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Overnight Eggs Benedict Casserole

This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.

This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.

 

Eggs Benedict is one of my favorite foods in the world. Whenever I order it or make it, I get it with crispy bacon instead of the usual Canadian bacon, it's just my preference. I even made a healthier version using turkey bacon and eggs whites with a yogurt based hollandaise. I think no matter how you make it, it is fabulous. I have yet to post a traditional Eggs Benedict recipe, but this Overnight Eggs Benedict Casserole might be even better! Pieces of English muffin, eggs, cream (or milk), and bacon mixed together and then topped with freshly made Hollandaise sauce, I think it's the most perfect breakfast in the world!

Overnight Eggs Benedict Casserole, perfect for Christmas breakfast or brunch!

 

How do you make Classic Hollandaise Sauce?

Making Hollandaise sauce isn't hard, and it only takes a few minutes to do. I know it can be made in a blender, but I've never done it that way. I whisk egg yolks and lemon juice together until thick, and then place the bowl over barely simmering water on the stove while slowly adding melted butter, until the sauce is thick and creamy. Be careful not to add the butter too fast or overcook it or it will separate. Julia Child's Mastering The Art of French Cooking recommends adding a tablespoon of cold water to the finished sauce if it separates or curdles. I have to recommend doubling the recipe for the Hollandaise, it's that good! It can be refrigerated and reheated over simmering water, whisking constantly until just barely warm.

Homemade Hollandaise Sauce-easy to make and only takes about five minutes to make and can be reheated the next day.

 

Do you serve something special on Christmas morning? I would love for you to tell me what! If you need some more ideas Here are a few more Christmas morning recipes:

Overnight Caramel French Toast 

Mexican Chorizo Breakfast Casserole

Sausage Hashbrown Breakfast Casserole 

Cinnamon Roll Apple Pancakes 

This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.

 

I adapted this Overnight Eggs Benedict Casserole from a trEATS Affair. Originally posted December 9, 2016. Post updated December 5, 2019.

Overnight Eggs Benedict Casserole Recipe 

Print Recipe
3.75 from 4 votes

Overnight Eggs Benedict Casserole

This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Overnight Refrigeration Time8 hours
Total Time9 hours 30 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: breakfast casserole, Christmas breakfast, Eggs Benedict Casserole
Servings: 8
Calories: 610kcal
Author: Bernadette Martin

Ingredients

For the casserole

  • 6 English muffins, torn or chopped into small pieces
  • 1 pound bacon, chopped into 1 inch pieces and cooked until crispy (substitute chopped ham or Canadian bacon if desired)
  • 8 eggs
  • 2 cups half and half or milk (I used 1 cup heavy cream and 1 cup milk)
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt

For the Hollandaise Sauce

  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter (one stick)
  • large pinch salt

Instructions

  • Grease a 2 ½ quart casserole dish with butter.
  • In a mixing bowl whixk together the eggs, half and half (or milk), onion powder, paprika, and salt.
  • Layer the torn English muffins and bacon in the casserole dish, pour the egg mixture over the muffins and bacon. Cover with aluminum foil and refrigerate overnight.
  • Preheat the oven to 375 degrees F. Place the casserole in the oven and bake for 45 minutes. Uncover and continue to bake until the eggs are set, 15-30 minutes. Remove from the oven and let cool slightly while you make the Hollandaise sauce.
  • Bring a small amount of water to a simmer in a pot. In a heat-proof bowl that will fit over the pot, whisk together the eggs and lemon juice until thick and creamy. Place the bowl over the simmering water and continue to whisk while slowly pouring in the melted butter. Continue to whisk until the sauce is thick and creamy. Remove from the heat and whisk in the salt. Serve on the side with the casserole.

Notes

If you like a lot of Hollandaise on your Eggs Benedict, you can easily double the recipe for the sauce.

Nutrition

Calories: 610kcal | Carbohydrates: 24g | Protein: 19g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 351mg | Sodium: 828mg | Potassium: 317mg | Fiber: 1g | Vitamin A: 1020IU | Vitamin C: 1.2mg | Calcium: 128mg | Iron: 1.7mg

Crispy Roast Duck

This flavorful Crispy Roast Duck stuffed with orange slices and garlic, then slow roasted and glazed, is perfect for Christmas or Sunday dinner.

Photo of a whole Crispy Roast Duck on a white flower trimmed platter with roasted asparagus and cranberries on the sides

A baked whole duck isn't something I make often. I'm much more likely to roast a chicken or a turkey a few times a year. I used to like to make duck breasts that came with an orange sauce, but the grocery store I go to most often these days doesn't carry them.

Making a Crispy Roast Duck is similar to making a roast chicken or turkey, with the biggest difference being that the layer of fat under the skin of the breast is much thicker on a duck than a chicken or turkey. A roasted duck can be made in many ways, such as brined, stuffed, glazed with honey or citrus. Today's recipe uses citrus and garlic.

How do you make Crispy Roast Duck?

The night before you plan to roast the duck make sure your duck is completely defrosted. Remove the duck from the wrapping, then remove the giblets and neck from inside the duck. Rinse under cold water, then pat dry inside and out with paper towels. Place the duck on a plate. Refrigerate, uncovered (make sure it's not touching anything), overnight. Leaving it uncovered helps to crisp up the skin.

Note: do not leave uncovered for more than 24 hours or the duck will become dry. If you are delayed in cooking, cover the duck tightly with plastic wrap and place back in the refrigerator. Once a whole duck is defrosted, it can stay in the fridge for up to 5 days.

Four hours before you would like to eat your Christmas dinner, bring the duck out of the fridge. Pat it inside and out with paper towels again. Prick the skin all over with a fork, or score it with a knife, being careful not to cut through to the meat. The skin on a duck is much thicker than that of a turkey, and pricking or scoring it helps to release the duck fat. You are going to want to save that duck fat! I feel like I could have gone deeper with my pricks this time, but it was fine.

Season inside and out with salt and pepper before stuffing.

photo of a raw whole duck seasoned with salt and pepper on a white plate sitting on a counter

Fill the cavity of the duck with a quartered orange and a whole head of garlic broken into cloves, but unpeeled. You won't be eating these, but they flavor the duck wonderfully. After filling, tie the legs and wings with kitchen twine, and place in a roasting pan on a rack. Don't forget to use the rack, you need it to keep the duck out of the fat that will be released.

