Everyone loves a slice of pumpkin pie topped with whipped cream as a tasty treat to end the holiday meal- why not begin it the same way? This savory appetizer looks just like a classic piece of the traditional pie. Cheese and Cracker Pumpkin Pie Bites are the perfect finger food to tide guests over while they anxiously anticipate the main meal and (of course) dessert!

The big holiday dinner is right around the corner.

If your kids are like mine they’re already having turkey and stuffing dreams galore.

Already begging to know about what’s going to be on this years menu. 

You’re probably also wondering why they’re asking since we usually have the same things year after year.

This is true, but the kids also know that every year Mom makes at least one new dessert and a few fun appetizers to tide everyone over while we wait for the main meal.

A couple years ago I made these yummy little Cheese & Cracker Pumpkin Pie Bites that were a hit with everyone.

When something so simple gets a tickle out of almost everyone, it’s meant to be a repeating recipe.

Tasty, fun finger food that embraces the season? What’s not to love!

These cheese and cracker pumpkin pie bites are both adorable and delicious.

That makes them perfect for serving as either a snack or an appetizer as part of your holiday and party menus.

Ingredients Needed

This cheese and cracker appetizer only requires four ingredients.

You’ll need:

• Cheese – You’ll need an 8 ounce block of cheddar cheese for this recipe. You can use mild, medium, or even sharp cheddar- whichever is your preference. You could even use more than one variety- just make sure it’s an orange cheddar so the end result looks like a traditional slice of pumpkin pie.
• Crackers – Forming the pie crust requires two different kinds of crackers, but very specific crackers. You’ll need both Triscuit thin crisps which are triangular in shape, and Chicken In A Biskit crackers (or the store brand equivalent). Neither kind of cracker should be hard to find in any chain grocery store.
• Cream Cheese – Any brand will work just fine, but it needs to be whipped cream cheese. Even softened, traditional cream cheese won’t pipe the way you need it to.

How To Make

Another reason I love making and serving these cheese and cracker pumpkin pie bites is because of how easy they are to throw together.

They look great, but require very little effort or time to make.

This makes them perfect whether you’ve planned ahead or need something to serve guests at the last minute.

Start by preparing the cheese.

Unwrap your 8 ounce block of cream cheese.

For ease, I recommend this size but you could use a larger block if that’s what you have or wanting to make more than a couple cheese and cracker appetizer bites.

Cut the 8 ounce block of cheddar evenly in half, lengthwise.

Lay both halves of the block of cheese out flat on a cutting board.

Alternating directions, cut out cracker sized triangles from each until no more can be cut.

You should be able to get 5 triangles out of each half block of cheese.

Add your whipped cream to a large ziplocking bag.

There’s no set amount, but each cracker takes about a teaspoon.

You’ll need more or less depending on the amount of cheese and cracker pumpkin pie bites you plan on fixing.

Twist the top of the ziplocking bag to ‘seal’ the press all the cream cheese down to one corner.

Snip off a little of the corner.

Lightly squeeze the bag to squirt a dot of cream cheese onto the bottom of a cheese triangle.

Add the cheese triangle to a triscuit cracker, making sure it’s evenly placed. Press down gently to ‘glue’ them together.

Transfer to a serving platter of your choice, then repeat until all the cheese triangles have been put on triscuit crackers.

Add a dot of glue to the center bottom of a Biskit cracker, then gently press it flat against the back of the cheddar topped triscuit to form the ‘crust’ on your pie slice.

Repeat until all the cracker pie bites have been finished.

Arrange the cheese and cracker pumpkin pie bites on a serving dish to your liking.

Top each with a dollop of the piped cream cheese- it looks like whipped cream.

Serve the crackers & enjoy!

Storing

Unfortunately these holiday cheese and cracker bites don’t store well.

The cut cheese will harden and the crackers can become soggy.

These are best made fresh the day you plan to enjoy them.

TIPS & TRICKS

• These can be made up to an hour ahead of time, then stored in the refrigerator in an air tight container. No more than an hour though or the cheese may begin to harden and crackers get soggy.
• Want a bit of greenery? Sprinkle thinly sliced green onions around your serving dish. You could also use fresh parsley leaves.
• You can make your own whipped cream cheese by softening a brick of cream cheese, then add it to a mixing bowl and whip it with a hand mixer until smooth and creamy.

Other Holiday Finger Food Ideas

Something to munch on while Mom, Grandma, and all the Aunts are in the kitchen finishing things up- these Cheese & Cracker Pumpkin Pie Bites will give you something fun to munch on without taking away your appetite.

Triangle shaped Triscuits and Chicken In A Biskit crackers are topped with a thick slice of sharp cheddar cheese to resemble a slice of pumpkin pie.

Served with a dollop of whipped cream cheese on top you’ve got a fun, festive cheese and cracker snack that gets everyone in the mood for the rest of the big day.

Looking for other savory options for holiday finger foods?

Try these:

• Christmas Tree Pull Apart Bread
• Sweet Potato Casserole Bites
• Pomegranate, Feta, and Chive Pinwheels
• Santa Hat Cranberry White Cheddar Cheeseball
• Stuffed Roast Beef & Cheddar Hand Pies

If you’ve tried these CHEESE & CRACKER PUMPKIN PIE BITES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Cheese & Cracker Pumpkin Pie Bites

This savory appetizer looks just like a classic piece of the traditional pie. Cheese and Cracker Pumpkin Pie Bites are the perfect finger food to tide guests over while they anxiously anticipate the main meal and (of course) dessert!

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings 10

Calories 188kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 1 8 ounce block Cheddar cheese
• 12 Triscuit Thin Crisps
• 12 Chicken in a Biskit crackers
• 3/4 cup Whipped cream cheese

US Customary - Metric

Instructions

• Slice your preferred brand of cheddar cheese in half lengthwise, then cut into alternating triangles, slightly smaller but no bigger than your Triscuit crackers. Top the Triscuits with the cut cheddar wedges.
• Transfer the cream cheese to a sturdy ziplocking sandwich bag, then push it all down into one corner of the bag. Twist the bag a couple of times in the center to create a piping bag shape.
• Snip off a small corner of the bag on one side. Use the cream cheese to squirt a strip of 'glue' onto the bottom of the Chicken In A Biskit crackers. Gently press those crackers flat against the back of the cheddar topped Tricsuits to form the pie 'crust'.
• Plate the crackers however you'd like. Top with a dollop of cream cheese, squeezed from the ziplocking bag so that it looks like whipped cream.
• Refrigerate until ready to serve, but no more than an hour or the cheese will start to harden.
• Serve & enjoy!

Notes

• These can be made up to an hour ahead of time, then stored in the refrigerator in an air tight container. No more than an hour though or the cheese may begin to harden and crackers get soggy.
• Want a bit of greenery? Sprinkle thinly sliced green onions around your serving dish. You could also use fresh parsley leaves.
• You can make your own whipped cream cheese by softening a brick of cream cheese, then add it to a mixing bowl and whip it with a hand mixer until smooth and creamy.

Nutrition

Calories: 188kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 265mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 456IU | Calcium: 188mg | Iron: 0.4mg

recipe originally published November 21, 2016

The post Cheese & Cracker Pumpkin Pie Bites appeared first on 4 Sons 'R' Us.

