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Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Reuben Chop Salad

Michaela Kenkel — Tue, 10 Mar 2026 13:51:41 +0000

Love a classic Reuben sandwich? Try this Reuben Chop Salad! Crisp romaine lettuce tossed with corned beef, Swiss cheese, sweet pickles, Frank’s Tangy Mustard Kraut, homemade rye croutons, and homemade Thousand Island dressing. A fresh and lighter way to enjoy classic Reuben flavors. Perfect for St. Patrick’s Day or anytime, really.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Love it? Pin it!

If you can’t wait to make this Reuben Chop Salad recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
For the dressing, Russian dressing can easily be used in place of Thousand Island.
You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

2 heads Romaine Lettuce chopped (about 8 cups)
3/4 pound deli corned beef cut thick, cubed
6 ounces Swiss cheese cubed
4 sweet pickles chopped
1/2 cup Frank's Tangy Mustard Kraut drained
1 1/2 cups Rye Croutons
1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

Place chopped lettuce in a salad bowl.
Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
Add dressing and toss to coat.
Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

The post Reuben Chop Salad appeared first on An Affair from the Heart.

BBQ Chicken & Kraut Dip

Michaela Kenkel — Wed, 04 Feb 2026 15:34:28 +0000

Creamy and satisfying, this BBQ Chicken & Kraut Dip combines melty cheddar and mozzarella with tender chicken and a rich BBQ-seasoned base. Frank’s Sweet & Smoky BBQ Kraut brings just the right touch of tang and smoke, cutting through the creaminess and giving the dip a crave-worthy twist that sets it apart from the usual.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
Paprika – Boosts color and adds a mild smoky warmth.
Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor.
Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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Don’t forget where you found this BBQ Chicken Dip Recipe! Pin it to your favorite Pinterest recipe board to find it easily!

Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup BBQ sauce
2 cloves garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 Tablespoon brown sugar
1 (12.5 ounce) canned chicken
1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
3 large green onions sliced, divided
1 bell pepper diced
1 (8 ounce) package of shredded cheddar cheese, divided
1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
Mix in half of each shredded cheese.
Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
Serve with tortilla chips.

Notes

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

Grilled Turkey Havarti Sandwiches

Michaela Kenkel — Sat, 22 Nov 2025 14:05:14 +0000

These pesto Grilled Turkey Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask, “What’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

The first time I had blogged these Pesto Grilled Cheese Sandwiches with Turkey and Havarti was back in 2012. I have always loved a good grilled cheese sandwich and tomato soup. How about you? Well, we are kind of a family divided on that subject.

Some of us LOVE tomato soup, and others aren’t fans. Some love a traditional grilled cheese with American cheese on white bread, some say that even the simple grilled cheese needs some meat on it. So, one night, I decided to make everyone happy!

I really hadn’t planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the “recipe,” I figured I would jot it down on my blog. That was over 8 years ago!

Grilled Turkey & Havarti Sandwiches

Since those early days, this sandwich has been in our regular rotation. It’s a great addition to soup nights, but it’s hearty enough to eat alone or with some potato or zucchini chips alongside.

We have made these on white, wheat, and Italian bread, but always come back to the sourdough. The combination of it with the pesto, tomatoes, and mellow-tasting Havarti cheese is stellar.

Best Cheese to Use on a Turkey Sandwich

Everyone has opinions on what sorts of cheese go well on a turkey & cheese sandwich. Havarti is always my top pick. Other ideas would be these mild cheeses that melt well: Provolone, Muenster, Swiss, American, or Gouda.

Good quality smoked Gouda cheese would be delicious with some smoked turkey from the deli. Especially if you are a fan of that smoke flavor. Maybe even switch up that pesto for some barbecue sauce? Hummmmm … I think I might be onto a new sandwich here. I need to write that down for later.

What is Pesto?

I always have a jar of pesto in the fridge. I love adding it to pizza, garlic bread, and of course, these sandwiches.

The art of making pesto originated in Genoa, Italy. Pesto is the Genoese verb “pestare,” which means “to crush.” Pesto is made by using a mortar and pestle to “crush” fresh basil, pine nuts, garlic, fresh Parmesan cheese, and olive oil into this flavorful sauce.

Making homemade pesto is made much simpler these days; if you don’t want to break out the mortar and pestle, use your food processor!

Ingredients in Grilled Turkey Havarti Cheese Sandwiches

Simple, reasonably priced, obtainable ingredients make this gourmet turkey grilled cheese sandwich. A good quality sourdough bread, good quality deli turkey and Havarti cheese, pesto sauce, and red ripe tomatoes.

In my grocery store, the deli, the bakery, and the produce section are all right next to one another. So I grab a loaf of sourdough at the bakery, ask them to slice it for me, if it isn’t, pick up some nice red tomatoes in the produce section, and then head to the deli counter for my cheese and turkey.

I prefer the oven-roasted turkey, as I feel like it tastes most like that delicious day after Thanksgiving turkey. Which, incidentally, is perfect for these grilled turkey sandwiches. If you’re looking for ideas for leftover turkey – start here.

Preparing Grilled Turkey & Havarti Sandwiches

Spread pesto on the insides of both pieces of bread. Add Havarti cheese slices to one side, then top the cheese slices with tomato slices. (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy) Top with turkey, then form the sandwich.

Butter both outside pieces of bread, and place them on a hot griddle or in a skillet.

Grill until golden brown and toasty on both sides, cut in half, and serve hot.

Love it? Pin it!

If you can’t wait to make these, don’t forget where you found them! Pin these Turkey Pesto Grilled Cheese Sandwiches to your favorite recipe board to find them easily.

Best Sandwich Recipes

I have oodles of sandwich recipes here on my blog. I thought I would share a few of our favorites before you go.

This is a really easy meal. I hope you love them as much as we do! Let’s get to this simple Grilled turkey & cheese sandwich recipe!

LIKE THIS RECIPE?
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leave a comment below the recipe!

Grilled Turkey Havarti Sandwiches

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask "what's for dinner?" and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Course Sandwiches

Cuisine American

Keyword best cheese for turkey sandwiches, Grilled cheese, grilled cheese on sourdough, grilled cheese with turkey, pesto grilled cheese, pesto grilled cheese with turkey sandwiches, tomatoes, Turkey Havarti sandwiches, what is pesto?

Prep Time 5

Cook Time 8

Total Time 13

Servings sandwich

Calories 851kcal

Author Michaela Kenkel

Equipment

Ingredients

3 slices oven-roasted deli turkey
2 slices sourdough bread
2 Tablespoons pesto
1 small tomato sliced
1 1/2 slices Havarti cheese
2 Tablespoons butter softened

Instructions

Spread pesto on the insides of both pieces of bread.
Add Havarti cheese slices to one side then top the cheese slices with tomato slices. (tip: the cheese forms a "barrier" between the tomatoes and the bread, and keeps the bread from getting soggy)
Top with turkey, then form the sandwich.
Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
Cut in half and serve hot.

Video

Nutrition

I originally posted these sandwiches on January 31, 2012. The post was updated to improve user experience and re-posted on November 22, 2026.

The post Grilled Turkey Havarti Sandwiches appeared first on An Affair from the Heart.

Dr. Pepper BBQ Pork Sandwiches

Michaela Kenkel — Tue, 30 Sep 2025 14:56:50 +0000

If you’re searching for delicious slow cooker recipes that don’t take much effort, these Dr. Pepper BBQ Pork Sandwiches are a family favorite you’ll make again and again. With just minutes of prep and a handful of simple ingredients, you’ll have fork-tender shredded pork that’s dripping in its own homemade BBQ sauce by dinnertime.

Who’s ready for a dripping BBQ sauce down your chin, requiring multiple napkins, and a crockpot recipe? These Dr. Pepper BBQ pork sandwiches receive rave reviews anytime I make them. Serve it on slider buns for an easy lunch, pile it high for pork sandwiches with a basket of rolls, or try it in pork tacos, pork nachos, or even on top of a salad. There are so many different ways to enjoy this juicy, flavorful pork roast.

The best part is that this recipe practically makes itself while you go about your day.

The Best Dr. Pepper BBQ Pork

I first posted this recipe back in 2017 in partnership with my friends at Paisley Farm. They were looking for an easy recipe to accompany their Five Bean Salad, and I knew exactly what I wanted to make! A delicious BBQ Sandwich, that’s made in the crock pot, was the perfect idea. First off, it’s easy. It’s not time-consuming, and it keeps families around the dinner table and out of the drive-thru. Even on the nights when everyone is running in a different direction, dinner is right there in the crock pot, when they are home and ready for dinner. Open a jar of Paisley Farm Five Bean Salad, and dinner is done.

