By Method – Tessie's Table

Monthly Meal Plan for January 2027

Therese Buchanan — Fri, 25 Sep 2026 15:05:38 +0000

Your Free January 2027 Meal Plan

The Monthly Meal Plan for January 2027 is here to start the year off easy. After all the holiday cooking, most of us want dinners that are simple, a little lighter, and easy on the grocery budget. So eleven of us food bloggers teamed up and mapped out 31 dinners, one for every day of the month. You get warming soups, quick weeknight meals, slow cooker favorites, and plenty of veggie-packed options to ease into the new year. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of dinner.

Download the Meal Plan

31 Easy Dinner Ideas to Make This January

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Slow Cooker Mississippi Pot Roast, Potato Curry, Sausage Casserole, Beef and Broccoli Stir Fry, Kale and White Bean Soup, Bacon Wrapped Meatloaf, and Crockpot Honey Garlic Chicken. I rounded it all out with recipes from ten other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

31 easy dinner recipes, one for every day in January
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 11 food bloggers, so there is plenty of variety
Lighter, healthier options to start the new year
Warming soups, slow cooker meals, and quick weeknight dinners

Photo Credit – Tessie’s Table.

31 Easy January Dinner Ideas: Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s coming up.

Week 1: January 1 to 2

We ring in the new year easy. Slow Cooker Mississippi Pot Roast does the work for you on New Year’s Day, and Saturday brings a warming Potato Curry.

How to Use the October Meal Plan

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to one-pot meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table.

October Meal Plan FAQs

Is the October meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 31 dinners, one for every day of January. They come from eleven different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead of time?
Plenty of them. Slow cooker meals like Slow Cooker Mississippi Pot Roast and Crockpot Honey Garlic Chicken are great for starting in the morning and coming home to dinner. Soups like Kale and White Bean Soup freeze and reheat beautifully, so cook a double batch and stash some for a busy night.
Are there options for picky eaters or meat-free nights?
Yes. For lighter nights you have a High Protein Chicken Corn Salad, a Hot Honey Halloumi Salad, and Pumpkin Carrot Soup. For meat-free dinners try Stuffed Acorn Squash with Mushrooms, Creamy Vegan Tortilla Soup, and Stuffed Mushrooms with Black Lentils.
How do I get next month’s meal plan? Join the email list here, and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This October Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest: Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

That is October sorted. A brand new meal plan lands at the start of every month, so check back in November for 30 more easy dinners, plus a full Thanksgiving spread. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for January 2027 appeared first on Tessie's Table.

Monthly Meal Plan for November 2026

Therese Buchanan — Thu, 24 Sep 2026 20:28:11 +0000

Your Free November 2026 Meal Plan

The Monthly Meal Plan for November 2026 is here, right when the calendar gets busy. Between the cooler nights and Thanksgiving on the way, the last thing you need is to figure out dinner from scratch. So ten of us food bloggers teamed up and mapped out 30 easy dinners, one for every day of the month. You get hearty soups, big Sunday roasts, a full Thanksgiving spread, and plenty of quick weeknight meals. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of dinner.

Download the Meal Plan

30 Easy Dinner Ideas to Make This November

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Pumpkin Coconut Curry Soup, Ham and Corn Chowder, Garlic Steak Bites, Baked Ham with Herby Breadcrumb Topping, Easy Roast Turkey Recipe, and Turkey Pot Pie. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

30 easy dinner recipes, one for every day in November
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
Thanksgiving favorites like roast turkey, baked ham, and turkey pot pie
Hearty soups, stews, and easy weeknight meals for the cooler nights

Photo Credit: Tessie’s Table.

30 Easy November Dinner Ideas: Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s coming up.

Week 1: November 1 to 7

We start the month warm and easy. One Pot Taco Tortellini and my Pumpkin Coconut Curry Soup open the week, then Jerk Chicken Pasta and a showstopping Dutch Oven Prime Rib for the weekend cook. Round it out with Ham and Corn Chowder, Ground Chicken and Spaghetti, and Naan Taco Pizza.

Week 2: November 8 to 14

Hearty dinners take over. Ginger Beef and Beef Stew and Dumplings kick things off, followed by Chicken Pasta with Sun Dried Tomatoes and Spaghetti Squash Enchiladas. Thursday brings Steak Fajitas on the Griddle, then a Roasted Butternut Squash Soup and Chicken Fried Steak with White Gravy to close the week.

Week 3: November 15 to 21

A lighter, soup-heavy stretch before the big week. Creamy Split Pea Soup and a Brined Boneless Turkey Breast with Maple Glaze start things off, then Chili Recipe with Corn, Orzo Soup with Butternut and White Beans, and Kale Pesto Orzo. The weekend leans meat-free with Green Lentil Soup with Coconut Milk and Bulgur and Tofu Ricotta Stuffed Shells with Spinach.

Week 4: November 22 to 28

This is Thanksgiving week, and it is a big one. Smoked Ribeyes and BBQ Poor Mans Burnt Ends kick it off, then Garlic Steak Bites and a Baked Ham with Herby Breadcrumb Topping. The main event is my Easy Roast Turkey Recipe on Thursday, with Turkey Pot Pie and Spinach Ham Quiche Lorraine to use up every last bit of the leftovers.

Week 5: November 29 to 30

We wrap up the month simple. Sour Cream Chicken makes an easy Sunday, and a big pot of Beef and Barley Stew carries you into December.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

How to Use the October Meal Plan

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQs

Is the November meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 30 dinners, one for every day of November. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead for Thanksgiving?
Plenty of them. A Baked Ham with Herby Breadcrumb Topping and Easy Roast Turkey Recipe both do well prepped ahead, and Turkey Pot Pie is perfect for using up the leftovers. The soups and stews freeze and reheat beautifully, so cook a double batch and stash some for a busy night.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like One Pot Taco Tortellini, Ground Chicken and Spaghetti, and Chicken Fried Steak with White Gravy. For meat-free nights you have Tofu Ricotta Stuffed Shells with Spinach, Green Lentil Soup with Coconut Milk and Bulgur, and Kale Pesto Orzo.
How do I get next month’s plan?
Join the email list here and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This November Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest: Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

That is November sorted. A brand new meal plan lands at the start of every month, so check back in December for 31 more easy dinners to carry you through the holidays. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for November 2026 appeared first on Tessie's Table.

Monthly Meal Plan for December 2026

Therese Buchanan — Thu, 24 Sep 2026 20:26:52 +0000

Your Free December 2026 Meal Plan

The Monthly Meal Plan for December 2026 is here, right when your calendar fills up with everything but dinner. Between the shopping, the school events, and the holidays, cooking should be the easy part. So eleven of us food bloggers teamed up and mapped out 31 dinners, one for every day of the month. You get glazed ham, slow cooker soups, easy casseroles, and quick weeknight meals to carry you through Christmas and into the new year. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of dinner.

Download the Meal Plan

31 Easy Dinner Ideas to Make This December

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Glazed Ham with Roasted Carrots, Spatchcock Chicken, Slow Cooker Beef Stew, Creamy Sausage Tortellini Soup, and Slow Cooker Chicken and Dumplings. I rounded it all out with recipes from ten other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

31 easy dinner recipes, one for every day in December
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 11 food bloggers, so there is plenty of variety
Holiday favorites like glazed ham, prime rib, and hearty casseroles
Slow cooker soups, easy weeknight meals, and leftover-friendly dinners

Photo Credit: Tessie’s Table.

31 Easy December Dinner Ideas: Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s coming up.

Week 1: December 1 to 5

We start the month easy. Herb Roasted Chicken and Honey Garlic Chicken Thighs open the week, then Easy Swedish Meatballs with Frozen Meatballs and a One Pot Orzo with Broccoli and Butter Beans for meat-free night. Saturday is quick Steak Bites.

Week 2: December 6 to 12

A hearty, festive stretch. Glazed Ham with Roasted Carrots makes a great Sunday, followed by Peppercorn Chicken Bake, Cajun Sausage and Bean Soup, and a Blackened Salmon Caesar Salad. The weekend brings Slow Cooker Beef and Pinto Beans Chili, Poor Man’s Prime Rib, and Taco Cornbread Casserole.

Week 3: December 13 to 19

Casseroles and slow cooker meals take over. Chicken and Dumplings Casserole and Easy Bacon Breakfast Casserole start the week, then Orzo Soup with Butternut and White Beans and Air Fryer Mississippi Quesadillas. A Spatchcock Chicken roasts up for an easy Thursday, with Easy One Pot Chicken Corn Chowder and a Chicken Burrito Skillet to close the week.

Week 4: December 20 to 26

This is Christmas week. Mac n Cheese Bites and Chicken and Feta Meatballs are great for a party, then Slow Cooker Beef and Broccoli and Slow Cooker Italian Beef do the work for you. Christmas Eve brings a Turkey Melt Sandwich, Christmas Day is an Easy Ham Salad Recipe for the leftovers, and the day after rounds out with a Black Bean Enchilada Casserole.

Week 5: December 27 to 31

We close out the year. My Slow Cooker Beef Stew and Creamy Sausage Tortellini Soup use up the last of the holiday food, then a One Pot Kidney Bean and Beef Chili and Chicken Broccoli and Rice Casserole. Ring in the new year with a big pot of Slow Cooker Chicken and Dumplings.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

How to Use the October Meal Plan

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Lean on the slow cooker and make-ahead meals during the busy holiday stretch.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQs

Is the December meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 31 dinners, one for every day of December. They come from eleven different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead for the holidays?
Plenty of them. A Glazed Ham with Roasted Carrots and Slow Cooker Beef Stew are great for prepping ahead, and soups like Creamy Sausage Tortellini Soup freeze and reheat beautifully. Cook a double batch when you can and stash some for a busy night.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Mac n Cheese Bites, Taco Cornbread Casserole, and Chicken Broccoli and Rice Casserole. For meat-free nights you have One Pot Orzo with Broccoli and Butter Beans, Black Bean Enchilada Casserole, and Orzo Soup with Butternut and White Beans.
How do I get next month’s plan?
Join the email list here and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This December Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
Tasty Cue: Easy, approachable recipes for every skill level, from appetizers to desserts.
Learned it from My Mom: Family-inspired recipes made with love for everyday cooking and baking.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

That is December sorted. A brand new meal plan lands at the start of every month, so check back in January for 31 more easy dinners to kick off the new year. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for December 2026 appeared first on Tessie's Table.

