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A Life in Food by real-life Chef Cheryl Bennett

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Easy maple rum balls for the holidays

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Maple rum balls are an easy, no bake holiday treat for grownups. This easy rum ball recipe is made with maple cookies and rolled in maple sugar. They are a great nibble for holiday gatherings and for shipping to friends and family.

Maple rum balls in red glass bowl with silver ribbon in front.

I like to have an easy no bake recipe that I can make ahead for holiday parties or Christmas cookie platters. Rum balls are perfect for this because they are incredibly easy and fast.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Maple rum balls for Christmas

Most often, I roll rum balls in powdered sugar or a mixture of granulated sugar and powdered sugar. However, these are maple rum balls, so these little treats get their holiday sparkle from maple sugar.

One of the best things about making these boozy bites is that you can swap out the cookies, the spices and the alcohol used to make as many variations as you can dream up. Believe me, I’ve made at least a dozen and there are more coming.

Maple rum balls in red bowl with white twinkle lights in the background.

Rum balls were originally a way for bakeries to use up leftover cookie and cake scraps. They mixed up the crumbs with a bit of alcohol and jam or honey, rolled them into sugar-coated balls and sold them.

The bakeries were trying to avoid food waste and profit loss, I think it was a moment of absolute genius.

Ingredients

The only ingredient you will likely have to shop for are the maple cookies. I bought mine at Trader Joe’s, but any maple cookies will do.

Ingredients for maple rum balls.

If you’ve already started stocking up for holiday baking, you probably have everything else already. I’ve made rum balls with both walnuts and pecans – use whichever you prefer, or whatever you have in the pantry.

Please do not skip the salt in the recipe. All sweet recipes benefit from a bit of salt to help balance the sweetness.

How to make rum balls

First, grind the cookies and nuts in the bowl of a food processor. This is what it should look like – large crumbs, but you should still see small pieces of nuts or cookies.

Ground nuts and cookies in the bowl of a food processor.

Next, sift the powdered sugar with the salt and allspice. Then stir in the rum and maple syrup.

Mixture for rum balls with maple in stainless mixing bowl.

Finally, add the cookie mixture to the bowl and stir it all together. Cover with plastic wrap and let it chill for about 30 minutes. Do not skip this step – the mixture needs time to absorb the liquid and set up.

Scooping rum balls.

After half an hour, the mixture will be firmer and scoopable. Use a small cookie scoop to portion rum balls. Then toss in a mixture of brown sugar and granulated sugar, maple sugar or powdered sugar.

Rum balls in red glass bowl with Christmas garland in the background.

Rum ball Q & A

Do rum balls need to be refrigerated?

Rum balls do not to be refrigerated, but they should be stored in a cool area. Refrigerating them will extend the “shelf life” to a few weeks.

Can I make rum balls with bourbon?

YES! You can swap out the rum for bourbon to make these into maple bourbon balls.

Can you freeze rum balls?

Rum balls freeze really well, actually. If you plan on freezing them, don’t roll them in sugar. It is best to coat them when you plan to serve them.

Can I make them ahead of time?

Rum balls get even better after a day or two, so making them ahead is not only ideal, it is ENCOURAGED.

Rum balls on red and white tablecloth with pinecones in the background.

This is a great time to get together with a friend or neighbor, share your resources and make a big batch of rum balls for holiday parties or shipping cookies to family.

They keep really well and they are even better after a day or two, so making them a few days before you’ll need them is perfect.

Rum ball recipes

These easy, no bake treats are so simple to make, you can whip up a few batches in no time! Try a few of these recipes for your holiday gatherings.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these maple rum balls as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

A worthy cause

This year, we’re raising money in support of Cookies for Kids’ Cancer. We’d love if you could join us in supporting a worthy cause this holiday season. Here is our fundraising page.

Cookies for Kids’ Cancer is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments. Since 2008, they have granted nearly $17 million to research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Yield: 40 pieces

Maple Rum Balls

Maple Rum Balls

Quick and easy, maple rum balls are the perfect make ahead, boozy holiday treat for grownups.

Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes

Ingredients

For rum balls

  • 12 ounces maple sandwich cookies
  • 1 1/4 cups toasted walnuts
  • 1 cup powdered (icing) sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. allspice
  • 1/2 cup amber rum
  • 2 tbsp. maple syrup

For sugar coating

  • 1/2 cup maple sugar

Instructions

  1. In the bowl of a food processor, process maple cookies and walnuts until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor)
  2. In a large bowl, sift together powdered sugar, salt and allspice.
  3. Stir in rum and maple syrup.
  4. Add cookie and nut mixture to the bowl and stir well to combine. Cover and refrigerate for 30 minutes.
  5. Scoop out tablespoon sized portions and use your hands to roll into balls.
  6. Toss in maple sugar to coat.
  7. Place on baking sheet and refrigerate for 30 minutes before serving, to allow the sugar to adhere.

Notes

Instead of maple sugar, you can use 1/4 cup granulated sugar mixed with 1/4 cup light brown sugar to coat the rum balls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

40

Serving Size:

1 rum ball
Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 62mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Holiday peanut butter whiskey balls

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Peanut butter whiskey balls are an easy, no bake holiday treat for grownups. A variation of my traditional rum ball recipe, these boozy bites are made with peanut butter cookies and rolled in cinnamon sugar. They are perfect for holiday gatherings and shipping to friends and family.

Peanut butter whisky balls in small white bowl on red tablecloth.

This simple no bake sweet comes together in no time and because the flavor develops even more overnight, it’s the perfect make ahead treat for Christmas.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Peanut butter whiskey balls

Earlier this year, a friend of mine gifted me a bottle of peanut butter whiskey for my birthday. I was skeptical, because, I’ll be honest, it sounded unappealing. Boy, was I wrong. It is actually quite tasty!

However, I’ve barely made a dent in it. So, instead of letting this perfectly good bottle of booze collect dust, we’re making whisky balls.

Whiskey balls coated in sugar in small bowl with Christmas lights.

I’ve made my fair share of rum ball recipes over the years, so it wasn’t much of a leap to start including different spirits.

No peanut butter whisky? No problem! Swap in your favorite rum in place of the whisky to make peanut butter rum balls. This recipe, like all of my rum ball recipes, is made entirely in the food processor.

Bowl of peanut butter whiskey balls on wooden board.

Ingredients

Here’s what you’ll need to make these peanut butter whiskey balls:

  • Peanut butter sandwich cookies (I used Nutter Butters)
  • Peanuts or pecans
  • Powdered sugar (also known as confectioners sugar or icing sugar)
  • Peanut butter whiskey
  • Salt
  • Honey
  • Peanut butter
  • Cinnamon
Peanut butter balls with whisky on a baking sheet.

