Al Dente Diva

menu icon
search icon

BAKED BUTTER CHICKEN DRUMSTICKS

by 7 Comments

These baked butter chicken drumsticks are made with seasoned butterflied chicken drumsticks baked in a pat of butter until golden brown.

Baked Butter Chicken Drumsticks

From the recipe collection of Tara Ippolito

These baked butter chicken drumsticks are on heavy rotation here at my house.

My kids ask for them so often that I wind up making them about once a week.

They’re so easy to put together and taste amazing. So whenever they ask, they get absolutely no pushback from me.

I can serve them with so many different side dishes too.

They go great with just about anything you can think of.

Butterflying the drumsticks really ensures that all of the flavors from the seasoning really get into the chicken.

And that little bit of butter baked on top really goes a long way.

Which makes every bite as good as the first.

I hope you give this recipe a try, I know if you do that 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.

Can I make these baked butter chicken drumsticks in the air fryer?

Yes, you can make this drumsticks in the air fryer, too, if you’d like.

Just follow the recipe as is and place them into the air fryer basket.

Air fry them for about 20 minutes at 400° or until the chicken is cooked all the way through.

Do I have to use drumsticks?

Not at all, you don’t have to use chicken drumsticks for this recipe if you’d prefer not to.

I’d suggest swapping them out for chicken thighs. They will be so flavorful and juicy!

Chicken breast would work here too. Whatever you choose, just please be sure to adjust the cooking times accordingly.

The butterflied drumsticks cook faster so please be aware of that.

What can I serve these baked butter chicken drumsticks with?

This recipe is fantastic because it can go with just about any sides you’d like.

I personally love this chicken with some rice or potatoes and a vegetable.

Here are some ideas for side dishes that I know you’ll love.

How do I butterfly the chicken legs?

Ok, so I’m not a chef. I’m just a home cook who loves making food and trying new recipes.

I’m sure there’s a great way that a chef would explain this but for me, I’d just explain it simply like this.

Take your sharp knife and run it down the bone of the chicken drum stick until it slices the meat open and off the bone.

Do this in two or three sections until the chicken is spilt open and the meat is separated from the bone but still attached on the top.

This will not only let all that delicious seasoning seep into the chicken but it will also allow it to cook faster, too.

Baked butter chicken drumsticks ingredients

  • Chicken Drumsticks
  • Olive oil
  • Salt and pepper
  • Paprika
  • Garlic powder
  • Onion powder
  • Chicken bullion
  • Butter

Instructions

First, pat the chicken dry and using a sharp knife, carefully butterfly the drumsticks and place them in a large bowl.

Now add all of the other ingredients and mix them into the chicken until they’re evenly combined.

Then place them down into a baking dish or baking sheet and place a pat of butter on top of each one.

Next, place them in the oven for about 30 minutes or until the chicken is cooked all the way through. Butterflying the chicken will make it cook a little faster.

After that, transfer the chicken to a serving tray and pour the pan dripping over it. You can strain the drippings if you’d like to create a smoother version of the sauce.

Finally, serve warm and enjoy!

Baked Butter Chicken Drumsticks

These baked butter chicken drumsticks are made with seasoned butterflied chicken drumsticks baked in a pat of butter until golden brown.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 6-8 chicken drumsticks
  • 2 tbs olive oil
  • salt and pepper to taste
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs paprika
  • 1.5 tbs chicken bullion
  • ½ stick butter

Instructions
 

  • First, pat the chicken dry and using a sharp knife, carefully butterfly the drumsticks and place them in a large bowl.
  • Now add all of the other ingredients and mix them into the chicken until they’re evenly combined.
  • Then place them down into a baking dish or baking sheet and place a pat of butter on top of each one.
  • Next, place them in a 400 degree oven for about 30 minutes or until the chicken is cooked all the way through. Butterflying the chicken will make it cook a little faster.
  • After that, transfer the chicken to a serving tray and pour the pan dripping over it. You can strain the drippings if you’d like to create a smoother version of the sauce.
  • Finally, serve warm and enjoy!
Keyword baked butter chicken drumsticks, baked chicken drumsticks

CREAMY CHICKEN COSTOLETTA

by 6 Comments

This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy white lemon cheese sauce.

Creamy Chicken Costoletta

From the recipe collection of Tara Ippolito

If you’re a Cheesecake Factory fan like me, I’m sure you know about their chicken costoletta.

It’s one of my all time favorite dishes to order there.

The crispy chicken over their mashed potatoes and asparagus covered in that cheesy lemon cream sauce is just so incredibly good.

One day when I was craving this at home I had the idea to give it a try myself and I’m so happy that I did.

It was a huge hit at my house. My family and I absolutely loved it.

It was much easier to make than I expected, too.

My family told me that I needed to make it again very soon. Which for me means this one is a keeper!

I hope you give this recipe for chicken costoletta a try. I know that if you do, 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 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.

How do I roast asparagus for this creamy chicken costoletta?

This recipe calls for roasted asparagus which is super easy to do.

First, cut off the woody ends of the asparagus and toss them in a little olive oil, salt and pepper.

Then place them on a parchment paper lined baking sheet in a single layer and bake them at 425° for 12-15 minutes.

That’s all there is to it.

What mashed potatoes should I use for this creamy chicken costoletta recipe?

Whatever mashed potatoes you’d like to use for this recipe is completely up to you.

I have a great homemade recipe for the Ultimate Mashed Potatoes. You can click HERE to view that.

But feel free to use your own recipe if you’d like.

I used instant mashed potatoes for this particular recipe video. They are just so easy and convenient.

Choose whatever mashed potatoes you prefer.

Other easy dinner ideas

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

Creamy chicken costoletta ingredients

  • Thinly sliced chicken breast
  • Flour ( seasoned with salt, pepper, garlic powder, paprika and chicken bouillon)
  • Italian seasoned bread crumbs
  • Egg wash (4 beaten eggs with water)
  • Heavy cream
  • Parmesan cheese
  • Lemon
  • Salt, pepper, garlic powder
  • Mashed potatoes
  • Roasted asparagus
  • Canola oil

Instructions

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

Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one.

After that, dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time. This is a lot of coating but so worth it!

Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side.

Now let them drain on paper towels or a wire rack and set them aside while we make the sauce.

For the sauce, add the heavy cream to a skillet over medium heat.

Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper and garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.

First, add place the mashed potatoes down then add the roasted asparagus on top.

Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).

Finally, pour the lemony cream sauce over the chicken and enjoy.

Creamy Chicken Costoletta

This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy lemon cheese sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1.5-2 lbs Chicken breast, thinly sliced
  • 1 cup Seasoned flour season the flour with one teaspoon of each: salt, pepper, garlic powder, chicken bullion and paprika
  • 1.5 cups Italian seasoned breadcrumbs
  • Egg wash Beat 4 eggs with ¼ c of water
  • 1 cup Heavy cream
  • ½ cup Parmesan cheese
  • 1 large lemon juice and zest
  • 1.5-2 c Mashed Potatoes
  • 1 bunch Roasted Asparagus cut the woody ends off the asparagus . Toss them in 2 tbs of oil, salt and pepper & add them to a parchment paper lined baking sheet. Roast them in a 425 degree oven for about 12 minutes
  • Salt and pepper to taste
  • 2 tbs Garlic powder (divided)
  • Canola oil
  • 1 teaspoon Italian seasoning

Instructions
 

  • First, season the chicken breast with salt, pepper and half of the garlic powder on both sides.
  • Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one. Dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time.
  • Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side. Let them drain on paper towels or a wire rack and set them aside while we make the sauce.

The Lemon Cream Sauce

  • First, add the heavy cream to a skillet over medium heat.
  • Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper, italian seasoning and the rest of the garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.

Assembly

  • First, add place the mashed potatoes down then add the roasted asparagus on top.
  • Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).
  • Finally, pour the lemony cream sauce over the chicken and enjoy.
Keyword chicken costoletta, creamy chicken costoletta

CHEESY BEEF ENCHILADAS

by 4 Comments

These delicious cheesy beef enchiladas are made with taco seasoned ground beef and shredded cheese rolled into a tortilla and baked in red enchilada sauce until hot and bubbly.

Cheesy Beef Enchiladas

From the recipe collection of Tara Ippolito

These cheesy beef enchiladas are the perfect busy weekday dinner.

They can feed a crowd and are absolutely delicious. Not to mention they’re super easy to put together, also.

Enchiladas really fill you up, too. They’re a real “stick to your ribs” kind of meal.

My family usually requests that I make this recipe a lot once it’s a little cooler out.

So we usually maket this the most in the fall or winter when the temperature starts to drop here in Jersey.

It keeps everyone full and happy for hours. This is comfort food at its best.

Plus, to be honest, I love anything that I can put sour cream on. It’s my favorite!

I hope you give this enchilada 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.

How can I make these cheesy beef enchiladas spicy?

If you’d like to spice these enchiladas up, that’s absolutely doable! Here are some great ways that you can do that.

  • Add 1-2 tbs of hot sauce to the beef mixture before baking 
  • Choose a spicer cheese like pepper jack
  • Use a Hot & Spicy taco seasoning packet instead of a mild one.
  • Add in some diced jalapeños or chilis to the actual dip itself or use them as toppings. 

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on.

Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping but it also prevents it from melting properly.

Shred the cheese off the block and these cheesy beef enchiladas will turn out much creamier.

What tortillas should I use for these cheesy beef enchiladas?

The choice is always yours but I like to use flour tortillas for this recipe. Only because I’m not a huge fan of corn.

Most people do prefer corn tortillas for enchilada recipes in general though. The flour ones do tend to get soggy.

Please use whatever you’d like. Either corn or flour tortillas would work for this one.

Other Mexican inspired recipes

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

Cheesy beef enchiladas ingredients

  • Ground beef
  • Oil
  • Onion, chopped
  • Bell pepper, chopped
  • Taco seasoning
  • Cheddar cheese, hand shredded
  • Monterey Jack cheese, hand shredded
  • Red enchilada sauce
  • Med- large sized tortillas
  • Parsley/ cilantro for garnish (optional)
  • Sour cream (optional)

Instructions

First, heat the oil in a large skillet and sauté the bell pepper and onion for 5 minutes.

Then add the ground beef. Break it into small pieces and cook it until the beef is brown.

Now drain the grease and follow the cooking directions on the back of the taco seasoning packets. You are using 2 for 1.5 lbs of beef.

Next, turn the heat off and add enchilada sauce and half of the shredded cheese.

Then stir everything together until it’s evenly combined.

Now evenly distribute the beef filling into the center of each tortilla.

After that, roll each tortilla up and place them seam side down into a greased baking dish.

Next, pour more enchilada sauce over the rolled tortillas and top it with the rest of the shredded cheeses.

Then bake them at 350° for about 20- 25 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let them cool slightly, garnish with either parsley or cilantro and serve with sour cream.

Cheesy Beef Enchiladas

These delicious cheesy beef enchiladas are made with taco seasoned ground beef and cheese rolled into a tortilla and baked in red enchilada sauce until hot and bubbly.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1.5 lbs ground beef
  • 2 oz taco seasoning (2 packets)
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 lb cheddar cheese, hand grated (divided)
  • 1 lb monteray jack cheese, hand grated (divided)
  • 6-8 med tortillas
  • 20 oz red enchilada sauce
  • fresh parsley or clantro for garnish (optional)
  • sour cream (optional)

Instructions
 

  • First, heat the oil in a large skillet and sauté the bell pepper and onion for 5 minutes.
  • Then add the ground beef. Break it into small pieces and cook it until the beef is brown. Drain the grease and follow the cooking directions on the back of the taco seasoning packets. You are using 2 for 1.5 lbs of beef.
  • Next, turn the heat off and add enchilada sauce and shredded cheese. Stir everything together until it’s evenly combined.
  • Now evenly distribute the beef filling into the center of each tortilla. Roll each tortilla up and place them seam side down into a greased baking dish.
  • Next, pour more enchilada sauce over the rolled tortillas and top it with the rest of the shredded cheeses.
  • Then bake them at 350° for about 20- 25 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, let them cool slightly, garnish with either parsley or cilantro and serve with sour cream.
Keyword beef enchiladas, cheesy beef enchiladas

CHEESY REFRIED BEAN DIP

by 6 Comments

This delicious cheesy refried bean dip is the perfect, creamy and cheesy party appetizer that’s super easy to make.

Cheesy Refried Bean Dip

From the recipe collection of Tara Ippolito

This cheesy refried bean dip is the perfect appetizer to make for a crowd.

I’ve noticed more and more of my family and friends have been going vegetarian over the last few years.

Choosing what to make for parties can get a little tricky when trying to take everyone’s diets into consideration.

This bean dip is the perfect thing!

Everyone absolutely loves this recipe whether they avoid eating meat or not.

The beans bake so well with the cheese and other ingredients. It really is the perfect dip consistency.

I love that the toppings are all customizable so there’s freedom to really load it up if you’d like to.

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.

How can I make this cheesy refried bean dip spicy?

I absolutely love spicy food but not everyone does.

When I’m making food for a party, I try to cater to the majority.

If you’d like to spice this dip up though, that’s absolutely doable! Here are some great ways to do that

  • Add 1-2 tbs of hot sauce to the mixture before baking
  • Choose a spicer cheese like pepper jack
  • Try using hot salsa instead or mild or medium
  • Use a Hot & Spicy taco seasoning packet
  • Add in some diced jalapeños or chilis to the actual dip itself or use them as toppings.

Do I really have to shred the cheese myself?

Yes, absolutely! 

This is the one thing that I’d really urge you not to take a shortcut on.

Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping but it also prevents it from melting properly.

Shred the cheese off the block and this cheesy refried bean dip will turn out much creamier.

Other easy dip recipes

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

What toppings can I use for this cheesy refried bean dip?

I chose to add some freshly chopped parsley and diced tomatoes to the dip as a topping but the choice is yours.

Diced red onion, jalapeños, olives and whatever else you can think of would all be great choices.

Feel free to use your imagination and customize it to your own preferences.

How to soften cream cheese

Lots of recipes call for softened cream cheese and there are a few ways that you can do it.

First, just take it out of the fridge and toss it onto the counter for about 30 minutes. That’s all there is to it! The cream cheese will be perfect after that time. 

Second, you can add it (still sealed) to a bowl of warm water. This method will take even faster. About 10-15 minutes. 

And last but not least, you can always use the trusty microwave.

Take the cream cheese out of the package and place it onto a plate. Microwave it for about 30 seconds and you’re done!

Cheesy refried bean dip ingredients

  • Refried beans
  • Softened cream cheese
  • Sour cream
  • Taco seasoning
  • Hand shredded cheddar cheese
  • Hand shredded Monterey Jack cheese
  • Salsa (mild or medium)
  • Tostitos chips
  • Diced tomatoes & freshly chopped parsely for garnish (optional

Instructions

First, in a large bowl, add all of the ingredients besides the tortilla chips, half of the cheeses and optional toppings.

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

Then, add it to a baking dish and smooth it out evenly.

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

Now, bake it at 350° for about 20 minutes or until the cheese is melted and the sides are bubbly.

Finally, let it cool slightly and add the parsley and chopped tomatoes as a garnish if you’d like.

Serve with tortilla chips and enjoy!

Cheesy Refried Bean Dip

This delicious cheesy refried bean dip is the perfect, creamy and cheesy party appetizer that’s super easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 16 oz can Refried Beans
  • 4 oz Cream Cheese, Softened
  • ½ c Sour Cream
  • 3 tbs Taco Seasoning
  • 1 c Cheddar Cheese, Hand Shredded
  • 1 c Monterey Jack Cheese, Hand Shredded
  • ¼ c Salsa
  • Diced tomatoes & freshly chopped parsley for garnish (optional)

Instructions
 

  • First, in a large bowl, add all of the ingredients besides the tortilla chips, half of the cheeses and optional toppings. (We're going to save some cheese to top it off before its baked).
  • Now, mix everything together until it’s evenly combined and add it to a baking dish or cast iron skillet and smooth it out evenly.
  • Next, sprinkle the top with the rest of the cheese and bake it at 350° for about 20 minutes or until the cheese is melted and the sides are bubbly.
  • Finally, let it cool slightly and add the parsley and chopped tomatoes as a garnish if you’d like.
  • Serve with tortilla chips and enjoy!
Keyword bean dip, cheesy refried bean dip, refried bean dip

HOMEMADE SPAGHETTIOS

by 1 Comment

These homemade spaghettios are just like your childhood favorite made using ring shaped pasta and mini meatballs cooked in a flavorful tomato sauce.

Homemade Spaghettios

From the recipe collection of Tara Ippolito

Homemade spaghettios are just like your childhood favorite but better!

I used to love eating canned spaghettios as a kid. My mother would make these all the time for my siblings and I after school.

Fishing out the meatballs was always my favorite part. As I got older and my taste in food began to shift, I lost interest in eating them.

But seeing the cans on the shelves at the grocery store brought back all of that wonderful childhood nostalgia.

One afternoon my sister brought me over some pasta boxes and one of them was the anellini or “O” shaped variety.

I immediately thought of how awesome it would be to recreate my old childhood favorite after school snack.

Needless to say, I did wind up making it for a family party and it was a huge hit. Everyone loved it so much.

It was so nice to bring back the memories of childhood for the adults and the kids absolutely loved the pasta “rings” and mini meatballs.

I hope you give this recipe a try, I know that if you do you’ll love it 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.

What sauce should I use for these homemade Spaghettios?

The sauce you use for this recipe is completely up to you.

I used a jar of Carbone Marinara sauce because that’s what I had but feel free to use homemade tomato sauce or whatever brand you like.

I have a great simple tomato sauce recipe HERE.

If you choose homemade sauce instead of jarred use about 3-4 cups.

Where can I find “O” shaped pasta?

Finding this pasta shouldn’t be too tough. Most grocery stores in Jersey carry it at least.

You may see it called “rings” or “Anellini” on the shelves.

Most grocery stores, Italian delis and even Amazon will be sure to have it.

What meatballs should I use for this homemade spaghettios recipe?

I have a great recipe for Classic Italian Meatballs HERE.

I think they’re perfect for this pasta recipe but feel free to use your own recipe, too.

Some people would like to take a short cut, or simply don’t want to make them for whatever reasons and that’s ok!

Frozen meatballs could absolutely be used here, too.

Just be sure to get the smaller sized cocktail option. They will work best for this.

Other easy homemade pasta recipes

If you like easy and delicious pasta dishes like this one, here are some other great recipes that I know you’ll love.

Homemade Spaghettios ingredients

  • Meatball Mix (or frozen meatballs)
  • Olive oil
  • “Ring” shaped pasta
  • Tomato sauce
  • Chicken or vegetable broth
  • Shredded basil
  • Parmesan cheese (optional)

Instructions

First, take your meatball mixture and roll it into balls about 1 inch in diameter or smaller if you'd like. (If you’re choosing to use frozen meatballs, make them according to the directions on the package).

Now, in a large skillet, pan fry the meatballs in a little olive oil until they are golden brown all the way around.

Then remove the meatballs and set them aside. Keep them warm until we need them again.

Next, carefully transfer most the hot oil in the pan someplace that it can cool. Leaving about 1-2 tbs in the skillet.

In the same skillet, over medium high heat add the tomato sauce and chicken broth.

Then bring it up to a gentle boil and add the pasta rings and shredded basil.

They should take about 10-15 minutes to cook. If you feel like the sauce is getting too thick, feel free to add a little more broth.

Once the rings are soft, add in the cooked meatballs and stir everything together.

Finally, transfer the spaghettios to a serving dish and add some Parmesan cheese on top (optional).

Serve warm and enjoy!

Homemade Spaghettios

These homemade spaghettios are just like your childhood favorite made using ring shaped pasta and mini meatballs cooked in a flavorful tomato sauce.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lb Meatball mix (use my recipe above or your own) or frozen cocktail meatballs.
  • ¼ c olive oil
  • 1 lb "ring" pasta
  • 24 oz pasta sauce
  • 4 c chicken or vegetable broth
  • 5-10 leaves fresh shredded basil
  • ¼ c parmesan cheese

Instructions
 

  • First, take your meatball mixture and roll it into balls about 1 inch in diameter or smaller if you'd like. (If you’re choosing to use frozen meatballs, make them according to the directions on the package).
  • Now, in a large skillet, pan fry the meatballs in a little olive oil until they are golden brown all the way around.
  • Then remove the meatballs and set them aside. Keep them warm until we need them again.
  • Next, carefully transfer most the hot oil in the pan someplace that it can cool. Leaving about 1-2 tbs in the skillet.
  • In the same skillet, over medium high heat add the tomato sauce and chicken broth.
  • Then bring the liquid up to a gentle boil and add the pasta rings and shredded basil.
  • They should take about 10-15 minutes to cook. If you feel like the sauce is getting too thick, feel free to add a little more broth.
  • Once the rings are soft, add in the cooked meatballs and stir everything together.
  • Finally, transfer the spaghettios to a serving dish and add some Parmesan cheese on top (optional). Serve warm and enjoy!
Keyword homemade spaghettios, homemade spaghettios recipe, spaghettios recipe

HOMEMADE HAMBURGER HELPER

by 4 Comments

This homemade hamburger helper is made with seasoned ground beef and macaroni cooked in a flavorful cheese sauce all in one pot.