Photo of a raw whole duck stuffed with orange slices and garlic with the legs tied in a roasted pan

 

Roast the duck, covered (more on that in a second), for one hour at 350 degrees F. Many recipes call for roasting duck uncovered to crisp the skin, and I do uncover it towards the end. I prefer to start with it covered to release most of the fat without it splattering all over my oven. I then remove the liquid fat before glazing and finishing.

After one hour, turn the duck carefully with wooden spoons so that it is breast side down.

Photo of a whole duck breast side down after one hour of baking

Roast for one more hour, covered, then turn breast side up for an additional half hour. At this point, the duck is removed from the roasting pan to a plate, and the fat poured off of the bottom of the roasting pan. Save the fat in a glass jar in the fridge, if desired. It's great for frying!

Increase the oven temperature to 425 F. Place the duck back in the pan, breast down, and baste with a mixture of orange juice, lemon juice, orange peel, soy sauce, and sugar (exact amounts in the recipe card below). Roast for 15-20 minutes, now uncovered, then turn breast side up and baste again with the mixture.

photo of a whole duck basted with an orange soy glaze

 

Continue to roast for 15-30 minutes, until the skin is crispy and the duck is at least 165 degrees in the breast. Remove the Crispy Roast Duck from the baking pan and tent with foil for about 15 minutes before slicing.

photo of Crispy Roast Duck on a platter with asparagus and roasted cranberries

I think this crispy duck recipe would be perfect for Christmas, or even Thanksgiving if you don't like turkey. Here are some holiday side dishes that it would pair nicely with:

Slow Cooker Stuffing with Bacon Onions and Sage 

Pumpkin Mashed Potatoes 

Savory Pumpkin Bread

Fresh Green Bean Casserole with Caramelized Onions 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Overhead photo of a whole Crispy Roast Duck on a white platter with asparagus and cranberries
Print Recipe
3 from 5 votes

Crispy Roast Duck

This flavorful Crispy Roast Duck stuffed with orange slices and garlic, then slow roasted and glazed, is perfect for Christmas or Sunday dinner.

Prep Time25 minutes
Cook Time3 hours
Uncovered Refrigeration Time1 day
Total Time1 day 3 hours 25 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: citrus soy glaze recipe, crispy duck recipe, how to make crispy roast duck
Servings: 4
Calories: 2591kcal

Ingredients

  • 5 ½ pound whole duck
  • salt and pepper
  • 1 navel orange , cut into quarters
  • 1 head garlic , broken apart and unpeeled
  • juice of 1 orange
  • 1 tablespoon grated orange peel
  • juice of 1 lemon
  • ½ cup lower sodium soy sauce
  • 3 tablespoon s granulated sugar
  • ⅛ teaspoon Worcestershire (about 5 drops)

Instructions

  • The night before cooking, remove the duck from the wrapping, then remove the giblets and neck from inside the duck. Rinse under cold water, then pat dry inside and out with paper towels. Place the duck on a plate. Refrigerate, uncovered (make sure it’s not touching anything), overnight.

  • Preheat the oven to 350 degrees F.  Bring the duck out of the fridge. Pat it inside and out with paper towels again. Prick the skin all over with a fork, or score it with a knife, being careful not to cut through to the meat. Season inside and out with salt and pepper.



  • Fill the cavity of the duck with the quartered orange and garlic.  Tie the legs and wings with kitchen twine, and place in a roasting pan on a raised rack.



  • Roast the duck, covered, for one hour. After one hour, turn the duck carefully with wooden spoons so that it is breast side down. Roast for one more hour, covered, then turn breast side up for an additional half hour.





  • Meanwhile, in a small bowl combine the juice of one orange, lemon, soy sauce, orange zest, Worcestershire sauce, and sugar. Whisk well, and whisk again right before basting.
  • Increase the oven temperature to 425 degrees. Remove the duck from the roasting pan to a plate. Drain the fat from the bottom of the roasting pan, saving the duck fat for latter use if desired.
  • Place the duck back in the pan, breast down, and baste with the half of the mixture using a brush or a baster. Roast for 15-20 minutes, now uncovered, then turn breast side up and baste again with the mixture.



  • Continue to roast for 15-30 minutes, until the skin is crispy and the duck is at least 165 degrees in the breast. Remove the Crispy Roast Duck from the baking pan and tent with foil for about 15 minutes before slicing.

Notes

1.Nutritional information includes all of the skin and basting liquids and is inaccurate per serving. 
2.Do not leave duck uncovered in the fridge for more than 24 hours or the duck will become dry.

Nutrition

Calories: 2591kcal | Carbohydrates: 17g | Protein: 74g | Fat: 245g | Saturated Fat: 82g | Cholesterol: 474mg | Sodium: 1458mg | Potassium: 1419mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1134IU | Vitamin C: 40mg | Calcium: 89mg | Iron: 16mg

Pumpkin Soup

Creamy, homemade Pumpkin Soup, made with fresh pumpkin simmered in chicken broth, then pureed, is the perfect starter for Thanksgiving dinner.


pumpkinsoup

I don't like Fall. There I said it. While people all over are thrilled that it's fall, I can't stand it. Mostly it's because I don't like cooler weather. I could seriously live where it's almost 90 all year-long, except at Christmas because that's just weird in my opinion. I don't care for Halloween, or falling leaves, or the idea that after Fall comes winter.

I do however love some foods that are generally associated with Fall, like this Pumpkin Soup. I love chili, chicken soup, and beef stew....but I don't like Pumpkin pie. I never have and until maybe 6 years ago that was the only way I ever had pumpkin. Well, guess what? It turns out that it's not pumpkin I don't like, but pumpkin pie spice and some other spices used with pumpkin.

My husband and I got married in 2004, and for our honeymoon went on a Carnival cruise to the Caribbean. Let me tell you, cruise ships serve great food! In the restaurant on the top deck of the ship is where I first had Pumpkin Soup. It was fabulous, creamy and full of flavor, with none of the spices I don't like.

