Slow Cooker Chicken & Corn Soup

Slow Cooker Chicken & Corn Soup

Slow cooker chicken & corn soup is the perfect blend of comforting chicken soup and creamy corn chowder. This recipe makes a hearty dinner for the family with plenty of leftovers for the week. The best part, the slow cooker does most of the work for you!

Slow Cooker Chicken & Corn Soup

The chill of autumn has arrived in New England. It seems like all at once the air shifts from the warm, humid days of summer to the cool, brisk days of fall. I am always amazed at how this happens almost over night.

Chicken & Corn Soup

One of my favorite ways to warm up the family on these chilly autumn days (besides a blazing fire in the wood stove) is by serving a delicious, comforting soup for lunch or dinner. There is something about a hearty bowl of soup, stew, or chowder that not only warms the belly but the soul too.

This slow cooker soup will do just that. Slow cooker chicken & corn soup is creamy and delicious, packed with tender chunks of white meat chicken and loaded with vegetables. Perfect for filling hungry bellies.

Slow Cooker Chicken & Corn Soup

As this slow cooker chicken & corn soup slowly cooks on the counter, your home will be filled with the most delicious aromas. When hubby comes through the door and says, “What is that amazing smell?”, you know you have a good recipe, right?!

Chicken & Corn Soup

Ingredients for Slow Cooker Chicken & Corn Soup

  • Boneless chicken breasts
  • Carrots
  • Leek
  • Clove of garlic
  • Potatoes (I used gold but brown or red potatoes would work too.)
  • 1 can chopped green chilies
  • 2 cans creamed corn
  • Chicken broth
  • Bay leaves
  • Parsley
  • Chives
  • Salt & pepper
  • Cooked bacon
  • Half & Half
Slow Cooker Chicken & Corn Soup

How to Make Slow Cooker Chicken & Corn Soup

You are going to be amazed at how easy this soup is to make! After dicing and slicing the vegetables, everything is added to the slow cooker, which does most of the cooking for you.

Slow Cooker Chicken & Corn Soup

To start, you will need a 6 quart slow cooker. This is a similar slow cooker to the one that I used for this soup recipe.

Add the chicken breasts to the bottom of the slow cooker. Then add peeled & diced carrots, thinly sliced leeks, potatoes cut into about 1″ sized pieces (I left the skin on), and the minced garlic.

Drain the can of green chilies, and add the drained chilies to the slow cooker along with the 2 cans of creamed corn.

Fall Slow Cooker Soup

Pour the chicken broth into the slow cooker. Throw in the bay leaves, then cover the slow cooker and cook on low for 5-6 hours (until the chicken is fully cooked).

Once the chicken is cooked, shred the chicken with two forks (either in the soup or remove to shred and add back to slower cooker).

Add the half & half, cooked bacon, parsley, chives, and salt & pepper (to taste) to the soup. Cook on low for another 20 minutes. Serve hot.

Hearty Fall Soup

Garnishes for Slow Cooker Chicken & Corn Soup

I like to sprinkle a little chopped bacon for crunch, chopped chives for freshness, and cracked black pepper for seasoning to the top of our slow cooker chicken & corn soup. This also adds a little pop of color to the creamy, white soup.

Garnishes for Chicken & Corn Soup

My family also likes to add shredded cheddar cheese and a few oyster crackers to their soups as well.

What to Serve With Slow Cooker Chicken & Corn Soup

This soup is hearty enough to be served on it’s own!

Slow Cooker Chicken & Corn Soup

However, crusty bread is always great accompaniment with any soup. It’s perfect for soaking up those last few bites of broth so every drop of soup is eaten!

Here are a couple of other ideas on what you could serve alongside this chicken & corn soup.

  • Grilled Cheese Sandwiches
  • Garden Salad
  • Cornbread
  • Paninis
  • Beerbread
  • Or…how about serving your soup in a bread bowl?! So yummy!
Hearty Fall Comfort Soup

Shop Our Home

Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Slow Cooker Chicken & Corn Soup

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Slow Cooker
Chicken & Corn Soup

Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep Time

15

minutes
Cooking Time

6

hours 
Calories

895

kcal
Total time

6

hours 

15

minutes

Slow cooker chicken & corn soup is the perfect blend of comforting chicken soup and creamy corn chowder. This recipe makes a hearty dinner for the family with plenty of leftovers for the week. The best part, the slow cooker does most of the work for you!

Ingredients

  • 1 lb. Boneless Chicken Breasts

  • 3 Carrots, diced

  • 1 Leek, sliced

  • 1 Clove Garlic, minced

  • 3 Medium Gold Potatoes, cut into 1″ pieces

  • 1 7 oz. can Chopped Green Chilies

  • 2 14.75 oz. cans Creamed Corn

  • 4 cups Chicken Broth

  • 2 Bay Leaves

  • Handful Freshly Chopped Parsley

  • Handful Freshly Chopped Chives

  • Salt & Pepper to Taste

  • 3-6 Strips Cooked Crispy Bacon, diced

  • 2 cups Half & Half

Directions

  • Combine chicken, carrots, leeks, potatoes, garlic, green chilies, creamed corn, chicken broth, bay leaves, and salt & pepper in slow cooker. Stir to combine, then cover and cook on low for about 6 hours.
  • Uncover slow cooker and use two forks to shred chicken.
  • Stir in half & half, bacon, chives, parsley, and salt and pepper to taste and cook another 20 minutes.
  • Garnish with extra diced bacon, fresh parsley, fresh chives, and cracked black pepper. Serve hot.