I’ve made several batches of these no bake cookies, swapping out different nuts and spices.

The peanuts obviously give them the most peanut flavor, but if you only have pecans or walnuts for holiday baking, feel free to use them. To give them added peanut flavor, you could increase the peanut butter by a tablespoon.

The cinnamon goes really well with the honey and peanut butter, but allspice or nutmeg is also nice here. There are no shortage of ways to change up this recipe to make different variations.

How to make peanut butter whiskey balls

First, grind the cookies and nuts in the bowl of a food processor. Next, mix the powdered sugar, whiskey, honey, and peanut butter together in a separate bowl.

How to make whiskey balls in food processor.

Then add the cookie mixture to the powdered sugar mixture and stir until it is uniform. Cover and refrigerate to let it firm up a little – this makes it easier to scoop and roll.

Scooping whiskey balls and rolling in sugar.

Use a small cookie scoop to portion the peanut butter whiskey balls, then roll in your hands to smooth them out and make them perfectly round.

Toss in cinnamon sugar to give them a bit of sparkle and place on a parchment-lined baking sheet.

Boozy whiskey balls in bowl with trees in background.

They make excellent homemade gifts for friends and neighbors, and they are ideal for shipping.

These simple, no-bake cookies are perfect for Christmas parties. Grab a few friends and make a double batch for all of your holiday gatherings or cookie exchanges.

More boozy treats

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these peanut butter whiskey balls as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 30 pieces

Peanut butter whiskey balls

Peanut butter whiskey balls

Easy, no-bake peanut butter whiskey balls are the perfect make ahead holiday treat for grownups.

Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 10 ounces peanut butter sandwich cookies (like Nutter Butters)
  • 1 cup unsalted peanuts (or pecans)
  • 1/2 cup powdered sugar
  • 1/4 tsp. kosher salt
  • 1/3 cup peanut butter whiskey
  • 2 tbsp. honey
  • 2 tbsp. creamy peanut butter
  • 1/2 tsp. cinnamon
  • *See note for cinnamon sugar coating

Instructions

  1. In the bowl of a food processor, process peanut butter cookies and peanuts (or pecans) until finely ground. Set aside. (You may have to do this batches if you have a smaller food processor)
  2. In a large bowl, sift together powdered sugar, salt and cinnamon.
  3. Stir peanut butter, honey and peanut butter whiskey into the powdered sugar mixture until completely incorporated.
  4. Add cookie and nut mixture, then stir until it is uniform. Cover and refrigerate for 30 minutes.
  5. In a small bowl, combine granulated sugar and cinnamon (see note!). Whisk to combine and set aside.
  6. Using a small cookie scoop, portion whiskey balls and roll with your hands to smooth and shape. Toss in cinnamon sugar, a few at a time, to completely coat.
  7. Set on baking sheet and refrigerate for 30 minutes before serving to allow sugar to adhere.

Notes

Cinnamon Sugar Coating:


Combine 1/4 cup granulated and 1 tbsp. ground cinnamon in a small bowl. Whisk to combine. Toss whiskey balls in sugar, a few at a time, to full coat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

30

Serving Size:

1 whiskey ball
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 58mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Best classic Christmas sugar cookies recipe

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These buttery classic Christmas sugar cookies are the perfect roll out cookies for the holiday season. They bake up nice and tall with defined edges and a soft interior. Decorate with fluffy buttercream frosting or royal icing and lots of sprinkles. If you are serious about your cut out cookies, this recipe is for you!

Cut out sugar Christmas cookies with sprinkles.

Along with my easy rum balls recipe, the one Christmas classic that can’t be left out are sugar cookies. They are almost everyone’s favorite and decorating them is something everyone can take part in – whether you have lots of skill or not much at all, it doesn’t matter.

So well tested and such a clear recipe. The perfect taste and texture. A new holiday classic for my family!

– Jenni

Perfect roll out sugar cookies

This is by far the most tested recipe on my blog. It’s been years in the making. The goal with this recipe was a sugar cookie that did not spread, held its shape perfectly with no “cookie bloat”, baked up nice and tall with golden edges, and also tasted good.

Cut out Christmas cookies on cooling rack.

One would assume this is an easy task, but I’m here to tell you that it isn’t quite as straightforward as one might think. If you’ve ever been disappointed with your cookies for any reason, that’s about to end.

There are some tips and tricks to getting the perfect classic Christmas sugar cookies, so let’s get to it.

The effort you put into this beautiful cookies is apparent not just in your pictures but in every delicious bite of the batch I just made. Thanks for sharing your hard work and wisdom with us.

-Beth

Classic Christmas cookies recipe

This recipe for cut out Christmas cookies is a combination of the bakery-style sugar cookies and the type of roll out sugar cookies we all grew up eating.

The texture, or crumb, of these cookies is a bit more refined, but the flavor is exactly what you’d expect and want from this type of cookie.

Cut out cookies on rack with sprinkles and icing.

Ingredients

To make classic Christmas sugar cookies, you’ll need the following 9 ingredients: all purpose flour, cake flour, unsalted butter, sugar, eggs, vanilla, salt, baking powder and milk or cream.

Ingredients for sugar cookies.

I used half and half for my cookies and it worked really well. I would not recommend low-fat milk. For the best results, use whole milk, half and half or cream.

What makes this recipe different from all the others?

This recipe is not like all of the other sugar cookie recipes out there. The biggest difference is the addition of cake flour. It gives the cookies a delicate, soft and crumbly texture that just can’t be beat.

I’ve adjusted the sugar and butter several times, baked with and without baking powder, with and without cream, without cake flour and with it – trust me when I tell you that this recipe works, and it will work for you.

Recipe testing on parchment paper.
So much recipe testing for these cookies!

The other big difference is freezing the dough, not just chilling it. I’ve tested this recipe more times than I can count to get it just perfect, and freezing the dough is key to getting nice, sharp, golden brown edges with no cookie bloat.

Stacked sugar cookies on cooling rack.

You can see on the sides of the cookie, they are nice and straight, not rounded. There is a defined line, or edge, on top – which is what you’d expect from a bakery cookie.

Dough for cut out Christmas sugar cookies

The first step is creaming the butter and sugar together until it is light and fluffy. This takes a few minutes, don’t rush it. If the color of your mixture has not lightened, you’re not done yet.

Next, scrape down the sides of the bowl, then add in the eggs and beat until they are well incorporated.

Step by step instructions for classic Christmas sugar cookies.

Combine all of the dry ingredients, and add in two batches, alternating with the cream. Lastly, roll out the dough to 1/4″ thickness between two sheets of parchment paper, then chill or freeze the dough until it is firm enough to cleanly cut out shapes.