Homemade Hamburger Helper

From the recipe collection of Tara Ippolito

Homemade hamburger helper is the ultimate comfort food.

I remember eating hamburger helper this as a kid and absolutely loving it.

It was such an easy dinner for my mom to make for my siblings and I, too.

One pot meals are so convenient for busy weekday dinners when you need to serve a crowd.

As I got older and had kids of my own, I realized that recreating this myself was just as easy as following the directions on the box.

Not only that, but it was also so much better. Homemade food always is though.

My family loves when I make this recipe for them and my kids request it often.

I hope you give this recipe a try, I know if you do that 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.

Homemade hamburger helper variations

  • Ground meat- feel free to swap out the ground beef for ground chicken or turkey.
  • Seasoning- add some spice to this recipe by adding hot sauce or chili powder/ flakes.
  • Cheese- instead of cheddar, choose whatever cheese you’d like or create your own blend. Just be sure to shred the cheese yourself.

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on.

Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping but it also prevents it from melting properly.

Shred the cheese off the block and this one pot hamburger helper dinner will turn out much creamier.

Homemade hamburger helper cooking tip

Sometimes, depending on the heat and intensity of your stove, the pasta may absorb more liquid than you’d like.

In that case, you may need to add more beef broth to the pot.

Keep an eye on it and a little more at each time as needed.

What should I server this homemade hamburger helper with?

This recipe is a meal all in itself. You really don’t need to serve it with anything if you’d prefer not to.

Some homemade garlic bread would be nice!

If you’d like to add a vegetable, here are some great recipes.

Other family favorite recipes

If you like comfort food recipes like this one, here are a few other recipes that I’m sure you’ll love, too.

Homemade hamburger helper ingredients

  • Macaroni pasta
  • Ground beef
  • Minced garlic
  • Crushed tomatoes
  • Beef broth
  • Shredded cheddar cheese
  • Salt, pepper, Italian seasoning, garlic powder, onion powder

Instructions

First, in a large pot add the ground beef and cook it over medium high heat. Be sure to break it into small pieces while it’s cooking and drain any extra fat from the pot if it needs it.

Then, stir in the minced garlic and season the meat with salt, pepper, garlic powder, onion powder and Italian seasoning.

After that, add in the can of crushed tomatoes and beef broth.

Now let it come to a soft boil and add in the macaroni.

Next, let the pasta boil until it’s cooked stirring occasionally. Feel free to to add more beef broth to the pot if the pasta is absorbing too much.

After that, stir in the shredded cheddar cheese and reseason with salt, pepper and garlic powder if needed.

Finally, serve warm and enjoy!

Homemade Hamburger Helper

This homemade hamburger helper is made with seasoned ground beef and macaroni cooked in a flavorful cheese sauce all in one pot.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 lb macaroni pasta
  • 1 lb ground beef
  • 1 28 oz can crushed tomatoes
  • 3 c beef broth
  • 2 tbs minced garlic
  • 1.5 cups cheddar cheese, hand shredded
  • salt and pepper to taste
  • 2 tbs Italian seasoning
  • 1 tbs garlic powder
  • 1 tbs onion powder

Instructions
 

  • First, in a large pot add the ground beef and cook it over medium high heat. Be sure to break it into small pieces while it’s cooking and drain any extra fat from the pot if it needs it.
  • Then, stir in the minced garlic and season the meat with salt, pepper, garlic powder, onion powder and Italian seasoning.
  • After that, add in the can of crushed tomatoes and beef broth.
  • Now let it come to a soft boil and add in the macaroni.
  • Next, let the pasta boil until it’s cooked stirring occasionally. This should take around 10-15 minutes Feel free to to add more beef broth to the pot if the pasta is absorbing too much liquid.
  • After that, stir in the shredded cheddar cheese and reseason with salt, pepper and garlic powder if needed.
  • Finally, serve warm and enjoy!
Keyword hamburger helper, homemade hamburger helper

CHEDDAR BAY BISCUIT POT PIE

by 41 Comments

This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.

From the recipe collection of Tara Ippolito

This cheddar bay biscuit pot pie is the perfect busy weekday dinner. I saw this recipe making its rounds on social media from Your Barefoot Neighbor and knew that I had to try it. Of course, I had to make it my own and put my own spin on it but the main concept is still the same.

Who could resist chicken pot pie filling baked with cheddar bay biscuits on top until golden brown. This really is one of those ultimate crowd pleasing, comfort food recipes. My family loved this recipe so much. It became an instant family favorite in my house. Ive already gotten requests to make it again next week.

Ingredients

Heres everything you'll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Rotisserie Chicken- The convenient protein thats the base of the dish.
  • Butter- Adds richness to the dish.
  • Frozen Mixed Vegetables- Brings a bright, fresh balance to the creamy filling.
  • Chicken Broth- Keeps the dish moist while baking.
  • Cream Of Chicken Soup- Adds creaminess and moisture to the filling while adding another layer of chicken flavor.
  • Cheddar Cheese- Adds a rich, sharp cheesy layer that goes perfectly with the other ingredients.
  • Milk- Works with the biscuit mix to keep it moist.
  • Red Lobster Cheddar Bay Biscuit Mix- Adds bold flavor and the perfect contrast to the creamy filling.
  • Fresh Garlic- Brings a rounder, more complex flavor profile.
  • Fresh Parsley- Adds a fresh pop of color to the finished dish.
  • Salt- Enhances the flavor of the other ingredients.
  • Pepper- Cuts the richness of the ingredients
  • Garlic Powder- Adds an even garlic flavor throughout the dish.

How To Make It

Heres how to make this delicious chicken dinner. You can find the full ingredients list along with instructions on the recipe card below.

First, place one stick of butter in a 9 x 13" baking dish and place it in the oven while it preheats at 350 degrees. Add in the shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder. Stir the shredded chicken and seasoning into the butter. Add the frozen vegetables on top of the chicken.

In a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth. Pour it evenly over the layer of vegetables and sprinkle the top with shredded cheese.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Then, whisk the Red Lobster biscuit mix and seasoning packet with the milk and pour it over the frozen vegetables and cheeses layer. Place it into the center rack of the oven for 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.

PRO TIP: If the top begins to brown before the inside is hot and bubbly, place a tin foil tent on top.

In a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping. Let it rest for 5 minutes, serve warm and enjoy!

Can I Make This Ahead Of Time?

Yes! You can prepare the filling, cover and refrigerate for up to two days. Then, just add the biscuit topping and bake when you're ready.

Can I Swap The Biscuit Mix?

For sure. Any biscuit mix works if you either cant find or don't want to use the Red Lobster version. The flavor may vary, but its just as delicious. If you're having trouble finding it, you can purchase it HERE.

Storage

Let the pot pie cool completely and place into an air tight container. It will last in the refrigerator for up to three days. This freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

cheddar bay biscuit pot pie

Cheddar Bay Biscuit Pot Pie Recipe

This incredibly delicious cheddar bay biscuit pot pie is made using shredded rotisserie chicken, premade biscuit mix and just a few other ingredients baked until golden brown and bubbly.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Stick Unsalted Butter
  • 1 Rotisserie Chicken, shredded
  • 12 Oz Frozen Mixed Vegetables
  • 1 Cup Chicken Broth
  • 10.5 Oz Can Cream of chicken soup with the herbs
  • 1 Cup Cheddar cheese, hand shredded
  • 1 Box Red Lobster Cheddar Bay Biscuit Mix
  • 1.5 Cup Milk
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste

BUTTER TOPPING

  • ½ Stick Butter, melted
  • 1 Tbs Minced Garlic
  • 2 Tbs Fresh Parsley, chopped
  • Salt and Pepper to taste

Instructions
 

  • Place one stick of butter in a 9 x 13" baking dish and place it in the oven while it preheats at 350 degrees.
  • Add in the shredded rotisserie chicken to the butter and season it with salt, pepper and garlic powder. Stir the shredded chicken and seasoning into the butter. Add the frozen vegetables on top of the chicken.
  • In a small bowl, whisk together the cream of chicken soup with herbs and the chicken broth. Pour it evenly over the layer of vegetables.
  • Sprinkle the top with a layer of shredded cheese.
  • Whisk the biscuit mix and seasoning packet with the milk and pour it over the frozen vegetables and cheeses layer.
  • Place it into the center rack of the oven for 40 minutes or until the top layer of biscuits are golden brown and the sides are hot and bubbly.
  • In a small bowl, mix together melted butter, minced garlic, freshly chopped parsley, salt, pepper and pour it evenly over the biscuit topping. Let it rest for 5 minutes, serve warm and enjoy!

Video

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one, you have to try this Sloppy Joe Casserole, Creamy Chicken Crescent Roll Casserole and Easy Enchilada Casserole.

CREAMY MACARONI AND CHEESE

by 11 Comments

Creamy macaroni and cheese is the perfect blend of gooey cheeses, cream and pasta baked until hot and bubbly.

From the recipe collection of Tara Ippolito

This creamy macaroni and cheese is the kind of recipe people always come back to again and again. This is the one that gets saved, shared, and requested every time it post it. It's rich, ultra creamy, and packed with real cheese flavor thanks to a blend that melts perfectly into every shell. There's nothing fancy or fussy about it, just pure comfort food done right. If you grew up loving homemade mac and cheese, this is that version turned all the way up.

I've been making this recipe and sharing it on social media for years because it never fails. It's reliable, crowd pleasing, and delivers that smooth, velvety texture people crave without being dry or grainy. Whether it's for a holiday table, Sunday dinner, or a"just because" night, this mac and cheese always disappears fast. If you're looking for a tried and true recipe that actually lives up to the hype, this is the one!

Ingredients

Heres everything you'll need to make this delicious macaroni and cheese recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Medium Sized Shells- Ideal for mac and cheese because they trap the sauce inside perfectly. I use Barilla.
  • Butter- Adds richness and helps create the base of the sauce.
  • Heavy Cream- This is the key to the ultra creamy texture. It keeps the sauce smooth, thick and indulgent.
  • Velveeta- The secret ingredient! It keeps the cheese sauce creamy and silky.
  • Mild Cheddar Cheese- Adds a classic cheesy flavor without overpowering the dish.
  • Sharp Cheddar Cheese- Adds a strong cheese flavor and adds depth.
  • Monterey Jack Cheese- Melts incredibly well and adds a mild richness that balances out the sharper cheeses.
  • Munster Cheese- Gives it a stretchy, gooey texture and buttery flavor.
  • Salt- Enhances the other ingredients.
  • Pepper- Balances the richness of the cheeses.
  • Garlic Powder- Adds background flavor without over powering the dish. I used McCormick.
  • Parsley- An optional garnish that adds a pop of color.

Instructions

Heres how to make this delicious macaroni and cheese recipe. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350 degrees.

First, shred the mild cheddar, sharp cheddar, munster and monterey jack cheese and mix them together in a large bowl. Set it aside. Now, cook the pasta in salted water until al dente. Strain the pasta and return the pot to the same burner that is now off. Add the butter, Velveeta cheese and strained pasta on top. Season it with salt, pepper and garlic powder. Stir everything together until the butter is melted and coating the pasta.

PRO TIP: Make sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

PRO TIP: Don't over cook the pasta. It will continue to cook in the oven and you want the pasta to hold its shape and not turn to mush when its being baked.

shells pasta with butter and velveeta

Now, add in most of the shredded cheeses (leaving about ½ a cup) and pour in the heavy cream. Mix everything together until it’s evenly combined and place it into a 9 x 13" greased baking dish.

shells pasta with cheese and cheese

Next, sprinkle the top with the rest of the shredded cheese and place it, uncovered, into the center rack of the oven for 20-30 minutes or until the sides are hot and bubbly and the cheese is melted.

PRO TIP: Placing it into the center rack in the oven will allow all the heat to circulate perfectly and evenly cook the mac and cheese.

shells and cheese about to be baked

Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!

PRO TIP: Letting the mac and cheese rest will let the sauce and cheeses firm up a little so its not too runny when serving.

cooked shells and cheese

Why Use Velveeta?

Velveeta guarantees smoothness, while the real cheese adds depth and flavor. Together, the two create the perfect balance.

Can I Substitute Milk For Cream?

Yes, you can but the sauce wont be as rich or thick.

Can I Use Different Cheeses?

Yes, you absolutely can! Use gouda, colby jack, mozzarella, fontina or havarti. They all work really well as substitutes.

Storage

Let the macaroni and cheese cool completely and place it into an air tight container. It will last in the fridge for up to three days.

creamy macaroni and cheese

Creamy Macaroni and Cheese Recipe

Creamy macaroni and cheese is the perfect blend of gooey cheeses, cream and pasta baked until hot and bubbly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 41 minutes
Course Main Course, Side Dish
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Pound Medium Sized Pasta Shells
  • 1 Stick Butter, softened and cut into pads
  • 8 Oz Velveeta, cubed
  • 2 Cups Heavy Cream
  • ¾ Cup Mild Cheddar Cheese, hand shredded
  • ¾ Cup Sharp Cheddar Cheese, hand shredded
  • ¾ Cup Munster Cheese hand shredded
  • ¾ Cup Moneteray Jack Cheese, hand shredded
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • Parsley for garnish, optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • Shred the mild cheddar, sharp cheddar, munster and monterey jack cheese and mix them together in a large bowl.
  • Cook the pasta in salted water until al dente. Strain the pasta and return the pot to the same burner that is now off. Add the butter, Velveeta cheese and strained pasta on top. Season it with salt, pepper and garlic powder. Stir everything together until the butter is melted and coating the pasta.
  • Add in most of the shredded cheeses (leaving about ½ a cup) and pour in the heavy cream. Mix everything together until it’s evenly combined and place it into a 9 x 13"greased baking dish.
  • Sprinkle the top with the rest of the shredded cheese and place it, uncovered, into the center rack of the oven for 20-30 minutes or until the sides are hot and bubbly and the cheese is melted.
  • Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!

Video

Keyword creamy macaroni and cheese

Other Easy Baked Pasta Recipes

If you like super easy to make baked pasta recipes like this one, you have to try this Baked Monterey Jack Chicken Spaghetti, Cheesy Baked Spaghetti and Million Dollar Baked Rigatoni.

EASY GARLIC KNOTS

by Leave a Comment

These easy garlic knots are made using premade pizza dough baked in homemade garlic butter until golden brown.

Easy Garlic Knots

From the recipe collection of Tara Ippolito

These easy garlic knots are such a delicious and easy to make appetizer or snack.

I love ordering these from pizza places here in Jersey but making them at home is even better.

They are just so fresh and flavorful. I can’t get enough of them.

This truly is the ultimate crowd pleasing appetizer.

It’s hard to resist warm golden brown dough drenched in garlic butter and dunked in warm marinara sauce.

They are just so incredibly good!

I’ve made these for so many family parties and get togethers because they’re a hit every time and easy to prepare.

Using premade pizza dough is a huge time saver.

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

What dough can I use for these easy garlic knots?

Pizza dough works best for this recipe. You can use your own recipe or purchase premade dough.

I like to get mine from a local pizza place. They usually charge only $2 for a large pizza dough.

It’s always so fresh and you really can’t beat that price either.

What can I serve this easy garlic knots with?

These garlic knots are a great appetizer because they can go with just about anything.

I like to serve them with a big bowl of pasta and meatballs or chicken cutlets.

Here are some other recipes that would be perfect to serve along with this easy appetizer.

They’re a delicious starter to any meal. So feel free to serve them with whatever you’d like.

Easy garlic knots ingredients

Instructions

First, roll the pizza dough flat using a rolling pin and cut it into strips that are about 5 inches long and ½" thick.

Then, knot the dough but keep the knot loose so the dough remains fluffy. Don't tie the knot too tight.

Now place them down onto a parchment paper lined baking sheet.

Next, melt the butter in the microwave and whisk in the fresh garlic, garlic powder, salt, pepper and parsley.

After that, brush the tops of each knot with a thin layer of the garlic butter mixture. There will me a lot left, be sure to keep it for later.

Then bake the knots until the tops are golden brown and the dough is cooked all the way through.

Finally, add parmesan cheese to the remaining garlic butter mixture and toss the cooked knots into butter until they are all evenly coated.

If the butter is too thick and started to harden, pop it into the microwave for 10 seconds to melt it again.

Serve with tomato sauce for dipping (optional) and enjoy!

Easy Garlic Knots

These easy garlic knots are made using premade pizza dough baked in homemade garlic butter until golden brown.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 1 lb prepared pizza dough
  • 1 stick butter
  • 4 cloves garlic, minced
  • 1 tbs garlic powder
  • salt and pepper to taste
  • 2 tbs fresh parsley, chopped
  • ¼-1/2 c parmesan cheese
  • ½ c tomato sauce for dunking (optional)

Instructions
 

  • First, roll the pizza dough flat using a rolling pin and cut it into strips that are about 5 inches long and ½" thick. Knot the dough but keep the knot loose so the dough remains fluffy. Don't tie the knot too tight.
  • Now place them down onto a parchment paper lined baking sheet.
  • Next, melt the butter in the microwave (this should only take around 30 seconds to a minute) and whisk in the fresh garlic, garlic powder, salt, pepper and parsley.
  • After that, brush the tops of each knot with a thin layer of the garlic butter mixture. There will me a lot left, be sure to keep it for later.
  • Then bake the knots at 400 degrees for about 15-20 minutes until the tops are golden brown and the dough is cooked all the way through.
  • Finally, add parmesan cheese to the remaining garlic butter mixture and toss the cooked knots into butter until they are all evenly coated. If the butter is too thick and started to harden, pop it into the microwave for 10 seconds to melt it again.
  • Serve with tomato sauce for dipping (optional) and enjoy!
Keyword easy garlic knots, garlic knots

TACO BELL MEXICAN PIZZA

by 7 Comments

This Taco Bell Mexican pizza is made with taco seasoned ground beef, crispy tortillas and just a few other simple ingredients for the perfect easy weekday dinner.

From the recipe collection of Tara Ippolito

Taco Bell Mexican pizza is an easy and delicious recipe perfect for a busy weekday dinner. They're my favorite thing to order from Taco Bell. When I can’t get myself to the restaurant chain, I love making these at home. The ingredients are simple and the recipe is super easy to put together.

Not to mention is absolutely delicious. This combination of ingredients is always a big with my family. We love Mexican inspired recipes like this one around here. And to be honest, I like just about anything that I can put sour cream on. These are a perfect choice for a delicious Tex Mex meal made right at home.

Ingredients

Here is everything you'll need to make this delicious meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Flour Tortillas- Crisp up perfectly to hold the Tex Mex filling and topping.
  • Canola Oil- The perfect light oil for frying the tortillas.
  • Red Enchilada Sauce- Adds flavor while keeping the beef and cheese slightly moist.
  • Ground Beef- The protein packed center that keeps these pizzas hearty and filling.
  • Taco Seasoning- Seasons the beef with the classic taco flavors all in one packet.
  • Refried Beans- Creates a nice smooth contrast and compliments the beefy center.
  • Cheddar Cheese- Bring a rich, slightly salty flavor that helps bind the other ingredients together.
  • Monetary Jack Cheese- Adds a creamy, gooey texture without competing with the cheddar cheese.

How To Make It

Heres how to make these delicious Mexican pizzas. You can find the full ingredients list along with instructions on the recipe card below.

First, make the ground beef according to the directions on the taco seasoning packets and set it aside (use two packets instead of one for extra flavor). In a large skillet, heat the oil over medium high heat and fry the tortillas on both sides until they’re lightly crisped and golden brown. Let them drain and slightly cool on either paper towels or a wire rack. Add half of the fried tortillas down on a large parchment paper lined baking sheet.

Next, spread enchilada sauce and refried beans onto each one. Add the ground beef evenly on top of the refried beans followed by the half of the shredded cheeses. Top with another tortilla.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Next, add some more enchilada sauce and shredded cheese. Place them into the center rack of the oven until the cheese is melted. Add toppings of your choice and enjoy.

Can I Make These Spicier?

Yes, you absolutely can make them spicier. Try using a hot and spicy taco seasoning packet, add some chopped jalapeños or diced chili’s as a topping or use a spicy cheese like pepper jack.

What Can I Serve These With?

These pizzas are basically a whole meal all in one. They would best be served with a simple side salad or vegetable like Frozen Roasted Green Beans. Don't forget the chips and salsa.

What Toppings Can I Add?

Sour cream, cilantro, guacamole, salsa are all great options. Chopped tomatoes, black olives and shedded lettuce would all be wonderful additions, too.

Storage

Let the pizzas cool completely and place them into an air tight food storage container. They will last in the refrigerator for up to three days.

