My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Biscuits and Gravy Casserole Ingredients

• Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
• Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
• Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

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Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 People

Calories 371kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground breakfast sausage
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 ½ cups whole milk
• ½ cup whipping cream
• 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

• Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
• In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
• Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
• Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
• Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Storage Instructions

• Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
• Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
• Reheat: Warm in the microwave or bake at 300°F until heated through.
• Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
• Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

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If you’ve never had Tennessee onions, bless your heart! Sweet onions bake in butter and gooey cheese until they’re golden, bubbly, and downright sinful. The perfect side to complement steak, chicken, burgers, or your favorite BBQ.

Tennessee Onion Ingredients

• Type of Onion: Use a sweet variety of onion for this dish. Sweet Vidalia onions, Walla Walla, Maui, or Texas sweet onions all work great.
• How to Cut: Cut onions evenly into 1/4-inch slices, separate the rings so the onions get seasoned on all sides, and cook evenly.
• Cheesy Goodness: I use a mix of cheddar, mozzarella, and parmesan, but feel free to use your favorite cheeses. Gouda or Gruyère would be great in this!

How to Make Tennessee Onions

If you love onions done right, these Tennessee onions are about to become your new go-to. They’re simple to make but feel totally indulgent. A little bit fancy, a lot delicious! If you enjoy this, you HAVE to try my Tennessee Onion Dip!

1. Prep the Onions: Preheat oven to 350ºF. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
2. Season: Sprinkle with garlic powder, Italian seasoning, kosher salt, black pepper, paprika, and cayenne pepper. Gently toss to combine.
3. Add Butter and Cheese: Place the onions in the baking dish and top with butter, cut into small pieces. Then, top with cheddar cheese, shredded mozzarella cheese, and shredded Parmesan cheese.
4. Bake: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

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Tennessee Onions

Tennessee onions are sweet onions baked in butter and gooey cheese until golden, bubbly, and caramelized to perfection.

Course Side Dish

Cuisine American

Keyword cheesy tennessee onions, tennessee onions, tennessee onions recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 217kcal

Author Alyssa Rivers

Ingredients

• 3 large sweet onions
• 4 tablespoons butter, cut into small pieces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick cooking spray. Peel and slice 3 large sweet onions into ¼-inch thick slices. Separate the rings and place them in a large bowl.
• Sprinkle with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Gently toss to combine.
• Place the onions in the prepared baking dish and top with 4 tablespoons butter, cut into small pieces. Layer 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup shredded Parmesan cheese evenly over the onions.
• Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, until the cheese is golden and bubbly.

Notes

Storing & Reheating

• Fridge: Store leftovers in the fridge in an airtight container for 3-4 days.
• Reheating: Reheat in the microwave or in the oven at 300ºF until hot.

Nutrition

Calories: 217kcal | Carbohydrates: 11g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 626mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg

More Cozy Side Dish Recipes

If you loved this Tennessee onion side dish, I have more sides to share. Warm, comforting, and full of flavor, these go with just about any meal. Here are a few of my family’s favs!

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Meet your new favorite meatloaf! The ground chicken makes the Garlic Parmesan Chicken Meatloaf super moist, and you’ll love the Parmesan herb-crusted topping!

Garlic Parmesan Chicken Meatloaf Ingredients

• Italian Breadcrumbs: The added seasonings in Italian breadcrumbs are a MUST! You can use plain, but Italian takes it to the next level!
• Garlic: Fresh minced garlic is a MUST! The garlic flavor in this meatloaf is out of this world.
• Whole Milk: If you use milk with a higher fat content, it will add creaminess and moisture to the meatloaf texture.
• Fresh Parsley: I used fresh flat-leaf parsley in this recipe. Fresh adds to the depth of flavor, and I highly recommend using fresh over dried.

How to Make Garlic Parmesan Chicken Meatloaf

Making this garlic parmesan chicken meatloaf is as easy as it gets! With just a handful of simple steps, you’ll have a flavorful, golden topped meatloaf on the table in no time. Here’s how to bring it all together:

1. Combine: Preheat the oven to 350ºF, then spray a 9x5x2-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan cheese, yellow onion, garlic, egg, milk, parsley, salt, and black pepper.
2. Mix: Use clean hands or a large spoon to mix until well combined.
3. Form and Bake: Form the meat mixture into a loaf, then place it into the prepared loaf pan. Top with shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley. Bake in the oven for 1 hour, then broil for the last 2 minutes to get the top golden brown. Watch it closely!