Phorittos wrap all the yummy pho flavors up into a tortilla shell for a can’t miss fusion. These pho style burritos combine perfectly seasoned beef, veggies, and rice noodles and turn it into a portable meal you’ll love!

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Pho is amazing.

Burritos are amazing. 

Put them together for a mind blowing experience of deliciousness.

It’s the fusion meal you didn’t know you needed in your life.

We’re talking wrapping up rice noodles, veggies, and seasoned beef in a blanket of a tortilla for a treat any pho lover will love.

Pho sure.

What do you call pho in a burrito?

While this sounds like the beginning of a terrible dad joke, it’s not.

Pho stuffed into a tortilla shell is a phoritto of course!

Ingredients

To make these you’ll need:

• Seasonings– Ground ginger, anise seed, fennel seed, coriander, salt
• Olive oil
• Veggies– Sliced yellow onion and sliced bell pepper
• Steak– Round steak sliced as thin as possible
• Pho Broth – You can find this online or in the Asian section of your grocery store
• Rice noodles– Again you can find these in the Asian section
• Tortillas– Burrito sized tortillas
• Bean sprouts– 1 can drained
• Green onions– Sliced
• Sriracha– To taste

How to Make

To make these, start by mixing  together the ginger, anise seed, fennel seed, coriander and salt in a small bowl.

Set the seasoning aside.

Then, heat a skillet with olive oil over medium heat.

Saute the peppers and onion in the skillet for 1-2 minutes, or until veggies are just starting to soften but still crisp.

Push the veggies to the side, then sear the steak strips on both sides, sprinkling the seasoning mix over the whole pan.

Add the broth, mix everything and let everything simmer until the beef is cooked through and tender.

At this point, remove it from pan and cover it.

Set it aside until you are ready to use it.

Meanwhile, bring the remaining 3 ½ cups pho broth to a boil.

When it boils, remove it from the heat and add the rice noodles.

Cover the pot and let the noodles sit for 5-6 minutes, or until cooked.

Assemble the phoritto by adding the hoisin to the burrito shell, followed by rice noodles, then veggies and beef, bean sprouts, green onions, and sriracha.

Fold and enjoy!

Variations

You can switch this up a bit to suit your preferences.

Some variations:

• Trade the beef for chicken or shrimp instead.
• If you are vegetarian, skip the beef all together and use tofu or mushrooms.
• Add some fresh lime, cilantro, and mint when you assemble everything.

Storing leftovers

Store the filling separate from the tortillas in an airtight container in the fridge for up to 3 days.

Tips and Tricks

• Use any kind of rice noodles you want and follow the instructions on the package when you are cooking them.
• You could use a pho seasoning packet instead of making your own.
• Sriracha is optional. Using it and how much you use is totally up to you.

Other Creative Burritos

Phorittos combine the best of two worlds- pho and burritos- into one yummy delight.

Make it and enjoy!

Looking for other creative burrito recipes?

Try these:

• Sausage Breakfast Burritos
• Buffalo Chicken Burritos
• Smothered Beef Burritos (aka Wet Burritos)

If you’ve tried these PHORITTOS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Phorittos (Pho Style Burritos)

Phorittos wrap all the yummy pho flavors up into a tortilla shell for a can't miss fusion. These pho style burritos combine perfectly seasoned beef, veggies, and rice noodles and turn it into a portable meal you'll love!

Course Beef, Dinner, Lunch

Cuisine American, Vietnamese

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 burritos

Calories 674kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon anise seed
• ½ teaspoon fennel seed
• ½ teaspoon coriander
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 yellow onion sliced
• ½ bell pepper sliced
• ½ lb round steak sliced as thin as possible
• 4 cups pho broth divided
• 8 oz rice noodles
• 4 large burrito tortillas
• ½ cup hoisin sauce or to taste
• 1 can beansprouts drained
• 2 green onions sliced
• 2-3 tablespoons sriracha or to taste

US Customary - Metric

Instructions

• In a small bowl, mix together the ginger, anise seed, fennel seed, coriander and salt, set aside
• Heat a skillet over medium heat, add the olive oil, peppers and onion amd cook 1-2 minutes, or until veggies are just starting to soften but still crisp
• Push the veggies to the side, then sear the steak strips on both sides, sprinkling the seasoning mix over the whole pan
• Add the broth, mix everything and allow to simmer 1-2 minutes, or until beef is cooked through and tender, remove from pan and set aside, covered, until ready to use
• Meanwhile, bring the remaining 3 ½ cups pho broth to a boil, remove from heat, and add the rice noodles. Cover and allow to soak 5-6 minutes, or until cooked
• Assemble the phoritto by adding the hoisin to the burrito shell, followed by rice noodles, then veggies and beef, bean sprouts, green onions, and sriracha

Notes

• Use any kind of rice noodles you want and follow the instructions on the package when you are cooking them.
• You could use a pho seasoning packet instead of making your own.
• Sriracha is optional. Using it and how much you use is totally up to you.

Nutrition

Calories: 674kcal | Carbohydrates: 103g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 2498mg | Potassium: 722mg | Fiber: 7g | Sugar: 18g | Vitamin A: 561IU | Vitamin C: 40mg | Calcium: 167mg | Iron: 6mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

The post Phorittos (Pho Style Burrito) appeared first on 4 Sons 'R' Us.

No knead cranberry walnut bread is a sweet, tart bread. This no knead recipe is perfect for people who are new to using yeast.

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

I love a good fancy bread.

You know the kinds you can buy from an actual bakery but can’t necessarily find in the grocery store bakery?

That’s this cranberry walnut bread.

But just because it’s a specialty bread that has yeast in it doesn’t mean it is difficult to make or that you need to trek it to your local bakery to enjoy it.

It’s pretty easy to put together and full of the sweet, tart winter time flavors that make this an absolutely treat.

Ingredients

To make this you’ll need:

• Flour– Bread flour not all purpose. Don’t substitute. You can find it right next to the all purpose flour in the grocery store.
• Salt
• Walnuts– Chopped
• Dried cranberries– Craisins
• Warm water– Not hot or it will kill the yeast
• Sugar– Granulated
• Yeast– Active dry yeast

How to Make

Start by stirring together the bread flour, salt, walnuts and cranberries in a large bowl.

Once those ingredients are combined, set the mixture aside.

In a smaller bowl, stir together the water, sugar, and yeast.

Let it sit for about 5 minutes so the yeast can bloom (get a little foamy and bubbly on top).

Stir the water mixture into the flour mixture until a sticky dough forms.

Then, cover the dough bowl with plastic wrap.

Set it in a warm place and let it rise for about 2 hours.

After 2 hours, carefully tip the dough out onto a lightly floured piece of parchment paper and shape it into a circle.

Then, let the dough rise an additional 1 hour.

During the second rise, preheat the oven to 450 F with a large, lidded cast iron dutch oven into the oven during the preheat time.

Using oven mitts, carefully remove the dutch oven from the preheated oven and take off the lid.

