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CHOCOLATE RASPBERRY COFFEE CAKE

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Chocolate raspberry coffee cake is a delicious breakfast, dessert or snack made with boxed chocolate cake mix covered in a layer of raspberry jam and the perfect amount of crumbs.

Chocolate Raspberry Coffee Cake

From the recipe collection of Tara Ippolito

This raspberry coffee cake is one of my personal all time favorite desserts.

This recipe inspiration is from my mother and she has been making a version of this for as long as I can remember.

Her’s may actually be more of a crumb cake, technically. She always puts a very thick layer of crumbs on her’s that is so so good.

As amazing as it is, for me, it’s just a little bit difficult to eat sometimes.

So, I pulled back on the crumbs just a tiny bit and here we have this delicious coffee cake.

The chocolate cake mix, raspberry jam, and incredible sweet crumbly topping all go together so well in this recipe.

It’s the perfect ratio of cake to crumbs. The raspberry jam really gives this cake a unique flavor, too.

This is definitely a recipe that people will be talking about. I’ve made this for so many events from holidays like Easter brunch and even just relaxing weekends at home.

It’s always a huge hit, no matter where I take it and everyone is constantly asking me for the full recipe. Using boxed cake mix makes this a breeze to put together, too.

Theres nothing better than a nice big slice of this next to a hot cup of coffee in the morning.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chocolate Raspberry Coffee Cake Variations

I like this coffee cake recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Cake- White or French Vanilla cake mix are ok substitutions for the chocolate cake.

Other Easy Dessert Recipes

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Chocolate Raspberry Coffee Cake Ingredients

  • Boxed Chocolate Cake Mix (plus the ingredients to make it)
  • Raspberry Jam
  • Melted Butter, slightly cooled
  • Brown Sugar
  • Flour
  • Cinnamon

Instructions

Preheat the oven to 350°

First, make the cake according to the directions on the box and place it into the oven for 15-20 minutes.

Now, let it cool for 10 minutes.

Next, add the raspberry jam to microwave safe bowl and microwave it for about 30 seconds or until it’s warm. This is just to make the jam easier to spread.

Then, pour the jam over the half baked cake and using the back of a spoon, spread it out evenly.

Now, in a separate bowl, mix together the four, brown sugar and cinnamon until it’s evenly combined.

Next, melt the butter and let it cool for about 10 minutes before stirring it into the dry ingredients.

Now, using your fingers, gently break the crumbs up into small pieces and sprinkle them evenly over the cake.

Next, place the cake back into the oven for another 20 minutes or until the cake is cooked all the way through.

Finally, let it cool completely before slicing and serving. Enjoy!

Chocolate Raspberry Coffee Cake

Raspberry coffee cake is a delicious breakfast, dessert or snack made with boxed chocolate cake mix covered in a layer of raspberry jam and the perfect amount of crumbs.
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Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

  • 1 box Chocolate Cake Mix (plus the ingredients to make it)
  • 1 cup Raspberry Jam
  • 2.5 cups Four
  • 1 cup Brown Sugar
  • 1 tbs Cinnamon
  • 2.5 sticks Butter, melted and cooled slightly

Instructions
 

  • Preheat the oven to 350°
  • Make the cake according to the directions on the box and place it into the oven for 15-20 minutes. Let it cool for 10 minutes.
  • Add the raspberry jam to microwave safe bowl and microwave it for about 30 seconds or until it’s warm. This is just to make the jam easier to spread.
  • Pour the jam over the half baked cake and using the back of a spoon, spread it out evenly.
  • In a separate bowl, mix together the four, brown sugar and cinnamon until it’s evenly combined.
  • Stir the melted butter thats been slightly cooled into the dry ingredients.
  • Using your fingers, gently break the crumbs up into small pieces and sprinkle them evenly over the cake.
  • Place the cake back into the oven for another 20 minutes or until the cake is cooked all the way through.
  • Finally, let it cool completely before slicing and serving. Enjoy!
Keyword raspberry coffee cake

SAUSAGE BREAD

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Sausage bread is made with cooked sausage crumbles and cheese baked inside prepared pizza dough for an appetizer, snack or main course everyone will love.

Sausage Bread

From the recipe collection of Tara Ippolito

This sausage bread recipe is one that I keep coming back to when I need a super easy snack, appetizer or main course.

My mother used to make this for every family event when we were kids and it was always one of the first things to go.

She’d slice the bread into thinner pieces if it was being served as an appetizer and larger ones for a main course.

The flavors of the crumbled sausage, blended cheeses and dough go together so well making it almost irresistible.

Truth be told, there has never been a time that I’ve eaten only one slice. I’m at a 2 slice minimum for certain.

Using prepared pizza dough makes this recipe a breeze to put together, too.

If you’re close to a local pizza place, I’d highly recommend popping in to pick some up.

Just ask for a large pizza dough. They’re usually very happy to sell it and at an incredible price, too.

Our local shops charge only $2.00 for a large and $3 for an extra large. You can beat that deal!

This is a great recipe to throw together for company or any kind of get together. My boys especially like to eat this in front of the TV when the football game is on.

This is one of those recipes that can easily be served for important holidays like Thanksgiving and Christmas but easy enough to make for causal evenings at home, too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Sausage Bread Variations

I like this recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Dough- I like to get a large pizza dough from a local Pizza Place but any homemade or refrigerated pizza dough will do.
  • Cheese- Cheese slices or shredded cheese can both be used in this recipe. Of using shredded cheese, use about ¾ cups of each.
  • Sausage - Your choice to use either sweet or hot sausage.

Other Easy Bread Recipes

If you like super easy to make bread recipes like this one, here are some others that I know you’ll love, too.

Sausage Bread Ingredients

  • Prepared Pizza Dough
  • Flour (for dusting)
  • Mozzarella Cheese
  • Provolone Cheese
  • Ground Sausage
  • Olive Oil
  • Minced Garlic
  • Salt, Pepper, and Italian Seasoning
  • Beaten Egg

Instructions

Preheat the oven to 350°

First, in a large skillet, heat the olive oil and brown the sausage while breaking it into small pieces. Once browned, add the minced garlic, season with salt, pepper and Italian seasoning and cook for an additional minute. Drain if necessary.

Next, add the pizza dough to a clean, lightly floured surface and roll it out with a rolling pin into a rectangular shape.

Then, place the slices of provolone cheese onto the dough. Leave about half an inch open on the edges.

Now, place the mozzarella cheese down on top of the provolone.

Next, sprinkle the cooked sausage evenly on top of the cheeses.

Then, jelly roll the dough up tucking the sides in as you go.

Now, carefully place the sausage bread, seam side down onto a parchment paper lined baking sheet.

Next, brush the top of the bread with the beaten egg and sprinkle the top with 1 teaspoon of Italian seasoning.

Then, place it into the oven for 25 minutes or until the top is golden brown and the bread is cooked through.

Finally, let the sausage bread rest for about 10 minutes before slicing. Enjoy!

Sausage Bread

Sausage bread is made with cooked sausage crumbles and cheese baked inside prepared pizza dough for an appetizer, snack or main course everyone will love.
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Course Appetizer, Main Course, Snack
Cuisine American

Ingredients
  

  • 1 Prepared Pizza Dough
  • Flour (enough to dust your surface)
  • 1 pound Sausage, ground
  • 2 tbs Olive Oil
  • 3 cloves Garlic, miced
  • 5-6 slices Provolone Cheese
  • 5-6 slices Mozzarella Cheese
  • 1 Egg, Beaten
  • Salt and Pepper to taste
  • 1 tbs Italian Seasoning (plus about 1 teaspoon to sprinkle on top)

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, heat the olive oil and brown the sausage while breaking it into small pieces. Once browned, add the minced garlic, season with salt, pepper and Italian seasoning and cook for an additional minute. Drain if necessary.
  • Add the pizza dough to a clean, lightly floured surface and roll it out with a rolling pin into a rectangular shape.
  • Place the slices of provolone cheese onto the dough. Leave about half an inch open on the edges.
  • Place the mozzarella cheese down on top of the provolone.
  • Sprinkle the cooked sausage evenly on top of the cheeses.
  • Then, jelly roll the dough up tucking the sides in as you go and carefully place the sausage bread, seam side down onto a parchment paper lined baking sheet.
  • Brush the top of the bread with the beaten egg and sprinkle the top with 1 teaspoon of Italian seasoning.
  • Place it into the oven for 25 minutes or until the top is golden brown and the bread is cooked through.
  • Finally, let the sausage bread rest for about 10 minutes before slicing. Enjoy!
Keyword cheesy sausage bread

LEMON ALFREDO SAUCE

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Lemon Alfredo sauce is made with a flavorful cream and cheese sauce with just the right pop of fresh lemon for a meal the whole family will love.

Lemon Alfredo Sauce

From the recipe collection of Tara Ippolito

My goodness is this lemon alfredo sauce absolutely delicious.

Traditional fettuccine alfredo is one of my families favorite recipes. My boys love it and we wind up having it for dinner often.

I’m always looking for little variations and this recipe is perfect.

It’s amazing what just adding a little bit of fresh lemon juice and zest can do. Just that little variation adds so much fresh flavor.

My son’s 11th birthday was last week and I served this to our family and friends who came to celebrate.

What a big hit!

Now that’s the true indicator of a great recipe. Zero leftovers.

I picked up some Malfaldine pasta at homegoods and decided this was the perfect pasta sauce recipe to use it for.

Feel free to use whatever kind of pasta that you’d like. It all works.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Lemon Alfredo Sauce Variations

I like this pasta sauce recipe made just the way it is, but here’s some ways to change it up if you’d like to.

  • Pasta- use any kind of pasta that you’d like to this recipe.
  • Parmesan Cheese- Any form of grated Parmesan cheese would work for this recipe, but try if you can to use freshly grated Parm. It will give the sauce a lot of really nice flavor.
  • Wine- Some white wine can easily be incorporated into this recipe. Just add about ¼ cup to the butter, olive oil and minced garlic before you add the heavy cream and let it gently boil for about 2 minutes.

Other Easy Pasta Sauces

If you like super easy to make pasta sauces like this one, here are some others that I know you’ll love, too.

Lemon Alfredo Sauce Ingredients

  • Any Kind Of Cooked Pasta (plus one ladle of pasta water)
  • Butter
  • Olive Oil
  • Minced Garlic
  • Heavy Cream
  • Cream Cheese, room temperature
  • Parmesan Cheese
  • Fresh Lemon Juice and Zest
  • Salt, Pepper and Garlic Powder
  • Parsley, for garnish (optional)

Instructions

First, in a large lipped skillet, melt the butter and oil over medium high heat, and sauté the minced garlic for one minute.

Now, slowly pour in the heavy cream.

Next, season the sauce with salt, pepper, and garlic powder, and stir it into the sauce.

Then, stir in the zest and juice of one lemon.

Now, stir in the softened cream cheese until it’s completely melted into the sauce.

Next, stir in the grated Parmesan cheese until that’s melted into the sauce also.

Then, add a ladle of the pasta water and cooked pasta into the sauce.

Finally, toss the pasta into the sauce until it’s evenly coded. Serve warm, garlish with parsley (if desired) and enjoy!

Lemon Alfredo Sauce

Lemon Alfredo sauce is made with a flavorful cream and cheese sauce with just the right pop of fresh lemon for a meal the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 pound Any Kind Of Cooked Pasta (plus one ladle of pasta water)
  • ½ stick Butter
  • 1 tbs Olive Oil
  • 3 cloves Garlic, minced
  • 2 cups Heavy Cream
  • 1 large Lemon Juice and Zest
  • 4 oz Cream Cheese, softened
  • 1 cup Parmesan Cheese
  • Salt and Pepper
  • 1 tbs Garlic Powder
  • Parsley for Garnish, optional

Instructions
 

  • In a large lipped skillet, melt the butter and oil over medium high heat, and sauté the minced garlic for one minute.
  • Slowly pour in the heavy cream and season the sauce with salt, pepper, and garlic powder. Stir it into the sauce.
  • Then, stir in the zest and juice of one lemon.
  • Stir in the softened cream cheese until it’s completely melted into the sauce.
  • Stir in the grated Parmesan cheese until that’s melted into the sauce also.
  • Add a ladle of the pasta water and cooked pasta into the sauce. Toss the pasta into the sauce until it’s evenly coded. Serve warm, garnish with parsley (if desired) and enjoy!

Video

Keyword lemon alfredo sauce

HOT SPINACH AND ARTICHOKE DIP

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This hot spinach and artichoke dip is made with chopped spinach and artichokes baked in a creamy, cheese sauce for a crowd pleasing appetizer that’s always a hit.

Hot Spinach And Artichoke Dip

From the recipe collection of Tara Ippolito

Hot spinach and artichoke dip is the ultimate crowdpleasing recipe. It always a hit for any and every occasion.

We’ve served this appetizer for everything from important holidays like Thanksgiving and Christmas to football games and casual hangout outs at home.

No matter what we bring it to, it’s always one of the first appetizers to go.

I love to make, too, it because the ingredients are simple and it’s super easy to put together.

This dip is so creamy, cheesy and loaded with spinach and artichokes. The little hint of garlic really makes this recipe pop, also.

It’s really no wonder why people can’t get enough of it. I’m getting hungry just thinking about it.

This is the dip to make if you’re hosting a party or need to bring something to an event that’s sure to be eaten up in no time.

It’s just the right consistency to be eaten with almost any cracker or spread over a sliced baguette. ?

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Hot Spinach and Artichoke Dip Variations

I like this dip recipe made just the way it is, but here are some ways to switch it up if you’d like to.

  • Artichokes- Both canned or frozen (and thawed) artichokes would work for this recipe. Just make sure they’re drained very well and rough chopped.
  • Cheese- Pepper Jack, Monterey Jack, Munster, Swiss or Gruyere would all be ok to substitute here. Just be sure to shred the cheese yourself. It will melt much better that way.
  • Spice- If you’d prefer a little heat, add some hot pepper flakes or use pepper jack cheese.
  • Dipping- use any kind of sturdy cracker that you’d like. Wheat thins, bagel chips or pita chips are all great choices. Feel free to go to the low-carb route too and serve this with some chopped carrots or celery.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Hot Spinach And Artichoke Dip Ingredients

  • Softened Cream Cheese
  • Mayonnaise
  • Sour Cream
  • Frozen Chopped Spinach, thawed and drained
  • Canned Artichoke Hearts, roughly chopped
  • Parmesan Cheese
  • Mozzarella Cheese, hand shredded
  • Salt, Pepper and Garlic Powder
  • Crackers like Wheat Thins or Pita Chips for dunking

Instructions

Preheat the oven to 350°.

First, in a large bowl, add the softened cream, cheese, mayonnaise, sour cream, spinach, artichokes, most of the mozzarella cheese, and Parmesan cheese.

Now, season it with salt, pepper, and garlic powder and stir everything together until it’s evenly combined.

Then, add it to a baking dish and smooth it out until the top is flat and even.

Next, sprinkle the top with the rest of the mozzarella cheese.

Now, pop it into the oven for 25 to 30 minutes or until the sides are hot and bubbly, and the cheese is melted.

Finally, let it cool slightly serve with crackers and enjoy!

Hot Spinach And Artichoke Dip

This hot spinach and artichoke dip is made with chopped spinach and artichokes baked in a creamy, cheese sauce for a crowd pleasing appetizer that’s always a hit.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 16 oz Cream Cheese, softened
  • ¼ cup Mayonnaise
  • ½ cup Sour Cream
  • 20 oz Frozen Chopped Spinach, thawed and drained very well
  • 15 oz Canned Artichoke Hearts, roughly chopped
  • ½ cup Parmesan Cheese
  • 2 cups Mozzarella Cheese (divided)
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°.
  • In a large bowl, add the softened cream, cheese, mayonnaise, sour cream, spinach, artichokes, 1 cup of the mozzarella cheese, and Parmesan cheese.
  • Season it with salt, pepper, and garlic powder and stir everything together until it’s evenly combined.
  • Add it to a baking dish and smooth it out until the top is flat and even.
  • Sprinkle the top with the rest of the mozzarella cheese and pop it into the oven for 25 to 30 minutes or until the sides are hot and bubbly, and the cheese is melted.
  • Finally, let it cool slightly serve with crackers and enjoy!
Keyword hot spinach and atrichoke dip

TOUCHDOWN DIP

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This delicious touchdown dip is made with ground sausage, Velveeta cheese, fire roasted Rotel tomatoes and chopped green chilis for a truly crowd pleaser appetizer.

Touchdown Dip

From the recipe collection of Tara Ippolito

This touchdown dip is the perfect thing to serve at your next football game watch party.

I’ve heard some people refer to this recipe as “Rotel” or simply as “Cheese Dip”.

We call this “touchdown dip” because there hasn’t been a Super Bowl played where this dip wasn’t served in our house. It’s like a tradition over here at this point. A tradition that I happen to love.

As much as we love to eat this when the game is on, it’s a great appetizer to serve for pretty much any occasion like parties, holidays or just a simple snack on at home.

This recipe only calls for four ingredients, is super easy to make and is ready to serve in just 15 minutes, too.

The sausage, Velveeta, Rotel and green chilis all got together so well. Every bite is just packed with flavor.

We like to serve this with Tostitos scoops because they really allow you to get as much of this incredible dip into every chip.

Trust me, you’re going to want to get as much dip on to each chip. It’s that good!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Touchdown Dip Variations

I like this dip recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Skillet- I like to use a cast-iron skillet for this recipe because it keeps the dip nice and hot. If you don’t have a cast-iron skillet or you don’t want to use one for whatever reason, any large skillet will do.
  • Sausage- Breakfast sausage or mild, spicy or sweet Italian sausage would both work fine with this recipe.
  • Velveeta- I know some people really hate the idea of using Velveeta. If this is you, you can substitute the Velveeta for softened cream cheese and shredded cheddar cheese.
  • Rotel- You can use any two varieties ?of Rotel that you’d like.
  • Seasoning- This dip really doesn’t need to be seasoned because it’s super flavorful already but if you would like to add a little something extra to it, some salt and chili powder would be wonderful additions.

Other Easy To Make Dips

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Touchdown Dip Ingredients

  • Ground Pork Sausage
  • Velveeta, cubed
  • Rotel Fire Roasted Tomatoes
  • Diced Green Chilis
  • Tostitos Scoops for dipping

Instructions

First, in a large cast iron skillet over medium high heat, brown the sausage while breaking it into small pieces. Drain the fat.

Now, add the cans of Rotel.

Then, add the diced green chilis.

Next, stir everything together and let it simmer for 2 minutes.

Now, add the cubed Velveeta and stir it into the other ingredients.

Now, turn the heat down to low and continue to stir until the Velveeta is completely melted and the dip is smooth.

Finally, serve warm and with tortilla chips. Enjoy!

Touchdown Dip

This delicious touchdown dip is made with ground sausage, Velveeta cheese, fire roasted Rotel tomatoes and chopped green chilis for a truly crowd pleaser appetizer.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 lbs Ground Pork Sausage
  • 16 oz Velveeta, cubed
  • 20 oz can Rotel Fire Roasted Tomatoes
  • 4 oz Diced Green Chilis
  • 1 bag Tostitos Scoops

Instructions
 

  • In a large cast iron skillet over medium high heat, brown the sausage while breaking it into small pieces and drain the fat.
  • Add the cans of Rotel and diced chiis. Stir everything together and let it simmer for 2 minutes.
  • Add the cubed Velveeta and stir it into the other ingredients. Turn the heat down to low and continue to stir until the Velveeta is completely melted and the dip is smooth.
  • Finally, serve warm and with tortilla chips. Enjoy!

Video

Keyword touchdown dip

CORN CHOWDER

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This easy to make corn chowder is made with sweet corn, savory bacon and just a few other simple ingredients for a perfect meal that the whole family will love.

Corn Chowder

From the recipe collection of Tara Ippolito

This super easy to make and delicious corn chowder is one of my family’s favorite winter recipes.

My sons' absolutely love corn and, living in New Jersey, we have access to some of the best around during those warm summer months.

On the off-season, I’m always looking for new ways to incorporate it into my cold weather meals. This chowder recipe is absolutely perfect for us!

Boiling the corn cobs in milk gives this chowder so much incredible flavor. It really brings out the sweetness of the corn.

Don’t get me wrong, this chowder can easily be enjoyed during those hot summer months, too.

My family just tends to eat more hearty meals like this one when its cold and we want something delicious to warm us up. Soups, chowders and chilis always hit the spot.

I also love making this recipe so much because it’s super easy to put together. The ingredients are simple and most of them are pantry staples that I already have on hand.

This is one of those dinners that I know my family is guaranteed to come in for a second bowl. If we’re lucky enough to have leftovers, they’re usually gone within a day.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Corn Chowder Variations

I like this recipe for corn chowder made just the way it is, but here are some ways to change it up if you’d like to.

