Cooking During Stolen Moments

Glazed Blueberry Biscuits

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Glazed Blueberry Biscuits are a flaky and tasty way to add some variety to your breakfast options. Make them for the kids to enjoy before school or as a fun and unique brunch side dish.

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I think biscuits sometimes get a bad rap for being too difficult or time-consuming. While both can be true depending on a recipe’s step or level of involvement required to get mile-high layers of flaky goodness, there are also a lot of biscuit recipes that rely on a simple yet delicious recipe with a quick prep time.

This is one of those recipes!

How to Make Glazed Blueberry Biscuits

Glazed Blueberry Biscuits

Glazed Blueberry Biscuits are a flaky and tasty way to add some variety to your breakfast options. Make them for the kids to enjoy before school or as a fun and unique brunch side dish.
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Ingredients
  

  • 1 1/2 cup Flour
  • 3 tablespoons Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1/4 cup Butter (cut into pieces)
  • 1 teaspoon Vanilla or Almond Extract
  • 1/2 cup Milk
  • 1 cup Blueberries
  • 1 cup Powdered sugar
  • 3 tablespoons Milk

Instructions
 

  • Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter until crumbly. Stir in vanilla and just enough milk until dough comes together and isn't sticky.
  • Knead dough for 2 minutes. Roll into a large rectangle on a floured surface, about 1/2-inch thick. Pour blueberries on top of half of the dough. Fold the remaining dough over the top and press lightly.
  • Cut dough into about 1 1/2 dozen squares.  Gently roll each square into a ball and place on a baking sheet. Bake at 425 degrees for about 10-15 minutes, until lightly golden brown on top. Cool completely.
  • In a small bowl, stir together powdered sugar and milk until desired consistency. Drizzle over biscuit bites and enjoy!

Portillo’s Chopped Salad Recipe

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Whether or not you’re familiar with this Chicago-based restaurant, you will fall in love with this Portillo’s Chopped Salad Recipe!

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If you’ve ever been to the Chicago area, I bet you are familiar with Portillo’s restaurant. (If you’re from Chicago, I KNOW you are!) This amazing chain is world-famous for its hot dogs, beef sandwiches, chocolate cake, and this chopped salad.

This salad is packed full of flavors and fresh ingredients, and then it’s topped off with a tangy yet sweet Italian vinaigrette dressing.

The traditional Portillo’s salad contains chicken, but you can leave that out if you are making this salad as a side dish to a meat main, such as Chicken with Capers.

Trust me, you will be turning to this Portillo’s Chopped Salad Recipe every time you go to or host a picnic, potluck, or party. It’s perfect for all occasions and everyone loves it!

How to Make Chopped Salad from Portillo’s

This really is a very easy salad together. The biggest thing to remember though is that it is a CHOPPED salad. That means you want to really chop each ingredient. You should be able to eat this salad with a spoon if you wanted to!

The salad begins with two types of lettuce – iceberg and Romaine. Those are chopped finely and added to a big bowl. Next, finely chop a small, cored head of red cabbage (or chop a bag of shredded red cabbage) and add to the bowl.

Next, top the lettuces and cabbage with finely chopped red onion, green onion and tomato.

Then you’ll add the 3-4 ingredients that make this salad a true stand out – ditalini pasta, cubed chicken (if you are adding), crumbled bacon, and crumbled Gorgonzola cheese.

Once all of those ingredients are in the bowl, toss well and set aside while you make the Vinaigrette dressing.

For the dressing, you’ll combine white wine vinegar, olive oil, garlic, honey, oregano, salt and pepper. Combine well and you’re left with an amazingly delicious dressing.

Pour the dressing over the salad, toss to combine thoroughly, and enjoy!

Portillo’s Chopped Salad Ingredients

Although the ingredients in this recipe might seem simple, they combine to make something truly magical.

