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CINNAMON ROLL CAKE

by 6 Comments

This cinnamon roll cake is made with boxed cake mix and cinnamon sugar swirls covered in a sweet vanilla glaze for all the delicious flavors of a cinnamon roll with much less of the fuss.

Cinnamon Roll Cake

From the recipe collection of Tara Ippolito

This super easy to make cinnamon roll cake provides all the delicious flavors of a cinnamon roll with way less work.

My kids absolutely love cinnamon rolls but making them from scratch can be such a hassle. I usually just wind up skipping making them all together or buying the premade kind in a tube.

Luckily I found this cake and it instantly became one of their favorites. They ask me to make this for them all the time now.

It’s kind of a cross between “made from scratch” and premade.

Using boxed cake mix is alone is a huge short cut. Not to mention, you get to skip over rolling each cinnamon roll by hand.

This is a quick and super easy to make dessert that’s sure to be a crowd pleaser.

Bring it to potlucks, holidays, parties or any get together where there’s going to be people with a sweet tooth.

This is sure to be a huge hit!

I hope you give this recipe a try. If you do, I know you’ll love this 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.

Cinnamon Roll Cake Variations

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

  • Cake Mix- If you prefer to use a homemade yellow cake recipe for this recipe please do so.
  • Butter- Melting the butter first will make the cinnamon sugar mixture easier to swirl but it will also settle it into the cake more instead of keeping it on the top. It’s up to you how you prefer it.
  • Glaze- Add about 4 oz of softened cream cheese to thicken the glaze at the end if you’d like to.

Other Easy Boxed Cake Dessert Recipes

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

Cinnamon Roll Cake Ingredients

  • Yellow Cake Mix ( and the ingredients to make it BUT replace the water with milk)
  • Brown Sugar
  • Butter, softened
  • Flour
  • Cinnamon
  • Powdered Sugar
  • Vanilla Extract
  • Milk

Instructions

Preheat the oven to 350°

First, make the yellow cake mix according to the directions on the back of the packaging but replace the water with milk.

Now, add the mixture to a 9” x 13” baking dish thats been sprayed with cooking.

Then, in a small bowl, mix together the softened butter, brown sugar, flour and cinnamon.

Next, add dollops of the brown sugar mixture to the top of the cake mix.

Now, using a butter knife, swirl the brown sugar mixture into the cake.

Then, bake the cake for 30 minutes or until the cake is cooked all the way through.

Next, in a small bowl, whisk together the powdered sugar, milk and vanilla and pour the glaze over the warm cake.

Finally, let it cool, and serve at room temperature and enjoy!

Cinnamon Roll Cake

This cinnamon roll cake is made with boxed cake mix and cinnamon sugar swirls covered in a sweet vanilla glaze for all the delicious flavors of a cinnamon roll with much less of the fuss.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 box Yellow Cake Mix ( and the ingredients to make it BUT replace the water with milk)
  • 1 cup Brown Sugar
  • 1 ½ sticks Butter, softened
  • 2 tbs Flour
  • 1 tbs Cinnamon

FOR THE GLAZE

  • 2 cups Powdered Sugar
  • 1 tbs Vanilla Extract
  • 5 tbs Milk

Instructions
 

  • Preheat the oven to 350°
  • Make the yellow cake mix according to the directions on the back of the packaging but replace the water with milk.
  • Add the mixture to a 9” x 13” baking dish thats been sprayed with cooking spray.
  • In a small bowl, mix together the softened butter, brown sugar, flour and cinnamon.
  • Add dollops of the brown sugar mixture to the top of the cake mix and using a butter knife, swirl the brown sugar mixture into the cake.
  • Bake the cake for 30 minutes or until the cake is cooked all the way through.
  • In a small bowl, whisk together the powdered sugar, milk and vanilla and pour the glaze over the warm cake.
  • Finally, let it cool, and serve at room temperature and enjoy!

Video

Keyword cinnamon roll cake

BANG BANG CHICKEN TENDERS

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Bang bang chicken tenders are crispy, homemade chicken tenders in a creamy, sweet sauce with just a little bit of heat.

Bang Bang Chicken Tenders

From the recipe collection of Tara Ippolito

These bang bang chicken tenders are so juicy and crispy and covered in the most delicious sweet and spicy sauce.

The sauce isn’t too spicy, though. It has just a little heat for the perfect amount of kick.

Everybody in my house loves these from the kids to the adults. So much so that I get request to make them often.

My little ones love chicken tenders and we wind up eating them a lot. So this is a nice way to switch things up a bit when they want to have a little something different.

The best part about this recipe is that it’s so quick and easy to make. I can have this on the table and under 20 minutes with no problem.

This is the perfect recipe for a busy weekday dinner or after school snack. Recipes like this that are quick and easy to put together are perfect for busy school days.

You can serve these chicken tenders either with the sauce right on them or on the side for dipping. Most of the time I wind up doing both.

The bang bang sauce is so incredibly good that we just can’t get enough of it around here.

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.

Bang Bang Chicken Tenders Variations

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

  • Chicken- Tenderloins or chicken breast work best for this recipe. Keep them in whole pieces or cut them into bite sized pieces if you’d like. If you’re really in a pinch, you could also just buy frozen chicken tenders and serve them with the bang bang sauce after the chicken tenders are cooked. ?
  • Spicy- Try adding some chili powder to the chicken seasoning to add some heat. A little more sriracha in the bang bang sauce would be great, too.
  • Serving- you can serve these chicken tenders plain with the bang bang sauce on the side or lightly brush the bang bang sauce on top of each piece of chicken. I actually brush the chicken with the bang bang sauce and serve some on the side for dipping also. The choice is yours.?

Other Easy Chicken Recipes

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

Bang Bang Chicken Tenders Ingredients

  • Chicken Tenderloins
  • Egg
  • Milk
  • Flour
  • Mayonnaise
  • Sweet Chili Thai Sauce
  • Sriracha
  • Garlic powder, onion powder, cayenne pepper, knorr chicken bullion, paprika
  • Canola Oil
  • Chopped chives for garnish (optional)

Instructions

First, in a large bowl, mix together the egg, milk, garlic powder, onion powder, cayenne pepper, Knorr chicken bullion and paprika.

Now, add in the chicken tenders, mix them into the seasoned milk and let them sit for 10 minutes.

Then, add the flour to a medium sized bowl and mix in some more garlic powder, onion powder, cayenne pepper, Knorr chicken bullion and paprika.

Next, take the chicken tenders out of the milk mixture and add them to the flour. Coat them on both sides, then dip them back into the milk mixture then back into the flour.

Now, in a large lipped pan, heat the oil over medium high heat and add the chicken tenders to fry in batches.

Then, fry the chicken on both sides for about 5 minutes or until the chicken is cooked all the way through.

Next, remove the chicken from the oil and let them drain on a wire rack or paper towels.

Now, in a small bowl, mix together the mayonnaise, chili sauce and sriracha.

Then, brush each one of the chicken tenders on both sides with the bang bang sauce.

Finally, transfer the chicken to a serving dish and garnish with chopped chives. Serve with extra bang bang sauce on the side and enjoy!

Bang Bang Chicken Tenders

Bang bang chicken tenders are crispy, homemade chicken tenders in a creamy, sweet sauce with just a little bit of heat.
No ratings yet
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1.5 lbs Chicken Tenderloins
  • 1 Egg
  • 1 cup Milk
  • Salt and Pepper to taste
  • 2 tbs Garlic Powder (divided)
  • 2 tbs Onion Powder (divided)
  • 2 teaspoon Paprika (divided)
  • 2 teaspoon Cayenne Pepper (divided)
  • 2 tbs Knorr Chicken Bullion (divided)
  • 1.5 cups Flour
  • Canola Oil (enough to fill a large lipped frying pan withe on 1-2 inches of oil)
  • Chives, chopped for garnish

Bang Bang Sauce

  • 1 cup Mayonnaise
  • ½ cup Sweet Thai Chili Sauce
  • 1 teaspoon Sriracha (add more if you want more heat)

Instructions
 

  • In a large bowl, mix together the egg, milk, and half of the garlic powder, onion powder, cayenne pepper, Knorr chicken bullion and paprika.
  • Add in the chicken tenders, mix them into the seasoned milk and let them sit for 10 minutes.
  • Add the flour to a medium sized bowl and mix in the rest of the garlic powder, onion powder, cayenne pepper, Knorr chicken bullion and paprika.
  • Take the chicken tenders out of the milk mixture and add them to the flour. Coat them on both sides, then dip them back into the milk mixture then back into the flour.
  • In a large lipped pan, heat the oil over medium high heat and add the chicken tenders to fry in batches.
  • Fry the chicken on both sides for about 5 minutes or until the chicken is cooked all the way through.
  • Remove the chicken from the oil and let them drain on a wire rack or paper towels.
  • In a small bowl, mix together the mayonnaise, chili sauce and sriracha and brush each one of the chicken tenders on both sides with the bang bang sauce.
  • Transfer the chicken to a serving dish and garnish with chopped chives. Serve with extra bang bang sauce on the side and enjoy!

Video

Keyword bang bang chicken tenders

LOADED TATER TOT CUPS

by 2 Comments

Loaded tater tot cups at the perfect, bite sized appetizer stuffed with cheddar cheeses, sour cream, bacon bits and chives.

Loaded Tater Tot Cups

From the recipe collection of Tara Ippolito

These loaded tater tot cups are the perfect, crowd pleasing appetizer.

I’ve made these for game days, holidays and countless parties. Everyone absolutely loves them.

They’re crispy on the outside and filled with melted shredded cheddar cheese, sour cream, bacon bits and chives on the inside. I just can’t get enough of them!

Feel free to get creative with the fillings, though. You can add pretty much whatever you’d like and come up with your own awesome flavor combinations, too.

The best part about this recipe is that it’s super easy to make but looks really impressive.

There’s something about the presentation of a tiny, little appetizer that is just so appealing.

These can be made in either a mini muffin or a regular muffin tin, depending on which size you prefer.

Either way, I’m sure they’re going to be the first appetizer that’s eaten at whatever event you make them for. ?

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

Fast. Simple. Delicious.

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

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

Loaded Tater Tot Cups Variations

I like this recipe for tater tot cups made as it is, but here are some ways to switch it up if you’d like.

  • Size- if you’d like to make these portions just a little bit larger, you can use a regular sized muffin tin pan.
  • Cheese- use any kind of cheese that you’d like. Just be sure to shred it yourself and avoid the preshredded stuff that comes in a bag. It will melt way better that way.
  • Bacon- Cook and crumble your own bacon or use precooked bacon bits.
  • Toppings- Add any kind of additional toppings that you’d like like diced jalapeños, tomatoes or onion.

Other Easy Appetizers

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

Loaded Tater Tot Cups Ingredients

  • Frozen Tater Tots
  • Cheddar Cheese, shredded
  • Sour Cream
  • Bacon Bits
  • Chives, chopped

Ingredients

Preheat the oven to 400°

First, spray the mini muffin tan with cooking spray and place two tater tots into each cup and place them into the oven for 10 minutes.

Then, using your fingers or a shot glass, push the tater tots down into the mini muffin tin cups and up the sides.

Next, as the shredded cheese into each one.

Now, place them back into the oven for 5 minutes.

Then, add sour cream into the center of each cup.

Next, sprinkle them with some bacon bits and chives (optional)

Finally, let them cool slightly and carefully remove them from the mini muffin tin using a butter knife. Serve warm and enjoy!

Loaded Tater Tot Cups

Loaded tater tot cups at the perfect, bite sized appetizer stuffed with cheddar cheeses, sour cream, bacon bits and chives.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American

Equipment

  • Mini Muffin Pan
  • Cooking Spray

Ingredients
  

  • 48 Frozen Tater Tots
  • ¼-1/2 cup Cheddar Cheese, hand shredded
  • ¼ cup Sour Cream
  • 2-3 tbs Bacon Bits
  • 2-3 tbs Chives

Instructions
 

  • Preheat the oven to 400°
  • First, spray the mini muffin tan with cooking spray and place two tater tots into each cup and place the them into the oven for 10 minutes.
  • Then, using your fingers or a shot glass, push the tater tots down into the mini muffin tin cups and up the sides.
  • Next, as the shredded cheese into each one and place them back into the oven for another 5 minutes.
  • Once they're done, add sour cream into the center of each cup.
  • Next, sprinkle them with some bacon bits and chives (optional)
  • Finally, let them cool slightly and carefully remove them from the mini muffin tin using a butter knife. Serve warm and enjoy!
Keyword loaded tater tot cups

EASY BEER CHEESE

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Easy Beer Cheese is made with light beer and a creamy, seasoned cheese sauce making it the perfect pub style appetizer for any occasion.

Easy Beer Cheese

From the recipe collection of Tara Ippolito

I love this recipe for easy beer cheese. The sauce is so creamy, delicious and loaded with bold cheese and beer flavors.

I like ordering this when I go out to restaurants and pubs. It’s the perfect thing to snack on with friends.

Now, I’m so happy that I can make this right in the comfort of my own home and enjoy it whenever I want.

The recipe is super easy and simple to put together. ?

I’ve made this for so many parties, family get-togethers, and countless football Sundays. It’s always a huge hit among my friends and family.

If you’re a beer fan, you’re going to love this cheese dip recipe. The flavor of the beer really shines through in this dip.

So, be sure to choose a beer that you are happy to drink on its own. The darker the beer, the more bold the flavor, and vice versa.

Don’t be afraid to experiment with different beer flavors and cheeses, also. There are so many variations and possibility to this recipe so don’t hesitate to take some chances on flavor combinations.

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

Easy Beer Cheese Variations

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

  • Beer- Use a light beer like Bud Light for a more mild flavor or darker beer or a richer flavor.
  • Spice- add some chopped jalapeños or cayenne pepper for a little kick.
  • Consistency- if you like a thinner dip, add more liquid to it.
  • Cheeses- play around with the cheeses here to create different flavors. Just be sure to shred the cheese yourself. It will melt much better that way.
  • Dipping- This dip is great with pretzels, pigs in a blanket, and whatever else you can think of.

Other Easy Dip Recipes

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

Easy Beer Cheese Ingredients

  • Butter
  • Flour
  • Light Beer
  • Whole Milk
  • Cream Cheese (softened)
  • Cheddar Cheese, shredded
  • Dijon Mustard
  • Garlic Powder, Salt
  • Dried Parsley Flakes, for garnish ( optional)
  • Kings Hawaiian Soft Pretzel Bites

Instructions

First, in a large skillet, over medium high heat, melt the butter and whisk in the flour for about 2 minutes

Next, slowly whisk in the beer and milk.

Then, whisk it over medium heat for about 2 minutes or until it starts to thicken up.

Now, add it the cream cheese, Dijon mustard, salt and pepper and whisk until smooth.

Next, take the skillet off the heat and stir in the shredded cheddar cheese until its melted and well combined.

Finally, add parsley for garnish (optional) and serve warm and with Pretzel Bites for dipping. Enjoy!

Easy Beer Cheese

Easy Beer Cheese is made with light beer and a creamy, seasoned cheese sauce making it the perfect pub style appetizer for any occasion.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 2 tbs Butter
  • 2 tbs Flour
  • ¾ cup Light Beer
  • ¼ cup Whole Milk
  • 2 oz Cream Cheese (softened)
  • 1 cup Cheddar Cheese, shredded
  • 1 teaspoon Dijon Mustard
  • Salt to taste
  • 1 teaspoon Garlic Powder
  • Dried Parsley Flakes, for garnish ( optional)
  • Kings Hawaiian Soft Pretzel Bites

Instructions
 

  • First, in a large skillet over medium high heat, melt the butter and whisk in the flour for 2 miutes.
  • Next, slowly whisk in the beer and milk and continue whisking for about 2 minutes or until it starts to thicken up.
  • Now, add it the cream cheese, Dijon mustard, salt and pepper and whisk until smooth.
  • Next, take the skillet off the heat and stir in the shredded cheddar cheese until the cheese is melted and well combined..
  • Finally, add parsley for garnish (optional) and serve warm and with Pretzel Bites for dipping. Enjoy!
Keyword easy beer cheese

TACO MAC AND CHEESE

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Taco mac and cheese combines all of the delicious flavors of tacos and macaroni and cheese into one delicious, crowd pleasing dinner.

Taco Mac And Cheese

From the recipe collection of Tara Ippolito

My family goes absolutely crazy for this taco mac and cheese recipe.

Anybody that loves tacos and macaroni and cheese will love this recipe, too. It’s like the best of both worlds in one dish.

Comfort food recipes like this one are always a huge hit in my house, especially when the cooler weather starts to roll in.

Sometimes you just need a real stick to your ribs dinner that keeps you full and warm for hours. Comfort food and cold weather just go together hand-in-hand.

The best part about this recipe is how easy it is to make. Can throw this together in no time and have it on the table in less than 30 minutes. ?

This recipe is perfect for a busy weekday dinner and sure to make its way onto your menu rotation.

You really can’t go wrong wing a delicious and easy one pot dinner like this one.

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

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 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.

Taco Mac And Cheese Variations

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

  • Pasta- Try any kind of small tube like pasta formers recipe. It all works.
  • Meat- Ground turkey and chicken are both good substitutions for the ground beef.
  • Cheese- Use any kind of shredded cheese that you’d like for this recipe. Just be sure to shred the cheese yourself and avoid the preshredded stuff that comes in a bag. It will melt much better that way.
  • Velveeta- Unfortunately, there really is no substitute for the Velveeta. I know many people don’t love to use it. If that’s the case, omit it completely and just add some extra shredded cheese.
  • Spicy- If you’d like to add some heat, try using a hot can of rotel and spicy cheese like pepper jack. They make spicy taco seasoning packets, too.
  • Toppings- Serve this with a little sour cream, diced jalapenos, sliced olives or whatever else you’d like on top.

Other Easy Pasta Dishes

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

Taco Mac And Cheese Ingredients

  • Ground Beef
  • Onion, chopped
  • Olive oil
  • Rotel
  • Taco Seasoning Packets
  • Beef Broth
  • Whole Milk
  • Velveeta, cubed
  • Medium Pasta Shells
  • Monetary Jack Cheese, shredded
  • Cheddar Cheese, shredded
  • Parsley, for garnish (optional)

Instructions

First, in a large lipped skillet, sauté the onion in a little oil for about 2 minutes then add the ground beef. Using a wooden spoon, break the beef down into small pieces as it browns.

Now, make the ground beef according to the directions on the back of the taco seasoning packet BUT use two packets instead of the recommended one for more flavor.

Next, add the can of Rotel, beef broth, and milk.

Then, stir everything together and add the uncooked pasta.

Next, move the pasta around so it’s even and mostly submerged.

Now, place a lid on top of the skillet and let the pasta simmer for about 15 minutes or until the pasta is cooked, stirring half way through.

Then, turn off the heat and stir in the velveeta until it’s completely melted into the pasta.

Next, stir in the shredded cheeses until they are evenly combined into the pasta also.

