This no bake pumpkin pie with vanilla pudding puts a creamy pumpkin filling in a ready-made graham cracker crust. It takes about five minutes to mix with thawed whipped topping, then needs at least four hours in the fridge before serving.

I made this pie a couple of Thanksgivings ago, and I loved the creamy melt-in-your-mouth texture. I actually made two and froze one. The girls loved eating it while it was still half frozen! That’s another way to serve it if you like a firmer, colder dessert.

I’m always on the lookout for holiday desserts that leaves the oven free for dinner. This no bake pumpkin pie keeps things simple with pumpkin puree, instant pudding and a few grocery-store basics. You get pumpkin spice flavour without making pastry or baking a custard filling.

Expect a light, creamy refrigerator pie rather than the firm texture of a traditional baked pumpkin pie. And take note – there’s no cream cheese in this recipe.

Ingredients you’ll need

Use the quantities in the recipe card below. Pay special attention to the pudding type and thaw the whipped topping before you start.

• One 9-inch graham cracker crust: Choose a prepared crust that’s ready to fill. If its package calls for baking, follow those directions and cool it before adding the filling.
• 8 ounces frozen whipped topping, thawed: This is the package weight, not a fluid-ounce measurement. Thaw it in the refrigerator according to the package directions so you can fold it into the filling.
• 1 cup pumpkin puree: Use plain puree, not sweetened pumpkin pie filling. Canned puree keeps the moisture more predictable than homemade puree.
• One 3.4-ounce package instant vanilla pudding mix: Add the dry powder directly to the bowl. Cook-and-serve pudding is not a direct substitute.
• ⅓ cup milk: Use the recipe’s amount, not the amount listed on the pudding box.
• 1½ teaspoons pumpkin pie spice: Adds the warm spice flavour that goes with the pumpkin and vanilla filling.
• Whipped cream, optional: Add a dollop to each slice just before serving.

How to make no bake pumpkin pie

Have the whipped topping thawed and the crust ready before mixing. You’ll also need a medium mixing bowl, whisk, spatula and room in the fridge.

1. Mix the pumpkin filling

Put the pumpkin puree, pumpkin pie spice, milk and dry instant vanilla pudding mix in the bowl. Whisk until evenly combined, scraping the bottom and sides so no pockets of dry pudding remain.

Don’t prepare the pudding separately. The small amount of milk in this recipe is intentional.

2. Fold in the whipped topping

Add the thawed whipped topping. Use a spatula to gently lift the mixture from the bottom and fold it over the top until the colour is even and no white streaks remain.

3. Fill the crust

Spoon the pumpkin mixture into the prepared graham cracker crust. Spread it evenly with the spatula, keeping the filling inside the crust’s rim.

4. Cover and chill

Cover loosely with plastic wrap without pressing it onto the filling. Refrigerate for at least four hours before cutting, and keep the pie cold until serving.

5. Slice and serve

Cut into eight slices and add whipped cream or extra whipped topping if desired. Wipe the knife between cuts to keep filling from dragging across the next slice.

Serving suggestions

Serve this pie cold with whipped cream and a light dusting of cinnamon if you like. Keep garnishes simple so the pumpkin filling stays the focus.

For a colder dessert, serve it partially thawed from the freezer. My kids enjoyed it half frozen, so you don’t have to wait for it to thaw completely before serving.

Coffee or tea makes an easy pairing. For a holiday dessert table, add white chocolate chip cranberry cookies so guests have a small cookie option alongside the pie.

If you’re planning a fall gathering, my cozy apple recipes offer ideas for a second seasonal dish.

Storage and making ahead

Keep the pie covered in the refrigerator for up to three days. Cover it loosely with plastic wrap, keeping the wrap off the surface where possible.

You can prepare it the day before serving and leave it refrigerated overnight. Add whipped cream and any crumb garnish just before serving so the topping looks fresh.

I’ve also frozen this pie, and my kids loved eating it half frozen. To try it that way, chill the pie first, cover it well and freeze it without the optional whipped cream garnish. Let it soften in the refrigerator until it’s easy to cut, then serve while still partly frozen. Add whipped cream to individual slices if desired.

No Bake Pumpkin Pie with Vanilla Pudding FAQs

The pudding type, milk amount and chilling time all matter here. These answers cover the most useful questions before you make the pie.

Is this a no bake pumpkin cheesecake?

No. It’s a pumpkin pudding pie made with whipped topping and instant vanilla pudding. It has no cream cheese and won’t have cheesecake’s tangy flavour or dense texture.

Do I make the vanilla pudding before adding it?

No. Whisk the dry instant pudding mix directly into the pumpkin puree, spice and ⅓ cup milk. Don’t use the milk quantity on the pudding package.

Can I use pumpkin pie filling instead of pumpkin puree?

Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sweeteners and spices, which would change the flavour and sweetness.

Can I replace the whipped topping with homemade whipped cream?

That substitution hasn’t been tested in this recipe. Homemade whipped cream may give a different texture and stability, so use thawed frozen whipped topping for the supplied formula.

Why is my filling too soft to slice?

First, check that the pie has chilled for at least four hours and is still cold. Other possible causes include extra milk, the wrong pudding type or package size, or unusually wet pumpkin puree. If it’s soft after four hours, allow more chilling time; extra chilling won’t necessarily correct an ingredient mismatch.

Can I make it the night before Thanksgiving?

Yes. Make it the day before, cover it and refrigerate overnight. Add the whipped cream when serving and count that first day toward the three-day storage limit.

Can I freeze this no bake pumpkin pie?

Yes, I’ve frozen one, and my kids loved eating it while it was still half frozen. Cover it well before freezing, then let it soften in the refrigerator until you can slice it. I haven’t confirmed how long it keeps in the freezer or what the texture is like after it thaws completely.

More fall recipes

If you have more pumpkin recipes on your meal plan, my pumpkin crumb cake is a baked option with a crumb topping. My pumpkin loaf with vanilla glaze is an old-fashioned favorite to serve at a holiday brunch or dessert table. Or give this pumpkin tiramisu recipe a try if you need another no-bake pumpkin recipe.

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No Bake Pumpkin Pie

A creamy pumpkin pie made with instant vanilla pudding, thawed whipped topping and a prepared graham cracker crust. Mix the filling, spoon it into the crust and refrigerate before serving.

Course Desserts

Cuisine American, Canadian

Keyword no bake pumpkin pie, no bake pumpkin pie with vanilla pudding

Prep Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 18kcal

Author Sarita Harbour

Cost $9.00

Equipment

• 1 mixing bowls
• whisk
• 1 spatula

Ingredients

• 1 prepared 9-inch graham cracker crust ready to fill
• 8 ounces frozen whipped topping thawed in the refrigerator
• 1 cup pumpkin puree not pumpkin pie filling
• 1 package instant vanilla pudding mix 3.4 ounces (approximately 96 g), dry
• ⅓ cup milk
• 1½ teaspoons pumpkin pie spice
• Whipped cream or extra whipped topping for serving, optional

Instructions

• Add the pumpkin puree, pumpkin pie spice, milk and dry instant vanilla pudding mix to a medium bowl.

  Whisk until thoroughly combined, scraping the sides and bottom of the bowl.

  Gently fold in the thawed whipped topping with a spatula until the filling is evenly coloured with no white streaks.

  Spoon the filling into the prepared graham cracker crust and smooth the surface.

  Cover loosely with plastic wrap and refrigerate for at least 4 hours before slicing.

  Cut into 8 slices. Add whipped cream or extra whipped topping, if desired, and serve cold.

Notes

• Thaw the whipped topping according to the package directions before starting. Thawing time is not included in the total time.
• Use instant pudding and add it dry. Do not follow the pudding package’s milk directions!
• Store covered in the refrigerator for up to 3 days.
• For a half-frozen serving option, chill the pie, cover well and freeze without the optional garnish. Soften in the refrigerator until easy to slice, and serve partly frozen. 

Nutrition

Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4784IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post No Bake Pumpkin Pie with Vanilla Pudding appeared first on Recipes From Leftovers.