Cutting cookie shapes out of dough.

Tips and tricks for perfect classic Christmas sugar cookies

Follow these tips for perfect Christmas cut out cookies:

  1. Chill the dough before cutting out cookie shapes – if the dough is slack (too soft), you won’t get nice edges.
  2. Dip cookie cutter in flour before cutting dough – keeps the dough from sticking when you release the dough from the cutter.
  3. Place cut out cookie dough shapes on baking mat (or parchment paper) on sheet pan, then place in freezer.
  4. Bake cookies straight from the freezer.
Cut out sugar cookies on parchment paper lined baking sheet.

My last tip is to make your own sanding sugar mix. You can get very creative for a fraction of the price of one small bottle at the store.

Tools, equipment and fun extras

You’ll need a few things to make this classic Christmas sugar cookies recipe, but the one item (aside from the mixer), that is imperative, is the scale. The luster dust is just for fun, but I really hope you get it, because it’s gorgeous.

  • Food scale – An absolute must for bakers. Weighing ingredients is far more accurate than measuring with cups and spoons, and I cannot recommend owning a scale strongly enough.
  • Silicone baking mat – This yielded the best results. I preferred baking on this over baking on parchment paper.
  • Classic Christmas cookie cutter set – metal cutters with comfort grip, 8 different shapes.
  • Gel food color – This is the brand that I have. Avoid liquid food coloring, it won’t give you the same results and it will make the icing runny.
  • Luster dust is an edible food color that comes in powdered form. By mixing it with a drop or two of vodka, it becomes a “paint” to color the frosting or the cookie itself. It comes in every imaginable color and looks beautiful on iced cookies. It can deepen the colors of the frosting or just add a little shine or sparkle to give them an extra special look. 
  • Stand mixer – This is the mixer that I’ve had for almost 10 years. It gets a TON of use and is worth every penny.
  • Sheet pans – Invest in heavy duty, commercial baking sheets. They aren’t pretty, but they don’t warp and they last a lifetime.
Classic roll out sugar cookies.

More holiday treats

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these classic Christmas sugar cookies as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 30 - 3 inch cookies

Classic Christmas sugar cookies

Classic Christmas sugar cookies

The perfect recipe for soft and buttery classic Christmas sugar cookies.

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 2 hours
Total Time 18 minutes

Ingredients

Cut out sugar cookies

  • 3 cups all- purpose flour (13.25 ounces)
  • 2 cups cake flour (8 ounces)
  • 2 tsp. sea salt/kosher salt
  • 3 1/2 tsps. baking powder
  • 2 sticks unsalted butter (8 ounces)
  • 1 1/2 cups sugar (11 ounces)
  • 2 eggs
  • 1 tbsp. vanilla extract
  • 1/4 cup whole milk, half and half or heavy cream (2 ounces)

Royal icing

  • 1 lb. powdered sugar
  • 1/2 cup water
  • 4 tbsps. meringue powder

Instructions

  1. Whisk all purpose flour, cake flour, baking powder and salt in a large bowl, set aside.
  2. In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes. (If using a hand mixer about 7 - 8 minutes.)
  3. Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.
  4. Add flour mixture in two batches, alternating with the cream, and mix until just combined.
  5. Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper. (You'll have 3 pieces of dough, you'll need 6 sheets of parchment)
  6. Put the sheets of dough (and the paper!) on a sheet pan to keep them flat, then freeze for an hour until dough is very firm.
  7. Dip cookie cutter in flour, then cut out shapes and place them on a baking sheet lined with a silicone baking mat or parchment paper. Freeze the dough for a minimum of 2 hours. (I wrapped my sheet pans up and froze overnight).
  8. Preheat oven to 325°F with convection or 350°F without convection.
  9. Remove sheet pan from freezer and bake for 18 minutes. (This is for 3 inch cookies. If your cookies are smaller or larger, adjust the time by a minute or two)
  10. Let cool on baking sheet for a few minutes before transferring to rack to cool completely.

Royal Icing

1. Combine powdered sugar, meringue powder and water in a large bowl, or the bowl of your stand mixer.

2. Beat on high for 2 - 3 minutes, until completely smooth.  

3. Use assorted food coloring to dye the frosting. Place in piping bag with tip to decorate.

Add sprinkles or sanding sugar to your cookies immediately after frosting. Use luster dust after royal icing has set completely.

Nutrition Information:

Yield:

30

Serving Size:

1 cookie
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 231mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 12/7/11, most recent update 11/30/21.

Hubbard squash pasta with sage

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Roasted Hubbard squash combined with blue cheese and sage make this Hubbard squash pasta the perfect cozy dinner for cool evenings when you’re craving comfort food, but also something full of fall flavors. The creamy squash sauce is balanced perfectly with the saltiness of the blue cheese, making this pasta dish a delicious autumn meal.

Hubbard squash pasta with sage and blue cheese in shallow pasta bowls with gold forks on the side.

This Hubbard squash pasta serves a crowd, making it perfect for gatherings like family dinners or holidays.

Hubbard squash pasta

This simple pasta dinner swaps out the usual tomato with a creamy squash and blue cheese sauce. The roasted squash is blended up, then tossed with your favorite short pasta.

Pot of squash pasta with fried sage leaves.

If Hubbard squash isn’t available, you can substitute with butternut, kabocha or buttercup squash for an equally delicious meal.

Ingredients

To make this simple pasta dinner, you’ll only need about 8 ingredients, most of which you already have. One of the things I really love about this recipe is how easy it is to make.

I used chicken stock (because it’s what I had), but swap that with vegetable stock to keep this meal vegetarian.

Ingredients for squash pasta with sage.

For this pasta sauce recipe, I would recommend a mild blue cheese. Try a gorgonzola dolce or bleu d’auvergne for this Hubbard squash pasta.

A very strong-flavored blue cheese will overpower the delicate sauce. Trust me on this – when I was testing this recipe, I chose a strong blue and it took over the dish.

Pot of pasta with Hubbard squash sauce and fried sage leaves on top.

The squash pasta sauce is so creamy and silky, you’ll never miss the tomato. Everything comes together in perfect harmony – the roasted squash, cream, garlic, blue cheese and sage.

How to fry sage leaves

Fried sage leaves are a nice garnish that look fancy, but they are really simple to make. Pour enough oil into a small pan to cover the bottom of the pan. Heat the oil over medium heat and carefully place the leaves into the oil.

Leaves of fried sage on paper towels.

Fry leaves for about 30 seconds, then flip over and fry for an additional 15 – 30 seconds until crispy. Drain on paper towels to absorb excess oil. Sprinkle with kosher salt (Diamond Crystal preferred) while warm.

