Creamy Asparagus & Mushroom Pasta

Dinner · Pasta Mains

Creamy Asparagus & Mushroom Pasta

Asparagus, mushrooms, and shallot join fettuccine in a creamy Parmesan sauce. Reserved pasta water helps the sauce coat the noodles without becoming too thick.
5 from 1 vote
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4 servings

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About this recipe.

Fettuccine with asparagus, mushrooms, and shallot in a creamy Parmesan sauce, loosened with a little reserved pasta water.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz Fettuccine (uncooked)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 2 Cups Asparagus (woody ends removed, cut into 1 1/2-inch lengths)
  • ⅓ Cup Shallot (thinly slice)
  • 2 Cups Button Mushrooms (fresh, cleaned and sliced)
  • 1½ tsps Garlic (minced)
  • 1 tsp Italian Seasoning
  • ¾ Cup Heavy Cream
  • ¾ Cup Parmesan Cheese (freshly grated)
  • 1 Pinch Salt (to taste)
  • 1 Pinch Ground Black Pepper (to taste)

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Save some pasta water

Scoop out a cup of cooking water before draining. Add it gradually when tossing the pasta so the Parmesan sauce stays fluid. Keep the heat gentle as the cheese melts.

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The cooking plan

How to make Creamy Asparagus & Mushroom Pasta.

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to its package until al dente. Before draining, reserve 1 cup of the cooking water.

  2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add mushrooms and shallot and cook, stirring occasionally, about 5–7 minutes, until mushrooms soften and release their moisture. Add asparagus and cook 3–5 minutes, until tender-crisp; thicker stalks may need longer. Season lightly with salt and pepper.

  3. Stir in garlic and Italian seasoning for 30 seconds. Add cream and bring to a gentle simmer. Reduce heat to low, then stir in Parmesan gradually until melted. Avoid a hard boil.

  4. Add drained pasta and toss gently. Add reserved pasta water a little at a time, starting with 1/4 cup, until the sauce coats the noodles without becoming heavy. Taste and adjust seasoning, then serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Asparagus & Mushroom Pasta

5 from 1 vote
Fettuccine with asparagus, mushrooms, and shallot in a creamy Parmesan sauce, loosened with a little reserved pasta water.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 oz Fettuccine uncooked
  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  •  
    2 Cups Asparagus woody ends removed, cut into 1 1/2-inch lengths
  • ⅓ Cup Shallot thinly slice
  • 2 Cups Button Mushrooms fresh, cleaned and sliced
  • 1½ tsps Garlic minced
  • 1 tsp Italian Seasoning
  • ¾ Cup Heavy Cream
  • ¾ Cup Parmesan Cheese freshly grated
  • 1 Pinch Salt to taste
  • 1 Pinch Ground Black Pepper to taste

Equipment

Large stockpot
Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to its package until al dente. Before draining, reserve 1 cup of the cooking water.
  2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add mushrooms and shallot and cook, stirring occasionally, about 5–7 minutes, until mushrooms soften and release their moisture. Add asparagus and cook 3–5 minutes, until tender-crisp; thicker stalks may need longer. Season lightly with salt and pepper.
  3. Stir in garlic and Italian seasoning for 30 seconds. Add cream and bring to a gentle simmer. Reduce heat to low, then stir in Parmesan gradually until melted. Avoid a hard boil.
  4. Add drained pasta and toss gently. Add reserved pasta water a little at a time, starting with 1/4 cup, until the sauce coats the noodles without becoming heavy. Taste and adjust seasoning, then serve immediately.

Notes

Freshly grated Parmesan melts more smoothly than many pre-grated products. Reserve pasta water before draining so you can adjust the sauce. Asparagus cooking time depends on stalk thickness. Serve promptly because the pasta continues absorbing sauce as it stands.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Coconut Chicken Tenders

Appetizer · Dinner

Coconut Chicken Tenders

Panko, shredded coconut, and sesame seeds give these oven-baked chicken tenders a crisp coating. A sweet chili and Sriracha mayonnaise dip adds a creamy, spicy finish.
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Prep
20 minutes
Cook
20 minutes
Total
40 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Oven-baked chicken strips with a panko, coconut, and sesame coating, served with a mayonnaise, sweet chili, and Sriracha dipping sauce.

