Lasagna is such a classic meal – perfect for feeding a large number of people. This beef lasagna is hearty and delicious – and tastes just like your favorite Italian restaurant.

In this recipe, ground beef is cooked with garlic and onions then combined with marinara sauce to make a delicious beef lasagna filling.

It is then layered with a flavorful, herbed ricotta filling between lasagna noodled, topped with more cheese and baked. You can prepare it in advance and even freeze it to bake later!

Serve it with your favorite Italian appetizers (like bruschetta), a panzenella salad and of course, Tiramisu cake for dessert!

Beef Lasagna: Ingredients & Substitutions

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

How to Make Beef Lasagna

This recipe has a few components to make, but all steps are straightforward and easy to accomplish. Don’t forget to watch the video!

Begin by cooking the lasagna noodles until they are al dente. Strain and set aside but do not rinse.

Make the Meat Sauce

Then, make the meat sauce. Cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.

Then, stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set the sauce aside to cool slightly.  

Make the Ricotta Filling

While the sauce is cooling slightly, make the ricotta filling by combining the ingredients in a large bowl and mixing until the filling is homogenous (uniform throughout).

Assemble the Beef Lasagna

Once the noodles are cooked, sauce is made and ricotta filling is ready, it’s time to assemble the meat lasagna! Begin by spreadding 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top with a layer of cooked lasagna noodles (5 lasagna noodles per layer).

Next, spread 1/3 of the ricotta cheese mixture over the noodles.

Then spread 1 cup sauce over the cheese.

 Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Finally, sprinkle mozzarella cheese and parmesan cheese evenly over the sauce.

Bake the Beef Lasagna

Once you have finished assembling the lasagna, it’s time to bake. Begin by Loosely covering the baking dish with aluminum foil (tenting it slightly so the foil does not touch the cheese).

At this point, you can either bake the beef lasagna, or freeze it for later (instructions on how to do this will follow).

Then bake in the preheated oven for 40 minutes.

After 40 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Serve

Let cool slightly and serve garnished with fresh parsley and basil. I suggest serving it with your favorite Italian dishes, here are some ideas:

• Tomato bruschetta is a perfect appetizer.
• A side salad – like panzanella salad or burrata salad are great sides.
• We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
• A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Beef Lasagna Recipe FAQs

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Easy Beef Lasagna Recipe

This homemade beef lasagna recipe is an easy & hearty dinner to feed a crowd. A delicious meaty marinara sauce along with a cheesy, herbed ricotta filling are layered between lasagna noddles, topped with more cheese then baked to bubbly perfection. An authentic meat lasagna just as delicious as your favorite Italian restaurant!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 Servings

Calories 339kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• spatula
• 9×13″ baking dish

Ingredients

• 16 oz lasagna noodles cooked al dente
• 3 cups Mozzarella Cheese divided

Sauce

• 1 lb. ground beef
• ½ onion finely diced (about 1 cup onion)
• 1 TBS minced garlic
• ½ tsp sea salt or to taste
• ¼ tsp pepper
• 26 oz marinara sauce

Ricotta mixture

• 30 oz Ricotta Cheese
• 3 large eggs
• ¼ cup Grated Parmesan Cheese
• 1 TBS fresh parsley
• ¼ cup chopped fresh basil
• 1 cup mozzarella cheese
• ½ tsp sea salt
• ¼ tsp garlic powder
• ¼ tsp Pepper

Topping

• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.

Make the sauce

• In a 5-quart saucepan, cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.
• Stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set aside.

Make the ricotta mixture

• Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble the lasagna

• Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
• Top with a layer of lasagna noodles (5 lasagna noodles per layer).
• Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
• Repeat with remaining ingredients, making 3 layers of cheese/sauce.
• Top with the last layer with noodles and the spread the remaining sauce over the noodles.
• Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.
• Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
• Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
• Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instrucitons.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Nutrition

Serving: 0.5Cup | Calories: 339kcal | Carbohydrates: 20g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 431mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg

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This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

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It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there.

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Brownie Pie Recipe

This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling/Cooling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• KitchenAid Mixer
• spatula
• glass batter bowl

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon sugar
• ½ cup butter chilled
• 3-4 Tablespoons ice water

Brownie Filling

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• 3 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¾ cup salted butter (melted)
• 2 teaspoons vanilla
• 1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Make the pie crust

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

• In a small bowl combine flour, cocoa powder, espresso powder and salt.
• Beat eggs for 1 minute (until light).
• Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
• Add melted butter and vanilla and stir to combine.
• Beat in dry ingredients until smooth.
• Fold In chocolate chips.

