Leftover Ham Balls

Ham balls are a great recipe, the perfect way to enjoy leftover ham!

Savory ham and pork meatballs in a quick zesty sauce. These make a great meal served over rice or even an appetizer for snacking on! Pop some into a hoagie sandwich with cheese and onions for a new favorite!

close up of Ham Balls on rice

What are Ham Balls?

This recipe comes from an old church cookbook I have, it’s been around for ages. Ham balls are similar to a ham loaf but in meatball form!

Ham is finely diced (or processed in the food processor as you would for a ham salad) and combined with ground beef, pork, onions, and seasonings.

They’re baked in a simple (shortcut) sauce and great served over rice.

ingredients to make Ham Balls in bowls

Ingredients and Variations

MEAT Our recipe uses a 1:1 ratio of beef and pork, and then a full cup of ground ham, which makes this a great recipe for using up leftovers.

SAUCE The sauce is simple and zesty. Using condensed tomato soup makes the sauce a little bit creamy. For a sweeter flavor, add some pineapple juice!

ingredients to make Ham Balls in a glass bowl

How to Make Ham Balls

Ham balls are as easy to make as 1, 2, 3!

  1. Cook onion in butter until tender.
  2. Place ham in the food processor and process until it is crumbled.

shredding ham to make Ham Balls

  1. Mix ham ball ingredients & form into meatballs.
  2. Place meatballs in a casserole dish, spaced evenly.
  3. Cover with sauce & foil, bake per recipe instructions, turning once.

Ham Balls on a casserole dish

Leftovers

  • Baked ham balls in sauce will keep in the refrigerator up to 5 days as long as they are covered. Simply reheat them in the microwave.
  • Freeze ham balls with the sauce in zippered bags with the date written on the outside. They will keep for about 6 weeks.

So Many Meatballs!

Did your family love these Ham Balls? Be sure to leave a rating and a comment below! 

close up of Ham Balls on rice

Ham Balls

These juicy Ham Balls are flavorful & easy to make. Serve as an appetizer or as an entree over rice with our homemade sauce!
Course Appetizer, Dinner, Entree, Ham
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 562
Author Holly Nilsson

Ingredients

  • ½ onion finely diced
  • 1 tablespoon butter
  • ½ pound lean ground beef
  • ½ pound lean ground pork
  • 8 ounces ground ham about 3 cups, see note
  • 1 egg
  • cup bread crumbs
  • ¼ cup milk
  • ½ teaspoon dry mustard powder
  • teaspoon ground black pepper

Sauce

  • 1 can condensed tomato soup
  • ¼ cup brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon dijon mustard

Instructions

  • Preheat oven to 350°F.
  • Cook onion in butter for 5-6 minutes or until tender. Cool completely.
  • Combine all sauce ingredients in a bowl.
  • Combine ham ball ingredients in a bowl and mix well. Form into 1″ meatballs and place in a 9×13 pan.
  • Spread sauce over the meatballs, cover and cook 30 minutes.
  • Uncover, flip meatballs over and cook an additional 20-25 minutes or until sauce is thickened and meatballs are cooked through.

Nutrition

Calories: 562 | Carbohydrates: 41g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1312mg | Potassium: 871mg | Fiber: 2g | Sugar: 23g | Vitamin A: 471IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 4mg
Ham Balls on rice with a title
Ham Balls in a dish with a title
Ham Balls with rice and writing
Ham Balls in a casserole dish with writing
Ham Balls in a dish and on rice with a title

Adapted from Riley, Ethel. “Ham Balls.” Circulation Service. Rapid City, SD, 1990. 86. Print.

Originally posted at Spend with Pennies

Peanut Butter Bars – An Easy, No-Bake Treat!

No-bake peanut butter bars are as easy as they are yummy!

A quick peanut butter mixture is combined with crisp cereals, pressed into a pan, and cooled. Top it with chocolate for the perfect easy treat!

close up of a pile of No Bake Peanut Butter Squares with a bite taken from the top one

Why We Love Peanut Butter Bars

  • Loaded with peanut butter, they’re perfect for snacking or as a treat!
  • They’re quick and easy to make and no oven is required.
  • Peanut butter bars are rich in flavor and both light and crisp in texture.
  • They keep well making them perfect for lunchboxes and outings.

