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Southern Chess Pie

by 2 Comments

This delicious and easy to make Southern Chess Pie is one of my favorite desserts! Made with a few simple ingredients, I just know you will love this sweet and rich pie!

A slice of chess pie on a blue plate.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I don't know about you, but as Thanksgiving gets closer my thoughts turn to pies! I love to serve up my Southern Sweet Potato Pie after dinner alongside this delicious chess pie!

The sweet and creamy pie is, in my opinion, one of the best Southern desserts out there. This pie originated in England and was found in New England and Virginia, but I fell in love with it in North Carolina. My husband grew up calling it egg custard, which it pretty much is, but in a pie crust.

It also has a nice crisp and browned top, which makes it the perfect play on textures. There's also a really cute story behind why it's called Chess Pie.

For more easy desserts, be sure to check out my Homemade Churros and Chocolate Cola Cake!

How to make a chess pie

  • Gather your ingredients.
Ingredients to make the chess pie.
  • Preheat the oven to 350 degrees Fahrenheit and make sure there is a rack on the middle rack.
  • In a large bowl, beat eggs and sugar together on medium speed until fully combined, about 1 minute.
  • Add milk, lemon juice, cornmeal, all-purpose flour, vanilla extract, salt, and nutmeg and beat until combined.
Ingredinets for the pie filling mixed together in a large bowl.
  • Pour into the prepared pie crust. You'll want a crust that has been blind baked or partially baked. You can do this with storebought crust or my homemade pie crust recipe.
The filling poured into the part baked pie crust.
  • Bake in the preheated oven for 35-40 minutes, until the middle is almost set and has a little jiggle. Remove from the oven and allow to cool for at least 1 hour before serving.
The baked chess pie on a baking sheet.

How long does it keep?

This is a great make ahead dessert, making it a great choice to make during the holiday season. Once baked, it will keep well for 24 hours at room temperature and in the fridge for up to 3 days.

If refrigerating, let the pie cool completely before covering with plastic wrap or foil.

Can you freeze chess pie?

You can freeze the baked pie. Let it cool completely before wrapping in plastic wrap and placing in a freezer bag. It will keep well for up to 3 months. Thaw the pie either overnight in the fridge or at room temperature for a couple of hours.

If you want to freeze individual slices, wrap them securely in plastic wrap before placing in the freezer bag.

What to serve with this pie

Honestly, a slice of this pie and a fork is really all you need, but if you want to be extra indulgent, feel free to serve it with some vanilla ice cream, whipped cream or even some chocolate or caramel sauce.

The baked chess pie with slices cut out of it.

Recipe Notes and Tips

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined.
  • Place pie dish on baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked.

More Easy Dessert Recipes

A slice of chess pie on a blue plate.
Print Recipe
4.67 from 3 votes

Chess Pie

This delicious and easy to make Southern chess pie is one of my favorite desserts to make. Made with a few simple ingredients, I just know you will love this sweet and rich pie!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: easy chess pie recipe, how to make chess pie
Servings: 8 servings
Calories: 225kcal
Author: Tanya

Ingredients

  • 9- inch prepared pie crust
  • 4 large eggs
  • 1 cup sugar
  • ¾ cup milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cornmeal
  • 1 Tablespoon all-purpose flour
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and make sure there is a rack in the middle.
  • In a large bowl, beat eggs and sugar together on medium speed until fully combined, about 1 minute.
  • Add milk, lemon juice, cornmeal, all-purpose flour, vanilla extract, salt, and nutmeg and beat until combined. Pour into the prepared pie crust. Bake in the preheated oven for 35-40 minutes, until the middle is almost set and has a little jiggle. Remove from the oven and allow to cool for at least 1 hour before serving.

Notes

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined.
  • Place pie dish on baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked.

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 179mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Homemade Pie Crust Recipe

by Leave a Comment

Skip the store-bought pie crust, it's so easy to make your own and it tastes amazing! This homemade pie crust recipe is simple to make and is perfect for all of your pie needs!

The pie crust part baked and ready to use.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This homemade pie crust is perfect for all of your dessert needs, and it's my go to for Thanksgiving and the holiday season.

Made with simple ingredients, this pie crust is perfect for make ahead desserts and is freezer friendly. Fill it with your favorite pie fillings like pumpkin, sweet potato, cherry or apple.

For more delicious desserts, be sure to check out my Southern Sweet Potato Pie and Chess Pie.