Assemble/Bake

• Pour the filling into the pie crust.
• Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
• Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

Serve

After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Reheat

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

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This stuffed shells recipe is an easy, crowd-pleasing dinner that everyone absolutely adores (just like this beef lasagna).

I mean, what’s not to love? Pasta shells are filled with cheese & herbs, then topped with sauce and more cheese and baked to bubbly perfection!

You can even prepare these easy stuffed shells in advance and bake at dinnertime. I suggest serving them with a yummy side salad – like burrata salad, and some homemade french bread!

Stuffed Shells: Ingredients & Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

How to Make Stuffed Shells

This recipe is pretty simple – simply cook the shells, make the filling, fill and bake! As always, we will walk through the process step-by-step, and don’t forget to watch the video.

Begin by preheating the oven and greasing a 9×13” glass baking dish. Set the dish aside.

Cook the shells.

Then, cook the jumbo shells by bringing a large pot of salted water to a boil. Then, cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.

Then, strain the shells in a colander and let cool slightly – but do not rinse.

Make the stuffed shells filling

Making the filling is really easy, simply combine the ingredients in a large bowl. Stir until the mixture is homogenous (uniform throughout).

Assemble the Stuffed Shells

 Once the shells are cooked and the filling is made, it’s time to assemble the stuffed shells! Begin by evenly spreading 1 cup of marinara sauce in the bottom of the prepared baking dish.

Then, fill each each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.

Next, spread the remaining marinara sauce evenly over the shells.

Then, top the stuffed shells with mozzarella and parmesan cheese.

Bake

Next, cover the baking dish with foil and bake in the preheated oven for 20 minutes. Be careful not to let the foil touch the cheese or it will stick.

Then, uncover the dish and bake until the cheese is melted (about 15-20 additional minutes).

Serve

Let cool slightly, garnish with fresh herbs (if desired), then serve warm. Here are some dishes that pair well with these stuffed shells:

• Burrata salad
• Roasted broccoli or oven roasted vegetables
• Homemade french bread or no knead bread
• Roasted Green beans or Brussels sprouts.

Store

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Stuffed Shells Recipe

This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

1 hour hour

Total Time 1 hour hour

Servings 18 Servings

Calories 162kcal

Author Laura

Equipment

• large pot
• 9×13″ baking dish
• glass batter bowl
• spatula
• measuring spoons
• measuring cups

Ingredients

• 12 oz jumbo shells (about 36 shells)

Filling:

• 30 oz ricotta cheese
• ½ cup grated parmesan
• 3 eggs
• ¼ cup basil leaves finely chopped
• 1 Tablespoon Italian parsley finely chopped
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Sauce

• 24 oz marinara sauce (about 3 cups)

Topping

• 2 cups shredded mozzarella cheese
• ½ cup Parmesan cheese
• parsley & basil to garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Grease a 9×13” glass baking dish, set aside.

Cook the shells

• Bring a large pot of salted water to a boil.
• Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
• Strain in a colander and let cool slightly – do not rinse.

Make the filling:

• Add filling ingredients a large bowl, and stir to combine.

Assemble

• Add 1 cup marinara sauce to the bottom of the prepared baking dish.
• Fill each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.
• Pour the remaining marinara sauce evenly over the shells and spread evenly.
• Top with mozzarella and parmesan cheese.

Bake

• Cover the dish with foil and bake in the preheated oven for 20 minutes.
• Uncover and bake until cheese is melted (about 15-20 additional minutes).
• Let cool slightly, garnish with fresh herbs (if desired), then serve warm.

Video

Notes

Ingredient Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Nutrition

Serving: 2Shells | Calories: 162kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 530mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 1mg

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This delicious corn pudding recipe is comfort food at it’s finest.

A rich, buttery corn pudding made completely from scratch is studded with bursts of sweet corn. With a perfect texture and tons of flavor, it’s truly side-dish perfection.

This recipe is easy to make with 8 simple ingredients and is a must-make side dish for Thanksgiving, or any special occasion!