  • Corn- The cobs are needed to cook in the chowder to bring it so much flavor. Grab some fresh corn on the cob if you can. If not, frozen and thawed corn on the cob is a great alternative. If neither of those are an option, canned or frozen and thawed corn kernels are ok to use but it won’t back the same punch without the cobs. You'll need about 4 cups of canned corn.
  • Broth- Chicken or vegetable broth can both be used here.
  • Potatoes- My ? family prefers peeled potatoes, but you could certainly leave the peels on for this recipe. Yukon gold or Russet potatoes are the best choices for the soup. ?

Other Easy Winter Recipes

If you like super easy to make winter recipes like this one, here are some others that I know you’ll love, too.

Corn Chowder Ingredients

  • Corn On The Cob (fresh or frozen and thawed)
  • Bacon, diced
  • Garlic, minced
  • Onion, chopped
  • Carrots, peeled and diced small
  • Flour
  • Yukon Gold Potatoes, peeled and diced small
  • Vegetable Broth
  • Milk
  • Heavy Cream
  • Salt, Pepper, Garlic Powder and Italian Seasoning
  • Parsley

Instructions

First, in a large pot, add the diced bacon and fry until crispy.

Now, set the bacon aside and let it drain on a paper towel leaving the extra grease in the pot.

Then, add the butter and sauté the chopped carrot and onion unit they are soft. This sound take about 5 minutes.

Next, add the minced garlic and season the vegetables with salt, pepper and Italian seasoning. Stir it all together and let it cook for another minute.

Now, stir the flour into the vegetables for one minute.

Then, add the potatoes, season them with salt and pepper and let them cook with the flour and vegetables for about 2 minutes.

Next, slowly stir in the vegetable broth and be sure to scrape all of those delicious brown bits off the bottom of the pot.

Now, slowly pour in the milk.

Next, using a sharp knife, carefully remove the kernels from the corn cobs and add the cobs only to the chowder. Do NOT add the corn itself yet.

Then, bring the liquid up to a boil, turn the heat to low and place a lid on top.

Next, let the soup simmer for about 25 minutes, or until the potatoes are soft, stirring occasionally.

Now, carefully discard the cobs from the soup.

Then, stir in the heavy cream and corn kernels.

Next, season the chowder with salt, pepper, garlic powder and Italian seasoning and give it all a nice big stir together.

Then, stir the bacon into the soup and let it simmer for another 5 minutes.

Next, stir in the chopped parsley and add the chowder to individual bowls.

Finally, garnish with a little more bacon bits and parsley. Serve warm and enjoy!

Corn Chowder

This easy to make corn chowder is made with sweet corn, savory bacon and just a few other simple ingredients for a perfect meal that the whole family will love.
No ratings yet
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Course Main Course, Soup
Cuisine American

Ingredients
  

  • 5-6 ears Corn On The Cobs (fresh or frozen and thawed) if using canned corn, you need 4 cups
  • 6 slices Bacon, diced
  • 2 tbs Butter
  • 1 small Onion, chopped
  • 2 large Carrots, peeled and diced small
  • 4 cloves Garlic, minced
  • ¼ cup Flour
  • 3 cups Yukon Gold Potatoes, peeled and diced small
  • 2 cups Vegetable Broth
  • 3 cups Milk
  • ½ cup Heavy Cream
  • Salt and Pepper to taste
  • 2 tbs Italian Seasoning
  • 1 tbs Garlic Powder
  • ¼ cup Fresh Parsley, chopped

Instructions
 

  • In a large pot, add the diced bacon and fry until crispy. Set the bacon aside and let it drain on a paper towel leaving the extra grease in the pot.
  • Add the butter and sauté the chopped carrot and onion unit they are soft. This sound take about 5 minutes.
  • Next, add the minced garlic and season the vegetables with salt, pepper and half of the Italian seasoning. Stir it all together and let it cook for another minute.
  • Stir the flour into the vegetables for one minute.
  • Add the potatoes, season them with a little more salt and pepper and let them cook with the flour and vegetables for about 2 minutes.
  • Slowly stir in the vegetable broth and be sure to scrape all of those delicious brown bits off the bottom of the pot.
  • Now, slowly pour in the milk.
  • Using a sharp knife, carefully remove the kernels from the corn cobs and add the cobs only to the chowder. Do NOT add the corn itself yet.
  • Bring the liquid up to a boil, turn the heat to low and place a lid on top. Let the soup simmer for about 25 minutes, or until the potatoes are soft, stirring occasionally.
  • Now, carefully discard the cobs from the soup and stir in the heavy cream and corn kernels.
  • Season the chowder with salt, pepper, garlic powder and the rest of the Italian seasoning and give it all a nice big stir together.
  • Stir the bacon into the soup and let it simmer for another 5 minutes. Keep a little pinch of bacon if youd like to use some for garnish.
  • Stir in the chopped parsley and add the chowder to individual bowls. Serve warm and enjoy!

Video

Keyword corn chowder

CROCKPOT FRENCH ONION MEATLOAF

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Crockpot French Onion Meatloaf is made with ground beef, Lipton Onion Soup Packets and just a few other simple ingredients for a hassle free dinner the whole family will love.

Crockpot French Onion Meatloaf

From the recipe collection of Tara Ippolito

Crockpot French onion meatloaf is an absolutely delicious, hassle free dinner that the whole family is sure to love.

I’m always looking for recipes that are good for busy week nights and this one is perfect.

My family loves meatloaf but sometimes I just don’t have the time babysit the oven when I’m rushing the kinds from one after school activity to the next.

This recipe lets the crockpot do most of the work for me. I can do the prep in the morning then come home later that day to dinner being ready.

It doesn’t get more convenient than that. Crockpots are the biggest time savers ever.

It’s always so moist and flavorful with the most delicious glaze on top. I love what the dry Lipton soup packets bring to it.

This meatloaf goes great with whatever sides you’d like to choose but we love to eat this with a nice big side of Sour Cream Mashed Potatoes and Roasted Green Beans.

My family loves when I make this this for them and it’s a personal favorite of mine, too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Crockpot French Onion Meatloaf Variations

I like this crockpot recipe made just the way it is but here are some ways to change it up if you’d like.

  • Meat- Ground Turkey can be substituted for the ground beef.
  • Vegetables- Feel free to add vegetables to the bottom of the crockpot like chopped carrots, onions and potatoes. Omit the tin foil if you’re going to add them so the juice from the meatloaf can help to cook the veggies.
  • Ritz Crackers- Breadcrumbs can me used instead of the crushed crackers if you prefer.
  • Crockpot- Although this is a crockpot recipe, it can definitely also be made in the oven. Just place the meatloaf into a baking pan and pop it into a 375° oven for about 45 minutes.

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, here are some others that I know you’ll love, too.

Crockpot French Onion Meatloaf Ingredients

  • Ground Beef
  • Lipton Onion Soup Packets
  • Eggs
  • Onion, chopped
  • Milk
  • Ritz Crackers, crushed
  • Ketchup
  • Brown Sugar
  • Worcestershire Sauce
  • Salt, Pepper and Garlic Powder
  • Fresh Parsley, for garnish (optional)

Instructions

First, in a large bowl, add the ground beef, eggs, Lipton onion soup packets, diced onion, milk, ketchup and crushed Ritz crackers.

Now, season it and mix everything together just until it’s evenly combined. Be careful not to over work the meat or the meatloaf will become too dense.

Then, line a crockpot with two layers of aluminum foil so that the meatloaf can be easily removed from the crockpot later and gently place the meatloaf on top of the foil.

Now, in a small bowl, mix together ketchup, brown sugar and Worcestershire sauce.

Then, evenly spread the sauce over the top of the meatloaf.

Next, close the crockpot lid and place it on the low setting for 6 hours.

Now, carefully lift the aluminum foil, leaving the liquid that has accumulated at the bottom, and place it onto a cutting board.

Finally, slide the meatloaf off of the aluminum foil, garnish with freshly chopped parsley (optional), slice and enjoy!

Crockpot French Onion Meatloaf

Crockpot French Onion Meatloaf is made with ground beef, Lipton Onion Soup Packets and just a few other simple ingredients for a hassle free dinner the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • Slowcooker

Ingredients
  

  • 2 pounds Ground Beef
  • 2 eggs Eggs
  • 2 packets Lipton Onion Soup Packets
  • 1 small Onion, chopped
  • 1 cup Ritz Crackers, crushed
  • ¼ cup Milk
  • ¼ cup Ketchup
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • ¼ cup Fresh Parsley, chopped

The Glaze

  • ½ cup Ketchup
  • ½ cup Brown Sugar
  • 1 tbs Worcestershire Sauce

Instructions
 

  • In a large bowl, add the ground beef, eggs, Lipton onion soup packets, diced onion, milk, ketchup and crushed Ritz crackers. Season it and mix everything together just until it’s evenly combined. Be careful not to over work the meat or the meatloaf will become too dense.
  • Line a crockpot with two layers of aluminum foil so that the meatloaf can be easily removed from the crockpot later and gently place the meatloaf on top of the foil.
  • In a small bowl, mix together the ingredients for the glaze and evenly spread the sauce over the top of the meatloaf.
  • Close the crockpot lid and place it on the low setting for 6 hours.
  • Now, carefully lift the aluminum foil, leaving the liquid that has accumulated at the bottom, and place it onto a cutting board.
  • Finally, slide the meatloaf off of the aluminum foil, garnish with freshly chopped parsley (optional), slice and enjoy!

Video

Keyword crockpot french onion meatloaf

BEANS AND WIENS

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Beans and wiens is a classic, family friendly meal made with country style baked beans, hot dogs, crispy bacon bits and just a few other simple ingredients.

Beans And Wiens

From the recipe collection of Tara Ippolito

Beans and Wiens (also known as Frank’s and Beans) is such a classic meal that many of us grew up eating.

My mother used to make this for my siblings, and I all the time growing up and we absolutely loved it. She’d always use of favorite hot dogs, too. The one and only Sabrett!

This is definitely one of those meals that probably sounds strange if you’ve never had it before. I promise you it’s worth a try even if it does trick you was a little odd.

Im sure you can tell just by looking at it but this isn’t a fancy gourmet meal by any means. That said, who cares!

The baked beans and hot dogs along with the other simple ingredients go together so well to make something truly delicious.

This super easy to make recipe can be served as either a side dish or main course. We’ve even made this plenty of times as an afterschool snack.

It always makes me feel so nostalgic whenever I make this recipe for them.

It’s awesome that as simple as this recipe is, my kids are always so happy whenever I serve this to them.

I hope you give this recipe a try. If you do I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Screenshot

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Beans And Wiens Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Hot Dogs- we are diehard Sabrett hot dog fans in my house, but use any brand of hotdog that you’d like.
  • Beans- Any brand or variety of baked beans would work just fine for this recipe.
  • Serving-serve this alone or over some white toast. Either way it’s amazing!

Other Easy Dinner Ideas

If you like, super easy to make dinner recipes like this one, here are some others that I know you’ll love, too.

Beans And Wiens Ingredients

  • Sabrett Hot Dogs, sliced into about quarter inch pieces
  • Bushes Country Style Baked Beans
  • Bacon, diced
  • Brown Sugar
  • BBQ Sauce
  • Yellow Mustard
  • Honey
  • Parsley, for garnish

Instructions

Preheat the oven to 350°

First, fry the bacon over medium high heat in a large cast-iron skillet until it is crispy.

Then, remove the bacon and place it on paper towels to drain leaving the remaining grease in the skillet.

Next, add the sliced hotdogs and cook them in the bacon grease for about 2 to 3 minutes or until they start browning on the sides.

Now, drain about a tablespoon of the liquid from the beans and add them to the skillet.

Then, add the brown sugar.

Next, add the barbecue sauce.

Now, add the yellow mustard.

Then add the honey and bacon bits.

Next, mix everything together until it’s nice and evenly combined.

Now, place it in the oven for about 15 to 20 minutes or until the sides are hot and bubbly.

Finally, let it cool slightly and garnish with parsley (if desired). Serve warm and enjoy.

Beans and Wiens

Beans and wiens is a classic, family friendly meal made with country style baked beans, hot dogs, crispy bacon bits and just a few other simple ingredients.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 8 Sabrett Hot Dogs, sliced into about quarter inch pieces
  • 4 strips Bacon, diced
  • 28 oz can Bushes Country Style Baked Beans
  • 2 tbs Brown Sugar
  • 2 tbs BBQ Sauce
  • 1 tbs Yellow Mustard
  • 1 tbs Honey
  • Parsley (for garnish)

Instructions
 

  • Preheat the oven to 350°
  • Fry the bacon over medium high heat in a large cast-iron skillet until it is crispy. Remove the bacon and place it on paper towels to drain leaving the remaining grease in the skillet.
  • Add the sliced hotdogs and cook them in the bacon grease for about 2 to 3 minutes or until they start browning on the sides.
  • Drain about a tablespoon of the liquid from the beans and add them to the skillet.
  • Add the brown sugar, BBQ sauce, yellow mustard, honey and bacon. Mix everything together until it’s nice and evenly combined.
  • Place it in the oven for about 15 to 20 minutes or until the sides are hot and bubbly.
  • Finally, let it cool slightly and garnish with parsley (if desired). Serve warm and enjoy.

Video

Keyword beans and wiens

CHEESY PEPPERONI BREAD

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Cheesy pepperoni bread is made with pepperoni, provolone and mozzarella cheese baked inside prepared pizza dough for an appetizer, snack or meal that the whole family will love.

Cheesy Pepperoni Bread

From the recipe collection of Tara Ippolito

This cheesy pepperoni pizza bread is a tried and true recipe that I’ve made time and time again.

My family absolutely love this. Especially my two little boys and it couldn’t be easier to make, too.

We like to eat this as an appetizer, snack or even as a main course. Just pair this with nice, big salad or bowl of pasta and you’re good to go.

To make putting this recipe together even easier, I like to pick up some premade dough from a local pizza place.

We’re super lucky to have some awesome pizzerias here in Bergen County, New Jersey. They’re always happy to sell me some dough and it’s only $2.

Can’t beat that price and convenience if you ask me. If you have a local pizza shop, I’d highly suggest popping in for some.

This appetizer is the perfect finger food for parties or any kind of get together. It’s always one of the first things to go and such a big hit.

You wouldn’t believe how many times I make this during football season. My family and friends just can’t get enough of it.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Cheesy Pepperoni Bread Variations

I like this recipe for pepperoni bread made just the way it is but here are some ways to change it up if you’d like to.

  • Dough- use homemade or store bought pizza dough for this recipe. My local pizzeria happily sells their large pizza doughs for just $2. Can’t beat that deal!
  • Pepperoni- The pepperoni slices are generally thinner and larger if you purchase them from your local deli but small pre-sliced pepperoni will do, too.
  • Cheese- Shredded or sliced mozzarella and provolone cheese can both be used for this recipe. If using shredded cheese, be sure to shred the cheese yourself because it will melt much better that way.
  • Sauce- marinara sauce can be served on the side or a thin layer of sauce can be put down before cheese and pepperoni if desired.

Other Easy Bread Recipes

If you like super easy to make bread recipes like this one, here are some others that I know you’ll love, too.

Cheesy Pepperoni Bread Ingredients

  • Prepared pizza dough
  • Flour, for dusting
  • Provolone Cheese Slices
  • Pepperoni Slices (from the deli is preffered because they are larger)
  • Mozzarella Cheese Slices
  • Egg
  • Italian Seasoning
  • Marinara sauce for dunking (optional)

Instructions

Preheat the oven to 375°

First, roll the prepared pizza dough out into a lightly floured surface into the shape of a rectangle.

Then, cover the surface with slightly overlapping provolone slices.

Now, add the pepperoni slices to the top.

Next, cover the pepperoni with the sliced of mozzarella cheese.

Then, fold up the dough on the shorter sides and jelly roll the dough up horizontally.

Now, place the pepperoni bread seam side down onto a parchment paper lined baking sheet.

Next, brush the top of the bread with the beaten egg.

Then, sprinkle the top with Italian seasoning.

Now, place it into the center rack of the oven for 20-25 minutes or until the bread is golden brown on top and cooked all the way through.

Next, let the bread cool on a cutting board or wire rack for about 5-10 minutes.

Finally, slice the pepperoni bread into 1-2” pieces. Serve with marinara sauce (optional) and enjoy.

Cheesy Pepperoni Bread

Cheesy pepperoni bread is made with pepperoni, provolone and mozzarella cheese baked inside prepared pizza dough for an appetizer, snack or meal that the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 1 Prepeared Pizza Dough
  • Flour, for dusting
  • 10-12 slices Provolone Cheese, or 1 cup shredded
  • 15-20 slices Pepperoni (from the deli is preffered because they are larger)
  • 10-20 slices Mozzarella Cheese, or 1 cup shredded
  • 1 Egg, beaten
  • 1 tbs Italian Seasoning
  • ¼ cup Marinara sauce for dunking (optional)

Instructions
 

  • Preheat the oven to 375°
  • Roll the prepared pizza dough out into a lightly floured surface into the shape of a rectangle.
  • Cover the surface with slightly overlapping slices of provolone.
  • Add the pepperoni slices to the top.
  • Cover the pepperoni with the sliced of mozzarella cheese.
  • Fold up the dough on the shorter sides and jelly roll the dough up horizontally.
  • Place the pepperoni bread seam side down onto a parchment paper lined baking sheet, brush the top with the beaten egg and sprinkle it with italian seasoning.
  • Place it into the center rack of the oven for 20-25 minutes or until the bread is golden brown on top and cooked all the way through.
  • Let the bread cool on a cutting board or wire rack for about 5-10 minutes.
  • Finally, slice the pepperoni bread into 1-2” pieces. Serve with marinara sauce (optional) and enjoy.

Video

Keyword cheesy pepperoni bread

PASTA AND PEAS

by 2 Comments

Pasta and peas or Pasta e Piselli is a traditional Italian dish made with frozen peas, toasted, buttery breadcrumbs and Parmesan cheese served over pasta for a no fuss dinner that the whole family will love.

Pasta And Peas

From the recipe collection of Tara Ippolito

Pasta and peas is the ultimate hassle free dinner that the whole family will be happy to gather around the dinner table for.

It couldn’t be easier to make and all of the ingredients are pantry staples that I usually already have on hand.

I love simple Italian recipes like this that require minimal ingredients that all pack an important punch.

You can truly taste each and every one and they all go together to create this delicious meal.

We are big pasta eaters at my house. I’m always looking for recipes that include a vegetable because I know my kids will eat them if pasta is involved.

This recipe is perfect! I can have this on the table in no time and it takes practically no effort on my part.

Some pasta recipes I’ve categorized in my mind as either “summer” or “winter” meals.

This one is fantastic because it’s hearty enough to keep us full during those cold months but also light enough to be served in the summer time.

It’s one of those recipes that teeter right in the middle. We enjoy it all year round.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Pasta And Peas Variations

I like this pasta recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Any kind of tube like pasta would work for this recipe.
  • Meat- Add some cooked pancetta or bacon for a little extra flavor.
  • Vegetables- Add some more vegetables like chopped asparagus or broccoli if you’d like.
  • Protein- Cooked Chicken or canned tuna can also be added for some extra protein.

Other Easy Pasta Recipes

If you like, super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Pasta And Peas Ingredients

  • Butter
  • Olive Oil
  • Onion, chopped
  • Garlic, minced
  • Italian Seasoned Breadcrumbs
  • Parmesan Cheese
  • Cooked Penne Pasta
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

First, in a large skillet, melt the butter and olive oil together over medium high heat.

Then, add the chopped onion and garlic and season them with salt, pepper and Italian seasoning. Sauté them for about 3 minutes or until the onions are soft.

Next, stir in the frozen peas and sauté them for about 3 minutes or until they have thawed and are bright green in color.

Then, sprinkle in the breadcrumbs and stir them in until they reach the consistency of wet sand. Let the breadcrumbs toast up in the pan for about 2-3 minutes.

Next, stir in the Parmesan cheese and season it with salt, pepper, garlic powder and the rest of the Italian seasoning.

Then, add the cooked pasta and toss it into the peas and toasted breadcrumbs.

Finally, transfer the pasta to a serving dish, garnish with a little more Parmesan cheese and enjoy!

Pasta And Peas

Pasta and peas or Pasta e Piselli is a traditional Italian dish made with frozen peas, toasted, buttery breadcrumbs and Parmesan cheese served over pasta for a no fuss dinner that the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • ½ stick Butter
  • ¼ cup Olive Oil
  • 1 Onion, chopped
  • 4 cloves Garlic, minced
  • 1 cup Frozen Peas
  • 1 cup Italian Seasoned Breadcrumbs
  • ¼ cup Parmesan Cheese
  • ¾ box Cooked Penne Pasta
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning

Instructions
 

  • In a large skillet, melt the butter and olive oil together over medium high heat.
  • Add the chopped onion and garlic and season them with salt, pepper and 1 tbs of Italian seasoning. Sauté them for about 3 minutes or until the onions are soft.
  • Next, stir in the frozen peas and sauté them for about 3 minutes or until they have thawed and are bright green in color.
  • Sprinkle in the breadcrumbs and stir them in until they reach the consistency of wet sand. Let the breadcrumbs toast up in the pan for about 2-3 minutes.
  • Stir in the Parmesan cheese and season it with salt, pepper, garlic powder and the rest of the Italian seasoning.
  • Add the cooked pasta and toss it into the peas and toasted breadcrumbs.
  • Transfer the pasta to a serving dish, garnish with a little more Parmesan cheese and enjoy!