Dr. Pepper BBQ Pork

This easy recipe for Dr. Pepper Pulled Pork is one of those gems that feels almost too easy for how much flavor it delivers. With just a few minutes of prep and the slow cooking doing all the work, you’ll end up with meat that’s tender, juicy, and full of homemade barbecue flavor. The ingredients are simple, nothing fancy, just pantry staples and a can of Dr. Pepper soda, but together they create something special. It’s also versatile enough to fit whatever your family has going on. Serve it as sandwiches on game day, pork sliders for a party, or save the leftovers for quick and easy meals during the week. No matter how you enjoy it, this is the kind of recipe that gets rave reviews and quickly becomes a family favorite.

Ingredients in Slow Cooker BBQ Pork Sandwiches

Boneless pork roast – I used pork loin, but other cuts like a shoulder roast or Boston butt work too. Ask your local butcher for the best cut of meat for pulled pork.
Brown sugar – Adds sweetness to balance the tangy sauce.
Garlic powder and onion powder – Layers add much flavor.
Ketchup and Worcestershire sauce – Classic BBQ base.
Honey – A little bit of sticky sweetness.
Sriracha and a dash of cayenne pepper – Optional heat.
Can of Dr. Pepper – The dark soda tenderizes the pork and creates that signature flavor. Root beer or Coca-Cola also works.
Cornstarch and water – For thickening the sauce at the end.

How to Make Dr. Pepper BBQ Pulled Pork in a Slow Cooker

In the bottom of the crockpot, combine ketchup, brown sugar, honey, garlic powder, onion powder, Worcestershire, and Dr Pepper soda.

Place the boneless pork roast in the bottom of the slow cooker, fat side up.

Cover and cook on low heat for 8 hours or high heat for 5 hours until the pork is fork-tender.

Remove to a cutting board and shred pork with a pair of forks.

Whisk cornstarch with water and stir into the cooking liquid. Cover and cook on high heat until thickened.

I reserved about a cup of sauce, in case anyone wanted extra, and then added the meat back into the crock pot. Grab some buns and dig in!

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If you love this recipe for Slow Cooker Dr. Pepper BBQ Pulled Pork, make sure you keep it handy! Pin it to your favorite Pinterest recipe board before you go!

Tips and Variations

This recipe is perfect for more than just pork sandwiches. You can serve the meat on slider buns for parties, spoon it over tortilla chips for pork nachos, use it for pizza, or as a topping for a baked potato.

Leftover pork keeps well in an airtight container in the fridge for up to 4 days, or you can freeze it in good-quality freezer bags for up to 3 months. Just reheat gently over low heat and add a splash of liquid to keep it moist. As for side dishes, Paisley Farm bean salads, creamy cucumber salad, potato salad, or coleslaw are all great options to make it a complete meal.

Leftover pulled pork also makes an amazing BBQ Pulled Pork Grilled Cheese Sandwich!

FAQs

What’s the best cut of meat for pulled pork? Pork shoulder, also called Boston butt, is the most popular choice for pork crock pot recipes, but pork loin or boneless pork butt are leaner options that work well too.
Can I use a different soda? Yes. Root beer, Coca-Cola, or any dark soda will work in place of the can of Dr. Pepper. Each one gives the sauce a slightly different flavor.
How do I thicken the sauce? A cornstarch slurry is the easiest way. Mix it in a small bowl, then add to the cooking liquid until it’s the consistency you like.
Can I make this ahead? Absolutely. Shred the pork, let it cool, and store it in airtight containers. Reheat with a splash of leftover liquid to keep it moist.

Looking for more bean-inspired recipes? Try this Italian Bean Salad, this Mexican Bean Salad, or this Asian Bean Dip!

SEE ALL OF MY PAISLEY FARM RECIPES HERE

This Dr. Pepper pulled pork recipe is such a great way to make an easy dinner that feels special with almost no work. Whether you serve it as pork sandwiches with your favorite barbecue sauce, sliders at a party, or get creative with leftovers, it always hits the spot. No matter the time of year, it’s the perfect sidekick to Paisley Farm’s bean salads for a complete meal.

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Dr. Pepper BBQ Pork Sandwiches (Slow Cooker Recipe)

Make these mouthwatering BBQ pork Sandwiches right in your crock pot. Slow cooking a pork loin roast all day and making it’s very own Dr. Pepper BBQ Sauce. Grab a napkin!

Course Pork

Cuisine American

Keyword crockpot, Dr. Pepper, Dr. Pepper BBQ Pork Sandwiches, pulled pork, sandwiches, slow cooker

Prep Time 5

Cook Time 8

Total Time 5 5

Servings sandwiches

Calories 476kcal

Author Michaela Kenkel

Ingredients

4.5 pound Pork Loin Roast
2/3 cup brown sugar
1/2 cup raw honey
2 cup ketchup
2 teaspoons Sriracha add more if you want to really spice them up
1 Tablespoon Worcestershire sauce
2 cloves garlic minced
1 12 ounce can Dr. Pepper or Dr. Pepper Cherry soda
1/2 cup corn starch mixed into 1/2 cup water
12 Hamburger buns for serving

Instructions

Place contents in slow cooker. Give a stir to incorporate and spoon over the top of the roast.
Cover and cook on low 8 hours or on high for 5 hours.
Remove roast. Set aside.
Place your crock pot on high. Add 1/2 cup corn starch mixed into 1/2 cup of water. Whisk into sauce. Cover and let simmer in the pot for about 15-20 mins. Sauce will thicken. (if you want to really speed this process up, place the crock from your crock pot in your microwave and it will thicken in a couple of minutes.)
Shred pork.
Add pork back into the thickened sauce and stir to combine. (I reserved about a cup of extra sauce for additional if anyone wanted a little extra)
Serve hot on buns.

Video

Notes

Leftover pork keeps well in an airtight container in the fridge for up to 4 days, or you can freeze it in good quality freezer bags for up to 3 months. Just reheat gently over low heat and add a splash of leftover liquid to keep it moist.

Nutrition

This is a sponsored conversation written by me on behalf of Paisley Farm, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible.

This recipe was originally posted on March 25, 2017. It has been updated to improve user experience and reshared on September 30, 2025.

Where to Get Paisley Farm Products

You can pick up delicious Paisley Farm Five Bean Salad, or any of their other fabulous products by visiting their website. Follow Paisley Farm on their social media for great recipes all year long: Facebook, Instagram, Twitter, and Pinterest.

The post Dr. Pepper BBQ Pork Sandwiches appeared first on An Affair from the Heart.

Apple Kuchen (German Apple Cake)

Michaela Kenkel — Tue, 16 Sep 2025 16:28:03 +0000

There’s nothing quite like the aroma of apples and cinnamon baking away in the oven. A traditional German dessert, this Apple Kuchen is made with a tender, ‘not too sweet’ cake, topped with a layer of fresh apples sprinkled with cinnamon and sugar, then finished with a drizzle of vanilla glaze. Simply heavenly!

You guys. Don’t walk, run to the store and get yourself the ingredients for this one. It’s simply amazing! It’s September, and for me, that means apples. Baking with apples is one of my favorite things. You can’t beat the aroma they give off, and the taste is second to none.

German Apple Kuchen (Apple Cake)

The first time I made this was back in 2016. It was for a tailgate that my parents were attending, and my Dad was celebrating his birthday that day, and also it was the first day of Oktoberfest. We decided to run with the theme, so we grilled bratwurst burgers, and I needed a dessert that was German and yummy for a birthday. Dessert is my dad’s favorite food group. Apple Kuchen was the perfect idea.

Be sure to take a look at my Oktoberfest Chili and these Bratwurst Sliders. They are perfect for celebrating Oktoberfest!

German Apple Cake Recipe

In Germany, “Kuchen” simply means cake, but it often carries a homestyle, from-scratch charm that feels extra special. This Apple Kuchen is no exception, built on a tender, lightly sweet base, layered with cinnamon apples, and finished with a drizzle of vanilla glaze. It’s a dessert that feels both classic and comforting, no matter when you serve it.

Ingredients in Apple Kuchen (German Apple Cake)

For the complete measurements and instructions, please refer to the printable recipe card at the bottom of this post.

To Make the Cake:

Granny Smith Apples – Their tart flavor balances the sweetness of the cake and glazes beautifully. You’ll need 4–5 medium apples, peeled, cored, and sliced thin. If you don’t have Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples also work well.
Butter – Use room-temperature unsalted butter so it creams easily with the sugar. Salted butter works too, just reduce the added salt slightly.
Sugar – Regular granulated sugar sweetens the cake, while a little extra sugar is mixed with cinnamon for the topping.
Eggs – Two large eggs help bind the batter and give the cake structure.
Vanilla Extract – Adds warmth and depth of flavor to both the cake and the glaze.
Flour – All-purpose flour is perfect here. Make sure to measure it correctly by spooning into your cup and leveling off.
Baking Powder – Helps the cake rise to a soft, tender crumb.
Salt – Just a pinch to balance the sweetness.
Cinnamon – A teaspoon in the batter and more in the topping gives that classic apple-cinnamon flavor.
Sour Cream – Keeps the cake moist and adds a slight tang. Full-fat or light sour cream both work.