Corn Pudding Recipe: Ingredients & Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

How to Make Corn Pudding from Scratch

Let’s walk through how to make corn pudding step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees F. Then, grease or butter a 9×9” baking dish and set it aside.

Then, combine the sugar, flour, cornmeal, baking powder and sea salt in a medium bowl.

Next, melt the butter in a large bowl or glass batter bowl (my favorite).

Then, whisk in the heavy cream and eggs until the mixture is smooth.

Next, add the dry ingredients and stir to combine.

Lastly, fold in the corn.

Then, spread the corn pudding mixture evenly into the prepared baking dish.

Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Once the pudding is done baking, remove it from the oven and place it on a wire cooling rack to cool slightly.

Serve

Serve slightly warm with your favorite main dishes (like oven roast turkey) and sides. I suggest making this cinnamon honey butter and slathering it on top while it’s warm – yum!

This is one of our favorite Thanksgiving sides – so obviously I suggest serving it with our favorite Thanksgiving Recipes, which also are great for other holidays too!

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Corn Pudding Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Corn Pudding Recipe (From Scratch)

This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 205kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• whisk
• 9×9″ baking pan

Ingredients

• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• ¼ cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup salted butter melted
• ¾ cup heavy cream
• 3 large eggs
• 3 cups sweet corn

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 9×9” baking dish, set aside.
• In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
• In a large bowl, melt butter.
• Whisk in heavy cream and eggs.
• Add dry ingredients and stir to combine.
• Fold in corn.
• Spread the mixture evenly into the prepared baking dish.
• Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.

Video

Notes

Ingredient Substitutions

• Granulated Sugar. Use white sugar or organic cane sugar for the best results.
• All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
• Yellow cornmeal. white cornmeal works well too.
• Salted Butter. if desired, use unsalted butter.
• Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
• Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 178mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

More Delicious recipes

Best Cornbread Recipe

Oven Roasted Broccoli

Cornbread Muffins

Best Thanksgiving Recipes

Homemade Cranberry Sauce Recipe

Cornbread Dressing (Cornbread Stuffing)

I created this easy chili recipe the night I went into labor with my 5th baby on Super Bowl Sunday! I didn’t expect to still be pregnant, so I planned nothing for our football-watching menu. But lo and behold I wasn’t snuggling my sweet newborn quite yet, so I quickly whipped up this easy chili recipe before the game started, and it was delicious.

Now I make this beef chili recipe weekly in the cooler months. It’s one of my go-to meals when I’m short on time, because it only takes 30 minutes to make, but still want to feed my family a hearty, healthy meal.

I love that this recipe includes a homemade spice mix that is free from preservatives and it’s gluten-free! So you can serve it to large crowds including those who cannot eat gluten.

Easy Chili Recipe: Ingredients & Substitutions 

One of the great things about homemade chili is that it’s customizable. Here are some notes about the ingredients and possible substitutions.

• Ground beef. I’ve used both 85/15% and 93/7% lean ground beef with great results. Or try turkey chili, chicken chili, or vegetarian chili.
• Minced garlic. You can substitute 1 tsp garlic powder for the minced garlic, and add it with the rest of the spices. 
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Spice mixture. I have written this recipe with the spice ratios and combination that are spot on. You can add more chili powder, or some cayenne powder to increase the heat. This is a mild chili as written.
• Fire roasted tomatoes. I love the flavor that the fire roasted tomatoes adds to this recipe (and this sausage gnocchi). Regular diced tomatoes are a good substitute.
• Kidney Beans. I use one can of kidney beans because my husband doesn’t love them. However you can add another can (2 cans total) if you love beans. Use your favorite beans such as: black beans, great northern (white) beans, and garbanzo beans (chickpeas).
• Corn. Fresh and frozen corn both work well in this chili recipe.

How to Make Chili

This beef chili recipe is super easy to make, and I always have all the ingredients on hand. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the homemade chili seasoning in a small bowl. It can be tweaked according to your personal preferences. I make ours mild, so adjust the heat accordingly. 

Once the spice mixture is ready, brown the ground beef with the garlic. Cook it over medium-high heat until it’s mostly browned for the best texture and flavor. 

Once the meat is mostly (but not totally) browned, add the bell peppers and cook until they are slightly soft.

Next, add the rest of the ingredients and stir until everything is combined.

If you’re short on time, cook this easy chili recipe on medium heat for 15 minutes before serving, stirring occasionally. If you have a longer, simmer until you’re ready to serve.  The longer the chili is simmered, the more the flavors will meld together. 