The full ingredient list is:

  • Iceberg lettuce
  • Romaine lettuce
  • Red cabbage
  • Red onion
  • Green onions
  • Tomatoes
  • Ditalini pasta
  • Bacon
  • Gorgonzola cheese
  • Chicken (optional)
  • Homemade vinaigrette dressing

That’s it!

Recipe FAQ

Do I have to add chicken to Portillo’s chopped salad?

Although the chicken comes standard when you order the chopped salad at Portillo’s, you can ask for it to be left out. Likewise you can do the same at home.

Where can I find ditalini pasta?

Ditalini is a small, open-ended, tube shape pasta. You should be able to find it in the pasta aisle of any grocery store. If you absolutely can not find it, you can replace with mini shell pasta or even elbow macaroni. Both of those shapes will change the texture of the salad slightly but not the taste.

Do I have to use a homemade vinaigrette?

You can sub a store-bought vinaigrette if needed. Make sure you get one that is a little sweet to most closely match that well-loved Portillo’s flavor.

Prepared portillo's chopped salad in a serving bowl

Portillo’s Chopped Salad Recipe

Whether or not you're familiar with this Chicago-based restaurant, you will fall in love with this Portillo's Chopped Salad Recipe!
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American

Ingredients
  

  • 1 Head iceberg lettuce
  • 1 – 2 Heads Romaine lettuce (depending on size)
  • 1 Small head red cabbage, minced or 1 bag sliced red cabbage (chopped)
  • 1 Small red onion (finely minced)
  • 1 Bunch green onions (thinly sliced)
  • 3 Tomatoes (seeded and diced)
  • 2 cups Ditalini pasta (cooked and cooled)
  • 1 pound Bacon (cooked and crumbled)
  • 1 cup Gorgonzola cheese (crumbled)

Homemade Vinaigrette Dressing

  • 1/3 cup Olive oil
  • 1/3 cup White wine or apple cider vinegar
  • 2 cloves Garlic (finely minced)
  • 2 teaspooons Honey
  • 1/2 teaspoon Dried Italian Seasoning or Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions
 

  • Wash and dry the lettuces. Finely chop until the lettuce is in small pieces. Put in a large bowl.
  • Add remaining ingredients, except vinaigrette ingredients, and toss to combine well.
  • Combine all of the vinaigrette ingredients and whisk well.
  • Serve dressing along side the salad or pour on and combine just before serving.
Keyword Portillo’s Chopped Salad

Avocado Lime Ranch Dressing

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Avocado Lime Ranch Dressing is a fresh and delicious way to dress your salads. It’s the perfect accompaniment for taco night, as a dipping sauce for chicken, or just any time you want a salad!

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There are so many well-loved flavors combined in this dressing that you know it will be a winner!

It’s the perfect accompaniment to salads of all kinds, although it works especially well on a taco salad. It is also thick enough to work when drizzled on top of tacos or burgers, or as a chicken dipping sauce. (We even enjoy it drizzled on top of Taco Macaroni Skillet for a fun change of pace.)

However you choose to use it, I promise you won’t be disappointed!

How to Make Avocado Lime Ranch Dressing

This recipe is exceptionally easy and you can have it ready to serve in under 5 minutes.

It begins by mashing the inside of 1 avocado and then combining that with some sour cream, picante sauce, fresh Cilantro, lime juice, garlic, and some cumin and salt. That’s it! Like I said – super easy.

If you like a tangier, thicker dressing, you can use plain Greek yogurt in place of the sour cream.

If you like your dressing a little thinner, you can stir in 2 teaspoons of water.

You can also play around with the other ingredients. I’ve replaced the picante sauce with Salsa Verde or street taco sauce with great results as well. Have fun with it!