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Garlic Parmesan Chicken Meatloaf

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

Course Dinner

Cuisine American

Keyword chicken meatloaf, garlic meatloaf, garlic parmesan chicken meatloaf recipe, garlic parmesan potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 Servings

Calories 313kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds ground chicken
• ¾ cup Italian breadcrumbs or plain
• ½ cup grated Parmesan cheese
• ⅓ cup minced yellow onion
• 4 cloves minced garlic
• 1 large egg
• ¼ cup whole milk
• 3 tablespoons chopped parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded parmesan cheese

Instructions

• Preheat the oven to 350°F and spray a 9×5×2-inch loaf pan with nonstick cooking spray.
• In a large mixing bowl, combine 1 ½ pounds ground chicken, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup minced yellow onion, 4 cloves minced garlic, 1 large egg, ¼ cup whole milk, 2 tablespoons chopped parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
• Use clean hands or a large spoon to mix until the ingredients are well combined.
• Form the meat mixture into a loaf, and place it into the prepared loaf pan. Top with ½ cup shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
• Bake in the preheated oven for 1 hour. Broil for the last 2 minutes to get the top golden brown. Watch it closely!

Notes

Storing & Reheating Instructions

• In the Fridge: Let it cool, then wrap and store in an airtight container for up to 3–4 days.
• In the Freezer: Wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm in the microwave for 1–2 minutes, or bake at 350°F for about 15 minutes.

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 953mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg

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This Apple Dump Cake is your new dessert BFF. You can just toss it together, pop it in the oven, and let the magic happen. Sweet, simple, and seriously so delicious.

Apple Dump Cake Ingredients

• Cake Mix Switch! You can change up the flavor of the cake mix. Apple dump cake would be delicious with a spice cake mix.

How to Make Apple Dump Cake

This is the dessert I turn to when my sweet tooth is calling, but I’m not in the mood for critical baking! You just dump, sprinkle, butter, and bake! You can also make my peach dump cake for a unique twist!

1. Prep: Preheat the oven to 350°F, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Spread the apple fruit filling evenly into the bottom of the prepared pan.
2. Dry Ingredients: In a medium-sized bowl, combine yellow cake mix, cinnamon, and chopped pecans.
3. Cake Mix: Sprinkle the cake mixture evenly over the apple pie filling.
4. Butter & Bake: Place pieces of salted butter on top of the cake mixture, then bake for 50-60 minutes or until golden brown and bubbly. Serve the apple dump cake warm with caramel sauce and vanilla ice cream.

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Apple Dump Cake

With only a handful of ingredients, this Apple Dump Cake is as simple as it is delicious.

Course Dessert

Cuisine American

Keyword apple cake, apple dump cake, apple dump cake recipe, dump cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Calories 324kcal

Author Alyssa Rivers

Ingredients

• 2 (21-ounce) cans apple fruit filling
• 1 (15.25-ounce) box yellow cake mix
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• 1 cup cubed salted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
• Spread 2 (21-ounce) cans apple fruit filling evenly into the bottom of the prepared pan.
• In a medium-sized bowl, combine 1 (15.25-ounce) box yellow cake mix, 2 teaspoons cinnamon, and ½ cup chopped pecans. Sprinkle the cake mixture evenly over the apple pie filling.
• Place pieces of 1 cup cubed salted butter on top of the cake mixture.
• Bake for 50-60 minutes or until golden brown and bubbly.

Video

Notes

Storing & Reheating

• Room Temperature: Wrap the pan with plastic wrap or foil and leave the dump cake on the counter for 1-2 days.
• Refrigerate: Place the leftover apple dump cake in an airtight container in the fridge for 3-4 days.
• Reheat: When ready to warm up, use a microwave or bake in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

Calories: 324kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Calcium: 102mg | Iron: 1mg

More Apple Dessert Recipes to Try

If you love apple desserts, you’ve come to the right place. I LOVE apple dessert and have so many fun recipes for you to try! Let me know which ones are your favorites and what you’d like to see more of!

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This sour cream pound cake is buttery, moist, and so tender. The light vanilla flavor with a little tang from the sour cream makes it delicious on its own, or even better with berries, whipped cream, or ice cream.