Ingredients for No Bake Peanut Butter Bars

Ingredients and Variations

CEREAL Corn flakes and crispy rice cereal make up the bulk of this crunchy recipe, but other cereals will work!

PEANUT BUTTER I use smooth peanut butter as it is what we keep on hand but crunchy will work too. This recipe has not been tested with other butters or natural peanut butter which may affect the consistency.

SWEETENERS Corn syrup helps hold these together while the brown sugar adds a bit of sweetness and flavor.

CHOCOLATE Chocolate chips are the perfect topping for all things peanut butter! Adding a touch of vegetable oil (or even butter or coconut oil) helps keep the chocolate layer from cracking as the bars are cut.

Variations

  • Feel free to add cinnamon, apple pie spice, even pumpkin pie spice.
  • We also like sliced almonds, chopped walnuts, or even pecans added to the mix.
  • For extra healthy peanut butter bars, add a tablespoon or so of flax meal for extra omega 3 benefits!
  • Switch out the chocolate chips for white chocolate and sprinkle red and green sugar crystals for a festive dessert bar without the baking!

How to Make No-Bake Peanut Butter Bars

  1. Boil brown sugar, butter, & corn syrup in a saucepan (per the recipe below).
  2. Remove from heat & whisk in peanut butter & vanilla.

process of adding ingredients to pan to make No Bake Peanut Butter Squares

  1. Stir in cereal, coating them completely. Press mixture into a prepared pan & cool.

No Bake Peanut Butter Squares in the pan

  1. Melt chocolate chips and spread over the bars. Cool completely.

Storage

  • No-bake bars will last up to 2 weeks if kept in an airtight container with a piece of bread added to absorb moisture.
  • Freeze cookie squares up to 6 weeks between pieces of parchment paper. Place them in a zippered bag with the date written on the outside.

Peanut Butter Perfection

Did you love these No-Bake Peanut Butter Bars? Be sure to leave a rating and a comment below! 

close up of No Bake Peanut Butter Squares with a bite taken out of one

No Bake Peanut Butter Bars

Crunchy, sweet, and topped with chocolate, these No-Bake Peanut Butter Bars are loved by all!
Course Cookies, Dessert, Party Food, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 16 bars
Calories 260
Author Holly Nilsson

Ingredients

  • ½ cup brown sugar
  • ½ cup butter
  • ¼ cup corn syrup
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups cornflakes
  • 2 cups Rice Krispies

Topping

  • ¾ cup chocolate chips
  • 2 teaspoons vegetable oil

Instructions

  • Grease an 8×8 pan or line with parchment paper.
  • Combine brown sugar, butter, and corn syrup in a saucepan. Bring to a rolling boil and let boil 1 minute.
  • Remove from heat and whisk in peanut butter and vanilla until smooth.
  • Stir in cornflakes and rice krispies. Press into prepared pan and cool (be careful, the mixture will be very HOT). Let cool.
  • Once cool, melt chocolate chips and vegetable oil until smooth. Spread over squares and cool completely.

Nutrition

Calories: 260 | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 180mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 492IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 3mg
stack of No Bake Peanut Butter Squares with a title
close up of No Bake Peanut Butter Squares with a bite taken out of one with writing
pile of No Bake Peanut Butter Squares with writing
pot full of ingredients to make No Bake Peanut Butter Squares and finished squares in a pile

Originally posted at Spend with Pennies

Pineapple Ham

Pineapple ham is a deliciously zesty twist on a classic baked ham recipe.

It’s spring and that means it’s time for Easter pineapple ham (although this easy dish can be enjoyed all year long)!  Serve it with your favorite sides from sweet potato casserole and scalloped potatoes (or even mashed) for the perfect meal.

ham topped with pineapple and cherries

A Delicious Ham Recipe

Pineapple Ham recipe is an Easter favorite!

  • This dish is easy, affordable, and delicious!
  • It has the perfect blend of flavors, sweet, tart, and salty.
  • This ham is incredibly juicy and tender.
  • The pineapple and cherries makes it beautiful and festive!

Ingredients and Variations

HAM The star of this delicious dish is a fully cooked 6-pound ham. If your ham is not fully cooked it will require extra cook time (follow the directions on your package).