Coconut Chicken Tenders

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Chicken Breast (raw, boneless and skinless; tenderloins or breast cut into even strips about 1 inch thick)
  • ¾ tsp Salt (divided)
  • 3 Tbsp All-Purpose Flour
  • 1 Large Egg
  • 1½ tsp Sriracha
  • 1 Cup Panko Bread Crumbs
  • ½ Cup Coconut (unsweetened, shredded.)
  • 2 Tbsp Sesame Seeds
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • 1 Tbsp Olive Oil
  • Nonstick cooking spray (as needed for the oven-safe rack)

Dipping Sauce

  • ⅓ cup Mayonnaise
  • ¼ Cup Asian Sweet Chili Sauce
  • 1 Tbsp Sriracha

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Keep the strips evenly sized

Even thickness helps the chicken cook at the same rate. Leave space on the oven-safe rack and check each piece with a thermometer; the coconut coating may brown before a thick piece is cooked through.

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The cooking plan

How to make Coconut Chicken Tenders.

  1. Heat oven to 450°F. Set an oven-safe wire rack in an 18-by-13-inch rimmed baking sheet and coat it with cooking spray. Pat chicken dry and season with 1/2 teaspoon of the salt.

  2. Put flour in one shallow bowl. In a second, whisk egg with 1 1/2 teaspoons Sriracha. In a third, mix panko, coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt. Drizzle the tablespoon olive oil over the crumb mixture and stir until evenly distributed.

  3. Coat each chicken strip lightly in flour, then egg mixture, then coconut crumbs, pressing gently to adhere. Arrange on the rack with space between pieces. Discard leftover coating that has touched raw chicken and wash hands and utensils.

  4. Bake about 15–20 minutes, checking early, until the coating is golden and the thickest part of each strip reaches 165°F on a food thermometer. Thickness affects timing; continue cooking any pieces below that temperature.

  5. With clean utensils, stir mayonnaise, sweet chili sauce, and the tablespoon Sriracha in a small bowl. Keep the dip refrigerated until serving. Serve cooked tenders hot with the sauce alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Coconut Chicken Tenders

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Oven-baked chicken strips with a panko, coconut, and sesame coating, served with a mayonnaise, sweet chili, and Sriracha dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Chicken Breast raw, boneless and skinless; tenderloins or breast cut into even strips about 1 inch thick
  • ¾ tsp Salt divided
  • 3 Tbsp All-Purpose Flour
  • 1 Large Egg
  • 1½ tsp Sriracha
  •  
    1 Cup Panko Bread Crumbs
  • ½ Cup Coconut unsweetened, shredded.
  •  
    2 Tbsp Sesame Seeds
  • ½ tsp Paprika
  • ½ tsp Garlic Powder
  • 1 Tbsp Olive Oil
  •  
    Nonstick cooking spray as needed for the oven-safe rack
Dipping Sauce
  • ⅓ cup Mayonnaise
  • ¼ Cup Asian Sweet Chili Sauce
  • 1 Tbsp Sriracha

Equipment

Instant-read thermometer
Knife and cutting board
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Mixing Bowls (Set)
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 450°F. Set an oven-safe wire rack in an 18-by-13-inch rimmed baking sheet and coat it with cooking spray. Pat chicken dry and season with 1/2 teaspoon of the salt.
  2. Put flour in one shallow bowl. In a second, whisk egg with 1 1/2 teaspoons Sriracha. In a third, mix panko, coconut, sesame seeds, paprika, garlic powder, and remaining 1/4 teaspoon salt. Drizzle the tablespoon olive oil over the crumb mixture and stir until evenly distributed.
  3. Coat each chicken strip lightly in flour, then egg mixture, then coconut crumbs, pressing gently to adhere. Arrange on the rack with space between pieces. Discard leftover coating that has touched raw chicken and wash hands and utensils.
  4. Bake about 15–20 minutes, checking early, until the coating is golden and the thickest part of each strip reaches 165°F on a food thermometer. Thickness affects timing; continue cooking any pieces below that temperature.
  5. With clean utensils, stir mayonnaise, sweet chili sauce, and the tablespoon Sriracha in a small bowl. Keep the dip refrigerated until serving. Serve cooked tenders hot with the sauce alongside.