Taste and adjust the salt, pepper, or heat (spicy/mild) according to your preferences. 

Serve

People often ask,  “what can you add to chili?”  Once your chili is finished cooking, gather your favorite fixings and serve the chili recipe warm. Some of our favorite additions are: 

• green onions
• sour cream
• shredded cheddar cheese
• crushed tortilla chips
• cornbread (or cornbread croutons, cornbread muffins or this healthy skillet cornbread)
• pretzel bread (try it and thank me later)

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

To Freeze

• Let it cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Easy Chili Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Easy Chili Recipe

The best quick and easy chili recipe! Made in 30 minutes on the stovetop, homemade chili is a delicious, from scratch (no packaged seasoning) dinner your whole family will love.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 254kcal

Author Laura

Cost $8

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1.5 pounds ground beef
• ½ cup onion diced
• 2 bell peppers diced
• 2 teaspoons minced garlic or 2 tsp garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon black pepper freshly ground
• 14.5 oz can fire roasted tomatoes
• 15 oz kidney beans (drained and rinsed)
• 15 oz tomato sauce
• 4 oz diced green chilies
• ½ cup corn

US Customary – Metric

Instructions

• Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
• Add ground beef, onion and garlic to a large pot. Cook until the beef begins to brown.
• Add bell peppers and continue cooking over medium-high heat for 5-10 minutes until beef is browned and veggies are soft.
• Add diced tomatoes, tomato sauce, green chilies, corn, beans and chili seasoning mixture and stir until evenly distributed.
• Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
• Taste and adjust salt/pepper as needed.
• Serve with your favorite chili fixings. Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips.

Video

Notes

Ingredient substitutions: 

• Ground beef.  If you want to use turkey try this ground turkey chili. 
• Minced garlic. garlic powder can be used in place of minced garlic, add it with the spice mixture.
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Fire roasted tomatoes. You can substitute regular canned, diced tomatoes. 
• Kidney Beans. If you love beans,  use 2 cans total instead of 1. And choose your favorites: black beans, great northern (white) beans, and garbanzo beans (chickpeas).

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

To Freeze

• Let the chili cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, simply remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 233mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2245IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 3mg

We call this easy chili recipe, “Keilah Chili” since she was born a few short hours after we all enjoyed it! So It holds a special place in my heart.

More Delicious REcipes

Healthy Turkey Chili Recipe

Healthy Crockpot Chicken Chili

Best Cornbread Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Easy Homemade Biscuit Recipe

“I can’t remember all the times I tried to tell myself to hold on to these moments as they pass.”

Welcome to “Moments” here on JoyFoodSunshine. At the end of every month I share a recap of our family’s favorite moments! So here it is for October 2023.

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Life Lately

October was a beautiful month, filled with so many things that brought us so much love & joy.

Friends Visit

It started with a visit from dear friends. Diana is someone who as been a mentor and friend to me for 16 years. I started meeting with her before I had my first child, and have leaned upon her wisdom, grace, kindness and love often in my life.

JP is a missionary, and Diana’s son-in-law. We were so blessed to spend time with him. My kids absolutely adore him, and hearing about his heart for the Lord, mission to spread the Gospel, and trust in God through incredible trials, was so encouraging for all of us.

God graciously gave us the gift of time with these friends who live out their faith in real, grace-filled and inspiring ways – and it touched my heart and healed my soul in ways I didn’t think were possible in this present season.

They reminded me that Jesus can truly identify with those who suffer, because He himself suffered. I have known this, but to witness them walking with Jesus through their own suffering was a tremendous encouragement to me.

We went hiking, spent many hours talking and just sharing in life together. Their visit was truly balm for my soul!

Another year older

Ritch & the kids celebrated my birthday and made me feel so loved. We went on an absolutely breathtaking hike in the mountains and then out to dinner at our favorite Mediterranean restaurant. They spoiled me, like they always do, and I felt blessed far beyond anything I deserved!

The Beach

This year we decided to prioritize rest, so we planned a handful of trips to get away and just be together as a family.

This month we went to Captiva, Florida and it was beautiful. We rented a house on the beach with a pool and relaxed and enjoyed ourselves.

The kids absolutely loved burying Ritch in the sand. He definitely wins the world’s best dad award for that one!

This particular island is known for it’s shelling, and we found hundreds of stunning shells, which the kids found very exciting. We saw dolphins every day on our beach too, and we got so close to them!

I loved this island because it felt very remote. People were few and far between (my kind of vacation haha), and it was really just us and the waves and sand. It was so relaxing.

As always, we played from sunup to sundown and had the best time. Ever since we got home, Keilah will randomly start crying and say “I just miss the beach.” Same girl, same!

Halloween

We had a blast on Halloween with good friends. It was our first time trick-or-treating in our new neighborhood, and it seriously felt so much like home. Our other neighborhood was bonkers on Halloween, and this one was very low key while still being super fun.

Zach was absolutely terrified of my friend’s son’s dinosaur costume (haha) and he literally has not stopped talking about it since – it’s actually adorable the way he talks about “Elijah dinosaur costume.”

This year we had 3 different versions of a spiderman/girl character. Keilah insisted on being a bunny (and what a cute bunny she was) and Bethany was an angel. Ritch and Naomi spent months building her Boca Tan costume which I guess is a character from star wars or something! They talked about how much fun they had for many days after.

Things I’m loving

Here are some things I’ve been loving lately…

• Agolde Stretch Jeans. I have the hardest time finding jeans I will actually wear. They have to be soft and stretchy, but still look classy. Well, after buying and returning 10 pairs of jeans this fall (at least haha), I found these Agolde Jeans and fell in love. Note that they come in stretch and regular – I did not like the regular jeans but absolutely adore the stretch version!
• Thanksgiving recipes. I already ordered my turkeys and am in planning mode for Thanksgiving! I have to give a nod to my favorite Cranberry Sauce recipe because the post got a makeover this year (don’t worry, no changes to the recipe itself).
• Sezane Fall Jacket: I have been looking for a great fall coat for a few years now (not exaggerating – I’m so picky about my clothes and won’t buy/keep things unless I truly love them). This year I bought this jacket and absolutely love it. I have it in camel (sold out but there are other great colors). I love that it can be dressed up or down. It’s pretty comfy and looks classy. I have a size small because I wanted to be able to layer sweaters and such underneath, but probably could’ve gotten away with an XS.

Life & Faith

This month has brought so much clarity and healing. I’ve been at an impasse for quite some time in my heart and mind when I’d think about Christians who claim their harmful actions are done “in love.” It was like (metaphorically) a person pummeling another person, and as they walk away while the beaten person is bleeding they say, “Oh, but I love you.” Like somehow that makes what they did ok.

However, the bible very clearly tells us what love is, and what it most definitely is not. “Love is not jealous or boastful or proud or rude. It does not demand its own way.‘

So, we don’t have to wonder, “Are those hurtful actions actually loving just because someone claims they are? Do the people who harmed me actually love me?” And we don’t have to just blindly accept or believe those who say they love us when their actions communicate the exact opposite. Because, God, in His goodness gives us His Word full of passages that clearly tell us what love is, and what it most certainly is not.

God used the visit from my friend, who has been a tangible example of gospel love and kindness to me for many years, to remind me of these truths, and it brought great healing to my soul.

Snapshots

Our family photos came back from Brook Stein Photo and they are so great. She has been taking our family photos for 10 years now and we absolutely love her (and she will travel)! Here are a few of my favorites:

Enjoying the beach.

The kids spent hours catching critters on the property where we stayed.

My mini me soaking in the sun and waves.

So grateful for a few perfect sunsets.

These two brothers totally have my heart.

This spoke to me this month 100%!

I know it’s a bold claim, but this truly is the best cranberry sauce recipe. I have been making it for almost 20 years and usually make a triple batch on Thanksgiving (check out our Thanksgiving recipes) because everyone in my family loves it so much.

This year, I implore you to ditch the gelatinous canned sauce that masquerades as cranberry sauce, and make your own homemade cranberry sauce.

And there’s no need to be intimidated, because this cranberry sauce recipe is easy to make with 5 ingredients in under 30 minutes.

Cranberry Sauce Recipe Ingredients & Substitutions 

• Fresh cranberries. This cranberry sauce recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. and have landed on this recipe every. single. time. I do have a healthy cranberry sauce recipe (with a video) here that uses no refined sugar.

How to make Cranberry Sauce

Let’s walk through how to make cranberry sauce together, and be sure to watch the video for additional help.