If you’d prefer an option for vegan Avocado Lime Ranch Dressing, you can replace the sour cream with 1/2 cup of cashews that have been soaked in water for at least 30 minutes + 1/2 teaspoon salt. Blend in a blender or food processor until smooth. Then, add to your mixing bowl in place of the sour cream.

salad on a plate dressed with avocado lime ranch dressing

Avocado Lime Ranch Dressing

Avocado Lime Ranch Dressing is a fresh and delicious way to dress your salads. It's the perfect accompaniment for taco night, as a dipping sauce for chicken, or just any time you want a salad!
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad, Sauces
Cuisine American

Ingredients
  

  • 1 Ripe avocado
  • 1/2 cup Sour cream
  • 1/4 cup Picante sauce
  • 2 tablespoons Cilantro (finely chopped)
  • 1 tablespoon Lime juice
  • 2 Cloves garlic (very finely minced)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt

Instructions
 

  • Slice the avocado in half and remove the pit. Scrape all of the avocado out of the shell. Place in a small bowl and mash until smooth.
  • Add remaining ingredients to the bowl and stir until well combined. Cover with plastic wrap directly on top of the dressing to avoid air reaching the avocado and turning the dressing brown. Refrigerate until ready to use. Will keep in the refrigerator about 3 days.
Keyword Avocado Lime Ranch Dressing

Crustless Coconut Pie

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This Crustless Coconut Pie recipe lets you get a fuss-free yet delicious and satisfying dessert on the table in just a few minutes. If you’re a coconut fan, prepare to fall in love!

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I love desserts that don’t require a lot of fuss or a long list of ingredients. While those definitely have their place, sometimes you just want something that comes together quickly, right?

Well, for those times, this Crustless Coconut Pie is a fantastic option!

It’s sweet, crispy yet custardy, and there are lots of ways to dress it up in a hurry. Best of all, it requires only 8 ingredients, all of which you probably already have on hand. So, it’s a win-win all around!

The “crust” that forms is light and flaky, similar to a pastry. The middle layer is sweet and custardy. And the top is satisfyingly sweet and crunchy.

Now, if you’re not a fan of coconut, you’re unfortunately out of luck. Definitely try some of my other dessert recipes. These Kiwi-Glazed Cheesecake Bars are a personal favorite.

How to Make Crustless Coconut Pie

You can whip this dessert up in a hurry with just 8 ingredients and just a few simple steps.

You’ll begin by combining 3/4 cup sugar and 1/4 cup melted butter in a large mixing bowl and beating until combined. I tend to use my stand mixer for all things baking, but you can also use a hand mixer or even just stir by hand for this recipe.

Next, you’ll whisk together 2 eggs and 1 cup of milk in a small, separate bowl. Then, you’ll pour that into the mixing bowl and beat until light and fluffy. This will takes about 90 seconds to 2 minutes with a stand or hand mixer, or about 3-4 minutes by hand.

Once your wet ingredients are light and fluffy in the mixing, you’ll add 1/4 cup flour, 1/4 teaspoon each of baking powder and salt, and 1 1/2 cups of shredded coconut. Stir until combined and then pour into a greased and floured 9 inch pie plate.

Bake your crustless coconut pie at 350 degrees for 45 – 55 minutes, until set. Keep a close eye on it though as you don’t want the coconut to burn! If it starts to brown too much, you can cover the pie plate with foil while it finishes baking.

Once the pie is done baking, it’s important that you let it cool completely before eating. Start by cooling on the stovetop for 30 minutes and then transfer to the fridge for at least 2 hours before eating.

Store leftover pie in the refrigerator and eat within 2-3 days.

How to Customize this Recipe

Here are a couple of my favorite ways to change up this pie:

  1. Stir in 1/2 cup slivered almonds with the dry ingredients
  2. Top cooled pie with some melted chocolate, and almonds if you like, for a “Mounds” or “Almond Joy” variation.
  3. Up the coconut flavor to extreme level by replacing the regular milk with coconut milk.
  4. Top with crushed pineapple and an extra sprinkling of coconut for a tropical version with a taste similar to a Pina Colada.

I am sure there are lots of other ideas you could try as well. If you have luck with any other customizations, let me know in the comments. I’d love to hear about them!

