This is the classic holiday recipe for meringue cookies! Our little meringues only call for 5 ingredients, and a lot of oven time. Be patient as the piping takes a little bit of practice, but this recipe will walk you through the steps so that you can make your own perfect meringues!

Must Make Holiday Cookies

Ok, this Christmas, well, holiday cookie recipe is one you would have found in my grandma’s kitchen which means it’s a must-make! I love the traditions of holidays and cookies are the perfect place to remember loved ones.

I’ve been busy practicing meringue cookies, dying meringues, and munching on A LOT of meringues so that I can share what I’ve learned with you! Now you can make these addictive cookies without the stress! And since they are only about 20 calories each, munch away!

Important Tip: Making Meringue Cookies

This recipe calls for only 5 ingredients. With so few ingredients, you actually run a higher risk of issues. The key to avoiding those issues is stiff peaks.

While adding the sugar, the foamy egg mixture will start to become thick, glossy, and sticky, that’s exactly what you are looking for! My mom would often stop the mixer, grab the whisk and turn it upside down to inspect. I love that method of checking for stiff peaks!

Ingredients for Meringue Cookie Recipe

• Egg Whites: The foundation of meringue — when whipped, they trap air, creating the light, airy structure. As they cook, the proteins set and give the cookies their crisp texture.
• Salt: Sharpens the flavor and helps slightly strengthen the egg white foam during whipping.
• Cream of Tartar: The acid that stabilizes the egg whites which allows them to hold more air without collapsing, and helps prevent overbeating.
• Clear Vanilla: Adds flavor without discoloring the pure white meringue. Regular vanilla extract can give the meringue a beige tint.
• Sugar: Sweetens and dissolves into the egg whites to create a glossy, stable foam that bakes into a crisp shell outside with melt-in-your-mouth marshmallow on the inside.

How to Make Meringue Cookies

1. Prep: Preheat the oven to 225℉ and line baking sheets with parchment paper.
2. Beat: Using the whisk attachment on a stand mixer (you can also use a mixing bowl and electric hand mixer), beat the egg whites. When they start to get foamy, add the salt, cream of tartar and vanilla. Continue beating until soft peaks form.
3. Whip: Slowly add the sugar one small spoonful at a time continuing to whip until stiff peaks form and the meringue is shiny.
   • PRO TIP: Test the meringue by rubbing a small bit of the mixture between your fingers, you shouldn’t feel the sugar or any grittiness. If you can still feel the sugar, just whip it a little longer.
4. Pipe: Transfer the meringue batter to a large piping bag with a large star piping tip. Pipe onto the prepared baking sheets.
5. Bake and Cool: Place the baking sheet into the oven and bake for 1 hour. DO NOT open the oven! When the 1 hour is up, turn the oven off and let the cookies cool completely in the oven then remove.

Adding Color

If you want to add some color to your meringue cookies, you’ll add food gel at the end of step 3. Once the meringue is fully combined and shiny, add a few drops of food gel and mix to combine. Add more food gel until you get the color you want.

NOTE: The meringue will brown when you add food coloring so plan on a darker color than what you start with.

Tips for Beautiful Meringue Cookies

• Clean Bowls: In college I watched a chef repeat often that you cannot think about making meringue until you make sure your bowl is clean and free of grease, water and any debris.
• Two Bowl Eggs: The second tip she gave was to crack your eggs in a separate bowl when separating the whites to avoid any egg yolk sneaking in.  Even a tiny bit of yolk will ruin your meringues.
• Gritty Sugar: You need to beat the meringues until smooth, which can be a little hard to tell. Add the sugar gradually, one tablespoon at a time, and then take a small bit of meringue and rub between your fingers to see if it’s gritty.
• Stiff Peaks: You’ve already heard my two cents, just truly make sure you can turn that whisk upside down and a peak stays standing.
   

How to Store Meringue Cookies

Meringue cookies should be stored in an airtight container at room temperature. They need to be kept dry and they will keep for up to 2 weeks.

They can also be stored in the freezer for up to 3 months. Layer them in an airtight container with parchment paper between each layer. Let them thaw at room temperature before serving.

There’s just something so magical about how a few simple ingredients—egg whites, sugar, and a touch of vanilla—can turn into the lightest, crispest meringue cookies. Whether you’re making them for Christmas cookie trays, a baby shower, or just because you want a sweet little treat for the family, these easy meringue cookies always feel special.

More Holiday Cookies to Try:

• Soft Gingerbread Men Cookies
• Best Christmas M&M Cookies
• Peppermint Double Chocolate Cookies
• Christmas Sugar Cookies

These potato rolls don’t require any kneading, and honestly, they’re hands down the best rolls we’ve ever had. Soft, buttery, and melt-in-your-mouth delicious, they’re our #1 most requested roll recipe.

These rolls are ridiculously easy to make — no fancy equipment, no complicated techniques — and perfect for any meal, holiday dinner, or special occasion. Once you try them, you’ll see why everyone keeps asking for this recipe.

These are seriously the best potato dinner rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. 

Suggested Products

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.

• Potato Gems or Pearls – We use these dehydrated potatoes as they seem to give the best flavor and texture.
• Dough Scraper – Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.
• Silpat Baking Mat – We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
• Nordic Ware Cookie Sheet – The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and won’t affect color.
• Stainless Mixing Bowls – I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.