Notes

  • Gold, brown, or red potatoes can be used for this recipe. The potatoes can either peeled or not. I chose not to peel the potatoes to add a little more nutritional value to the soup.
  • Leeks may need to be cleaned before using since they are grown in sandy soil. To clean leeks, slice them into 1/8″ half moons and place in a bowl filled with cold water. Leeks will float while the sand will fall to the bottom. Drain leeks and dry before adding to the slow cooker.
  • Light or heavy cream can be used in place of half & half.
  • Serve this soup with a side of crusty bread or in a bread bowl.

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Mini Apple Pies

Mini Apple Pies With Puff Pastry

Mini apple pies with puff pastry are a delicious handheld after school treat.

Mini Apple Pies With Puff Pastry

It’s officially back to school for us this week. It’s hard to believe how quickly the summer went by and even harder to believe our youngest is now a sophomore in high school! Having a high school age son who is growing like a weed, means our house must always be stocked with snacks or goodies for him to quickly grab and munch on when he gets home from school.

Anyone else have teenagers with bottomless pits for stomachs?!

Back to School Treat

As a busy working mom, I am always looking for quick, easy, and delicious ways to feed William after school or any time of the day.

These mini apple pies with puff pastry are the cutest, handheld after school treat especially during the fall season because of their adorable apple shape. What fruit reminds us of fall more than apples and which dessert screams fall more than pie!

Mini Apple Pies

Not only are these mini apple pies with puff pastry adorable (who doesn’t love food in miniature size?!), they are super simple to make with help from the grocery store. Sure, I would love to make everything from scratch but my days are busy, so I welcome the help wherever I can get it!

Back to School Snack

Apple Pie Filling

To keep this recipe quick and easy, I opted to use a can of apple pie filling. You could certainly make your own apple pie filling from scratch, but in a pinch a can of filling will taste just as delicious!

Feel free to add ingredients to your store bought filling to make it your own. Here are a few ingredients that would be a delicious addition to these mini apple pies:

  • Craisins
  • Walnuts
  • Raisins
  • Pecans
Mini Apple Pies With Puff Pastry

The Crust for Mini Apple Pies With Puff Pastry

Instead of using a traditional pie crust for our mini apple pies, I decided to use puff pastry. Puff pastry dough is light, airy, and buttery. When baked it’s crunchy on the outside and soft & doughy on the inside. It’s delicious!

I like to use Pepperidge Farm puff pastry sheets found in the frozen section of the grocery. One box includes 2 square sheets of puff pastry dough. Defrost your puff pastry sheets on the counter for about 1 hour before assembling your pies.

Tip: Keep your puff pastry cold, it’s much easier to work with.

Fall Dessert

Mini Apple Pies With Puff Pastry Ingredients & Supplies

  • Apple pie filling
  • Puff pastry
  • Flour
  • Egg
  • Water
  • Apple cookie cutter
  • Parchment paper
  • Baking sheet
  • Rolling pin
  • Brush (for egg wash)
  • Fork
  • Spoon
  • Knife
Mini Apple Pies With Puff Pastry

How to Make Mini Apple Pies with Puff Pastry

Preheat oven to 375 degrees.

Make an egg wash by cracking an egg into a bowl with about a tablespoon of water and whisk. Set aside. Fill another small bowl with cold water, set that aside too.

Puff Pastry Dough

Flour a clean work surface and place one sheet of puff pastry unfolded on top of the flour. Take a floured rolling pin and roll out puff pastry dough to about 1/8″ thickness.

Cut out dough with an apple cookie cutter. Remove excess dough from around the apple shapes and set aside. One sheet of puff pastry should yield 8 apple cut outs (the amount of cut outs will depend on size of cookie cutter).

Apple Pie Filling

Place about a tablespoon of apple pie filling (amount of filling will depend on the size of cut out) into the center of 4 apple cut outs.

Apple Pie Filling

Take the small bowl of water and dip finger into the water and trace that along the edge of the apple pie filled cut outs so edge of cut out is moist. Place one of the apple cut outs on top, lining the edges and pressing with finger to lightly seal the edges.

Sealing Mini Apple Pies

Take a fork and press down around the edges of mini pie to seal.

Mini Apple Pies

With a sharp knife, cut three slits into the center of the pie. This allows air to escape and will prevent the filling from oozing from the edges of the pies.

Mini Apple Pies With Puff Pastry

Place pies on a baking sheet lined with parchment paper.

Mini Pies

Once all pies are assembled, brush the top of each pie with egg wash.

Bake pies in the oven for about 15 minutes or until pie crust is brown & flaky and filling is warm & bubbly.

Mini Apple Pies

Allow pies to cool for several minutes and then enjoy!

Apple Pie Filling

How long will mini apple pies with puff pastry last?

Mini apple pies are best when served immediately after baking. If you happen to have leftovers, store the mini apple pies in an airtight container or on a dish covered tightly with plastic wrap.

The pies can be stored on the counter for a day or two, or they can also be refrigerated. We like to warm our leftover pies in the microwave for a few seconds to soften the puff pastry and warm the filling.

Fall Back to School Treat

Other Mini Pie Ideas

These mini apple pies with puff pastry are so fun to make and could easily be changed by simply swapping out the filling. How delicious do these filling ideas sound!