Slice of crustless coconut pie on a plate.

Crustless Coconut Pie

This Crustless Coconut Pie recipe lets you get a fuss-free yet delicious and satisfying dessert on the table in just a few minutes. If you're a coconut fan, prepare to fall in love!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American

Ingredients
  

  • 3/4 cup Sugar
  • 1/4 cup Butter (melted)
  • 2 Eggs
  • 1 cup Milk
  • 1/4 cup Flour
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 1/2 cup Shredded coconut

Instructions
 

  • In a large mixing bowl, beat sugar and melted butter together until combined. In a small bowl, whisk together eggs and milk. Pour into the mixing bowl and beat until light and fluffy, about 3 minutes. Stir in flour, baking powder, salt and coconut until combined. Pour into a greased and floured 9 inch pie plate.
  • Bake at 350 degrees for 45-55 minutes, until set. (If the coconut is browning too quickly, cover with foil while finishing baking.) Cool on the stovetop before transferring to the refrigerator to finish cooling completely. Store in the refrigerator.
Keyword Crustless Coconut Pie

What To Do With Leftover Bread Crusts

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Whether cutting the crusts off of your kids’ sandwiches or for a specific recipe, you’ve likely found yourself wondering what to do with leftover bread crusts. You’re in luck! Read on for 10 great ideas and recipes.

There are so many ways to use up leftover bread crusts!

I realize they might not be a common occurrence in every house, but I tend to have an abundance of them when making homemade uncrustables or our family favorite recipe of mini-blinis.

We also tend to have a lot of leftover “heels” from loaves of bread. So I collect those, cut them into strips and toss them in a plastic bag I always have in the freezer for just that purpose.

10 tasty ideas for using leftover bread crusts

I’ve experimented with many ideas over the years for what to do with leftover bread crusts. Here are my 10 favorite options.

#1 – Make homemade breadcrumbs.

This is probably the easiest option of all. Making homemade breadcrumbs with leftover crusts is a simple, three-step process.

  1. Toast crusts in a 250 degree oven for about 2 hours, until they’re completely dry and crispy.
  2. Crush into breadcrumbs. To do this, you can either: a) put the toasted crusts in a large plastic food storage bag and crush with a mallet or rolling pin, or b) place the crusts into a food processor and pulse until desired consistency.
  3. Store your homemade breadcrumbs in an air-tight container (metal or plastic works best) for up to 2 weeks.

I love to use homemade breadcrumbs in this Chicken Cordon Bleu Casserole.

#2 – Make homemade stuffing

This is another simple option. All you need to do is cut the crusts into smaller pieces (I usually stack them all up and cut into 4 or 5 pieces) and then toast in a 250 degree oven for about 2 hours, until completely dry and crispy.

Then, use in place of store-bought stuffing/dressing bread cubes to make homemade stuffing.

#3 – French toast sticks

Whisk together some eggs, milk and vanilla and stir in a few handfuls of leftover bread crusts. Stir to coat and then place the crusts individually onto a heated griddle or skillet coated with a little melted butter. Cook until done on one side (about 2 minutes) and then flip and cook on the other side (about 90 seconds). Easy, peasy and super tasty!

#4 – Use in bread pudding, baked french toast or strata

Use leftover bread crusts in place of bread cubes in your favorite bread pudding or strata recipe.

One thing to note if you do this – the taste will be exactly the same but the dish might not look as “full” and pretty as it does with bread cubes.

I’ve used bread crusts successfully in Berry Baked French Toast and Apple Bread Pudding.

#5 – Savory snack or croutons

To use this option, you can keep the bread crusts whole for a tasty, savory snack or cut them into fourths for croutons.

The basic method to do this is:

  • 1/4 cup olive oil and/or melted butter for every 3 cups of leftover bread crusts
  • salt, pepper and your choice of any of the following spices and seasonings: garlic powder, paprika, oregano, dill, taco seasoning, chili powder, Italian seasoning, thyme, grated Parmesan cheese, etc.