Taco Bell Mexican Pizzas Recipe

This Taco Bell Mexican pizza is made with taco seasoned ground beef, crispy tortillas and just a few other simple ingredients for the perfect easy weekday dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 34 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 Pound Ground Beef
  • 2 (1 Oz) Packets Taco Seasoning
  • ½ Cup Canola Oil or enough oil to fill the pan up by an inch
  • ½ Cup Refried Beans
  • 12-14 Small Flour Tortillas
  • ¾ Cup Rred Enchilada Sauce (divided)
  • ¾ Cup Cheddar Cheese, hand shredded
  • ¾ Cup Monterey Jack Cheese, hand shredded

Instructions
 

  • Preheat the oven to 350 degrees
  • First, make the ground beef according to the directions on the taco seasoning packets and set it aside (use two packets instead of one for extra flavor).
  • In a large skillet, heat the oil over medium high heat and fry the tortillas on both sides until they’re lightly crisped and golden brown. Let them drain and slightly cool on either paper towels or a wire rack. Add half of the fried tortillas down on a large parchment paper lined baking sheet.
  • Spread enchilada sauce and refried beans onto each one. Add the ground beef evenly on top of the refried beans followed by the half of the shredded cheeses. Top with another tortilla.
  • Add some more enchilada sauce and shredded cheese. Place them into the center rack of the oven until the cheese is melted. Add toppings of your choice and enjoy.
Keyword mexican pizza, taco bell mexican pizza

Other Easy Tex Mex Meals

If you like super easy to make Tex Mex meals like this one, you have to try this Jalapeno Popper Mac & Cheese, Easy Enchilada Casserole and Crockpot Street Corn Dip.

ROASTED GARLIC BREAD DIP

by 6 Comments

This easy to make roasted garlic bread dip is a creamy blend of melted cheeses, roasted garlic and herbs for the perfect party or game day appetizer.

Roasted Garlic Bread Dip

From the recipe collection of Tara Ippolito

This roasted garlic bread dip is a huge hit whenever I make it and always the first thing to go at any party I bring it to.

The taste is just incredible and incorporate all the delicious flavors of a nice big piece of cheesy garlic bread.

This is truly a must try recipe for all ages.

I always get compliments and comments from friends and family whenever I serve this easy to make appetizer.

Everyone absolutely loves it.

I hope you give this one a try, I know that 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. 

How can I make this roasted garlic bread dip spicy?

If you’re like me and love spicy food, here are some ways to add some heat to this dip.

  • Add crushed red pepper flakes or hot sauce
  • Use jalapeno flavored cream cheese or add diced jalapanos
  • Choose a spicy cheese like pepper jack. Just be sure to shred the cheese yourself.

Do I really have to shred the cheese myself?

This is the one thing that I’d really urge you not to take a shortcut on.

Pre-shredded bagged cheese has chemicals in it like cellulose.

This keeps the cheese from clumping but it also prevents it from melting properly.

Shred the cheese off the block and this roasted garlic bread dip will turn out much creamier that way.

How do I roast the garlic?

There may be no better smell that can come from your oven than roasting garlic.

When you roast a head of garlic, the cloves become soft, rich and spreadable.

The strong taste of raw garlic goes away and you’re left with just the most amazing creamy mild version.

Roasted garlic cloves are a great addition to so many dishes like this one.

Here’s how to do it;

  • Turn the oven on to 375°F.
  • Cut off the the top of the garlic head.
  • Place them cut side up a sheet of on aluminum foil.
  • Drizzle them with a little olive oil and lightly season them with salt and pepper.
  • Loosely close the foil around the garlic and bake it in the oven for 1 hour or until the garlic is soft and golden brown in color.
  • Let them cool them squeeze the head to remove the garlic cloves.

How can I soften the cream cheese for this roasted garlic bread dip?

Lots of recipes call for softened cream cheese and there are a few ways that you can do it.

First, just take it out of the fridge and toss it onto the counter for about 30 minutes. That’s all there is to it! The cream cheese will be perfect after that time. 

Second, you can add it (still sealed) to a bowl of warm water. This method will take even faster. About 10-15 minutes.

And last but not least, you can always use the trusty microwave. Take the cream cheese out of the package and place it onto a plate. Microwave it for 30 seconds – 1 minute and you’re done!

Other easy dip recipes

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

Roasted garlic bread dip ingredients

  • Softened cream cheese
  • Mozzarella cheese- hand shredded
  • Parmesan cheese
  • 3 roasted garlic heads
  • Mayonnaise
  • Fresh parsley, chopped
  • Salt, pepper & garlic powder
  • Crackers for dipping- I like Stacy’s everything bagel chips

Instructions

First, add all of the ingredients together in a medium sized bowl.

Now stir everything together until it’s evenly combined and add it to a baking dish.

Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.

After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.

Finally let it cool slightly and add some chopped parsley as a garnish.

Serve with chips or crackers and enjoy!

Roasted Garlic Bread Dip

This easy to make roasted garlic bread dip is a creamy blend of melted cheeses, roasted garlic and herbs for the perfect party or game day appetizer.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Italian

Ingredients
  

  • 3 heads garlic
  • 1 teaspoon olive oil
  • 1 8 oz cream cheese, softened
  • 1.5 c mozzarella cheese, hand shredded
  • ½ c parmesan cheese
  • ¼ c fresh parsley, chopped
  • ¼ c mayonnaise
  • salt and pepper to taste
  • 1-2 tbs garlic powder

Instructions
 

How to roast the garic

  • Cut off the the top of the garlic heads and place them in the center of a large piece of aluminum foil.
  • Lightly drizzle them with olive oil and lightly season them with salt and pepper
  • Loosely wrap the foil around the garlic heads and place them in a 375 degree preheated oven for 1 hour.
  • Let them cool then squeeze the garlic heads to push out the soft roasted garlic cloves.

How to make the dip

  • First, add all of the ingredients together in a medium sized bowl. Save about ½ a cup of shredded mozzarella cheese for the top.
  • Now stir everything together until it’s evenly combined and add it to a baking dish.
  • Then spread the dip out until it’s evenly distributed and top it with more mozzarella cheese.
  • After that, bake the dip uncovered until the cheese is melted and the sides are hot and bubbly.
  • Finally let it cool slightly and add some chopped parsley as a garnish. Serve with chips or crackers and enjoy!
Keyword garic bread dip, roasted garlic bread dip

LAYERED BEAN DIP

by Leave a Comment

This layered bean dip starts with refried beans topped with sour cream, vegetables and shredded cheese for a delicious crowd pleasing appetizer.

Layered Bean Dip

From the recipe collection of Tara Ippolito

This layered bean dip was a huge hit with my friends when we had it a few weeks ago.

I had invited a few girls to my parents cabin in upstate New York for the weekend. We love getting away for a couple of days together when we can.

One of them asked if she could make a easy dip for the for the group and of course I said yes. She put together this layered dip in no time at all and it was so incredibly delicious.

The flavors all came together perfectly. It was one of those recipes that is hard to stop eating. Everyone loved it.

As easy as it was to make, I think my favorite part was that it was served cold/room temperature.

I didn’t have to worry about keeping it warm. We all could go right back to eating it after taking a little break.

Bean dips are a great vegatarian option to serve for guests, too. I’ve got a few of those in my family who I know would appreciate this recipe.

I’m so glad she shared this recipe with me so that I could share it with you. I hope you try it, I know you’ll love it just as much and my friends and I did.

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 Bean 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

  • Spicy- Mix in a spicy taco seasoning packet into the sour cream or add a layer of chopped green chilies. You can also use hot salsa to add some kick.
  • Cheese- Feel free to use any kind of cheese that you'd like. Just be sure to shred the cheese yourself. You'll get a way creamier consistency that way.
  • Toppings- Add olives, chopped red onion, jalapenos or whatever else you'd like to.
  • Layers- Add a layer of guacamole or taco seasoned ground beef to add even more depth of flavor to this dip. Just be sure not to add the taco seasoning to the sour cream if you're adding the taco meat, too.

Other Easy Dip Recipes

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

Layered bean dip ingredients

  • Refried beans
  • Sour cream
  • Taco Seasoning Packet
  • Shredded lettuce
  • Hand shredded cheddar cheese
  • Diced tomatoes

Instructions

First, using the back of a spoon, spread the can of refried beans down onto the bottom of a serving dish.

Now, mix together the sour cream and taco seasoning packet.

Next, spread it evenly over the refried bean layer.

Then, evenly sprinkle the shredded cheese on top of sour cream layer.

Next, add the shredded lettuce layer to the top of the cheese.

Finally, add the diced tomatoes to the top and serve with tortilla chips. Enjoy!

Layered bean Dip

This layered bean dip starts with refried beans topped with sour cream, vegetables and shredded cheese for a delicious crowd pleasing appetizer.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American, Mexican

Ingredients
  

  • 16 Oz Can Refried Beans
  • 16 Oz Sour Cream
  • 1 Oz Taco Seasoning
  • 1 Cup Cheddar Cheese, hand shredded
  • ¾ Cup Iceberg Lettuce, shredded
  • 2 Large Tomatoes, chopped

Instructions
 

  • Using the back of a spoon, spread the can of refried beans down onto the bottom of a serving dish.
  • Mix together the sour cream and taco seasoning packet and add a layer to the top of the beans.
  • Evenly sprinkle the shredded cheese on top of the beans.
  • Add the shredded lettuce layer to the top of the cheese.
  • Add the diced tomatoes to the top and serve with tortilla chips. Enjoy!
Keyword bean dip, layerd bean dip

TEXAS TOAST SLOPPY JOES

by Leave a Comment

These quick and easy Texas toast sloppy Joes are a fun twist on a classic favorite and perfect for a busy weekday dinner.

Texas Toast Sloppy Joes

From the recipe collection of Tara Ippolito

These Texas toast sloppy Joes are the perfect busy weekday meal.

My family absolutely loves when I make them for dinner. And they’re so easy to make that I love serving them, too.

Sloppy Joes were a staple for me growing up. I used to love when my mother would make them for my siblings and I.

This is a nice little variation on the classic sloppy Joes recipe that many of us grew up eating.

As much as I love the classic version, there’s something about eating them on buttery Texas toast covered in cheese that just takes it to the next level.

No wonder my family loves this for dinner so much. They were an instant hit!

I hope you give this recipe a try. I know that 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. 

Texas Toast Sloppy Joes Variations

I like this recipe as it is, but here are some ways to switch it up if you'd like to,

  • Meat- Ground turkey or chicken would work here in stead of ground beef.
  • Cheese- Use any kind of cheese that you prefer. Just be sure to shred the cheese yourself. It will melt way better that way.
  • Spice- Add hot pepper flakes to the ground beef while its sautéing to add a little heat. You can also choose a spicy cheese like pepper jack.
  • Bread- If you'd rather not serve these on texas toast, any bread or roll will do.

Other Easy Dinner Ideas

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

Texas Toast sloppy joes ingredients

  • Texas toast
  • Ground beef
  • Red onion, chopped
  • Green bell pepper, chopped
  • Cheddar cheese, hand shredded
  • Tomato paste
  • Tomato sauce
  • Worcestershire sauce
  • Brown sugar
  • Oil
  • Salt, pepper, garlic powder

Instructions

First, in a large skillet, heat the oil over medium high heat and add the chopped onion and bell pepper. Sauté them with a little salt and pepper for 5 minutes.

Then add the ground beef and break it into small pieces while browning. Drain the excess fat if needed.

Once the beef is browned, add the tomato paste, tomato sauce, brown sugar and worcestershire sauce.

Now season it with salt, pepper and garlic powder and stir everything together. Let the sauce simmer for about 10 minutes.

While the sauce is simmering, bake the Texas toast in the oven until it’s lightly toasted.

Next, push down the center of each piece of toast using the back of a spoon.

Then evenly distribute the sloppy Joe filling into the center of each piece of Texas toast.

Now top each one with the shredded cheddar cheese and place them a preheated oven.

Finally, bake them until the cheese is melted. Let them cool slightly and garnish with chopped parsley (optional). Enjoy!

Texas Toast Sloppy Joes

These quick and easy Texas toast sloppy Joes are a fun twist on a classic favorite and perfect for a busy weekday dinner.
No ratings yet
Print Recipe Pin Recipe
Course Main Course, Snack
Cuisine American

Ingredients
  

  • 8 slices Texas Toast
  • 1 pound Ground beef
  • 1 small Red onion (or white/yellow onion) diced
  • ½-1 small Greeen bell pepper, diced
  • 2 tbs Tomato paste
  • ¼ c Tomato sauce
  • 2 tbs Ketchup
  • 2 tbs Worcestershire sauce
  • 2 tbs Brown sugar
  • 2 tbs Olive oil
  • Salt and pepper to taste
  • 1 tbs Garlic powder

Instructions
 

  • First, in a large skillet, heat the oil over medium high heat and add the chopped onion and bell pepper. Sauté them with a little salt and pepper for 5 minutes or until the vegetables start to soften.
  • Then add the ground beef and break it into small pieces while browning. Drain the excess fat if needed.
  • Once the beef is browned, add the tomato paste, tomato sauce, brown sugar and worcestershire sauce.Now season it with salt, pepper and garlic powder and stir everything together. Let the sauce simmer for about 10 minutes.
  • While the sauce is simmering, bake the Texas toast at 425 degrees for about 6-8 minutes or until it’s its lightly toasted. Then push down the center of each piece using the back of a spoon.
  • Then evenly distribute the sloppy Joe filling into the center of each piece of Texas toast. Then top with shredded cheddar cheese.
  • Finally, place them in the oven for about 5 minuters or until the cheese is melted. Let them cool slightly and garnish with chopped parsley (optional). Enjoy!
Keyword sloppy joes, texas toast sloppy joes

CREAMY CHICKEN SPAGHETTI

by 3 Comments

This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.

Creamy Chicken Spaghetti

From the recipe collection of Tara Ippolito

This creamy chicken spaghetti is such an incredibly delicious dinner idea thats guaranteed to be a huge hit.

They love the creamy cheese sauce baked over the pasta and shredded chicken. It's the ultimate comfort food, especially during the cooler months we have here in Jersey.

Once the weather starts to drop, making this is all I can think about. This is one of those 'stick-to-your-ribs' dinners that keep everyone warm and full for hours and I think thats exactly what comfort food is supposed to do.

Whenever we have some leftover rotisserie chicken, I usually go straight to making this or my Chicken Tetrazzini. They're both similar but this recipe incudes vegetables and a bit of a bolder flavor. My family loves them both but I think this recipe might take the cake!

Using shredded rotisserie chicken is a major shortcut and makes this recipe super easy to put together. Its the perfect thing to whip up on a busy weeknight.

The best part is that it makes a lot of food, too. We usually have leftovers that last us a couple days and thats just fine by me! I think this is one of those recipes that taste even better the next day, too.

Whenever I make this for dinner, I always make sure to package some up into containers and take them to parents house because I know this is one of my brothers favorite meals, also. We are all big, big fans.

I hope you give this one a try. I know that 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. 

Creamy Chicken Spaghetti Variations

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

  • Pasta- Any pasta would work for this recipe if you'd prefer not to use spaghetti.
  • Cheese- Use any kind of cheese that you'd like to for this. Just be sure to shred it yourself because it will melt much better that way.
  • Soup- Use two cream of chicken soup cans if you're not into the cream of mushroom.
  • Tomatoes- Canned diced tomatoes will be ok to use instead of Rotel.

Other Easy Baked Pasta Recipes

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

    Creamy Chicken Spaghetti Ingredients

    • Rotisserie chicken, shredded
    • Spaghetti, cooked to al dente & keep 1 ladle of pasta water
    • Red & green bell pepper, chopped
    • Onion, chopped
    • Rotel
    • Cheddar cheese, hand shredded
    • Monterey Jack cheese, hand shredded
    • Velveeta, cubed
    • Cream of mushroom soup
    • Cream of chicken soup
    • Salt, pepper, garlic powder
    • Oil
    • Fresh parsley, chopped (optional)

    Instructions

    First, sauté the chopped bell peppers and onion in a little olive oil. Lightly season them with salt and pepper.

    After the vegetables are soft, add the cubed Velveeta.

    Next, add the two cans of soup.

    Then, stir them together over medium high heat until the Velveeta is melted and evenly combined into the soups.

    Now, add the shredded chicken.

    Then add both of the shredded cheeses.

    Now, add the can of Rotel.

    Next, season it with salt, pepper and garlic powder and stir everything together until its evenly combined.

    Then, add the cooked spaghetti and one ladle of pasta water.

    Next, mix everything together until the pasta is coated evenly in the sauce.

    Now, add the mixture to a greased 9x13” baking dish and smooth is out so that its flat and even.

    Next, sprinkle the top with cheese and place it into the center rack of the oven for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.

    Finally, let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!

    Creamy Chicken Spaghetti

    This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.
    4 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 Rotisserie Chicken, shredded
    • 1 Pound Spaghetti, cooked al dente & reserve a ladle of pasta water
    • 1 Medium Red Bell Pepper, chopped
    • 1 Medium Green Bell Pepper, chopped
    • 1 Medium Onion, chopped
    • 2 Tbs Olive Oil
    • 6 Oz Velveeta (cubed)
    • 10.5 Oz Cream Of Chicken Soup
    • 10.5 Oz Cream Of Mushroom Soup
    • 10 Oz Rotel
    • 1.5 Cups Cheddar Cheese, hand shredded
    • 1.5 Cups Monterey Jack Cheese, hand shredded
    • 2 Tbs Garlic Powder
    • Salt and Pepper to taste
    • Fresh Parsley, for garnish (optional)

    Instructions
     

    • Preheat the oven to 375 degrees.
    • First, in a large skillet, sauté the chopped bell peppers and onion in olive oil. Lightly season them with salt and pepper.
    • After the vegetables are soft, add the cubed velveeta and both cans of soup. Stir them together over medium high heat until the velveeta is melted and evenly combined into the soup.
    • Add the shredded chicken, one cup each of the shredded cheeses and the can of Rotel. Season it with salt, pepper and garlic powder and stir everything together.
    • Add the cooked spaghetti and a ladle of pasta water. Toss the spaghetti into the sauce until it's evenly coated.
    • Add the mixture to a greased 9x13” baking dish and sprinkle the top with the remaining cheese. Bake it, uncovered, for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.
    • Let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!
    Keyword chicken spaghetti, creamy chicken spaghetti

    DAVE’S VODKA SAUCE CHICKEN PARM

    by Leave a Comment

    Dave’s vodka sauce chicken parm is made with crispy chicken cutlets baked in a creamy vodka sauce and fresh mozzarella cheese.

    Dave’s Vodka Sauce Chicken Parm

    From the recipe collection of Tara Ippolito

    Dave’s vodka sauce chicken parm was out of this world delicious.

    I had the pleasure of eating this incredible dinner when I visited my friend’s Janie and Dave at the Jersey Shore over the weekend.

    They are fellow content creators who make relatable family content with a large following on Tik Tok and Instagram.

    This recipe was a collaboration for my Food with Friends series and they choose to make this.

    I absolutely love vodka sauce and chicken Parmesan. The two together were a match made in heaven.

    Dave did the brunt of the cooking and while I have own way of making vodka sauce and chicken cutlets, his versions of both were absolutely incredible.

    I happily ate my entire plate with a big smile on my face. It’s so nice to be cooked for every once in a while.

    My sister, who tagged along for the ride and the food, loved it all, too.

    I hope you give this recipe a try. I know that if you do, you’ll love it just as much as we all did, too.

    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. 

    What is Food with Friends?

    Food with friends is a series where I go go my friends house, they make something delicious for me and I share the recipe with you.

    I’ve been doing this series for a couple of years now. It’s a really fun way for me to expose myself to different recipes and show off my friend’s talents in the kitchen.

    Every episode is unique to the individual who’s cooking. It’s a fun little series!

    You can find all of my Food with Friends episodes on Al Dente Divas Instagram or Tik Tok account.

    What should I serve Dave’s vodka chicken parm sauce with?

    This was such a delicious dinner that can go with many different things.

    Dave and Janie served pasta along side the chicken parm with some of the extra vodka sauce that they had made.

    That’s the route that I would have taken, too.

    Any pasta and sauce combo would be fantastic here but if you’d rather go with something else, some rice or a nice big salad would both be fantastic choices, also.

    You can never go wrong with some sliced Italian bread, also.

    Other chicken recipes

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

    Dave’s vodka sauce chicken parm ingredients

    • Chicken cutlets, thinly sliced
    • Italian seasoned breadcrumbs & panko breadcrumbs
    • Egg wash (eggs, egg whites & cream)
    • Rosemary, garlic powder, onion powder, salt, pepper, oregano & fresh parsley
    • Parmesan cheese
    • Pancetta
    • Onion, chopped
    • Garlic, chopped
    • Vodka
    • Crushed tomatoes
    • Tomato puree
    • Heavy cream
    • Fresh mozzarella

    Instructions

    First, make the egg wash by whisking together the eggs, egg whites and cream in a bowl.

    Now, in a separate bowl, mix together the Italian seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, rosemary, garlic powder, onion powder, oregano and parsley.

    After that, coat the chicken cutlets in the egg wash then place them into the breading mixture. Flip them so that both sides of each chicken cutlet are evenly coated with breading on both sides.

    Now, fry the chicken cutlets in hot oil on both sides until they are cooked all the way through and crispy.

    When they are done, place them on a paper towel lined plate to drain and season them with salt.

    Now to prepare the sauce, place the diced pancetta into a large skillet and cook it until it’s crispy then remove it from the pan.