PINEAPPLE  A can of pineapple rings is really easy to use, they’re thick and delicious. If you prefer, use fresh pineapple. If you only have pineapple chunks, those work too but you’ll need to use a toothpick to secure each chunk.

FLAVOR A quick glaze of mustard, brown sugar, and a handful of seasonings adds flavor to the ham. For extra flavor, use your favorite ham glaze recipe.

ingredients for making pineapple ham

How to Cook Pineapple Ham

  1. Score a ham. Place it in a deep casserole dish. Set aside.
  2. Brush ham with Dijon glaze (per the recipe below) and add pineapple juice to the baking dish.

baked ham with mustard

  1. Cover with foil & bake.
  2. Remove ham from the oven, brush with the pineapple juice. Secure pineapple rings to the ham with toothpicks. Secure half a maraschino cherry to the center of each pineapple ring.

pineapple rings and cherries on ham

  1. Bake, uncovered for another 25 to 35 minutes or just until ham reaches 140°F.

Storing

Baked ham will keep in the refrigerator for up to 8 days in an airtight container.

Freeze ham steaks in zippered bags either individually or between pieces of parchment paper. Label the bags with the date and they can stay frozen up to 3 months. Thaw and reheat in the microwave.

More Ways to Cook Ham

Did your family love this Pineapple Ham? Be sure to leave a rating and a comment below! 

ham topped with pineapple and cherries

Pineapple Ham

Sweet, savory, and oh-so-flavorful, this pineapple ham is a must-have for any holiday dinner!
Course Dinner, Entree, Ham, Main Course, pork
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Rest Time 10 minutes
Total Time 2 hours 5 minutes
Servings 8
Calories 577
Author Holly Nilsson

Ingredients

  • 1 fully cooked ham about 6 pounds
  • 1 tablespoon dijon mustard
  • 8 maraschino cherries optional

Glaze

  • 1 can pineapple rings with juices
  • 3 tablespoons brown sugar
  • 1 tablespoon dijon mustard
  • teaspoon ground cloves

Instructions

  • Preheat oven to 325°F.
  • Diagonally score the ham with a sharp knife. Place ham in a casserole dish.
  • To make the glaze, whisk 3 tablespoons of the juice from the pineapple with brown sugar, dijon, and cloves. Set aside.
  • Brush ham with dijon mustard and pour remaining pineapple juice over ham. Cover with foil and cook 80 minutes.
  • Remove from the oven and brush with pineapple juice. Place pineapple rings over ham and secure with toothpicks (add a ½ maraschino cherry to the center of each if desired.)
  • Bake uncovered 25-35 minutes or just until ham reaches 140°F. Do not overcook.
  • Remove ham from the oven and let it rest 10 minutes before slicing.

Nutrition

Calories: 577 | Carbohydrates: 18g | Protein: 65g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 3974mg | Potassium: 1056mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 86mg | Calcium: 41mg | Iron: 3mg

Ways to Use Leftover Ham

Check out all of our leftover ham favorites here!

Originally posted at Spend with Pennies

Easter Breakfast Bake

Easter Brunch is a special meal and this breakfast bake fits the bill! In this dish, french toast meets carrot cake for a breakfast so delicious you’ll think it’s dessert.

Top it with a drizzle of glaze, cream cheese frosting, or whipped cream for a perfect Easter breakfast.

plated Easter Breakfast Bake

No reservations, waiting in line, or waiting for service, plus, we love that this casserole can be made the day before while you are busy with other festivities!

What’s in a Breakfast Bake?

BREAD Sweet cubes of cinnamon bread are layered with other ingredients for a classic French toast bake with a twist!

FRUIT A sweet mix of carrots & pineapple is dotted with sweet raisins. So colorful for Easter, and super tasty!

CREAM CHEESE  With a citrusy cream cheese mixture, this is one breakfast bake that truly has it all!

EGGS & SWEETENER It’s all smothered in a creamy mixture made from eggs, milk, brown sugar, and cinnamon. Storing it overnight lets the liquid gets soaked into the bread and softens the raisins.

TOPPING This Easter Breakfast is baked to crispy perfection with a topping of pecans, coconut, and even more brown sugar.

ingredients to make Easter Breakfast Bake

Variations

What’s so fun about this recipe is that it’s so versatile! Get creative with this Easter season classic, it’s so good.