For the Glaze:

Powdered Sugar, Vanilla + Milk – Whisked together with vanilla to make a simple glaze that drizzles over the finished cake. You can adjust the thickness with a touch more milk or sugar, depending on your preference.

How to Make German Apple Kuchen

Gather your ingredients, and you’ll see just how simple it is to bring a little bit of German baking tradition to your kitchen. From the tender cake to the cinnamon-spiced apples and sweet glaze, this Apple Kuchen is a treat worth sharing.

Start by preheating your oven to 350°F. Line a 9×13 baking dish with parchment paper (or just give it a good greasing) so your cake comes out easily later.

In a mixing bowl, cream together the butter and sugar until it’s nice and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Now add this dry mixture to the butter mixture in parts, alternating with the sour cream. You’ll start with flour, add a little sour cream, more flour, more sour cream, and finish with flour. Mix just until everything comes together. Don’t overmix it.

Spread the batter evenly into your prepared pan.

Next, peel, core, and slice your apples into thin wedges (about 16 slices per apple works well). Lay them across the batter in a single layer, covering the whole top.

Stir together the cinnamon and sugar for the topping and sprinkle it evenly over the apples.

Pop the pan into the oven and bake for about 40 minutes, or until a toothpick poked into the center comes out clean.

Let the cake cool for around 30 minutes. While it’s cooling, whisk together the powdered sugar, milk, and vanilla until smooth to make your glaze.

Drizzle the glaze over the cooled (or still slightly warm) cake. Slice it up, serve, and enjoy either warm from the pan or cooled. Leftovers keep best in the fridge.

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If you love this Apple Kuchen Recipe, be sure to keep it close! Pin it to your favorite Pinterest recipe board before you go.

Tips, Storage, and Make-Ahead Info for Apple Kuchen

Tips for the best Apple Kuchen:

Slice your apples evenly so they bake at the same rate. Thin slices (around 1/8 inch) work perfectly.
Use tart apples like Granny Smith for a nice balance against the sweetness of the cake and glaze. If you prefer a sweeter cake, Honeycrisp or Braeburn are great options too.
Don’t overmix the batter. Stir just until the flour and sour cream are incorporated. This keeps the cake tender and light.
If you want extra flavor, lightly sprinkle a pinch of nutmeg or cloves over the apples along with the cinnamon sugar. Or try my Apple Pie Spice!

Storage:

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.
You can enjoy it warm or at room temperature. The flavor actually develops a little after sitting overnight.

Make-Ahead Tips:

You can assemble the cake (batter and apple topping) a few hours ahead and refrigerate until ready to bake. Just bring it to room temperature before putting it in the oven.
The glaze can be made ahead of time and stored in a small container in the fridge. Warm it a bit and drizzle it over the cake right before serving for a fresh, glossy finish.

More German Recipes to Love

If you have been with me for a while, you know that my heritage is both German and Polish, and I have lots of recipes to prove it. I have an entire section dedicated just to sauerkraut! Some of my favorite German recipes (although it feels like naming your favorite child, and it’s really hard to do) are German Onion Pie {Zwiebelkuchen}, Sauerkraut, Bratwurst and Potato Soup, Stuffed Cabbage Rolls (pictured above), and this German Apple Dessert. Find all of my German recipes here.

Whether you serve it warm right from the oven or let it cool to enjoy later, Apple Kuchen is a dessert that brings a little piece of German baking tradition to your table. With its tender cake, cinnamon-spiced apples, and sweet vanilla glaze, every bite is a comforting reminder of home and family. It’s a simple treat that’s perfect for sharing or keeping all to yourself! Let’s get to the recipe!

LIKE THIS RECIPE?
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Apple Kuchen (German Apple Cake)

A traditional German treat that’s not too sweet, perfectly spiced, and irresistible!

Course Desserts

Cuisine German

Keyword Apple Kuchen (German Apple Cake)

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 228kcal

Author Michaela Kenkel

Ingredients

For the Cake:

4-5 medium sized Granny Smith Apples
1/2 cup butter room temperature
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
3 Tablespoons sugar
1/2 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar
1 1/2 Tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.
Cream butter and sugar together in your mixer until light and fluffy. Add in eggs one at a time, add vanilla.
Sift together flour, baking powder, salt and cinnamon.
Add flour mixture and sour cream, alternating, starting and ending with flour. Mixing just until each addition is incorporated into batter.
Spread batter into prepared pan.
Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
Bake for 40 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and let cool 30 minutes.
Prepare glaze: combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
Store in refrigerator.

Video

Notes

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.

Nutrition

This recipe was originally posted on September 21, 2016. It has been updated to improve user experience and reshared on September 16, 2025.

The post Apple Kuchen (German Apple Cake) appeared first on An Affair from the Heart.

Kielbasa and Sauerkraut Hoagies

Michaela Kenkel — Wed, 20 Aug 2025 13:39:20 +0000

If you’re looking for the ultimate game day food, these Kielbasa and Sauerkraut Hoagies are it! Juicy smoked kielbasa, tangy sauerkraut, and a hint of sweetness from brown sugar all come together in a cast-iron skillet. Whether you’re grilling at the tailgate, cooking over the fire pit, or whipping them up in your kitchen for a watch party, this recipe is hearty, easy, and made for sharing. Thanks to my friends at Frank’s Kraut, these sandwiches bring big flavor to every bite.

Colleges are going back, and for many, that means college football! We have had season tickets to our beloved Nebraska Cornhuskers for years, and we love to throw a good tailgate! Every year, I am blessed to work with Frank’s Kraut to develop a new recipe that makes our tailgate (and yours!) stand out among the rest. Today, I’ve got a great sandwich to kick off Fall sports. It’s easy to make and easy to eat, too, no matter where you are.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

Kielbasa and Sauerkraut Hoagie Sandwiches

There’s something about game day food that hits different. Maybe it’s the excitement of the crowd, maybe it’s the crisp fall air around a tailgate, or maybe it’s the smell of something sizzling in a cast-iron skillet on the grill. These Kielbasa and Sauerkraut Hoagies check all the boxes: hearty, flavorful, and easy to pull together, whether you’re grilling outside or hanging out at home for a watch party. Smoky sausage, tangy kraut, and a touch of sweetness all tucked into a toasted hoagie bun? That’s a win no matter what team you’re rooting for.

Sauerkraut & Kielbasa Hoagie Sandwiches

These hoagies aren’t just made for the tailgate, they’re just as perfect for a busy weeknight dinner or a casual weekend get-together. The sausage and kraut mixture comes together in one skillet, which means fewer dishes and more time to relax. Serve them with simple sides like potato chips, cole slaw, or even baked beans, and you’ve got a complete meal that’s filling without being fussy.

If you love these Kielbasa & sauerkraut Hoagies, you are sure to love these Twisted Meatball Subs, this Pastrami Burger with Kraut, and these BBQ Smoked Sausage Sandwiches with Kraut, too!

Health Benefits of Sauerkraut

Did you know sauerkraut isn’t just delicious, it’s good for you, too? Since it’s naturally fermented, sauerkraut is packed with probiotics that support gut health and digestion. It’s also a good source of vitamins C and K, plus minerals like iron and potassium. Pairing it with hearty proteins like kielbasa makes for a meal that’s not only satisfying but also sneaks in some extra nutrients and beneficial bacteria to keep your system running strong.

Ingredients For These Kielbasa Hoagies

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Kielbasa sausage – Smoked kielbasa is rich and savory, with just enough fat to crisp up beautifully in a skillet or on your Blackstone grill. You could also use bratwurst or another smoked sausage if that’s what you’ve got on hand.

Frank’s Kraut – The star of the show. It adds tang, crunch, and depth. Drain it well so it doesn’t sog out the buns.
Red onion – A little sweetness and bite to balance the sauerkraut. Yellow onion works too if that’s what’s in your pantry.
Brown sugar – Just enough to mellow the kraut’s tang and give everything a caramelized edge. Honey would also do the trick.
Butter – For richness and to help brown the kielbasa. Olive oil works in a pinch, but butter brings more flavor.
Spicy brown mustard – A sharp, zippy kick that ties it all together. Swap in Dijon or even yellow mustard if you prefer.
Hoagie buns – Toasted so they hold up to the juicy filling. Brioche buns or crusty rolls would be delicious alternatives.
Fresh parsley – Optional, but it gives a fresh pop of color and brightness.