As a mom to many, I’ve spent plenty of years figuring out how to stretch dinner and make good use of what’s already in the fridge. These meatballs give you an easy main dish to serve over leftover mashed potatoes, with enough glaze to spoon over everything.

You can also serve them as a holiday appetizer. Make them a little smaller, add toothpicks, set out small plates, and let everyone help themselves.

Turkey stuffing meatballs at a glance

These meatballs work for a family dinner or a holiday gathering. Here’s what you need to know before you start.

• Flavour: Savoury turkey and herbs with a sweet, tangy cranberry barbecue glaze.
• Time: 15 minutes of preparation and up to 30 minutes of cooking.
• Yield: Approximately 24 meatballs, or six dinner servings.
• Cooking method: Oven-baked meatballs with a stovetop glaze.
• Leftover connection: Serve over extra mashed potatoes or alongside leftover cooked vegetables.
• Main ingredients: Raw ground turkey, dry stuffing mix, and canned cranberry sauce.

Why this recipe works

The stuffing mix adds seasoned bread to the meatballs, while eggs help hold the mixture together. Milk moistens the dry stuffing, and the glaze combines cranberry sauce with barbecue sauce, mustard, and vinegar.

The oven handles the meatballs while you make the glaze. That leaves you time to warm your potatoes and get a vegetable on the table.

Ingredients and helpful notes

The recipe card below includes the full measurements. These ingredient details will help you get the mixture and glaze right.

• Ground turkey: Use raw ground turkey for this recipe. Cooked turkey isn’t a direct substitute.
• Dry stuffing mix: Use a 6-ounce box, including its seasoning. Lightly crush large bread pieces, but don’t prepare the stuffing according to the package directions.
• Eggs: Help bind the turkey and stuffing together.
• Milk: Moistens the dry stuffing mix.
• Onion: Finely dice it so the meatballs don’t contain large onion pieces.
• Seasonings: Garlic powder, parsley, poultry seasoning, pepper, and salt add flavour. Check the stuffing mix’s salt content before adding the full amount of salt.
• Cranberry sauce: Jellied cranberry sauce makes a smoother glaze. Whole-berry sauce leaves cranberry pieces.
• Barbecue sauce: Choose a sauce you enjoy. Its sweetness and smokiness will affect the finished glaze.
• Brown sugar: Adds sweetness.
• Dijon mustard and apple cider vinegar: Balance the sweet ingredients with a little tang.

How to make turkey stuffing meatballs

Prepare the meatballs first and make the glaze while they bake. Keeping those steps together helps dinner come together in about 45 minutes.

Want the printable recipe card? It’s down at the bottom of this post.

Prepare the baking sheet

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Mix the turkey and stuffing

Place the ground turkey, dry stuffing mix, eggs, milk, onion, and seasonings in a large bowl.

Mix gently until everything is evenly distributed. Clean hands can make this easier, but stop once the mixture comes together.

Shape and bake

Divide the mixture into approximately 24 equal portions. Gently roll each portion into a meatball and arrange them on the baking sheet with space between them.

Bake for 25–30 minutes, until the centres reach 165°F. Check several meatballs with an instant-read thermometer rather than relying on their colour. Ground poultry needs to reach 165°F for safety.

Prepare the cranberry glaze

While the meatballs bake, combine the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, and apple cider vinegar in a large skillet.

Warm over medium-low heat, stirring frequently, until the cranberry sauce breaks down and the sugar dissolves. Let the mixture gently simmer until glossy and slightly thickened.

If the glaze gets too thick, stir in a small splash of water.

Coat and serve

Add the cooked meatballs to the skillet and gently turn them in the glaze.

You can also leave the meatballs uncoated and spoon the glaze over them at the table. That works well when serving them over mashed potatoes.

Storing and reheating leftovers

Store the cooked meatballs in shallow, airtight containers. You can keep the glaze with them or refrigerate it separately.

Refrigerate: Put leftovers in the refrigerator within two hours and use within 3–4 days.

Freeze: Freeze in meal-size portions and use within three months for best quality.

Reheat: Thaw frozen portions in the refrigerator. Warm the meatballs and glaze in a covered skillet, adding a little water if needed, until the meatballs reach 165°F throughout.

Turkey stuffing meatballs FAQs

The turkey and stuffing need to go into the mixture in the correct form. These answers cover the most common ingredient questions.

Can I use leftover cooked turkey?

This recipe needs raw ground turkey. If you have cooked holiday turkey to use up, try my leftover turkey pot pie with cream of chicken soup instead.

Do I prepare the boxed stuffing first?

No. Add the stuffing mix dry, including its seasoning. The milk and eggs moisten it in the meatball mixture.

Can I replace the dry mix with homemade cooked stuffing?

Prepared stuffing contains added moisture and fat, so it needs different measurements. This recipe’s quantities are for dry stuffing mix; a homemade stuffing version needs testing before you make that substitution.

Can I use whole-berry cranberry sauce?

Yes. It leaves cranberry pieces in the glaze. Use jellied cranberry sauce if you prefer a smoother sauce.

Can I make smaller appetizer meatballs?

Yes. Divide the mixture into more portions and check them earlier, since smaller meatballs cook faster. They still need to reach 165°F in the centre.

What can I do with extra mashed potatoes?

Serve them under the meatballs, or save them for another meal. My ideas for using leftover mashed potatoes include potato cakes, soups, and dinner options.

Why are my turkey meatballs dry?

Very lean turkey and overbaking can contribute to dryness. Mix gently and check the temperature so you can remove the meatballs once they reach 165°F.

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Turkey Stuffing Meatballs

These oven-baked turkey stuffing meatballs have a sweet, tangy cranberry barbecue glaze. Serve them over mashed potatoes for dinner or with toothpicks as a holiday appetizer.

Course Appetizers, Dinner

Cuisine American, Canadian

Keyword leftover stuffing, turkey stuffing meatballs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 233kcal

Author Sarita Harbour

Cost $9.00

Equipment

• measuring spoons
• mixing bowl
• measuring cups
• cookie sheet

Ingredients

Turkey Stuffing Meatballs

• 2 pounds ground turkey
• 6 ounces dry stuffing mix large pieces lightly crushed
• 2 large eggs
• ½ cup milk
• ½ cup finely diced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon salt or less depending on the stuffing mix

Cranberry mustard glaze

• 14 ounces canned cranberry sauce
• ½ cup barbecue sauce
• ¼ cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

• Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• Place the ground turkey, dry stuffing mix, eggs, milk, onion, garlic powder, parsley, poultry seasoning, pepper, and salt in a large bowl. Mix gently until evenly combined.
• Divide into approximately 24 equal portions. Gently roll into meatballs and place on the baking sheet, leaving space between them.
• Bake for 25–30 minutes, until the centres reach 165°F when checked with an instant-read thermometer.
• Meanwhile, combine the cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, and apple cider vinegar in a large skillet over medium-low heat. Stir frequently until the cranberry sauce breaks down and the sugar dissolves. Gently simmer until glossy and slightly thickened, adding a little water if needed.
• Gently toss the cooked meatballs in the glaze, or serve the glaze spooned over the meatballs.

Notes

• These measurements require dry stuffing mix.
• Jellied cranberry sauce makes a smoother glaze; whole-berry sauce leaves cranberry pieces.
• Smaller meatballs cook faster. Start checking them earlier and cook to 165°F.
• Refrigerate leftovers within two hours and use within 3–4 days.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 13g | Protein: 37g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 747mg | Potassium: 570mg | Fiber: 1g | Sugar: 10g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

The post Turkey Stuffing Meatballs with Cranberry Glaze appeared first on Recipes From Leftovers.

It has the chicken and creamy vegetables I want in a pot pie, with stuffing in place of pastry. I used my Grandma’s old-fashioned stuffing on top. It stayed crisp in the oven, and the filling was thick enough to scoop without running across the plate.