  • Instead of raisins, try dried cherries, cranberries, or chopped dried apricots.
  • Switch out the pecans for walnuts, and use shredded sweet potatoes instead of carrots.
  • Add a handful of mini chocolate chips or coconut to the topping, too!

process of adding ingredients to pan to make Easter Breakfast Bake

How to Make an Easter Breakfast Bake

Easter brunch is so easy with this sweet and fluffy recipe!

  1. Place cubes of cinnamon bread in a casserole dish (per recipe below).
  2. Sprinkle carrots, pineapple, & raisins over bread crumbs.
  3. Mix cream cheese, brown sugar, & orange zest in a small bowl and dot overtop.
  4. Pour the custard mixture over the entire casserole and refrigerate overnight.

In the Morning

  1. Remove casserole 45 to 60 minutes before baking.
  2. Bake uncovered, 45 to 55 minutes. Let rest 15 minutes before serving.

cooked Easter Breakfast Bake on a plate

Best Breakfast Bakes

Did your family love this Easter Breakfast Bake? Be sure to leave a rating and a comment below! 

plated Easter Breakfast Bake with casserole dish full in the back

Easter Breakfast Bake

This Easter Brunch recipe is the perfect make-ahead casserole & tastes just like a carrot cake!
Course Breakfast, Casserole, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 20 minutes
Servings 8
Calories 466
Author Holly Nilsson

Ingredients

  • 12 slices cinnamon bread cut into 1-inch cubes, about 12 cups
  • 1 cup carrots shredded
  • cup crushed pineapple drained and squeezed very dry
  • ½ cup raisins
  • 8 eggs
  • 2 cups milk
  • cup brown sugar
  • 1 teaspoon cinnamon

Cream Cheese Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 1 teaspoon orange zest

Topping

  • ¼ cup chopped pecans
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flaked coconut
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

Instructions

  • Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
  • In a medium bowl, combine cream cheese mixture ingredients until fluffy.
  • Grease a 9×13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
  • In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
  • Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
  • Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
  • Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
  • Cool 15 minutes before serving.

Nutrition

Calories: 466 | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3508IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 3mg
Easter Breakfast Bake with a title
Easter Breakfast Bake in a dish and plated with a title
plated Easter Breakfast Bake with a title
Easter Breakfast Bake with writing

Originally posted at Spend with Pennies

Homemade Cinnamon Rolls (with cream cheese frosting)

Homemade Cinnamon Rolls are extra soft with a sweet cinnamon swirl inside. Top these rolls with cream cheese icing for the perfect treat!

Cinnamon rolls are easy to make but they do take a little bit of time, I can assure you it’s worth it!

a cinnamon roll with frosting on a plate

These cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!

How to Make Cinnamon Rolls

  1. Combine the yeast with warm water and sugar (this is called proofing or blooming). The yeast should foam up (like the photo below).

Check Your Yeast!

Double check the expiry on your yeast packet or jar, especially if you don’t use it often! Expired yeast can make your rolls fall flat. If you’re unsure, use this yeast testing method to check your yeast.

Cinnamon roll ingredients in bowls on a wooden board

  1. Warm the milk and butter and make the dough using flour and the other ingredients in the recipe below, including the yeast mixture. I use a stand mixer but have included tips below the recipe if you don’t have a stand mixer.
  2. Knead the dough until it’s nice and smooth. You’ll know it’s kneaded enough when the dough takes on a smooth and elastic texture.

Dough for cinnamon rolls in a glass bowl

  1. Let the dough rise for an hour or so until it’s doubled in size.
  2. Roll it out flat, top with butter, cinnamon, and brown sugar. Roll it up and cut!

Steps to show how to roll and cut cinnamon rolls

Kitchen Hack

Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

Icing for Cinnamon Rolls

I’m not going to lie, this is my favorite part. Beat cream cheese, butter, vanilla, powdered sugar, and a little salt in a large bowl (per recipe below).

You can use any kind of icing or even create a glaze for these if you’d like. You’ll want to ensure the rolls are fairly cooled or the butter in the icing will melt.

Homemade cinnamon rolls in a pan with cinnamon sticks on the side

To Make Ahead of Time

These cinnamon rolls can be made ahead of time and refrigerated overnight. Once rolled, place the rolls in a greased 9×13 pan and cover with plastic wrap.