How to Make Kielbasa & Sauerkraut Hoagies

Heat your cast-iron skillet over medium heat and melt the butter. Lay the kielbasa slices in a single layer so they can really get that golden-brown sear. Give them a couple of minutes on each side, then scoop them out and set them aside. You’ll want to leave all those tasty drippings in the pan; they are liquid gold for flavor.

To that same skillet, toss in the sauerkraut, onions, brown sugar, and mustard. Stir things around until the onions soften and the kraut warms through. This is where the magic happens: the sugar caramelizes a bit, the mustard sharpens everything up, and the kraut soaks in all that buttery goodness.

Add the kielbasa back to the skillet and stir it all together so the sausage gets coated in that tangy-sweet kraut mixture. Let it mingle for a couple of minutes to heat through.

Toast your hoagie buns (either on the grill, Blackstone, in the oven, or even in the skillet if you want fewer dishes). Spoon the sausage and kraut mixture right into the buns, top with a sprinkle of fresh parsley, and you’re ready to dig in.

Storing Leftover Kielbasa and Sauerkraut Hoagies

If you happen to have any hoagie filling left over, it keeps well for later. Transfer the kielbasa and sauerkraut mixture to an airtight container and refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat so it doesn’t dry out, or microwave it in short intervals, stirring in between.

This kielbasa and sauerkraut mixture freezes beautifully, making it a great make-ahead option for busy nights or lunches. Let the filling cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag. It will keep for up to 3 months.

To reheat, thaw overnight in the refrigerator, then warm gently in a skillet over medium heat, stirring occasionally. Toast the buns just before serving for the best texture. This way, you can prep a big batch in advance and have a quick, flavorful meal ready whenever the craving hits.

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If you love this Sauerkraut & Kielbasa Hoagie recipe, don’t lose it! Pin it to your favorite Pinterest recipe board so you can find it easily!

Tips & Tricks

Make-ahead friendly: Cook the sausage and kraut mixture at home, then reheat in your cast-iron skillet at the tailgate. It comes together fast and saves you from juggling too many ingredients at the event.
Keep it warm: If you’re serving buffet-style, keep the skillet over low heat on the grill or transfer everything to a slow cooker to stay warm.
Switch up the buns: Hoagies are classic, but brat buns or pretzel rolls add a fun twist.
Add some cheese: A slice of provolone or Swiss melted over the top before serving makes these even more indulgent.
Extra toppings: For spice lovers, a drizzle of hot mustard or a few pickled jalapeños brings the heat.

More Recipes that Use Frank’s Kraut

A big thank you to my friends at Frank’s Kraut for making this recipe so easy and flavorful. Their sauerkraut is tangy, perfectly crisp, and takes these hoagies to the next level. If you haven’t tried it yet, grab a jar for your next tailgate, weeknight dinner, or anytime you want to add a little extra punch to your skillet meals!

My recipe for Smoked Polish Sausage & Sauerkraut (pictured above) is what brought Frank’s Kraut and me together over a decade ago. Ever since then, we have been creating delicious recipes together. I even have a recipe that works on the grill, perfect for tailgating, too! These Bratwurst Sliders, my Reuben Pizza, Smoked Hot Dogs and Kraut, and of course this Reuben Burger, all make excellent tailgating grub! You can find all of my tailgating recipes here and my entire selection of sauerkraut recipes here.

More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long. Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

Be sure to check out the new Sweet & Smoky BBQ Kraut and their Mustard Kraut with Dill Pickle Relish.

These Kielbasa and Sauerkraut Hoagies are simple, hearty, and built for sharing. The kind of food that brings people to the table (or the tailgate) without any fuss. Whether you’re cheering in the stadium parking lot or settling in for a watch party at home, this skillet recipe will keep everyone fed and happy. Grab some Frank’s Kraut, fire up your cast iron, and let the good times roll.

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Kielbasa & Sauerkraut Hoagies

Tailgate at home? Watch party with friends? Or just a quick, hearty dinner? These kielbasa and sauerkraut hoagies have you covered. Golden-browned sausage, tangy kraut, a touch of sweetness…all in a toasted hoagie bun. Bonus: it’s all made in one skillet!

Course Sandwiches

Cuisine American

Keyword Frank’s kraut, Hoagies, Kielbasa, Sauerkraut, tailgating food

Prep Time 5

Cook Time 15

Servings servings

Calories 508kcal

Ingredients

16 ounces smoked Kielbasa sausage sliced into ½” thick rounds
1 pound Frank’s Kraut drained
½ medium red onion sliced
¼ cup brown sugar
2 Tablespoons butter
1 Tablespoon spicy brown mustard
6 hoagie buns toasted
Fresh parsley for garnishing optional

Instructions

Melt the butter in a large skillet over medium heat.
Add the kielbasa in a single layer and cook until browned on the bottom, about 2 to 3 minutes. Flip and cook the other side until browned, another 2 to 3 minutes. Using tongs or a slotted spoon, transfer the kielbasa to a bowl or plate, leaving the rendered fat in the skillet.
To the same skillet, add the sauerkraut, red onion, brown sugar, and mustard. Cook, stirring often, until the sauerkraut is warmed through and the onion has softened, about 5 to 8 minutes. Taste and season with freshly ground black pepper if desired.
Return the kielbasa to the skillet and toss everything together until evenly combined.
Serve in toasted hoagie buns and top with a sprinkle of fresh parsley before serving.

Video

Notes

Storing and Reheating Leftover Kielbasa and Sauerkraut Hoagies

Nutrition

The post Kielbasa and Sauerkraut Hoagies appeared first on An Affair from the Heart.

Reuben Pasta Salad

Michaela Kenkel — Fri, 16 May 2025 15:39:19 +0000

This easy pasta salad recipe is a twist on everyone’s favorite sandwich, the Reuben! Reuben Pasta Salad is made simply from scratch using the best recipe for homemade Thousand Island Dressing, deli corned beef, cubed Swiss cheese, and sauerkraut. Your cookouts, potlucks, and meals have never tasted this good!

If you have followed me for a while, you know I am a huge fan of Reuben Sandwiches and have become an expert at “reubenizing” just about any recipe. But can you believe I have never shared a Reuben Pasta Salad recipe with you until now? Friends, I feel like I owe you an apology, because one bite of this tasty salad and you will be thinking, “Where has this been all of my life?!”

Reuben Pasta Salad

I can’t believe that Memorial weekend is just over a week away. This year is flying by, isn’t it? If you are like us, Memorial weekend means gathering with family and friends, and there is always something tasty coming off the grill. The grilling typically isn’t my area, I leave that to my hubs and our boys. I take to planning all of the sides and the desserts that will accompany the burgers, hot dogs, brats, or whatever else is coming off the grill that day. I love raw vegetable salads and baked beans, but there is just something so welcoming about a bowl of delicious creamy pasta salad, isn’t there?

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Easy Reuben Pasta Salad

When I was trying to decide what to make for my Frank’s Kraut kick-off to grilling season, my mind was spinning with ideas. Do I use it in the main course? The side dish? Or dessert? (yes! I have a few sauerkraut desserts – if you haven’t tried my Sauerkraut Chocolate Cake, you are seriously missing out!) The last recipe I made for them was a main dish, these Bratwurst Sliders were an instant hit, so this time I decided it was time for a side dish. And what’s better than noodles and classic Reuben ingredients combined into one epic salad?!

If you love this Reubenized recipe, I bet you’ll love my Reuben Pizza and these Reuben Stuffed Baked Potatoes too!

Frank’s Kraut

When summer rolls around, my fridge is always stocked with Frank’s Kraut. Whether we’re firing up the grill for a backyard cookout or packing up for a family picnic, sauerkraut is a must-have at the table. It’s that perfect, tangy bite that makes hot dogs, brats, and even sandwiches so much better.

Frank’s Kraut has been part of my life for as long as I can remember—woven into family recipes passed down from my Polish and German roots. What started as a staple on our holiday table has become a year-round favorite. And now, after ten years of working with Frank’s Kraut, I still find new ways to share my love of sauerkraut with all of you. It’s been a decade of recipes, traditions, and stories—one jar at a time.

Frank’s Kraut Varieties

Frank’s original kraut is hands-down the best sauerkraut—it’s the one I grew up with and still reach for today. But Frank’s Kraut isn’t just classic—it’s creative. Their Mustard Kraut adds a zippy twist that would be right at home in this Reuben Pasta Salad, the Smoky BBQ Kraut is perfect for anything off the grill, and the Sweet Bavarian Kraut brings a mellow, slightly sweet flavor that pairs beautifully with sausages or pork. From bold and tangy to sweet and smoky, Frank’s offers a variety of flavors that make it easy to mix things up. No matter the dish or the season, there’s a kraut for that.

Ingredients in my Reuben Pasta Salad Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card.