Sour Cream Pound Cake Ingredients

• Flavor: Experiment with flavor by swapping out the vanilla extract for almond, orange, butter rum, or lemon extract. 
• Toppings: A dusting of powdered sugar is perfect, but it’s also delicious with fresh berries, fruit, whipped cream, glaze, or ice cream.

How to Make Sour Cream Pound Cake

This cake is moist, rich, and full of buttery vanilla flavor. It’s a classic sour cream pound cake recipe, featuring a timeless texture and taste. Let’s get started!

1. Prep: Preheat the oven to 325°F. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour, then gently tap off the excess.
2. Dry Ingredients: Sift flour, baking soda, and salt together in a large bowl and set aside.
3. Cream Sugar & Butter: Add unsalted butter and sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as necessary.
4. Eggs: Add eggs one at a time, beating well after each addition.
5. Combine: On low speed, add in the flour mixture and sour cream in a few additions, alternating between the two until completely absorbed. Add vanilla extract and mix until just barely combined.
6. Pour, Bake, Enjoy: Pour pound cake batter into the prepared pan and bake 80–85 minutes, until a toothpick comes out with minimal crumbs. Cool for 20 minutes, then invert onto a wire rack. Wait 5–8 minutes before lifting the pan, then cool completely. Dust with powdered sugar, add toppings, and enjoy.

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Sour Cream Pound Cake

Rich, buttery pound cake made extra moist and tender with the addition of sour cream! Great for any occasion!

Course Cake, Dessert

Cuisine American, Southern

Keyword moist sour cream pound cake recipe, perfect pound cake, Pound Cake Recipe, pound cake with sour cream, puond cake in a bundt pan, sour cream pound cake, sour cream pound cake recipe

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 519kcal

Author Alyssa Rivers

Equipment

• 1 12-inch bundt pan

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup softened unsalted butter
• 3 cups granulated sugar
• 6 large eggs room temperature
• 1 cup sour cream
• 1 tablespoon vanilla extract

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess.
• Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside.
• Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition.
• On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined.
• Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it.
• Let the cake cool for about 20 minutes before inverting the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing.
• Dust with powdered sugar and the toppings of your choice, and enjoy.

Video

Notes

Storage Instructions

• Storage: Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge.
• Freeze: Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 519kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 284mg | Potassium: 99mg | Fiber: 1g | Sugar: 51g | Vitamin A: 727IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg

More Pound Cake Recipes to Try

There are many pound cake variations.  Blueberry Lemon, Cream Cheese Pound, and Glazed Lemon Pound Cake, among others. Here are a few more recipes to try.

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This really is the world’s best pumpkin roll! Soft, moist pumpkin cake wrapped around a sweet cream cheese filling and finished with a dusting of powdered sugar, it’s pure fall magic. The best part? It’s surprisingly easy to make.

Ingredients Needed

• Pumpkin Purée: Use pure pumpkin purée, not pie filling. If you use homemade, squeeze in cheesecloth to remove excess water.
• Spices: Substitute with 2 teaspoons of pumpkin pie spice if preferred.

How to Make the BEST Pumpkin Roll

Get ready to see how EASY it is to make this pumpkin roll! Seriously, you’ll want to make this all year long after trying it!

1. Prep & Parchment: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment, leaving a 1-inch overhang, and lightly spray with cooking spray. *Parchment prevents sticking, makes lifting easy, and helps roll the cake without cracks. In a large bowl, beat eggs, sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves until combined.
2. Whisk & Mix: In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
3. Bake: Pour and spread the batter evenly in the prepared pan. Bake for 13-16 minutes, until the center of the cake springs back when gently pressed. *Start checking at 11 minutes.
4. Cool Rolled Up: Remove and allow it to cool until it’s cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling it up from one short end, rolling the parchment up inside. Keeping the cake in a roll, let it cool completely on a wire rack. *This sets the curve so it rolls back easily with filling.
5. Make Filling: While the cake cools, add the cream cheese, butter, powdered sugar, and vanilla to a large bowl and beat with a hand mixer until smooth.
6. Fill & Roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go. Chill the cake for at least an hour, then sprinkle with powdered sugar and serve.

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Pumpkin Roll Cake

Moist pumpkin cake rolled with sweet cream cheese filling and dusted in powdered sugar. Easy to make and tastes amazing!

