Tin Roof Sundae Ice Cream

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Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.

Close-up of ice cream

Tin Roof Ice Cream

This was my Grandpa McGinnis’ favorite ice cream. I never really liked tin roof ice cream much as a kid, as peanuts in ice cream just weren’t my thing. But, as an adult, I sure do love this homemade version.

Maybe it’s that the peanuts are covered in chocolate. Maybe it’s the decadent fudge sauce. Or, maybe it’s the chewy chunks of fudge. But, when you put all three of them together, there’s no maybe about it. Each spoonful is magical.

With this tinroof sundae recipe, you can use pretty much any fudge you may have on hand. At my house during the holidays, that makes this recipe a very appealing choice in the fall and winter seasons.

If you don’t have fudge on hand, I’ve got you covered. You can whip up a batch of this incredible homemade fudge in just 5 minutes. Just leave out the pecans, and it will be perfect for this ice cream.

Overhead shot of ice cream

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new

Raspberry Pretzel Jello Salad

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Raspberry Pretzel Jello Salad

A serving of raspberry pretzel jello salad. You can see the pretzel layer on the bottom, with a white creamy layer on top of the pretzels and the red raspberry jello layer on top. There is another serving in the background and a spoon is near the plate.

Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.

I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries? 

If you had to pick would you go strawberry or raspberry?

Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉

Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?

Ingredients Needed for Raspberry Pretzel Salad

Here is your grocery list for each of the three layers of this salad:

Pretzel Layer

  • Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
  • Butter: helps bind the crust together and adds rich yummy flavor
  • Brown Sugar: adds flavor and sweetness
  • Sugar: adds more sweetness

Cream Layer

  • Sugar: adds sweetness to the creamy layer
  • Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
  • Cool Whip: adds sweetness, structure and creaminess to the cream layer

Jello Layer

  • Raspberry Jello: you will follow the instructions on the Jello box to make this layer
  • Water: used to make the Jello
  • Raspberries: fresh or frozen can be used and will work great

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

How to Make Raspberry Pretzel Salad

The steps for making this recipe are simple. Here they are broken down by layer:

Pretzel Layer

  • Preheat oven.
  • Combine all the ingredients well.
  • Press into baking dish.
  • Bake and let cool completely.

Cream Layer

  • Beat the sugar and cream cheese together.
  • Fold in Cool Whip.
  • Spread over cooled pretzel layer.

Jello Layer

  • Mix the jello powder and boiling water until the powder is dissolved.
  • Stir in the rasp

Perfect Brown Gravy (made without meat drippings)

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This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it’s easily made without any meat drippings!

easy brown gravy without any drippings

Gravy without Drippings

Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many old-fashioned gravies over the years, for this gravy recipe, I opt to use broth and butter instead of drippings and fat from the meat.

There’s an added benefit to making gravy without any meat drippings in that it allows you to make gravy both on any occasion and ahead of time for big meals like Thanksgiving.

I love being able to tuck the gravy in the fridge a few days early and not give it another thought until it’s time to serve the big meal.

easy brown gravy without any drippings

Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine.

It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy warm gravy. We tried Poutine for the first time in Montreal and absolutely loved it.

Ever since then, I’ve been making poutine at home that’s just as hearty and tasty as the one we had up north. I shared a copycat recipe for our favorite Montreal-Style Poutine from our trip and you’ve loved it as much as we do!

One of the most important parts of making good poutine is the gravy. It carries much of the flavor in the dish and helps tie everything together.

Perfect Brown GravyRead more

Honey Roasted Chicken

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Honey Roasted Chicken

a photo of a golden roasted chicken breast that has been sliced sitting on tope of mashed potatoes covered in gravy.

Juicy, golden honey roasted chicken with crispy glazed skin that is pure comfort! This roasted whole chicken recipe is made for Sunday dinner!

Growing up my favorite meal was honey roasted chicken, mashed potatoes and gravy (actually I ate it plain with butter most times) fresh corn and jello. Yup, I said jello. I requested this dinner every year for my birthday dinner. It was perfection.

Then I grew up and forgot all about roasted chicken. Why? Because buying boneless skinless chicken took over my life. It was easy to buy, easy to freeze and defrost and easy to cook up. But, then I remembered my long ago love for roasted chicken and found this recipe.

I mean hello! Just look at the beautiful golden, delicious skin! I love bringing back old favorites. Don’t you? So many memories.

Ingredients for Honey Roasted Chicken

For the Chicken

  • Whole Chicken: You want a chicken that weighs 3-4 lbs. This is good healthy protein!
  • Seasonings: Salt, Pepper, and Smoked Paprika
  • Aromatics: Onion, Lemon, Garlic, Thyme Sprigs, and Parsley
  • Butter: Gets mixed with the seasonings to rub all over the chicken under the skin.
  • Egg: Brushed on the skin and helps the skin get crispy.

For the Honey Glaze

  • Cornstarch: helps thicken the glaze
  • Water: combines with the cornstarch to thicken the glaze
  • Honey: adds natural sweetness, flavor and thickness to the glaze
  • Apple Cider Vinegar: adds flavor and acidity
  • Chicken Broth: adds flavor and is the bulk of the base for the glaze
  • White Wine: you can use real wine, cooking wine or just double the chicken broth
  • Thyme: adds flavor and freshness to the glaze
  • Butter: adds richness

The measurements for all the ingredients can be found in the recipe card down below. Keep scrolling for all the details!

Why Put Lemon in a Roast Chicken?

Lemon is a great aromatic that releases its flavor into the chicken as it roasts. It adds a delicious flavor to the meat along with the herbs, onions, garlic, etc.

Is Roasting Different Than Baking?

Roasting is done at a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food.

Baking is done at a lower temperature.

Roasting is usually done in an opened, uncovered pan, and foods that are baked are usually covered.

How Do You Keep Chicken from Drying Out When Roasting?

My top tip for keeping chicken moist while roasting is to truss the chicken. Getting the wings

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