Remove the rolls from the fridge, remove the plastic wrap and cover with a towel. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Storing Leftovers

Cinnamon buns can be stored at room temperature for 2 to 3 days. If you plan to store them, keep the frosting in the refrigerator and add to each roll as you enjoy them.

  • In the Freezer: Cinnamon Rolls freeze well, just make sure they are tightly wrapped, or stored in an airtight container. You can individually freeze them for quick treats if you prefer. The cream cheese Icing can also be frozen, either on the buns or in a separate container.

These Cinnamon Rolls are such a treat, they are sure to make your holidays (or even ordinary days) special!

More Sweet Breakfast Treats

Cinnamon roll on a white plate with a cinnamon stick and icing on top

Cinnamon Rolls

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
Course Dessert
Cuisine American
Prep Time 1 hour 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 15 cinnamon rolls
Calories 406
Author Holly Nilsson

Ingredients

  • 3 ¾ to 4 ¼ cups all purpose flour divided
  • 1 package active dry yeast or 2 1/4 teaspoon
  • ¼ cup warm water
  • ¾ cup milk
  • cup butter
  • cup granulated sugar plus 1 teaspoon
  • ½ teaspoon salt
  • 2 eggs room temperature

Filling

  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ½ cup butter softened

Frosting

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar or as needed
  • ½ teaspoon vanilla extract
  • teaspoon salt

Instructions

  • Grease a 9×13 pan.
  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F.
  • Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
  • Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
  • Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
  • Brush dough with milk and bake 20-25 minutes.
  • While the rolls are baking, combine cream cheese, butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
  • Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Video

Notes

Double check the date on your yeast to ensure it has not expired.

If you do not have a stand mixer, will work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. 

Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Nutrition

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

More Breakfast Rolls

Recipe slightly adapted from this copy cat version originally adapted from here

Homemade cinnamon rolls in a pan with a title
Cinnamon rolls being cut with dental floss on a wooden board and a cinnamon roll on a white plate with a title

Originally posted at Spend with Pennies

Cranberry Walnut Bread

Cranberry Walnut Bread is soft and fluffy which lots of tart cranberries and a delicious crunchy streusel on top!

This quick bread takes no time at all and comes out with the perfect crumb. The sweet crumble topping is perfect with the tart berries and delicious warm from the oven.

slices of Cranberry Walnut Bread with butter

A Favorite Quick Bread

Not only is it absolutely delicious when it’s hot and fresh, but it freezes well and makes amazing French toast with warm maple syrup and whipped cream!

So what exactly is a Quick Bread? Quick breads are so popular because the yeast is replaced with a different leavening agent like baking soda or baking powder (like when you make banana bread). It’s “quick” because there is no rising or kneading needed.

Ingredients

CRANBERRIES The signature ingredient in cranberry walnut bread is cranberries. Frozen cranberries are available year-round if fresh ones aren’t available and they can be used right from frozen.

BUTTERMILK Buttermilk gives the bread great texture and a tangy flavor plus helps it rise as it reacts with the baking soda. You can make your own buttermilk by mixing mix 2 cups of milk with 2 tablespoons of lemon juice or 2 tablespoons of white vinegar.

ADD-INS Instead of walnuts, pecans, pumpkin seeds, or pistachios are also complementary flavors! It’s easy to customize this cranberry bread.

CRUMBLE TOPPING Similar to a topping on apple crumble, this streusel is a combo of flour, oats, and brown sugar with cinnamon. For a citrusy flavor, add freshly grated orange or lemon zest to the crumble topping.

mixing Cranberry Walnut Bread batter

How to Make Cranberry Walnut Bread

Just a few simple steps and this delicious bread will be piping hot from the oven and ready to enjoy!

  1. Whisk together dry ingredients (per recipe below).
  2. Whisk wet ingredients together, then add to the center of dry mixture. Stir until just moistened.
  3. Gently fold in cranberries and walnuts.
  4. For the topping, combine all ingredients & mix together with your hands until mixture is moist & crumbly.
  5. Pour batter into prepared pan & top with crumble. Bake according to the recipe.

one cooked loaf and one uncooked loaf of Cranberry Walnut Bread in pans

Baking Tips

  • Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
  • For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
  • Check the bread early to ensure it doesn’t overcook.
  • Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
  • Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely.