Notes

Use an oven-safe rack, not a cooling rack with a coating unsuitable for high heat. Even chicken strips cook more consistently. Coconut can brown quickly, so check the coating and internal temperature rather than relying on color alone. The dipping sauce uses a separate tablespoon of Sriracha from the egg coating.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Christmas Light Cupcakes

Desserts

Christmas Light Cupcakes

Chocolate cupcakes become holiday lights with fluffy cream-cheese frosting, dark gel icing, and colorful mini candies. Start with cake mix and decorate only after the cakes are completely cool.
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Prep
25 minutes
Cook
20 minutes
Cooling
45 minutes
Total
1 hour 30 minutes
Serves
18 cupcakes (approximately)

Bring it to the table

About this recipe.

Chocolate cupcakes with whipped cream-cheese frosting, decorated with a line of gel icing and mini candies to look like holiday lights.

Christmas Light Cupcakes

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 15 oz Devils Food Cake Mix (one box, plus eggs, oil, and water or other ingredients required by its label)
  • 1½ cups Heavy Cream (cold)
  • 8 oz Cream Cheese (one block, softened)
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • ¼ tsp Kosher Salt
  • Black Decorating Gel (as needed for the light strings)
  • Mini M&M’s (as needed for decorating)
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Cool fully before frosting

Warm cupcakes can melt the whipped frosting. Let the cakes cool completely, keep the frosting chilled, and refrigerate the decorated cupcakes until serving.

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The cooking plan

How to make Christmas Light Cupcakes.

  1. Line muffin pans with about 18 paper liners. Heat the oven and prepare cake batter according to the mix package, including all required additional ingredients. Divide batter among liners, following the package fill level; use extra liners if needed rather than overfilling.

  2. Bake at the package temperature, typically 350°F, until a toothpick inserted in the center comes out clean, about 18–20 minutes or as the label directs. Cool briefly in the pans, then transfer to a rack and cool completely before frosting.

  3. Using a chilled bowl and whisk attachment or hand mixer, beat the cold heavy cream until it holds stiff peaks. Stop before it becomes grainy. Keep chilled while preparing the cream-cheese mixture.

  4. In a separate bowl, beat softened cream cheese, granulated sugar, vanilla, and salt until smooth and fluffy, scraping down the bowl. Gently fold in whipped cream until evenly combined. Keep the frosting refrigerated if the cupcakes are not yet cool.

  5. Pipe frosting onto completely cooled cupcakes. Draw a thin looping line with black decorating gel, then press mini M&M’s along the line as lights. Refrigerate the finished cupcakes in a covered container until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Christmas Light Cupcakes

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Chocolate cupcakes with whipped cream-cheese frosting, decorated with a line of gel icing and mini candies to look like holiday lights.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling 45 minutes
Total Time 1 hour 30 minutes
Servings: 18 cupcakes (approximately)
Course: Dessert
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    15 oz Devils Food Cake Mix one box, plus eggs, oil, and water or other ingredients required by its label
  • 1½ cups Heavy Cream cold
  •  
    8 oz Cream Cheese one block, softened
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • ¼ tsp Kosher Salt
  •  
    Black Decorating Gel as needed for the light strings
  • Mini M&M’s as needed for decorating

Equipment

Mixer
Muffin pan
Mixing Bowls (Set)
Wire whisk
Spatula
Wire rack
Piping bag and tips
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line muffin pans with about 18 paper liners. Heat the oven and prepare cake batter according to the mix package, including all required additional ingredients. Divide batter among liners, following the package fill level; use extra liners if needed rather than overfilling.
  2. Bake at the package temperature, typically 350°F, until a toothpick inserted in the center comes out clean, about 18–20 minutes or as the label directs. Cool briefly in the pans, then transfer to a rack and cool completely before frosting.
  3. Using a chilled bowl and whisk attachment or hand mixer, beat the cold heavy cream until it holds stiff peaks. Stop before it becomes grainy. Keep chilled while preparing the cream-cheese mixture.
  4. In a separate bowl, beat softened cream cheese, granulated sugar, vanilla, and salt until smooth and fluffy, scraping down the bowl. Gently fold in whipped cream until evenly combined. Keep the frosting refrigerated if the cupcakes are not yet cool.
  5. Pipe frosting onto completely cooled cupcakes. Draw a thin looping line with black decorating gel, then press mini M&M’s along the line as lights. Refrigerate the finished cupcakes in a covered container until serving.