How to make squash pasta

The first bit of business is roasting the squash. This is a great thing to do ahead of time, if needed. Then, scoop the flesh out and toss it straight into the blender.

Plates of pasta with squash sauce, garnished with fried sage leaves.

Put the pasta on to boil while you’re making the sauce. The pasta should take about 10 minutes to cook, and it only takes a few minutes to blend up the sauce, so everything will come together at the same time.

Penne pasta with squash sauce and blue cheese.

Finally, to finish it off, fry a few sage leaves to garnish the squash pasta. This beautiful meal is not only nutritious, thanks to the Hubbard squash sauce, but it is simple to make.

What can I serve with Hubbard squash pasta?

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this Hubbard squash pasta as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Hubbard squash pasta

Hubbard squash pasta

Roasted Hubbard squash combined with blue cheese and sage making this Hubbard squash pasta the perfect cozy dinner full of fall flavors.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 lbs. Hubbard squash, halved and seeded (about 2 cups cooked)
  • 5 tbsp. olive oil
  • 3 cloves garlic
  • 1 1/2 ounces blue cheese (gorgonzola dolce or bleu d'auvergne recommended)
  • 1 cup chicken or vegetable stock
  • 1 lb. short pasta (penne, fusilli, rigatoni)
  • 1/4 cup heavy cream
  • 1/2 cup pasta water, reserved
  • 1/2 cup packed sage leaves
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (375 convection) / 200°C. Drizzle 2 tbsp. olive oil over squash halves and season with salt and pepper. Place cut side down on parchment-lined baking sheet and roast for 30 - 45 minutes, until very soft.
  2. Remove squash from oven and let cool slightly. While squash is cooling, cook pasta according to package directions.
  3. When squash is cool enough to handle, scoop flesh from squash and place in pitcher of blender. Add garlic, cream and stock to the blender, then purée until smooth.
  4. Drain pasta, reserving 1/2 cup of water. Toss pasta with squash sauce in a large pot, adding a few tablespoons of pasta water at a time, if needed, to loosen the sauce.
  5. Break up blue cheese and sprinkle over warm pasta, stirring to let the cheese melt and incorporate into the sauce. Cover and set aside to keep warm.
  6. Heat remaining oil in a small skillet and fry sage leaves for one minute, or until crispy. Remove from pan and place on paper towel to absorb excess oil. Garnish pasta with fried sage leaves and serve.

Notes

*Reserve a few fried sage leaves to garnish individual bowls, if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 266mgCarbohydrates: 36gFiber: 4gSugar: 7gProtein: 15g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

The best stuffed squash recipes

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Stuffed squash recipes are the perfect cool weather supper. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home. This time of the year, we are all looking for cozy, filling meals that are also good for us. 

Hubbard squash stuffed with rice and sausage on white plate.

Squash – whether they be Hubbard, acorn, butternut, spaghetti or any other variety you happen upon at the store or farmer’s market are delicious, and fall is when they are at their peak. They are wonderful roasted in the oven and stuffed with whatever you can dream up.

How to make stuffed squash

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

One of the best tips I have ever received about cutting round or oval fruits and vegetables was this – give yourself a flat surface so it can’t roll around on you. It is much safer. To do this, cut a very thin slice off to give the squash a flat bottom.

Scooped out delicata squash.

If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.

Once your squash is cleaned, place the seeds on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roasted squash seeds are delicious!

Make filling for stuffed squash recipes

Stuffed squash also makes a great addition to your holiday table. I love serving stuffed acorn squash at Thanksgiving, it’s a delicious vegetarian option.

Acorn squash stuffed with quinoa.

The thing that works especially well with most stuffed squash recipes, is the timing. While the squash is roasting in the oven, the filling is made.

Most fillings take roughly 30 minutes, which is precisely the amount of time it takes to roast the squash before stuffing.

What do I need to make these recipes?

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Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love these recipes as much as we do! Please consider rating and/or commenting. I love hearing from you!

The best stuffed squash recipes

14 of the BEST stuffed squash recipes - something for everyone!

1

How to make Taco-stuffed Hubbard squash

Taco-stuffed Hubbard squash is hearty, healthy and flavorful. Loaded with a chili and cumin seasoned filling, it is a delicious twist on taco night.

2

Stuffed Acorn Squash Recipe with Sausage

Filled with savory Italian sausage, spinach and wild rice, this stuffed acorn squash is a comforting and satisfying dinner. 

3

Stuffed Hubbard squash recipe with rice

The filling for this stuffed Hubbard squash is made from a wild rice blend, apples, onions and ground pork or sausage.

4

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

5

Best Vegan Stuffed Hubbard Squash Recipe

Beautiful Hubbard squash filled with wild rice, baby kale and golden raisins, it is a healthy and filling dinner.

6

Vegetarian Stuffed Acorn Squash

This healthy stuffed squash recipe uses quinoa and spinach, which means it is also gluten-free. 

7

Grains and Greens-Stuffed Squash with Herb Salsa

Photo Credit: simplebites.net

A colorful vegetarian dish of hearty ancient grains and nutritious winter greens.

8

Pesto Chicken Spaghetti Squash

Photo Credit: www.hauteandhealthyliving.com

This pesto chicken spaghetti squash is a flavorful and lower carb option for those who are craving a light and refreshing meal.

9

Jalapeno Popper Spaghetti Squash

Photo Credit: ketovegetarianrecipes.com

This vegetarian stuffed spaghetti squash recipe has all the flavor of a jalapeno popper.

10

Instant Pot Stuffed Squash

Photo Credit: recipesfromapantry.com

This recipe for Instant Pot Stuffed Squash is full of classic fall flavor. Healthy, hearty and so easy to make, it’s the perfect meal for those chilly fall nights.

11

Stuffed Acorn Squash with Spiced Rice (Hashweh)

Photo Credit: littleferrarokitchen.com

Acorn squash is stuffed with a Lebanese rice mixture called hashweh that is layered with warm spices of cinnamon, ground beef and tart cranberries.

12

Stuffed Honeynut Squash

Photo Credit: www.runningtothekitchen.com

Petite sized but packed with sweet flavor, they’re perfect for roasting and stuffing with this quick and easy fall inspired filling.

13

Stuffed Acorn Squash with Charred Poblano Pepper - Cornbread Stuffing

Photo Credit: thewimpyvegetarian.com

A delicious vegetarian dinner.

14

Vegetarian Italian Spaghetti Squash Boats

Photo Credit: itsavegworldafterall.com

Stuffed to the brim with tomatoes, spinach, and lentils, these Vegetarian Italian Spaghetti Squash Boats make a delicious plant-based meal.