Cranberry Walnut Bread loafs

Storing Cranberry Walnut Bread

  • Keep cooled loaves at room temperature, wrapped tightly in plastic or in an airtight container for up to 4 days.
  • Freeze bread (either whole or in slices) for up to 4 months.

Quick Bread Faves

Did you love this Cranberry Walnut Bread? Be sure to leave a rating and a comment below! 

close up of slices of Cranberry Walnut Bread

Cranberry Walnut Bread

A soft quickbread filled with cranberries and walnuts topped with a crumble topping.
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 238
Author Holly Nilsson

Ingredients

BREAD

  • 3 cups all-purpose flour
  • ¾ cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1 egg lightly beaten
  • ¼ cup butter melted
  • 1 ½ cups fresh cranberries
  • ½ cup walnuts chopped

Crumble Topping (optional)

  • cup all-purpose flour
  • ¼ cup packed light-brown sugar
  • ¼ cup oats
  • 2 tablespoons cold butter cubed
  • teaspoon salt
  • teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F.
  • Combine the dry ingredients and mix well.
  • Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
  • For crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.
  • Grease two 8×4 loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.
  • Bake for 35-45 minutes or until a toothpick inserted comes out clean.
  • Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.

Notes

  • Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
  • For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
  • Check the bread early to ensure it doesn’t overcook.
  • Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
  • Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely. 
  • Nutrition information is for 1 slice.

Recipe updated for improved consistency 12/17/20

Nutrition

Serving: 1slice | Calories: 238 | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 308mg | Potassium: 183mg | Fiber: 2g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
loaf of Cranberry Walnut Bread sliced with a title
close up of Cranberry Walnut Bread with a title
Cranberry Walnut Bread sliced with a title
Cranberry Walnut Bread in baking pans and sliced with a title

Originally posted at Spend with Pennies

Roast Beef Tenderloin

This recipe for beef tenderloin is perfectly seasoned, and it comes out juicy and fork-tender every time!

Beef tenderloin isn’t complicated to cook— with the right method it’s absolutely simple. In this recipe, I use a reverse sear for tender meat and a more consistent cook throughout. This beef is a delicious meal to enjoy on a special occasion.

slice of Roast Beef Tenderloin on a cutting board

What is Beef Tenderloin?

Beef tenderloin is a very lean tender piece of beef from under the backbone. This area of the animal doesn’t get a lot of use which makes it extra tender!

When served in single portions, tenderloin is cut across and known as filet mignon. When it’s cut from the center to form an even roast, it is sometimes called Chateaubriand.

It is possible to purchase a whole beef tenderloin or “filet” that includes the head, center, and tail. While this is definitely one of the most expensive cuts of beef it’s way less expensive to make it at home! Because of the hefty price tag, many home cooks feel intimidated by cooking it; however, there’s no need to worry!

With the reverse sear method below (and an instant-read thermometer) it comes out absolutely perfectly every single time.

Kitchen Recommendation

If you cook meat, a thermometer is one the most important tools in your kitchen!

Meat is expensive and this is a minimal investment that ensures the best cook on everything from steaks to beef to pork tenderloin. A $15 investment can ensure you cook all of your meats correctly!

Ingredients/Variations

BEEF TENDERLOIN This recipe calls for a 4-pound tenderloin. The time and temperature it’s cooked at depends on the weight (and a little bit on the shape).

SEASONINGS Since tenderloin doesn’t have a lot of marbling, it’s important to season it properly to enhance the flavor (and that it isn’t overcooked!). This simple seasoning blend really nails it with peppercorns, thyme, rosemary, kosher salt, and brown sugar.

OLIVE OIL Olive oil allows the seasoning mix to stick to the meat while cooking.

What is Reverse Sear?

When meat is seared, it is often cooked at a high temperature to brown the outside and then cooked at a lower temperature to the desired doneness.

In a reverse sear, the meat is slow cooked until tender and juicy and then it is cooked at a high temperature to get a browned crust… the reverse of searing meat.

This technique can be applied to steaks or other thick cuts of meat and the results are almost always perfection. A reverse sear makes for tender meat and you’ll get a more consistent cook throughout.