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

Taco Mac And Cheese

Taco mac and cheese combines all of the delicious flavors of tacos and macaroni and cheese into one delicious, crowd pleasing dinner.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 pound Ground Beef
  • 1 small Onion, chopped
  • 2 tbs Olive Oil
  • 10 oz Rotel
  • 2 oz Taco Seasoning (2 packets)
  • ¾ cup Beef Broth
  • 2 cups Whole Milk
  • 4 oz Velveeta, cubed
  • 1 box Medium Pasta Shells
  • ½ cup Monetary Jack Cheese, shredded
  • ½ Cheddar Cheese, shredded
  • Parsley, for garnish (optional)

Instructions
 

  • In a large lipped skillet, sauté the onion in oil for about 2 minutes then add the ground beef. Using a wooden spoon, break the beef down into small pieces as iit browns.
  • Make the ground beef according to the directions on the back of the taco seasoning packet BUT use two packets instead of the recommended one for more flavor.
  • Add the can of Rotel, beef broth, and milk. Stir everything together and add the uncooked pasta.
  • Move the pasta around so it’s even and mostly submerged. Place a lid on top of the skillet and let the pasta simmer for about 15 minutes or until the pasta is cooked, stirring half way through.
  • Turn off the heat and stir in the velveeta until it’s completely melted into the pasta.
  • Stir in the shredded cheeses until they are evenly combined into the pasta also.
  • Finally, let the pasta cool slightly, garnish with parsley (optional) and serve warm. Enjoy!

Video

Keyword taco mac and cheese

GARLIC BUTTER CHICKEN THIGHS

by 4 Comments

Garlic butter chicken thighs are perfectly seasoned pieces of chicken baked in butter and garlic with crispy skin and tons of flavor.

Garlic Butter Chicken Thighs

From the recipe collection of Tara Ippolito

These garlic butter chicken thighs are one of my families favorite meals.

We like to serve them with any kind of vegetable and big scoop of Sour Cream Mashed Potatoes.

They’re such a delicious, no fuss recipe. Perfect for busy weekday dinners.

The chicken is so juicy and tender and the skin is flavorful and crispy. Sometimes a good piece of chicken just really hits the spot.

The ingredients are simple and this recipe is so easy to put together.

Recipes that my family loves amd take little effort on my part are my absolute favorite.

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

Garlic Butter Chicken Thighs Variations

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

  • Chicken- bone in, skin on chicken thighs will give you the best flavor for this recipe but chicken breast, legs and skinless, boneless thighs will work, too. Just adjust cooking times to make sure your chicken reaches an internal temperature of 165°.
  • Baking- If you don’t have an oven safe skillet, transfer the chicken to a baking dish and continue cooking it in that.
  • Spicy- Add some hot pepper flakes to the butter and garlic to give the chicken a little kick.

Other Easy Chicken Recipes

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

Garlic Butter Chicken Thighs Ingredients

  • Chicken Thighs- bone in, skin on
  • Butter
  • Garlic, minced
  • Parsley, chopped
  • Olive Oil
  • Salt, Pepper, Garlic Powder, paprika, Chicken Bullion.

Instructions

Preheat the oven to 400°

First, pat the chicken thighs dry using a paper towel and add them to a large bowl and add the olive oil, salt, pepper, garlic powder, paprika and chicken bullion.

Now, mix everything together until the chicken is evenly coated in the seasoning and let that marinate for at least 10 minutes.

Then, heat a cast iron skillet (or an oven safe pan) over medium high heat, and add the chicken thighs skin side down.

Now, sear the chicken thighs on both sides for about 5 minutes or until the skin is brown and crispy.

Next, arrange the chicken skin side up and turn off the heat. Add the butter, garlic and parsley to the center and let the butter melt.

Now, spoon some garlic butter over the chicken thighs and place the skillet into the oven for about 15 minutes.

Next, spoon some more garlic butter over the top of the chicken and place it back into the oven to continue cooking for another 15 minutes.

Finally, let the chicken cool slightly, transfer to a serving dish and garnish with parsley (optional). Serve warm and enjoy!

Garlic Butter Chicken Thighs

Garlic butter chicken thighs are perfectly seasoned pieces of chicken baked in butter and garlic with crispy skin and tons of flavor.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • cast iron skillet

Ingredients
  

  • 4-6 Chicken Thighs- bone in, skin on
  • 2 tbs Olive Oil
  • Salt and Pepper to taste
  • 1 tbs Chicken Bullion
  • 1 tbs Garlic Powder
  • 1 teaspoon Paprika
  • 1 stick Butter
  • 4 cloves Garlic, chopped
  • Parsley, chopped

Instructions
 

  • Preheat the oven to 400°
  • First, pat the chicken thighs dry using a paper towel and add them to a large bowl and add the olive oil, salt, pepper, garlic powder, paprika and chicken bullion.
  • Now, mix everything together until the chicken is evenly coated in the seasoning and let that marinate for at least 10 minutes.
  • Then, heat a cast iron skillet (or an oven safe pan) over medium high heat, and add the chicken thighs skin side down.
  • Now, sear the chicken thighs on both sides for about 5 minutes or until the skin is brown and crispy.
  • Next, arrange the chicken skin side up and turn off the heat. Add the butter, garlic and parsley to the center and let the butter melt.
  • Now, spoon some garlic butter over the chicken thighs and place the skillet into the oven for about 15 minutes.
  • Next, spoon some more garlic butter over the top of the chicken and place it back into the oven to continue cooking for another 15 minutes.
  • Finally, let the chicken cool slightly, transfer to a serving dish and garnish with parsley (optional). Serve warm and enjoy!

Video

Keyword chicken thighs, garlic butter chicken thighs

CANNOLI POKE CAKE

by 6 Comments

Easy to make cannoli poke cake tastes just like the traditional Italian dessert but with sweet cake and cannoli cream frosting.

Cannoli Poke Cake

From the recipe collection of Tara Ippolito

This cannoli poke cake stopped me dead in my tracks when I saw it pop up on my social media.

My friend and fellow food content creator Melissa from @MelissaJoRealRecipes posted this incredibly delicious cannoli cake and I knew I had to make it.

It looked so unbelievably delicious and easy to make, too.

My family loves cannoli. We usually only eat them for holidays like Christmas and Thanksgiving.

I’m not sure why we reserve them almost always for holidays but in some way, I think it keeps them as an extra special treat.

Now that I have this recipe, we can enjoy the great taste of cannoli whenever we want.

It just seems less formal and way more fun! How awesome is that?

My family absolutely loved this one. My kids rated this a 10/10 and I have to say that I completely agree with them.

Melissa knocked this one right out of the ballpark. It’s a keeper for sure.

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.

Cannoli Poke Cake Variations

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

  • Cake Mix- If you can’t find the French Vanilla cake mix, vanilla would be ok to substitute
  • Mascarpone- mascarpone cheese adds some flavor to this dessert but cream cheese is ok to substitute.
  • Topping- Crushed cannoli shells would be fantastic as a topping instead of crushed waffle cones. If you can find them, use them.

Other Easy Cake Recipes

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

Cannoli Cake Ingredients

  • French Vanilla Cake Mix
  • Butter, melted
  • Milk
  • Cinnamon
  • Eggs
  • Sweet Condensed Milk
  • Cocoa Powder
  • Mini Chocolate Chips
  • Waffle Cones, crushed

For The Frosting

  • Butter, softened
  • Mascarpone Cheese
  • Ricotta Cheese
  • Vanilla
  • Heavy Cream
  • Powdered Sugar

Instructions

Preheat the oven to 350°

First, in a large bowl, mix together the cake mix, melted butter, milk, cinnamon and eggs using a hand mixer.

Now, place the batter into a 9 x 13” greased baking dish.

Next, smooth the batter out so that it’s flat and even then place it in the oven for 25 minutes.

Once the cake is done, using the back of a wooden spoon, poke holes in the cake about a half an inch apart.

Then, in a small bowl, whisk together the sweet condensed milk and cocoa powder and pour the mixture evenly over the cake and into the holes.

Next, sprinkle the top with mini chocolate chips and place it into the refrigerator to set and cool for a couple of hours.

To prepare the frosting, beat together the softened butter, mascarpone, ricotta and vanilla.

Now, mix in the heavy cream.

Then, slowly add in the powdered sugar while mixing everything together.

Next, add the whipped frosting to the top of the cake and smooth it out so that it’s flat and even.

Finally, add more mini chocolate chips and the crushed waffle cones to the top. Serve and enjoy!

Cannoli Poke Cake

Easy to make cannoli poke cake tastes just like the traditional Italian dessert but with sweet cake and cannoli cream frosting.
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Course Dessert
Cuisine American, Italian

Ingredients
  

  • 1 box French Vanilla Cake Mix
  • 1 stick Butter, melted
  • 1 cup Milk
  • 3 Eggs
  • 1 teaspoon Cinnamon
  • 14 oz can Sweet Condensed Milk
  • 1 teaspoon Cocoa Powder
  • 1 cup Mini Chocolate Chips (divided)
  • 2 Waffle Cones, crushed

Whipped Frosting

  • 1 stick Butter, softened
  • 8 oz Mascarpone Cheese
  • ½ cup Ricotta Cheese
  • 1 teaspoon Vanilla
  • ½ cup Heavy Cream
  • 1 cup Powdered Sugar

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, mix together the cake mix, melted butter, milk, cinnamon and eggs using a hand mixer and place the batter into a 9 x 13” greased baking dish.
  • Smooth the batter out so that it’s flat and even then place it in the oven for 25 minutes.
  • Once the cake is done, using the back of a wooden spoon, poke holes in the cake about a half an inch apart.
  • In a small bowl, whisk together the sweet condensed milk and cocoa powder and pour the mixture evenly over the cake and into the holes.
  • Sprinkle the top with half of the mini chocolate chips and place it into the refrigerator to set and cool for a couple of hours.
  • To prepare the frosting, beat together the softened butter, mascarpone, ricotta and vanilla then mix in the heavy cream.
  • Slowly add in the powdered sugar while mixing everything together.
  • Add the whipped frosting to the top of the cake and smooth it out so that it’s flat and even.
  • Finally, add the rest of the mini chocolate chips and the crushed waffle cones to the top. Serve and enjoy!

Video

Keyword cannoli cake, cannoli poke cake

CHEESY BEEF NOODLE CASSEROLE

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Cheesy beef noodle casserole is made with seasoned ground beef in a flavorful tomato sauce tossed in egg noodles and baked with a cheddar cheese topping.

Cheesy Beef Noodle Casserole

From the recipe collection of Tara Ippolito

Cheesy beef noodle casserole is such a great comfort food meal.

My family loves when I make this on cool fall and winter nights especially.

There’s just something about a nice big bowl of cheesy, beefy egg noodles that really hits the spot.

Even my two picky little boys love this easy to make recipe.

The ingredients are simple and I usually have most of them on hand in my pantry.

Delicious, no fuss recipes like this one always get a permanent spot on my dinner menu rotation.

Plus, I love how many servings this recipe makes. We almost always have leftovers to enjoy for a day or two after.

It’s the perfect meal to throw together on a busy weeknight for my family.

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

Fast. Simple. Delicious.

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

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

Cheesy Beef Noodle Casserole Variations

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

  • Meat- ground chicken or turkey can be used as a substitution for the beef.
  • Pasta- Penne, bow tie or any pasta that’s not thin and long like spaghetti can be substituted for the egg noodles.
  • Cheese- Make this dish extra cheesy by stirring some into the beef and noodles along with adding some to the top. The choice of cheese is yours. So choose whatever you’d like. Just be sure to shred it yourself and avoid the preshredded stuff that comes in a bag. It will melt way better that way.

Other Easy Egg Noodle Recipes

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

Cheesy Beef Noodles Ingredients

  • Egg Noodles
  • Olive Oil
  • Ground Beef
  • Onion, minced
  • Garlic, chopped
  • Tomato Sauce
  • Diced Tomatoes (drained)
  • Cheddar Cheese, hand shredded
  • Salt, Pepper Italian Seasoning and Garlic Powder
  • Cooking Spray
  • Dried Parsley, for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a large skillet, heat the olive oil and sauté the onion and garlic for 2 minutes and add the ground beef.

Now, season the beef with salt, pepper and garlic powder and break it down into small pieces as it cooks. Drain the fat if necessary.

Next, add the diced tomatoes and tomato sauce.

Then, season it with salt, pepper, garlic powder and Italian seasoning and stir everything together until it’s evenly combined and let it simmer for 5 minutes.

Now, add the cooked egg noodles into the skillet and toss them into the sauce.

Next, add the beef and noodle mixture to a 9 x 13” baking dish that has been sprayed with cooking spray.

Then, top with shredded cheese and place it in the oven, uncovered, for about 20 minutes or until the cheese is melted.

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

Cheesy Beef Noodle Casserole

Cheesy beef noodle casserole is made with seasoned ground beef in a flavorful tomato sauce tossed in egg noodles and baked with a cheddar cheese topping.
No ratings yet
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Course Main Course
Cuisine American

Ingredients
  

  • 12 bag Egg Noodles
  • 2 tbs Olive Oil
  • 1.5 pounds Ground Beef
  • 1 small Onion, minced
  • 3 cloves Garlic, chopped
  • 2.5 cups Tomato Sauce
  • 15 oz can Diced Tomatoes, drained
  • 2 cups Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 2 tbs Garlic Powder (divided)
  • 1-2 tbs Italian Seasoning
  • Dried Parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, heat the olive oil and sauté the onion and garlic for 2 minutes and add the ground beef.
  • Season the beef with salt, pepper and half of the garlic powder and break it down into small pieces as it cooks. Drain the fat if necessary.
  • Next, add the diced tomatoes and tomato sauce and season it with salt, pepper, the rest of the garlic powder and Italian seasoning. Stir everything together until it’s evenly combined and let it simmer for 5 minutes.
  • Add the cooked egg noodles into the skillet and toss them into the sauce. Place the mixture to a 9 x 13” baking dish that has been sprayed with cooking spray.
  • Then, top with shredded cheese and place it in the oven, uncovered, for about 20-30 minutes or until the cheese is melted.
  • Finally, let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!

Video

Keyword cheesy beef noodle casserole

CROCKPOT MISSISSIPPI POT ROAST

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Made with just a few simple ingredients like chuck roast, gravy and ranch packets, butter and pepperoncinis, this easy crockpot Mississippi pot roast is a dinner the whole family will love.

Crockpot Mississippi Pot Roast

From the recipe collection of Tara Ippolito

Crockpot Mississippi pot roast is a dinner that the whole family will love.

Truth be told I’m not really a huge fan of crockpot recipes in general. So the recipes that I share using one are those rare gems that I really enjoy.

The pot roast turns out so juicy and flavorful every time and it couldn’t be more simple to make.

I love that I can throw everything in the crockpot and have dinner completely ready in eight hours.

It’s the perfect dinner recipe for a busy weeknight when I don’t have time to sit and babysit the stove.

Crockpots really are so awesome in that way. They can be such huge timesavers.

So when I find a recipe that I find really works well in one, it makes me so happy.

This recipe is delicious over some sour cream mashed potatoes, egg noodles, or rice. They’re all fantastic choices.

We’ve eaten it with so many different things and it’s always a huge hit. Even my picky kids love this one.

I especially like making this recipe in the fall and winter months when the cold weather starts rolling in.

When a nice, hearty dinner like this one really hits the spot.

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

Fast. Simple. Delicious.

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

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

Crockpot Mississippi Pot Roast Variations

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

  • Cook Time- 4-6 hours on high instead of 8 on low would work.
  • Gravy- If you can’t find the Au Jus packet, a dry brown gravy packet would do.
  • Serving- Serve this roast over mashed potatoes, egg noodles or rice.

Other Easy Dinner Ideas

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

Crockpot Mississippi Pot Roast Ingredients

  • Chuck Roast
  • Au Jus Gravy Packet
  • Ranch Packet
  • Butter
  • Pepperoncini RIngs
  • Pepperoncini Juice

Instructions

First, add the chuck roast to the bottom of the crockpot.

Then, cover the roast with the Au Jus gravy packet.

Now, sprinkle the ranch packet on top of the gravy.

Next, place the butter on top.

Now, place the pepperoncini peppers on top.

Then, pour the pepperoncini pepper juice from the jar around the roast.

Now, set the crockpot to 8 hours low.

Finally, shred the meat in the crockpot and serve over Sour Cream Mashed Potatoes and enjoy!

Crockpot Mississippi Pot Roast

Made with just a few simple ingredients like chuck roast, gravy and ranch packets, butter and pepperoncinis, this easy crockpot Mississippi pot roast is a dinner the whole family will love.
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Course Main Course
Cuisine American

Equipment

  • Crockpot

Ingredients
  

  • 2-3 pound Chuck Roast
  • 1 oz Au Jus Gravy Packet
  • 1 oz Ranch Packet
  • 1 stick Butter, unsalted
  • ¼ cup Pepperoncini Rings
  • ¼ cup Pepperoncini Juice

Instructions
 

  • Add the chuck roast to the bottom of the crockpot.
  • Cover the roast with the Au Jus gravy packet and ranch packet.
  • Place the butter and pepperocini rings on top.
  • Pour the pepperoncini pepper juice from the jar around the roast.
  • Set the crockpot to 8 hours low.
  • Shred the meat in the crockpot and serve over Sour Cream Mashed Potatoes and enjoy!
Keyword corckpot mississippi pot roast

CHEESY SCALLOPED POTATOES

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Cheesy scalloped potatoes are a classic comfort food side dish made with thinly sliced and seasoned potatoes baked in a cheesy cream sauce.

Cheesy Scalloped Potatoes

From the recipe collection of Tara Ippolito

These cheesy scalloped potatoes really are such a classic side dish.

They’re one of those staple dishes that have a permanent spot on the party menu. It just wouldn’t be the holidays without them.

I’ve made this exact recipe for almost every Thanksgiving and Christmas for as far back as I can remember.

They’re so incredibly delicious and easy to make, too. Once I find a good thing, I don’t feel the need to mess with it.

This has been my “go to” recipe for what seems like forever and I hope it becomes yours, too.

My family and friends absolutely love these from the kids to adults. They’re one of the first side dishes to go, always.

They don’t need to be saved for the holidays, though. I’ve made these for many family dinners at home, too.

This recipe is fantastic because it can be served with practically any main course you choose.

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

Fast. Simple. Delicious.

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

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

Cheesy Scalloped Potatoes Variations

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

  • Potatoes- Yukon Gold or Russet potatoes are two great choices for this recipe.
  • Slicing- use a mandolin to get thin, even slices if you can. The thinner the better but a knife will absolutely work, too.
  • Seasoning- Add some thyme, rosemary or herbs of your choice to add another layer of flavor.
  • Cheese- try a combination of any of your favorite cheeses for this one. Just be sure to shred the cheese yourself and avoid the preshredded stuff that comes in a bag. It will melt way better that way.

Other Easy Potato Side Dishes

If you like easy to make potato side dishes like this one, here are some others that I know you’ll love, too.

Cheesy Scalloped Potatoes Ingredients

  • Russet or Yukon potatoes, sliced thin
  • Butter
  • Garlic, minced
  • Heavy Cream
  • Parmesan Cheese
  • White Cheddar Cheese, hand shredded
  • Salt, Pepper, Garlic Powder

Instructions

Preheat the oven to 350°

First, melt the butter in a medium sized sauce pan over medium high heat and add the chopped garlic.

Next, stir until fragrant (about one minute) and add in the heavy cream.