Course Cake, Dessert

Cuisine American

Keyword frosted pumpkin cake recipe, pumpkin cream cheese roll cake, pumpkin recipe, pumpkin roll, pumpkin roll cake, pumpkin roll cake recipe, pumpkin roll recipe, pumpkin spice cake, roll cake recipe

Prep Time 25 minutes minutes

Cook Time 16 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 41 minutes minutes

Servings 10 slices

Calories 297kcal

Author Alyssa Rivers

Equipment

• 1 10 x 15 x 1-nch jelly roll pan

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Cream Cheese Filling

• 1 (8-ounce) package softened cream cheese
• 3 tablespoons softened salted butter
• 1 cup powdered sugar plus more for dusting
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
• Add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to a large bowl and beat with a handmixer until fully combined.
• In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
• Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed on.
• Remove the pan from the oven and allow it to cool for just a couple of minutes, until it's cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling up the cake from a short end, allowing the parchment to roll up inside it. Keeping the cake in a roll, let it cool completely on a wire rack

Cream Cheese Filling

• While the cake cools, add 1 (8-ounce) package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
• Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go.
• Chill the cake for at least an hour before dusting with powdered sugar and serving.

Notes

Make Ahead and Storage Instructions

• Make Ahead: Keep the rolled cake (unfilled) in the fridge for up to 2 days, then bring it to room temperature before filling. Or fully assemble with filling and refrigerate up to 4 days. Always wrap well in plastic.
• Storing: Wrap the cake in plastic wrap and refrigerate for up to 5 days.
• Freezing: Best frozen fully assembled. Wrap the chilled cake in several layers of plastic wrap plus foil, then place it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge before slicing. You can also slice, wrap, and freeze individual pieces for up to 3 months.

Nutrition

Serving: 1slice | Calories: 297kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 347mg | Potassium: 98mg | Fiber: 1g | Sugar: 33g | Vitamin A: 3033IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

More Pumpkin Favorites

If you love pumpkin rolls just as much as I do, then you should also try these Pumpkin Roll Bars, Pumpkin Cinnamon Roll Cake, and these amazing Pumpkin Cinnamon Rolls! Here are some more pumpkin favorites!

Desserts

Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

20 minutes

Desserts

Pumpkin Chocolate Chip Bread

1 hour 15 minutes

Beverages

Harry Potter Pumpkin Juice

35 minutes

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

25 minutes

These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.

Caramel Apple Cinnamon Roll Ingredients

• Yeast: This recipe uses instant yeast. If you use active dry, stir it into warm water with a little sugar and let it sit until foamy (about 5–10 minutes) before adding. The dough will also need a longer rise time.

• Apples: Granny Smith is my favorite for tartness, but Honeycrisp or any firm apple works. Dice them small so they roll up easily. I keep the skin on for better shape, but you can peel it if you prefer.

• Store-Bought Sauce: If you are short on time, store-bought caramel sauce will work great.

Caramel Apple Cinnamon Roll Recipe

Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles, caramel rolls, and pumpkin roll.

Dough

1. Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
2. Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
3. Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
4. Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.

Filling

1. Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
2. Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
3. Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
4. Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375°F. Bake for 25 minutes, or until the tops are just golden brown.

Caramel Glaze

1. Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
2. Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.

Print

Caramel Apple Cinnamon Rolls

Soft, fluffy cinnamon rolls filled with tender apples and warm spices, then topped with a rich caramel glaze.

Course Breakfast, Dessert, Side Dish

Cuisine American

Keyword apple cinnamon rolls, Caramel Apple Cinnamon Rolls, Caramel Apple Cinnamon Rolls Recipe, cinnamon roll recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 406kcal

Author Alyssa Rivers

Equipment

• Oven
• Baking Pan

Ingredients

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 3 ¼ cups all-purpose flour
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup water

Filling

• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup packed brown sugar
• 5 tablespoons softened unsalted butter
• 1 chopped Granny Smith apple About 1 cup

Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar
• ¼ cup sweetened condensed milk

Instructions

Dough

• In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
• In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
• Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.

Filling

• In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
• Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
• Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
• Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
• While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.

Caramel Glaze

• In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
• Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.

Notes

• Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
• Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
• Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.