Notes

Yield and bake time depend on the cake mix and liner size. The 90-minute total is an estimate that includes cooling. This whipped cream and cream-cheese frosting requires refrigeration at 40°F or below. Limit time out of refrigeration to 2 hours, or 1 hour above 90°F. Add candy decorations close to serving if their colors bleed during storage.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Sugar Cookie Dreidels

Desserts

Sugar Cookie Dreidels

Three layers of sugar cookies hide a small candy pocket inside these dreidel-shaped treats. Vanilla frosting coats the stacks, with blue icing added once the coating sets.
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Save recipe Cook Mode
Prep
30 minutes
Cook
10 minutes
Chilling, cooling and setting
2 hours 30 minutes
Total
3 hours 10 minutes
Serves
12 assembled cookies (approximately)

Bring it to the table

About this recipe.

Candy-filled dreidel cookies made with refrigerated sugar cookie dough, stacked in three layers and finished with vanilla frosting and blue icing.

Sugar Cookie Dreidels

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 Logs Sugar Cookie Dough (16 ounces each, refrigerated)
  • ½ Cup All-Purpose Flour (mixed into the dough)
  • 7 oz White Cookie Icing (tube)
  • 7 oz Blue Cookie Icing (tube)
  • 16 oz Vanilla Frosting
  • 10 oz M&M’s Minis (use as needed for filling)

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Keep matching cookie sets together

Each assembled dreidel needs two whole cookies and a middle cookie with a small opening. Let every piece cool completely before stacking, filling, and coating. A dreidel cutter and small round cutter or piping-tip base help make the shapes.

Adapted from Joanna Saltz at Delish.

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The cooking plan

How to make Sugar Cookie Dreidels.

  1. Mix dough with flour. Roll 1/4 inch thick on parchment and cut dreidel shapes. For each treat, keep two shapes whole and cut a small hole in a third. Chill cutouts at least 1 hour.

  2. Heat oven to 350°F. Arrange chilled cookies on parchment-lined baking sheets with space between them. Bake about 9–10 minutes, until edges are lightly golden. Let cookies firm on the sheets, then transfer carefully to a rack and cool completely before assembly. Bake in batches if needed.

  3. Pipe white cookie icing around the edge of one whole cookie. Place a matching cookie with a hole on top. Add a few M&M’s Minis into the opening, keeping candy below the rim.

  4. Pipe white icing along the top edge of the middle layer and cover with a second whole cookie. Let the icing hold for about 5 minutes. Repeat, handling gently, then put the assembled cookies on a rack over a tray.

  5. Transfer vanilla frosting to a microwave-safe measuring cup. Warm in short 15-second bursts, stirring each time, just until pourable. Spoon or pour over assembled cookies and allow excess to drip onto the tray.

  6. Leave cookies until the coating is set, about 1 hour or longer depending on the frosting. Decorate with blue cookie icing and let the decorations set according to the icing label before moving or stacking.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sugar Cookie Dreidels

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Candy-filled dreidel cookies made with refrigerated sugar cookie dough, stacked in three layers and finished with vanilla frosting and blue icing.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling, cooling and setting 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 12 assembled cookies (approximately)
Course: Dessert
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 Logs Sugar Cookie Dough 16 ounces each, refrigerated
  • ½ Cup All-Purpose Flour mixed into the dough
  •  
    7 oz White Cookie Icing tube
  •  
    7 oz Blue Cookie Icing tube
  •  
    16 oz Vanilla Frosting
  •  
    10 oz M&M’s Minis use as needed for filling

Equipment

Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Parchment paper
Rolling pin
Piping bag and tips
Biscuit cutter
Measuring cups and spoons
Measuring cup
Measuring cup

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix dough with flour. Roll 1/4 inch thick on parchment and cut dreidel shapes. For each treat, keep two shapes whole and cut a small hole in a third. Chill cutouts at least 1 hour.
  2. Heat oven to 350°F. Arrange chilled cookies on parchment-lined baking sheets with space between them. Bake about 9–10 minutes, until edges are lightly golden. Let cookies firm on the sheets, then transfer carefully to a rack and cool completely before assembly. Bake in batches if needed.
  3. Pipe white cookie icing around the edge of one whole cookie. Place a matching cookie with a hole on top. Add a few M&M’s Minis into the opening, keeping candy below the rim.
  4. Pipe white icing along the top edge of the middle layer and cover with a second whole cookie. Let the icing hold for about 5 minutes. Repeat, handling gently, then put the assembled cookies on a rack over a tray.
  5. Transfer vanilla frosting to a microwave-safe measuring cup. Warm in short 15-second bursts, stirring each time, just until pourable. Spoon or pour over assembled cookies and allow excess to drip onto the tray.
  6. Leave cookies until the coating is set, about 1 hour or longer depending on the frosting. Decorate with blue cookie icing and let the decorations set according to the icing label before moving or stacking.