Now, season the cream and butter with salt, pepper and 1 teaspoon of garlic powder and stir it all together over medium low heat.

Then, layer the bottom of a greased baking dish with half of the thinly sliced potatoes. It’s fine to overlap them.

Now, sprinkle them with salt, pepper and garlic powder.

Next, pour over half of the cream mixture over the potatoes.

Then, sprinkle the potatoes with half of the Parmesan cheese and half of the shredded cheddar.

Now, layer the rest of the sliced potatoes on top.

Next, season them with salt, pepper and garlic powder, pour the rest of the cream mixture on top and add the remaining cheeses.

Now, cover the potatoes with tin foil and place it in the oven for 40 minutes.

Next, remove the foil and place it back into the oven for another 30 minutes.

Finally, let the potatoes cool for 10 minutes, sprinkle with parsley (optional) and serve warm. Enjoy!

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are a classic comfort food side dish made with thinly sliced and seasoned potatoes baked in a cheesy cream sauce.
No ratings yet
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Course Side Dish
Cuisine American

Ingredients
  

  • 2.5 pounds Russet or Yukon potatoes, sliced thin
  • 1 tbs Butter
  • 4 cloves Garlic, minced
  • 2 cups Heavy Cream
  • 1 cup Parmesan Cheese
  • 2 cups White Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 2 tbs Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • Melt the butter in a medium sized sauce pan over medium high heat and add the chopped garlic. Stir until fragrant (about one minute) and add in the heavy cream.
  • Season the cream and butter with salt, pepper and 1 tbs of garlic powder and stir it all together over medium low heat.
  • Layer the bottom of a greased baking dish with half of the thinly sliced potatoes. It’s fine to overlap them.
  • Now, sprinkle them with salt, pepper and ½ tbs of garlic powder. Pour over half of the cream mixture over the potatoes.
  • Sprinkle the potatoes with half of the Parmesan cheese and half of the shredded cheddar.
  • Layer the rest of the sliced potatoes on top. Season them with salt, pepper and the rest of the garlic powder, pour the remaining ream mixture on top and add the rest of the cheeses.
  • Cover the potatoes with tin foil and place it in the oven for 40 minutes.
  • Remove the foil and place it back into the oven for another 30 minutes.
  • Finally, let the potatoes cool for 10 minutes, sprinkle with parsley (optional) and serve warm. Enjoy!

Video

Keyword cheesy scalloped potatoes, scalloped potatoes

BLT DIP

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Creamy BLT dip is topped with crisp shredded lettuce, diced tomatoes and lots of crumbled bacon for the ultimate crowd pleasing appetizer.

BLT Dip

From the recipe collection of Tara Ippolito

This BLT dip is such an easy and delicious appetizer idea. I don’t know about you, but I just love a classic BLT.

There’s something that’s so incredibly delicious about that sandwich. The ingredient are so simple but compliment each other so wonderfully.

This dip tastes just like the classic sandwich.

It’s loaded with crispy bacon bits, shredded lettuce and diced tomatoes over a creamy, ranch seasoned blend of sour cream, mayonnaise and whipped cream cheese.

It’s just so so incredibly delicious! You have to try it to get really just how good it is.

I’ve made this for so many parties, family get togethers and countless game days.

Everyone goes crazy for it and it’s always eaten up so fast.

I definitely recommend making a double batch if you’re bringing it to a large party because it’s gonna go for sure.

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

BLT 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.

  • Bacon- any kind of bacon would work like original, thick or maple. You can also use precooked bacon bits if you’d like to but fresh bacon tasted better in my opinion.
  • Cream Cheese- be sure to use whipped cream cheese. Regular cream cheese makes it too hard to dip after refrigerating in the case of leftovers.
  • Add Ins- stir in any extra seasoning that you’d like along with some diced tomatoes or shredded cheese to add even more flavor to this dip.
  • Toppings- add whatever extra toppings you’d like such as shredded cheese, green onions or olives.
  • Tomatoes- Cherry tomatoes can be halved and used for this recipe but I prefer the look of diced tomatoes. Choose whatever you like best.
  • Chips- any kind of chip would do here but I personally love the bagel chips for this one. It gives it more of a “real” BLT taste if you ask me.

Other Easy Dip Recipes

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

BLT Dip Ingredients

  • Bacon, cooked and crumbled
  • Iceberg Lettuce, shredded
  • Tomatoes, diced
  • Sour Cream
  • Whipped Cream Cheese
  • Mayonnaise
  • Dry Ranch Seasoning Packet
  • Garlic Powder, Black Pepper
  • Bagel Chips

Instructions

First, in a large bowl, add the sour cream, whipped cream cheese, mayo, ranch packet, garlic powder, black pepper and most of the bacon bits.

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

Then, place the mixture into a serving dish and smooth it out until it’s flat and even.

Next, cover the top with a thin layer of shredded lettuce.

Now, add the crumbled bacon to the top.

Finally, sprinkle the diced tomatoes on top and serve cool and with bagel chips. Enjoy!

BLT Dip

Creamy BLT dip is topped with crisp shredded lettuce, diced tomatoes and lots of crumbled bacon for the ultimate crowd pleasing appetizer.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 cup Bacon, cooked and crumbled
  • 16 oz Sour Cream
  • 4 oz Whipped Cream Cheese
  • ½ cup Mayonnaise
  • ½-1 cup Iceberg Lettuce, shredded
  • 2-3 Tomatoes, chopped
  • 1 oz Dry Ranch Seasoning
  • 1 teaspoon Black Pepper
  • 1 tbs Garlic Powder
  • Bagel or Pita Chips

Instructions
 

  • Add the sour cream, whipped cream cheese, mayo, ranch packet, garlic powder, black pepper and ¼ cup of the bacon bits.
  • Stir everything together until it’s evenly combined and add it to a serving dish.
  • Smooth it out until the mixture is flat and even and add the shredded lettuce evenly spread out on top.
  • Add the rest of the crumbled bacon and diced tomatoes.
  • Serve with bagel or pita chips and enjoy.

Video

Keyword blt dip

FRIED CHICKEN TACOS

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These easy to make chicken tacos are made with shredded rotisserie chicken, salsa, cheddar cheese and taco seasoning then filled into flour tortillas and fried until golden brown and crispy.

Fried Chicken Tacos

From the recipe collection of Tara Ippolito

These crispy fried chicken tacos are a family favorite around here.

Everyone in my house just absolutely loves them. Myself included.

They’re beyond easy to make and perfect for a busy weekday dinner.

I’ve made these for many after school snacks and lunches, too. They’ve even made an appearance or two at our big game watching parties.

The small tortillas are the perfect grab and go appetizer. Finger food at any party is the best!

Most of the ingredients are pantry staples that I keep on hand. Making them super easy to throw them together in a hurry.

Tacos are one of these recipes that everyone loves from the adults to the kids. They’re a great dinner choice when you need to serve a crowd.

They’re sure to be a hit. Not just in my house, but no matter where you serve them or for what occasion.

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 dinner. 

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

Fried Chicken Tacos Variations

I like these chicken tacos made just the way they are, but here are some ways to change it up if you’d like to.

  • Chicken- Instead of shedded rotisserie chicken, any cooked and cubed chicken would work for this recipe.
  • Tortillas- Corn or Flour tortillas are both ok to use.
  • Air Fryer- These tacos can be made in the air fryer, too. Just brush them with a little olive oil and pop them into a 400° air fryer for about 8 minutes total- flipping half way.
  • Cheese- Use whatever kind of cheese you’d prefer. Just be sure to shred it yourself and avoid the preshredded stuff that comes in a bag. It will melt way better that way.
  • Spicy- To add some heat to these tacos, try adding a hot and spicy taco packet, adding diced green chilis or use a cheese with a little kick to it like pepper jack.

Other Easy Tex Mex Recipes

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

Fried Chicken Tacos Ingredients

  • Small Flour Tortillas
  • Vegetable Oil
  • Shredded Rotisserie Chicken
  • Salsa
  • Taco Seasoning Packet
  • Black Pepper
  • Shredded Cheddar Cheese
  • Sour Cream & Salsa Verde for garnish/ dipping (optional)

Instructions

First, in a large bowl, add the shredded chicken, salsa, taco seasoning, and shredded cheddar cheese.

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

Then, divide the filling into the tortillas and firmly fold them in half.

Next, heat enough oil in large lipped frying pan (that will cover the bottom up to one inch high) over medium high heat.

Then, once the oil is hot, carefully add the tacos, in batches, and fry them for about 1-2 minutes on each side or until they’re golden brown and crispy on both sides.

Now, let them drain on either a wire rack or paper towels.

Finally, garnish/ serve with sour cream and salsa verde. Serve warm and enjoy!

Fried Chicken Tacos

These easy to make chicken tacos are made with shredded rotisserie chicken, salsa, cheddar cheese and taco seasoning then filled into flour tortillas and fried until golden brown and crispy.
No ratings yet
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Course Appetizer, Main Course, Snack
Cuisine American, Mexican

Ingredients
  

  • 6-8 small Flour Tortillas
  • 1 Rotisserie Chicken, cooked and shredded
  • ½ cup Salsa
  • 1 oz Taco Seasoning
  • 1 cup Cheddar Cheese, hand shredded
  • Vegetable Oil
  • Sour Cream and Salsa Verde for ganrish/dipping

Instructions
 

  • In a large bowl, add the shredded chicken, salsa, taco seasoning, and shredded cheddar cheese. Stir everything together until it’s evenly combined.
  • Divide the filling into the tortillas and firmly fold them in half.
  • Heat enough oil in large lipped frying pan (that will cover the bottom up to one inch high) over medium high heat
  • Once the oil is hot, carefully add the tacos, in batches, and fry them for about 1-2 minutes on eah side or until they’re golden brown and crispy on both sides.
  • Let them drain on either a wire rack or paper towels
  • Garnish/ serve with sour cream and salsa verde. Serve warm and enjoy!

Video

Keyword fried chicken tacos

TIRAMISU POKE CAKE

by 3 Comments

Tiramisu poke cake is a no fuss recipe with all the delicious flavors of the tradition Italian dessert that requires much less work.

Tiramisu Poke Cake

From the recipe collection of Tara Ippolito

Tiramisu poke cake is an absolutely incredible dessert that’s fun and easy to make.

Poke cakes are always a great choices for dessert. Especially when there’s a crowd to feed.

The ingredients are generally simple and they could not be easier to put together.

This tiramisu one is no exception. It requires very little effort on my part.

Traditional tiramisu is one of my favorite Italian desserts. Everytime I see it on a dessert menu, I have to order it.

Making it at home requires a lot of work. It’s a labor of love for sure.

If I have the time that’s no problem but as a bust Mom of two, I often don’t.

This cake recipe is a lifesaver in those moments where I’m craving this dessert but need to make it in half the time.

This recipe is alway a huge hit when I make it for my friends and family. Everyone just loves it.

This is even a dessert that I’ve served on holidays like Thanksgiving and Christmas, too.

I hope you give this one 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 dinner. 

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

Tiramisu Poke Cake Variations

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

  • Cake Mix- French Vanilla Cake Mix can be substituted for white cake mix if needed.
  • Coffee- 6oz of water mixed with espresso powder or cold brew coffee are both ok to use.
  • Mascarpone- if you can’t find this kind of cheese, cream cheese will work, too.
  • Topping- A light dusting of cocoa powder on top would be great instead of the chocolate bar shavings.

Other East Cake Desserts

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

Tiramisu Poke Cake Ingredients

  • White Cake Mix
  • Water
  • Vegetable Oil
  • Eggs
  • Cold Brew Coffee
  • Sweet Condensed Milk
  • Vanilla Frosting
  • Mascarpone Cheese
  • Chocolate Shavings

Instructions

Preheat the oven to 350°

First, in a large bowl, add the white cake mix, vegetable oil, eggs and water.

Now, using a hand mixer, beat the cake mix together for about 2 minutes.

Then, place the cake batter in a 9 x 13” baking dish and smooth it out until it’s flat and even.

Next, bake it in the oven for about 25 minutes.

Once the cake is done, using the back of a wooden spoon, poke holes into the cake around 1 inch apart.

Now, in a medium sized bowl, mix together the sweet condensed milk and cold brew coffee.

Then, pour the mixture over the cake evenly and let it seep into the holes.

Next, place it into the refrigerator for 30 minutes.

Now, in a medium sized bowl, whip the Mascarpone Cheese for about 3 minutes or until it starts to fluff up.

Then, mix in the vanilla frosting.

Next, add the frosting to the cake and spread it out evenly.

Finally, add the chocolate bar shavings to the top and serve cold. Enjoy!

Tiramisu Poke Cake

Tiramisu poke cake is a no fuss recipe with all the delicious flavors of the tradition Italian dessert that requires much less work.
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Course Dessert
Cuisine American, Italian

Ingredients
  

  • 14.5 ounce White Cake Mix
  • 1 cup Water
  • ½ cup Vegetable Oil
  • 3 eggs Eggs
  • 1 cup Cold Brew Coffee
  • 14 ounce Sweet Condensed Milk
  • 12 ounce Vanilla Frosting
  • 8 ounce Mascarpone Cheese
  • Chocolate Bar Shavings

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the white cake mix, vegetable oil, eggs and water. Using a hand mixer, beat the cake mix together for about 2 minutes.
  • Place the cake batter in a 9 x 13” baking dish and smooth it out until it’s flat and even. Bake it in the oven for about 25 minutes.
  • Once the cake is done, using the back of a wooden spoon, poke holes into the cake around 1 inch apart.
  • In a medium sized bowl, mix together the sweet condensed milk and cold brew coffee. Pour the mixture over the cake evenly and let it seep into the holes.
  • Place it into the refrigerator for 30 minutes.
  • In a medium sized bowl, whip the Mascarpone Cheese for about 3 minutes or until it starts to fluff up. Then, mix in the vanilla frosting.
  • Add the frosting to the cake and spread it out evenly. Add the chocolate bar shavings to the top and serve cold. Enjoy!

Video

Keyword tiramisu poke cake

BEEF AND BROCCOLI

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This beef and broccoli is just like the takeout version but made fresh at home with thin slices of seasoned beef and broccoli in a flavorful sauce.

Beef And Broccoli

From the recipe collection of Tara Ippolito

We order beef and broccoli from Chinese takeout a lot at my house.

My husband and I both love it and it’s almost always included in our order.

I was so happy when a friend of mine gave me this recipe years ago. It was so easy to make I almost couldn’t even believe it.

This dish was always something that I assumed was difficult to make and I’m exactly not sure why.

Maybe because I’m so used to making Italian and American food that the thought of trying to replicate a Chinese dish was intimidating to me.

Now I know that there was absolutely no good reason for my hesitation.

This is my go to recipe on days that we just don’t feel like ordering out. Which has become quite often in the past couple of years for one reason or another.

It’s great to have this recipe in my back pocket now. Even my kids, who are usually big chicken teriyaki fans, have really grown to enjoy it, too

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

Fast. Simple. Delicious.

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

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

Beef And Broccoli Variations

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

  • Beef- thinly sliced flank steak or top sirloin would work as a substitution for the skirt steak.
  • Broccoli- Fresh broccoli steamed in a little water or frozen broccoli florets in bags that can steam in the microwave are both ok to use for this recipe.
  • Sauce- Make the sauce thicker by adding more corn starch to it.
  • Serving- Serve this alone or over white or fried rice.

Other Easy Beef Dinner Ideas

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

Beef And Broccoli Ingredients

  • Skirt Steak, sliced thin
  • Soy Sauce
  • Vegetable Oil
  • Corn Starch
  • Beef Broth
  • Rice Wine Vinegar
  • Brown Sugar
  • Broccoli Head, sliced into florets and steamed
  • Ground Ginger
  • Garlic, minced
  • Black Pepper

Instructions

First, in a large bowl, add the sliced skirt steak, 1 tbs of soy sauce, and 1 tbs of corn starch.

Now, mix everything together until it’s evenly combined and let the steak marinate on the counter for 10–15 minutes.

Then, add 1 tbs of vegetable oil to a large skillet over medium high heat and add the steak.

Next, cook the steak for about 5 minutes total stirring frequently and add in the minced garlic and ginger.

Now, stir in the steamed broccoli and let everything cook together for about 3 minutes

Meanwhile, in a medium sized bowl, stir together the beef stock, rice wine vinegar, 3 tbs soy sauce, brown sugar and 1 tbs of corn starch.

Now, add the sauce to the beef and broccoli and toss everything together until it’s evenly coated.

Finally, let the sauce simmer for about 5 minutes to thicken up. Let it cool slightly and serve warm over white rice. Enjoy!

Beef And Broccoli

This beef and broccoli is just like the takeout version but made fresh at home with thin slices of seasoned beef and broccoli in a flavorful sauce.
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Course Main Course, Side Dish
Cuisine American, Chinese

Ingredients
  

  • 1 pound Skirt Steak, sliced thin
  • 1 tbs Soy Sauce
  • 1 tbs Corn Starch
  • 1 tbs Vegetable Oil
  • 1 large head Broccoli, cut into florets and steamed
  • 1 teaspoon Ground Ginger
  • 4 cloves Garlic, minced

For The Sauce

  • ½ cup Beef Broth
  • 1 tbs Rice Wine Vinegar
  • 3 tbs Soy Sauce
  • 2 tbs Brown Sugar
  • 1 tbs Corn Starch

Instructions
 

  • In a large bowl, add the sliced skirt steak, 1 tbs of soy sauce, and 1 tbs of corn starch. Mix everything together until it’s evenly combined and let the steak marinate on the counter for 10–15 minutes.
  • Add 1 tbs of vegetable oil to a large skillet over medium high heat and add the steak. Cook the steak for about 5 minutes total stirring frequently and add in the minced garlic and ginger.
  • Stir in the steamed broccoli and let everything cook together for about 3 minutes
  • Meanwhile, in a medium sized bowl, stir together all of the sauce ingredients.
  • Add the sauce to the beef and broccoli and toss everything together until it’s evenly coated.
  • Finally, let the sauce simmer for about 5 minutes to thicken up. Let it cool slightly and serve warm over white rice. Enjoy!

Video

Keyword beef and broccoli

SPINACH AND CHEESE MANICOTTI

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Spinach and cheese manicotti is make with a blend of seasoned cheese and spinach stuffed inside manicotti pasta and baked in a flavorful tomato sauce for a dinner the whole family will love.

Spinach And Cheese Maniccoti

From the recipe collection of Tara Ippolito

This spinach and cheese manicotti recipe takes me right back to my childhood.

My Italian grandmother used to make these for every major holiday and family party since as far back as I can remember.

I used to be so exited for her to host Thanksgiving and Christmas just so I could eat these. They were my favorite thing in the world.

Now, when I’m in the mood for some good Italian comfort food, I always make these.

The recipe is quick, easy and absolutely delicious. My whole family, including my two picky kids, even love this one.

Pasta stuffed with a seasoned blend of cheese and spinach baked in a flavorful tomato sauce until hot and bubbly is something that very few people could turn down.

Another reason what this recipe is great for the holidays or any party. It’s a guaranteed crowd pleaser.

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 dinner.