Nutrition

Calories: 406kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 127mg | Potassium: 177mg | Fiber: 3g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

More Cinnamon Apple Recipes

Desserts

Brown Sugar Cinnamon Baked Apples

35 minutes

Bread

Apple Bread

1 hour 10 minutes

Beverages

Easy Crockpot Apple Cider

2 hours 10 minutes

Desserts

Caramel Apple Cheesecake Bars

50 minutes

Neiman Marcus Chicken Casserole is boujee on a budget. It’s creamy, comforting, and topped with a buttery, golden cracker crust. Inspired by a recipe from the iconic department store’s café, this casserole tastes amazing and comes together fast.

Neiman Marcus Chicken Casserole Ingredients

• Chicken: For super easy prep, grab a rotisserie chicken from the store. Just shred it and toss it into your casserole!
• Bacon: Precooked refrigerator bacon is convenient and tastes the best!

How to Make Neiman Marcus Chicken Casserole

It’s the chicken and cheesy, bacon loaded sauce for me! And, since it comes together so fast, you’ve got time to whip up some air fryer broccoli and easy garlic bread while it bakes.

1. Prepare: Preheat the oven to 375°F, then spray a 19×13-inch baking dish with cooking spray and set aside. In a large bowl, add the chicken, cream of chicken soup, sour cream, garlic powder, cheddar cheese, sliced green onions, almonds, and bacon, then stir to combine.
2. Spread: Spread the mixture evenly into the prepared baking dish.
3. Topping: In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine, then sprinkle the cracker mixture over the casserole.
4. Bake: Bake for 40–45 minutes until bubbly. Garnish Neiman Marcus Chicken casserole with extra sliced green onions on top and enjoy!

Print

Neiman Marcus Casserole

Creamy, cheesy, and topped with buttery crackers, this easy Neiman Marcus-inspired casserole is easy and so delicious!

Course Dinner

Cuisine American

Keyword neiman marcus, neiman marcus casserole, neiman marcus chicken casserole recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 Servings

Calories 743kcal

Author Alyssa Rivers

Ingredients

• 4 cups cooked shredded chicken
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions
• ½ cup slivered almonds
• 1 cup cooked and crumbled bacon
• 1 sleeve crushed Ritz crackers
• ½ cup melted unsalted butter

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
• In a large bowl, combine 4 cups cooked shredded chicken, 1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, 1 teaspoon garlic powder, 2 cups shredded cheddar cheese, ½ cup sliced green onions, ½ cup slivered almonds, and 1 cup cooked and crumbled bacon. Stir to combine.
• Spread the mixture evenly into the prepared baking dish.
• In a small bowl, add 1 sleeve crushed Ritz crackers and ½ cup melted unsalted butter. Stir to combine then sprinkle the cracker mixture over the casserole.
• Bake for 40–45 minutes until bubbly. Garnish with extra sliced green onions and crumbled bacon on top if you desire!

Notes

Storing And Reheating Leftovers

Fridge: Store leftovers in an airtight container for 3–4 days.

Freeze: Let cool, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat.

Reheat: Bake at 350°F for 20–30 minutes or microwave individual servings.

Nutrition

Calories: 743kcal | Carbohydrates: 6g | Protein: 40g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 613mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1226IU | Vitamin C: 2mg | Calcium: 354mg | Iron: 2mg

More Easy, Cheesy, Chicken Casseroles

If you guys are fans of cheesy, chicken casseroles like me, then you’ll want to check out these fan favorite recipes below! For a link to all of my casseroles, click here.

Dinner

Crack Chicken Casserole

45 minutes

Dinner

The Very Best Poppy Seed Chicken Casserole

35 minutes

Dinner

Million Dollar Chicken Casserole

35 minutes

Dinner

Swiss Chicken Bake

1 hour 5 minutes

Baked spaghetti isn’t just spaghetti with extra steps, it’s better! As it bakes, the noodles absorb the rich sauce, giving every bite a deeper flavor you won’t get from stovetop spaghetti.

Baked Spaghetti Ingredients

• No Italian Sausage? No problem! Swap Italian sausage, for ground beef, ground turkey, or even spicy sausage.
• Don’t skimp on the sauce! The secret to perfectly baked pasta is the right noodle-to-sauce ratio. To keep it from drying out, use at least 24 ounces of sauce per pound of pasta.

How to Make Baked Spaghetti

This baked spaghetti recipe is easy to follow. Simple, budget-friendly ingredients make it a no-brainer to add this to your weekly meal plan! For more easy spaghetti recipes try my Million dollar baked spaghetti or Instant Pot spaghetti next!