All of the cruise food was so good I bought the Carnival Cruises Cookbook, which contains their recipe for Pumpkin Soup. The biggest difference between their version and mine is I use fresh cubed pumpkin instead of pumpkin puree. They also call their's West Indian pumpkin soup, though I'm not sure what makes it West Indian.

Is Pumpkin Soup Healthy?

Yes and no with this version. It's full of vitamin A with more than a days worth in one serving, and a decent amount of vitamin C.  It is a bit high in saturated fat and sodium, but since we only have it a few times a year and it's usually at the holidays, I don't worry about it.

If you want to make vegetarian pumpkin soup, use a non-tomato based vegetable broth instead of chicken stock in this naturally gluten free pumpkin soup recipe ( gluten free as long as you use homemade or Kitchen Basics chicken stock). I haven't tried to make a dairy-free version.

I have made this soup every year for Thanksgiving since, and some years Christmas too! Last year the stores stopped carrying pumpkins earlier than the past few years, and I was heartbroken. I wanted to make it for Christmas! I have since vowed to buy way more pumpkins than I need at once, then freeze the sliced cubes. I also want to experiment with other pumpkin recipes this Fall and Winter.

Since I posted this recipe in the Fall of 2012, I have shared many pumpkin recipes. Here are just a few:

Pumpkin Ravioli with Parmesan Sage Cream Sauce 

Southwest Chicken Pumpkin Chili

Savory Pumpkin Bread 

Chewy Pumpkin Chocolate Chip Cookies 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

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4 from 2 votes

Pumpkin Soup

Creamy, homemade Pumpkin Soup, made with fresh pumpkin, is the perfect starter for Thanksgiving dinner.
Prep Time45 minutes
Cook Time1 hour 20 minutes
Total Time2 hours 5 minutes
Course: Soup
Cuisine: American
Keyword: Carnival Cruise Line recipes, Thanksgiving soup, Thanksgiving starter recipes
Servings: 6
Calories: 184kcal
Author: Bernadette

Ingredients

  • 3 ½ cups cubed fresh pumpkin (cubed into ½ inch pieces)
  • 1 cup chopped yellow onion
  • 1 clove garlic ,minced
  • 1 teaspoon chopped fresh parsley
  • ¼ teaspoon dried thyme (or ½ teaspoon fresh)
  • 6 cups chicken stock (homemade or Kitchen Basics recommended)
  • ½ cup heavy cream
  • 1 ½ teaspoons salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Combine cubed pumpkin, chicken stock, onion, garlic, thyme, parsley, salt and pepper in a large pot and bring to a boil, uncovered. Reduce heat and simmer for 30 minutes.
  • Using an immersion blender, or in batches in a food processor or blender puree the soup until smooth. At this point the soup can be cooled and refrigerated, continuing with the next step the next day. Otherwise, proceed with step 3. 
  • Return the soup to a boil, reduce heat and simmer for another 30 minutes, uncovered. Stir in heavy cream and serve immediately. 

Nutrition

Calories: 184kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 933mg | Potassium: 535mg | Sugar: 6g | Vitamin A: 6050IU | Vitamin C: 8.7mg | Calcium: 40mg | Iron: 1.2mg

 

 

Krupnik Honey Spiced Liqueur Recipe

A Krupnik Honey Spiced Liqueur Recipe with a twist, it makes a great holiday gift perfect for drinking all year long. Can be served hot or cold in a variety of ways.

photo of a shot glass of Krupnik (honey spiced liqueur) in a shot glass next to a glass of beer a bottle and a glass on a wood table

 

Today's recipe is another one of my husband's family's that has been written and photographed by him. Personally, I don't know much about Krupnik, except that it is traditionally made with vodka, honey, and spices. In this Krupnik Honey Spiced Liqueur Recipe, my husband uses Everclear grain alcohol, adds tea, and spices that remind me of Fall, like cloves and cinnamon. With that, here is my husband, Don Martin.

With colder weather approaching, here is a drink that’ll warm your body and take off the chill whether you’re taking an autumn hike, hanging around a camp fire, tailgating or after snow.Where did the Krupnik Honey Spiced Liqueur recipe originate?

Where did the Krupnik Honey Spiced Liqueur Recipe originate?

My Lithuanian Great-Aunts used to make an alcoholic concoction they called “Honey Dew” – strictly for medicinal purposes ;-).  As I was researching their recipe, I found out that this was most likely a version of a drink called Krupnik (Polish, Belarusian) or Krupnikas (Lithuanian).  It is a traditional amber colored sweet honey-infused alcoholic drink (similar to a liqueur) steeped in aromatic spices but, definitely not to be confused with Polish soup also known as krupnik.

Krupnik is an ancient liqueur, recipes are recorded in the diaries of the szlachta (the noble class of Poland and Lithuania) and many families closely guard their recipes that have been passed down through generations.  Lore has it that the liqueur was created by the Benedictine monks in the 16th century at a monastery in Nesvizh which was founded by Prince Mikołaj Krzysztof "the Orphan" Radziwiłł.  Krupnik was used as a common medicinal disinfectant by Polish soldiers in World War II.  Although the majority of Polish households don’t serve alcoholic beverages at the solemn wigilia (Christmas Eve) dinner, some allow Krupnik “to help the fish swim”.

What you’ll need to make Krupnik Honey Spiced Liqueur;

  • 750ml 151 proof grain alcohol (Everclear)
  • 1.5 tbsp loose tea (my Great-Aunts' secret – they used tea instead of just water)
  • 1 liter of water
  • 2 cups clover honey (locally sourced honeys are the best)
  • 1 tsp vanilla
  • 1 tbsp orange extract
  • 2 tsp lemon extract
  • 1 tsp nutmeg
  • 12 cloves
  • 3 cinnamon sticks

How to prepare;

Crush the dry ingredients (nutmeg, cloves, cinnamon sticks) in a mortar and pestle and add to a French press with the 1.5 tbsp loose tea.  (If you don't have a mortar and pestle, put the dry ingredients in a zip lock bag and crush with a hammer - don't pound it to dust, just break them into smaller pieces.) Additional editors note: A French  press isn't necessary. Simply boil the water in a pot or tea kettle and brew in the pot or kettle.