Why I Make This Chicken Pot Pie Casserole

This is a good dinner to make the day after a roast chicken. So when I make a roast chicken dinner on Sunday, it’s perfect for Monday, which is a busy evening for our family. The chicken is already cooked, frozen vegetables save chopping time, and everything bakes in one dish.

You can use prepared homemade stuffing as I did, or make the boxed stuffing topping in the recipe card below. Either way, it’s a practical way to turn leftover chicken into another family meal.

Ingredients and Substitutions

The full amounts are in the recipe card below. Here’s what matters as you gather your ingredients.

For the creamy chicken filling

• Cooked chicken: Shred or chop leftover roast chicken. Rotisserie chicken works too.
• Cream of chicken soup and sour cream: These make the filling creamy without cooking a separate sauce.
• Chicken broth: A small amount loosens the sauce so it coats the chicken and vegetables.
• Frozen mixed vegetables: Add them straight from the freezer.
• Garlic powder, onion powder, thyme, and pepper: These season the filling. I left out the additional salt because the soup, broth, and stuffing already had plenty of seasoning.

For the stuffing topping

The recipe card gives the amounts for a 6-ounce box of chicken-flavoured stuffing mix, moistened with broth and melted butter. When I made this casserole, I used prepared homemade stuffing from my site instead. If you use prepared stuffing, leave out the broth and butter listed for the boxed topping.

How to Make Chicken Pot Pie Casserole with Stuffing

Want the printable recipe card? It’s down at the bottom of this post.

Start with cooked chicken and a greased 9 × 13-inch baking dish. Mix the chicken with the soup, sour cream, broth, frozen vegetables, and seasonings, then spread it in the dish.

Moisten the boxed stuffing with broth and butter, or use stuffing you’ve already prepared.

Spoon it loosely over the filling and bake uncovered at 375°F for 30 to 35 minutes. Look for bubbling filling around the edges and a golden topping. Let the casserole rest for five minutes before serving.

If you have turkey to use up after a holiday meal, my turkey pot pie with cream of chicken soup is another option. Or make these versatile turkey stuffing meatballs for an appetizer or holiday brunch. You’ll find more ideas in my collection of leftover chicken recipes.

Chicken Pot Pie with Stuffing FAQs

Here are some of the most commonly asked questions about making this recipe. Remember, there are many ways to substitute what you have for what’s called for. That’s what makes this a particularly good recipe for using up leftovers.

Can I use homemade stuffing instead of a boxed mix?

Yes. That’s how I made mine. Use prepared stuffing to cover the chicken filling in a loose layer, and omit the 1½ cups broth and 4 tablespoons butter used to prepare the boxed topping.

Do I need to thaw the vegetables?

No. Stir the frozen vegetables directly into the filling.

Can I use leftover turkey?

Yes. Replace the chicken with the same amount of cooked turkey.

How do I store the leftovers?

Refrigerate the cooled casserole in an airtight container for up to three days. Reheat it until hot throughout. The oven is a good choice if you want to bring back some crispness to the topping.

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Chicken Pot Pie Casserole with Stuffing

Leftover chicken and frozen vegetables bake in a thick, creamy filling under a savory stuffing topping for an easy family dinner.

Course Dinner

Cuisine American, Canadian

Keyword chicken pot pie casserole with stuffing, chicken recipes, leftover chicken recipe

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 314kcal

Author Sarita Harbour

Cost $9.00

Equipment

• measuring spoons
• mixing bowl
• measuring cups

Ingredients

Chicken Filling

• 3 cups cooked chicken shredded
• 1 can 10.5 ounces condensed cream of chicken soup
• ½ cup sour cream
• ½ cup chicken broth
• 2 cups frozen mixed vegetables
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon black pepper

Boxed stuffing topping

• 1 box 6 ounces chicken-flavoured stuffing mix
• 1½ cups chicken broth
• 4 tablespoons butter melted

Instructions

• Heat the oven to 375°F. Lightly grease a 9 × 13-inch baking dish.
• In a large bowl, stir together the cooked chicken, cream of chicken soup, sour cream, ½ cup broth, frozen vegetables, garlic powder, onion powder, thyme, and pepper.
• Spread the chicken mixture evenly in the baking dish.
• In a separate bowl, stir the dry stuffing mix with 1½ cups broth and the melted butter until evenly moistened. Spoon it loosely over the chicken filling.
• Bake uncovered for 30 to 35 minutes, until the filling bubbles around the edges and the stuffing is golden. Rest for 5 minutes before serving.

Notes

For the version I made, replace the boxed stuffing topping and its broth and butter with about 2 1/2 cups of prepared Grandma’s old-fashioned stuffing. Spoon it over the filling in a loose layer.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 14g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 795mg | Potassium: 365mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3560IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 2mg

The post Chicken Pot Pie Casserole with Stuffing appeared first on Recipes From Leftovers.

Nutter Butter ghost cookies turn four store-bought ingredients into a Halloween treat you can make without turning on the oven. Dip the peanut butter sandwich cookies in white candy coating, add candy eyes and a chocolate-chip mouth, then let them set. A batch makes 12 ghosts for a party tray or an afternoon of decorating with the kids.

For this version, leave the lower quarter of each cookie bare so you have a place to hold it while dipping. Set out the eyes and chips before melting the coating: you need to add each face while it’s still wet.

Why You’ll Love These Nutter Butter Ghost Cookies

I like a Halloween treat that doesn’t require a full baking project. These start with ready-made cookies, and a few leftover candy eyes or chocolate chips from another baking project can go toward the faces. The peanut shape gives each ghost a rounded head without a cookie cutter.

You can decorate the cookies one at a time, so the coating doesn’t harden before the eyes go on. An adult should handle the melted candy coating; kids can help set out the decorations and add the faces once it’s safe to work beside the bowl.

Want a printable version of this recipe? Scroll down to the bottom!

Ingredients for Nutter Butter Ghost Cookies

You’ll need four ingredients, plus wax paper for the baking sheet. The amounts below make 12 cookies; check that your candy eyes are ready before you start dipping.

• 12 Nutter Butter cookies: Use the peanut-shaped sandwich cookies so the dipped tops look like ghost heads. Set aside any broken cookies for snacking rather than trying to dip them.
• 1 cup white candy melts: These make the white coating. Follow the melting directions on your package and keep water out of the bowl.
• 24 candy eyeballs: Two for each ghost.
• 12 mini chocolate chips: One for each mouth. Point the tip outward for a small open-mouth look, or press the flat side into the coating.

How to Make Nutter Butter Ghost Cookies

Line a baking sheet first and keep the decorations close to your work area. Dip and decorate each cookie before moving on to the next.

1. Set up the tray

Cover a baking sheet with wax paper. Count out the cookies, eyes, and chocolate chips so the faces are ready to assemble.

2. Melt the coating

Melt the white candy melts according to the package directions. Stir until the coating is smooth enough for dipping.

3. Dip and decorate

Hold a Nutter Butter by its lower end and dip the top three-quarters into the coating. Lift it out and let the excess drip back into the bowl.

While the coating is wet, add two candy eyes and one mini chocolate chip below them for a mouth. Place the cookie on the lined sheet and repeat.

4. Let the ghosts set

Leave the cookies on the wax paper for about 5 to 10 minutes, or until the coating feels firm. Lift them gently from the paper before serving.

Using Up the Extras and Serving Ideas

This is a handy small batch when you have candy eyes or mini chocolate chips left after another Halloween project. Make the 12 ghosts first; put any unused decorations back in their containers.

I would put these on a tray with my no-bake peanut butter cornflake cookies for Halloween for another peanut butter treat, or add pumpkin s’mores cookies for a baked option. Add a few of these cute no-bake Pretzel scarecrows too. Kids love them! My fall cookie recipe collection has more ideas if you’re planning a larger spread.

Storage and Make-Ahead

Let the coating harden completely before packing the ghosts. Place them in a single layer in an airtight container in a cool, dry spot, or separate layers with wax paper so the faces don’t rub together. For the neatest appearance, make them within a day or two of serving. There’s no reheating: the coating should stay firm.