Lift the parchment with the dough into the pot, cover, and return to the oven

Cook for 45 minutes covered, then remove lid and cook an additional 5-10 minutes uncovered, or until the crust is golden brown.

Let the bread cool for 10 minutes in the pot before removing to a wire cooling rack and cooling completely before slicing.

Serve and enjoy!

Do I really need to use bread flour? What’s the difference between bread flour and all purpose?

Yes!

Bread flour has more protein than all purpose flour.

The protein helps the glutens develop and gives it the structure and texture.

If you use all purpose flour, it will taste more or less the same.

The biggest different being that the bread will be softer and not have the same chewy texture you’d expect from a quality loaf of artisan bread.

Is This Like Costco’s Cranberry Walnut Bread?

Yes!

This is meant to be a Costco copycat and our interpretation of their delicious, but seasonal cranberry walnut bread.

They’re version uses whole wheat and barley flour, while we prefer using bread flour in our version.

Costco only offers their cranberry walnut bread in late Fall and early Winter.

This recipe will let you enjoy it all year long, anytime a craving hits.

Storing Leftovers

Store leftover bread tightly wrapped on the counter for two days.

Tips and Tricks

• If the yeast doesn’t get bubbly while it sits, it is not good to use. Discard and try again with another packet of yeast, making sure the water is not too hot or too cold. The water should be between 105 and 115 degrees.
• This bread makes delicious toast and tastes so good smeared with butter and honey.
• Don’t skip heating the Dutch oven before you put the dough in. This helps a nice crust develop on the bread.

Other No Knead Bread Recipes

No knead cranberry walnut bread is a cozy, winter favorite.

Make it and enjoy!

Looking for other no knead bread recipes?

Try these:

• Traditional Irish Soda Bread Recipe
• Crockpot Rosemary Olive Oil Bread
• Cheesy Beer Bread
• Shortcut Focaccia Bread Using Frozen Dinner Rolls

If you’ve tried this NO KNEAD CRANBERRY WALNUT BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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No Knead Cranberry Walnut Bread

No knead cranberry walnut bread is a sweet, tart bread. This no knead recipe is perfect for people who are new to using yeast.

Course Bread, Breakfast, Brunch, Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 55 minutes

Rise Time 3 hours

Total Time 4 hours 5 minutes

Servings 1 boulle

Calories 2614kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 4 cups bread flour
• 1 ½ teaspoons salt
• ¾ cup walnuts
• ½ cup dried cranberries
• 1 ½ cups warm water
• 1 tablespoon granulated sugar
• 1 packet 2 ¼ teaspoons active dry yeast

US Customary - Metric

Instructions

• In a large bowl, stir together the bread flour, salt, walnuts and cranberries; set aside
• In a smaller bowl, stir together the water, sugar, and yeast and allow to bloom, approximately 5 minutes
• Stir the water mixture into the flour mixture until a sticky dough forms
• Cover with plastic wrap and allow to rise for about 2 hours in a warm place
• Carefully tip the dough out onto a lightly floured piece of parchment paper, and shape into a circle
• Allow to rise an additional 1 hour
• During the second rise, preheat the oven to 450 F and place a large dutch oven with the lid on into the oven during the preheat time
• Carefully remove the dutch oven from the preheated oven, remove the lid (using oven mitts) and lift the parchment with the dough into the pot, cover, and return to the oven
• Cook for 45 minutes covered, then remove lid and cook an additional 5-10 minutes uncovered, or until the crust is golden brown
• Allow to cool for 10 minutes in the pot before removing to a wire rack and cooling completely before slicing

Notes

• If the yeast doesn't get bubbly while it sits, it is not good to use. Discard and try again with another packet of yeast, making sure the water is not too hot or too cold. The water should be between 105 and 115 degrees.
• This bread makes delicious toast and tastes so good smeared with butter and honey.
• Don't skip heating the Dutch oven before you put the dough in. This helps a nice crust develop on the bread.

Nutrition

Calories: 2614kcal | Carbohydrates: 437g | Protein: 73g | Fat: 66g | Saturated Fat: 7g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 9g | Sodium: 3521mg | Potassium: 930mg | Fiber: 22g | Sugar: 60g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 8mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

The post No Knead Cranberry Walnut Bread appeared first on 4 Sons 'R' Us.

Crabbies are yummy open faced seafood sandwiches you can serve as an appetizer or the main meal. These savory bites feature a mixture of crab meat and old English cheese spread onto a buttery English muffin.

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Nothing gets my family excited quite like seafood.

Being that it’s expensive, it’s definitely a treat for us.

But these crabbies really stretch your crab meat and create a delicious cheesy situation that’s so worth it.

What are crabbies?

Crabbies, sometimes called crab melt-aways, are delicious open faced sandwich bites that make a fantastic appetizer.

A lot of people serve them for the holidays, but we like to serve them anytime!

Ingredients

To make these, you’ll need:

• English muffins– Halved
• Crab meat– A 6 ounce can of white crab meat drained very well or fresh crab meat if you prefer
• Old English cheese spread– The kind by Kraft- our grocery store keeps it near the Velveeta and grated Parmesan cheeses.
• Mayonnaise– Real full fat mayonnaise and not mayonnaise style dressing
• Seasoning– Garlic powder and seasoned salt
• Butter– Softened

How to Make

Crabbies are delightfully easy to make!

Just add all of the ingredients to a large mixing bowl and whip them together with a hand mixer until smooth and creamy.

Then, spread the mixture evenly out over the halved English muffins. really getting it into the nooks and crannies.

Put the crab spread muffins on a baking dish and freeze them for 2 hours, keeping the dish flat.

Set your oven on broil, and transfer the baking dish to the hot oven.

Broil the crabbies for 4-5 minutes, watching them, just until the muffins are toasted and the crab spread is melted and golden brown on top.

Serve whole, or quarter to serve them bite sized.

Enjoy!

Dipping Ideas

Want to serve with a dip?

Delicious options include:

• lemon aioli
• cocktail sauce
• hot sauce
• pepper relish
• tartar sauce

Can I air fry these instead?

Yes!

To make crabbies in your air fryer, follow the steps above but instead of broiling them, cook them at 400F for 8-9 minutes in your air fryer.

Can I freeze crabbies?

Yes!

You can store them in a ziplocking bag in the freezer for up to 3 months.

I recommend flash freezing them for 30 minutes on a baking sheet before adding them to the bag and long term freezer storage.

This will ensure the cheesy crab topping stays in place on all the muffins.

Just broil when ready!

Tips and Tricks

• You can sub fresh crab meat or canned baby shrimp, if preferred. 
• For a Southern touch, use spicy (or regular) Pimento cheese in place of the old English cheese spread.
• If serving a crowd, cut each crispy crabbie into quarters before serving.
• You can add a dash of Old Bay seasoning to the mixture for some extra zip! You can also sprinkle it on after it’s baked.

Other Crab Recipes

Crabbies are a delicious treat we love!

Make them for your next gathering and enjoy!

Looking for other crab recipes?

Try these:

• Easy Crab Bisque
• Crab Cake Sliders
• Smoked Crab Dip Recipe
• Crab Rangoon
• Crab Stuffed Deviled Eggs

If you’ve tried this CRABBIES RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Crabbies (Crab Melt-Aways)

Crabbies are yummy open faced seafood sandwiches you can serve as an appetizer or the main meal. These savory bites feature a mixture of crab meat and old English cheese spread onto a buttery English muffin.