 

How to Cook Beef Tenderloin

This easy method features a long and slow cook time. Searing it in the oven at the end makes tenderloin come out deliciously juicy and fork-tender!

  1. Allow meat to rest at room temperature for 1 hour, preheat oven according to the recipe below.
  2. With a flexible, sharp-tipped knife, lift a 1-inch section of the fat & silver skin, poking the knife all the way through. Gently run the knife under the fat section in 1-inch strips, peeling it off as you go.

slicing skin off beef to make Roast Beef Tenderloin

  1. Pat roast dry and tie at 1-inch intervals with kitchen twine.

tieing string around beef to make Roast Beef Tenderloin

  1. Rub the roast with oil and roll in herbs, salt & black pepper.

taking the temperature of Roast Beef Tenderloin

  1. Insert a thermometer into the center of the roast and place in the oven. Cook just until it reaches 120°F. Remove from the oven immediately.
  2. While the roast rests for 10-15 minutes, preheat oven to a searing temperature of 450°F.
  3. Place roast back in oven and sear until internal temperature reaches 125-130°F (or desired temperature below).
  4. Remove promptly and allow to rest again, loosely covered with foil. This allows the juices to redistribute.

Roast Beef Tenderloin after cooking

Beef Tenderloin Temperatures

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F

close up of Roast Beef Tenderloin on a plate

What to Serve with Beef Tenderloin

Serve beef tenderloin with a vegetable and some type of mashed potatoes for the perfect meal. We love to add a caesar salad and garlic bread. After all, beef tenderloin deserves some special treatment when it comes to side dishes!

Veggies

Potatoes

slices of Roast Beef Tenderloin on a cutting board

Tips

  • Invest in a meat thermometer, it’s essential for cooking meat to tender perfection. Cutting into meat to check for doneness, without letting it rest lets all the juices out, and makes the meat tougher and less flavorful.
  • To ensure the perfect crust on a tenderloin:
    • let the beef come to room temperature before roasting.
    • dab dry before oiling and seasoning
    • salt just before cooking
  • Do not overcook.
  • Be sure to rest before cutting.
  • Try making a horseradish sauce to serve with tenderloin—or just enjoy it as is.

Did you make this Roast Beef Tenderloin? Be sure to leave a rating and a comment below! 

plated Roast Beef Tenderloin with potatoes and asparagus

Roast Beef Tenderloin

Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!
Course Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 874
Author Holly Nilsson

Ingredients

  • 4 pound beef tenderloin
  • 2 tablespoons freshly cracked peppercorns or to taste
  • 2 tablespoons fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil

Instructions

  • Remove tenderloin from the fridge 60 minutes before cooking.
  • Preheat oven to 225°F.
  • To prepare roast, cut off fat and any silver skin. Tie the roast.
  • Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
  • Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
  • Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
  • Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
  • Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
  • Rest 10 minutes before serving.

Notes

A meat thermometer is essential for cooking meat to perfection.

Let the beef come to room temperature before roasting.

Dab dry before oiling and seasoning

Salt just before cooking

Do not overcook. 

Be sure to rest before cutting.

  • Rare 120 – 125°F Bight red center
  • Medium Rare 130 – 135°F Dark pink center
  • Medium 140 – 145°F Pink center
  • Medium Well 150 – 155°F Browned center with very little pink
  • Well Done 160°F

Nutrition

Calories: 874 | Carbohydrates: 1g | Protein: 55g | Fat: 71g | Saturated Fat: 28g | Cholesterol: 212mg | Sodium: 1311mg | Potassium: 932mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 7mg
Roast Beef Tenderloin with slices and a title
close up of Roast Beef Tenderloin with writing
plated Roast Beef Tenderloin with a title

sliced Roast Beef Tenderloin with a title

Originally posted at Spend with Pennies

Apple Cinnamon Rolls

This easy favorite puts a fresh apple twist on a favorite cinnamon roll recipe!

A tender dough is smothered in butter, cinnamon, and our favorite apple topping. It’s all rolled up and baked until tender. Top with a quick glaze or your favorite cream cheese frosting for a delicious treat.

close up of plated Easy Apple Cinnamon Rolls

A Twist on a Favorite

Who doesn’t love apple pie in the morning?