Video

Keyword past and peas

LAYERED TACO DIP

by 5 Comments

Layered taco dip is the perfect appetizer for any occasion made by baking cream cheese, salsa, taco seasoned ground beef and shredded cheese then adding your choice of toppings.

Layered Taco Dip

From the recipe collection of Tara Ippolito

This layered taco dip is truly the best appetizer for any occasion.

Talk about a smash hit! This recipe is a no brainer for when I have to bring something to a get together.

Tacos are always a crowd favorite and this dip has all the delicious flavors of them.

I especially love this recipe because you can add your own favorite toppings like shredded lettuce, tomatoes, olives or whatever else you can think of.

This was my go to appetizer recipe for years. It was always a huge hit and I knew that anyone who liked tacos would just love it.

Not to mention, its delicious and super easy to make, too.

I can’t even count how many football Sunday’s and family parties that I’ve made this for.

At one point, I had made this dip so much that I needed a break and started serving my Sunday Funday and Touchdown dip instead.

No matter how many other easy dip recipe phases that I go through, I always make my way back to this one.

I hope you give this recipe a try. I know if you do you’ll love it just as much as my family and friends do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Layered Taco Dip Variations

I like this dip recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Meat- ground beef, chicken, or turkey can all be used in this recipe.
  • Cheese- feel free to use any kind of cheese that you would like. Just be sure to make sure you shred the cheese yourself because it will melt much better that way.
  • Spicy-if you’d like to add a little spice to this dish, try using a hot and spicy taco packet, adding green chilies or using a spicier cheese like pepper jack.

  • Layers-more layers can be added to this dish, such as beans, green chilies, sour cream, or whatever else you’d like.
  • Toppings- any toppings that you put on tacos would be a great addition to this dip.

Other Easy Dip Recipes

If you like super easy and delicious dip recipes like this one, here are some others that I know you’ll love, too.

Layered Taco Dip Ingredients

  • Room Temperature Cream Cheese
  • Ground Beef
  • Taco Seasoning
  • Salsa
  • Hand Shredded Cheddar Cheese
  • Toppings: Shredded Lettuce, Diced Tomatoes, Sliced Black Olives
  • Tortilla Chips

Instructions

Preheat the oven to 350°

First, spread the cream cheese evenly onto the bottom of an 9 x 9” baking dish.

Next, spread a layer of salsa on top.

Then, make the ground beef according to the directions on the back of the taco seasoning packet. We’re using two packets for one pound of ground beef for extra flavor.

Now, spread the ground beef evenly on top of the salsa.

Next, sprinkle a layer of the shredded cheese on top.

Then, place it into the oven for about 15-20 minutes or until the sides are hot and bubbly and the cheese is melted.

Finally, add the optional toppings, serve warm with tortilla chips and enjoy!

Layered Taco Dip

Layered taco dip is the perfect appetizer for any occasion made by baking cream cheese, salsa, taco seasoned ground beef and shredded cheese then adding your choice of toppings.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Mexican

Ingredients
  

  • 16 oz Cream Cheese, softened
  • 1 pound Ground Beef
  • 2 oz Taco Seasoning
  • ¾ cup Mild Salsa
  • 1 cup Cheddar Cheese, hand shredded
  • Optional Toppings: Shredded Lettuce, Diced Tomatoes, Sliced Black Olives
  • Tortilla Chips

Instructions
 

  • Preheat the oven to 350°
  • Spread the cream cheese evenly onto the bottom of an 9 x 9” baking dish.
  • Spread a layer of salsa on top.
  • Make the ground beef according to the directions on the back of the taco seasoning packet. We’re using two packets for one pound of ground beef for extra flavor.
  • Spread the ground beef evenly on top of the salsa and then sprinkle a layer of shredded cheese on top.
  • Place it into the oven for about 15-20 minutes or until the sides are hot and bubbly and the cheese is melted.
  • Finally, add the optional toppings, serve warm with tortilla chips and enjoy!

Video

Keyword layered taco dip

CHEESECAKE FACTORY PASTA DA VINCI

by 3 Comments

Cheesecake Factory Pasta Da Vinci is made with chicken, pasta, mushrooms and onions tossed in a flavorful Madeira wine sauce for a restaurant quality meal made right at home?.

Cheesecake Factory Pasta Da Vinci

From the recipe collection of Tara Ippolito

Anyone’s who’s had Cheesecake Factory Pasta Da Vinci knows just how good it is.

This is one of my favorite chain restaurants. The menus is huge and there are always so many great dishes to choose from.

I’ve made their Chicken Costoletta at home before and it was absolutely incredible. I figured their pasta couldn’t be too difficult to make either so I decided to give it a try.

Wow! This recipe was an absolute smash hit. Everyone in my house couldn’t have loved it more.

If you haven’t tried their version yet, this one is incredibly similar. I did switch out the penne paste for bow ties but other than that, it’s as close as you can get.

The creamy Madeira wine sauce goes so well with the mushrooms, chicken and pasta. My house at the whole thing with zero leftovers to spare.

This recipe really is a restaurant quality meal made right in the comfort of your own home.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Cheesecake Factory Pasta Da Vinci Variations

I like this pasta recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- The Cheesecake Factory uses penne pasta for their recipe, but you can use any kind of pasta that you’d like.
  • Wine- Madeira wine is preferred and what they use for this recipe, but Marcella wine can also be used if needed.
  • Mushrooms- Shiitake mushrooms are preferred but any type of sliced white mushroom would be okay to use here.

Other Easy Pasta Dishes

If you like super easy to make pasta recipes like this one, here are some others that I know you’ll love, too.

Cheesecake Factory Pasta Da Vinci Ingredients

  • Cooked Bow Tie Pasta
  • Chicken Breast
  • Olive Oil
  • Red Onion, diced
  • Sliced White Mushrooms
  • Chopped Garlic
  • Madeira Wine
  • Heavy Cream
  • Sour Cream
  • Butter
  • Salt, Pepper, Garlic Powder, Italian Seasoning
  • Fresh Parsley, for garnish (optional)

Instructions

First, season the chicken breasts with salt, pepper, and garlic powder on both sides.

Now, heat the olive oil over medium high heat in a large skillet and add the chicken breast. Cook the chicken breast on both sides for about 3 to 4 minutes (depending on the thickness of the chicken) or until the chicken breasts are cooked all the way through and set them aside.

Next, in the same skillet, add the chopped red onion and sauté it on low heat for about 5 minutes or until they are soft.

Now, raise the heat to medium and add the sliced mushroom and garlic. Season them with salt and pepper and sauté them for an additional 5 minutes, or until the mushrooms are soft, stirring frequently.

Then, slowly pour in the wine and scrape any bits off the bottom of the pan. Turn the heat to a simmer and continue cooking for 5 minutes.

Next, keep the heat on low and stir in the heavy cream and sour cream.

Now, stir in the butter and cube up the chicken and add that back into the sauce, too. Be sure to add any juice that came off the chicken, too!

Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and add the cooked pasta.

Next, add in the cooked pasta and toss it into the sauce until it’s evenly coated.

Finally, transfer the pasta to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy.

Cheesecake Factory Pasta Da Vinci

Cheesecake Factory Pasta Da Vinci is made with chicken, pasta, mushrooms and onions tossed in a flavorful Madeira wine sauce for a restaurant quality meal made right at home.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 box Bow Tie Pasta, cooked
  • 2 large Chicken Breast
  • 2 tbs Olive Oil
  • 1 large Red Onion, chopped
  • 1 lb White Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 1 cup Madiera Wine
  • 1 cup Heavy Cream
  • ½ cup Sour Cream
  • 2 tbs Butter
  • Salt and Pepper to taste
  • 2 tbs Garlic Powder
  • 1 tbs Italian Seasoning
  • ¼ cup Fresh Parsley, for garnish (optional)

Instructions
 

  • Season the chicken breasts with salt, pepper, and 1 tbs of garlic powder on both sides.
  • In a large skillet, heat the olive oil and add the chicken breast. Cook the chicken breast on both sides for about 3 to 4 minutes (depending on the thickness of the chicken) or until the chicken breasts are cooked all the way through and set them aside.
  • In the same skillet, add the chopped red onion and sauté it on low heat for about 5 minutes or until they are soft.
  • Raise the heat to medium and add the sliced mushroom and garlic. Season them with salt and pepper and sauté them for an additional 5 minutes or until the mushrooms are soft, stirring frequently.
  • Slowly pour in the wine and scrape any bits off the bottom of the pan. Turn the heat to a simmer and continue cooking for 5 minutes.
  • Keep the heat on low and stir in the heavy cream and sour cream.
  • Stir in the butter and cube up the chicken and add that back into the sauce, too. Be sure to add any juice that came off the chicken, too!
  • Season the sauce with salt, pepper, 1 tbs of garlic powder and Italian seasoning and add the cooked pasta.
  • Add in the cooked pasta and toss it into the sauce until it’s evenly coated.
  • Transfer the pasta to a serving dish, garnish with fresh parsley (if desired), serve warm and enjoy.

Video

Keyword cheesecake factory pasta da vinci

WHITE LASAGNA SOUP

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White lasagna soup is made with sweet Italian sausage cooked in a flavorful, creamy broth with baby spinach and a blend of cheeses for a delicious Italian classic inspired meal.

White Lasagna Soup

From the recipe collection of Tara Ippolito

This white lasagna soup recipe is creamy, cheesy, and incredibly delicious.

My family absolutely loves lasagna. I make it often for parties, holidays and even for casual dinners at home. It’s always such a huge hit.

There’s just something about the combination of pasta, cheeses and seasoned meat that appeals to almost everyone.

My lasagna soup recipe was inspired by my traditional lasagna recipe and I’ve made that more times that I can count.

One day, I was thinking about my White Vegetable Lasagna and the idea came to me to try to turn that into a soup, too.

I took out most of the vegetables and just kept the spinach, but that’s the recipe that gave me the inspiration for this.

It made me so happy that my whole family loved this just as much if not better than my original lasagna soup recipe.

It’s such a cozy and comforting meal. I like to make this on cold fall and winter nights because it’s the perfect way to warm up.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

White Lasagna Soup Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- I used Campanelli pastas here but you can use and kind of pasta that you’d like or lasagna sheets that have been broken into small pieces.
  • Ground Meat- Ground sausage, beef, chicken or turnkey would all be ok to use.
  • Broth- Chicken and Vegetable broth are both ok to use.

Other Easy Soup And Chowder Recipes

If you like super easy to make soup and chowder recipes like this one, here are some others that I know you’ll love, too.

White Lasagna Soup Ingredients

  • Campanelli Pasta
  • Olive Oil
  • Sweet Italian Sausage
  • Onion, chopped
  • Garlic, chopped
  • Cream Cheese, softened
  • Chicken Broth
  • Heavy Cream
  • Grated Parmesan Cheese
  • Ricotta Cheese
  • Baby Spinach
  • Salt, Pepper, Italian Seasoning and Garlic Powder

Instructions

First, in a large pot, heat the olive oil over medium high heat and brown the ground sausage.

Once the sausage is browned, add the chopped onion and garlic.

Then, season it with a little salt, pepper and Italian seasoning and continue cooking for another 3 minutes, stirring frequently.

Next, add the softened cream cheese and stir it into the sausage.

Then, slowly stir in the chicken broth.

Now, slowly stir in the heavy cream.

Next, add the pasta and stir it into the soup until all of the pasta is submerged into the liquid.

Then, raise the heat and bring the soup up to a gentle boil then turn the heat down to low and let the pasta cook in the soup for about 10-15 minutes or until it is soft.

Once the pasta is soft, stir in the ricotta and Parmesan cheese and season the soup with salt, pepper, garlic powder and Italian seasoning.

Next, add the baby spinach and stir it into the soup for about 2 minutes or until it wilts.

Finally, serve warm and enjoy!

White Lasagna Soup

White lasagna soup is made with sweet Italian sausage cooked in a flavorful, creamy broth with baby spinach and a blend of cheeses for a delicious Italian classic inspired meal.
3 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Soup
Cuisine American, Italian

Ingredients
  

  • 1 pound Campanelli Pasta
  • 2 tbs Olive Oil
  • 1 pound Ground Sweet Italian Sausage
  • 1 Onion, chopped
  • 3 cloves Garlic, chopped
  • 8 oz Cream Cheese, softened and cubed
  • 6 cup Chicken Broth
  • 15 oz Ricotta Cheese
  • 1 cup Heavy Cream
  • ¼ cup Grated Parmesan Cheese
  • 5 oz Baby Spinach
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 2 tbs Italian Seasoning

Instructions
 

  • In a large pot, heat the olive oil over medium high heat and brown the ground sausage.
  • Once the sausage is browned, add the chopped onion and garlic. Season it with a little salt, pepper and half of the Italian seasoning then continue cooking for another 3 minutes, stirring frequently.
  • Add the softened cream cheese and stir it into the sausage.
  • Then, slowly stir in the chicken broth and heavy cream.
  • Add the pasta and stir it into the soup until all of the pasta is submerged into the liquid. Raise the heat and bring the soup up to a gentle boil then turn the heat down to low and let the pasta cook in the soup for about 10-15 minutes or until it is soft.
  • Once the pasta is soft, stir in the ricotta and Parmesan cheese and season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning.
  • Add the baby spinach and stir it into the soup for about 2 minutes or until it wilts.
  • Finally, serve warm and enjoy!

Video

Keyword white lasagna soup

ASIAN MEATBALLS

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Asian meatballs are a delicious blend of sweet and savory flavors for a unique dinner the whole family will love.

Asian Meatballs

From the recipe collection of Tara Ippolito

These Asian meatballs are sweet, savory and so incredibly delicious.

This was just the recipe that I need to spicy up my families normal dinner routine.

Meatballs are something that we eat a lot of around here. I usually make these Classic Italian Meatballs in a Simple Italian Tomato Sauce most often.

But I’m always on the look out for new and exciting recipes to add into the mix. This one was perfect!

My kids both loved this recipe so much that they both asked for seconds. To me, there’s no bigger compliment than that.

These meatballs could easily be served as either an appetizer or entree.

They’re definitely going to be making an appearance at my next party for sure.

We served ours over some plain white rice but I think it would have been even more incredible with my Easy Fried Rice, too.

I hope you give this recipe a try. I know If you do, you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Asian Meatballs Variations

I like this recipe for Asian meatballs made just the way it is but here are some ways to change it up if you’d like to.

  • Meat- Ground pork would be ok to use instead of ground beef or a combination of both.
  • Hoisin sauce- ?Oyster sauce can be used instead of Hoisin sauce.
  • Mirin- Rice vinegar can be used instead of mirin.

Other Easy Meatball Recipes

If you like super easy to make meatball recipes like this one, here are some others that I know you’ll love, too.

Asian Meatballs Ingredients

  • Ground Beef
  • Choppd Onion
  • Chopped Garlic
  • Egg
  • Panko Breadcrumbs
  • Soy Sauce
  • Hoisin Sauce
  • Mirin
  • Honey
  • Brown Sugar
  • Sesame Oil
  • Ginger Paste
  • Sriracha
  • Salt, Pepper and Garlic Powder
  • Sesame Seeds & Parsley or Chopped Scallions for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a large bowl, add the ground beef, chopped onion, garlic, soy sauce, sesame oil, hoisin sauce, bread crumbs, eggs and ginger paste.

Now, season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined. Don’t over mix the meat or the meatballs will become too dense. Also, keep in mind when adding salt that the soy sauce is salty.

Next, form the mixture into equally sized meatballs and add them to a parchment paper lined baking sheet.

Then, place them into the center rack of the oven for 35 minutes.

While the meatballs are cooking, make the sauce by adding the soy sauce, hoisin sauce, sesame oil, sriracha, brown sugar and minced garlic into a large skillet.

Now, turn the heat to medium low, stir everything together and let the sauce simmer for about 2-3 minutes. NOTE- if you'd like the sauce to be a little thicker, add a corn starch slurry to it by mixing 1 tbs of corn starch with 1 tbs of water and mixing it into the sauce.

Then, add the meatballs into the skillet and toss them into the sauce until they are evenly coated.

Finally, garnish with some sesame seeds and fresh parsley or chopped scallions (optional). Serve and enjoy!

Asian Meatballs

Asian meatballs are a delicious blend of sweet and savory flavors for a unique dinner the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish
Cuisine American, Chinese

Ingredients
  

  • 1.5 lbs Ground Beef
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 2 Eggs
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Ginger Paste
  • 1 tbs Sesame Oil
  • ¼ cup Soy Sauce
  • 2 tbs Hoisin Sauce
  • Sesame Seeds and Fresh Parsley or Chopped Scallions for garnish (optional)

For The Sauce

  • ¼ cup Soy Sauce
  • ¼ cup Hoisin Sauce
  • 2 cloves Garlic, minced
  • 1 tbs Mirin
  • 2 tbs Brown Sugar
  • 1 tbs Sesame Oil
  • 2 tbs Honey
  • 1 teaspoon Sriracha

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the ground beef, chopped onion, garlic, soy sauce, sesame oil, hoisin sauce, bread crumbs, eggs and ginger paste.
  • Season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined. Don’t over mix the meat or the meatballs will become too dense. Also, keep in mind when adding salt that the soy sauce is salty.
  • Form the mixture into equally sized meatballs and add them to a parchment paper lined baking sheet. Place them into the center rack of the oven for 35 minutes.
  • While the meatballs are cooking, make the sauce by adding the soy sauce, hoisin sauce, sesame oil, sriracha, brown sugar and minced garlic into a large skillet.
  • Turn the heat to medium low, stir everything together and let the sauce simmer for about 2-3 minutes. NOTE- if you'd like the sauce to be a little thicker, add a corn starch slurry to it by mixing 1 tbs of corn starch with 1 tbs of water and mixing it into the sauce.
  • Add the meatballs into the skillet and toss them into the sauce until they are evenly coated.
  • Finally, garnish with some sesame seeds and fresh parsley or chopped scallions (optional). Serve and enjoy!

Video

Keyword asian meatballs

EARTHQUAKE CAKE

by 2 Comments

Earthquake cake is made with chopped pecans, sweetened coconut flakes and boxed chocolate cake mix baked with sweet cream cheese swirls and chocolate chips for a dessert the whole family will love.

Earthquake Cake

From the recipe collection of Tara Ippolito

If you haven’t hear of earthquake cake before, then you’re in for a real treat.

This is such an interesting and delicious dessert. There are so many amazing favors and and textures going on in every single bite. Not to mention, it’s super easy to make, too.

One day last week, my son had a play date with his twin friends Rocco and Marco to come over to our house. I always like to have a little sweet treat ready for the boys.

I was looking for a quick and easy dessert to make for them and this was perfect.

There are so many interesting flavors to it. From the crunchy pecans and sweet coconut flakes to the chocolate cake and cream cheese swirl, this is a guaranteed hit. Theres a little something for everyone.

I can’t say for sure, but I think it’s called earthquake cake because the top often bakes uneven and cracks in the oven. So don’t be alarmed when you pull it out. Its gong to look like a little different.

If it looks like that, it’s exactly the way it’s supposed to be. Don’t worry, you didn’t screw it up.

My son and his friends loved this recipe. Next time, I think I’ll serve with a nice big scoop of vanilla ice cream on top.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Earthquake Cake Variations

I like this cake recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Nuts- chopped pecans or walnuts would work here.
  • Cake Mix- Any chocolate, dark chocolate, white or yellow cake mix would work. I personally prefer the chocolate version but choose your favorite.
  • Chips- Dark chocolate, milk chocolate, or white chocolate chips would all be ok to use.

Other Easy Cake Recipes

If you like super easy to make cake recipes like this one, here are some others that I know you’ll love, too.

Earthquake Cake Ingredients

  • Chopped Pecans
  • Sweetened Coconut Flakes
  • Boxed Cake Mix (plus the ingredients to make it)
  • Room Temperature Cream Cheese
  • Powdered Sugar
  • Unsalted Melted Butter
  • Chocolate Chips

Instructions

Preheat the oven to 350°

First, spray a 9 x 13“ baking dish with cooking spray and add a thin layer of chopped pecans.

Now, add a layer of the coconut flakes on top.

Next, make the cake mix, according to the directions on the back of the package and pour it evenly into the pan.

Now, in a medium size bowl beat together the melted butter, cream cheese, and powdered sugar until it’s evenly combined and dollop it onto the cake.

Next, using a butter knife or spoon swirl the cream cheese mixture into the chocolate cake batter.

Then, sprinkle the chocolate chips evenly on top.