Course Appetizer

Cuisine American

Prep Time 5 minutes

Cook Time 5 minutes

Freeze Time 2 hours

Total Time 2 hours 10 minutes

Servings 12

Calories 192kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 6 English muffins halved
• 1 6 oz can white crab meat drained well, you want the meat DRY
• 1 5 oz jar Kraft Old English cheese spread
• 2 tsp mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp seasoned salt
• 1 stick butter softened

US Customary - Metric

Instructions

• Add all of the ingredients to a large mixing bowl. Using a hand mixer, whip them together until smooth and creamy.
• Spread the mixture evenly out over the halved English muffins. Make sure to get it into the nooks and crannies.
• Transfer the prepared crab spread muffins to a baking dish. Lay the baking dish flat in the freezer, and freeze the crabbies for 2 hours.
• Set your oven on broil, and transfer the baking dish to the hot oven. Broil for 4-5 minutes, watching them, just until the muffins are toasted and the crab spread is melted and golden brown on top.
• Serve whole, or quarter to serve them bite sized. Enjoy!

Notes

• You can sub fresh crab meat or canned baby shrimp, if preferred. 
• For a Southern touch, use spicy (or regular) Pimento cheese in place of the old English cheese spread.
• If serving a crowd, cut each crispy crabbie into quarters before serving.
• You can add a dash of Old Bay seasoning to the mixture for some extra zip! You can also sprinkle it on after it's baked.

Nutrition

Calories: 192kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 428mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.3mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

The post Crabbies appeared first on 4 Sons 'R' Us.

Red velvet fluff salad is a sweet treat perfect for Valentine’s Day. This dessert features decadent red velvet cake pieces tossed with a luscious mixture of pudding and whipped topping. The perfect way to show your love!

Does anything say love quite as much as red velvet anything?

Whoever said the way to someone’s heart is through their stomach had to be talking about this red velvet fluff salad.

Fluff salad is already pretty fantastic with its sweet pudding whipped topping mix and dots of marshmallows throughout.

But OMG when you add red velvet cake piece!

We are talking next level dessert deliciousness.

Ingredients

To make this you’ll need:

• Red velvet cake– Chopped up. You can use store bought cake or bake your own and chop it. Either way.
• Whipped topping– A thawed tub of Cool Whip
• Milk– Make sure it’s nice and cold and use whole milk if you can.
• Instant pudding– Red velvet flavor. Make sure it’s the instant variety and says pudding.
• Mini marshmallows

How to Make

This fluff salad is so easy to make!

Just whisk together add the pudding mix and the milk in a mixing bowl.

Then, put the mixture in the fridge to chill for 20-30 minutes, until significantly thickened.

Once it’s thickened, remove the chilled pudding from the fridge and fold in the thawed whipped topping.

Then fold in the remaining ingredients to the mixture using a spatula.

You can serve immediately, or return the mixture to the fridge for another 30 minutes to continue to thicken.

Serve and enjoy!

Can I make cake fluff salad ahead of time?

Yes!

You can make it a day ahead, but I recommend waiting to add the marshmallows until you are ready to serve.

Storing Leftovers

Store leftovers tightly covered or in an airtight container in the fridge for up to 2 days.

Tips and Tricks

• Want to make it prettier for presentation when serving? Top it with red, pink, or white sprinkles or even sweet, dark cherries.
• Not into red velvet? Use chocolate or vanilla cake instead and vanilla pudding with a drop of red food coloring to give it that red color.
• It’s delicious right away, but if you let it chill after you make it, it will thicken up more.

Other Fluff Salad Recipes

Red velvet fluff salad makes a yummy, festive treat perfect for Valentine’s Day.

Make it and enjoy!

Looking for other fluff salad recipes?

Try these:

• Caramel Apple Fluff Salad
• Banana Pudding Fluff Salad
• Cranberry Fluff Salad
• Pineapple Pretzel Fluff Salad

If you’ve tried this RED VELVET FLUFF SALAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Red Velvet Fluff Salad

Red velvet fluff salad is a sweet treat perfect for Valentine's Day. This dessert features decadent red velvet cake pieces tossed with a luscious mixture of pudding and whipped topping. The perfect way to show your love!

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 10 minutes

Servings 12

Calories 395kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 5-6 cups chopped red velvet cake
• 1 8 oz tub cool whip thawed
• 2 cups cold milk
• 1 3.4 oz pkg Instant red velvet pudding mix
• 2 cups mini marshmallows

US Customary - Metric

Instructions

• To a medium mixing bowl add the pudding mix and the milk. Whisk together until evenly combined. Transfer the bowl to the refrigerator and let the mixture chill for 20-30 minutes, until significantly thickened.
• Remove the chilled pudding from the fridge. Add the thawed whipped topping, and mix in until smooth and evenly combined.
• Add the remaining ingredients to the bowl, and fold in using a spatula- just until evenly incorporated.
• You can serve immediately, or return the mixture to the fridge for another 30 minutes to continue to thicken.
• Serve & enjoy!

Notes

• Want to make it prettier for presentation when serving? Top it with red, pink, or white sprinkles or even sweet, dark cherries.
• Not into red velvet? Use chocolate or vanilla cake instead and vanilla pudding with a drop of red food coloring to give it that red color.
• It's delicious right away, but if you let it chill after you make it, it will thicken up more.

Nutrition

Calories: 395kcal | Carbohydrates: 81g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 108mg | Sodium: 765mg | Potassium: 198mg | Fiber: 1g | Sugar: 51g | Vitamin A: 251IU | Calcium: 141mg | Iron: 3mg

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Caramel apple dump cake is a delicious mash up of caramel apples, apple pie, and cake in one incredible dessert. This easy dump cake features apple pie filling, gooey caramel and a cozy blend of spices for a taste of fall all year long!

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Hands down fall is the best time of the year.

The weather, the leaves, and of course the flavors.

Other times of year, I flat out miss it.

Like now during the dead of winter when everything is brown and gray.

What I wouldn’t give for a bright splash of colorful leaves and orange pumpkins.

While I can’t have that, I can enjoy some of my favorite fall flavors like caramel apple.

It’s a classic fall flavor that I love all year and is so good in this caramel apple dump cake!

And thanks to how easy it is to put together, I have no problem making it whenever I want be it October, January, or July!

Ingredients

To make this you’ll need:

• Apple pie filling– Use your favorite brand of canned apple pie filling. You could also use homemade Crock Pot Apple Pie Filling.
• Caramel– I like the Kraft caramel baking bits for this.
• Spices– Nutmeg (optional) and ground cinnamon
• Box cake mix– Yellow cake
• Melted butter– Use salted butter if possible. The salt intensifies the flavor of the sweet ingredients.

How to Make

This caramel apple dump cake is a snap to make!

Just stir together the pie filling and spices and spices in a large mixing bowl until evenly combined.

Pour the seasoned pie filling into the 9×13″ baking dish sprayed with nonstick spray, spreading it out evenly.