 

photo of ground for Krupnik in a mortar next to a pestal

photo of ground spices and loose tea in a French press

Boil 1 liter of water, add to french press and brew for 10 minutes.  Pour hot tea solution into a pitcher, add honey, orange and lemon extracts and mix.

photo of tea and spices being poured into a large beverage pitcher

Allow to cool to luke warm before adding alcohol and mixing.  Funnel into large bottles and cap.

photo of grain alcohol being poured into a beverage pitcher half filled with tea mixture

photo of Krupnik mixture being funneled into a bottle

 

Now patience… 

You’ll need to let it the cloudy mixture sit for at least a few weeks, in a dark, cool place for gravity to do the work and pull the sediment to the bottom (I haven’t found any better method of removing the sediment due to the thickness of the honey in the liqueur, coffee filters block up and cheese cloth allows too much sediment through).

You’ll then siphon the clear amber liquid out the bottles using small tubing (a process similar to racking wine) into new bottles or decanters.  (I also use a container with a spout that is off-set from the bottom of the container to slowly drain the liquid above the sediment into other bottles.)  I’ll then take the all cloudy remains, consolidate it into a separate bottle and allow that to settle again – trying to squeeze all the booze out that I can before finally discarding the sediment. Depending upon how well you siphon (and the amount of sediment you’re willing to put up with), you may need to re-rack the liqueur a few times.  I’ve read that Krupnik should be re-racked over a full year before serving but, it usually doesn’t last that long for me and my friends.

Serving

I would guesstimate this recipe at ~66 proof (~ 33% alcohol).  It may be served hot, warm, at room temperature, cold, chilled on ice in a cordial glass or by the shot.  Many times my family would just serve it as a sipping shot alongside a beer (Stegmaier was their preferred brand – Ring-A-Ding-Ding, Do the Stegmaier Thing) or just nipped out of a pocket flask.  When served warm, it may be paired with chocolate or another small rich sweet treat.  It also serves as a great additive to tea for a hot-toddy.

NA ZDROWIE!

Looking for more alcoholic and non-alcoholic drink recipes? Here are just a few:

Bacon Jalapeno Bloody Mary

Creamy Espresso Hot Chocolate

Peach Mimosas 

Watermelon Punch

photo of a shot glass of Krupnik (honey spiced liqueur) in a shot glass next to a glass of beer a bottle and a glass on a wood table
Print Recipe
4.50 from 2 votes

Krupnik Honey Spiced Liqueur Recipe

A Krupnik Honey Spiced Liqueur Recipe with a twist, it makes a great holiday gift perfect for drinking all year long. Can be served hot or cold in a variety of ways.
Prep Time1 hour
Standing Time14 days
Total Time14 days 1 hour
Course: Beverage
Cuisine: Polish/American
Keyword: krupnik recipe, krupnikas recipe, liqueur recipe
Servings: 72 one ounce shots
Calories: 53.45kcal

Ingredients

  • 750 ml 151 proof grain alcohol (Everclear)
  • 1 ½ tbsp loose tea
  • 1 liter water
  • 2 cups clover honey
  • 1 tsp vanilla
  • 1 tbsp orange extract
  • 2 tsp lemon extract
  • 1 tsp nutmeg
  • 12 cloves
  • 3 cinnamon sticks

Instructions

  • Crush the dry ingredients in a mortar and pestle or in a bag with a hammer. Add to a French press with the 1.5 tbsp loose tea. You can also boil the water in a kettle or pot, then add the dry ingredients.





  • Bring the water to a boil, add to the dry ingredients and brew for 10 minutes. Pour hot tea solution into a pitcher, add honey, orange and lemon extracts and mix.

  • Allow to cool to luke warm before adding alcohol and mixing.  Funnel into large bottles and cap.

  • Let the bottles sit for at least a few weeks, in a dark, cool place for gravity pull the sediment to the bottom.  Siphon the clear amber liquid out the bottles using small tubing (a process similar to racking wine) into new bottles or decanters. Take the all cloudy remains, consolidate it into a separate bottle and allow that to settle again before siphoning again. Depending upon how well you siphon (and the amount of sediment you’re willing to put up with), you may need to re-rack the liqueur a few times. 

    Depending upon how well you siphon (and the amount of sediment you’re willing to put up with), you may need to re-rack the liqueur a few times.




  • Krupnik may be served hot, warm, at room temperature, cold, chilled on ice in a cordial glass or by the shot. 

Nutrition

Calories: 53.45kcal | Carbohydrates: 7.92g | Protein: 0.04g | Fat: 0.02g | Saturated Fat: 0.01g | Sodium: 1.3mg | Potassium: 5.53mg | Fiber: 0.11g | Sugar: 7.75g | Vitamin C: 0.05mg | Calcium: 2.65mg | Iron: 0.06mg

Slow Cooker Red Wine Braised Short Ribs

Slow Cooker Red Wine Braised Short Ribs are tender and flavorful making it the perfect Fall or Winter comfort food served with mashed potatoes or your favorite vegetable.

photo of slow cooker red wine braised short ribs over mashed potatoes on a white flower plate . 

I think this slow cooker short ribs recipe would be perfect for the holidays for those that don't want turkey or ham, but my husband doesn't think so. What do you think? Red wine short ribs in the crock pot is easy! Plus, it's even better if you make it the day before and then reheat the ribs in a pot with the gravy.

How to make Slow Cooker Red Wine Braised Short Ribs

I use lots of onion and garlic, plus herbs in my Slow Cooker Red Wine Braised Short Ribs recipe. I don't even peel the onion or garlic before adding them to the slow cooker. You won't be eating them, they are to flavor the beef short ribs and the red wine gravy.

photo of quarters onions and garlic cloves in a black slow cooker insert

It would be easier for me if I had one of those slow cookers that you can sear in, but I don't, yet. Anyway, sear seasoned bone-in beef short ribs on all sides in a pan with some olive oil until browned.

photo of short ribs browning in a cast iron pan

Once browned, move the ribs to the slow cooker. Place them meat down so they will be covered by the liquid.

photo of browned short ribs in a slow cooker

Pour in red wine and beef broth, add herbs and finally my favorite ingredient to add to beef dishes, a tablespoon of unsweetened cocoa powder. You can't really taste it as cocoa, but it does add a touch of flavor.

photo of short ribs with red wine beef broth and seasonings in a black slow cooker

Now, you can cook on low for 7-8 hours, or on high for 4-6 hours. When it's done, remove the ribs to a plate and strain the liquid using a gravy separator or into a pot with a mesh strainer. I like to press down on the cooked onions and garlic with a spoon while straining to extract as much juices as possible. Then I remove the fat from the top before making the gravy.

