Cook a chuck roast in the oven for about 3 hours total at 350°F—2 hours covered, then about 1 hour uncovered to reduce the liquid and finish cooking. Cooking time may vary depending on the size of the roast and the amount of braising liquid, so a good rule of thumb is 2 hours covered, then uncovered until the liquid is reduced by about half.

350°F is the most common temperature for cooking chuck roast in the oven. You can increase the temperature to 400°F near the end to help reduce the braising liquid, but be sure to keep basting the roast if you do so that it doesn’t dry out.

A 3lb chuck roast, baked with potatoes and carrots, should make 4-5 servings, especially if served with an extra side like rice or mashed potatoes.

Chuck roast pairs well with rice, mashed potatoes, or steamed vegetables. In this recipe, the roast is cooked with potatoes, carrots, and onions, so it can definitely be a one-pan meal—but I still recommend serving it with something else to help soak up the delicious braising liquid.

Searing the roast before cooking adds extra flavor by browning the outside and creating a richer braising liquid. While optional, it is highly recommended for the best taste.

Add enough liquid so it reaches about 1/2 to 3/4 up the sides of the roast. This ensures proper braising so the meat doesn’t dry out without turning the dish into a soup.

Yes. In fact, an article on The Pioneer Woman recommends brisket and bottom round as good substitutes for chuck roast. I’ve had success with top round as well—but in all honesty, the unique fat distribution and connective tissue of chuck roast are what make it perfect for oven roasting.

Cook the chuck roast covered for the first 2 hours to retain moisture, then uncovered for the final hour to reduce the liquid and develop flavor, as well as to crisp up the top of the vegetables.

Basting the chuck roast is important so that it doesn’t dry out after you take off the foil covering. It also enhances the flavor, helping the rich braising liquid soak into the meat and veggies.

The key to making chuck roast in the oven tender is cooking it “low and slow” with enough liquid. 350°F with about 3 cups of broth is a good base guideline for ensuring it comes out fall-apart tender

This 3-ingredient fry bread is made with self-rising flour, water or milk, and oil. Using milk will make it moister, slightly richer and a bit more tender while using water will make it just a bit crispier on the outside and denser on the inside.

No. You can make this fry bread recipe without yeast because the self-rising flour has baking powder, making it puff up as it fries. This recipe doesn’t require any kneading, so it’s quick and easy.

Yes! You can make fry bread with all-purpose flour by adding 1 Tablespoon of baking powder and 1/2 teaspoon of salt to the flour and mixing thoroughly.

This recipe makes 4 pieces of large, almost dinner plate-sized fry bread, about the size that you get at a pow-wow. This makes it perfect as a filling snack or side dish for stews or chili.

Yes! This fry bread is perfect for Navajo tacos. It’s large enough to fill most of a plate and thick enough to hold hearty toppings and soak up sauce—without being so thick that it feels overly “bready.”

Flatten each piece of dough so that it’s 1/4″ thick before frying. This is the perfect thickness if you want the texture of classic Indian frybread—crispy on the outside, chewy on the inside.

Although there’s no exact temperature, it should be warm but not hot. I recommend taking your milk or water straight from the refrigerator, pouring it into a measuring cup, and then microwaving it on HIGH, uncovered, for 45 seconds—that should warm your milk or water to the right temperature.

The oil should be between 350-375F for frying the bread. If you don’t have a kitchen thermometer, drop a bit of dough into the oil—if it bubbles vigorously immediately, the oil is at the right temperature.

Use enough oil to get it 1/2″ deep in your pan or skillet. For my 10″ skillet, that was about 24 oz of oil.

I used a 10″ skillet, so I think a pan about that size would be perfect—you want to give the fry bread a bit of room to float around a bit.

A beef shank is a cross-section of a cow’s leg. Almost always sold bone-in, they have plenty of collagen and connective tissues, as well as marrow in the middle of the bone. Although shanks have a lot of beef flavor, this cut has a reputation for being tough, but if cooked properly, it tenderizes nicely.

Braising is the best method. Cook the shanks in enough liquid to almost cover them—either on the stovetop or in the oven—so the collagen breaks down, the meat becomes tender, and the marrow softens. I baked mine in a 9×13 dish with vegetables, and it turned out absolutely incredible.

Beef shanks have a deep, beefy flavor that’s often described as slightly earthy or gamey, likely because they’re from a part of the cow that’s constantly moving. Old-fashioned southern cooks often say that the flavor is similar to oxtails, so if you’re a fan of those, you’ll probably like shanks as well.

