This cranberry sauce recipe is sweet, tart and bursting with fresh orange flavor! Made with whole cranberries, orange juice, brown sugar and warm spices, it comes together in just 15 minutes of prep and cooking. It’s an easy, homemade Thanksgiving side dish that you can make ahead of time, so there’s one less thing to worry about on the big day!

I grew up thinking I didn’t like cranberry sauce. My dad loved the canned stuff, and every Thanksgiving my mom would open a can just for him. The rest of us? No thank you!

Then one day, I had a leftover turkey sandwich at a little sandwich shop, and everything changed. That sweet and tart cranberry sauce with the turkey?! I finally understood what I’d been missing!

Now, homemade cranberry sauce is a must-have at our Thanksgiving table. And trust me, once you try it with fresh orange juice and a little brown sugar, you might never go back to the canned stuff!

This classic easy French toast recipe is the simple, cozy breakfast everyone loves. Golden on the outside, soft and custardy on the inside, with hints of cinnamon and vanilla, it’s a timeless recipe that never fails.

If you’ve been wondering how to make French toast that’s perfectly crisp on the outside and soft in the center, this is it. We even have a secret ingredient in the batter!

Easy French Toast Recipe

When I was about seven or eight, my uncle came to visit — my dad’s cool brother with the convertible we all loved riding in. One morning my mom made French toast, and I watched in disbelief as Uncle Richard skipped the maple syrup, grabbed the homemade raspberry syrup, and then piled on the powdered sugar. Mom didn’t say a word.

So, naturally, I followed his lead. I stretched my skinny little arm across the table, grabbed the powdered sugar, and absolutely covered my French toast. It was amazing.

These days I just add a light dusting, but it still makes me laugh how much other people shape our food habits. Years later, I was at a friend’s house when his mom offered me French toast… with cheese.

Cheese?! On French toast?! My brain said no — cheese belongs in eggs or on breakfast sandwiches, not soaking in custard. But of course I tried it, and one bite completely won me over. It didn’t make sense, but it was delicious.

I never did figure out exactly how she made it, but I’ll tell you this—that moment kicked off my lifelong love of sweet and salty flavors.

French Toast Ingredients

It is likely that you have all the ingredients you need to make this classic french toast recipe in your fridge already, including that surprise ingredient. This recipe is simple, here is what you will need:

• Egg: The base of the custard. Eggs give French toast structure, richness, and that classic soft, custardy center.
• Whole Milk: Adds moisture and helps thin the custard so it soaks evenly into the bread. The fat in whole milk also contributes to a richer flavor and creamier texture.
• Vanilla Extract: Enhances the sweetness and adds warm, aromatic flavor that makes the custard taste more dessert-like and cozy.
• Cinnamon (optional): Adds warmth and subtle spice, gi

Sweet Cream Biscuits are a flaky biscuit made with heavy cream! This is the BEST biscuit you’ll ever make – completely from scratch and very easy to make. Using simple ingredients like flour, butter, baking powder, sugar and cream you’ll be busting out tender biscuits for Sunday brunch every weekend!

My favorite way to enjoy these biscuits is to make my famous strawberry shortcake (I have the easiest tip for the strawberries that makes strawberry shortcake the best summer dessert!) or with a little swipe of freezer jam on a lazy weekend morning.

Why This Recipe Won’t Fail

Cream Biscuits are the perfect biscuit, especially if you’re not used to making biscuits from scratch. They’ve got a sugary, crunchy outside and a soft and fluffy inside.

The heavy cream makes the difference! The fat from heavy cream makes these biscuits soft and moist because the water doesn’t evaporate out as quickly as milk.

Unsalted Butter is king!! During baking, the water in the butter evaporates into steam, this steam leaves behind air pockets that contribute to the craveable flaky texture of a biscuit! 

Ingredients in Southern Sweet Cream Biscuits

• Heavy Whipping Cream: This is one of the most important ingredients in a sweet cream biscuit. It adds liquid to combine the dry ingredients AND adds fat required for a tender and moist biscuit.
• Flour: I always use all purpose flour because it’s simple and has the correct protein for a flaky biscuit. See below for self rising substitute.
• Sugar: We are making sweet biscuits so a hint of sweet is essential. I especially love the crunchy texture on top with the sanding or turbinado sugar.
• Baking Powder: Give those babies height!
• Butter: Bringing the fat and the chemistry behind flaky layers.
• Egg: Adds a little richness so the biscuits bake up soft and tender.
• Salt: Just enough to balance the sweetness and bring out the flavor.
• Egg White: Brushed on top for that pretty golden shine.
• Sanding Sugar: The sparkling, sweet crunch that makes them feel extra special.

How to Make Sweet Cream Biscuits

1. Prep: Preheat the oven and line a baking sheet with parchment paper.
2. Whisk: Whisk together the dry ingredients.
3. Toss: Toss the butter in the dry ingredient until well coated. Use a pastry cutter to mix in the butter.
4. Cream: Beat the egg into the heavy cream and stir into the dry ingredients until combined. Mixture will be wet.
5. Fold and Press: Turn the dough out onto a floured

Skip the canned soup and make your own hearty and delicious homemade cream of chicken soup. With simple ingredients and easy instructions, this condensed soup recipe is perfect for a cozy night in or as a substitute in recipes calling for canned soup.

I’m sorry 1989, I couldn’t support the condensed soup any longer. I don’t judge if you want to keeping buying it, and I can promise you that making it and freezing it or using it right away is so easy there’s no reason to buy the salty, overly processed can anymore.

If you were to eat a bite of cream of chicken soup from the can side by side with this recipe you made from scratch, you wouldn’t believe how much better the flavor is when you make it yourself!

Ingredients for Homemade Cream of Chicken Soup Recipe

One of the best things about making condensed chicken soup from scratch is that you probably have all the ingredients at home already! Pantry ingredients is all you need. Here is everything you’ll need:

• Chicken Broth
• Milk
• Flour
• Seasoning: I used Kinder’s Buttery Steakhouse Seasoning, but any poultry seasoning would work great!
• Black Pepper

The measurements of each can be found in the recipe card at the end of the post.

How to Make Cream of Chicken Soup from Scratch

If I have the time, I like to make my condensed soups at home from scratch. I just love that I know exactly what is going in it. It feels healthier to me! And it’s so easy and really only takes a few extra minutes! Here is how you do it:

1. Boil: Add the chicken stock and 1/3 cup of the milk in a large saucepan over medium heat and bring it to a boil.
2. Whisk: In a separate small bowl, whisk together the flour and seasonings and the rest of the milk. It will be a thick paste-like mixture.
3. Combine: Pour the flour/milk mixture into the boiling broth whisking vigorously and then reduce the heat to low.
4. Simmer: Let the soup simmer continuing to whisk it until it is smooth and thick. It will take about 5-10 minutes to thicken up. It will thicken a little more as it cools. Taste the soup and add salt and pepper to season if needed.

Keep scrolling down to the recipe card at the end of the post for the complete recipe.

How to Use Cream of Chicken Soup

You can eat cream of chicken soup just as a comforting bowl of soup, or it can be used in other recipes as a substitute for condensed cream of chicken soup. Here are a few of our recipes that use cream of chicken soup:

• Crockpot Chicken
• Creamy Zucchini Sausage Casserole
• Funeral Potatoes
• Chicken Pillows

Storage Tips

Leftovers should be stored in an air

Mascarpone whipped cream is rich, creamy, and just lightly sweet making it the perfect topping or frosting for desserts. Made with mascarpone cheese and heavy cream, this whipped cream holds its shape beautifully while staying soft and silky.

If you’re looking for a more stable, luxurious alternative to traditional whipped cream, this easy mascarpone whipped cream recipe is exactly what you need.

This recipe is inspired by the popular food truck, Waffle Love. I originally was looking to make a thicker, creamier whipped cream to accompany our Liege Waffles, or as you all know them, Waffle Love waffles, and while I did just that, I also threw in some clear vanilla and my goodness, it took the taste to a whole new level!!! 4 ingredients is all you need!

What is Mascarpone Cheese?

Mascarpone is an Italian soft cheese made from cow’s milk and coagulated with an acid of some kind. It’s like Italian cream cheese. It is extra creamy and velvety in texture has the most dreamy flavor. It is similar to cream cheese but more sweet. You can find it at the grocery store near the cream cheese in a small white container usually.

Ingredients for Mascarpone Whipped Cream

Adding mascarpone cheese to the whipped cream helps stabilize it. We have a stabilized whipped cream recipe already on the blog, but if you don’t want to mess with gelatin, try mascarpone instead! Here is what you will need:

• Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
• Clear Vanilla Extract: A splash of vanilla is essential in this whipped cream and the clear vanilla makes helps it stay bright white.
  • If you don’t have clear vanilla, regular vanilla extract will work fine.
• Powdered Sugar: also called confectioners’ sugar
• Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese

The measurements of each ingredient can be found in the recipe card at the end of the post.

How to Make Mascarpone Whipped Cream Frosting

Mascarpone cream comes together in minutes, uses just a few ingredients, and works beautifully on cakes, cupcakes, pies, waffles, and fresh fruit. Once you try mascarpone cream, it’s hard to go back. Here’s how you make it:

1. Soft Peaks: Add the heavy cream to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, and beat until soft peaks form. Scrape down the sides of the bowl as needed.
2. Stiff Peaks: Add in the rest of the ingredients and beat until stiff peaks form.

This whipped cream will be stabilized enough to put in a piping bag pipe on cupcakes or pies. The complete recipe can be found in the recipe card down below. Keep scrolling for all the details.

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