homemade Cocktail Sauce

• Medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Sharp knife and chopping board.
• Lemon zester and a mason jar or similar airtight container for storing.

Recipe Variations, Tips and Substitutions

• Chili Sauce – The chili sauce used in this recipe isn’t Asian chili sauce. It’s typically found with the ketchup and other prepared sauces on the condiment aisle of most grocery stores. Asian chili sauce is typically sweet and includes crushed red pepper flakes or Asian chiles to give it a considerable punch of flavor. If you use it along with the horseradish and hot sauce, it may not be that pleasant to eat. This, coming from a family that loves to bring the heat to meal time, so choose wisely.
• Horseradish – You can adapt this recipe using wasabi paste. Wasabi pack a lot of heat so start small, taste and build adjusting to your personal preference.
• Hot Sauce – You can use sriracha, tabasco sauce, or your favorite hot sauce in this recipe.
• Serving Options – Serve this easy cocktail sauce with fried or grilled shrimp, prawns, grilled fish or fried fish, if that’s your pleasure. You can also use it as an ingredient for making sauces for dipping meatballs, on burgers, Southern sausage balls, pigs in the blanket, ‘lil smokies or as a condiment for fish sandwiches, crab cakes, Louisiana po’boys and more. If you can imagine it, you can do it.

Storage and Leftovers

• Leftovers – Store this easy Cocktail Sauce in an airtight container or mason jar, chilled in the refrigerator for up to one week. Use clean utensils each time you serve it for the best shelf life.
• Freezer – You can freeze cocktail sauce for 1-2 months. I don’t recommend storing it longer as the fresh garlic can develop a bitter or metallic taste if kept for long periods. Thaw in the fridge and enjoy.

Southern Style Seafood Recipes to Serve with Cocktail Sauce

Now that you’ve got your own cocktail sauce made, you’ll need inspiration for what to pair with it. Seafood recipes you may like to try:

• Crispy Baked Flounder is oven fried  and is a cinch to make.
• Best ever Shrimp Cocktail comes with an additional lemon dill sauce for dipping.
• Beer Battered Fish is sheer perfection as an entree, served on a toasted kaiser roll or turned into tacos.
• Air Fryer Shrimp is perfectly seasoned.
• Whip-up a batch of my Southern Fried Catfish and watch it disappear.
• Salmon Patties are just like my Mom used to make.
• Jumbo Lump Crab Cakes melt in your mouth.
• Broiled Lobster Tail from Wholesome Yum.

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:

• Mixing Bowls
• Measuring Set
• Cheese Grater
• Whisks

Print

Cocktail Sauce

This homemade Cocktail Sauce is a bold, zesty seafood condiment made with simple pantry staples and fresh ingredients. Perfectly balanced with horseradish, lemon, and spice, it’s quick to make and delicious served with shrimp, crab, oysters, and more.

Course Appetizer, Condiment

Cuisine American, Southern

Keyword cocktail-sauce, cocktail-sauce-recipe, homemade-cocktail-sauce

Prep Time 5 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 1 cup

Calories 266kcal

Ingredients

• 1/2 cup ketchup
• 1/2 cup chili sauce (i.e. Heinz or similar)
• 1-2 Tbsp prepared horseradish
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 2 tsp sriracha sauce or classic hot sauce adapt to taste
• 1 tsp Worcestershire sauce
• 1 medium clove garlic finely minced

Instructions

• In a small bowl whisk together ketchup, chili sauce, horseradish, garlic, lemon juice, lemon zest, hot sauce, Worcestershire sauce and garlic. Chill for at least 4 hours or overnight before serving.
• Store in an airtight container in the refrigerator for up to 1 week. (Makes around 1 1/4 cup)

Notes

• Chili Sauce – The chili sauce used in this recipe isn’t Asian chili sauce. It’s typically found with the ketchup and other prepared sauces on the condiment aisle of most grocery stores. Asian chili sauce is typically sweet and includes crushed red pepper flakes or Asian chiles to give it a considerable punch of flavor. If you use it along with the horseradish and hot sauce, it may not be that pleasant to eat. This, coming from a family that loves to bring the heat to meal time, so choose wisely.
• Horseradish – You can adapt this recipe using wasabi paste. Wasabi pack a lot of heat so start small, taste and build adjusting to your personal preference.
• Hot Sauce – You can use sriracha, tabasco sauce, or your favorite hot sauce in this recipe.
• Serving Options – Serve this easy cocktail sauce with fried or grilled shrimp, prawns, grilled fish or fried fish, if that’s your pleasure. You can also use it as an ingredient for making sauces for dipping meatballs, on burgers, Southern sausage balls, pigs in the blanket, ‘lil smokies or as a condiment for fish sandwiches, crab cakes, Louisiana po’boys and more. If you can imagine it, you can do it.

Nutrition

Serving: 1batch | Calories: 266kcal | Carbohydrates: 65g | Protein: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3059mg | Potassium: 961mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1552IU | Vitamin C: 45mg | Calcium: 65mg | Iron: 2mg

The post Cocktail Sauce appeared first on melissassouthernstylekitchen.com.

Easy Carmelitas Recipe

These gooey Carmelitas have been a longtime favorite in our house, and it’s easy to see why. They’re the kind of old-fashioned dessert bar that disappears almost as soon as they hit the table. Rich caramel, melty chocolate, and a buttery oat crust come together to create a treat that feels both comforting and indulgent.

One of the things I love most about this recipe is that it relies on simple pantry staples that I almost always have on hand. Chances are, you may already have everything you need tucked away in your pantry except for the caramels. That makes these bars perfect for last-minute baking when you need a crowd-pleasing dessert without an extra trip to the grocery store.

Whether you’re baking them for a holiday dessert tray, a family gathering, a potluck, or simply because you’re craving something sweet, these Carmelitas are guaranteed to be a hit. They’re rich, decadent, and packed with nostalgic flavor, the kind of dessert that keeps everyone coming back for just one more square.

Key ingredients to make homemade Carmelitas: (Scroll down for full printable recipe card and quantities.)

• Flour and Oats – A combination of all purpose flour and quick cooking oatmeal forms the crust layer.
• Nuts – Chopped pecans add crunch.
• Butter – Cold butter adds richness to the easy crumble crust.
• Sugar – Light brown sugar for sweetness.
• Leavening – Baking soda gives rise to the carmelitas bars while baking and salt balances the flavor.
• Caramel – I use Trader Joes Fleur de Sel caramels in this recipe but Kraft caramels will also work.
• Liquid – Heavy cream to thin the melted caramels.
• Flavoring – Vanilla extract balances the taste.
• Chocolate – Semi-sweet chocolate chips for a melty chocolate flavor.

How to Make Oatmeal Carmelitas Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F. Line a 13×9-inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
• Make the Crust – Use an electric mixer on low speed or by hand mix together flour, oats, baking soda, salt and softened butter. Mix just until crumbly.
• Stir in Pecans – Add 1/2 cup pecans, mixing through until evenly distributed.
• Press Oat Mixture into Pan – Divide mixture in half, pressing one half firmly onto bottom of pan. Place into the oven and bake for 10 minutes. (Place reserved mixture in fridge to keep chilled)
• Melt Caramels – In a small saucepan, melt together caramels and cream on low heat until smooth. Remove from heat, add vanilla. Mix well.
• Cool Crust – Remove crust from oven let cool for 10 minutes.
• Combine – Sprinkle crust with chocolate chips and pecans. Pour melted caramel sauce over chocolate chips. Sprinkle reserved crumb topping over caramel.
• Oven – Return to the oven baking per the recipe until lightly golden brown.
• Cool – Remove from the oven and loosen the edges from sides. Cool in the pan completely before cutting into squares for serving.

Kitchen Equipment to Make Carmelitas

• 13×9-inch baking pan or cake pan lined with heavy duty aluminum foil.
• Electric mixer. You can use a hand mixer or a stand mixer.
• Measuring cups and measuring spoons.
• Small saucepan to make the caramel and rubber spatula or spoons for stirring.

Recipe Variations, Tips and Substitutions

• Caramel -For the caramel layer, I typically use Trader Joe’s soft caramels that are similar to Werthers, because they melt beautifully and create a wonderfully smooth, creamy filling. Yes, you could use Werthers, soft caramels, too!  If Trader Joe’s caramels aren’t available in your area, the classic little square Kraft caramels work just as well and are easy to find in most grocery stores.
• Kraft Caramels – You can use Kraft caramels for this recipe. When doing so, you’ll need 42 caramels. Keep in mind that Kraft caramels tend to create a slightly chewie caramel layer. If you use them, allow the bars to rest at room temperature before serving so the caramel has time to soften. That little bit of patience will reward you with cleaner slices and the perfect gooey bite.
• Chocolate – You can use semisweet chocolate chips, milk chocolate chips or dark chocolate chips.
• Oatmeal – You can use steel cut oats in place of quick cooking oats. Don’t use instant oats.
• Chewy Texture – When using Kraft caramels, you can expect the Carmelitas to be more chewy in texture as that caramel sets more firmly as it cools. You should also let them stand at room temperature to soften a bit prior to serving.
• Lining the Baking Pan – You can line the pan with heavy duty foil or parchment paper. Carmelitas are sticky, so either way it’s important to grease the foil or parchment paper so they’ll release more easily once set.
• Nuts – While it’s not classic to add pecans in the dry crumb mixture, I do prefer it. Pecans add to the texture that complements the gooey caramel so well. It’s the perfect contrast of textures. You can omit them or use walnuts, instead.

Storage and Leftovers

• Make-Ahead Tip – It’s important to allow these ample time to cool after baking before you attempt to cut them into squares. Cooling them to room temperature is best, then cut into squares and chill in the refrigerator an airtight container.
• Leftovers – When storing leftover carmelitas, it’s always a good idea to separate stacked layers with wax paper or parchment paper, to prevent them from sticking together.
• Storage – Store Carmelitas in an airtight container chilled for up to one week or freeze for up to 2 months.
• Freezer – Freeze carmelitas in a freezer safe container for up to 2 months. Thaw in the fridge and enjoy.

More Southern Style Cookie Bars to Make

Many cookie recipes can be transformed into bars with little adaptation apart from the baking time. You’ll need to treat cookie bars just like a cake and check the center with a tester or toothpick to be certain they’ve baked all the way through. More cookie bar recipes you may also like to try:

• Bodacious Butterfinger Bars are buttery and rich with bits of Butterfinger candy bars in every bite.
• Pineapple Coconut Chess Bars aka gooey butter cake, are rich and decadent.
• Snickerdoodle Cookie Bars are bound to make you feel warm and fuzzy inside.
• My recipe for German Chocolate Brownies is the only one you’ll ever need.
• Chocolate Chip Cookie Cheesecake Bars are a fusion of two desserts combining them into one handheld treat.
• Easy Cherry Pie Crumb Bars are a cake mix hack that anyone can make.
• Strawberry Oatmeal Bars from Well Plated.

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:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan

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Carmelitas Recipe

Gooey Carmelitas are decadent cookie bars layered with a buttery oat crust, rich caramel, and chocolate chips. Easy to make and always a crowd favorite, they're perfect for any occasion.

Course Cookies, Dessert

Cuisine American, Southern

Keyword carmelitas, carmelitas-recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 16 servings

Calories 392kcal

Ingredients

• Crust:
• 1 1/2 cup chopped pecans or walnuts divided use
• 2 cups all purpose flour
• 1 1/2 cup quick cooking oats not instant
• 1 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• Filling:
• 48 soft caramels, unwrapped i.e. Trader Joes Fleur de Sel Caramels
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1 cup milk chocolate chips or semi sweet chocolate chips

Instructions

• Preheat oven to 350°F. Line a 13×9-inch pan with heavy duty foil, leaving 1-2 inch overhang. Butter or spray with cooking spray on all sides. Set aside.
• Crust: Use an electric mixer on low speed to combine flour, oats, baking soda, salt and softened butter. Mix just until crumbly. Add 1/2 cup pecans, mixing through until evenly distributed.
• Divide crumb mixture in half, pressing one half firmly onto bottom of prepared pan. Place crust into the oven and bake for 10 minutes. (Place reserved crumb mixture in a baggie and into the fridge to keep chilled)
• Caramels: Meanwhile, in a small saucepan, melt together caramels and heavy cream on low heat stirring until smooth. Remove from heat, add vanilla extract. Mix well.
• Remove crust from oven, let cool for 10 minutes. Sprinkle crust with chocolate chips and pecans. Pour melted caramel sauce over chocolate chips.
• Sprinkle reserved crumb topping over melted caramel and return pan to the oven baking for an additional 25-30 minutes or until lightly golden brown.
• Remove pan from the oven and loosen the edges from sides. Cool in the pan completely before cutting.
• Store chilled in the refrigerator or at room temperature in an airtight container for up to 5 days. Cool and freeze for up to 2 months.

Notes

• Caramel -For the caramel layer, I typically use Trader Joe’s soft caramels that are similar to Werthers, because they melt beautifully and create a wonderfully smooth, creamy filling. Yes, you could use Werthers, soft caramels, too!  If Trader Joe’s caramels aren’t available in your area, the classic little square Kraft caramels work just as well and are easy to find in most grocery stores.
• Kraft Caramels – You can use Kraft caramels for this recipe. When doing so, you’ll need 42 caramels. Keep in mind that Kraft caramels tend to create a slightly chewie caramel layer. If you use them, allow the bars to rest at room temperature before serving so the caramel has time to soften. That little bit of patience will reward you with cleaner slices and the perfect gooey bite.
• Chocolate – You can use semisweet chocolate chips, milk chocolate chips or dark chocolate chips.
• Oatmeal – You can use steel cut oats in place of quick cooking oats. Don’t use instant oats.
• Chewy Texture – When using Kraft caramels, you can expect the Carmelitas to be more chewy in texture as that caramel sets more firmly as it cools. You should also let them stand at room temperature to soften a bit prior to serving.
• Lining the Baking Pan – You can line the pan with heavy duty foil or parchment paper. Carmelitas are sticky, so either way it’s important to grease the foil or parchment paper so they’ll release more easily once set.
• Nuts – While it’s not classic to add pecans in the dry crumb mixture, I do prefer it. Pecans add to the texture that complements the gooey caramel so well. It’s the perfect contrast of textures. You can omit them or use walnuts, instead.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 156mg | Potassium: 180mg | Fiber: 3g | Sugar: 20g | Vitamin A: 386IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

The post Carmelitas appeared first on melissassouthernstylekitchen.com.

Easy Chicken Cacciatore Recipe

This Chicken Cacciatore is a hearty, down-home classic that brings big flavor to the table with very little fuss. Tender, perfectly seasoned chicken thighs are simmered low and slow in a rich, savory tomato sauce with peppers, onions, and mushrooms until everything is melt-in-your-mouth delicious. It’s the kind of comforting, stick-to-your-ribs meal that’s synonymous with Italian cooking that feels right at home on a busy weeknight or a slow Sunday supper.

Serve this delicious braised chicken dish over a bed of pasta, creamy grits, rice, polenta, or buttery mashed potatoes to soak up every bit of that flavorful sauce. When you’re craving a comforting chicken dinner that tastes like it’s been simmering in a Southern kitchen all afternoon, this easy classic is fool proof and one you’ll want to keep in regular rotation.

Key ingredients to make Chicken Cacciatore: (Scroll down for full printable recipe card and quantities.)

• Chicken – Bone in skin-on chicken thighs are juicy and flavorful in this dish.
• Flour – A light dusting of all purpose flour to coat the chicken pieces for frying.
• Liquid – Chicken broth or chicken stock for moisture.
• Oil – Olive oil for browning the chicken adds flavor.
• Vegetables – Yellow onion, green bell pepper and red bell pepper enhances the taste.
• Mushrooms – Baby portabella mushrooms or cremini mushrooms for texture.
• Spices – Salt and black pepper, dry Italian seasoning, garlic cloves, crushed red pepper flakes,.
• Tomatoes – Italian seasoned canned tomatoes for the sauce and tomato paste to thicken. I like to use San Marzano tomatoes for this dish.
• Capers – Capers add a salty bite.
• Fresh Herbs – Fresh parsley or basil.
• Wine – White wine or red wine for depth of flavor.

How to Make Chicken Cacciatore Recipe

• Chicken Thighs -Season chicken pieces on all sides with salt and black pepper. Dredge the chicken pieces in the flour to coat.
• Heat Oil – Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the pan and sauté just until browned on each side. Remove to a platter and set aside.
• Saute Vegetables – Saute onion, green bell peppers, red bell peppers and mushrooms until tender, then add garlic.
• Deglaze the Pan – Add wine, scraping any brown bits from the bottom of the pan.
• Make the Sauce – Add the canned tomatoes (don’t drain), chicken stock, capers, and seasonings per the recipe. Return the chicken pieces to the pan and turn them to coat in the sauce. 
• Simmer – Bring the sauce to a gentle simmer. Simmer per the cooking time in the recipe until chicken has reached an internal temperature of 165°F and juices run clear.
• Thicken the Sauce – Thicken the sauce with tomato paste at the end of cooking. (this is optional!)
• Serve – Serve chicken drizzled with sauce, garnished with fresh parsley or basil over a bed of hot pasta.

Kitchen Equipment to Make Chicken Cacciatore

• Large skillet, dutch oven, pot or stovetop casserole with lid.
• Sharp knife and cutting board.
• Garlic press.
• Measuring cups and measuring spoons.
• Platter.

Recipe Variations, Tips and Substitutions

• Wine – You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
• Protein – You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. The original recipe utilizes chicken drumsticks but thighs are my go-to for this hunter-style dish. You could also use chicken breasts in this Italian staple.
• Mushrooms – You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
• Add Olives – You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that’s to your liking.
• Alternate Vegetables –  You may enjoy adding carrot or celery to the sauce.
• Fresh Herbs – You can garnish with fresh basil, parsley, chives or rosemary.
• Anchovies – Some cooks like to use the oil from anchovies to cook the vegetables. 
• Serving Options – A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Storage and Leftovers

• Leftovers – Store cooked Chicken Cacciatore in the refrigerator for up to 3 days.
• Reheating – Reheat over medium heat in a saucepan on the stovetop just until heated through or in single servings in the microwave.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Make chicken parmesan the easy way with this Chicken Parmesan Casserole.
• This Southern Fried Chicken recipe is the only one you’ll ever need.
• My recipe for Spatchcock Chicken will have you enjoying roast chicken any day of the week.
• This General Tso’s Chicken is better than takeout.
• The family will love these Barbecue Chicken Sliders for game day and casual meals.
• Lemon Chicken Orzo Soup will warm you up from the inside out.
• Creamy Cajun Chicken Pasta is a copycat on Chili’s that’s even better at home!
• Greek Chicken Kabobs from Damn Delicious.

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Helpful Kitchen Items:

• 12 inch Casserole Skillet
• Kitchen Utensils
• Measuring Set
• Instant Read Thermometer

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Chicken Cacciatore Recipe

Tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, and mushrooms. This easy Chicken Cacciatore is a comforting, hearty one-pan meal perfect served over pasta, polenta, or mashed potatoes.

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword best-chicken-cacciatore, chicken-cacciatore

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 434kcal

Ingredients

• 8 bone in chicken thighs
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup all purpose flour
• 3 Tbsp olive oil
• 1 medium yellow onion diced
• 1 small green bell pepper seeded and diced
• 1 small red bell pepper
• 8 oz sliced baby portabella or cremini mushrooms
• 4 medium cloves garlic minced
• 1/2 cup white or red wine
• 2 14 oz cans Italian seasoned diced tomatoes with juice
• 1 cups chicken stock
• 3 Tbsp capers drained
• 1 tsp dried oregano or Italian seasoning
• 1/2-1 tsp crushed red pepper flakes adjust to taste
• tomato paste to thicken (optional)
• fresh basil or flat leaf parsley for garnishing, grated Parmesan cheese

Instructions

• Season chicken pieces on all sides using 1 teaspoon of each salt and black pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large 12 inch heavy sauté pan, heat the olive oil over medium-high heat. Add the chicken thighs to the pan and sauté just until brown, about 5 minutes per side. Fry in batches, if needed. Remove to a platter and set aside.
• To the pan add the onion, green bell pepper, red bell pepper and mushrooms. Cook over medium heat until tender, about 5-8 minutes. Add garlic, cook for 1 minute longer.
• Add wine, scraping any brown bits from the bottom of the pan.
• Next, add the tomatoes (don't drain), stock, capers, Italian seasoning, reserved salt, oregano OR dry Italian seasoning and crushed red pepper flakes. Return the chicken pieces to the pan and turn them to coat in the sauce. 
• Bring the sauce to a gentle simmer. Simmer for 20-30 minutes with the lid offset or until the chicken has reached an internal temperature of 165°F and juices run clear.
• To Thicken the Sauce: (Optional) If desired, remove chicken to a platter. Increase heat to medium. Mix in tomato paste one tablespoon at a time mixing until it's completely incorporated and melted. Repeat until your desired thickness is reached. Likewise, you can thin the sauce by adding more stock.
• Serve chicken drizzled with sauce, garnished with fresh parsley or fresh basil.

Notes

• Wine – You can use red wine or white wine in this recipe depending on your personal preference. Please use real wine and not cooking wine which is essentially vinegar. You could also replace the wine with chicken stock, vegetable stock or chicken broth.
• Protein – You can use whole cut up chicken parts for this dish. When doing so, keep in mind that dark meat and white meat have different cooking times. Begin with the dark meat, and always check the pieces at intervals using an instant read thermometer looking for an internal temperature of 165°F. You could also use chicken breasts or drumsticks in this staple.
• Mushrooms – You can use button mushrooms, porcini mushrooms, cremini mushrooms or baby portabella mushrooms.
• Add Olives – You can add kalamata olives to the chicken cacciatore dish in the final few minutes of cooking. Add the amount that’s to your liking.
• Alternate Vegetables –  You may enjoy adding carrot or celery to the sauce.
• Fresh Herbs – You can garnish with fresh basil, parsley, chives or rosemary.
• Anchovies – Some cooks like to use the oil from anchovies to cook the vegetables. 
• Serving Options – A terrific side dish for Chicken Cacciatore is angel hair pasta or thin spaghetti, cheesy cheddar grits, polenta, double cheddar macaroni and cheese or creamy mashed potatoes.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 12g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 826mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 2mg

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Easy Watermelon with Feta Cheese Salad Recipe

When watermelon season rolls around, it’s always a treat to find new ways to enjoy this summertime favorite. If you grew up sprinkling a little salt on a juicy slice of watermelon, you’re going to love this Watermelon with Feta Cheese Salad. The combination of sweet, ripe watermelon and creamy, salty feta creates the perfect balance of flavors in every bite.

Tossed with fresh herbs and a simple dressing, this refreshing watermelon feta salad is an easy way to elevate your summer side dishes. Whether you’re serving it at a backyard bbqs, picnics, family cookout, or Sunday supper, it’s the kind of dish that always draws compliments and has everyone coming back for seconds.

Fresh ingredients to make Watermelon with Feta Cheese Salad: (Scroll down for the full printable recipe card and quantities.)

• Melon – Sweet, juicy watermelon is the star of this easy salad.
• Cheese – Crumbled feta cheese for a salty bite.
• Veggies – Cucumber and red onion adds texture.
• Fresh Herbs – Fresh mint expands the flavor profile.
• Lime Vinaigrette – Lime juice, granulated sugar, sea salt or kosher salt,  black pepper, olive oil (you could use vegetable oil if preferred).

How to Make Watermelon with Feta Cheese Salad Recipe

• Prep the Watermelon and Veggies – Cube the watermelon, slice the onion and cucumber.
• Make the Dressing – Place lime juice and sugar in a mason jar with a tight-fitting lid. Shake or stir until completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed.Set aside
• Combine – Combine watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined. Drizzle with dressing and gently stir to combine.
• Serve – Transfer to a serving plate or bowl. Top with the remaining half of the Feta, and mint. Drizzle with the rest of the dressing or serve on the side, if desired.

Kitchen Equipment to Make Watermelon Salad

• Knife and cutting board.
• Large bowl.
• Balloon whisk.
• Lemon juicer.
• Measuring cups and measuring spoons.
• Mason jar.

Recipe Variations, Tips and Substitutions

• Spice – The addition of a little salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad. You can always place shakers on the table for people to make any adjustment to their own taste.
• Fresh Herbs – You can use fresh basil in place of mint.
• Use Fresh Lime Juice – Freshly squeezed lime juice is best for the dressing. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to release the juices.
• Serving Option – This salad can also be served on a bed of arugula or you can actually mix it into the salad before serving. Should you choose to do so you’ll need around with 2-3 cups of baby arugula. Baby arugula leaves, sliced radish and balsamic glaze are optional but delicious additions.
• Balsamic Glaze – Balsamic glaze can be drizzled over the salad as an alternative or in addition to, the lime dressing.
• Cucumbers – English cucumbers can be used as an alternative to the baby version since they also have few seeds. That’s the key reason baby cucumbers are used. You could also use sliced radish or add avocado just before serving.
• Cheese – Crumbled feta cheese or a block of feta can be used as an alternative. Sometimes I find that a block of Feta, as with any cheese, is better if you crumble it yourself. It also tends to have a fresher flavor. That said, please note than either will work.

Storage and Leftovers

• Make-Ahead Tip – You can whip-up the dressing a day or two ahead of time and chill in the refrigerator in a mason jar. Allow it some time on the counter and shake shake shake to combine before tossing with the remaining ingredients. The olive oil will solidify slightly when chilled.
• Toss with Dressing Just Before Serving – You can proceed through step 2 and combine the salad ingredients and cover for 30-45 minutes before serving. You will need to pour off any accumulated juices before putting the dressing on the salad, or it may dilute the dressing.
• Leftovers – This watermelon salad is best made and served fresh. Should you have leftovers (you likely won’t!) you can safely keep it for 1-2 days in an airtight container in the refrigerator.. The watermelon may naturally become watery, so you’ll want to drain excess liquid it before serving.
• Freezer – I don’t recommend freezing this salad, the watermelon will become mushy when thawed, even in the fridge.

More Southern Style Salad Recipes to Make

Fresh salads aren’t just reserved for warm weather, they’re always a welcome addition to any menu. More salad recipes you may like to try:

• Fresh marinated Green Bean Salad will add color and texture to the table.
• Southern Potato Salad is picnic ready.
• Italian Spaghetti Salad with Spinach doubles as a side dish and a light main dish entree.
• Layered Southwestern Cornbread Salad can be served as a side dish or with tortilla chips for dipping.
• Retro Grape Salad features a sweet creamy dressing and toasted pecans.
• Spinach Strawberry Salad from The Slow Roasted Italian.

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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:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

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Watermelon with Feta Cheese Salad

A refreshing summer salad made with juicy watermelon, creamy feta cheese, fresh herbs, and a light dressing.

Course Appetizer, Side Dish

Cuisine American

Keyword easy-watermelon-salad, watermelon-salad-recipe

Prep Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 168kcal

Ingredients

• Dressing:
• 1/3 cup fresh lime juice
• 2 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil OR vegetable oil
• Watermelon with Feta Salad:
• 5 cups cubed watermelon
• 3 small baby cucumbers cut into half moons
• 1 small red onion thinly sliced
• 1 8 oz container crumbled feta cheese
• 2 Tbsp torn or chopped fresh mint leaves
• optional additions: torn arugula, diced radish avocado, and prepared balsamic glaze to drizzle on top (optional additions just before serving)

Instructions

• Place lime juice and sugar in a mason jar with a tight-fitting lid. Shake or stir until completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed.Set aside
• In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined. .Add about ⅔ of the dressing, and gently toss
• Transfer to a serving platter or large salad bowl. Top with the remaining half of the Feta, and more mint, if desired.
• Drizzle with the rest of the dressing or serve it on the side.

Notes

• Spice – The addition of a little salt and pepper after assembling the salad ingredients makes a big difference, even though there is salt and pepper in the salad. You can always place shakers on the table for people to make any adjustment to their own taste.
• Fresh Herbs – You can use fresh basil in place of mint.
• Use Fresh Lime Juice – Freshly squeezed lime juice is best for the dressing. If you have trouble getting juice from your lime, you can microwave the lime for 10-15 seconds, and it should produce more juice. Rolling it on the counter before cutting it can also help to release the juices.
• Serving Option – This salad can also be served on a bed of arugula or you can actually mix it into the salad before serving. Should you choose to do so you’ll need around with 2-3 cups of baby arugula. Baby arugula leaves, sliced radish and balsamic glaze are optional but delicious additions.
• Balsamic Glaze – Balsamic glaze can be drizzled over the salad as an alternative or in addition to, the lime dressing.
• Cucumbers – English cucumbers can be used as an alternative to the baby version since they also have few seeds. That’s the key reason baby cucumbers are used. You could also use sliced radish or add avocado just before serving.
• Cheese – Crumbled feta cheese or a block of feta can be used as an alternative. Sometimes I find that a block of Feta, as with any cheese, is better if you crumble it yourself. It also tends to have a fresher flavor. That said, please note than either will work.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 202mg | Potassium: 416mg | Fiber: 2g | Sugar: 15g | Vitamin A: 957IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg

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Easy Banana Pudding Cookies Recipe

Baking banana pudding cookies brings together the best of two Southern favorites in one irresistible treat. As the cookies bake, the sweet aroma of ripe bananas, buttery vanilla, and warm sugar fills the kitchen with pure comfort.

Each soft and chewy cookie is packed with nostalgic banana pudding flavor and crunchy vanilla wafer pieces, making every bite taste like a homemade dessert straight from a Southern family gathering. Whether you’re baking them for holidays, potlucks, or a cozy night at home, banana pudding cookies are the kind of sweet treat everyone reaches for first. They never last long at our house.

Key ingredients to make Banana Pudding Cookies: (Scroll down for the full printable recipe card and quantities.)