Ingredients You’ll Need

• Sugar: Feeds the yeast to help the dough rise and adds a touch of sweetness that enhances flavor. It also promotes browning, giving your rolls that beautiful golden color.
• Unsalted Butter: Butter adds richness, tenderness, and flavor to the rolls. The fat coats the flour proteins, which limits gluten development — that’s why your potato rolls turn out so soft and melt-in-your-mouth.
• Milk: Milk makes the dough tender and adds subtle sweetness and flavor. The natural sugars in milk also help with browning, while the proteins contribute to a soft, rich crumb.
• Potato Flakes: This is your secret weapon! Potato flakes (or mashed potatoes) make the rolls extra soft and moist by attracting and holding onto moisture.
• Salt: Balances the sweetness, enhances flavor, and strengthens the gluten structure so your rolls rise evenly and hold their shape.
  • PRO TIP: Always add salt after the yeast has been mixed in with other ingredients to avoid slowing yeast activity.
• Instant Yeast: The leavening agent that makes your rolls rise. Instant yeast works quickly and doesn’t require proofing in water first — just mix it right in with the dry ingredients.
• Eggs: Eggs add richness, flavor, and beautiful golden color. They also help bind the dough and contribute to a soft, tender texture.
• Flour: The backbone of the recipe! Flour provides structure and gluten formation — the framework that traps air and gives your rolls their shape and lightness.

How to Make Potato Rolls

1. Scald the Milk: Heat a saucepan over medium heat and add the milk. Cook until the edges begin to foam but don’t let it come to a boil. Remove from heat.
2. Add: Stir in the sugar, butter, potato flakes and salt until combined and then let it cool to luke warm.
3. Stir: Add the yeast and stir them in followed by the eggs.
4. Combine: Place the flour in a large bowl then add the wet ingredients and stir until the dough comes together. The dough will be sticky.
5. Rise: Cover the bowl with a towel or plastic wrap and let it rise for an hour.
6. Divide: Punch the dough down and divide into 4 equal parts.
7. Roll: Roll out each of the portions into a circle that is 1/2″ thick and butter 2 of the 4 circles. Place the unbuttered circles on top of the buttered circles so that the butter is between the two circles and press around the edges to seal.
8. Form: Cut each circle either into 1″ wide strips or 16 wedges depending on how you want to form the rolls. Tie the strips into knots or roll the wedges into a crescent shape (see section below).
9. Rise: Place formed rolls on a baking sheet lined with parchment and cover with a towel. Let them rise for 1.2 hours or until doubled in size.
10. Bake: Once they have risen, bake in a preheated oven at 350℉ until golden brown, (14-20 min).
    • PRO TIP: Make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.

Can You Make Potato Rolls Ahead of Time?

Yes! You can make potato rolls ahead of time!

1. Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge overnight. The next day, set the bowl until no longer chilly and proceed as normal.
2. Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.

How Long Do Potato Rolls Last?

Potato rolls will stay soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

Let the rolls cool completely before storing and place in a plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, rolls will last for about 5 to 7 days at normal room temperature. But, let’s be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!

Can You Freeze Potato Rolls?

Bake the rolls as usual — as if you were going to serve them right away. Let them cool completely, then wrap them tightly in aluminum foil.

Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month

OR

Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.

How to Form into Knots

The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

Create a knot by crossing the ends of the strip and pull one end through the hole. Just like when you are tying your shoe.

How to Shape Like Crescent Rolls

Cut in pizza slices and roll, starting at the fat end into crescent rolls.

Why are Potato Rolls Lighter Than Other Rolls?

When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat. Potato starches absorb more water than wheat starches, leading to a moist texture.

And that’s it — the secret to the softest, most buttery potato rolls you’ll ever eat! No kneading, no stress, just fluffy, melt-in-your-mouth rolls that are perfect for any meal or holiday.

If you loved these rolls, don’t forget to try them with our Buttery Mashed Potatoes, Roasted Turkey, or with other Thanksgiving Side Dishes for the ultimate comfort-food feast. Once you make these potato rolls, they’ll become your go-to recipe too!

More BREAD SIDES You’ll Love:

• Herbed Focaccia Bread
• Homemade Baguette
• French Bread
• Buttermilk Biscuits
• Homemade Naan
• Easy No Knead Artisan Bread
• One Hour Rolls
• All our BREAD RECIPES here!

Watch This Video to See How They are Made…

Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

Ingredients for French Toast Casserole

There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

• Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
• Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
• Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
• Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
• Sugar: any granulated refined sugar works great
• Brown Sugar: adds flavor and richness
• Cinnamon: any brand of cinnamon is great
  • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
• Vanilla: real vanilla extract is preferred

Topping

• Butter: chilled and cut into small (1/2 inch-ish) cubes
• Flour: just all purpose
• Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
• Cinnamon: combined with the brown sugar and it’s all the flavor you need
• Salt: just a little pinch enhances all the flavors
• Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.

How to Make French Toast Casserole

This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
   • NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
5. Prep: When you’re ready to bake, preheat the oven.
6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.

What is the Best Bread for French Toast?

You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

How to Avoid Soggy French Toast Casserole

The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

Do You Eat French Toast Casserole with Syrup?

Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

What to Serve with French Toast Bake

I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

Storing, Reheating, and Freezing French Toast Casserole?

Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

More Breakfast Casseroles to Try:

• Savory Hash Brown Casserole
• Cinnamon Roll French Toast Casserole
• Sausage Monterrey Jack Souffle
• Cheesy Sausage Hash Brown Casserole
• Apple French Toast Casserole
• Eggnog French Toast Casserole

Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

Ingredients for Breakfast Egg Casserole Recipe

• Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
• Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
• Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
• Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
• Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
• Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
• Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
• Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
• Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.

How to Make Ham and Cheese Breakfast Casserole

1. Prep: Preheat the oven and grease a casserole dish.
2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.

Are Breakfast Casseroles Healthy?

Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

What to Serve with Breakfast Egg Casserole?

When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully! 

I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

Can I Make Egg Casserole Ahead of Time?

This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

Storing and Reheating

To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven. 

This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

More Breakfast Casserole Recipes:

• Cheesy Sausage Breakfast Souffle
• Peach Cobbler French Toast Casserole
• Sausage Hash Brown Casserole
• Eggnog French Toast Casserole

Watch How This Breakfast Egg Casserole is Made…

Forget those little store-bought fake-cake shortcakes! This is the most delicious strawberry shortcake recipe we’ve ever made! We layer our buttery, flaky homemade biscuits with irresistible sweet strawberries and whipped cream to make homemade strawberry shortcake completely from scratch!

This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it will easily become your go-to summer dessert.

For me, the moment that marks the beginning of summer is when I bite into my first strawberry of the season. Is it even a lazy summer day if it doesn’t end with juicy berries piled on flaky biscuits and a big dollop of freshly whipped cream?! Homemade strawberry shortcake is the essential dessert for summer!

Gardening with Mom

I grew up obsessed with strawberry shortcake! Not only was it my favorite, it was a reward for hard work. 

Every summer, we’d plant the biggest garden, and by “we,” I mostly mean my mom. I remember Dad tilling the soil, and my 4 siblings and I “helping” for what felt like hours (it was probably 30 minutes). We’d dig through tomato vines and hunt for huge spiders with colorful patterns and potato bugs, then rush back to the house with dirt in our shoes and under our nails.

Fried Chicken, Jojo’s and Strawberry Shortcake

After a hot shower, we’d all pile around the table for fried chicken, JoJos (if you’re from the Pacific Northwest, you know), and to finish the day: strawberry shortcake. Always from those little spongy packages, always stealing the bits stuck to the white cardboard, and always – always – a big scoop of Cool Whip on top.

From Scratch Biscuits for Strawberry Shortcake

These days, unlike the little packaged angel food cakes, we make our shortcakes with from scratch flaky, buttery biscuits as a nod to BurgerVille (a PNW classic).  But the berries? Still done the way Mom taught us: 

How to Make Fresh Strawberries for Strawberry Shortcake

What’s the secret to Mom’s extra sweet berries?

Smash a few, slice the rest, sprinkle on a little sugar, and let them sit! That’s the secret to extra-juicy, syrupy strawberries – and trust me, they are heavenly.

Tips for Perfectly Flaky Biscuits

• Use a food processor or pastry cutter to cut in extra cold butter, jus like you would for a pie crust.  
• Use unsalted butter to control the salt of the biscuit. 
• Don’t over mix as this will lead to a tough biscuit. 
• Flour the biscuit cutter to avoid sticking. 
• Brush and sprinkle the tops with an egg wash and sprinkle with sugar before baking. The result is the best texture ever!

Ingredients for Strawberry Shortcake From Scratch

Here’s what you’ll need to make the strawberry shortcake biscuits, macerated strawberries, and whipped cream:

• All-Purpose Flour: The base of our shortcake biscuits, providing structure and a tender crumb.
• Granulated Sugar: Adds sweetness to both the biscuits and the macerated strawberries.
• Baking Powder: Leavens the biscuits, making them rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Cold and cubed, it creates a flaky, mealy texture in the biscuits.
• Milk or Buttermilk: Brings moisture to the dough. Buttermilk adds a tangy flavor; milk keeps things neutral.
• Egg: Provides structure and richness to the biscuits.
• Fresh Strawberries: Essential for that syrupy, juicy layer we love in a classic strawberry shortcake.
• Heavy Whipping Cream: Whipped to soft peaks for that luscious topping.
• Powdered Sugar: Sweetens the whipped cream without adding graininess.
• Vanilla Extract: Adds depth and aroma to the whipped cream.
• Vanilla Ice Cream: Optional but highly recommended for an extra indulgent layer.

The measurements need for each ingredient can be found in the recipe card down below.

How to Make Strawberry Shortcake

Making this strawberry shortcake recipe is easier than you’d think – just follow these simple steps; the full recipe is in the recipe card below.

1. Make the sweet cream biscuit dough: Whisk the dry ingredients in a bowl. Cut in cold butter. In another bowl, whisk wet ingredients, then stir into the flour until clumps form. Knead lightly on a floured surface.
2. Roll and cut the dough: Press into a rectangle and cut rounds with a floured biscuit cutter.
3. Brush and sugar the biscuits: Place biscuits on a parchment-lined baking sheet. Do your egg wash and sugar.  BONUS Tip:Egg white helps the sugar stick and creates a golden, glossy top.
4. Bake the biscuits until golden: Bake until golden brown. 
5. Prepare strawberries: Slice berries and mash about ¼ of them. Stir in sugar and let sit.
6. Whip the cream: In a chilled bowl, whip the cream.
7. Assemble the shortcakes: Split biscuits open, spoon on strawberries, top with whipped cream.

FAQs

How to Store Strawberry Shortcake

Shortcake Biscuits 

Homemade biscuits can be stored separately at room temperature in an airtight container for up to 2 days. 

To Freeze: Wrap and freeze them for up to 2 months – just thaw on the counter before serving.

Strawberries

The strawberries should stay covered in the fridge for a couple of days, but they’ll be at their best within the first 24 hours to avoid excess juice. 

How Long do Strawberries in Sugar Last?

As long as the strawberries are stored in the refrigerator and covered, they will last up to 3-4 days.

This is more than just a recipe – it’s a little taste of home, sunshine, and sweet summer memories. Made completely from scratch, this is the best strawberry shortcake recipe for any summer gathering. Buttery biscuits, juicy strawberries, and whipped cream made with love -what more do you need?

Want to Try Different Strawberry Shortcake Recipes?

Now, let me prove my obsession with strawberry shortcake recipes…

• Strawberries and Cream Shortcake
• Deep Fried Shortcakes
• Lemon Strawberry Shortcake
• Angel Food Cake Strawberry Shortcake

Watch How These Homemade Strawberry Shortcakes are Made…

Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!

Once upon a time I decided to make a peach crisp cookie which was like a peach crisp and a peach cobbler all in one. Then I figured an apple crisp cookie had to come next. It was divine!

So naturally I had to dabble into the cream pie-inspired cookies, and the key lime pie cookie was born and the pumpkin pie cookie quickly followed. And with each new cookie, someone would tell me that Crumbl had the same cookie. Ha! Blast those Crumbl people!

So I guess you can call these Crumbl cookie copycat recipes, but these recipes have really just been my imagination running wild. What kind of cookie should I try to make next that Crumbl hasn’t already made?! Is there anything? I know they have a banana cream pie cookie already, but ours is better! 🤫

Ingredients for Banana Cream Pie Cookies

The ingredients for this banana cookie recipe is divided into two components. First, you have the banana cream pudding and then you have the cookie base. Here is what you will need for both parts:

Banana Cream Pie Filling

• Bananas: You want them slightly ripe, bright yellow with just a few brown spots on the peels to add real banana flavor.
• Whole Milk: Combines with the pudding powder to make the creamy filling.
• Instant French Vanilla Pudding Mix: Make sure it is the instant pudding mix and NOT the cook and serve kind.
• Cream Cheese: adds richness and creaminess
• Sweetened Condensed Milk: adds more sweetness and creaminess
• Cool Whip: You can use regular whipped cream but Cool Whip holds its thickness and structure better.

Cookie Base

• Unsalted Butter: make sure it is softened but not melting at all
• Cream Cheese: need to be softened so it will integrate into the cookie dough smoothly
• Brown Sugar: adds rich flavor and sweetness
• White Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Eggs: adds structure to the cookie base
• Almond Extract: totally optional, but I love the flavor it adds
• Flour: just regular all-purpose flour
• Cornstarch: adds chewiness to the cookies
• Baking Powder and Baking Soda: adds fluffiness and rise to the cookies
• Salt: enhances all the flavors
• Graham Cracker Crust: You can make your own or buy a store-bought crust and it will be used in the cookie base and to sprinkle on top of the cookies.
  • You can use either graham cracker crumbs or vanilla wafers depending on your preference both work equally well to mix into the filling and to sprinkle on top.
• Nilla Wafers: for garnish on top

The details and measurements of each ingredient can be found in the recipe card at the end of the post so keep scrolling to see all the details.

How to Make the Banana Cream Filling

This recipe starts with making the creamy banana filling which uses vanilla pudding with chunks of real banana. I like to make it first and let it chill until I’m ready to fill the cookies.

1. Chop: Cut up the bananas into 1/2 inch pieces.
2. Whisk: Add the milk and pudding powder into a small bowl and whisk until combined. Let it sit for a few minutes until thickened.
3. Beat: Add the cream cheese to a separate bowl and beat with an electric mixer until smooth. Add the sweetened condensed milk and beat again until combined. Pour the pudding mixture and stir it in completely.
4. Fold: Using a spatula or wooden spoon fold in the Cool Whip and then gently fold in the chopped bananas.
5. Chill: Cover the bowl with plastic wrap and place in the fridge to chill while you make the cookies.

Continue on to the next section to read how to make the cookies!

How to Make the Cookie Base

Making the cookie base or the mini “pie crusts” is simple. Let me walk you through the process:

1. Prep: Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. Cream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat it until creamy. Add the cream cheese and beat it again. Finally, add the sugars and mix until smooth.
3. Mix: Scrape down the sides of the bowl and add the vanilla, egg and almond extract.
4. Whisk: Add all the dry ingredients to a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients and mix until about half of the flour mixture is incorporated.
5. Fold: Remove the bowl from the stand mixer and using a wooden spoon, fold in the chunks of graham cracker crust into the cookie dough until everything is incorporated but not overmixed.
6. Scoop: Using a large cookie scoop, scoop out 8-10 large chunks of cookie dough and roll them into balls. Then roll the cookie dough balls in the crushed graham cracker crumbs and place 4-5 on a baking sheet.
7. Chill: Cover the baking sheets with plastic wrap and place them in the refrigerator to chill so that they don’t spread too much while baking. Let them chill for at least 30 minutes.
8. Form: Pull one pan of cookie dough balls out of the fridge and using the back of a tablespoon, press a well into the center of each ball.
   • NOTE: Be sure to not press all the way through the dough!
9. Bake: Place the cookies into the preheated oven and bake for 10 minutes. Pull the cookies from the oven and use the bottom of a cup or spoon to indent the center again and bake for another minute or two.
10. Cool: Set aside the cookies to cool completely. Press with the glass or spoon one more time if needed. Bake the second batch of cookies and follow the same process.
11. Fill: Once the cookies have cooled completely, add a spoonful or two of the banana pie filling and top with a Nilla Wafer and sprinkle some graham cracker crust crumbs over the tope.
    • NOTE: You could also top the cookies with a dollop of whipped cream or Cool Whip if you want, but I’m a firm believer that cookies shouldn’t be as much work as a pie or cake, so I left it off.

These instructions can also be found in the recipe card down below.

Additional Toppings or Variations

If you are a banana cream pie purist, then leave this cookie as is, but it is open for addition toppings either sprinkled on top or mixed into the banana filling. Here are a few ideas:

• Diced Strawberries
• Mini Chocolate Chips
• Peanut Butter Chips
• Chocolate Shavings
• White Chocolate Chips

Storage Tips

You can make the separate components, cookie and filling, a day ahead of time, but I don’t fill them until I’m ready to serve them so if they don’t get soggy.

Once the cookies have been assembled, they aren’t going to store super well. The bottom gets quite soggy. If you do have some leftovers, store them in the fridge in an airtight container. They will keep for just a day or two.

We are obsessed with banana desserts here at Oh Sweet Basil. They are just so dang good! Whether it’s a classic banana cream pie, banana bread or chewy banana cookies, this banana cream pie cookie recipe is our latest banana dessert craze!

Indulge in these delectable banana cream pie cookies, similar to the nationally loved Crumbl Cookies. With a buttery crust, creamy banana filling, and a sprinkle of crunchy crumbs on top, these cookies are a must-try for any dessert lover.

More Favorite Banana Recipes:

• Banana Pudding Bundt Cake
• Peanut Butter Banana Bread
• Paula Deen’s Banana Pudding
• No Bake Banana Pudding Pie
• Peanut Butter Banana Cream Pie

Are you looking for a new, healthy breakfast recipe? Our Cheesecake Baked Yogurt is easy to make. In fact it only takes a few ingredients and your favorite Greek Yogurt to make a simple and unique breakfast or brunch recipe.

STOP with the boring ol’ breakfasts you’ve been eating for years and years! You can make this special brunch recipe for Mother’s day, Easter or just because you’re having a lazy day at home and need an easy breakfast recipe. It tastes like a baked custard and you’ll feel like you’re eating dessert for breakfast!

Ingredients for Baked Cheesecake Yogurt

There are three components to this recipe – the baked yogurt, the berry sauce topping and the graham cracker topping. I like to make the graham cracker topping and berry sauce first (up to days ahead of time), and then make the cake. Here is everything you will need:

• Graham Cracker Topping: graham crackers, butter, kosher salt and cinnamon
• Berry Sauce: cornstarch, water, fresh raspberries, sugar and lemon juice
• Baked Yogurt: vanilla Greek yogurt, eggs, cornstarch, honey, vanilla extract and mixed berries
  • NOTE: The cornstarch is critical to getting the right texture for the berry yogurt bake. It soaks up extra moisture to get the perfect bake.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Cheesecake Baked Yogurt

Let me take you through the process of making each part of this baked yogurt recipe…

Graham Cracker Topping

1. Blend: Add the graham crackers to a blender or food processor and pulse until fine crumbs.
2. Mix: Add the melted butter, salt, and cinnamon and mix to combine. Set aside to use later.

Berry Sauce

1. Combine: Whisk the cornstarch and water together in a small saucepan until dissolved then add the raspberries, sugar and lemon juice and stir to combine.
2. Boil: Turn the stove on to medium-high heat and bring the mixture to a boil. Let it boil for 3 full minutes stirring occasionally then remove the pan from the heat.
3. Strain: Press the berry mixture through a mesh strainer to remove the seeds.
4. Cool: Let the sauce cool completely to room temperature. Store in the fridge.

NOTE: You can also use raspberry jam instead of making homemade sauce. Just warmed it up a little to drizzle on the cake.

Baked Yogurt

1. Prep: Preheat oven to 350℉ and spray an 8×8″ baking dish (or an 8″ round) with cooking spray.
   • TIP: You can also bake this yogurt cake in ramekins for individual servings.
2. Whisk: Add the yogurt, eggs, egg yolk, cornstarch, honey and vanilla to a large mixing bowl and whisk until creamy.
3. Bake: Pour the batter into the prepared baking dish. Bake in the oven for 35-38 minutes. The center to should firm but not hard like a cookie.
   • TIP: If you’re using ramekins, bake for 25-30 minutes.
4. Cool: Remove from the oven and let it cool for at least 20 minutes. Serve with the berry sauce and crumb topping. Sprinkle whole fresh berries over the top if desired.

Keep scrolling to the end of the post to see all these instructions in the recipe card.

Which Greek Yogurt Do I Love?

There are so, so many options out there, but my favorite is Oikos Triple Zero. You can grab whatever your favorite brand of vanilla Greek yogurt is. Greek yogurt is thicker and contains more protein than regular yogurt. It works the best in baked yogurt recipes.

Can I Double the Recipe?

Yes, this recipe doubles perfectly to a 9×13 pan, but you will need to bake it longer. Check it at 45 mins and it should be close if not ready.

Variations

If you aren’t a raspberry fan, this same recipe can be made with strawberries, blueberries, blackberries, etc.

You could also skip the berries altogether and top the baked yogurt with sliced almonds and a drizzle of maple syrup.

Does it Taste Like Eggs?

It does have a definite eggy-ness to it and eggs are necessary for this recipe to work correctly. If you aren’t a fan of eggs, then this probably isn’t the breakfast recipe for you.

Storage Tips

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. You can reheat leftovers in the microwave or eat them cold. I actually love it both ways! I do not recommend freezing baked yogurt.

Indulge in the creamy, velvety goodness of a cheesecake baked yogurt! This simple breakfast recipe combines the rich, tangy flavors of Greek yogurt with the smooth, melt-in-your-mouth texture of cheesecake. It has a light, airy consistency, with a golden-brown top and a subtle sweetness in the filling.

More Great Recipes for Brunch:

• French Toast
• Blueberry Muffins
• Ham and Cheese Scones
• Sausage Cheesy Souffle
• Double Chocolate Zucchini Muffins
• Liege Waffles
• Jewish Kugel

Baked Yogurt Video

This Quick and Easy 3-Ingredient Unleavened Bread Recipe requires just three simple ingredients! Last year, we decided to do a Nativity dinner with our children to help us remember Jesus Christ at Christmas, and Easter and this Unleavened Bread Recipe quickly became a favorite among the kids.

When planning the dinner, I researched foods that might have been typical in Jerusalem during the time of Christ’s birth, particularly around the Passover week. I aimed to create a meal that closely resembled what people would have eaten during that time, and this recipe fit perfectly!

Unleavened bread was one food that kept coming up in my research. It was simple and would go perfectly with the other recipes I had planned, like our easy homemade hummus.

Complete Nativity Dinner Menu:

• Jerusalem Herb Chicken Thighs
• Hummus
• Wild Rice
• Naan
• Roasted Pear Salad
• Creamy Garlic Brussel Sprouts
• Chewy Gingerbread Man Cookies

What Ingredients Do I Need to Make Unleavened Bread?

You only need three ingredients for this recipe—well, technically just two if you don’t count water, which I don’t really consider an ingredient!

• All Purpose Flour
• Salt
• Water

There’s really no reason not to make this bread! With all the ingredients on hand and no rising time required, it couldn’t be easier!

How to Make Unleavened Bread

You thought the ingredient list was simple? Wait until you see just how easy it is to whip this up! Ready? Let’s dive in!

• Combine the flour and salt in a bowl and stir together.
• Add the water and stir until the dough forms a cohesive ball.
• Knead the dough for 5 minutes. And before you groan about kneading, remember—it builds both muscle and character!
• Preheat your skillet on the stovetop over medium-high heat. Then, divide the dough into 5 to 7 balls, depending on how large you’d like your pieces of bread to be.
• Roll out each piece of dough on a lightly floured surface until it’s approximately 6 inches in diameter.
• Cook each piece on a hot skillet for about 2 minutes on each side.
• Serve hot, and for an extra special touch, brush on a bit of melted butter or olive oil and sprinkle with fresh herbs. I like to choose the herb based on what I’m serving it with; parsley is a classic choice, but cilantro adds a nice twist too!

Is Pita Unleavened?

No, although pita is a type of flatbread, it is not considered unleavened bread. Pita bread is typically made with yeast, which acts as a leavening agent, causing the dough to rise and creating a pocket in the bread when baked. This puffing effect is what distinguishes pita from unleavened breads, which do not use any leavening agents and remain flat, such as matzo or tortillas. While some recipes for pita may use baking powder as a leavening agent for quicker preparation, the traditional version relies on yeast.

Are Tortillas Unleavened Bread?

Yes! Tortilla recipes do not use a leavening agent so they are considered unleavened. However, unlike this recipe, tortillas typically incorporate fat, like lard or oil, into the dough, which makes them softer and more pliable—just like our easy homemade tortillas!

Can You Bake This Bread Instead of Frying?

Yes! Place the rolled-out dough in one layer on a baking sheet lined with parchment paper. The oven should be at 400 degrees and they will bake for about 3 minutes on each side.

Is This Recipe Healthy?

Unleavened bread can be a healthy choice, depending on its ingredients and how it fits into your overall diet. Made without yeast or other leavening agents, unleavened bread is often simple and straightforward, typically containing just flour and water. This can make it a low-calorie option, especially when compared to breads made with added sugars and fats. Unleavened bread is low in fat and calories but high in carbs. It depends on what you are looking to cut or reduce in your diet, but as with all things, balance is key! Additionally, considering the type of flour used is important; whole-grain options will offer more fiber and nutrients.

How Long Will Unleavened Bread Keep?

Unleavened bread is best enjoyed fresh! However, if you have leftovers, store it at room temperature in an airtight container for up to 2-3 days.

Can Unleavened Bread Be Frozen?

Unleavened can be stored in the freezer for up to 2 months. When you are ready to eat it, just set it on the counter and let it come to room temperature.

This unleavened bread is incredibly simple and a fantastic way to add a delicious side dish with minimal effort! Consider hosting a Nativity dinner with your family this year, or simply whip up this bread to pair perfectly with your favorite dip or soup.

Other Bread Side Dishes to Try:

• Garlic Parmesan Focaccia Bread
• Homemade Baguette Recipe
• Garlic Cheese Bread
• Easy Herbed Peasant Bread
• White Bread
• Garlic Cheddar Herb Irish Soda Bread
• No Knead Artisan Bread
• Pao De Queijo Brazilian Cheese Bread

How to Make Unleavened Bread

Deliciously thick, soft, and chewy spring Easter M&M Cookies! These cookies are the epitome of a perfect chocolate chip cookie: delightfully crunchy around the edges with a warm, soft center. Trust me, you absolutely must enjoy one while it’s warm!

I have seriously never worked so quickly to get a recipe out to you all, but the response on our Instagram for our M&M cookies was out of control, so I just had to put these Easter cookies into your hands!

I am almost always making and photographing recipes a year in advance. Therefore, these last few weeks, I’ve been developing, making, and photographing recipes for next spring and Easter. However, I just couldn’t resist showing you all the most perfect and awe-inspiring Easter M&M cookies that I had made last week. They were simply too glorious not to share…and you all agreed!

In fact, you agreed so much that I got bombarded with emails, DMs, comments, and all the things (which I LOVE). So, here they are—you don’t have to wait a whole year because I’m just that nice!

Endless Possibilities for Add-Ins

Even though Easter is over, this recipe works great with any add-ins you want. For instance, you can swap the Easter M&M’s for regular M&M’s or any holiday M&M’s. Since the 4th of July is just around the corner, can you imagine them with red, white, and blue? I can’t wait! Additionally, you could use Reese’s Pieces or pretty much anything else you desire. I’m going to write a whole section about add-ins below.

Furthermore, these cookies do not need to wait in the fridge, but I believe that they taste a little better if you let the dough rest. The key is that anytime you refrigerate or freeze a cookie, you want to give it about 15-30 minutes on the counter (if refrigerated overnight) to rest, the same goes for frozen cookies.

Ingredients for Easter M&M Cookies

This will be pretty much your standard list of ingredients for classic chocolate chip cookies plus some M&M’s. Here is what you will need:

• Unsalted Butter: using unsalted allows you to control the saltiness of the recipe and make sure it is softened but not too soft!
• Brown Sugar: you want fresh moist brown sugar to make the texture of these cookies perfect
• White Sugar: just regular granulated white sugar
• Egg: gives structure to the cookies and helps hold everything together
• Vanilla Extract: adds to the flavor, and use the real stuff…no imitation vanilla

• Flour: make sure to measure the flour correctly so they come out chewy and soft
• Baking Soda: gives the cookies their rise and fluffiness
• Cornstarch: helps make the cookies stay thick and soft
• Salt: so essential for balancing all the sweetness and enhancing flavor
• Semi Sweet Chocolate Chips: use regular size or minis, and feel free to swap with milk chocolate, dark chocolate or whatever your favorite is!
• Easter M&M’s: regular or any holiday M&M’s can be used

The measurements for each ingredients can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

How to Make Easter M&M Cookies

The complete instructions for making these cookies are listed in the recipe card down below. These are just the basic steps to give you a quick idea of what to expect:

1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
5. Form into balls – I used a regular-sized cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls.
6. Bake – Don’t overbake them! After 8-10 minutes, they will look a little underdone, but they will bake a little more as they cool and be perfect!

Tips for Perfect-Looking Easter M&M Cookies

Follow these tips and you will have cookies that look like they came straight from a bakery…

1. Pressing chocolate chips and candies into the top just before or just after baking. 
2. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round. 

Why You Will Love These Cookies

• Texture: crispy around the edges with a chewy, thick, and soft center, and I love the texture of the M&M’s in the cookies with the crunch from that candy-coated shell!
• Appearance: Golden, with those bright pops of color from the M&M’s make these so pretty
• Flavor: buttery and sugary with the richness from the brown sugar and then the combination of semi-sweet chocolate chips with the M&M’s is so heavenly
• Ease: my youngest loves to help me make these…something about M&M’s just reels the kiddos in, so they couldn’t be easier to make
• Time: these cookies don’t have to chill (though I do recommend letting them rest for about a half hour for maximum flavor), so they can really be made and in your mouth in less than a half hour

Variations for Add-ins

Ok, the possibilities are endless really! When you have the perfect base recipe for the dough, you can add just about any add-in to it according to your desires. Here are just a few ideas:

• Peanut Butter Chips
• Caramel Bits
• White, Dark, or Milk Chocolate Chips
• Different M&M’s: peanut, peanut butter, almond, pretzel, crispy, dark chocolate, etc.
• Broken Pretzel Pieces
• Toffee Bits
• Butterscotch Chips
• Reese’s Pieces
• Reese’s Mini Peanut Butter Cups

We would love to hear what combination of add-ins you use to make your best of the best cookie!

Can You Freeze These Cookies?

Yes, you can either freeze the dough balls or freeze the fully baked cookies.

Freezing cookie dough – place all the formed dough balls on a cookie sheet and stick the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

Freezing baked cookies – let the cookies cool completely then place in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

You asked and begged and we have hunkered down and delivered! Now we want to see your pictures and hear about what celebrations you are taking these cookies to! These springy Easter M&M cookies with chocolate chips are one of my finest creations yet! All the heart eyes for these ones!

More M&M Cookie Recipes:

• Chocolate M&M Cookies
• Shortbread M&M Cookies
• Peanut Butter Chocolate Chip and M&M Cookies
• Red Velvet M&M Cookies
• Kitchen Sink Cookies
• Boyfriend Cookies

Watch How These Cookies are Made…

Snack mixes are the easiest way to feed a crowd for any gathering. My kids love this Easter snack mix because of the little bunny snickerdoodle cookies in it and the candy. I love this snack mix because it comes together in 5 minutes and makes everyone happy!

This is a sweet snack mix with loads of spring colors. It is quick and tasty and disappears in our house in no time. Try these salty snacks to balance of the sweetness in this snack mix recipe: rosemary parmesan popcorn, best cheese ball, creamy artichoke dip, or the ranch slow cooker chex mix.

One of my absolute favorite holidays is Easter. I love the decorations, the food, the meaning behind everything, all of it!! As a kid I couldn’t wait to wake up and find Easter eggs hidden all over our house and oh how lucky we were if we got a giant chocolate bunny or those big Cadbury Eggs! 

Now I’ll be honest, I feel sick trying to eat those BIG Cadbury eggs, but man, those mini Cadbury eggs that are pure chocolate with a candy shell are irresistible! The best news is, no baking or cooking needed to make this treat!

What Goes into an Easter Snack Mix?

The beauty of a snack mix is that you can add anything that you want! Around the holidays, it is fun to find ingredients that really bring out the color of whatever holiday it is. This is Easter Snack Mix recipe is all about the beautiful bright pastel colors:

• Berry Cherrios
• Easter Pretzels (you could also make your own with the colors you want)
• Speckled Malt Eggs (I know a few people who don’t like malt…they are a wrong…but nonetheless, I saw they have speckled peanut butter m&m’s now which are delicious and will get you the same color)
• Annie’s Gluten Free Snickerdoodle Bunny Cookies
• Pastel Candy Corn
• Easter Caramel M&Ms
• Mini Marshmallows (I did just white because I already had some at home, but doing the multi-colored pack would be so fun)

How to Make this Snack Mix Recipe

There’s not much to make this recipe. You open all the bags of ingredients and pour them all in the large bowl. Stir everything together to combine, and then dig in! I like to serve it with some festive cups so people can snack from their own serving. It also makes a great gift for neighbors and friends or to put in Easter baskets.

Storing Snack Mix

This snack mix recipe can be stored for 4-6 weeks if it is kept in an air tight container.  The mini marshmallows and pretzels will get stale first, so we recommend keeping them separate and adding both them right before serving.  This snack mix can also be frozen in an airtight contain for 4-6 months.  Let it come to room temperature before eating and serving.

Making Snack Mix Ahead of Time

It only takes 5 minutes to throw this together, but this snack mix can be made ahead of time.  If it is stored in an airtight container, it can be made up to a week ahead of time. Again the mini marshmallows and pretzels can get a little tricky, so leave those out until right before serving.

What Should I Make with this Easter Snack Mix?

If you are hosting an Easter gathering and serving up this snack mix, you should definitely have one of our World’s Best Brown Sugar Ham in the oven and our Best Potato Rolls rising. Starting the day with our Empty Tomb Rolls is how we celebrate while also teaching our kids about the meaning of this special holiday. If you aren’t an Empty Tomb Roll fan, then you’ve lost your dang mind, but I’ll forgive you if you make our Soft Hot Cross Buns.

Then with your leftover ham, you should make a batch of both of these super easy and always loved dishes: Spring Ham and Asparagus Lemon Cream Sauce and Cheesy Ham and Potato Bacon Casserole.

Ok friends…we love you and friends share things they love with each other and I love this 5 Minute Easter Snack Mix! Happy Easter! You can find all our snack mix recipes here.

More 5 Minute Snack Mixes:

• Reese’s Snack Mix
• Football Snack Mix
• Valentine’s Day Snack Mix
• March Madness Snack Mix
• St. Patrick’s Day Snack Mix
• Halloween Snack Mix
• Christmas Snack Mix
• Muddy Buddies Christmas Snack Mix

Video for Kids Easter Snack Mix Recipe