While it is better, and I would say easier, to prepare this the day before (or even two days before) serving, you could do it that day. I normally serve it the next day after reheating the strained liquids mixed with cornstarch to thicken into a gravy and then simmering the short ribs in the gravy until hot.

If you try these Slow Cooker Red Wine Braised Short Ribs and are looking for more beef recipes, try these:

Pumpkin Beef Stew

Red Wine Marinated Beef Mushroom Kabobs 

Beef Bourguignon 

Beef Pot Roast Soup 

photo of plated Slow Cooker Red Wine Braised Short Ribs over mashed potatoes on a white flower trimmed plate

photo of plated Slow Cooker Red Wine Braised Short Ribs over mashed potatoes on a white flower trimmed plate
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Slow Cooker Red Wine Braised Short Ribs

Slow Cooker Red Wine Braised Short Ribs are tender and flavorful making it the perfect Fall or Winter comfort food served with mashed potatoes or your favorite vegetable.
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: beef short ribs recipe, how to make red wine gravy, slow cooker braised beef
Servings: 6
Calories: 646kcal

Equipment

  • Slow Cooker
  • Frying pan
  • Medium pot

Ingredients

  • 5 pounds bone-in beef short ribs
  • 1 tablespoon light olive oil
  • 1 red onion unpeeled and quartered
  • 10 cloves garlic , unpeeled
  • ⅛ cup parsley (whole leaves)
  • 1 sprig oregano
  • 1 teaspoon Italian seasoning
  • 2 bay leaves
  • 1 ⅓ cups beef broth
  • 3 ¼ cups red wine
  • 1 tablespoon unsweetened cocoa powder
  • 3 tablespoons cornstarch (or flour)

Instructions

  • Add the quartered onion, garlic cloves, parsley, oregano, Italian seasoning, and bay leaves to a 6 quart slow cooker.
  • Season the ribs all over with salt and pepper. Heat the oil in a pan over medium-high heat, Add the ribs and sear on all sides until browned. Add the browned ribs to the slow cooker insert, meat side down.
  • Pour in the beef broth and red wine, Sprinkle with cocoa powder.
  • Cook on low for 7-8 hours, or on high for 4-6.
  • Once done, remove the ribs to a platter. Strain the liquid into a gravy separator or through a mesh colander into a pot.
  • At this point, once cooled, both the ribs and strained liquids can be refrigerated, covered, for up to 2 days. When ready to serve, remove the fat from the top of the liquids. Pour into a pot and whisk in cornstarch or flour to thicken. Whisk constantly until the gravy comes to boil, then if the ribs need to be reheated add them to the pot, a few at a time, and cook on low heat until hot.
  • Serve over mashed potatoes, if desired.

Notes

Nlutritional information includes the olive oil used for browning and all of the gravy. 

Nutrition

Calories: 646kcal | Carbohydrates: 11g | Protein: 54g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 386mg | Potassium: 1245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 7mg

 

 

Spicy Pickled Green Tomatoes

Spicy Pickled Green Tomatoes with hot peppers and garlic are a great way to preserve garden tomatoes at the end of the growing season. They can be made as spicy or not as you like, and are great served with sandwiches or as a snack.

Overhead photo of spicy pickled green tomatoes in a glass jar on a wood table

This recipe for spicy green tomato pickles is my husband's families. Every year (almost) we plant a garden with fifteen tomato plants. I freeze ripe tomatoes I haven't gotten to use before the first frost, and if we have a lot of green tomatoes on the vines we either make Crispy Fried Green Tomatoes or Spicy Pickled Green Tomatoes. My "niece" loves them and begs us for them every year, but sometimes there aren't enough green tomatoes to pickle.

How to make Spicy Pickled Green Tomatoes

Wash firm green tomatoes with no or very, very slight signs of ripening. Half or quarter all the tomatoes.

photo of sliced green tomatoes on a white cutting board with a knife on the right side

Make a brine with pickling spice, sugar, salt, vinegar, and water.

photo of pickling spice on a white cutting board next to a bottle of vinegar

In quart pickle jars, add crushed red pepper, dill weed, dill seed, garlic, and an ingredient I had never heard of using until I met my husband.

photo of pickling spice, red pepper flakes in a jar, and small bottles of dried dill weed and dill seed with a bottle of vinegar in the back

Cherry tree leaves. Why use cherry tree leaves? My husband didn't know. After doing some research, he discovered that the tannins in cherry tree leaves help to make crisp pickled green tomatoes. Tannins inhibit softening of pickles. Other leaves containing tannins include oak, grape, and raspberry.

photo of sliced green tomatoes packed into a jar in front of a cutting board with more green tomatoes

Pack the sliced tomatoes into the jars tightly. You should be able to get about one and a quarter pounds of sliced tomatoes into each quart sized jar.

Pour the cooled brine into each jar. Seal tightly and invert the jars a few time to mix the seasonings. Refrigerate for at least three days before opening.

photo of prepared pickled green tomatoes in two jars

Looking for more tomato recipes to use up those summer garden tomatoes? Try these:

Mozzarella Tomato and Artichoke Salad (grape tomatoes)

Italian Tomato Ricotta Pie 

Bacon Cream Cheese Stuffed Cherry Tomatoes 

Print Recipe
4.20 from 10 votes

Spicy Pickled Green Tomatoes

Spicy Pickled Green Tomatoes with hot peppers and garlic are a great way to preserve garden tomatoes at the end of the growing season. They can be made as spicy or not as you like, and are great served with sandwiches or as a snack.