Nutter Butter Ghost Cookies FAQs

These are the questions I’d answer before starting a batch. Keep the cookies and decorations ready so you can work while the coating is fluid.

Do I need to bake Nutter Butter ghost cookies?

No. The cookies are ready to eat, and the candy coating sets after dipping. You only need to melt the coating and assemble the faces.

Why won’t the candy eyes stick?

The coating may have started to set. Press the eyes and chocolate chip into each cookie immediately after dipping it. If needed, dab on a little freshly melted coating to attach a loose eye.

Can I make these ahead for a Halloween party?

Yes. Let them set, then pack them carefully in an airtight container. Keep them cool and dry, and avoid stacking them directly on top of one another.

Do these contain peanuts?

Nutter Butter cookies contain peanuts. Check every package label, including the decorations and candy melts, if you’re serving someone with an allergy.

Print

Nutter Butter Ghost Cookies Recipe Card

Four-ingredient Nutter Butter ghost cookies are an easy no-bake Halloween treat. Dip the cookies in white candy coating, add faces, and let them set.

Course Dessert, Desserts, Snacks

Cuisine American, Canadian

Keyword Halloween, no-bake cookies, nutter butter ghost cookies

Prep Time 15 minutes minutes

Servings 12 cookies

Calories 5kcal

Author Sarita Harbour

Cost $7.00

Equipment

• 1 baking sheet
• 1 sheet of wax paper
• 1 mixing bowl

Ingredients

• 12 Nutter Butter sandwich cookies
• 1 cup white candy melts
• 24 candy eyes
• 12 mini chocolate chips

Instructions

• Cover a baking sheet with wax paper. Put the eyes and chocolate chips within reach of your work area.
• Melt the white candy melts following the instructions on their package, stirring until smooth.
• Hold a cookie at its base and submerge the rounded end until about three-quarters is coated. Pause above the bowl to let the extra coating fall away. Before it hardens, press two eyes and one mini chocolate chip onto the white portion. Transfer to the lined sheet and make the remaining ghosts the same way.
• Leave the cookies on the tray for 5 to 10 minutes. Serve when the coating is firm.

Notes

Decorate each cookie immediately after dipping.

Let the coating set completely before storing, and separate layers with wax paper.

These cookies contain peanuts.

 

Nutrition

Serving: 1cookie | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.05g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 1mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.01mg

The post Nutter Butter Ghost Cookies appeared first on Recipes From Leftovers.

I like this recipe for using up the last bit of ham in the fridge. You can also bake the sweet potatoes ahead, which makes the final steps much quicker on a busy morning.

Why You’ll Love These Sweet Potato Breakfast Boats

Sweet potatoes, eggs and ham make a satisfying breakfast with ingredients you may already have. You can serve one half alongside fruit or toast, or give each person two halves for a bigger meal.

Ingredients You’ll Need

• Sweet potatoes: Choose two that are similar in size so they finish baking at about the same time.
• Eggs: You’ll need one for each sweet potato half.
• Diced ham: This is a handy way to use a small portion left from another meal.
• Shredded mozzarella: It melts around the ham and egg. Cheddar or Gouda also works.
• Butter: Mix a little into the soft sweet potato flesh.Olive oil and salt: Rub these on the potatoes before baking.
• Black pepper and fresh parsley: Add them just before serving.

How to Make Sweet Potato Breakfast Boats

Bake the sweet potatoes

Heat the oven to 350°F. Wash the sweet potatoes, pierce them several times with a fork, then rub them with the olive oil and some of the salt. Place them on a baking sheet and bake for about 45 minutes, until a fork slides easily into the centres.

Prepare the halves

Let the potatoes cool just enough to handle. Cut each one lengthwise. Gently mash some of the flesh inside each half with a fork, then divide the butter and remaining salt among them.

Add the fillings

Sprinkle the mozzarella over the four halves. Make a well in each centre and add the diced ham. Leave enough room for an egg. If the potatoes are small, scoop out a little flesh to make the wells deeper.

Add the eggs and bake again

Set the halves on the baking sheet so they sit level. Carefully crack one egg into each well. Return the pan to the oven for about 10 minutes, then check the eggs. Continue baking as needed until the whites are set and the yolks are cooked the way you like them.

Finish and serve

Add black pepper and chopped fresh parsley. Serve while warm.

Make Sweet Potato Breakfast Boats with Leftovers

Leftover diced ham is an easy fit here. If you have whole baked sweet potatoes from another meal, use those as well: cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. Watch the eggs closely during the final bake.

If you scoop out extra sweet potato to make room for the eggs, save it for cinnamon sweet potato muffins or look through these leftover sweet potato recipes.

What to Serve with Them

One half makes a smaller breakfast with fruit or toast on the side. For a heartier breakfast or brunch, serve two halves per person. A few slices of tomato or some arugula are good fresh additions if you have them.

Storage and Reheating

These taste best straight from the oven, especially if you like a soft yolk. Keep leftovers in an airtight container in the fridge for up to two days, as the source recipe recommends. Reheat in a 350°F oven until hot throughout; the yolks will cook further as they warm.

Sweet Potato Breakfast Boats FAQs

A few small details can make these easier to assemble. Here’s what to know before you add the eggs.

Can I use leftover baked sweet potatoes?

Yes. Cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. You can skip the first 45-minute bake.

How do I keep the eggs from spilling out?

Choose larger sweet potatoes and scoop out a little flesh to make a well in each half. Set the halves close together on the baking sheet so they sit level before you crack in the eggs.

Can I make these ahead?

You can bake the sweet potatoes ahead and keep them in the fridge for up to two days. Add the ham, cheese and eggs when you’re ready to serve so the eggs cook fresh.

More Breakfast and Leftover Ham Ideas

For another breakfast you can customize with small amounts of leftover ingredients, try these easy egg bites. If you have more ham to use, make cheesy ham and potato soup later in the week.

Print

Baked Sweet Potato Breakfast Boats with Ham and Eggs

Course Breakfast

Cuisine American, Canadian

Keyword sweet potato recipes

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Calories 332kcal

Author Sarita Harbour

Cost $5

Ingredients

• 2 sweet potatoes
• 1/2 cup mozzarella cheese shredded
• 1/2 cup ham diced
• 1 tablespoon butter
• 4 eggs
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Black pepper to taste
• Freash parsley chopped (for garnish)

Instructions

• Wash the sweet potatoes and pierce with a fork. Rub them with olive oil and a
• pinch of salt.
• Bake in a preheated oven at 350°F for about 45 minutes, or until tender.
• Remove from the oven and cut each sweet potato in half lengthwise.
• Using a fork, gently mash the inside each half. Add a pinch of salt and butter,
• then mix until combined.
• Sprinkle some mozzarella cheese into each half. Create a small well in the
• center and add a few cubes of ham.
• Carefully crack one egg into each sweet potato half.
• Return the sweet potatoes to the oven and bake for about 10 minutes or until
• the egg whites are set.
• Remove from the oven and season with black pepper and garnish with fresh parsley.

Notes

Sweet potatoes: Choose sweet potatoes of a similar size so they cook evenly in the oven. Prick them well with a fork to prevent them from breaking or bursting during baking

Baking time: Adjust the baking time according to how you like your eggs. Bake for less time for a runny yolk and longer for a set yolk.

Cheese type: You can use cheddar, gouda, or a blend of cheeses to vary the flavor.

Toppings: Adding fresh toppings like avocado, tomato or arugula adds texture and freshness.

Refrigeration: Store the sweet potatoes in an airtight container in the refrigerator for up to 2 days.

Oven Reheating: Reheat at 180°C (350°F) for 10 minutes for a good texture.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 733mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16451IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg

The post Baked Sweet Potato Breakfast Boats appeared first on Recipes From Leftovers.

I made mine with leftover old cheddar and mozzarella, but this is also a good recipe for using several small pieces of cheese left in the fridge. We liked the waffles dipped in sour cream and served alongside a sausage in a bun with a big salad.