  • Blueberry pie filling
  • Cherry pie filling
  • Raspberry jelly
  • Peach preserves
  • Pumpkin puree
  • Milk chocolate

A savory filling idea…chicken pot pie!!!

Mini Apple Pies With Puff Pastry

Back to School Meal Ideas

If you’re looking for easy weeknight back to school dinner ideas, I’ve got you covered there too!

A few weeks ago I shared one of my families favorite comfort foods, meatless baked ziti. This Asian pasta salad can be made a day ahead of time and is delicious served for lunch or dinner. And, this butternut squash soup is so warm and comforting for fall.

Shop Our Home

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Fall Dessert

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Mini Apple Pies With Puff Pastry

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

Mini Pies
Preparation Time

15

minutes
Cooking Time

15

minutes
Calories

235

kcal
Total Time

30

minutes

Apples nestled in puff pastry and then baked to perfection. These mini apple pies with puff pastry are a delicious handheld after school treat.

Ingredients

  • 21 oz. can Apple Pie Filling

  • 17.3 oz. Puff Pastry Sheets

  • Flour

  • 1 Egg

  • 2 tbsp. Water

Directions

  • Preheat oven to 375 degrees.
  • Make an egg wash by cracking an egg into a bowl with about a tablespoon of water and whisk. Set aside. Fill another small bowl with cold water, set that aside too.
  • Lightly flour a clean work surface and place one sheet of puff pastry unfolded on top of the flour. Take a floured rolling pin and roll out puff pastry dough to about 1/8″ thickness.
  • Cut out dough with an apple cookie cutter. Remove excess dough from around the apple shapes and set aside. One sheet of puff pastry should yield 8 apple cut outs (the amount of cut outs will depend on size of cookie cutter).
  • Place about a tablespoon of apple pie filling (amount of filling will depend on the size of cut out) into the center of 4 apple cut outs.
  • Take the small bowl of water and dip finger into the water and trace that along the edge of the apple pie filled cut outs so edge of cut out is moist. Place one of the apple cut outs on top, lining the edges and pressing with finger to lightly seal the edges.
  • Take a fork and press down around the edges of mini pie to seal.
  • With a sharp knife, cut three slits into the center of the pie. This allows air to escape and will prevent the filling from oozing from the edges of the pies.
  • Place pies on a baking sheet lined with parchment paper.
  • Once all pies are assembled, brush the top of each pie with egg wash.
  • Bake pies in the oven for about 15 minutes or until pie crust is brown & flaky and filling inside is warm & bubbly.
  • Allow pies to cool for several minutes and then enjoy!

Notes

  • Keep your puff pastry cold, it’s much easier to work with.
  • Mix craisins, walnuts, raisins, or pecans into the apple pie filling for texture and crunch.
  • Cut slits into the top of the pies before baking. This will allow warm air to escape preventing filling from oozing from the sides of the pies.
  • Store leftover pies in an airtight container for 1-2 days.

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Easy Weeknight Dinner

Meatless Baked Ziti

Meatless baked ziti is delicious comfort food that’s easy to whip up on a busy weeknight or sophisticated enough for Sunday dinner.

Weeknight Pasta Dinner

Back to school is just a few short weeks away for us which means our slow, relaxing days of summer will come to end and our schedules will become more hectic. A busy schedule means this mom has less time to think about what’s for dinner and even less time to prepare it!

Fall Comfort Food

One of my favorite ways to get an easy, satisfying dinner on the table any night of the week is with my meatless baked ziti. Meatless baked ziti is cheesy and comforting with just a few simple ingredients. It’s loaded with flavor and has many of the same elements as lasagna but without all the work. Meatless baked ziti is easy to make and is even better as leftovers (yes, that is a true statement!).

Back to School Dinner Recipe
Easy Pasta Dinner

You’re going to want to save this recipe. It has become a staple in our home and I think it will become one in your home too!

Scoop of Baked Ziti

Meatless Baked Ziti Ingredients

  • Ziti: Is a hollow tube shaped pasta that is a little longer than penne but is not cut on an angle. Ziti can either be smooth or have ridges. I prefer the smooth version for this recipe but either will work.
  • Marinara Sauce: Any store bought or homemade marinara sauce can be used in this recipe. I use Rao’s Homemade Marinara, and highly recommend! This pasta sauce is expensive (at least double the cost of other sauces) however, the taste is authentic and is made with premium ingredients without added preservatives or coloring.
  • Ricotta Cheese: Adds a creamy texture. I like to use whole milk ricotta for best results.
  • Parmesan & Mozzarella Cheese: The combination of these cheeses will create an irresistible melty, cheesy topping.
  • Salt & Pepper
  • Parsley: Fresh parsley adds an earthy, grassy note to this rich recipe. I prefer fresh parsley over dried. Other Italian herbs can be used as well such as basil or oregano.
Comfort Food Casserole
Scoop of Baked Ziti

How to Make Meatless Baked Ziti

This is easiest and quickest recipe to prepare!

Simple & Easy Italian Dinner

To start, preheat oven to 375 degrees.

Cook pasta in salted water to al dente (follow package directions). The pasta should have a little bit to it as it will continue to cook when baking in the oven.

Comfort Food Casserole

Once pasta is cooked and drained, return it to the hot pot. Adding the pasta back to the hot pot will help to evaporate any water still left on the pasta.

Add the marinara sauce (reserving about 1 cup for the top of the dish), ricotta cheese, 1/2 of the parmesan cheese, 1/2 of the parsley, and salt & pepper to the cooked pasta. Mix until well combined.

Scoop of Baked Ziti

Transfer the pasta mixture into a 9×13 baking dish. Spread the remaining marinara sauce over the top of the dish (this will help to keep the pasta from drying out). Then sprinkle the mozzarella & remaining parmesan cheese on top.

Back to School Recipe

Cover dish with tin foil and bake in the oven until meatless baked ziti is bubbly and heated through. Remove tin foil and bake for another 10 minutes until cheese is brown and bubbly. Sprinkle remaining chopped parsley on top.

Let stand for about 10 minutes, then enjoy!

Easy Weeknight Meal Idea
Meatless Baked Ziti

Can you make baked ziti ahead of time?

Absolutely!

Prepare your meatless baked ziti according to the directions up until the baking step. Cover baking dish tightly with aluminum foil and refrigerate for up to 24 hours. Remember to add additional baking time when baking a dish that is cold.

Meatless Baked Ziti
Meatless Baked Ziti

Meatless Baked Ziti Variations

There are a million ways to customize this meatless baked ziti recipe to make it your own. Here are just a few ideas.

  • Can’t find ziti? Use rigatoni or penne pasta instead.
  • Switch up your pasta sauce. Instead of using any plain old marinara sauce; use an arrabbiata, Bolognese, or vodka sauce.
  • Add protein to your baked ziti with the addition of cooked ground beef, sausage, chicken, or turkey. You could even add cooked diced chicken for a twist on chicken parmesan.
  • Stir in vegetables. Eggplant, mushrooms, peppers, or zucchini would be great additions to this casserole.
  • Omit the ricotta cheese. Or use mascarpone, Greek yogurt, cottage cheese, or sour cream instead.
Italian Dinner Idea
Pasta Casserole

How to Store Baked Ziti Leftovers

Store leftovers in the fridge for up to 3-4 days in a covered container. Leftovers can also be frozen in covered containers for up to 6 months.

Reheat leftovers in the oven or the microwave until heated through.

Easy Dinner Idea

What to Serve With Meatless Baked Ziti

  • A fresh garden salad is a great light side dish.
  • We love to have garlic bread with our ziti to wipe every last drop of sauce from the plate.
  • Meatballs with marinara sauce is a great side dish option.
  • We love to have grilled eggplant alongside our baked ziti for an all vegetarian meal.
Baked Ziti Dinner
Meatless Baked Ziti

For more easy comfort food ideas, check out these family favorite recipes I’ve shared on the blog:

Pasta Comfort Food

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Meatless Baked Ziti

Course: MainCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep Time

15

minutes
Cooking Time

40

minutes
Calories

475

kcal
Total Time

55

minutes

Meatless baked ziti is delicious comfort food that is an easy meal to whip up on a busy weeknight or sophisticated enough for Sunday dinner.

Ingredients

  • 1 16 ounce box ziti

  • 1 32 ounce jar Rao’s Marinara Sauce

  • 1/2 cup whole milk ricotta cheese

  • 1/2 cup shredded parmesan cheese

  • 1 1/2 cups shredded mozzarella cheese

  • 2 tbsp. fresh parsley, chopped

  • 1 tbsp. salt

  • Pepper, to taste

Directions

  • Preheat oven to 375 degrees.
  • Add tablespoon of salt to boiling water and cook pasta according to package directions until al dente.
  • Drain pasta and return to hot pan. Stir almost all of the marina sauce (reserving about 1 cup), ricotta cheese, 1/4 cup parmesan, and 1 tbsp. chopped parsley into the pasta. Add pepper and salt to taste. Stir until well combined.
  • Spoon into a 9×13 baking dish.
  • Spread the remaining marinara sauce over the pasta mixture, then top with the mozzarella cheese and 1/4 cup of parmesan cheese.
  • Cover with aluminum foil and bake for about 35 minutes or until hot and bubbly.
  • Remove foil and bake an additional 10 minutes until cheese becomes brown and bubbly on top.
  • Remove from oven and sprinkle with remaining chopped parsley. Let stand for about 10 minutes. Buon appetito!

Recipe Video

Notes

  • Rigatoni or penne pasta can be used instead of ziti.
  • Add ground beef, sausage, chicken, or turkey to this recipe for a heartier dish.
  • Stir in vegetables like zucchini, eggplant, mushrooms, or peppers.
  • Omit the ricotta cheese. Or use mascarpone, Greek yogurt, cottage cheese, or sour cream instead.
  • Prepare meatless baked ziti in advance and store in the refrigerator up to 24 hours before baking.
  • Store leftovers in the refrigerator or freezer in a sealed air tight container.

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Christmas Popcorn

Christmas Popcorn With White Chocolate & Sprinkles

Christmas popcorn is a simple, delicious treat made with popcorn, cake mix, white chocolate, sprinkles, and candy. A perfect treat for family movie night.

Popcorn With Sprinkles & Candies

Merry Christmas…in July! You must be thinking I’ve gone off the deep end sharing a Christmas themed blog post in July. A month smack dab in the middle of summer, not winter. And, you very well may be right. But before you pass judgement, have you heard of Christmas in July?!

If not, Christmas in July is simply an opportunity to embrace that cozy holiday feeling, without all the holiday stressors that come along with Christmas in December.