Monthly Meal Plan for October 2026

Therese Buchanan — Thu, 24 Sep 2026 19:49:08 +0000

Your Free October 2026 Meal Plan

The Monthly Meal Plan for October 2026 is here, and it lands right as the weather turns. The mornings are cooler, the evenings are darker, and dinner needs to be easy. So ten of us food bloggers teamed up and mapped out 31 dinners, one for every day of the month. You get a real mix of fall flavors, slow cooker meals, and quick weeknight wins, plus a few fun Halloween nights. Grab the free printable calendar, stick it on the fridge, and let dinner sort itself out.

Download the Meal Plan

31 Easy Dinner Ideas to Make This October

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Slow Cooker Brats with Onions and Peppers, Slow Cooker Chicken Tortilla Soup, Baked Spaghetti, Bacon Wrapped Meatloaf, Pumpkin Chili, and Slow Cooker Butter Chicken Meatballs. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

31 easy dinner recipes, one for every day in October
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
Fall favorites like pumpkin chili, mac and cheese, and hearty soups
A mix of slow cooker, air fryer, and quick weeknight meals

Photo Credit – Tessie’s Table.

31 Easy October Dinner Ideas: Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s coming up.

Week 1: October 1 to 3

We ease into the month. Slow Cooker Brats with Onions and Peppers kick off Thursday, Friday brings a rich Marry Me Chicken Pasta, and Saturday is a big pot of Slow Cooker Chicken Tortilla Soup for the first cool weekend.

Week 2: October 4 to 10

A hearty, hands-off stretch. Start with Baked Spaghetti, then Sweet Potato Black Bean Curry and Chicken and Shrimp Fried Rice for easy weeknights. Bacon Wrapped Meatloaf anchors Wednesday, followed by a Buttermilk Brined Turkey Breast, Air Fryer BBQ Chicken Wings, and Air Fryer Meatloaf to round out the week.

Week 3: October 11 to 17

Hearty food is in full swing. Slow Cooker Velveeta Mac n Cheese and Stove Top Chili open the week, then Pumpkin Chili and a Meatball Parmigiana Sub. Thursday is Creamy Chicken Enchiladas with Sour Cream, and the weekend brings Slow Cooker Butter Chicken Meatballs and Philly Cheesesteak Sliders with Hawaiian Rolls.

Week 4: October 18 to 24

A little something for everyone this week. Chili and Cornbread Casserole and Pumpkin Tofu Curry cover the meat-free nights, then Meatball Parmigiana, a One Pot Orzo with Broccoli and Butter Beans, and a Warm Kale and Lentil Salad. The weekend gets playful with Piggies in a Blanket Air Fryer and Air Fryer Pizza, perfect for Halloween week.

Week 5: October 25 to 31

We finish the month big. Smoked Meatloaf and Smoked Sirloin Tip Roast are worth the low and slow, then Smoked Gouda Mac and Cheese, Beef Cabbage Soup, and Naan Flatbread Pizza. Close out Halloween with Sheet Pan Chicken Thighs and a proper Cottage Pie with Cheese.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

How to Use the October Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

October Meal Plan FAQs

Is the October meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
How many recipes are in the plan?
There are 31 dinners, one for every day of October. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead of time?
Plenty of them. Slow cooker meals like Slow Cooker Chicken Tortilla Soup and Slow Cooker Butter Chicken Meatballs are great for starting in the morning and coming home to dinner. A big batch of Pumpkin Chili freezes well, and the casseroles and soups reheat nicely for lunch the next day.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Baked Spaghetti, Slow Cooker Velveeta Mac n Cheese, and Piggies in a Blanket Air Fryer. For meat-free nights you have Pumpkin Tofu Curry, One Pot Orzo with Broccoli and Butter Beans, and a Warm Kale and Lentil Salad.
How do I get next month’s meal plan? Join the email list here, and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This October Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest: Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life: Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen: Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table: Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk: Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes: Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen: Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany: Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List: From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table: That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

See More Breakfast Recipes

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for October 2026 appeared first on Tessie's Table.

Nutella Stuffed Reese’s Cookies

Therese Buchanan — Tue, 22 Sep 2026 13:54:14 +0000

These Nutella Stuffed Reese’s Cookies are big bakery style chocolate chip and peanut butter chip cookies with a Nutella and peanut butter center, Reese’s Peanut Butter Cups pressed into the top and a chocolate drizzle over everything. The center goes into the dough frozen solid, so nothing leaks out in the oven and you get a proper Nutella and peanut butter middle when you break one open.

When I was a kid, Nutella and peanut butter were treats, not everyday things. Once a week after swimming lessons on a Thursday evening, I was allowed a Nutella sandwich, and I still don’t know if it was the swimming or the Nutella, but it was the best-tasting sandwich I ever had. These cookies remind me of those days. If you like a big stuffed cookie, my Biscoff Stuffed White Chocolate Cookies are made the same way with cookie butter in the middle, and my Snickers Cookies get a Nutella drizzle too. There is also a Halloween monster version further down with candy eyes and sprinkles, no extra baking needed.

Why You’ll Love These Nutella Stuffed Reese’s Cookies

The frozen center means no leaks: The Nutella and peanut butter are frozen solid in a sphere tray before they go anywhere near the dough. That is why the middle stays in the middle instead of running out the sides in the oven.
Two fillings in one bite: A layer of Nutella and a layer of creamy peanut butter in every cookie. You do not have to pick a side.
Reese’s on top where you can see them: The peanut butter cup pieces get pressed into the cookies the moment they come out of the oven, so they melt just enough to stick and you can see exactly what you are getting.
A Halloween version with no extra baking: The same cookies become monster cookies with two candy eyes and a shake of sprinkles on the chocolate drizzle. One batch of dough covers a bake sale and a class party. Check out my Easy Halloween Treats post for more fun ideas.

The Best Nutella Stuffed Reese’s Cookies for Halloween, Bake Sales, and Cookie Boxes

These cookies are big, heavy, and stuffed, and one is plenty. Sixteen cookies covers a bake sale table or a class party with a couple left over for the house, and the Halloween version below takes five extra minutes.

They also hold their own in a cookie box. My Brown Butter Chocolate Chip Cookies and Double Chocolate Chunk Cookies are the two I put beside them, so you have a plain one, a chocolate one and a stuffed one. If you want more chocolate and peanut butter on the same table, my Peanut Butter Brownies are the easy add.

Ingredients Needed for Nutella Stuffed Reese’s Cookies

Nutella: Half a cup, spooned straight from the jar into the sphere tray. It is the bottom layer of every frozen center.
Creamy peanut butter: Half a cup of Skippy or Jif, spooned over the Nutella in each cavity. Creamy is what I use because it freezes into a clean layer.
Butter: One cup, softened. It needs to be soft enough to beat with the sugars, not melted.
Brown sugar and granulated sugar: More brown than white, which is what a big bakery style cookie needs. Both go in with the butter at the start.
Eggs: Two large, added after the butter and sugars are creamy.
Vanilla extract: A full tablespoon. This is a lot of cookie, so it needs a proper amount.
All-purpose flour: Just under three cups. Mix it in only until the dough forms and stop.
Baking soda and salt: A teaspoon of each. Do not skip the salt, it is doing a lot of work against the Nutella and the Reese’s.
Cornstarch: One tablespoon in with the flour. It is the usual trick for keeping a thick cookie soft in the middle.
Semi-sweet chocolate chips: Three-quarters of a cup, folded in at the end.
Peanut butter chips: Three-quarters of a cup, folded in with the chocolate chips so every bite has both.
Reese’s Peanut Butter Cups: Sixteen standard size cups, each cut or broken into quarters. Four pieces go on top of every cookie straight out of the oven.
Chocolate chips for the drizzle: Half a cup, melted in the microwave once the cookies are cool. Any kind works here, semi-sweet or milk.

Supplies Needed for Nutella Stuffed Reese’s Cookies

Silicone sphere tray: This is how the Nutella and peanut butter centers get frozen into neat solid balls that wrap easily. You need 16 cavities.
Mixing bowls: One large bowl for the dough is all it takes.
Baking sheets: Two, lined with parchment paper. These cookies spread, so give them 2 inches of space.

How to Make Nutella Stuffed Reese’s Cookies

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

Spoon about 1½ teaspoons of Nutella into 16 cavities of a silicone sphere tray, top each one with the same amount of peanut butter, and freeze the tray flat for at least 2 hours until the centers are solid.
Beat the softened butter with both sugars until light and creamy, then mix in the eggs and vanilla.
Add the flour, baking soda, salt and cornstarch and mix just until a dough forms, then fold in the chocolate chips and peanut butter chips.
Divide the dough into 16 equal portions, about 3 ounces each.

Flatten a portion of dough in your palm, set a frozen Nutella and peanut butter center in the middle, wrap the dough all the way around it and pinch the seams closed. Repeat with the rest.
Chill the stuffed dough balls for 30 minutes, then bake at 350°F on parchment lined sheets, 2 inches apart, for 12 to 14 minutes until the edges are golden.
Press four Reese’s pieces into the top of each cookie the moment they come out, leave them on the sheet for 5 minutes, then move them to a wire rack to cool completely.
Melt the chocolate chips in the microwave in 30 second bursts, stirring between each, and drizzle over the cooled cookies.

Variations

Double Nutella center: Skip the peanut butter layer and fill each cavity with a full tablespoon of Nutella instead. Same freezing time, same wrap.
Cookie butter center: Swap the Nutella for Biscoff spread and keep the peanut butter layer. If you want the full cookie butter version, my Biscoff Stuffed White Chocolate Cookies are already written out for you.
Milk chocolate chips: Use milk chocolate chips instead of semi-sweet in the dough for a sweeter cookie that leans closer to the Reese’s on top.
Mini Reese’s on top: Press whole miniature cups into the top instead of quartered standard cups. You get the same peanut butter cup hit with less chopping.
Flaky salt finish: A pinch of flaky sea salt over the chocolate drizzle while it is still wet. Small change, and it stops a very sweet cookie from being too much.

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Serving Suggestions

With a cold glass of milk: This is a huge, sweet cookie and a big glass of milk is a classic pairing. Coffee for the adults: try my Tres Leches Iced Latte!
In a Holiday cookie box with two plainer cookies: Pair them with my Brown Butter Chocolate Chip Cookies and Double Chocolate Chunk Cookies so the stuffed one is the showpiece and not competing with another filled cookie.
Bagged for a bake sale: One cookie per clear bag with a twist tie. They are big enough that one is a full serving, so price them that way.
On a peanut butter dessert table: Put them beside my Peanut Butter Pie and Peanut Butter Brownies and you have a whole table for the peanut butter people.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Nutella Stuffed Reese’s Cookies?
Once the drizzle has set, keep them in an airtight container at room temperature for up to 3 days. Lay a sheet of parchment between the layers so the drizzle and the Reese’s on top do not stick to the cookie above.
Can I make Nutella Stuffed Reese’s Cookies ahead of time?
Yes, in two ways. The frozen centers can be made days ahead and left in the freezer in the tray. You can also stuff the dough balls, cover them and keep them in the fridge overnight, then bake straight from the fridge the next day.
Can I freeze Nutella Stuffed Reese’s Cookies?
Freeze the stuffed, unbaked dough balls on a tray until solid, then move them to a freezer bag for up to 2 months. Bake them from frozen and add a couple of minutes to the bake time, then press the Reese’s on and drizzle as normal. Baked cookies freeze too, but the drizzle can mark in the bag, so freeze them before the drizzle goes on if you can.

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Tips & Tricks

Freeze the centers until they are rock solid: Two hours is the minimum. A center that is only firm on the outside will squash when you wrap it and leak when you bake it. Overnight is even easier.
Take one center out at a time: Leave the tray in the freezer and pull a single center out as you need it. Sixteen of them sitting on the counter will soften before you get to the last few.
Weigh the dough: Three ounces or 85 grams per cookie. A kitchen scale gets you sixteen cookies the same size that bake in the same time, and enough dough on each one to cover the center properly.
Pinch the seams properly: Any gap in the dough is where the filling will find its way out. Pinch the seams closed, then roll the ball gently between your palms to smooth it over.
Have the Reese’s cut before the cookies go in: The pieces need to go on the second the tray comes out, while the tops are hot enough to melt them a little. Cut all sixteen cups while the dough balls are chilling.

Nutella Stuffed Reese’s Monster Cookies for Halloween

Making these for Halloween? Turn them into monster cookies. Same dough, same frozen center, same Reese’s on top. The only difference is what goes onto the chocolate drizzle while it is still wet, and it takes about five minutes for the whole batch. My kids do the eyes.

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

More Cookie Ideas

Looking for more meal inspiration?

If dinners are the thing getting in the way of baking, my Monthly Meal Plans lay out a full month of easy dinners you can shop for in one go.

Nutella Stuffed Reese’s Cookies FAQ

Why did the Nutella leak out of my stuffed cookies?
Almost always because the center was not frozen solid, or there was a gap in the dough. Nutella and peanut butter go soft fast once they are out of the freezer, and soft filling pushes through the seams as the cookie spreads. Freeze the centers for a full 2 hours, take them out one at a time, and pinch the dough closed all the way round before it goes onto the tray.
Can I skip freezing the centers?
No. The frozen center is the whole recipe. Room temperature Nutella and peanut butter cannot be wrapped in dough without smearing everywhere, and they run out in the oven. The 2 hours in the freezer is hands off, so put the tray in first and make the dough while you wait.
Do I need a silicone sphere tray?
It is what I use, because the centers come out as neat solid balls that wrap cleanly and pop out of the tray in one go. If you do not have one, spoon the Nutella and peanut butter into 16 small mounds on a parchment lined plate and freeze those instead. They will be flatter and a bit more awkward to wrap, but the same rule applies: solid all the way through before they go in the dough.
Can I use crunchy peanut butter?
I make these with creamy Skippy or Jif, but crunchy should freeze and wrap the same way; I just have not tested it.
Can I make these smaller?
The recipe is written for 3 ounce cookies, and that amount of dough is what it takes to wrap a center this size with no thin spots. If you go smaller, you also need smaller centers, which means less filling in each cavity and a shorter bake. It can be done, but sixteen big ones is how I make them.
What chocolate should I use for the drizzle?
Whatever chocolate chips you have. Semi-sweet, milk or dark all melt the same way in 30 second bursts in the microwave. Stir between each burst and stop as soon as it is smooth, because chips scorch fast if you push them past that.
Are these the same as monster cookies?
No. The classic monster cookie is an oatmeal peanut butter cookie with M&Ms in it. These get called monster cookies at Halloween because of the candy eyes on top, and the recipe underneath is a stuffed chocolate chip and peanut butter chip cookie.

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Nutella Stuffed Reese’s Cookies

Bakery-sized chocolate and peanut butter chip cookies filled with frozen Nutella and peanut butter centers and topped with Reese’s Peanut Butter Cups.

Course Dessert

Cuisine American

Keyword bakery style stuffed cookies, Holiday Cookies, nutella stuffed cookies, nutella stuffed reese’s cookies, peanut butter nutella cookies, reese’s cookies

Prep Time 30

Cook Time 15

Freeze/Chill Time 2 30

Total Time 3 15

Servings

Calories 541kcal

Equipment

Ingredients

Nutella and Peanut Butter Filling

½ cup Nutella
½ cup creamy peanut butter such as Skippy or Jif

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
¾ cup semi-sweet chocolate chips
¾ cup peanut butter chips

Reese's Topping

32 Reese's Peanut Butter Cups (miniature cups cut in half)

Chocolate Drizzle

½ cup chocolate chips, any kind

Instructions

Divide the Nutella evenly between 16 cavities of a silicone sphere tray, using about 1½ teaspoons in each cavity.
Divide the creamy peanut butter evenly between the cavities, spooning about 1½ teaspoons directly over each Nutella layer.
Place the tray flat in the freezer for at least 2 hours, until the centers are completely solid.
Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the semi-sweet chocolate chips and peanut butter chips.
Divide the room-temperature dough into 16 equal portions, approximately 3 ounces or 85 grams each.
Flatten one portion of dough in your palm. Remove one frozen Nutella and peanut butter center from the silicone tray and place it in the middle of the dough.
Wrap the dough completely around the frozen center and pinch the seams tightly closed. Repeat with the remaining dough and frozen centers.
Place the stuffed dough balls on a tray and refrigerate for 30 minutes.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Arrange the chilled cookies on the prepared baking sheets, leaving at least 2 inches between them.
Bake for 12 to 14 minutes, until the edges are golden.
As soon as the cookies come out of the oven, press four Reese’s Peanut Butter Cup pieces firmly into the top of each cookie.
Let the cookies cool on the baking sheets for 5 minutes so the Reese’s pieces melt slightly and stick to the tops.
Transfer the cookies to a wire rack and let them cool completely.
Melt the chocolate chips in the microwave in 30 second intervals, stirring between each, until smooth. Drizzle over the cooled cookies and let the chocolate set.
**** For a Halloween version see notes below*****

Notes

NOTES :
Nutella Stuffed Reese’s Monster Cookies for Halloween

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

Nutrition

The post Nutella Stuffed Reese’s Cookies appeared first on Tessie's Table.

Oreo Cupcakes (Cookies and Cream Cupcakes)

Therese Buchanan — Sat, 19 Sep 2026 21:10:14 +0000

These Oreo cupcakes, also called cookies and cream cupcakes, are everything an Oreo lover wants in one bite. A moist chocolate cupcake packed with chopped Oreos, topped with a thick swirl of cookies and cream frosting and half an Oreo. If you keep a sleeve of Oreos in the pantry, you are already halfway there.

Photo Credit: Tessie’s Table.

I make these for birthdays, bake sales, and honestly just because. The cupcakes bake up soft and the frosting pipes into tall bakery-style swirls. If you love baking with Oreos as much as I do, you will want my Oreo truffles and Oreo cheesecake next. You can bake the cupcakes a day ahead and frost them when you are ready, which I will walk you through below.

Why you’ll love Oreo Cupcakes

Real Oreo flavor in every layer: There are chopped Oreos in the batter and crushed Oreos in the frosting, so you get that cookies and cream taste from top to bottom.
Bakery-style frosting: The cookies and cream buttercream pipes into tall swirls that hold their shape and look like they came from a shop.
Simple pantry ingredients: No cake mix and nothing fancy. You probably have most of this already, plus a pack of Oreos.
Make-ahead friendly: Bake the cupcakes ahead and frost later, so you can split the work over two days.
Easy to dress up: Add sprinkles, swap the topping, or turn them into spider cupcakes for Halloween. More on that below.

The Best Oreo Cupcakes for Birthdays, Bake Sales, and Halloween

These are the cupcakes I bring when I want something everyone recognizes and nobody can resist. Oreos are a flavor kids and adults both go for, so they disappear fast at birthday parties, school bake sales, and Halloween tables. They travel well too. Frost them at home, pop them in a cupcake carrier, and they hold up until it is time to serve.

Ingredients Needed for Oreo Cupcakes

For the cupcakes

All-purpose flour: The base of the cupcake. Spoon and level it so you do not pack in too much.
Cocoa powder: Gives the cupcakes their chocolate flavor. Regular unsweetened works great.
Baking powder and baking soda: The two together give the cupcakes a good rise and a soft crumb.
Salt: Balances the sweetness and brings out the chocolate.
Vegetable oil: Keeps the cupcakes moist for days. Any neutral oil works.
Granulated sugar: Sweetens the batter and helps with a tender texture.
Eggs: Bind everything together. Room temperature eggs blend in best.
Whole milk: Adds moisture and richness. Room temperature is best here too.
Vanilla extract: Rounds out the chocolate flavor.
Oreos: Chopped and folded into the batter for cookies and cream bites throughout.

For the cookies and cream frosting

Unsalted butter: The base of the buttercream. Soften it well so it whips up smooth.
Powdered sugar: Sweetens and thickens the frosting so it pipes tall.
Heavy cream: Loosens the frosting to a smooth, pipeable texture.
Vanilla extract: Adds flavor to the buttercream.
Oreos: Finely crushed and beaten in for that cookies and cream frosting.

For the garnish

Oreos: Cut in half and set on top of each swirl.

How to make Oreo Cupcakes

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

Preheat the oven to 350°F, line a cupcake tin with liners, and coarsely chop the Oreos.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.

Beat the oil, sugar, and eggs together, then mix in the dry ingredients and milk until just combined.
Stir in the vanilla and fold in the chopped Oreos.

Fill each liner two-thirds full, bake until a toothpick comes out clean, then let the cupcakes cool completely.
For the frosting, beat the butter until smooth, add the powdered sugar, then beat in the heavy cream and vanilla.

Mix the crushed Oreos into the frosting.
Pipe the frosting onto the cooled cupcakes and top each with half an Oreo.

Variations

Double Stuf Oreos: Use Double Stuf Oreos in the batter and frosting for an even stronger cookies and cream flavor.
Flavored Oreos: Swap in mint, peanut butter, or golden Oreos to change up the taste.
Chocolate ganache drizzle: Add a drizzle of chocolate ganache over the frosting for extra chocolate.
Mini cupcakes: Make them bite-size in a mini muffin tin and shorten the bake time. Check them early.
Spider cupcakes for Halloween: Turn them into Oreo spiders with chocolate stick legs and candy eyes. Full details are below.

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Serving Suggestions

Serve with cold milk: Oreos and milk are a classic pairing, and these cupcakes are no different. Pour a cold glass on the side.
Add a scoop of ice cream: A little vanilla ice cream next to a cupcake turns it into a full dessert.
Pair with coffee: The chocolate and cookies and cream flavors go great with a cup of coffee or my tres leches iced latte.
Build a dessert table: Set them out with other chocolate treats like my double chocolate cake for a party spread.
Box them up: Wrap one in a treat box as a homemade gift for a birthday or a teacher.

Storage and Freezing

How do I store Oreo cupcakes?
Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens.
Can I make Oreo cupcakes ahead of time?
Yes. Bake the cupcakes up to a day ahead and store them unfrosted at room temperature in a sealed container. Make the frosting and decorate the day you plan to serve.
Can I freeze Oreo cupcakes?
Freeze the unfrosted cupcakes for up to 3 months. Wrap each one well, then thaw at room temperature before frosting. I do not recommend freezing them once the Oreo garnish is on, since it can soften.

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Tips & Tricks

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.
Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.
Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.
Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.
Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. Kids love helping with this part.

To decorate, pipe the cookies and cream frosting as usual and scatter a handful of Halloween sprinkles over the top. Then finish each cupcake with one of my Oreo spider cookies. The full how-to for the spiders, with the chocolate stick legs and candy eyes, is in that post, so make a batch and set one on top of each swirl.

More Chocolate Treats To Try

Looking for more Halloween inspiration?

Want more spooky ideas? Try my pretzel spider webs, monster treats, or my roundup of 10 easy Halloween treats to make this October..

FAQ

Why did my cupcakes sink in the middle?
This usually means too much leavening or an oven that was not fully preheated. Measure carefully and wait until the oven is at temperature before you bake.
Can I use a boxed cake mix instead?
You can, but this from-scratch batter is easy and gives you a better texture. If you are short on time, a chocolate box mix with chopped Oreos folded in will work.
What kind of Oreos should I use?
Regular Oreos are perfect. Double Stuf, golden, or flavored Oreos all work if you want to switch things up.
Can I make this as a cake instead?
Yes. Pour the batter into two 8-inch round pans, bake a little longer, and frost between the layers and on top.
Do I have to refrigerate them?
Because of the buttercream, it is best to keep them in the fridge if you are not serving within a few hours.

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Oreo Cupcakes (Cookies and Cream Cupcakes)

Moist chocolate Oreo cupcakes loaded with chopped Oreos and topped with cookies and cream frosting and half an Oreo. Easy to make for parties, birthdays, or Halloween.

Course Dessert

Cuisine American

Keyword cookies and cream, Halloween, oreo cupcakes, Party Food

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 585kcal

Equipment

Ingredients

For the cupcakes:

1 cup all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
¾ cup whole milk room temperature
1½ teaspoons vanilla extract
10 Oreo cookies coarsely chopped

For the cookies and cream frosting: SEE NOTES BELOW FOR HALLOWEEN DECORATION

1½ cups unsalted butter softened
6 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
6 to 7 Oreo cookies finely crushed

For the garnish:

6 Oreo cookies halved

Instructions

Preheat the oven to 350°F and line a cupcake tin with liners.
Coarsely chop 10 Oreos and set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Combine the oil and sugar in a large bowl, then add the eggs one at a time, beating well after each.
Add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry. Mix until just combined.
Stir in the vanilla, then fold in the chopped Oreos.
Fill each liner about ⅔ full and bake for 18 to 22 minutes, until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Beat the softened butter until creamy and smooth.
Add the powdered sugar one cup at a time, beating until fluffy.
Pour in the heavy cream and vanilla, then beat on medium-high for 2 to 3 minutes until light and fluffy.
Beat in the crushed Oreos until well combined.
Transfer the frosting to a piping bag fitted with a decorative tip.
Pipe onto the cooled cupcakes and top each with half an Oreo.

Notes

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. My kids love helping with this part.

General Notes:

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.

Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.

Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.

Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.

Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Nutrition

The post Oreo Cupcakes (Cookies and Cream Cupcakes) appeared first on Tessie's Table.

Oreo Spider Cookies

Therese Buchanan — Sat, 19 Sep 2026 21:10:07 +0000

These Oreo Spider Cookies take four ingredients, no oven and about twenty minutes at the kitchen table. Chocolate-covered biscuit sticks make the eight legs, candy eyeballs go on with a dot of frosting, and Halloween Oreos with the orange cream do the rest. If you are looking for more Halloween treats, check out my Easy Halloween Treats post!

Halloween at home in Ireland meant barmbrack and colcannon with a coin hidden in it, so spider cookies were nowhere near my childhood. This is an American Halloween thing and I am fully converted. Two things go wrong with these, legs that fall off and a top cookie that cracks, and both come down to how you handle the cream. That is covered below. They also sit on top of my Oreo Cupcakes if you want the Halloween version of those.

Why You’ll Love These Oreo Spider Cookies

Four ingredients and no oven: Oreos, chocolate sticks, a little frosting and candy eyes. Nothing gets baked, melted or tempered, so the whole job happens at the table with a knife and a tray.
The legs actually look like legs: Thin chocolate biscuit sticks are far closer to a spider leg than a pretzel rod, and they taste like part of the cookie rather than something salty stuck on the side.
Easy to hand over to kids: Once the sticks are cut, placing the legs and sticking the eyes on is the fun part. Give them the frosting and let them at it.
Fifteen minutes and they are done: That is all the frosting needs to grip before you can move them onto a plate. No chilling, no setting overnight.

The Best Oreo Spider Cookies for Halloween Parties and Class Treats

This is what you make when you need something that looks Halloween and you have no time. No oven, no melted chocolate, nothing that has to chill for hours. Twelve spiders in about twenty minutes.

They look like more effort than they were, which is the whole point of a class party treat. Put them beside my Pretzel Spider Webs and you have a spider theme going, or work through my 10 Easy Halloween Treats to Make This October if you need to fill a table.

Ingredients Needed for Oreo Spider Cookies

Halloween Oreos: The orange cream is what makes them read as Halloween straight away, and the cream itself is what grips the legs. Regular Oreos work exactly the same way if the orange ones are gone from the shelf.
Thin chocolate covered biscuit sticks: Pocky or Mikado. These are the legs, and they are the reason these look better than the pretzel versions. They cut into short pieces cleanly and stay thin.
White frosting: A quarter cup, used as glue and nothing else. Canned is completely fine here, and it means there is nothing to melt or temper.
Candy eyeballs: Two per spider. Buy a bigger tub than you think you need, they roll off the counter and disappear.

How to Make Oreo Spider Cookies

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

Break or cut the chocolate covered biscuit sticks into pieces about 1½ inches long. You need eight pieces for each spider.
Twist each Oreo apart gently, keeping as much of the cream as you can on one half, and lay the cream halves out on a lined tray.

Arrange four stick pieces along each side of the cream, pressing the ends in very lightly and angling them in slightly different directions so they look natural.
Dab a little frosting in the centre of the cream, press the top cookie gently back on, then stick two candy eyes on with two tiny dots of frosting and leave them 15 minutes to set.

Variations

Regular Oreos: The white cream does the same job and gives you a classic black and white spider. Worth knowing for the week before Halloween when the orange ones have sold out everywhere.
Double Stuf for more grip: Twice the cream means more for the legs to push into. Handy if you are making these with small hands who press a bit harder than they should.
Pretzel stick legs: If you cannot find Pocky or Mikado anywhere, thin pretzel sticks will do the job. They are thicker and salty, so the spiders look chunkier and taste different.
Spider cupcakes: Sit a finished spider on top of a frosted cupcake. That is exactly what I do for the Halloween version of my Oreo Cupcakes.
Bigger eyes: Swap the small candy eyeballs for the large ones and the whole thing goes from creepy to daft. Kids tend to prefer the daft version.

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Serving Suggestions

Stand them up against a glass of milk: The legs hold them upright, which looks far better on a table than a flat cookie lying down. It also photographs well if you are putting them on social.
Put one on a cupcake: A spider on top of a frosted cupcake turns two easy things into one that looks like real effort. My Oreo Cupcakes are what I use underneath.
Build a spider tray: Serve them alongside my Pretzel Spider Webs so the webs and the spiders sit together.
Bag them for class treats: One spider per small clear bag keeps the legs from knocking against each other on the way to school.
Add them to a Halloween spread: They sit happily next to everything in my 10 Easy Halloween Treats roundup.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Spider Cookies?
I would not bother. There is nothing here that benefits from freezing and the legs are the part most likely to snap off while they are handled. These are quick enough that making them fresh is easier than storing them.
Can I make Oreo Spider Cookies ahead of time?
Yes. Assemble them the day before and leave them in a single layer with the lid on. You can also cut all the leg pieces and separate the Oreos in advance, then do the assembly itself closer to the time.
Can I freeze them?
I would not bother. There is nothing here that benefits from freezing and the legs are the part most likely to snap off while they are handled. These are quick enough that making them fresh is easier than storing them.

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Tips & Tricks

Twist slowly, do not pull: A slow twist keeps the cream on one half in one piece. Pulling the two halves straight apart splits the cream between both and leaves you nothing to push the legs into.
Cut the sticks, do not snap them: A knife on a board gives you clean even pieces. Snapping them by hand shatters the chocolate coating and you end up with legs of eight different lengths.
Press the top on gently: This is where people crack the cookie. You only need enough pressure to catch the frosting underneath, not enough to feel the cookie flex.
Angle the legs: Set them at slightly different angles rather than lining them up straight. A perfectly symmetrical spider looks like a diagram, an uneven one looks alive.
Work on a lined tray: Assemble them where they are going to sit, because a finished spider is awkward to pick up without grabbing a leg. Then the whole tray goes into the fridge or onto the table.

More Halloween Treat Ideas

Looking for more meal inspiration?

If you are trying to get dinners sorted so you have time for the fun stuff, my Monthly Meal Plans lay out a full month of easy dinners you can shop for in one go.

Oreo Spider Cookies FAQ

What can I use instead of chocolate covered biscuit sticks?
Thin pretzel sticks are the usual substitute and they will work, though the spiders come out chunkier and a bit salty. Black licorice laces are the other option if you want thin legs and do not mind the flavour. Pocky and Mikado are what I use because they are thin, they are chocolate, and they cut cleanly.
Why do the spider legs keep falling off?
Almost always because there is not enough cream left on the half you are working with. Twist the Oreos apart slowly so the cream stays in one piece on one side, then push the leg ends into that cream rather than resting them on top of it. The dab of frosting under the top cookie does the rest.
Do I have to use Halloween Oreos?
No. The orange cream just looks more Halloween in a photo and on a table. Regular Oreos behave identically, and so does any other sandwich cookie of about the same size.
Can I use melted chocolate instead of frosting?
You can, and plenty of recipes do. The reason I use frosting is that it stays workable while you assemble twelve of them, whereas melted chocolate starts setting in the bowl and you end up reheating it. Frosting also means no double boiler and nothing to seize.
How do I stop the top cookie from cracking?
Press straight down and stop as soon as you feel it meet the frosting. The cookie cracks when people try to squash the two halves fully back together, which is not necessary. The legs are held by the cream and the frosting dot, not by clamping pressure.
How many chocolate sticks do I need for 12 spiders?
Twelve spiders need 96 leg pieces at eight each. A stick cut into 1½ inch pieces gives you about three, so 32 sticks covers it with a little room for breakages. Cut a few extra, some always shatter.
Are these all right for a class party?
They are, as long as the school allows shop bought sweets. There are no nuts in the recipe itself, but candy eyeballs and biscuit sticks vary by brand, so check the packets if you are dealing with allergies.
Can I put these on cupcakes?
Yes, and it is the best thing to do with the leftovers. Sit a finished spider on a frosted cupcake and it does all the decorating for you. My Oreo Cupcakes have the Halloween version done exactly this way.

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Oreo Spider Cookies

These easy Oreo spider cookies are made with chocolate-covered biscuit-stick legs and candy eyeballs. They’re a quick, no-bake Halloween treat that kids can help assemble.

Course Dessert

Cuisine American

Keyword Halloween, oreo cookies, Party Food, Spider oreo cookies

Prep Time 20

Total Time 20

Servings

Calories 75kcal

Equipment

Cutting board
Small sharp knife for cutting the chocolate biscuit sticks
Butter knife or small offset spatula
Toothpick or small piping bag for applying the frosting
Parchment-lined tray

Ingredients

12 Oreo cookies
32 thin chocolate-covered biscuit sticks such as Pocky or Mikado
¼ cup frosting
24 candy eyeballs

Instructions

Gently twist each Oreo apart, keeping as much of the cream filling as possible on one cookie half.
Break or cut the chocolate biscuit sticks into approximately 1½-inch pieces. You will need eight pieces for each spider.
Arrange four chocolate-stick pieces along each side of the Oreo cream, pressing the ends very lightly into the filling. Angle the legs in slightly different directions so they look natural.
Place a small dab of frosting in the center of the cream filling. Replace the top Oreo and press it down very gently to secure the legs. Avoid pressing firmly enough to crack the cookie.
Add two tiny dots of chocolate frosting to the top of each Oreo. Press a candy eyeball onto each dot.
Allow the frosting to set for approximately 15 minutes before serving or moving the cookies.

Notes

Use only the chocolate-covered portion of the biscuit sticks so pale, uncovered ends aren’t visible.

A small piping bag or zip-top bag with the corner snipped off makes it easier to apply neat dots of frosting.

If an Oreo separates without leaving enough cream to hold the legs, spread a thin layer of frosting over that half before adding them.

The legs don’t need to be perfectly equal. Slightly different lengths and angles make the spiders look more realistic.

Assemble them on the tray or board you intend to serve them on, since the legs can break if the cookies are handled repeatedly.

Store them in a single layer in an airtight container at room temperature for up to three days.

One adjustment I’d make before testing: buy three boxes of Pocky/Mikado. The precise number of usable legs per box varies, and a few sticks will inevitably break while you’re working.

Nutrition

The post Oreo Spider Cookies appeared first on Tessie's Table.

Salted Caramel Pecan Bars

Therese Buchanan — Mon, 31 Aug 2026 20:57:53 +0000

These Salted Caramel Pecan Bars are a buttery shortbread base under a thick layer of set salted caramel, finished with toasted pecans and a caramel drizzle. Caramel over shortbread is sold in every shop in Ireland as a caramel square, and this is my Georgia version for a fall dessert.

I never baked with pecans when I lived in Ireland. Atlanta changed that fast, and now they are the first thing I reach for once the weather cools off. The whole recipe hangs on how far you cook the caramel, so I tested it until I landed on two temperatures. You pull a little off the heat at 218°F for the drizzle, then take the rest to 228°F for the layer. That is why these slice clean instead of oozing across the plate. My Pecan Pie Cookies are another hand-held pecan dessert that is great for Thanksgiving.

Why You’ll Love These Salted Caramel Pecan Bars

They cut clean instead of oozing: The caramel layer is cooked to 228°F, which sets firm enough to hold a sharp edge straight out of the fridge. No puddle on the plate and no dragging the filling across the pan.
One batch of caramel does two jobs: You pull a quarter cup off the heat at 218°F and keep cooking the rest. The reserve stays soft enough to drizzle while the layer underneath sets firm.
The shortbread is pressed, not rolled: Five ingredients pushed into the pan with your hands and pricked with a fork. It bakes crisp and buttery and holds its shape under all that caramel.
Better made the day before: They need three hours in the fridge anyway, so making them ahead costs you nothing. If you like a bar you can build in advance, my Caramel Apple Cheesecake Bars work the same way.

The Best Salted Caramel Pecan Bars for Thanksgiving, Holiday Cookie Trays, and Potlucks

These are a dessert table bar. Sixteen neat squares, no plates, no forks, and they sit out for hours without collapsing or weeping. That makes them easier to bring somewhere than a pie, and they hold up in a car better too.

Pecans and Thanksgiving belong together, so they earn a spot next to the pie. If you are planning the whole meal, my Roast Turkey Recipe and Glazed Ham with roasted carrots covers the main event. For a December cookie tray, they slot in beside everything in my Easy Christmas Cookies Everyone Loves roundup.

Ingredients Needed for Salted Caramel Pecan Bars

Shortbread base

Unsalted butter: Softened to room temperature, not melted. Soft butter creams into the sugar and gives you a tender base rather than a greasy one.
Powdered sugar: Dissolves into the butter without any grit, which is what gives shortbread its fine sandy texture. Granulated sugar makes it coarser.
Vanilla extract: Rounds out the butter so the base is not flat under all that caramel.
All-purpose flour: Two cups gives you a base sturdy enough to hold a thick caramel layer. Spoon it into the cup and level it off, or weigh it at 250 grams.
Fine salt: Just a quarter teaspoon, but shortbread tastes flat without it.

Salted caramel

Unsalted butter: Starts the caramel and keeps it glossy. Unsalted lets you control the salt yourself.
Dark brown sugar: The molasses is where the deep toffee flavor comes from. Light brown sugar works but tastes noticeably milder.
Sweetened condensed milk: This is what makes the caramel set into a sliceable layer rather than a sauce. Do not swap in evaporated milk, they are not the same thing.
Light corn syrup: Stops the sugar crystallizing so the caramel stays smooth instead of grainy.
Vanilla extract: Goes in at the start with everything else and cooks in.
Fine sea salt: Half a teaspoon dissolved through the caramel is what makes it salted caramel. Fine salt disappears evenly, coarse salt leaves pockets.

Pecan Topping

Chopped pecans: Toasted first so they taste nutty instead of soft and papery. They cover the whole surface and give every bite some crunch.
Pecan halves: Sixteen of them, one per bar, arranged in a four by four grid so every square gets one. They also show you exactly where to cut.

How to Make Salted Caramel Pecan Bars

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

Beat the softened butter and powdered sugar until smooth, then mix in the vanilla.

Add the flour and salt to form a dough. Push the dough evenly into a parchment-lined 9×9 pan and prick it all over with a fork and bake.

Spread the chopped pecans and the halves on a sheet pan and toast them until they smell nutty.

Pour the caramel ingredients into a pan and bring it to 218°F, pull off a quarter cup for the drizzle, then keep cooking the rest to 228°F.

Spread it right to the edges while it is still hot and pourable.

Press the toasted pecans into the caramel, chill until firm, then warm the reserved caramel and drizzle it over.

Variations

Chocolate topped: Melt six ounces of semisweet chocolate and spread it over the set caramel before the pecans go on. That takes them closer to the Irish caramel squares I grew up with.
Bourbon caramel: Stir a tablespoon of bourbon into the caramel once it comes off the heat. It cuts the sweetness and suits a Thanksgiving table.
Espresso caramel: Whisk half a teaspoon of instant espresso powder in with the brown sugar. You will not taste coffee, just a deeper toffee flavor.
Different nuts: Walnuts, cashews or a mix all work in the same quantity. Toast them the same way, since untoasted nuts go soft under the caramel.
Double batch for a crowd: Double everything and use a 9×13 pan. The bake time stays the same and you will get thirty two smaller bars, which is handy for a cookie tray.

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Serving Suggestions

Serve them cold or at room temperature: Once they are cut, either way is good. Straight from the fridge the caramel is firmer and the layers stay sharp and distinct. Left out for a while it softens and the whole thing eats more like a cookie.
Cut them smaller for a cookie tray: Slice each square in half and you have thirty two two-bite pieces. Rich desserts like these go further in small portions.
Pair one with coffee: All that brown sugar needs something bitter beside it. My Tres Leches Iced Latte is my own go to with a bar in the afternoon.
Add a scoop of vanilla ice cream: Let a bar sit out for ten minutes first so the caramel softens slightly. It turns them into a proper plated dessert.
Put them out with other pecan bakes: Set them next to my Butterscotch Pecan Fudge for a dessert table that leans into the same flavor.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Salted Caramel Pecan Bars?
Keep them in an airtight container in the fridge for up to a week. They are best cold, so there is no reason to leave them on the counter. If you do want them at room temperature for serving, take them out about twenty minutes beforehand and no longer, because the caramel softens and the edges lose their sharpness.
Can I freeze Salted Caramel Pecan Bars?
Yes, and they freeze really well. Cut them first, then layer them between sheets of parchment in an airtight container and freeze for up to three months. Thaw them in the fridge overnight. Freezing them uncut works too, but a frozen slab is very hard to slice neatly later.
Can I make Salted Caramel Pecan Bars ahead of time?
They are better made ahead. Make them a full day before you need them and leave them in the pan in the fridge, then lift, drizzle and cut on the day. You can also bake the shortbread base a day early, cover it once cool, and add the caramel the next day.

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Tips & Tricks

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

More Pecan Dessert Ideas

Looking for more meal inspiration?

If you are trying to get a few weeks of dinners sorted so you actually have time to bake, try one of my monthly meal plans like this one: Monthly Meal Plan for September 2026. It lays out a full month of easy dinners you can shop for in one go.

Salted Caramel Pecan Bars FAQ

What is the difference between salted caramel pecan bars and pecan pie bars?
Pecan pie bars have an egg based filling that bakes in the oven, so the pecans sit in a soft custard. These are a candy style bar instead. The caramel is cooked on the stove with condensed milk and sets firm as it chills, so the texture is closer to a caramel square than a slice of pie.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Can I use store bought caramel instead?
Not for the layer. Jarred caramel sauce and melted caramel candies do not set firm enough, so the bars will slump the moment you cut them. The cooked condensed milk caramel is what holds the whole thing together.
Do the pecans have to be toasted?
Toasting takes five to seven minutes and it is worth every one of them. Raw pecans go soft and taste papery once they are pressed into warm caramel, while toasted ones stay crisp and taste properly nutty.
Can I leave out the corn syrup?
I would not. Corn syrup is what stops the sugar from recrystallizing, and without it you are much more likely to end up with a grainy caramel. There is only a quarter cup and it is doing a real job.
Why is my caramel grainy?
Usually, sugar crystals get knocked back into the mix from the side of the pan. Make sure the sugar is fully dissolved before it comes to a boil, keep the sides scraped down as it cooks, and do not skip the corn syrup.

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Salted Caramel Pecan Bars

These Salted Caramel Pecan Bars have a buttery shortbread topped with thick salted caramel, toasted pecans, and caramel drizzle. Perfect feeding a crowd over the holidays

Course Dessert

Cuisine American

Keyword Caramel Pecan Shortbread Bars, Pecan Pie Bars, Salted Caramel Pecan Bars, Thanksgiving dessert

Prep Time 30

Cook Time 35

Chill Time 3

Total Time 4 5

Servings

Calories 424kcal

Equipment

Ingredients

Shortbread Base

¾ cup unsalted butter, softened 170 g
½ cup powdered sugar 60 g
1 teaspoon vanilla extract 5 ml
2 cups all-purpose flour 250 g
¼ teaspoon salt 1.5 g

Salted Caramel

½ cup unsalted butter 113 g
1 cup dark brown sugar (packed) 200 g
1 can sweetened condensed milk 14-ounce/396 g
¼ cup light corn syrup 85 g
1 teaspoon vanilla extract 5 ml
½ teaspoon fine sea salt 3 g

Pecan Topping

1½ cups chopped pecans 165 g
16 pecan halves

Instructions

Preheat the oven to 350°F. Line a light-colored 9×9-inch metal baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract.
Add the flour and salt and mix just until a soft, crumbly dough forms.
Press the shortbread dough evenly into the bottom of the prepared pan. Prick the surface several times with a fork.
Bake for 20–24 minutes, until the edges are lightly golden. Place the pan on a wire rack while you prepare the caramel.
Spread the chopped pecans and pecan halves on a baking sheet. Toast them in the oven for 5–7 minutes, stirring once, until fragrant. Set aside.
Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
Increase the heat to medium and bring the mixture to a gentle boil. Continue cooking and stirring constantly, scraping the bottom and sides of the saucepan.
When the caramel reaches approximately 218°F, remove the saucepan from the heat.
Transfer approximately ¼ cup of the caramel to a small heatproof bowl and set it aside for the drizzle.
Return the saucepan to medium-low heat. Continue cooking and stirring until the remaining caramel reaches 228°F.
Immediately pour the thick caramel over the baked shortbread and spread it into an even layer.
Sprinkle the toasted chopped pecans evenly over the caramel and press them down gently. Arrange the 16 pecan halves in a 4-by-4 pattern so each finished bar will have one.
Let the bars cool at room temperature for approximately 30 minutes. Refrigerate for at least 2½ hours, until the caramel is completely firm.
Use the parchment paper to lift the chilled bars from the pan.
Warm the reserved caramel in the microwave in 5-second intervals until it is pourable. Drizzle it over the pecan topping.
Return the bars to the refrigerator for 10–15 minutes, until the drizzle is set enough to cut.
Cut the slab into 16 rectangular bars, following the placement of the pecan halves. For cleaner cuts, use a large sharp knife and wipe it between each cut.

Notes

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

Nutrition

The post Salted Caramel Pecan Bars appeared first on Tessie's Table.

Slow Cooker Chicken and Dumplings

Therese Buchanan — Sat, 08 Aug 2026 13:29:09 +0000

Slow cooker chicken and dumplings is the dinner I reach for when I want something warm on the table without standing at the stove. You load the chicken and vegetables in the morning, and by evening you have tender shredded chicken in a creamy broth with soft, fluffy dumplings on top. No canned biscuits here. The dumplings are made from scratch with a few pantry staples, and they cook right in the slow cooker.

Photo Credit: Tessie’s Table.

What makes this one worth saving is the dumplings. Most crockpot versions lean on canned biscuit dough, but a quick homemade batter gives you a lighter, pillowy dumpling that soaks up all that chicken flavor. It is an easy slow cooker dinner that feeds a family, reheats well, and tastes like it took a lot more effort than it did. If you love a good pot of creamy chicken noodle soup, this is the heartier, spoon-and-fork cousin.

Why You’ll Love This Slow Cooker Chicken and Dumplings

Homemade dumplings, no canned biscuits: The dough is just flour, baking powder, butter, and milk stirred together in one bowl. They come out soft and fluffy, never dense or gummy.
Mostly hands-off: You load the slow cooker, walk away for the day, then drop in the dumplings at the end. Most of the work is just waiting.
A full dinner in one pot: Shredded chicken, carrots, celery, and peas simmer in a creamy broth, so you get protein and vegetables in every bowl. Add some crusty bread and you are set.
Easy to feed a family: This makes 6 to 8 servings and reheats beautifully, so the leftovers are just as good the next day.

Why This Chicken and Dumplings Recipe Reminds Me of Home

Growing up in Dublin, dumplings meant my dad’s stew. He made the best big drop dumplings, the kind that sat on top and soaked up all the gravy. So the first time I had real Southern chicken and dumplings here in Atlanta, I lit up. Creamy chicken instead of beef, but the same idea my dad taught me. He was my biggest cheerleader in the kitchen, and this one always brings him to mind. For the full Irish experience, pair it with my Irish Brown bread with lots of butter, of course!

Ingredients Needed for Slow Cooker Chicken and Dumplings

For the chicken mixture

Chicken breasts: Three large boneless, skinless breasts. They cook low and slow until they shred easily, so there is no need to brown them first.
Chicken broth: I make 4 cups using Knorr chicken bouillon. It gives the base a rich, savory flavor.
Cream of chicken soup: Two cans thicken the broth into the creamy gravy the dumplings soak up.
Onion: One medium onion, diced, for a savory backbone.
Carrots: Three carrots, sliced. They add color, a little sweetness, and hold their shape through the long cook.
Celery: Three stalks, sliced, for that classic soup-style flavor.
Garlic: Three cloves, minced, for depth.
Butter: A tablespoon or two stirred in for richness.
Salt and pepper: Half a teaspoon each to season the broth.
Poultry seasoning: One teaspoon. This is the blend that makes it taste like real chicken and dumplings.
Dried thyme: One teaspoon for an earthy, herby note.
Frozen peas: One cup, stirred in at the end so they stay bright and do not turn mushy.

For the dumplings

All-purpose flour: Two cups form the base of the dough.
Baking powder: One tablespoon is what makes the dumplings rise and turn fluffy.
Salt: One teaspoon to season the dough.
Garlic powder: One teaspoon for a little extra flavor in every bite.
Melted butter: Four tablespoons for tender, rich dumplings.
Milk: One cup to make a soft, thick batter.
For serving
Fresh parsley: Chopped and sprinkled on top for color and a fresh finish.

How to Make Slow Cooker Chicken and Dumplings

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

Lay the chicken breasts in the bottom of the crock in a single layer.

Pile in the carrots, onion, celery, garlic, butter, broth, cream of chicken soup, and seasonings, then cook until the chicken is tender.

Lift out the cooked chicken, pull it apart with two forks, and return it to the crock with the frozen peas.

Stir the flour, baking powder, salt, garlic powder, melted butter, and milk in a bowl until just combined.

Spoon the dough over the hot mixture, cover, and cook on HIGH until the dumplings are fluffy and cooked through.

Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.

Variations

Use rotisserie chicken: Skip the raw chicken and stir in shredded rotisserie or leftover cooked chicken during the last hour, right before you add the dumplings.
Swap in chicken thighs: Boneless thighs stay extra juicy in the slow cooker and shred just as easily as breasts.
Add more vegetables: Toss in corn, green beans, or sliced mushrooms with the carrots and celery for a heartier pot.
Make herbed dumplings: Stir a tablespoon of chopped parsley, chives, or a pinch of dried thyme into the dumpling dough for extra flavor.
Cheddar dumplings: Mix a handful of shredded cheddar into the dough for a richer, savory dumpling, a little like my cheddar biscuits.

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Serving Suggestions

Serve with crusty bread: A slice of rustic bread or Irish brown bread is perfect for scooping up the creamy broth.
Add a green salad: A simple side salad with a light vinaigrette balances out the richness of the dish.
Spoon it over mashed potatoes: For a bigger Sunday dinner, ladle it over garlic mashed potatoes.
Top with fresh herbs: A little chopped parsley or fresh thyme on top adds color and a fresh finish.
Round it out with extra veggies: A side of Cheesy Green Beans finishes the plate.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store slow cooker chicken and dumplings?
Let it cool, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce back up.
Can I freeze chicken and dumplings?
The chicken and broth freeze well for up to 3 months, but the dumplings can turn soft and lose their texture once thawed. For the best result, freeze the chicken filling on its own and make fresh dumplings when you reheat it.
Can I make chicken and dumplings ahead of time?
Yes. Cook the chicken and vegetable base a day ahead and keep it in the fridge. When you are ready, reheat it in the slow cooker until hot, then mix and cook the dumplings right before dinner.

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Tips and Tricks for the Best Chicken and Dumplings

Do not lift the lid while the dumplings cook: They steam on top of the broth, and every peek lets heat escape and slows them down.
Do not overmix the dough: Stir the batter just until no dry flour remains. Overmixing makes the dumplings tough and dense.
Cook the dumplings on HIGH: Even if you cooked the chicken on low, switch to high for the dumplings so they cook through and turn fluffy.
Keep the dumplings small: Drop rounded tablespoons of dough rather than big scoops. Smaller dumplings cook evenly all the way through.
Adjust the broth to taste: For a thicker sauce, leave the lid off for the last 15 minutes. If it is too thick, stir in a splash of broth.

More Slow Cooker Chicken Recipes

Looking for More Easy Dinner Ideas?

If you love a hands-off dinner like this, browse my full collection of easy slow cooker dinners. There is something in there for every night of the week, from slow cooker beef stew to a big pot of white chicken chili.

Slow Cooker Chicken and Dumplings FAQ

Can I use canned biscuits instead of homemade dumplings?
Yes. You can drop torn pieces of canned biscuit dough on top in place of the homemade batter. The from-scratch version is lighter and fluffier, but canned biscuits are a quick shortcut if that is what you have.
Why are my dumplings gummy or doughy in the middle?
Usually it means they needed more time or the lid was lifted while they cooked. Keep the lid on and cook on HIGH for the full 1 to 1½ hours so they steam all the way through.
Do I have to cook the dumplings on HIGH?
Yes. The dumplings need the higher heat to steam and cook through. If your slow cooker was set to low for the chicken, turn it up to high before adding them.
Can I make this with frozen chicken?
It is safest to start with thawed chicken so it cooks evenly and reaches a safe temperature. Thaw the breasts first, then add them to the slow cooker.
What kind of chicken is best?
Boneless, skinless chicken breasts shred easily and stay lean, but boneless thighs work well too and stay a little juicier.
Can I make it gluten free?
Use a gluten-free all-purpose flour blend for the dumplings and a gluten-free cream of chicken soup. The texture will be slightly different but still good.
Why is my broth too thin?
The cream of chicken soup thickens it as it cooks. If you want it thicker, take the lid off for the last 15 minutes or stir in a small cornstarch slurry.
Can I double the recipe?
Yes, as long as everything fits in your slow cooker with room for the dumplings to sit on top. A 6-quart or larger crock works best for a double batch.

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Slow Cooker Chicken and Dumplings

Easy slow cooker chicken and dumplings with tender shredded chicken, carrots, celery, and peas in a creamy broth, topped with fluffy homemade drop dumplings. No canned biscuits, all made in the crockpot.

Course Main Course

Cuisine American

Keyword chicken and dumplings from scratch, crockpot chicken and dumplings, easy slow cooker dinner, slow cooker chicken and dumplings

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 352kcal

Equipment

Slow Cooker
Mixing Bowl
Measuring Cups and Spoons
– Two forks (for shredding)

Ingredients

For the chicken mixture:

3 chicken breasts
4 cups chicken broth prepared with Knorr chicken bouillon
2 cans cream of chicken soup
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tbsp butter
½ tsp salt
½ tsp black pepper
1 tsp poultry seasoning
1 tsp dried thyme
1 cup frozen peas

For the dumplings:

1 cup all-purpose flour
1 tsp baking powder
tsp salt
tsp garlic powder
4 tbsp melted butter
1 cup milk

For serving:

Fresh parsley chopped

Instructions

Add the chicken breasts to the slow cooker.
Pour in the prepared chicken broth and cream of chicken soup.
Add the onion, carrots, celery, garlic, butter, salt, pepper, poultry seasoning, and thyme.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir in the frozen peas.
Make the dumpling dough by stirring together the flour, baking powder, salt, garlic powder, melted butter, and milk until just combined. Do not overmix.
Drop spoonfuls of the dumpling dough over the top of the hot chicken mixture.
Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
Sprinkle fresh parsley over the top before serving.

Notes

– Do not lift the lid while the dumplings cook. They steam on top of the broth, so lifting the lid lets heat escape and slows them down.

– For a thicker broth, leave the lid off for the last 15 minutes of cooking.

– Store leftovers in the fridge for 3 to 4 days. The chicken and broth freeze well for up to 3 months, but the dumplings are best made fresh.

Nutrition

The post Slow Cooker Chicken and Dumplings appeared first on Tessie's Table.

Strawberry Crunch Blondies

Therese Buchanan — Wed, 29 Jul 2026 00:54:06 +0000

These strawberry crunch blondies are thick, chewy white chocolate bars with a strawberry jam swirl and a pink strawberry shortcake crunch on top. They taste like the strawberry shortcake ice cream bar you grew up with, baked into a soft blondie. If you love a big-batch bar like my Coconut Cream Bars, one 9×13 pan of these makes 12 big squares and is ready for a party.

Photo Credit: Tessie’s Table.

The topping is crushed Golden Oreos and freeze-dried strawberries mixed with butter, and it bakes into that sweet-tart pink crumble everyone loves. All that white chocolate in the batter gives me the same happy feeling as my Biscoff Stuffed White Chocolate Cookies. I bake these low and slow at 325 with a foil cover so the thick center sets without the edges drying out, then give them an hour or two in the fridge before cutting for clean, bakery-style squares.

Why you’ll love these Strawberry Crunch Blondies

Thick and chewy: big bakery-style bars with a soft, fudgy center and white chocolate in every bite.
That strawberry crunch topping: crushed Golden Oreos and freeze-dried strawberries give you the pink, sweet-tart crumble everyone recognizes from the ice cream bar.
Made for a group: one 9×13 pan gives you 12 big squares, perfect for potlucks, birthdays, and bake sales.
Make them ahead: they cut cleaner and taste even better after a chill, so you can bake the day before.

The Best Strawberry Crunch Blondies for Summer Parties, Potlucks, and Bake Sales

These are the dessert I reach for when I need to feed a group. One 9×13 pan makes 12 big squares, they travel well, and they hold their shape once they are chilled and cut, a lot like my Caramel Apple Cheesecake Bars. The strawberry crunch topping makes them look like a bakery treat, but they are really just a one-bowl blondie with a jam swirl. Bring them to a summer cookout, a birthday, or a bake sale and they go fast.

Ingredients for Strawberry Crunch Blondies

Unsalted butter, melted: melted butter is what gives blondies that dense, chewy texture instead of a cakey one.
Granulated sugar and brown sugar: the brown sugar adds moisture and a soft caramel note that makes these taste like proper blondies.
Eggs and egg yolks: the extra yolks make the center rich and fudgy. Bring them to room temperature first.
Vanilla extract: rounds out all the sweetness.
Strawberry essence (optional): a little concentrated strawberry flavor for the batter. Skip it or add extra vanilla if you don’t have it.
All-purpose flour and salt: the structure. The salt keeps them from tasting flat.
White chocolate chips: they melt into pockets of sweetness and pair perfectly with the strawberry.
Thick strawberry jam: use a thick jam, not a runny one, so the swirl stays put instead of sinking into the batter.
Strawberry crunch topping
Golden Oreos, crushed: the vanilla cookie base of the crunch. Nilla wafers or shortbread work too.
Freeze-dried strawberries, crushed: these are the key to the topping. They give you the bright pink color and real strawberry flavor without adding any moisture. I use these freeze-dried strawberries.
Melted butter: binds the crumbs so they clump into that crumble texture.

How to make Strawberry Crunch Blondies

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

Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until smooth and glossy.

Whisk in the eggs and yolks one at a time, stir in the vanilla and strawberry essence, then add the flour and salt and fold until just combined.

Fold in the white chocolate chips until they are just mixed through.

Spread the batter into your lined pan and dollop the strawberry jam over the top.

Drag a knife through the jam to swirl it, but stop before it disappears into the batter.

Stir the crushed Golden Oreos, freeze-dried strawberries, and melted butter together into a crumbly topping.

Sprinkle the strawberry crunch topping evenly over the whole pan.

Bake covered with foil, then uncovered, cool completely, chill, then lift out and cut into squares.

Variations

Extra shortcake flavor: crumble a couple of shortbread cookies into the topping for even more of that strawberry shortcake bar taste.
More strawberry in the batter: fold a handful of chopped freeze-dried strawberries right into the blondie batter.
White chocolate drizzle: melt a little extra white chocolate and drizzle it over the cut bars. If white chocolate is your thing, my Biscoff Stuffed White Chocolate Cookies are a good next bake.
Swap the jam: raspberry or mixed berry jam works if that is what you have on hand.

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Serving Suggestions

Warm with ice cream: a few seconds in the microwave and a scoop of vanilla turns these into a full dessert.
With coffee: the sweet-tart topping is really good next to a plain coffee or a cold brew. Try my Tres Lech Iced Latte.
With a strawberry drink: pour a glass of my Strawberry Cream Soda for a fun strawberry-on-strawberry moment.
On a party platter: cut them small and stack them with fresh strawberries for potlucks and bake sales.
With fresh berries and cream: Try my Strawberries and Cream recipe or just add sliced fresh strawberries and a dollop of whipped cream on the plate for a strawberry shortcake feel.

Photo Credit: Tessie’s Table.

Storage, Make-Ahead, and Freezing

How should I store Strawberry Crunch Blondies?: Store them in an airtight container at room temperature for up to 3 days. The topping is crunchiest in the first day or two. They also keep in the fridge for up to a week and taste great cold.
Can I freeze Strawberry Crunch Blondies? Yes. Wrap the cut bars individually and freeze for up to 3 months. Thaw at room temperature. The topping softens a little after freezing, so a few minutes in a low oven brings the crunch back.
Can I make them ahead of time? Yes, and they are better for it. Bake them a day ahead, cool and chill, then cut just before serving. The flavor deepens overnight and the cold pan gives you cleaner squares.

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Tips & Tricks

Use a light-colored metal pan: dark pans bake the edges too fast and dry them out before the thick center is done.
Keep the foil on for the first 40 minutes: it lets the center catch up while the top stays pale. Uncover for the last 10 to 15 minutes to set the top.
Don’t overmix the batter: stir just until the flour disappears, or the blondies turn tough instead of chewy.
Swirl the jam, don’t stir it: a few passes with a knife gives you ribbons. Too much and it disappears into the batter.
Chill before cutting: cold bars cut into clean, bakery-style squares. Warm ones tear and smear.

More Strawberry Treats

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Strawberry Crunch Blondies FAQ

Can I use fresh strawberries instead of freeze-dried?
Not for the topping. Fresh berries add moisture and make the crunch go soft. Freeze-dried strawberries are what give you the crisp, pink strawberry shortcake crumble. Save the fresh ones to serve on the side.
What is strawberry essence and do I need it?
It is a concentrated strawberry flavoring that boosts the berry taste in the batter. It is optional. If you don’t have it, add an extra half teaspoon of vanilla or just leave it out. The jam and topping still bring plenty of strawberry.
Why does the middle look underbaked?
These are thick bars, so the center should be just set with a slight softness, not wet. If it still looks raw, give it a few more minutes uncovered. They also firm up a lot as they cool and chill, so don’t judge them straight out of the oven.
Can I make these in a 9×9 pan?
Yes. Scale everything to two-thirds using the amounts listed above for about 9 squares. The thickness stays about the same, so the bake time and doneness cues barely change. ***See my notes below the recipe***
What are Golden Oreos and can I swap them?
They are the vanilla version of Oreos. For the topping you can also use Nilla wafers or shortbread cookies. You want a plain vanilla cookie so the strawberry flavor stays front and center.
Do I have to chill them before cutting?
For neat squares, yes. You can cut them warm, but they will tear and the swirl will smear. An hour or two in the fridge gives you clean, bakery-style slices.

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Strawberry Crunch Blondies

Thick, chewy white chocolate blondies with a strawberry jam swirl and a strawberry shortcake crunch topping. Baked in a 9×13 pan for a big batch.

Course Dessert

Cuisine American

Keyword easy dessert bars, Strawberry crunch blondies, strawberry dessert, strawberry shortcake bars

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 884kcal

Equipment

Ingredients

Blondie batter

1½ cups unsalted butter melted
2 cups granulated sugar
1 cup brown sugar
4 large eggs room temperature
2 egg yolks room temperature
1 tablespoon vanilla extract
½ teaspoon strawberry essence optional
4 cups all-purpose flour
1 tsp salt
1½ cups white chocolate chips

Strawberry swirl

1/2 cup thick strawberry jam

Strawberry crunch topping

1 cup Golden Oreos crushed
1/2 cup freeze-dried strawberries crushed
4 tablespoons butter melted

Instructions

Preheat the oven to 325°F. Line a light-colored 9×13 metal baking pan with parchment paper, leaving an overhang on the long sides.
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs and yolks one at a time, whisking well after each.
Stir in the vanilla extract and strawberry essence.
In a separate bowl, whisk together the flour and salt.
Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
Fold in the white chocolate chips.
Spread the batter evenly into the prepared pan.
Spoon the strawberry jam over the top and gently swirl it through the batter with a knife. Do not over-swirl.
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
Sprinkle the topping evenly over the batter.
Cover the pan with foil and bake for 40 minutes, rotating the pan halfway through.
Remove the foil and bake for another 10 to 15 minutes, until the edges are set, the center is just set with a slight softness, and the top is lightly golden.
Cool completely in the pan.
Refrigerate for 1 to 2 hours before cutting for clean, bakery-style slices.
Lift out using the parchment paper and cut into 12 large squares, wiping the knife clean between cuts.

Notes

9×9 Pan: For a smaller batch of about 9 blondies, reduce the recipe to two-thirds.

Use-

1 cup melted butter

1⅓ cups granulated sugar

⅔ cup brown sugar

4 large eggs

2 teaspoons vanilla extract

⅓ teaspoon strawberry essence (optional)

2⅔ cups all-purpose flour

½ teaspoon salt

1 cup white chocolate chips

Swirl-

⅓ cup strawberry jam into the batter.

For the topping-

⅔ cup crushed Golden Oreos

⅓ cup crushed freeze-dried strawberries

2½ tablespoons melted butter.

Cover the pan loosely with foil and bake at 325°F for 30 minutes. Remove the foil and continue baking for 8 to 15 minutes, checking after 8 minutes. The blondies are done when the edges are set and the center is just set with a slight softness.

Make ahead: bake a day ahead, cool and chill, then cut just before serving for the cleanest squares.

Nutrition

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