Did you make any of these stuffed squash recipes? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

20 easy soup recipes for dinner

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If you are a soup lover, this list of 20 easy soup recipes for dinner is for you. Homemade soup is my dinner go to. When I can’t figure out what I want to eat, I know that I can have a pot of soup made in about 30 minutes. One of our all time favorites is this easy lentil soup recipe.

bowls of an easy soup recipe for dinner

For me, food in bowls is pure comfort. There is something about holding a warm bowl of food, inhaling it’s goodness and leaning over it to dig in. And a good bowl of soup is like a hug for your insides.

Whether you are looking for vegetarian soup recipes, chicken soups, or hearty soup recipes for dinner, you will find them here.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Making soup for dinner

Having a well stocked pantry makes it really easy to whip up a pot of soup. If you have some staples on hand, you can make a batch of homemade soup in no time.

I always keep dried pasta, lentils, split peas, dried beans of nearly every variety known to mankind, good vegetable or chicken stock, canned tomatoes and tomato paste in the pantry. Having these staples means I can make this Instant Pot black bean soup anytime I’m craving it.

Keep staples like carrots, celery, onions and garlic in the refrigerator and you’re set. With those ingredients, you can make almost any of these soup recipes for dinner in about half an hour.

easy soup recipe for dinner - bowl of soup with pot in background

If you’re looking for fancy soup recipes, or soup recipes for a dinner party, you can find those here too! I like a puréed soup like this hearty winter vegetable soup for serving to dinner guests. It is easy, but looks fancy and like it took you the better part of the afternoon to make (but it didn’t).

Soup ideas for dinner

Making soup from scratch isn’t as difficult as it might seem. It is actually really easy, once you get a few basics under your belt.

To make it easier, grab this tips for making soup like a pro cheat sheet.

how to make easy soup recipes for dinner like chicken noodle
Pot of Classic Chicken Noodle Soup

Easy soup recipes are exactly what the name suggests – they are soups that do not require hours of time, nor do they require advanced skills. Soup is something that any level of cook can make successfully.

Easy soup recipes

To make soup at home, you’ll need a few things. Below is a list of  basics that you’ll need to make and store your batches of soup. You likely have most of this already, but if you are new to cooking from scratch or you need to stock your kitchen, these will get you started.

  • A large, heavy-bottomed pot – This is the one I own. I use it for everything. It is a bit spendy, but well worth it. I promise.
  • Large soup pot – This one is easier on the wallet – I also own this one, because my wallet is not fat.
  • Soup ladle – this one is great for portioning
  • A wooden spoon for stirring – safe for non-stick pots
  • Chef’s knife for chopping vegetables
  • Containers for storing soup

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easy soup recipes for dinner

I hope you love these soup recipes for dinner as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Easy soup recipes for dinner

Delicious, easy soup recipes for dinner that the whole family will love.

1

Easy Lentil Soup Recipe

An easy lentil soup recipe that is full of vegetables and so delicious.

2

Beef Barley Soup

A rich and heart beef barley soup packed with vegetables. A complete and comforting meal in a bowl.

3

Autumn Minestrone Soup

A hearty fall minestrone soup made with butternut squash, kale, white beans and farro in a traditional tomato broth.

4

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

5

Instant Pot Split Pea Soup with Ham

Instant Pot Split Pea Soup with Ham is a classic version of this hearty soup on fast forward. All the flavors of classic split pea soup with a fraction of the cooking time, thanks to the Instant Pot. 

6

Langostino Chowder Recipe

Rich and creamy chowder made with delicate langostino tails and baby red potatoes.

7

Classic Chicken Noodle Soup

Chicken noodle soup is a classic and almost everyone's favorite! This recipe has LOTS of noodles.

8

Winter Vegetable Soup

Healthy winter vegetable soup. Perfect comfort food for chilly weather, yet elegant enough for a special occasion.

9

Crab and corn chowder recipe

Hearty crab and corn chowder is a filling one pot meal that gets its sweetness from fresh corn and crab meat.

10

Crockpot Chicken Vegetable Soup

Delicious and hearty crockpot chicken vegetable soup is a comforting, easy weeknight dinner.

11

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

12

Wedding Soup with Turkey Meatballs

Italian Wedding Soup made with tender, turkey meatballs.

13

Potato Corn Chowder with Bacon & Leeks

Thick and comforting potato corn chowder with crispy bacon is a perfect cool weather supper.

14

Slow Cooker Lentil Soup with Ham

Thick and hearty slow cooker lentil soup full of vegetables and smoky ham.

15

Minestrone Soup from Scratch

Classic minestrone soup is full of fresh vegetables, hearty white beans and pasta, making it a delicious and nutritious soup for dinner.

16

Langostino bisque recipe

Creamy langostino bisque streamlined for a delicious weeknight dinner.

17

Tortilla Soup Recipe

Tortilla soup with chicken is a delicious and filling soup that is easy enough for weeknight dinner.

18

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

19

Italian Slow Cooker Cranberry Bean Soup with Greens

Photo Credit: healthyslowcooking.com

A delicious slow cooker vegan soup.

20

Vegan Winter Vegetable Soup

This hearty, vegan winter vegetable soup is loaded with root vegetables. The golden, turmeric broth turns this soup the color of sunshine.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Delicata squash have a thin, edible skin, which means that you don’t have to peel them. Because they are smaller than most of the other fall and winter squash, handling them is an easy task.

Stuffed delicata squash on white platter with herbs.

Most of my vegetarian recipes are quick and easy, making them suitable for busy weeknight cooking. They are great for meal-prepping as well and can be easily veganized by making one or two simple swaps.

Stuffed Delicata squash

Vegetarian squash recipes are super popular this time of year. Whether you’re looking for a hearty and delicious weeknight dinner, or thinking ahead to your Thanksgiving table, stuffed squash recipes are right at home.

Stuffed squash with farro on platter with sage leaves.

Delicata squash are on the smaller side, so one half per person is perfect as a side for the holidays. If they are a bit larger, one half would be perfect.

Vegetarian stuffed squash filling

The farro and arugula filling hits all of the notes. Earthy from the farro, a bit of peppery bite from the arugula, sweet from the dried cherries and nuttiness from the toasted walnuts.

Ingredients for farro stuffing in white bowl.

The onions and arugula get a quick sauté before being combined with the cooked farro, walnuts and cherries to finish the stuffing. All that’s left is to pack it into the hollowed out squash and bake it.

This stuffed squash vegetarian recipe is delicious as is, but if you have meat-eaters at the table, you can easily add in crumbled sausage to make them happy.

How to make vegetarian stuffed squash

The first step is to cut the squash in half and clean out the seeds. Use a sharp chef’s knife to split the squash in half. Then scoop out the seeds and membrane with a large spoon.