Put all of your bread crusts in a large bowl and pour in the olive oil and/or melted butter. Sprinkle on your desired seasonings and toss to combine well.

Spread the crusts onto a cookie sheet and bake at 250 degrees for about one hour, until crispy. Enjoy!

#6 – Make cinnamon-sugar bread crusts

This is our all-time favorite way to use up leftover bread crusts! These are so good! They turn out flaky and crispy with just the right amount of sweet.

Cinnamon Sugar Bread Crusts

  • Crusts from one loaf of bread (roughly 5-6 cups of bread crusts or sliced bread heels) *thaw first if frozen
  • 1/2 c. butter, melted
  • 3/4 c. sugar
  • 1 1/2 T. cinnamon

1. Place bread crusts in a large bowl. Pour melted butter on top. Toss to coat. Pour on sugar and cinnamon and toss to coat again. Spread onto a cookie sheet and bake at 325 degrees for 25-30 minutes, flipping at least once during the baking time, until golden brown and crispy.

We love these as a snack and they usually don’t last too long.

However, they will stay good about 3-5 days in a metal cookie tin or plastic bag. (They’ll retain their crispness best in a tin but they still taste great if stored in a plastic bag.)

Do you ever have extra bread crusts or heels of bread on hand? If you do, how do you use them?

Old Fashioned Chicken and Egg Noodles

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The whole family will fall in love with the delicious and comforting flavors of this Old Fashioned Chicken and Egg Noodles recipe. Packed with carrots, dill and homemade egg noodles, this is a dish you’ll be proud to serve everyone!

If you don’t yet have a “signature” dish — you know, the one that everyone asks you to make every time they see and that they tell their family and friends about — you are about to!

There are a couple of things to absolutely love about this Old Fashioned Chicken and Egg Noodles recipe:

  1. the way it smells when simmering on the stove
  2. the familiar and comforting flavors
  3. the looks on the faces of everyone when they take their first bite

I can’t wait for you to try it!

How do I make Old Fashioned Chicken and Egg Noodles?

The key to this recipe starts with my Homemade Egg Noodles Recipe. In addition to providing the base of the dish, they also play a critical role in the consistency of the sauce.

To begin, you’ll bring some chicken stock, chicken, carrots and seasonings (including the all important dill!) to a boil. You’ll then cook that for about 20-30 minutes, until the carrots are starting to soften and the chicken is fully cooked.

NOTE – You can use boneless or bone-in chicken. The bone-in chicken will provide a richer, more robust flavor to the dish, but it will also add a few minutes of work to the assembly time as it’s much easier to shred or dice boneless chicken. The choice is entirely up to you!

Once the chicken is cooked, remove it from the pot with a slotted spoon and set aside. Then, add your cut homemade egg noodles that have NOT yet been boiled to the pot. Bring back to a boil and cook for about 10 minutes, until the noodles are cooked to your liking.

NOTE – It is VERY important that your homemade egg noodles are NOT cooked when you add them to the pot. This is because they thicken the chicken stock as they cook and give it a gravy consistency.

If you want to use noodles that are already cooked, you will need to use a cornstarch and water slurry to thicken the sauce. (Combine 1 – 2 tablespoons cornstarch with 1 – 3 tablespoons cold water and stir until smooth. Slowly pour into bubbling liquid and stir. Continue stirring regularly while the liquid is at a slow boil, until thickened.)

Shred the chicken while the noodles cook and then add back into the pot and serve. Enjoy!

How do I customize this recipe?

Here are a few ideas to help you make this recipe your own:

  • Add additional vegetables, such as onion, celery, or green peas.
  • Mix up the spices and use your favorites.
  • Replace the chicken and chicken stock with beef and beef stock.
  • In a pinch, you CAN use store bought egg noodles. Just follow the cooking directions or the directions for thickening with a cornstarch and water slurry (above) if you are using already cooked noodles.