How to make this homemade pie crust recipe

  • Gather your ingredients.
Ingredients needed to make the pie crust.
  • Place flour and salt in the base of a food processor. Pulse until mixed through.
Flour and salt in a food processor.
  • Add butter and shortening.
Butter squares added to the flour.
  • Pulse until butter and shortening is cut into pieces into the flour.
  • Add 8 tablespoon of water and pulse until the dough starts to pull away from the walls of the food processor. If the dough appears too dry and crumbly, add more water, about ½ tablespoon at a time.
The butter being mixed into the flour.
  • The dough should be able to smoosh together between your fingers.
A hand holding a piece of the pie dough.
  • Remove dough and place onto a floured surface.
The dough on a floured work surface.
  • Use your hands and form dough into a ball, then cut the ball into two separate pieces. Flatten the pieces into two separate disks.
The dough formed into two balls.
  • Wrap the disk in plastic wrap and place in the fridge for at least 45 minutes or up to 3 days.
  • Remove disk from fridge and allow to sit for around 5 minutes, or until the dough is warm enough to roll out.
  • Place the dough on a floured surface and roll the dough until it’s about ⅛ inch thick and long enough to extend about 1-2 inches beyond your pie plate. Rotate the dough while rolling it out to ensure it doesn’t stick to the board.
A pie dish on top of the rolled out dough.
  • Roll the dough over your rolling pin and lay it on the pie plate.
The dough being rolled over a rolling pin.
  • Adjust the pie dough so that it fits in your pie plate but do not stretch it to fit.
Laing the dough over the pie dish.
Trimming the excess dough away from the pie tin.

I often parbake my crust because I love making custard pies, like sweet potato pie and chess pie.

To Partially Bake the Crust

  • Preheat the oven to 375 degrees Fahrenheit. After placing the pie in the pie plate, dock the inside of the pie crust all over with a fork. Place the pie crust in the freezer for 10 minutes. Place pie crust on a baking sheet and lay foil paper in the middle of the pie crust, making sure it covers the entire pie crust.
  • Fill the inside with white sugar, pie weights, or beans until the inside is full and the foil paper is laying along the sides of the pie. If using sugar, feel free to reuse it over and over again and store in an airtight container. If using beans, discard them after baking.
Foil laid over the pie dough.
  • Bake in a preheated oven for 15-17 minutes. Remove foil paper and pie weights and continue baking for 8-10 minutes to bake the bottom. Remove from the oven.
The part baked pie crust on a metal baking sheet.

Can you make it ahead of time?

You can make the dough for this pie crust up to 3 days ahead of time and keep it wrapped in plastic in the fridge. You can also roll out the dough and place it in the pie dish and it will keep covered for up to 5 days.

Can you freeze it?

You can freeze the homemade pie crust either part baked or un baked.

Unbaked: Cover the tin with plastic wrap and place in a freezer bag. It will keep well for up to 3 months. You can bake the crust straight out of the freezer.

Baked: Baked pie crusts will keep well in the freezer for up to 6 months. Let the cool completely before wrapping and storing. Again, you can just add your filling and bake from frozen.

Do you need to use shortening?

I like to use a mixture of shortening and butter in my pie crust. The butter gives it a nice rich flavor and the shortening gives a more tender and flakey crust. You can use all butter or all shortening, but I think some of both is the best way forward.

Recipe Notes and Tips

  • How small you cut the pieces of butter into the pie dough will depend on how you plan on using the pie dough. For top crust and really flaky pie dough, cut the butter and shortening into the size of peas. For custard pies that need a pre-baked crust, such as sweet potato pie or chess pie, cut the butter smaller, until it resembles coarse cornmeal. This is known as making a mealy pie dough.
  • I place all my cut butter and shortening in the freezer for about an hour before I start to bake the pie. It ensures all my pie crust stays nice and cold in the food processor.
The sides of the dough crimped.

Use this homemade crust with these pie recipes:

More Dessert Recipes

The pie crust part baked and ready to use.
Print Recipe
5 from 1 vote

Homemade Pie Crust Recipe

Skip the store bought pie crust, it's so easy to make your own and it tastes amazing! this homemade pie crust recipe is simple to make and is perfect for all of your pie needs!
Prep Time15 minutes
Cook Time25 minutes
Chilling time55 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: easy pie crust recipe, homemade pie crust recipe, how to make a pie crust
Servings: 8 servings
Calories: 399kcal
Author: Tanya

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 12 Tablespoon unsalted butter cut into pieces and cold
  • ⅓ cup shortening cut into pieces and cold
  • 8-10 Tablespoon ice cold water

Instructions

  • Place flour and salt in the base of a food processor. Pulse until mixed through. Add butter and shortening and pulse until butter and shortening is cut into pieces into the flour.*
  • Add 8 tablespoon of water and pulse until the dough starts to pull away from the walls of the food processor. If the dough appears too dry and crumbly, add more water, about ½ tablespoon at a time. The dough should be able to smoosh together between your fingers.
  • Remove dough and place onto a floured surface. Use your hands and form dough into a ball, then cut the ball into two separate pieces. Flatten the pieces into two separate disks.
  • Wrap the disk in plastic wrap and place in the fridge for at least 45 minutes or up to 3 days.
  • Remove disk from fridge and allow to sit for around 5 minutes, or until the dough is warm enough to roll out.
  • Place the dough on a floured surface and roll the dough until it’s about ⅛ inch thick and long enough to extend about 1-2 inches beyond your pie plate. Rotate the dough while rolling it out to ensure it doesn’t stick to the board.
  • Roll the dough over your rolling pin and lay it on the pie plate. Adjust the pie dough so that it fits in your pie plate but do not stretch it to fit.
  • To decorate the sides, trim or tuck under any excess dough and use your fingers or a fork to crimp the sides. Use crust as instructed in your recipe.
  • To Partially Bake: Preheat the oven to 375 degrees Fahrenheit. After placing the pie in the pie plate, dock the inside of the pie crust all over with a fork. Place the pie crust in the freezer for 10 minutes. Place pie crust on a baking sheet and lay foil paper in the middle of the pie crust, making sure it covers the entire pie crust. Fill the inside with white sugar, pie weights, or beans until the inside is full and the foil paper is laying along the sides of the pie. Bake in a preheated oven for 15-17 minutes. Remove foil paper and pie weights and continue baking for 8-10 minutes to bake the bottom. Remove from the oven.

Notes

*How small you cut the pieces of butter into the pie dough will depend on how you plan on using the pie dough. For top crust and really flaky pie dough, cut the butter and shortening into the size of peas. For custard pies that need a pre-baked crust, such as sweet potato pie or chess pie, cut the butter smaller, until it resembles coarse cornmeal. This is known as making a mealy pie dough.
I place all my cut butter and shortening in the freezer for about an hour before I start to bake the pie. It ensures all my pie crust stays nice and cold in the food processor.
Recipe adapted from: https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026

Nutrition

Calories: 399kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 295mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Calcium: 12mg | Iron: 2mg

Beet Soup Recipe

by Leave a Comment

Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.

Beet soup served in a white bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

We are now well and truly into soup season, and I for one couldn't be happier! There's no better way to spend a chilly evening than a big bowl of homemade soup!

This delicious beet soup recipe is bold in color and flavor and it so simple to make with a few fresh and tasty ingredients. I was inspired by Borscht, a soup of Ukrainian origin, composed mainly of beets.

It's a great way to use up Beets. You'll only use the roots for this recipe, you can sauté the beet greens for later or serve them on top.

If you are like me and are totally into soups right now, be sure to check out my Instant Pot Jamaican Jerk Chicken Soup and Lentil Soup with Sausage.

How to make this beet soup recipe

  • Gather and prep your ingredients.
Ingredients for the recipe on a kitchen work top.
Chopped beats on a wooden chopping board.
  • Add beets and carrot to a blender or food processor and process until finely ground. Set aside.
The blended carrots and beets in a food processor.
  • Brown sausage and onions over medium-high heat in a large heavy bottom pot.
Browning the sausage and onions in a dutch oven.
  • Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
Ground beets aded to the pot.
  • Add chicken broth, thyme, and beans. Reduce heat to medium and bring to a simmer and simmer for 20 minutes, stirring occasionally.
Stirring in the broth, thyme and beans with a wooden spatula.
  • Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy!
The beet soup in a dutch oven before serving.

How long does it keep?

Soups are so great for make ahead meals, I often cook up a pot on a Sunday and then enjoy it for lunches throughout the week. Once you have made the soup, let it cool to room temperature and then transfer it to an airtight container. The soup will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on a medium heat stirring occasionally to serve. You can also reheat it in the microwave for 3 minutes, stirring every 60 seconds.

Can you freeze it?

This beet soup recipe freezes really well. I don't know about you, but there's always some soup in my freezer!

Let the soup cool before freezing it in a container or ziplock bag and it will keep well for up to 6 months. Thaw frozen soup in the fridge overnight before reheating.

How do you serve it?

This is a great hearty and warming lunch option, but you can easily serve it as a sit down appetizer or as a main with some warm crusty bread. I like to serve my beet soup with a little sour cream which adds a wonderful creamy freshness.

A dollop of sour cream on top of the soup.

Recipe Notes and Tips

  • If you can, make the soup in a heavy-bottomed pan or dutch oven. It will distribute heat more evenly and the bottom is less likely to scorch.
  • I use the blender to grind my beets and carrots so it has a similar texture to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
  • You can use chicken, beef, or vegetable broth in this recipe.
  • If storing, let the soup cool completely before placing in a container.

More Easy Soup Recipes

Beet soup served in a white bowl with a spoon.
Print Recipe
No ratings yet

Beet Soup Recipe

Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: beet and bean soup, beet soup from scratch, how to make beet soup
Servings: 6 servings
Calories: 249kcal
Author: Tanya

Ingredients

  • 3 large beets about 1 ½ lbs, chopped
  • 1 medium carrot chopped
  • ½ lb Italian sausage
  • 1 yellow onion chopped
  • 4 cups chicken broth
  • 2 sprigs thyme
  • 15 oz can Northern beans drained
  • Salt and pepper to taste
  • Sour cream optional

Instructions

  • Add beets and carrot to a blender or food processor and process until finely ground. Set aside.
  • Brown sausage and onions over medium-high heat in a large heavy bottom pot. Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
  • Add chicken broth, thyme, and beans. Reduce heat to medium and bring to a simmer and simmer for 20 minutes, stirring occasionally.
  • Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy.

Notes

  • If you can, make the soup in a heavy bottomed pan or dutch oven. It will distribute heat more evenly and the bottom is less likely to catch.
  • I use the blender to grind my beets and carrots so it has a similar texture to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
  • You can use chicken, beef, or vegetable broth in this recipe.
  • If storing, let the soup cool completely before placing in a container.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 897mg | Potassium: 662mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1728IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg

Easy Teriyaki Salmon

by Leave a Comment

Get out of your dinner rut with this quick and easy teriyaki salmon recipe. All cooked in one pan, it's ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.

The cooked salmon garnished with green onion slices.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

When I'm short on time after a busy day, I often turn to fish recipes as they are so quick to prep and cook. This teriyaki salmon is so perfect for an easy and quick family meal.

The teriyaki sauce that the salmon is cooked in is the perfect balance of sweet and salty flavors, and I promise you, you won't regret ditching the takeout for this!

If you love salmon, be sure to try my Salmon Wellington and Marinated Air Fryer Salmon

How to make teriyaki salmon

Cut the salmon fillet into four pieces.

A fillet of salmon cut into 4 pieces.

Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.

Raw salmon skin side down in a pan.

Tilt the pan to the side and spoon the oil over the fillets. This is a trick I learned from the Thomas Keller Masterclass. It helps the salmon cook a little quicker and gives it that extra nice sear.

Oil being spooned over the fillets.

Flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through.

Cooking the salmon in the pan skin side up.

Remove from the pan and set aside.

Four pieces of cooked salmon on a blue plate.

Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.

The sauce simmering in the pan.

Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.

Whisking in the cornstarch mixture.

Remove skillet from the heat and return salmon to the pan. Top salmon with sauce.

Spooning the sauce over the salmon pieces.

Garnish with sesame seeds, and green onions, and serve.

The cooked salmon in a skillet ready to serve.

What is teriyaki sauce?

Teriyaki sauce has it's origins in Japanese cuisine. It's wonderfully rich and bold with a savory, sweet and salty taste. Many teriyaki sauces are made with mirin and/or sake but I use what I have on hand with this recipe. The flavor is still incredible.

What do you serve it with?

This dish is great served up on a bed of white rice, brown rice, or noodles and you can serve it as a vegetable side like Marinated Vegetables or steamed broccoli. You can keep it low carb by serving it with cauliflower rice.

Do you need to marinate the salmon?

This recipe doesn't require you to marinate the salmon as the sauce is so flavorful and it also means that you don't need to plan ahead! You can marinate the fillets if you prefer in a little oil, soy sauce and brown sugar for 30 minutes, but it definitely does not require it.

The cooked salmon teriyaki in a skillet.

Recipe Notes and Tips

  • Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
  • Make this dish gluten-free by using tamari sauce in place of the soy sauce.
  • This teriyaki sauce also works great with chicken and steak!

More Easy Seafood Recipes

Close up of four pieces of teriyaki salmon.
Print Recipe
5 from 2 votes

Glazed Teriyaki Salmon

Get out of your dinner rut with this quick and easy teriyaki salmon recipe. All cooked in one pan, it's ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Japanese
Keyword: easy teriyaki salmon recipe, how to make teriyaki salmon
Servings: 4 servings
Calories: 352kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1.5 lb salmon cut into 4 pieces or 4 salmon fillets
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 2 Tablespoon rice vinegar
  • 2 Tablespoon chicken broth
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • ½ Tablespoon cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon sesame seeds optional
  • 1 green onion chopped (optional)
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.
  • Tilt the pan to the side and spoon the oil over the fillets, then flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through. Remove from the pan and set aside.
  • Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.
  • Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.
  • Remove skillet from the heat and return salmon to the pan. Top salmon with sauce, sesame seeds, and green onions.
  • Serve and enjoy 🙂

Video

Notes

  • Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
  • Make this dish gluten-free by using tamari sauce in place of the soy sauce.
  • This teriyaki sauce also works great with chicken and steak!

Nutrition

Calories: 352kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 925mg | Potassium: 892mg | Fiber: 1g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Easy Applesauce Muffins

by 39 Comments

Make a batch of delicious muffins in no time at all with this easy applesauce muffin recipe. With just 10 minutes of prep time, these muffins are a great snack to make when you are short on time, and they are wonderfully sweet and moist.

Seven applesauce muffins on a wire rack.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Let's be honest, there is never a bad time for a muffin! These easy applesauce muffins are super quick to make and they are quickly becoming my favorite snack to enjoy with my afternoon cup of coffee.

They come out so soft and moist and they are flavored with my favorite fall spice combination of cinnamon and nutmeg. They are also less than 200 calories each, so snack away guilt free!

For more easy sweet snacks, be sure to check out my Blueberry Biscuits and Crispy Air Fryer Apple Chips.

How to make easy applesauce muffins

  • Preheat the oven to 350F degrees and line a muffin tin with paper liners.
  • Gather your ingredients.
Ingredients to make the muffins in glass bowls.
  • In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
The dry ingredinets being mixed together into a white bowl.
  • Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined.
Wet ingredients being stirred into the dry.
  • Place batter into muffin liners.
The batter placed into the muffin liners ready to bake.
  • Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.
Overhead shot of twelve baked muffins.

How long do they keep?

Once the muffins have cooled completely, transfer them to an airtight container. They will keep at room temperature for 2 days and store them in the fridge for up to 5 days. They will still be good a day or two after this, but will start to dry out.

Can you freeze them?

These muffins freeze really well. Freeze them solid on a baking sheet before transferring to a freezer bag, or wrap them individually in plastic wrap and freeze them together. They will keep for up to 3 months frozen.

Defrost the muffins at room temperature or warm them through on a low heat in the oven.

Are they healthy?

The applesauce in this recipe means that you don't need any oil to keep the muffins moist and you can also reduce the amount of added sugar and butter. Each muffin is around 180 calories and is low in fat and sodium. They are also made with whole wheat flour so contain whole grains. This is a healthy snack I can get behind!

A bite taken out of an applesauce muffin.

Recipe Notes and Tips

  • You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
  • Make sure that the batter ingredients are fully combined, there should be no dry flour when you place it into the muffin cases.
  • Bake the muffins in a preheated oven so that they cook through evenly.
  • Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.

More Easy Muffin Recipes

Applesauce muffins in liners ready to eat.
Print Recipe
4.53 from 21 votes

Easy Applesauce Muffins

Make a batch of delicious muffins in no time at all with this easy applesauce muffin recipe. With just 10 minutes of prep time, these muffins are a great snack to make when you are short on time, and they are wonderfully sweet and moist.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: easy applesauce muffin recipe, how. tomake applesauce muffins, recipes for applesauce
Servings: 12 muffins
Calories: 183kcal
Author: Tanya

Ingredients

  • 1 ½ cup quick cooking oats
  • 1 ½ cup whole wheat flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cup unsweetened apple sauce
  • 1 cup milk
  • ¼ cup unsalted butter melted and cooled
  • 2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350F degrees and line a muffin tin with paper liners.
  • In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
  • Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined. Place batter into muffin liners.
  • Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.

Notes

  • You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
  • Make sure that the batter ingredients are full combined, there should be no dry flour when you place it into the muffin cases.
  • Bake the muffins in a preheated oven so that they cook through evenly.
  • Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.

Nutrition

Calories: 183kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 182mg | Fiber: 3g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Creamy Cream of Mushroom Soup

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This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make ahead and freezer meals.

Cream of mushroom soup in a dutch oven.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Soup season is well and truly here, and this cream of mushroom soup is a tried and tested classic recipe.

Earthy and full of flavor, it's so easy to make a batch and it's perfect to serve as an appetizer or as a main with some crusty bread. If you are after a comforting family meal, this has got you covered!

If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto , Cream of Mushroom Chicken, Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!

How to make cream of mushroom soup

Prep and cut up your veggies.

The chopped vegetables on a board.

Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

Onion and celery cooking in a pot.

Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.

Mushrooms and herbs added to the pot.
The mushrooms cooked down in the pot.

Sprinkle four over the mixture and stir for about 2 minutes to allow the flour to cook.

The flour mixture added to the mushrooms.
Mushrooms cooked with he flour mixture.

Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.

The soup simmering in the pot.

Reduce heat to low and stir in heavy cream.

Pouring the cream into the soup.

Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

A wooden spoon in a pot of cream of mushroom soup.

Can you make it vegetarian?

Yes, you can easily make this soup meat-free by swapping the chicken broth for vegetable stock. You can use just water, but it won't be as well seasoned.

How long does it keep?

Soup is such a great make ahead meal, I love to cook a batch on a Sunday for easy to grab lunches throughout the week. Once you have made it, let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on a low heat on the stovetop, stirring occasionally to serve.

Can you freeze it?

Yes! Soup is a great freezer meal. You can freeze this cream of mushroom soup in ziplock bags or an airtight container, but I like to freeze it in jumbo ice cube trays, that way I don't have to defrost all of the recipe each time I want some.

Frozen soup can either be thawed in the fridge overnight to reheat or you can slowly heat it straight from frozen.

Be sure to stir the soup when you reheat it so that the cream doesn't separate.

The mushroom soup in a large ice cube tray.

Recipe Notes and Tips

  • Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn't get scorched.
  • For a smoother soup, use an immersion blender or standing blender to blend the soup together.
  • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

More Easy Soup Recipes

Watch this video tutorial and see how I make this soup from start to finish.

Cream of mushroom soup in a dutch oven.
Print Recipe
4.73 from 116 votes

Cream of Mushroom Soup

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make ahead and freezer meals.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: creamy mushroom soup recipe, how to make cream of mushroom soup
Servings: 6 servings
Calories: 307kcal
Author: Tanya

Equipment

Ingredients

  • 1.5 lbs baby bella mushrooms sliced
  • 6 Tablespoon butter
  • 6 Tablespoon all-purpose flour
  • 1 yellow onion chopped (about 1 cup)
  • 1 celery stalk chopped (about ½ cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon marjoram
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
  • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
  • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
  • Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

Video

Notes

  • Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn't get scorched.
  • For a smoother soup, use an immersion blender or standing blender to blend the soup together.
  • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

Nutrition

Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

Air Fried Toasted Ravioli

by 3 Comments

When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!

Air fried toasted ravioli on a white plate.

Toasted ravioli is one of my favorite appetizers and they are totally hassle free when cooked in the air fryer. They are super crispy on the inside and perfectly soft and creamy in the center.

I love not to worry about a pot of hot oil when making these, just pop them in the air fryer and you have a batch to serve in 6 minutes. Perfect when you have a hungry crowd to feed!

How to make Air Fried Toasted Ravioli

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
  • Place ravioli in the egg mixture and coat ravioli on both sides, letting any excess drip off. Then place in breadcrumb mixture, coating both sides. Place ravioli in a greased air fryer basket.
The dredging station for the ravioli.
  • Air fryer on 380 degrees Fahrenheit for 5-6 minutes. Halfway through cooking, spray and flip the ravioli.
The cooked ravioli in the air fryer basket.
  • Place the ravioli in a bowl and toss with parmesan cheese. Garnish with parsley.

Can you make them ahead of time?

This air fryer ravioli is best served as soon as it's made so that it's nice and crispy. If you wan to get ahead of things, the breading can be done the day before and keep the ravioli covered with plastic wrap in the fridge.

If you have leftovers, they can be reheated in the air fryer at 350-400F for 3 to 4 minutes and they will get nice and crispy again.

Can you make this with frozen ravioli?

Yes! You can make this with either frozen or fresh ravioli. There's no need to thaw frozen before cooking it, just add a few extra minutes to the cooking time.

What do you serve it with?

I like to serve these with some fresh parsley for freshness and a rich marinara sauce for dipping. You can serve then with your favorite dips, garlic and herb, ranch and ketchup all work well.

Fried ravioli in a bowl served with marinara sauce.

Recipe Notes and Tips

  • Don't overcrowd the air fryer or the ravioli won't get as crispy.
  • Spray the ravioli halfway through cooking, not at the beginning. It's a tip I use when air frying anything with breading and I discuss it more in my tips for air fryers post.
  • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
  • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

More Air Fryer Appetizers

Air fried toasted ravioli on a white plate.
Print Recipe
5 from 1 vote

Air Fried Toasted Ravioli

When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer ravioli, ravioli appetizer, toasted ravioli recipe
Servings: 6 servings
Calories: 223kcal
Author: Tanya

Ingredients

  • 9 oz ravioli fresh or frozen
  • 1 large egg beaten
  • ¼ cup milk
  • ¾ cup Italian bread crumbs
  • 2 Tablespoon grated parmesan cheese
  • 1 Tablespoon fresh parsley for garnish
  • Marinara Sauce for Dipping

Instructions

  • Preheat air fryer to 380 degrees Fahrenheit.
  • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
  • Place ravioli in egg mixture, letting any excess drip off, then place in breadcrumb mixture. Place ravioli in the air fryer.
  • Air fryer on 380 degrees Fahrenheit for 5-6 minutes, spraying and turning halfway through.
  • Toss the ravioli with parmesan cheese and garnish with fresh parsley.

Notes

  • Don't overcrowd the air fryer or the ravioli won't get as crispy.
  • Spray the ravioli halfway through cooking, not at the beginning.
  • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
  • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

Nutrition

Calories: 223kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 503mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 5mg

How to Spatchcock a Chicken (Video)

by 4 Comments

Spatchcock chicken, or butterfly chicken, is an easy way to get a whole chicken prepared for cooking by removing the backbone and getting it to lay flat. This guide will teach you everything you need to know about how to get it done quickly and effortlessly. 

a spatchcocked chicken on a wooden board

This post contains affiliate links, please read my full disclaimer here.

If you’ve ever seen one of those beautiful flat laying whole chickens that looks Instagram worthy and wondered how you could do the same, then look no further. It’s pretty easy to do the same thing. The popular term for this flat laying chicken is called spatchcocked or butterflied.

So why would you spatchcock a chicken? Other than it being pretty gorgeous once done, spatchcocking a chicken allows it to cook a little quicker, cook evenly, and generally results in crispier skin. Laying a chicken flat is also good for when you want to grill a chicken.  

Things Needed:

  1. A smaller whole chicken - You’ll want one that’s 2-4lbs. Smaller chickens are easier to spatchcock and it’s easier to cut along the backbone.
  2.  A cutting board - Make sure it’s not slippery or moving around on your counter. Use a kitchen towel underneath to keep it in place.  
  3. Sharp Kitchen shears - Makes cutting along the backbone much easier and safer than using a knife. 
  4. A paring knife - For scoring the cartilage which makes it easier to lay the chicken flat.

How to Spatchcock a Chicken:

  • To Spatchcock a chicken, you'll need to place the chicken breast side down with legs toward you.
  • Use sharp kitchen shears and cut along the backbone to remove it. You'll end up cutting through the rib bones.
  • Slit the white cartilage that's in the middle of the breast.
  • Turn the chicken over and use two hands to pull the breast and wings upward while pushing the middle of the breast down, until it lays flat.
  • Remove any excess fat from the chicken.

And that's it. You can grill the chicken, air fry the chicken, or bake the chicken in the oven on 400 degrees Fahrenheit for 40-45 minutes.

a cooked spatchcocked chicken
Yield: Spatchcock Chicken

How to Spatchcock a Chicken

a spatchcocked chicken on a wooden board

Learn how to Spatchcock a Chicken with this easy guide.

Prep Time 5 minutes
Active Time 5 minutes
Total Time 10 minutes
Difficulty Easy

Materials

  • A 2-4 lb chicken
  • Cutting Board
  • Kitchen Shears
  • Paring Knife

Instructions

    1. Place the chicken breast side down with legs toward you. Cut along the backbone with sharp kitchen shears. scissors cutting along the backbone of a whole chicken
    2. Slit the cartilage that's in the middle of the breastbone. a knife cutting the cartilage of the chicken between the chicken breast
    3. Place two hands on the breast and wings and pull them apart while pushing down on the middle of the breastbone. two hands pulling the breast of the chicken apart
    4. Your chicken will lay flat. Cut off any excess fat. a spatchcocked chicken on a wooden board

Notes

  • Smaller chickens are easier to spatchcock as it's easier to cut along the backbone. I generally use chickens that are around 2-4lbs.
  • Dry your chicken with paper towels prior to cutting. It'll make grabbing and gripping the chicken easier.

Recommended Products

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© Tanya
Category: Cooking Basics

Cauliflower Pizza Casserole

by 4 Comments

This low carb dinner is a delicious recipe that the whole family will love! Cauliflower pizza casserole is easy to make in a skillet, customize it with your favorite pizza toppings to make it your own!

Close up of the toppings on the cauliflower pizza casserole.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This cauliflower pizza casserole is a great alternative for pizza night and is an easy way to sneak some extra veggies into everyone's day! It comes together so easily with a few simple ingredients, it's sure to be a family favorite!

This is a great recipe if you are following a low carb lifestyle, and it's delicious if you're not!

If you are looking for more low carb recipes, be sure to check out my Chicken Patties and Air Fryer Shishito Peppers

How to make cauliflower pizza casserole

  • Gather your ingredinets and pre-heat the oven to 375 degrees.
ingredients for cauuliflower pizza casserole on a white background with text of ingredients
  • Heat a 10-inch ovenproof skillet over medium-high heat. Add Italian sausage and cook until browned.
Browning the sausage in a skillet.
  • Remove sausage from skillet and set aside. If there is grease leftover in the pan, add cauliflower and cook until browned, about 2 minutes, stirring occasionally. If there is not any grease, add a little oil to the pan before adding cauliflower.
Cooking the cauliflower in the skillet.
  • Remove pan from heat and add sausage back to pan along with pizza sauce and stir to combine.
Cauliflower added to the browned sausage.
  • Sprinkle cheese, pepperoni, and other toppings across the top.
Pepperoni and olives laid on top of the cauliflower.
  • Place in a preheated oven and bake for 20-25 minutes, until the cheese has melted. Remove from heat and allow to cool in the skillet for 10-15 minutes before serving. Serve and enjoy.
The cauliflower pizza casserole being served out of the skillet.

What other toppings can you add?

The beauty of this dish is that it's so easily customisable with all your favorite toppings. Try it with:

  • Bell peppers
  • Mushrooms
  • Pineapple
  • Bacon
  • Jalapeños
  • Blue cheese
  • And anything else you fancy!

Can you make it ahead of time?

You can make the pizza base a few hours ahead of time and add the toppings, then keep it covered in the fridge until you are ready to bake and serve it.

This dish is also perfect for meal prep and taste even better the second day.

Can you freeze it?

It's best not to freeze the cooked casserole, but you can make the base, let it cool, add the toppings and then freeze it. Wrap it in foil and place in a freezer bag and it will keep for a couple of months.

You can then cook it right from frozen, just add a few extra minutes to the cooking time.

Recipe Notes and Tips

  • Use an oven-safe skillet for this recipe. I use my cast-iron.
  • This dish produces a lot of liquid due to the cauliflower. Some of the liquid will soak up while it cools.
  • Cover this skillet with your favorite toppings.