Prep Time1 hour 10 minutes
Refrigeration Time3 days
Total Time3 days 1 hour 10 minutes
Course: Snack
Cuisine: American
Keyword: easy green tomato pickles, green tomato pickles
Servings: 24 per jar at 3 pieces a serving (approximately)
Calories: 20kcal

Equipment

  • quart size pickle jars

Ingredients

For the brine (makes enough brine for 5 quart jars plus extra)

  • 2 quarts water
  • 1 quart vinegar
  • 3 tablespoons pickling spice (wrap in cheesecloth for easy removal)
  • 2 tablespoons granulated sugar
  • 2 tablespoons pickling salt

For each 1 quart jar

  • 1 ¼ pounds sliced green tomatoes
  • 2 teaspoons crushed red pepper (or fresh hot peppers)
  • 1 teaspoon dried dill weed (or 1 tablespoon fresh dill)
  • 1 teaspoon dill seed (can use 2 teaspoons dill weed instead)
  • 3 cloves garlic , halved or quartered
  • 3 cherry tree leaves (optional)

Instructions

  • In a large pot, bring the water and vinegar with the pickling spice wrapped in cheesecloth to a boil. Reduce the heat, add sugar and salt. Simmer for 30 minutes, then allow to cool to room temperature.
  • Meanwhile, add the red pepper, dill, dill seed, garlic, and cherry tree leaves to each quart jar. Fill to packed with sliced tomatoes.
  • When the brine has cooled, carefully pour it into each filled jar to the top. Close the lids tightly, and turn upside down a few times to mix the seasoning in.
  • Refrigerate for three days before opening. Consume within three months.

Notes

Nutritional calculations include brine and are approximate. 

Nutrition

Serving: 0.8ounces | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg

Easy Beef Stroganoff

This Easy Beef Stroganoff made with ground beef and a traditional stroganoff sauce is a great weeknight dinner the kids and adults will love.

photo of Easy Beef Stroganoff over egg noodles on a white plate with flower trim

I prefer ground beef stroganoff over the traditional stroganoff using steak. It's easier to make, and kids seem to like it better. Although, you might have to pick the mushrooms out for some picky kids, like my daughter. The stroganoff sauce is made with beef broth and sour cream thickened with flour, and seasoned with Worcestershire sauce or salt and pepper.

I use ground sirloin sauteed with chopped onions.

photo of ground beef and onions cooking in a frying pan

Add in mushrooms, minced garlic, and beef broth.

photo of sliced mushrooms and garlic added to cooked ground beef

While the mixture is simmering, mix together sour cream and flour.

Sour cream and flour in a metal bowl

A few minutes before serving stir the sour cream mixture into the ground beef and let the stroganoff sauce thicken.

photo of a spoonfull of prepared Easy Beef Stroganoff in the pot

What can you serve Beef Stroganoff with?

I prefer to serve this Easy Beef Stroganoff with egg noodles, but it is also good with rice or potatoes.

Need more quick ground beef recipes? Try these:

Instant Pot Spicy Chili 

Noodles and Ground Beef Soup

Ground Beef Tacos with Homemade Taco Seasoning 

Leftover Spaghetti Casserole  

Close up image of Easy Beef Stroganoff with egg noodles on a white flowered plate

photo of Easy Beef Stroganoff over egg noodles on a white plate with flower trim
Print Recipe
5 from 2 votes

Easy Beef Stroganoff

This Easy Beef Stroganoff made with ground beef and a traditional stroganoff sauce is a great weeknight dinner the kids and adults will love.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Russian/American
Keyword: easy beef stroganoff recipe, ground beef stroganoff
Servings: 6
Calories: 345kcal

Ingredients

  • 1 pound ground sirloin
  • ½ cup chopped yellow onion
  • 8 ounces baby portabella mushrooms , sliced
  • 2 cloves garlic , minced
  • 2 cups beef broth ( I use reduced sodium broth)
  • 2 cups sour cream
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste

Instructions

  • Brown the ground sirloin in a deep pan over medium-high heat with the chopped onions. 

  • Drain the beef, add garlic, mushrooms, beef broth, and salt and pepper. Bring to a boil, reduce heat, cover and simmer 15-20 minutes. 

  • Meanwhile, mix the flour and sour cream together in a bowl until well combined.

  • Stir sour cream into the beef mixture and simmer, uncovered, a few minutes more until thick and bubbly.

  • Serve over cooked egg noodles, rice, or potatoes.

Nutrition

Calories: 345kcal | Carbohydrates: 8g | Protein: 18g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 413mg | Potassium: 531mg | Fiber: 1g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg

 

Beef Stroganoff

 

 

Seafood Gumbo

This Seafood Gumbo with crab, clams, and shrimp, is easy to make and perfect for the holidays. Made traditionally with okra, it's a Southern favorite everyone can make at home.

photo of seafood gumbo with whole clams on top in a white bowl

If you subscribe to Rants From My Crazy Kitchen by email, last week you received a reader survey asking what kind of holiday and everyday recipes you are interested in. If you didn't get a chance to fill it out and you want to, or are a new subscriber or regular reader and would like to, you can find the survey on this Google Form. All responses will remain private.

How to make Seafood Gumbo

This easy Seafood Gumbo recipe is made with fresh shrimp chopped into bite size pieces, lump crab and crab claw meat, and clams. I make my Seafood Gumbo without sausage because we don't have andouille sausage around here, and also we love seafood and I didn't feel like it would need sausage.

Photo of raw chopped shrimp on a white cutting boardl

A traditional gumbo is make with a roux of either melted butter or oil combined with an equal amount of flour. The mixture is cooked until dark brown, also some prefer a lighter roux. Mine is in between, as you can see.

photo of a cooked butter and flour roux in a cast iron pot

The "holy trinity" of chopped onions, celery, and bell pepper (normally green, but my garden peppers had started to turn red)  is added to the cooked roux and sauteed until the liquid is absorbed and the vegetables are just starting to soften, about 5 minutes.

photo of chopped celery onions and bell pepper cooked in roux

Pour in chicken stock or seafood stock, and add sliced okra. If you have never cooked with okra before, you will be surprised to find that it is slimy inside. It is this slime that thickens the gumbo.

photo of seafood gumbo simmering on the stove

In some recipes filé powder is used to thicken the gumbo after it is removed from the heat or sprinkled on individual bowls. It can be hard to find in the Northeast, but is available online or in specialty stores. I choose to add a little ground saffron to my gumbo to give it flavor, but it is very expensive and completely optional.