Then, sprinkle the caramel bits evenly out over top of the filling, followed by the cake mix.

Pour the melted butter out over top of the cake mix in the baking dish.

Bake the cake at 350°F for 45 minutes, or until it’s golden brown on top and bubbling on the edges.

Take the cake out of the oven and  let it rest for 10 minutes, so that it’s still nice and warm but not actually hot.

Spoon the cake into bowl!

Enjoy!

Serving Suggestions

Serve the cake warm and top it with scoops of vanilla ice cream and caramel and/or big dollops of whipped cream.

Storing

Store the cake tightly wrapped in the fridge for up to a week. Reheat portions in the microwave to serve warm.

Tips and Tricks

• Don’t have salted butter? Use unsalted and stir in 1/8 tsp of salt.
• The nutmeg is totally optional.
• You could substitute spice cake in this if you want.

Other Dump Cake Recipes

Caramel apple dump cake is a decadent, easy to make treat I love!

Make it and enjoy!

Looking for other dump cake recipes?

Try these:

• Pumpkin Pecan Dump Cake
• Dump & Bake Blackberry Cobbler
• Strawberry Cheesecake Dump Cake
• Peach Cobbler Dump Cake

If you’ve tried this CARAMEL APPLE DUMP CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Caramel Apple Dump Cake

Caramel apple dump cake is a delicious mash up of caramel apples, apple pie, and cake in one incredible dessert. This easy dump cake features apple pie filling, gooey caramel and a cozy blend of spices for a taste of fall all year long!

Course Dessert

Cuisine American, Southern

Prep Time 5 minutes

Cook Time 45 minutes

Rest Time 10 minutes

Total Time 1 hour

Servings 12

Calories 406kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 2 20 oz cans apple pie filling
• 1 cup Kraft caramel baking bits
• 1 tsp ground nutmeg optional
• 2 tsp ground cinnamon
• 1 box yellow cake mix
• 3/4 cup melted butter about 1 1/2 sticks worth
• caramel sauce for serving
• vanilla ice cream for serving

US Customary - Metric

Instructions

• In a large mixing bowl add both the pie filling and spices. Stir together until evenly combined.
• Lightly spray a 9x13" baking dish with non stick cooking spray.
• Pour the seasoned pie filling into the prepared dish. Using a spatula, spread the filling out evenly.
• Sprinkle the caramel bits evenly out over top of the filling, followed by the cake mix.
• Pour the melted butter evenly out over top of the cake mix in the baking dish.
• Bake the cake at 350°F for 45 minutes, or until it's golden brown on top with bubbling edges.
• Let the baked cake rest for 10 minutes, so that it's still nice and warm but not actually hot.
• Spoon the cake into bowls, and top with scoops of vanilla ice cream and a drizzle of caramel syrup.

Notes

• Don't have salted butter? Use unsalted and stir in 1/8 tsp of salt.
• The nutmeg is totally optional.
• You could substitute spice cake in this if you want.

Nutrition

Calories: 406kcal | Carbohydrates: 70g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 446mg | Potassium: 107mg | Fiber: 2g | Sugar: 42g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

The post Caramel Apple Dump Cake appeared first on 4 Sons 'R' Us.

Guinness burgers with bacon and Irish cheddar are the perfect burger for St. Patrick’s Day celebrations. Infusing the beef patties with Guinness and topping them with slightly sweet Irish cheddar and salty, smoky bacon take these to the next level.

You can’t deny that St. Patty’s Day means two things:

First, that winter is almost over so the days of polar vortexes are numbered.

And second it gives us a great excuse to add Guinness to everything like these burgers

So let’s talk about this Guinness burger. 

Obviously we have the Guinness with its very distinct, slightly sweet, bitter, milky flavor.

You can say lots of things about Guinness but you can not say it is a subtle beer.

But don’t let that stop you from using it in cooking since cooking mellows it and lets it blend into the background of whatever you are making. 

In these burgers, it just adds a depth of flavor that you wouldn’t get from just the beef alone and compliments the flavors from the dijon, onion, and garlic.

Plus the bit of extra moisture from the beer makes these burgers insanely juicy. 

The result? The most perfect Guinness burgers loaded with bacon and Irish cheddar that would be the highlight of any St. Patrick’s Day menu.

Ingredients

To make these you’ll need:

• Ground beef– You could substitute with ground chicken or ground turkey if you prefer.
• Seasoning– Minced white onion, minced garlic, and salt and pepper
• Mustard– Dijon
• Guinness– The key to these burgers!
• Olive oil– Don’t substitute a different oil. You want the flavor from the olive oil.
• Cheese– An aged Irish cheddar cheese like Kerrygold.
• Bacon– Thick cut bacon cooked nice and crispy.
• English muffins– Sliced and toasted

How to Make

Making these Guinness burgers is very similar to making other burgers.

To do it, add the ground beef, seasoning, mustard, beer, olive oil and salt and pepper to a large mixing bowl.

Mix everything together with your hands just until evenly combined.

Divide the meat mixture into fourths and make them into patties.

Put the patties in a pan and cover the pan with plastic wrap.

Refrigerate the burgers for an hour to let the flavors come together.

Heat an oiled cast iron skillet over medium high heat.

Cook the patties, flipping as needed until lightly charred on the outside and cooked to your preferred level of doneness.

Remove the skillet from heat, and top them with sliced cheese.

Let the patties rest just until the cheese has begun to melt.

Transfer the patties to the English muffins, top with bacon, and any other desired toppings.

Serve immediately and enjoy!

Topping Ideas

You can top these with your favorite burger toppings, but there are a few that particularly bring out the Guinness flavor.

I like to top them with:

• Dijon or stone ground mustard
• sliced yellow or red onion- griddle them if you want!
• pickles

Storing leftovers

Store leftover burger patties in an airtight container in the fridge for up to 3 days.

Reheat them in a warm oven until heated through.

Avoid microwaving them to keep the burgers tender.

How Long to Cook Burgers on the Stove

The cook time will vary by how done you like the meat but a good rule of thumb is:

• 2.5 minutes per side for medium rare
• 3 to 3.5 minutes per side for medium
• 4 to 4.5 minutes per side for well done

Tips and Tricks

• Don’t over mix the burger meat to keep it from getting tough.
• Try not to disturb the burgers while they cook before you flip them. This helps the outside caramelize.
• Make sure the cast iron skillet is hot before adding the patties to help them sear.
• To melt the cheese faster, remove the skillet from the heat but put a cover on skillet.

Other Burger Recipes

These Guinness burgers with bacon and Irish cheddar are a must make around St. Patrick’s Day and really anytime.

Make them and enjoy!

Looking for other burger recipes?

Try these:

• Mongolian Barbecue Burgers with Asian Slaw
• Cheeseburgers with Creamy Mushroom Sauce
• Pizza Burgers
• Smoked Burgers
• Grilled Tandoori Chicken Burgers

If you’ve tried these GUINNESS BURGERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Guinness Bacon Irish Cheddar Cheeseburgers

Guinness burgers with bacon and Irish cheddar are the perfect burger for St. Patrick’s Day celebrations. Infusing the beef patties with Guinness and topping them with slightly sweet Irish cheddar and salty, smoky bacon take these to the next level.