Scooped out delicata squash on marble background.

If you like roasted pumpkin seeds, save the seeds and roast them. Sprinkle with a little salt and pepper and bake in a hot oven.

Once your squash is cleaned, place them on a parchment-lined baking sheet, drizzle with a little olive oil and season with salt and pepper. Roasted squash seeds are delicious!

Cleaned squash halves on parchment lined sheet pan.

Flip them over so the cut side is against the pan. Roast for 20 – 30 minutes.

Delicata squash on sheet pan, ready for the oven.

As you can see from the photo, the squash can vary in size and color. They can be yellow and green, pale and bright orange, or any combination of the two.

Stuffed delicata squash on sheet pan sprinkled with cheese.

While the Delicata squash is roasting, make the farro and arugula filling. You can easily make this recipe into a vegan stuffed squash by eliminating the cheese or using vegan cheese.

Cooked stuffed squash on sheet pan.

Return the stuffed Delicata squash to the oven for 20 minutes, to let everything heat through and top with freshly grated Parmesan.

Stuffed squash with farro and arugula on white platter.

Stuffed squash is perfect for this time of year. They are filling and hearty, they’re perfect for weeknight cooking and they make terrific leftovers for lunch during the week.

Squash recipes

Here are a couple fan favorites, as well as our personal favs:

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If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this stuffed delicata squash? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 6 halves

Vegetarian Stuffed Delicata Squash with Farro

Vegetarian Stuffed Delicata Squash with Farro

Stuffed Delicata squash is an easy vegetarian dinner that is a great meatless option for weeknights, but is also perfect for your Thanksgiving table.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 Delicata squash, halved and cleaned
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 yellow onion, diced
  • 8 oz. baby arugula
  • 2 cups farro, cooked according to package instructions
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup dried cherries, halved
  • 1/4 cup vegetable broth
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F/177°C/Gas Mark 4
  2. Drizzle cleaned delicata squash halves with 1 tbsp. olive oil and season with half of the salt and pepper.
  3. Roast, cut side down, for 20 - 30 minutes. (Depending on the size of your squash)
  4. Place walnuts on a separate sheet pan and toast in oven for 6 - 8 minutes, remove and set aside to cool. When cool enough to touch, roughly chop the walnuts and set aside.
  5. Heat a medium skillet over medium heat, add remaining olive oil to the pan.
  6. Add onion and cook until translucent, about 8 minutes.
  7. Add baby arugula and cook for another 2 - 3 minutes, just until it is wilted.
  8. Add cooked farro, halved dried cherries, toasted, chopped walnuts and vegetable broth to the pan. Season with remaining salt and pepper (or to taste).
  9. Cook for 3 - 4 minutes, then remove from heat.
  10. Remove squash from oven and carefully stuff with the farro and arugula filling. (You may need to let the squash cool for a few minutes until you can handle it)
  11. Roast the stuffed squash, uncovered, for 15 - 20 minutes.
  12. Remove squash from the oven and grate Parmesan cheese over the top. Return to the oven for 4 - 5 minutes. Remove from the oven and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1 half
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 968mgCarbohydrates: 44gFiber: 8gSugar: 12gProtein: 11g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Vegetarian

Thanks for stopping by! Have a delicious day 🙂

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

How to make the best ham glaze recipe

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This is the best ham glaze recipe I have ever tasted. With just a touch of heat and a bit of bite from the mustard to balance the sweetness of the honey, this glaze hits all the right notes. Sweet, sticky, caramelized edges give way to juicy slices of ham packed with flavor. This ham will be the star of your holiday dinner and the best side to go with it is everyone’s favorite 5 ingredient easy corn casserole. 

Sliced, glazed ham on a white platter.
Best Ham Glaze Recipe

Spiral sliced hams are fully cooked, making them ideal for large gatherings. All you have to do is layer on a flavorful glaze and heat it in the oven. Five minutes of hands on time is all you need for a juicy, flavorful holiday ham.

Honey mustard glazed ham

These six ingredients are all you need to make the most ham glaze recipe you’ve ever had.

Ingredients for honey mustard chipotle glaze for ham.

Most of the glazes I’ve had are a bit too sweet, but this one gets just a little bit of smoky heat from the chipotle sauce, while the garlic and whole grain mustard give this glaze lots of flavor.

How do I cook a 10 pound spiral sliced ham?

Spiral hams are fully cooked. They only need to be heated through. Mine was in the oven for 90 minutes, but could have used another 30 minutes to get it piping hot.

Mustard glazed ham on white platter.

For a 9 or 10 pound ham, give it about two hours in the oven to fully heat through.

How to cook a spiral sliced ham without drying it out

Does that glazed ham look dried out? It most certainly doesn’t not.

This is how you do it – first, place your ham face down in the roasting pan and add a little water to the pan.

Best ham glaze recipe for spiral ham in vintage Pyrex dish.

Then cover tightly with foil and put in the oven to heat. The water will create steam, which will help to keep the ham nice and juicy. Heating the ham up without covering it will result in a dried out, tough ham.

How to make glaze for ham

Just look at that ham. This glaze is good to begin with, but once it goes into the oven, you are in for something special.

Sweet, sticky and just a little bit of smoky heat make this chipotle honey mustard combination truly the best ham glaze recipe I’ve ever made.

Overhead photo of the best glazed ham with honey and mustard.

To make this ham glaze, all you need to do is put everything in a small pot and let it come to a boil, then shut it off. It is the easiest glaze for spiral sliced ham that also tastes amazing.

Mustard and ham are good friends and everyone who’s ever been to a deli counter knows that honey and brown sugar go with ham.

The saltiness of the ham balances the sweetness of the glaze. Once you let the glaze caramelize in the oven for a bit, it takes it to the stratosphere.

The best ham glaze recipe

Look at that thing in all its glory. You can see the bits of garlic and mustard coating the outside of this ham, but make sure you get a little inside the slices too!

Spiral ham glazed with honey mustard and chipotle in roasting pan.

After your ham is heated through, remove the foil and crank up your oven. You can see from the photo that my ham was pretty tall, so I had to lower my oven rack. Mine was set in the lower third to give my ham plenty of space.

The ham glaze recipe contains honey and brown sugar, which could burn if too close to the heating element for an extended time. Keep an eye on your ham once you’ve glazed it to make sure it doesn’t burn.

Helpful tools and equipment

FAQ’s

How many people does a 10 pound glazed ham serve?

If you are serving ham as your main meat for dinner, a 10 pound ham will serve about twelve people.

How do I cut a spiral ham?