Notes

Yield depends on cutter size and dough thickness. Each finished treat uses two solid cookies and one hollow middle cookie; keep matching sets together. Timing includes an estimated cooling period and may increase with extra baking batches or slow-setting frosting. Follow storage instructions on the dough, icing, and frosting labels.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Western Bacon Cheeseburger (Copycat)

Dinner · Meat & Poultry Mains

Western Bacon Cheeseburger (Copycat)

Crisp onion rings, bacon, American cheese, and barbecue sauce top four homemade beef burgers. Sesame buns bring together this restaurant-inspired combination.
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Save recipe Cook Mode
Prep
20 minutes
Cook
30 minutes
Total
50 minutes
Serves
4 burgers

Bring it to the table

About this recipe.

A homemade burger inspired by the Western Bacon Cheeseburger, with breaded onion rings, bacon, American cheese, and barbecue sauce on sesame buns.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ¼ Cup Milk (whole)
  • 1 Large Egg
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tsp Kosher Salt (divided between onion coating and patties, or to taste)
  • 1 tsp Ground Black Pepper (divided between onion coating and patties, or to taste)
  • ½ Cup All-Purpose Flour
  • 2 Tbsp Cornstarch
  • ¾ Cup Breadcrumbs (panko preferred)
  • Canola Oil (as needed for frying, plus 2 teaspoons for skillet)
  • 1 Large Yellow Onion (cut into 1/4-inch rings and separated)
  • 8 slices Bacon (thick cut and hardwood smoked)
  • 1 lb Ground Beef (raw; divided into four 4-ounce patties)
  • 4 Slices American Cheese
  • BBQ Sauce (to taste; use your preferred barbecue sauce)
  • 4 Sesame Seed Buns

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Prepare the toppings first

Keep the cooked onion rings and bacon warm while the burgers cook. Check each patty with a thermometer, then assemble just before serving so the onion rings keep their crunch.

Inspired by Carl’s Jr.’s Western Bacon Cheeseburger. This is a homemade interpretation.

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The cooking plan

How to make Western Bacon Cheeseburger (Copycat).

  1. Whisk milk, egg, paprika, garlic powder, onion powder, and half the salt and pepper in a shallow bowl. Mix flour and cornstarch in another bowl and put panko in a third. Pat onion rings dry. Coat in flour mixture, then egg mixture, then panko.

  2. Heat the oven to 225°F. Set a wire rack over a baking sheet. In a deep, heavy pot, add enough canola oil for frying while keeping the pot no more than half full. Heat to 375°F using a deep-fry thermometer.

  3. Lower coated rings carefully into the oil in small batches. Fry about 3–4 minutes, turning once, until golden and crisp. Let oil return to temperature between batches. Transfer rings to the rack and keep warm in the oven. Discard leftover raw egg coating.

  4. Cook bacon in a skillet over medium heat, turning as needed, until crisp, about 8–12 minutes depending on thickness. Drain and keep warm on a separate tray in the oven. Carefully remove excess fat from the skillet.

  5. Form beef gently into four patties with a slight indentation in the centers. Season with remaining salt and pepper. Heat 2 teaspoons canola oil in the skillet over medium-high heat. Cook patties about 3–4 minutes per side, or until each reaches 160°F on a food thermometer inserted from the side into the center. Add American cheese during the final minute.

  6. Toast the bun cut sides in a dry skillet if desired. Spread barbecue sauce on both bun halves. Put two cooked onion rings on each bottom bun, followed by a cheeseburger patty and two bacon slices. Add the top buns and serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Western Bacon Cheeseburger (Copycat)

No ratings yet
A homemade burger inspired by the Western Bacon Cheeseburger, with breaded onion rings, bacon, American cheese, and barbecue sauce on sesame buns.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 burgers
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ¼ Cup Milk whole
  • 1 Large Egg
  •  
    1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tsp Kosher Salt divided between onion coating and patties, or to taste
  • 1 tsp Ground Black Pepper divided between onion coating and patties, or to taste
  • ½ Cup All-Purpose Flour
  • 2 Tbsp Cornstarch
  •  
    ¾ Cup Breadcrumbs panko preferred
  • Canola Oil as needed for frying, plus 2 teaspoons for skillet
  • 1 Large Yellow Onion cut into 1/4-inch rings and separated
  • 8 slices Bacon thick cut and hardwood smoked
  • 1 lb Ground Beef raw; divided into four 4-ounce patties
  • 4 Slices American Cheese
  •  
    BBQ Sauce to taste; use your preferred barbecue sauce
  •  
    4 Sesame Seed Buns