    Now add the chopped onion and minced garlic. Dave said he mashed the garlic into some olive oil and created a paste but you can just add some oil to the pan if you’d prefer that.

    Once the vegetables are soft, add the pancetta back into the pan and add the vodka. Let the vodka cook out for a minute or two.

    Then add the crushed tomatoes, tomato puree, Italian seasoning, salt, pepper, heavy cream and Parmesan cheese.

    Now that simmer for about 10 minutes.

    In the meantime, take the cooked chicken cutlets and add them to a baking sheet.

    Then add a little vodka sauce onto the top of each chicken cutlet.

    Next, add some fresh mozzarella cheese to the top of sauce.

    After that, bake it in the oven until the cheese is melted.

    Then, finish it off with a little more vodka sauce and Parmesan cheese.

    Finally, serve this with pasta or the side of your choice and enjoy!

    Dave's Vodka Sauce Chicken Parm

    Dave’s vodka sauce chicken parm is made with crispy chicken cutlets baked in a creamy vodka sauce and fresh mozzarella cheese.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 6 chicken cutlets, thinly slides
    • 1 c italian seasoned bread crumbs
    • ½ c panko breadcrumbs
    • ¼ c parmesan cheese
    • 2 tbs fresh rosemary, chopped
    • 2 tbs oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tbs fresh parsely, chopped
    • salt and pepper to taste
    • 3 eggs
    • ¼ c egg whites
    • 2 tbs heavy cream
    • 12 slices mozzarella cheese
    • olive oil

    VODKA SAUCE

    • ½ c pancetta, cubed
    • 1 small onion, chopped
    • 3 cloves garlic, minced
    • 2 tbs olive oil
    • ¼ c vodka
    • 1 28 oz crushed tomatoes
    • 1 c tomato puree
    • ¼ c parmesan cheese
    • ¼ c heavy cream
    • 2 tbs italian seasoning
    • salt and pepper to taste

    Instructions
     

    • First, make the egg wash by whisking together the eggs, egg whites and cream in a bowl.
    • Now, in a separate bowl, mix together the Italian seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, rosemary, garlic powder, onion powder, oregano and parsley.
    • After that, coat the chicken cutlets in the egg wash then place them into the breading mixture. Flip them so that both sides of each chicken cutlet are evenly coated with breading on both sides.
    • Now, fry the chicken cutlets in hot oil on both sides until they are cooked all the way through and crispy.
    • When they are done, place them on a paper towel lined plate to drain and season them with salt.
    • Now to prepare the sauce, place the diced pancetta into a large skillet and cook it until it’s crispy then remove it from the pan.
    • Now add the chopped onion and minced garlic. Dave said he mashed the garlic into some olive oil and created a paste but you can just add some oil to the pan if you’d prefer that.
    • Once the vegetables are soft, add the pancetta back into the pan and add the vodka. Let the vodka cook out for a minute or two.
    • Then add the crushed tomatoes, tomato puree, Italian seasoning, salt, pepper, heavy cream and Parmesan cheese. Now that simmer for about 10 minutes.
    • In the meantime, take the cooked chicken cutlets and add them to a baking sheet.
    • Then add a little vodka sauce onto the top of each chicken cutlet and add some fresh mozzarella cheese to the top of sauce.
    • After that, bake it in the oven until at 350 degrees for about 20 minutes or until the cheese is melted.
    • When the chicken is done cooking, finish it off with a little more vodka sauce and Parmesan cheese.
    • Finally, serve this with pasta or the side of your choice and enjoy!
    Keyword vodka sauce chicken parm, vodka sauce chicken parmesan, vodka sauce with chicken parm

    CHOPPED BIG MAC SLIDERS

    by 4 Comments

    These delicious chopped Big Mac sliders are inspired by the McDonald’s favorite made easily right at home.

    Chopped Big Mac Sliders

    From the recipe collection of Tara Ippolito

    These chopped Big Mac sliders are such a crowd pleaser.

    I’ve made these so many times for family and friends and everyone absolutely loves them.

    These chopped sliders are inspired by McDonald Big Macs. A huge fan favorite of the fast food chain.

    Pretty much everyone loves a Big Mac, myself included. So this recipe is a no brainer for me when I need to serve a crowd.

    Between the soft Hawaiian rolls, seasoned beef and incredibly delicious homemade Big Mac sauce, this truly is an irresistible meal.

    They are so fast and easy to put together, too.

    I hope you give this recipe a try, I know that 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. 

    Is there a substitute for the Mac Sauce?

    Well, these are chopped Big Mac sliders so if you can make the Mac sauce, I’d recommend you do.

    HERE is the link for my Mac Sauce Recipe if you’d like it. Please note that in the video I used chopped pickles because I ran out of relish. If it looks a little chunkier thats why.

    If you can’t or don’t want to make the sauce for whatever reason, you don’t have to.

    Thousand Island dressing will work as a great substitute.

    What should I serve these chopped Big Mac sliders with?

    These sliders go great with so many different side dishes. Feel free to serve them with anything you’d like.

    If you need some ideas, here are some recipes that I think would be perfect.

    Do I have to use Kings Hawaiian Rolls?

    I love using Kings Hawaiian Rolls for this chopped Big Mac sliders recipe.

    If you can’t find those specific rolls or would just like to use something else, you absolutely can.

    Any sliders, rolls or hamburger buns would work here just fine.

    Chopped Big Mac sliders ingredients

    • Kings Hawaiian rolls
    • Ground beef
    • American cheese
    • Lettuce
    • Pickles
    • Red onion chopped
    • Mac Sauce or Thousand Island Dressing
    • Melted butter
    • Sesame seeds
    • Salt, pepper, garlic powder, onion powder

    Instructions

    First, in a large skillet, brown the ground beef while breaking it into small pieces and drain the fat and season with salt, pepper and garlic powder.

    Next slice the Hawaiian rolls down the middle horizontally separating the bottom and top buns.

    Then place the bottom buns on a parchment paper lined baking sheet (OR you can bake them right in the tray that they come in. Yes, they’re oven safe!) and spread a thin layer of Mac sauce on to them- about half.

    Now, evenly spread the seasoned ground beef onto the bottom buns.

    After that, place a layer of American cheese slices down on top of the beef.

    Next, place the top of the buns on top of the ground beef.

    Then, using a pastry brush, spread the melted butter on top of the buns and sprinkle them with the sesame seeds.

    Now bake them in the oven until the cheese is melted and the buns are lightly toasted. Watch them- they will brown very fast because of the butter.

    While that’s baking, add the lettuce, pickles and onions onto a cutting board. Chop the vegetables together into small pieces.

    Then mix in some more Mac Sauce.

    When the sliders are done, remove the top buns and add the lettuce and Mac sauce mix.

    Finally place the tops back onto the sliders and enjoy!

    Chopped Big Mac Sliders

    These delicious chopped Big Mac sliders are inspired by the McDonald’s favorite made easily right at home.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course, Snack
    Cuisine American

    Ingredients
      

    • 1 pound Ground beef
    • 1 package King Hawaiian slider rolls
    • 9 slices American cheese
    • ½ cup Mac Sauce (recipe linked above) or Thousand Island dressing (divided)
    • ¼ head Iceburg lettuce
    • ¼ medium red onion
    • 3 spears pickles
    • 2 tbs melted butter
    • 1-2 tbs sesame seeds
    • salt and pepper to taste
    • 1 tbs garlic powder

    Instructions
     

    • First, in a large skillet, brown the ground beef while breaking it into small pieces and drain the fat and season with salt, pepper and garlic powder.
    • Next slice the Hawaiian rolls down the middle horizontally separating the bottom and top buns. Place the bottom buns on a parchment paper lined baking sheet (OR you can bake them right in the tray that they come in. Yes, they’re oven safe!) and spread a thin layer of Mac sauce on to them.
    • Now, evenly spread the seasoned ground beef onto the bottom buns.
    • After that, place a layer of American cheese slices down on top of the beef and add the top half of the buns
    • Then, using a pastry brush, spread the melted butter on top of the buns and sprinkle them with the sesame seeds.
    • Now bake them in the center rack of the oven at 350 degrees until the cheese is melted and the buns are lightly toasted. Watch them- they will brown very fast because of the butter. This should only take about 5-7 minutes.
    • While that’s baking, add the lettuce, pickles and onions onto a cutting board. Chop the vegetables together into small pieces and then mix in the rest of the Mac Sauce.
    • When the sliders are done, remove the top buns and add the lettuce and Mac sauce mix.
    • Finally place the tops back onto the sliders and enjoy!
    Keyword big mac sliders, cheeseburger sliders, chopped big mac sliders

    BUFFALO CHICKEN PASTA

    by Leave a Comment

    Buffalo chicken pasta combines all the familiar flavors of buffalo chicken wings with a blend of cheeses and pasta.

    Buffalo Chicken Pasta

    From the recipe collection of Tara Ippolito

    This buffalo chicken pasta is an absolute must try.

    Everyone in my house loved this recipe. Even the people who aren’t necessarily huge fans of chicken wings.

    Even my very picky brother told me that this was one of the best recipes I've ever had him try.

    Anyone who has siblings knows that they are the most honest people on the planet when it comes to voicing their opinions to another sibling.

    This is one of those meals that you may be a little unsure about at first. The flavors might not seem like they work well together.

    But they absolutely do! They actually work perfectly together.

    It's the flavors of chicken wings combined with the comfort of pasta, making it a deliciously filling meal.

    I hope you give this one a try. I know that 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

    What can I serve this buffalo chicken pasta with?

    Even though the flavor of this pasta is super unique, it goes well with lots of different side dishes.

    So feel free to choose your own.

    I personally would serve this with some homemade garlic bread and a nice big salad or vegetable on the side.

    Buffalo chicken pasta variations

    I absolutely love this recipe as it is, but if you'd like some ideas on how to make it a little differently, here are some great ones to consider.

    • Use spicy buffalo sauce inside of mild to add some extra kick.
    • Feel free to use any pasta shape that you’d like. It all works.
    • Any kind of cheese you’d like to use would be great here. Just be sure to shred the cheese yourself.
    • You can use any kind of cooked chicken you’d like instead of shredding a rotisserie chicken. Use 2.5 cups of it.
    • Substitute the dry ranch packet with ¼ cup of ranch dressing if needed.

    Do I really have to shred the cheese myself?

    This is the one thing that I’d really urge you not to take a shortcut on.

    Pre-shredded bagged cheese has chemicals in it like cellulose.

    This keeps the cheese from clumping, but it also prevents it from melting properly.

    Shred the cheese off the block, and this buffalo chicken pasta will turn out much creamier that way.

    Buffalo chicken pasta ingredients

    • Butter
    • Red onion, chopped
    • Celery, chopped
    • Tomato paste
    • Cream cheese, softened
    • Rotel
    • Mild Buffalo sauce (I like Franks Red Hot)
    • Rotisserie chicken, shredded
    • Dry Ranch dressing packet
    • Cheddar cheese, hand shredded
    • Mozzarella cheese, hand shredded
    • Cooked tube pasta & a ladle of pasta water ( I used Mezzi Rigatoni)
    • Salt, pepper, garlic powder
    • Parsely (optional)

    Instructions

    First, melt the butter in a large skillet, then sauté the red onion and celery, lightly seasoning the vegetables with salt and pepper.

    Once they’re soft, stir in the tomato paste.

    Now add the softened cream cheese and stir it in for about 2-3 minutes.

    Next, stir in the Rotel tomatoes and let everything cook together for 2-3 minutes.

    Then stir in the buffalo sauce.

    Now, add the shredded rotisserie chicken and the dry Ranch packet seasoning.

    Then, season it with salt, pepper, and garlic powder. Keep in mind that the ranch packet is salty, and the buffalo sauce is a little spicy.

    Next add the shredded cheeses and mix everything together until the cheese is melted.

    Now, stir in the pasta water and add the pasta. If the sauce is too thick, feel free to add a little extra pasta water to thin it out.

    Finally, add the pasta to a serving bowl, garnish with fresh parsley (optional) and serve warm. Enjoy!

    Buffalo Chicken Pasta

    Buffalo chicken pasta combines all the familiar flavors of buffalo chicken wings with a blend of cheeses and pasta.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 stick butter
    • 1 medium red onion, chopped
    • 3-4 stalks celery, chopped
    • 2 tbs tomato paste
    • 8 oz block cream cheese, room temperature
    • 10oz can rotel
    • ½ cup mild buffalo sauce
    • 1 cooked rotisserie chicken, shredded
    • 1oz packet dry ranch seasoning packet
    • ¾ cup cheddar cheese, hand shredded
    • ¾ cup mozzarella cheese, hand shredded
    • 1 pound any tube pasta (such as Mezzi Rigatoni) & 1 ladle of pasta water
    • fresh parsely for garnish (optional)

    Instructions
     

    • First, melt the butter in a large skillet and sauté the red onion and celery. Lightly season the vegetables with salt and pepper.
    • Once they’re soft, add the tomato paste and the softened cream cheese, and stir for about 2-3 minutes.
    • Next, stir in the Rotel tomatoes and let everything cook together for 2-3 minutes.
    • Then, stir in the buffalo sauce and add the shredded rotisserie chicken and the dry ranch packet seasoning. Season it with salt, pepper, and garlic powder. Keep in mind that the ranch packet is salty, and the buffalo sauce is a little spicy.
    • Next add the shredded cheeses and mix everything together until the cheese is melted.
    • After that, add the shredded cheeses and mix everything together until the cheese is melted. Now, stir in the pasta water and add the pasta. If the sauce is too thick, feel free to add a little extra pasta water to thin it out.
    • Finally, transfer the pasta to a serving bowl, garnish with fresh parsley (optional), and serve warm. Enjoy!
    Keyword buffalo chicken pasta, buffalo chicken pasta recipe

    EASY RANCH POTATOES

    by 4 Comments

    These delicious and easy ranch potatoes are made with peeled potatoes, olive oil, and dry ranch seasoning.

    Easy Ranch Potatoes

    From the recipe collection of Tara Ippolito

    These easy ranch potatoes are a delicious side dish for any occasion.

    I’ve made these potatoes for everything from busy weekday dinners to holiday meals.

    They’re incredibly versatile, pairing well with just about anything, and couldn’t be easier to make.

    I don’t even peel my potatoes, although you certainly can if you prefer.

    All I need to do is chop them up, toss them in oil and ranch seasoning, and pop them into the oven.

    It doesn’t get much easier than that.

    The ranch packet gives the potatoes so much incredible flavor that there’s no need to add anything else.

    My family and friends love when I serve this to them for any occasion.

    I hope you give this recipe a try. I know that 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

    What kind of potatoes should I use?

    This recipe is wonderful because it can be made with many different kinds of potatoes.

    Any yellow or red potato will do.

    If you’d like to spare yourself from too much chopping, halved baby potatoes are a great choice, too.

    Feel free to either peel the potatoes or not also. Either way works so it’s all about what you prefer.

    Just keep in mind you may have to increase or decrease cook time depending on how big or small you choose to chop the potatoes.

    Can these easy ranch potatoes be made in the air fryer?

    Yes, these ranch potatoes can absolutely be made in the air fryer.

    Just set the oven to 400°F and bake for about 15-20 minutes, depending on the size of the potatoes.

    Shake the air fryer basket halfway through the cooking time to ensure the potatoes come out nice and crispy.

    Other easy potato recipes

    If you're a fan of easy and delicious potato recipes like this one, here are some other side dishes that I'm confident you'll love as well.

    Easy ranch potatoes ingredients

    • Potatoes (white or yellow), cleaned and cut into half inch pieces
    • Extra virgin olive oil
    • Dry ranch seasoning packet
    • Parsley for garnish (optional)

    Instructions

    First, place a baking sheet into the oven while it preheats to 400°F.

    Now, in a large bowl, toss the diced potatoes with extra virgin olive oil and the ranch seasoning packet.

    Then, carefully place the potatoes on the hot baking sheet, spreading them into a single layer. Preheating the baking sheet helps ensure they become nice and crispy.

    Next, bake for about 25-30 minutes, or until the potatoes are crispy and fully cooked. I recommend tossing them with a spatula halfway through to ensure even cooking.

    Finally, let them cool slightly and serve warm with parsley for garnish (optional). Enjoy.

    Easy Ranch Potatoes

    These delicious and easy ranch potatoes are made using peeled potatoes, olive oil and dry ranch seasoning.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 1.5 lbs Potatoes (white or yellow) cut into 1-2" cubes
    • 2-3 tbs Olive oIl
    • 1 oz Dry ranch reasoning packet

    Instructions
     

    • First, place a baking sheet in the oven and preheat to 400°F.
    • In a large bowl, toss the diced potatoes with extra virgin olive oil and the ranch seasoning packet.
    • Then, carefully transfer the potatoes to the hot baking sheet, spreading them into a single layer. Preheating the baking sheet ensures they become nice and crispy.
    • Bake for about 25-30 minutes, or until the potatoes are crispy and fully cooked. Halfway through, toss them with a spatula to ensure even cooking.
    • Finally, allow the potatoes to cool slightly before serving warm, garnished with parsley if desired. Enjoy.
    Keyword easy ranch potatoes, ranch potatoes

    MEATBALL PARMESAN SLIDERS

    by 3 Comments

    These meatball parmesan sliders are made with cocktail meatballs, mozzarella cheese and tomato sauce baked in garlic butter brushed Hawaiian rolls for a super easy and delicious dinner.

    Meatball Parmesan Sliders

    From the recipe collection of Tara Ippolito

    These meatball parmesan sliders are one of my favorite things to make for parties.

    Everyone just loves them and they’re super easy to make, too.

    I’ve received more compliments on these from family and friends than I can count.

    Who wouldn’t love mini meatball parms baked in garlic buttered Hawaiian rolls?

    So Im sure you can see why these are often on my party and get together menu.

    Using jarred sauce and premade meatballs are huge time savers, too. I love super easy recipes like this that look impressive and hardly require any effort at all.

    I hope you give this recipe a try. I know that if you do, you’ll love these meatball sliders 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. 

    What should I serve with these meatball parmesan sliders?

    Of course sides are always up to you so choose whatever you’d like.

    But if you’re looking for some inspiration, garlic parmesan fries and a simple roasted vegetable would be fantastic choices here. I would highly reccomend these Frozen Roasted Green Beans.

    What tomato sauce should I use for these meatball parmesan sliders?

    For convenience sake, I used jarred sauce for these sliders but you can absolutely use your own sauce if you’d like.

    I have a great homemade tomato sauce recipe HERE if you’d like to try it.

    Raoe’s, Carbone and Victorias are three that I’d highly recommend if you're looking for a great jarred sauce. They are a little pricier than the rest but they sure are good.

    Can I use homemade meatballs for these meatball Parmesan sliders?

    Yes, you absolutely can use homemade meatballs for this recipe.

    I used meatballs that I got from a local gourmet market that were delicious but use whatever you’d like.

    Just be conscious of how tiny the Hawaiian rolls are when you’re making the meatballs.

    They’ll need to fit inside the center so roll them on the smaller size.

    I have a great homemade meatball recipe HERE but feel free to use your own recipe if you’d like, too.

    Meatball parmesan sliders ingredients

    • Kings Hawaiian Rolls
    • Cocktail meatballs (heated up/ cooked)
    • Tomato sauce
    • Mozzarella cheese (hand shredded)
    • Parmesan cheese (grated)
    • Garlic butter- melted butter, Italian season, garlic powder.
    • Parsley (optional)

    Instructions

    First, cut small, deep circles into the center of each of the Hawaiian rolls without cutting through to the bottom.

    Now using your fingers or the bottom of a small glass (like a shot glass), push down the center to create a bit of a bigger space.

    Then brush the top and inside of the rolls with the garlic butter.

    Next, bake them in the oven until they are lightly toasted. Yes, you can bake them in the tray that they come in but feel free to transfer them to a baking sheet if you'd prefer.

    Now, add a little bit of tomato sauce to the center of each hole.

    After that, add a small piece of mozzarella cheese into each one.

    Then add the warmed/ cooked meatballs.

    Next, sprinkle the meatballs with a little parmesan cheese .

    Then add a little more mozzarella cheese.

    Finally, bake them until the cheese is melted and the rolls are lightly toasted (Keep an eye on them, they can burn easily because of the butter).

    Let them cool slightly before garnishing with parsley ( optional) and enjoy.

    Meatball Parmesan Sliders

    These meatball parmesan sliders are made with cocktail meatballs, mozzarella cheese and tomato sauce baked in garlic butter brushed Hawaiian rolls for a super easy and delicious dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Main Course, Snack
    Cuisine American, Italian

    Ingredients
      

    • 1 pkg Kings Hawaiian Rolls
    • 12 cocktail Meatballs (cooked)
    • ¼ c Tomato sauce
    • ¼-1/2 c mozzarella cheese (divided)
    • ¼ c parmesan cheese
    • Parsley for garnish (optional)

    Garlic Butter

    • 4 tbs butter
    • 1 tbs italian seasoning
    • 1 teaspoon garlic butter

    Instructions
     

    • First, cut small, deep circles into the center of each of the Hawaiian rolls without cutting through to the bottom.
    • Now using your fingers or the bottom of a small glass (like a shot glass), push down the center to create a bit of a bigger space.
    • Then brush the top and inside of the rolls with the garlic butter and bake them in the oven at 400 degrees for about 4 minutes or until they are lightly toasted.
    • Now, add a little bit of tomato sauce to the center of each hole and add a small piece of mozzarella cheese into each one.
    • Then add the warmed/ cooked meatballs and sprinkle them with parmesan cheese.
    • Then add the rest of the mozzarella cheese and place them in a 400 degree oven for about 5 minutes or until the cheese is melted. Keep an eye on them, they can burn easily because of the butter.
    • Let them cool slightly before garnishing with parsley ( optional) and enjoy.
    Keyword meatball parmesan sliders, meatball sliders

    CHOCOLATE ECLAIR CAKE

    by 13 Comments

    This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.

