Snacks – Tessie's Table

Join My Easy Dinner & Dessert Recipes Facebook Group

Therese Buchanan — Thu, 19 Feb 2026 22:01:49 +0000

If you love simple dinners, easy desserts, and real-life cooking that actually works on a busy weeknight, I started something just for you.

I’ve created a brand new Facebook group called Easy Dinner & Dessert Recipes, and I’d love for you to join.

Join The Free Facebook Group

What You’ll Find Inside the Group

This isn’t just another place where I drop links.

Inside the group, you’ll get:

• Easy weeknight dinner ideas that don’t require 40 ingredients
• Simple dessert recipes you can actually make without stress
• First looks at new recipes before they hit the blog
• Behind-the-scenes kitchen moments
• A space to ask questions and share what you’re cooking

Join The Free Facebook Group

Why I Started This Group

Over the past couple of years growing Tessie’s Table, I’ve realized something.

Recipes are great. But community is better.

I wanted a place where we can talk about what’s actually working in real kitchens.
Where you can post your version of a recipe.
Where we can swap ideas without everything getting buried in an algorithm.

And honestly? I just wanted a more personal space to connect.

Join The FaceBook Group

Who This Facebook Group Is For

This group is perfect if:

• You want dinner ideas that are realistic
• You love desserts but don’t want complicated steps
• You’re feeding a family and need dependable recipes
• You like being part of an active food community

If that sounds like you, you’ll fit right in.

Ready to Join?

It’s completely free.

Click below and I’ll see you inside.

Join The Facebook Group

The post Join My Easy Dinner & Dessert Recipes Facebook Group appeared first on Tessie's Table.

Chocolate Peanut Butter Protein Bars

Therese Buchanan — Sun, 04 Jan 2026 18:10:25 +0000

These chocolate peanut butter protein bars are high in protein, naturally sweetened with dates, and have no added sugar. They have a smooth peanut butter base, a layer of chocolate on top, and plenty of fiber to keep you going during the day.

Photo Credit: Tessie’s Table.

These no-bake protein bars are great for meal prep because they hold their shape in the fridge and pack easily for on-the-go snacks. They work well as a quick bite before the gym or as an afternoon pick-me-up. If you like high-protein recipes, you might also enjoy my Creamy Chicken Noodle Soup, Chipotle Chicken Burrito Bowls or Sheet Pan Shrimp and Sausage, since they all fit into a week of easy meal prep.

Why you’ll love these Chocolate Peanut Butter Protein Bars

Easy to make:
These chocolate peanut butter protein bars mix together quickly in the food processor and do not need any baking, so they are perfect when you want a simple high protein snack without much work.
Great flavor and texture:
The combination of dates, PB2, and oat flour gives the bars a smooth base with a soft bite, and the chocolate layer on top makes them feel a little more fun while still keeping everything naturally sweet.
Perfect for meal prep:
These bars slice cleanly after chilling and hold their shape in the fridge, so they fit nicely with other meal prep recipes like Peanut Butter Protein Balls or Buffalo Chicken Meatballs when you want a full set of high protein snack options.

Easy No Bake Protein Bars for High Protein Snacks

Most weeks I try to keep a few healthier snacks around so I’m not always reaching for chocolate in the afternoon. These bars feel like a treat but still give me over 17 grams of protein, which helps on busy days. I also like that they come together fast, so even if I only have a few minutes between tasks, I can make a batch and feel set for the week.

Ingredients Needed for No-Bake Chocolate Peanut Butter Protein Bars

Medjool dates: provide the natural sweetness and bind everything together once they are blended. Soft dates work best but firm dates can be soaked in hot water for a few minutes.
PB2: brings in the peanut butter flavor without adding heaviness. Mixing it with water creates a thick paste that blends smoothly with the dates.
Oat flour: helps the bars firm up while keeping the texture soft. Blending quick oats into a fine powder works perfectly.
Protein powder: adds structure and gives the bars their protein boost. Vanilla or peanut butter flavors both work well.
Ground flaxseed: adds fiber and helps the bars hold their shape.
Vanilla extract: rounds out the flavor politely without overpowering anything.
Salt: balances the sweetness from the dates.
Chocolate chips: melt into a smooth topping that sets in the fridge. I used Lily’s chocolate chips for a low-sugar option.
Crushed peanuts: add a small bit of crunch on top.

How to make Chocolate Peanut Butter Protein Bars

**For more detailed instructions, please refer to the printable recipe card below.**

Add the dates to a food processor and blend until smooth.

Stir the PB2 and water together in a small bowl to form a thick paste.

Add the PB2 paste to the blended dates and pulse until combined.

Add oat flour, protein powder, flaxseed, vanilla, and salt. Blend until the mixture forms a thick dough. Add a little water if it feels too dry.

Press the dough firmly into the pan.

Melt the chocolate chips with coconut oil in the microwave.

Spread the melted chocolate chips over the top.

Sprinkle with crushed peanuts and chill for at least two hours before slicing.

Variations

Add cocoa to the base: Adding a spoonful of cocoa powder to the dough will give the bars a deeper chocolate flavor. It may make the mixture slightly thicker, so you can adjust with a splash of water.
Use almond butter powder: If you want a change from peanut butter, almond butter powder works the same way and brings a lighter flavor. The texture stays soft and sliceable.
Mix in chopped nuts: Adding chopped almonds or peanuts into the dough creates a firmer and crunchier texture. It also makes the bars more filling for days when you need a bigger snack.
Make them without chocolate on top: If you prefer a lighter snack, you can skip the chocolate layer and press crushed peanuts directly onto the dough. The bars will still hold well and taste clean and simple.
Add seeds for texture: Pumpkin seeds or sunflower seeds can be mixed into the dough for extra crunch. They also add more fiber and fit well in healthy snack recipes.

Serving Suggestions

Pair with Spiced Peanuts: These bars go well with a handful of my Spiced Peanuts when you want a salty and sweet mix. It makes a quick afternoon snack.
Add to your weekly meal prep: Try out some of my Meal Prep ideas to keep you on target during the week.
Serve with fruit: Fresh berries or sliced apples make a nice side when you want a simple snack that still feels balanced.
Carry on the go: Wrap a bar in parchment and toss it in your bag when you are running errands or heading to work. The texture holds up well.
Pair them with Smoothie Bowl: If you like starting your mornings with high-protein options, these will keep you fuller for longer.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store No-Bake Chocolate Peanut Butter Protein Bars?

Store them in an airtight container in the fridge. They stay firm and fresh for up to one week.

Can I freeze No-Bake Chocolate Peanut Butter Protein Bars?

Yes. Freeze them in a single layer first, then move them to a freezer bag. They thaw quickly at room temperature. This is a better option if you want to bring them to work or on road trips etc.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Adjust the texture with oat flour: If the mixture feels sticky, add a small spoonful of oat flour at a time until it forms a soft dough that presses easily into the pan.
Blend the dates well: Smooth dates make the bars hold together better. Let the processor run a bit longer if needed.
Cut after chilling: The bars slice cleanly once the chocolate has set, so chilling is important for neat edges.
Use parchment for easy lifting: Lining the pan makes it simple to lift the whole slab out before cutting.
Use vanilla protein powder for color: Vanilla keeps the base a light peanut butter color. If you use chocolate protein powder, the color will be darker.

More healthy Options

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use whole oats instead of oat flour? You can, but the texture will be rougher. Blending the oats keeps the bars smoother.
Can I skip the flaxseed? Yes. The bars will still hold together, though they may be slightly softer.
Can I use fresh dates instead of Medjool? Medjool works best for texture, but any soft date can work if blended well.
Can I make these nut free? You can use sunflower seed butter powder and skip the peanuts on top.
Can I use real peanut butter instead of PB2? Yes, but the bars will be heavier and may need more oat flour.
Why did my mixture turn sticky? Dates can vary in moisture. Add a little oat flour until the dough firms up.
Why did the chocolate crack when slicing? The topping may have chilled too long. Let it warm slightly before cutting.
Can I add protein with collagen? Yes. Collagen blends well and does not change the taste.
Do these bars travel well? Yes, but if traveling for a few hours, I would take one from the freezer because it will hold its shape longer.
Can I double the recipe? Yes. Use a larger pan or make two batches and freeze one.

Chocolate Peanut Butter Protein Bars

These no-bake chocolate peanut butter protein bars are packed with protein, naturally sweetened with dates, and have no added sugar. They’re a great high-protein snack with plenty of fiber to keep you full between meals.