It takes about 3 hours of cooking in the oven to tenderize beef shanks to the point of being fork-tender. Even if braised in a pot or boiled in water, 3 hours of cooking on medium heat (350F or medium/medium-high heat on the stove) is needed to soften the collagen and connective tissue completely.

Beef shanks are great with rice, mashed potatoes, polenta, or even crusty bread to soak up the flavorful braising liquid. Vegetables from the pan can also be served alongside the meat. In Italian, Argentinian, and Uruguayan cuisine, polenta is a common side dish for beef shanks as well.

The most important ingredient in this recipe is actually TIME! Not only do the beef shanks need time to tenderize, but also the flavors need to marry and the liquid needs to reduce. Thankfully, it’s 3 hours of mostly hand-off cook time, so you can do other things while your dinner is in the oven.

Worcestershire sauce is key to this recipe because the umami flavor really brings out the beef flavor in the shanks. It’s a great flavor enhancer in other recipes as well, so give it a try in meat loaf, hamburgers, and other recipes.

Beef shanks are often used in soups, stews, and braises, including the Italian (and Argentinian/Uruguayan) osso buco, Mexican caldo de res soup, Filipino bufalo soup, and many more!

Yes! It works especially well in soups and stews. In fact, my beef shank vegetable soup turned out great—it added a depth of flavor that you can’t get with ground beef. Just make sure that your recipe includes 3 hours of cook time.

If you don’t see beef shank at your local grocer, check meat markets or butcher shops. This cut of meat is popular in many Latin and Asian cuisines, so supermarkets that cater to those cuisines would be good places to find it as well.

Bake the cobbler at 350F for 1 hour and 15 minutes. Although 1 hour would probably be fine, an extra 15 minutes will help get the crust nice and golden brown.

This recipe makes 8 large servings, up to as many as 16 smaller portions.

Yes! Turn all-purpose flour into self-rising flour by starting 1 cup of all-purpose flour and then adding 1-1/4 teaspoons baking powder and 1/4 teaspoon salt, then mix thoroughly before using.

Although you can serve pear cobbler with canned pears plain, it’s absolutely delicious topped with vanilla ice cream, especially if the cobbler is still warm so that the ice cream melts slightly. Homemade whipped cream or Cool Whip would probably be good as well, so be sure to have some on hand when you make this dessert.

No! Although many southern-style cobbler recipes call for cooking the fruit on the stove top first, this pear cobbler is different—all you have to do is open the cans and get started!

Yes! You can use pears canned in juice—or even light syrup—instead of pears canned in heavy syrup. If you want to same level of sweetness as this original recipe, sprinkle the following amounts of plain white sugar on top of the sliced pears once they’re in the baking dish:
*In Juice: 1/2 cup (105g)
*In Light Syrup: 1/4 cup (55g)

The cans of pears I used said that they were Bartlett pears. Their soft texture and mellow flavor make them perfect for this recipe, so they’re likely better than Bosc or D’Anjou.

Yes! In fact, Margin Making Mom has a pear cobbler with fresh pears recipe that is very similar to this one.

Yes! Although I haven’t personally tried the recipe with Bisquick, I think it would probably work. I’d use 1 cup Bisquick instead of 1 cup of self-rising flour, then I’d add the 1 cup of sugar, 1 cup of milk, and optional 1 teaspoon of vanilla to make the batter.

Yes! Simply put the leftover cobbler into freezer-safe container and freeze for up to 2-3 months. To thaw, take the container out of the freezer, remove the lid, and place it in refrigerator to thaw completely for a few hours.

Although you could definitely cut up a white chocolate bar, I used white chocolate chips. That’s probably the easiest way, but like I said, you could cut up bars or chunks if you want.

Yes! Pecans, walnuts, peanuts, cookie crumbles, M&Ms, or even sprinkles would be fantastic additions to this old-fashioned fudge. If adding sprinkles or cookie chunks, I’d recommend adding them at the end after melting the white chocolate and sweetened condensed milk together so that they don’t melt / fall apart from the heat and stirring.

No, you can’. Evaporated milk and sweetened condensed milk are totally different ingredients: evaporated milk is simply milk with most of the water removed while sweetened condensed milk is evaporated milk plus sugar. If you use evaporated milk, you’ll likely have an overly soft, barely sweet fudge, so I definitely wouldn’t recommend it.

If cut into approximately 1-inch squares, this recipes makes about 45 pieces of fudge.

Add the vanilla extract after you’re done microwaving the fudge and you’re about to pour it into the mold to harden. Waiting until after cooking will ensure that less of it burns off and lessens its flavor, so be sure to hold off on adding it until the recipe is almost done.

This white chocolate fudge with sweetened condensed milk needs to be refrigerated for at least 4 hours to set firmly.

Yes, you can use clear vanilla extract, but just be aware that the clear version is imitation so it’ll likely taste a bit artificial. Honestly, I don’t think it’s worth ruining the amazing vanilla flavor to maintain the color, so I’d stick with real vanilla.

This fudge should last about 1 week if kept in a sealed container in the refrigerator.

Yes! Simply cut it into pieces, put them into a bag or container, and then freeze.

The most important part of this recipe is making sure that everything is ready to go at the beginning. This recipe moves quickly once the chocolate and sweetened condensed milk are melted together, so having everything ready to go at the beginning—especially the mold lined with plastic—is key.

Bake your cobbler in the oven at 350F, uncovered, for 1 hour and 15 minutes. That’s longer than most cobblers, but I found that it needed a bit more time to really get a golden brown, crispy crust.

This easy peach cobbler with canned peaches is for a 9×13 pan. It makes 8 generous servings, 12-16 if your guests aren’t extremely hungry.

Although this cobbler is delicious plain, I thought it was even better served warm with vanilla ice cream. You could also do Cool Whip or whipped cream as well.

Yes! Replace with 1 cup of all-purpose flour, then add 1.5 teaspoons of baking powder and 1/2 teaspoon salt. Be sure to mix thoroughly before using.

Drain the juice/syrup from one can but leave the two other undrained. This will ensure that there’s enough liquid for a juicy filling but not so much that the crust isn’t crispy.

Yes! You can used peaches canned in juice instead of heavy syrup in this recipe—just sprinkle 1/4 cup of white sugar on top of the peaches to give them about the same amount of sweetness.

Yes! I would recommend using 3-4 cups of peeled, sliced peaches in place of the canned. In fact, Kasey Trenum of Boom Haven Farms has a peach cobbler with fresh peaches recipe that’s very similar to mine, so be sure to take a look!

Yes! You can definitely use pancake mix instead of mixing together separate ingredients to make the batter. Marathons and Motivation has a step-by-step peach cobbler with pancake mix recipe, so be sure to take a look if you want to learn how to make it!

Peach Cobbler will last in the fridge about 2-3 days. After that, it will likely still be safe to eat, but it will start to lose flavor and get soggy.

The most common mistakes when making a batter-style are:
1. Using too small of a pan – This is a 9×13 cobbler, not 8×8.
2. Draining all the juice – You need some, but not too much.
3. Add too much juice – See above.
4. Mixing the ingredients – Don’t mix…simply layer the butter, batter, peaches, spices, and juice on top of each other. DO NOT STIR!

Similar to the Cuppa, Cuppa, Cuppa cake mentioned in the 1989 movie Steel Magnolias, a “cuppa, cuppa, cuppa” cobbler uses a batter made with 1 cup of self-rising flour, 1 cup of sugar, 1 cup of milk, and 1 stick of butter as the base. This type of recipe is not only super easy to remember but also very versatile—you can use almost any type of fruit—including peaches!

Yes! You can definitely make a pumpkin pie without the crust–all you have to do is mix the filling as you would normally, pour it into an empty pie plate, and then bake!

Crustless Pumpkin pie is good for people who want a healthier Thanksgiving dessert. According to the USDA, a 9-inch pie crust has 949 calories, mostly from fat. Most pie crusts are made with wheat flour, so they aren’t suitable for people following gluten-free diets. However, by making a pumpkin pie without crusts, you can cut down on the calories and eliminate the gluten, giving more people the opportunity to enjoy this holiday treat without the guilt.

Making a crustless pumpkin pie with sweetened condensed milk is super easy because you don’t have to measure out the milk and sugar separately. Instead, the hard part is already done for you–all you have to do is open the can and mix it with your other ingredients–super simple!

A pumpkin pie without crust tastes like a pumpkin soufflé–light and airy, just like the filling of a normal pumpkin pie. The amount of sugar and spices is the same as well, so honestly, there’s no real difference in taste except for the absence of the pie crust in the background.

Although this pie is fantastic plain, it’s also great with whipped cream or Cool Whip. Even though it’s made with condensed milk, it’s not overly sweet, so it’ll be delicious even if you dress it up a bit.

Crustless pumpkin pie will keep in the refrigerator for 2-3 days; after that, the pie will likely still be safe to eat, but it might start getting soggy or losing flavor.

Although there are many aspects to the recipe, one of the most important tips for a good pumpkin pie–in my opinion–is getting the right mix and amount of spices. I like the flavor of cinnamon and other spices to be strong but not overpowering, so I think that 2 teaspoons is the perfect amount.