Old Fashioned Chicken and Egg Noodles

The whole family will fall in love with the delicious and comforting flavors of this Old Fashioned Chicken and Egg Noodles recipe. Packed with carrots, dill and homemade egg noodles, this is a dish you'll be proud to serve everyone!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients
  

  • 4 cups Chicken stock
  • 1 – 2 pounds Chicken breasts or thighs
  • 1/2 pound Baby carrots
  • 2 teaspoons Dill
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 Batch UNCOOKED homemade egg noodles

Instructions
 

  • In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
  • Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
  • Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.

Homemade Egg Noodles Recipe

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If you’re craving comfort and deliciousness, it doesn’t get much better then this Homemade Egg Noodles Recipe! From the process to the taste, you’ll love everything about these old-fashioned noodles.

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Sometimes, a little labor of love in the kitchen can go along way. That’s exactly what you’ll experience when you make this homemade egg noodles recipe! Honestly though, the process really isn’t as hard or as labor-intensive as you might think. And the results are so worth it!

If you have kids, this is a fun recipe to make together. They’ll have a blast helping to roll out the dough and cutting the noodles.

How to make Homemade Egg Noodles Recipe

As I mentioned, there are several steps and some time commitment is required for this recipe. But once you realize that, you’ll see that it’s really not a difficult recipe at all.

You’ll start with just a few simple ingredients:

  • Flour
  • Eggs (2 whole + a separated yolk)
  • Salt
  • Cold water

That’s it! Those four ingredients magically combine to create some of the best egg noodles you’ll ever eat.

To make this homemade egg noodles recipe, you’ll start by placing your flour on a cutting board and sprinkling a tablespoon of salt over it. Next, mound the flour and make a well in the center.

Whisk together the eggs, egg yolk and cold water in a small bowl and pour into the well.

Use 2 knives to cut the egg mixture into the flour. Work from the outside in to avoid creating a mess and continue working until all of the flour is moistened.

With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don’t add too much though. You want the dough to be stiff and not sticky.

You can work up through this step up to a day ahead of time. Just wrap the dough ball in a clean towel or plastic wrap and refrigerate until needed.

To make your noodles, work with a third of the dough at a time and roll out to desired thickness. I like to make mine a little thicker for that comforting, old-fashioned texture and look. Cut the dough into desired shapes or sizes.

(NOTE – I 100% recommend you use these noodles to make my Old Fashioned Chicken and Egg Noodles recipe. If you want to do that, keep in mind that the noodles should NOT be boiled first.)

Cook your cut noodles in salted boiling water until they’re done to your liking. You will want to taste-test as you go. Medium thickness noodles like I usually make take about 5 to 7 minutes.

After you’ve boiled and drained your noodles, use immediately or toss with a bit of melted butter or olive oil and store in the refrigerator for up to 3 days.

FAQs about this Recipe

Can I make homemade egg noodles ahead of time?

Yes. you can make the dough up to a day ahead – just wrap the ball of dough in a towel or plastic wrap and refrigerate. Or, if you want to cut the noodles first, just toss them all lightly in a little flour to prevent sticking and refrigerate up to 3 days before boiling.

You can also store the boiled noodles up to 3 days in the refrigerator. Make sure you toss them with a little melted butter or olive oil first to prevent them from sticking together.

Can I freeze the noodles?

Yes, you can! To freeze, spread the cut but NOT yet boiled noodles on a cookie sheet and flash freeze in the freezer for 15 minutes. Transfer to plastic freezer bag and freeze for up to one month. To use, boil directly from frozen.