The easiest way to slice your ham is to stand it up on the bottom, with the flat side facing up. You can see natural breaks in the ham slices and you’ll cut along those. Cut down along the center bone to slice the ham away from the bone and then cut it into slices.


If you prefer to take your bronzed beauty to the table and slice it there, you can do that too.

Slicing ham on white platter.

Because the ham is spiral-sliced, the ham pulls away pretty easily, which makes quick work of getting it sliced off of the bone.

Glazed ham on platter with parsley.

Reserve that ham bone for a pot of beans or for my favorite Instant Pot Split Pea Soup with Ham. It’s the perfect use for your ham bone and some of that leftover ham!

Make it a meal

Try a few of these recipes to make it a complete holiday meal:

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If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this ham glaze recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 pounds

Chipotle Honey Mustard Glazed Ham

sliced, glazed ham on platter

Sweet, salty and just a little spicy, this is the best ham glaze recipe.

Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Additional Time 10 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 10 pound spiral ham

For Glaze:

  • 4 tbsp. unsalted butter
  • ½ cup brown sugar, lightly packed
  • ½ cup honey
  • 2 tbsp. sauce from chipotles in adobo
  • 2 tbsp. whole grain Dijon mustard
  • 2 tsp. minced garlic

Instructions

  1. Preheat oven to 325°F / 160°C.
  2. Place ham, flat side down, on a rack inside of a roasting pan and add ½ cup water to the pan. Cover tightly with aluminum foil.
  3. Bake for 1 1/2 - 2 hours or until heated through.

Make Glaze:

  1. In a small sauce pot, combine 4 tbsp. butter, ½ cup brown sugar, ½ cup honey, 2 tbsp. sauce from chipotles, 2 tbsp. Dijon mustard and 2 tsp garlic. Whisk to combine.
  2. Heat until bubbling and sugar is dissolved. Remove from heat and set aside.
  3. When ham is heated through, remove it from the oven, take off the foil and raise oven temperature to 400°F. best ham glaze recipe in roasting pan
  4. Brush half of the glaze on the ham and bake uncovered for 10 minutes. Brush remaining glaze on the ham and bake for another 10 minutes until glaze is caramelized. Let rest for 8 – 10 minutes before serving. glazed spiral sliced ham ron platter

Nutrition Information:

Yield:

12

Serving Size:

1/2 lb.
Amount Per Serving: Calories: 636Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 252mgSodium: 3782mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 84g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Potato dog treats with cheese

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Soft and cheesy potato dog treats are a delicious way to spoil your pup. This quick and easy dog biscuit proves that homemade dog treat recipes don’t have to be complicated. They are less expensive than store-bought and so much better for your dog.

Dogs know a good thing when they’ve got it and homemade dog treats beat store bought every single time.

Potato dog treats on marble board with rolled oats.

This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

Dog treats without flour

A simple DIY dog biscuit with oats instead of flour can be especially good for dogs with allergies or digestive issues. Plain, unflavored old-fashioned oats (porridge) are what I use in many of my dog biscuit recipes.

Oat flour in food processor.

Oats can be ground into flour using a food processor or a powerful blender.

Cheesy potato dog treats with rolled oats on baking sheet.

The addition of potatoes keeps these treats soft, which is perfect for dogs with dental issues or senior dogs.

The next time you are making mashed potatoes, add an extra potato to the pot for these treats! Just make sure to keep it plain for your pup – no butter and cream, please.

Ingredients

This quick and easy 6 ingredient potato dog treat is made with common ingredients you probably already have in your kitchen.

Ingredients for potato dog treats on marble background.

I used an Idaho® russet potato for this treat because it has a light, fluffy texture. A waxy potato would not work quite as well here, because the texture is entirely different. That being said, if that’s all you have, use it.

How to make potato dog treats

First, you’ll need to boil the potato. Then use a masher or a potato ricer to break it up. A ricer will make it smoother and it is also makes the best mashed potatoes.

Next, combine all of the ingredients (except the water) in a large mixing bowl.

Step by step instructions for making dog treats.

Use a sturdy spatula to combine it all together. At this point, feel your dough. If it is a little dry and you need a splash of water, add a tablespoon of two. I did not need any water at all for my treats, they were just the right consistency.

Baked potato dog treats on baking sheet.

Now, you can either scoop your potato treats out and make round treats, or the other option is to roll them out to cut out shapes. To avoid using flour, roll the treats out between sheets of parchment paper.

This dough is very soft, so if you choose to roll them out, be patient. It is a little fiddly, because it is not a firm dough.

Healthy treats made at home don’t contain additives, preservatives or questionable ingredients like fillers. All dogs, no matter their age or diet, benefit from a healthier option.

Dog treat with potato and cheese on white background.

Helpful tools and equipment

These dog treats taste a bit like a cheesy baked potato – for your pup. They are very quick and easy, especially with the help of these tools to get the job done:

How to store dog biscuits

Remember that these treats do not contain preservatives like commercially made biscuits. My recommendation is always to store them in the refrigerator.

Soft potato dog biscuits with cheese. Treat container in the background.

Keep them in an airtight treat container. I like this one because it’s easy to get into and it seals really well, keeping the treats fresh. Here is a list for all things dog that you can check out.

More homemade dog treats:

Please share

If you love this potato dog treat recipe, please give it 5 stars!

Image for Pinterest.

I hope your pup loves this treat as much as Sugar did! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 40 - 2 inch treats

Potato dog treats with cheese

Potato dog treats with cheese

A soft and cheese potato dog treat, perfect for senior dogs and pups with dental issues.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 10 ounces Idaho® Russet potato, peeled and cut into 2-inch pieces
  • 1 cup old-fashioned rolled oats
  • 1 egg
  • ½ cup grated cheddar cheese
  • 2 tablespoons coconut oil
  • 1 tablespoon dried parsley

Instructions

  1. Preheat oven to 350°F / 177°C.
  2. Place rolled oats in the bowl of a food processor and grind them until they are almost a flour consistency – 2 to 3 minutes. Set aside.
  3. Fill a small sauce pan with water and add cut up potato. Bring to a boil, then reduce heat to medium and cook potato until it is easily pierced with a knife – about 10 minutes.
  4. Drain potato and set aside.
  5. In a large mixing bowl, add ground oats, egg, cheese, coconut oil and dried parsley.
  6. Press cooked potato through a ricer, or mash up with potato masher, then add to mixing bowl.
  7. Line a baking sheet with parchment paper and set aside.
  8. Roll out dough to 1/8” thick and cut out treats with a 2” cookie cutter, or use a small cookie scoop to portion
    treats, flattening into a disk.
  9. Place on parchment-lined baking sheet and bake for 20 – 24 minutes.
  10. Cool completely before giving to your dog.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for up to a month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Dog / Category: Dog Treats

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

How to make Hubbard squash bisque

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Roasted Hubbard squash bisque is a velvety smooth, puréed vegetarian soup that is super easy to make. Plus, it is gluten-free and easily made vegan with one simple swap. This Hubbard squash recipe is the perfect cold-weather supper.