If you always seem to have more potatoes than you planned for, you’re in good company. I often cook too many, so I’ve collected plenty of ideas for using up leftover mashed potatoes.

These waffles don’t use mashed potatoes. Instead, the potatoes are partially cooked, grated and mixed with cheese before going into the waffle iron.

Because they’re small, you can serve two or three as a snack or add several to a full meal.

Ingredients for Cheesy Waffle Potatoes

You only need a few ingredients to make these waffles. Use whatever type of leftover potatoes you have on hand, and the odds and ends of cheese from your other recipes.

Potatoes

You’re going to need 2 pounds of potatoes. Partially cooking them before grating helps the centres become soft while the outsides crisp in the waffle iron.

Cheddar Cheese

I used old cheddar for a stronger cheese flavour, but use up whatever is in your fridge. Both white and orange old cheddar (aka sharp cheddar cheese) work. I’ve also made this with Monterey Jack, Pepperjack, Gouda, and Marble Cheese.

Mozzarella Cheese

Mozzarella melts well and helps hold the potato mixture together. It also balances the stronger cheddar without overpowering the potatoes.

Onion

Grate one medium onion so it blends evenly into the mixture. Grating it also prevents large pieces of onion from making the waffles difficult to shape. I’ve made this with a white onion, a yellow onion and even chopped green onions.

All-purpose Flour

Two tablespoons of all-purpose flour help bind the grated potatoes, onion and cheese. This recipe doesn’t need eggs or cornstarch.

Salt and Pepper

A small amount of salt and pepper seasons the potatoes without hiding the cheese flavour. Remember that old cheddar can already be fairly salty.

Butter

Use enough butter to lightly grease the waffle iron. This helps prevent sticking and encourages the waffles to turn golden brown.

How to Make Crispy Potato Waffles

Partially cook and cool the potatoes before you begin grating. Avoid cooking them until completely soft. Once the mixture is ready, cooking goes quickly.

1. Partially cook the potatoes

Wash the potatoes and place them whole and unpeeled in a pot of water. Bring the water to a boil and cook the potatoes for eight minutes.

Drain the potatoes and let them cool enough to handle. Peel off the skins.

2. Grate the potatoes and onion

Grate the peeled potatoes into a large mixing bowl. Grate the onion and add it to the potatoes.

3. Mix in the cheese

Add the old cheddar, mozzarella, all-purpose flour, salt and pepper. Mix with clean hands until the cheese and seasonings are spread evenly throughout the potatoes. The mixture should hold together when pressed.

4. Shape the mixture

Use a spoon or small cookie scoop to divide the potato mixture into 36 portions. Gently roll and press each portion into a compact ball. Try to keep the portions close to the same size so they cook evenly.

5. Cook in the waffle iron

Preheat the waffle iron and lightly grease it with butter. Place one potato ball in the centre of each waffle section and close the lid gently to flatten it.

Cook for three to five minutes or until the potato waffles are golden and release easily. My waffle iron held eight at a time, so I cooked four full batches and one half batch.

Cooking time can vary by waffle iron. Check the first batch after three minutes and add more time if needed.

6. Serve hot

Carefully remove the waffles and serve them while the cheese is warm and the edges are crisp. Sour cream, tomato sauce, salsa and garlic mayonnaise all make good dips.

Use Up Leftover Cheese

These waffles are a practical way to clear out several small pieces of cheese. I used old cheddar and mozzarella, but you don’t have to use only one colour or type of cheddar.

Combine white and orange old cheddar or replace part of the cheddar with Gouda, Monterey Jack or another good melting cheese. Avoid using too much very soft or wet cheese because it may make the mixture harder to shape.

For another cheese-based potato recipe, try my cheesy potato puffs. Those start with leftover mashed potatoes, while these waffles use partially cooked grated potatoes.

Optional Additions and Swaps

This basic potato waffle recipe is easy to adjust. Keep added vegetables finely chopped or grated so the waffles hold together.

• Add a small amount of chili powder, garlic powder, oregano or dried thyme.
• Mix in finely chopped spinach.
• Add grated carrot, squeezing out excess moisture first.
• Replace some of the old cheddar with another firm melting cheese.
• Make slightly larger waffles for a meal or smaller ones for dipping.
• Use a plant-based cheese and margarine for a dairy-free version.
• Use a pinch of paprika instead of chili powder for a milder seasoning.

What to Serve With Potato Waffles

We ate these with sour cream, sausage in a bun and a large salad. That made an easy dinner without needing another potato dish on the side.

They would also work well with:

• Scrambled, fried or poached eggs
• Bacon, breakfast sausage or ham
• Grilled chicken or hamburgers
• Soup and salad
• Guacamole or spicy salsa
• Garlic mayonnaise
• Tomato or marinara sauce

Try dipping them in my homemade zesty pizza sauce or sugar-free spaghetti sauce. For a cold-weather meal, serve a few alongside a smaller bowl of cheesy ham and potato soup.

Storing and Reheating Potato Waffles

Let leftover waffles cool completely before storing them. Refrigerate them in an airtight container and use them within three to four days.

Reheat the waffles in an air fryer, toaster oven or regular oven until hot and crisp. A microwave will warm them, but it won’t restore the crisp outside.

To freeze cooked potato waffles, cool them and arrange them in a single layer on a lined tray. Freeze until firm, then transfer them to a freezer bag or container. Place parchment paper between layers to prevent sticking.

Reheat from frozen in the oven or air fryer. I prefer freezing the cooked waffles because it makes them easy to warm and serve when needed.

Cheesy Potato Waffle FAQs

These waffles are simple, but waffle irons and potatoes don’t always behave the same way. Here are a few points that may help.

Let me know in the comments if you have another question.

Do potato waffles contain eggs?

These potato waffles don’t contain eggs. The flour, melted cheese and starch from the potatoes help the mixture hold together.

Why are my potato waffles sticking?

The waffle iron may not be hot enough or may need more butter. Opening it before the potatoes and cheese have browned can also cause the waffles to pull apart.

Can I use leftover mashed potatoes?

Not in this exact recipe. Mashed potatoes contain more moisture and may already include milk and butter, so they need different amounts of flour and other binders.

Use mashed potatoes to make my cheesy potato puffs instead.

Can I make these ahead?

Yes. Cook the waffles, cool them and refrigerate or freeze them. Reheat them in an oven, toaster oven or air fryer shortly before serving.

Can I make them with different cheeses?

Yes. Old cheddar gives the waffles a stronger flavour, but white cheddar, orange cheddar, Gouda, Monterey Jack and similar melting cheeses can work.

Use a combination of leftover cheeses as long as they aren’t excessively soft or wet.

Are potato waffles for breakfast or dinner?

They work for either one. Serve them with eggs or breakfast sausage in the morning, or use them as a potato side dish with meat and salad at dinner.

Print

Crispy Cheesy Potato Waffles

These crispy cheesy potato waffles combine grated potatoes, old cheddar and mozzarella in an easy, egg-free side dish made in your waffle iron.

Course Appetizers, Side Dishes, Snacks

Cuisine American, Canadian

Keyword cheesy potato waffles

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 36 servings

Calories 30kcal

Author Sarita Harbour

Cost $9.00

Equipment

• large pot
• box grater
• mixing bowl
• waffle iron

Ingredients

• 2 pounds potatoes
• 1 cup shredded old cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• Pinch of black pepper
• Butter as needed for greasing the waffle iron
• Favourite dipping sauce for serving

Instructions

• Wash the potatoes and place them whole and unpeeled in a pot of water. Bring to a boil and cook for eight minutes, until partially cooked but still firm.
• Drain the potatoes and let them cool until safe to handle. Peel and grate them into a large bowl.
• Grate the onion into the bowl. Add the cheddar, mozzarella, flour, salt and pepper. Mix until evenly combined.
• Divide the mixture into 36 portions. Roll and press each portion into a compact ball.
• Preheat the waffle iron and lightly grease it with butter. Place one ball in each section and gently close the waffle iron.
• Cook for three to five minutes, until golden brown and crisp. Carefully remove and serve hot with sour cream or another dip.

Notes

• Don’t fully cook the potatoes before grating.
• Waffle-iron temperatures and cooking times vary.
• Grease the iron again between batches if needed.
• Use white or orange old cheddar, or combine leftover melting cheeses.
• Add chili powder, garlic powder, oregano, thyme or paprika if desired.
• Reheat cooked waffles in an oven or air fryer to restore their crisp texture.

 

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 53mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.2mg

The post Crispy Cheesy Potato Waffles appeared first on Recipes From Leftovers.

I especially like this recipe when a few apples have been sitting in the fruit bowl and my kids keep passing them over. Once you bake those same apples with cinnamon and serve them warm, they suddenly look much more appealing.

Serve the apples with ice cream for dessert or spoon them over oatmeal, pancakes or yogurt for breakfast. It’s a practical way to use extra apples without committing to a pie or a larger baking project.

Ingredients for Cinnamon Baked Apple Slices

You’ll need apples, butter, sweeteners and a few warm spices for this recipe. Pecans give the finished dish a little crunch, but you can leave them out if needed. I used the leftover pecans from my pumpkin pecan cheesecake recipe.

Apples

Use three medium apples and cut them into slices about ¼ inch thick.

A mixture of sweet and tart apples gives you a more balanced flavour. Granny Smith, Honeycrisp, Pink Lady, Braeburn and Cortland apples all work well because they hold their shape when baked.

Avoid very soft or badly bruised apples. Slightly older apples are fine as long as they’re still firm enough to slice.

Butter and sweeteners

Melted butter adds richness and helps create the sauce that coats the apples.

Coconut sugar provides a deeper flavour than white sugar. Honey, maple syrup or agave adds moisture and additional sweetness.

If you use maple syrup or agave to make the recipe vegan, replace the regular butter with plant-based butter too.

Cinnamon and warm spices

Cinnamon provides most of the flavour, while smaller amounts of ginger and nutmeg add warmth without overpowering the apples.

A pinch of salt balances the sweetness.

Cornstarch

Cornstarch thickens the juices released by the apples. It helps turn those juices into a light sauce rather than leaving a thin liquid in the bottom of the baking dish.

Pecans

Roughly chopped pecans add texture and a slightly buttery flavour.

For a nut-free version, leave them out or replace them with rolled oats or sunflower seeds.

Want a printable version of this recipe? Scroll down to the bottom!

How to Make Baked Apple Slices

These apples take only a few minutes to assemble before going into the oven. Use a baking dish that gives you enough room to spread them out without packing them too tightly.

1. Preheat the oven

Preheat the oven to 375°F or 190°C.

Lightly grease a 6 x 10-inch baking dish or another small baking dish with a similar capacity.

2. Slice the apples

Core the apples and cut them into slices approximately ¼ inch thick.

You can peel the apples first if you prefer a softer texture. I like leaving the peel on because it saves time, reduces food waste and helps the slices hold their shape.

3. Season the apples

Place the apple slices in a large mixing bowl.

Add the melted butter, coconut sugar, honey or syrup, cinnamon, ginger, nutmeg, salt and cornstarch. Toss until the apple slices are evenly coated.

4. Fill the baking dish

Transfer the apple mixture to the prepared baking dish.

Spread the apples into an even layer and sprinkle the chopped pecans over the top.

5. Bake the apples

Bake for about 30 minutes, or until the apple slices are tender and lightly browned.

The exact cooking time will depend on the apple variety and the thickness of the slices.

6. Coat with the sauce

Gently stir or toss the warm apples to coat them in the thickened sauce at the bottom of the dish.

Let them cool for five minutes before serving. The sauce will thicken a little more as it cools.

How to Use Leftover Baked Apple Slices

This is one of those recipes where I’m happy to have leftovers. I can serve the apples as dessert one evening, then spoon what remains over oatmeal, pancakes or yogurt the next morning.

Store the cooled apples in a covered container in the refrigerator. Even a small portion can help make an ordinary breakfast feel more like a fall treat.

Here are a few more ideas. Try them:

• Spooned over oatmeal or overnight oats
• Served with pancakes, waffles or French toast
• Layered with yogurt and granola
• Added to a bowl of cold cereal
• Served over vanilla ice cream
• Mixed into a smoothie
• Tucked into a grilled cheese sandwich
• Served alongside pork chops or roast pork
• Used as a quick filling for turnovers or hand pies
• Chopped and added to muffin batter

If you only have a spoonful of sauce left, stir it into oatmeal or drizzle it over toast. For more ideas, see my guide to using up leftover apples.

Variations and Substitutions

This recipe leaves plenty of room to work with what you already have. Make small substitutions based on the ingredients in your pantry.

Make it nut-free

Leave out the pecans or replace them with rolled oats, pumpkin seeds or sunflower seeds.

Make it vegan

Use plant-based butter and choose maple syrup or agave instead of honey.

Add more sauce

Add two or three tablespoons of apple juice or apple cider to the seasoned apples before baking.

Change the nuts

Replace the pecans with walnuts, sliced almonds or another nut you need to use.

Add dried fruit

Add a small handful of raisins or dried cranberries before baking. They’ll absorb some of the apple juices and become softer in the oven.

Make the apples less sweet

Reduce the coconut sugar slightly and use maple syrup instead of honey. Serve the apples with plain yogurt rather than ice cream.

What to Serve with Baked Apple Slices

Serve these cinnamon baked apples on their own for a simple dessert. For something richer, add vanilla ice cream or whipped cream while the apples are still warm.

They also work well with:

• Plain or vanilla yogurt
• Custard
• Rice pudding
• Pound cake
• Oatmeal
• Pancakes
• Waffles
• French toast
• Granola
• Chopped walnuts or pecans

If you’re planning several apple recipes, try my apple cinnamon baked oatmeal for breakfast or these apple crisp bars for another fall dessert.

Baked Apple Slices FAQs

These are straightforward to make, but the apple variety and slice thickness can change the final texture. Here are a few things to know before you start.

Do I need to peel apples before baking them?

No. You can leave the peels on to save time and reduce waste.

If you prefer very soft apples or don’t enjoy the texture of baked apple peel, peel them before slicing.

What are the best apples for baked apple slices?

Firm apples that hold their shape in the oven work best. Granny Smith, Honeycrisp, Pink Lady, Braeburn and Cortland are all good options.

You can also combine two varieties to balance sweet and tart flavours.

Can I prepare the apples ahead of time?

Yes. Toss the apple slices with the remaining ingredients, cover the bowl and refrigerate it for up to 12 hours.

Transfer the mixture to the baking dish when you’re ready to bake it.

Can I make baked apple slices without pecans?

Yes. Simply leave them out or replace them with oats or sunflower seeds.

How do I know when the apples are done?

Insert the tip of a small knife into one of the thicker slices. It should slide in easily, but the apple shouldn’t completely fall apart.

Can I reheat baked apples?

Yes. Reheat individual portions briefly in the microwave or warm the baking dish in a low oven.

Can I freeze baked apple slices?

You can, although I find the apples become softer after thawing. Freeze cooled portions in an airtight container and use them later as an oatmeal, pancake or dessert topping.

An Easy Way to Use Extra Apples

This baked apple slices recipe makes a manageable amount, so you don’t need a full bag of apples or an afternoon of baking. Three apples, a handful of pecans and a few pantry ingredients create four warm servings.

It’s especially useful when the apples in the fruit bowl are still good but starting to lose their appeal. Instead of letting them sit for another week, slice them up and turn them into dessert, or try my new apple cinnamon baked oatmeal recipe for breakfast.

For more inspiration, browse these 25 cozy apple recipes.

Print

Easy Baked Apple Slices Recipe

These easy baked apple slices combine cinnamon, pecans and a caramel-like sauce for a warm fall dessert that puts three fresh apples to good use.