Homemade Thousand Island Dressing Ingredients – here is what you need: mayo, chili sauce, ketchup, minced onion, salt and pepper, garlic, and a hard-boiled egg finely chopped.

To Make the Salad:

Pasta – I used shells because I love those little pockets that hold all of the yumminess inside. Elbow, bow tie, rotini, and penne are also good choices.
Sauerkraut – Of course, we only use Frank’s Kraut in our house. It’s been my family’s go-to for decades! Be sure to drain it.
Corned Beef – A great use for leftover corned beef, or ask the deli to cut the slices a bit on the thicker side, then cut into squares.
Swiss Cheese – I used thick slices cut into squares. Shredded also works great.
Caraway seeds – optional, but they give the salad that bit of nutty flavor that you would get from the rye bread in the classic Reuben Sandwich.
Fresh Parsley – optional, I like the color and the freshness it adds.

How to Make Reuben Pasta Salad with Homemade Thousand Island Dressing

This Reuben macaroni salad comes together in very little time at all.

Begin by making your Homemade Thousand Island Dressing. Mix all of the ingredients in a bowl, cover, and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.

Top with cubed corned beef, Frank’s Kraut, and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want. You may have a bit leftover, just store it in the fridge in an air-tight container for up 3 days.

Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Store leftovers in the fridge for up to 3 days. I do not recommend freezing this salad.

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If you love this creamy Reuben Pasta Salad Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Tips

Don’t be afraid to get creative! Here are some fun ways to customize this sauerkraut pasta salad recipe:

Pastrami would work too if you prefer it, or use turkey if you love the taste of a Rachel.
Some love Russian dressing on a Reuben; if that is you, switch it up.
Add dill pickles to the salad for a little extra tang.
I have a recipe for Homemade Rye Croutons that would make a fun addition to this salad.
Make sure to add a little bit of dressing at a time to get just the amount you want.
Be sure to cook your pasta noodles al dente – don’t overcook them or you’ll have mushy pasta salad.

More Recipes to Love

Pasta salads are such wonderful additions to any gathering, and I have some of the best pasta salad recipes around! Take a peek at this Italian Pasta Salad, my Mom’s Macaroni Salad, and this Lemon Basil Pasta Salad.

If you love the flavors of a classic Reuben Sandwich, be sure to check out my Traditional Reuben Sandwich recipe! My Turkey Reuben Burger is a family favorite, as are my Crockpot Reuben Dip and this Cream of Reuben Soup! My website is brimming with recipes and ways to use sauerkraut, like these Smoked Hot Dogs and Kraut, Swiss Cheese Kraut Burgers, and this Polish comfort classic: Kluski Kapusta Kiszona (Polish Noodles and Sauerkraut) You can find all of my sauerkraut recipes in one place here on my website and be sure to follow my Sauerkraut board on Pinterest!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, Instagram, YouTube, Pinterest and Twitter.

I could make a meal out of this hearty salad, couldn’t you? I hope that you and your loved ones enjoy this Reuben Salad recipe this summer and beyond. As always, I love to hear what you think, Please let me know in the comments!

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Reuben Pasta Salad

Creamy Reuben Pasta Salad made with corned beef, Swiss cheese, noodles, Frank's Kraut and the best homemade Thousand Island dressing. Hearty on it's own, or makes a wpnderful side dish for any meal!

Course Salads

Cuisine American

Keyword best pasta salad, Homemade Thousand Island Dressing, Reuben, reuben pasta salad

Prep Time 10

Cook Time 10

Servings servings

Calories 294kcal

Ingredients

For the Homemade Thousand Island Dressing:

1/2 clove garlic minced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1/4 cup chili sauce
2 Tablespoons ketchup
1 1/2 Tablespoons dried minced onion
2 teaspoons sweet pickle relish
1/2 hard boiled egg finely chopped
fresh cracked black pepper, to taste

For the Salad:

1 16-ounce box of pasta noodles cooked al dente
1 cup Frank’s Kraut drained
6 ounces Swiss cheese cubed or shredded
1 1/2 cup corned beef cubed

Instructions

Prepare the Homemade Thousand Island Dressing:

Make the Homemade Thousand Island Dressing by mixing all of the ingredients in a bowl. Cover and refrigerate until ready to use. I like to make it in the morning, so the flavors have time to mingle.

Make the Pasta Salad:

Cook pasta in salted boiling water until al dente. Don’t overcook your pasta or the salad will be mushy. Rinse in cold water and place in the salad bowl.
Top with cubed corned beef, Frank’s Kraut and Swiss cheese. Add in your dressing, stirring to combine. Add in about half, then continue adding in until you achieve the amount you want.
Sprinkle with caraway seeds and fresh parsley if desired. Mix in. Serve immediately, or refrigerate until ready to eat.

Notes

Depending on how much dressing you prefer, you may have a bit leftover. Just store it in the fridge in an air-tight container for up 3 days. It’s great on a lettuce salad or use it for dipping.

Store leftover salad in the fridge for up to 3 days. I do not recommend freezing this salad.

Nutrition

The post Reuben Pasta Salad appeared first on An Affair from the Heart.

Copycat McDonald’s Big Mac Recipe

Michaela Kenkel — Fri, 07 Feb 2025 17:11:35 +0000

If you are craving the iconic fast food Big Mac burger there is no need to hop in the car! This homemade Big Mac recipe brings the real thing to your kitchen, complete with the famous secret sauce that makes McDonald’s Big Macs irresistible. So, skip the drive-thru and make these epic burgers with fresh ingredients at home.

Who loves McDonald’s? I am a sucker for their french fries, their burgers, and their chicken nuggets! This copycat McDonald’s Big Mac recipe will have you singing “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun!” You remember the jingle right? Now you can enjoy Micky D’s right in your own kitchen!

If you have been around for a while, you know how much I love sharing restaurant copycat recipes. This Big Mac has been on my website for almost a decade, and I have so many more where this came from! Copycat recipes are the best, being able to make something at home with fresh ingredients (that you can actually pronounce) is such a delight! I have an entire section of copycat recipes on my website full of them.

Homemade Big Mac

Transform your cooking with perfectly seasoned burger patties and a copycat Big Mac sauce that tastes just like McDonald’s Big Mac sauce. This isn’t just another burger, my friends. It’s a homemade version of fast food at home.

My Big Mac Story

I know McDonald’s gets a bad rap a lot of times, but I have to tell you, when I was pregnant with my twins, the Quarter Pounder with Cheese and French Fries? That, my friends, was my meal of choice. Nothing compared to that. Now my twin babies are 22 and I am not ashamed to admit that I still hit the drive-thru for McDonald’s from time to time!

The Secret to Perfect Big Mac Sauce

Creating the most obvious copycat Big Mac sauce takes patience. I researched countless recipes, testing until I found the perfect creamy base. The key is letting ingredients sit together overnight in an airtight container to develop that tangy flavor.

Ingredients for Homemade Big Mac

For complete ingredients, scroll to the bottom of this post for the full printable recipe card.

Remember, you are going to want to make the sauce a day ahead. You want to have it sit in the fridge to make sure all of those flavors get a chance to really mingle.

Ingredients in Homemade Big Mac Sauce

mayonnaise
French dressing – choose your favorite, they are all close in taste.
sweet relish
dill pickle juice
sugar – granulated sugar
dried minced onion
ketchup
dash of salt

Big Mac Burger Ingredients:

ground beef – Big Mac burgers are seasoned with salt and black pepper.
sesame seed buns – Remember, you will need one bun and one extra bottom bun for each burger.
butter – to toast the buns.
American cheese – a slice of American cheese makes for the perfect melt and flavor.
Iceberg lettuce – shredded
dill pickles – sliced dill pickles for building the Big Mac Burger.
white onion – diced finely.

How to Make a Copycat Big Mac

Prepare the sauce the day before.

Combine all of the ingredients cover and refrigerate for 24 hours.

Divide ground beef into 12 equal portions and form thin burger patties. Season with salt and pepper

Butter the sesame seed buns on the insides and toast them in a heavy skillet. Set them aside. (remember you are using 1 top bun and 2 bottom buns for each burger you make. )

Fry the patties in the skillet until they are your desired internal temperature. ( Rare: 120-125 F, Medium-Rare: 130-135 F, Medium: 140-145 F, Medium-Well: 150-155 F, and Well-Done: 160-165 F) Melt one slice of cheese on top of each burger patty.

Build your Big Macs: Spread the homemade sauce on the inside of each toasted bun. Top with diced onion, pickles, and lettuce. Place one patty on the bottom burger. Top with another dressed bottom bun, add another burger, then the top bun.

Enjoy!

Save any leftover sauce in an airtight container for up to 5 days.