Hubbard squash bisque with swirls of cream in white bowl.

This squash soup is also great for making ahead and meal-prepping. It is delicious, nutrient-dense lunch for the work week. For a seafood spin, try this langostino bisque.

Hubbard squash soup

Squash bisque or soup is perfect for this time of the year when the weather starts to cool down and we want to cuddle up on the couch with something cozy to eat.

Thick and hearty, this Hubbard squash bisque ticks all the boxes: it’s delicious and filling, it’s good for me and it’s perfect for making ahead.

Squash soup in a white bowl with roasted pepitas.

It’s also a staple on many holiday tables, including ours. Because this squash soup is velvety smooth, I find myself sipping it from a mug while I’m working at my desk for a quick and easy lunch.

Bisque ingredients

The ingredients for Hubbard squash bisque are common items found in most kitchens. I’ve kept the ingredients for this squash bisque soup fairly simple and straightforward to allow the squash flavor to shine.

Ingredients for Hubbard squash bisque.

If you’ve had butternut squash bisque, it will taste very similar. Hubbard is a bit earthier in flavor than butternut, so it will really taste of squash, in the best possible way.

How to make squash bisque

Making bisque is a snap, really. It’s one of those dishes that most people only order at a restaurant because the assumption is that it is difficult to make. I’m here to tell you that is completely false. It seriously could not be easier.

The first step is to cook Hubbard squash for the soup. The easiest way is to split it in half, remove the seeds and roast in a hot oven. Roasting the squash is not only the easiest method, it also delivers the best flavor.

scooped-out-squash

The edges of the Hubbard squash will caramelize in the oven, giving your bisque an amazing flavor. Then sauté some onions and garlic in olive oil or butter until they are softened.

Sautéing onions and garlic in a pot.

Add the roasted Hubbard squash, sautéed onions and garlic, and roasted carrot to a blender.

The blender I own is a Vitamix. It isn’t inexpensive, but it is the industry standard in professional kitchens. It can handle anything you throw at it and this blender lasts forever. It also allows you to manually control the speed of the blades – that’s a game-changer.

Bisque ingredients in blender.

Pour in the chicken stock and blend it all up until it is completely smooth. In a standard blender, this will take a few minutes. A powerful immersion blender will work (the one I own and recommend is the Breville BSB510XL), but it will be difficult to get it as velvety smooth as a regular blender with a pitcher.

Pouring stock into blender of ingredients.

After a few minutes in the blender, this is what your Hubbard squash bisque will look like – completely smooth, thick and absolutely gorgeous.

Puréed soup in blender.

Squash bisque FAQ’s

Can I freeze this Hubbard squash bisque?

Yes! It freezes beautifully. You’ll want to freeze it BEFORE you add the cream, though. Dairy tends to get grainy after it has been frozen, so I’d leave that out until you’re ready to reheat and eat.

How can I make this squash soup vegan?

Swap full fat coconut milk for the heavy cream and voila – it’s vegan. You could also use any type of non-dairy milk that you like, but it will not be quite as thick.

What’s the difference between bisque and soup?

A bisque is traditionally made with cream and it is smooth and generally fairly thick. A soup can be anything from a brothy affair – like a chicken noodle to something thicker like a potato soup.

How to swirl cream on soup

If you’ve ever tried to make pretty swirls on top of soup with cream only to have it feather and run all over the place – keep reading.

There are a few tricks to this and I’m going to tell you EXACTLY how we do this in restaurants, so you can replicate it at home.

First, you need heavy cream that is very cold. I usually put mine in the freezer for about 15 minutes to get it super cold.

Cream swirls on top of soup.

Next, you’ll need a squeeze bottle. They come in handy for so many things, not just swirling cream on a bowl of soup!

Pour the ice cold cream into the bottle, screw the top on and cover it with your finger while you shake vigorously for about 20 – 30 seconds. Don’t be gentle with it – you need to incorporate air into the cream – this is what helps it float on top.

You can whip it with a whisk, but this is faster and less hassle. After the cream has increased in volume, add circles of cream on top of the soup.

Cream swirled on top of squash bisque.

Finally, use a thin skewer or a toothpick to swirl the edges of the cream into a pretty pattern. That’s it. Once you know the trick to it, it’s super simple.

Hubbard squash bisque on wooden board with pepita seeds.

Velvety smooth Hubbard squash soup is easy enough for weeknight cooking, but it is the perfect starter for a holiday meal.

More squash recipes

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Yield: 6 cups

Hubbard squash bisque

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 lb. Hubbard squash, cut in half, seeds removed (or, about 2 1/2 cups cooked)
  • 1 large carrot, peeled and cut into 2" pieces
  • 1 yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tbsp. olive oil or butter, divided
  • 2 tsp. salt (+ more to taste)
  • 1 tsp. black pepper (+ more to taste)
  • 3 cups vegetable stock or broth
  • 1/2 cup heavy cream (or coconut cream) + 1/4 cup for swirls, optional
  • 1/4 tsp. nutmeg
  • 1/4 cup pepita seeds for garnish, optional

Instructions

  1. Preheat oven to 350°F / 177°C/ Gas mark 4.
  2. Drizzle Hubbard squash halves and carrot with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast squash, cut side down, and carrot, for 30 minutes, or until soft. (Remove carrot earlier if it begins to burn).
  3. In a medium pan, sauté onion and garlic over medium heat in remaining olive oil for 10 minutes, until softened and just barely golden brown. Season with salt and pepper.
  4. Remove squash and carrot from the oven. Scoop squash flesh out and measure 2 1/2 cups.
  5. Add Hubbard squash, carrot, onions and garlic to blender, with vegetable stock. Blend until completely smooth.
  6. Taste and adjust seasoning if necessary. Pour into a large sauce pot and gently reheat on the stove.
  7. Remove from heat, stir in cream and top with a sprinkle of nutmeg and pepitas before serving.

Notes

To make cream swirls on soup

Pour cold heavy cream into squeeze bottle, screw the top on and cover it with your finger while you shake vigorously for about 30 seconds.

After cream has increased in volume by almost double, make circles on top of soup, then use a toothpick or thin skewer to swirl the edges and make a pattern.

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Nutrition Information:

Yield:

4

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 246Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 9mgSodium: 1783mgCarbohydrates: 22gFiber: 5gSugar: 12gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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© Cheryl Bennett
Cuisine: American / Category: Soup Recipes

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