Course Desserts

Cuisine American, Canadian

Keyword apple recipes, baked apple recipe, baked apple slices, recipe for leftover apples

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 311kcal

Author Sarita Harbour

Cost $5

Equipment

• mixing bowl
• measuring spoons
• measuring cup
• baking dish

Ingredients

• 1/4 cup butter melted
• 3 apples 1 red y 2 green
• 3 tbsp honey or syrup
• 1/3 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of salt
• 1 tbsp cornstarch
• 1/2 cup pecan nuts roughly chopped
• To serve: ice cream optional

Instructions

• Preheat the oven to 375°F (190°C).
• Prepare the apples:
• 1/4 cup butter, melted
• 3 apples (1 red y 2 green)
• 3 tbsp honey or syrup
• 1/3 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Slice the apples thinly, approximately 1/4 inch (6 mm) thick,and place them in a large bowl.
• In the bowl: Add the melted butter, coconut sugar, honey (or syrup),
• cinnamon, ginger, nutmeg, salt, and cornstarch to the bowl.
• Mix well until all the slices are evenly coated.
• Place in the dish: Pour the apple mixture into an ovenproof dish (approximately 6 x 10 inches or an 8 x 8 inch square baking dish.
• Sprinkle the chopped pecans on top.
• Bake for approximately 30 minutes, until the apples are tender and lightly browned.
• Gently toss to coat the apples with the caramelized sauce that forms during baking.
• Let cool for a few minutes before serving.

Notes

Serve topped with vanilla ice cream, whipped cream, Greek yogurt or vanilla Skyr.

I like them over granola.

Nutrition

Calories: 311kcal | Carbohydrates: 35g | Protein: 2g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 119mg | Potassium: 204mg | Fiber: 5g | Sugar: 23g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

The post Easy Baked Apple Slices Recipe appeared first on Recipes From Leftovers.

Apple cinnamon baked oatmeal is one of those simple fall breakfasts that puts a couple of extra apples to good use. Rolled oats, diced apples, pecans, maple syrup and warm spices bake together into a soft, moist oatmeal that’s lightly sweet without tasting like dessert.

With only 10 minutes of active prep, most of the work happens in the oven. I like recipes like this when apple season hits and there always seem to be a few apples on the counter that need using up.

It also works well for busy mornings. Bake one pan, serve it for breakfast, then refrigerate the extra portions for another day.

Why You’ll Love This Apple Cinnamon Baked Oatmeal

This baked oatmeal keeps breakfast simple while making good use of ingredients you may already have at home. It’s especially handy during apple season when you don’t necessarily need another dessert recipe.

• Only 10 minutes of active prep
• Uses two fresh apples
• Makes eight portions
• Uses basic pantry and refrigerator ingredients
• Works with dairy or non-dairy milk
• Can be served warm or cold
• Easy to change up with different nuts or dried fruit
• Makes enough for breakfast today with leftovers for later

Ingredients for Apple Cinnamon Baked Oatmeal

You only need a short list of everyday ingredients for this recipe. Apples, cinnamon and nutmeg give the oatmeal its fall flavor while pecans add a little crunch.

Apples

You’ll need two red apples cut into small cubes. Red apples add sweetness, but Granny Smith apples or another variety you already have will work too.

Cut the pieces roughly the same size so they cook evenly.

Rolled oats

Use three cups of rolled oats. They give the baked oatmeal its soft, slightly dense texture and make this breakfast hearty enough for a cool fall morning.

Eggs, milk and sweetener

Two eggs and two cups of milk help bind the oatmeal together as it bakes.

Use whatever milk you normally keep on hand. Dairy milk, almond milk, oat milk, soy milk and lactose-free milk can all be used.

For sweetness, the recipe calls for 1/3 cup of maple syrup or honey. Agave, coconut sugar or regular sugar are other options included with the original recipe.

Pecans and warm spices

Roughly chopped pecans add a little crunch against the softer oatmeal and apples.

Cinnamon does most of the work here, with a small amount of nutmeg adding another layer of warm fall flavor. A little salt balances everything out. Note: this apple pecan combo is the same one I use for my baked sliced apple recipe because I love pecans!

How to Make Apple Cinnamon Baked Oatmeal

There’s no complicated prep involved in making this fall breakfast. Mix everything in one large bowl before transferring it to a casserole dish and baking.

1. Preheat the oven

Preheat your oven to 350°F or 175°C.

Dice the apples into small, evenly sized cubes.

2. Mix the wet ingredients

In a large bowl, whisk together the eggs, milk, maple syrup or honey, cinnamon, nutmeg and salt until well combined.

3. Add the oats and apples

Add the rolled oats, chopped pecans and diced apples.

Stir until the apples and pecans are distributed evenly throughout the oatmeal mixture.

4. Transfer to the casserole dish

Pour the mixture into a 9-by-13-inch casserole dish.

Spread everything out evenly so the oatmeal cooks at the same rate throughout the pan.

5. Bake

Bake for 35 minutes or until the top is golden and the center is set.

Let the baked oatmeal cool slightly before serving.

Using Leftovers to Make Baked Oatmeal

Baked oatmeal is a useful recipe to keep in mind when you’re trying to cut down on food waste. You don’t need a refrigerator full of obvious “leftovers” to make it work.

Use those last couple of apples

This recipe only calls for two apples, which makes it perfect when you don’t have enough fruit left for a big batch of applesauce, pie or apple crisp.

As long as the apples are still good to eat, they don’t have to be picture-perfect. Baking is a practical way to use apples that are starting to lose some of their crispness.

Use up small amounts of nuts and dried fruit

Have half a bag of pecans left from another recipe? Use them here.

You can also add almonds, raisins, dried cranberries or dates. This is particularly useful after baking season when several half-empty bags have a habit of collecting in the pantry.

Finish an open container of milk

The recipe works with several types of milk, including dairy, almond, oat, soy and lactose-free milk. That means you can use the type you already have open rather than buying something different just for breakfast.

Turn breakfast into tomorrow’s leftovers

Reducing food waste isn’t only about using yesterday’s ingredients.

This recipe makes eight portions, so the oatmeal itself can become tomorrow’s breakfast. Refrigerate the extra servings and you have something ready when the morning gets busy.

Tips and Variations

One of the useful things about this apple baked oatmeal is how many of the ingredients can be changed without making the recipe complicated. It’s a good breakfast for working with what you already have.

Try a different apple

Red apples add natural sweetness, but you don’t need to buy a particular variety just for this recipe.

Granny Smith apples work if you prefer something more tart. You can also use another apple variety you already have.

Keep the apple pieces the same size

Try to dice the apples into similar-sized pieces.

This helps them cook evenly throughout the oatmeal, so you don’t end up with some pieces still firm while others are very soft.

Use the milk you have

You can make this with regular dairy milk or use almond, oat, soy or lactose-free milk.

That makes it an easy recipe to adjust around what’s already in the refrigerator.

Change the sweetener

Maple syrup and honey both work in the base recipe.

You can also use agave, coconut sugar or regular sugar.

Add dried fruit or different nuts

If you have small amounts of nuts or dried fruit hanging around in the pantry, this is an easy place to use them.

Try almonds, raisins, dried cranberries or chopped dates.

What to Serve With Apple Cinnamon Baked Oatmeal

This oatmeal is mildly sweet on its own, so you can keep the toppings simple. You can also serve it warm or cold depending on what works for your morning.

Try topping a portion with:

• yogurt
• fresh fruit
• peanut butter
• honey
• maple syrup

This is another good place to think about what needs using up. A spoonful of yogurt left in the container, half a banana or the last of a jar of peanut butter can all turn a piece of baked oatmeal into a more filling breakfast.

How to Store Leftover Baked Oatmeal

Once the baked oatmeal has cooled, store leftovers covered in the refrigerator.

Because the recipe makes eight portions, you can also divide the remaining oatmeal into individual servings. That makes breakfast quicker over the next few days because everyone can grab a portion rather than cutting into the whole pan again.

Reheat a serving if you prefer warm oatmeal, or eat it cold straight from the refrigerator.