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

Spinach And Cheese Manicotti Variations

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

  • Pasta- use jumbo shells instead of manicotti if you’d like.
  • Sauce- Any homemade tomato sauce recipe would be great here. If you need one, check mine out HERE. Jarred pasta sauce is absolutely okay to use, too. You could also use a Meat Sauce instead of tomato sauce if you’d prefer.
  • Filling- Feel free to add more spinach or completely omit it if you’d like.

Other Easy Pasta Recipes

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

Spinach And Cheese Manicotti Ingredients

  • Manicotti- cooked until al dente
  • Ricotta Cheese
  • Mozzarella Cheese, shredded
  • Parmesan Cheese, grated
  • Egg
  • Frozen Chopped Spinach, thawed and drained very well
  • Tomato Sauce (jarred or homemade)
  • Salt, Pepper, Garlic Powder, Italian Seasonig and Oregano

Instructions

Preheat the oven to 350°

First, line a 9 x 13” baking dish with most of the tomato sauce.

Next, in a large bowl, add the ricotta, mozzarella, Parmesan, egg, spinach, salt, pepper, garlic powder Italian Seasoning and oregano.

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

Then, using a spoon, fill the inside of the manicotti with the spinach and cheese filling.

Now, place them, side by side, into the baking dish.

Next, cover them in a little more sauce and sprinkle them with some more mozzarella cheese.

Then, bake place them into the oven for about 20-30 minutes.

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

Spinach and Cheese Manicotti

Spinach and cheese manicotti is make with a blend of seasoned cheese and spinach stuffed inside manicotti pasta and baked in a flavorful tomato sauce for a dinner the whole family will love.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 8 oz boc=x Manicotti Pasta- cooked until al dente
  • 2 cups Ricotta Cheese
  • 3 cups Mozzarella Cheese, hand shredded
  • 1 cup Parmesan Cheese, grated
  • 1 Egg
  • ¼ cup Frozen Chopped Spinach, thawed and drained very well
  • 3 cups Tomato Sauce (homemade or jarred)
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 teaspoon Oregano
  • 1 tbs Italian Seasoning

Instructions
 

  • Preheat the oven to 350°
  • Line a 9 x 13” baking dish with 2 cups of the tomato sauce.
  • In a large bowl, add the ricotta, 2 cups of the mozzarella cheese, Parmesan, egg, spinach, salt, pepper, garlic powder Italian Seasoning and oregano.
  • Mix everything together until it’s evenly combined. Using a spoon, fill the inside of the manicotti with the spinach and cheese filling.
  • Place them, side by side, into the baking dish.
  • Cover them in a little more sauce and sprinkle them with the rest of the mozzarella cheese.
  • Bake place them into the oven for about 20-30 minutes.
  • Let them cool slightly, garnish them with parsley (optional) and serve warm. Enjoy!

Video

Keyword spinach and cheese manicotti

CROCKPOT THANKSGIVING DINNER

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This crockpot thanksgiving dinner is everything you love about the traditional holiday dinner made with much less fuss and effort.

Crockpot Thanksgiving Dinner

From the recipe collection of Tara Ippolito

This crockpot Thanksgiving dinner is an awesome way to get all the flavors you love about the traditional holiday dinner all year around.

I can’t think of a better reason to whip out the old crock pot. What a huge time saver they can be.

Not to mention, they are about as low fuss and low effort as it gets. Just set it and forget it.

Now, that’s the completely opposite of what it takes to put together a full Thanksgiving dinner spread.

Hosting a holiday like that requires lots of time, effort and overall energy. It’s absolutely worth it but I’m still glad we only have to do it once a year.

I do crave that meal through the year though and this is a wonderful way to recreate it.

Obviously it’s not exactly the same but it sure does hit all the major marks. Especially served over some Sour Cream Mashed Potatoes.

My family really enjoys this recipe. It’s a fantastic meal to just pop into the crockpot and go about your day.

They love coming home the house smelling like Thanksgiving on a day that’s not a holiday.

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 dinner.

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

Crockpot Thanksgiving Dinner Variations

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

  • Stovetop- Any flavor of Stovetop stuffing would be great here. The Savory Herbs and Cornbread flavors are my top choices.
  • Soup- Any “cream of” flavor would be ok to use here. You can even use one cream of chicken and choose another flavor and mix them if you want.
  • Meat- Any kind of boneless chicken or turkey can be used.
  • Vegetables- A bag of frozen mixed vegetables are ok to use instead of the green beans.

Other Easy Crockpot Dinners

If you like super easy to make crockpot dinners like this, here’s another one that I know you’ll love, too.

Crockpot Thanksgiving Dinner Ingredients

  • Chicken Breast
  • Cream of Chicken Soup
  • Sour Cream
  • Frozen Cut Green Beans
  • Stove Top Stuffing Savory Herbs flavor
  • Butter, melted
  • Salt, Pepper, Garlic Powder

Instructions

First, add the chicken to the bottom of a crockpot that’s been sprayed with cooking spray.

Now, lightly season the chicken with salt, pepper and garlic powder.

Then, add both cans of cream of chicken soup to the top and smooth it out over the chicken.

Next, gently stir in the sour cream.

Now, add the bag of frozen green beans evenly on top.

Then, in a medium sized bowl, mix the Stovetop Stuffing and melted butter together and sprinkle the stuffing on top of the green beans.

Now, set the crockpot to 8 hours low.

Then, when there is only one hour remaining, open the crockpot and let it finish cooking with the lid off.

Finally, let it cool slightly, serve warm either alone or over a big scoop of mashed potatoes and enjoy.

Crockpot Thanksgiving Dinner

This crockpot thanksgiving dinner is everything you love about the traditional holiday dinner made with much less fuss and effort.
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

  • 6-8 quart crock pot

Ingredients
  

  • 3-4 Chicken Breast
  • 2 (10.5) oz Cream of Chicken Soup
  • 1/ 2 cup Sour Cream
  • 12 oz Cut Green Beans, frozen
  • Savory Herbs Stovetop Stuffing
  • 3 tbs Butter, melted
  • Salt and Pepper, to taste
  • 1 tbs Garlic Powder

Instructions
 

  • Add the chicken to the bottom of a crockpot that’s been sprayed with cooking spray. Lightly season the chicken with salt, pepper and garlic powder
  • Add both cans of cream of chicken soup to the top and smooth it out over the chicken and gently stir in the sour cream.
  • Add the bag of frozen green beans evenly on top.
  • In a medium sized bowl, mix the Stovetop Stuffing and melted butter together and sprinkle the stuffing on top of the green beans.
  • Set the crockpot to 8 hours low
  • When there is only one hour remaining, open the crockpot and let it finish cooking with the lid off.
  • Finally, let it cool slightly, serve warm either alone or over a big scoop of mashed potatoes and enjoy.

Video

Keyword Crockpot Thanksgiving Dinner

LOADED SOUR CREAM DIP

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Loaded sour cream dip is a guaranteed crowd pleasing recipe made with sour cream, bacon bits, ranch and just a few other simple ingredients.

Loaded Sour Cream Dip

From the recipe collection of Tara Ippolito

Everyone needs a super easy to put together recipe like this loaded sour cream dip.

You never know when you’ll need a last minute appetizer and this one is always a guaranteed hit.

Whenever I have a party, my guests are always centered around the appetizers and the dips are always the first to go.

I’m constantly looking for new recipes to keep things exciting and I always find myself going back to this one.

Make ahead recipes are fantastic for parties because they give you one less task on the to do list.

With sour cream, bacon, ranch and cheese how could you go wrong?

This has always gotten rave reviews when served an any of my parties, family get togethers or football Sundays.

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 dinner.

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

Loaded Sour Cream Dip Variations

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

  • Bacon- use bacon bits or cooked and crumbled bacon.
  • Cheese- use whatever kind of cheese that you’d like for this recipe. Just be sure to shred it yourself first a creamier, more flavorful dip.
  • Dippers- I used tortilla chips for this dip but potato chips, crackers or any kind of chip will do.

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.

Loaded Sour Cream Dip Ingredients

  • Sour Cream
  • Cream Cheese, softened
  • Cheddar Cheese, shredded
  • Bacon, cooked and crumbled
  • Dry Ranch Packet
  • Chives, chopped
  • Salt and Pepper
  • Tortilla Chips

Instructions

First, add all of the ingredients into a medium sized bowl except for the tortilla chips.

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

Next, cover the bowl and place it into the fridge for at least an hour to let the flavors blend.

Finally, give it one big stir and garnish with more bacon bits and chives. Serve with tortilla chips. Enjoy!

Loaded Sour Cream Dip

Loaded sour cream dip is a guaranteed crowd pleasing recipe made with sour cream, bacon bits, ranch and just a few other simple ingredients.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 ½ cup Sour Cream
  • 4 oz Cream Cheese, softened
  • 1 cup Cheddar Cheese, shredded
  • 3 strips Bacon, cooked and crumbled
  • 1 oz Dry Ranch Packet
  • 3 tbs Chives, chopped
  • Salt and pepper to taste
  • Tortilla Chips

Instructions
 

  • Add all of the ingredients into a medium sized bowl except for the tortilla chips. Reserve some chives and bacon bits for garnish.
  • Mix everything together until it’s evenly combined.
  • Cover the bowl and place it into the fridge for at least an hour to let the flavors blend.
  • Finally, give it one big stir and garnish with more bacon bits and chives. Serve with tortilla chips. Enjoy!
Keyword loaded sour cream dip

PUMPKIN HONEY BUN CAKE

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Pumpkin honey bun cake is the perfect fall dessert using a boxed cake mix baked with canned pumpkin, a layer of brown sugar and walnuts topped with a sweet powdered sugar glaze.

Pumpkin Honey Bun Cake

From the recipe collection of Tara Ippolito

This pumpkin honey bun cake is one of my personal favorite fall desserts.

As soon as the weather starts to cool off in Jersey, it’s time to dive into the pumpkin flavored everything.

I particularly love this recipe because it can be served for breakfast, dessert or as a snack.

Anything sweet that I can have with my coffee always hits the spot.

This dessert is perfect to bring to any fall get together or party because it’s super easy to put together and absolutely delicious.

Simple but impressive desserts like this are my favorite. Especially since I’m admittedly not an awesome baker.

Whatever dessert I choose to make needs to be easy and taste amazing and this one is right up my alley.

It’s got the perfect amounts of pumpkin flavor, sweet walnuts and glaze. It’s like a giant pumpkin honey bun!

I’ve made this for everything from Halloween parties and Thanksgiving to casual after dinner desserts at home.

It’s always such a huge hit and everyone loves it. Even my two little boys who aren’t huge fans of pumpkin really enjoy this one.

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

Fast. Simple. Delicious.

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

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

Pumpkin Honey Bun Cake Variations

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

  • Cake Mix- Swap the yellow cake mix out for white or spice cake mix.
  • Serving- This cake can be served, warm, room temperature and cold.
  • Glaze- Thin of thicken the glaze by adding or subtracting milk. The more milk, the thinner it will get.
  • Frosting- Instead of a glaze, add a cream cheese or cinnamon frosting to the top. Plain vanilla would work, too.

Other Easy Cake Recipes

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

Pumpkin Honey Bun Cake Ingredients

  • Boxed Yellow Cake Mix
  • Vegetable Oil
  • Eggs
  • Sour Cream
  • Canned Pumpkin NOT PUMPKIN PUREE
  • Pumpkin Pie Spice
  • Brown Sugar
  • Chopped Walnuts
  • Powdered Sugar
  • Milk
  • Vanilla

Instructions

Preheat the oven to 350°

First, in a large bowl, add the cake mix, vegetable oil, eggs, sour cream, canned pumpkin, and pumpkin pie spice.

Now, using a hand mixer, blend everything together until it’s evenly combined.

Then, in a small sized bowl, stir together the brown sugar and chopped walnuts.

Next, pour half of the pumpkin cake mixture into a sprayed 9 x 13” pan.

Now, evenly sprinkle the walnut and brown sugar mixture onto the top.

Then, add the rest of the pumpkin cake batter to the top and spread it out evenly.

Next, bake the cake for about 35-40 minutes or until it’s cooked all the way through.

Once the cake is done, whisk together the powdered sugar, milk and vanilla to prepare the glaze and pour the glaze evenly over the cake and place it into to fridge to cool completely.

Finally, cut it into squares, serve and enjoy!

Pumpkin Honey Bun Cake

Pumpkin honey bun cake is the perfect fall dessert using a boxed cake mix baked with canned pumpkin, a layer of brown sugar and walnuts topped with a sweet powdered sugar glaze.
No ratings yet
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Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

  • 1 box Boxed Yellow Cake Mix
  • ½ cup Vegetable Oil
  • 4 Eggs
  • ½ cup Sour Cream
  • ¾ cup Canned Pumpkin NOT PUMPKIN PUREE
  • 2 teaspoon Pumpking Pie Spice
  • ⅔ cup Brown Sugar
  • ½ cup Wallnuts, chopped

Galze

  • 1 cup Powdered Sugar
  • 2 tbs Milk
  • 1 teaspoon Vanilla

Instructions
 

  • Preheat the oven to 350 degrees
  • In a large bowl, add the cake mix, vegetable oil, eggs, sour cream, canned pumpkin, and pumpkin pie spice. Using a hand mixer, blend everything together until it’s evenly combined.
  • In a small sized bowl, stir together the brown sugar and chopped walnuts.
  • Pour half of the pumpkin cake mixture into a sprayed 9 x 13” pan.
  • Evenly sprinkle the walnut and brown sugar mixture onto the top.
  • Add the rest of the pumpkin cake batter to the top and spread it out evenly.
  • Bake the cake for about 35-40 minutes or until it’s cooked all the way through.
  • Once the cake is done, whisk together the powdered sugar, milk and vanilla to prepare the glaze and pour the glaze evenly over the cake and place it into to fridge to cool completely.
  • Finally, cut it into squares, serve and enjoy!

Video

Keyword pumpkin honey bun cake

COCONUT CREAM POKE CAKE

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Coconut Cream Poke Cake is made with boxed white cake mix, cream of coconut and sweet condensed milk topped with a cool whip frosting and shaved coconut for a truly delicious dessert.

Coconut Cream Poke Cake

From the recipe collection of Tara Ippolito

Coconut Cream Poke Cake was such a huge hit with my friends and family over the weekend.

Two of my friends from JWU Providence had birthdays that we were getting together to celebrate down in Lavallette, NJ.

I was looking for a quick and easy dessert to bring to the party and this was absolutely perfect.

They both happen to love coconut so once I saw this cake, I knew I had to make it.

Poke cakes are one of my favorite desserts to make as it is. They are so beyond easy to put together and always come out tasting amazing.

I’m not a great baker and I’ve said that many times. So whatever dessert I make has to be nice and easy.

This hit every mark and more. It was the perfect amour of coconut and everyone just loved it.

I even took a small slice out for my kids to try and they loved it, too.

Not too many desserts that I make have coconut in them so this was a nice change, too.

I will definitely be making this recipe again and again but even more so during the spring and summer months.

Coconut and sunshine just go hand in hand if you as me. It’s the perfect dessert to bring to any party or get together.

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

Fast. Simple. Delicious.

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

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

Coconut Nut Cream Poke Cake Variations

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

  • Coconut Flakes- They can be toasted if you prefer. Lay the coconut flakes out on a sheet pan and bake at 325° for about 5 minutes or until you get them toasted to your liking.
  • Sweetness- I like to combine the cream of coconut and sweet condensed milk together. If that’s too sweet for you, the sweet condensed milk can be omitted.

Other Easy Poke Cake Recipes

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

Coconut Cream Poke Cake Ingredients

  • White Cake Mix ( plus the ingredients to make it)
  • Cream of Coconut
  • Sweet Condensed Milk
  • Cool Whip
  • Sweetened Flaked Coconut

Instructions

First, in a 9 x 13” pan, bake the cake according to the directions on the back of the packaging.

Then, poke holes into the cake about 2 inches apart once it’s done baking.

Now, in a small bowl, whisk together the cream of coconut and sweetened condensed milk until it’s evenly combined.

Next, pour it over the warm cake and using a spatula, glide the moxies into the holes. It may look like a lot but the cake will absorb it.

Then, place it into the refrigerator for at least an hour to cool.

After that, add the Cool Whip to the top and smooth it out evenly.

Finally, sprinkle the coconut flakes on top of the Cool Whip and serve. Enjoy!

Coconut Cream Poke Cake

Coconut Cream Poke Cake is made with boxed white cake mix, cream of coconut and sweet condensed milk topped with a cool whip frosting and shaved coconut for a truly delicious dessert.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 box White Cake Mix ( plus the ingredients to make it)
  • 14 oz Cream Of Coconut
  • 14 oz Sweet Condensed Milk
  • 16 oz Cool Whip (thawed)
  • 8 oz Sweetened Flaked Coconut

Instructions
 

  • First, in a 9 x 13” pan, bake the cake according to the directions on the back of the packaging.
  • Poke holes into the cake about 2 inches apart once it’s done baking.
  • In a small bowl, whisk together the cream of coconut and sweetened condensed milk until it’s evenly combined.
  • Pour it over the warm cake and using a spatula, glide the moxies into the holes. It may look like a lot but the cake will absorb it.
  • Place it into the refrigerator for at least an hour to cool.
  • After that, add the Cool Whip to the top and smooth it out evenly.
  • Finally, sprinkle the coconut flakes on top of the Cool Whip and serve. Enjoy!

Video

Keyword coconut cream poke cake

PASTA AL FORNO

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Pasta al forno is delicious pasta dish made with a blend of sauces and cheeses baked with a breadcrumb topping.

Pasta Al Forno

From the recipe collection of Tara Ippolito

This is my version of pasta al forno and it’s pretty amazing if I do say so myself.

I needed something to make to send my husband, father, brothers and friends to upstate NY for a boys weekend and this recipe popped into my head right away.

It’s always a guaranteed hit and super easy to make, too. Especially if you’re using jarred sauces.

The dish was an absolute hit! They guys all loved it and ate the whole tray up.

This is a truly unique baked pasta dish made with a blend of sauces, cheeses and a delicious breadcrumb and garlic topping.

The first time I made this, my kids said it was their favorite pasta dish that I’ve ever served them. That’s saying a lot since we eat a ton of pasta in my house.

This pasta dish has been served at my house for everything from family parties, holidays or casual dinners at home.

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

Fast. Simple. Delicious.

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

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

Pasta Al Forno Variations

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

  • Pasta- Use any kind of pasta that you prefer for this recipe.
  • Marinara- Use a homemade tomato sauce or jarred if you prefer.
  • Alfredo- Use homemade Alfredo or a béchamel sauce if you’d prefer for this recipe. If you’re going to use a jarred alfredo, I recommend Raoes. It’s pricy but the only jarred Alfredo sauce that’s good, in my opinion.

Other Easy Pasta Recipes

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

Pasta Al Forno Ingredients

  • Rigatoni Pasta
  • Tomato/Marinara Sauce
  • Alfredo Sauce
  • Fontina Cheese, shredded
  • Ricotta Cheese
  • Mozzarella Cheese, shredded
  • Panko Breadcrumbs
  • Parmesan Cheese, grated
  • Garlic, minced
  • Parsley for garnish (optional)

Instructions

Preheat the oven to 350°

First, cook the pasta in salted water (to al dente) according to the directions on the package. Strain it from the water and add it to a 9 x 13” baking dish.

Next, add the marinara sauce, Alfredo sauce, ricotta and fontina cheese.