Christmas Popcorn

To celebrate Christmas in July I decided to turn down the a/c, throw on my favorite pair of flannel pajamas, grab a cozy blanket to cuddle on the couch, turn on a Hallmark Christmas movie, and gorge on Christmas popcorn! You can see me in action in my “How to Celebrate Christmas in July” reel found on Instagram.

Popcorn With Candy & Sprinkles

This Christmas popcorn is perfect for a family movie night on the couch now or during the holidays.

Popcorn in Boxes

Christmas popcorn is an easy no-bake snack that the kiddos can easily help with and tastes just like a Christmas sugar cookie. Everyone will love the sweet and salty blend of popcorn coated in vanilla cake mix, with the smooth drizzle of white chocolate, along with the crunchiness of the candy & sprinkles mixed in.

Christmas Popcorn

What You Need to Make Christmas Popcorn

  • Popped popcorn
  • White cake mix powder
  • White chocolate, melted
  • Christmas sprinkles
  • Chocolate candies
Popcorn on a Baking Sheet

How to Make Christmas Popcorn

In a very large mixing bowl, stir popcorn & cake mix together until well combined.

Christmas Popcorn

Place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted and smooth (stirring between each one). Pour melted chocolate into popcorn bowl, reserving a small amount for topping.

Popcorn Snack

Add sprinkles and chocolate candies to popcorn bowl and mix until well combined.

Christmas Popcorn With White Chocolate

Spread popcorn mixture onto a baking sheet lined with parchment paper.

Drizzle the remaining melted chocolate over the popcorn and top with additional sprinkles. Let stand for 30-45 minutes. Eat immediately or store in airtight containers.

Popcorn in Popcorn Boxes

Additional Tips

Instead of popping your own popcorn, use bagged kettle corn popcorn to save time!

Use any red, green, or white chocolate candies. I used milk chocolate M&M’s in this mixture, however mint M&M’s or Sixlets would be delicious as well.

Line your baking sheet with parchment paper to avoid the chocolate from sticking to the sheet. This also helps cleanup go a lot faster!

How to Make Christmas Popcorn

Other Christmas Popcorn Ideas

This Christmas popcorn is simple to make with the flavors of a sugar cookie. Feel free to change up this recipe by substituting or mixing in other ingredients!

  • Create a mint flavored Christmas popcorn with the addition of crushed candy canes. Wouldn’t that be delicious with a cup of hot cocoa?!
  • Mix in your favorite nuts to add crunch to the popcorn mixture.
  • Add red or green food coloring to your white chocolate for a little more Christmas color.
  • Use milk or dark chocolate along with the white chocolate to create zebra popcorn.
Holiday Treat

How Long Will Christmas Popcorn Last?

Christmas popcorn is best served immediately. However, the popcorn mixture will last about 1-2 weeks if stored in an airtight container.

Holiday Treat

I served our popcorn in these cute movie night popcorn boxes to which I added a curling ribbon handle for a fun little twist.

Movie Night Popcorn Boxes
Popcorn Box With Curling Ribbon

If gifting your popcorn, these vintage inspired tins filled with popcorn would be adorable to gift to a loved one, or a plastic food storage container with popcorn stored inside could easily be mailed. You could also fill a Christmas mug with popcorn, wrap with cellophane, and add a bow for a last minute gift.

Delicious Snack

I hope this Christmas popcorn inspired you to try something new and to just maybe, maybe bring a little bit of the Christmas spirit to July!

Gift Idea

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Christmas Popcorn With White Chocolate & Sprinkles

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep Time

15

minutes
Cooling Time

45

minutes
Calories

440

kcal
Total Time

1

hour 

Christmas popcorn is a simple, delicious treat made with popcorn, cake mix, white chocolate, sprinkles, and candy!

Ingredients

  • 12 cups popped popcorn

  • 1/4 cup white cake mix powder

  • 1 bag white chocolate chips, melted

  • 1/2 cup Christmas sprinkles

  • 1 cup chocolate candies

Directions

  • In a very large mixing bowl, stir popcorn and cake mix together until well combined.
  • Place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted and smooth (stirring between each one). Pour melted chocolate into popcorn bowl, reserving a small amount for topping.
  • Add sprinkles and chocolate candies to popcorn bowl and mix until well combined.
  • Spread popcorn mixture onto a baking sheet lined with parchment paper.
  • Drizzle the remaining melted chocolate over the popcorn and top with additional sprinkles. Let stand for 30-45 minutes. Eat immediately or store in airtight containers.

Notes

  • Instead of popping popcorn, use bagged kettle corn popcorn to save time.
  • Line baking sheet with parchment paper for easy cleanup.

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Grandma's Peach Pie

Grandma’s Old Fashioned Peach Pie With Custard Filling

If there is one recipe that tastes like summer to me, it’s this one. My grandma’s old fashioned peach pie with custard filling. Sweet, ripe peaches nestled in decadent, creamy custard is like a little taste of heaven. One bite brings me right back to my grandparents farm in Goodell, Iowa and summertime as a child.

Grandma's Peach Pie

I am joining 5 other blogger friends today on a blog hop to bring you old-fashioned summer inspiration. Recipes, stories, ideas, DIY’s that remind us of summer’s from long ago. I love reminiscing about the past, especially with friends! I hope you will continue reading to the end of this blog post for links to their old-fashioned summer posts.