The first step in this cranberry sauce recipe is to whisk the water, orange juice, granulated sugar, brown sugar and cinnamon together in a saucepan over medium-high heat.

Once the mixture is boiling, add the cranberries and stir to combine.

Turn the heat down to simmer and simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

One of my favorite parts of making this Homemade Cranberry Sauce is that the cranberries “talk” to you as they cook. As they warm up they start popping and snapping. Keep cooking until most of the berries have burst.

Mash or Blend Sauce

Next, you can make a chunky or smooth sauce in one of these two ways:

1. Mash the cranberries with a potato masher. As pictured, this is how I make cranberry sauce with orange juice because we like our cranberry sauce a little chunky!
2. Use a Blender. If you enjoy your homemade cranberry sauce extra-smooth use a blender! Simply put the mixture into the container of a blender (Vitamix) after it’s fully cooked, and blend to your desired consistency.

Mash the cranberries until you reach your desired consistency.

This cranberry sauce recipe thickens as it cools. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container to chill completely in the refrigerator.

Make-Ahead

I suggest making this homemade cranberry sauce at least one day in advance so it can chill overnight.

I make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend.

Store/Freeze

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Serve

Serve this homemade cranberry sauce chilled with your favorite holiday recipes (try all of our delicious Thanksgiving Recipes). Here are my top suggestions:

• Oven Roast Turkey Recipe
• Best Mashed Potatoes or cream cheese mashed potatoes
• Roasted Green Beans or Roasted Brussels Sprouts
• Slather it on the best dinner rolls.
• Sweet potato casserole or candied yams.

Cranberry Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Cranberry Sauce Recipe

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 65kcal

Author Laura

Cost $5

Equipment

• potato masher
• 5 Quart Sauce Pan
• measuring spoons
• measuring cups

Ingredients

• 12 oz fresh cranberries (rinsed)
• ¼ cup water
• ¾ cup pure orange juice
• ½ cup granulated sugar
• ½ cup light-brown sugar
• ⅛ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.
• Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
• Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
• Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 
• Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
• Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

Video

Notes

Ingredient Substitutions: 

• Fresh cranberries. this recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

Make-Ahead 

I always make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend!

Store

Store it in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Nutrition

Serving: 2Tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.1mg

Make these Holiday Recipes

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This chocolate whipped cream is the chocolate lover’s version of everyones favorite – homemade whipped cream.

It’s easy to make using cocoa powder (not melted chocolate) and tastes amazing served alongside your favorite desserts.

Use it in place of regular whipped cream on treats like hot chocolate, chocolate pudding pie, chocolate crepes, homemade chocolate pudding, etc. etc.

Chocolate Whipped Cream: Ingredients & Substitutions

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 
• Powdered Sugar. I do not suggest substitutions for powdered sugar.
• Cocoa powder. Use unsweetened cocoa powder for the best results.
• Pure Vanilla extract. You can use different extracts or liquer if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

How to Make Chocolate Whipped Cream

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by putting the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Once the bowl is chilled, put the cold whipping cream in the bowl.

Then, use the wire whisk attachment of a standing mixer, or a handheld mixer, and whip the heavy cream until it just starts to thicken.

Next, add the powdered sugar, cocoa powder and vanilla extract to the slightly thickened cream

Then, beat the ingredients together, starting on low speed and increasing to high speed as it thickens.

Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Then, transfer the chocolate whipped cream to a piping bag and pipe iti onto your favorite dessert. Or put in a serving dish to serve.

Serve

Here are some of my top suggestions for serving chocolate whipped cream (other than just eating it with a spoon).

• Use it as a filling for chocolate crepes or the best homemade crepes.
• Serve with with your favorite sweet breakfast foods like chocolate waffles, homemade waffles (family favorite), chocolate chip pancakes, buttermilk pancakes, etc.
• Serve it in homemade hot chocolate or crockpot hot chocolate.
• Pipe it onto your favorite pie like chocolate pudding pie, french silk pie, Oreo pie, etc
• Or, use it to top cheesecake recipes like chocolate cheesecake, no bake chocolate cheesecake, Oreo cheesecake, etc.

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Chocolate Whipped Cream Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Whipped Cream Recipe

This chocolate whipped cream recipe is easy to make with 4 ingredients in 5 minutes. It's sweet with a rich chocolate flavor and the perfect topping for your favorite chocolate recipes.