Plate full of prepared homemade egg noodles recipe ready to be boiled

Homemade Egg Noodles Recipe

If you're craving comfort and deliciousness, it doesn't get much better then this Homemade Egg Noodles Recipe! From the process to the taste, you'll love everything about these old-fashioned noodles.
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Ingredients
  

  • 2 cups Flour
  • 1 tablespoon Salt
  • 2 Eggs
  • 1 Egg yolk
  • 1 tablespoon Cold water + 1 – 2 additional tablespoons of water (as needed)

Instructions
 

  • Dump flour onto a cutting board or other clean, flat surface. Sprinkle salt over flour.
  • Make a well in the center of the flour mound. In a small bowl, whisk together eggs, egg yolk and 1 tablespoon cold water. Pour into the well.
  • Working from the outside in, cut the flour into the egg mixture until it's completely incorporated and all the dough is moistened.
  • With your hands, start working the dough together to form a ball. If it is not sticking together easily, add a bit more cold water as needed. Don't add too much though. You want the dough to be stiff and not sticky. (You can do this up to a day ahead of when you need the noodles. Just wrap the ball in a clean towel or plastic wrap and refrigerate until needed.)
  • On a floured surface, roll out the dough to desired consistency. (I like a medium-thickness to my noodles usually.) Cut the dough into desired shapes or sizes.
  • Add the noodles to a large pot of boiling, salted water and cook until the noodles are desired consistency. Medium thickness noodles will take about 5 to 7 minutes. Taste one to decide when they are done to your liking.

Rainbow Sprinkle Cookies

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Buttery, sweet Rainbow Sprinkle Cookies taste like your favorite fresh-from-the-bakery cookies. Perfect for Christmas when rolled in green and red sprinkles.

Rainbow Sprinkle Cookies are a hit with kids of all ages, including kids-at-heart! They have a classic, buttery taste that takes you back. You’ll fall in love with the first bite. But be warned… you won’t be able to stop at just one.

You can definitely have fun with the sprinkles you use on the cookies as well. Stick with rainbow sprinkles for a classic presentation, or mix it up with red and green for Christmas, chocolate sprinkles for the chocolate lover, or even the colors of your favorite college or sports team. The only limit is the available sprinkles at your grocery store!

How to make Rainbow Sprinkle Cookies

These cookies are surprisingly adaptable, so fit them into your schedule in a way that works best for you.

They are perfect to make ahead of time! That means you can make the dough and freeze before using, roll out the dough balls and cover with sprinkles before freezing, or freezing the baked cookies. You can also keep the dough in the refrigerator for 2 to 3 days before baking.

If you freeze the cookie-sized balls of dough that have been rolled in sprinkles before baking, you can bake them directly from the freezer without thawing them first. Just add 2-3 minutes of additional baking time when you bake them.

Although this recipe makes 2 1/2 – 3 dozen cookies, be aware that being generous with the sprinkles means that you might run out before you’re able to cover all of the cookies. I recommend having an extra jar of sprinkles on hand, just in case!

Stack of rainbow sprinkle cookies on a blue background

Rainbow Sprinkle Cookies

Buttery, sweet Rainbow Sprinkle Cookies taste like your favorite fresh-from-the-bakery cookies. Perfect for Christmas when rolled in green and red sprinkles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Christmas Cookies
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1/2 cup Butter (softened)
  • 3/4 cup Sugar
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 1/2 teaspoon Almond extract
  • 1 3/4 cup Flour
  • 3/4 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 3 ounce Jar rainbow sprinkles

Instructions
 

  • In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add egg and extracts and beat for 2-3 minutes, until combined and smooth.
  • In a small bowl, sift or whisk together the flour, salt and baking powder. Add to the mixing bowl and beat just until completely combined.
  • Pour the rainbow sprinkles into a bowl or on a plate. Roll about a tablespoon of dough into a ball then roll through the sprinkles. Place on a cookie sheet and repeat until done.
  • Bake at 350 degrees for 10-15 minutes. Cool on a wire rack.
Keyword Rainbow Sprinkle Cookies

Candy Cane Snowballs

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Put Candy Cane Snowballs at the top of your Christmas cookie list because everyone loves the buttery, sugary and peppermint-y taste in each delicious bite.