Use Big Mac sauce for making a Big Mac Salad (pictured above), as a dipping sauce for these Bacon Cheeseburger Meatballs, Big Mac Sliders, Big Mac Tater Tot Casserole, or this yummy Big Mac Egg Roll Appetizer.

Love it? Pin it!

If you love this DIY McDonald’s Big Mac make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Frequently Asked Questions

How long can I store Big Mac sauce? Up to 5 days in the refrigerator.
Can I freeze homemade Big Macs? I would not recommend freezing anything other than the buns and the premade patties.
What’s the best way to get thin patties? Use a burger press or carefully flatten the patties by hand.

Tips & Tricks

Always let the sauce refrigerate overnight at a minimum. 24 hours for maximum flavor.
Use medium-high heat for perfect patties
Drain excess grease for a cleaner burger
Toast buns until golden brown

Best Fast Food Copycat Recipes

Like I said before, I love a good copycat recipe. Here are some of my favorites: Copy Cat McDonald’s Filet ‘o Fish (pictured above), Taco Bell Mexican Pizza, Taco Bell Enchirito, KFC Chicken, and KFC Cole Slaw. Plus this awesome cold fighting Honey Citrus Mint Tea recipe from Starbucks, Wendy’s Original Taco Salad, Dairy Queen Buster Bars, California Pizza Kitchen’s Mac ‘n Cheese, and my Homemade Runzas! There is so much more too! Check all of my copycat recipes out here.

With this copycat Big Mac recipe, you’ll create a home-cooked meal that brings the best of fast food right to your table. No drive-thru needed!

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Copycat McDonald’s Big Mac Recipe (+ Video)

No need to go to McDonald’s for a Big Mac when you can make this copycat recipe, using fresh ingredients from your own kitchen. So GOOD!!

Course Restaurant Copy Cat Recipes

Cuisine American

Keyword Copycat McDonald’s Big Mac, homemade Big Mac, Homemade Big Mac Sauce, McDonald’s Copy Cat Recipe,

Prep Time 10

Cook Time 20

Total Time 8 30

Servings Big Macs

Calories 757kcal

Author Michaela Kenkel

Ingredients

For the Sauce:

1/2 cup mayo
2 Tablespoons French Dressing
1 heaping Tablespoon sweet relish
3 teaspoons dill pickle juice
1 teaspoon sugar
1 teaspoon dried minced onion
1 teaspoon ketchup
dash of salt

For the Burgers:

2 pounds lean ground beef patty into 12 thin large patties
Salt & Pepper
12 sesame seed hamburger buns 6 tops and 12 bottoms
butter
shredded lettuce
dill pickles
minced onion
12 American cheese slices

Instructions

To make Sauce: combine all of the ingredients and cover and refrigerate for 8-24 hours.
In one skillet, salt and pepper the patties, fry the burgers until done. Top with American cheese slices, heating until melted.
In another skillet, butter the insides of the buns and toast over medium-high heat. (like you would a grilled cheese) . Set aside.
Put sauce on the buttered side of each bun, on the bottom one and the middle one put onions, pickles and lettuce. Top with a burger. Stack them together.
Serve hot with a side of fries.

Video

Nutrition

This recipe was originally posted on November 14, 2017. It has been updated to improve user experience and reshared on February 7, 2025.

The post Copycat McDonald’s Big Mac Recipe appeared first on An Affair from the Heart.

Bratwurst Sliders

Michaela Kenkel — Tue, 04 Feb 2025 16:57:15 +0000

Craving a seriously delicious handheld meal that packs maximum flavor into every bite? These Bratwurst Sliders combine the classic flavors of German sausage, tangy mustard kraut, and melty sharp cheddar—all nestled between soft pretzel buns. Whether you’re hosting a party, enjoying a quick lunch, or looking for a crowd-pleasing appetizer, these sliders are about to become your new go-to recipe!

If you’re looking for the ultimate crowd-pleasing appetizer that’s both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Brat Sliders with Kraut

Bratwurst sliders aren’t just a Super Bowl sensation—they’re a year-round crowd-pleaser that brings the hearty, robust flavors of German-inspired cuisine right to your table. Whether you’re hosting a tailgate, watching the big game, or just craving a delicious handheld meal, these sliders hit all the right notes.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their delicious sauerkraut and my opinions here are all my own.

Bratwurst Sliders on Pretzel Buns

These aren’t your average sliders. By using Frank’s new Mustard Kraut, we’ve added a zesty twist to the classic bratwurst. The combination of spicy bratwurst, tangy kraut, and sharp cheddar creates a flavor profile that’s both comforting and exciting. Plus, the pretzel buns add a delightful, slightly salty base that perfectly complements the other ingredients. And what goes better with soft pretzels than mustard and cheese?!

If you love these Brat Sliders, you are sure to love these: Hawaiian Pork Sliders, Roast Beef Sliders, Breakfast Sliders, and Italian Meatloaf Sliders.

Frank’s Kraut

Sauerkraut has been a cornerstone of my family’s culinary tradition, deeply rooted in my Polish and German ancestry. Growing up, Frank’s Kraut was more than just a condiment – it was a fundamental part of our family meals. Holiday ham was never complete without smoked Polish sausage and a generous helping of Frank’s Kraut. Likewise, hot dogs and bratwursts seemed naked without their kraut companion.

Life has come full circle, and I’m incredibly grateful to have been working with Frank’s Kraut on recipe development for the past decade. As we enter 2025, I’m celebrating my tenth year as a brand ambassador, having created countless sauerkraut-inspired recipes that my long-time followers have come to know and love.

Frank’s Mustard Kraut

Recently, I’ve fallen head over heels for Frank’s Mustard Kraut. This innovative condiment has become a permanent resident in my refrigerator, and for good reason. During the peak of grilling season, it was my go-to topping, elevating every bite with its unique flavor profile.

What makes this mustard kraut special is its brilliant combination of Frank’s original sauerkraut with a zesty mustard and dill pickle twist. I discovered its perfect pairing almost immediately – it was a match made in culinary heaven with my Turkey Reuben and my Breaded Pork Cutlet recipe. The perfect balance of flavors.

Ingredients for Bratwurst Sliders

Hawaiian Pretzel Bun Sliders: Soft, slightly salty base perfect for sliders. Can use regular slider buns or Hawaiian rolls if you prefer.
Bratwurst: Casings removed for easy patty formation. Can substitute with spicy bratwurst or even ground turkey for a lighter version.
Sharp Cheddar Cheese: Adds a rich, tangy flavor. Try pepper jack for an extra kick or mild cheddar for less intensity.
Frank’s Mustard Kraut: Brings zesty, tangy flavor. Regular sauerkraut works too.
Butter or Mayo: for the top buns.

How to Make Bratwurst Sliders with Mustard Kraut

Preheat your oven to 350°F and prepare a 9×9 baking dish.

Form bratwurst into 9 patties and brown them in a large skillet over medium heat for about 7 minutes, flipping halfway through. Brats should reach an internal temperature of 160 degrees for safe eating. Place the patties on a plate lined with paper towels to drain any excess grease.

Assemble sliders by placing cheese on the bottom part of the pretzel rolls.

Top them with brat patties and mustard kraut.

Finally, add buttered (or mayonnaise-covered) top buns. Bake for 7-8 minutes until the cheese is melty and the buns are golden.

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Love it? Pin It!

If you love this Brat Slider recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions and Variations

Don’t be afraid to get creative! Here are some fun ways to customize these tasty brat sliders:

Use different types of sausage like Italian or chorizo
Try different cheese varieties like Swiss or provolone, or use my sauerkraut cheddar cheese sauce like a homemade beer cheese sauce
Add caramelized onions for extra depth of flavor

FAQs about Bratwurst Sliders

Can I make these ahead of time? Prepare and assemble sliders, then refrigerate. Bake just before serving for best results.
What’s the best way to cook bratwurst? Browning in a skillet over medium heat ensures a flavorful exterior and proper internal temperature.
Can I grill these instead of baking? Absolutely! Grill brat patties and assemble sliders, then warm them on the grill for a smoky flavor.

Tips & Tricks

Use a meat thermometer to ensure bratwurst reaches an internal temperature of 160°F
Don’t overcrowd the skillet when browning patties
Let sliders rest for a few minutes after baking to let flavors meld

More Recipes to Love

Looking for more delicious ideas for football season and beyond? Check out my Touchdown Snack Mix (pictured above), Philly Cheese Steak Dip, Jalapeño Pigs in a Blanket, or my Bacon Cheeseburger Meatballs!

Looking for tailgate recipes that use our beloved Frank’s Kraut? You will definitely want to take a peek at these before you go: Hot Dogs and Smoky BBQ Kraut, Sauerkraut Bacon & Swiss Dip, Reuben Style Tortilla Roll Ups, or this epic Reuben Burger! Check out all of my Sauerkraut Recipes and read more about it right here on my blog.