Course Breakfast, Snack

Cuisine American

Keyword Healthy, High Protein, Homemade, No Bake

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 260kcal

Equipment

Ingredients

Base

1 ½ cups medjool dates pitted (about 15–18 dates)
1 ⅓ cup oat flour blend quick oats until fine
½ cup PB2
¼ cup water to mix with PB2
1 cup vanilla or peanut butter protein powder
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
Pinch of salt
2-4 tablespoons water as needed for blending

Topping

1 cup Lily’s chocolate chips
1 tablespoon coconut oil
¼ cup crushed peanuts

Instructions

Line an 8×8 pan with parchment paper.
Check your dates: if they feel firm or dry, soak in hot water for 10 minutes and drain well. Soft dates can be used as is.
Add the dates to the food processor and blend until smooth.
In a small bowl, mix the PB2 with ¼ cup water to make a thick peanut butter paste.
Add the PB2 paste to the blended dates and pulse until fully combined and creamy.
Add the oat flour, protein powder, flaxseed, vanilla, and salt. Blend until a thick dough forms. Add water 1 tablespoon at a time if the mixture feels too dry. Add more oat flour if the mixture is too wet.
Press the dough firmly and evenly into the lined pan.
Melt the Lily’s chocolate chips and coconut oil in 20-second intervals until smooth.
Spread the melted chocolate over the top and sprinkle with crushed peanuts.
Chill for at least 2 hours, then slice into bars.

Notes

Adjust the texture with oat flour: If the mixture feels sticky, add a small spoonful of oat flour at a time until it forms a soft dough that presses easily into the pan.
Blend the dates well: Smooth dates make the bars hold together better. Let the processor run a bit longer if needed.
Cut after chilling: The bars slice cleanly once the chocolate has set, so chilling is important for neat edges.
Use parchment for easy lifting: Lining the pan makes it simple to lift the whole slab out before cutting.
Use vanilla protein powder for color: Vanilla keeps the base a light peanut butter color, which looks nice under the chocolate topping.

Nutrition

The post Chocolate Peanut Butter Protein Bars appeared first on Tessie's Table.

Peanut Butter Protein Balls

Therese Buchanan — Sat, 20 Dec 2025 21:00:01 +0000

These peanut butter protein balls are a quick, high-protein snack with no added sugar. They’re naturally sweetened with dates, have a good amount of fiber from the oats and flax, and get a light chocolate drizzle to make them feel a little more fun.

Photo Credit Tessie’s Table.

These protein balls work well for meal prep since they stay soft in the fridge and are easy to grab when you are heading out the door. They make a simple snack between meals and fit nicely beside other high protein options like Garlic Butter Steak Bites or Creamy Chicken Noodle Soup when you are planning a full week of food. If you like prepping breakfast recipes ahead, my Carrot Cake Overnight Oats are another one to add to the list.

Why you’ll love these No-Bake Peanut Butter Protein Balls

Quick to put together:
These peanut butter protein balls come together fast in the food processor and only need a short chill time, so they are great when you want a snack ready in minutes.
Naturally sweet and filling:
The dates add sweetness without added sugar, and the oats and flax bring in extra fiber that keeps the snack satisfying while still feeling light.
Great for weekly meal prep:
They store well in the fridge and pack easily for on the go eating, and they pair nicely with other snacks like Spiced Peanuts or the chocolate peanut butter protein bars in this post.

Easy Peanut Butter Protein Balls for Meal Prep Snacks

I like keeping a little sweet bite in the fridge that doesn’t feel heavy, and these peanut butter protein balls are perfect for that. They’re small, easy to snack on, and just enough to keep me going when I need something quick. They also have 7 grams of protein each, so having a couple with a cup of coffee gives me a nice boost throughout the day.

Ingredients Needed for Peanut Butter Protein Balls

Medjool dates: provide the natural sweetness and bind everything together once they are blended. Soft dates work best but firm dates can be soaked in hot water for a few minutes.
PB2: brings in the peanut butter flavor without adding heaviness. Mixing it with water creates a thick paste that blends smoothly with the dates.
Oat flour: helps the bars firm up while keeping the texture soft. Blending quick oats into a fine powder works perfectly.
Protein powder: adds structure and gives the bars their protein boost. Vanilla or peanut butter flavors both work well.
Ground flaxseed: adds fiber and helps the bars hold their shape.
Vanilla extract: rounds out the flavor politely without overpowering anything.
Salt: balances the sweetness from the dates.
Chocolate chips: melt into a smooth topping that sets in the fridge. I used Lily’s chocolate chips for a low-sugar option.
Crushed peanuts: add a small bit of crunch on top.

How to make No-Bake Peanut Butter Protein Balls

**For more detailed instructions, please refer to the printable recipe card below.**

Add the dates to a food processor and blend until smooth.

Stir the PB2 and water together in a small bowl to form a thick paste.

Add the PB2 paste to the blended dates and pulse until combined.

Add oats, protein powder, flaxseed, vanilla, and salt. Blend until the mixture forms a thick dough. Add a little water if it feels too dry.

Roll into balls and place on the baking sheet.

Melt chocolate chips with coconut oil.

Drizzle the melted chocolate on top.

Sprinkle with crushed peanuts and chill until set.

Variations

Add mini chocolate chips: Mixing chips into the dough gives the balls a sweeter flavor without adding sugar. They also add texture.
Use almond butter powder: This changes the flavor slightly while keeping the same soft texture and high protein content.
Add coconut flakes: A little shredded coconut mixes in easily and brings more fiber while keeping the flavor simple.
Add cinnamon: A pinch of cinnamon changes the flavor just enough for days when you want something warmer. It blends well with the oats.
Roll in crushed peanuts: Once the balls are formed, you can roll them in crushed peanuts for more texture and a little crunch.

Serving Suggestions

Pair with chocolate peanut butter protein bars: These two recipes make a nice set when you are on the go and want both a bar and a small snack option.
Add to meal prep boxes: Try out some of my Meal Prep ideas to keep you on target during the week.
Serve with fruit: Fresh berries or sliced bananas work well with the flavor and keep the snack feeling balanced.
Carry for on the go snacks: These travel easily, especially when chilled first.
Pair with Spiced Peanuts: For a salty and sweet mix, these two snacks work well together.

Photo Credit Tessie’s Table.

Storage and Freezing

How should I store Peanut Butter Protein Balls?

Store them in the fridge in an airtight container for up to one week.

Can I freeze Peanut Butter Protein Balls?

Yes. Freeze them on a tray first, then move them to a freezer bag. They thaw quickly.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Adjust texture with oats or water: If the mixture feels sticky, add a small spoonful of oats or PB2 and pulse again until it firms up. If it feels too dry, add a spoonful of water and pulse until a dough forms.
Blend the dates fully: Smooth dates give the balls the best texture.
Chill before drizzling: Chilling helps the chocolate set quickly without sliding off.
Use parchment paper: It prevents sticking and makes cleanup simple.
Roll with slightly damp hands: This helps the mixture form smooth balls without sticking.

More Protein Packed Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit Tessie’s Table.

FAQ

Can I use steel cut oats?
Steel-cut oats don’t grind down easily and will leave the mixture chunky and hard to roll. Quick oats blend smoothly with the dates and PB2, so they give the protein balls the soft, even texture you want.
Can I skip the flaxseed?
You can leave it out, but the mixture may feel a little softer since flax adds structure. If you skip it, you might need an extra oats to help the mixture firm up.
Why is my dough sticky?
Stickiness usually means the dates were extra moist. Add a spoonful of oats or a little protein powder and mix again until it tightens up.
Can I use real peanut butter?
You can, but go slowly because regular peanut butter is much thicker than PB2. Start with a small amount and add more only if the texture still needs moisture.
Can I add collagen?
Yes. Collagen mixes in easily and doesn’t change the flavor or texture much, so it’s an easy way to bump up the protein.
Can I add nuts?
Absolutely. Chopped peanuts, almonds, or even cashews add a nice crunch. Just keep the pieces small so the balls hold together well.
Can I make them smaller?
Yes. Roll them into whatever size works for you. Smaller bites are great for grab-and-go snacking or portion control during the week.
Do they melt at room temperature?
They stay soft at room temperature but won’t fall apart. The chocolate drizzle might soften a bit in warm weather, so keep them in the fridge if your kitchen runs hot.
Can I double the batch?
Yes, and it’s a great idea if you like meal prep. They keep well in the fridge and freeze beautifully, so you can stock up for busy days.

Peanut Butter Protein Balls

These peanut butter protein balls are naturally sweetened, high in protein, and made without any added sugar. The quick oats and flax add a nice boost of fiber, and the drizzle of Lily’s chocolate gives them a little treat factor. They’re an easy grab-and-go snack for busy days or meal prep.

Course Snack

Cuisine American

Keyword Healthy, High Protein, Homemade, No Bake

Prep Time 15

Chill Time 30

Total Time 45

Servings

Calories 101kcal

Equipment

Ingredients

1 ½ cups medjool dates pitted (about 15–18 dates)
¾ cup quick oats
½ cup PB2
¼ cup water to mix with PB2
¾ cup protein powder vanilla or peanut butter
2 tablespoons ground flaxseed
1 teaspoon vanilla extract
Pinch of salt
1 tablespoons water if needed

Chocolate Drizzle

⅓ cup Lily’s chocolate chips
1 teaspoon coconut oil

Instructions

Line a baking sheet with parchment paper.
If the dates are firm or dry, soak them in hot water for 10 minutes and drain. If soft, use them as is.
Add the dates to the food processor and blend until smooth.
In a small bowl, mix the PB2 with ¼ cup water to form a thick paste.
Add the PB2 paste to the blended dates and pulse until creamy and fully combined.
Add the quick oats, protein powder, flaxseed, vanilla, and salt. Pulse until the mixture holds together. ****Add a splash of water if it's too dry. Add some oats or PB2 if it's too wet.
Dampen your hands with water and roll into balls. Place on the baking sheet and chill for 20-30 minutes
Melt the Lily’s chocolate chips with coconut oil and drizzle over the chilled balls.
Chill again until the chocolate sets.

Notes

Adjust texture with oats: If the mixture feels sticky, add a small spoonful of oats or PB2 and pulse again until it firms up.
Blend the dates fully: Smooth dates give the balls the best texture.
Chill before drizzling: Chilling helps the chocolate set quickly without sliding off.
Use parchment paper: It prevents sticking and makes cleanup simple.
Roll with slightly damp hands: This helps the mixture form smooth balls without sticking

Nutrition

The post Peanut Butter Protein Balls appeared first on Tessie's Table.

Baked Spinach Artichoke Dip

Therese Buchanan — Mon, 24 Nov 2025 13:28:48 +0000

Baked Spinach Artichoke Dip is one of those easy appetizers that fits right into the holiday season, especially when you need something warm and cheesy for Christmas, New Year’s, or even gameday! It pairs beautifully with other party favorites like my Smoked Salmon Appetizer and my Christmas Tree Charcuterie Board, so it’s a great one to keep in your back pocket.

Photo Credit: Tessie’s Table.

This baked spinach artichoke dip works for any holiday spread because it’s simple to prep and bakes into a nice bubbly dish you can serve right out of the oven. I love putting this out alongside my Slow Cooker Cranberry Meatballs or my Sausage Roll Wreath so guests can nibble on a mix of warm appetizers. If you enjoy hosting, this also fits perfectly with drinks like my Cinnamon Old Fashioned Cocktail.

Why you’ll love this Baked Spinach Artichoke Dip

Easy holiday appetizer:
This Baked Spinach Artichoke Dip is quick to mix in one bowl and goes straight into the oven. It works well when you’re juggling lots of dishes or entertaining guests.
Crowd friendly flavor:
It is perfect for gameday parties. It has cream cheese, parmesan, mozzarella, garlic, and artichokes, so every bite is creamy and savory. It also fits right in with other finger foods like my Buffalo Chicken Balls, Honey Garlic Chicken Wings, and my Smoked Salmon Appetizer
Perfect for Christmas and New Year’s gatherings:
This dip sits well on a buffet table and tastes great warm or at room temperature. It’s also ideal to pair with fun holiday drinks or with dessert-style party treats like my Eggnog Pudding Shots.

Baked Spinach Artichoke Dips For Every Party!

In Ireland, “party food” basically meant ham sandwiches and crisps (chips), so discovering warm dips in America was a pleasant upgrade. This spinach artichoke dip quickly became a staple for me. Christmas, New Year’s, Super Bowl, random Saturdays… it fits them all. It never lasts long, so make a double batch!

Ingredients Needed for Baked Spinach Artichoke Dip

Cream cheese: This gives the dip its creamy structure. Go for full fat so it bakes evenly and holds its texture. If it’s cold, it’s harder to mix, so letting it soften on the counter makes life easier.
Sour cream: This lightens the cream cheese and brings a little tang so the dip doesn’t taste heavy. Greek yogurt works if you need a swap, but sour cream gives the most traditional flavor.
Mayonnaise: This helps everything blend smoothly and gives the dip great flavor. Any regular mayo is fine. I wouldn’t go for light mayo because it can make the mixture a bit watery.
Mozzarella: This melts into those stretchy, cheesy pulls we all love. Freshly shredded mozzarella melts nicer, but pre-shredded works too for quick prep.
Parmesan: Adds sharper, saltier flavor. Freshly grated gives the dip a smoother texture, but the bagged stuff will still taste good.
Artichoke hearts: They add gentle tang and extra texture. Canned or jarred both work as long as you drain them well so the dip doesn’t end up watery.
Frozen spinach: Thaw it completely and squeeze it dry. If there is too much moisture, the dip won’t bake thick and creamy. A handful of fresh spinach can work too, but sauté it first so it softens.
Garlic: Adds depth and warmth. Fresh garlic gives the most flavor, but jarred minced garlic works fine if that’s what you have.
Salt and pepper: Season the whole dip and bring out the cheese flavor. You don’t need much because the parmesan already has salt.
Onion powder: Adds mellow onion flavor without the texture of raw onion. It blends easily and keeps the dip smooth.
Red pepper flakes: Optional but great for a subtle kick. Add a pinch or skip it depending on the crowd.

How to make Baked Spinach Artichoke Dip

**For more detailed instructions, please refer to the printable recipe card below.**

Stir the cream cheese, sour cream, and mayonnaise until smooth.

Add the cheeses, artichokes, spinach, garlic, and seasonings.

Spoon the mixture into a baking dish and add cheese on top.

Bake until the dip is hot and lightly golden at the edges.

Variations

Extra Cheesy Spinach Artichoke Dip: Just add more mozzarella or parmesan and it turns into a thicker, stretchier dip. It works great with bread slices or anything sturdy enough to scoop a big bite.
Jalapeño Spinach Artichoke Dip: Mix in some diced jalapeños for a little heat. It gives the dip a fun kick. It is great for Super Bowl parties or game day spreads when you want something with a bit more personality.
Bacon Spinach Artichoke Dip: Crumble in some cooked bacon and sprinkle a little on top. The salty crunch with the creamy dip is always a hit at holiday parties.
Roasted Garlic Version: Use roasted garlic instead of raw if you want a softer, sweeter garlic flavor. It blends right into the cheese and gives the dip a mellow finish.
Artichoke Parmesan Dip: Add extra artichokes and parmesan for a sharper, tangier flavor. It’s a good option if you want something a bit bolder to serve with toasted baguette slices.

Serving Suggestions

Toasted baguette slices: They soak up the warm dip nicely and make the whole thing feel a bit more special without adding extra work.
Crackers and pretzels: Easy, quick, and everyone always grabs a handful. Pretzels are great with this one because of the salty crunch.
Fresh veggies: Celery, carrots, cucumbers, and peppers work well if you want a lighter scoop option on the table.
Holiday appetizer board: Add this next to your Smoked Salmon Appetizer or Sausage Roll Wreath so you have a mix of hot and cold bites.
Game day spread: Put it out with Buffalo Chicken Balls or Honey Garlic Chicken Wings. It gives people a warm option between the spicy snacks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Baked Spinach Artichoke Dip?

Store leftovers in the fridge for up to three days. The oven is the best way to reheat it so the cheese melts evenly again.

Can I freeze Baked Spinach Artichoke Dip?

I don’t recommend freezing the baked dip because dairy can separate. If you want to prep ahead, mix the dip and chill it unbaked, then bake it fresh.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Squeeze the spinach well: This stops the dip from turning watery. It takes a minute but makes a big difference.
Use softened cream cheese: It blends faster and keeps the dip smooth instead of lumpy.
Freshly grated cheese melts better: If you can, grate your own parmesan and mozzarella. It melts smoother and gives the dip better flavor.
Bake in a shallow dish: Something like THIS works great. More edges get golden, and it’s easier to scoop.
Let the dip rest a few minutes: This helps it thicken slightly so it’s easier to serve.

More Easy Appetizers

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead?
Yes, mix it and keep it in the fridge unbaked. Bake it when you need it.
Can I use fresh spinach?
Yes, just cook it down first and squeeze it dry so the dip doesn’t get watery.
Can I lighten it up?
You can swap in light sour cream, but keep the cream cheese full fat so the texture stays the same.
How do I reheat it?
Pop it back in the oven until warm. It reheats better than microwaving.
Can I skip the artichokes?
Sure, just use more spinach or add roasted peppers instead.
Can I add protein?
Bacon or shredded chicken both work well if you want it a bit heartier.
How long can it sit out?
About two hours is fine. If you want it warm longer, use a small slow cooker.
Good holiday pairings?
It works next to your Slow Cooker Cranberry Meatballs or Sausage Roll Wreath.
Good game day pairings?
Serve it with your Sweet and Sour Meatballs, Honey Garlic Chicken Wings, or Butter Garlic Steak Bites.

Baked Spinach Artichoke Dip

Warm, cheesy spinach artichoke dip baked until bubbly and golden. Easy, creamy, and perfect for parties or snacking.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Celebration, Holidays, Party Food

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 450kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup sour cream
1 cup mayonnaise
1½ cup shredded mozzarella Keep ½ cup for the top.
1 cup grated parmesan
1 can 14 oz artichoke hearts, drained and chopped
1 cup frozen chopped spinach thawed and squeezed dry
2 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon crushed red pepper flakes optional

Instructions

Stir the cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
Add 1 cup of mozzarella, parmesan, artichokes, spinach, garlic, salt, pepper, onion powder, and red pepper flakes.
Mix everything together until the dip looks evenly combined.
Spoon the dip into a baking dish and smooth out the top.
Sprinkle the remaing cheese on top.
Bake at 350°F for 25 minutes or until hot and lightly golden at the edges.
Let it rest for a few minutes before serving with bread, crackers, or tortilla chips.

Nutrition

The post Baked Spinach Artichoke Dip appeared first on Tessie's Table.

Smoked Salmon Appetizer

Therese Buchanan — Sun, 23 Nov 2025 20:13:57 +0000

This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

Photo Credit: Tessie’s Table

These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

Why you’ll love this Smoked Salmon Appetizer

Simple to prep ahead:
You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
Perfect for holiday hosting:
Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
Flexible ingredients:
I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.

My Go-To Smoked Salmon Appetizer for Parties

Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

Ingredients Needed For This Smoked Salmon Appetizer

Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
Cream cheese: Softened so it mixes easily.
Fresh dill: Minced for the filling and extra sprigs for the top.
Smoked salmon: Thinly sliced so you can roll it into little cones.
Lemon juice: Adds a little brightness.
Garlic powder: Optional for a bit of depth.
Salt and pepper: Just enough to balance the flavors.

How to make This Smoked Salmon Appetizer

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

Pipe or spoon the mixture into each vol au vent shell.

Cut the smoked salmon into small strips and roll each piece into a cone.

Place one cone on top of each filled shell.

Garnish with a small sprig of dill.

Variations

Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

Serving Suggestions

Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.

Can I freeze this Smoked Salmon Appetizer?

Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.

More Party Favorites

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make these ahead?
Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
Do I have to use puff pastry shells?
No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
What kind of smoked salmon is best?
Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
Can I add capers?
You can. Use small ones so they don’t overwhelm the flavor.
Do these need to be kept cold?
Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
Can I use dried dill?
Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
Can I double the recipe?
Yes. Just double all the ingredients and grab extra puff pastry shells.
How long do the puff pastry shells last?
Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
Are these good for brunch?
Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
Can I serve these with drinks?
Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.

Smoked Salmon appetizer

Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.

Course Appetizer

Cuisine American

Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food

Prep Time 10

Total Time 10

Servings

Calories 90kcal

Equipment

Ingredients

12 mini vol-au-vent shells or Melba Toast
8 oz cream cheese softened
1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon garlic powder
1 teaspoon fresh lemon juice
4 oz smoked salmon

Instructions

Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
Place a salmon cone on top of the cream cheese in each shell.
Finish with a tiny sprig of dill and a light crack of black pepper.

Nutrition

The post Smoked Salmon Appetizer appeared first on Tessie's Table.

Chocolate Christmas Trees

Therese Buchanan — Mon, 20 Oct 2025 15:41:40 +0000

These Chocolate Christmas Trees are a fun and festive no-bake dessert that everyone will love during the holidays. Made with Biscoff cookies, melted chocolate, and colorful mini candies, they’re an easy treat that doubles as both dessert and decoration.

Photo Credit: Tessie’s Table.

This recipe is perfect when you want something simple but festive. They’re ideal for cookie swaps, holiday dessert tables, or edible gifts wrapped in little clear bags. Pair these sweet treats with something savory like my Sausage Roll Wreath or Christmas Tree Charcuterie Board, if you’re hosting a Christmas party. If you’re planning a full cookie spread, add a few of my Gingerbread Cheesecake Cookies, Gingerbread Man Cookies, or Coconut Snowball Cookies for a festive mix of flavors.

Why you’ll love these Chocolate Christmas Trees

So easy to make:
These Chocolate Christmas Trees come together in under 30 minutes and don’t need an oven. Just melt, decorate, and chill.
Fun and festive:
With melted chocolate piped into tree shapes and topped with colorful candies, they’re a perfect family activity or edible craft for the holidays.
Great for gifting:
Wrap them individually in cellophane with a ribbon, or add them to a cookie box with other treats for a thoughtful homemade gift.

Decorating Chocolate Christmas Trees for the Holidays

Making these Chocolate Christmas Trees is one of my favorite parts of holiday baking because it’s so hands-on and creative. You can melt the chocolate, grab a few candies, and have fun piping and decorating without any stress. I like to line up a few cookie trays and let everyone make their own version; no two ever look the same!!

Ingredients Needed for Chocolate Christmas Trees

Biscoff cookies: These give a warm, spiced flavor and make the perfect sturdy base for the trees.
Chocolate chips: Melted chocolate holds everything together. You can use semisweet, dark, or milk chocolate.
Mini M&M’s: Bright candies add color and a festive look. You can also use sprinkles or crushed peppermint for a fun twist.

How to make No-Bake Chocolate Christmas Trees

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth. Then spoon into a piping bag or zip-top bag and snip off a small corner.

Arrange the Biscoff cookies evenly on the baking sheet.

Pipe the melted chocolate in a zigzag motion above each cookie to form the shape of a Christmas tree.

Press mini M&M’s onto the chocolate before it sets to look like ornaments.

Chill in the refrigerator for about 15 minutes, or until the chocolate hardens.

Variations

White Chocolate Trees: Swap the dark chocolate for white chocolate chips and decorate with red and green candies for a snowy effect.
Peppermint Crunch Trees: Sprinkle crushed candy canes over the chocolate before it sets for a minty crunch.
Nutty Trees: Add crushed pistachios, almonds, or hazelnuts for extra flavor and a pretty texture.
Festive Sprinkles: Use holiday sprinkles instead of M&M’s for a colorful, sparkly finish.
Caramel Drizzle Trees: Once the chocolate sets, drizzle with caramel or melted Biscoff spread for a sweet twist.

Serving Suggestions

Holiday Dessert Board: Arrange these trees alongside my Christmas Tree Charcuterie Board for a mix of sweet and savory.
Cookie Swap Party: Serve with Gingerbread Man Cookies or Coconut Snowball Cookies for variety.
After-Dinner Treats: Pair them with hot chocolate or Irish coffee for a simple festive dessert.
Gift Boxes: Pack a few Chocolate Christmas Trees in cellophane bags with ribbon for a charming homemade gift.
Christmas Party Tray: Add them next to my Sausage Roll Wreath or my Mini Pumpkin Cheese Balls for a mix of sweet and savory party favorites.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Chocolate Christmas Trees ?

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

Can I freeze Chocolate Christmas Trees?

Yes, you can freeze them. Place them in a single layer on a tray until firm, then transfer to a freezer-safe container with parchment between layers. Thaw in the fridge before serving.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Use good-quality chocolate: The flavor depends on the chocolate, so pick one you’d enjoy eating on its own.
Don’t overheat the chocolate: Microwave in short bursts and stir between each to keep it smooth and glossy.
Work quickly when decorating: Add the candies right after piping so they stick before the chocolate sets.
Add extra sparkle: A dusting of edible glitter or luster dust gives the trees a festive shimmer.
Keep it neat: If your piping bag feels too hot to handle, let the chocolate cool slightly before using it to keep clean lines.

More Christmas Desserts

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use different cookies as the base?
Yes, any rectangular or oval cookie will work. Graham crackers or digestive biscuits are great alternatives.
Can I use candy melts instead of chocolate chips?
You can. Candy melts are easier to work with, but chocolate has a richer flavor.
Can kids help make these?
Absolutely. Let them decorate the trees with candies and sprinkles while you handle the melted chocolate.
Can I make these ahead of time?
Yes, they keep well for several days. Just store them in a cool place until you’re ready to serve.
Can I use white or milk chocolate instead?
Of course! Mix and match for different colors and flavors on your cookie tray.
What’s the best way to package them as gifts?
Wrap each tree in a small cellophane bag and tie with a festive ribbon. They look beautiful in a cookie tin too.
Can I add peppermint flavor?
A drop of peppermint extract mixed into the melted chocolate gives them a lovely Christmas flavor.
How can I make them gluten-free?
Use gluten-free cookies for the base and gluten-free candies on top.
Can I double the recipe?
Yes, just melt extra chocolate and prepare more cookies at once.
What if my chocolate hardens before I’m done piping?
Warm it gently again in the microwave for 10–15 seconds and stir until smooth.

Chocolate Christmas Trees

These Chocolate Christmas Tree Cookies are a fun no-bake treat that come together in minutes using Biscoff cookies, melted chocolate, and colorful candies.

Course Dessert

Cuisine American

Keyword 30-Minutes Or Less, Christmas, Christmas Cookies, Holiday Cookies, Holidays, Party Food

Prep Time 15

Chill Time 15

Total Time 30

Servings

Calories 283kcal

Equipment

Ingredients

9 Biscoff cookies or similar rectangular biscuits
1 ½ cups semisweet chocolate chips
½ cup mini M&M’s

Instructions

Line a baking sheet with parchment paper.
Add the chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring after each, until fully melted and smooth.
Spoon the melted chocolate into a piping bag or a zip-top bag, then snip off a small corner.
Arrange the Biscoff cookies evenly on the prepared baking sheet.
Pipe the melted chocolate in a zigzag motion above each cookie to create a Christmas tree shape.
Press mini M&M’s gently onto the chocolate before it sets to look like ornaments.
Place the tray in the refrigerator for 15 minutes, or until the chocolate has hardened.
Once set, remove the cookies from the fridge and carefully lift them from the parchment paper. Serve immediately or store in an airtight container until ready to enjoy.

Nutrition

The post Chocolate Christmas Trees appeared first on Tessie's Table.

Coconut Snowball Cookies

Therese Buchanan — Thu, 09 Oct 2025 21:39:02 +0000

Coconut Snowball Cookies are soft, creamy, and filled with sweet coconut flavor. They taste like little coconut cheesecake bites coated in coconut goodness. No oven needed, just mix them up, roll them into balls, and chill. They’re a quick and easy treat that fits perfectly on Christmas cookie trays, for cookie swaps, or any holiday party.

Photo Credit: Tessie’s Table.

These Coconut Snowball Cookies are a quick and simple treat for any occasion. They’re perfect when you want something sweet but don’t feel like turning on the oven. The texture is creamy on the inside and lightly crisp from the coconut coating on the outside. If you enjoy easy recipes like my No-Bake Hot Chocolate Pie, Biscoff Cheesecake Cups, or Gingerbread Cheesecake Cookies, you’ll love adding these to your dessert lineup.

Why you’ll love these No-Bake Coconut Snowball Cookies

Easy to make:
These come together in minutes with a few pantry staples, and there’s no baking involved.
Great texture:
The mix of butter, cream cheese, and coconut creates a soft and creamy center with a sweet, flaky coconut shell.
Perfect for the holidays:
They look beautiful on dessert trays and make lovely edible gifts.

Easy No-Bake Coconut Snowball Cookies for the Holidays

I’ve always loved anything with coconut. In Ireland, we had Bounty Bars, those fluffy Caffery’s Snowballs with soft mallow covered in chocolate and coconut, and fairy cakes (cupcakes) topped with jam and a sprinkle of coconut. These Coconut Snowball Cookies bring me right back to those flavors, but with a creamy, no-bake twist that fits perfectly into my life here in Atlanta during the holidays.

Ingredients Needed for No-Bake Coconut Snowball Cookies

Butter: Adds a rich base that helps the dough hold together once chilled.
Cream cheese: Brings a smooth, tangy flavor that balances the sweetness of the coconut.
Powdered sugar: Sweetens the mix while keeping the texture soft and creamy.
Sweetened shredded coconut: The star of the recipe, giving each cookie its signature texture and flavor.
Vanilla extract: Rounds out the flavor and ties all the ingredients together.

How to make No-Bake Coconut Snowball Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Beat butter and cream cheese together until smooth and creamy.

Add vanilla and powdered sugar, mixing until fully combined.

Stir in 2 cups of shredded coconut until the texture is even and thick.

Roll the mixture into 1-inch balls and place on a parchment-lined tray.

Pulse the coconut in a food processor to create fine flakes.

Roll each ball in the remaining coconut to coat completely. Chill for at least 1 hour or until firm before serving.

Variations

Chocolate drizzle: Drizzle melted chocolate over the top once chilled for an extra sweet touch. The contrast of coconut and chocolate is always a win.
Toasted coconut coating: Toast the coconut before rolling to add a warm, nutty flavor and light golden color.
Almond extract twist: Swap vanilla for almond extract to give them a slightly different but lovely flavor.
Holiday sparkle: Roll in coconut mixed with a bit of colored sanding sugar for a festive pop on cookie trays.
Rum coconut version: Add a small splash of coconut rum or rum extract to the mixture for a fun grown-up version.

Serving Suggestions

Holiday cookie trays: Mix them with Gingerbread Cheesecake Cookies, Snickers Cookies and Cherry Pie Cookies for a beautiful mix of flavors.
After-dinner treat: Serve them with coffee or tea for a simple, sweet bite after a meal.
Gift boxes: Wrap them in small tins or boxes with parchment between layers — they make perfect gifts for neighbors or friends.
No-bake dessert board: Add them alongside truffles, Biscoff Cheesecake Cups, and chocolate bark for a dessert spread everyone loves.
Coconut lovers platter: Pair them with Coconut Macaroons and Samoas Cookies for a trio of coconut desserts that look great together.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store No-Bake Coconut Snowball Cookies?

Store them in an airtight container in the refrigerator for up to one week. Keep layers separated with parchment paper to prevent sticking.

Can I freeze No-Bake Coconut Snowball Cookies?

Yes, these cookies freeze beautifully. Place them in a freezer-safe container and freeze for up to two months. Thaw in the refrigerator overnight before serving so they keep their creamy texture.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Use soft cream cheese: Make sure it’s at room temperature so the mixture blends smoothly. Cold cream cheese can cause lumps.
Chill before shaping: If your mixture feels too soft, chill it for 10 to 15 minutes before rolling into balls.
Even coating: Press the coconut gently onto each ball to make sure it sticks well and gives full coverage.
Add texture: Try mixing in a handful of mini chocolate chips or finely chopped nuts for a fun twist.
Make ahead: These are perfect to make a day or two before a party. They hold their shape and stay creamy once chilled.

More Sweet Desserts

Looking for more Holiday inspiration?

Browse my Christmas Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use unsweetened coconut?
You can, but the cookies won’t be as sweet. If you use unsweetened coconut, add a little extra powdered sugar to balance the flavor.
Can I make these ahead for Christmas?
Yes, they keep perfectly for several days in the fridge or up to two months in the freezer, so they’re great for early prep.
Do they need to stay refrigerated?
Yes, since they contain cream cheese, it’s best to store them chilled. They’ll soften slightly at room temperature but still taste great.
Can I use low-fat cream cheese?
You can, but the texture will be slightly softer. Full-fat cream cheese gives the best structure and flavor.
Why is my mixture sticky?
It might be that your butter or cream cheese was too soft. Chill the mixture for a few minutes before rolling.
Can I add nuts or chocolate chips?
Absolutely. Finely chopped almonds, pecans, or mini chocolate chips all work nicely.
Do they taste like cheesecake?
Yes, they have a similar creamy texture and mild tang from the cream cheese that makes them taste like bite-sized cheesecake balls.
Can I roll them in something besides coconut?
You can roll them in finely chopped nuts, graham cracker crumbs, or even crushed cookies for a different texture.
How long do they last?
They stay fresh for about a week in the refrigerator and up to two months in the freezer when stored properly.

Coconut Snowball Cookies

Easy no-bake coconut snowball cookies. They are soft, creamy, and rolled in coconut for a festive snowy look.

Course Dessert

Cuisine American

Keyword Festive, Holiday Cookies, Kid Friendly, No Bake, Party Food

Prep Time 15

Chill Time 1

Servings

Calories 197kcal

Equipment

Ingredients

1/2 cup unsalted butter softened
1 Block cream cheese, softened 8 oz
4 cups powdered sugar
4 cups sweetened shredded coconut divided
1 teaspoon vanilla extract

Instructions

Beat butter and cream cheese together until smooth and creamy.
Add vanilla and powdered sugar, mixing until fully combined.
Stir in 2 cups of shredded coconut.
Roll mixture into 1-inch balls and place on a parchment-lined tray.
Pulse the remaining coconut in a food processor to create fine flakes.
Roll each ball in the coconut to fully coat.
Chill in the refrigerator at least 1 hour until firm.

Nutrition

The post Coconut Snowball Cookies appeared first on Tessie's Table.

Mini Pumpkin Cheese Balls

Therese Buchanan — Wed, 24 Sep 2025 20:44:03 +0000

These Mini Pumpkin Cheese Balls are creamy, savory, and perfect for fall parties or snack boards. Shaped like tiny pumpkins and coated in crushed cheese crackers, they’re as cute as they are tasty. With just a handful of ingredients and no baking needed, they come together quickly and chill in the fridge until you’re ready to serve.

Photo Credit: Tessie’s Table.

These are a great make-ahead appetizer for Halloween parties, Thanksgiving gatherings, or any autumn get-together. They’re fun, festive, and easy to pair with crackers or veggies on a snack board. I love adding these to a savory spread alongside Pumpkin Butter, and Pumpkin Granola for snacking, or serving them as an appetizer before with a bowl of Pumpkin Coconut Curry Soup , Slow Cooker Pumpkin Soup or Pumpkin Chili for a full-on fall theme meal.

Why you’ll love these Mini Pumpkin Cheese Balls

Quick and no-bake:
These come together in about 15 minutes, then chill until you’re ready to serve. No oven or stove time required.
Savory and flavorful:
The combo of cream cheese, cheddar, and spices makes these little bites rich, cheesy, and well-seasoned with just a hint of smokiness.
Adorable and festive:
They look like mini pumpkins, so they instantly dress up your fall table. Perfect for Halloween parties, Friendsgiving, or any autumn/fall snack spread.

Easy Fall Appetizer for Halloween or Thanksgiving

I first made these Mini Pumpkin Cheese Balls as a fun appetizer for a Halloween party, and they were gone in minutes. Since then, they’ve become a regular on my fall snack boards. They’re also super handy when you need something that looks fun but doesn’t take forever to prep. Living in Atlanta, we still get some warm days in October, so I love that these don’t require the oven and can be made ahead and chilled. That’s a win in my book.

Ingredients Needed for Mini Pumpkin Cheese Balls

Cream cheese: The base of the cheese ball mixture. Make sure it’s softened so it blends easily.
Shredded cheddar cheese: Adds that classic cheesy flavor and a bit of texture. Sharp cheddar works great.
Garlic powder, onion powder, smoked paprika: These spices give the cheese balls depth and savory flavor without being overpowering.
Salt and black pepper: Just enough to season the mix.
Crushed cheese crackers: Cheez-Its or any cheese cracker will do. These add crunch and color on the outside.
Fresh parsley: Just a small leaf on top makes each pumpkin look complete.
Pretzel sticks: Broken into small pieces and used for the pumpkin “stems.”

How to make Mini Pumpkin Cheese Balls

**For more detailed instructions, please refer to the printable recipe card below.**

In a bowl, mix the cream cheese and shredded cheddar until smooth.

Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.

Scoop and shape the mixture into 8 small balls.

Roll each ball in crushed cheese crackers to coat.

Use a toothpick or knife to lightly score lines down the sides of each ball to give it a pumpkin shape.

Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.

Variations

Add bacon bits: Mix finely chopped crispy bacon into the cheese mixture for an extra punch of flavor.
Use ranch seasoning: Swap the spices for a teaspoon of dry ranch mix for a zesty twist.
Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce to the mix if you like a bit of heat.
Different coatings: Try crushed pretzels or seasoned breadcrumbs instead of cheese crackers for a different texture.
Make them bigger: Shape into two or three larger pumpkins instead of mini ones if you’re serving a smaller group.

Serving Suggestions

Add to a Halloween snack board: These go great with Rice Krispie Pumpkins, Candy Corn Fudge, or Monster Marshmallows for a fun mix of savory and sweet.
Serve with soup: They make a great starter next to Pumpkin Coconut Curry Soup or Slow Cooker Pumpkin Soup.
Pair with crackers and veggies: Set them out with sliced cucumbers, bell peppers, and your favorite crackers.
Make a Thanksgiving appetizer tray: Include these alongside Pumpkin Chili, Pumpkin Butter, and Crusty Fresh Bread for a full fall spread.
Party platter ready: Serve them with a variety of other bite-size options like Slow Cooker Butter Chicken Meatballs or Slow Cooker Cranberry Meatballs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Mini Pumpkin Cheese Balls?

Store them in an airtight container in the fridge for up to 3 days. Keep the garnishes like parsley and pretzels separate until you’re ready to serve, so they don’t get soggy.

Can I freeze Mini Pumpkin Cheese Balls?

Freezing isn’t recommended for these. The texture of the cream cheese can change, and the cracker coating may lose its crunch.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Soften the cream cheese: This makes mixing so much easier and gives a smoother texture.
Use a cookie scoop: It helps keep all the cheese balls the same size, and it’s less messy.
Score gently: Use a thin knife or toothpick to lightly press lines around the edges for that cute pumpkin look.
Crush crackers finely: A food processor works great, but you can also put them in a zip-top bag and crush with a rolling pin.
Chill before serving: This helps them firm up and lets the flavors meld together.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make these ahead of time?
Yes, these are great for making the night before. Just wait to add the parsley and pretzel stems until right before serving.
Can I use different cheeses?
Absolutely. Try pepper jack for a kick or gouda for a slightly smoky flavor.
Can I double the recipe?
Yes! This recipe easily doubles or even triples if you’re feeding a crowd.
Can I shape them differently?
You can! Roll them into regular balls if you don’t want the pumpkin look, or shape them into one large cheese ball.
What should I serve with them?
Crackers, veggie sticks, pita chips, or even apple slices if you like sweet and savory combos.
Do I need to blend the cheese mix?
Nope, a hand mixer or spoon works fine. Just make sure everything is evenly mixed.
How spicy are these?
They’re mild as written, but you can spice them up with a bit of cayenne or hot sauce.
What if I don’t have smoked paprika?
You can use regular paprika or a pinch of chili powder instead.
Can I use fresh herbs in the mix?
Yes! Chopped chives, parsley, or dill would be a lovely addition for more flavor.

Mini Pumpkin Cheese Balls

Savory, creamy, and fun little cheese balls shaped like pumpkins — coated in crushed cheese crackers with a touch of parsley and a pretzel stick stem.

Course Appetizer, Snack

Cuisine American

Keyword Fall, Halloween, Party Food, Potluck, Thanksgiving

Prep Time 15

Chill Time 1

Total Time 1 15

Servings Cheese Balls

Calories 261kcal

Equipment

Ingredients

8 oz cream cheese softened
1 cup shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon black pepper
¾ cup crushed cheese crackers like Cheez-Its
Fresh parsley leaves for garnish
Pretzel sticks broken into short pieces for stems

Instructions

In a bowl, mix the cream cheese and shredded cheddar until smooth.
Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.
Scoop and shape the mixture into 8 small balls.
Roll each ball in crushed cheese crackers to coat.
Use a knife to lightly score lines down the sides of each ball to give it a pumpkin shape.
Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.
Chill for at least 1 hour before serving with crackers or sliced veggies.

Nutrition

The post Mini Pumpkin Cheese Balls appeared first on Tessie's Table.

Pumpkin Butter

Therese Buchanan — Thu, 18 Sep 2025 21:21:35 +0000

Looking for a quick and easy fall spread? This Pumpkin Butter recipe is a Fall favorite and is made with canned pumpkin, maple syrup, and warm spices like cinnamon and pumpkin pie spice. It comes together in about 20 minutes on the stove and is perfect for toast, pancakes, or gifting in little jars.

Photo Credit: Tessie’s Table.

Pumpkin Butter is such a handy fall recipe to keep in the fridge. It adds instant autumn flavor to everything from oatmeal to Pancakes. I love using it as a topping for my Rustic Bread or even stirred into plain yogurt. It also makes a great edible gift. Just pop it into a cute jar with a pretty ribbon. And if you’ve got more pumpkin to use up, try it in my Pumpkin Roll or Easy Pumpkin Pie too.

Why you’ll love this Pumpkin Butter

It’s fast and easy:
Made in one saucepan with canned pumpkin and a few pantry ingredients, it’s ready in about 20 minutes.
Perfect fall flavor:
The mix of maple syrup, brown sugar, and warm spices gives it that classic pumpkin spice vibe.
Versatile:
Spread it on toast, swirl it into oatmeal, or use it as a dip for fruit. It’s also great for fall brunch boards or edible gifts.

Easy Pumpkin Butter for Fall Spreads and Gifts

Back home in Ireland, we didn’t have pumpkin-flavored everything like you do here in the States. But once I moved to Atlanta, I started experimenting with canned pumpkin and fell in love with how easy it is to make things like these Pumpkin Pie Cheesecake Cups. Pumpkin Butter is a recipe I whip up every year as soon as I feel a hint of fall in the air. I usually keep a jar in the fridge to spread on my Homemade Irish Brown Bread or give away to friends who stop by.

Ingredients Needed for Pumpkin Butter

Pumpkin purée: Canned pumpkin works perfectly and gives that classic smooth texture.
Apple juice or cider: Adds a bit of sweetness and thins it out while it cooks.
Maple syrup: Brings a natural, rich sweetness with fall flavor.
Brown sugar: Adds extra depth and helps thicken the butter.
Pumpkin pie spice and cinnamon: For that warm, familiar fall spice mix.
Salt: Just a pinch enhances the flavor.
Vanilla extract: Stirred in at the end for a smooth, rounded finish.

How to make Pumpkin Butter

**For more detailed instructions, please refer to the printable recipe card below.**

Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.

Cook over medium heat, stirring frequently, until the mixture starts to bubble.

Reduce the heat to low and let it simmer for 15–20 minutes

Remove from heat and stir in the vanilla extract.

Variations

Add orange zest: A bit of finely grated orange zest adds brightness and pairs well with the warm spices.
Use honey instead of maple: Swap in honey for a slightly different sweetness.
Spicy version: Add a pinch of cayenne or a little fresh ginger to give it a warming kick.
Apple Pumpkin Butter: Replace the apple juice with applesauce for extra apple flavor and a thicker texture.
Sugar-free: Use just maple syrup and skip the brown sugar if you want a slightly less sweet version.

Serving Suggestions

On toast or bread: Spread on a slice of Rustic Bread or Irish Brown Bread for a simple breakfast or snack.
Over pancakes or waffles: Drizzle warm pumpkin butter over a stack of pancakes for a fall brunch treat. Try these Apple Pancakes for all the fall flavors
As a fruit dip: Serve with sliced apples or pears as a fun dip for a fall gathering.
In yogurt or oatmeal: Stir into plain yogurt or warm oatmeal for extra flavor.
As a gift: Spoon into small jars, tie on a ribbon, and gift to friends or neighbors during the fall.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Butter?

Store in a clean, airtight jar or container in the fridge. It will keep for about 2 weeks.

Can I freeze Pumpkin Butter?

Yes, it freezes well. Let it cool completely, then spoon into a freezer-safe container, leaving a bit of space at the top. Freeze for up to 3 months. Thaw in the fridge before using.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

Stir frequently: This helps prevent sticking and ensures even cooking.
Simmer gently: Low heat lets it reduce slowly and develop that glossy finish.
Use a silicone spatula: Helps scrape down the sides and avoid waste.
Taste and adjust: If you like it sweeter or spicier, adjust the sugar or spice levels after simmering.
Don’t skip the vanilla: It’s stirred in at the end and gives a mellow, bakery-style finish.

More Pumpkin Recipes

Looking for more Fall inspiration?

Browse my Slow Cooker Meals or check out my Sweet Pumpkin Recipes to Try This Fall for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin? Yes, just make sure it’s cooked and puréed until very smooth before starting.
Is pumpkin butter the same as pumpkin pie filling? No. Pumpkin butter is thicker and spicier, and it doesn’t contain eggs or dairy.
Can I use this as a pie filling? Not directly. It’s not thickened with flour or eggs, so it’s better as a spread or topping.
Can I make this in a slow cooker? Yes, cook on low for 2–3 hours, stirring occasionally. Keep the lid slightly ajar to let steam escape.
Can I double the recipe? Absolutely. Just use a bigger pot and stir more frequently to prevent burning.
Can I can pumpkin butter? Home canning isn’t recommended due to safety concerns with low-acid foods like pumpkin.
How do I know when it’s done? It should be thick, spreadable, and glossy. It will also thicken more as it cools.
Can I make it less sweet? Yes, reduce the brown sugar or maple syrup slightly to taste.
What else can I make with canned pumpkin? Try my Savory Pumpkin Chili, Pumpkin Cinnamon Rolls, or No-Bake Pumpkin Cheesecake Bars.

Pumpkin Butter

Thick, spiced pumpkin butter made with canned pumpkin, maple syrup, and warm fall spices — perfect for spreading on toast or gifting in jars.

Course Breakfast, Snack

Cuisine American

Keyword Fruit, Homemade Gift, No Bake, Spread

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 84kcal

Equipment

Small saucepan
Spatula
Airtight jar for storing

Ingredients

1 15 oz can pumpkin purée
½ cup apple juice or apple cider
¼ cup maple syrup
¼ cup brown sugar
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla extract

Instructions

Combine pumpkin purée, apple juice, maple syrup, brown sugar, pumpkin pie spice, cinnamon, and salt in a small saucepan.
Cook over medium heat, stirring frequently, until the mixture begins to bubble.
Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until thickened and glossy.
Remove from heat and stir in vanilla extract.
Let cool completely, then transfer to a clean jar or airtight container.
Store in the fridge for up to 2 weeks.

Notes

**** This recipes makes 6, ¼ cup servings.****

Nutrition

The post Pumpkin Butter appeared first on Tessie's Table.

Pumpkin Granola

Therese Buchanan — Fri, 12 Sep 2025 11:00:00 +0000

Pumpkin Granola is a crunchy, golden mix of oats, nuts, pumpkin seeds, and warm spices that makes the perfect fall breakfast or snack. This easy homemade granola recipe is baked with maple syrup, pumpkin pie spice, and a touch of cinnamon for that classic seasonal flavor. Enjoy it by the handful, sprinkle it over yogurt, or pack it up as a fall snack recipe that lasts for days.

Photo Credit: Tessie’s Table.

Pumpkin Granola is one of those recipes you’ll find yourself making on repeat through the fall. It’s great to keep in a jar on the counter for quick breakfasts, and it also makes a thoughtful homemade gift when packaged up in little bags or jars. If you’re looking for more ways to bring pumpkin into your mornings, my Pumpkin Cinnamon Rolls are always a hit. And when you’re planning a fall dessert, you can’t go wrong with a classic Pumpkin Pie.

Why you’ll love this Pumpkin Granola

It’s easy to make:
This homemade pumpkin granola comes together in one bowl and bakes up golden without much effort. You don’t need special equipment, just a baking sheet and a few pantry staples.
The flavor is all fall:
Warm pumpkin pie spice, maple syrup, and cinnamon coat the oats, nuts, and seeds so every bite has that classic seasonal taste. It’s a cozy fall breakfast idea that makes the kitchen smell amazing while it bakes.
It’s versatile:
Pumpkin granola is perfect for breakfast with yogurt, as a crunchy snack by the handful, or even sprinkled over desserts like ice cream. It stores well too, so you can keep a batch ready for busy days.

Easy Pumpkin Granola Recipe for Fall Breakfasts

I’ve always loved something crunchy in the morning, and this pumpkin granola recipe is my favorite once fall rolls in. Growing up in Ireland, breakfast was usually Corn Flakes, Weetabix, or porridge, but now I like having an easy fall breakfast that’s homemade and full of pumpkin spice flavor.

Ingredients Needed for Pumpkin Granola

Old-fashioned oats: These make up the bulk of the granola and give it that classic crunchy texture.
Pecans or walnuts: A handful of chopped nuts adds richness and a nice bite.
Pumpkin seeds (pepitas): These bring a nutty flavor and a little extra crunch.
Pumpkin pie spice: The blend of warm spices gives the granola its fall flavor.
Ground cinnamon: A touch more cinnamon makes the flavor even cozier.
Salt: Just enough to balance the sweetness and bring out the spices.
Maple syrup: This natural sweetener helps the granola bake into golden clusters.
Brown sugar: Adds a hint of caramel flavor that pairs perfectly with pumpkin spice.
Oil: Keeps the granola crisp while it bakes in the oven.
Vanilla extract: Rounds out the flavors with a little sweetness.
Dried cranberries: Stir these in after baking for a chewy, tart contrast.

How to make Pumpkin Granola

**For more detailed instructions, please refer to the printable recipe card below.**

Combine oats, chopped nuts, pumpkin seeds, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.

Warm maple syrup, brown sugar, oil, and vanilla in a small saucepan until smooth.

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread the granola onto the baking sheet in an even layer, pressing it down slightly if you like clusters.

Bake for 35–40 minutes until golden and crisp.

Variations

Nut-Free Granola: Skip the pecans or walnuts and add extra pumpkin seeds or sunflower seeds instead. You’ll still get great crunch without any tree nuts, making it safe for sharing.
Chocolate Chip Pumpkin Granola: Stir in mini chocolate chips once the granola has cooled completely. The mix of warm spices with little bursts of chocolate makes this variation perfect for snacking.
Apple Cinnamon Pumpkin Granola: Add dried apple pieces along with the cranberries. It gives the granola even more fall flavor and pairs so well with the pumpkin spice.
Coconut Pumpkin Granola: Mix in shredded coconut before baking for a slightly sweet, toasty layer of flavor. You can also add coconut chips after baking for bigger texture.
Extra Crunchy Clusters: Press the granola firmly into the pan before baking and avoid stirring while it cooks. This method makes big, chunky clusters that are fun to snack on by the handful.

Serving Suggestions

With yogurt and fruit: Pumpkin granola is delicious layered with creamy yogurt and fresh fruit for a quick breakfast bowl. It’s the same idea as my Pumpkin Cinnamon Rolls in that it makes mornings feel like a treat without much work.
As a crunchy snack: Keep a jar on the counter and grab a handful when you need something quick. The pumpkin spice flavor makes it just as snackable as my Pumpkin Pie Cheesecake Cups.
Topped on ice cream: A sprinkle of granola over vanilla or pumpkin ice cream adds the best crunch. It’s an easy way to dress up dessert without baking another recipe.
With coffee or tea: I love pairing a bowl of pumpkin granola with my T res Leches Iced Latte for a sweet and spiced combo that works any time of day.
Packaged as gifts: Spoon the granola into jars or bags tied with ribbon for a thoughtful homemade gift. It’s a nice way to share the same pumpkin spirit you get from Pumpkin Recipes this time of year.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Granola?

Store pumpkin granola in an airtight container at room temperature for up to 2 weeks. Make sure it has cooled completely before sealing to keep it crisp.

Can I freeze Pumpkin Granola?

Yes, pumpkin granola can be frozen. Once it has cooled, transfer it to freezer bags or a sealed container and freeze for up to 3 months. Let it thaw at room temperature before eating and give it a quick stir to loosen the clusters.

Don’t forget to pin this for later!

Share now!

Tips & Tricks

For big clusters: Press the granola firmly into the pan so it’s in one even layer and do not stir during baking. Rotate the pan halfway and let it cool completely on the pan before breaking it into chunks.
For loose and even granola: Spread the mixture in a thinner layer and give it one gentle stir halfway through. This prevents dark edges and keeps the texture light and crunchy.
Pan setup matters: Always line the sheet with parchment so you can lift the granola off in one piece if you want clusters. An even thickness helps it bake at the same rate from edge to center.
Sweetness and spice to taste: You can nudge the maple syrup or brown sugar up or down slightly and adjust the pumpkin pie spice to your preference. Keep the wet-to-dry ratio close to the original so it still crisps.
Cool and store for crunch: Let the granola cool fully on the pan before transferring to jars. Add dried cranberries or chocolate chips only after it’s cool so they stay chewy or hold their shape.

More Fall Favorites

Looking for more inspiration?

Browse my Fall Recipes or check out my Desserts for all the sweet treats.

Photo Credit: Tessie’s Table.

FAQ

Can I use quick oats instead of old-fashioned oats?
Quick oats will bake faster and give a softer texture, but they can be used if that’s what you have. For the best crunch, stick with old-fashioned oats.
What nuts work best in pumpkin granola?
Pecans and walnuts are classic for fall flavors, but almonds or cashews also work well. Just make sure to chop them so they mix evenly with the oats.
Can I make pumpkin granola gluten free?
Yes, just be sure to use certified gluten-free oats. All the other ingredients in this recipe are naturally gluten free.
How can I make pumpkin granola less sweet?
You can cut back slightly on the maple syrup or brown sugar, but don’t remove them entirely. The sweetness helps bind the oats together so the granola forms clusters.
Can I add real pumpkin purée?
Pumpkin purée adds moisture, which can make the granola soggy, so it’s not included here. If you want to try it, reduce the oil a little and bake the granola longer so it still crisps up.
How do I keep granola crunchy?
Always let it cool completely before storing, and keep it in an airtight container at room temperature. If it softens, you can pop it back in the oven for a few minutes to crisp it again.
Can I make this ahead of time?
Yes, pumpkin granola is perfect for making ahead. Since it keeps well for up to two weeks, you can bake a batch over the weekend and enjoy it all week long.
What’s the best way to get clusters?
Press the mixture firmly into the pan before baking and avoid stirring while it cooks. Let it cool completely, then break it into chunks.
Can I add chocolate?
Absolutely. Stir in mini chocolate chips or chunks after the granola cools so they don’t melt. Chocolate and pumpkin spice make a great combo.
Can I double the recipe?
Yes, but use two baking sheets so the granola bakes evenly. Crowding it on one pan can cause uneven baking and soft spots.

Pumpkin Granola

Crunchy homemade pumpkin granola made with oats, nuts, maple syrup, and plenty of pumpkin pie spice. A fall favorite for breakfast or snacking.

Course Breakfast, Snack

Cuisine American

Keyword Back to School Snack, Crunchy, Fall, Healthy, Homemade

Prep Time 10

Cook Time 40

Total Time 50

Servings Cups

Calories 633kcal

Equipment

Ingredients

4 cups old-fashioned oats
1½ cups pecans or walnuts roughly chopped
½ cup pumpkin seeds pepitas
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup maple syrup
¼ cup brown sugar
¼ cup oil
2 teaspoons vanilla extract
½ cup dried cranberries optional, stirred in after baking

Instructions

Preheat oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, combine oats, chopped nuts, pumpkin seeds, pumpkin pie spice, cinnamon, and salt.
In a small saucepan over low heat, whisk maple syrup, brown sugar, oil, and vanilla until smooth.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture onto the baking sheet in an even layer, pressing it down slightly if you want clusters.
Bake for 35–40 minutes, stirring once halfway through, until golden brown and crisp.
Let the granola cool completely on the pan without stirring so clusters form.
Stir in dried cranberries or raisins if using.
Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

The post Pumpkin Granola appeared first on Tessie's Table.

Snacks – Tessie's Table

Join My Easy Dinner & Dessert Recipes Facebook Group

What You’ll Find Inside the Group

Why I Started This Group

Who This Facebook Group Is For

Ready to Join?

Chocolate Peanut Butter Protein Bars

Why you’ll love these Chocolate Peanut Butter Protein Bars

Easy No Bake Protein Bars for High Protein Snacks

Ingredients Needed for No-Bake Chocolate Peanut Butter Protein Bars

How to make Chocolate Peanut Butter Protein Bars

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More healthy Options

Looking for more meal inspiration?

FAQ

Chocolate Peanut Butter Protein Bars

Equipment

Ingredients

Base

Topping

Instructions

Notes

Nutrition

Peanut Butter Protein Balls

Why you’ll love these No-Bake Peanut Butter Protein Balls

Easy Peanut Butter Protein Balls for Meal Prep Snacks

Ingredients Needed for Peanut Butter Protein Balls

How to make No-Bake Peanut Butter Protein Balls

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Protein Packed Meals

Looking for more meal inspiration?

FAQ

Peanut Butter Protein Balls

Equipment

Ingredients

Chocolate Drizzle

Instructions

Notes

Nutrition

Baked Spinach Artichoke Dip

Why you’ll love this Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dips For Every Party!

What’s for Dinner?

Ingredients Needed for Baked Spinach Artichoke Dip

How to make Baked Spinach Artichoke Dip

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended

More Easy Appetizers

Looking for more meal inspiration?

FAQ

Baked Spinach Artichoke Dip

Equipment

Ingredients

Instructions

Nutrition

Smoked Salmon Appetizer

Why you’ll love this Smoked Salmon Appetizer

My Go-To Smoked Salmon Appetizer for Parties

Ingredients Needed For This Smoked Salmon Appetizer

How to make This Smoked Salmon Appetizer

Variations

Serving Suggestions

Storage and Freezing

Don’t forget to pin this for later!

Tips & Tricks

Recommended