Yes! Just roast a pumpkin in the oven, mashed the flesh, then replace the canned pumpkin puree with 2 cups of the fresh pumpkin.

Although you can make this recipe with pumpkin pie filling, I wouldn’t recommend it. The premade filling already has spices and sweeteners, so adding the sweetened condensed milk might make it too sweet.

No. Although you technically can make the pie itself, it won’t have the classic flavor–instead, it’ll taste bland and probably be very disappointing. If needed, you can use replace the pumpkin pie spice with pure cinnamon (2 teaspoons in this recipe).

If you want to keep your pumpkin pie from cracking, remember to not overmix the filling or overbake the pie. This will help ensure that the filling doesn’t rise and fall and split and the eggs in the custard don’t tighten. For a complete list of tips, see King Arthur Flour’s full-length guide on how to keep pumpkin pie from cracking.

Creamed corn is a method of serving sweet corn in which whole kernels are mixed with the milky residue of crushed immature kernels. Although originally made by scraping kernels directly off the cob, modern canned versions achieve a milky texture with a combination of water, corn starch, and sugar.

Adding creamed corn makes Jiffy cornbread richer, moister, and more flavorful. It also gives the bread a soft, tender crumb and adds pops of real corn throughout, along with a hint of pleasant sweetness.

The creamed corn adds moisture and sweetness while the sour cream adds acidity that makes the cornbread extra tender and slightly tangy. Together, they balance flavor and texture perfectly—moist without being heavy, and rich without tasting too sweet.

No. Don’t drain the creamed corn—the liquid is part of what keeps the cornbread moist and flavorful. However, if you’re using canned whole kernel corn in a recipe, then yes—drain it so that you don’t make the batter too liquidy.

This Jiffy cornbread with creamed corn recipe is made with 1 box of mix, so it’s perfect for an 8×8 pan. If you want to make a 9×13 cornbread, you’ll need to double the recipe, using a total of 2 boxes.

Bake your cornbread at 400F, uncovered, for 35 minutes. I baked mine in a glass dish, so if you’re using a gray or black-colored dish that holds heat very well, the baking temperature might be shorter, so be sure to keep an eye on it.

Your cornbread is done when the edges turn golden brown, the center springs back lightly when touched, and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are fine). Avoid overbaking—it can dry out quickly once it’s fully set.

Leftover Jiffy cornbread is perfect for cornbread dressing and breakfast casseroles, as well as for simply crumbling into a glass of milk.

Bake at 350F, uncovered, for 1 hour–until the top is golden brown and you can see some of the juice/syrup boiling up around the edges. Ovens can vary, so keep an eye on it around the 45 minute-mark.

The 3 ingredients in this recipe are
1) Canned Peaches
2) Cake Mix
3) Butter
Although you only need those ingredients to make this dessert, adding the extras I suggested will improve the flavor, making it taste more homemade.

I recommend using white or yellow cake mix since they have the most neutral flavor (I used white). However, I could see spice or lemon cake mix working in as well. If you use a different flavor, leave me a comment and tell me how it turned out.

Yes, you can use peaches in juice instead of heavy syrup–just be aware that the filling will be a little less sweet and maybe a bit more liquid. If you want, sprinkling an extra 1/4 cup of sugar over the peaches before adding the cake mix will give them about the same sweetness as those canned in syrup.

The most common mistake is not spreading the butter evenly. Make sure the entire top layer of cake mix is covered with butter slices so no dry spots remain. Another mistake is overbaking—if the top gets too brown, the filling can dry out. If you avoid those 2 things, your cobbler is sure to be amazing.

No! As with other dump cakes, the name says it all–simple “dump” or pour the ingredients into a 9×13 baking dish, forming layers by putting each new ingredient on top of the previous one.

Yes! Simply replace the 3 cans of peaches with 2 21 oz cans of peach pie filling, then follow the rest of the recipe exactly.

Yes! If you’re using fresh peaches, peel and slice them first, then toss with about ½ cup of sugar and a tablespoon of lemon juice to create some syrup before adding the cake mix and butter. For a detailed guide, check out this full-length recipe by Melissa Stadler of Modern Honey.

Vanilla ice cream, Cool Whip, and whipped cream make excellent toppings for dump cakes, cobblers, and pies with fruit filling. A drizzle of caramel sauce would be nice as well!

Yes! After your peach dump cake cools to room temperature, cover it and store it in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or warm the whole pan in a 300°F oven for about 10 minutes before serving.

Yes! Once the cake has cooled completely, transfer slices into airtight plastic containers or freezer-safe bags and freeze for up to 4 months. When you’re ready to enjoy it, move the container to the refrigerator, take off the top, and let it thaw for 1–2 hours before serving.