If you are new here, welcome! I am so excited you found me (Hi, I’m Heidi!) and Eleanor Rose Home. You can learn a little bit more about me and ERH here. I hope you sit back, get cozy, and enjoy this old fashion themed blog post!

Peach Pie Slice
Peach Pie With Custard Filling

This peach custard pie recipe comes from my grandma Cunningham. Grandma was strong, independent, and sensitive woman who loved Pall Mall cigarettes’, Pabst Blue Ribbon beer, crossword puzzles, time alone, and 60 Minutes on Sunday nights. She was not the motherly-grandma type who would give you anything you wanted to show affection. Rather, she was a woman who believed in tough love. She didn’t sugar coat anything, she wouldn’t let you win a game just because you were her grandchild (I know this from experience!), and she always told you the truth whether it stung a little or not. Grandma always wanted you to the best, independent version of yourself you could be. And that is how grandma showed affection and how you knew she loved you.

Grandma Cunningham
Marcella Jeanne Cunningham July 17, 1931 – June 13, 2007

Some of the first memories that come to mind when I think of grandma Cunningham include food.

Memories of Grandma

I will always remember grandma’s toast for breakfast. (She actually wrote about this in one of the last letters I received from her.) It was something about grandma’s butter to bread ratio. She always had just the right amount of butter smeared on white bread toast. And, you could always count on a pitcher of grape juice in grandma’s fridge to wash your breakfast down. If you came to grandma’s in the afternoon, she would put out Pringle’s or vanilla wafers on green Styrofoam trays (you know the kind they use for produce) for snacks. But, I think grandma’s peach pie is what really sticks out in my mind. It was always so delicious and I remember wanting to eat the luscious custard out of the entire pie. Grandma would never let that happen!

Peach Pie on a Summer Day

This peach pie recipe is unusual but extremely simple and easy to make. My mom, an avid cookbook reader, has never seen this recipe printed on the hundreds of cookbooks she has read! So, I am excited to be sharing my grandma’s unique and one of a kind peach pie recipe that I know you will love as much as my family.

Fresh Baked Peach Pie

Did you know that July is peak peach season?! Now is the perfect time to buy those beautiful, fresh peaches from the grocery store or the farmer’s market and whip up some old fashioned fresh peach pie.

Fresh Southern Peaches
Fresh Southern Peaches

Old Fashioned Peach Pie Ingredients

  • Unbaked pie shell
  • Eggs
  • Flour
  • Milk
  • Salted butter, melted
  • Sugar
  • Fresh ripe peaches, halved
Slice of Pie
Homemade Baked Pie

How to Make Grandma’s Old Fashioned Peach Pie

Start your pie with ripe peaches. I like to buy southern peaches that are a little under ripe at the grocery store, and then bring them home to ripen on our kitchen counter. This usually only takes a day or so. Soft peaches are typically sweeter and juicer, perfect for pie.

Fresh Peach Pie

Peel your peaches with a sharp paring knife (a sharp knife is key) to remove the skin. Once peaches are peeled slice them in half (from end to end) and then remove the pit.

Place the four peach halves (pit side up) that have been peeled and pitted into the unbaked pie shell.

Peached in a Pie

I bought a pre-made pie shell in a baking tin for this recipe, however you can certainly make your own pie dough from scratch. Or, you can also purchase pie dough and place that in your own pie baking dish as well. These days I like to take the help from the store whenever I can get it!

Next, the best part of the entire pie…the custard filling!

Slice of Peach Pie
Custard Pie Filling

Beat the eggs in a bowl until they are nice and fluffy. Add in the milk and beat again. Beat in the combined sugar & flour until well incorporated. Finally, beat in the melted butter. The custard filling should be thick but also light and airy.

Pour the custard filling into the pie shell covering peaches and filling the entire shell.

Grandma's Peach Pie

Bake peach pie for about 45 minutes, until custard is set and top of pie has a crunchy outer shell. Allow pie to cool before serving. Cut into slices to serve or do what I did, take a fork and just dig right in! You will find it hard to resist eating all of the custard filling. If you can restrain yourself, and you have leftover pie, store covered in refrigerator.

Pie Served on a Summer Day

I served our peach pie on these adorable, floral vintage dishes. These dishes reminded me of an old fashioned summer and I just loved the delicate floral details. I bought these plates from Spoon River Vintage on Etsy. While they do not have these exact plates any longer they do have these adorable mismatched salad plates, these mismatched dessert plates are beautiful, and I love the floral detail on these Edwin M Knowles dessert plates.

Vintage Dessert Plates
Fresh Baked Pie

I would love to know if you make my grandma’s peach pie, leave me a comment here or tag me on Instagram if you do! It makes me happy to know a little piece of my grandma Cunningham will continue to live on here in this blog and through the generations of our family as we pass down her recipe.

Peach Pie With Custard Filling

For more old fashioned summer inspiration, check out the blog posts from a few of my talented blogger friends below. There is so much summer goodness from DIY’s, recipes, vintage home décor, and more!

