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Goat Cheese Pumpkin Appetizer with Pecans and Caramelized Onions

By 1 Comment

If you’re looking for easy Fall Appetizer ideas, you’ve got the check this one out. Canned pumpkin and tangy goat cheese with sweet caramelized onions and crunchy pecans for one great cracker spread. This easy pumpkin goat cheese appetizer is truly a treat.

Goat cheese appetizer with raincoast crisp crackers garnished with fresh thyme

About This Recipe and Why it Works

It’s always fun to celebrate Fall foods. Grilled burgers are replaced with soups and stews, and suddenly vegetable casseroles are filling those serving bowls instead of pasta salads.

And of course, before we know it, we’re obsessed with everything pumpkin.

This easy fall appetizer recipe was given to me by a friend years ago. She served it at a holiday gathering and I truly felt it was one of the ultimate appetizers for Fall.

It’s rather on the decadent side, earthy and savory with pumpkin, creamy, sweet and toasty with caramelized onions. It’s a pumpkin appetizer that will charm your guests.

Once those onions are caramelized this comes together in a flash. Let’s take a look.

What Goes Into This Recipe

Ingredients for pumpkin goat cheese appetizer spread
  • Raincoast Crisp Crackers: Any flavor of these chewy wonderful crackers will work here, but the saltier the better. Try their date and almond flavor.
  • Caramelized Onions: Yellow or Spanish onions work very well for caramelizing.
  • Canned Pumpkin: Plain canned pumpkin for this recipe. Not the spiced or flavored canned pumpkin that some people buy to make pumpkin pies.
  • Goat Cheese: Plain flavored goat cheese. I like to buy Kirkland Brand at Costco for the cost factor. And that tangy flavor is spot on.

How to Make This Pumpkin Appetizer

sliced onions in a fry pan read to caramelize
Step 1
Caramelized onions
Step 2

We’ll start with the onions.

Caramelized onions take anywhere from 30 to 45 minutes to turn golden and caramelized.

  • Caramelize the onions: Place the sliced onions, along with one tablespoon butter and one tablespoon oil in a large skillet.
  • Heat the pan on medium low heat and once the onions start to cook keep that heat on medium low and stir often. Once the onions are soft and golden in color they’re done.
  • Deglaze the Pan: There’s a lot of flavor on the bottom of that pan. Push the onions to one side of the pan and add vinegar. With a spoon scrape and stir to incorporate all of that flavor into the vinegar. Move the onions back into the vinegar mixture and stir. Remove the onions and set aside.
  • Mix Well: Place all ingredients (except crackers and honey) in a large mixing bowl and with the back of a fork mix until well blended.

Ingredient Swaps

  • Cream Cheese: If you’re not a fan of goat cheese you can substitute cream cheese. However, the overall flavor will be milder.
  • Crackers: Of course you can substitute any brand and flavor of crackers. Triscuits are a good choice here, as they’re nice and salty and will compliment the flavors in this pumpkin spread. I would not recommend a sweeter cracker such as Ritz.
  • Walnuts: Swap out the pecans for walnuts.

Frequently asked questions

How Do You Caramelize Onions Without Burning Them?

Don’t slice the onions too thin, because they’ll burn easier. Cut them ⅛″ widths, or even a bit larger.

Use Oil and Butter To Caramelize Onions.

Using butter only will raise your risk of burning the onions. Use both butter and oil. The oil has a higher heat index and the butter will infuse those onions with buttery flavor.


What kind of onions do you use in the caramelizing process?

Any kind of onion will caramelize. I like to use sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Caution, using red onion will change the color of this dip.

Goat cheese appetizer with pumpkin served with raincoast crisps and garnished with thyme.

Recipe Notes and Tips

  • Presentation and Garnish: We eat with our eyes. A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and roasted pepita seeds would bring even a more festive flair.
  • Maximum Flavor: For maximum flavor, let this pumpkin appetizer sit in the refrigerator overnight. The flavors will marry and the caramelized onions will shine.

More Fall Appetizer Recipes

I love hearing from you. If you’ve tried this Pumpkin Appetizer, scroll down, give it a star rating and leave a comment about your experience with the recipe.

Print Recipe
5 from 2 votes

Pumpkin Appetizer with Goat Cheese, Pecans and Caramelized Onions

Time: 5 min
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces goat cheese softened
  • 6 ounces canned pureed pumpkin
  • ¼ cup chopped pecans or walnuts
  • 2 medium onions peeled, sliced and caramelized
  • 1 Tablespoon butter unsalted
  • 1 Tablespoon oil olive or canola will work here
  • 1 teaspoon white wine vinegar
  • salt & pepper
  • honey to drizzle
  • crackers for serving salty date and almond raincoast crisps

Instructions

  • Peel and slice the onions at least ⅛ inch thick. Heat a large skillet over medium low heat. Add the butter and the oil. Add the onions and sauté until caramelized. 30 – 40 minutes. Stirring often. Be careful not to let them burn. That flavor will transfer to the flavor.
  • Once the onions are golden in color, move the onions to one side of the skillet and add the vinegar to deglaze the pan. Scrap and stir to combine the flavor from the skillet. Stir the onions into the vinegar. Set aside, let cool and then cut them into smaller pieces.
  • In a large bowl combine the softened goat cheese with the pumpkin, onions, salt and pepper and pecans. Using the back of a fork, blend well.
  • Transfer to your favorite appetizer serving bowl and surround by the crackers.
  • Add a light drizzle of honey. (optional)

Notes

For Maximum flavor: You can serve this right away, but for maximum flavor let this pumpkin appetizer sit overnight in the refrigerator.
Any kind of onion will caramelize. For this recipe I recommend sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Using red onions will change the overall color of the spread.
If you’re not a fan of goat cheese, you can substitute Cream Cheese. The overall flavor will be milder.
You can substitute walnuts for the pecans.
You can also use Triscuit crackers for this recipe. Or even sliced and toasted baguette.
A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and Pepita Seeds would bring even a more festive flare.
 

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

Sweet-Spicy Honey Sriracha Meatballs With Cranberry Sauce

By 10 Comments

This recipe for Honey Sriracha Meatballs with Cranberry Sauce is a quick, super easy and a crazy delicious party appetizer. Ready in just 30 minutes, using just 5 ingredients, you’re going to love these party meatballs and your party crowd will go wild.

Sriracha Cranberry Meatballs served on a white plate.

What You Can Expect From This Recipe

  • You can expect a fun new appetizer recipe and a guaranteed pot-luck crowd-pleaser.
  • The sweet, savory, spicy flavor combination is truly a treat.
  • And making this recipe couldn’t be easier. 30 Minutes, 5 Ingredients.
  • These meatballs with cranberry sauce are a perfect appetizer for that holiday table.

Looking for an easy, crowd-pleasing party appetizer? These Honey Sriracha Meatballs with Cranberry Sauce are sweet, spicy, and irresistibly sticky. Think classic Italian meatballs coated in a bold, tangy glaze made from honey, Sriracha, and an unexpected star-canned cranberry sauce.

This recipe is perfect for last-minute gatherings or game-day spreads. No need to wait for the holidays to use that pantry-staple cranberry sauce-these meatballs come together fast and disappear even faster. I make them often, and they're always a hit.

After all, glazed meatballs never go out of style!

Ingredients You’ll Need

Ingredients for Sriracha Cranberry meatballs

What a timely recipe, as we’re right in the middle of appetizer season. Football parties, tailgating parties and soon the Holiday invitations will come pouring in. And cranberry sauce for meatballs is so “holiday”.

Let’s keep it easy, and here’s how:

  • Italian Meatballs: I purchase pre-made, but not pre-cooked Italian meatballs from King Soopers. Their Kroeger brand has a great flavor and cook up nice and tight. Tight enough so they don’t fall apart in this thick sauce.
  • Pantry Items: And don’t we always have a bottle of Sriracha sauce on hand? And brown sugar and honey in the pantry?
  • Cranberry Sauce: Straight off the grocery shelf. Stock up next time you’re at the store, because you’ll want to make these Honey Sriracha Meatballs often.

Ingredient Swaps

  • Can I Use Frozen Meatballs? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the sweet Sriracha sauce.
  • Can I use Homemade Italian Meatballs? Yes, and Homemade Italian Meatballs are easy enough to make and sturdy enough to hold up in the sauce and serve as an appetizer. Again, cook according to recipe instructions and add to the sauce.
  • Feel free to use turkey, chicken, or beef meatballs. You can also make this vegetarian by using a vegetarian meat base for meatballs.
  • Maple Syrup: Switch out the honey for maple syrup.

Step By Step Instructions, It’s Easy

Honey Sriracha Meatballs are super easy to make, a great appetizer in a jiff.

Italian meatballs ready to bake for Sriracha Meatballs appetizer
Ingredients in a dutch oven for Sriracha Cranberry Meatballs
  1. Step 1: Place the Italian Meatballs on a baking sheet, lined with foil and sprayed with non-stick cooking spray. Such as PAM. Bake according to package instructions. In this case, it was at 375 degrees for 15 minutes, turn the meatballs and cook for another 15 minutes.
  2. Step 2: Prepare the honey sriracha sauce. In the meantime, place the cranberry sauce, sriracha sauce, brown sugar and honey in a Dutch oven. Cook on medium heat stirring to combine until smooth. Cook for about 15 minutes on medium low, to thicken the sauce a bit.
Italian Meatballs in Sriracha Cranberry Sauce
  1. Step 3: Add the baked meatballs to the sriracha honey sauce and using a large spoon, gently turn and stir the meatballs to coat them well with the sauce. Transfer them to your favorite serving bowl and enjoy.

Variations

  • My favorite way to use it is for a glaze for Italian Meatballs, but it would also work great for chicken wings.
  • Use this honey sriracha sauce for cooked shrimp.
  • Roasted Cauliflower: The cauliflower idea came from a local upscale restaurant, where roasted cauliflower is tossed in this sauce.

Ways To Serve

This is a perfect appetizer recipe, but if you’re looking for other ways to serve:

  • Turn these meatballs into a rice bowl. Just scoop some of the meatballs over cooked rice.
  • I love a good lettuce wrap, and these meatballs would be delicious tucked into a leaf of iceberg lettuce.
  • Got a small baguette or Banh Mi bun? These meatballs would make a great little sandwich.

FAQ’s

What kind of canned cranberry sauce should I use?

I’ve used both jellied sauce (shown above) and sauce that contains chunks of cranberries. Both work very well.

Can I make Honey Sriracha Meatballs in a crockpot?

I’ve made this recipe in the crockpot using frozen cooked meatballs and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a stove-top thick rich glazed end result.

Can This Recipe Be Made Ahead of Time?

It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.

Are Honey Sriracha Meatballs Spicy?

I find this sauce a perfect combination of sweet and spicy. With a medium spice level that can be adjusted to your liking. Want it sweeter? Simply increase the honey and decrease the Sriracha. Want it spicier? Add a couple pinches of New Mexico Chile Powder or Cayenne.

Can I Use Pre-cooked Meatballs?

There are lots of great frozen pre-cooked meatballs available for purchase. Yes, they will work fine for this recipe. Just cook according to package instructions.

Storage

  • Refrigerate leftovers in an airtight container in the refrigerator for 4 – 5 days. I like to reheat them in the microwave in 15 second increments. Your 50% power feature is your best friend here. Gentle reheating will keep these meatballs moist and tender.
  • These meatballs will freeze very nicely in a freezer safe container for up to three months. I like to use a zip-lock style freezer bag. Squeeze the air out and lay them flat to optimize freezer space.

In Conclusion

Party meatballs with Honey Sriracha Cranberry Sauce

Having an appetizer recipe that easy to make and ready to go in a jiff can be a party lifesaver. And these honey sriracha meatballs with cranberry sauce are just the ticket.

If You’re As Crazy About Party Meatballs As We Are:

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food recipes, including the most popular meatball recipe on my site for Smoky Chipotle Bison Meatballs. Check it out.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Honey sriracha meatballs served on a white platter.
Print Recipe
5 from 8 votes

Honey Sriracha Meatballs with Cranberry Sauce

This is a recipe for Sweet Sriracha Party Meatballs. Italian meatballs are slathered in a sweet sriracha, brown sugar, cranberry glaze.  A super easy and killer meatball appetizer recipe.
Prep Time5 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 10
Calories: 257kcal
Author: Lea Ann Brown

Ingredients

  • 36 Italian meatballs
  • ⅓ cup Sriracha Sauce
  • 14 ½ ounce cranberry sauce canned, jellied or with chunks of cranberries
  • ⅓ cup brown sugar
  • ⅓ cup honey

Instructions

  • Purchase fresh pre-made Italian meatballs from the store, or frozen. Bake according to package instructions.
  • In the meantime, combine the ingredients for the Honey Sriracha Sauce in a Dutch Oven and cook over medium heat until well heated and flavors are combined. Let cook over medium low for about 15 minutes or until it has thickened just a bit.
  • When meatballs are done scoop them into the same pot as the sauce. With a large spoon, gently stir and combine sauce and meatballs. 
  • Transfer to the serving bowl or platter of your choice. Serve warm.

Notes

I’ve made this recipe in the crockpot and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a thick and rich stove-top glaze.
Can this recipe be made ahead of time? It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.
Can this recipe be frozen? Yes. Combine meatballs that have been mixed with the sauce. To reheat, let them thaw and then follow the microwave instructions above.
Can I use frozen meatballs for this recipe? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the Honey Sriracha sauce. 
Does this recipe travel well? Just place it in a serving bowl and cover tightly with foil. It should keep fairly warm for about 30 minutes. If you need to reheat once you arrive at your destination, remove the foil and give them a swirl in the microwave. The sauce has a lot of sugar involved, so they’ll heat quickly. Re-heat in 1 minute increments.
 

Nutrition

Calories: 257kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 182mg | Sugar: 32g | Vitamin A: 30IU | Vitamin C: 7.2mg | Calcium: 15mg | Iron: 0.7mg

Honey Sriracha Meatballs with Cranberry Sauce … It’s Whats for an Appetizer

Eggs Ole’ Mexican Breakfast Casserole

By 36 Comments

We all need a really great Southwest-Mexican Breakfast Casserole Recipe in our back pocket. One that will wow that crowd. This recipe has everything you’ve been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, topped with a Velveeta queso sauce, they’ll be asking for seconds. Eggs Ole’ is a recipe from a famous Arizona Bed and Breakfast.

If you love Southwestern style breakfasts, don’t miss my recipe for Biscuits and Chorizo Gravy.

Mexican Breakfast Casserole with Chorizo and Velveeta Sauce

What To Expect From This Recipe

I’ve always said, if a recipe comes from a bed and breakfast, it’s going to be really great. They specialize in amazing experiences, and their top priority is a heart warming breakfast to start your day off right.

This recipe comes from one of our favorite spots in Southeast Arizona. The Ramsey Canyon Inn, a birdwatching destination in the Huachuca Mountains, located where the Sierra Madre of Mexico, the Rocky Mountains, and the Sonoran and Chihuahuan deserts all come together.

A perfect atmosphere for a great Mexican Breakfast Casserole, wouldn’t you agree?

On one of our visits to the Inn, Shirlene Disantis, the owner at the time, served Eggs Ole to our group for breakfast and was kind enough to pass the recipe along to me. 

This Mexican breakfast casserole with tortillas works because it starts with a base of fried corn tortillas, topped with a Mexican egg custard and lots of cheese and chorizo.

Once this casserole is baked, the tortillas remind me of the texture of a cooked tamale masa. And topped with that wonderful cheesy, salsa, chorizo mix this is one irresistible breakfast casserole.

And you can never go wrong with a finishing sauce of Velveeta Salsa Queso!

Let’s take a look at this crowd friendly breakfast casserole.

How To Build This Casserole

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients for Mexican Breakfast Casserole with Chorizo
  • Chorizo: Look for bulk chorizo. Chorizo that looks like course ground meat, rather than using chorizo that comes in a tube.
  • Cheese: Popular Mexican casserole cheeses like cheddar and Monterey Jack work well for this casserole.
  • Salsa: Use your favorite brand. I would encourage a chunky salsa, a thin watery salsa may compromise the custard’s rich texture.
  • Sour Cream: I always use full fat for flavor and texture, but reduced fat will work find. Using Mexican Crema is even a better choice.
  • Yellow Corn Tortillas: White corn tortillas will work, however, I recommend yellow. They’re simply sturdier and easier to work with when frying. Also the chewy texture of yellow corn tortillas is just right for this casserole.

Step by Step – How To Make Eggs Ole

Fried Corn Tortillas to make a Mexican breakfast casserole.
  • Step 1: Start by frying fresh soft yellow corn tortillas in oil to soften. Simply heat oil to medium high in a heavy skillet and fry each one individually. Place a corn tortilla in the hot oil, let it brown for 30 seconds and turn. Cook on the 2nd side for for 15 seconds. Remove to a paper towel and continue with the rest of the tortillas. A thin wide metal spatula works well for removing the softened tortilla from the oil.
browned chorizo sausage to make a Mexican Breakfast Casserole.
  • Step 2: Then fry up your Mexican chorizo. Simply use the same skillet that you fried the tortillas.
lining a casserole dish with fried corn tortillas
  • Step 3: Line a casserole dish that’s been sprayed with PAM with the fried corn tortillas. As you can see, I’ve cut them in half and turned them all different directions to make them fit evenly and level.
Adding cooked chorizo to breakfast casserole
  • Step 4: Then sprinkle on the cooked chorizo.
Adding shredded cheese to a Mexican breakfast casserole
  • Step 5: Top with the grated cheeses.
Mixing together egg custard for Mexican breakfast casserole
  • Step 6: Make The Egg Queso Sauce; Combine the eggs, salsa and sour cream in a large bowl.
Egg custard for breakfast casserole
  • Step 7: Using a whisk, stir until mixture is combined and smooth in texture.
Pouring egg, salsa, sour cream custard over Mexican Breakfast Casserole
  • Step 8: Then pour the combination of eggs, salsa and sour cream over the shredded cheese.
Mexican Breakfast Casserole ready to bake.
  • Step 9: To avoid spills, place the casserole on a sheet pan. You’re ready to pop it into the oven. 350 degrees, 30 – 40 minutes.
Queso made with velveeta and jarred chunky salsa
  • Step 10: While the casserole is baking, prepare the salsa queso topping. Simply add Velveeta, milk and salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
baked mexican breakfast casserole.
  • Step 11: Out of the oven. Baked to perfection.
Eggs Ole. A wonderful crowd pleasing Mexican Southwestern Breakfast Casserole
  • Step 12: Let the casserole rest for 10 minutes before adding the Velveeta Queso Topping and slicing.

FAQ’s and Expert Tips

Can I Use Chorizo That Comes In A Tube?

A note about chorizo, I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling that cooks away and you’re left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you’ll need to buy 2 tubes as that product renders down to less meat.

Can I Substitute Cheese Varieties?

Yes. In place of Monterey Jack, you can use Muenster (a great melting cheese) or even Pepper Jack. I wouldn’t replace the cheddar due to the orange color it brings to the casserole.

Can I Use Shredded Packaged Cheese?

Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier. ¼ pound of cheese will produce 1 cup shredded.

Can I Make Eggs Ole Ahead?

Yes. I’ve fried the corn tortillas, topped with sausage and cheese the night before. The rest is quick and easy. Covered tightly in the refrigerator you can add the egg mixture the next morning for a quicker turn around time.

Can I Half This Recipe?

Absolutely yes. Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish.

Can I Freeze This Casserole?

Yes. You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.

Recipe for Eggs Ole’ Mexican Breakfast Casserole

Mexican Breakfast Casserole with chorizo and corn tortillas with velveeta cheese sauce

This is a hearty Mexican breakfast casserole recipe that would pair lovely with just a bowl of fresh fruit as a side dish or even just a slice or two of avocado. But if you’re looking for breakfast side dish recipes, take a look at these Cast Iron Skillet Fried Potatoes, or Zucchini and Potato Skillet with Thyme.

And if you’re looking for more breakfast recipe ideas, don’t miss my breakfast category. You’ll find lots of ideas including the most popular on my site for Smothered Breakfast Burrito.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Breakfast Casserole with eggs, cheese and tortillas
Print Recipe
5 from 3 votes

Eggs Ole Mexican Breakfast Casserole

This recipe has everything you've been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, all topped with a cheesy sauce, they'll be asking for seconds.
Prep Time30 minutes
Cook Time35 minutes
Resting time10 minutes
Total Time55 minutes
Course: Breakfast Recipes
Cuisine: Mexican, Southwestern
Diet: Gluten Free
Servings: 12
Calories: 477kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup canola oil
  • 12 yellow corn tortillas
  • 1 pound bulk chorizo browned
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 16 large eggs
  • 12 ounces of your favorite salsa thick and chunky works best
  • 1 cup sour cream full or reduced fat
  • For the queso topping sauce:
  • 12 ounces Velveeta cut in cubes
  • 8 ounces Salsa thick and chunky works best
  • 6 Tablespoons milk

Instructions

  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
  • Brown chorizo in a the same pan, remove to paper towels and set aside.
  • Spray a 9×13 casserole dish with Pam.
  • Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
  • Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
  • Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
  • Bake uncovered at 350 for 30 – 40 minutes or until set.
  • Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
  • Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

Notes

Use fresh cheese as opposed to packages of pre-shredded cheese. ¼ pound of cheese will produce 1 cup shredded. 
Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier.
You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and then foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.
Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish instead of the 9 x 13″ dish.

Nutrition

Calories: 477kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 1454mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 2mg

Eggs Ole Mexican Breakfast Casserole … It’s whats for brunch.

Sweet Oatmeal Molasses Bread

By 34 Comments

This Oatmeal Molasses bread is as healthy as it is delicious. With just one tablespoon of added fat, lots of oatmeal and vitamin B rich molasses, this bread is soft, fluffy and a favorite when I make it for friends and family. Not to mention, molasses bread makes the best BLT Sandwich you’ll ever taste.

easy molasses bread with butter

About This Recipe and Why It Works

Have you ever considered turning the Winter months into a food goal project? I suppose you could call it a New Year’s Resolution. Pick something that you’d like to master. Strengthen your kitchen skills.

January and February would be a perfect time to learn on a new culinary skill. Declare war on your nemesis food.

Decide on your task…make it once a week until you master the dish.

Me? I’m working on bread.

One of the unexpected benefits that resulted from my time in Culinary School was learning that I actually loved making bread.

I’ve been making bread as much as I can. I’ve become familiar with how the dough should feel and behave during each step of the the process.

And watching the dough come to life as it rises is truly rewarding. Homemade bread makes a mockery of the mass produced bread we buy on our supermarket bread aisle.

My favorite bread to make is this Oatmeal Molasses Bread. The aroma as it bakes is simply intoxicating. Not to mention the flavor and texture is out of this world.

Molasses bread is a wonderful dark, crusty fragrant bread, a recipe made famous from the bed and breakfast, Rabbit Hill Inn, in Lower Waterford, Vermont.

I found this Molasses bread recipe hiding inside one of my favorite bed and breakfast cookbooks, Dairy Hollow House.

This cookbook contains some of the best soup recipes you will ever slurp, and where there’ s good soup, there’s good bread.  And if I’ve said it once, I’ve said it a hundred times, bed and breakfast recipes are some of the best comfort food recipes you’ll find.

Molasses bread is great for a breakfast toast served with eggs. Wonderful with an apple butter or jelly. Nice for lunch with a slice of Swiss cheese melted over it. And as a base for egg salad sandwich. And possibly the best bread to make a BLT sandwich – the best you’ll eat in your entire life.

Let’s take a look.

Ingredients You’ll Need

Ingredients for Homemade Oatmeal Molasses Bread
  • All Purpose Flour: No need for anything special for this molasses bread recipe. You most certainly can use bread flour, but all-purpose flour works fine.
  • Quick Cooking Oats: Instant oats are called for in this recipe as they are soaked prior to folding into the dough. They’ll absorb the liquid faster and better and will be a softer option than steel cut oats, which always require a longer cooking time.
  • Dry Active Yeast: As opposed to quick rising yeast.
  • Black Strap Molasses: You’ll find black strap molasses in the baking department. It’s processed differently than regular molasses. It’s more dense, thicker and a carries a somewhat bitter flavor.

How To Make Oatmeal Molasses Bread

soaking oatmeal to make molasses oatmeal bread
blooming yeast to make bread
  • Step 1. In a Kitchen-aid Mixing bowl, pour the boiling water over the oatmeal and butter. Let stand 30 minutes.
  • Step 2: In a small bowl, sprinkle the yeast over the lukewarm water and let stand to dissolve. 5 – 10 minutes.
soaking oatmeal to make bread
working with sticky dough for making bread
  • Step 3. Add the yeast, molasses and salt to the oatmeal mixture and stir well. 
  • Step 4. Using your Kitchen-aid paddle attachment, on low, stir in enough of the flour to make a kneadable dough 1 cup at a time, so that is still somewhat sticky to the touch. Switching to the dough hook, knead until smooth and elastic on power 4. About 7 minutes. Keep adding pinches of flour until the bread just starts to clean the side of the bowl. For me, I usually end up adding about 6 – 8 pinches. The dough will still be sticky.
placing dough in an oiled bowl for its first rise
dough doubled in size for molasses bread
  • Step 5. Transfer dough to a large oiled bowl. Turn dough to coat and cover with a clean cloth.
  • Step 6. Let rise until doubled. About 1 ½ hours.
punching down oatmeal bread
2nd rise for oatmeal bread in 9 x 5 loaf pans
  • Step 7. Punch the dough down and divide it in half. Note: Use a bench knife to divide the dough. It works like a charm.
  • Step 8. Oil two 9 x 5 inch loaf pans. Shape the dough into loaves and place them in the prepared pans. Cover and let rise until doubled in bulk. About 40 minutes.
2 loaves of molasses bread cooling on rack
  • Step 9. Bake the bread until crusty, about 30 minutes. Turn the loaves out of the pans onto a wire rack. Let cool.

Expert Tips and FAQ’s

Why Is Black Strap Molasses Important To This Recipe?

The role black strap molasses plays is important here, making the bread almost as dark as pumpernickel and with a flavor all its own. Molasses is a key flavoring in many New England breads, such as Boston Brown Bread. A sweetening far more dimensional than plain old sugar or even honey. Sweetness with pleasantly subtle sour bitter under note of flavor.

Can I Use Regular Molasses For This Recipe?

The original recipe calls for Blackstrap molasses, which will give the bread a potent bittersweet flavor. I’ve used regular molasses, which will give the bread a milder flavor.

All I Have Is Quick Rising Yeast, Can I Substitute?

To substitute instant yeast (or rapid rise yeast) use about 25% less. This recipe calls for 1 Tablespoon of Dry Active Yeast. 1 Tablespoon weighs .5 ounces, so use 0.125 ounces of instant yeast. A kitchen scale is an excellent tool to measure this. You will also not need to prove instant yeast. Just mix it in with the water and continue with recipe.

How Do I Know If My Water Is Warm Enough For Yeast?

The water should be between 100 – 110 degrees. Use a thermometer to determine if the water is the right temperature. If the water is too hot, such as 120 degrees, it will damage or kill the yeast.

Pro-Tip About Punching Down Dough: Punching down dough is a common technique in bread making. It deflates the dough and releases air so that you can form it into other shapes. Make a fist with your hand and push it firmly into the center of the puffy dough. Fold the edges into the center to make a rough ball. Then proceed with recipe instructions.

More Tips for Success

  • Want more of a Steakhouse feel with the recipe? Simply divide the dough into 6-8 mini loaves and reduce baking time to about 10 minutes. Watch them close to make sure you don’t over-cook.
  • Leave bread to rise in a warm spot. Cold places in your house will compromise the rising process. And could even stop it completely. You can even warm your oven to 200 degrees and then turn the oven off. Wait a few minutes and then place the dough in to rise.

Recipe for Sweet Oatmeal Bread with Molasses

Molasses bread with sweet cream butter

I’m hoping you’ll give this luscious molasses bread recipe a try. It’s a rewarding project that your family will flip over.

And if you’re looking for more bread recipes, don’t miss my bread category. You’ll find lots of fun recipes including one of the most popular on my site for good old fashioned Banana Nut Bread.

More Homemade Bread Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Molasses bread with sweet cream butter
Print Recipe
5 from 21 votes

Oatmeal Molasses Bread Recipe

A wonderful dark crusty fragrant bread from the Rabbit Hill Inn in Vermont.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 68kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups boiling water
  • 1 cup quick-cooking oatmeal
  • 1 ½ tablespoons butter
  • 1 tablespoon active dry yeast
  • ½ cup warm water 110 degrees
  • ½ cup molasses blackstrap preferably
  • 2 teaspoons salt
  • 4 ½ – 5 cups unbleached all-purpose flour

Instructions

  • In a Kitchen-aid Mixing bowl, pour the boiling water over the oatmeal and butter. Let stand 30 minutes.
  • In a small bowl, sprinkle the yeast over the lukewarm water and let stand to dissolve. 5 – 10 minutes. Add the yeast, molasses and salt to the oatmeal mixture and stir well. 
  • Using your Kitchen-aid paddle attachment, on low, stir in enough of the flour to make a kneadable dough 1 cup at a time, so that is still somewhat sticky to the touch.
  • Switching to the dough hook, knead until smooth and elastic on power 4. About 7 minutes. Keep adding pinches of flour until the bread just starts to clean the side of the bowl. For me, I usually end up adding about 6 – 8 pinches. The dough will still be sticky.
  • Transfer dough to a large oiled bowl. Turn dough to coat and cover with a clean cloth and let rise until doubled. About 1 ½ hours.
  • Oil two 9 x 5 inch loaf pans. Punch the dough down and divide it in half. Shape the dough into loaves and place them in the prepared pans. Cover and let rise until doubled in bulk. About 40 minutes.
  • About 30 minutes into the final rise, preheat oven to 375 degrees. 
  • Bake the bread until crusty, about 30 minutes or until an instant read thermometer inserted into the center of each loaf reads 190 degrees. Turn the loaves out of the pans onto a wire rack. Let cool.

Notes

The original recipe calls for Blackstrap molasses, which will give the bread a potent bittersweet flavor. I’ve used regular molasses and find I like the flavor better. 
If rapid rise yeast is all you have, use 25% less than this recipe call for. Just add it to the water and stir, no need to let it prove for 10 minutes. Just add it to the dry ingredients and proceed with the recipe.
This recipe works with a somewhat sticky dough. Using a bench knife makes easy work when dividing the dough to place into the bread pans for its second rise. 

Nutrition

Calories: 68kcal | Carbohydrates: 12g | Fat: 1g | Cholesterol: 3mg | Sodium: 408mg | Potassium: 222mg | Sugar: 10g | Vitamin A: 45IU | Calcium: 32mg | Iron: 0.8mg

Oatmeal Molasses Bread … It’s what’s for dinner.

Make Ahead Sour Cream Mashed Potato Casserole

By 11 Comments

The beauty of this make ahead sour cream mashed potatoes recipe is that its perfect for busy holiday meal plans. Simply stated, this recipe can be a life saver. Make up to 2 days ahead of time, then bake in the oven. Sour Cream mashed potatoes with chives and plenty of butter make this a family favorite side dish.

Sour cream mashed potatoes baked in a casserole dish.

About This Recipe

I used to be such a mashed potato purist. Surely there couldn’t be any reason to fiddle with such a perfect side dish. Potatoes that have simply been mashed to a fluffy delight, topped with a pat of butter or better yet gravy. Perfection.

Cue this Make Ahead Sour Cream Mashed Potatoes Recipe.

Here’s what you’re going to love about this recipe:

  • It’s great for entertaining.
  • The make ahead factor frees up burner space on your stove-top.
  • You’re not laboring over a big pot of potatoes wielding a potato masher while your guests are waiting for dinner.
  • And, the potatoes are mashed with butter, sour cream and chives = fabulous with flavor.

It gets even more genius. Besides its deliciousness, it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator.

When dinnertime comes, dust it with the cheese, butter and bread crumbs and toss it in the oven.

So if you’re looking for a make ahead mashed potato recipe, take a look at this one:

What Goes Into This Recipe

Ingredients for sour cream potatoes mashed potato casserole.
  • Potatoes. Yukon Gold potatoes come with their own buttery flavor and texture. Perfect for mashed potatoes.
  • Kosher Salt: Why do so many recipes call for Kosher Salt as opposed to Sea Salt or table salt? Chefs, including myself, like Kosher salt for its pure salt flavor.
  • Sour Cream and Chives: Why not add your favorite baked potato toppings into a mashed potato casserole?
  • Parmesan Cheese: Parmesan adds a sharp nutty flavor to this mashed potato casserole. A lovely addition to the flavor of the crunchy bread-crumb topping.
  • Panko Bread Crumbs: Who doesn’t love a little crunch on their favorite casserole. Panko bread crumbs have a crisper texture that finer grain varieties. They’re less likely to soak up oil or grease, keeping them light and crispy.

How To Make Sour Cream Mashed Potatoes

With just a few easy steps, you’re on your way to this convenient side dish

Cubed yukon gold potatoes ready to be boiled for mashed potatoes
  • Step 1: Cook the potatoes. Add 4 quarts of water to a large soup pot. Cut the potatoes into chunks and add them to the water. Bring them to a boil and cook for about 20 minutes or until potatoes are tender.
Mashing cooked yukon gold potatoes.
Mashed potatoes in a casserole dish.
  • Step 2: Mash the potatoes. Drain water from the potatoes and in the same pot, mash potatoes with the butter, sour cream, reserved starchy potato water, salt and pepper. Stir in the chopped chives.
  • Step 3: Add the mashed potatoes to your favorite casserole dish that’s been greased with butter, or sprayed with non-stick spray, like PAM.
Covering sour cream mashed potatoes with plastic wrap.
Making crunchy panko topping for sour cream mashed potatoes.

  • Step 4: Store the casserole: If you’re making this casserole a day or so ahead of time, at this point, cover the casserole with plastic wrap and place in the refrigerator.
  • Step 5: When ready to bake, Pepare The Crunchy Topping: In a small bowl, combine the bread crumbs with melted butter and grated Parmesan Cheese.
Sour cream mashed potatoes in a casserole dish ready to bake.
  • Step 6: Bake and Serve: Remove the plastic wrap from the potatoes. If the potatoes seem stiff, pour a little milk over the potatoes and using a fork, gently incorporate the milk. Sprinkle on the bread crumb topping and bake.

FAQ’s and Expert Tips

What are the best potatoes for mashing?

Yukon Gold Potatoes are a medium starch potato. When cooked, they don’t become mushy or watery, which are qualities that can ruin mashed potatoes.

Can I use Progresso Plain or Italian Bread Crumbs?

Yes. And actually the Italian bread crumbs will bring a complimentary flavor to this mashed potato casserole. The consistency of this finer product will soak up more of the butter, so you will need to add an additional ⅛ cup to the instructed ⅔ cup called for in this recipe.

Can I use a different cheese than Parmesan?

Absolutely. Parmesan is a dry salty cheese, which adds to the panko to form that crunchy topping. So if substituting you might want to think about swapping out Parmesan for another dry cheese. White cheddar would work well here. And even though it’s a softer cheese, Swiss Cheese would bring a nice flavor profile to this recipe. Play around with different cheeses, make this mashed potato casserole recipe your own.

Do I need to peel the potatoes?

If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato. (Source: Idaho Potato Commission)

Tips For Success

  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.

Storage

  • Cover any left over mashed potatoes with plastic wrap. They’ll keep in the refrigerator for 4 days.
  • To Reheat: Warm in the microwave in 30 second increments at 50% power. Stir as you warm to distribute heat.

Serving Ideas

Since I usually make this recipe during the holidays, here are some main course showing recipes to consider:

Recipe for Make Ahead Sour Cream Mashed Potatoes

The end result? A creamy mashed potato casserole with a sour cream and chives flavor and a crunchy Panko Parmesan topping that’s simply irresistible.

More Potato Casserole Recipes For Entertaining

And if you’re looking for more side dish recipes don’t miss my Side Dish Category. You’ll find lots of supporting actor ideas, including the most popular side dish recipe on my site, Broccoli Rice and Cheese Casserole.

Sour cream mashed potatoes baked in a casserole dish.
Print Recipe
5 from 2 votes

Make Ahead Sour Cream Mashed Potatoes

A make ahead mashed potato casserole for the holidays or for entertaining.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • 14 tablespoons unsalted butter softened, and more for the pan
  • 6 pounds Yukon Gold potatoes peeled and cut into chunks
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 2 cups sour cream
  • ¾ cup starchy potato water (reserved water the potatoes have been cooked in)
  • 1 teaspoon black pepper
  • 6 tablespoons finely chopped chives
  • ⅔ cup panko bread crumbs
  • ⅔ cup grated Parmigiano-Reggiano cheese

Instructions

  • Lightly grease a 9-inch-by-13-inch baking pan.
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. You can tell when potatoes are done, if when pierced with a fork they break in half. Drain, reserving a cup of the starchy water that potatoes cooked in.
  • Mash potatoes with 10 tablespoons butter, sour cream, ½-3/4 cup starchy potato water (just enough to get a creamy, not dry texture), 1 teaspoon salt, and pepper. Stir in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover with plastic wrap and refrigerate for up to three days. Even if your casserole dish has a lid, use plastic wrap. It will better seal in the moisture and keep the potatoes from drying out.
  • In a small bowl, melt the remaining 4 Tablespoons butter in the microwave in 15 second increments. combine butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake, uncovered until golden and crisp, 30 to 40 minutes.
  • Garnish with additional chives, or fresh thyme works nicely here. Serve directly from the casserole pan, or spoon into your favorite special serving dish.

Notes

Tips for Success:
  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.
  • If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potatoes.

Nutrition

Calories: 472kcal | Carbohydrates: 54g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 1225mg | Fiber: 6g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 55mg | Calcium: 169mg | Iron: 3mg

Make Ahead Sour Cream Mashed Potatoes …. It’s Whats for a Holiday Side Dish