Now, place it in the center rack of the oven for 40 to 45 minutes or until the center is firm.

Finally, let the cake cool serve warm or room temperature and enjoy.

Earthquake Cake

Earthquake cake is made with chopped pecans, sweet coconut flakes and boxed chocolate cake mix baked with sweet cream cheese swirls and chocolate chips for a dessert the whole family will love.
1 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • ½ cup Pecans, chopped
  • 1 cup Sweetened Coconut Flakes
  • 1 box Chocolate Cake Mix (plus the ingredients to make it)
  • ½ cup Chocolate Chips
  • 8 oz Cream Cheese, room temperature
  • 2 cup Powdered Sugar
  • 1 stick Unsalted Butter, melted

Instructions
 

  • Preheat the oven to 350°
  • Spray a 9 x 13“ baking dish with cooking spray and add a thin layer of chopped pecans.
  • Add a layer of the coconut flakes on top.
  • Make the cake mix, according to the directions on the back of the package and pour it evenly into the pan.
  • In a medium size bowl beat together the melted butter, cream cheese, and powdered sugar until it’s evenly combined and dollop it onto the cake.
  • Using a butter knife or spoon swirl the cream cheese mixture into the chocolate cake batter.
  • Sprinkle the chocolate chips evenly on top and place it in the center rack of the oven for 40 to 45 minutes or until the center is firm.
  • Finally, let the cake cool serve warm or room temperature and enjoy.

Video

Keyword earthquake cake

BAKED WHITE MAC AND CHEESE

by 1 Comment

Baked White Mac And Cheese is the ultimate comfort food made with pasta covered in a creamy cheese sauce and topped with seasoned breadcrumbs and baked until hot and bubbly.

Baked White Mac And Cheese

From the recipe collection of Tara Ippolito

When you’re craving some major comfort food that’s sure to hit the spot, this Baked White Cheddar Mac And Cheese is at your rescue.

The creamy, cheesy sauce baked over pasta and topped with crunchy breadcrumbs is a dish the whole family is guaranteed to love.

We really enjoy this Creamy Baked Macaroni & Cheese recipe and make it quite often. Sometimes, if I’m in a pinch, I’ll even make this super easy Stove Top Macaroni & Cheese version.

They are both delicious but sometimes, I want something a little less traditional.

That’s where my Taco Mac & Cheese and this recipe come in!

I love the unique flavors the white cheddar, mozzarella, parmesan and Monterey Jack give it. That with the breadcrumb topping makes it truly something special.

I’ve made this recipe for everything from holidays like Christmas and Thanksgiving to causal dinners at home. It’s always a hit!

I hope you give this recipe a try. I know if you do you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Baked White Mac And Cheese Variations

I like this recipe for mac and cheese made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- even though it’s a “mac and cheese” I didn’t use macaroni. Feel free to use that or any other small pasta that you’d like.
  • Cheese- Swap around the cheeses. Swiss, gruyere and Munster are all great choices that keep the color white and also would bring in a lot of flavor.
  • Toppings- Instead of the breadcrumb topping omit it completely or swap it out for a layer of shredded cheese.

Other Easy Baked Pasta Recipes

If you like super easy to make baked pasta recipes like this one, here are some others that I know you’ll love, too.

Baked White Mac And Cheese Ingredients

  • Cavatappi or “corkscrew” pasta cooked to al dente
  • Butter
  • Flour
  • Milk
  • Heavy Cream
  • Hand Shredded White Cheddar Cheese
  • Hand Shredded Mozzarella Cheese
  • Hand Shredded Monterey Jack
  • Grated Parmesan Cheese
  • Italian Seasoned Breadcrumbs
  • Salt, Pepper and Garlic Powder

Instructions

Preheat the oven to 375°

First, in a large lipped skillet, melt the butter over medium hight heat.

Now, add the flour and stir it for 2-3 minutes.

Next, slowly stir in the heavy cream and milk.

Then, season it with salt, pepper and garlic powder and let the sauce gently boil for about 3-5 minutes or until it begins to thicken slightly.

Now, slowly stir in the shredded white cheddar, mozzarella, Parmesan and Monterey Jack cheese until it’s melted into the cream sauce.

Next, add the cooked pasta and stir it into the cheese sauce until the pasta is evenly coated in the sauce.

Then, transfer it into a baking dish and smooth it out so that it’s flat and even.

Now, in a small bowl, mix together the melted butter and seasoned breadcrumbs. Evenly sprinkle the breadcrumbs evenly on top of the macaroni and cheese.

Then place it into the center rack of the oven for 20-25 minutes or until the top is nice and toasted and the sides are hot and bubbly.

Finally, let it cool for about 5-10 minutes, serve warm and enjoy!

Baked White Mac And Cheese

Baked White Mac And Cheese is the ultimate comfort food made with pasta covered in a creamy cheese sauce and topped with seasoned breadcrumbs then baked until hot and bubbly.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 1 pound Cavatappi or “corkscrew” pasta cooked to al dente
  • 4 tbs Butter
  • 4 tbs Flour
  • 2 cups Milk
  • 2 cups Heavy Cream
  • 1 cup White Cheddar Cheese, hand shredded
  • 1 cup Mozzarella Cheese, hand shredded
  • 1 cup Monterey Jack Cheese, hand shredded
  • ½ cup Parmesan Cheese, grated
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder

Breadcrumb Topping

  • ½ cup Italian Seasoned Breadcrumbs
  • 2 tbs Melted Butter

Instructions
 

  • Preheat the oven to 375°
  • In a large lipped skillet, melt the butter over medium hight heat and add the flour. Stir it for 2-3 minutes.
  • Slowly stir in the heavy cream and milk.
  • Season it with salt, pepper and garlic powder and let the sauce gently boil for about 3-5 minutes or until it begins to thicken slightly. Please keep in mind that the cheeses are salty.
  • Slowly stir in the shredded white cheddar, mozzarella, Parmesan and Monterey Jack cheese until it’s melted into the cream sauce.
  • Add the cooked pasta and stir it into the cheese sauce until the pasta is evenly coated in the sauce. Transfer it into a baking dish and smooth it out so that it’s flat and even.
  • In a small bowl, mix together the melted butter and seasoned breadcrumbs. Evenly sprinkle the breadcrumbs evenly on top of the macaroni and cheese.
  • Place it into the center rack of the oven for 20-25 minutes or until the top is nice and toasted and the sides are hot and bubbly.
  • Finally, let it cool for about 5-10 minutes, serve warm and enjoy!

Video

Keyword baked white mac and cheese

CLASSIC BROCCOLI SALAD

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Classic broccoli salad is made with fresh broccoli, cranberries, sunflower seeds, red onion and crispy bacon tossed in a creamy  homemade dressing.

Classic Broccoli Salad

From the recipe collection of Tara Ippolito

This flavorful and super easy to make classic broccoli salad is sure to be a hit at your next get together.

Broccoli is one of my favorite vegetables and I’m always looking for new and delicious ways to serve it. This salad is perfect!

This is one of those recipes that requires very little effort, which is wonderful if you’re making it for a party or any kind of party or get together. Because let’s face it, hosting can’t get hectic and there are lots of other things to take care of.

It’s best when left in the fridge for at least an hour after making it, but I like to put it together ?a day ahead of company coming over to let the flavors really blend together and take one less thing off my plate. ?

Not only do the flavors go together so perfectly, but it looks gorgeous, too. I love the way all of the colors complement each other.

We usually serve this salad in the summer, but it is absolutely delicious all year-round.

As a matter of fact, I’ve served this for many Easter’s and it’s one of the first things to go every time.

You and your guest will love combination of fresh broccoli with the crispy, bacon, sweet cranberries, crunchy sunflower seeds, and creamy dressing.

It is a guaranteed hit. I’m very confident people who don’t even like broccoli normally maybe swayed by this recipe. ?

I hope you give this recipe a try. I know if you do you love it just as much as my family and friends do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Classic Broccoli Salad Variation

I like this salad recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Broccoli- Raw broccoli can be used instead of blacked if you’d prefer.
  • Cheese- feel free to add a little hand shredded cheddar cheese to the salad
  • Bacon- I used bacon bits to make my life easier but you can absolutely cook and crumble your own bacon if you'd like to . Try my fool proof Baked Bacon Method for a splatter free experience.

Other Easy Broccoli Recipes

If you like super easy to make recipes using broccoli, here are some others that I know you’ll love, too.

Classic Broccoli Salad Ingredients

  • Broccoli Heads cut into bite sized florets
  • Dried Cranberries
  • Sunflower Seeds
  • Bacon Bits
  • Minced Red Onion
  • Mayonnaise
  • Apple Cider Vinegar
  • Sugar
  • Salt and Pepper to taste

Instructions

First, blanch the broccoli by boiling it in water for three minutes, placing it into an ice bath and drying it on a dish towel.

Then, place the broccoli, dried cranberries, sunflower seeds and bacon bits into a large bowl.

Next, in a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt and pepper.

Now, pour it over the broccoli salad.

Then, gently toss the salad until it’s evenly coated in the dressing.

Next, place it into the refrigerator for at least one hour to let all of the flavors blend together.

Finally, toss everything together one final time, serve cold and enjoy!

Classic Broccoli Salad

Classic broccoli salad is made with fresh broccoli, cranberries, sunflower seeds, red onion and crispy bacon tossed in a creamy  homemade dressing.
No ratings yet
Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American

Ingredients
  

  • 8 cups Broccoli Heads cut into bite sized florets
  • ½ cup Dried Cranberries
  • ¼ cup Red Onion, minced
  • ½ cup Bacon Bits

Dressing

  • 1 cup Mayonnaise
  • 3 tbs Apple Cider Vinegar
  • 2 tbs Sugar
  • Salt and Pepper to taste

Instructions
 

  • Blanch the broccoli by boiling it in water for three minutes, placing it into an ice bath for two minutes and drying it on a dish towel.
  • Place the broccoli, dried cranberries, sunflower seeds and bacon bits into a large bowl.
  • In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt and pepper and pour it over the broccoli salad.
  • Gently toss the salad until it’s evenly coated in the dressing and place it into the refrigerator for at least one hour to let all of the flavors blend together.
  • Finally, toss everything together one final time, serve cold and enjoy!

Video

Keyword classic broccoli salad

BOSTON CREAM POKE CAKE

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Boston cream poke cake is made with boxed yellow cake mix, instant vanilla pudding and chocolate frosting for a delicious and easy dessert the whole family will love.

Boston Cream Poke Cake

From the recipe collection of Tara Ippolito

Boston cream poke cake is a dessert that my whole family truly can’t get enough of.

I’ve made this for so many family parties and get togethers over the past few years. I constantly get asked the recipe for it.

To be honest, I’m almost embarrassed to give it to away because there’s really nothing to it at all.

This dessert is almost effortless to make and comes together in low time. I’m not exactly a great baker.

Any dessert that I make needs to be low effort with maximum results and this one sure does hit all the marks.

Everyone loves Boston Cream Pie. This recipe is an awesome cross between that and a delicious cake.

It looks impressive, tastes amazing and couldn’t be easier to make. This dessert is one that I can guarantee you’ll be making again and again.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Boston Cream Poke Cake Variations

I like this poke cake recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Cake Mix- Boxed yellow cake mix or homemade cake can both be used.
  • Pudding- instant Vanilla or French Vanilla Pudding can both be used here. I actually prefer the French vanilla for this recipe but my Shoperite was out of it.

Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some others that I know you’ll love, too.

Boston Cream Poke Cake Ingredients

  • Yellow Cake Mix (plus the ingredients to make it)
  • Instant Vanilla Pudding
  • Milk
  • Chocolate Frosting

Instructions

First, bake the cake according to the directions on the package and let it cool.

Once the cake is cooled, poke holes about 1.5- 2 inches apart using the back of a wooden spoon. NOTE- if you coat the end of the spoon with a little cooking spray it makes it easier to do.

Then, make the pudding according to the directions on the back of the packets.

Now, evenly spread the pudding onto the cake and push as much down into the holes as possible.

Next, place the cake into the fridge for one hour.

Then, place the chocolate frosting into a microwaveable safe container and place it into the microwave for about 20 seconds stirring half way. This will make the icing much easier to spread.

Now, evenly pour the icing on top of then pudding. You should be able to cover all the pudding just by pouring it but feel free to gently spread it out using a spatula if needed.

Next, place the cake back into the fridge for another hour to set.

Finally, serve cold and enjoy!

Boston Cream Poke Cake

Boston cream poke cake is made with boxed yellow cake mix, instant vanilla pudding and chocolate frosting for a delicious and easy dessert the whole family will love.
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Yellow Cake Mix (plus the ingredients to make it)
  • 2 3.4 oz boxes Instant Vanilla pudding
  • 4 cups Milk
  • 16 oz can Chocolate Icing

Instructions
 

  • Bake the cake according to the directions on the package and let it cool.
  • Once the cake is cooled, poke holes about 1.5- 2 inches apart using the back of a wooden spoon. NOTE- if you coat the end of the spoon with a little cooking spray it makes it easier to do.
  • Make the pudding according to the directions on the back of the packets. Evenly spread the pudding onto the cake and push as much down into the holes as possible.
  • Place the cake into the fridge for one hour.
  • Place the chocolate frosting into a microwaveable safe container and place it into the microwave for about 20 seconds stirring half way. This will make the icing much easier to spread.
  • Evenly pour the icing on top of then pudding. You should be able to cover all the pudding just by pouring it but feel free to gently spread it out using a spatula if needed.
  • Place the cake back into the fridge for another hour to set. Finally, serve cold and enjoy!

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SAUSAGE STUFFED CUBANELLE PEPPERS

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Sausage stuffed Cubanelle peppers are packed with sausage, breadcrumbs and lots of Italian flavors then baked in a light tomato sauce.

Sausage Stuffed Cubanelle Peppers

From the recipe collection of Tara Ippolito

Sausage stuffed cubanelle peppers are a delicious and easy to make dinner the whole family will love.

If you haven’t had cubanelle peppers, they are very similar to bell peppers. They’re just not as thick and a little bit longer.

Cubanelle peppers tend to get a little “curly” at the bottom. So be sure to select peppers that are nice and long. Those will be perfect for stuffing.

They go wonderfully with the ground sausage and breadcrumb filling, too.

Stuffed peppers are one of my favorite recipes. I make Stuffed Pepper Casserole and Stuffed Pepper Soup very often at my house.

As much as I love them both, sometimes you just want the real deal. Am I right? That’s where this recipe comes in.

Therese something so comforting about waking up early to get some Tomato Sauce simmering on the stove. Then stuffing those peppers and smelling everything cooking together in the oven.

It’s just the best! These peppers hold their shape very well, too. Making any leftovers even better to enjoy the enjoy the next day.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Sausage Stuffed Cubanelle Peppers Variations

I like this stuffed pepper recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Peppers- If you can’t find cubanelle peppers, bell peppers will do.
  • Meat- Ground beef can be substituted for the ground sausage.
  • Sauce- Use jarred tomato sauce or your own. I have a great recipe for Simple Italian Tomato Sauce if you’d like it.

Other Easy Sausage Dinners

If you like super easy to make recipes including sausage like this one, here are some others that I know you’ll love, too.

Sausage Stuffed Cubanelle Peppers Ingredients

  • Cubanelle Peppers- cleaned with the tops cut off and seeds removed
  • Ground Sweet Italian Sausage
  • Onion, chopped
  • Garlic, minced
  • Italian Seasoned Breadcrumbs
  • Grated Parmesan Cheese
  • Shredded Basil
  • Eggs
  • Tomato Sauce
  • Olive Oil
  • Salt, Pepper, Garlic Powder & Italian Seasoning

Instructions

Preheat the oven to 350°

First, heat the olive oil in a large skillet and add the ground sausage, chopped onion and garlic.

Next, lightly season it with salt and pepper and brown the sausage, breaking it up into small pieces as it cooks. Let it cool slightly.

Then, in a large bowl, add the cooked sausage mixture.

Now, add the seasoned breadcrumbs, eggs, Parmesan cheese, basil, and olive oil.

Next, seasoning, it with salt, pepper, garlic powder, and Italian seasoning, and stir everything together until it’s evenly combined.

Next, evenly distribute the sausage and breadcrumb mixture into each of the cubanelle peppers. Be sure to push the filling down so that it’s tightly packed into each pepper.

Then, in a large skillet, heat up a little olive oil over medium high heat and add the peppers.

Working in batches, cook the peppers on each side just until the skin is blistered. Remove them from the oil when done and set aside. ?

Now, add about a cup and a half of tomato sauce into the bottom of a 9 x 13” baking dish.

Then, place the stuffed pepper side-by-side into the baking dish on top of the tomato sauce.

Next, sprinkle the top of the peppers with a little bit of salt and evenly distribute a half a cup of tomato sauce on top of each pepper and a little bit of Parmesan cheese.

Now, place them in the center rack of the oven for 30 minutes.

Finally, let the peppers cool, slightly serve warm and enjoy.

Sausage Stuffed Cubanelle Peppers

Sausage stuffed Cubanelle peppers are packed with sausage, breadcrumbs and lots of Italian flavors then baked in a light tomato sauce.
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 5 large Cubanelle Peppers- cleaned with the tops cut off and seeds removed
  • 8 tbs tbs Olive Oil (divided)
  • 1 pound Ground Sweet Italian Sausage
  • ½ Onion, chooped
  • 4 cloves Garlic, chopped
  • 1 cup Italian Seasoned Breadcrumbs
  • ¾ cup Grated Parmesan Cheese (divided)
  • ¼ cup Fresh Basil, shredded
  • 2 Eggs
  • 2 cups Tomato Sauce
  • Salt and Pepper to taste
  • 1 tbs Garlic Poweder
  • 1 tbs Italian Seasoning

Instructions
 

  • Preheat the oven to 350°
  • Heat 2 tbs of olive oil in a large skillet and add the ground sausage, chopped onion and garlic. Lghtly season it with salt and pepper and brown the sausage, breaking it up into small pieces as it cooks. Let it cool slightly.
  • In a large bowl, add the cooked sausage mixture, seasoned breadcrumbs, Parmesan cheese, eggs, basil, and 4 tbs olive oil. Seasoning, it with salt, pepper, garlic powder, and Italian seasoning, and stir everything together until it’s evenly combined.
  • Evenly distribute the sausage and breadcrumb mixture into each of the cubanelle peppers. Be sure to push the filling down so that it’s tightly packed into each pepper.
  • In a large skillet, heat up 2 tbs of olive oil over medium high heat and add the peppers. Working in batches, cook the peppers on each side just until the skin is blistered. Remove them from the oil when done and set aside.
  • Add about a cup and a half of tomato sauce into the bottom of a 9 x 13” baking dish. Place the stuffed pepper side-by-side into the baking dish on top of the tomato sauce.
  • Sprinkle the top of the peppers with a little bit of salt and evenly distribute the rest of tomato sauce on top of each pepper and a ¼ cup Parmesan cheese.
  • Now, place them in the center rack of the oven for 30 minutes. Let the peppers cool, slightly serve warm and enjoy.

Video

Keyword sausage stuffed cubanelle peppers

3 INGREDIENT VEGGIE RANCH DIP

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3 ingredient veggie ranch dip is made by mixing vegetable cream cheese, dry ranch dressing and sour cream together for a no fuss appetizer that everyone will love.

3 Ingredient Veggie Ranch Dip

From the recipe collection of Tara Ippolito

This 3 ingredient veggie ranch dip has quickly become one of my favorite things to serve at parties.

I can not even believe how easy this dip is to put together. The flavors go together perfectly and the ingredients are so simple.

The first time I made this was for a causal family get together and it was completely devoured almost instantly.

Everyone loved it and I kept getting asked what was in it. I was almost embarrassed to tell them how simple it was.

I knew this dip was seriously onto something when even my husband couldn’t stop eating it.

He usually needs something with meat in it before showing any interest. Like a Layered Taco Dip or Buffalo Chicken Dip.

He didn’t mid at all that this was a meatless appetizer.

But seriously, the flavors are just so delicious together. It’s the perfect amount of each one and I love it with a little fresh dill on top.

Make this for parties, get togethers or causal hangouts at home. It will be a hit at every occasion for sure!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

3 Ingredient Veggie Ranch Dip Variations

I like this recipe made just just the way it is, but here are some ways to change it up if you’d like to.

  • Sour Cream- Regular sour cream or reduced fat sour cream works here.
  • Cream Cheese- The veggie flavored cream cheese is perfect for this in my opinion but regular cream cheese or other flavors like chive or garlic and herb are great choices, too.
  • Dipping- Use this dip for any kind of veggies like carrots, celery and bell peppers. It’s perfect for pita chips and any kind of crackers, too.

Other Easy Vegetarian Dip Recipes

If you like super easy to make vegetarian dip recipes like this one, here are some others that I know you’ll love, too.