These apple cinnamon rolls taste just like fresh apple pie, filled with cinnamon-sugared apples, fragrant and perfect for serving with a steaming cup of coffee

Ingredients

DOUGH This recipe is made with homemade dough and while it takes a bit of time, it’s not difficult to make.

FILLING We make homemade apple pie filling in minutes, this gives the best flavor. Canned apple pie filling can be used in a pinch.

SUGAR & SPICE Cinnamon sugar and the glaze are just as important as the apples and the dough, so don’t skimp on the seasonings! If you have it, swap out some of the cinnamon for apple pie spice.

How to Make Apple Cinnamon Rolls

  1. Prepare the apple filling. If using canned, chop the apples smaller.
  2. Prepare the dough per recipe below and let rise for 1 hour.
  3. After rising, roll into a rectangle, brush with butter, & sprinkle cinnamon sugar over top.
  4. Spread apple filling over top, roll the dough into a log.

adding apples to dough and cinnamon to make Easy Apple Cinnamon Rolls

  1. Carefully slice the rolls into 12 pieces and place them in a baking dish.
  2. Rise until fluffy and bake according to the recipe.

Easy Apple Cinnamon Rolls in a dish before baking

To Serve

  • Let the rolls cool a few minutes in the pan.
  • While cooling, make the glaze in a small zippered bag. Snip off one end and drizzle the glaze over the tops. Serve warm.

top view of Easy Apple Cinnamon Rolls in a dish

How to Store Apple Cinnamon Rolls

  • Keep apple cinnamon rolls in an airtight container at room temperature and they’ll be good for about 3 days.
  • Baked rolls can be frozen as long as they are wrapped tightly and placed in a zippered bag with the date labeled on the outside. Toss one into a backpack or briefcase and they’ll be thawed in a couple of hours!
  • Freeze unbaked rolls in the baking dish and wrap them with plastic with the date written on the outside. They’ll keep in the freezer for about 2 months. Let them thaw overnight and bake in the morning!

Delicious Apple Dishes

Did you love these Apple Cinnamon Rolls? Be sure to leave a rating and a comment below! 

close up of plated Easy Apple Cinnamon Rolls

Apple Cinnamon Rolls

Apple Cinnamon Rolls are soft, gooey, and loaded with apple pie filling. The whole family will love this delicious twist on a classic favorite!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Servings 12 rolls
Calories 418
Author Holly Nilsson

Ingredients

Glaze

  • cup powdered sugar
  • ½ tablespoon water
  • ¼ teaspoon vanilla

Dough

  • ¼ cup warm water
  • 1 package active dry yeast or 2 ¼ teaspoon
  • cup granulated sugar plus 1 teaspoon
  • ¾ cup milk
  • cup butter
  • ½ teaspoon salt
  • 2 eggs room temperature
  • 4 to 4 ½ cups all purpose flour divided

Instructions

  • Grease a 9×13″ pan and set aside. Chop the apples in the filling and set aside.

Dough

  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F. Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add remaining flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. You may not use all of the flour.
  • Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • On a floured surface, roll out bread dough into an 18″x9″ rectangle.

Assembly

  • Cover the dough with a thin layer of butter. In a small bowl combine brown sugar and cinnamon, then sprinkle it over the rolled dough. Top with apple filling.
  • Roll the dough into a log (it should be 18″ long). Slice into 12 pieces. Place the rolls in the pan and cover with parchment paper and a dishtowel. Place in a warm area to rise (about 60 minutes).
  • Once risen, preheat oven to 375°F. Bake 22-27 minutes or until golden. Cool slightly.
  • In a small zippered bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.
  • Serve warm.

Notes

Ensure the filling is not chilled from the fridge or the rolls won’t rise properly. 

These rolls are best served warm from the oven.

You can use thawed bread dough in place of homemade dough. It will need longer to rise. If using thawed bread dough, the centers will hollow slightly as these cool.

Nutrition

Serving: 1roll | Calories: 418 | Carbohydrates: 73g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 233mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
before rolling Apple Pie Cinnamon Rolls with plated dish and a title
baked Easy Apple Cinnamon Rolls in a baking dish
Easy Apple Cinnamon Rolls in a dish with a title
close up of Easy Apple Cinnamon Rolls with a title

Originally posted at Spend with Pennies

Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

Print

Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest