4 Sons 'R' Us

Thai Coconut Chicken Soup

4sonsrus — Fri, 13 Nov 2026 11:30:45 +0000

Thai coconut chicken soup ups the ante of traditional chicken soup by adding Thai flavors. It’s hearty and has just the right amount of subtle sweet and savory notes and a hint of herbal brightness in the finish thanks to a sprinkle of fresh cilantro.

Thai coconut chicken soup is one of my favorite soups!

It has the perfect blend of light creaminess with the curry flavor I crave without being too spicy for me to fully enjoy it.

While it does have bold curry flavor, it’s more subtle than traditional curry dishes.

This lets the other flavors in the dish shine just as much without the sweat-inducing heat.

The coconut flavor is a downright compliment to all the other flavors, adding a simple sweet creaminess behind the curry paste, lime juice, and chopped cilantro.

It’s a dressed up chicken and rice soup everyone will love!

Ingredients

To make this you’ll need:

Coconut oil– While you could substitute canola oil, I highly recommend not substituting it for the best flavor.
Thai curry paste– Either green or red.
Veggies– Diced celery, peeled and diced carrots, seeded and diced red pepper, sliced button mushrooms
Spices– Curry powder, salt, and sugar
Rice– Basmati or jasmine are recommended for the best results.
Chicken broth– You can use stock and if you are watching your sodium intake you can use low sodium broth or stock. You can use your favorite storebought brand or our homemade recipe.
Chicken breast– Cooked and shredded. Using rotisserie chicken is a real timesaver here.
Coconut milk– The canned kind not the kind in the dairy aisle. Use full fat coconut milk for the best texture.
Lime juice– Fresh is best.
Cilantro– Fresh cilantro, chopped.

How to Make

This Thai coconut chicken soup is very easy to make.

Start by melting the coconut oil over in a large stock pot or soup pot over medium heat.

Then stir in the curry paste.

Add all the vegetables and salt to the pot and saute everything for 8-10 minutes or until the veggies start to soften.

Then, stir in the rice and cook, stirring constantly, for about 1 minute.

Pour in the stock and bring everything to a boil.

As soon as it boils, turn down the heat to a simmer and let it simmered, covered, for 30 minutes so the rice fully cooks.

Then stir in the cooked chicken, coconut milk, lime juice, sugar and cilantro.

Once everything is heated through, remove soup from heat.

Give it a taste and adjust seasoning if necessary with more salt or sugar.

Serve the soup sprinkled with more fresh cilantro and a drizzle of Sriarcha sauce.

Enjoy!

Storing Leftovers

Let any leftover soup cool to room temperature prior to transferring to an airtight container in the fridge for up to 3 days.

Reheat leftovers in the microwave until warmed through.

Tips and Tricks

If you are looking to add more flavor to this soup, you can add some crushed garlic and grated ginger while you are sauteing the veggies.
You can adjust the amount of curry paste in the soup to suit your taste.
If the soup thickens too much, you can always stir in more chicken broth.

Other Chicken Soup Recipes

Thai coconut chicken soup is a delicious, sweet and savory take on chicken rice soup.

Make it and enjoy!

Looking for other chicken soup recipes?

Try these:

If you’ve tried this THAI COCONUT CHICKEN SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Thai Coconut Chicken Soup

Course Appetizer, Dinner, Lunch, Soup

Cuisine American, Asian, Thai

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 690kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 tbsp coconut oil
1 tbsp prepared Thai curry paste green or red depending on preference
1/2 tsp curry powder
2 celery stalks diced
2-3 carrots peeled and diced
1/2 large red bell pepper seeded and diced
8 oz button mushrooms thinly sliced
1 tsp salt
1 1/2 cups basmati rice
4 cups chicken broth
2 cups cooked & shredded chicken breast meat can sub leftover rotisserie chicken, if preferred
1 15 oz can coconut milk
1/4 cup lime juice
1 tbsp sugar
1/3 cup chopped fresh cilantro + more for garnish

US Customary - Metric

Instructions

In a large soup pot, or dutch oven, melt the coconut oil over medium heat. Add the curry paste and powder, stirring to combine evenly.
2 tbsp coconut oil, 1 tbsp prepared Thai curry paste, 1/2 tsp curry powder
Add all the vegetables and salt and saute for 8-10 minutes.
2 celery stalks, 2-3 carrots, 1/2 large red bell pepper, 8 oz button mushrooms, 1 tsp salt
Add the rice and cook, stirring constantly, for about 1 minute.
1 1/2 cups basmati rice
Add stock, bring to a boil and reduce to a simmer. Simmer, covered for 30 minutes to allow rice to fully cook.
4 cups chicken broth
Add the cooked chicken, coconut milk, lime juice, sugar and cilantro. Stir well and allow to heat through.
2 cups cooked & shredded chicken breast meat, 1 15 oz can coconut milk, 1/4 cup lime juice, 1 tbsp sugar, 1/3 cup chopped fresh cilantro
Remove soup from heat, taste and adjust seasoning if necessary with more salt or sugar.
Serve soup sprinkled with more fresh cilantro and a drizzle of Sriarcha sauce, if desired.

Notes

If you are looking to add more flavor to this soup, you can add some crushed garlic and grated ginger while you are sauteing the veggies.
You can adjust the amount of curry paste in the soup to suit your taste.
If the soup thickens too much, you can always stir in more chicken broth.

Nutrition

recipe adapted from Foodtastic Mom

Bundt Pan Stuffing

4sonsrus — Wed, 11 Nov 2026 11:30:20 +0000

Bundt pan stuffing is classic, savory buttery stuffing full of all the classic flavors with a little crunchy bacon with the prettiest presentation. Baked to golden brown perfection in a bundt pan, it’s turned out onto a plate, topped with more bacon, and served to the ultimate enjoyment of just about everyone at your holiday table.

Stuffing is a quintessential side dish this time of year, although I still have to get my fix throughout the year.

Which is why you’re almost always guaranteed to find at least 3 or 4 boxes of the boxed kind in my pantry, any time of the year.

I don’t really crave, or need, the traditional turkey except during the holidays.

Which, coincidentally, is exactly when I want my food to taste amazing and look beautiful.

And this bundt pan stuffing is much tastier than the standard boxed stuffing’s plus it has a gorgeous presentation perfect for any Thanksgiving dinner or holiday feast.

This is a modern stuffing recipe with plenty of classic Southern flavors and bacon.

Because bacon makes any meal- including Thanksgiving dinner- better!

And since it bakes in a bundt pan and not stuffed inside a bird, you don’t have to worry about overcooking your turkey to make sure your stuffing is safe to eat.

Ingredients

To make this you’ll need:

Bread– I recommend a loaf of bakery French bread cut into 1/2″ cubes. However you can use any bakery loaf cut into 1/2″ cubes. Buy it a day ahead so it’s a little on the dry, stale side.
Butter
Veggies– Finely chopped white onion and celery.
Parsley– Fresh minced parsley leaves.
Fresh thyme leaves– Discard the stems and finely chop the leaves.
Seasoning– Garlic powder, salt, and pepper.
Eggs– Beaten.
Chicken broth– Or stock. If you’re making this at Thanksgiving you can often find turkey stock in the store and that would also work.
Bacon– Thick cut strips, cooked crisp, drained and crumbled.

How to Make

Bundt pan stuffing is made with love and though it takes a little time, it’s not hard to make.

To do it, spread the bread crumbs out in a single layer on a baking sheet and bake them at 400° for 10 minutes or until lightly golden brown.

Set the toasted bread cubes aside, and turn the oven down to 350°.

Then melt butter in a medium sauce pan over medium heat.

Once the butter melts, stir in the onion and celery and cook the veggies for about 5 minutes or until they’re tender.

Transfer the cooked veggies to a large mixing bowl.

Stir the parsley leaves, thyme, garlic, salt and pepper into the veggie mixture.

Then stir in the bread cube, eggs, stock, and half the bacon until everything’s evenly incorporated.

Use butter to butter the bundt pan making sure to coat the inside well to ensure the cooked stuffing slides out easily.

Then scoop the stuffing to the prepared bundt pan, pressing it down to pack it evenly in te pan.

Bake the stuffing at 350° for 25-30 minutes or until the stuffing comes out golden brown.

Let the stuffing rest for 5 minutes.

After the stuffing rests, run a butter knife around the edges to release the stuffing from the pan.

Place a plate or a cutting board over the open part of the bundt plan and hold the dish against the pain tightly while flipping the bundt pan over to turn the stuffing out onto the serving board or plate.

Sprinkle the rest of the bacon evenly out over the top of the stuffing.

Serve and enjoy!

Storing

Let any leftovers cool to room temperature and then transfer them to an airtight container in the fridge.

It will keep for up to 4 days.

Reheat in the microwave or transfer it to an oven safe dish and reheat in a hot oven until it’s warmed through.

Tips and Tricks

Butter the dish well. You can use more butter if you need to make sure the bundt pan is fully greased. The butter helps the stuffing release from the pan.
If you are worried it is going to stick despite buttering the dish, spray it with nonstick spray first.
You could substitute the bacon for sausage.
Save the bacon grease and substitute bacon grease to cook the veggies in for extra flavor.

Other Stuffing Recipes

This bundt pan stuffing is a delicious homemade stuffing recipe with a beautiful presentation that will outshine any boxed recipe.

Make it and enjoy!

Looking for other stuffing recipes?

Try these:

If you’ve tried this SAVORY BUNDT PAN STUFFING, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Bundt Pan Stuffing

Course Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 201kcal

Author Meaghan @ 4 Sons R Us

Ingredients

1 loaf French bread cut into roughly 1/2" cubes
4 tbsp butter
1 cup finely chopped white onion
1 cup finely chopped celery
1/2 cup minced fresh parsley leaves
1 tbsp finely chopped fresh thyme leaves
1/4 tsp garlic powder
2 large eggs beaten
salt & pepper to taste
1 cup chicken stock can substitute broth
4-6 strips thick cut bacon cooked crisp, drained, and crumbled

US Customary - Metric

Instructions

Spread the bread cubes out onto a flat baking sheet in a single layer. Bake the bread crumbs at 400 degrees, for 10 minutes or until lightly golden brown. Set aside, and reduce the oven temp to 350 degrees.
1 loaf French bread
Melt the butter in a medium sauce pan over medium heat. Stir in the onion and celery, and continue cooking about 5 minutes, or until they're tender. Transfer the cooked veggies to a large mixing bowl.
4 tbsp butter, 1 cup finely chopped white onion, 1 cup finely chopped celery
Add the parsley leaves, thyme, garlic, and salt and pepper, as desired. Stir the spices into the veggie mixture.
1/2 cup minced fresh parsley leaves, 1 tbsp finely chopped fresh thyme leaves, 1/4 tsp garlic powder, salt & pepper
Next add the bread crumbs, eggs, stock, & half the bacon- stirring until everything's evenly incorporated.
2 large eggs, 1 cup chicken stock, 4-6 strips thick cut bacon
Use butter to butter the bundt pan, making sure to coat every bit inside to ensure the cooked stuffing slides out easily. Then transfer the stuffing to the prepared dish, and press the stuffing into the dish to pack it down evenly all the way around.
Bake the stuffing at 350 degrees for 25-30 minutes, or until the dish comes out golden brown.
Let the stuffing rest for 5 minutes, then run a butter knife around the edges to release the stuffing from the pan. Place a plate or a cutting board over the open part of the bundt plan, and holding them together tightly- flip the bundt pan to release the stuffing onto the dish.
Sprinkle the rest of the bacon evenly out over the top of the stuffing. Serve & enjoy!

Notes

Butter the dish well. You can use more butter if you need to make sure the bundt pan is fully greased. The butter helps the stuffing release from the pan.
If you are worried it is going to stick despite buttering the dish, spray it with nonstick spray first.
You could substitute the bacon for sausage.
Save the bacon grease and substitute bacon grease to cook the veggies in for extra flavor.

Nutrition

recipe adapted from The Typical Mom

Brown Butter Mashed Sweet Potatoes

4sonsrus — Mon, 09 Nov 2026 11:30:02 +0000

Brown butter mashed sweet potatoes are an extra special take on the traditional version thanks to rich, nutty brown butter and a carefully chosen blend of cozy seasonings. They make a delicious addition to Thanksgiving dinner, holiday meals, or any dinner that could use a little extra touch.

The easiest way to elevate any dish?

Brown the butter.

It instantly adds a nutty depth of flavor to anything.

And in mashed sweet potatoes?

It takes them to the next level of yummy.

Brown butter mashed sweet potatoes are smooth, creamy, and full of that deep, nutty, buttery goodness.

They pair perfectly roasted turkey, baked ham, pork chops, or just about any main dish you have planned.

You can make them for Thanksgiving when you want to switch things up from the usual sweet potato casserole, or serve them alongside a regular weeknight dinner you want to dress up a little.

Ingredients

To make this you’ll need:

Sweet potatoes– Peeled and diced.
Butter– Sliced into pats.
Maple syrup– Real maple syrup not breakfast syrup or pancake syrup.
Spices– Ground cinnamon, ground nutmeg, and ground cloves.
Pecans– Chopped

How to Make

Brown butter mashed sweet potatoes are fairly easy to make.

Start by adding the prepared potatoes to a large pot and add enough water just to cover them.

Then put a lid on the pot and bring the potatoes to a boil over high heat.

Let the potatoes boil for 5-10 minutes or just until fork tender.

Drain the sweet potatoes well and mash them with a potato masher until they are mostly smooth.

Set them aside.

Put the pats of butter into a skillet set over medium low heat.

As the butter begins to melt and foam, stir it constantly, cooking it until it browns and smells nutty.

Immediately transfer the browned butter to a waiting bowl.

Whisk the maple syrup into the brown butter to evenly combine it.

Reserve 2 tablespoons of the butter mixture and pour the rest over the mashed sweet potatoes.

Season with the cinnamon, nutmeg, and cloves.

Stir everything together until everything is evenly incorporated.

Transfer the mashed sweet potatoes to a serving bowl.

Sprinkle the pecans evenly out overtop of the potatoes and drizzle on the reserved brown butter.

Serve warm and enjoy!

Storing Leftovers

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

Reheat them in the microwave until warmed through.

Tips and Tricks

Cut the sweet potatoes into more or less equal sized pieces prior to boiling them so they all cook in around the same time.
Watch the butter very closely so it doesn’t burn. The butter should be a golden brown caramel color and should smell nutty. If it’s the color of honey it’s under browned. If its darker than caramel it’s too brown and burnt.
The chopped pecans are an optional garnish but highly recommended.
For an added special touch, you could cinnamon roast the pecans or toast them in a pan on the stove prior to topping the mashed sweet potatoes with them.

Other Holiday Side Dishes

Brown butter mashed sweet potatoes are a delicious addition to any holiday meal.

Make them and enjoy!

Looking for other holiday side dishes?

Try these:

If you’ve tried these BROWN BUTTER MASHED SWEET POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Brown Butter Mashed Sweet Potatoes

Course Dinner, Side Dish

Cuisine American, Southern

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 182kcal

Author Meaghan @ 4 Sons R Us

Ingredients

3 lbs sweet potatoes peeled & diced
6 tbsp butter sliced into pats
1/4 cup real maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup chopped pecans

US Customary - Metric

Instructions

Add the prepared potatoes to a large pot and add water just to cover them. Cover the pot with a lid and bring to a boil over high heat.
3 lbs sweet potatoes
Boil the potatoes for 5-10 minutes, just until fork tender. Drain well, then mash until mostly smooth. Set aside.
Add the butter set over medium/low heat. As the butter begins to melt and foam, stir it constantly, and continue cooking until it begins to brown. Watch is closely to prevent burning, and remove it from heat as soon as it's begun to brown with a nice rich color and nutty smell. Immediately transfer the browned butter to a waiting bowl, then set it aside.
6 tbsp butter
Add the syrup to the butter and whisk together until evenly combined. Reserve and set aside 2 tablespoons of the browned butter, then pour the rest over the mashed sweet potatoes. Add the spices and stir everything together until evenly incorporated.
1/4 cup real maple syrup, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves
Transfer the mashed sweet potatoes to a serving bowl. Sprinkle the pecans evenly out overtop, and finish by drizzling the reserved brown butter over the potatoes.
1/4 cup chopped pecans
Serve warm and enjoy!

Notes

Cut the sweet potatoes into more or less equal sized pieces prior to boiling them so they all cook in around the same time.
Watch the butter very closely so it doesn't burn. The butter should be a golden brown caramel color and should smell nutty. If it's the color of honey it's under browned. If its darker than caramel it's too brown and burnt.
The chopped pecans are an optional garnish but highly recommended.
For an added special touch, you could cinnamon roast the pecans or toast them in a pan on the stove prior to topping the mashed sweet potatoes with them.

Nutrition

Cranberry Coffee Cake

4sonsrus — Fri, 06 Nov 2026 11:30:53 +0000

Cranberry coffee cake is a festive spin on coffee cake with tart cranberries and sweet crumbly topping. It is guaranteed to brighten up holiday breakfasts, weekend brunch, and afternoon treat with a hot cup of coffee.

The holiday season is chock full of decadent treats.

Gingerbread, sugar cookies, homemade candy.

If you want a little sweet treat but want something brighter but still still festive, this cranberry coffee cake is just the thing.

The tart cranberries balance the buttery sweetness of the crumb topped cake and it pairs so well with a cup of hot tea or coffee for a cozy winter snack or breakfast.

And since you can make it ahead, it works just as well for a relaxed weekend breakfast as they do for feeding overnight guests or bringing something homemade to a brunch gathering.

Serve a slice alongside your morning coffee, add it to a holiday breakfast spread, or enjoy a piece in the afternoon when you’re craving something sweet but not quite ready for dessert.

Ingredients

To make this you’ll need:

Flour– All purpose.
Baking powder– For lift.
Salt
Ground cinnamon
Sugar– Granulated.
Butter– Softened to room temperature.
Sour cream– Full fat is best.
Orange juice– If you don’t like the orange flavor, substitute an equal amount of milk.
Vanilla extract– Real is best.
Cranberries– Fresh ones.
For the topping– Flour, brown sugar, softened butter, and cinnamon.

How to Make

Cranberry coffee cake is pretty easy to make.

Whisk the flour, baking powder, salt, and cinnamon together in a mixing bowl.

Once it’s evenly combined, set it aside.

Beat the butter and sugar together until they are light and fluffy in another large mixing bowl using a hand mixer.

Beat the eggs in one at a time, not adding another until the previous egg is completely incorporated.

Then beat in the sour cream, orange juice until everything’s evenly incorporated.

Then add half the flour mixture to the wet ingredients and mix just until evenly combined, starting at a slower speed and gradually increasing it.

After the first portion of the flour mixture is incorporated, repeat this with the remaining flour mixture.

Fold the cranberries into the batter with a spatula until they are evenly distributed.

Spread the batter out in an even layer in an 8×8″ baking dish you’ve sprayed with nonstick spray.

Set the dish aside and make the topping by mixing all of the topping ingredients together with two forks until the mixture is combined and crumbly.

Sprinkle the topping evenly out overtop of the batter.

Bake the coffee cake at 350° for 45-50 minutes or until it’s golden and a toothpick in the center comes out clean.

Take it out of the oven and let the cake rest for 5-10 minutes.

Slice, serve warm, and enjoy!

Storing

Before storing, let the coffee cake cool completely

Then, store leftover cranberry coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

If you refrigerate it, warm it in the microwave for about 10 to 15 seconds first.

Freezing

You can also freeze this holiday coffee cake for up to 3 months.

Just wrap individual slices or the whole cooled cake tightly in plastic wrap and put the wrapped slices or cake in a freezer safe, ziplocking bag.

Thaw overnight in the refrigerator or at room temperature prior to heating in the microwave for 10 to 15 seconds and serving again.

Tips and Tricks

When adding the dry ingredients to the wet ingredients, make sure to start the mixer on a lower speed so the flour doesn’t poof up and make a mess. You can turn the speed up after the flour has started to incorporate.
For extra decadence, make a quick glaze with a cup of powdered sugar, two tablespoons or so of orange juice or milk, and a teaspoon of vanilla. Drizzle it over the cooled cake.
This is a yummy sweet breakfast or afternoon snack.

Other Cranberry Breakfasts and Desserts

Cranberry coffee cake is a sweet bite any time of day this holiday season.

Make it and enjoy!

Looking for other cranberry infused breakfasts and desserts?

Try these:

If you’ve tried this CRANBERRY COFFEE CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cranberry Coffee Cake

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 439kcal

Author Meaghan @ 4 Sons R Us

Ingredients

For The Cake

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup sugar
1 stick butter softened
2 large eggs at room temperature
1/2 cup sour cream
1/4 cup orange juice
1 tsp vanilla extract
2 cups fresh cranberries

For The Topping

1/2 cup flour
packed 1/2 cup brown sugar
3 tbsp butter softened
1/4 tsp ground cinnamon

US Customary - Metric

Instructions

Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk together until evenly combined. Set aside.
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ground cinnamon
Add the butter and sugar to another large mixing bowl. Using a hand mixer beat together until smooth & fluffy.
1 stick butter, 1 cup sugar
Add the eggs and beat them in, one at a time, until completely incorporated.
2 large eggs
Add the sour cream, orange juice, and vanilla- blending again until everything's evenly incorporated.
1/2 cup sour cream, 1/4 cup orange juice, 1 tsp vanilla extract
Add half the flour mixture to the wet ingredients and mix just until evenly combined, starting at a slower speed and gradually increasing it so it doesn't poof up and make a mess. Repeat with the remaining flour mixture.
Using a spatula, fold the cranberries into the batter until evenly incorporated.
2 cups fresh cranberries
Spray an 8x8" baking dish with nonstick spray, then add the batter to it and spread it out in an even layer.
Add all of the topping ingredients to a small bowl and mix them together using two forks, or clean fingers, until evenly combined & the mixture's crumbly. Sprinkle the topping evenly out overtop of the batter.
1/2 cup flour, packed 1/2 cup brown sugar, 3 tbsp butter, 1/4 tsp ground cinnamon
Bake at 350° for 45-50 minutes.
Remove from the oven and let the cake rest for 5-10 minutes.
Slice, serve warm, and enjoy!

Notes

When adding the dry ingredients to the wet ingredients, make sure to start the mixer on a lower speed so the flour doesn't poof up and make a mess. You can turn the speed up after the flour has started to incorporate.
For extra decadence, make a quick glaze with a cup of powdered sugar, two tablespoons or so of orange juice or milk, and a teaspoon of vanilla. Drizzle it over the cooled cake.
This is a yummy sweet breakfast or afternoon snack.

Nutrition

Homemade Oatmeal Muffin Mix

4sonsrus — Thu, 05 Nov 2026 11:30:01 +0000

Homemade oatmeal muffin mix stays fresh in the pantry for months so you can whip up a batch of warm muffins with ease anytime. You only need a large mixing bowl, a handful of pantry staples, and a few minutes you to whip up this premade mix.

My family loves a good grab and go breakfast and good snacks to tide them over to dinner.

A muffin fits right into those categories, and into their small, yet capable hands.

So this homemade oatmeal muffin mix is something I make sure to keep on hand in the pantry.

This recipe stores in the cupboard for months, and it bakes up into warm, crumbly goodness.

And this dry mix recipe is the only oatmeal muffin recipe you’ll ever need because it is so adaptable, making your favorite flavors easy to incorporate.

You can substitute ingredients to your liking, add toppings, raisins, nuts, berries, candies or whatever you can think of to make the muffins of your dreams.

Ingredients

To make these you’ll need:

Flour– All purpose.
Sugar– Granulated.
Salt
Baking powder– For leavening.
Shortening– Don’t substitute this for another fat. Shortening is shelf stable.
Oats– Quick cooking or regular oats that you’ve given a whirl through the food processor.

And when you’re ready to bake the muffins you’ll need:

Muffin mix
Milk– Whole is best.
Egg– Beaten.
Mix ins– Chocolate chips, dried fruit, nuts, etc.

How to Make Oatmeal Muffin Mix

Making homemade oatmeal muffin mix is so easy.

In an extra large bowl, stir together the flour, sugar, salt, and baking powder until everything is equally incorporated.

Cut in the shortening with a fork or pastry cutter until the mix is the consistency of corn meal.

Then stir in the oats until they’ve evenly incorporated throughout the mix.

Transfer the mix into an airtight container and seal the container.

This mix is shelf stable and will keep perfectly fine on pantry shelves for several months.

To Bake Oatmeal Muffins

Once you’ve got the muffin mix made, it’s so easy to make oatmeal muffins.

Stir together 3 cups of the homemade muffin mix, a half cupof milk, and 1 beaten egg in a large bowl until it forms a batter.

Fold in whatever mix in you’d like.

Line a muffin tin/cupcake pan with paper baking liners or spray it well with nonstick spray.

Fill each muffin cup with batter so it’s just about 3/4 full.

Bake the muffins for 20-22 minutes at 350 degrees or until toothpick inserted in the center comes out clean.

Enjoy!

Storing

Store the mix in a sealed, airtight container in the pantry for up to 3 months.

To store baked oatmeal muffins, let them cool to room temperature and then transfer them to a paper towel lined airtight container.

They will keep in an airtight container at room temperature for up to 3 days.

Reheat them in the microwave for 15 seconds or so.

Tips and Tricks

Keep the mix in an airtight container or sealed food safe bag in a cool, dry pantry away from heat and sunlight.
Check for an off smell, discoloration, moisture or other issues before using it again. Discard the mix if you notice any of these signs.
Refrigerating it or freezing it can help preserve freshness.
For the best results, label the container with the date you made it.

Other Homemade Baking Mixes

Homemade oatmeal muffin mix is an easy muffin base you can put together with ingredients you likely already have in the pantry.

Make it and enjoy months of homemade muffins!

Looking for other homemade baking mixes?

Try these:

If you’ve tried this HOMEMADE OATMEAL MUFFIN MIX, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Make-Ahead Homemade Oatmeal Muffin Mix

Course Breakfast, Brunch, Muffins, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 143kcal

Author Meaghan @ 4 Sons R Us

Ingredients

7 cups all purpose flour
3 1/2 cups sugar
1 1/2 tbsp salt
1/4 cup baking powder
2 1/4 cups shortening
18 oz quick cooking oats or 18 oz of regular oats that you've given a good whirl with a blade in a food processor

To Bake

3 cups homemade muffin mix
1/2 cup milk
1 egg beaten
1 cup of mix-ins optional

US Customary - Metric

Instructions

In an extra large bowl, stir together the flour, sugar, salt, and baking powder until they're equally incorporated.
7 cups all purpose flour, 3 1/2 cups sugar, 1 1/2 tbsp salt, 1/4 cup baking powder
Using your preferred method, cut in the shortening until the mix is the consistency of corn meal.
2 1/4 cups shortening
Stir in the oats until they've evenly incorporated and spread throughout the mix.
18 oz quick cooking oats
Seal in an airtight container. This mix is shelf stable and will keep perfectly fine on pantry shelves.

To Bake

In a medium size bowl, stir together 3 cups of the homemade muffin mix, 1/2 cup milk, and 1 beaten egg until all are evenly incorporated into batter.
3 cups homemade muffin mix, 1/2 cup milk, 1 egg
Fold in the mix ins, until evenly incorporated.
1 cup of mix-ins
Line a muffin tin/cupcake pan with paper baking liners and fill each muffin cup with batter to just over 3/4 full.
Bake for 20-22 minutes at 350 degrees, or until toothpick inserted in the center comes out clean.

Notes

Keep the mix in an airtight container or sealed food safe bag in a cool, dry pantry away from heat and sunlight.
Check for an off smell, discoloration, moisture or other issues before using it again. Discard the mix if you notice any of these signs.
Refrigerating it or freezing it can help preserve freshness.
For the best results, label the container with the date you made it.

Nutrition

Mountain Dew Biscuits

4sonsrus — Wed, 04 Nov 2026 11:00:55 +0000

Mountain Dew biscuits are soft, fluffy, buttery biscuits made with a surprising splash of soda that helps create a tender texture with hardly any fuss. They’re an easy shortcut side dish made with just a 4 ingredients so you can enjoy a homemade version without a ton of work.

If you grew up in the South like me, then you know biscuits are their own food group.

I’d serve them everyday if I didn’t have to do all the work of cutting in butter.

Well with these Mountain Dew biscuits, there is no cutting in butter.

These are a style of butter swim biscuits, where you bake them directly in melted butter so they are still buttery and delicious without cutting in cold butter.

Plus the Mountain Dew gives the biscuits a tender texture and hint of sweetness.

These biscuits are right at home next to fried chicken, pot roast, soup, or a big family dinner when you need an easy bread option to round out the meal.

Ingredients

To make these you’ll need:

Butter– Salted or unsalted.
Bisquick– Homemade Bisquick is ok too.
Sour cream– Full fat is best.
Mountain Dew

How to Make

Mountain Dew biscuits are a snap to make!

Start by preheat the oven to 425° F.

Put the butter in a 9×9 baking dish and pop the dish with the butter into the oven to let the butter melts as the oven is preheating.

Then mix the Bisquick and the sour cream until crumbly in a medium bowl.

Pour the Mountain Dew and mix it just until a dough comes together.

Sprinkle a flat surface with extra Bisquick.

Put the dough onto the prepared surface and then flatten the dough until it is about 1” thick.

Cut 2-3” round biscuits with a biscuit cutter and put them into the preheated pan with the melted butter.

Return the pan to the oven and bake 10-12 minutes or until the the biscuits are golden brown.

Remove the pan from the oven, let them cool until they are safe to handle, and enjoy!

Storing

Store leftover Mountain Dew biscuits in an airtight container at room temperature for up to 2 days.

You can also refrigerate them for up to 5 days in an airtight container.

To reheat, warm the biscuits in a 300°F oven for about 5 minutes or until heated through.

You can also microwave an individual biscuit for about 10 to 15 seconds, although the texture will not be as tender.

Tips and Tricks

Be careful handling the hot pan with the melted butter when you take it out of the oven. It will be very hot.
Don’t over mix the dough. You want to stir it just until it comes together. If you overmix the biscuits, they won’t be light and tender.
Don’t have a biscuit cutter? Use a clean mason jar lid or cup to cut the biscuits.

Other Biscuit Recipes

Mountain Dew biscuits are a delicious, slightly sweet biscuit you’ll love.

Make them and enjoy!

Looking for other biscuit recipes?

Try these:

If you’ve tried these MOUNTAIN DEW BISCUITS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Mountain Dew Biscuits

Mountain Dew biscuits are soft, fluffy, buttery biscuits made with a surprising splash of soda that helps create a tender texture with hardly any fuss. They're an easy shortcut side dish made with just a 4 ingredients so you can enjoy a homemade version without a ton of work.

Course Bread, Dinner, Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 246kcal

Author Meaghan @ 4 Sons R Us

Ingredients

¼ cup butter
2 ½ cups bisquick
½ cup sour cream
½ cup mountain dew

US Customary - Metric

Instructions

Preheat the oven to 425 F, then place the butter in a 9x9 baking dish and allow to melt in the oven while the oven preheats.
¼ cup butter
In a medium bowl, mix the bisquick and the sour cream until crumbly. Pour in the mountain dew and mix until dough comes together.
2 ½ cups bisquick, ½ cup sour cream, ½ cup mountain dew
Sprinkle a flat surface with extra bisquick, then flatten the dough until it is about 1” thick.
Cut 2-3” round biscuits and add them to the preheated pan with the butter.
Return the pan to the oven and bake 10-12 minutes, or until the the biscuits are golden brown.
Serve warm and enjoy!

Notes

Be careful handling the hot pan with the melted butter when you take it out of the oven. It will be very hot.
Don't over mix the dough. You want to stir it just until it comes together. If you overmix the biscuits, they won't be light and tender.
Don't have a biscuit cutter? Use a clean mason jar lid or cup to cut the biscuits.

Nutrition

Strawberry and Goat Cheese Bruschetta

4sonsrus — Tue, 03 Nov 2026 11:00:53 +0000

This strawberry and goat cheese bruschetta makes elegant entertaining practically effortless. Sweet strawberries, tomatoes, and basil compliment the earthy goat cheese. The tart flavor of balsamic vinegar and olive oil blend the tastes together for a delightful appetizer that’s perfect for serving at parties, potlucks, and holiday meals alike!

We entertain fairly often, whether it’s something pre-planned or impromptu get togethers, pretty much all year long.

I enjoy the time spent with family and friends, and the one thing that tends to bring us all together is food.

Simple options that are easy to throw together are my saving grace, especially at the last minute. I tend to keep it to a variety of finger foods, a mix of appetizers and snacks.

However, sometimes I need something with a fancier feel that looks great, tastes amazing, and still is easy for me to whip up- which is exactly where this strawberry and goat cheese bruschetta comes in, checking all the boxes.

It’s a delicious fruity spin on the classic Italian appetizer that comes together easily with minimal prep.

Lightly toasted slices of baguette bread are spread with creamy goat cheese, topped with a sweet and savory fruit bruschetta with hints of fresh basil and balsamic vinegar.

Whether it’s a patio party in Spring or a holiday menu, this goat cheese bruschetta with strawberries is a must have that’s guaranteed to impress your guests!

Ingredients Needed

My favorite appetizers always have straightforward ingredients that’re easy to find and that’s the case even for this fancy looking bruschetta recipe.

To make it you’ll need:

Tomatoes – Fresh ripe roma tomatoes, diced
Strawberries – Fresh strawberries, hulled & diced
Garlic – Minced garlic, you can use the store bought jarred variety or fresh garlic you’ve prepared yourself.
Basil – Fresh basil leaves, chopped, plus extra for garnishing.
Oil – Specifically extra virgin olive oil
Vinegar – Balsamic vinegar
Salt & Pepper – To taste- and these are optional, but recommended.
Baguette – A fresh French baguette
Butter – You can use salted or unsalted, depending on your preference and dietary needs.
Goat Cheese – Real goat cheese, the log/’chub’ kind not anything labeled ‘spreadable’. Cold goat cheese can still be more crumbly than spreadable, but if you let it sit on the counter and come to room temperature before using, as instructed, it spreads perfectly.

Once you’ve gathered all of your ingredients together you’re ready to whip up this easy goat cheese appetizer!

How To Make

This strawberry goat cheese bruschetta looks and tastes so fancy and elegant that you’d never guess how effortless it actually is to put together.

Start by adding the diced tomatoes and strawberries to a mixing bowl, gently tossing them just until evenly combined.

Add chopped fresh basil and minced garlic to the bowl, again gently tossing just until evenly incorporated.

Then drizzle the mixture with olive oil and balsamic vinegar and give it a good toss to combine the ingredients.

Next, you need to set the tomatoes and strawberries aside for about an hour. Just cover the bowl with a clean dish towel and let it sit on the counter.

This will allow the flavors to really develop and blend together as the acid in the vinegar will start to break them down and release all these delicious juices that will make this bruschetta out of this world.

Right before the hour is up, you can slice your baguette.

Then brush both sides of the bread with melted butter and bake in a 350 degree oven for 5 minutes. The bread will get toasted, slightly crunchy, and develop a gorgeous golden brown color.

As soon as the bread comes out of the oven, you can spread the goat cheese on each slice. Because the bread will be warm, the goat cheese will start to melt and get into all the bread’s nooks and crannies.

To finish, spoon some of the strawberry and tomato mixture on top of each slice. Garnish with a bit of extra fresh basil.

Serve immediately and enjoy!

Storing

Unfortunately this strawberry goat cheese bruschetta does not store well, so it’s best enjoyed freshly made.

I recommend making them just before you’re ready to serve, and only making as many as you think you’ll need.

If you have more bruschetta than you have bread for, you can store that in an airtight container in the refrigerator for up to 24 hours.

TIPS & TRICKS

Cold goat cheese can be more crumbly than spreadable. Before starting the recipe let the goat cheese come to room temperature and it will be easily spreadable when using as instructed.
For a creamier effect, whip your goat cheese before spreading it on the baguettes.
Don’t like goat cheese? Mascarpone or cream cheese will both work as substitutes.
Chiffonade the basil for maximum effect in presentation.
Don’t want to mix tomatoes in with your strawberries? You can leave them out and just use extra berries.
Garnish with chopped pistachios & a drizzle of balsamic glaze for a truly stunning appetizer.

Just like that you have a gorgeous, elegant appetizer ready to go just bursting with all the best flavors of summer.

Other Easy Strawberry Recipes

Looking for other easy recipes using fresh strawberries that will impress your guests?

Check these out!

If you’ve tried this STRAWBERRY AND GOAT CHEESE BRUSCHETTA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Strawberry and Goat Cheese Bruschetta

This strawberry and goat cheese bruschetta makes elegant entertaining practically effortless. Sweet strawberries, tomatoes, and basil compliment the earthy goat cheese. The tart flavor of balsamic vinegar and olive oil blend the tastes together for a delightful appetizer that's perfect for serving at parties, potlucks, and holiday meals alike!

Course Appetizer, Brunch, Lunch, Snack

Cuisine American

Prep Time 15

Cook Time 5

Rest Time 1

Total Time 1 20

Servings

Calories 161kcal

Author Meaghan @ 4 Sons R Us

Ingredients

2 cups diced ripe roma tomatoes
1 cup diced fresh strawberries
½ cup fresh basil chopped + extra for garnish
1 1/2 tbsp minced garlic
salt and pepper to taste
1 tbsp olive oil
1 tbsp balsamic vinegar
1 french baguette sliced on a diagonal, 1/2" thick
4 tbsp butter melted
8 oz goat cheese

US Customary - Metric

Instructions

In a medium mixing bowl, add chopped tomatoes, strawberries, minced garlic, olive oil, and balsamic vinegar gently tossing them together until evenly combined.
2 cups diced ripe roma tomatoes, 1 cup diced fresh strawberries, 1 1/2 tbsp minced garlic, 1 tbsp olive oil, 1 tbsp balsamic vinegar
Chop the basil and add to the strawberry mixture, again gently tossing until evenly incorporated.
½ cup fresh basil
Cover the bowl with a clean dish towel, and set to the side for 1 hour to rest.
Season with salt and pepper, to taste, if desired.
salt and pepper
Place the baguette slices onto a rimmed baking sheet and brush them all evenly with melted butter.
1 french baguette, 4 tbsp butter
Bake at 350° for 5 minutes, just until slightly browned.
Spread the goat cheese evenly out on top of the baguettes.
8 oz goat cheese
Spoon bruschetta on top of the goat cheese.
Garnish with fresh basil, serve immediately, and enjoy!

Notes

Cold goat cheese can be more crumbly than spreadable. Before starting the recipe let the goat cheese come to room temperature and it will be easily spreadable when using as instructed.
For a creamier effect, whip your goat cheese before spreading it on the baguettes.
Don't like goat cheese? Mascarpone or cream cheese will both work as substitutes.
Chiffonade the basil for maximum effect in presentation.
Don't want to mix tomatoes in with your strawberries? You can leave them out and just use extra berries.
Garnish with chopped pistachios & a drizzle of balsamic glaze for a truly stunning appetizer.

Nutrition

Honey Pecan Cream Cheese Spread

4sonsrus — Mon, 02 Nov 2026 11:00:19 +0000

Honey pecan cream cheese spread turns basic cream cheese into a bagel shop style spread full of sweet honey and crunchy, nutty pecans. Make it for everyday breakfast bagels or to dress up your brunch spreads and holiday gatherings.

If you’re looking for a simple way to dress up your morning bagel or make a breakfast spread feel a little fancier, this honey pecan cream cheese is just the thing.

It’s a fancy bagel shop style cream cheese spread but it’s so easy to make!

Just whip in some honey and toasted, chopped pecans and you’ve got a dressed up schmear experience with sweet honey and nutty pecans in each bite- no cooking skills required.

While it’s easy enough to make for everyday mornings, it’s also a lovely and easy way to dress up a holiday brunch.

You could make a few different artisan cream cheese spreads including this one and set them out for your guests to enjoy.

Since you can make it ahead of time, it takes pressure off of the morning of while still adding a little special touch to your table.

Ingredients

To make this you’ll need:

Cream cheese– Softened to room temperature.
Honey
Pecans– Buy the chopped pecans. If you have whole pecan halves, chop them first with a chef’s knife.

How to Make

Honey pecan cream cheese spread is very easy to make!

Start by toasting the pecans.

To do this, spread the pecan pieces out in an even layer on a rimmed baking sheet and bake them at 350° for 5 minutes, shaking half way through.

Carefully remove the hot pan from the oven, and set it aside to cool.

Then whip the cream cheese and honey together a mixing bowl with a hand mixer until the mixture is evenly combined, light, and fluffy.

Fold in the cooled nuts with a sturdy spatula until they are evenly distributed.

Cover the bowl and chill in the refrigerator for 30 minutes.

Use and enjoy!

Serving Suggestions

This honey pecan cream cheese spread is so versatile!

My favorite ways to serve it are:

spread on bagels, toast, pancakes, waffles, or french toast
as a substitute it for the cream cheese frosting on warm cinnamon rolls
dolloped on roasted sweet potatoes
as a dip for fruit

Storing

Store this spread in an airtight container in the refrigerator for up to 5 days.

Keep it chilled between servings.

Remember the spread will firm up in the fridge so let it sit at room temperature for about 10 to 15 minutes before serving so it’s easier to spread.

Tips and Tricks

Toasting the pecan pieces is an optional step, but one I highly recommend since it deepens the flavor of the pecans.
Add a little extra into this by stirring in some cinnamon or pumpkin spice for a fall flavor. You can also stir in bits of dried apples, raisins, or craisins for a little extra fruity action.
It’s really important to let the block of cream cheese soften on the counter before you make this. It helps everything incorporate much more easily and more evenly if it’s soft.

Other Cream Cheese Spreads

Honey pecan cream cheese spread brings a bagel shop experience home.

Make it and enjoy!

Looking for other cream cheese spreads?

Try these:

If you’ve tried this HONEY PECAN CREAM CHEESE SPREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Honey Pecan Cream Cheese Spread

Course Appetizer, Breakfast, Brunch, Dip, Snack, Spread

Cuisine American

Prep Time 5

Cook Time 5

Chill Time 30

Total Time 40

Servings

Calories 137kcal

Author Meaghan @ 4 Sons R Us

Ingredients

8 oz cream cheese softened
4 1/2 tbsp honey
3/4 cup pecan pieces

US Customary - Metric

Instructions

Spread the pecan pieces out in an even layer on a rimmed baking sheet. Bake at 350° for 5 minutes, shaking half way through. Carefully remove the hot pan from the oven, and set it aside to cool.
3/4 cup pecan pieces
Add the cream cheese and honey to a mixing bowl. Using a hand mixer, whip them together until evenly combined and the mixture's light & fluffy.
8 oz cream cheese, 4 1/2 tbsp honey
Using a spatula fold in the cooled nuts until evenly incorporated.
Cover the bowl and chill in the refrgierator for 30 minutes.
Use and enjoy!

Notes

Toasting the pecan pieces is an optional step, but one I highly recommend since it deepens the flavor of the pecans.
Add a little extra into this by stirring in some cinnamon or pumpkin spice for a fall flavor. You can also stir in bits of dried apples, raisins, or craisins for a little extra fruity action.
It's really important to let the block of cream cheese soften on the counter before you make this. It helps everything incorporate much more easily and more evenly if it's soft.

Nutrition

Butterfinger Truffles

4sonsrus — Fri, 30 Oct 2026 11:00:28 +0000

Butterfinger truffles are an easy no bake treat packed with the sweet peanut butter flavor and crunchy candy goodness of your favorite Butterfinger bars, all wrapped in a smooth chocolate coating. This treat is perfect for holiday cookie trays, parties, and homemade gifts.

During the holidays, I love to gift homemade candy.

I also love to put some homemade candies out on my cookie trays.

And my family is full of peanut butter lovers.

These homemade Butterfinger truffles are a hit with them and any peanut butter fan!

They take all that familiar candy bar flavor and turn it into bite sized treats with a creamy, yet crunchy center and a chocolate shell that makes every piece feel like a little homemade candy shop indulgence.

The best part is that you don’t need to turn on the oven or fuss with complicated candy making techniques to pull them together.

Whip up a batch ahead of time and keep them chilled until you’re ready to serve.

Ingredients

To make these you’ll need:

Graham crackers– 6 sheets.
Butterfinger chocolate bars– 3 whole chocolate bars plus more for garnish.
Sugar– Powdered.
Peanut butter– Creamy is best. Don’t use natural. It will separate.
Vanilla extract
Melting chocolate– Sometimes these are called melting wafers.

How to Make

Butterfinger truffles are pretty easy to make.

Just pulse the graham crackers and Butterfingers together in a large food processor until they are crumbly.

Add the powdered sugar, peanut butter, and vanilla to the crumbs in the food processor and pulse everything again until the mixture comes together.

Roll the mixture into small balls that are roughly 1-2 tablespoon each.

Put them onto a parchment lined baking sheet.

Repeat until you’ve used up all the mixture.

Put the tray of truffle centers into the fridge to firm up for 25 minutes.

After they have refrigerated, melt the chocolate in a microwave safe bowl in 30 second increments in the microwave, stirring after each.

Do this until the chocolate melts are smooth.

Dip the truffles into the melted chocolate to cover, letting any excess chocolate drip off into the bowl.

Top each truffle with chopped Butterfinger for garnish if desired.

Set them back on the parchment lined tray and refrigerate them to set.

Serve and enjoy!

Storing

Store these truffles in an airtight container.

They will keep in a container on the counter for up to a week or in the fridge for 2.

Tips and Tricks

Break apart the graham cracker sheets and coarsely chop the bars before you pulse them together in the food processor.
Use a small cookie scoop to evenly portion out the truffle filling.
If you are using Butterfinger bars to garnish the truffles, sprinkle the topping onto each one as soon as they are dipped so the topping sticks.

Other Easy Candy Recipes

Butterfinger truffles are an easy no bake treat for anyone whole loves peanut butter.

Make them and enjoy!

Looking for other easy candy recipes?

Try these:

If you’ve tried these BUTTERFINGER TRUFFLES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Butterfinger Truffles

Course Dessert

Cuisine American

Prep Time 20

Chill Time 25

Total Time 45

Servings truffles

Calories 152kcal

Author Meaghan @ 4 Sons R Us

Ingredients

6 sheets graham crackers
3 butterfinger chocolate bars plus more to garnish if desired
1 ¼ cup powdered sugar
1 ¼ cups peanut butter
1 teaspoon vanilla extract
2 cups chocolate melting wafers

US Customary - Metric

Instructions

In a large food processor, add the graham crackers and butter finger bars and pulse until crumbly.
6 sheets graham crackers, 3 butterfinger chocolate bars
Add the powdered sugar, peanut butter, and vanilla and pulse again until the mixture comes together.
1 ¼ cup powdered sugar, 1 ¼ cups peanut butter, 1 teaspoon vanilla extract
Form into small balls, roughly 1-2 tablespoons, and put onto a parchment lined baking sheet.
Put into the fridge to firm up for 25 minutes.
In a heatproof bowl, melt the chocolate in 30 second increments in the microwave, stirring after each, until smooth.
2 cups chocolate melting wafers
Dip the truffles into the melted chocolate and top with chopped butterfinger chocolate bar if desired.
Allow to set before serving.

Notes

Break apart the graham cracker sheets and coarsely chop the bars before you pulse them together in the food processor.
Use a small cookie scoop to evenly portion out the truffle filling.
If you are using Butterfinger bars to garnish the truffles, sprinkle the topping onto each one as soon as they are dipped so the topping sticks.

Nutrition

Chicken Bacon Couscous (One Pot Recipe)

4sonsrus — Wed, 28 Oct 2026 11:00:18 +0000

One pot chicken bacon couscous is an easy dinner recipe that’s both hearty and quick to come together. It’s a full meal that cooks in a single pot, loaded with flavor and leaving behind only a single dish to clean afterwards. Studded with crisp bacon, savory chunks of chicken, and tender veggies mixed into fluffy couscous- it’s simple yet savory & a perfect option for busy evenings!

Some days I feel like a darn rock star. I got up on time, got all the kids off on time- possibly even cooked breakfast. You know because most mornings it’s cold bowls of cereal all around.

Then I’ve had a productive day working, both for my job and cleaning up around the house. Obviously copious amounts of coffee are involved on these days. Those days, I’ve also already cooked dinner by 5 pm- or I know what I’m making and everything’s ready & waiting.

However, there are many more days where life get’s busy and dinner time is just around the corner and I still have no clue what to make. Nothing’s thawed out, no plans, just a prayer for my sanity and a hungry family wondering when they’re going to get a hot meal.

Which is pretty much when I thanked the gifted kitchen goddess that originally came up with this easy one pot chicken bacon couscous recipe.

Thanks to my (usually) well stocked fridge and pantry, it comes in clutch and with a little bit of minimal prep and a single pot, it’s ready to serve in just 30 minutes.

If you thought pasta was quick cooking and a great go-to option on busy nights, let me introduce you to couscous- which is completely cooked in just about 5 minutes flat.

What Is Couscous?

What exactly is couscous though? You might be surprised to learn that it’s derived from the same main ingredient as traditional pasta- semolina durum wheat. In it’s native Africa, it isn’t formed into different shapes, but into tiny balls.

It was actually a genius way to use all of the wheat and waste nothing. The hard bits that didn’t want to be ground up into flour were sprinkled with water and rolled to form small pellets. Those were then dusted with flour to keep them separate, and any that didn’t take were sieved out and the process repeated.

Thankfully, with the spread of cultural foods world wide- I know what couscous is, and can also grab it off the shelf at my local grocer’s. We’re not talking about Israeli couscous today either. While pearl couscous is yummy, it’s more pasta like in substance.

Proper, traditional couscous should be light and fluffy when prepared, not gritty like my beloved Southern grits. Think of it a bit like rice, but smaller. And of course, much quicker to cook!

Now let’s dig into the main reason we’re here, this one pot chicken bacon couscous!

Ingredients Needed

Since this is a busy day dinner, it’s prep is simple and only calls for easy ingredients- most of which you probably have on hand already, and any others are easy to find in any modern grocery store.

To make it you’ll need:

Bacon – Six strips of bacon, NOT thick cut
Vegetables – A mixture of diced onion, carrots, and celery
Garlic – Minced garlic- fresh is recommended, but the jarred kind words as a substitute
Wine – White cooking wine; however, if this is an ingredient you’d prefer to skip, you can substitute a bit of extra chicken broth in it’s place.
Couscous – Regular couscous, NOT Israeli/pearl couscous. These are very tiny balls, and can sometimes be found referred to as Moroccan couscous.
Broth – Chicken broth; either your favorite storebought variety, or our homemade version.
Chicken – Several cups of chopped rotisserie chicken
Butter – I tend to keep salted butter on hand, but if sodium is a concern use unsalted butter
Seasonings – A blend of Italian seasoning, salt, and pepper round out the flavor profile of this dish.

Once you’ve gathered all your ingredients you’re ready to begin throwing this 30 minute meal together!

How To Make

This chicken bacon couscous recipe comes together in a single pot, specifically a large Dutch oven or other heavy bottomed pot. For best results though, I do recommend using a Dutch oven.

Start by adding the bacon to the pot in a single layer, set over medium heat. This will ensure a real crisp with little effort, just make sure to flip the strips over halfway through their cooking.

Once the bacon’s cooked & crispy, transfer it to a waiting paper towel lined plate. Drain all but two tablespoons of the bacon grease from the pot.

Add the carrots, celery, and onion to the pot, stirring them around in the bacon drippings until evenly coated, then saute until they’re softened & tender.

I advise adding a pinch of salt to the veggies as they cook. It helps them ‘sweat’ out the moisture and soften quicker without them becoming mushy. At this point, the salt is optional though.

Add the minced garlic, stirring to combine, then letting it cook for roughly 30 seconds. We want it to infuse the dish, but not burn or turn bitter- which can happen all too easily with fresh garlic.

A dash of white wine is poured into the dish to deglaze it. Make sure to scrape up any browned bits from the bottom as you stir it in. Those are golden flavor nuggets you don’t want to leave behind!

Add both the broth and the couscous, stirring to combine. Bring the mixture to a boil, then immediately reduce the heat so it’s gently simmering. Cover and cook for 4-5 minutes.

Stir the couscous to ‘fluff’ it, just like you would with rice. It’s done cooking if the mixture’s airy and has completely absorbed the liquid. Remove the pot from heat.

Chop the bacon and add it, along with the remaining ingredients, to the pot. Stir everything together until evenly combined.

Salt & pepper the dish, to taste, then serve warm and enjoy!

Storing

Leftover chicken bacon couscous can be stored in an airtight container in the refrigerator for up to 3 days.

Tips & Tricks

Be careful to use regular couscous and not the Israeli/pearl variety, which is larger and cooks differently. The two can’t be used interchangeably, and using the pearl kind will result in a mess.
Use regular bacon, not thick cut bacon.
For best results, use a Dutch oven to make this recipe. Since everything cooks in one pot, it enables you to get through all the different cooking stages properly. You can use another heavy bottomed pot, but it will be the most accurate in the proper pot.
Drain off most of the bacon grease from the pot, but leave roughly two tablespoons. In an otherwise completely lean dish, it lends a great element of flavor. Couscous is pretty bland all by itself, so we’re trying to dress it up nicely.
I love using leftover rotisserie chicken in this dish because it’s so convenient, but you could also use leftover grilled chicken.

Other One Pot Chicken Recipes

You can’t beat a one pot meal that’s quick, easy, and full of flavor. Whether you’ve got it all together and had a delicious dinner preplanned, or you’re just winging it at the last minute, this chicken bacon couscous is a hearty meal that’s going to save the day and become a new family favorite!

Looking for other easy one pot chicken recipes to enjoy?

Try these:

If you’ve tried this ONE POT CHICKEN BACON COUSCOUS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Chicken Bacon Couscous (One Pot Recipe)

One pot chicken bacon couscous is an easy dinner recipe that's both hearty and quick to come together. It's a full meal that cooks in a single pot, loaded with flavor and leaving behind only a single dish to clean afterwards. Studded with crisp bacon, savory chunks of chicken, and tender veggies mixed into fluffy couscous- it's simple yet savory & a perfect option for busy evenings!

Course Casserole, Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 429kcal

Author Meaghan @ 4 Sons R Us

Ingredients

6 strips bacon
1 large white onion peeled & diced
1 1/2 cups chopped carrots
2-3 stalks celery diced
2 tbsp minced garlic
2 tbsp white cooking wine
1 1/2 cups couscous (not Israeli/pearl)
2 cups chicken broth
3-4 cups chopped rotisserie chicken
2 tbsp butter softened
1/2 tsp Italian seasoning
salt & pepper to taste

US Customary - Metric

Instructions

Add the bacon to a large dutch oven, set over medium heat, in a single layer. Cook until crispy, making sure to flip the strips half way through. Transfer the bacon to a paper towel lined plate to drain. Drain most of the bacon grease from the pot, leaving two tablespoons in it.
6 strips bacon
Return the dutch oven to the stove top, again over medium heat. Stir in the diced veggies with a pinch of salt to help them 'sweat' as they tenderize. Stir them occasionally, and cook until softened.
1 large white onion, 1 1/2 cups chopped carrots, 2-3 stalks celery
Stir in the garlic, cooking for an extra 30 seconds. Stir in the wine, deglazing the pan and scraping up any browned bits as you go.
2 tbsp minced garlic, 2 tbsp white cooking wine
Add the chicken broth and couscous, stirring to combine. Bring the pot to a boil, then reduce the heat to a simmer, cover, and cook for 4-5 minutes- until the couscous is fully cooked and has absorbed all of the liquid.
1 1/2 cups couscous , 2 cups chicken broth
Roughly chop the bacon, and add it to the pot along with the chicken, butter, & Italian seasoning. Stir everything to evenly combine and fluff the couscous.
3-4 cups chopped rotisserie chicken, 2 tbsp butter, 1/2 tsp Italian seasoning
Season with salt & pepper, to taste, serve warm, and enjoy!
salt & pepper

Notes

Be careful to use regular couscous and not the Israeli/pearl variety, which is larger and cooks differently. The two can't be used interchangeably, and using the pearl kind will result in a mess.
Use regular bacon, not thick cut bacon.
For best results, use a Dutch oven to make this recipe. Since everything cooks in one pot, it enables you to get through all the different cooking stages properly. You can use another heavy bottomed pot, but it will be the most accurate in the proper pot.
Drain off most of the bacon grease from the pot, but leave roughly two tablespoons. In an otherwise completely lean dish, it lends a great element of flavor. Couscous is pretty bland all by itself, so we're trying to dress it up nicely.
I love using leftover rotisserie chicken in this dish because it's so convenient, but you could also use leftover grilled chicken.

Nutrition

recipe adapted from Show Me The Yummy