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

More Old Fashioned Summer Inspiration

The Tattered Pew | Eleanor Rose Home | Midwest Life and Style | Green Valley Gable | Our Tiny Nest Blog | White & Wood Grain

Grandma’s Old Fashioned Fresh Peach Pie
With Custard Filling

Recipe by Marcella CunninghamCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep Time

15

minutes
Baking Time

45

minutes

Ingredients

  • 8″ unbaked pie shell

  • 2 eggs

  • 2 tbsp. flour

  • 2 tbsp. milk

  • 2 tbsp. salted butter, melted

  • 1 cup sugar

  • 2 peaches, peeled & cut in half

Directions

  • Preheat oven to 350 degrees.
  • Beat eggs and add milk.
  • Sift flour together with sugar. Add to milk and eggs. Add melted butter.
  • Arrange peach halves in pie shell and pour custard in to fill.
  • Bake for 45 minutes or until custard is set.

Notes

  • Use fresh, ripe peaches for best results.
  • Make sure custard is fully cooked by inserting a toothpick into the center of pie. If toothpick comes out clean, custard is set. If custard is still wet, place in the oven for another 10 minutes. Be sure to check on pie occasionally to ensure crust does not burn.

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Classic All-American Summer Treat

With the unofficial start of summer coming soon (hello Memorial Day!) I wanted to share with you a classic all-American summer treat! To me, there isn’t a more classic American summer treat than a bowl or cone of cold, smooth, creamy, delicious ice cream! It’s something enjoyed the entire year but especially during the hot summer months.

This week, I am joining a group of talented bloggers to bring you all kinds of red, white, and blue inspiration for the season and holidays ahead! Links to their blogs can be found at the end of this post. If you found me through the blog hop…Welcome! I hope you will cozy up and stay a while!

For this patriotic blog hop, I am sharing with you a recipe for homemade vanilla ice cream. When I was deciding on what I would share for this blog post, I kept coming back to ice cream. I have so many memories that revolve around summer and specifically ice cream, that a bowl of the sweet stuff takes me right back to my childhood and that magical time…summer vacation.

I grew up in a second floor apartment with my parents and younger sister. My parents did not have much money growing up. They either could not afford or were too cheap to install air conditioner units in our apartment (I have never asked which it was!). So, once summer came, our house was hot! Like hot enough where you couldn’t sit down on a chair because you would either stick to the wood or stick to the fabric. In the late afternoon, to escape the oppressiveness of the heat, my parents would take us on bike rides in developing neighborhoods around where we lived. I remember pedaling my bike as fast as I could go to feel the rushing air against my hot skin. We would then head home for a bowl of ice cream to refresh ourselves and cool us off for the night before bed. One of the best parts of where I grew up though, was the family that lived next door and my childhood best friend, Alissa. Alissa and I were the same age and when my family moved into our apartment, we instantly became best friends. There are many memories I have of growing up with Alissa (including our yearly Halloween party, our make believe adoption agency, the hours of house I would make her play which I can’t believe she continued to be friends with me, these are just a few!), but some of my favorite memories were our trips with her family to get ice cream. We had the best time. We would laugh uncontrollably (at what I do not remember!), gorge on ice cream, and just have the time of our lives (oh how I miss those carefree summer days!!!).

Ice Cream
Ice Cream & Cookies
All-American Summer Treat

Now, anyone can run to the grocery store to grab a gallon of ice cream or head to the local ice cream shop for an ice cream cone (we do this all the time!), but there is something nostalgic about making your own. Why not try it this summer! Last week’s blog post “Cozy Updates to Transition Your Home From Spring to Summer” also included a section on summer treats, you can check out that post here. There really is no better tasting ice cream than homemade, and it is extremely easy to make. I made classic vanilla ice cream, well because what is more classic and American than vanilla ice cream?! Also, this vanilla ice cream recipe can easily be customized for whatever flavor ice cream your family enjoys. More on that in a second! We do have a one-quart electric ice cream maker which makes this process very easy. If you do not have an ice cream maker consider investing in one (they are relatively inexpensive). Here is one very similar to the one we have, this one is a two-quart so makes a larger batch of ice cream, this one is super cute and only makes a pint for more of a single serving.

Classic All-American Summer Treat
Patriotic Snack
Star Sugar Cookies

To go along with our classic vanilla ice cream, I baked a batch of sugar cookies cut out in the shapes of stars, frosted with a tub of Betty Crocker classic white frosting (the tub of frosting is key to these sugar cookies), and decorated with red, white, and blue sugar & star sprinkles. I baked a couple of batches of these and froze them so that we can have star cookies for the 4th of July holiday, so fun right?! You can find my sugar cookie recipe here.

This summer, I hope you try making your own homemade ice cream! You will make new memories along with some new traditions, all while reflecting back on summer memories and traditions from years gone by.

Find my recipe below for creamy, delicious, homemade vanilla ice cream.

Patriotic Table
Classic Summer Treat
Summertime Treat

There’s more red, white, and blue inspiration for you! Check out the blog posts from these talented bloggers that are joining me this week:

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I do earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Classic All-American Summer Treat

Difficulty: Easy
Prep Time

10

minutes

Ingredients

  • 2 large eggs

  • 3/4 cup sugar

  • 2 cups heavy or whipping cream

  • 1 cup milk

Directions

  • Whisk eggs in mixing bowl until light and fluffy about 1 to 2 minutes.
  • Whisk in sugar a little bit at a time, then continue whisking until completely blended about 1 minute.
  • Pour in cream and milk and whisk to blend.
  • Follow ice cream maker instructions on how to make the ice cream.

Notes

  • You can add multiple flavors to this basic vanilla ice cream recipe. Once your base is in the ice cream maker you can add (just follow your ice cream machines instructions) chopped Oreos, crumbled chocolate chip cookies or brownies, M&M’s, chocolate chips, nuts, the options are endless!

Easter Brunch: Baked French Toast Casserole

It’s Easter weekend and I am sharing with you a delicious recipe, a spin on a classic, and one you will want to make as soon as possible for your Easter brunch or frankly any day of the year! It’s one I’ve been meaning to share with all of you for a while now, but for some reason there’s been other things to write about and this recipe kept taking a back seat. I’ve been making this baked french toast casserole for my family for years. It’s become one of my family’s favorite dishes and a recipe that I use not only for breakfast on holidays (Easter, Thanksgiving, Christmas) but for weeknight dinners as well. (Do you have breakfast for dinner in your house? We do here and we love it!) There are many things we love about this recipe, not only the fact that it tastes delicious, and feeds a crowd, but I love the versatility and that it can be made ahead of time giving me more time with family if baking this on a holiday or more time to get things done on a weeknight. So, if you’ve got a busy Easter weekend ahead of you with company headed to your home, I’ve got you covered with this delicious baked french toast casserole recipe you can whip up in no time the day before friends & relatives arrive!

Here’s What You’ll Need:

  • Salted butter
  • Brown sugar
  • Thick sliced bread (I use sourdough)
  • Eggs
  • Milk
  • Vanilla extract
  • Ground cinnamon
  • Ground nutmeg
  • 9×13 baking dish

How To Make:

To start your baked french toast, begin by making your own syrup combining butter and brown sugar (on the stove or in the microwave) and pouring into a 9×13 baking dish.

Prepare a simple egg wash with eggs, milk, cinnamon, and nutmeg.

Place bread in a single layer over the syrup in the baking dish. Arrange slices to fit. No need to cube the bread, I just add the slices to the dish. Fill in holes between slices with small pieces of bread.

Pour half of the egg wash over bread and top with a dusting of brown sugar and cinnamon.

Layer remaining bread over the top and pour the rest of the egg wash on top with a final dusting of brown sugar and cinnamon.

If baking immediately, let casserole rest for about 30 minutes before baking in the oven.

If making ahead of time, place covered casserole in the refrigerator for no more than 24 hours. Remove from fridge when ready to bake and let rest on counter for about 20 minutes. Bake for about 45 minutes and prepare to excite your taste buds!

Simply top with a pat of butter and a small amount of maple syrup. Enjoy!

My Tips:

  • Here’s a little secret of mine…don’t tell anyone! I use salted butter when baking, there my secret is out! I love how salted butter adds just the right amount of salt to sweet foods. I don’t add additional salt if using salted butter.
  • My family discovered our love of sourdough bread many years ago, and it is mainly what we purchase these days. So, using sourdough bread for this recipe was a no brainer for me! The slightly sour flavor adds so much depth to this very sweet recipe. I also love the texture of sourdough bread, which works so well with this casserole.
  • Use good vanilla extract! As tempting as it might be to buy the cheap stuff at the grocery store, spend a few more dollars on quality vanilla extract, you will taste the difference. I’ve made my own in the past, but have found Trader Joe’s vanilla extract to be a very good substitute when I don’t have my own!
  • This recipe calls for milk, however for a richer french toast casserole feel free to substitute the milk with light cream, heavy cream, or half and half.
  • Serve your baked french toast with a side of fruit, bacon, sausage links, or breakfast ham. We love the saltiness of bacon or ham with the sweetness of the casserole. It’s fun to swipe a slice of bacon through the brown sugar syrup. Yum!

Do you have a breakfast or brunch planned for Easter weekend? What will you be serving? I hope this recipe makes it’s way into your recipe book for Easter or any other day of the year, it’s one my family loves and I am so happy to finally be sharing it with you!

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I do earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Baked French Toast Casserole

Serves 8-10

INGREDIENTS

  • 1/2 cup salted butter
  • 1 1/4 cup brown sugar, packed
  • 1 loaf thick sliced bread (I use sourdough)
  • 6 large eggs
  • 2 cups milk
  • 2 tbsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 9×13 baking dish

DIRECTIONS

  1. Lightly grease on oven safe 9×13 casserole dish.
  2. Melt butter in a microwave safe bowl in the microwave for 15 second intervals, until butter is melted.
  3. Stir 1 cup brown sugar into the melted butter, mix well until fully combined. Pour brown sugar mixture into the prepared dish and spread evenly to coat the bottom of the dish. Set dish aside.
  4. In a bowl beat eggs. Once beaten, add in milk, vanilla, and a pinch of cinnamon. Set aside.
  5. Combine remaining brown sugar, cinnamon, and nutmeg in a separate small bowl. Set aside.
  6. Arrange bread in a single layer over the butter/sugar mixture in the dish.
  7. Pour half of the egg wash over bread. Top with half of the brown sugar/cinnamon.
  8. Arrange remaining bread slices over the top. Pour over remaining egg wash and top with remaining brown sugar/cinnamon. Lightly press bread into the egg wash to ensure slices are evenly soaked.
  9. Cover dish with tin foil and refrigerate for at least 30 minutes to soak up the custard mixture, or overnight for best results.
  10. When ready to bake, take the dish out of the refrigerator 20 minutes before baking (if it has been overnight) to remove the chill from the dish.
  11. Preheat oven to 375 degrees.
  12. Bake covered for 30 minutes. Uncover and continue baking for another 15 minutes.
  13. Serve with butter and syrup. Enjoy!