More Easy Dinner Recipes

Close up of the toppings on the cauliflower pizza casserole.
Print Recipe
5 from 1 vote

Cauliflower Pizza Casserole

This low carb dinner is a delicious recipe that the whole family will love! Easy to make in a skillet, customize it with your favorite pizza toppings to make it your own!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: cauliflower pizza casserole, cauliflower pizza recipes, low carb casserole recipe
Servings: 6 servings
Calories: 350kcal
Author: Tanya

Ingredients

  • ½ lb Italian sausage
  • 1 Tablespoon olive oil optional
  • 1 medium head cauliflower chopped finely
  • 14 oz pizza sauce
  • 2 cups mozzarella cheese
  • 2 oz of pepperoni
  • Your favorite pizza toppings

Instructions

  • Preheat oven to 375 F degrees.
  • Heat a 10-inch oven proof skillet over medium-high heat. Add Italian sausage and cook until browned. Remove sausage from skillet and set aside. If there is grease leftover in the pan, add cauliflower and cook until browned, about 2 minutes, stirring occasionally. If there is not any grease, add oil to the pan before adding cauliflower.
  • Remove pan from heat and add sausage back to pan along with pizza sauce and stir. Sprinkle cheese, pepperoni, and other toppings across the top.
  • Place in a preheated oven and bake for 20-25 minutes, until the cheese has melted. Remove from heat and allow to cool in the skillet for 10-15 minutes before serving. Serve and enjoy.

Notes

  • Use an oven safe skillet for this recipe.
  • This dish produces a lot of liquid due to the cauliflower.
  • Cover this skillet with your favorite toppings.

Nutrition

Calories: 350kcal | Carbohydrates: 9g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1052mg | Potassium: 656mg | Fiber: 3g | Sugar: 5g | Vitamin A: 539IU | Vitamin C: 52mg | Calcium: 227mg | Iron: 2mg

Easy No-Cook Pizza Sauce

by Leave a Comment

It's so easy to make your own tomato sauce for pizzas and dips! This no-cook pizza sauce takes no more than 5 minutes to make with a few simple ingredients.

The sauce spread on pizza dough.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

When it comes to pizza night, we love making our own pizzas instead of ordering in, and a pizza is only as good as its sauce!

Luckily I've got you covered with this easy pizza sauce that doesn't require any cooking, just blend the ingredients and spread it all over your favorite crust. Use it in your favorite pizza recipe, like cauliflower pizza casserole, a calzone, or dip.

This recipe is a great way to add flair and flavor to your homemade pizzas and it's great as a dip too, or stir it into some warm pasta.

If you are after more dipping sauces, be sure to check out my Homemade BBQ Sauce and Easy Queso Dip.

How to make easy no-cook pizza sauce

  • Add ingredients to a blender or food processor.
The ingredients before being blended.
  • Pulse a few times until desired consistency.
The ingredients after blending.

Can you make it ahead of time?

This recipe makes enough for two cups of sauce, so you are likely to have some leftover. Place the sauce in a sealed jar or airtight container and it will keep for up to a week. It can be used straight out of the fridge.

Can you freeze it?

This is a great recipe if you are looking for some batch cooking! The sauce will keep well frozen for up to 2 months. Defrost the suace in the fridge overnight before using.

Recipe Variations

This pizza sauce is pretty good as it is, but there are a few swaps you can make to suit your tastes.

  • I like to blend whole tomatoes to make this, but you can use a thick canned pure tomato sauce and mix the other ingredients into it.
  • I like to add red pepper flakes because I like my pizza sauce a little spicy. Feel free to omit the flakes for less heat or add more for spicy pizza sauce.
  • Depending on the brand of tomatoes you use, you may need to add a little sugar to cut through the acidity, but you can omit this if you prefer. You can also substitute white sugar for coconut sugar for a paleo sauce.
Tomatoes in a can.

Recipe Notes and Tips

  • This recipe is easily doubled and tripled.
  • Spread the sauce evenly on the crust and don't be stingy, add a nice thick layer.
  • The tomato paste makes the sauce thicker and more spreadable, so don't skip this ingredient.

More Easy Sauce Recipes

The sauce spread on pizza dough.
Print Recipe
5 from 1 vote

Easy No Cook Pizza Sauce

It's so easy to make your own tomato sauce for pizzas and dips! This no cook pizza sauce takes no more than 5 minutes to make with a few simple ingredients.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: easy pizza sauce, how to make pizza sauce, tomato pizza sauce recipe
Servings: 2 cups
Calories: 99kcal
Author: Tanya

Ingredients

Instructions

  • Add ingredients to a blender or food processor.
  • Pulse a few times until desired consistency.
  • Add to pizza or use as dip.

Notes

  • This recipe is easily doubled and tripled.
  • Spread the sauce evenly on the crust and don't be stingy, add a nice thick layer.
  • The tomato paste makes the sauce thicker and more spreadable, so don't skip this ingredient.

Nutrition

Calories: 99kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1231mg | Potassium: 888mg | Fiber: 6g | Sugar: 13g | Vitamin A: 913IU | Vitamin C: 39mg | Calcium: 171mg | Iron: 6mg