1. Prep: Preheat the oven to 350°F and spray a 9×13 casserole dish with nonstick spray. Cook the noodles 1-2 minutes less than the package instructions so they are al dente, rinse with cold water, and set aside. In a 12-inch skillet, cook the sausage over medium-high heat until browned, about 7-10 minutes.
2. Add Onion and Garlic: Drain the fat, then add chopped onion and minced garlic to the pan and cook for 2 minutes.
3. Combine and Heat Meat Sauce: Add the marinara sauce, tomato paste, Italian seasoning, salt, and ground black pepper. Mix to combine and then remove the skillet from the heat.
4. Whisk: In a large bowl, combine the eggs, parmesan cheese, and melted butter.
5. Coat Noodles: Add the cooked spaghetti noodles and mix until the noodles are fully coated.
6. Layer Noodles: Layer half of the spaghetti noodles on the bottom of the prepared baking dish.
7. Layer Sauce: Next, add half of the sausage sauce.
8. Repeat Layers and Bake: Repeat layers, adding the remaining noodles, sauce, and cheese. Cover with foil and bake for 30 minutes, then uncover and bake 5-10 more minutes until the cheese melts and browns. For a quicker finish, broil briefly. Let sit for 5-10 minutes before adding fresh basil and serving.

What to Serve With Baked Spaghetti

Salads

Copycat Olive Garden Salad

15 minutes

Side Dishes

Easy Homemade Garlic Knots

35 minutes

Air Fryer

Air Fryer Frozen Broccoli

12 minutes

Desserts

Easy Tiramisu Recipe

45 minutes

Print

Classic Baked Spaghetti

Baked spaghetti is different because the noodles absorb the rich sauce while it bakes, giving every bite a deeper flavor you won’t get from stovetop spaghetti.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword baked pasta, baked spaghetti, baked spaghetti casserole, baked spaghetti with meat sauce, cheesy baked spaghetti, easy baked spaghetti, oven-baked spaghetti, spaghetti casserole

Prep Time 15 minutes minutes

Cook Time 52 minutes minutes

Cool 10 minutes minutes

Total Time 1 hour hour 17 minutes minutes

Servings 8 Servings

Calories 696kcal

Author Alyssa Rivers

Ingredients

• 16 ounces spaghetti noodles
• 1 pound Italian sausage
• 1 medium chopped onion
• 1 tablespoon minced garlic
• 36 ounces marinara sauce
• ¼ cup tomato paste
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 large eggs
• ¾ cup grated parmesan cheese
• 5 tablespoons melted unsalted butter
• 3 cups shredded mozzarella cheese
• 1 tablespoon chopped fresh basil

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 deep casserole dish with nonstick cooking spray and set aside.
• Prepare the 16 ounces spaghetti noodles in boiling water according to the package directions for al dente pasta. Drain and rinse with cold water and set aside. (I like to cook my noodles for 1-2 minutes under what the package calls for, so they are just al dente.)
• Meanwhile, add 1 pound Italian sausage to a 12-inch skillet and cook it over medium-high heat until no pink remains, about 7-10 minutes. Drain the fat, then add 1 medium chopped onion and 1 tablespoon minced garlic to the pan and cook for 2 minutes.
• Add the 36 ounces marinara sauce, ¼ cup tomato paste, 2 teaspoons Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix to combine and then remove the skillet from the heat.
• In a large bowl, combine 2 large eggs, ¾ cup grated parmesan cheese, and 5 tablespoons melted unsalted butter. Add the cooked spaghetti noodles and mix until the noodles are fully coated.
• Layer half of the spaghetti noodles on the bottom of the prepared baking dish, followed by half of the sausage sauce and half of the 3 cups shredded mozzarella cheese. Repeat the layers with the remaining noodles, sauce, and cheese.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for 5-10 minutes longer, until the cheese on top has melted and starts to brown. You can even turn on the broiler and broil the top for a minute or two to speed it up. Remove from the oven and let it sit for 5-10 minutes before topping with 1 tablespoon chopped fresh basil and serving.

Video

Notes

Originally Posted July 26, 2019

Updated March 23, 2025

Nutrition

Calories: 696kcal | Carbohydrates: 55g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 1677mg | Potassium: 830mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1343IU | Vitamin C: 13mg | Calcium: 360mg | Iron: 4mg