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest and Twitter.

Your Game Day MVP

These Bratwurst Sliders aren’t just a recipe—they’re a game-day game-changer. Easy to make, packed with flavor, and guaranteed to have your guests coming back for more. So fire up that skillet, grab your ingredients, and get ready to score big with these irresistible sliders!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Bratwurst Sliders with Mustard Kraut

If you're looking for the ultimate crowd-pleasing appetizer that's both easy to make and packed with flavor, these Bratwurst Sliders are your MVP. With just five ingredients and a quick preparation time, these little flavor bombs are perfect for football parties, game days, or any casual gathering where you want to impress your guests without spending hours in the kitchen.

Course Sandwiches

Cuisine American

Keyword brats, Bratwurst, Frank’s kraut, mustard kraut, pretzel buns, Sauerkraut, sliders,

Prep Time 5

Cook Time 15

Servings servings

Calories 115kcal

Ingredients

1 (11 ounce) package Hawaiian Pretzel Bun Sliders
1 (19 ounce) package bratwurst, casings removed
9 slices cracker cut sized sharp cheddar cheese
½ (16 ounce) jar Frank’s Mustard Kraut
Butter or mayo

Instructions

Preheat oven to 350 degrees F. Place the bottom half of the slider buns in a 9×9 baking dish.
Combine the skinless bratwurst in a bowl, and form into 9 patties. Brown the patties in a large skillet over medium heat for about 7 minutes, flipping halfway through cooking time.
Place one piece of cheese on each of the bottom buns, and top with a brat patty. Divide the kraut among the 9 patties, placing a little bit on top of each.
Spread butter or mayo on the inside of the top slider buns and place them on top of the sauerkraut.
Bake for 7-8 minutes or until the cheese is melty.
Serve hot.

Notes

Refrigerate leftover sliders in an airtight container for up to 3 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes.

Nutrition

The post Bratwurst Sliders appeared first on An Affair from the Heart.

Uncle B’s French Toast

Michaela Kenkel — Fri, 07 Jun 2024 15:07:20 +0000

This classic recipe for French Toast features Italian bread dipped in a sweetened egg custard and then fried until crispy on the outside and soft and chewy on the inside. Topped with powdered sugar, whipped cream, and fresh berries, it is everyone’s favorite breakfast, and worth getting out of bed for!

Uncle Brian’s French Toast is a legendary recipe in our family. When I am asked what I want for breakfast for my birthday or for Mother’s Day, it’s always his French toast or this omelet recipe.

We used to get together with Brian’s entire family every summer at the lake, somebody always asks when “Brian”Uncle B” is making his French toast. Can you blame them? Look at it! The secret to that perfect crusty outside is the Italian bread.

These days, it’s hard to get everyone together, but when we have our kids and grandkids up to the lake, you can bet that this is always on the menu!

French Toast

Who doesn’t love French toast? Thick slices of bread dipped in a mixture of eggs, milk, cinnamon, and sugar that are pan-fried until golden brown. Add fruit, yogurt, nut butter, or whatever else you like to pair your French toast with and you’ve got the perfect morning meal.

Amazing French Toast

This easy French toast recipe is perfect for a quick weekday breakfast or weekend brunch. Dress it up with this homemade raspberry sauce or this homemade salted caramel sauce and or serve this grown-up orange Julius for a fun adult brunch.

If you love this recipe, you will love these too: Sausage and Crescent Breakfast Casserole Bake, Breakfast Sliders, and this Breakfast Hashbrown Pizza.

Fluffy French Toast Recipe

Though simple to prepare, French toast can sometimes go wrong. If your bread is too thick or too thin it may not absorb the egg mixture properly so make sure your bread is about ¾” to 1” wide. Make sure you have good coverage on each slice and don’t let the bread sit too long in the egg/milk mixture. If using bread from your local bakery, ask for it sliced as this will make preparing the French toast a little easier and you’ll get slices that are all the same size.

Ingredients for this French toast recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

Whole Eggs: Any type of egg will work to make this French toast. I always have large eggs in the fridge so that’s what we use.
Milk: The higher the fat content of your milk, the richer the toast will taste. I used whole milk.
Sugar: I added white granulated sugar to the egg mixture to sweeten it up but you could also use brown sugar.
Cinnamon: I think that cinnamon is the secret ingredient, it is in the egg mixture and sprinkled over the top, too.
Bread: We have tried many kinds, but Italian sandwich bread it our favorite. If you are local, get the Rotella’s Italian Sandwich Bread.
Vegetable oil: Use a mild flavored oil or butter for cooking the French toast.
For serving: Maple syrup, fresh berries, powdered sugar, and whipped cream.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this recipe.

How to make homemade French Toast

It doesn’t get much easier than this!

Whisk together eggs, milk, sugar, and cinnamon and place in a shallow dish. Coat the bottom of a skillet or frying pan with vegetable oil. Set the skillet to 350 degrees.

Dip bread into the egg mixture, and place in a single layer in the skillet. Sprinkle with cinnamon. Cook the bread slices for about 4 minutes and flip. Cook for about 4 minutes more or until golden brown.

Plate French toast, sprinkle with powdered sugar, top with fresh berries and whipped cream.

Store leftover French toast in an airtight container in the fridge for 3-5 days. Flash freeze leftovers on a large baking sheet and transfer to a freezer bag. To reheat, pull the slices out of the freezer and pop them in the toaster oven for a quick breakfast.

Love it? Pin it!

This is the best French Toast recipe so make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

For even sweeter or richer French toast make it with brioche bread.
If you prefer super crunchy French toast, use sourdough instead.
Top with any fresh fruit you have on hand.
For a dairy-free alternative use coconut milk or almond milk.

FAQs about this easy French Toast recipe

What is the best bread to use for French toast? We prefer Italian, but use any that you like; French bread, sourdough, brioche, challah, Texas toast, and even basic white bread.
How do you make French toast? Follow this recipe, and you will have made the best!
What is the trick to making good French toast? To make great French toast it is important not to oversoak the bread or you’ll get soggy French toast, and make sure you place the bread in a heated pan so it starts to cook as soon as you lay it down.
What is the most common mistake in making French toast? One of the most common mistakes in preparing French toast is oversoaking the bread. Oversoaking the bread will lead to mushy French toast.
What exactly is French toast? French toast is bread that’s been dipped in an egg mixture and then fried.
What is French toast batter made of? Traditional French toast batter is made with eggs and milk. Sometimes people add sugar, cinnamon, or vanilla extract to the batter.

Tips & Tricks

Don’t throw away stale bread or day-old bread, use to make this recipe.
For a richer and more extravagant French toast use heavy cream instead of milk.
Top the French toast with a drizzle of maple syrup or peanut butter.
Add a pinch of pumpkin spice to the milk mixture for a taste of fall.
For a citrusy flavor, mix orange zest into the creamy custard.
As you prepare the French toast, place the cooked slices in a warm oven to keep them from getting cold.

More Recipes to Love

If you like recipes with French Toast you’ll like this Baked French Toast With Streusel Topping (pictured above) or if you prefer a French Toast Casserole this Pumpkin Swirl French Toast is for you. If you like French Toast Sticks, try this French Toast Sticks recipe for the air fryer. For a quick and easy option, this Blueberry Yogurt French Toast always goes over well.

This easy recipe for French toast combines basic ingredients for an anything but basic taste. Sweet, chewy and fun-to-eat, make a double batch because it’ll go fast.

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Uncle B's French Toast (The BEST French Toast)

This classic recipe for French Toast features Italian sandwich bread dipped in a sweetened egg custard and then fried until crispy on the outside and soft and chewy on the inside. Topped with powdered sugar, whipped cream, and fresh berries, it is everyone’s favorite breakfast, and definitely worth getting out of bed for!

Course Breakfast/Brunch

Cuisine American

Keyword Uncle B's French Toast

Prep Time 5

Cook Time 30

Total Time 35

Servings slices

Calories 191kcal

Author Michaela Kenkel

Ingredients

7 large eggs
1 1/2 cups milk
1/2 cup sugar
1 teaspoon cinnamon + extra for sprinkling
14 slices Italian sandwich bread
Vegetable oil for cooking
Fresh berries Powder sugar and whipped cream for serving

Instructions

Whisk together eggs, milk, sugar and cinnamon. Coat the bottom of a skillet with vegetable oil. Set the skillet to 350 degrees.
Dip the bread into the egg mixture, and place in the skillet. Sprinkle with cinnamon. Cook about 4 minutes and flip. Cook about 4 minutes more.
Plate French toast, sprinkle with powdered sugar, top with fresh berries and whipped cream.

Notes

This makes a large batch - cut the recipe in half if need be. Store leftover French toast in an airtight container in the fridge up to 3 days.

