The Quicker Kitchen

Gingerbread Cheesecake Dip (Viral TikTok Recipe)

Meaghan — Sat, 17 Oct 2026 11:45:57 +0000

This festive gingerbread cheesecake dip is the perfect holiday dessert that comes together in 5 minutes, making it perfect for last minute entertaining. A combination of creamy cheesecake filling and signature gingerbread flavor, it’s the perfect sweet treat for a special occasion. Served with a variety of dipping options, there’s a little holiday magic in each bite!

Making a big holiday meal can be super stressful. There’s the planning, the purchasing, the preparation, and the organization required to adhere to a strict schedule so that everything’s hot and ready to serve all at the same time.

That’s not the end of it though, because even if you’ve mastered all of this and everything comes together flawlessly- there’s still dessert. No holiday meal’s complete without a little something sweet to finish things off.

Sometimes it’s something fancy, but more often than no when dinner’s done I don’t have the energy left for anything elaborate- which is exactly where this 5 minute gingerbread cheesecake dip comes in to play.

It’s super simple, quick to throw together, and is also ridiculously delicious. Smooth and creamy, this dessert tip taste’s like the best mashup between classic gingerbread cookies and rich cheesecake.

There’s a reason this dessert recipe’s gone viral. With festive flavor in every bite, pair it with a variety of dipping options for guests to enjoy, and watch it disappear!

Ingredients Needed

Like all of my most favorite recipes, this gingerbread cheesecake dip has layers of flavor but only requires an handful of simple ingredients to come together.

Many of which you probably already have on hand!

To make it you’ll need:

Cream Cheese – Regular cream cheese, softened. I don’t recommend using the reduced fat variety as the consistency will be off; however, if you’re looking to shave some calories off you can use Neufchatel cheese.
Sugar – Both powdered sugar and brown sugar.
Molasses – Be sure you’re using unsulphered molasses, not sulphered molasses for the best tasting results.
Vanilla – You can use either real vanilla extract or the imitation kind in this dip, whichever you have on hand or prefer.
Spices – A blend of cinnamon, ginger, nutmeg, and cloves round out this sweet dip’s signature gingerbread flavor.
Whipped Topping – Thawed

Once you’ve gathered all of the ingredients, you’re ready to whip up a batch of this easy holiday dessert dip!

How To Make

Whipping up a creamy sweet dip that delivers the cozy notes gingerbread and holiday baking only takes 5 minutes. Yes, you read that right.

Start by adding all of the ingredients, except the whipped topping, to a large mixing bowl. You can technically use a smaller mixing bowl, but I recommend using a bigger one than you need so that nothing flies out when mixing.

Using a hand mixer (or stand mixer) blend everything together until evenly combined. The mixture should be smooth and creamy, without any visible lumps remaining.

Add the thawed whipped topping to the mixture and fold it in, using a spatula, until completely (and evenly) incorporated. It should be light and fluffy.

Transfer the dip to a serving bowl, or serving dish, of your choosing.

An optional, but recommended, final step is to top with some festive sprinkles for a fun finish.

Serve with a variety of your favorite dipping options, and enjoy!

Dipping Options

I recommend pairing this sweet holiday dip with a variety of dipping options so guests can mix and match, making each bite a delicious new experience.

Some of our favorite options include:

Ginger Snaps
Graham Crackers
Sliced Apples
Nilla Wafers
Pretels or Pretzel Crackers

You can choose as few, or as many, options as you like. Mix and match them, include some ideas of your own- you really can’t go wrong!

Storing

Leftover gingerbread cheesecake dip can be stored in an airtight container in the refrigerator for up to 3 days.

Tips & Tricks

Be sure your cream cheese is softened before mixing, otherwise it will be lumpy (instead of smooth and creamy which will make your dip) which will effect the dip.
Check to ensure you’re using unsulphered molasses in this recipe. Sulphered molasses contains different chemicals that can give sweet recipes an artificial, or even metallic, taste.
You can technically use a smaller mixing bowl, but I recommend using a large one so that nothing flies out when mixing. Less worry, only one bowl to clean up, and no countertops to scrub down afterwards.
For a fun finish top the dip with festive sprinkles just before serving. Kids will find it adorable, it makes for a more finished presentation, and gives it a more fun flourish.
To make this dip appear as a whole spread on your holiday menu or dessert table, place the bowl of dip in the center of a serving board and arrange a variety of dipping options around the outside.

Other Easy Holiday Dip Recipes

This 5 minute dessert dip will add a little magic to your holiday menu. It comes together in minutes, and features a bit of festive flavor in each magical bite!

Looking for other easy holiday dip recipes to enjoy?

Try these:

If you’ve tried this GINGERBREAD CHEESECAKE DIP, 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!

Gingerbread Cheesecake Dip (Viral TikTok Recipe)

This festive gingerbread cheesecake dip is the perfect holiday dessert that comes together in 5 minutes, making it perfect for last minute entertaining. A combination of creamy cheesecake filling and signature gingerbread flavor, it's the perfect sweet treat for a special occasion. Served with a variety of dipping options, there's a little holiday magic in each bite!

Course Dessert, Dip

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 242kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 8 oz block cream cheese softened
1/3 cup powdered sugar
1/4 cup brown sugar
1/4 cup unsulphured molasses
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground cloves
1 8 oz tub whipped topping thawed

US Customary - Metric

Instructions

Add all of the ingredients, except the whipped topping, to a mixing bowl. Using a hand mixer blend them together until evenly combined, smooth, & creamy.
1 8 oz block cream cheese, 1/3 cup powdered sugar, 1/4 cup brown sugar, 1/4 cup unsulphured molasses, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground nutmeg, pinch ground cloves
Fold in the whipped topping until evenly incorporated and the dip's light & fluffy.
1 8 oz tub whipped topping
Transfer the dip to a serving bowl.
Serve with gingersnaps and/or graham crackers for dipping, and enjoy!

Notes

Be sure your cream cheese is softened before mixing, otherwise it will be lumpy (instead of smooth and creamy which will make your dip) which will effect the dip.
Check to ensure you're using unsulphered molasses in this recipe. Sulphered molasses contains different chemicals that can give sweet recipes an artificial, or even metallic, taste.
You can technically use a smaller mixing bowl, but I recommend using a large one so that nothing flies out when mixing. Less worry, only one bowl to clean up, and no countertops to scrub down afterwards.
For a fun finish top the dip with festive sprinkles just before serving. Kids will find it adorable, it makes for a more finished presentation, and gives it a more fun flourish.
To make this dip appear as a whole spread on your holiday menu or dessert table, place the bowl of dip in the center of a serving board and arrange a variety of dipping options around the outside.

Nutrition

The post Gingerbread Cheesecake Dip (Viral TikTok Recipe) appeared first on The Quicker Kitchen.

Easy Olive Tapenade

Meaghan — Fri, 16 Oct 2026 11:15:05 +0000

Olive tapenade is a savory Mediterranean spread made with olives, capers, garlic, a hint of lemon juice and olive oil for a bold, salty flavor that comes together in minutes without any cooking needed. It’s an easy appetizer to whip up for parties or keep on hand for sandwiches, crackers, and snack boards.

We entertain a lot all year round but it really ramps up near the holidays.

And you absolutely can’t entertain without some knock your socks off appetizers and snacks.

It’s an added bonus if said appetizers take less than 10 minutes to put together without any actual cooking required.

This olive tapenade fits that bill.

It’s packed with that fruity, buttery olive flavor, a little bite from garlic, brine from the capers, and the brightness of lemon juice and parsley.

Serve it up with a charcuterie board, crackers or toasted pieces of baguette and you’ve got an impressive, elegant, tasty appetizer with almost no work other than a quick pulse in the food processor.

Ingredients

To make this you’ll need:

Garlic cloves– Minced or pressed.
Olives– A mix of well drained, pitted kalamata olives and well drained Castelvetrano olives
Parsley– Fresh Italian parsley. Wash it well.
Capers
Lemon juice– Fresh
Extra virgin olive oil– Don’t substitute another kind of oil. The extra virgin olive oil adds a more intense fruity flavor that other oils don’t add.

How to Make

Olive tapenade is one of the easiest appetizers you can make since it doesn’t require cooking or lots of chopping.

Just add all of the ingredients to the bowl of a food processor fitted with the blade attachment and pulse it a few times.

Scrape down the sides of the food processor in between pulses and keep alternating pulsing with scraping the sides down until the consistency’s still chunky but with very small pieces.

Serve with baguette toasts, freshly sliced baguette, or assorted crackers and enjoy!

Storing

Leftover olive tapenade is one of those dishes that gets even better as it sits in the fridge since the flavors continue to meld.

Store leftover olive tapenade in an airtight container in the refrigerator for up to 5 days.

For the best results, use a clean spoon each time you scoop some out and keep the container tightly sealed between servings.

If the olive oil solidifies a little in the refrigerator, let the tapenade sit at room temperature for a few minutes and give it a good stir before serving.

Tips and Tricks

To make the baguette toasts that you see in the pictures just slice a fresh baguette into 1/2″ slices, and then transfer the pieces to a rimmed baking sheet in an even layer. Brush them with olive oil. Bake at 400°F for 5-8 minutes or just until they are crispy and golden brown.
You can pulse the tapenade a little more if you want a smoother tapenade.
It’s not only delicious as a dip or spread on toasted baguette, but tapenade also makes a delicious condiment on sandwiches with Mediterranean flavors.
This is the perfect make ahead appetizer. It actually tastes even better if it sits in the fridge for a little while prior to serving so you can make it a day before you plan on serving.

Other Easy Appetizers

Olive tapenade is an effortless, elegant appetizer perfect for entertaining.

Make it and enjoy!

Looking for other easy appetizers?

Try these:

If you’ve tried this OLIVE TAPENADE 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!

Olive Tapenade

Olive tapenade is a savory Mediterranean spread made with olives, capers, garlic, a hint of lemon juice and olive oil for a bold, salty flavor that comes together in minutes without any cooking needed. It's an easy appetizer to whip up for parties or keep on hand for sandwiches, crackers, and snack boards.

Course Appetizer, Dip, Snack, Spread

Cuisine Italian, Mediterranean

Prep Time 5

Total Time 5

Servings

Calories 48kcal

Author Meaghan - The Quicker Kitchen

Ingredients

3 garlic cloves minced
1/2 cup pitted kalamata olives well drained
1 cup pitted castelvetrano olives well drained
1/4 cup fresh Italian parsley washed
2 tbsp capers
2 tbsp lemon juice fresh recommended
2 tbsp extra virgin olive oil

US Customary - Metric

Instructions

Add all of the ingredients to the bowl of a food processor fitted with the blade attachment.
3 garlic cloves, 1/2 cup pitted kalamata olives, 1 cup pitted castelvetrano olives, 1/4 cup fresh Italian parsley, 2 tbsp capers, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil
Pulse a few times, roughly 6-8 and scraping down the sides as you go, until the consistency's still chunky but with very small pieces.
Serve with baguette toasts, freshly sliced baguette, or assorted crackers and enjoy!

Notes

To make the baguette toasts that you see in the pictures just slice a fresh baguette into 1/2" slices, and then transfer the pieces to a rimmed baking sheet in an even layer. Brush them with olive oil. Bake at 400°F for 5-8 minutes or just until they are crispy and golden brown.
You can pulse the tapenade a little more if you want a smoother tapenade.
It's not only delicious as a dip or spread on toasted baguette, but tapenade also makes a delicious condiment on sandwiches with Mediterranean flavors.
This is the perfect make ahead appetizer. It actually tastes even better if it sits in the fridge for a little while prior to serving so you can make it a day before you plan on serving.

Nutrition

The post Easy Olive Tapenade appeared first on The Quicker Kitchen.

Sweet Potato Butter Swim Biscuits

Meaghan — Thu, 15 Oct 2026 11:15:11 +0000

Sweet potato butter swim biscuits with cinnamon honey butter are soft, fluffy biscuits baked in a pool of melted butter and topped with sweet, spiced honey butter. They are an indulgent take on traditional biscuits and perfect as a side for any holiday meal.

Living in the South, biscuits are practically a food group.

And once you taste these sweet potato butter swim biscuits with cinnamon honey butter, you’ll argue that they should be their own food group indeed!

Not only are they soft with a subtle sweetness from the sweet potato and honey butter, but they are easier to make than traditional biscuit since you don’t have to cut any cold butter into the dough.

Plus, baking anything in melted butter just about ensures it will be rich and delicious.

These are no exception with deliciously golden edges and soft buttery edges.

They are easy enough to put together for fall breakfasts but absolutely special enough for a holiday dinner side dish.

Ingredients

To make this you’ll need a set of ingredients for the sweet potato butter swim biscuits and a set for the cinnamon honey butter.

For the biscuits you’ll need:

Butter– Melted. Make sure you are using real butter and not margarine or another butter substitute for both parts of this recipe.
Flour– All purpose.
Milk– Whole.
Sugar– Brown.
Baking powder– For lift.
Spices– Salt, cinnamon, and nutmeg.
Sweet potato– Mashed, roasted sweet potato. Discard the skin and puree the interiors. You could also substitute well drained, mashed canned yams.

For the cinnamon honey butter, you’ll need:

Butter– Melted.
Honey
Cinnamon

How to Make

Sweet potato butter swim biscuits are pretty easy to make.

To do it, add the melted butter to an 8×8″ square baking dish.

Set the baking dish of melted butter aside.

Then whisk the flour, milk, sugar, baking powder, salt, cinnamon, and nutmeg together in a large mixing bowl until evenly combined.

Then stir in the mashed sweet potato until it’s all evenly combined and a dough forms.

Transfer the biscuit dough to the baking dish full of butter.

Press the dough down with a spatula to make it into an even layer.

Using a sharp knife score the top of the dough into 9 roughly even squares.

Bake at them 450° for 25-30 minutes on the middle rack until they are lightly golden brown.

Once the biscuits are down, whisk together all of the cinnamon honey butter ingredients in a small bowl until they are evenly combined.

Pour the butter evenly out over the hot biscuits in the baking dish.

Let the biscuits cool some before slicing and serving warm.

Enjoy!

Storing Leftovers

Let leftover sweet potato butter swim biscuits cool completely before storing them in an airtight container at room temperature for 2 days or in the fridge for up to 5.

To reheat them, warm the biscuits in a 300°F oven for about 5 to 10 minutes or pop an individual biscuit in the microwave for 15 to 20 seconds.

The oven will help revive the biscuit texture.

Tips and Tricks

For light biscuits, make sure you are using the spoon method to measure your flour. Just spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.
Be careful not to overmix the dough so the biscuits stay soft. The dough is ready when it just comes together. Overmixing leads to tougher, denser biscuits.
Keep in mind the dough will be stickier than traditional biscuit dough. That’s why you need to spread it out into the pan with a spatula.
Make sure you don’t skip scoring the dough into the 9 squares. It makes it easier to separate the biscuits when they are baked.

Other Biscuit Recipes

Sweet potato butter swim biscuits with cinnamon honey butter are a delicious, show stopping side dish that deserves a place on any holiday table.

Make them and enjoy!

Looking for other biscuit recipes?

Try these:

If you’ve tried these SWEET POTATO BUTTER SWIM BISCUITS 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!

Sweet Potato Butter Swim Biscuits

Course Bread, Dinner, Side Dish

Cuisine American, Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 374kcal

Author Meaghan - The Quicker Kitchen

Ingredients

For The Biscuits

1 stick butter (1/2 cup), melted
2 3/4 cups flour
1 1/2 cups whole milk
6 tbsp brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 cup mashed roasted sweet potato (skins discarded & pureed) can substitute well drained, mashed canned yams

For The Cinnamon Honey Butter

1/4 cup melted butter
1/8 cup honey
1 tsp ground cinnamon

US Customary - Metric

Instructions

To Make The Sweet Potato Biscuits

Add the melted butter to an 8x8" square baking dish. Set aside.
1 stick butter
Add the flour, milk, sugar, baking powder, salt, cinnamon, and nutmeg to a large mixing bowl and whisk together until evenly combined.
2 3/4 cups flour, 1 1/2 cups whole milk, 6 tbsp brown sugar, 1 tbsp baking powder, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg
Add the sweet potato to the mixing bowl and stir until evenly incorporated and the dough comes together.
1 cup mashed roasted sweet potato
Transfer the biscuit dough to the prepared baking dish. Using a spatula, press the dough down & out into an even layer.
Using a sharp knife score the top of the dough into 9 evenish squares.
Bake at 450° for 25-30 minutes on the middle rack.

To Make The Cinnamon Honey Butter

Whisk together all of the butter ingredients, in a small bowl, until evenly combined. Pour this evenly out over the hot biscuits in the baking dish.
1/4 cup melted butter, 1/8 cup honey, 1 tsp ground cinnamon
Let cool some before slicing and serving warm. Enjoy!

Notes

For light biscuits, make sure you are using the spoon method to measure your flour. Just spoon the flour into your measuring cup and level it off instead of scooping directly from the bag.
Be careful not to overmix the dough so the biscuits stay soft. The dough is ready when it just comes together. Overmixing leads to tougher, denser biscuits.
Keep in mind the dough will be stickier than traditional biscuit dough. That's why you need to spread it out into the pan with a spatula.
Make sure you don't skip scoring the dough into the 9 squares. It makes it easier to separate the biscuits when they are baked.

Nutrition

The post Sweet Potato Butter Swim Biscuits appeared first on The Quicker Kitchen.

Air Fryer Baked Sweet Potatoes

Meaghan — Tue, 13 Oct 2026 11:15:31 +0000

Air fryer baked sweet potatoes have the same fluffy centers and crispy skins you’d get from oven baking them in a fraction of the time without ever turning the oven on. They’re easy to make for busy weeknight dinners, easy lunches, or meal prep.

If you love baked sweet potatoes but don’t love waiting around for the oven to do its thing while the kitchen gets unbearably hot (especially in the summer), then I’m about to blow your mind.

These air fryer baked sweet potatoes come out just like oven baked do with crispy skins and fluffy soft interiors.

And you never have to turn on your oven.

Plus they are ready in about half the time.

They’re a great side for roasted chicken, pork chops, steak, or just about any weeknight dinner, but they’re also hearty enough to turn into an easy lunch when you load them up with your favorite toppings.

Ingredients

To make these you’ll need:

Sweet potatoes– To large sweet potatoes. Wash and scrub them but do not peel them.
Oil– Extra virgin olive oil.
Salt and pepper– To taste.

How to Make

Air fryer baked sweet potatoes are very easy to make!

Start by poking holes into and all over the surface of the sweet potatoes using the tines of a sturdy fork.

Rub the sweet potatoes with olive and season them with salt and pepper.

Put them in the basket of the air fryer and air fry them at 400° for 25 to 30 minutes or until they are fork tender.

Once they are fork tender, carefully remove them from the air fryer with tongs and set them on a waiting plate.

Let them rest for 5 minutes before you serve them.

Enjoy!

Storing Leftovers

If you have a leftover sweet potato, wrap it tightly in plastic wrap or transfer it to an air tight container.

Refrigerate them for up to 5 days.

Reheat it unwrapped in the air fryer, microwave, or oven until warm.

Topping Ideas and Serving Suggestions

Air fryer baked sweet potatoes are delicious on their own or with the usual toppings like butter, salt and pepper or a sprinkle of cinnamon and brown sugar.

You can also use them to make a baked sweet potato bar situation and serve them with toppings like:

shredded cheese
black beans
pulled pork or chicken
taco meat
sour cream

Tips and Tricks

Do NOT skip the step of poking holes into the sweet potatoes. This allows steam to escape while they cook, which prevents them from exploding.
If the sweet potatoes aren’t done after 25 to 30 minutes, let them keep cooking in 2 to 3 minute intervals until they are.
Do not skip letting the sweet potatoes rest. They need this time to cool so you can safely handle them.

Other Easy Air Fryer Side Dishes

Air fryer baked sweet potatoes are an effortless, quicker way to make baked sweet potatoes.

Try this method out and enjoy!

Looking forother air fryer side dishes?

Try these:

If you’ve tried this AIR FRYER BAKED SWEET POTATOES 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!

Air Fryer Roasted Sweet Potatoes

Air fryer baked sweet potatoes have the same fluffy centers and crispy skins you'd get from oven baking them in a fraction of the time without ever turning the oven on. They're easy to make for busy weeknight dinners, easy lunches, or meal prep.

Course Dinner, Lunch, Side Dish

Cuisine American, Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 354kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 large sweet potatoes washed & scrubbed (do not peel)
1 tbsp extra virgin olive oil
salt & pepper to taste

US Customary - Metric

Instructions

Using the tines of a sturdy fork, poke holes all over and into the sweet potatoes.
2 large sweet potatoes
Rub them all over with the oil, then season with salt & pepper.
1 tbsp extra virgin olive oil, salt & pepper
Place the prepared sweet potatoes in the basket of an air fryer and cook at 400° for 25-30 minutes, just until they're fork tender. If they aren't fork tender after the cook time's elapsed, then continue cooking them in 2-3 minutes intervals until they are.
Using tongs carefully remove the hot potatoes from the air fryer, then transfer them to a waiting serving plate, and let them rest for 5 minutes.
Serve and enjoy!

Notes

Do NOT skip the step of poking holes into the sweet potatoes. This allows steam to escape while they cook, which prevents them from exploding.
If the sweet potatoes aren't done after 25 to 30 minutes, let them keep cooking in 2 to 3 minute intervals until they are.
Do not skip letting the sweet potatoes rest. They need this time to cool so you can safely handle them.

Nutrition

The post Air Fryer Baked Sweet Potatoes appeared first on The Quicker Kitchen.

Pinecone Holiday Cheese Balls

Meaghan — Fri, 09 Oct 2026 11:15:07 +0000

Pinecone holiday cheese balls are a fun and festive appetizer made with a cream cheese base, savory seasonings, and and artfully arranged almonds. They’re easy to put together and make a fun addition to a Christmas party, holiday dinner, or any festive gathering.

Do you love a holiday appetizer that looks like you spent way more time making it than you actually did?

These little pinecone cheese balls definitely fit the bill.

They’re made with a creamy, savory cheese mixture that’s packed with flavor, then shaped and covered with sliced almonds to give them that cute pinecone look.

Despite looking gorgeous, they are easy to make.

This means you can have something festive and fun sitting on your appetizer table without spending your whole afternoon in the kitchen.

Set them out with plenty of crackers, toasted bread, pretzels, or fresh vegetables for scooping, and don’t be surprised when everyone keeps coming back for just one more bite.

Ingredients

To make these you’ll need:

Cream cheese– Softened to room temperature.
Mayonnaise– Real full, fat mayonnaise and not Miracle Whip or mayonnaise style dressing.
Cheese– Shredded white cheddar cheese and grated Parmesan.
Worcestershire sauce
Green onion– Finely diced.
Fresh rosemary– Both chopped and whole sprigs.
Seasonings– Dried thyme, dried dill weed, garlic powder, salt, and black pepper
Almonds– Sliced.

How to Make

Making pinecone holiday cheese balls are pretty easy.

Just beat the cream cheese and mayonnaise together in a mixing bowl using a hand mixer until they are smooth and creamy.

Then beat in all the remaining ingredients, except for the almonds, and blend everything together until the mixture is evenly combined.

Cover the bowl with plastic wrap and let the mixture chill in the refrigerator for at least 4 hours.

After 4 hours, shape the cheese mixture into two ovals.

Then transfer them to a serving board where they’re positioned next to each other.

Starting at the bottom of the cheese balls, push the almonds into the cheese base at a slight angle working upwards.

Keep doing this until both cheeseballs are completely covered and resemble pinecones.

Add a sprig of rosemary to the top center of each for a ‘stem’.

Serve with assorted dippers and enjoy!

Dipping Options

Serve these cheese balls with sturdy dippers like:

assorted crackers
toasted baguette slices
pretzel sticks
vegetables like cucumber slices and carrot or celery sticks

Storing Leftovers

Store leftovers in an airtight container for up to 4 days.

Let the leftovers soften on the counter for a few minutes prior to serving.

Tips and Tricks

Do not skip letting the cream cheese soften to room temperature on the counter.
Let the almonds overlap a little and arrange them in rows to best emulate a pinecone.
You can make these a day ahead of time and store them in the fridge in an airtight container. Just let them soften a little on the counter prior to serving.
Use a large enough platter to give them room for dippers.

Other Holiday Cheese Balls

Pinecone holiday cheese balls are a tasty and impressive looking appetizer for the festive season.

Make them and enjoy!

Looking for other holiday cheese balls?

Try these:

If you’ve tried these PINECONE HOLIDAY CHEESE BALLS 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!

Pinecone Holiday Cheese Balls

Pinecone holiday cheese balls are a fun and festive appetizer made with a cream cheese base, savory seasonings, and and artfully arranged almonds. They're easy to put together and make a fun addition to a Christmas party, holiday dinner, or any festive gathering.

Course Appetizer, Dip, Snack, Spread

Cuisine American

Prep Time 40

Chill Time 4

Total Time 4 40

Servings

Calories 199kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 8 oz blocks cream cheese softened
1/3 cup mayonnaise
1/2 cup shredded white cheddar cheese
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
2 green onions finely diced
1 tsp chopped fresh rosemary
1 tsp dried thyme
1 tsp dried dill weed
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 1/3 cups sliced almonds
sprigs of rosemary for garnish

US Customary - Metric

Instructions

Add the cream cheese and mayonnaise to a mixing bowl and, using a hand mixer, blend them together until smooth & creamy.
2 8 oz blocks cream cheese, 1/3 cup mayonnaise
Add the remaining ingredients, except for the almonds, and blend together until everything's evenly combined.
1/2 cup shredded white cheddar cheese, 1/4 cup grated Parmesan cheese, 1 tbsp Worcestershire sauce, 2 green onions, 1 tsp chopped fresh rosemary, 1 tsp dried thyme, 1 tsp dried dill weed, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.
Shape the cheese mixture into two ovals, then transfer them to a serving board where they're positioned next to each other.
Starting at the bottom of the cheese balls, add the almonds at a slight angle working upwards until both are completely covered and resemble pinecones.
1 1/3 cups sliced almonds
Add a sprig of rosemary to the top center of each for a 'stem'.
sprigs of rosemary
Serve with assorted crackers and enjoy!

Notes

Do not skip letting the cream cheese soften to room temperature on the counter.
Let the almonds overlap a little and arrange them in rows to best emulate a pinecone.
You can make these a day ahead of time and store them in the fridge in an airtight container. Just let them soften a little on the counter prior to serving.
Use a large enough platter to give them room for dippers.

Nutrition

The post Pinecone Holiday Cheese Balls appeared first on The Quicker Kitchen.

Easy Ham Gravy

Meaghan — Thu, 08 Oct 2026 11:15:14 +0000

Easy ham gravy is a rich, savory homemade gravy that is the perfect finishing touch for ham dinners and all their sides. You can make it without a lot of work and it will bring out all the delicious ham flavor.

If you’re making a ham for dinner, don’t let those flavorful drippings go to waste because they can turn into the easiest homemade gravy.

Yes, just like you can make gravy from chicken, turkey, and beef drippings, you can make homemade ham gravy from ham drippings.

And it’s rich, savory, and packed with that delicious salty, smoky ham flavor.

It makes everything you pour it over taste even better- especially mashed potatoes, biscuits, and your other favorite sides.

Plus this easy ham gravy comes together super fast with ingredients you probably have in your kitchen.

It can be ready in minutes and will take your dinner to the next level of deliciousness!

Ingredients

To make this you’ll need:

Butter– Unsalted. Ham drippings are very salty and you don’t want to add more salt unnecessarily.
Flour– All purpose.
Milk– Whole is best.
Ham drippings– A full cup. If you don’t have a full cup, use what you have and use chicken stock so the liquid reaches a full cup.
Salt and pepper– To taste. Remember to go easy on the salt.

How to Make

This easy ham gravy is super quick.

To do it, scrape any stuck on browned bits from the ham off the bottom of the pan and stir them into the drippings.

Set the drippings aside.

Then melt the butter in a medium skillet or sauce pan set over medium heat.

Once the butter melts, whisk in the flour until a golden, smooth paste-like mixture forms.

Slowly pour in the milk and drippings a little at a time, whisking constantly to combine.

When you have whisked in all of the milk and drippings, bring the mixture to a boil over medium high heat.

As soon as the mixture boils, turn the heat down so it’s just simmering.

Let it simmer for 3-5 minutes or just until the gravy thickens slightly, stirring often.

Season with salt and pepper, to taste.

Serve it warm and enjoy!

Storing Leftovers

Store any leftovers of completely cooled gravy in an airtight container in the fridge for up to 3 days.

Keep in mind the gravy will thicken in the fridge.

Reheat it on the stovetop or in the microwave, stirring to recombine it.

If needed, stir in a little chicken broth to thin it back out to your desired consistency.

Tips and Tricks

While I don’t usually specify if butter needs to be unsalted or not in most recipes, in this one I definitely recommend using unsalted since the ham drippings are already very salty.
Stir the drippings and milk in a little at a time. You can’t stir too much, but you can stir not enough and wind up with a thicker or lumpy gravy.
Be sure to scrape up any stuck on browned bites from the bottom of the pan and stir them in so they aren’t left behind. These are little flavor bombs you won’t want to miss including in your gravy. If you need to, pour in just a little broth and work a sturdy spoon against the bottom of the pan.
If you need to use chicken broth or stock because you don’t have enough drippings, use low sodium if you can to help keep it from getting too salty.
Give the gravy a taste before adding salt and pepper.

Other Ham Side Dishes

Easy ham gravy is the perfect way to finish a ham dinner.

Make it and enjoy!

Looking for other tasty ham side dishes?

Try these:

If you’ve tried this EASY HAM 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!

Easy Ham Gravy

Course Dinner, Gravy, Side Dish

Cuisine American, Southern

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 349kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1/4 cup unsalted butter
1/4 cup flour
1 cup milk
1 cup ham drippings if not a full cup, use as all you have and measure chicken broth to finish filling the one cup measurement
salt & pepper to taste

US Customary - Metric

Instructions

Scrape any stuck on browned bits from the ham off the bottom of the pan, then stir them into the drippings, and set aside.
1 cup ham drippings
Add the butter to a medium skillet, or sauce pan, set over medium heat. Once melted whisk in the flour until evenly combined, then saute for 60 seconds to cook off the flour taste.
1/4 cup unsalted butter, 1/4 cup flour
Slowly pour in the milk and drippings a little at a time, whisking constantly to combine, making sure the gravy's come together and smooth after each addition before adding more.
1 cup milk
When all of the milk and drippings have been incorporated, bring the mixture to a boil over medium high heat. Immediately reduce the heat to a simmer and cook for 3-5 minutes, stirring often, just until the gravy's thickened slightly.
Season with salt & pepper, to taste.
salt & pepper
Serve warm and enjoy!

Notes

While I don't usually specify if butter needs to be unsalted or not in most recipes, in this one I definitely recommend using unsalted since the ham drippings are already very salty.
Stir the drippings and milk in a little at a time. You can't stir too much, but you can stir not enough and wind up with a thicker or lumpy gravy.
Be sure to scrape up any stuck on browned bites from the bottom of the pan and stir them in so they aren't left behind. These are little flavor bombs you won't want to miss including in your gravy. If you need to, pour in just a little broth and work a sturdy spoon against the bottom of the pan.
If you need to use chicken broth or stock because you don't have enough drippings, use low sodium if you can to help keep it from getting too salty.
Give the gravy a taste before adding salt and pepper.

Nutrition

The post Easy Ham Gravy appeared first on The Quicker Kitchen.

Chocolate Little Debbie Christmas Tree Cake Dip

Meaghan — Wed, 07 Oct 2026 11:15:19 +0000

Chocolate Little Debbie Christmas Tree Cake dip is a creamy, chocolatey holiday dessert dip made with everyone’s favorite seasonal snack cakes, cream cheese, and whipped topping. This easy dessert comes together quickly and makes a fun addition to Christmas parties, holiday movie nights, and cookie exchanges.

I don’t know about you, but I get super excited when seasonal Little Debbie treats hit the shelves of the grocery store.

And my favorite?

Little Debbie Christmas Tree Cakes.

If you have the same reaction, you’re going to want to make this chocolate Little Debbie Christmas Tree Cake dip.

It takes those soft, chocolatey snack cakes and turns them into a rich, creamy dip that’s perfect for scooping up with cookies, graham crackers, pretzels, or fresh fruit.

And it’s effortless and doesn’t need any baking, which is just the Christmas magic I need to get me through a busy holiday season.

Ingredients

To make this you’ll need:

Little Debbie Chocolate Christmas Tree Cakes– 6 of them, unwrapped and roughly chopped.
Cream cheese– Softened to room temperature.
Whipped topping– The kind you find in a tub in the frozen section like Cool Whip. Let it thaw.
Sprinkles– Festive Christmas sprinkles for garnish.

How to Make

This chocolate Little Debbie Christmas Tree Cake dip is easy to make!

Just beat the cream cheese in a mixing bowl with a hand mixer until it’s smooth and creamy.

Beat the cake pieces in just until evenly combined.

Fold in the thawed whipped topping evenly incorporated.

Let the dip chill in the refrigerator for 30 minutes.

Transfer the dip mixture to a serving bowl, and then top it with festive sprinkles.

Serve with your favorite dippers and enjoy!

Dipping Options

Chocolate Little Debbie Christmas Tree Cake dip is delicious with so many dippers! Our favorites include:

Fruit like strawberries
Graham crackers
Sugar cookies
Oreos
Nilla Wafers
Chocolate chip cookies
Pretzel sticks

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Before enjoying it again, let it soften on the counter for a few minutes first.

Tips and Tricks

The recipe easily doubles to serve a crowd.
For extra pretty presentation, garnish the top with a whole Christmas Tree Cake as well as the sprinkles.
Letting the cream cheese come to room temperature will help the ingredients come together more easily.

Other Easy Christmas Dessert Dips

Chocolate Little Debbie Christmas Tree Cake dip is an easy, sweet end to any festive celebration.

Make it and enjoy!

Looking for other easy Christmas dessert dips?

Try these:

If you’ve tried this CHOCOLATE LITTLE DEBBIE CHRISTMAS TREE CAKE DIP 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!

Chocolate Little Debbie Christmas Tree Cake Dip

Course Dessert, Dip, Snack

Cuisine American

Prep Time 10

Chill Time 30

Total Time 40

Servings

Calories 278kcal

Author Meaghan - The Quicker Kitchen

Ingredients

6 Little Debbie chocolate Christmas tree cakes roughly chopped
1 8 oz block cream cheese softened
1 8 oz tub whipped topping thawed
Christmas sprinkles for garnish

US Customary - Metric

Instructions

Add the cream cheese to a mixing bowl and using a hand mixer whip it until it's smooth & creamy.
1 8 oz block cream cheese
Add the cake pieces and beat again, just until evenly combined.
6 Little Debbie chocolate Christmas tree cakes
Add the thawed whipped topping to the mixture and fold in using a spatula until evenly incorporated. Chill in the refrigerator for 30 minutes.
1 8 oz tub whipped topping
Transfer the dip mixture to a serving bowl, then top with festive sprinkles.
Christmas sprinkles
Serve with assorted cookies, graham, crackers and/or fruit for dipping.

Notes

The recipe easily doubles to serve a crowd.
For extra pretty presentation, garnish the top with a whole Christmas Tree Cake as well as the sprinkles.
Letting the cream cheese come to room temperature will help the ingredients come together more easily.

Nutrition

The post Chocolate Little Debbie Christmas Tree Cake Dip appeared first on The Quicker Kitchen.

Impossible Pumpkin Pie

Meaghan — Tue, 06 Oct 2026 11:15:13 +0000

Impossible pumpkin pie is an easy, crustless pumpkin dessert that magically forms its own soft, tender crust as it bakes. It has all the creamy pumpkin, warm spices, and classic fall flavor you love from pumpkin pie without the hassle of dealing with a pie crust.

There is no dessert as quintessentially Thanksgiving as pumpkin pie.

But you know, I’m not much for messing around with pie crust when I have a full blown feast to get on the table.

This impossible pumpkin pie is the answer to that problem.

Instead of making and chilling a crust before you even get to the filling, everything gets mixed together in one bowl and baked until you have a deliciously creamy pumpkin pie with a lightly golden edge.

It has all those festive pumpkin pie flavors but it’s so much easier to make.

And you still get a soft, custard center with plenty of warm pumpkin spice flavor, and it pairs perfectly with a big dollop of whipped cream for the full pumpkin pie experience.

Ingredients

To make this you’ll need:

Sugar– Granulated.
Flour– All purpose.
Baking powder– For leavening.
Salt– To balance the flavors.
Milk
Pumpkin puree– Use this and not pumpkin pie filling.
Butter– Melted.
Eggs
Pumpkin pie spice– Store bought or your favorite homemade blend.
Vanilla extract– Real is best.

How to Make

Impossible pumpkin pie isn’t impossible to make at all- it’s actually quite easy!

To do it, whisk the sugar, flour, baking powder, and salt together in a mixing bowl to evenly combine it.

Then add the butter, eggs, milk, pumpkin, pie spice, and extract to the flour mixture.

Stir the mixture together until everything is evenly combined into a smooth batter.

Pour the batter into a greased 9″ pie plate, spreading it out into an even layer.

Bake the dessert at 350° for 45 – 50 minutes or until the center sets and a toothpick inserted in the center comes out clean.

Carefully remove the hot dish from the oven.

Let it cool.

Slice, serve, and enjoy on its own or topped with a scoop of vanilla ice cream or dollop of whipped cream.

Storing

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

Tips and Tricks

The pie will puff up during baking (totally normal) and will subsequently deflate while it rests and cools. Don’t be scared or surprised, this is the normal process.
Don’t skip the cooling time. The impossible pie needs this to fully set.
The batter will be on the thin side and that’s ok. It will bake into a dessert that has a crust-like layer.

Other Easy Pumpkin Desserts

Impossible pumpkin pie is an easy alternative to traditional pumpkin pie this holiday season.

Make it and enjoy!

Looking for other easy pumpkin desserts?

Try these:

If you’ve tried this IMPOSSIBLE PUMPKIN PIE 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!

Impossible Pumpkin Pie

Course Dessert

Cuisine American, Southern

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 206kcal

Author Meaghan - The Quicker Kitchen

Ingredients

3/4 cup granulated sugar
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
1 cup pumpkin puree
1/4 cup butter melted
2 large eggs
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract

US Customary - Metric

Instructions

Add the sugar, flour, baking powder, and salt to a mixing bowl. Whisk together to evenly combine.
3/4 cup granulated sugar, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt
Add the butter, eggs, milk, pumpkin, pie spice, and extract to the flour mixture and stir together until evenly combined and smoothed.
1 1/4 cups milk, 1 cup pumpkin puree, 1/4 cup butter, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla extract
Pour the batter into a greased 9" pie plate, and spread out in an even layer.
Bake at 350° for 45 - 50 minutes, until the center's set & a toothpick inserted in the center comes out clean.
Carefully remove the hot dish from the oven and set it aside to cool.
Slice, serve, and enjoy!

Notes

The pie will puff up during baking (totally normal) and will subsequently deflate while it rests and cools. Don't be scared or surprised, this is the normal process.
Don't skip the cooling time. The impossible pie needs this to fully set.
The batter will be on the thin side and that's ok. It will bake into a dessert that has a crust-like layer.

Nutrition

The post Impossible Pumpkin Pie appeared first on The Quicker Kitchen.

Slow Cooker Black Eyed Peas

Meaghan — Mon, 05 Oct 2026 11:15:01 +0000

Slow cooker black eyed peas are a classic Southern side dish that’s hearty enough to be an easy main. This an easy set it and forget it recipe for Sunday dinners, New Year’s Day, or whenever you want a cozy side with very little work.

Black eyed peas on New Year’s Day is a time honored tradition in my family.

Eating them on New Year’s Day supposedly brings prosperity.

I haven’t struck it rich just yet, but just to be safe, I keep making them for the holiday.

Growing up, my mom and grandma always boiled a pot of them on the stove.

On New Year’s Day, after a whole busy season of entertaining and staying up well past my bedtime since I just can’t hang like I used to, there’s nothing I want to do less than stand in front of a pot of boiling legumes.

These slow cooker black eyed peas cook low and slow and are so flavorful and comforting.

They make a hearty side dish alongside cornbread, fried chicken, pork chops, greens, or just about any Southern-inspired dinner.

And you don’t have to wait until the New Year to enjoy them.

I often make a big batch and enjoy the leftovers throughout the week when I want something inexpensive, filling, and easy to reheat on hand.

Ingredients

To make this you’ll need:

Black eyed peas– Dried.
Ham hock– With meat still on the bone.
Diced ham– Optional, but recommended.
Onion– Yellow onion, peeled and diced.
Chicken broth– You could also use stock.
Water
Condiments– Worcestershire sauce, apple cider vinegar, and hot sauce.
Salt and pepper– To taste.

How to Make

Slow cooker black eyed peas are so easy to make.

Just add the dried peas to a very large bowl the night beforehand.

Fill the bowl with water until the water reaches 2″ above the peas.

Get rid of any peas that float to the top.

The following morning, drain the peas and rinse them well.

Put the washed, drained peas in the bowl of your slow cooker.

Stir in the remaining ingredients.

Cover the slow cooker and cook on LOW for 6-8 hours.

Serve and enjoy!

Storing

Store leftovers in the covered bowl of the slow cooker or transfer them to an airtight container.

Either way, store them in the fridge for up to 4 days.

Reheat in the slow cooker or microwave until warmed through.

Tips and Tricks

Don’t skip soaking the peas. While it’s strictly not necessary, it doesn’t shorten the cook time and help them cook evenly.
The ham is important as it adds a nice hint of smoky saltiness to the peas. Don’t want to use ham? Use smoked sausage or bacon.
If you want them a little thicker, let them rest before serving. The peas will continue to absorb any leftover liquid.
Give them a taste before serving and adjust the seasoning as needed.

Other Slow Cooker Southern Recipes

Slow cooker black eyed peas are a delicious, hearty side dish perfect for New Year’s or any time.

Make them and enjoy!

Looking for other slow cooker Southern recipes?

Try these:

If you’ve tried these SLOW COOKER BLACK EYED PEAS, 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!

Slow Cooker Black Eyed Peas

Slow cooker black eyed peas are a classic Southern side dish that's hearty enough to be an easy main. This an easy set it and forget it recipe for Sunday dinners, New Year’s Day, or whenever you want a cozy side with very little work.

Course Main Course, Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 298kcal

Author Meaghan - The Quicker Kitchen

Ingredients

1 lb dry black eye peas
1 ham hock with meat still on the bone
1 1/2 cups diced ham optional, but recommended
1 yellow onion peeled & diced
4 cups chicken broth
1 cup water
1 1/2 tbsp worcestershire sauce
1/2 tbsp apple cider vinegar
4 dashed hot sauce
salt & pepper to taste

US Customary - Metric

Instructions

Add the dried peas to an overly large bowl the night beforehand. Fill the bowl with water until it reaches 2" above the peas. Discard any that float to the top.
1 lb dry black eye peas
In the morning drain the peas, rinse them well, then transfer them to the bowl of your slow cooker.
Add the remaining ingredients to the bowl of the slow cooker, then stir everything together until evenly combined.
1 ham hock, 1 1/2 cups diced ham, 1 yellow onion, 4 cups chicken broth, 1 cup water, 1 1/2 tbsp worcestershire sauce, 1/2 tbsp apple cider vinegar, 4 dashed hot sauce, salt & pepper
Cover and cook on LOW for 6-8 hours.
Serve and enjoy!

Notes

Don't skip soaking the peas. While it's strictly not necessary, it doesn't shorten the cook time and help them cook evenly.
The ham is important as it adds a nice hint of smoky saltiness to the peas. Don't want to use ham? Use smoked sausage or bacon.
If you want them a little thicker, let them rest before serving. The peas will continue to absorb any leftover liquid.
Give them a taste before serving and adjust the seasoning as needed.

Nutrition

The post Slow Cooker Black Eyed Peas appeared first on The Quicker Kitchen.

Thanksgiving Leftover Pie With Cornbread Crust

Meaghan — Sat, 03 Oct 2026 11:15:35 +0000

Thanksgiving leftover pie turns leftover turkey and all your favorite Thanksgiving sides into one hearty, comforting meal. It’s an easy day after Thanksgiving dinner that gives those leftovers a delicious new life instead of serving the same plate all over again.

We all wake up on Black Friday with our fridge packed to the brim with Thanksgiving leftovers.

And after all that hard work of making the big meal, you can bet I don’t want any of that to go to waste.

I also really don’t want to cook from scratch for at least 3 business days after the holiday either to be honest.

This Thanksgiving leftover pie solves both problems.

Instead of reheating a little bit of everything and calling it dinner, this leftover pie brings all the leftover holiday favorites together into one cozy casserole style meal that’s easy to throw together.

It’s also easy to customize based on what you have hanging around, so you can use your favorite leftovers and skip anything that didn’t make it onto your original Thanksgiving plate.

Ingredients

To make this you’ll need:

Stuffing– Cooked, cooled cornbread stuffing. If you have other leftover stuffing, you can use that instead but then you won’t have a cornbread crust.
Egg
Gravy– Turkey gravy or chicken gravy if you can’t find turkey gravy or don’t have any leftover.
Turkey– Leftover diced turkey.
Green beans– A well-drained can of French style green beans.
Cheese– Shredded cheddar.
Salt and pepper– To taste.
Mashed potatoes– Cooled, prepared mashed potatoes.
Half and half
French fried onions– The kind you put on top of green bean casserole.

How to Make

Thanksgiving leftover pie is very easy to make.

Mix the stuffing and egg together in a mixing bowl until they are evenly combined.

Transfer the mixture to the 9″ pie plate you’ve sprayed with nonstick spray, pressing it into an even layer and up the sides some to form a crust.

Bake the crust at 350° for 18-20 minutes.

Then, stir together the gravy, turkey, beans, and cheese in a mixing bowl.

Spread this mixture out onto the baked cornbread crust in an even layer.

Set it aside.

Stir together the potatoes and half and half in another mixing bowl.

Gently spread out the mashed potatoes evenly over the pie.

Bake it again at 350° for 20-25 minutes or until the pie is hot and bubbly at the edges.

Sprinkle the french fries onions evenly out overtop of the pie and bake the pie for another 5 minutes.

Take the hot pie out of the oven and let it rest for 5-10 minutes so it sets.

Slice, serve warm, and enjoy!

Storing Leftovers

Store leftovers in an airtight container or tightly covered in the pie plate in the fridge.

Reheat them in the oven or microwave until warm.

The amount of time the pie will keep depends on when you made the turkey.

Leftover turkey is only safe to eat within 4 days of the first time you cook it.

Tips and Tricks

You can double this recipe in a 9×13″ pan to feed a larger crowd.
Don’t skip the cooling time. This allows the filling to set up so that the pie isn’t a complete runny mess when serving.
Feel free to vary the ingredients in the filling a bit based on what leftovers you have. For example, if you have leftover corn, use that instead of the green beans. It’s very flexible.

Other Thanksgiving Leftover Recipes

Thanksgiving leftover pie is a yummy casserole style way to eat your holiday meal again.

Make it and enjoy!

Looking for other Thanksgiving leftover recipes?

Try these:

If you’ve tried this THANKSGIVING LEFTOVER PIE 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!

Thanksgiving Leftover Pie With Cornbread Crust

Course Dinner, Entree, Main Course

Cuisine American

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 388kcal

Author Meaghan - The Quicker Kitchen

Ingredients

2 cups cooked, cooled cornbread stuffing
1 large egg lightly beaten
1 cup turkey gravy
1 1/2 cups diced turkey
1 15 oz can french style green beans well drained
1/2 - 3/4 cup shredded cheddar cheese
salt & pepper to taste
2 cups cooled prepared mashed potatoes
1/4 cup half & half
1/2 cup french fried onions

US Customary - Metric

Instructions

Spray a 9" pie plate with nonstick cooking spray. Set aside.
Add the stuffing and egg to a mixing bowl, then mix together until evenly combined. Transfer the mixture to the pie plate and press out into an even layer and up the sides some to form a 'crust'.
2 cups cooked, cooled cornbread stuffing, 1 large egg
Bake at 350° for 18-20 minutes.
Add the gravy, turkey, beans, and cheese to a mixing bowl. Stir everything together until evenly combined. Season with salt and pepper, to taste. Transfer this mixture to the baked cornbread crust, and spread it out in an even layer. Set aside.
1 cup turkey gravy, 1 1/2 cups diced turkey, 1 15 oz can french style green beans, 1/2 - 3/4 cup shredded cheddar cheese, salt & pepper
Add the potatoes and half & half to another mixing bowl and stir together until evenly combined. Add in dollops to the top of the pie, then gently spread out in an even layer that covers the dish.
2 cups cooled prepared mashed potatoes, 1/4 cup half & half
Bake again at 350° for 20-25 minutes, just until the mixture's hot & bubbly at the edges.
Sprinkle the french fries onions evenly out overtop of the pie, then continue baking for another 5 minutes.
1/2 cup french fried onions
Carefully remove the hot pie from the oven and let it rest for 5-10 minutes- to cool and finish setting up.
Slice, serve warm, and enjoy!

Notes

You can double this recipe in a 9x13" pan to feed a larger crowd.
Don't skip the cooling time. This allows the filling to set up so that the pie isn't a complete runny mess when serving.
Feel free to vary the ingredients in the filling a bit based on what leftovers you have. For example, if you have leftover corn, use that instead of the green beans. It's very flexible.

Nutrition

The post Thanksgiving Leftover Pie With Cornbread Crust appeared first on The Quicker Kitchen.