After the vegetables have simmered for twenty minutes, stir in the chopped shrimp and crab. Add in the clams and continue to simmer until the clams open about ten minutes later.

photo of seafood gumbo with clams added to the pot

Here are a few more seafood recipes for you to try:

Crab Bisque 

Baked Seafood Stuffed Avocados 

Garlic Butter Crab Pasta 

Shrimp Asparagus Bacon Skillet 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

 

photo of seafood gumbo with whole clams on top in a white bowl
Print Recipe
5 from 1 vote

Seafood Gumbo

This Seafood Gumbo with crab, clams, and shrimp, is easy to make and perfect for the holidays.

Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Soup
Cuisine: Cajun
Keyword: easy seafood gumbo recipe, louisiana seafood gumbo recipe
Servings: 8
Calories: 422kcal

Ingredients

  • ½ cup butter
  • ½ cup all purpose flour
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 cups sliced okra
  • 8 cups chicken stock (or seafood stock)
  • 1 ½ cups tomato puree
  • 1 pound raw shrimp , peeled, tails removed, and deveined
  • 8 ounces lump crab meat picked through for shells
  • 8 ounces crab claw meat picked through for shells
  • 1 pound littleneck clams , rinsed of sand and scrubbed
  • 2 teaspoons Cajun seasoning or Creole seasoning
  • pinch ground saffron (optional)
  • 2 cups cooked long grain white rice , for serving

Instructions

  • Place fresh littleneck clams in a clean sink full of cold water. Let the clams sit in the water for a while, then stir the clams, drain and refill the sink. Repeat until no sand remains at the bottom of the sink. Keep the clams cold in the sink or refrigerator while you prepare the gumbo.
  • Melt the butter in a large soup pot, preferably a cast iron dutch oven, over medium heat. Whisk in the flour, a little at a time. Continue whisking until the mixture is a roux between medium and dark chocolate brown, between 10-15 minutes.
  • Stir the chopped onions, celery, and peppers into the roux. Cook, stirring, until the liquid is absorbed and the vegetables are just beginning to soften.
  • Pour in the chicken or seafood stock. Stir in sliced okra and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
  • While the soup is simmering, peel, devein, and chop the shrimp. Check the crab meat for shells.
  • After 20 minutes, stir in the chopped shrimp and crab meat. Add in the clams, and continue simmering, stirring every few minutes, until all the clams open. Discard any that won't open when tapped after 10-15 minutes of simmering.
  • Serve over cooked rice for a traditional gumbo. Top with a small pinch of saffron before serving, if desired.

Nutrition

Serving: 1cup | Calories: 422kcal | Carbohydrates: 36g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 207mg | Sodium: 1438mg | Potassium: 832mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1202IU | Vitamin C: 35mg | Calcium: 167mg | Iron: 4mg

No-Churn Chocolate Peanut Butter Ice Cream #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. No-Churn Chocolate Peanut Butter Ice Cream is creamy and chocolaty, with chunks of peanut butter cups, and takes only a few minutes to prepare.

photo of two pink and white polka dot bowls of No-Churn Chocolate Peanut Butter Ice Cream

Welcome to the final day of #SummerDessertWeek! You can read all about the event, and enter a fabulous giveaway, below, but first let's talk about this homemade chocolate peanut butter ice cream.

Seriously, why didn't anyone tell me how easy it is to make a no-churn ice cream recipe?! I would have started doing it sooner! I think it's creamier than store-bought and you can add whatever you want to whatever flavor you want. Chocolate ice cream has always been my favorite kind, and chocolate peanut butter was requested by my daughter this time.

How to make No-Churn Chocolate Peanut Butter Ice Cream

Place a loaf pan in the freezer while you prepare the ice cream.

In a small mixing bowl, whisk together sweetened condensed milk and unsweetened cocoa powder, vanilla, and a pinch of salt.

photo of a bowl of cocoa powder mixed with condensed milk

In another large bowl, whip heavy cream until stiff peaks form. Fold half of the whipped cream into the cocoa mixture with a rubber spatula until combined.

photo showing whipped cream being added to cocoa powder and condensed milk mixture

Fold the lightened mixture into the whipped cream, stirring until well blended.

photo of cocoa mixture combined with whipped cream in a metal mixing bowl

Pour the mixture into the chilled loaf pan, scrapping the bowl with the spatula.

photo of unfrozen ice cream mixture in a ceramic loaf pan

Cover the pan with plastic wrap and freeze for 2-3 hours. While the ice cream is freezing, chop up 1 cup of chocolate peanut butter cups.

photo of chopped chopped peanut butter cups in a measuring cup next to a white cutting board with chopped chocolate peanut butter on it

Stir the chopped chocolate peanut butter cups into the semi-frozen ice cream.

photo of semi-frozen ice cream with chopped chocolate peanut butter cups being added

Cover the pan again, and continue to freeze for about 3 more hours.

I served the No-Churn Chocolate Peanut Butter Ice Cream in #SummerDessertWeek sponsors Sweets and Treats cups with ice cream spoons, and topped with Wilton sprinkles.

Close up photo of No-Churn Chocolate Peanut Butter Ice Cream in pink and white polka dot cups

Read on after the No-Churn Chocolate Peanut Butter Ice Cream recipe to see all the other recipes shared today and enter the giveaway!

Looking for more no-churn ice cream recipes? Try these:

No-Churn Cookies and Cream Ice Cream from The Two Bite Club

Homemade No-Churn Lemon Ice Cream from Fearless Dining

No Churn Creamy Triple Chocolate Cherry Kahlua Ice Cream from Kudos Kitchen by Renee

No Churn Tropical Ice Cream from Love On A Plate

photo of two pink and white polka dot bowls of No-Churn Chocolate Peanut Butter Ice Cream
Print Recipe
4.34 from 3 votes

No-Churn Chocolate Peanut Butter Ice Cream

No-Churn Chocolate Peanut Butter Ice Cream is creamy and chocolaty, with chunks of peanut butter cups, and takes only a few minutes to prepare.

Prep Time15 minutes
Freezing Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter ice cream recipe, no churn ice cream recipe
Servings: 10
Calories: 369kcal

Ingredients

  • 14 ounces sweetened condensed milk
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups heavy cream
  • 1 cup chopped peanut butter cups

Instructions

  • Place a loaf pan in the freezer while you prepare the ice cream.

  • In a small mixing bowl, whisk together the sweetened condensed milk, unsweetened cocoa powder, vanilla, and pinch of salt.