    Chocolate Eclair Cake

    From the recipe collection of Tara Ippolito

    If you have an event that you need to bring to, this chocolate eclair cake is it!

    This is the absolute best dessert with the least amount of effort.

    These is zero baking involved. Which is great for someone like me who’s not an awesome baker.

    Just layer everything together, pop it in the fridge and you’re done.

    I’ve made this simple dessert so many times and everyone just loves it.

    It’s like one big giant eclair. Who wouldn’t like that?

    The ingredients are so simple and putting this together is a breeze.

    My family and friends so crazy for this whenever I make it.

    I hope you give this one a try. I know that if you do, you’ll love it just as much as we 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 

    Chocolate eclair cake variations

    Here are some great ways to add some variety to this recipe.

    • Graham crackers- feel free to swap out traditional graham crackers for any other flavor like chocolate.
    • Pudding- this will veer off the eclair theme, but any kind of pudding flavor would add a nice spin to this recipe. Dont be afraid to get creative.
    • Icing- Any flavor icing will do, also. So choose your favorite.
    • Toppings- I did not add any toppings to this recipe but whatever you can think of would work. Try adding crushed candy bars, chocolate chips or nuts if you’d like.

    Other easy dessert recipes

    If you like super easy desserts like this one, here are some other desserts that I know you’ll love, too.

    Chocolate eclair cake ingredients

    • Vanilla/ French vanilla instant pudding
    • Milk
    • Graham crackers
    • Cool whip (thawed)
    • Chocolate icing

    Instructions

    First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk.

    Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.

    Next fold in the whole container of cool whip.

    Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.

    Next, place half of the pudding mixture on top of the graham crackers and spread them out.

    Then add another layer of graham crackers.

    Now add the rest of the pudding mixture.

    After that, add a final layer of graham crackers.

    Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.

    Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.

    Now cover the cake and place it in the fridge for at least two hours and up to overnight.

    Finally, serve and enjoy.

    Chocolate Eclair Cake

    This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 3.4oz Vanilla or French Vanilla instant pudding
    • 1 box Graham cracjers
    • 1 16oz Cool whip
    • 3 cups Milk
    • 1 16 oz Chocolate frosting.

    Instructions
     

    • First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk. Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
    • Next fold in the whole container of cool whip.
    • Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
    • Next, place half of the pudding mixture on top of the graham crackers and spread them out.
    • Then add another layer of graham crackers and add the rest of the pudding mixture.
    • After that, add a final layer of graham crackers.
    • Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
    • Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
    • Now cover the cake and place it in the fridge for at least two hours and up to overnight.
    • Finally, serve and enjoy.
    Keyword choclate eclair cake, eclair cake

    LAZY LASAGNA WITH RAVIOLI

    by 13 Comments

    Lazy lasagna with ravioli is made by baking cheese ravioli instead of traditional lasagna sheets in a simple homemade meat sauce and mozzarella cheese.

    From the recipe collection of Tara Ippolito

    lazy lasagna with ravioli

    This lazy lasagna with ravioli is a total winner for busy weekday dinners. It delivers all the cozy, cheesy comfort that you'd get from a classic lasagna without any of the hard work. Using ravioli as the pasta and ricotta layer makes the whole dish incredibly convenient. Theres no boiling, no fuss, just easy assembly and big flavor. Every bite is rich, saucy, and super satisfying. It comes together fast enough for a busy weeknight but tastes like you spent all afternoon on it. It's one of those recipes everyone loves, and it never fails.

    This recipe is reliable, family friendly, and comes out perfect every single time. Its one of my go to's for dinners once the kids are back to school and the days get crazy with homework and after school activities. If you want a dish that tastes impressive but couldn't be easier to throw together, this is the one for sure!

    Ingredients

    Heres everything that you'll need to make this delicious lazy lasagna. You can find the full ingredients list along with instructions in the recipe card below.

    • Ground Beef- Brings savory beefy flavor and makes this lasagna extra filling.
    • Onion- Adds a mellow sweetness and boosts the flavor of the sauce.
    • Olive oil- Helps soften and caramelize the onion and release the flavors of the fresh garlic. Im using the brand Graza Here.
    • Garlic- Bring a bold, aromatic punch that deepens the overall taste of the sauce.
    • Crushed Tomatoes- Adds the bright tomato flavor to the sauce with natural sweetness. I used Tuttorosso brand here.
    • Cheese Ravioli- Acts as the "shortcut" here. Skip the ricotta cheese and lasagna sheets. This is just as good and way more convenient. I used Rana brand here.
    • Mozzarella Cheese- Melts into the layers as a gooey, cheesy binder. I used hand shredded Polly-O here.
    • Parmesan Cheese- Adds salty, nutty depth. I used hand shredded BelGioioso for this.
    • Salt- Enhances all of the flavors of the other ingrediets.
    • Pepper- Cuts the richness of the sauce.
    • Italian Seasoning- Adds a classic blend of oregano, basil and thyme. Im using Simply Organic.
    • Garlic Powder- Adds a mellow, all over garlic flavor.

    Instructions

    Heres the steps you'll need to take to make this delicious dinner. You can find the full ingredients list and instructions in the recipe card below.

    Preheat the oven to 350°

    In a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic for two minutes. Add the ground beef and break it into small pieces as it browns. Once its cooked all the way through, drain the extra fat (if needed). Stir in the crushed tomatoes and and season it with salt, pepper, garlic powder and Italian seasoning. Let it simmer for about 5 minutes.

    Note: If you'd like a little kick to this sauce, add some crushed red pepper flakes here.

    meat sauce in skillet

    Line a 9 x 13" greased baking dish with an about ¼ of the sauce. Place the ravioli on top of the sauce side by side in a single layer. Sprinkle the top with half of the shredded mozzarella and parmesan cheese.

    Pro Tip: Make sure to shred the mozzarella and parmesan cheese yourself and avoid the pre shredded stuff that comes in a bag/container. It will melt much better that way.

    lazy lasagna assembled

    Add a layer of half the sauce and the rest of the ravioli. Top it with the rest of the sauce and mozzarella cheese. Place it into the center rack of the oven for 30 minutes or until the cheese is melted and the sides are hot and bubbly. Let it rest for 5-10 minutes. Garnish with parsley (optional) and enjoy.

    Pro Tip: Let the "lasagna" rest so the sauce and pasta can firm up and that way it wont be sloppy and "loose" when being served.

    finished lazy lasagna in baking dish

    What Can I Serve This With?

    This recipe would be great with some Homemade Garlic Bread and a side salad. Some Frozen Roasted Green Beans or Garlic Parmesan Broccoli would go great with this, too.

    What Kind Of Ravioli Works Best?

    Really, any kind of ravioli would be great to use here. Spinach, Beef, Mushroom or anything you like. So, choose your favorite.

    Can I Use Jarred Tomato Sauce Instead Of Crushed Tomatoes?

    Yes, absolutely! It actually saves a bit of time and adds lots of flavor. Just don't season the sauce after. The jarred sauce will already be seasoned. I recommend using a high qualiy brand like Carbone.

    Can I Make This Ahead Of Time?

    Yes, this recipe can be made ahead of time. Assemble it up to 24 hours in advance, cover tightly and refrigerate. Add about 10 extra minutes of baking time if its going straight form the fridge to the oven.

    Storage

    Let the pasta cool completely and place it into an air tight container. It will last in the fridge for up to three days. This recipe freezes well, too! Just place it into an air tight freezer safe container and it will last for up to three months.

    Featured Products

    Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

    • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
    • Caraway Non Stick Skillet- The absolute best cookware out there. It's non toxic, oven safe and compatible with all stove tops.
    • Colander- 5 QT stainless steel strainer with handles.
    lazy lasagna with ravoili

    Lazy Lasagna with Ravioli Recipe

    Lazy lasagna with ravioli is made by baking cheese ravioli instead of traditional lasagna sheets in a simple homemade meat sauce and mozzarella cheese.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 30 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine American, Italian

    Equipment

    • 9" x 13" baking dish

    Ingredients
      

    • 25 Oz Bag Refrigerated cheese ravioli
    • 24 Oz Can Crushed Tomatoes
    • 1 Lb Ground beef
    • 1 Small Onion, chopped
    • 4 Cloves Garlic, miced
    • 1 Tbs Olive oil
    • 2 Cups Mozzarella cheese, hand shredded (divided)
    • ¼ Cups Parmesan cheese
    • Salt and Pepper, to taste
    • 1 Tbs Italian Seasoning
    • 1 Tbs Garlic Powder
    • Parsley, for garnish (optional)

    Instructions
     

    • Preheat the oven to 350°
    • In a large skillet, heat the olive oil over medium high heat and sauté the onion and garlic for two minutes.
    • Add the ground beef and break it into small pieces as it browns. Once its cooked all the way through, drain the extra fat (if needed).
    • Stir in the crushed tomatoes and and season it with salt, pepper, garlic powder and Italian seasoning. Let it simmer for about 5 minutes.
    • Line a 9 x 13" greased baking dish with an about ¼ of the sauce. Place the ravioli on top of the sauce side by side in a single layer. Sprinkle the top with half of the shredded mozzarella and parmesan cheese.
    • Add a layer of half the sauce and the rest of the ravioli.
    • Top it with the rest of the sauce and mozzarella cheese.
    • Place it into the center rack of the oven for 30 minutes or until the cheese is melted and the sides are hot and bubbly.
    • Let it rest for 5-10 minutes. Garnish with parsley (optional) and enjoy.

    Video

    Keyword lazy lasagna, lazy lasagna with ravioli

    Other Easy Baked Pasta Recipes

    If you like super easy to make baked pasta recipes like this one, you have to try Baked Italian Sunset Pasta, Pasta Al Forno and Million Dollar Baked Rigatoni.

    CHOCOLATE CHERRY DUMP CAKE

    by 3 Comments

    This super easy and delicious chocolate cherry dump cake is made using cherry pie filling, pre-made cake mix, and butter for the ultimate dessert.

    Chocolate Cherry Dump Cake

    From the recipe collection of Tara Ippolito

    Chocolate cherry dump cake is a dream dessert for those of us who like quick, easy, and delicious recipes.

    There is no recipe easier than a dump cake. They require so few ingredients and barely any cooking skills at all.

    Simply dump the ingredients into a baking dish, pop it into the oven, and you’re done.

    Not only is this recipe super easy to make, but it’s also absolutely delicious, too.

    Especially for any person who loves the flavor combination of chocolate and cherries, together like me.

    Whenever I make this for parties or as dessert for my family, it's always gone in no time. Everyone just loves it.

    I hope you give this incredibly delicious dessert a try. I know that if you do, you'll love it just as much as my family and I.

    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 

    Chocolate cherry dump cake variations

    I just love the combination of chocolate and cherries together. It's always been my favorite, but there are some great ways to switch it up if you'd like.

    Here are some great options:

    • Pie filling- try experimenting with different kinds of pie fillings or use your favorite for a different spin.
    • Cake mix- Any kind of cake mix will do so feel free to try whatever flavors you’d like.
    • Toppings- None were added here, but adding whipped cream, nuts, coconut flakes or whatever else you can think of would be frantic additions, too.

    Other easy dessert recipes

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

    Chocolate cherry dump cake ingredients

    • Cherry pie filling
    • Devils food or chocolate cake mix
    • Butter (melted)

    Instructions

    First, add the cans of cherry pie filling to the bottom of a baking dish and smooth out.

    Now sprinkle the cake mix as evenly as you can over the cherry pie filling.

    Next, using the back of a spoon, spread it out evenly.

    Then, pour the butter over the cake mix.

    Now, lift the baking dish and tilt it around until the butter spreads evenly on top of all of the cake mix.

    Next, place the baking dish into the oven and bake for about 40 minutes, or until the cake is cooked all the way through and the sides are hot and bubbly.

    Finally, let it cool slightly before serving and enjoy!

    Chocolate Cherry Dump Cake

    This super easy and delicious chocolate cherry dump cake is make using cherry pie filling, premade cake mix and butter for the ultimate dessert.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American

    Ingredients
      

    • 2 21 oz cans Cherry pie filling
    • 1 box Chocolate/ Devils food cake
    • 2 sticks Butter

    Instructions
     

    • First, add the cans of cherry pie filling to the bottom of a baking dish and smooth out.
    • Now sprinkle the cake mix as evenly as you can over the cherry pie filling. Using the back of a spoon, spread it out evenly.
    • Then pour the butter over the cake mix. Lift the baking dish and tilt it around until the butter spreads evenly on top of all of the cake mix.
    • Next, place the baking dish into the oven and bake at 350 degrees for about 40 minutes or until the cake is cooked all the way through and the sides are hot and bubbly.
    • Finally, let it cool slightly before serving and enjoy!
    Keyword apple dump cake, cherry dump cake, chocolate cherry dump cake, chocolate dump cake

    HOT HONEY SKILLET CORN

    by 2 Comments

    This easy hot honey skillet corn is made with corn, the perfect amount of honey and sriracha and just a couple other simple ingredients for a simple and delicious side dish.

    Hot Honey Skillet Corn

    This hot honey skillet corn is such a delicious, simple and easy side dish.

    I love making this in the summer with fresh Jersey corn but this can be easily made in the cooler months with frozen corn like I did here.

    It’s the perfect side dish to go with just about anything. it’s a particularly good bbq side dish in my opinion, too. Everyone loves when I bring this to the BBQ.

    Im serious, whenever I make this, everyone loves the mix of sweet and heat. Its just the right amount of kick to make it ok for everyone to enjoy, too. If you happen to have some real sriracha loving diners eating with you, feel free to add some more to amp it up.

    Hot honey seems to be everywhere right now. Its become super popular almost over night and I can totally see why.

    The combination of the honey and sriracha really to compliment each other so well. I love to to bring this to cookouts with my Mom's Famous Tortellini Salad and Jalapeno, Cheddar and Bacon Cornbread.

    I hope you give this recipe a try. I know that 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.

    Hot Honey Skillet Corn Variations

    I love this recipe as it is, but here are some ways you can alter it if you’d like.

    • Corn- you can use canned corn thats been (drained) or fresh shucked corn instead of frozen if you’d prefer.
    • Cream cheese- use any flavor of blocked, softened cream cheese for added flavor. Jalapeno would be a fantastic choice for some extra kick.
    • Spicy- if you’d like to add even more heat, use jalapeno cream cheese, add chopped green chilis or kick up the sriracha.

    Other easy 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.

    Hot Honey Skillet Corn Ingredients

    • Frozen Corn (thawed)
    • Butter
    • Cream Cheese (softened)
    • Honey
    • Sriracha
    • Salt

    Instructions

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

    Then, add the corn, and stir it into the butter.

    Now, season it with salt and give the corn another stir.

    Then, add the softened cream cheese and stir it into the corn until it’s melted completely.

    Next, add the sriracha.

    Now, add the honey.

    Then, give everything a stir and let it simmer for about 5 minutes.

    Finally, transfer the corn to a serving dish. Top with a little more sriracha, honey and fresh parsley (optional). Serve warm and enjoy.

    Hot Honey Skillet Corn

    This easy hot honey skillet corn is made with corn, the perfect amount of honey and sriracha and just a couple other simple ingredients for a simple and delicious side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 20 oz Frozen corn, thawed
    • 3 tbs Butter
    • 4 oz Cream Cheese, softened
    • 3 tbs Honey plus 1 teaspoon for garnish
    • 3 tbs Sriracha plus 1 teaspoon for garnish
    • 1 tbs Salt
    • Parsley for garnish (optional)

    Instructions
     

    • Melt the butter in a large skillet over medium high heat and add the corn.
    • Season it with salt and stir everything together until its evenly combined.
    • Add the softened cream cheese and stir it into the corn until it’s melted completely.
    • Add the honey and Sriracha and stir that into the corn mixture. Let it simmer for about 5 minutes.
    • Add the corn to a serving dish, garnish with a little more sriracha, honey and fresh parsley (optional). Serve warm and enjoy.

    Video

    Keyword hot honey skillet corn, skillet corn

    EASY BAKED BEANS

    by Leave a Comment

    These easy baked beans are made with just a few simple ingredients and the perfect side dish for summer BBQ’s and parties.

    Easy Baked Beans

    From the recipe collection of Tara Ippolito

    These easy baked beans are the perfect side dish for any BBQ or summer get together.

    They are so flavorful, delicious and super easy to make, too.

    I love serving these baked beans with hot dogs, hamburgers, chicken and just about anything you can throw on the grill.

    They’re also fantastic with cold cut sandwiches.

    Needless to say, I make this side dish quite often in the warmer months because they go with so many great summer foods.

    My family loves when I make this easy side dish and they always look forward to it.

    I hope you give this recipe a try. I know that 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

    Baked beans variations

    I love this simple recipe for baked beans as it is but here are some great ideas if you’d like to change it up a little bit.

    • Spice- If you’d like to add a little kick to this recipe, try adding some crushed red pepper flakes or cayenne pepper.
    • Bacon- add a couple of strips of cooked and crumbled bacon to the ingredients. The bacon will add a lot of extra flavor.
    • Hot dogs- Adding cooked, sliced hot dogs to the baked beans turns this dish into an instant childhood classic. Beans and wiens!
    • Bell peppers- dice up some green bell peppers and add them to the baked beans ingredients list for a little extra flavor and color.

    Can these easy baked beans be made in the crockpot?

    Yes, this recipe can absolutely be made in the crock pot.

    Just place all of the ingredients into the crockpot, give it a mix and cook the beans on either low for 8 hours or on high for 4.

    Other easy side dishes

    If you like easy to make side dishes that are perfect for BBQ’s and summer parties, here are a few others that I know you’ll love, too.

    Easy baked beans ingredients

    • Baked beans, original ( I like Bush's Original Baked Beans)
    • Onion, diced
    • Ketchup
    • Yellow ketchup
    • Worcestershire sauce
    • Brown sugar
    • Minced garlic
    • BBQ sauce
    • Maple syrup
    • Fresh parsley (chopped)

    Instructions

    First, in a cast iron skillet or baking dish, add all of the ingredients.

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

    Next, place it into a 350° oven for 30 minutes.

    Then, carefully take it out of the oven and stir everything together again.

    Now, place it back into the oven for another 25 minutes.

    Finally, let it cool slightly, garnish with fresh parsley (optional) and enjoy.

    Easy Baked Beans

    These easy baked beans are made with just a few simple ingredients and the perfect side dish for summer BBQ’s and parties.
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 1 55 oz can Original Baked Beans
    • 1 small Onion, chopped
    • 2 tbs Ketchup
    • 2 tbs Yellow mustard
    • ¼ c Brown sugar
    • 2 tbs BBQ sauce
    • 1 tbs Worcestershire sauce
    • 2 tbs Maple syrup
    • 2 cloves Garlic, minced
    • Fresh parsley, chopped (optional)

    Instructions
     

    • First, in a cast iron skillet or baking dish, add all of the ingredients and stir everything together until it’s evenly combined.
    • Next, place it into a 350° oven for 30 minutes.
    • Then, carefully take it out of the oven and stir everything together again.
    • Now, place it back into the oven for another 25 minutes.
    • Finally, let it cool slightly, garnish with fresh parsley (optional) and enjoy.
    Keyword baked beans recipe, easy baked beans

    CHICKEN CHIMICHANGAS

    by 2 Comments

    These chicken chimichangas are made using rotisserie chicken, shredded cheese and just a few other simple ingredients that are rolled into a large tortilla and deep fried until golden brown.

    Chicken Chimichangas

    From was the recipe collection of Tara Ippolito

    Chicken chimichangas have become family favorite of ours recently.

    My house seems to be on a big chimichanga kick since I made them for the first time a few weeks ago.

    If you’ve never had a chimichanga before, it’s very similar to a burrito. Chimichangas are just a deep fried.

    The filling is pretty much the same with meat, cheese, beans and rice. Although I didn’t add rice to this recipe but you certainly could.

    I love Mexican inspired recipes like this one. All the flavors go together so well and deep frying everything together just takes it to the next level.

    No wonder my family can’t get enough of these things.

    I hope you give this recipe a try. I know that 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.

    Chicken chimichangas variations

    I love this recipe as it is but here are some variations you may like to experiment with.

    • Beans- Use black or pinto beans if you’d prefer not to use refried.
    • Rice- Add yellow, Mexican or white rice to these chimichangas for a more filling meals.
    • Spice- Use a hot & spicy taco season packet or add jalapeños or diced chilis to add some heat to this dish. You can also swap the cheese out for some spicy pepper jack.
    • Meat- this recipe calls for shredded chicken but cooked ground beef or pork would be wonderful here, too.
    • Cheese- Any kind of cheese would work for this recipe so choose your favorite. Just be sure to shred it yourself because it will melt much better that way.

    Other Mexican inspired recipes

    If you like easy Mexican inspired recipes like this one, here are some others that I know you’ll love, too.

    Can these chicken chimichangas be made in the air fryer?

    Yes, these chicken chimichangas can absolutely be made in the air fryer.

    Set the temperate to 350° lightly spray them on all sides with cooking spray.

    Then place two at a time, seam side down, into the basket.

    Air fry them for about 8 minutes, flipping halfway through, or until they are golden brown on all sides.

    Let them cool slightly before serving.

    Chicken chimichangas ingredients

    • Large flour tortillas
    • Rotisserie chicken, shredded
    • Refried beans
    • Salsa (mild, medium or hot)
    • Monterey Jack & Cheddar cheese (hand shredded)
    • Sour cream
    • Taco seasoning
    • Vegetable oil
    • Toppings of your choice- pico de gallo, sour cream, guacamole, etc.

    Instructions

    First, in a large bowl, add the shredded rotisserie chicken, refried beans, salsa, sour cream, shredded cheeses and taco seasoning.

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

    Next, warm the tortillas in the microwave for a few seconds. This will make them easier to roll.

    Then evenly divide the filling mixture into the center of about 6-8 tortillas (about a half a cup into each one).

    Now, top them each with a little more shredded cheese.

    Then, fold the two sides over the chicken mixture and fold the bottom over those sides and roll it up.

    Next, carefully add them (seam side down) into a skillet with hot oil. Work in batches and fry two at a time.

    Now lightly fry them on all sides until they are nice and golden brown.

    Then, quickly drain them on a dish towel or wire rack then transfer them to a serving platter.

    Finally, add whatever toppings of your choice like pico de gallo and sour cream, slice them in half and serve warm. Enjoy!

    Chicken Chimichangas

    These chicken chimichangas are made using rotisserie chicken, shredded cheese and just a few other simple ingredients that are rolled into a large tortilla and deep fried until golden brown.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Mexican

    Ingredients
      

    • 1 large Rotisserie chicken, shredded
    • 1 16 oz Refried beans
    • ½ c Colby jack cheese, hand shredded
    • 1 c Monterey jack cheese, hand shredded
    • ¼ c Salsa (mild, medium or hot)
    • 1 1oz packet Taco seasoning
    • ¼ c Sour cream
    • 6-8 large burrito sized four tortillas
    • Vegetable/ canola oil

    Instructions
     

    • First, in a large bowl, add the shredded rotisserie chicken, refried beans, salsa, sour cream, combined shredded cheeses (keep half a cup of the cheese for later) and taco seasoning. Mix it all together until it’s evenly combined.
    • Next, warm the tortillas in the microwave for a few seconds. This will make them easier to roll. Then evenly divide the filling mixture into the center of about 6-8 tortillas (about a half a cup into each one). Top them each with the rest of the shredded cheese.
    • Then, fold the two sides over the chicken mixture and fold the bottom over those sides and roll it up.
    • Next, carefully add them (seam side down) into a large lipped skillet with hot oil. The oil should be about 2 inches deep into the skillet. Work in batches and fry two at a time. Lightly fry them on all sides until they are nice and golden brown. Quickly drain them on a dish towel or wire rack then transfer them to a serving platter.
    • Finally, add whatever toppings of your choice like pico de gallo and sour cream, slice them in half and serve warm. Enjoy!
    Keyword chicken chimichangas, chimichanga recipe

    EASY CAPRESE PASTA

    by 1 Comment

    This easy Caprese pasta is made with blistered cherry tomatoes, fresh basil and mozzarella cheese served in a creamy tomato sauce.

    Easy Caprese Pasta

    From the recipe collection of Tara Ippolito

    This easy Caprese pasta is the best of both worlds.

    It combines all of the delicious flavors of a caprese salad and pasta together into one beautiful dish.

    This recipe is a great summer pasta but can be made and enjoyed all year round.

    Cherry tomatoes and fresh basil are everywhere in New Jersey once the summer is in full swing.

    So I usually take advantage of that and make this more in the warmer months.

    My family loves the fresh flavors of this pasta. I always get lots of compliments on it and requests to “‘make it again soon”.

    I know that if you give this recipe a try, 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 

    Easy caprese pasta variations

    I love this recipe as it is but there are some ways to alter it if you’d like.

    Here are some great variations:

    • Spicy- add some hot pepper flakes to the skillet when blistering the tomatoes to add some heat.
    • Protein- feel free to add some cooked shredded chicken, shrimp. or salmon to this dish.
    • Pasta- Any kind of pasta will work here so choose your favorite.

    Other easy pasta dishes

    If you like super easy and delicious pasta dishes like this one, here are some others that i know you’ll love, too.

    Easy Caprese pasta ingredients

    • Oil
    • Butter
    • Cherry tomatoes
    • Garlic, minced
    • Tomato paste
    • Flour
    • Heavy cream
    • Chicken broth
    • Parmesan cheese
    • Mozzarella cheese, cubed or mozzarella pearls
    • Fresh basil, shredded
    • Salt, pepper, Italian seasoning, garlic powder
    • Rigatoni pasta

    Instructions

    First, heat the oil in a large skillet and add the cherry tomatoes.

    Then lightly season them with salt and pepper and stir them around in the skillet until they are blistered. This should take about 2-4 minutes.

    Now add in the minced garlic and some butter. Let that sauté for a minute.

    Next add in the flour and whisk that in over medium high heat for 2 minutes.

    Then stir in the tomato paste and slowly pour in the heavy cream and chicken broth.

    Now season the sauce with salt, pepper, Italian seasoning and garlic power and let it simmer for about 10 minutes.

    Next, stir in the Parmesan cheese and add the pasta.

    Then add the fresh shredded basil leaves and cubed mozzarella cheese.

    Now stir everything together until the pasta is evenly coated.

    Be sure to stir it in as quickly as possible so the heat from the pasta and the sauce will begin to slightly melt the cubed cheese.

    Finally, transfer it to a serving dish and garnish with more shredded basil and Parmesan cheese if you’d like.

    Serve warm and enjoy!

    Easy Caprese Pasta

    This easy Caprese pasta is made with blistered cherry tomatoes, fresh basil and mozzarella cheese served in a creamy tomato sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course, Side Dish
    Cuisine American, Italian

    Ingredients
      

    • 2 tbs olive oil
    • 10 oz cherry tomatoes
    • 3 cloves garlic, minced
    • 2 tbs butter
    • 2 tbs flour
    • 3 tbs tomato paste
    • 1 c heavy cream
    • 1 c chicken broth
    • 5-6 oz mozzarella, cubed or mozzarella pearls
    • ¼ c fresh basil, chopped
    • ¼ c parmesan cheese
    • salt and pepper to taste
    • 2 tbs italian seasoning
    • 2 tbs garlic powder
    • pasta of choice (I used rigatoni)

    Instructions
     

    • First, heat the oil in a large skillet and add the cherry tomatoes. Lightly season them with salt and pepper and stir them around in the skillet until they are blistered. This should take about 2-4 minutes.
    • Now add in the minced garlic and some butter. Let that sauté for a minute.
    • Next add in the flour and whisk that in over medium high heat for 2 minutes.
    • Then stir in the tomato paste and slowly pour in the heavy cream and chicken broth.
    • Now season the sauce with salt, pepper, Italian seasoning and garlic power and let it simmer for about 10 minutes.
    • Next, stir in the Parmesan cheese and add the pasta.
    • Then add the fresh shredded basil leaves and cubed mozzarella cheese.
    • Now stir everything together until the pasta is evenly coated.
    • Be sure to stir it in as quickly as possible so the heat from the pasta and the sauce will begin to slightly melt the cubed cheese.
    • Finally, transfer it to a serving dish and garnish with more shredded basil and Parmesan cheese if you’d like. Enjoy!
    Keyword caprese pasta, easy caprese pasta

    BAKED SHRIMP OREGANATA

    by 2 Comments

    This easy to make baked shrimp oreganata is made with shrimp, white wine, lemon juice and herbs baked with seasoned breadcrumbs until golden brown.

    Baked Shrimp Oreganata

    From the recipe collection of Tara Ippolito

    This baked shrimp oreganata is a delicious Italian American dish that’s super easy to make and absolutely delicious.

    I love making this shrimp for special occasions like holidays and family get togethers because it looks impressive and is always a huge it.

    My family always devours this dish whenever I make it.

    This recipe is so versatile, too! It can be served an appetizer, side or main dish if you’d like.

    You can also serve these shrimp alone, over pasta, rice or with some sliced Italian bread.

    I hope you give this recipe a try. I know that id you do, you’ll love it Jair as much and my family and I do. S

    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. 

    Baked shrimp oregananta variations

    I love this recipe for shrimp oreganata as it is but here are some ways to change it up if you’d like to.

    • Shrimp- use fresh or frozen (and thawed) shrimp for this recipe of any size. Just be sure they are cleaned and deveined.
    • Breadcrumbs- I like using seasoned breadcrumbs for this recipe because I think it provides a lot of extra flavor but panko breadcrumbs would absolutely work, too.
    • Wine- This recipe calls for a little white wine. If you’d prefer not to use it, that’s no problem. Just omit it from the recipe.
    • Spicy- if you’d like to add a little heat to this recipe you can certainly do that. Try adding some hot pepper flakes to the seasoning and using hot and spicy breadcrumbs for a nice boost of flavor.
    • Serving- this shrimp recipe can be served as is but can also be served over pasta, rice or along side some sliced Italian bread, too.

    What can I serve this baked shrimp oreganata with?

    I like to serve this recipe over spaghetti but I’ve also served it over white rice or just with some Italian bread and it was delicious.

    The white wine and lemon that the shrimp are baked in creates such a nice sauce to serve over both.

    I recommend serving this shrimp oreganata over pasta or rice with a vegetable side dish of your choice.

    Here are some great vegetable side dishes that would go perfect with these shrimp.

    Bake shrimp oreganata ingredients

    • Large cleaned & deveined shrimp
    • White wine
    • Lemon juice/ zest
    • Minced garlic
    • Seasoned bread crumbs
    • Butter
    • Olive oil
    • Fresh parsley, chopped
    • Salt, pepper, garlic powder, oregano

    Instructions

    First, using a sharp knife, butterfly the shrimp by carefully running a sharp knife along the tail but not cutting completely through it.

    Now add the shrimp to a large ziplock bag or bowl.

    Then add the olive oil, white wine, minced garlic, salt, pepper, lemon zest, garlic powder and freshly chopped parsley.

    Next, mix everything together until it’s evenly combined and place the shrimp in the fridge for a couple of hours or until you’re ready to cook them.

    Now, place the shrimp into an oven safe baking dish and top them with lemon juice. You can also add tiny pieces of the lemon itself if you'd like.

    Next make the breadcrumb topping by mixing the breadcrumbs and oregano in a medium sized bowl.

    Then stir in the olive oil into breadcrumbs until they are the texture of wet sand.

    Now sprinkle the breadcrumbs evenly on top of the shrimp.

    Next add a few pieces of butter spread out on top of the breadcrumbs.

    Then bake the shrimp until they are cooked all the way through and the breadcrumbs and toasted.

    Finally, let them cool slightly, serve warm and enjoy.

    Baked Shrimp Oreganata

    This easy to make baked shrimp oreganata is made with shrimp, white wine, lemon juice and herbs baked with seasoned breadcrumbs until golden brown.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Main Course, Side Dish
    Cuisine American, Italian

    Ingredients
      

    • 1 lb Large shrimp, cleaned, peeled and deviened
    • ¼ c White Wine
    • 1 large Lemon (zest and juice)
    • 3 cloves Garlic, minced
    • ¾ c Seasoned breadcrumbs
    • 3 tbs Butter (cut into small pieces)
    • ¼ c Olive oil (divided)
    • 3 tbs Fresh parsely, chopped
    • Salt and pepper to taste
    • 2 tbs Oregano
    • 2 tbs Garlic powder

    Instructions
     

    • First, using a sharp knife, butterfly the shrimp by carefully running a sharp knife along the tail but not cutting completely through it.
    • Now add the shrimp to a large ziplock bag or bowl. Add the olive oil, white wine, minced garlic, salt, pepper, lemon zest, garlic powder and freshly chopped parsley.
    • Next, mix everything together until it’s evenly combined and place the shrimp in the fridge for a couple of hours or until you’re ready to cook them.
    • Now, place the shrimp into an oven safe baking dish and top them with lemon juice.
    • Next make the breadcrumb topping by mixing the breadcrumbs and oregano in a medium sized bowl. Then stir in the olive oil into breadcrumbs until they are the texture of wet sand and sprinkle the breadcrumbs evenly on top of the shrimp.
    • Next add a few pieces of butter spread out on top of the breadcrumbs. Then bake the shrimp at 375 degrees for about 20 minutes or until the shrimp are cooked all the way through and the breadcrumbs and toasted.
    • Finally, let them cool slightly, serve warm and enjoy.
    Keyword baked shrimp oreganata, shrimp oreganata

    HAWAIIAN ROLL CHEESY GARLIC BREAD

    by 2 Comments

    This Hawaiian roll cheesy garlic bread is so easy to make using King’s Hawaiian rolls that are stuffed with mozzarella cheese and baked in garlic butter until golden brown.

    Hawaiian Roll Cheesy Garlic Bread

    From the recipe collection of Tara Ippolito

    This Hawaiian roll cheesy garlic bread is so quick, easy and delicious to make.

    I like having these rolls on hand for when I want to make something that I know everyone will love and requires very little effort.

    My family loves this cheesy garlic bread and they’re so versatile, too.

    You can serve them as a snack, appetizer or even as a whole meal if you’d like to.

    They’re perfect for a game day or holiday appetizer especially! For some reason those are the two biggest times that I get requests to make them.

    Besides as an after school snack, of course. Which my kids absolutely love. They could eat the whole package themself if I let them I bet.

    And I totally get why. These are so cheesy and delicious with the soft Hawaiian rolls and garlic butter.

    I hope you give this one a try. I know that if you do, you’ll love them 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. 

    Hawaiian roll cheesy garlic bread variations

    Here are some great ways to switch this recipe up if you'd like to.

    • Cheese- you don’t have to use string cheese if you’d rather not for this recipe. Any kind of hand shredded mozzarella cheese would be great. Also, feel free to change the cheese to any kind and experiment with different flavors.
    • Meat- placing some pepperoni into the slits along with the cheese would turn these into pepperoni pizza Hawaiian rolls.
    • Sauce- add a little marinara or pesto sauce to the inside of the slits before adding the filling for another layer of flavor, too.
    • Rolls- you don’t have to use Kings Hawaiian rolls for this recipe if you’d prefer not to. Any kind of rolls would work here.

    Other easy Hawaiian roll recipes

    If you like using Hawaiian rolls for easy recipes like this one, here are some others that I know you’ll love, too.

    Hawaiian roll cheesy garlic bread instructions

    • Kings Hawaiian slider rolls
    • Cheese sticks (I like Polly-O string cheese)
    • Butter
    • Garlic, minced
    • Fresh parsley, chopped
    • Salt, pepper & garlic powder

    Instructions

    First, remove the Hawaiian rolls from the packaging and using a sharp knife, cut along the center of each roll, vertically. Be careful not to cut through completely.

    Next, cut the string cheese down the center (long ways) breaking them into two long pieces.

    Then, stuff the string cheese into the slits in the Hawaiian rolls that we just created.

    Now, make the garlic butter by melting the butter and mixing in the minced garlic, garlic powder, fresh parsley, salt and pepper.

    Next, pour the garlic butter over the top of the Hawaiian rolls and using a pastry brush, spread it out as evenly over the rolls as you can.

    Then, place the box of rolls onto a baking sheet and place them in the oven.

    The box that the Hawaiian rolls come in are oven safe but I recommend placing it onto a baking sheet for this recipe. Sometimes the butter can drip out onto the bottom of the stove.

    Finally, remove the rolls once the cheese is melted and the tops are golden brown and toasted. Serve warm and enjoy!

    Hawaiian Roll Cheesy Garlic Bread

    This Hawaiian roll cheesy garlic bread is so easy to make using King’s Hawaiian rolls that are stuffed with mozzarella cheese and baked in garlic butter until golden brown.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American, Italian

    Ingredients
      

    • 1 pacakge King's Hawaiian Rolls
    • 6 sticks Mozzarealla string cheese
    • ½ cup Butter
    • 1 tbs Garlic, minced
    • 1 teaspoon Garlic powder
    • 1-2 tbs Fresh parsley, chopped
    • Salt and pepper to taste

    Instructions
     

    • First, remove the Hawaiian rolls from the packaging and using a sharp knife, cut along the center of each roll, vertically. Be careful not to cut through completely.
    • Next, cut the string cheese down the center (long ways) breaking them into two long pieces.
    • Then, stuff the string cheese into the slits in the Hawaiian rolls that we just created.
    • Now, make the garlic butter by melting the butter and mixing in the minced garlic, garlic powder, fresh parsley, salt and pepper.
    • Next, pour the garlic butter over the top of the Hawaiian rolls and using a pastry brush, spread it out as evenly over the rolls as you can.
    • Then, place the box of rolls onto a baking sheet and place them in the oven at 375 degrees for about 10 minutes. Keep them in longer if you feel like they're not toasted enough, just keep in mind that they tend to burn fast.
      The box that the Hawaiian rolls come in are oven safe. I do recommend placing them onto a baking sheet for this recipe. Sometimes the butter can drip out onto the bottom of the stove.
    • Finally, remove the rolls once the cheese is melted and the tops are golden brown and toasted. Serve warm and enjoy!
    Keyword cheesy garlic bread, Hawaiian roll cheesy garlic bread, hawaiian roll garlic bread

    CLASSIC CORN SOUFFLÉ

    by 2 Comments

    This classic corn soufflé is a holiday staple using frozen and creamed corn, jiffy corn muffin mix and just a few other simple ingredients.

    Classic Corn Soufflé

    From the recipe collection of Tara Ippolito

    Classic corn soufflé is a holiday and family get together must in my family.

    This recipe has been a favorite of ours for many years. It compliments almost any meal perfectly.

    Everyone loves this recipe whenever I make it and because of that, it’s become a side dish staple.

    I do make this for holidays mostly, but it’s great for any family dinner year round.

    I even like to make this recipe in the summer using fresh Jersey corn and serve it as a BBQ side dish.

    It’s so easy to put together and absolutely delicious.

    I hope you give this recipe a try. I know that 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. 

    Classic corn soufflé variations

    Here are some ways to change up this corn soufflé if you’d like to.

    • Corn- replace the bag of frozen corn in the summer with fresh corn from the cob. Regular canned corn can be used instead of frozen, too. Just be sure to drain it.
    • Spice- if you like to add some spice to this recipe, try adding a can of diced green chilis or chopped jalapeños.
    • Cheese- add ½ cup of the shredded cheese of your choice to this recipe. It’s delicious!

    Other easy side dishes

    If you like easy to make side dish recipe like this one, here are a few others that I know you’ll love, too.

    Classic corn soufflé ingredients

    • Jiffy Corn Muffin Mix
    • Frozen corn (thawed)
    • Creamed corn
    • Eggs
    • Sour cream
    • Butter (melted)
    • Salt and pepper

    Instructions

    First, in a medium sized mixing bowl, add all of the ingredients.

    Now, mix them together until they’re evenly combined.

    Then place the corn mixture into a greased baking dish.

    Next, bake it for an hour and a half at 350° or until the top is golden brown and the soufflé is cooked all the way through.

    Finally, let it cool slightly and serve warm. Enjoy!

    classic corn soufflé

    This classic corn soufflé is a holiday staple using frozen and creamed corn, jiffy corn muffin mix and just a few other simple ingredients.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 8.5 oz Jiffy Corn Muffin Mix
    • 12 oz Frozen corn, thawed
    • 2 14.7 oz Creamed corn
    • 1 stick Butter, melted
    • 1 cup Sour cream
    • 2 Eggs
    • Salt and pepper to taste

    Instructions
     

    • First, in a medium sized mixing bowl, add all of the ingredients and mix them together until they’re evenly combined.
    • Then place the corn mixture into a greased baking dish.
    • Next, bake it for an hour and a half at 350° or until the top is golden brown and the soufflé is cooked all the way through.
    • Finally, let it cool slightly and serve warm. Enjoy!
    Keyword calssic corn souffle, corn souffle

    BOLOGNESE SAUCE

    by 5 Comments

    This bolognese sauce is a hearty, easy to make meat sauce using ground beef, crushed tomatoes, wine, Italian herbs and spices and just a few other simple ingredients served over the pasta of your choice.

    Bolognese Sauce

    From the recipe collection of Tara Ippolito

    Bolognese sauce may just be my favorite pasta sauce of all time.

    It’s so filling, delicious and pure comfort food at its best. I just love this recipe.

    The wine, beef broth, Italian seasonings and other ingredients come together so well as this sauce thickens on the stove.

    Every bite is its own concentrated flavor bomb. I could eat it right out of the sauce pan with a spoon if I had my way.

    There is no better smell to permeate the house than a nice, fragrant sauce like this one simmering on the stove.

    My family is always so exited to come home to the smell of this sauce cooking. They all love this sauce, too.

    I hope you give this bolognese recipe a try. If you do, I know that 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.

    Bolognese sauce variations

    I love this bolognese sauce recipe exactly how it is, but here are some ways to switch it up if you’d like to.

    • Beef- ground chicken, pork, veal or turkey can be used to replace the ground beef if you’d like to swap that out or create your own blend.
    • Wine- any red or white wine would work for this recipe. Just be sure to use a good quality wine that you would drink and not a “cooking” wine.
    • Seasoning- if you’d like to add some herbs to this dish, add some red pepper flakes in while sautéing the vegetables. Bay leaves can be added while the sauce is simmering, too. Just be sure to pull them out before serving. Add any additional seasonings and herbs you’d like.
    • Pasta- I like to choose a thin, long pasta for this sauce recipe but really any pasta will do so choose your favorite.
    • Cream- I used a little bit of cream here but milk works perfectly, too.

    Other pasta recipes

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

    • Marry Me Pasta
    • The Best Vodka Sauce
    • Easy Chickenh Tetrazzini
    • Pink Marinara Alfredo

    Bolognese sauce ingredients

    • Celery, carrots, onion, chopped
    • Ground beef
    • Garlic, minced
    • Red wine
    • Beef broth
    • Tomato paste
    • Crushed tomatoes
    • Cream
    • Butter
    • Olive oil
    • Salt, pepper, garlic powder, Italian seasoning
    • Pasta of choice (ladle of pasta water)

    Instructions

    First, heat some butter and olive oil in a large skillet and add the chopped carrots, celery and onion.

    Now, lightly season them with salt and pepper and sauté them for about 10 minutes or until the vegetables are soft.

    Then, add the ground beef and break it into small pieces while browning it.

    Next, once the beef is browned, add the minced garlic and season it with salt, pepper, garlic powder and Italian seasoning.

    Now stir in the wine and bring it to a gentle boil out for about 2-3 minutes.

    Then, stir the tomato paste into the beef mixture for about one minute.

    Next, add the beef broth and let that gently boil in the sauce for about 2 minutes.

    Now, stir in the crushed tomatoes and add the cream.

    Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and let the sauce simmer for about 10 minutes or more if desired.

    Next, add a little bit of butter, a ladle of pasta water and some freshly shredded basil and stir that into the sauce until the butter has melted.

    Finally, add the pasta to the sauce and toss everything together until it’s evenly coated in the bolognese sauce.

    Serve warm, top with some grated Parmesan cheese and enjoy!

    Bolognese Sauce

    This bolognese sauce is a hearty, easy to make meat sauce using ground beef, crushed tomatoes, wine, Italian herbs and spices and just a few other simple ingredients served over the pasta of your choice.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • ¼ cup Olive oil
    • 2-3 stalks Celery, chopped
    • 2 medium Carrots, peeled and chopped
    • 1 large Onion, chopped
    • 1 pound Ground beef
    • 4 cloves Garlic, minced
    • 1 6 oz can Tomato paste
    • ½ cup Beef broth
    • ½ cup Red wine
    • 1 28 oz can Crushed tomatoes
    • ½ cup Heavy cream
    • 2 tbs Butter (divided)
    • Salt and pepper
    • 2 tbs Italian Seasoning (divided)
    • 2 tbs Garlic powder (divided)
    • 5 leaves Fresh basil, shredded
    • 1 pound Choice of pasta (and ladle of the pasta water)
    • Parmesan cheese (optional)

    Instructions
     

    • First, heat half of the butter and olive oil in a large skillet and add the chopped carrots, celery and onion. This may seem like a lot of oil, but you're meant to almost fry the veggies.
    • Now, lightly season them with salt and pepper and cook them for about 10 minutes or until the vegetables are soft.
    • Then, add the ground beef and break it into small pieces while browning it.
    • Next, once the beef is browned, add the minced garlic and season it with salt, pepper, 1 tbs of garlic powder and 1 tbs of Italian seasoning.
    • Now stir in the wine and bring it to a gentle boil out for about 2-3 minutes.
    • Then, stir the tomato paste and into the beef mixture for about one minute.
    • Next, add the beef broth and let that gently boil in the sauce for about 2 minutes.
    • Now, stir in the crushed tomatoes and add the cream.
    • Then, season the sauce with salt, pepper, garlic powder and Italian seasoning and let the sauce simmer for about 10 minutes or more if desired.
    • Next, add the rest of the butter, a ladle of pasta water and some freshly shredded basil and stir that into the sauce until the butter has melted.
    • Finally, add the pasta to the sauce and toss everything together until it’s evenly coated in the bolognese sauce.
    • Serve warm, top with some grated Parmesan cheese (optional) and enjoy!
    Keyword bolognese sauce, pasta sauce recipe

    THE BEST FRENCH ONION DIP

    by 1 Comment

    This is the best French onion dip recipe made with, dry onion soup mix, sour cream, mayonnaise and just a couple other simple ingredients

    The Best French Onion Dip

    From the recipe collection of Tara Ippolito

    I am not even slightly joking when I say that this is the best French onion dip recipe, ever.

    If you make this, plan on making it again and again because I promise you, you will.

    This is the perfect dip recipe to enjoy at home, bring to BBQ’s, parties, football games or lounging by the pool.

    This is a great appetizer or snack for any occasion that you can think of all year round.

    The first time I served this as an appetizer for a family party I got so many compliments.

    When I replied “thank you” to statements like “this dip is awesome” the next thing said out of their mouths were “Did you make this?!”

    This dip is so good that my friends and family though it was purchased from the store.

    That’s huge compliment if you ask me!

    I hope you give this recipe a try. Because I know that you will 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.

    The best French onion dip variations

    This recipe is amazing as is, but here are a few ways to switch it up if you’d like to.

    • Low carb- if you’d like to keep this recipe low carb, you absolutely can do that. Instead of serving this dip with potato chips, eat it with carrot and celery sticks instead.
    • Potato Chips- I love the wavy or ridged potato chips for this dip but regular potato chips, corn chips or any kind of cracker would be great, too.
    • Sour cream- Greek yogurt can be replace the sour cream if you’d rather not use that.
    • Cream Cheese- whipped cream cheese can be used to replace the sour cream and mayonnaise if you’d like.

    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 French onion dip ingredients

    • Lipton Recipe Secrets Onion packet
    • Sour cream
    • Mayonnaise
    • Fresh garlic, minced
    • Onion powder
    • Fresh chives
    • Wavy potato chips

    Instructions

    First, in a medium size bowl, add all of the ingredients except for the potato chips.

    Now mix everything together until it’s evenly combined.

    Then place it into the refrigerator for at least one hour. This can be eaten right way, but I do recommend letting the flavors come together in the refrigerator for at least an hour before serving.

    Next, place the dip into a serving bowl and garnish with more freshly cut chives.

    Finally, serve with wavy potato chips and enjoy!

    The Best French Onion DIp

    This is the best French onion dip recipe made with, dry onion soup mix, sour cream, mayonnaise and just a couple other simple ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American

    Ingredients
      

    • 1 1.4 oz Lipton Recipe Secrets Onion packet
    • 1 cup Sour Cream
    • ¼ cup Mayonnaise
    • 1 tbs Fresh Garlic, minced
    • 1 teaspoon Onion Powder
    • 3 tbs Fresh Copped Chives (save some for garnish)
    • Wavy Potato Chips

    Instructions
     

    • First, in a medium size bowl, add all of the ingredients except for the potato chips.
    • Now mix everything together until it’s evenly combined.
    • Then place it into the refrigerator for at least one hour. This can be eaten right way, but I do recommend letting the flavors come together in the refrigerator for at least an hour before serving.
    • Next, place the dip into a serving bowl and garnish with more freshly cut chives.
    • Finally, serve with wavy potato chips and enjoy!
    Keyword french onion dip, the best french onion dip

    CLASSIC MACARONI SALAD

    by 4 Comments

    This classic macaroni salad combines cooked pasta and chopped vegetables in a tangy mayonnaise based sauce for the perfect make ahead bbq, lunch or summer side dish.

    Classic Macaroni Salad

    From the recipe collection of Tara Ippolito

    Classic macaroni salad is truly a summer side dish staple.

    Most of us have probably grown up eating this at almost every BBQ and summer party and still do. It goes perfectly with sandwiches for lunch, too.

    I love this recipe because it’s super easy to put together and needs to be made ahead of time.

    Anything that I can do a day or two before I need it just makes my life a whole lot easier. Plus, its served cold and I love that I don't need to worry about keeping it warm.

    This is one of those recipes that taste better the longer the flavors sit and blend together. So thats a great added bonus of making it early, too.

    Macaroni salad is such a delicious side dish that I loved growing up and now my own kids do, too.

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

    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. 

    Classic macaroni salad variations

    I love this recipe as is, but here are some ways to change it up if you’d like to.

    • Pasta- this is traditionally made with elbow macaroni but any small shaped pasta like ditalini would work just as well.
    • Relish- you can add chopped sweet pickles if you’d prefer to do that instead of relish.
    • Mayonnaise- I used Hellman’s but if you’d like a little more tang, use something like Dukes. If you’d like a lot more tang, use Miracle Whip.
    • Onion- instead of a chopped white onion, feel free to use red onion or green onions, too.
    • Add ons- some people like to add chopped boiled eggs, bacon, and other vegetables to their macaroni salad. It all adds great flavor so add whatever you’d like.
    • Sauce- Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.

    Other easy side dishes

    If you like easy side dishes like this one that are perfect for BBQ’s, lunches and summer parties, here are some others that I know you’ll love, too.

    Classic macaroni salad ingredients

    • Macaroni
    • Red pepper, chopped
    • Celery, chopped
    • Onion, chopped
    • Sweet relish
    • Mayonnaise
    • Yellow mustard
    • Vinegar
    • Sugar
    • Salt, pepper, garlic powder, onion powder

    Instructions

    First, cook the macaroni in salted water until al dente.

    Then, drain the pasta and run it under cold water to stop the cooking process.

    Now, add the cooked macaroni to a large bowl.

    Next, add the chopped onion, bell peppers, celery and relish.

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

    Now, in a separate bowl, add the mayonnaise, yellow mustard, vinegar and sugar. Lightly season it with salt and pepper and stir it together until its evenly combined and smooth.

    Next, pour the mayonnaise mixture over the macaroni and mix everything together until it’s evenly combined.

    PLEASE NOTE: Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.

    Then, cover it and place it into the fridge for a couple hours or overnight.

    Finally, give it one more big stir once you’re ready to serve it and enjoy!

    Classic Macaroni Salad

    This classic macaroni salad combines cooked pasta with chopped vegetables in a tangy mayonnaise based sauce for the perfect bbq, lunch or summer side dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Salad, Side Dish
    Cuisine American

    Ingredients
      

    • 1 lb Elbow macaroni pasta
    • 1 medium Red bell pepper, chopped small
    • 3 stalks Celery, chopped small
    • 1 small White or yellow onion, chopped small
    • 2 tbs Sweet pickle relish
    • Salt and pepper to tasate
    • 1 tbs Garlic powder
    • 1 tbs Onion powder

    For the Sauce

    • 1 cup Mayonnaise
    • 2 tbs Yellow mustard
    • 2 tbs Vinegar
    • 1 tbs Sugar
    • Salt and Pepper

    Instructions
     

    • First, cook the macaroni in salted water until al dente. Drain the pasta and run it under cold water to stop the cooking process.
    • Now, add the cooked and fully drained/dried macaroni to a large bowl and add the chopped onion, bell peppers, celery and relish.
    • Then season it with salt, pepper, garlic powder and onion powder and mix everything together until it’s evenly combined.
    • Now, in a separate bowl, mix together the mayonnaise, yellow mustard, vinegar and sugar. Lightly season it with salt and pepper then pour it over the macaroni. Mix to combine.
    • PLEASE NOTE: Sometimes, if the pasta isn't dried completely it can absorb some of the sauce and dry it out. If this happens, feel free to make another batch or half batch of the sauce to add to the macaroni. Some may want to do this anyway if they prefer a creamier macaroni salad texture.
    • Then, cover it and place it into the fridge for a couple hours or overnight.
    • Finally, give it one more big stir once you’re ready to serve and enjoy!
    Keyword classic macaroni salad, macaroni salad

    SPINACH AND ARTICHOKE WONTON CUPS

    by 6 Comments

    These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.

    From the recipe collection of Tara Ippolito

    These spinach and artichoke wonton cups take everything people love about classic spinach artichoke dip and turn it into a crispy, handheld bite. You get creamy, cheesy filling paired with crunchy wonton edges, which makes every bite feel indulgent without being heavy. They look impressive, but they're surprisingly easy to pull together, too.

    This recipe works for literally every occasion-game day, holidays, dinner parties, or even a random Tuesday night when you want something snacky but satisfying. Because they're baked instead of fried, they feel lighter, but no one would ever guess that from the flavor. They disappear fast, so plan accordingly.

    What really makes these special is the balance of textures and flavors. The creamy base, the savory garlic, the salty Parmesan, and the slightly tangy artichokes all come together perfectly. Plus, using wonton wrappers gives you built in portion control and a crisp shell that holds up beautifully.

    Ingredients

    Heres everything you need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions on the recipe card below.

    • Frozen Spinach- Adds earthy flavor and the classic spinach and artichoke dip taste.
    • Artichoke Hearts- Brings a mild tang and tender texture that balances the richness of the cheese. I used Del Monte canned artichoke hearts.
    • Mayonnaise- Bings everything together. I used Duke's Mayonnaise.
    • Sour Cream- A light tang that cuts through the richness of the other ingredients and keeps the filling from being too heavy.
    • Cream Cheese- The backbone of the filling! Keeps everything smooth and creamy.
    • Wonton Wrappers (NOT to be confused with egg roll wrappers. Please check the label)- Creates a crispy, golden shell that bakes up beautifully.
    • Parmesan Cheese- Adds a salty, nutty flavor. I used Bel Gioiosio
    • Fresh Garlic- Brings a bold, savory flavor.
    • Garlic Powder- Adds a warm, garlicy flavor thorough the appetizer. I used McCormick.
    • Salt- Enhances all of the other ingredients .
    • Pepper- Cuts the richness of the filling.
    • Cooking Spray- Prevents sticking and helps the wontons turn golden brown. I used Pam Original.

    Instructions

    Heres how to make these delicious wonton cups. You can find the full ingredients list along with instructions on the recipe card below.

    Preheat the oven to 350°First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.

    NOTE: Keep an eye on the wonton wrappers because they can brown up fast. You just want them to be lightly toasted.

    Then, in a medium sized bowl, add the artichoke hearts, spinach, cream cheese, garlic powder, sour cream, mayonnaise, fresh garlic, salt and pepper and mix them together until they’re evenly combined. Scoop the spinach and artichoke mixture evenly into each of the wontons.

    PRO TIP: Strain and chop the artichokes into small pieces so they incorporate into the filling easily.

    PRO TIP: Make sure to strain the spinach really well so the wonton filling isn't watery and the wontons don't get soggy. I like to use a cheese cloth.

    Then, place them into the center rack of the oven for about 10 minutes or until the wontons are golden brown and crispy.

    NOTE: As I said before, these can brown very quickly so keep an eye on them.

    Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!

    PRO TIP: These should pop out of the muffin tin easily but feel free to use a butter knife if you need some help.

    How Can I Keep The Wontons From Getting Soggy?

    Drain the spinach really well and dont over fill the cups. The light spray of cooking spray first will keep them crispy.

    Storage

    Place them into an air tight container and they will last in the fridge for up to 3 days. They're best to reheat in an air fryer if you have to bring back the cripsiness.

    spinach and artichoke wonton cups

    Spinach and Artichoke Wonton Cups Recipe

    These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 34 minutes
    Course Appetizer, Snack
    Cuisine American

    Equipment

    • muffin tin

    Ingredients
      

    • 10 Oz packege Frozen Spinach, thawed and drained very well
    • 8 Oz Jar Artichoke Hearts, drained and finely chopped
    • ⅓ Cup Mayonnaise
    • ⅓ Cup Sour Cream
    • 4 Oz Cream Cheese, room temperature
    • 12-14 Wonton Wrappers
    • ½ Cup Parmesan Cheese
    • 1 Tbs Garlic Powder
    • Salt and Pepper
    • 3 Cloves Fresh Garlic, minced
    • Cooking Spray

    Instructions
     

    • Preheat the oven to 350°
    • Carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
    • In a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
    • Scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
    • Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
    Keyword spinach and artichoke wonton cups

    Other Easy Appetizers

    If you like super easy to make grab and go appetizers like this one, you have to try these Sausage And Cheese Wonton Cups, Jalapeno Popper Wonton Cups and Loaded Potato Skins.

    THE BEST CRAB CAKES

    by 6 Comments

    These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.

    The Best Crab Cakes

    From the recipe collection of Tara Ippolito

    This really is the best crab cake recipe of all time if you ask me.

    I started making these in the year 2000 with fresh crabs that I’d catch at the Jersey Shore.

    Everyone absolutely loved them and I’d get asked for the recipe so many times that I lost count.

    They are just the perfect blend of flakey crab meat, breadcrumbs, vegetables and seasonings. Everything comes together so nicely for an incredible tasting crab cake.

    The best part about these crab cakes are that they can be served as either an appetizer or an entree depending on what size they’re formed into.

    Either way, serve them with a little lemon juice and homemade tartar sauce and it’s going to be a guaranteed winner!

    I hope you give this recipe a try. I know that 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.

    The best crab cakes variations

    I like this recipes as is, but here are some ways to switch it up if you’d like to.

    • Crab Meat- Fresh is always best but canned (like I used here) and frozen will work, too. Just be sure that if you’re using frozen to thaw annd dry the meal very well.
    • Breadcrumbs- Panco or plain breadcrumbs can be used instead of seasoned if you’d like.
    • Ground Mustard- If using ground mustard isn’t an option for you, Dijon mustard can be used to replace it.
    • Egg Beaters- You can replace regular eggs with the egg beaters if you need to. Use about ⅚ eggs to replace the 1 ½ cups of egg beaters. Just be sure to beat the eggs before adding them to the crab mixture.
    • Seasoning- feel free to add old bay, lemon juice or any kind of additional seasoning if you’d like.

    Other easy appetizers

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

    The best crab cakes ingredients

    • Crab meat
    • Onion, chopped
    • Carrot, shredded
    • Mayonnaise
    • Cayenne pepper, salt, pepper and garlic powder
    • Ground mustard
    • Worcestershire sauce
    • Seasoned breadcrumbs
    • Egg beaters
    • Vegetable or canola oil
    • Tartar sauce, lemon juice (optional)

    Instructions

    First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce.

    Then, season it with cayenne pepper, garlic powder, salt and pepper.

    Now, add the seasoned breadcrumbs and the egg beaters.

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

    Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.

    Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.

    Then cover them and place them in the freezer for at least one hour.

    Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.

    Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.

    Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!

    The Best Crab Cakes

    These are the best crab cakes for an appetizer or entree made with crab meat, seasoned bread crumbs, and just a few other simple ingredients pan fried then baked until golden brown.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine American

    Ingredients
      

    • 1 pound Crab Meat canned, fresh or frozen. If using frozen, be sure to thaw and drain the meat well
    • 1 large Carrot, grated
    • 1 small Onion, diced
    • 1 cup Mayonnaise
    • 1 tbs Ground mustard
    • 2 tbs Worcestershires Sauce
    • 2 cups Seasoned breadcrumbs Keep about ¼ of a cup to the side to coat the formed crab cakes later.
    • 1 teaspoon Cayanne pepper
    • Salt and Pepper
    • 1 tbs Garlic powder
    • 1 ½ cups Egg Beaters
    • ¼ cup Vegetable or canola oil (add more if needed)

    Instructions
     

    • First, in a medium sized bowl, add the crab meat, onion, carrot, mayonnaise, ground mustard and Worcestershire sauce. Season it with cayenne pepper, garlic powder, salt and pepper.
    • Now, add the seasoned breadcrumbs and the egg beaters. Mix everything together until it’s evenly combined.
    • Then, take small handfuls of the crab mixture and form them into the shape of a hockey puck.
    • Now, coat them in more of the seasoned breadcrumbs and place them on a baking sheet.
    • Then cover them and place them in the freezer for at least one hour.
    • Now, in a large skillet, add the oil over medium high heat and carefully add the crab cakes. Fry them in batches until golden brown on both sides.
    • Next, put them on a baking sheet and place them into a 350° oven for 15 minutes.
    • Finally, let them cool slightly and serve them with fresh lemon juice and tartar sauce if desired. Enjoy!
    Keyword crab cakes, easy crab cakes, the best crab cakes

    JALAPENO POPPER DIP

    by Leave a Comment

    This easy to make jalapeno popper dip is made with cream cheese, jalapeños, bacon bits, a blend of cheeses and just a few other simple ingredients for the ultimate crowd pleasing appetizer.

    Jalapeno Popper Dip

    From the recipe collection of Tara Ippolito

    This jalapeno popper dip is the ultimate crowd pleasing party appetizer.

    Everyone always love this recipe whenever I make it. Even my kids eat this one, too.

    It has everything you love about traditional jalapeno poppers without the hassle of having to stuff each individual pepper.

    This recipe has just a little bit of heat but it’s not too spicy for children or for people who can’t tolerate spicy foods.

    Feel free to pump that heat up though if you’d like to with some suggestions that I’ve mentioned below.

    I love making this for parties, barbecues, game days or to just eat as a snack at home.

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

    Jalapeno popper recipe variations

    I like this recipe as it is but here are some ways to change it if you’d like to.

    • Spicy- if you’d like to add more heat, add more diced jalapeños and green chilis to the mix. Jalapeño cream cheese and pepper jack cheese can be added also to really amp it up.
    • Bacon- cooked and crumbed bacon is an ingredient for this dip but feel free to omit it if you’d like. To save time precooked bacon would work here, too.
    • Cream cheese- to add an extra layer of flavor use a flavored cream cheese like jalapeno, vegetable or garlic and herb. Just be sure that it’s room temperature to make it easier to mix.
    • Cheese- I used mozzarella and cheddar for this recipe but use whatever kind of cheese you’d like. Any kind will work here.
    • Fritos- I used Frito scoops for this dip but feel free to use whatever kind of chips that you’d like. Just make sure that whatever chip you choose is sturdy enough to support it.

    Other Easy Dip Recipes

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

    Jalapeno Popper Dip Ingredients

    • Cream cheese, room temperature
    • Sour cream
    • Mayonnaise
    • Jalapeños, chopped or frozen then grated
    • Cheddar cheese, hand shredded
    • Mozzarella cheese, hand shredded
    • Bacon, cooked and crumbled
    • Canned diced green chilis
    • Salt, pepper, garlic powder

    Instructions

    Preheat the oven to 350°

    First, add the cream cheese, mayonnaise, sour cream, jalapenos, both cheeses and crumbled bacon to a medium sized bowl.

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

    Next, add the mixture to a baking dish or a cast iron skillet and smooth it out until it’s flat and even.

    Now, add a little more of the cheese, crumbled bacon and some green chilis to the top.

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

    Finally, let it cool slightly and serve with Fritos scoops of the chip of your choice. Enjoy!

    Jalapeno Popper Dip

    This easy to make jalapeno popper dip is made with cream cheese, jalapeños, bacon bits, a blend of cheeses and just a few other simple ingredients for the ultimate crowd pleasing appetizer.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine American

    Ingredients
      

    • 1 8 oz Cream cheese, room temperature
    • ½ cup Sour cream
    • ½ cup Mayonnaise
    • 3 medium Jalapenos, chopped I like to freeze and grate them, too
    • 1 cup Cheddar cheese, hand shredded (save a little for the top)
    • 1 cup Mozzarella cheese, hand shredded (save a little for the top)
    • 6 strips Bacon, cooked and crumbled (save a little for the top)
    • 1 4 oz can Green chilis
    • Salt and pepper to taste
    • 1 tbs Garlic powder

    Instructions
     

    • Preheat the oven to 350 degrees.
    • First, add the cream cheese, mayonnaise, sour cream, jalapenos, both of the shredded cheeses and crumbled bacon to a medium sized bowl.
    • Now, season it with salt, pepper and garlic powder and mix everything together until it’s evenly combined.
    • Next, add the mixture to a baking dish or a cast iron skillet and smooth it out until it’s flat and even.
    • Now, add a little more of the cheeses, crumbled bacon and green chilis to the top.
    • Next, place it in the oven for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.
    • Finally, let it cool slightly and serve with Fritos scoops of the chip of your choice. Enjoy!

    Video

    Keyword jalapeno popper dip

    EASY PEANUT NOODLES

    by 4 Comments

    These easy peanut noodles are made with warm rice noodles tossed in a delicious sauce made of peanut butter, soy sauce and just a few other simple ingredients.

    Easy Peanut Noodles

    From the recipe collection of Tara Ippolito

    These easy peanut noodles are a delicious dinner that comes together in just 10 minutes.

    This can be served as a side dish or main course meal depending on the serving size.

    You can also add whatever kind of vegetables or protein you’d like to make it a little more filling, too.

    The Asian flavors of this sauce really make this meal taste like something special.

    Especially for people like my family and I who don’t eat these flavor combinations often.

    And the best part is that not only does it taste incredible, it’s also super easy to make, too.

    This dish is a breath of fresh air when my weekly dinner routine gets a little boring.

    My family is always very happy to see this on the dinner table whenever I make it.

    I hope you give this recipe a try. If you do, I know that 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.

    Easy peanut noodles variations

    I love this recipe as it is, but here are some ways to switch it up if you’d like to.

    • Peanut butter- I do prefer the chunky peanut butter but smooth works for this recipe, also.
    • Noodles- If you cant find the rice noodles, spaghetti or any other pasta would be a great substitute.
    • Brown sugar- instead of brown sugar, feel free to use honey.
    • Ad Ins- cooked vegetables can be added to this dish as well as any cooked protein to make it more of a hearty meal.

    Other easy noodle recipes

    If you like other easy noodle recipes like this one, here are some other recipes that I know you’ll love, too.

    Easy peanut noodles ingredients

    • Chunky peanut butter
    • Garlic, minced or grated
    • Soy sauce
    • Lemon juice
    • Peanut oil
    • Sriracha
    • Brown sugar
    • Water
    • Rice noodles ( Pad Thai noodles)
    • Sliced green onions for garnish (optional)
    • Sesame seeds for garnish (optional)

    Instructions

    First, place the rice noodles into boiling water for the amount of time suggested on the package. This will be about 6 minutes.

    While the noodles are boiling, add the peanut butter, garlic, lemon juice, soy sauce, sesame oil and the brown sugar to a large bowl.

    Now add in the water and whisk everything together until it’s evenly combined. (Add more water for a thinner consistency if you’d like).

    Then once the noodle are done, strain them and add them to the peanut sauce.

    Next, gently toss the noodles into the peanut sauce until they’re evenly coated.

    Finally, add them to individual serving bowls and top with the sesame seeds and sliced green onions. Enjoy!

    Easy Peanut Noodles

    These easy peanut noodles are made with warm rice noodles tossed in a delicious sauce made of peanut butter, soy sauce and just a few other simple ingredients.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course, Side Dish

    Ingredients
      

    • 16 oz package Rice Noodles or Pad Thai Noodles
    • 1 cup Chunky Peanut Butter
    • 4 cloves Garlic, minced or grated
    • ½ cup Soy Sauce
    • 1 tbs Sesame Oil
    • 1 tbs Sriracha (add more if you want more heat)
    • 2 tbs Lemon Juice
    • 1.4 cuo Brown Sugar
    • ½ cup Water
    • Green Onions for garnish (optional)
    • Sesame Seeds for garnish (optional)

    Instructions
     

    • First, place the rice noodles into boiling water for the amount of time suggested on the package. This will be about 6 minutes.
    • While the noodles are boiling, add the peanut butter, garlic, lemon juice, soy sauce, sesame oil and the brown sugar to a large bowl.
    • Now add in the water and whisk everything together until it’s evenly combined. (Add more water for a thinner consistency if you’d like).
    • Then once the noodle are done, strain them and add them to the peanut sauce.
    • Next, gently toss the noodles into the peanut sauce until they’re evenly coated.
    • Finally, add them to individual serving bowls and top with the sesame seeds and sliced green onions. Enjoy!
    Keyword easy peanut noodle recipe, easy peanut noodles, peanut noodles

    FUNFETTI DIP

    by 2 Comments

    This easy Funfetti dip is made with boxed cake mix, cool whip and just a couple of other simple ingredients for a delicious crowd pleasing dessert.

    Funfetti Dip

    From the recipe collection of Tara Ippolito

    This Funfetti Dip is a delicious, easy to make dessert that the whole family will love.

    This is such a unique dip that always gets people talking whenever I bring it to parties, BBQ’s and get togethers.

    I think it reminds people around my age of the old Dunkaroo’s we used to eat as kids.

    That’s kind of the same idea here. Dipping ab animal shaped graham cracker into a cake batter dip.

    This dessert is so delicious and perfect to serve to people of any age. My kids love this one!

    I hope you give this easy dessert dip a try. If you do, I know that 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 suppor

    Funfetti dip variations

    I like this easy to make dessert as it is, but here are some ways to switch it up if you’d like.

    • Cake Mix- Use any kind of cake mix that you’d like for this recipe. It all works.
    • Crackers- Teddy Grahams, Graham Crackers, Animal Crackers, pretzels, fruit or anything you’d like to use to dunk into the dip would be great.
    • Cream cheese- The cream cheese can be replaced with vanilla pudding or vanilla frosting for an even sweeter option.

    Others easy desserts

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

    Funfetti dip ingredients

    • Funfetti boxed cake mix (If you’re worried about bacteria, click here to see how to heat treat the mix)
    • Cream cheese, softened
    • Milk
    • Cool whip
    • Rainbow sprinkles
    • Teddy Grahams for dunking

    Instructions

    First, in a large bowl, add the softened cream cheese, milk and boxed cake mix. (If you’re heat treating the mix, do that before adding it to the bowl).

    Now, stir them together until they’re evenly combined.

    Then, mix in the sprinkles and cool whip

    Then place it in the fridge for at least one hour.

    Finally, top with more sprinkles and serve with Teddy Grahams. Enjoy!

    Funfetti Dip

    This easy Funfetti dip is made with boxed cake mix, cool whip and just a couple of other simple ingredients for a crowd pleasing dessert.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert, Snack
    Cuisine American

    Ingredients
      

    • 1 box Funfetti boxed cake mix If you'd like to heat treat the cake mix to kill any potential bacteria, please see the instructions linked above on how to do that.
    • 8 oz Cream cheese, softened
    • ½ cup Milk
    • 8 oz Cool Whip
    • 2 tbs Rainbow Sprinkles (and more for topping)
    • Teddy Grahams or whatever you'd like to use for dunking

    Instructions
     

    • First, in a large bowl, add the softened cream cheese, milk and boxed cake mix. (If you’re heat treating the mix, do that before adding it to the bowl).
    • Now, stir them together until they’re evenly combined.
    • Then, add some sprinkles and fold in the cool whip until that is evenly combined, too.
    • Next, place it in the fridge for at least one hour
    • Finally, top with more sprinkles and serve with Teddy Grahams. Enjoy!
    Keyword funfetti dip

    CHICKEN AND BROCCOLI BAKED ALFREDO

    by 1 Comment

    This easy to make chicken and broccoli baked alfredo is made with pasta, shredded chicken and broccoli baked in a cheesy alfredo sauce until hot and bubbly.

    Chicken And Broccoli Baked Alfredo

    From the recipe collection of Tara Ippolito

    Chicken and broccoli baked alfredo is the ultimate comfort food.

    This recipe has everything you need for a satisfying dinner all in one casserole dish.

    Easy to make dinners like this that can stand on their own are lifesavers during the busy school week.

    I can just easily toss everything into the baking dish and serve it with no sides needed.

    Cooking the broccoli together with the pasta and using jarred sauce is a huge time saver, too.

    Recipes that are easy to make and also super delicious always have a permanent spot on my dinner menu.

    My kids absolutely love whenever I make this for dinner. They’re both big fans of anything alfredo and this is no exception.

    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.

    Chicken and broccoli baked alfredo variations

    This recipe is great on its own, but here are some ways to change it up if you’d like to.

    • Pasta- use whatever kind of pasta you’d like. Tube pasta works best here but it’s your choice.
    • Alfredo sauce- jarred or homemade Alfredo sauce would work just fine for this recipe. Just be sure to use about two cups or whatever you choose.
    • Cheese- I prefer mozzarella, but pepper jack, Munster or Gruyère would also be great, too. Just be sure to grate the cheese by hand no matter what you decide. It will melt way better that way.
    • Broccoli- frozen broccoli or bagged steamed broccoli would be great substitutions for fresh broccoli florets. Just be sure they are thawed before adding them to the baking dish. They do not need to be boiled a head of time.

    Other baked pasta recipes

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

    Chicken and broccoli baked alfredo ingredients

    • Pasta of choice (I used rigatoni)
    • Alfredo sauce
    • Broccoli crowns, chopped into small pieces
    • Parmesan cheese
    • Rotisserie chicken, shredded
    • Mozzarella cheese, hand shredded
    • Salt, pepper, garlic powder

    Instructions

    Preheat the oven to 350°

    First, boil the pasta in salted water until 3-4 minutes under al dente. (Check the pasta package and follow the inflictions for al dente pasta).

    Next, add the chopped broccoli to the boiling water and let that cook together with the pasta for the additional time until the pasta is al dente.

    Now, in a colander, drain the water from the broccoli and pasta.

    Then, add them both to a 9” x 13” baking dish.

    Next, add the shredded chicken, alfredo sauce and season it with salt, pepper and garlic powder.

    Now stir everting together until it’s evenly combined and smooth it out so the mixture is even and level.

    Then, top it with grated Parmesan cheese and shredded mozzarella cheese.

    Next, bake it, uncovered, at 350° for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.

    Finally, let it cool slightly, serve warm and enjoy!

    Chicken and Broccoli Baked Alfredo

    This easy to make chicken and broccoli baked alfredo is made with pasta, shredded chicken and broccoli baked in a cheesy alfredo sauce until hot and bubbly.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 pound Rigatoni
    • 1 Rotisserie chicken, shredded
    • 2 cups Alfredo sauce
    • 1 ½ cups Broccoli florets
    • 1 cup Mozzarella cheese, hand shredded
    • ½ cup Parmesan cheese
    • Salt and Pepper
    • 1 tbs Garlic Powder

    Instructions
     

    • First, boil the pasta in salted water until 3-4 minutes under al dente. (Check the pasta package and follow the inflictions for al dente pasta).
    • Next, add the chopped broccoli to the boiling water and let that cook together with the pasta for the additional time until the pasta is al dente.
    • Now, in a colander, drain the water from the broccoli and pasta and add them to a 9” x 13” baking dish.
    • Next, add the shredded chicken, alfredo sauce and season it with salt, pepper and garlic powder.
    • Now stir everting together until it’s evenly combined and smooth it out so the mixture is even and level.
    • Then, top it with grated Parmesan cheese and shredded mozzarella cheese.
    • Next, bake it, uncovered, at 350° for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.
    • Finally, let it cool slightly, serve warm and enjoy!
    Keyword chicken and broccoli alfredo, chicken and broccoli baked alfredo

    BAKED ITALIAN SHRIMP

    by 1 Comment

    This easy baked Italian shrimp is made wish shrimp, butter, fresh lemon and dry Italian seasoning for a delicious appetizer or main dish.

    Baked Italian Shrimp

    From the recipe collection of Tara Ippolito

    This four ingredient baked Italian shrimp is so delicious and easy to make, too.

    Putting this recipe together is so easy yet the dish is still packed with so much flavor.

    The butter, lemon and dry Italian seasoning packet have everything you’ll need to perfect season the shrimp.

    Effortlessly easy recipes like this one are lifesavers for busy weeknight dinners.

    It can easily be served as an appetizer or main dish, too, depending on the serving size.

    There are several big seafood lovers in my family and they absolutely love when I make this recipe for them.

    I hope you give this one 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 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 Italian shrimp variations

    This recipe is wonderful as it is, but here are some ways to change it up if you’d like to.

    • Shrimp- I use medium-large size shrimp with the tails on for this recipe. Frozen and thawed or fresh shrimp of any size will work. Feel free to take the tails off if you prefer.
    • Seasoning- a dry Italian seasoning packet or zesty Italian seasoning packet would both be great here. If you’d like to add some spice, add in some crushed red pepper flakes.
    • Serving- Serve this alone as an appetizer or over pasta as an entree.

    Other easy seafood recipes

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

    Baked Italian shrimp ingredients

    • Shrimp (cleaned and de-veined)
    • Butter, melted
    • Dry Italian dressing packet
    • Lemon

    Instructions

    First, Preheat the oven to 350° and prepare the shrimp.

    Now, melt the butter in a medium sized bowl and add the shrimp.

    Next, sprinkle the dry Italian dressing on top.

    Then, stir all of the ingredients together.

    Next, line a baking dish with thinly sliced lemon rounds.

    Now, pour the shrimp and butter over the top of the lemons.

    Then, arrange the shrimp in a single layer.

    Next, place in the oven for about 20 minutes.

    Finally, let them cool slightly and enjoy.

    Baked Italian Shrimp

    This easy baked Italian shrimp is made wish just shrimp, butter, fresh lemon and dry Italian seasoning for a delicious appetizer or main dish.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Cuisine American, Italian

    Ingredients
      

    • 1 12 oz bag Shrimp- thawed, cleaned, dried and de-veined
    • 1 package Dry Italian dressing packet
    • 1 stick Butter, melted
    • 2 large Lemons, sliced into thin rounds

    Instructions
     

    • Preheat the oven to 350°
    • First, melt the butter in a medium sized bowl and add the shrimp.
    • Next, sprinkle the dry Italian dressing on top and gently toss everthing together until it’s evenly combined.
    • Next, line a baking dish with thinly sliced lemon rounds and pour the shrimp and butter over the top.
    • Then, arrange the shrimp in a single layer and place in the oven for about 20 minutes or until the shrimp are cooked all the way through.
    • Finally, let them cool slightly and enjoy.
    Keyword baked italian shrimp, baked shrimp oreganata, italian dressing shrimp, italian shrimp

    MINI LOADED BAKED POTATOES

    by 1 Comment

    These delicious mini loaded baked potatoes are baby potatoes baked in olive oil and salt, then topped with shredded cheddar cheese, sour cream, chives, and bacon bits for the perfect crowd-pleasing appetizer.

    Mini Loaded Baked Potatoes

    From the recipe collection of Tara Ippolito

    These delicious mini loaded baked potatoes are the cutest little party appetizer.

    They taste absolutely incredible and are super easy to make, too.

    Finger foods like these are always a huge hit at parties, get-togethers, or any event you can think of.

    These are no exception. Every time I serve them, they’re the first appetizer to go.

    Miniature anything is always a great conversation starter, too. They’re just so fun to eat and look at!

    This is a great game day or casual party appetizer but also nice enough to serve for the holidays and fancier occasions.

    I hope you give this recipe a try. If you do, I know that 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.

    Mini loaded baked potatoes variations/ tips

    I like this recipe as it is but here are some tips and ways to change it up if you’d like to.

    • Potatoes - Any small-sized potato will work here, but I prefer the taste of yellow potatoes over red.
    • Air Fry - Make these in the air fryer at 400 degrees for about 20 minutes. Give the basket a shake halfway through to ensure they cook evenly.
    • Sour Cream - Add the sour cream to a piping bag or get the squeezable version for a much smoother application.
    • Cheese - I used cheddar cheese here, but feel free to use any kind of cheese you'd like. Just be sure to shred it yourself because it will melt much better that way.
    • Bacon- Pre cooked bacon bits are the perfect size and super convenient. Make your own bacon if you’d prefer and just chop it into small pieces.

    Other easy appetizers

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

    Mini loaded baked potatoes ingredients

    Instructions

    Preheat the oven to 400°

    First, clean and dry the potatoes, then place them onto a baking sheet.

    Then, drizzle them with olive oil and sprinkle with salt.

    Now, rub the olive oil and salt evenly into the skin of the potatoes.

    Next, place them into the oven until they are fork-tender. This should take about 20-30 minutes, depending on the size of the potatoes.

    Then, let them cool slightly and cut a V-shape into the center of the top. Carefully remove the cut piece along with some of the filling.

    Now, add the shredded cheddar cheese first so it can melt a little into the warm potato.

    Finally, add the bacon bits and chives. Enjoy!

    Mini Loaded Baked Potatoes

    Mini loaded baked potatoes are baby potatoes baked in olive oil and salt, then topped with cheddar cheese, sour cream, chives and bacon bits.
    No ratings yet
    Print Recipe Pin Recipe
    Course Appetizer, Side Dish, Snack
    Cuisine American

    Ingredients
      

    • 1-1.5 Pounds Baby potatoes
    • 2 Tbs Olive oil
    • Salt (to taste)
    • ¼-1/2 Cup Cheddar cheese, hand shredded
    • ¼ Cup Sour cream
    • ¼ Cup Bacon bits
    • 1 Tbs Chives

    Instructions
     

    • Preheat the oven to 400°
    • First, clean and dry the potatoes then place them onto a baking sheet. Drizzle them with olive oil and salt them.
    • Now rub the olive oil and salt evenly into the skin of the potatoes.
    • Next, place them into the oven until they are fork tender. This should take about 20-30 minutes depending on the size of the potatoes.
    • Then, let them cool slightly and cut a v shape into the center of the top and carefully remove it with some of the filling.
    • Now, add the shredded cheddar cheese first so it can melt a little into the warm potato.
    • Finally, add the bacon bits and chives. Enjoy!
    Keyword mini baked potatoes, mini loaded baked potatoes