3 Ingredient Veggie Ranch Dip Ingredients

  • Vegetable Cream Cheese, softened
  • Sour Cream
  • Dry Ranch Packet
  • Dill, for garnish (optional)

Instructions

First, in a medium sized bowl, add the vegetable cream cheese, sour cream and ranch packet.

Now, mix everything together until it’s evenly combined.

Then, add it to a serving dish and smooth it out so that it’s flat and even.

Finally, garnish with some freshly chopped dill (optional), serve with assorted raw vegetables or crackers and enjoy!

3 Ingredient Veggie Ranch Dip

3 ingredient veggie ranch dip is made by mixing vegetable cream cheese, dry ranch dressing and sour cream together for a no fuss appetizer that everyone will love.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 Oz Dry Ranch Packet
  • 16 Oz Sour Cream
  • 7.5 Oz Vegetable Cream Cheese
  • Dill, for garnish (optional)

Instructions
 

  • First, in a medium sized bowl, add the vegetable cream cheese, sour cream and ranch packet. Mix everything together until it’s evenly combined.
  • Then, add it to a serving dish and smooth it out so that it’s flat and even.
  • Finally, garnish with some freshly chopped dill (optional), serve with assorted raw vegetables or crackers and enjoy!

Video

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CHICKEN AND SHELLS SOUP

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Chicken and shells soup is a delicious and hearty soup made with cubed rotisserie chicken, sautéed vegetables and tiny pasta shells cooked in a flavor broth.

Chicken And Shells Soup

From the recipe collection of Tara Ippolito

Chicken and shells soup is one of my favorite winter recipes to make of all time. Serve this with some Homemade Garlic Bread and you've to a meal the whole family is sure to love.

This recipe is inspired by Campbells Chicken and Stars soup but my grocery store was out of star pasta. So I had to go with the soup shells.

The pasta is different but the taste is a lot of the same. I loved that soup growing up.

My mother used to heat up a can or two of this for my siblings and I when we were sick and home from school. This homemade version is even better if you ask me.

It’s super easy to put together, too. Especially if you decide to use the cubed rotisserie chicken like I did.

I can have this on the table in less than 30 minutes which is perfect for me on those busy weeknights.

This soup is so filling and flavorful. My kids love when I make this for them on a cold winter or fall night.

I think they especially love the tiny pasta that’s cooked right in the broth. The pasta absorbs all the wonderful flavors of the soup and makes each bite incredibly delicious.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Chicken And Shells Soup Variations

I like this recipe for chicken and shells soup made just the way it is but here are some ways to change it up if you’d like to.

  • Chicken- Feel free to make and cube your own chicken if you’d like or use rotisserie chicken for convenience like I did. Keep in mind you’ll need about 2.5 cups of cooked chicken.
  • Pasta- Any small pasta will do just fine for this recipe.
  • Broth- Chicken or vegetable broth can both be used.

Other Easy Soup Recipes

If you like super easy to make and delicious soup recipes like this one, here are some others that I know you’ll love, too.

Chicken And Shells Soup Ingredients

  • Cubed Cooked Chicken (I used a rotisserie chicken)
  • Butter
  • Olive Oil
  • Carrots, chopped
  • Celery, chopped
  • Onion, chopped
  • Garlic, minced
  • Chicken Broth
  • Soup Shells Pasta
  • Salt, Pepper, Garlic Powder, Fresh Rosemary & Thyme.

Instructions

First, in a large pot, heat the butter and olive oil over medium high heat.

Now, add the chopped carrots, celery and onion.

Then, season them with salt and pepper and sauté the vegetables until they are soft.

Next, add the minced garlic, fresh thyme and rosemary.

Now, stir them into the vegetables and sauté them for 2 more minutes.

Then, stir in the chicken broth.

The, add in the cubed chicken and raise the heat to medium high.

Next, once the broth comes to a gentle boil, stir in the soup shells.

Now, turn the heat to medium low and let the pasta cook in the broth.

Once the pasta is cooked, season it with salt, pepper and garlic powder and remove the rosemary and thyme sprigs.

Finally, serve warm and enjoy!

Chicken And Shells Soup

Chicken and shells soup is a delicious and hearty soup made with cubed rotisserie chicken, sautéed vegetables and tiny pasta shells cooked in a flavor broth.
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Course Soup
Cuisine American

Ingredients
  

  • Rotisserie Chicken, cubed
  • 2 Tbs Butter
  • 2 Tbs Olive Oil
  • 3 Sticks Carrot, diced into small pieces
  • 1 large Onion, diced into small pieces
  • 2-3 ribs Celery, diced into small pieces
  • 3 cloves Garlic
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 8 cups Chicken Broth (feel free to add more at the end to thin the soup out if the pasta absorbs too much)
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 pound Soup Shells Pasta

Instructions
 

  • In a large pot, heat the butter and olive oil over medium high heat and add the chopped carrots, celery and onion. Season them with salt and pepper and sauté the vegetables until they are soft. This should take about 7-10 minutes.
  • Add the minced garlic, fresh thyme and rosemary. Stir them into the vegetables and sauté them for 2 more minutes.
  • Stir in the chicken broth and add in the cubed chicken. Raise the heat to medium high.
  • Next, once the broth comes to a gentle boil, stir in the soup shells. Turn the heat to medium low and let the pasta cook in the broth.
  • Once the pasta is cooked, season it with salt, pepper and garlic powder and remove the rosemary and thyme sprigs.
  • Serve warm and enjoy!

Video

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BREAKFAST BURRITOS WITH SAUSAGE GRAVY

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Breakfast burritos with sausage gravy are made by rolling bacon, eggs and cheese in a flour tortilla and baking them in a flavorful sausage gravy.

Breakfast Burritos With Sausage Gravy

From the recipe collection of Tara Ippolito

These breakfast burritos with sausage gravy are the ultimate way to indulge on the weekend.

This is the perfect recipe to make if you are in the mood for something hearty, filling an absolutely delicious.

I like to make these on Saturday or Sunday mornings when everyone at my house is home and we can all enjoy this together.

The bacon egg and cheese burritos topped with that delicious sausage gravy is such an incredible combination. The flavors go together so perfectly.

This is one of those recipes that I can feed to my family and I know that they will be full and happy for hours.

I make this recipe often for casual breakfasts at home, but I’ve also made it for many holiday breakfast and brunches also. It goes together perfectly with my Everything Cream Cheese Board, too.

My family always looks forward to when I make this for them and there’s never any leftovers?

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family as I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Breakfast Burritos With Sausage Gravy Variations

I like this breakfast burrito recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Cheese- Any kind of cheese here will work. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Bacon- instead of using bacon, you can either omit it completely or sub for even more sausage. Use the precooked frozen bacon for extra convenience
  • Add On’s- Add extra vegetables, breakfast potatoes or whatever else you’d like to the burritos.

Other Easy Breakfast Recipes

If you like, super easy to make breakfast recipes like this one, here are some others that I know you’ll love, too.

Breakfast Burritos With Sausage Gravy Ingredients

  • Small Flour Tortillas
  • Eggs, beaten
  • Butter
  • Shredded Cheddar Cheese
  • Cooked Bacon
  • Breakfast Sausage
  • Flour
  • Milk
  • Salt, Pepper and Garlic Powder
  • Fresh Parsley, for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a medium size skillet, melt the butter over medium high heat, and add the beaten eggs.

Now, season the eggs with a little salt and pepper and scramble them adding ¼ of a cup of cheese towards the end. The cheese will help bind the eggs together in the burrito.

Then, heat the tortillas for 10 seconds in the microwave (this will make them easier to roll).

Next, divide the shredded cheddar cheese, eggs, and bacon into the center of each tortilla.

Now, roll the tortillas and place the burritos seam side down in a 9 x 13“ baking dish that has been sprayed with a little cooking spray.

Then, in a large skillet, brown, the sausage over medium high heat until it is cooked completely through.

Next, stir in the flour and let the sausage and flour cook together for two minutes stirring frequently.

Now, slowly pour in the milk and continue stirring.

Then, season the gravy with salt, pepper, and garlic powder. Continue stirring over medium heat until the gravy becomes thick. This should take about 3-5 minutes.

Next, pour the sausage gravy evenly on top of the burritos.

Now, place the burritos in the center rack of the oven for 20 minutes.

Finally, let the burritos cool, slightly garnish with parsley (optional), serve warm, and enjoy!

Breakfast Burritos With Sausage Gravy

Breakfast burritos with sausage gravy are made by rolling bacon, eggs and cheese in a flour tortilla and baking them with a flavorful sausage gravy on top.
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Course Breakfast
Cuisine American

Ingredients
  

  • 6-7 Small Flour Tortillas
  • 2 Tbs Butter
  • 8 Large Eggs
  • 1 1.4 Cup Cheddar Cheese, hand shredded
  • 1 Pound Breakfast Sausage
  • 4 Tbs Flour
  • 2.5 Cups Milk
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a medium size skillet, melt the butter over medium high heat and add the beaten eggs. Season the eggs with a little salt and pepper and scramble them adding ¼ of a cup of cheese towards the end. The cheese will help bind the eggs together in the burrito.
  • Heat the tortillas for 10 seconds in the microwave (this will make them easier to roll). Divide the shredded cheddar cheese, eggs, and bacon into the center of each tortilla.
  • Roll the tortillas and place the burritos seam side down in a 9 x 13“ baking dish that has been sprayed with a little cooking spray.
  • In a large skillet, brown, the sausage over medium high heat until it is cooked completely through. Stir in the flour and let the sausage and flour cook together for two minutes stirring frequently.
  • Slowly pour in the milk and continues stirring. Season the gravy with salt, pepper, and garlic powder. Continue stirring over medium heat until the gravy becomes thick. This should take about 3-5 minutes.
  • Pour the sausage gravy evenly on top of the burritos. Place the burritos in the center rack of the oven for 20 minutes.
  • Finally, let the burritos cool, slightly garnish with parsley (optional), serve warm, and enjoy!

Video

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RED VELVET EARTHQUAKE CAKE

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Red Velvet Earthquake Cake is made by baking boxed red velvet cake mix with a cream cheese swirl and chocolate chips over sweet shredded coconut and walnuts for a delicious dessert the whole family will love.

Red Velvet Earthquake Cake

From the recipe collection of Tara Ippolito

Red velvet earthquake cake is a delicious mixture of flavors and textures that you’re guaranteed to fall in love with.

This cake is truly impossible not to love. I thought I hit the lottery with this Chocolate Earthquake Cake recipe.

Little did I know that this red velvet version would rival it. They are both absolutely incredible.

Also, very pretty to look at if I do say so myself. Just look at those gorgeous colors.

The cracks and creases of this cake mixed with the cream cheese swirl and melted chocolate chips make for an impressive appearance for sure.

Desserts like this that are super easy to put together and require very little effort are right up my alley.

I made this for my son’s play date and the boys couldn’t get enough of it.

It was a huge hit with them and everyone that I’ve made it for. It’s a must make!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Red Velvet Earthquake Cake Variations

I like this cake recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Nuts- chopped pecans or walnuts would both be ok to use here.
  • Chocolate Chips- Dark, milk or white chocolate are all great choices for this.
  • Cake Batter- Although this is a red velvet version of earthquake cake chocolate cake mix can be used also. ?

Other Easy Boxed Cake Recipes

If you like super easy to make recipes using boxed cake mix like this one here or some others that I know you’ll love, too.

Red Velvet Earthquake Cake Ingredients

  • Red Velvet Cake Mix (plus the ingredients to make it)
  • Sweetened Coconut Flakes
  • Chopped Walnuts
  • Cream Cheese, room temperature
  • Powdered Sugar
  • Melted Butter
  • Vanilla Extract
  • Mini Milk or Dark Chocolate Chips

Instructions

Preheat the oven to 350°

First, spray a 9 x 13” baking dish with cooking spray.

Now, evenly sprinkle down a layer of sweetened coconut flakes.

Next, add a layer of the chopped walnuts on top.

Then, make the red velvet cake mix according to the directions on the back of the package.

Now, evenly pour the cake mix into the pan covering the coconut flakes and chopped walnuts.

Next, in a small bowl, mix together the softened cream cheese, powdered sugar, melted butter and vanilla extract.

Then, using a spoon, dollop the cream cheese mixture evenly over the cake batter.

Now, using a butter knife, swirl the cream cheese mixture into the cake batter.

Next, sprinkle the top evenly with the chocolate chips.

Next, place it onto the center rack of the oven for 40-50 minutes or until the cake is cooked event through.

Finally, let the cake cool slightly, serve warm or room temperature and enjoy!

Red Velvet Earthquake Cake

Red Velvet Earthquake Cake is made by baking boxed red velvet cake mix with a cream cheese swirl and chocolate chips over sweet shredded coconut and walnuts for a delicious dessert the whole family will love.
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Red Velvet Cake Mix (plus the ingredients to make it)
  • 1 Cup Sweetened Coconut Flakes
  • ! Cup Walnuts, chopped
  • 8 Oz Cream Cheese, room temperature
  • 2 Cups Powdered Sugar
  • 1 Tbs Vanilla Extract
  • 1 Stick Melted Butter
  • 1 Cup Mini Milk or Dark Chocolate Chips

Instructions
 

  • Preheat the oven to 350°
  • Spray a 9 x 13” baking dish with cooking spray and evenly sprinkle down a layer of sweetened coconut flakes.
  • Add a layer of the chopped walnuts on top.
  • Make the red velvet cake mix according to the directions on the back of the package. Evenly pour the cake mix into the pan covering the coconut flakes and chopped walnuts.
  • In a small bowl, mix together the softened cream cheese, powdered sugar, melted butter and vanilla extract.
  • Dollop the cream cheese mixture evenly over the cake batter and using a butter knife, swirl the cream cheese mixture into the cake batter.
  • Sprinkle the top evenly with the chocolate chips.
  • Place it onto the center rack of the oven for 40-50 minutes or until the cake is cooked event through.
  • Let the cake cool slightly, serve warm or room temperature and enjoy!

Video

Keyword red velvet earthquake cake

THE BEST BUFFALO CHICKEN DIP

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The best buffalo chicken dip is made with shredded rotisserie chicken, buffalo sauce, ranch dressing and just a few other simple ingredients for a truly crowd pleasing appetizer.

The Best Buffalo Chicken Dip

From the recipe collection of Tara Ippolito

If you’re looking for the best buffalo chicken dip, you’ve come to the right place.

We are a big entertaining family at my house. I’ve hosted so many parties, holidays, and family get togethers that I’ve actually lost count at this point.

This recipe isn’t new. I can remember having a bunch of different versions of this dip even when I was in high school. And trust me, that was a very, very long time ago.

I have tried so many different variations of recipes for buffalo chicken dip and this one is by far the best.

It’s the perfect amount of cheese, just the right kick of heat and the rotisserie chicken makes it super convenient to put together.

The first time I served this was for a Football Sunday watch party and it was devoured within just a few minutes.

I usually make my famous BBQ Chicken Dip, too, which is always a big hit.

My conclusion is that whenever a rotisserie chicken and cheese are involved, people are happy!

This is my go to recipe and I’m sure it will quickly become yours too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

The Best Buffalo Chicken Dip Variations

I love this dip recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- you can use rotisserie chicken or make and shred your own.
  • Crockpot- yes this can be made in the crockpot. Add all of the ingredients into the crockpot and set it to low for 3 to 4 hours or on high for 1 to 2 hours.
  • Cheeses- any kind of cheese that you would like to use this recipe would work. Just be sure to shred it yourself because it will melt much better that way. ?

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

The Best Buffalo Chicken Dip Ingredients

  • Softened Cream Cheese
  • Shredded Rotisserie Chicken
  • Hand Shredded Cheddar Cheese
  • Hand Shredded Monterey Jack Cheese
  • Franks Red Hot Buffalo Wing Sauce
  • Ranch Dressing
  • Dry Ranch Packet
  • Green Onions, sliced
  • Stacy’s Pita Chips & Celery, for dunking

Instructions

Preheat the oven to 350°

First, in a large bowl, add the shredded rotisserie chicken and dry ranch packet.

Now, mix the dry ranch into the chicken until it’s evenly combined.

Then, add the softened cream cheese, buffalo sauce, ranch dressing, shredded cheeses and sliced green onions.

Next, mix everything together until it’s evenly combined.

Now, add the mixture to a baking dish and smooth it out so that it’s flat and even.

Then, sprinkle the top with more shredded cheddar and Monterey Jack cheese.

Next, place it into the center rack of the oven for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let it cool slightly, garnish with sliced green onions and enjoy!

The Best Buffalo Chicken Dip

The best buffalo chicken dip is made with shredded rotisserie chicken, buffalo sauce, ranch dressing and just a few other simple ingredients for a truly crowd pleasing appetizer.
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Course Appetizer
Cuisine American

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 16 oz Cream Cheese, softened
  • 1 ½ cups Cheddar Cheese, hand shredded
  • 1 ½ cups Monterey Jack Cheese, hand shredded
  • 1 cup Ranch Dressing
  • 1 oz Dry Ranch Packet
  • 1 cup Franks Red Hot Buffalo Wing Sauce
  • ½ cup Green Onions, sliced
  • Stacy’s Pita Chips & Celery, for dunking

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, mix together the shredded rotisserie chicken and dry ranch packet.
  • Add the softened cream cheese, buffalo sauce, ranch dressing, 1 cup of shredded cheddar cheese, 1 cup of shredded monterey jack cheese and ¼ cup sliced green onions.
  • Mix everything together until it’s evenly combined and add it to a baking dish.
  • Sprinkle the top with the rest of the shredded cheddar and Monterey Jack cheese.
  • Place it into the center rack of the oven for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Let it cool slightly, garnish with sliced green onions and enjoy!

Video

Keyword the best buffalo chicken dip

MARRY ME CHICKEN MEATBALLS

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Marry me chicken meatballs are made with homemade chicken meatballs coated in a flavorful, easy to make tomato and cream sauce.

Marry Me Chicken Meatballs

From the recipe collection of Tara Ippolito

Marry me chicken meatballs are such a fun spin on the super popular Marry Me Chicken that took the internet by storm not too long ago.

I made marry me chicken and marry me pasta so many times that I can’t even count.

The sauce is so unique and flavorful. It’s super easy to make, too!

This recipe is a nice combination of both of those things. The chicken meatballs go together so nicely with that delicious sauce over them.

We like to serve this over pasta but it’s wonderful over some rice, too. You could always just eat them alone, too, if you’d like.

The meatballs are very easy to put together, but if you’d like to save some time and cut a big corner you can use frozen chicken meatballs.

I’m all about getting easy meals on the dinner table as quickly as possible. So, do whatever works best for you.

I knew my family already really enjoyed the flavors of marry me sauce but I’m was so pleasantly surprised over how much they loved this dish.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Marry Me Chicken Meatballs Variations

I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Meat- You can use ground beef or turkey if you’d prefer. This recipe also works with frozen meatballs, too.
  • Serving- Serve this over pasta or rice.

Other Easy Chicken Recipes

If you like super easy to make chicken recipes like this one, here are some others that I know you’ll love, too.

Marry Me Chicken Meatballs Ingredients

  • Ground Chicken
  • Eggs
  • Grated Parmesan Cheese
  • Milk
  • Italian Seasoned Breadcrumbs
  • Salt, Pepper, Garlic Powder, Onion Powder and Italian Seasoning
  • Butter
  • Olive Oil
  • Minced Garlic
  • Red Onion, diced
  • Canned Diced Tomatoes, drained
  • Sun Dried Tomatoes, chopped & some of the oil from the jar
  • Chicken Broth
  • Tomato Paste
  • Heavy Cream
  • Baby spinach

Instructions

Preheat the oven to 375°

First, in a large bowl, add the ground chicken, eggs, seasoned breadcrumbs, milk and Parmesan cheese.

Now, season it with salt, pepper, garlic powder and onion power and mix everything together until it’s evenly combined.

Then, roll the mixture into 2” balls and place them onto a parchment paper lined baking sheet.

Next, place them into the center rack of the oven for 30 minutes.

While the meatballs are cooking, in a large skillet, melt the butter and olive oil over medium high heat and sauté the chopped red onion until soft.

Then, add the minced garlic and sauté for an additional minute.

Next, add the chopped sun dried tomatoes and the oil from the jar that they came in. Sauté for 2 minutes.

Now, stir in the tomato paste.

Then, stir in the diced tomatoes and season them with salt, pepper, garlic powder and Italian seasoning. Let them simmer for 5 minutes.

Next, stir in the chicken broth.

Now, slowly stir in the heavy cream.

Then, stir in Parmesan cheese and let the sauce simmer for 5 minutes.

Next, add the chopped baby spinach and stir it into the sauce until the spinach has wilted. This should take about 3 minutes.

Once the meatballs are done, add them to the sauce.

Now, carefully spoon the sauce over the meatballs and let them simmer in it for about 5 minutes.

Finally, serve warm over pasta or rice and enjoy!

Marry Me Chicken Meatballs

Marry me chicken meatballs are made with homemade chicken meatballs coated in a flavorful, easy to make tomato and cream sauce.
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1.5 Pounds Ground Chicken
  • 1 Cup Italian Seasoned Breadcrumbs
  • 2 Eggs
  • ¼ Cup Milk
  • ½ Cup Parmesan Cheese
  • 2 Tbs Butter
  • 2 Tbs Olive Oil
  • ¼ Cup Red Onion, diced
  • 3 Cloves Garlic, minced
  • 3 Tbs Tomato Paste
  • ¼ Cup Sun Dried Tomatoes, chopped & 1 Tbs of the oil from the jar
  • 10 Oz Diced Tomatoes, drained
  • ¼ Cup Chicken Broth
  • 2 Cups Heavy Cream
  • 1 Cup Baby Spinach, chopped
  • Salt and Pepper to taste
  • 2 Tbs Garlic Powder
  • 1 Tbs Italian Seasoning
  • 1 Tbs Onion Powder

Instructions
 

  • Preheat the oven to 375°
  • First, in a large bowl, add the ground chicken, eggs, seasoned breadcrumbs, milk and Parmesan cheese. Season with salt, pepper, 1 tbs of garlic powder and onion power and mix everything together until it’s evenly combined.
  • Then, roll the mixture into 2” balls and place them onto a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes. The meatballs may be difficult to roll. Use a 1 ½ inch scooper.
  • While the meatballs are cooking, in a large skillet, melt the butter and olive oil over medium high heat and sauté the chopped red onion until soft. Add the minced garlic and sauté for an additional minute.
  • Add the chopped sun dried tomatoes and the oil from the jar that they came in. Sauté for 2 minutes.
  • Now, stir in the tomato paste and diced tomatoes. Season them with salt, pepper, 1 tbs garlic powder and Italian seasoning. Let them simmer for 5 minutes.
  • Next, stir in the chicken broth, heavy cream and Parmesan cheese. Llet the sauce simmer for 5 minutes.
  • Add the chopped baby spinach and stir it into the sauce until the spinach has wilted. This should take about 3 minutes.
  • Once the meatballs are done, add them to the sauce. Carefully spoon the sauce over the meatballs and let them simmer in it for about 5 minutes.
  • Finally, serve warm over pasta or rice and enjoy!

Video

Keyword marry me chicken meatballs

SOUR CREAM AND ONION EGG NOODLES

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Sour cream and onion egg noodles are made by tossing cooked egg noodles in a flavorful homemade sour cream and onion sauce for a simple dinner the whole family will love.

Sour Cream And Onion Egg Noodles

From the recipe collection of Tara Ippolito

I can confidently say that you are going to love these sour cream and onion egg noodles.

They couldn’t be easier to make and are a flavorful side dish the whole family is sure to love.

My two boys love sour cream and onion anything and these noodles are no exception. The first time I served them these they told me that this was their favorite thing I’ve made them.

We usually eat Cafeteria Noodles and this was a nice change. It’s great with a simple protein like Crockpot Smothered Chicken Legs and a vegetable like Frozen Roasted Green Beans.

To be honest, they’ll go great with whatever you’d prefer to serve them with so choose your favorite.

I love simple and easy to make meals like this that my family really enjoys. It makes dinner planning for those busy weeknights so much easier.

Most of the ingredients for this meal I already have on hand, too. I can just run to my pantry and have these noodles on the table in less than 30 minutes.

It really doesn’t get any easier than that!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Sour Cream And Onion Egg Noodles Variations

I like this noodle recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Cheese- Stir in a little Parmesan cheese for extra flavor.
  • Onion Soup Mix- Any flavor of Lipton Onion Soup Mix would be great in this recipe so choose your favorite.

Other Easy Egg Noodle Recipes

If you like delicious and super easy to make noodle recipes like this one, here are some others that I know you’ll love, too.

Sour Cream And Onion Egg Noodles Ingredients

  • Wide Egg Noodles plus a ladle of pasta water
  • Butter
  • Onion, diced
  • Chives, chopped
  • Lipton Onion Soup Mix
  • Sour Cream

Instructions

First, boil the egg noodles in salted water.

While the noodles are cooking, melt the butter in a large pan over medium high heat and add the diced onions.

Now, add Lipton Onion Soup packet.

Then, let the onion and onion soup packet sauté together for about 4 minutes or until the onions are soft.

Next, add a ladle of pasta water and stir it into the onions and onion soup packet for about 3 minutes.

Now, add in the cooked and strained egg noodles.

Then, add the sour cream and chopped chives.

Next, gently stir everything together until the noodles are evenly coated in the sour cream and onion sauce.

Finally, garnish with more chopped chives, serve warm and enjoy!

Sour Cream And Onion Egg Noodles

Sour cream and onion egg noodles are made by tossing cooked egg noodles in a flavorful homemade sour cream and onion sauce for a simple dinner the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 12 Oz Wide Egg Noodles plus a ladle of pasta water
  • 6 Tbs Butter
  • 1 Small Onion, diced
  • ¼ Cup Chives, chopped (saved some for garnish)
  • 1 Envelope Lipton Onion Soup Mix
  • 16 Oz Sour Cream

Instructions
 

  • First, boil the egg noodles in salted water.
  • While the noodles are cooking, melt the butter in a large pan over medium high heat and add the diced onions.
  • Add Lipton Onion Soup packet. Let the onion and onion soup packet sauté together for about 4 minutes or until the onions are soft.
  • Add a ladle of pasta water and stir it into the onions and onion soup packet for about 3 minutes.
  • Add in the cooked and strained egg noodles, sour cream and chopped chives.
  • Gently stir everything together until the noodles are evenly coated in the sour cream and onion sauce.
  • Finally, garnish with more chopped chives, serve warm and enjoy!

Video

Keyword sour cream and onion egg noodles

ASIAN CHICKEN WINGS

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Asian chicken wings are made by marinating chicken wings in soy sauce, brown sugar and just a few other simple ingredients for 48 hours before baking.

Asian Chicken Wings

These Asian chicken wings are loaded with flavor and so easy to make.

I’ve been making these wings since 2012 for almost every football Sunday that we’ve hosted. They get eaten up by everyone so fast that I’ve been doubling the recipe lately.

You don’t need to wait for football season to enjoy them, though. They’re perfect acceptable to eat all year round.

The soy sauce and brown sugar mixed together give these wings such a nice flavor.

However, the marinating process is a long one. Forty Eight hours long to be exact but I promise you, it’s worth every minute.

The marinade really penetrates the meat making each bite incredibly delicious.

No sauce needed for these wings either. They’re just right as they are. You have to try them for yourself to truly understand just how great they are.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Asian Chicken Wings Variations

I like this recipe for chicken wings made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- This marinade can be used on chicken thighs or drumsticks, too! Just adjust the cooking times to make sure the internal temperature of the chicken reaches 165° and is cooked all the way through.
  • Ginger- Freshly ground ginger is ok instead of the ginger paste.
  • Mustard- Use 1 teaspoon or regular mustard instead of ground, if needed.

Other Easy Chicken Wing Recipes

If you like, super easy to make wing recipes like this one, here are some others that I know you’ll love, too.

Asian Chicken Wings Ingredients

  • Chicken wings, separated into wings and flats
  • Soy Sauce
  • Brown Sugar
  • Ginger Paste
  • Garlic, minced
  • Ground Mustard
  • Sesame Seeds and Parsley, for garnish (optional)

Instructions

First, in a large bowl, add the chicken wings, brown sugar, soy sauce, ginger paste, garlic, and ground mustard.

Then, mix everything together until it’s evenly combined.

Next, cover the bowl and place it into the fridge for 24 hours.

After 24 hours, remove the wings from the fridge and give them a nice big stir.

Now, cover them and place them back into the fridge for another 24 hours.

After that, drain as much of the marinade as possible off the wings and place them on a foil lined baking sheet.

Next, place the wings in the center rack of a 375° preheated oven for 25 minutes.

Then, flip the wings and place them back into the oven for another 20 minutes. Check the wings! If too much marinate is on the pan, the wings may burn. Please keep an eye on them and remove them sooner if needed. As long as the wings reach an internal temperature of 165° they’re good to go!

Now, let them cool slightly, garnish with sesame seeds and parsley (optional) and enjoy!

Asian Chicken Wings

Asian chicken wings are made by marinating chicken wings in soy sauce, brown sugar and just a few other simple ingredients for 48 hours before baking.
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Course Appetizer, Snack
Cuisine American, Chinese

Ingredients
  

  • 5 Lbs Chicken wings, separated into wings and flats
  • 8 Oz Soy Sauce
  • 1 Tbs Ginger Paste
  • 2 C Brown Sugar, lightly packed
  • 4 Cloves Garlic, minced
  • 1 Tbs Ground Mustard
  • Sesame Seeds and Parsley, for garnish (optional)

Instructions
 

  • In a large bowl, add the chicken wings, brown sugar, soy sauce, ginger paste, garlic, and ground mustard. Mix everything together until it’s evenly combined.
  • Cover the bowl and place it into the fridge for 24 hours.
  • After 24 hours, remove the wings from the fridge and give them a nice big stir. Cover them and place them back into the fridge for another 24 hours.
  • After that, drain as much of the marinade as possible off the wings and place them on a foil lined baking sheet.
  • Place the wings in the center rack of a 375° preheated oven for 25 minutes.
  • Flip the wings and place them back into the oven for another 20 minutes. Check the wings! If too much marinate is on the pan, the wings may burn. Please keep an eye on them and remove them sooner if needed. As long as the wings reach an internal temperature of 165° they’re good to go!
  • Let them cool slightly, garnish with sesame seeds and parsley (optional) and enjoy!

Video

Keyword asian chicken wings

CHERRY GARCIA BROWNIES

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Cherry Garcia brownies are made using boxed brownie mix baked with a cherry cheesecake and chocolate chip topping for a delicious and easy to make dessert.

Cherry Garcia Brownies

From the recipe collection of Tara Ippolito

These Cherry Garcia Brownies are the dessert that everyone is going to be talking about.

I made this for a family get together and they couldn’t have been more of a hit. Everyone devoured them.

I love Ben and Jerry’s Cherry Garcia Ice Cream. It’s probably my favorite dessert of all time.

One day, I thought about how incredible it would be to make brownies inspired by my favorite dessert and came up with this.

I couldn’t be happier with the results. The chocolate brownie baked with the cheery cheesecake and mini chocolate chips is the greatest flavor combination of all times.

The boxed brownie mix is a huge shortcut that saves a lot of time, too. What a score.

I’ve said it plenty of times that I’m not an awesome baker. Any dessert recipe that I make has to be quick, easy and super delicious.

This one sure does hit all of those marks easily. Take this dessert to your next party and it is sure to be the star of the show. ?

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Cherry Garcia Brownies Variations

I like this brownie recipe made just the way it is but here are some ways so change it up if you’d like to.

  • Brownies- use any kind of brownie mix that you’d like or use your own homemade recipe.
  • Add Ins- feel free to add in some nuts, mini marshmallows, white chocolate chips or whoever else you’d like to.

Other Easy Desserts

If you like super easy to make dessert recipes like this one, here are some others that I know you’ll love, too.

Cherry Garcia Brownies Ingredients

  • Boxed Brownie Mix (plus the ingredients to make them)
  • Butter, softened
  • Cream Cheese, softened
  • Vanilla
  • Eggs
  • Flour
  • Sugar
  • Cherry Pie Filling
  • Miniature Chocolate Chips

Instructions

Preheat the oven to 350°

First, make the brownie mix according to the directions on the back of the package and pour the batter into a 9 x 13“ greased baking dish.

Next, in a small bowl, beat together the cream cheese, butter, sugar, eggs, flour, and vanilla until smooth.

Then, dollop the cream cheese mixture on top of the brownie batter.

Now, using a butter knife, swirl the cream cheese into the brownie mixture.

Next, dollop the cherry pie filling evenly on top of the brownie mix and cream cheese topping.

Then, using the back of a spoon, smear the cherry pie filling into the surface of the brownie batter and cream cheese mixture.

Now, evenly sprinkle the miniature chocolate chips on top.

Next, place the brownies in the center rack of the oven for 45 to 55 minutes or until the center is firm.

Finally, let the brownies, cool completely before slicing and serving. Enjoy!

Cherry Garcia Brownies

Cherry Garcia brownies are made using boxed brownie mix baked with a cherry cheesecake and chocolate chip topping for a delicious and easy to make dessert.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 Box Boxed Brownie Mix (plus the ingredients to make them)
  • 4 Tbs Butter, softened
  • 8 Oz Cream Cheese, softened
  • 1 Tbs Vanilla
  • ⅓ Cup Sugar
  • 2 Tbs Flour
  • 2 Eggs
  • 21 Oz Cherry Pie Filling
  • ½ Cup Miniature Chocolate Chips

Instructions
 

  • Preheat the oven to 350°
  • Make the brownie mix according to the directions on the back of the package and pour the batter into a 9 x 13“ greased baking dish.
  • In a small bowl, beat together the cream cheese, butter, sugar, eggs, flour, and vanilla until smooth.
  • Dollop the cream cheese mixture on top of the brownie batter. Using a butter knife, swirl the cream cheese into the brownie mixture.
  • Dollop the cherry pie filling evenly on top of the brownie mix and cream cheese topping. Using the back of a spoon, smear the cherry pie filling into the surface of the brownie batter and cream cheese mixture.
  • Evenly sprinkle the miniature chocolate chips on top. Place the brownies in the center rack of the oven for 45 to 55 minutes or until the center is firm.
  • Finally, let the brownies, cool completely before slicing and serving. Enjoy!

Video

Keyword Cherry Garcia Brownnies

COWBOY QUESO

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Cowboy Queso is a delicious blend of seasoned ground beef, creamy melted cheese, corn, black beans and just a few other simple ingredients for an appetizer everyone will love.

Cowboy Queso

From the recipe collection of Tara Ippolito

My goodness, this cowboy queso was such a huge hit with my friends and family.

From the moment I served this, it became an instant favorite and I know exactly why.

The creamy cheese with seasoned ground beef and all the beans and vegetables make this a truly irresistible appetizer that everyone is sure to love.

I’ve served this for so many family get togethers, parties and causal hangouts over the years because everyone just can’t get enough of it.

It’s especially a favorite during football season. My husband and his friends request this one a lot for game day watch parties.

All of the ingredients are simple but go together so well. It’s super easy to put together, too.

This recipe makes a lot of dip so you’ll have more than enough to snack on for the next day. That’s assuming your guests don’t eat it up all in one sitting.

Take this to your next party or get together and it is guaranteed to be the star of the show!

I hope you gift this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Cowboy Queso Variations

I like this queso recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Meat- Ground Beef, ground sausage or chorizo would all be ok to use for this recipe.
  • Cheese- Add a little softened cream cheese or shredded cheddar cheese to add even more creaminess.
  • Vegetarian- Omit the meat completely and add extra beans and corn to make this dip vegetarian.
  • Rotel- If you can’t find Rotel, any kind of diced tomatoes will be ok to use.

Other Easy Dip Recipes

If you like super easy to make and delicious dip recipes like this one, here are some others that I know you’ll love, too.

Cowboy Queso Ingredients

  • Ground Beef
  • Taco Seasoning Packets
  • Canned Corn
  • Cubed Velveeta
  • Rotel with green chilies
  • Black Beans
  • Diced Red Onion
  • Canned Diced Green Chilis
  • Sour Cream and Salsa, for garnish (optional)

Instructions

First, in a large skillet make the ground beef according to the directions on the back of the taco seasoning packet. We are going to use two packets for 1 pound of beef to give it lots of extra flavor.

Next, over low heat, add the cubed Velveeta and mix it in until it’s completely melted into the beef.

Then, add the rotelle, black beans, corn, red onions, and canned chilies.

Now, stir everything together until it’s evenly combined.

Finally, add to a serving dish and garnish with a little sour cream and salsa. Serve with tortilla chips and enjoy!

Cowboy Queso

Cowboy queso is a delicious blend of seasoned ground beef, creamy melted cheese, corn, black beans and just a few other simple ingredients for an appetizer everyone will love.
No ratings yet
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Course Appetizer, Snack
Cuisine American, Mexican

Ingredients
  

  • 1 Pound Ground Beef
  • 2 Oz Taco Seasoning
  • ½ Cup Corn
  • 6 Oz Velveeta
  • ½ Cup Black Beans, rinsed and drained
  • ¼ Cup Red Onions, diced
  • 10 Oz Rotel with Chilies
  • 2 Oz Green Chilies (add the whole can if you like a little more heat)

Instructions
 

  • In a large skillet make the ground beef according to the directions on the back of the taco seasoning packet. We are going to use two packets for 1 pound of beef to give it lots of extra flavor.
  • Over low heat, add the cubed Velveeta and mix it in until it’s completely melted into the beef.
  • Add the Rotel, black beans, corn, red onions, and canned chilies. Stir everything together until it’s evenly combined.
  • Finally, add to a serving dish and garnish with a little sour cream and salsa. Serve with tortilla chips and enjoy!

Video

Keyword cowboy queso

CHICKEN BACON RANCH QUESADILLAS

by 1 Comment

Chicken bacon ranch quesadillas are loaded with shredded rotisserie chicken, cheese, bacon bits and ranch for a delicious snack, lunch or dinner the whole family will love.

Chicken Bacon Ranch Quesadillas

From the recipe collection of Tara Ippolito

Chicken bacon ranch quesadillas are my families new favorite thing to eat.

Right across state lines, there’s an amazing pizza place called The Mountain House in Sparkill, NY that my kids absolutely love. They have the best chicken bacon ranch pizza there that we order about once a week.

I was thinking about trying to make my own at home before coming to the realization that my version would never be as good as their favorite restaurants.

So, I started thinking of ways that I could incorporate the flavors they love into something different and came up with this.

Talk about a smash hit! This totally hit the spot and my family couldn’t get enough of it.

They didn’t even ask for their pizza that week and I couldn’t believe it!

There’s just someone about the flavors of the chicken, bacon and ranch that go together so beautifully.

This is definitely not a traditional quesadilla filling but it sure does work! Now, I’ll be making this all the time as per my kids request.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Chicken Bacon Ranch Quesadillas Variations

I like this recipe for chicken quesadillas made just the way it is, but here are some ways to change it up if you’d like to.

  • Chicken- Instead of shredded rotisserie chicken, you can cook your own or use any leftover chicken that you already have.
  • Tortillas- Corn or flour tortillas as both ok to use. Also, use any size that you’d like to.
  • Bacon- I used bacon bits here because I had them at my house. But this recipe is wonderful with some baked and crumbled bacon, too.
  • Air Fryer- These an be air fried at 400 degrees for 5-7 minutes depending on the size,

Other Easy Recipes Using Shredded Rotisserie Chicken

If you like super easy to make recipes using shredded rotisserie chicken like this one, here are some others that I know you’ll love, too.

Chicken Bacon Ranch Quesadillas Ingredients

  • Shredded Rotisserie Chicken
  • Tortillas, large
  • Dry Ranch Seasoning
  • Ranch Dressing
  • Cooked And Crumbled Bacon
  • Diced Red Onion
  • Shredded Cheddar Cheese
  • Shredded Monterey Jack Cheese
  • Salt and Pepper

Instructions

First, in a large bowl, add the shredded rotisserie chicken, crumbled bacon, dry ranch seasoning, ranch dressing, shredded cheddar cheese and shredded Monterey Jack cheese.

Now, season it with salt and pepper and mix everything together until it’s combined.

Then, evenly distribute the filling onto half of the tortillas.

Next, add the other half of the tortillas onto the top of each one.

Now, working in batches, place the tortillas down onto a hot skillet that’s been sprayed with cooking spray or lightly oiled.

Then, flip the tortillas after 2 minutes on each side or until they are golden brown and crispy.

Finally, let them cool slightly, slice them into wedges, serve warm and enjoy!

Chicken Bacon Ranch Quesadillas

Chicken bacon ranch quesadillas are loaded with shredded rotisserie chicken, cheese, bacon bits and ranch for a delicious snack, lunch or dinner the whole family will love.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American, Mexican

Ingredients
  

  • 1 Shredded Rotisserie Chicken
  • 1 Oz Ranch Seasoning Packet
  • 1 Cup Ranch Dressing
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup Monterey Jack Cheese, hand shredded
  • ½ Cup Cooked and Crumbled Bacon
  • Salt and Pepper to taste
  • Tortillas how many depends on the size you choose but typically this makes 6-8 small quesadillas so you'll need 12-16

Instructions
 

  • In a large bowl, add the shredded rotisserie chicken, crumbled bacon, dry ranch seasoning, ranch dressing, shredded cheddar cheese and shredded Monterey Jack cheese. Season it with salt and pepper and mix everything together until it’s combined.
  • Evenly distribute the filling onto half of the tortillas. Next, add the other half of the tortillas onto the top of each one. Add the other half of the tortillas onto the top of each one.
  • Working in batches, place the tortillas down onto a hot skillet that’s been sprayed with cooking spray or lightly oiled. Flip the tortillas after 2 minutes on each side or until they are golden brown and crispy.
  • Let them cool slightly, slice them into wedges, serve warm and enjoy!