FAQs About Apple Cinnamon Baked Oatmeal

There’s plenty of room to change this recipe depending on the apples, milk and pantry ingredients you have available. Here are a few questions readers may have before making it.

Can I use Granny Smith apples in baked oatmeal?

Yes. Red apples give the oatmeal a sweeter flavor, but Granny Smith apples or another apple variety can be used instead.

Can I make baked oatmeal with non-dairy milk?

Yes. Almond milk, oat milk and soy milk can all be used in this apple cinnamon baked oatmeal. Lactose-free milk is another option.

Can I use honey instead of maple syrup?

Yes. Use 1/3 cup of either maple syrup or honey.

The original recipe also suggests agave, coconut sugar or regular sugar as alternatives.

Can I add raisins to apple baked oatmeal?

Yes. Raisins, dried cranberries and chopped dates are all options.

Almonds can also be used if you’d like to change the nuts.

How do I know when baked oatmeal is done?

Bake it for about 35 minutes.

The top should look golden and the center should be set.

Can I eat baked oatmeal cold?

Yes. This apple cinnamon baked oatmeal can be served either warm or cold, which makes leftover portions particularly handy for another breakfast.

More Ways to Use Up Apples

If apple season has left you with more fruit than you know what to do with, don’t stop at this oatmeal. Make leftover apples work in everything, from breakfast recipes and snacks to bars, cakes and savory meals.

Try my Easy Apple Oatmeal Cookies when you have more apples to use, or make Apple Crisp Bars when you’re looking for something sweeter.

And if the fruit bowl is really overflowing, head over to my collection of 25 Cozy Apple Recipes for more ideas.

Apple Cinnamon Baked Oatmeal for Fall Mornings

This apple cinnamon baked oatmeal gives you a practical way to turn a couple of apples and pantry staples into breakfast for the family. The cinnamon, nutmeg and baked apple make it especially good once cooler mornings arrive.

More importantly for me, it’s the kind of flexible recipe that helps use what’s already in the kitchen. Those last two apples, an open container of milk and the half-bag of nuts in the pantry can become breakfast instead of eventually ending up in the garbage.

And with eight portions from one pan, today’s breakfast can help take care of tomorrow morning too.

Print

Apple Cinnamon Baked Oatmeal

Apple cinnamon baked oatmeal with fresh apples, pecans, maple syrup and warm spices for an easy make-ahead fall breakfast.

Course Breakfast

Cuisine American, Canadian

Keyword apple cinnamon baked oatmeal, apple recipes, fall breakfast

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Calories 236kcal

Author Sarita Harbour

Cost $2.00

Equipment

• 1 measuring spoons
• 1 mixing bowl
• 1 measuring cup

Ingredients

• 2 red apples
• 3 cups rolled oats
• 2 eggs
• 1/3 cup maple syrup or honey
• 1/2 cup pecans roughly chopped
• 2 cups milk any type; dairy, oat, almond
• 1/4 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

• Preheat the oven to 350°F (175°C).

  Cut the apples into small, even-sized cubes.

  In a large mixing bowl, whisk the eggs, milk, maple syrup or honey, cinnamon, nutmeg and salt until smooth.

  Stir in the rolled oats, chopped pecans and diced apples until everything is evenly distributed.

  Transfer the mixture to a 9 x 13-inch casserole dish and spread it into an even layer.

  Bake for about 35 minutes, or until the top is lightly golden and the center is set.

  Let the baked oatmeal cool for a few minutes before slicing and serving.

Notes

• Use any apple variety you have on hand.
• Dice apples evenly so they cook at the same rate.
• Dairy or non-dairy milk both work.
• Swap maple syrup for honey or another preferred sweetener.
• Add raisins, dried cranberries, dates or almonds if you like.
• Serve warm or cold with yogurt, nut butter, fruit or maple syrup.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 294mg | Fiber: 5g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Recipes From Leftovers.

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Get the Recipe: Apple Bacon Scones

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Get the Recipe: Non-Alcoholic Apple Cider

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Get the Recipe: Apple Sour Cream Coffee Cake

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You don’t need to peel the zucchini or do anything complicated before adding it to the batter. Grate it finely, mix everything together, and you’ll have a dozen double chocolate zucchini muffins ready in about 40 minutes.

Why You’ll Love These Zucchini Muffins

What You’ll Need

How to Make Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins come together quickly with a simple batter and finely grated zucchini. Mix just until combined, then divide the batter between the muffin cups and bake until the centres are set.

1. Mix the wet ingredients

Whisk the eggs, oil and sugar until smooth.

2. Add the dry ingredients

Add the flour, cocoa powder, baking powder and salt. Stir just until combined.

3. Add zucchini and chocolate

Fold in the grated zucchini and chopped chocolate. Don’t overmix the batter.

4. Fill the muffin pan

Divide the batter between 12 lined muffin cups, filling each about three-quarters full. Sprinkle chocolate chips over the tops.

5. Bake

Bake at 350°F for 20–24 minutes, or until a tester inserted near the centre comes out with a few moist crumbs.

Let them cool in the pan for about five minutes before transferring them to a wire rack.

FAQs About Double Chocolate Zucchini Muffins

These common questions cover the small details that can make a difference when baking chocolate zucchini muffins. Here’s what to know before you start mixing the batter.

Do I need to peel zucchini for muffins?

No. The peel softens as the muffins bake, especially when the zucchini is finely grated. Just wash the zucchini well before grating it.

Should I squeeze the water out of grated zucchini?

Usually, no. The moisture in the zucchini helps keep these muffins soft. If your zucchini is unusually watery, give it a very gentle squeeze rather than wringing it completely dry.

Can you taste the zucchini in chocolate zucchini muffins?

Not much. The cocoa and chocolate are the dominant flavours, while the finely grated zucchini mostly adds moisture and texture.

Can I use frozen zucchini?

Yes, but thaw it first and drain off any excess liquid. Frozen zucchini can release more water than freshly grated zucchini, so you may need to gently squeeze it before adding it to the batter.

Can I make these as mini muffins?

Yes. Divide the batter between a mini muffin pan and start checking for doneness much earlier than you would with standard muffins. They’ll bake faster because of their smaller size.

Double Chocolate Zucchini Muffins Are an Easy Way to Use Extra Zucchini

These double chocolate zucchini muffins are a practical way to use up fresh zucchini while adding another freezer-friendly breakfast or snack to your rotation. The zucchini keeps the muffins moist, while cocoa, chopped chocolate and chocolate chips give them plenty of chocolate flavour.

Make a batch when zucchini is plentiful, enjoy a few fresh, and freeze the extras for later. It’s one more simple way to make good use of what you already have in the kitchen.

Print

Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins are soft, rich, and packed with cocoa, grated zucchini, chopped chocolate, and chocolate chips for a simple homemade treat.

Course Breakfast, Desserts, Snacks

Cuisine American, Canadian

Keyword double chocolate zucchini muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 185kcal

Author Sarita Harbour

Cost $7.00

Equipment

• 1 mixing bowl
• 1 measuring spoons
• 1 measuring cup
• 1 spatula
• 1 12 muffin pan

Ingredients

• 2 cups finely grated zucchini about 1 medium zucchini
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup grated chocolate or finely chopped chocolate
• 2-3 tablespoons chocolate chips
• a dash of powdered sugar for serving

Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a mixing bowl, whisk together the eggs, vegetable oil, and sugar until smooth.
• Sift the cocoa into a bowl, add the flour, baking powder, and salt. Mix until the batter is smooth.
• Add the zucchini and grated chocolate. Gently stir until combined. Do not overmix.
• Fill the muffin tins. Fill each about ¾ full. Sprinkle the muffins with chocolate chips.
• Bake for 20-24 minutes.
• Let the muffins cool in the tins for about 5 minutes, then transfer them to a wire rack. Remove the paper liners and transfer the muffins to a plate. Dust with powdered sugar and serve.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Calcium: 36mg | Iron: 1mg

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The post Double Chocolate Zucchini Muffins appeared first on Recipes From Leftovers.