  • In another large bowl, whip the heavy cream until stiff peaks form. Fold half of the whipped cream into the cocoa mixture with a rubber spatula until combined.

  • Fold the lightened mixture into the whipped cream, stirring until well blended.

  • Pour the mixture into the chilled loaf pan, scrapping the bowl with the spatula.

  • Cover the pan with plastic wrap and freeze for 2-3 hours. While the ice cream is freezing, chop up 1 cup of chocolate peanut butter cups.

  • Stir the chopped chocolate peanut butter cups into the semi-frozen ice cream.

  • Cover the pan again, and continue to freeze for about 3 more hours.

Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 108mg | Potassium: 248mg | Fiber: 1g | Sugar: 28g | Vitamin A: 805IU | Vitamin C: 1.3mg | Calcium: 161mg | Iron: 0.9mg

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Frozen Desserts:

Sweet Summertime Cakes and Cupcakes:

No Bake Treats:

Baked Desserts:

Summer Trifles:

 

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!

 

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

 

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

 

PRIZE #3

Prize #3 — is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

 

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

 

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, , Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Frozen Strawberry Yogurt Pie #SummerDessertWeek

“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies, but as always, opinions are 100% mine.” This Frozen Strawberry Yogurt Pie is creamy, sweet, and tart, with a graham cracker-pretzel crust. It's the perfect summer dessert!

photo of Frozen Strawberry Yogurt Pie garnished with whole strawberry and minced parsley on a white tablecloth.

This Frozen Strawberry Yogurt Pie has a few steps, and needs to freeze for at least 4 hours, but is pretty easy to make.

What you will need to make Frozen Strawberry Yogurt pie

  • a 10-inch springform pan
  • a food processor or blender
  • an electric mixer
  • two large bowls
  • plastic wrap
  • room in your freezer for the pie to lay flat

Spray a 10-inch springform pan with nonstick baking spray. Line the bottom with parchment paper, then spray again. I used #SummerDessertWeek sponsor Anolon springform pan they sent the participants, and I love it!

photo of springform pan lined with parchment paper

In a bowl, combine graham cracker crumbs, ground pretzels (you can grind them in a food processor or by hand in a plastic bag with a rolling pin), sugar, and melted butter.

photo of graham cracker and pretzel mixture in a red bowl

Mix well, then press the mixture into the bottom of the prepared springform pan. Place the pan in the freezer while you prepare the filling.

In the bowl of a food processor, combine sliced strawberries and sugar. Puree until smooth.

photo of pureed strawberries in a food processor

In another large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add strawberry yogurt and confectioners sugar, beat again until smooth. Add the pureed strawberries and whipped topping to the yogurt mixture, beat until the mixture is smooth.

photo of beaten strawberry yogurt mixture in a metal bowl.

Pour the mixture into the prepared crust, scrapping the bowl with a rubber spatula. Freeze for at least four hours.

Remove the Frozen Strawberry Yogurt Pie from the pan and garish with additional strawberries and minced parsley, if desired. Let sit at room temperature for 10-15 minutes before slicing with a sharp knife.

photo of sliced Frozen Strawberry Yogurt Pie on a plate next to the whole pie

Read on after the Frozen Strawberry Yogurt Pie recipe to see all the other recipes shared today, read about, and enter the giveaway!

Looking for more great recipes using strawberries? Try these:

Individual Strawberries and Cream Pies

Arugula Strawberry Salad with Chocolate Vinaigrette 

Fresh Strawberry Cream Cheese Cookies 

This recipe is adapted from Best Pie Recipes 2019 magazine.

photo of sliced Frozen Strawberry Yogurt Pie on a plate next to the whole pie
Print Recipe
3 from 1 vote

Frozen Strawberry Yogurt Pie

This Frozen Strawberry Yogurt Pie is creamy, sweet, and tart, with a graham cracker-pretzel crust. It’s the perfect summer dessert!

Prep Time30 minutes
Freezing Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: frozen dessert recipe, pie recipes, recipes using strawberries
Servings: 8
Calories: 642kcal

Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup ground pretzels
  • 2 cups granulated sugar , divided
  • ½ cup butter ,melted
  • 1 pound strawberries , stem and core removed, plus additional for garnish
  • 8 ounces cream cheese ,softened
  • 16 ounces strawberry yogurt (I used whole milk yogurt)
  • ½ cup confectioners sugar
  • 8 ounces frozen whipped topping , thawed (I used real cream whipped topping)

For garnish fresh strawberries and parsley, if desired

Instructions

  • Spray a 10-inch springform pan with nonstick baking spray. Line the bottom with parchment paper, then spray again.

  • In a large bowl, combine graham cracker crumbs, ground pretzels (you can grind them in a food processor or by hand in a plastic bag with a rolling pin), 1 cup sugar, and melted butter. Mix well, then press the mixture into the bottom of the prepared springform pan. Place the pan in the freezer while you prepare the filling.

  • In the bowl of a food processor, combine sliced strawberries and sugar. Puree until smooth.

  • In another large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add strawberry yogurt and confectioners sugar, beat again until smooth. Add the pureed strawberries and whipped topping to the yogurt mixture, beat until the mixture is smooth.

  • Pour the mixture into the prepared crust, scrapping the bowl with a rubber spatula. Freeze for at least four hours.

  • Remove the Frozen Strawberry Yogurt Pie from the pan and garish with additional strawberries and minced parsley, if desired. Let sit at room temperature for 10-15 minutes before slicing with a sharp knife.

Nutrition

Calories: 642kcal | Carbohydrates: 85g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Monounsaturated Fat: 1g | Cholesterol: 92mg | Sodium: 325mg | Potassium: 245mg | Fiber: 2g | Sugar: 76g | Vitamin A: 760IU | Vitamin C: 33.3mg | Calcium: 110mg | Iron: 1.1mg

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

 

Ice Cream Recipes:

Pies of Summer:

Sweet Summertime Cakes and Cupcakes:

No Bake Treats:

Baked Desserts:

Cookies:

Puddings:

 

Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!

 

There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!

Scroll down to take a look!

 

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

 

 

PRIZE #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

 

PRIZE #3

Prize #3 — is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

 

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

 

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, , Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.