Video

Keyword chicken bacon ranch quesadila

GARDEN VEGETABLE DIP

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Garden vegetable dip is a creamy, crowd pleasing appetizer made with lots of freshly chopped vegetables, ranch seasoning, cream cheese and sour cream.

Garden Vegetable Dip

From the recipe collection of Tara Ippolito

This garden vegetable dip is a crowd pleasing appetizer that everyone is sure to love.

It’s creamy, flavorful and loaded with lots of freshly chopped vegetables. I love all of the beautiful colors the different vegetables bring to this recipe.

I usually serve this in the spring and summer when we are full of fresh veggies here in the Garden State.

Making this the perfect appetizer to serve for Easter and Mother’s Day, too. Honestly, it’s the perfect choice for any occasion.

You don’t need to wait for the warm weather either. This stuff is fantastic all year round.

I’ve never taken this to an event where it hasn’t gotten lots of compliments. What a great way to get your daily vegetables in, too.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Garden Vegetable Dip Variations

I like this recipe for veggie dip made just the way it is but here are some ways to change it up if you’d like to.

  • Sour Cream- You can substitute plain Greek yogurt for the sour cream if you’d like.
  • Vegetables- Any vegetable that you’d eat raw would be fine to use for this dip. Just be sure to chop it up small.
  • Add Ins- Cooked and crumbled bacon or some shredded cheddar cheese would be great add in’s to this dip.

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, here are some others that I know you’ll love, too.

Garden Vegetable Dip Ingredients

  • Cream Cheese, room temperature
  • Sour Cream
  • Dry Ranch Seasoning
  • Yellow Bell Pepper, diced small
  • Orange Bell Pepper, diced small
  • Broccoli Florets, diced small
  • Cucumber, deseeded and diced small
  • Carrots, shredded
  • Green Onions, sliced thin
  • Sturdy Crackers For Dipping

Instructions

First, in a large bowl, add the cream cheese, sour cream and ranch seasoning.

Then, stir everything together until it’s evenly combined.

Now, add all of the chopped vegetables reserving about ¼–½ a cup for the topping.

Next, stir the vegetables in until they are evenly combined with the sour cream and cream cheese mixture.

Now, smooth the dip out into a serving dish and garnish with the remaining vegetables.

Finally, serve with sturdy crackers and enjoy!

Garden Vegetable Dip

Garden vegetable dip is a creamy, crowd pleasing appetizer made with lots of freshly chopped vegetables, ranch seasoning, cream cheese and sour cream.
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Course Appetizer
Cuisine American

Ingredients
  

  • 8 Oz Cream Cheese, softened
  • 1 Cup Sour Cream
  • 1 Oz Ranch Seasoning
  • 1 Medium Yellow Bell Pepper, diced small
  • 1 Medium Orange Bell Pepper, diced small
  • 1 Head Broccoli Florets, diced small
  • 1 Medium Cucumber, deseeded and diced small
  • 1 Cup Carrots, shredded
  • 2 Stems Green Onions, sliced thin
  • Sturdy Crackers For Dipping

Instructions
 

  • In a large bowl, stir the cream cheese, sour cream and ranch seasoning together.
  • Add all of the chopped vegetables (reserving about ¼–½ a cup as a topping for later) and stir the vegetables in until they are evenly combined with the sour cream and cream cheese mixture.
  • Smooth the dip out into a serving dish and garnish with the remaining vegetables.
  • Finally, serve with sturdy crackers and enjoy!

Video

Keyword garden vegetable dip

BUBBLE UP PIZZA

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Bubble Up Pizza is such a fun spin on an old classic made using canned biscuits, tomato sauce, shredding mozzarella cheese and the toppings of your choice.

Bubble Up Pizza

From the recipe collection of Tara Ippolito

This bubble up pizza is such a fun and different dinner idea that my family absolutely loved.

My kids really had a great time eating and making this with me, too. They really enjoyed the assembling process and seeing the delicious finished product.

Pizza is always a hit and a family favorite around here. Being from Jersey,I think loving pizza is just in our blood.

I remember first going to college in Rhode Island and calling a pizza place to order take out. I asked for a pizza pie and the person on the other end told me that they were a restaurant not a bakery. And in that moment, I realized not everywhere calls it a pizza pie.

We order from our local pizza places at least once a week at my house. It’s just an easy way to get the kids fed on those busy weeknights.

This recipe was such a fun spin on a food that I already know my family loves. It’s customizable, too.

Add whatever toppings that you’d like. It all works!

It’s definitely great to serve to a crowd, too. The biscuits cook up to make a lot of the dough and we all had plenty to eat and some left over.

This is a a really unique way to have a little fun at dinner and serve something different.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I did.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support. 

Bubble Up Pizza Variations

I like this bubble pizza recipe made just the way it is, but here are some ways to change it up if you’d like to.

  • Toppings- Get creative and use any kind of toppings that you’d like to like peppers, onions and mushrooms.
  • Vegetarian- Completely omit the pepperoni for an easy vegetarian option.
  • Sauce- Use and jarred tomato sauce or your own if you’d like to. I also have a great Simple Tomato Sauce Recipe if you’d like to use that, click HERE.

Other Easy Dinner Ideas

If you like super easy to make dinners like this one, here are some others that I know you’ll love, too.

Bubble Up Pizza Ingredients

  • Canned Biscuits, cut into quarters
  • Tomato/ Pizza Sauce
  • Parmesan Cheese
  • Hand Shredded Mozzarella Cheese
  • Pepperoni (optional)
  • Italian Seasoning

Instructions

Preheat the oven to 375

First, spray a 9 x 13” baking dish with cooking spray.

Now, add the cut biscuit dough into the baking dish and spread them out into an even layer.

Then, top them evenly with the tomato sauce.

Next, sprinkle the Parmesan cheese on top.

Now, add the shredded mozzarella cheese evenly on top.

Then, sprinkle the top with pepperoni. I like to chop mine into small pieces but you can leave them whole if you prefer.

Next, sprinkle the Italian seasoning on top.

Now, place the baking dish in the center rack of the oven for about 25-30 minutes or until the biscuits are cooked all the way through.

Finally, let it cool slightly, serve warm and enjoy!

Bubble Up Pizza

Bubble Up Pizza is such a fun spin on an old classic made using canned biscuits, tomato sauce, shredding mozzarella cheese and the toppings of your choice.
No ratings yet
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Course Main Course, Snack
Cuisine American, Italian

Ingredients
  

  • 2 Cans Biscuits, cut to 4 pieces
  • 1.5 Cups Tomato Sauce
  • ½ Cup Parmesan Cheese
  • 2 Cups Mozzarella Cheese, hand shredded
  • 20 Slices Pepperoni, diced or kept whole
  • 1 Tbs Italian Seasoning

Instructions
 

  • Preheat the oven to 375
  • Spray a 9 x 13” baking dish with cooking spray. Add the cut biscuit dough into the baking dish and spread them out into an even layer.
  • Top them evenly with the tomato sauce, parmesan cheese and shredded mozzarella.
  • Sprinkle the top with pepperoni (I like to chop mine into small pieces but you can leave them whole if you prefer) and Italian seasoning.
  • Place the baking dish in the center rack of the oven for about 25-30 minutes or until the biscuits are cooked all the way through.
  • Finally, let it cool slightly, serve warm and enjoy!

Video

Keyword Bubble Up Pizza

HAWAIIAN MACARONI SALAD

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Hawaiian macaroni salad is the perfect summer side dish made with cooked macaroni pasta tossed with shredded carrot and onion in a creamy, mayonnaise based sauce.

Hawaiian Macaroni Salad

From the recipe collection of Tara Ippolito

Hawaiian Macaroni Salad also known as Hawaiian Mac Salad is such a creamy and delicious side dish.

When my sister requested that I make her some macaroni salad, I wanted to switch it up and started to do a little research. I was so happy to stumble upon this recipe .

It’s much like Classic Macaroni Salad but with minimal ingredients. To be totally honest, I think this is my new favorite.

By using such few ingredients, you can really taste how each one compliments each other so nicely. I can’t get enough of this.

Not only did my sister just love it, but my whole entire family did, too. Myself included big time.

This is the perfect side dish to bring along for a picnic in the spring or summer time BBQ. It’s perfect served along side hotdogs and hamburgers or sandwiches for lunch.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support

Hawaiian Macaroni Salad Variations

I like this recipe for Hawaiian macaroni salad made just the way it is, but here are some ways to switch it up if you’d like to.

  • Pasta- If you’d rather not use macaroni, and small pasta like Daltini would be okay.
  • Pasta Texture- “real” Hawaiian macaroni salad uses slightly over cooked macaroni. Traditional macaroni salad uses al dente pasta. Either one works so it’s all about preference.
  • Mayonnaise- Only use “Best Food” or “Hellmann’s” mayonnaise.
  • Add Ins- Add chopped celery, crab, green onions or whatever else you’d like to.

Other Easy Summer Salads

If you like, super easy to make summer salads like this one here or some others that I know you’ll love, too.

Hawaiian Macaroni Salad Ingredients

  • Elbow Macaroni Pasta
  • Hellmann’s Mayonnaise
  • Carrot, shredded
  • Onion, shredded
  • Apple Cider Vinegar
  • Sugar
  • Milk
  • Salt and Pepper to taste

Instructions

First, boil your macaroni pasta in salted water according to the directions on the back of the package.

Now, drain the pasta and rinse it under cold water to stop the cooking process.

Then, add dd it to a large bowl.

Then, add the shredded carrot, onion and apple cider vinegar.

Next, toss it all together, cover with plastic wrap and place it into the refrigerator for 15 minutes.

Now, in a separate bowl, stir together the mayonnaise, sugar, milk, salt and pepper.

Then, pour it onto the macaroni and stir it all together until it’s evenly combined.

Next, cover it and place it back into the refrigerator for at least an hour.

Finally, give it one final stir together, serve cold and enjoy!

Hawaiian Macaroni Salad

Hawaiian macaroni salad is the perfect summer side dish made with cooked macaroni pasta tossed with shredded carrot and onion in a creamy, mayonnaise based sauce.
No ratings yet
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Course Side Dish
Cuisine American

Ingredients
  

  • 8 Oz Elbow Macaroni Pasta
  • 1 ¼ Cup Hellmann’s Mayonnaise
  • 1 Medium Carrot, peeled and shredded
  • 3 Tbs Onion, shredded
  • 1 Tbs Apple Cider Vinegar
  • 1 teaspoon Sugar
  • 2 Tbs Milk
  • Salt and Pepper to taste

Instructions
 

  • Boil your macaroni in salted water according to the directions on the back of the package. Drain the pasta and rinse it under cold water to stop the cooking process. Add it to a large bowl.
  • Add the shredded carrot, onion and apple cider vinegar. Toss it all together, cover with plastic wrap and place it into the refrigerator for 15 minutes.
  • In a separate bowl, stir together the mayonnaise, sugar, milk, salt and pepper.
  • Pour the dressing onto the macaroni and stir it all together until it’s evenly combined. Cover it and place it back into the refrigerator for at least an hour.
  • Finally, give it one final stir together, serve cold and enjoy!

Video

Keyword Hawaiian Macaroni Salad

MILLION DOLLAR TORTELLINI

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Million Dollar Tortellini is made by baking cheese tortellini in a meaty tomato sauce layered with ricotta and mozzarella cheese until hot and bubbly.

Million Dollar Tortellini

From the recipe collection of Tara Ippolito

This cheesy million dollar tortellini is the easy to make dinner that your family is going to love.

I was so happy when I saw this version of tortellini making its rounds on the internet and just knew I had to give it a try.

My family loved Million Dollar Spaghetti and Million Dollar Chicken so we were very excited to try this.

What a hit! It became an instant family favorite and first bite.

This recipe reminds me a lot of my Baked Ziti recipe. I think it’s easier to make and tastes a little more interesting, too.

The cheese tortellini really gives it a little something special. I love that you can use different filling flavors, too, and change it up every once in a while.

My family absolutely loved this and it couldn’t have been easier to make, too.

The tortellini, hearty meat sauce and blend of ricotta and mozzarella cheeses go together perfectly. It’s comfort food at its best.

Not boiling the ravioli also saves a bunch of time. Easy to make recipes like this one are lifesavers on busy weekdays

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Million Dollar Tortellini Variations

I like this recipe for tortellini made just the way it is but here’s some ways to change it up if you’d like to.

  • Tortellini- Any filling tortellini would work for this recipe so use your favorite.
  • Sauce- Use your own tomato sauce recipe or any jarred tomato sauce. If you need a good Simple Tomato Sauce Recipe click HERE for mine.
  • Ground Meat- Ground beef, turkey or chicken would all be great to use.

Other Easy Baked Pasta Recipes

If you would like super easy to make baked pasta recipes like this one here or some other others that I know you’ll love, too.

Million Dollar Tortellini Ingredients

  • Ground Beef
  • Onion, diced
  • Garlic, minced
  • Olive Oil
  • Crushed Tomatoes
  • Cheese Tortellini
  • Ricotta Cheese
  • Hand Shredded Mozzarella Cheese
  • Parmesan Cheese
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

Preheat the oven to 350.

First, in a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic into soft.

Now, add the ground beef and seasoning it with salt and pepper, garlic powder and Italian seasoning.

Then, brown the ground beef, breaking it up into small pieces as it cooks. Drain the fat if needed.

Next, add the crushed tomatoes and season it with salt, pepper, garlic powder and Italian seasoning.

Now, stir them into the ground beef and let it simmer for 5 minutes.

Then, turn off the heat, add the tortellini and stir it into to sauce until it’s evenly coated.

Now, in a greased baking dish, add half of the tortellini and sauce mixture and smooth it out so that it is flat even.

Next, in a separate bowl mixed together the ricotta cheese, shredded mozzarella cheese, Parmesan, Italian seasoning, salt, pepper, and garlic powder.

Then, dollop the ricotta mixture on top of the tortellini.

Now, using the back of a spoon, smooth it out into an even layer over the tortellini.

Next, add the rest of the tortellini on top of the ricotta mixture and smooth it out so that it’s flat and even.

Then, cover the top with the shredded mozzarella cheese.

Now, place in the center rack of the oven until the cheese is melted, and the sides are hot and bubbly.

Finally, let it cool, slightly garnish with parsley, optional, serve warm, and enjoy!

Million Dollar Tortellini

Million Dollar Tortellini is made by baking cheese tortellini in a meaty tomato sauce layered with ricotta and mozzarella cheese until hot and bubbly.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 Tbs Olive Oil
  • 1 Small Onion, diced
  • 4 Cloves Garlic, minced
  • 1 Pound Ground Beef
  • 28 Oz Crushed Tomatoes
  • 15 Oz Ricotta Cheese
  • 2 Cups Mozzarella Cheese, hand shredded (divided)
  • ½ Cup Parmesan Cheese
  • 1 Pound Cheese Tortellini
  • Salt and Pepper to taste
  • 3 teaspoon Italian Seasoning
  • 3 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350.
  • In a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic into soft.
  • Add the ground beef and seasoning it with salt and pepper, 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. Brown the ground beef, breaking it up into small pieces as it cooks. Drain the fat if needed.
  • Add the crushed tomatoes and season it with salt, pepper,1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning. Stir them into the ground beef and let it simmer for 5 minutes.
  • Turn off the heat, add the tortellini and stir it into to sauce until it’s evenly coated.
  • In a greased baking dish, add half of the tortellini and sauce mixture and smooth it out so that it is flat even.
  • In a separate bowl mix together the ricotta cheese, 1 cup of the shredded mozzarella cheese, Parmesan, 1 teaspoon of Italian seasoning, salt, pepper, and 1 teaspoon garlic powder.
  • Dollop the ricotta mixture on top of the tortellini. Using the back of a spoon, smooth it out into an even layer over the tortellini.
  • Add the rest of the tortellini on top of the ricotta mixture and smooth it out so that it’s flat and even also. Cover the top with the shredded mozzarella cheese.
  • Place in the center rack of the oven for 30 minutes or until the cheese is melted, and the sides are hot and bubbly.
  • Let it cool slightly, garnish with parsley (optional) serve warm, and enjoy!

Video

Keyword million dollar tortellini

KRAFT TUSCAN CHICKEN

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Kraft Tuscan Chicken is made with seasoned chicken thighs and baby potatoes cooked in a flavorful Tuscan Italian dressing based sauce with peas and herbs for a dinner the whole family will love.

Kraft Tuscan Chicken

From the recipe collection of Tara Ippolito

This Kraft Tuscan Chicken is a recipe that I’ve been making since 2013.

A former coworker gave it to me years ago when we were discussing easy to make meals. She said it was a must try.

Apparently, she found it right on the Kraft foods website and it was a huge hit with her children and family.

With a recommendation like that, I knew I had to give it a try myself. Wow, was I impressed!

This was just the recipe I needed to knock me out of my recipe rut. It was easy to put together and backed a serious punch of flavor.

It became a quick favorite of mine and a go to recipe for busy weeknights. Thankfully, now that I have my own kids, they love it, too.

So, this recipe has stayed in my back pocket for when I need a quick and easy meal to throw together.

One of my favorite parts about this is that it’s a whole meal in one. No sides needed. You’ve got the protein, vegetables and starch all right there.

Maybe a nice side salad or piece of Homemade Garlic Bread could be a nice addition but that’s really all you need.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Kraft Tuscan Chicken Variations

I like this chicken dinner recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Chicken- Chicken breast or thighs can both be used for this recipe.
  • Dressing- This recipe is best using Kraft Tuscan Italian Dressing but it can sometimes be difficult to find. If you can find the Tuscan dressing, use Robusto Italian Dressing instead.
  • Peas- canned or frozen peas can both be used. Just allow some extra cooking time if you’re using frozen.

Other Easy Chicken Dinners

If you like super easy to make chicken dinner recipes like this one, here are some others that I know you’ll love, too.

Kraft Tuscan Chicken Ingredients

  • Olive Oil
  • Boneless Skinless Chicken Thighs
  • Small Red Potatoes (cut in half)
  • Minced Garlic
  • Chicken Broth
  • Kraft Tuscan Italian Dressing
  • Peas
  • Fresh Rosemary, chopped
  • Salt, Pepper, Garlic Powder and Oregano

Instructions

First, season the chicken thighs on both sides with salt, pepper and garlic powder.

Now, in a large skillet, heat the olive oil over medium high heat and cook the chicken for 3-4 minutes on each side.

Once the chicken is browned, set it aside and keep it warm.

Then, add a little more oil to the same skillet and add the potatoes cut side down.

Next, season the potatoes with salt and pepper and stir them around for about 7 minutes or until the potatoes are browned.

Now, stir in the minced garlic, oregano and fresh rosemary.

Then, add the chicken broth and Tuscan Italian dressing.

Next, bring the liquid to a boil, reduce the heat to low and place a lid on top of the skillet.

Then, let everything simmer on low for 10 minutes.

Now, add the chicken back into the skillet (be sure to add any juice/ liquid that ran off of the chicken back into the pan, too).

Next, simmer the chicken on low heat in the sauce for about 5-10 minutes or until chicken is finished cooking all the way through.

Then, remove the chicken and potatoes from the skillet and add them to a serving dish.

Now, add the peas to the remaining liquid in the pan and let them simmer for about 2-4 minutes or until the peas are cooked and plump.

Finally, spoon the sauce and peas over the chicken and potatoes. Serve warm and enjoy!

Kraft Tuscan Chicken

Kraft Tuscan Chicken is made with seasoned chicken thighs and baby potatoes cooked in a flavorful Tuscan Italian dressing based sauce with peas and herbs for a dinner the whole family will love.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 3 Tbs Olive Oil
  • 6 Boneless Skinless Chicken Thighs
  • 1 Pound Small Red Potatoes (cut in half)
  • 4 Cloves Garlic, minced
  • 1 ¼ Cup Chicken Broth
  • ¼ Cup Kraft Tuscan Italian Dressing
  • ¾ Cups Peas
  • 1 Tbs Fresh Rosemary, chopped
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Dry Oregano

Instructions
 

  • Season the chicken thighs on both sides with salt, pepper and garlic powder.
  • In a large skillet, heat 2 tbs of olive oil over medium high heat and cook the chicken for 3-4 minutes on each side. Once the chicken is browned, set it aside and keep it warm.
  • Add a 1 tbs of oil to the same skillet and add the potatoes cut side down. Season the potatoes with salt and pepper and stir them around for about 7 minutes or until the potatoes are browned.
  • Stir in the minced garlic, oregano and fresh rosemary.
  • Add the chicken broth and Tuscan Italian dressing. Bring the liquid to a boil, reduce the heat to low and place a lid on top of the skillet. Let everything simmer on low for 10 minutes.
  • Add the chicken back into the skillet (be sure to add any juice/ liquid that ran off of the chicken back into the pan, too). Simmer the chicken on low heat in the sauce for about 5-10 minutes or until chicken is finished cooking all the way through.
  • Remove the chicken and potatoes from the skillet and add them to a serving dish.
  • Add the peas to the remaining liquid in the pan and let them simmer for about 2-4 minutes or until the peas are cooked and plump.
  • Spoon the sauce and peas over the chicken and potatoes. Serve warm and enjoy!