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

Then, in a separate bowl, stir together the mozzarella cheese, panko breadcrumbs, Parmesan and minced garlic.

Next, spread the cheese and breadcrumb mixture evenly over the top of the pasta.

Now, place it in the oven for 30 minutes or until the cheese is melted and the sides are bubbly.

Finally, garnish with parsley (if desired) and serve warm. Enjoy!

Pasta Al Forno

Pasta al forno is delicious pasta dish made with a blend of sauces and cheeses baked with a breadcrumb topping.
No ratings yet
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 pound Rigatoni Pasta
  • 32 oz Tomato/ Marinara Sauce
  • 15 oz Alfredo Sauce
  • ½ cup Fontina Cheese, hand shredded
  • ½ cup Ricotta Cheese, hand shredded
  • 1 ½ cup Mozzarella Cheese, hand shredded
  • ½ cup Panko Breadcrumbs
  • 4 cloves Garlic, minced
  • ½ cup Parmesan Cheeese
  • Parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350
  • First, cook the pasta in salted water (to al dente) according to the directions on the package. Strain it from the water and add it to a 9 x 13” baking dish.
  • Add the marinara sauce, Alfredo sauce, ricotta and fontina cheese and stir everything together until it’s evenly combined.
  • In a separate bowl, stir together the mozzarella cheese, panko breadcrumbs, Parmesan and minced garlic and spread the cheese and breadcrumb mixture evenly over the top of the pasta.
  • Place it in the oven for 30 minutes or until the cheese is melted and the sides are bubbly. Garnish with parsley (if desired) and serve warm. Enjoy!

Video

Keyword past al forno

SHRIMP SCAMPI

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Shrimp scampi is made with seasoned shrimp and linguine tossed in a flavorful wine, garlic and lemon sauce.

Shrimp Scampi

From the recipe collection of Tara Ippolito

This shrimp scampi is super easy to make and uses familiar ingredients most of which you probably already have on hand.

Keeping frozen shrimp in the freezer is perfect for when you’re in the mood for a nice big bowl of pasta like this.

That’s exactly what I thought when I suddenly got a craving and just had to have some immediately.

This is a dish that usually gets ordered when we go dine out at our favorite local Italian restaurants.

Here in Bergen County we have access to some really incredible places. The food is always amazing and shrimp scampi is one of our favorites to eat. When we can’t make it out, cooking it at home is the next best option.

The ingredients are so simple and the recipe itself is super easy to put together.

The fresh lemon and garlic really complement the shrimp and makes the best tasting sauce for the linguine to soak up.

This dish is kind of unique because we usually make a lot of pasta in the cooler months and more shrimp and seafood in the warmer weather. This recipe combines both things so it’s on our menu all year round.

It’s a great option for a busy weekday dinner because it comes together in a flash and it’s always a huge hit in my house.

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

Fast. Simple. Delicious.

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

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

Shrimp Scampi Variations

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

  • Pasta- use any kind of pasta will work for this recipe.
  • Cream- Some people like to add a splash of heavy cream to the sauce at the end. Do so if you’d like to.
  • Wine- Instead of wine vegetable broth can be substituted.
  • Cheese- if you’d like to add Parmesan cheese to the sauce before the pasta, that’s a wonderful add in.

Other Easy Shrimp Recipes

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

Shrimp Scampi Ingredients

  • Large Shrimp (cleaned and deveined with the tails off)
  • Butter
  • Olive Oil
  • Hot Pepper Flakes
  • Lemon Juice and Zest
  • Garlic, minced
  • White Wine
  • Linguine
  • Fresh Parsley, chopped
  • Salt, pepper, garlic powder, paprika

Instructions

First, pat the shrimp dry, aadd them to a medium size bowl and toss them with salt, pepper, garlic powder, paprika, and 1 tablespoon of olive oil.

Next, in a large skillet, heat up 1 tablespoon of olive oil and add the shrimp.

Then, cook the shrimp for 2 to 3 minutes stirring frequently and remove the shrimp as soon as they finish cooking and start to curl.

Now in the same skillet, add the butter, hot pepper flakes and garlic and let that sauté for one minute.

Next, add the lemon juice, zest and white wine and bring it to a boil then reduce the heat and let cook on medium low for 5 minutes.

Then, season the sauce with salt, pepper and garlic powder and add a ladle of pasta water.

Now, add the chopped parsley, shrimp and cooked linguine.

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

Finally, serve warm and enjoy!

Shrimp Scampi

Shrimp scampi is made with seasoned shrimp and linguine tossed in a flavorful white wine, garlic and lemon sauce.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 pound Med or Large Shrimp (cleaned and deveined with the tails off)
  • 4 tbs Butter
  • 2 tbs Olive Oil (divided)
  • 1 teaspoon Hot Pepper Flakes
  • 1 large Lemon (Juiced and Zest)
  • 4 cloves Garlic, minced
  • ½ cup White Wine
  • Salt and Pepper to taste
  • 2 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • ¼ cup Fresh Parsley, chopped
  • 1 pound Linguine

Instructions
 

  • Pat the shrimp dry, add them to a medium size bowl and toss them with salt, pepper, 1 teaspoon of garlic powder, paprika, and 1 tablespoon of olive oil.
  • In a large skillet, heat up 1 tablespoon of olive oil and add the shrimp. Cook the shrimp for 2 to 3 minutes stirring frequently and remove them as soon as they finish cooking and start to curl.
  • In the same skillet, add the butter, hot pepper flakes and garlic and let that sauté for one minute.
  • Add the lemon juice, zest and white wine and bring it to a boil then reduce the heat and let cook on medium low for 5 minutes.
  • Season the sauce with salt, pepper and 1 teaspoon of garlic powder and add a ladle of pasta water.
  • Add the chopped parsley, shrimp and cooked linguine and tooss everything together until the pasta is evenly coated in the sauce.
  • Finally, serve warm and enjoy!

Video

Keyword shrimp scampi

CROCKPOT WHITE CHICKEN CHILI

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Crockpot white chicken chili is a delicious cool weather meal made hearty ingredients like chicken, beans corn and shredded cheese that the whole family will love.

Crockpot White Chicken Chili

From the recipe collection of Tara Ippolito

Crockpot white chicken chili is a fall and winter dinner staple at my house.

As soon as the weather starts to shift here in New Jersey, and the temperature drops, soup and chili season has officially begun.

There’s nothing better than a nice big bowl of comfort food to warm up with on a cool night and this really hits the spot.

Crockpot recipes like this one are lifesavers on busy weekdays when everyone’s schedules are packed with activities. Sometimes I just don't have the time to babysit the stove so this is perfect.

What’s also great is that this recipe makes a lot of chili. We usually wind up eating it the next day for lunch, too.

Personally, I think it tastes even better the next day because flavors really settle into each other.

It couldn’t be easier to make and truly something the whole family will love. It's wonderful to find recipes that we can all agree on. Especially with my picky kids who aren't generally huge chili fans to begin with.

Just add in all the ingredients and in 8 hours you’ve got yourself a delicious, crowd pleasing dinner.

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 dinner.

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

Crockpot White Chicken Chili Variations

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

  • Chicken, any kind of boneless, skinless chicken would work here. It can even go in frozen if needed.
  • Seasoning- Taco packets can be used instead of the seasoning in the ingredients list. I recommend adding two.
  • Beans- white beans stick to the color theme but black beans or any kind or kidney beans are great swap outs.
  • Cheese- any kind of cheese would be ok to use here. Keep in mind if you'd like to keep the "white" theme going, be sure to choose a white cheese. Just be sure to shred it yourself because it will melt way better that way.
  • Toppings- topping options are endless here. Try some sliced avocado, diced tomatoes, shredded lettuce or whatever you’d like.

Other Crockpot Recipes

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

Crockpot White Chicken Chili Ingredients

  • Chicken Breast
  • Onion, diced
  • Garlic, minced
  • Chicken Broth
  • Cream Of Chicken Soup
  • White Beans, drained and rinsed
  • Diced Green Chilies
  • Whole Kennel Corn
  • Cream Cheese, soft
  • Heavy Cream
  • White Cheddar Cheese
  • Salt, Pepper, Garlic Powder, Cumin, Chili Powder, Cayenne

Instructions

First, add the chicken, onion, garlic, chicken broth, cream of chicken soup, chicken broth, beans, green chilies into the crock pot.

Now, season it with salt, pepper, garlic powder, chili powder, cayenne pepper and cumin and stir everything together.

Then, place the top on and set it on low for 8 hours.

When seven and a half hours are left, remove the chicken breast, shred it and add it back to the crockpot.

Then, cube the cream cheese and add it to the crockpot along with the heavy cream and shredded cheese.

Now, stir it in and let it continue to cook for the last 30 minutes.

Finally, stir everything together until it’s evenly combined and serve warm. Enjoy!

Crockpot White Chicken Chili

Crockpot white chicken chili is a delicious cool weather meal made with hearty ingredients like chicken, beans corn and shredded cheese.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound Chicken Breast
  • 1 small Onion (white or yellow), diced
  • 4 cloves Garlic, minced
  • 2 cups Chicken Broth
  • 2 10.5 oz cans Cream of Chicken Soup
  • 15 oz can White Beans, drained and rinsed
  • 4 oz can Diced Green Chilis
  • 15 oz can Whole Kennel Corn
  • 8 ounces Cream Cheese, softened
  • ½ cup Heavy Cream
  • 1 cup White Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder

Instructions
 

  • Add the chicken, onion, fresh garlic, chicken broth, cream of chicken soups, chicken broth, beans, green chilies into the crock pot.
  • Season it with salt, pepper, garlic powder, chili powder, cayenne pepper and cumin and stir everything together.
  • Then, place the top on and set it on low for 8 hours.
  • When seven and a half hours are left, remove the chicken breast, shred it and add it back to the crockpot along with the cubed cream cheese, heavy cream and shredded cheese.
  • Now, stir it in and let it continue to cook for the last 30 minutes.
  • Finally, stir everything together until it’s evenly combined and serve warm. Taste and re season if needed. Enjoy!

Video

Keyword white chicken chili

FRIED HONEY BBQ WINGS

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These fried honey BBQ wings are crispy on the outside, juicy on the inside, and coated in a delicious honey BBQ sauce.

Fried Honey BBQ Wings

From the recipe collection of Tara Ippolito

These fried honey BBQ wings are exactly the appetizer you need in your life. They’re incredibly flavorful and delicious.

They’re so crispy on the outside and super juicy on the inside. Sometimes we eat these plain without even tossing them in the sauce because they’re already so flavorful and delicious.

But adding that sweet honey BBQ sauce sure does take them to the next level. I’ve made these for so many family get togethers, parties, and game days that I’ve lost count.

Everyone absolutely loves them every time they’re served, no matter the occasion. I always get so many compliments on them.

It’s so great to have some crowd pleasing appetizers in your recipe collection, and this one is a wonderful addition.

Just be sure to serve these with some extra napkins. These wings are messy to eat, but they’re so worth it. Trust me!

The first time I made these for my family, they told me it was their favorite chicken wing recipe I’ve made to date.

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

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.

Fried Honey BBQ Wings Variations

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

  • Chicken- you can make this recipe with almost any cut of chicken but it’s really great with chicken tenders. Just be sure to adjust cooking times and make sure that the chicken is cooked all the way through.
  • Seasoning- add any additional seasons to the chicken and flour that you’d like to.
  • Sauce- these wings don’t need any additional sauce but if you’re a ranch or blue cheese fan, some extra sauce is never a bad idea.

Other Easy Appetizers

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

Fried Honey BBQ Wings Ingredients

  • Chicken Wings, separated into drums and flats
  • Flour
  • BBQ Sauce
  • Honey
  • Salt, Pepper, Garlic Powder and Paprika
  • Peanut or Canola Oil (enough to fill the skillet up two inches

Instructions

First, separate the chicken wings into drums and flats, pat them dry with a paper towel, and add them to a large bowl.

Now, season them with salt, pepper, garlic powder, and paprika.

Then, toss the chicken wings into the seasoning until they’re evenly combined.

Next, in a medium-sized bowl, add the flour and season it with salt, pepper, garlic powder, and paprika.

Now, stir the seasoning into the flour until it’s evenly combined.

Then, coat the chicken wings in the flour and place them in a bowl.

Next, pop the chicken wings into the fridge for one hour and KEEP THE REST OF THE FLOUR.

Now, add the chicken wings back into the flour and coat them again.

Then, in a large, lipped skillet, add the oil and heat it over medium-high heat.

Then, fry the chicken wings in batches until they are cooked through and golden brown on all sides. This should take a total of 8-10 minutes.

Next, carefully remove the chicken wings and place them on a wire rack to drain.

Now, in a medium-sized saucepan, heat the BBQ sauce and honey over medium-high heat, stirring frequently for about 3 minutes.

Now, in a large bowl, add the chicken wings and BBQ sauce, and toss them together until the wings are coated in the sauce.

Finally, serve warm and enjoy!

Fried Honey BBQ Wings

These fried honey BBQ wings are crispy on the outside, juicy on the inside and coated in a delicious honey BBQ sauce.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 20 Chicken Wings (drums and flats)
  • 1 cup Flour
  • 1.5 cups BBQ Sauce
  • ¼ cup Honey
  • Salt and Pepper to taste
  • 2 tsp Cayenne Pepper (divided0
  • 2 tsp Paprika (divided)
  • 2 tbs Garlic Powder (divided)
  • Peanut or Canola Oil (enough to fill the skillet up two inches)

Instructions
 

  • Separate the chicken wings into drums and flats and pat them dry with a paper towel. Add them to a large bowl.
  • Season them with half of the salt, pepper, garlic powder, and paprika. Toss the chicken wings in the seasoning until they’re evenly combined.
  • In a medium-sized bowl, add the flour and season it with the other half of the salt, pepper, garlic powder, and paprika. Stir the seasoning into the flour until it’s evenly combined.
  • Then, coat the chicken wings in the flour and place them in a bowl.
  • Next, pop the chicken wings into the fridge for one hour and KEEP THE REST OF THE FLOUR.
  • Now, add the chicken wings back into the flour and coat them again.
  • Then, in a large, lipped skillet, add the oil and heat it over medium-high heat.
  • Then, fry the chicken wings in batches until they are cooked through and golden brown on all sides. This should take a total of 8-10 minutes.
  • Next, carefully remove the chicken wings and place them on a wire rack to drain.
  • Now, in a medium-sized saucepan, heat the BBQ sauce and honey over medium-high heat, stirring frequently for about 3 minutes.
  • Now, in a large bowl, add the chicken wings and BBQ sauce, and toss them together until the wings are coated in the sauce. Serve warm and enjoy!

Video

Keyword fried honey bbq wings

SUNDAY FUNDAY DIP

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Sunday Funday Dip is the ultimate party appetizer, made with seasoned ground beef layered with cream cheese, salsa, and shredded cheddar cheese.

Sunday Funday Dip

From the recipe collection of Tara Ippolito

This Sunday Funday Dip is the perfect appetizer to bring to your next party. Everyone will be very happy you did.

It only requires five ingredients and couldn’t be easier to make. This is a guaranteed crowd-pleaser that you’ll be sure to make again and again. That’s actually exactly what happened to me.

This recipe got its name because I would always make it for football Sundays in the fall and winter. Talk about a huge hit.

The dip was so popular with my friends and family that they’d always ask if I was making "the dip" for Sunday Funday. And just like that, it became the Sunday Funday Dip.

It really is a great name because it’s the perfect recipe to make on the weekend. That doesn’t mean you can only eat it on Sundays, though.

It’s awesome any day of the week. This recipe has been served at so many of our family parties and get-togethers over the years, and it’s always the first to go.

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

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.

Sunday Funday Dip Variations

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

  • Meat- ground turkey or chicken can be substituted here.
  • Spicy- use a hot & spicy taco seasoning packet and a spicy cheese like pepper jack to add some kick to this recipe. you can also try a spicy salsa.
  • Cheese- use any kind of cheese that you’d like. Just be sure to shred the cheese yourself. It will melt way better that way.
  • Layers- feel free to add extra layers like refried beans, sour cream or whatever else 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.

Sunday Funday Ingredients

  • Ground Beef
  • Taco Seasoning Packets
  • Salsa (mild)
  • Cream Cheese (room temperature)
  • Cheddar Cheese, hand shredded
  • Parsley, for garnish (if desired)
  • Tortilla Chips

Instructions

Preheat the oven to 350°.

First, make the ground beef according to the directions on the back of the taco seasoning packet. Use two packets instead of one for extra flavor.

Now, spread the cream cheese on the bottom of an oven safe baking dish.

Then, add a layer of salsa.

Next, add the taco seasoned ground beef and spread it out evenly over the salsa.

Now, add the shredded cheddar cheese.

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

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

Sunday Funday Dip

Sunday funday dip is the ultimate party appetizer made with seasoned ground beef layered with cream cheese, salsa and shredded cheddar cheese.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 pound Ground Beef
  • 2 oz Taco Seasoning Packets (2 packets total)
  • 8 oz Cream Cheese, room temperature
  • ½ cup Salsa, medium or mild
  • 1 cup Cheddar Cheese, hand shredded
  • Parsley for garnish (optional)
  • Tortilla Chips

Instructions
 

  • Preheat the oven to 350 degrees
  • First, cook the ground beef according to the directions on the back of the taco seasoning packet. Use two packets instead of one for extra flavor.
  • Now, spread the cream cheese on the bottom of an oven-safe baking dish.
  • Then, add a layer of salsa.
  • Next, add the taco-seasoned ground beef and spread it out evenly over the salsa.
  • Now, add the shredded cheddar cheese.
  • Then, place it in the oven for about 15-20 minutes, or until the cheese is melted and the sides are hot and bubbly.
  • Finally, let it cool slightly, garnish with parsley (optional), serve warm, and enjoy!

Video

Keyword sunday funday dip

CLASSIC SWEET POTATO CASSEROLE

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This classic sweet potato casserole is the perfect holiday side dish made with sweet potato puree baked with a brown sugar and pecan crust.

Classic Sweet Potato Casserole

From the recipe collection of Tara Ippolito

It wouldn’t be the holidays without this delicious classic sweet potato casserole.

It’s always the star of the show and a favorite among most of us, I’m sure.

The holidays are for indulging and I can’t think of a better way to do that then by eating a big bowl of comfort food like this.

We serve this recipe for all of our holiday parties from Thanksgiving to Christmas dinner and it’s always a huge hit.

My whole family absolutely loves it including my two picky little boys.

Aside from holiday dinners, I’ve even made this as a side dish at home when it’s just been us eating and cut the recipe in half.

Sometimes you just don’t want to wait a whole year to enjoy eating something you love.

Recipes like this one are classics for good reason. They withstand the test of time because they’re delicious and nostalgic at the same time.

That makes them a keeper in my book!

There are so many versions of this recipe to choose from. This one is the best you can get if you ask me.

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.

Classic Sweet Potato Casserole Variations

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

  • Sweet Potatoes- feel free to roast the sweet potatoes instead of boiling them if you prefer.
  • Marshmallow- if you’d like to add a handful of mini marshmallows, do so at the end right before popping it into the oven.