Flash freeze leftovers on a large baking sheet and transfer to a freezer bag. To reheat, pull the slices out of the freezer and pop them in the toaster oven for a quick breakfast.

Nutrition

This recipe was originally posted on May 4, 2016. It has been updated to improve user experience and reshared on June 7, 2024.

The post Uncle B’s French Toast appeared first on An Affair from the Heart.

Mexican Style Leftover Turkey Soup

Michaela Kenkel — Fri, 10 Nov 2023 15:33:21 +0000

Leftover turkey, swimming in chicken broth, with diced tomatoes, corn, coconut milk, and jalapenos makes for a delicious and hearty Mexican Style Leftover Turkey Soup. An easy way to repurpose your Thanksgiving leftovers into a flavorful soup.

The leftovers are coming my friends. And as much as I enjoy a turkey sandwich, I love creating new recipes that repurpose those coveted holiday leftovers into new meals. What a great way to save some money, and eat well.

Mexican Style Leftover Turkey Soup

I’m sure you’ll agree there’s nothing worse than a fridge full of Thanksgiving leftovers that go uneaten for days. Not everyone seems to have the same amount of enthusiasm for the leftovers as they did for Thanksgiving dinner. But I bet if you serve them a bowl of turkey soup with Mexican flavors they’ll be none the wiser you are using leftovers.

Turkey Soup

Whether you use leftover Thanksgiving turkey or any leftover turkey meat (or even leftover chicken!), this tasty soup is a great way to ensure nothing goes to waste. This great soup is one of my favorite ways to clean out the fridge after Thanksgiving. Even if you don’t serve the soup right away, you can make up a batch and stash it in the freezer to eat at a later date.

If you love this leftover turkey soup recipe, you are sure to love these too: Turkey Pasta Bake, Turkey Noodle Soup, or these Turkey Salad Sliders.

Turkey Soup Recipe

This Mexican style leftover soup takes just a few minutes to prepare so you can easily pull it together the day after Thanksgiving for a light lunch. Grab all your leftover vegetable sides or make a green salad and you’ll have a satisfying lunch everyone can enjoy.

I wouldn’t wait too long after Thanksgiving to prepare the soup as cooked turkey only lasts a few days in the fridge. If you don’t think you’ll prepare this soup within a few days, it’s best to place the turkey in the freezer. You can always thaw it another time to make this delicious soup.

Ingredients for Homemade Turkey Soup

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

Olive oil – Extra virgin olive oil is best but any kind will work.
Onion – I used a white onion, diced, but any kind of onion is okay.
Garlic – Fresh cloves garlic, minced, add the best flavor but jarred can also be used.
Spices – I used a combination of garlic powder, onion powder, cumin, chili powder, dried oregano, paprika, salt and black pepper.
Chicken broth– Choose a low-sodium chicken broth if you want to adjust the amount of salt. Turkey stock also works wonderfully.
Cooked turkey – Use cooked shredded turkey.
Diced tomatoes – Diced tomatoes add some chunkiness to the soup.
Canned jalapeños – Jalapeño pepper, chopped, add a touch of spice.
Corn – I used a can of corn, drained, but frozen also works well.
Coconut milk – Coconut milk makes for a creamy Mexican turkey soup. For a richer soup use full fat coconut milk.
Fresh cilantro – Fresh cilantro, chopped, ups the Mexican flavor profile. If cilantro isn’t your thing use parsley instead.

Optional Toppings:

Cheddar cheese – Use grated cheddar cheese or look for a Mexican-inspired cheese like Monterey Jack cheese.
Green onion – Sprinkle some chopped green onions in the soup.
Avocado– Add creaminess with some diced avocado.
Lime wedges – Serve the soup with lime wedges so your guests can squeeze a touch of fresh lime juice into their bowl.
Cilantro – Add extra cilantro as a garnish.

How to make Mexican Turkey Soup

This flavorful soup comes together in about 20 minutes.

Place a large pot over medium heat and add the olive oil. Add the onions and cook until translucent. Next, add the garlic and cook for another 30 seconds.

Then, add the spices and continue to cook for another minute.

Toss in shredded or cubed turkey and add in the chicken stock.

Next, add in tomatoes, corn, jalapeños, and coconut milk. Stir to combine.

Allow soup to simmer on medium heat for 15 minutes.

Finally, stir in the cilantro and serve with your favorite toppings.

Once the turkey soup has cooled to room temperature, store it in an airtight container or a re-sealable plastic bag. It’s always a good idea to label the container with the date and contents. The soup can be refrigerated for up to 3-4 days.

You can also freeze the leftovers for up to 3 months. If freezing in a Ziploc bag, leave some space at the top for the soup to expand and lay the bags flat in the freezer. Thaw in the fridge overnight and reheat on the stovetop or microwave.

To quicken the thawing process you can place the bag or container in cold water changing the water every 30 minutes or so until the soup is thawed. Note leftover turkey soup that has been left at room temperature for more than 2 hours should be thrown away to ensure food safety.

Love it? Pin it!

If you love this easy leftover turkey soup make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

How long is leftover turkey good for soup? It is best to use leftover turkey for soup within 3-4 days.
Can I make soup with week week-old turkey? To be on the safe side, it is best to make the soup soon after you eat your turkey meal. Since leftover turkey will keep for 3-4 days you want to be able to cook and eat your soup within this time. If you aren’t going to make the soup within a few days, it’s best to freeze your leftover turkey as soon as possible and then defrost it when you want to make the soup.
Why is my turkey soup so bland? If you find your turkey soup is bland you may need to add more spices, a squeeze of lemon juice, or additional toppings.
How do you thicken turkey soup broth? You can thicken up your soup by adding a slurry which is a combination of cornstarch and water or you can fill the soup with lots of vegetables, fresh herbs, and toppings.

Substitutions

If you don’t have any turkey you can use rotisserie chicken. Or use black beans or pinto beans for a hearty vegetarian soup. Make sure to use vegetable broth if you go the vegetarian route.
Substitute turkey stock or turkey broth for the chicken broth for more turkey flavor.
Instead of diced tomatoes use enchilada sauce.
Use Haly & Half or heavy cream in place of the coconut milk.

Tips & Tricks

For a spicy turkey soup and a little kick, add cayenne pepper, chili powder, poblano pepper, or green chilies.
Serve the soup with a side of tortilla chips, crispy tortilla strips, or a few flour tortillas.
Prepare the soup in your crock pot. After you cook the garlic and onions, transfer all of the ingredients to a slow cooker and let it simmer on low for 4 hours.
Add a dollop of sour cream to each bowl before serving for even more creaminess.
Throw in a bell pepper to add some color and crunch to the soup.
Stir in a packet of taco seasoning to enhance the Mexican flavor.

More Soup Recipes to Love

Recipes that Re-Purpose Holiday Leftovers

No matter what you find leftover after a big holiday meal, I have a solution and a recipe that will make those leftovers as epic as the meal was when you first enjoyed it. Check out this Round-up of Holiday Leftovers Recipes.

This Mexcian-style leftover turkey soup is a delicious way to ensure your Thanksgiving turkey leftovers don’t go to waste. It comes together in just a few minutes so you can get out of the kitchen and take advantage of Black Friday shopping.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Mexican Style Leftover Turkey Soup

Leftover turkey, swimming in chicken broth, with diced tomatoes, corn, coconut milk, and jalapenos makes for a delicious and hearty Mexican Style Leftover Turkey Soup. An easy way to repurpose your Thanksgiving leftovers into a flavorful soup.

Course Soup

Cuisine American/ Mexican

Keyword easy leftover turkey soup, homemade turkey soup, leftover turkey for soup, leftover turkey soup, leftover turkey soup ideas, leftover turkey turkey soup, Mexican turkey soup, spicy turkey soup, turkey soup, turkey soup recipe, without noodles, without rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 294kcal

Author Michaela Kenkel

Equipment

Ingredients

2 Tablespoons olive oil
1 onion diced
4 garlic cloves minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
3 cups cooked turkey shredded
1 can 14 ounces diced tomatoes, drained
1/2 cup canned jalapeños chopped
1 can 15.25 ouncecorn, drained
1 can 13.5 ounces coconut milk
1/2 cup fresh cilantro chopped
Optional Toppings:
Cheddar cheese
Green onion
Avocado
Lime wedges
Cilantro

Instructions

Place a large pot over medium heat and add the olive oil.
Add the onions and cook until translucent.
Add the garlic and cook for another 30 seconds then add the spices and continue to cook for another minute.
Add the stock, tomatoes, corn, jalapeños, coconut milk, and shredded turkey. Stir to combine.
Allow soup to simmer for 15 minutes.
Stir in the cilantro and serve with your favorite toppings.

Notes

Nutrition

The post Mexican Style Leftover Turkey Soup appeared first on An Affair from the Heart.