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Candy Cane Snowballs are a year-after-year standby at our house. It’s not Christmas without a tray overflowing with these festive and tasty cookies.

These cookies have a satisfyingly chewy yet crumbly texture that melts in your mouth. The pieces of crushed candy cane throughout the dough add a fun crunch to each bite. And the dollop of sugary glaze on top ties everything together perfectly.

Fair warning… you won’t be able to stop with just one!

Candy Cane Snowballs FAQ

Can I freeze these cookies?

Yes. You can freeze both the baked cookies and the cookie dough for up to 3 months.

Thaw the baked cookies on the counter before enjoying.

For the dough, thaw in the refrigerator until soft enough to roll into a ball.

Can I customize these cookies?

There are several ways to make this Candy Cane Snowball recipe your own. Try any of these suggestions:

– Use a mixture of red and green candy canes.
– Roll cookie dough balls in colored sugar instead of plain granulated sugar.
– Add a couple drops of red or green food coloring to the icing mix.

How long do these cookies last?

Baked Candy Cane Snowball cookies will stay good for up to one week when stored properly. The flavor and texture improves with age as well.

How do I store the cookies?

Store baked cookies in a plastic bag or in an air-tight plastic container.

Close up of candy cane snowballs

Candy Cane Snowballs

Put Candy Cane Snowballs at the top of your Christmas cookie list because everyone loves the buttery, sugary and peppermint-y taste in each delicious bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Christmas Cookies
Cuisine American

Ingredients
  

  • 3 cups Powdered sugar (divided)
  • 1 1/4 cup Butter (softened)
  • 2 teaspoons Vanilla (or if you'd prefer a stronger peppermint flavor, you can replace 1 teaspoon of vanilla with a teaspoon of peppermint extract)
  • 1 Egg
  • 3 cups Flour
  • 1 Tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Finely crushed candy canes (divided)
  • 1/2 cup Granulated sugar
  • 2 – 3 Tablespoons Milk

Instructions
 

  • In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.
  • In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.
  • Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
  • While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.
Keyword Candy Cane Snowballs

Peppermint Cheesecake Cookies

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Peppermint Cheesecake Cookies are a uniquely indulgent treat to add to your home-baked Christmas cookie list.

From the chewy texture to the familiar (and delicious!) flavor of peppermint to the festive color and snowflake styling, everyone who tries these cookies will fall in love.

How to store Peppermint Cheesecake Cookies

These cookies bake up simply but they do require a bit of care when it comes to storage.

They are delicate so they’ll need to be handled and stored with care. If not, they may crumble or break apart. Now, that won’t affect their delicious taste in the least, but it might ruin the aesthetic of your Christmas cookie tray! 🙂

Also, they’re best stored in the refrigerator. I like to store them in a plastic freezer bag or in an air-tight plastic storage container.

Enjoy within 3 days.

Stack of peppermint cheesecake cookies on a black plate

Peppermint Cheesecake Cookies

Peppermint Cheesecake Cookies are a uniquely indulgent treat to add to your home-baked Christmas cookie list.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Christmas Cookies
Cuisine American

Ingredients
  

  • 1/2 cup Butter (softened)
  • 3 ounces Cream cheese (softened)
  • 1 cup Sugar
  • 1 cup Flour
  • 1/3 cup Finely crushed candy cane pieces (about 5 candy canes)

Instructions
 

  • Beat the butter, cream cheese and sugar together until light and fluffy, about 5 minutes. Add the flour and beat to incorporate. By hand, stir in the crushed candy cane pieces.
  • Roll the dough into 1-inch balls and place on foil or parchment lined cookie sheets. Make sure to leave enough room between the cookies because they will spread quite a bit while they bake.
  • Bake at 375 degrees for 12-15 minutes, until the edges are lightly golden and the centers are set. Cool completely on cookie sheets before removing.

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