Equipment

Large stockpot
Large skillet
Candy and frying thermometer
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk milk, egg, paprika, garlic powder, onion powder, and half the salt and pepper in a shallow bowl. Mix flour and cornstarch in another bowl and put panko in a third. Pat onion rings dry. Coat in flour mixture, then egg mixture, then panko.
  2. Heat the oven to 225°F. Set a wire rack over a baking sheet. In a deep, heavy pot, add enough canola oil for frying while keeping the pot no more than half full. Heat to 375°F using a deep-fry thermometer.
  3. Lower coated rings carefully into the oil in small batches. Fry about 3–4 minutes, turning once, until golden and crisp. Let oil return to temperature between batches. Transfer rings to the rack and keep warm in the oven. Discard leftover raw egg coating.
  4. Cook bacon in a skillet over medium heat, turning as needed, until crisp, about 8–12 minutes depending on thickness. Drain and keep warm on a separate tray in the oven. Carefully remove excess fat from the skillet.
  5. Form beef gently into four patties with a slight indentation in the centers. Season with remaining salt and pepper. Heat 2 teaspoons canola oil in the skillet over medium-high heat. Cook patties about 3–4 minutes per side, or until each reaches 160°F on a food thermometer inserted from the side into the center. Add American cheese during the final minute.
  6. Toast the bun cut sides in a dry skillet if desired. Spread barbecue sauce on both bun halves. Put two cooked onion rings on each bottom bun, followed by a cheeseburger patty and two bacon slices. Add the top buns and serve immediately.

Notes

This is a homemade interpretation, not the restaurant’s official recipe or sauce formula. Frying and bacon times vary by batch size and thickness. Use thermometer readings rather than color alone for burger doneness. The onion may make extra rings; serve them alongside.

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Broccoli Cheddar Soup

Soup

Broccoli Cheddar Soup

Broccoli, sweet carrot and sharp cheddar make a comforting bowl, with a little Dijon to round out the flavor. Small pieces of vegetables cook evenly and make the soup easy to eat by the spoonful.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion (diced)
  • ½ tsp Sea Salt
  • ½ tsp Ground Black Pepper (or to taste)
  • 3 Cloves Garlic (minced)
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk (whole milk is best)
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli (florets, chopped)
  • 1 Large Carrots (Julienned or finely chopped)
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese (shredded)
  • 1 Cup Croutons (optional, for serving)

Keep the cheese smooth

Grate the cheddar before you start. Once the vegetables are tender, take the pot off the heat and stir the cheese in gradually. A hard boil after adding the cheese can spoil that smooth texture.

Finish with a little crunch

Add optional croutons at the table so they stay crisp. Serve the soup as a light meal with bread or as a smaller first course. This version uses broccoli and carrot; there are no potatoes in the recipe.

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The cooking plan

How to make Broccoli Cheddar Soup.

  1. Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.

  2. Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.

  3. Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.

  4. Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.

  5. Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Broccoli Cheddar Soup

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A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

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Ingredients
  

  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion diced
  • ½ tsp Sea Salt
  • ½ tsp Ground Black Pepper or to taste
  • 3 Cloves Garlic minced
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk whole milk is best
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli florets, chopped
  • 1 Large Carrots Julienned or finely chopped
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese shredded
  • 1 Cup Croutons optional, for serving

Equipment

Tall stainless steel saucepan
1 Tall stainless steel saucepan
Stirring spoon
1 Stirring spoon

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
  2. Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
  3. Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
  4. Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
  5. Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.

Nutrition

Serving: 12ozCalories: 345kcalCarbohydrates: 20gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 68mgSodium: 855mgPotassium: 384mgFiber: 2gSugar: 7gVitamin A: 3200IUVitamin C: 42mgCalcium: 409mgIron: 1mg

Notes

Texture: Finely grate the cheddar from a block. Add it off the heat for a smoother result. This soup contains broccoli and carrot, not potatoes.
Storage: Refrigerate promptly in shallow covered containers at 40°F or below and use within 3 days. Reheat gently, stirring and loosening with a little milk or broth; heat leftovers to 165°F. Contains milk and wheat; check broth, mustard and crouton labels for other allergens.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.