• Flour – Three cups of all purpose flour forms the base of the cookie dough.
• Instant Pudding Mix – Banana cream instant pudding mix gives these cookies their signature flavor.
• Leavening – Baking powder, baking soda and salt to balance the flavor.
• Butter – Unsalted butter for richness.
• Sugar – A combination of granulated sugar (white sugar) and light brown sugar for sweetness.
• Flavorings – Banana extract and vanilla extract amp up the taste.
• Whole Eggs – Large eggs are necessary to stabilize the cookie dough.
• Chocolate Chips – White chocolate chips for a creamy flavor.
• Vanilla Wafers – Crushed Nilla wafers for the cookie dough plus additional for sprinkling the tops of the cookies.

How to Make Banana Pudding Cookies Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350 degrees f. Line 2 standard baking sheets with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together the flour, instant banana cream pudding mix, baking powder, baking soda and salt. Set aside.
• Wet Ingredients – Use an electric mixer on medium-high speed to cream together the butter, granulated sugar, brown sugar, banana extract and vanilla extract. Beat until fluffy and light beige in color then add eggs.
• Combine – Gradually add the flour mixture to the butter mixture beating until fully incorporated.
• Mix-ins – Stir the white chocolate chips and crushed Nilla wafers into the dough.
• Divide the Dough – Divide the cookie dough into mounds at least 2-inches apart on the prepared pans. Sprinkle the tops with crushed Nilla wafers. (eyeball the amount)
• Oven – Bake per the baking time in th recipe until lightly golden brown.
• Serve – Cool on the pan for 1-2 minutes then carefully remove to a cooling rack to cool completely.

Kitchen Equipment To Make Banana Cookies

• Electric mixer. You can use a hand mixer or a stand mixer.
• Large bowl and medium bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Cookie sheets lined with parchment paper.
• Cookie spatula and wire rack.

Recipe Variations, Tips and Substitutions

• Chocolate Chips – You could use semi-sweet chocolate chips or peanut butter chips in these cookies to change the flavor profile.
• Butter – You can use salted butter. When doing so, decrease the salt to 1/4 teaspoon.
• Instant Vanilla Pudding Mix – You could use vanilla pudding mix. When doing so, double the amount of banana extract.

Storage and Leftovers

• Make-Ahead Tip – Cookie dough is very forgiving and can be made up to one week in advance and store chilled in an airtight container in the fridge. Allow the dough a few minutes on the counter to soften then scoop and bake.
• Leftovers – Store leftover banana pudding cookies in an airtight container at room temperature for up to 5 days.
• Freezer – Freeze baked cookies for up to 2 months. Thaw in the refrigerator or on the counter and enjoy.
• Freezing Cookie Dough – You can divide the dough and flash freeze on a sheet pan until solid. Package in a freezer safe container and store for up to 3 months. Bake cookies from frozen when you’d like a quick sweet treat, extending the baking time for 5 minutes.

More Cookie Recipes to Make

• Loaded Butterscotch Toffee Pecan Cookies are a bonafide treat.
• These no bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and they all spell delicious.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped pecans for added texture and flavor.
• Buttery Pecan Cookies never last long in our cookie jar.
• Cutout Cream Cheese Sugar Cookies can be made into any shape depending on the occasion or holiday you’re celebrating.
• Chocolate Chocolate Chunk Pudding Cookies are for the chocolate lovers in your life.
• Easy Sugar Cookie Frosting from Beyond Frosting.

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Banana Pudding Cookies

These banana pudding cookies are soft, chewy, and loaded with sweet banana flavor, vanilla wafers, and creamy Southern-style goodness.

Course Dessert

Cuisine American, Southern

Keyword banana-pudding-cookies, best-banana-pudding-cookies-recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 36 servings

Calories 203kcal

Ingredients

• 3 cups all purpose flour
• 1 3.4 oz box banana cream instant pudding mix
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp banana extract
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/2 cups white chocolate chips
• 1 cup crushed Nilla wafers plus additional for sprinkling the tops of the cookies

Instructions

• Preheat the oven to 350°F. Line 2 standard baking sheets with parchment paper. Set aside.
• In a medium size bowl use a whisk to sift together the flour, instant banana cream pudding mix, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl using an electric mixer on medium-high speed, cream together the butter, granulated sugar, brown sugar, banana extract and vanilla extract. Beat until fluffy and light beige in color, around 2 minutes.
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and gradually add the flour mixture to the creamed butter mixture. Beat on medium speed until the flour has fully incorporated, stopping to scrape the sides of the bowl periodically.
• Fold the white chocolate chips and crushed Nilla wafers into the cookie dough by hand until evenly distributed in the dough.
• Use a medium cookie scoop or ice cream scoop (1 1/2 Tablespoon) divide the cooking dough placing mounds at least 2-inches apart on the prepared pans. Sprinkle the tops with additional crushed Nilla wafers. (eyeball the amount)
• Bake for 15-18 minutes or until just very lightly golden brown.
• Cool on the pan for 1-2 minutes then carefully remove to a cooling rack to cool completely.

Notes

• Chocolate Chips – You could use semi-sweet chocolate chips or peanut butter chips in these cookies to change the flavor profile.
• Butter – You can use salted butter. When doing so, decrease the salt to 1/4 teaspoon.
• Instant Vanilla Pudding Mix – You could use vanilla pudding mix. When doing so, double the amount of banana extract.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

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Easy Chicken Macaroni Salad Recipe

Whether you’re planning a summer picnic, hosting a backyard barbecue, or bringing a dish to a holiday gathering, this chicken elbow macaroni salad is always a hit. Its creamy texture and fresh flavors make it the perfect cold side dish for warm-weather meals, and it pairs well with everything from grilled burgers to barbecue chicken. Easy to make ahead and even better after chilling, it’s a reliable favorite of ours for any special occasion, potlucks, family reunions, cookouts, and busy weekends when you need something simple and satisfying. On a busy day, it can double as a light meal all on its own.

Key ingredients you’ll need to make this Chicken Macaroni Salad: (Scroll down for the full printable recipe card and quantities.)

• Pasta – I use twisted elbow macaroni noodles with ridges which really clings to the dressing. You can use classic elbow macaroni, plus water and salt for cooking.
• Chicken – Two heaping cups of cubed rotisserie chicken.
• Cheese – Freshly shredded sharp cheddar cheese.
• Bacon – Classic cut bacon that’s been cooked and chopped or crumbled.
• Dressing – Mayonnaise, sour cream, buttermilk or whole milk.
• Seasonings – One packet dry ranch seasoning, granulated sugar (OR sweetener or choice), garlic salt, onion powder and black pepper. The sugar balances the flavor but doesn’t make the dressing sweet.
• Tomatoes – Cherry tomatoes cut in half or quartered if they’re larger. These add the acidity to the taste.
• Peppers – One red bell pepper and one green bell pepper for crunch.
• Onion – Red onion adds a zing to the flavor.
• Green Onions – Thinly sliced green onions for garnishing.

How to Make Chicken Macaroni Salad Recipe

• Boil the Macaroni – Cook the macaroni in salted boiling water per the package instructions until al dente. Drain well.
• Cook the Bacon – Fry the bacon over medium-high heat until crispy. Remove to a platter to drain then chop.
• Make the Dressing – Whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• Toss in the Fresh Vegetables – Add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• Combine – Add the hot pasta to the dressing and vegetable mixture along with the chicken, bacon and shredded cheese. Stir until fully coated.
• Chill – Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Serve – Stir well prior to serving. Transfer to a bowl and garnish with reserved bacon and green onions.

Kitchen Equipment to Make Chicken Macaroni Salad

• Large pot for cooking the macaroni and colander for draining.
• Sharp knife and chopping board.
• Cheese grater.
• Balloon whisk.
• Large bowl.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this, as the starch on the pasta helps the dressing adhere.

Storage and Leftovers

• Leftovers – Store leftover Chicken Macaroni Salad in an airtight container chilled in the refrigerator for up to 4 days.
• Freezing – I don’t recommend freezing as the dressing can break down and the macaroni salad can become runny once it’s thawed.

More Easy Pasta Salad Recipes to Make

• Homestyle Macaroni Salad is a picnic and bbq staple.
• Italian Spaghetti Salad can double as a side dish or an entree.
• Chicken Bacon Ranch Pasta Salad makes a filling meal for a warm day.
• Tuna Macaroni Salad is a potluck favorite.
• This Pizza Pasta Salad is a tasty sidekick for grilling and casual dining.
• Layered Southwestern Cheese Tortellini Salad is an edible centerpiece for your table.
• BLT Macaroni Salad is a fan favorite!
• Mediterranean inspired Greek Pasta Salad.
• Pasta Salad with Italian Dressing from Carlsbad Cravings.

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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:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

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Chicken Macaroni Salad

A creamy and delicious chicken elbow macaroni salad made with tender pasta, juicy chicken, and crisp vegetables. Perfect for quick lunches, BBQs, picnics, and potlucks.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword chicken-macaroni-salad-recipe

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 37 minutes minutes

Servings 16 servings

Ingredients

• 12 oz twisted elbow macaroni or classic elbow macaroni plus water and salt for cooking
• 8 slices bacon
• 1 1/2 cups mayonnaise
• 1 8 oz container sour cream
• 2/3 cup buttermilk or whole milk
• 1 1.0 oz packet dry ranch seasoning
• 2 tsp granulated sugar (OR sweetener or choice)
• 1 1/2 tsp garlic salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1 cup cherry tomatoes cut in half or quartered
• 1 medium red bell pepper seeded and diced
• 1 medium green bell pepper seeded and diced
• 1 medium red onion diced
• 2 heaping cups cubed rotisserie chicken
• 2 cups shredded sharp cheddar cheese
• 2-3 Tbsp thinly sliced green onions, for garnishing

Instructions

• In a large pot cook the macaroni in salted boiling water per the package instructions until al dente. Drain well and set aside.
• In a large skillet, fry the bacon over medium-high heat until crispy. Remove to a platter lined with doubled paper towels to drain, then chop. (Freeze the drippings for a future meal).
• In a large mixing bowl use a whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• To the bowl add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• After draining the macaroni, add it to the dressing and ve4getable mizture. Stir until fully coated.
• To the macaroni add the chicken and bacon. Serve some bacon for garnishing. Stir until evenly distributed. Add the cheddar cheese, stirring to combine.
• Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Stir well prior to serving. Transfer to a bowl and serve chilled garnished with reserved bacon and green onions.

Notes

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this as the starch on the pasta helps the dressing to adhere.

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