Video

Keyword Kraft Tuscan Chicken

CHILI FRITO CORN SALAD

by 5 Comments

This Chili Frito corn salad is made using canned corn, minced bell pepper and crispy Chili Fritos tossed together in mayonnaise for a delicious, crowd pleasing side dish.

Chili Frito Corn Salad

From the recipe collection of Tara Ippolito

This Chili Frito Corn Salad is the side dish you never knew you needed until now.

Maybe I’m wrong and you’ve tried it before. In that case, you know how surprisingly good this is.

But, if you haven’t had it, you’re in for a real treat! This side dish will knock your socks off.

Warm weather is right around the corner and so are all those summer time BBQ’s and cook outs. Nothing goes better with anything that you can throw on the grill than this.

At first I was skeptical but I can’t even express how incredible these flavors and textures to together.

The sweetness of the corn, saltiness of the cheese and crunch of those Chili Fritos is like a party in my mouth.

Whenever I make this for parties, everyone just loves it. I’ve been making this for so many years that it’s turned into a summer staple at my house.

Make this for your next warm weather party and it sure to be a hit with all of your guests.

I hope you give this recipe a try. If you do I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Chili Frito Corn Salad Variations

I like this corn salad recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Fritos- Chili Fritos are the best for this put regular Fritos are ok to use, too.
  • Cheese- Use and kind of shredded cheese that you’d like for this recipe or a combination of two. Choose your favorite.
  • Parsley- I’m not a fan of cilantro so I used parsley but cilantro works very well for this recipe If you’d love to swap it out.

Other Easy Salad Recipes

If you like super easy to make side dish recipes like this one, here are some others that I know you’ll love, too.

Chili Frito Corn Salad Ingredients

  • Canned Corn, drained very well
  • Red Bell Pepper, minced
  • Cheddar Cheese, hand shredded
  • Monetary Jack Cheese, hand shredded
  • Mayonnaise
  • Black Pepper
  • Fresh Parsley, chopped
  • Chili Fritos

Instructions

Fist, in a large bowl, add the drained corn, minced bell pepper, mayonnaise, cheeses, pepper and fresh parsley.

Now, stir everything together until it’s evenly combined.

Then, semi crush the Chili Fritos (you don’t want to turn them to dust, just break them up a bit) and add them to the corn mixture. Be sure not to add the Fritos until just before serving or they will become soggy.

Next, stir the Fritos into the corn mixture, serve and enjoy!

Chili Frito Corn Salad

This Chili Frito corn salad is made using canned corn, minced bell pepper and crispy Chili Fritos tossed together in mayonnaise for a delicious, crowd pleasing side dish.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 30 Oz (2 cans) Canned Corn, drained very well
  • 1 Medium Red Bell Pepper, minced
  • 1 Cup Cheddar Cheese, hand shredded
  • 1 Cup Monetary Jack Cheese, hand shredded
  • 1 Cup Mayonnaise
  • 1 Tbs Black Pepper
  • ¼ Cup Fresh Parsley, chopped
  • 9 Oz bag Chili Fritos

Instructions
 

  • In a large bowl, add the drained corn, minced bell pepper, mayonnaise, cheeses, pepper and fresh parsley. Stir everything together until it’s evenly combined.
  • Semi crush the Chili Fritos (you don’t want to turn them to dust, just break them up a bit) and add them to the corn mixture. Be sure NOT to add the Fritos until just before serving or they will become soggy.
  • Next, stir the Fritos into the corn mixture, serve and enjoy!

Video

Keyword frito corn salad

STRAWBERRIES AND CREAM POKE CAKE

by 3 Comments

Strawberries and cream poke cake is made using boxed cake mix, strawberry pie filling and whipped cream topped with crushed graham crackers and fresh strawberries for a dessert the whole family will love.

Strawberries and Cream Poke Cake

From the recipe collection of Tara Ippolito

This strawberries and cream poke cake was one of the easiest and most delicious desserts that I’ve ever made.

My sons were home from school for spring break and I was looking for something that would be simple to make with them.

They absolutely love strawberries, cool whip and cake. So once I came across this recipe I knew they were gonna love it.

Boy oh boy was I right! They couldn’t get enough of it.

The best part of the whole recipe was that it was easy enough for them to get into the kitchen and help me make it.

This dessert requires very minimal ingredients and effort to make. Easy to put together desserts like this one are right up my alley.

I’m not a great baker so any recipe that I make has gotta be just like this one. Quick, simple and incredibly delicious.

If you’ve got strawberry friends and family in your life, you’ve gotta make this for them. It will be an instant hit for sure.

It’s the perfect sweet treat to bring to a summer BBQ, make for a casual night at home or serve for any holiday.

I hope you give this one a try. If you do I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Strawberries and Cream Poke Cake Variations

I like this poke cake recipe made just the way it is but here are some ways to change it up if you’d like to.

  • Cake Mix- White or yellow boxed cake mix would both work. For a strawberry overload, use boxed strawberry cake mix.
  • Pie Filling- To switch this recipe up a little, use any flavor of pie filling that you’d like. Cherry and blueberry are especially delicious!
  • Toppings- Crushed graham crackers, fresh strawberries or strawberry syrup would all be great topping choices.

Other Easy Cake Recipes

If you like super easy to make poke and dump cake recipes like this one, here are some others that I know you’ll love, too.

Strawberries And Cream Poke Cake Ingredients

  • Boxed White Cake Mix (plus the ingredients to make it)
  • Strawberry Pie Filling
  • Cool Whip
  • Crushed Graham Crackers
  • Fresh Strawberries, sliced

Instructions

First, make the boxed cake mix according to the directions on the back of the package and let it cool.

Then, using the back of a wooden spoon, poke holes in the cake about 2” apart. Be sure not to go all the way to the bottom or the filling will seep out.

Next, add the strawberry pie filling and spread it out evenly on top of the cake pushing some of the filling into the holes.

Now, add the cool whip and spread it evenly on top of the pie filling.

Then, place the cake into the refrigerator for at least 2 hours.

Finally, right before serving, sprinkle the top with the crushed graham crackers and the sliced fresh strawberries. Serve cool and enjoy!

Strawberries and Cream Poke Cake

Strawberries and cream poke cake is made using boxed cake mix, strawberry pie filling and whipped cream topped with crushed graham crackers and fresh strawberries for a dessert the whole family will love.
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Course Dessert
Cuisine American

Ingredients
  

  • 1 Box White Cake Mix
  • 2 Cans (40 oz) Strawberry Pie Filling
  • 12 Oz Cool Whip
  • ½ Cup Graham Crackers, crushed
  • ½ Cup Fresh Strawberries, sliced

Instructions
 

  • Make the boxed cake mix according to the directions on the back of the package and let it cool.
  • Using the back of a wooden spoon, poke holes in the cake about 2” apart. Be sure not to go all the way to the bottom or the filling will seep out.
  • Add the strawberry pie filling and spread it out evenly on top of the cake pushing some of the filling into the holes.
  • Add the cool whip and spread it evenly on top of the pie filling.
  • Place the cake into the refrigerator for at least 2 hours.
  • Right before serving, sprinkle the top with the crushed graham crackers and the sliced fresh strawberries. Serve cool and enjoy!

Video

Keyword strawberries and cream poke cake

ROASTED ASPARAGUS WITH PARMESAN AND TOMATOES

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Roasted asparagus with parmesan and tomatoes is a flavorful and impressive side dish that’s perfect for every occasion.

Roasted Asparagus With Parmesan And Tomatoes

From the recipe collection of Tara Ippolito

This roasted asparagus with parmesan and tomatoes is a super impressive and delicious side dish that’s perfect for any occasion.

The colors and flavors in this recipe complement each other so well. I love the taste of the asparagus, blistered tomatoes and salty Parmesan cheese together.

Drizzle this with that balsamic glaze and you’ll have a side dish that everyone will truly any.

I’ve made this recipe for almost every occasion that you could think of. From casual dinners at home to important holidays like Christmas, Thanksgiving and Easter.

Not only does it look beautiful, but it’s super easy to make, too. I can have this prepared and on the table in under 30 minutes.

I love roasting vegetables and roasted asparagus is one of my favorites. This is a nice way to make it a little more interesting and add some delicious flavors and textures to it, too.

Serve this for your next dinner party, holiday or casual night at home and it’s sure to be a guaranteed hit!

I hope you give this recipe a try. I know if you do you’ll love it just as much as my family and friends do. ?

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Roasted Asparagus With Parmesan And Tomatoes Variations

I like this asparagus recipe made just rhetorical way it is but here are some ways to change it up if you’d like to.

  • Asparagus- fresh is best but frozen and thawed asparagus would be ok to use if needed.
  • Tomatoes- use cherry or grape tomatoes for this recipe. Cherry tomatoes still on the vine make for a super impressive presentation, too. ?
  • Parmesan Cheese- grated or shaved Parmesan can both be used for this recipe. The cheese tends to almost melt and disappear when it’s being baked. So if you want more of a cheesy appearance use shave Parmesan, but for a milder flavor, use the grated. ?

Other Easy Vegetable Side Dishes

If you like super easy to make side dish recipes like this one, here are some others that I know you’ll love, too.

Roasted Asparagus With Parmesan And Tomatoes Ingredients

  • Asparagus, cleaned and trimmed
  • Parmesan Cheese, grated or shaved
  • Cherry Tomatoes, halved
  • Olive Oil
  • Balsamic Glaze (any brand)
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

Preheat the oven to 350°

First, drizzle the asparagus with olive oil and season it with salt, pepper and garlic powder. Spread it out onto an oven safe baking dish.

Next, add the grated or shaved Parmesan cheese along the center of the asparagus. If you’d like the cheese to be more present, use shaved Parmesan. But, if you prefer a more mild look and flavor, use the grated Parmesan.

Then, in a small bowl, stir the cherry tomatoes in with a little olive oil, salt, pepper, garlic powder, and Italian seasoning.

Now, place the tomatoes on top of the Parmesan cheese.

Next, place the baking sheet in the center rack of the oven for 20 to 25 minutes.

Then, drizzle the asparagus, tomatoes, and Parmesan cheese with the balsamic glaze.

Finally, serve warm and enjoy!

Roasted Asparagus With Parmesan And Tomatoes

Roasted asparagus with parmesan and tomatoes is a flavorful and impressive side dish that’s perfect for every occasion.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 Bundle Asparagus, cleaned and trimmed
  • ½ Cup Parmesan Cheese, grated or shaved
  • ½ Cup Cherry Tomatoes, halved
  • 3 Tbs Olive Oil
  • 2-3 Tbs Balsamic Glaze (any brand)
  • Salt and Pepper, to taste
  • 1 ½ teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning

Instructions
 

  • Preheat the oven to 350°
  • Drizzle the asparagus with 2 tbs olive oil and season it with salt, pepper and 1 teaspoon garlic powder. Spread it out onto an oven safe baking dish.
  • Add the grated or shaved Parmesan cheese along the center of the asparagus. If you’d like the cheese to be more present, use shaved Parmesan. But, if you prefer a more mild look and flavor, use the grated Parmesan.
  • In a small bowl, stir the cherry tomatoes in with 1 tbs of olive oil, salt, pepper, ½ teaspoon garlic powder, and Italian seasoning and place the tomatoes on top of the Parmesan cheese.
  • Place the baking sheet in the center rack of the oven for 20 to 25 minutes.
  • Drizzle the asparagus, tomatoes, and Parmesan cheese with the balsamic glaze. Serve warm and enjoy!

Video

Keyword Roasted asparagus with parmesan and tomatoes

ITALIAN COMBO PASTA SALAD

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Italian Combo Pasta Salad is the perfect summer side dish made with all the delicious flavors of your favorite sandwich combined with bowtie pasta in a creamy mayonnaise based dressing.

Italian Combo Pasta Salad

From the recipe collection of Tara Ippolito

This Italian combo pasta salad is a delicious, easy to make side dish that everyone is sure to love.

Summer is right around the corner and so are all those awesome summer BBQ’s and get togethers. Good thing I've got just the dish for you to bring to the party.

We love pasta salad around here and I’m always looking for new and exciting ways to serve it. This recipe hit the spot.

No one does Italian combo sandwiches better than Jersey. Being Bergen County born and raised, I know a thing or two about the best ways to make them.

I think that’s why I love this salad so much. It’s got two of my favorite things combined into one delicious recipe.

The best part of this is that it’s completely customizable. Whatever you’d add or take out of your sandwich order can be applied here, too.

Make this as a side dish for sandwiches, hot dogs, hamburgers and just about anything you can toss on the grill. It goes with it all.

Being this to your next cook out and watch it become the star of the show!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and friends do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Italian Combo Pasta Salad Variations

I like this pasta salad recipe made just the way it is, but here are some way to change it up if you’d like to.

  • Pasta- Any small sized pasta would work for this recipe.
  • Cheese- Swap out the mozzarella pearls for provolone cheese or do a combination of both.
  • Add Ins- shredded lettuce, tomatoes, pickles and olives would all be great to add for extra texture and flavors.

Other Easy Salad Recipes

If you like super easy to make summer salads like this one, here are some other recipes that I know you’ll love, too.

Italian Combo Pasta Salad Ingredients

  • Cooked Bow Tie Pasta
  • Salami, diced
  • Pepperoni, diced
  • Ham, diced
  • Red Onion, diced
  • Mozzarella Pearls
  • Banana Peppers, sliced
  • Olive Oil
  • Freshly Grated Parmesan Cheese
  • Mayonnaise
  • Red Wine Vinegar
  • Salt, Black Pepper, Italian Seasoning, Red Pepper Flakes, Garlic Powder & Onion Powder

Instructions

First, in a large bowl, add the cooked pasta, chopped salami, ham, pepperoni, mozzarella pearls, red onion and banana peppers.

Now, drizzle the top with olive oil and toss everything together.

Next, grate the fresh Parmesan cheese on top.

Then, season it with black pepper and Italian seasoning.

Next, stir it into the pasta.

Now, in a separate bowl, mix together the mayonnaise, red wine vinegar, red pepper flakes, Italian seasoning, garlic powder, onion powder, salt and black pepper.

Next, pour the dressing over the pasta.

Then, stir the dressing into the pasta until it’s evenly coated.

Finally, add fresh parsley for garnish (optional) and enjoy.

Italian Combo Pasta Salad

Italian Combo Pasta Salad is the perfect summer side dish made with all the delicious flavors of your favorite sandwich combined with bowtie pasta in a creamy mayonnaise based dressing.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 Pound Bow Tie Pasta, cooked in salted water and cooled
  • ½-3/4 Cup Salami, diced
  • ½-3/4 Cup Pepperoni, diced
  • ½-3/4 Cup Ham, diced
  • 8 Oz Fresh Mozzarella Pearls, drained from liquid
  • ¼ Cup Red Onion, diced
  • ½ Cup Banana Peppers, sliced
  • 2 Tbs Olive Oil
  • 1 Cup Parmesan Cheese, freshly grated
  • Pepper to taste
  • 1 Tbs Italian Seasoning

For The Dressing

  • 1 ¼ Cup Mayonnaise
  • 3 Tbs Red Wine Vinegar
  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 1 teaspoon Red Pepper Flakes
  • 1 Tbs Italian Seasoning
  • Salt and Pepper to taste

Instructions
 

  • In a large bowl, add the cooked and cooled pasta, chopped salami, ham, pepperoni, mozzarella pearls, red onion and banana peppers.
  • Drizzle the top with olive oil and toss everything together.
  • Add the Parmesan cheese, black pepper and Italian seasoning. Stir it all together.
  • In a separate bowl, mix together the ingredients for the dressing and pour it over the pasta salad.
  • Finally, toss everything together until the pasta is evenly coated in the dressing. Garnish with fresh parsley (optional) and enjoy.

Video

Keyword Italain Combo Pasta Salad

CREAMY ORZO WITH CHICKEN

by Leave a Comment

Creamy orzo with chicken is an easy to make, one pot meal that combines tender orzo, sun dried tomatoes, spinach and seasoned chicken served in a creamy parmesan sauce.

Creamy Orzo With Chicken

From the recipe collection of Tara Ippolito

This creamy orzo with chicken was such a big hit at my house.

It’s creamy, cheesy and loaded with delicious pieces of chicken in every bite.

The best part of this meal (besides everything cooking together in just one pot) is that it’s ready to eat in under 30 minutes.

Quick and easy meals that taste great like this one are lifesavers for me on busy weeknights. They take the guess work and hassle out of that to make for dinner.

Even my two picky little boys love this recipe. I can’t say I’m really that surprised though.

How could you go wrong with pasta, chicken and all those other incredible flavors. The flavors truly go together so well.

The next time you’re looking for an easy to put together meal that the whole family will love, you gotta make this.

This is recipe deserves a spot on your dinner rotation menu for sure. Your whole house is going to love this one.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 out no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Creamy Orzo With Chicken Variations

I like this recipe for orzo and chicken made just the way it is, but here are some ways to change it up if you’d like to.

  • Pasta- Any kind of small pasta would work in this recipe if you’d prefer to use that. Just be sure to adjust the cooking time and add more broth if needed.
  • Protein- Chicken works very well here but you can also use shrimp if you’d like to.
  • Spicy- If you’d like to add a little heat, sauté some hot pepper flakes in when you add the chopped garlic.

Other Easy One Pot Dinner Ideas

If you like super easy to make one pot recipes like this one, here are some others that I know you’ll love, too.

Creamy Orzo With Chicken Ingredients

  • Olive Oil
  • Onion, chopped
  • Garlic, chopped
  • Chicken Breast, cubed
  • Sun Dried Tomatoes, drained and chopped
  • Orzo
  • Chicken Broth
  • Fresh Baby Spinach
  • Heavy Cream
  • Parmesan Cheese, grated
  • Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Italian Seasoning
  • Fresh Parsley, for garnish (optional)

Instructions

First, in a small bowl, add the cubed chicken, drizzle it with olive oil and season it with salt, pepper, garlic powder and paprika. Mix to combine.

Now, in a large skillet, sauté the chopped onion in olive oil for 2 minutes stirring frequently.

Next, add the seasoned chicken and allow it to brown on all sides in the pan for about 5-7 minutes or until it’s cooked all the way through.

Then, add the chopped garlic and sun tried tomatoes and sauté them together for 1 minute.

Now, slowly pour in the chicken broth.

Next, add the orzo and stir it in until all the pasta is submerged.

Then, turn the heat to low, lid the skillet and allow the orzo to cook until tender. This should take around 7-10 minutes.

After that, slowly stir in the heavy cream.

Now, add the baby spinach and stir that in until it’s completely wilted.

Next, season the orzo with salt, pepper, garlic powder and Italian seasoning.

Then, add the Parmesan cheese and stir it into the orzo.

Finally, garnish with fresh parsley (optional), serve warm and enjoy!

Creamy Orzo With Chicken

Creamy orzo with chicken is an easy to make, one pot meal that combines tender orzo, sun dried tomatoes, spinach and seasoned chicken served in a creamy parmesan sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Equipment

  • Large Skillet With A Lid

Ingredients
  

  • 2 Tbs Olive Oil
  • 1 Pound Chicken Breast, diced into 1 inch pieces
  • 1 Small Onions, diced
  • 3 Cloves Garlic, minced
  • ¼-1/2 Cup Sun Dried Tomatoes, drained and chopped
  • 1 Cup Orzo
  • 2 Cups Chicken Broth
  • ¾ Cup Heavy Cream
  • 2 Cups Baby Spinach
  • ½ Cup Parmesan Cheese, grated
  • Salt and Pepper to taste
  • 2 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 1 teaspoon Paprika
  • 1 Tbs Italian Seasoning

Instructions
 

  • In a small bowl, add the cubed chicken, 1 tbs of olive oil and season it with salt, pepper, 1 Tbs of garlic powder and paprika. Mix to combine
  • In a large skillet, sauté the chopped onion in 1 Tbs of olive oil for 2 minutes stirring frequently.
  • Add the seasoned chicken and allow it to brown on all sides in the pan for about 5-7 minutes or until it’s cooked all the way through.
  • Add the chopped garlic and sun tried tomatoes and sauté them together for 1 minute.
  • Slowly pour in the chicken broth and add the orzo. Stir it in until all the pasta is submerged. Turn the heat to low, lid the skillet and allow the orzo to cook until tender. This should take around 7-10 minutes.
  • Slowly stir in the heavy cream and baby spinach. Stir that in until it’s completely wilted.
  • Season the orzo with salt, pepper, garlic powder and Italian seasoning and add the parmesan cheese. Stir everything together.
  • Finally, garnish with fresh parsley (optional), serve warm and enjoy!

Video

Keyword Creamy Orzo With Chicken