Course Dinner, Entree, Lunch, Main Course, Sandwich

Cuisine American, Irish

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 4

Calories 817kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 1 lb ground beef
• 2 tbsp minced white onion
• 1 tsp minced garlic
• 2 tsp Dijon mustard
• 1/4 cup Guinness beer
• 1/2 tbsp extra virgin olive oil
• salt & pepper, to taste
• extra virgin olive oil
• 4 slices aged Irish cheddar, such as Kerrygold
• 8 sliced thick cut bacon, cooked crisp
• 4 English muffins, sliced & toasted

US Customary - Metric

Instructions

• Add the ingredients, ground beef through salt & pepper, to a large mixing bowl. Use your hands to mix everything together, JUST until evenly combined. 
• Form the meat mixture into 4 patties or easy size, and transfer them to a pan.  Use syran wrap to cover the pan, and refrigerate the patties for an hour.
• Lightly oil a cast iron skillet, and heat over medium high heat. Cook the patties, flipping as needed until lightly charred on the outside and cooked to your preferred level of 'done'.
• Remove the skillet from heat, and add sliced cheese. Let the patties rest just until the cheese has begun to melt. 
• Transfer the patties to the English muffins, top with bacon, and any other desired toppings- serve immediately.

Notes

• Don't over mix the burger meat to keep it from getting tough.
• Try not to disturb the burgers while they cook before you flip them. This helps the outside caramelize.
• Make sure the cast iron skillet is hot before adding the patties to help them sear.
• To melt the cheese faster, remove the skillet from the heat but put a cover on skillet.

Nutrition

Calories: 817kcal | Carbohydrates: 29g | Protein: 37g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 956mg | Potassium: 551mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 3mg

recipe adapted from Garnish with Lemon

The post Guinness Burgers With Bacon & Irish Cheddar appeared first on 4 Sons 'R' Us.

Whipped potatoes with Dijon stout gravy are the ultimate side dish for any meat and potatoes meal. A rich, bold beef gravy infused with heavy bodied beer and a hint of mustard compliments this bed of creamy mashed red potatoes. The perfect way to add a taste of Ireland to any meal!

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Move over colcannon, step aside bangers and mash, there’s a new shining spud dish this St Paddy’s Day season!

Fix your favorite Irish entrée and serve it with side of simple creamy whipped red potatoes, drowning with a bold stout gravy.  

Every year for St. Patrick’s Day, I love to serve up Irish fare like corned beef and cabbage.

And I absolutely love taking it to the next level by serving up these.

The basic process of making these whipped potatoes is pretty much the same as making most mashed potato recipes.

The real difference lays in the gravy.

Again, the process is similar but the addition of a bold stout and a hint of dijon mustard really make this gravy shine.

Ingredients

Let’s break this down into a set of ingredients for the potatoes and another for the gravy.

For the potatoes, you need:

• Red potatoes– Cube them and peel them if you want.
• Butter- Unsalted
• Heavy cream– Don’t substitute a lighter dairy product

For the stout gravy you’ll need:

• Butter and flour– To form a roux 
• Heavy cream– Again don’t substitute for a lower fat dairy for the best results.
• Stout beer– Make sure it’s a beer you would drink since the flavor really comes through.
• Beef broth– The amount will vary slightly depending on how thick you like the gravy
• Dijon mustard
• Spices– Salt, pepper, and chopped fresh parsley

How to Make Whipped Red Potatoes

Start by making the potatoes.

To do it, cover the cubed potatoes with water in a large soup pot and lightly salt the water.

Bring the water to a rolling boil, and then turn down the heat just a bit so it doesn’t bubble over.

Continue cooking the potatoes until they’re fork tender, or about 20-25 minutes.

Once they are fork tender, strain them and run them under cold water for 30 seconds.

Then transfer the cooked potatoes to the bowl of a stand mixer.

Add 2 tablespoons of the butter and 1/3 cup heavy cream to the mixing bowl.

Use the whisk attachment to whip them until they’ve reached your desired consistency.

Cover the mixing bowl with foil to keep warm until you are ready to serve.

How to Make Dijon Stout Gravy

Once you’ve whipped the potatoes, you can make the gravy.

To do it, melt the butter over medium heat in a large skillet.

When the butter has melted, whisk the flour into the skillet, stirring constantly for about 2-3 minutes or until the mixture reaches a golden pastey consistency. 

Once the roux has formed, whisk in the beer and broth and keep whisking until there are no clumps and it begins to thicken.

Season with salt and black pepper, to taste.

Bring the gravy to a boil over medium high heat.

Once the gravy boils, reduce the heat to a simmer and let the gravy cook, stirring occasionally, for about 5-6 minutes.

Whisk in the mustard and remaining 1/3 cup of heavy cream.

At this point, the gravy should be thick and creamy, nicely coating the back of a spoon.

Pour it over potatoes or other dishes like corned beef or even roast beef.

Enjoy!

What to do with Leftover Whipped Potatoes

Don’t throw out your leftover potatoes!

You can use them in hot roast beef or turkey sandwiches or even use them as a topping on shepard’s pie.

What to do with Leftover Gravy

Again don’t throw out your leftover gravy!

You can do so many things with it! Some favorites include:

• stirring it into beef based soups
• serving it with fries to make sort of a poutine
• add it to meatballs and serve them pub style over mashed potatoes
• stir it into pasta with sauteed mushrooms and sour cream

The possibilities are endless!

Can you freeze leftover gravy?

Yes!

To freeze it, let it cool and then spoon it into ice cube trays.

Freeze the gravy in the trays and once the gravy cubes are frozen transfer them to a freezer safe bag.

Thaw in the microwave.

Tips and Tricks

• You can absolutely substitute low sodium beef broth for regular beef broth if you want to keep more control over how salty it is.
• The gravy will be fairly light in color. If you’d like it darker, stir in a teaspoon or so of Gravy Master.
• You don’t have to peel the red potatoes if you don’t want to.
• If the gravy tastes too bitter, stir in a touch of sugar to cut through the beer taste.

Other St. Patrick’s Day Recipes

These whipped potatoes with Dijon stout gravy are the perfect Saint Patrick’s Day side but delicious any time.

Make them and enjoy!

Looking for other St. Patrick’s Day recipes?

Try these:

• Steak & Guinness Pie
• Andes Mint & Oreo Chocolate Cupcakes
• Irish Beef Stew
• Guinness Burgers with Irish Cheddar & Bacon
• Luck O’ The Irish Jello Shots
• One Pot Corned Beef with Cabbage & Potatoes
• Shamrock Shakes (McDonald’s Copycat)
• Irish Potato Pie

If you’ve tried this WHIPPED POTATOES WITH DIJON STOUT GRAVY or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on! 

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Whipped Mashed Potatoes with Dijon Stout Gravy

Whipped potatoes with Dijon stout gravy are the ultimate side dish for any meat and potatoes meal. A rich, bold beef gravy infused with heavy bodied beer and a hint of mustard compliments this bed of creamy mashed red potatoes. The perfect way to add a taste of Ireland to any meal!

Course Side Dish

Cuisine American, Irish

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 358kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 3 pounds red potatoes peeled (optional) and cubed
• salt
• 2 tbsp + 1/4 cup unsalted butter
• 2/3 cup heavy cream divided
• 1/4 cup all-purpose flour
• 8 ounces stout beer something you would drink
• 22-24 ounces beef broth
• salt and black pepper to taste
• 1 tbsp dijon mustard
• chopped fresh parsley for garnish (optional)

US Customary - Metric

Instructions

• In a large soup cover the cubed potatoes with cold water just until the potatoes are completely covered. Lightly salt the water. Let the water come to a rolling boil, and then turn down the heat just a bit so it doesn't bubble over. Continue cooking the potatoes until they're fork tender, or about 20-25 minutes. Strain the potatoes, run under cold water for 30 seconds, and then transfer to the bowl of a stand mixer. Add 2 tablespoons of the butter and 1/3 cup heavy cream to the mixing bowl. Use the whisk attachment to whip them until they've reached the desired mash. Cover the mixing bowl with foil to keep warm until you are ready to serve.
• Melt the butter over medium heat in a large skillet. Add in the flour and cook, whisking constantly, for 2-3 minutes or until golden (this allows the four taste to cook out). Whisk in the beer and broth and continue whisking until no clumps remain and the sauce begins to thicken. Season with salt and black pepper, to taste. Bring the sauce to a boil over medium high heat and then reduce the heat to a simmer and let the gravy cook, stirring occasionally, for about 5-6 minutes. Whisk in the mustard and remaining 1/3 cup of heavy cream. The gravy should be thick and creamy, nicely sticking to and coating the back of a spoon, and will taste subtly like the beer you add to it. If the beer taste is too strong, you may add a teaspoon or two of sugar to balance out the bitterness.
• Pour a liberal amount of gravy over a serving of the mashed potatoes and serve them as a side with any traditional Irish meal, or pair them with chicken, grilled meats, or burgers.

Notes

• You can absolutely substitute low sodium beef broth for regular beef broth if you want to keep more control over how salty it is.
• The gravy will be fairly light in color. If you'd like it darker, stir in a teaspoon or so of Gravy Master.
• You don't have to peel the red potatoes if you don't want to.
• If the gravy tastes too bitter, stir in a touch of sugar to cut through the beer taste.

Nutrition

Calories: 358kcal | Carbohydrates: 42g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 523mg | Potassium: 1125mg | Fiber: 4g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

recipe adapted from Cooking & Beer

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

The post Whipped Potatoes With Dijon Stout Gravy appeared first on 4 Sons 'R' Us.

Traditional Irish soda bread creates a crackling loaf of crusty, fresh homemade bread. This no yeast bread is a simple recipe that bakes up perfectly with minimal effort making it ideal for anyone, even beginners.

As St. Patrick’s Day approaches, I find myself making all the cozy Irish  meals. 

Think Irish Colcannon Potato Soup and Irish Beef Stew.

This traditional Irish soda bread pairs so well with all of these hearty, stick to your ribs meals. 

Anytime I make it not a crumb goes to waste!

What makes Irish soda bread different?

Unlike other bread recipes, Irish soda bread doesn’t use yeast.

This quick bread relies on a reaction between baking soda and milk to make it rise

What does Irish soda bread taste like?

Irish soda bread is very mild tasting and tastes closer to a biscuit than a traditional loaf of bread.

You normally pair soda bread with something else be it butter and jam or dipping it into a soup or gravy.

Ingredients

To make this you’ll need:

• Flour– Unbleached all purpose flour
• Baking soda– For leavening
• Salt
• Buttermilk– Do not substitute regular milk. You need the acid from the buttermilk to make the bread rise. If you don’t have any buttermilk make your own by adding a teaspoon of either white vinegar or lemon juice to a cup of milk.
• Add ins– You can keep it simple with just the four above ingredients or add some other sweet or savory flavors to the bread.

Add Ins for Irish Soda Bread

Traditionally Irish soda bread is kept simple, but you can add in a variety of flavors.

Some of my favorite add ins include:

• Raisins
• Other dried fruit like craisins, etc.
• Freshly chopped herbs
• Olives
• Sun dried tomatoes
• Caramelized onions
• Cheese and crumbled cooked bacon
• Chocolate chips

How to Make

With only 4 ingredients and no proofing yeast, this soda bread is so easy to make!

To do it, position a rack in the center of the oven and preheat the oven to 450 degrees.

Lightly flour a large rimmed baking sheet.

Once you’ve prepared the baking sheet, sift all of the dry ingredients into a large, wide mixing bowl.

Make a well in the center of the dry ingredients and pour in 1-1/2 cups of the buttermilk.

Stir the mixture together with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients until the dough just barely comes together.

At this point, turn the dough out onto a well-floured surface and pat into a circular shape about 6-3/4 inches in diameter and 1-1/2 inches high in the center.

It doesn’t have to be perfect!

Then, turn the dough round over so the floured side is on top.

With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.

Transfer the dough to the prepared baking sheet and bake for 15 minutes.

Turn the oven down to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.

Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Storing

You can keep this soda bread wrapped tightly in plastic on your counter for 2 to 3 days.

When you go to serve the leftovers, you may want to toast slices first.

Tips and Tricks

• If necessary, add more buttermilk 1 tablespoon at a time until the dough just barely comes together. The absorption rate varies depending on the brand of flour.
• The dough should be soft. Don’t overwork it or the dough will toughen up.
• It’s ok if the loaf isn’t perfect looking when you shape it. The dough should be rustic looking. That’s what makes it pretty!

Other Easy Quick Bread Recipes

Traditional Irish soda bread is a favorite quick bread to make around St. Patrick’s Day and all year long.

Make it and enjoy!

Looking for other quick bread recipes?

Try these:

• Cheesy Beer Bread
• Triple Chocolate Quick Bread
• Crusty Dutch Oven Bread
• Cinnamon Swirl Quick Bread
• Shortcut Focaccia Bread

If you’ve tried this TRADITIONAL IRISH SODA BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

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Traditional Irish Soda Bread

Traditional Irish soda bread creates a crackling loaf of crusty, fresh homemade bread. This no yeast bread is a simple recipe that bakes up perfectly with minimal effort making it ideal for anyone, even beginners.

Course Appetizer, Bread, Snack

Cuisine Irish

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 216kcal

Author Meaghan @ 4 Sons R Us

Ingredients

• 3 1/2 cups unbleached all-purpose flour; more as needed
• 3/4 tsp baking soda
• 1/2 tsp table salt
• 1-1/2 to 1-3/4 cups buttermilk
• add-ins optional

US Customary - Metric

Instructions

• Position a rack in the center of the oven and  preheat the oven to 450 degrees. Lightly flour a large rimmed baking sheet.
• Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.
• Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.
• Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.
• Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Notes

• If necessary, add more buttermilk 1 tablespoon at a time until the dough just barely comes together. The absorption rate varies depending on the brand of flour.
• The dough should be soft. Don’t overwork it or the dough will toughen up.
• It's ok if the loaf isn't perfect looking when you shape it. The dough should be rustic looking. That's what makes it pretty!

Nutrition

Calories: 216kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 263mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Calcium: 26mg | Iron: 3mg

The post Traditional Irish Soda Bread Recipe appeared first on 4 Sons 'R' Us.

These delectable Double Stuffed Oreo Pancakes are perfect for sharing, and for sharing a moment together. Luscious cream cheese filling is liberally spread between layers of fluffy oreo flavored chocolate pancakes. They’re an easy flavored pancake recipe that tastes like dessert, but for breakfast!

Breakfast is one of those meals we eat pretty much every day.

It’s not always fun, but pretty much is always necessary.

Every now and then though, we decide breakfast should be something special.

And if you ask me, there’s nothing more special than a delicious breakfast that tastes just like a delectable dessert.

These double stuffed oreo pancakes let you have your cake and eat it too, which makes any morning these are served just a little bit sweeter!

Ingredients Needed

To make these cookies and cream flavored oreo pancakes you’ll need:

• Oreo Cookies – This recipe needs oreo cookies, roughly half a standard package. You could use store brand, but since you want the flavor to shine through I suggest springing for the real deal. You can use the regular or double stuffed cookies.
• Pancake Mix – Use whatever brand you know and love.
• Milk – We use 1-2% milk, depending on what we have on hand. You can substitute oat or almond milk if that’s more to your liking.
• Syrup – Use a thin chocolate syrup, like Hershey’s 
• Cream Cheese – Softened cream cheese. You can use regular or fat free, even Neufchatel will work.
• Sugar – Powdered sugar combines with the cream cheese to make the base of the creamy filling.

How To Make Oreo Pancakes

This Double Stuffed Oreo Pancake Stacks recipe has two parts, the pancakes and the sweet cream filling.

Luckily, both parts are super easy to make!

Get started on the chocolate pancakes by adding roughly 20-ish oreo cookies to the bowl of a food processor fitted with the blade attachment.

Pulse them until crushed, then transfer them to a waiting mixing bowl.

Wipe out the bowl of the food processor completely.

Now it’s time to whip up the cream cheese filling.

Add the cream cheese, powdered sugar, and milk to the bowl of the food processor.

Blend them together until smooth, and set the fluffy filling mixture aside.

Add the oreo cookie crumbs and the pancake mix to the bowl of a stand mixer fitted with the beater attachment.

If you don’t have a stand mixer, add them to a mixing bowl and use a hand mixer.

Alternatively you could use a sturdy wooden spoon, but it will be an arm workout.

Mix them together just until evenly combined. Be careful not to over mix.

Overmixing will result in chewy, instead of fluffy, pancakes.

Add the milk and syrup to the mixture, mixing just until the batter’s smooth & everything’s evenly incorporated.

Spray a griddle with non stick cooking spray, and cook the pancakes on the griddle once it’s hot.

When bubbles begin to appear on the surface, it’s time to carefully and quickly flip your oreo pancakes.

Continue cooking until the pancakes are cooked through, then transfer them to a waiting plate.

Keep cooking pancakes until all the batter’s been used.

Let the oreo pancakes cool until they’re no longer hot, but still warm.

Spread some of the fluffy cream cheese filling on a cooled pancake.

Continue stacking the pancakes with layers of cream until your stack is 3-4 pancakes high.

Then repeat until all the pancakes have been stacked.

Top each double stuffed oreo pancake stack with extra cream and crushed oreos.

Drizzle with chocolate syrup.

Serve and enjoy!

Storing

If you anticipate having leftovers, then do not assemble all the pancakes with layers of cream.

These oreo pancakes don’t store well when topped. They will become soggy.

Extras can be stored separately, in air tight containers, and refrigerated for up to three days.

When ready to enjoy, assemble and dig in!

Do I Have To Sift The Powdered Sugar?

The short answer is no, you don’t have to sift the powdered sugar.

However, there is a very good reason to take the extra step.

Sifted powdered sugar will yield the fluffiest results for the cream filling.

Not sifting may leave a few hard nuggets or grittiness behind.

It will still taste great either way.

TIPS & TRICKS

• Serving a crowd? Double the recipe. You can also set it out in parts, and let guests assemble/frost their own oreo pancakes.
• For the smoothest, fluffiest cream cheese frosting- sift your powdered sugar before incorporating it into the filling mixture.
• Use different flavored oreos for a flavorful spin!

Other Easy Flavored Pancake Recipes To Try

Yummy pancake stacks are always a plus, and this easy pancake recipe features layers of chocolate-y oreo flavored pancakes stuffed with fluffy cream cheese filling.

It’s the ultimate in A.M. indulgence. 

Treat yourself, or someone special, and share a sweet treat for breakfast or brunch with these stuffed oreo pancakes!

Looking for other easy flavored pancake recipes to try?

Try these: 

• Monster Cookie Pancakes
• Banana Pancakes with Peanut Butter Syrup
• Cinnamon Toast Crunch Pancakes
• Churro Pancakes
• Red Velvet Pancakes with Cream Cheese Glaze
• Strawberry Shortcake Pancakes

If you’ve tried these DOUBLE STUFFED OREO PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.

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Double Stuffed Oreo Pancakes

These delectable Double Stuffed Oreo Pancake Stacks are perfect for sharing, and for sharing a moment together. Luscious cream cheese filling is liberally spread between layers of fluffy oreo flavored chocolate pancakes. They're an easy flavored pancake recipe that tastes like dessert, but for breakfast!

Course Breakfast, Brunch

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 668kcal

Author Meaghan @ 4 Sons R Us

Ingredients

For The Oreo Pancake Batter

• 20 oreo cookies
• 1 cup pancake mix
• 1 cup of milk
• 1 tbsp chocolate syrup

For The Double Stuff Stuffing

• 6 oz cream cheese, softened and cubed
• 1 cup sifted powdered sugar
• 1 tbsp milk

US Customary - Metric

Instructions

• Add the oreos to the bowl of a food processor. Crush them, transfer them to a bowl, and wipe out the food processor bowl completely.
• Now, add all of the double stuff stuffing ingredients to the bowl of a food processor, and blend until smooth and completely incorporated. Set aside.
• Add the oreos and pancake mix to the bowl of a stand mixer. Mix just until blended together. Add the milk and syrup, mixing again  just until all of the ingredients are incorporated and the mixture's smooth.
• Cook the pancakes on a hot griddle, sprayed with non stick spray, and flipping when bubbled appear on top. Remove each cooked pancake to a plate. Let it cool for a minute before spreading some of the double stuff cream on top. 
• Continue stacking the cooked pancakes with layers of cream in between until you've reached 3-4 high. Top with additional cream and crumbled oreos. Serve immediately.

Notes

• Serving a crowd? Double the recipe. You can also set it out in parts, and let guests assemble/frost their own oreo pancakes.
• For the smoothest, fluffiest cream cheese frosting- sift your powdered sugar before incorporating it into the filling mixture.
• Use different flavored oreos for a flavorful spin!

Nutrition

Calories: 668kcal | Carbohydrates: 91g | Protein: 11g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 559mg | Potassium: 370mg | Fiber: 2g | Sugar: 61g | Vitamin A: 758IU | Vitamin C: 0.2mg | Calcium: 204mg | Iron: 8mg

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