Other Easy Classic Side Dishes

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

Classic Sweet Potato Casserole Ingredients

  • Sweet Potatoes, peeled and cubed into large pieces
  • Eggs
  • Milk
  • Brown Sugar
  • Granulated Sugar
  • Vanilla Extract
  • Butter
  • Flour
  • Pecan Halves
  • Cinnamon, Nutmeg, Salt

Instructions

Preheat the oven to 350°

First, boil the potatoes in how water until they are fork tender.

Now, drain them and add them to a large bowl along with the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt and melted butter.

Then, using a hand mixer, evenly combine all of the ingredients.

Now, add the sweet potato mixture to a greased 9 x 13” baking dish.

Next, in a small bowl, toss together the melted butter, brown sugar, flour a pinch of salt and the pecans.

Then, sprinkle the pecan topping on top of the sweet potatoes.

Now, place it into the oven for about 30 minutes.

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

Classic Sweet Potato Casserole

This classic sweet potato casserole is the perfect holiday side dish made with seasoned sweet potato puree baked with a brown sugar and pecan crust.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 4-5 Sweet Potatoes, peeled and cut into large cubes
  • 2 Eggs
  • ⅓ cup Milk
  • ¼ cup Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ cup Butter, melted
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg

Topping

  • ¼ cup Butter, melted
  • ⅓ cup Four
  • ½ cup Brown Sugar
  • ½ cup Pecan Halves or Chopped
  • ½ teaspoon Salt

Instructions
 

  • Preheat the oven to 350°
  • Boil the potatoes in how water until they are fork tender.
  • Drain them and add them to a large bowl along with the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt and melted butter.
  • Using a hand mixer, evenly combine all of the ingredients and add the sweet potato mixture to a greased 9 x 13” baking dish.
  • In a small bowl, toss together the melted butter, brown sugar, flour a pinch of salt and the pecans and sprinkle the pecan topping on top of the sweet potatoes.
  • Place it into the oven for about 30 minutes.
  • Let it cool slightly, serve warm and enjoy.
Keyword classic sweet potato casserole

WHITE VEGETABLE LASAGNA

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White vegetable lasagna is such a delicious spin on traditional lasagna made with layered sautéed vegetables, cheeses and lasagna sheets baked in a flavorful white sauce.

White Vegetable Lasagna

From the recipe collection of Tara Ippolito

This white vegetable lasagna is one of my all time favorite comfort food recipes.

This even surprised me because I’m typically a person who loves dishes with meat in them.

Trust me when I tell you fish you won’t even miss it.

Whenever anyone in my family has a new baby, I like to send a dish over that I know they’ll love.

This recipe is what I sent to my sister and brother in law when they welcomed their second baby girl home.

They couldn’t have possibly loved this more. It was such a huge hit between the both of them.

The flavors of the sauteed vegetable and creamy white sauce go together so well making this lasagna a guaranteed crowd pleaser.

I don’t make this recipe too often. It’s a little more complicated the super effortless recipes I usually share online.

But I knew I had to once I saw their response. I was sure most of you would love it, too!

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

Fast. Simple. Delicious.

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

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

White Vegetable Lasagna Variations

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

  • Vegetables- Add or take away any vegetables that you’d like. Just be sure to sauté them first.
  • Noodles- No bake lasagna sheets make this recipe so much easier to put together but you can use regular lasagna sheets, too. Just follow the directions on the back of the package and make them accordingly.
  • Sauce- Insread of making the white sauce, alfredo sauce can be substituted.

Other Baked Pasta Recipes

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

White Vegetable Lasagna Ingredients

  • Lasagna Sheets (no boil)
  • Olive Oil
  • Ricotta Cheese
  • Mozzarella Cheese (Galbani pre-sliced mozzarella or mozzarella hand shredded)
  • Onion, chopped
  • Garlic, minced
  • Frozen Chopped Spinach, thawed and strained very well
  • Sliced Mushrooms
  • Red Bell Pepper, chopped
  • Zucchini, chopped
  • Squash, Chopped
  • Broccoli Florets
  • Butter
  • Flour
  • Milk
  • Parmesan Cheese
  • Salt, Pepper, Garlic Powder
  • Parsely, for garnish (optional)

Instructions

Preheat the oven to 350°

First, in a large skillet, heat the oil and add the onion, mushrooms, bell pepper, zucchini, broccoli and garlic.

Now, sauté the vegetables until they are soft. This should take about 7-10 minutes and season them with salt, pepper and garlic powder.

Next, in a medium sized saucepan, melt the butter over medium high heat and whisk in the flour for about 2 minutes.

Now, slowly pour in the milk then bring it to a boil and reduce the heat to low.

Then, once the sauce starts to thicken, stir in the Parmesan cheese, spinach and the rest of the garlic powder.

Next, spray a 9” x 13” baking dish with cooking spray and add about a cup of the spinach and white sauce to the bottom.

Now, add the lasagna sheets and half of the vegetables and spread them out evenly over the sheets.

Next, add ½ a cup of shredded mozzarella cheese (or 6 slices), and dollop half of the ricotta cheese in random spots over the vegetables.

Then, add another layer of lasagna sheets, the rest of the vegetables ½ cup of mozzarella cheese ¼ cup of parmesan cheese, and another cup of the white sauce.

Next, add a final layer of lasagna sheets, and pour over the rest of the white sauce mixture.

Next, add the rest of the mozzarella cheese and Parmesan cheese.

Then, place it into the oven for about 40 minutes or until the cheese is melted and the sides are hot and bubbly.

Finally, let the lasagna cool for about 5-10 minutes before slicing, sprinkle the top with parsley (if desired) and serve warm. Enjoy!

White Vegetable Lasagna

White vegetable lasagna is such a delicious spin on traditional lasagna made with layered sautéed vegetables, cheeses and lasagna sheets baked in a flavorful white sauce.
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Course Main Course
Cuisine American, Italian

Ingredients
  

  • 9 oz Box No Boil Lasagna Sheets
  • 2 Tbs Olive Oil
  • 1 Cup Ricotta Cheese
  • 2 Cups Mozzarella Cheese (Galbani pre-sliced mozzarella or mozzarella hand shredded)
  • ½ Cup Parmesan Cheese
  • 1 Large Onion, Chopped
  • 4 Cloves Garlic, Chopped
  • 1 large Bell Pepper
  • 8 Oz container Sliced Mushrooms
  • 1 Large Zucchini, Chopped
  • 1 Large Squash, Chopped
  • 1 Large Broccoli, Chopped Into Florets
  • Salt And Pepper To Taste
  • 1 Tbs Garlic Powder

White Sauce

  • 6 Tbs Butter
  • ⅔ Cup Flour
  • 3.5-4 Cups MIlk (start with 3.5 and add more if you feel its too thick)
  • ½ Cup Parmesan Cheese
  • 10 Oz Frozen Chopped Spinach, thawed and strained very well
  • Salt and Pepper To Taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, heat the oil and add the onion, mushrooms, bell pepper, zucchini, broccoli and garlic. Season them with salt, pepper and garlic powder and sauté the vegetables until they are soft. This should take about 7-10 minutes
  • For the white sauce, n a medium sized saucepan, melt the butter over medium high heat and whisk in the flour for about 2 minutes.
  • Slowly pour in the milk then bring it to a boil and reduce the heat to low.
  • Once the sauce starts to thicken, stir in the Parmesan cheese, spinach and the garlic powder.
  • Spray a 9” x 13” baking dish with cooking spray and add about a cup of the spinach and white sauce to the bottom.
  • Lay down the lasagna sheets, side by side until they are covering the bottom and spread out half of the vegetables on top.
  • Add ½ a cup of shredded mozzarella cheese (or 6 slices), and dollop half of the ricotta cheese in random spots over the vegetables.
  • Add another layer of lasagna sheets, the rest of the vegetables ½ cup of mozzarella cheese, ¼ cup of parmesan cheese, and another cup of the white sauce.
  • Add a final layer of lasagna sheets, and pour over the rest of the white sauce mixture.
  • Add the rest of the mozzarella cheese and Parmesan cheese.
  • Then, place it into the oven for about 40 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, let the lasagna cool for about 5-10 minutes before slicing, sprinkle the top with parsley (if desired) and serve warm. Enjoy!
Keyword whte vegetable lasagna

STUFFED PEPPER SOUP

by 4 Comments

This stuffed pepper soup is made with all the delicious flavors of traditional stuffed peppers served in a comforting soup that the whole family is sure to love.

Stuffed Pepper Soup

From the recipe collection of Tara Ippolito

Stuffed pepper soup is such a fun spin on the traditional Italian dish.

We love eating soup in the fall and winter when the weather starts to take a turn here in New Jersey.

There’s nothing better than a nice warm bowl of comfort food to warm you up when it’s cold outside.

I’m always looking for new recipes to add to my collection and this one made the permanent rotation list immediately.

My whole family absolutely loved it and it was an instant hit with all of us.

Aside from being incredibly delicious, it was also super easy to put together, too.

It can be thrown together in no time with very little effort.

Recipes like this are a wonderful choice for a busy weekday dinner.

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.

Stuffed Pepper Soup Variations

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

  • Peppers- use different color peppers to add some nice color to the soup.
  • Meat- any kind of ground meet would be wonderful here. Try chicken, turkey or veal. Use any combination or stick to one.
  • Vegetables- Add extra vegetables like sliced mushrooms, diced zucchini or anything else you can think of.
  • Rice- use the rice of your choice but please be sure to adjust the cook time accordingly.

Other Delicious Soup Recipes

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

Stuffed Pepper Soup Ingredients

  • Olive Oil
  • Onion, chopped
  • Red Bell Pepper, chopped
  • Green Bell Pepper, chopped
  • Garlic, minced
  • Ground Beef
  • Ground Sausage
  • Tomato Paste
  • Canned Diced Tomatoes (with the juice)
  • Beef Broth
  • Jasmine Minute Rice or any rice of your choice
  • Salt, Pepper, Garlic Powder and Italian Seasoning

Instructions

First, heat the oil in a large pot and add the chopped onion and bell peppers.

Now, lightly season them with salt and pepper and sauté them until they begin to get soft.

Next, add the ground beef, sausage and garlic.

Then, break the meat into small pieces with a wooden spoon or spatula and cook it until the meat has browned and cooked all the way through.

Now, stir in the tomato paste.

Next, add the whole can of diced tomatoes (including the juice) and beef broth.

Then, raise the heat until the liquid begins to gently boil and season it with salt, pepper, Italian seasoning and garlic powder.

Now, add the rice and turn the heat low and give everything a nice big stir.

Next, put the lid on and let the rice cook until the rice is soft and ready to eat. This could take anywhere from 5 to 30 minutes depending on what rice you choose.

Finally, stir in the Parmesan cheese, serve warm and enjoy!

Stuffed Pepper Soup

This stuffed pepper soup is made with all the delicious flavors of traditional stuffed peppers served in a comforting soup that the whole family is sure to love.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 2 tbs Olive Oil
  • 1 large Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 4 cloves Garlic, minced
  • ½ pound Ground Beef
  • ½ pound Ground Sweet or Hot Italian Sausage
  • 6 oz Tomato Paste
  • 15.5 oz can Diced Tomatoes (with the juice)
  • 3 cups Beef Broth
  • 1 cup Jasmine Minute Rice
  • ½ cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 tbs Italian Seasoning

Instructions
 

  • First, heat the oil in a large pot and add the chopped onion and bell peppers. Lightly season them with salt and pepper and sauté them until they begin to get soft.
  • Add the ground beef, sausage and garlic. Break the meat into small pieces with a wooden spoon or spatula and cook it until the meat has browned and cooked all the way through. (drain the fat if necessary)
  • Stir in the tomato paste, and add the whole can of diced tomatoes (including the juice) and beef broth.
  • Raise the heat until the liquid begins to gently boil and season it with salt, pepper, Italian seasoning and garlic powder.
  • Add the rice and turn the heat low and give everything a nice big stir. Put the lid on and let the rice cook until its soft and ready to eat. This should take about 5 minutes
  • Finally, stir in the Parmesan cheese, serve warm and enjoy!

Video

Keyword stuffed pepper soup

SPANAKOPITA DIP

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Spanakopita dip has as the flavors you love about the traditional Greek dish made in a crowd pleasing dip.

Spanakopita Dip

From the recipe collection of Tara Ippolito

Spanakopita dip is an easy and delicious dip that is guaranteed to be a hit at your next party.

We’re lucky enough to have a wonderful variety of Greek and Mediterranean food options where I live here in New Jersey.

The food is always so good and we order spanakopita almost every time we go. It’s an appetizer staple for sure.

The spinach, feta and fresh lemon along with the other simple ingredients all go together so well.

Making traditional spanakopita can be a bit of a hassle. It’s definitely time consuming to fold the spinach and feta filling into triangles one after another.

Putting the ingredients into dip form and serving it with pita chips was an absolute game changer.

My family and friends went absolutely crazy for this. The whole thing was devoured in no time.

I’ve made this for so many family parties and get togethers and it’s always a huge hit.

This is the perfect appetizers for everything from holiday parties to casual get togethers.

We’ve even served this for many football Sundays and taken it to countless parties. Everyone just loves this so much.

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

Fast. Simple. Delicious.

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

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

Spanakopita 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.

  • Spinach- fresh spinach can be used here. Just chop it, and add it to a hot skillet with a little oil to cook it down.
  • Cheese- ricotta cheese can be used instead of cream cheese.
  • Spice- Add some hot pepper flakes to make this dip a little spicy.

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.

Spanakopita Dip Ingredients

  • Frozen Spinach, thawed and drained very well
  • Onion, chopped and sautéed until soft
  • Garlic, minced
  • Feta, crumbled off the block
  • Cream Cheese, softened
  • Mozzarella Cheese, hand shredded
  • Lemon Juice
  • Salt, Pepper, Garlic Powder, Dill
  • Pita Chips (for dipping)

Instructions

Preheat the oven to 375°

First, in a large bowl, add the spinach, cream cheese, feta cheese, sautéed onions, lemon juice, dill, salt, pepper and garlic powder.

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

Then, place it into a baking dish and smooth it out until it’s flat and even.

Next, sprinkle the top with the shredded mozzarella cheese.

Now, place it in the oven until the cheese is melted and the sides are hot and bubbly.

Finally, let it cool slightly and serve with pita chips. Enjoy!

Spanakopita Dip

Spanakopita dip has as the flavors you love about the traditional Greek dish made in a crowd pleasing dip.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 15 oz Frozen Spinach, thawed and drained very well
  • 3 cloves Garlic, minced
  • 1 medium Onion, chopped and sauteed until soft
  • 8 oz Feta, crumbled off the block
  • 8 oz Cream Cheese, softened
  • 1 cup Mozzarella Cheese, hand shredded
  • 1 Lemon, juiced
  • Salt and Pepper to taste
  • 1 tbs Dry Dill
  • 1 tbs Garlic Powder
  • Pita Chips, for dipping

Instructions
 

  • Preheat the oven to 375°
  • In a large bowl, add the spinach, cream cheese, sauteed onions, feta cheese, lemon juice, dill, salt, pepper and garlic powder. Stir everything together until it’s evenly combined.
  • Place the mixture into a baking dish and smooth it out until it’s flat and even.
  • Sprinkle the top with the shredded mozzarella cheese.
  • Place it in the oven until the cheese is melted and the sides are hot and bubbly.
  • Let it cool slightly and serve with pita chips. Enjoy!

Video

Keyword spanakopita dip

CARAMEL APPLE DIP

by 3 Comments

Caramel apple dip is made with sweetened cream cheese, caramel sauce, and a crunchy toffee topping for a truly crowd pleasing dessert.

Caramel Apple Dip

From the recipe of Tara Ippolito

This caramel apple dip is such a fun and delicious fall dessert.

I recently made this for a family pumpkin painting party, and it was a huge hit.

Everyone absolutely loved it! The best part is that it’s so quick and easy to put together, too.

This dip really is the perfect fall dessert. We love caramel apples, but making them can be a sticky mess sometimes.

This cuts out all the fuss but keeps all the flavor. It’s a win-win for sure.

Dips like this are a fun way to serve dessert. I always get so many compliments on this one, especially.

It goes so well with the crisp fall apples that are everywhere in New Jersey this time of year.

This dip recipe is a must have for apple season. You’ll be sure to make it again and again each fall.

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

Caramel Apple Dip Variations

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

  • Toppings- this dip can be topped with pretty much anything you can think of. Coconut flakes, chocolate chips, nuts or anything you’d like. Use your imagination.
  • Sauce- any kind of caramel sauce would work. Salted caramel would be delicious! Also, feel free to drizzle some chocolate syrup on top, too.
  • Apples- Any kind of sliced apples will go for this recipe. I personally love Honey Crisp or Granny Smith but choose whatever your favorite is.
  • Dipping- graham crackers, marshmallows, or plain crackers are all free for dipping, too.

Other Easy Dessert Dip Recipes

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

Caramel Apple Dip Ingredients

  • Cream Cheese, softened
  • Vanilla Extract
  • Powdered Sugar
  • Caramel Sauce
  • Heath Bar, chopped into small pieces or Toffee Bits
  • Green Apple Slices

Instructions

First, in a large bowl, add the cream cheese and beat it with a hand mixer for about two minutes.

Now, mix in the powdered sugar and vanilla extract.

Then, add the mixture to a small bowl and smooth it out.

Next, add a layer of caramel sauce. If the brand you’re using is thick, warm it up a little to make it easier to pour.

Now, sprinkle the Crushed Heath Bar on top.

Finally, serve with the green apples for dipping and enjoy!

Caramel Apple Dip

Caramel apple dip is made with sweetened cream cheese, caramel sauce and crunchy toffy topping for a truly crowd pleasing dessert.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 8 ounces Cream Cheese, softened
  • ½ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Caramel Sauce
  • ½ cup Heath Bars (chopped into small bits) or Toffee Bits
  • Green Apples, sliced

Instructions
 

  • First, in a large bowl, add the cream cheese and beat it with a hand mixer for about two minutes. Then mix in the powdered sugar and vanilla.
  • Add the mixture to a small bowl and smooth it out.
  • Add a layer of caramel sauce. If the brand you’re using is thick, warm it up a little to make it easier to pour.
  • Sprinkle the Crushed Heath Bar bits on top.
  • Serve with the green apples for dipping and enjoy!
Keyword caramel apple dip

SPICY VODKA RIGATONI

by 1 Comment

Spicy vodka rigatoni is an easy to make spicy, creamy tomato sauce with a little bit of vodka coated in rigatoni pasta for a dinner everyone will love.

Spicy Vodka Rigatoni

From the recipe collection of Tara Ippolito

This spicy vodka rigatoni was an internet sensation last year.

It seemed to take over my feed on every platform almost over night. Every other video was spicy vodka rigatoni form a different food creator.

I’m late to the game on posting but not on making it. This was a trend that I jumped right on to.

And wow! Then I really got to see what all the fuss was about. This pasta is absolutely delicious.

Regular vodka sauce is a family favorite around here so this was a really nice spin on it.

The sauce is super easy to make and packed with flavor. When I served this to my family and friends they went crazy for it.

It was a huge hit instantly and I’ve made it many times since. Everyone is sure to love it.

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

Fast. Simple. Delicious.

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

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

Spicy Vodka Rigatoni Variations

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

  • Pasta- use any kind of pasta that you’d like for this dish. I prefer a tube like pasta but any one will do.
  • Spicy- add more hot pepper flakes to add more heat or omit it completely if you’re not a spicy fan.

Other Easy Pasta Sauce Recipes

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

Spicy Vodka Rigatoni Ingredients

  • Onion, diced
  • Garlic, minced
  • Olive Oil
  • Tomato Paste
  • Tito’s Vodka
  • Heavy Cream
  • Parmesan Cheese
  • Butter
  • Salt, Pepper, Garlic Powder and Italian Seasoning
  • Rigatoni Pasta (boiled in salted water and keep a ladle of the pasta water)

Instructions

First, in a large skillet, heat the oil and sauté the onion and garlic until soft.

Now, lightly season it with salt and add the hot pepper flakes and Italian seasoning.

Then, let them simmer together for about 2 minutes stirring frequently.

Next, add the vodka and turn the heat up to medium high.

Now, stir it into the seasoned onion and garlic and let the vodka gently boil for about 2 minutes.

Then, stir in the tomato paste.

Next, stir in the heavy cream.

Now, season the sauce with salt, black pepper and garlic powder and add the butter. Let it cook for about 5 minutes.

Then, stir in the pasta water and rigatoni pasta.

Now, add the Parmesan cheese and toss everything together until the pasta is evenly coated in the sauce.

Finally, serve warm and enjoy!

Spicy Vodka Rigatoni

Spicy vodka rigatoni is an easy to make spicy, creamy tomato sauce with a little bit of vodka coated in rigatoni pasta for a dinner everyone will love.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 tbs Olive Oil
  • 1 tbs Red Pepper Flakes (add more for more heat)
  • 1 tbs Italian Seasoning
  • 6 ounces Tomato Paste
  • ¼ cup Titos Vodka
  • 1 cup Heavy Cream
  • ½ cup Parmesan Cheese
  • 2 tbs Butter
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 pound Rigatoni Pasta
  • 1 ladle Pasta Water

Instructions
 

  • In a large skillet, heat the oil and sauté the onion and garlic until soft.
  • Lightly season it with salt and add the hot pepper flakes and Italian seasoning. Let them simmer together for about 2 minutes stirring frequently.
  • Add the vodka and turn the heat up to medium high. Stir it into the seasoned onion and garlic and let the vodka gently boil for about 2 minutes.
  • Stir in the tomato paste and then the heavy cream,
  • Season the sauce with salt, black pepper and garlic powder and add the butter. Let it cook for about 5 minutes.
  • Stir in the pasta water and cookedrigatoni pasta.
  • Add the Parmesan cheese and toss everything together until the pasta is evenly coated in the sauce. Finally, serve warm and enjoy!

Video

Keyword spicy vodka rigatoni

JALAPENO AND CRANBERRY CREAM CHEESE BITES

by 7 Comments

Jalapeno and cranberry cream cheese bites are a sweet cranberry and cheese filling with a tiny bit of kick baked in crescent roll squares.

Jalapeno And Cranberry Cream Cheese Bites

From the recipe collection of Tara Ippolito

Jalapeno and cranberry cream cheese bites are such a delicious and easy to make appetizer.

Everyone loves finger food at a party. That’s why I always get super excited when I find a great recipe for them like this one.

They’re perfect for socializing because you can grab one and continue enjoying the event without being stuck at he refreshments table the whole night.

I actually got this recipe by checking out the Pillsbury website for inspiration. I was cruising around the appetizer section and this recipe sounded interesting.

Family came over for a get together a few weeks ago and I decided to give this recipe a whirl.

It was an instant hit. Everyone just loved it, especially my vegetarian family members who are always grateful to find something they can enjoy at the party, too.

They were just the right combination of creamy, sweet, savory and just a little spicy.

Immediately, I thought of what a greet appetizer these would be for Thanksgiving and Christmas.

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

Jalapeno And Cranberry Cream Cheese Bites Variations

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

  • Spicy- add more jalapeno for more kick or completely omit it if you’d like, too. If you choose to add them, I recommend freezing the jalapeno and grating it into the cream cheese. It gives it a really consistent flavor.
  • Cream Cheese- instead of adding jalapeno try using jalapeno cream cheese or another flavor like garlic and herb to experiment.

Other Easy Finger Food Recipes

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

Jalapeno And Cranberry Cheese Bites Ingredients

  • Pillsbury Crescent Roll Sheet
  • Cream Cheese, room temperature
  • Jalapeno, diced small (or frozen and grated)
  • Fresh Chives, chopped
  • Dried Cranberries, diced small

Instructions

Preheat the oven to 375°

First, in a medium sized bowl, add the cream cheese, cranberries, jalapeno and chives.

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

Then, roll out the Pillsbury Crescent Roll sheet onto a clean work surface.

Next, using a pizza cutter or sharp knife, cut six rows by four rows, making 24 even squares.

Now, place about one tablespoon of the cream cheese filling into the center of each one.

Then, pull the opposite sides of the filling over the filling and pinch them shut.

Next, place them on a parchment paper lined baking sheet.

Now, place them in the center rack of the oven for 11-13 minutes or until the crescent rolls are golden brown.

Finally, let them cool slightly and serve warm or room temperature. Enjoy!

Jalapeno and Cranberry Cream Cheese Bites

Jalapeno and cranberry cream cheese bites are a sweet cranberry and cheese filling with a tiny bit of kick baked in crescent roll squares.
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 tube Pillsbury Crescent Roll Sheet
  • 8 oz Cream Cheese, room temperature
  • 1 tbs Jalapeno, diced small (or frozen and grated)
  • 2 tbs Fresh Chives, chopped
  • ¼ cup Dried Cranberries, diced small

Instructions
 

  • Preheat the oven to 375°
  • In a medium sized bowl, add the cream cheese, cranberries, jalapeno and chives. Now, mix everything together until it’s evenly combined.
  • Roll out the Pillsbury Crescent Roll sheet onto a clean work surface and using a pizza cutter or sharp knife, cut six rows by four rows, making 24 even squares.
  • Place about one tablespoon of the cream cheese filling into the center of each one.
  • Pull the opposite sides of the filling over the filling and pinch them shut.
  • Place them on a parchment paper lined baking sheet on thr center rack of the oven for 11-13 minutes or until the crescent rolls are golden brown.
  • Finally, let them cool slightly and serve warm or room temperature. Enjoy!

Video

Keyword japapeno and cranberry cream cheese bites

CROCKPOT SLOPPY JOES

by Leave a Comment

Crockpot sloppy joes are made with seasoned ground beef cooked in a sweet tomato sauce and served in a sesame seed bun for a dinner the whole family will love.

Crockpot Sloppy Joes

From the recipe collection of Tara Ippolito

There’s nothing better than some warm crockpot sloppy joes sandwiches.

They really hit the spot when you’re in the mood for them.

We used to eat these all the time as kids growing up. My siblings and I used to love coming home from school and finding out that we were having them for dinner.

Now that I’m a Mother with my own family, I make them for my kids, too.

Just the smell of them cooking is so nostalgic. It truly is a comfort food classic that many of us grew up on.

The best part about this recipe is that it’s made in the crock pot.

Not having to babysit the stove frees up lots of time to do chores around the house and help the kids with whatever they need before dinner time.

Crockpot recipes like this are a huge time saver and the perfect choice for a busy weekend dinner.

They’re always a hit and guaranteed crowd pleaser.

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

Fast. Simple. Delicious.

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

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

Crockpot Sloppy Joes Variations

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

  • Meat- any ground meat like turkey or chicken would be ok to substitute although I do feel that the recipe is best made with beef
  • Vegetables- feel free to add some chopped bell pepper. Just be sure to sauté it with the onion and beef.
  • Cheese- if you prefer a little cheese with your sloppy Joe, stir some into the beef right before serving.

Other Easy Crockpot Recipes

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

Crockpot Sloppy Joes Ingredients

  • Ground Beef
  • Onion, diced
  • Ketchup
  • Yellow Mustard
  • Tomato Sauce
  • Water
  • Brown Sugar
  • Worcestershire Sauce
  • Flour
  • Apple Cider Vinegar
  • Salt, Pepper, Garlic Powder, Onion Powder, Chili Powder
  • Sesame Seed Buns

Instructions

First, in a large skillet, cook the ground beef and onion together until the beef is broken up into little pieces and browned.

Then, drain the fat and add it to the crock pot.

Now add all of the other ingredients (except for the hamburger buns).

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

Then, secure the lid and set the crockpot for 6 hours low.

Now, give everything one last stir when it’s finished.

Finally, add a few big spoonfuls into each bun, serve warm and enjoy!

Crockpot Sloppy Joes

Crockpot sloppy joes are made with seasoned ground beef cooked in a sweet tomato sauce and served in a sesame seed bun for a dinner the whole family will love.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 pounds Ground Beef
  • 1 large Onion, diced
  • ½ cup Ketchup
  • 2 tbs Yellow Mustard
  • 1 cup Tomato Sauce
  • ½ cup Water
  • ¼ cup Brown Sugar
  • 2 tbs Worcestershire Sauce
  • ¼ cup Flour
  • 1 tbs Apple Cider Vinegar
  • Salt and Pepper to taste
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Power
  • 1 teaspoon Chili Powder
  • 6-8 Sesame Seed Buns

Instructions
 

  • In a large skillet, cook the ground beef and onion together until the beef is broken up into little pieces and browned.
  • Drain the fat and add it to the crock pot.
  • Add all of the other ingredients (except for the hamburger buns). Stir everything together until it’s evenly combined.
  • Secure the lid and set the crockpot for 6 hours low.
  • Give everything one last stir when it’s finished and add a few big spoonfuls into each bun, serve warm and enjoy!

Video

Keyword crockpot sloppy joes

LOADED POTATO SKINS

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Loaded potato skins are the perfect appetizer for any occasion made with crispy, seasoned potatoes covered in melted cheese, bacon bits, sour cream and chives.

Loaded Potato Skins

From the recipe collection of Tara Ippolito

Loaded potato skins truly are the perfect appetizer for any occasion.

I’ve made these for family parties, holidays and so many football Sundays. They are always a huge hit!

We’re huge fans of finger food appetizers at my house. I try to make at least one or two for every party.

My kids especially love them because they can grab one and still go about their business without being stuck hanging out at the grazing table.

These are so simple to put together and absolutely loaded with flavor.

We usually have potatoes, cheese and all of the other ingredients on hand, too. So I can throw these together in a pinch, too, if I need to.

Whenever I serve these for any occasion, they’re one of the first things to go.

As far as crowd pleasing recipes go, this one ranks right at the top of the list.

I hope you give this recipe a try. I’d you do, I know you’ll love them 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. 

Loaded Potato Skins Variations

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

  • Potatoes- russet potatoes are the best for this recipe because their skin is a little thicker. Yukon gold will work, too, if you want to use them but I recommend russet.
  • Bacon- use premade bacon bits or cook and crumble your own bacon.
  • Cheese- use whatever kind of cheese you’d like for this recipe. I prefer cheddar or Monterey Jack but any cheese will work. Just be sure to shred it yourself because it will melt much better that way.

Other Finger Food Appetizers

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

Loaded Potato Skins Ingredients

  • Russet Potatoes, scrubbed clean and dried
  • Cheddar Cheese, hand shredded
  • Bacon Bits or Cooked and Crunbled Bacon
  • Sour Cream
  • Chives
  • Olive Oil
  • Salt, Pepper, Garlic Powder

Instructions

Preheat the oven to 400°.

First, using a fork, pierce the potato about 10 times on all sides and then put them on a parchment paper or foiled lined baking sheet.

Now, place the baking sheet in the oven for one hour. Then, remove the potatoes and let them cool slightly.

Next, cut the potatoes once (lengthwise) then once more. Cutting the potato into four pieces total.

Now, using a spoon, remove most of the potatoes filling leaving only a little bit close to the skin.

Then, brush both sides of the potato pieces with a thin layer of oil and salt them on both sides.

Next, place them back into the oven for about 7-10 minutes or until they begin to visibly crisp/ brown on the edges.

Now, turn the oven off and keep the potatoes on the baking sheet. Sprinkle the inside with pepper and garlic powder.

Now, evenly distribute the shredded cheese onto each of them.

Next, sprinkle on the bacon bits.

Then, place them back into the oven for about 5 minutes or until the cheese is melted. (The oven will be off but warm enough to melt the cheese perfectly.)

Finally, add a small dollop of sour cream to the center of each one and sprinkle the chives on top. Serve warm and enjoy!

Loaded Potato Skins

Loaded potato skins are the perfect appetizer for any occasion made with crispy, seasoned potatoes covered in melted cheese, bacon bits, sour cream and chives.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 3 large Russet Potatoes, scrubbed clean and dried
  • ½-1 cup Cheddar Cheese, hand shredded
  • ¼-1/2 cup Bacon Bits or Cooked and Crumbled Bacon
  • ¼ cup Sour Cream
  • 2 tbs Chives
  • 2 tbs Olive Oil
  • Salt and Pepper to taste
  • 2 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 400 degrees
  • Using a fork, pierce the potato about 10 times on all sides and then put them on a parchment paper or foiled lined baking sheet. Bake them for one hour.
  • Remove the potatoes and let them cool slightly. Next, cut the potatoes once (lengthwise) then once more. Cutting the potato into four pieces total.
  • Using a spoon, remove most of the potatoes filling leaving only a little bit close to the skin.
  • Brush both sides of the potato pieces with a thin layer of oil and salt them on both sides.
  • Place them back into the oven for about 7-10 minutes or until they begin to visibly crisp/ brown on the edges. Then turn the oven off.
  • Evenly distribute the shredded cheese onto each of them and sprinkle them with the bacon bits.
  • Place them back into the oven for about 5 minutes or until the cheese is melted. (The oven will be off but warm enough to melt the cheese perfectly.)
  • Finally, add a small dollop of sour cream to the center of each one and sprinkle the chives on top. Serve warm and enjoy!

Video

Keyword loaded potato skins

HOLIDAY CRANBERRY DIP

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Holiday cranberry dip is the perfect party appetizer made with cream cheese, sour cream, whole cranberry sauce and chopped pecans.

Holiday Cranberry Dip

From the recipe collection of Tara Ippolito

Holiday cranberry dip is a super easy to make and impressive party appetizer.

Recipes like this a great additions to your Thanksgiving or Christmas menus.

After all, it wouldn’t be the holidays without cranberry sauce, right?

This recipe is incredibly easy to put together and looks pretty wonderful, too, if I do say so myself.

We always have a packed house around here during the holidays. I like to have lots of little snacks and appetizers spread around so my guests always have something to munch on.

This recipe is always a big hit. Everyone really seems to enjoy it and because of that, it’s become a staple for the holidays.

Serve this as an appetizer or snack and believe me, your guests will be very happy that you did.

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

Holiday Cranberry 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.

  • Nuts- chopped pecans or walnuts would both be great choices here. You can commit the nuts completely if you need to, too.
  • Spicy- Add a little heat and another layer of flavor by adding some minced jalapeños.
  • Cream Cheese- Whipped cream cheese will make the dip a little smoother and some may find it easier to “dip”. It deepens what you like. I prefer it a little thicker but choose wherever suits you.

Other Easy Holiday Appetizers

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

Holiday Cranberry Dip Ingredients

  • Cream Cheese, softened
  • Sour Cream
  • Pecans, chopped
  • Whole Berry Cranberry Sauce
  • A Pinch Of Salt
  • Sturdy Crackers, for dipping

Instructions

First, in a medium size bowl, add the softened cream cheese, sour cream, a pinch of salt and about 2 tablespoons of chopped pecans.

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

Next, spread the mixture it into a serving dish until it’s flat and even.

Now, add the whole cranberry sauce onto the top and spread it out evenly.

Finally, top with the remaining chopped pecans. Serve with sturdy crackers and enjoy!

Holiday Cranberry Dip

Holiday cranberry dip is the perfect party appetizer made with cream cheese, sour cream, whole cranberry sauce and chopped pecans.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 8 oz Cream Cheese, softened
  • ½ cup Sour Cream
  • 1 teaspoon Salt
  • Whole Berry Cranberry Sauce
  • ½ cup Pecans, chopped
  • Sturdy Crackers (like Wheat Thins) for dipping

Instructions
 

  • In a medium size bowl, add the softened cream cheese, sour cream, a pinch of salt and about 2 tablespoons of chopped pecans and mix it all together until it’s evenly combined.
  • Next, spread the mixture it into a serving dish until it’s flat and even.
  • Now, add the whole cranberry sauce onto the top and spread it out evenly.
  • Finally, top with the remaining chopped pecans. Serve with sturdy crackers and enjoy!
Keyword holiday cranberry dip

BACON CHEDDAR AND JALAPEÑO PINWHEELS

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Bacon cheddar and jalapeño pinwheels are made with a crispy bacon, jalapeños and seasoned cheese filling baked in crescent rolls for a perfect party appetizer.

Bacon Cheddar And Jalapeño Pinwheels

From the recipe collection of Tara Ippolito

These bacon cheddar and jalapeño pinwheels make such a delicious appetizer or snack.

I love making these for parties because they can be made ahead and served room temperature. That makes my life so much easier.

Not to mention, they’re super easy to make, too.

Anything I can do to save time when trying to prepare for guests is right up my alley.

The flavor combinations in these is fantastic, too. I always get a ton of compliments whenever I make them.

The heat can be adjusted in this recipe, too. So pull back on the jalapeños to make them kid friendly if you’d like to.

This is the kind of recipe that can be made for anything from a nice holiday like Thanksgiving or Christmas to casual hangouts at home.

I’ve made these for many football Sundays over the years, too. They’re always a huge hit.

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

Bacon Cheddar And Jalapeño Pinwheels Variations

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

  • Dough- phyllo dough can be used here instead of crescent rolls. Just keep in mind that cooking times may need to be adjusted.
  • Seasoning- use a dry ranch seasoning packet instead of the seasonings listed in the ingredients to add a different flavor to this appetizer.
  • Bacon- premade bacon bits or cooked bacon that’s been crumbled can be used here.
  • Cheese- Feel free to use any kind of cheese that you’d like. It all works for this recipe. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Heat- Omit the jalapeños all together if you’d like to. To add more heat, add more jalapeno and try a spicy cheese like pepper jack.

Other Easy Appetizers

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

Bacon Cheddar And Jalapeño Pinwheels Ingredients

  • Crescent Roll Sheet
  • Cream Cheese, softened
  • Bacon Bits or Cooked and Crumbled Bacon
  • Jalapeño diced or frozen and grated
  • Cheddar Cheese, hand shredded
  • Black Pepper and Garlic Powder

Instructions

Preheat the oven to 350 degrees

First, in a medium sized bowl, add the cream cheese, jalapeño, cheddar cheese, bacon, black pepper and garlic powder.

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

Then, on a clean work surface, roll out the crescent roll sheet.

Next, place the cream cheese mixture down on top of the crescent roll sheet and carefully spread it out as evenly as possible.

Now, jelly roll the crescent roll sheet horizontally.

Then, slice the log into one inch pieces and lay them down onto a parchment paper lined baking sheet.

Now, place them in the oven until the filling is melted and the dough is golden brown.

Finally, let them cool slightly and enjoy!

Bacon Cheddar and Jalapeno Pinwheels

Bacon cheddar and jalapeño pinwheels are made with a crispy bacon, jalapeños and seasoned cheese filling baked in crescent rolls for a perfect party appetizer.
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Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 1 can Crescent Roll Sheet
  • 4 oz Cream Cheese, softened
  • ½ cup Bacon Bits or 5 strips of cooked and Crumbled Bacon
  • 1 Jalapeño, diced small or frozen and grated
  • 1 cup Cheddar Cheese, hand shredded
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 350 degrees
  • In a medium sized bowl, add the cream cheese, jalapeño, cheddar cheese, bacon, black pepper and garlic powder. Mix everything together until it’s evenly combined.
  • On a clean work surface, roll out the crescent roll sheet. Place the cream cheese mixture down on top of the crescent roll sheet and carefully spread it out as evenly as possible.
  • Jelly roll the crescent roll sheet horizontally, slice the log into one inch pieces and them down onto a parchment paper lined baking sheet.
  • Place them in the oven for 9-11 minutes or until the filling is melted and the dough is golden brown.
  • Finally, let them cool slightly and enjoy!

Video

Keyword Bacon Cheddar and Jalapeno Pinwheels

CHEESY SPINACH GRATIN

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Cheesy spinach gratin is a delicious, crowd pleasing side dish made with chopped spinach baked in a seasoned, creamy sauce and baked with shredded Gruyère cheese.

Cheesy Spinach Gratin

From the recipe collection of Tara Ippolito

Cheesy spinach gratin is one of my family’s all time favorite side dishes.

This recipe can be made for all of the important holidays like Thanksgiving and Christmas or for casual dinners at home, also.

I’ve made this for so many different occasions and it’s always a huge hit whenever I do. I always get a bunch of compliments on it.

My whole family loves spinach and I’m always looking for new ways to serve it.

I’ve tried so many different versions but always come back to this recipe.

It’s truly on of the most delicious spinach recipes that I’ve ever tried. We’ve been making this specific one for over 10 years and counting.

Whenever it’s my turn to host a holiday, this is side dish that’s guaranteed to be there.

Not only is it absolutely delicious but it’s also super easy to make, too. It doesn’t take much time at all to put together.

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

Fast. Simple. Delicious.

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

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

Cheesy Spinach Gratin Variations

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

  • Cheese- Swiss cheese can be used instead of Gruyère if needed.

Other Easy Side Dish Recipes

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

Cheesy Spinach Gratin Ingredients

  • Onion, chopped
  • Butter
  • Flour
  • Salt, Pepper, Nutmeg. Garlic Powder
  • Heavy Cream
  • Milk
  • Frozen Chopped Spinach, thawed and drained very well
  • Parmesan Cheese
  • Gruyère Cheese, shredded
  • Parsley, for garnish (optional)

Instructions

First, preheat the to 350°

Now, in a large skillet, sauté onion in butter until it is soft.

Then, whisk in the flour and nutmeg for about 2 minutes.

Next, slowly pour in the heavy cream and whole milk and stir it over medium heat until the sauce begins to thicken.

Now, add in the spinach.

Then, season the spinach mixture with salt, pepper and garlic powder and stir everything together until it’s evenly combined.

Next, add Parmesan cheese and stir in into the spinach mixture.

Now, add the mixture to a greased 9 x 13” baking dish and smooth it out until it’s flat and even.

Then, sprinkle the top with a little more Parmesan cheese and the shredded Gruyère.

Next, place it into the oven for about 30 minutes or until the cheese is melted and the sides are hot and bubbly.

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

Cheesy Spinach Gratin

Cheesy spinach gratin is a delicious, crowd pleasing side dish made with chopped spinach baked in a seasoned, creamy sauce and baked with shredded Gruyère cheese.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 small Onion, chopped
  • ½ stick Butter
  • ¼ cup Flour
  • ½ teaspoon Nutmeg
  • 1 cup Heavy Cream
  • 2 cups Milk
  • 5 10 oz Frozen Chopped Spinach (thawed and drained)
  • 1 cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 cup Gruyere Cheese
  • Parsley, for garnish (optional)

Instructions
 

  • Preheat the to 350°
  • In a large skillet, sauté onion in butter over medium high heat until it is soft. This should take about 3 minutes.
  • Whisk in the flour and nutmeg and let them cook together for about 2 minutes, whisking frequently.
  • Slowly pour in the heavy cream and whole milk and stir it over medium heat until the sauce begins to thicken. This should only take about 3 minutes.
  • Add in the spinach and season it with salt, pepper and garlic powder. Stir everything together until it’s evenly combined.
  • Add ½ cup of the Parmesan cheese and stir in into the spinach mixture.
  • Add the spinach mixture to a greased 9 x 13” baking dish and smooth it out until it’s flat and even.
  • Sprinkle the top with the rest of the Parmesan cheese and the shredded Gruyère.
  • Place it into the oven for about 30 minutes or until the cheese is melted and the sides are hot and bubbly.
  • Finally, let it cool slightly, garnish with parsley (if desired) serve warm and enjoy.

Video

Keyword Cheesy Spinach Gratin

MEATLOAF MEATBALLS IN GRAVY

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Meatloaf meatballs in gravy are a delicious spin on traditional meatloaf that the whole family will love.

Meatloaf Meatballs In Gravy

From the recipe collection of Tara Ippolito

Meatloaf meatballs in gravy are such a delicious weekday dinner.

We love meatloaf and mashed potatoes at my house and this recipe is such a fun spin on that.

This recipe is wonderful for a busy week night because it can be thrown together in practically no time.

Especially if you take a major shortcut by using the dry gravy packet, meatloaf mix and use premade mashed potatoes.

This dinner is so comforting and my family absolutely loved it. Even my picky kids complained me ok it.

Comfort food dinners like this that a super easy to make and always a hit are huge lifesavers for me.

My family stays full and happy for hours and it’s no trouble at all for me to put them together.

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. 

Meatloaf Meatballs In Gravy Variations

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

  • Meat- ground turkey or chicken would work for this recipe if you’d prefer to use that.
  • Seasoning- instead of Pioneer Meatloaf Mix, season the meatloaf with salt, pepper, 1 tablespoon of garlic powder and 1 tablespoon of Italian Seasoning.
  • Gravy- use your favorite brand of jarred gravynor make your own if you’d prefer to.
  • Mashed potatoes- I used my Sour Cream Mashed Potatoes Recipe but use whatever mashed potatoes you’d like.

Other Easy Meatball Recipes

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

Meatloaf Meatballs In Gravy Ingredients

  • Ground beef
  • Green Bell Pepper, diced
  • Onion, diced
  • Olive Oil
  • Egg
  • Italian Seasoned Breadcrumbs
  • Milk
  • Pioneer Meatloaf Mix Packet (or season with Salt, Pepper and Garlic Powder)
  • Ketchup
  • Pioneer Beef Gravy Packet
  • Salt and Pepper
  • Mashed Potatoes
  • Parsley (optional)

Instructions

Preheat the oven to 350°

First, in a small skillet, sauté the bell pepper and onion in a little olive oil. Lightly season them with salt and pepper and let them cool slightly when soft.

Next, in a large bowl, add the ground beef, egg, seasoned breadcrumbs, milk, sautéed peppers and onions and the meatloaf mix.

Then, mix everything together until it’s evenly combined. Don’t over mix it, though. Stop once it’s combined to avoid meatballs that are too dense.

Now, take a small handful of the meatloaf mixture and roll them into 1-2” balls.

Next, place them onto a parchment paper lined baking sheet and pop them into the oven for about 30 minutes or until they are cooked all the way through.

In the meantime, make the gravy according to the directions on the back of the package.

Then, once the meatballs are done cooking, place them on top of some mashed potatoes.

Finally, pour the gravy on top of the meatballs and mashed potatoes. Garnish with parsley (if desired) and enjoy!

Meatloaf Meatballs with Gravy

Meatloaf meatballs in gravy are a delicious spin on traditional meatloaf that the whole family will love.
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Course Main Course
Cuisine American

Ingredients
  

  • 1 pound Ground Beef
  • ½ Green Bell Pepper, diced small
  • 1 small Onion, diced small
  • 1 tbs Olive Oil
  • 1 Egg
  • 1 cup Italian Seasoned Breadcrumbs
  • ½ cup Milk
  • 1.2 oz Pioneer Meatloaf Mix or season with Salt, Pepper and 1 tbs of Garlic Powder)
  • ¼ cup Ketchup
  • 1.6 oz Pioneer Brown Gravy Packet
  • 2 cups Mashed Potatoes
  • Salt and Pepper to taste
  • Parsley for garnish, (optional)

Instructions
 

  • Preheat the oven to 350°
  • In a small skillet, sauté the bell pepper and onion in a little olive oil. Lightly season them with salt and pepper and let them cool slightly when soft.
  • In a large bowl, add the ground beef, egg, seasoned breadcrumbs, milk, sautéed peppers and onions and the meatloaf mix.
  • Mix everything together until it’s evenly combined. Don’t over mix it, though. Stop once it’s combined to avoid meatballs that are too dense.
  • Take a small handful of the meatloaf mixture and roll them into 1-2” balls. Place them onto a parchment paper lined baking sheet and pop them into the oven for about 30 minutes or until they are cooked all the way through.
  • In the meantime, make the gravy according to the directions on the back of the package.
  • Then, once the meatballs are done cooking, place them on top of some mashed potatoes.
  • Pour the gravy on top of the meatballs and mashed potatoes. Garnish with parsley (if desired) and enjoy!
Keyword meatloaf meatballs with gravy

PESTO ALFREDO WITH SUN DRIED TOMATOES

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Pesto Alfredo with sun dried tomatoes is a creamy, flavor packed pasta dish that’s easy to make and always a crowd pleaser.

Pesto Alfredo With Sun Dried Tomatoes

From the recipe collection of Tara Ippolito

Pesto alfredo with sun dried tomatoes is a recipe that I’ve been making for years.

It first popped onto my radar when I saw it going viral on social media a few years ago.

Everyone seemed to be making it and giving it rave reviews, too. my interest was definitely peaked.

When i eventually tried it for myself, I finally got to see what all the fuss was about.

Wow, is this stuff good! The original recipe that I had seen called for jarred Alfredo sauce. So that’s how I decided to try it first.

It was very good, don’t get me wrong. But once I decided to make my own Alfredo sauce, it completely took it to the next level.

This became such a favorite at my house that I started serving it at family parties. ApEveryone who tried it loved it, instantly, too.

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

Fast. Simple. Delicious.

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

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

Pesto Alfredo With Sun Dried Tomatoes Variations

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

  • Pasta- use any kind of pasta that you’d prefer.
  • Alfredo- If you don’t want to make your own Alfredo sauce, jarred is fine. I personally like Raoes if you need a recommendation.

Other Easy Pasta Dishes

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

Pesto Alfredo With Sun Dried Tomatoes Ingredients

  • Butter
  • Garlic, minced
  • Heavy Cream
  • Cream Cheese, softened and cubed
  • Parmesan Cheese
  • Pesto
  • Sun Dried Tomatoes, chopped (and a little oil from the jar)
  • Salt, Pepper, Gaelic Powder
  • Farfalle (bow tie) Pasta (and a ladle of pasta water)

Instructions

First, in a large skillet, melt the butter over medium high heat and stir in the crushed garlic. Let that simmer for about 1-2 minutes.

Next, reduce the heat to medium low and slowly pour in the heavy cream.

Then, add the cream cheese.

Now, stir the cream cheese into the sauce until it’s melted and fully combined.

Next, season the sauce with salt, pepper and garlic powder and stir in pesto.

Then, add the Parmesan cheese and stir the sauce until the cheese is melted and well blended into the sauce.

Now, stir in the chopped sun dried tomatoes and a splash of the oil from the jar that they came in.

Next, stir in a ladle of pasta water and the cooked farfalle pasta.

Finally, once the pasta is evenly coated in the sauce, serve warm and enjoy!

Pesto Alfredo With Sun Dried Tomatoes

Pesto Alfredo with sun dried tomatoes is a creamy, flavor packed pasta dish that’s easy to make and always a crowd pleaser.
No ratings yet
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Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 1 stick Butter
  • 4 cloves Garlic, minced
  • 1 ¼ cup Heavy Cream
  • 4 oz Cream Cheese, softened
  • ½ cup Parmesan Cheese
  • ¼ cup Pesto
  • 2 tbs Sun Dried Tomatoes, chopped (and 1 tbs of oil from the jar)
  • Salt and Pepper to taste
  • 1 tbs Garlic Powder
  • 1 pound Farfalle (bow tie) Pasta (and a ladle of pasta water)

Instructions
 

  • In a large skillet, melt the butter over medium high heat and stir in the crushed garlic. Let that simmer for about 1-2 minutes.
  • Reduce the heat to medium low and slowly pour in the heavy cream and add the cream cheese. Stir it in until the cream cheese melts into the sauce.
  • Season the sauce with salt, pepper and garlic powder and stir in pesto. Then, add the Parmesan cheese and stir the sauce until the cheese is melted and well blended into the sauce.
  • Now, stir in the chopped sun dried tomatoes and the oil from the jar that they came in.
  • Stir in a ladle of pasta water and the cooked farfalle pasta.
  • Finally, once the pasta is evenly coated in the sauce, serve warm and enjoy!
Keyword pesto alfredo with sun dried tomatoes

CREAMY GREEN BEAN CASSEROLE

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Creamy green bean casserole is made with French style green beans baked in a creamy, cheesy sauce and topped with crispy fried onions.

Creamy Green Bean Casserole

From the recipe collection of Tara Ippolito

It’s not the holidays without this creamy green bean casserole.

Talk about a classic recipe. This one has been gracing our Thanksgiving and Christmas dinner tables for decades.

There are so many different versions of this recipe to choose from but I truly believe that this one is the best.

Everyone in my family absolutely loves it including my two very picky kids.

We rarely have any leftovers and that’s saying a lot because we tend to serve a ton of food for our family and friends.

The holidays are a very special time for us all and most of our celebrations are centered around the food.

So the recipes we choose to share with family and friends have gotta be the best of the best.

This recipe is creamy, it’s cheesy and is packed with so much nostalgia in every bite.

I have good reason to believe that this will become your new go to recipe.

But even if you do have a recipe that you like it’s still nice to change things up every once in a while and try something new.

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

Fast. Simple. Delicious.

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

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 Green Bean Casserole Variations

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

  • Cheese- use any kind of cheese that you’d like for this recipe or you can also omit it completely. Just be sure to shred the cheese yourself because it will melt much better that way.
  • Soup- couple up on the cream of mushroom soup if you prefer.
  • Green Beans- you can use fresh green beans cooked to al dente if you’d like to.

Other Easy Holiday Side Dishes

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

Creamy Green Bean Casserole Ingredients

  • French Style Green Beans, drained well
  • Cream of Mushroom Soup
  • Cream of Celery Soup
  • Cheddar Cheese, hand shredded
  • French’s Crispy Fried Onions
  • Pepper and Garlic Powder

Instructions

Preheat the oven to 375°

First, in a large bowl, add the green beans, cream of mushroom soup, cream of celery Soup, shredded cheese and fried onions.

Then, season it with pepper and garlic powder and mix everything together until it’s evenly combined.

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

Next, sprinkle the top with more shredded cheese and then more fried onions.

Then, place it into the oven to cook for 45 minutes.

Finally, let it cool slightly, serve warm and enjoy!

Creamy Green Bean Casserole

Creamy green bean casserole is made with French style green beans baked in a creamy, cheesy sauce and topped with crispy fried onions.
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Course Side Dish
Cuisine American

Ingredients
  

  • 4 (14.5oz cans) French Style Green Beans, drained well
  • 10.5 oz Cream of Mushroom Soup
  • 10.5 oz Cream of Celery Soup
  • 1 cup Cheddar Cheese, hand shredded
  • 6 oz French’s Crispy Fried Onions
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder

Instructions
 

  • Preheat the oven to 375°
  • First, in a large bowl, add the green beans, cream of mushroom soup, cream of celery Soup, ½ cup of the shredded cheese and ½ cup of the fried onions.
  • Season it with pepper and garlic powder and mix everything together until it’s evenly combined.
  • Add the mixture to a sprayed baking dish and smooth it out so that it’s flat and even.
  • Sprinkle the top with the rest of the shredded cheese and fried onions.
  • Then, place it into the oven to cook for 45 minutes. Let it cool slightly, serve warm and enjoy!
Keyword creamy green bean casserole

MINI APPLE PIES

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This mini apple pies are made with sliced apples and brown sugar baked in crescent roll dough topped with melted butter and chopped pecans.

Mini Apple Pies

From the recipe collection of Tara Ippolito

These mini apple pies are the easiest fall dessert and are always a huge hit.

We usually have a ton of apples this time of year in New Jersey. It’s great to have something quick and easy to do with them.

This recipe gives you all the delicious flavor of apple pie with way less of the time and effort.

My kids love to get involved and help make them. it’s become kind of a yearly tradition at my house now.

Using the premade crescent rolls is such a time saver and compliments the sweet apples so well.

This recipe is great to make for a simple fall dessert, snack or even breakfast.

My family could eat them around the clock if I let them.

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

Fast. Simple. Delicious.

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

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 Apple Pie Variations

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

  • Apples- using the presliced apples are super convenient and the perfect size but you can slice your own apples if you’d like to.
  • Nuts- use chopped walnuts instead of pecans if you prefer or omit the nuts completely if desired.

Other Easy Fall Desserts

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

Mini Apple Pie Ingredients

  • Pillsbury Crescent Rolls
  • Pre-sliced Apples
  • Brown Sugar
  • Butter, melted
  • Pecans, chopped

Instructions

Preheat the oven to 375°

First, on a parchment paper lined baking sheet, separate the crescent rolls into triangles and lay them out flat.

Now, evenly sprinkle the brown sugar on to the surface of each one.

Then, roll each apple slice into the butter and place them onto the largest part of each of the triangles (keep the melted butter you have left).

Next, starting at the largest part where the apple is, roll the crescent rolls up.

Now, brush the tops with the remaining butter and sprinkle evenly with chopped pecans.

Then, place them into the oven for about 10-12 minutes or until the crescent rolls are cooked all the way through.

Finally, let them cool slightly and enjoy!

Mini Apple Pies

This mini apple pies are made with sliced apples and brown sugar baked in crescent roll dough topped with melted butter and chopped pecans.
No ratings yet
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

  • 1 can Pillsbury Crescent Rolls
  • 8 Apple Slices (pre sliced or slice your own)
  • ¼ cup Brown Sugar
  • ¼ cup Butter, melted
  • ¼ cup Pecans, chopped

Instructions
 

  • Preheat the oven to 350
  • On a parchment paper lined baking sheet, separate the crescent rolls into triangles and lay them out flat.
  • Evenly sprinkle the brown sugar on to the surface of each one.
  • Roll each apple slice into the butter and place them onto the largest part of each of the triangles (keep the melted butter you have left).
  • Starting at the largest part where the apple is, roll the crescent rolls up.
  • Brush the tops with the remaining butter and sprinkle evenly with chopped pecans.
  • Place them into the oven for about 10-12 minutes or until the crescent rolls are cooked all the way through. Let them cool slightly and enjoy!
Keyword mini apple pies