Course condiment, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 Servings

Calories 125kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• 2-cup glass measuring cup
• measuring spoons

Ingredients

• 1 pint heavy whipping cream*
• ¾ cup powdered sugar**
• 2 Tablespoons cocoa powder
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
• Put the whipping cream, in the chilled bowl. Use the wire whisk attachment or a handheld mixer and whip until it just starts to thicken.
• Then, add powdered sugar, cocoa powder and vanilla extract.
• Beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
• Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
• Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

Video

Notes

*1 pint = 2 cups

**for a sweeter whipped cream use 1 cup powdered sugar. I prefer it a little less sweet. 

Ingredient Notes

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 

• Pure Vanilla extract. You can use different extracts or liqueur if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Nutrition

Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

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Candied yams are a traditional southern side dish, and an essential component of Thanksgiving dinner.

This is the very best candied yams recipe you’ll ever eat! Sweet potatoes (yams) are peeled & sliced, then cooked to perfection in a delicious sauce that isn’t overly sweet.

With notes of citrus, maple syrup and rich fall spices, this dish will become a family tradition for the holidays. It’s also easy to make with a handful of simple ingredients.

Candied Yams: Ingredients & Substitutions

• Yams (Sweet Potatoes): Use red garnet yams or sweet potatoes for the best results.
• Light brown sugar. dark brown sugar is a great choice as well.
• Maple syrup. I don’t suggest making substitutions for the pure maple syrup.
• Orange juice. I suggest a pulp-free juice.
• Salted butter. Unsalted butter and ghee are both great substitutes.
• Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

How to Make Candied Yams

We’ll walk through how to make candied yams step-by-step, and don’t forget to watch the video!

Begin by preheating your oven to 375 degrees F. Then, generously butter a 9×13” baking dish and set it aside.

Next, peel the sweet potatoes (or yams) and slice them into ¼” thick round pieces. It’s important to cut them the same thickness so they cook evenly.

Then, layer the sweet potatoes in the prepared baking dish.

Next, make the (delicious) sauce! Begin by combining the brown sugar, maple syrup, orange juice salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan.

Then, bring the mixture to a boil, whisking often. Once boiling, boil for 1 minute. Then remove the remove from heat and whisk until smooth.

Next, pour the mixture over the prepared sweet potatoes in the baking dish.

Then, cover the dish with aluminum foil and bake for 30 minutes.

Then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes. You can also use a spoon if you don’t have a metal baster.

After basting, cover the baking dish again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.

After 15 minutes, remove the pan from the oven uncover and baste again.

Then, turn the oven temperature up to 425 degrees F.

Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.

Serve

Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top.

We love to serve these candied yams as a side dish to our Roast Turkey or Balsamic Pot Roast on the holidays. It’s perfect when served alongside our other favorite Thanksgiving Recipes.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Candied Yams Recipe FAQs

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Candied Yams

In this Candied Yams recipe, yams (or sweet potatoes) are baked in a sweet sauce, infused with warm fall spices, maple syrup and a touch of citrus. Learn how to make Candied Yams that will become a family favorite holiday side dish!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 Servings

Calories 142kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• whisk
• 9×13″ baking dish

Ingredients

• 3 pounds sweet potatoes
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• ½ cup orange juice
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine sea salt

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Butter a 9×13” baking dish, set aside.
• Peel sweet potatoes and slice into ¼” thick round pieces. Layer them in the prepared baking dish.
• Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan. Bring to a boil, whisking often.
• Boil for 1 minute. After 1 minute, remove the pan from the heat and whisk until smooth.
• Pour the mixture over the prepared sweet potatoes in the baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes, then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes.
• Cover again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.
• After 15 minutes, remove the pan from the oven uncover and baste again.
• Turn oven temperature up to 425 degrees F.
• Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.
• Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top!

Video

Notes

Ingredient Notes/Substitutions

• • Yams (Sweet Potatoes): Use fresh sweet potatoes or red garnet yams for the best results.

• • Light brown sugar. dark brown sugar is a great choice as well.

• • Maple syrup. I don’t suggest making substitutions for the pure maple syrup.

• • Orange juice. I suggest a pulp-free juice.

• • Salted butter. Unsalted butter and ghee are both great substitutes.

• • Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition

Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 324mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12170IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg